The Process

Shirley’s Live Cultured Yogurts are made with a simple foundation of dairy, honey, and live cultures.

Our process is intentionally slow. Each batch goes through a 24-hour incubation period, giving the cultures time to develop and transform the milk into a smooth, active yogurt. During fermentation, the live cultures help break down lactose, the natural sugar found in milk, into lactic acid. This creates a cultured yogurt style that may be easier for some people to digest than milk or shorter-cultured dairy products.

The result is a honey-sweetened yogurt that is simple, lightly sweet, and full of live culture activity. We keep the base clean and intentional so it can stand on its own or pair naturally with fruit, vanilla, citrus, spice, granola, baked goods, and seasonal ingredients.

As we develop flavored varieties, our focus is on natural flavor profiles that complement the yogurt rather than overpower it. Whether packaged in a retail jar, portioned into single serves, or offered in 64 oz wholesale tubs, Shirley’s is built to be dependable, versatile, and easy for local accounts to work with.