Dreaming Cow Yogurt
Kyle Wehner's dream yogurt
It troubles Kyle Wehner that much of the milk from his family’s South Georgia farms, which comes from grass-fed cows, is sold to a co-op—a drop in the anonymous commodity milk bucket. His sister, Jessica, and brother-in-law, Jeremy, use some of it for their renowned Sweet Grass Dairy cheeses, but they can only sell so many wheels of Asher Blue or Thomasville Tomme. “There was always potential to do something more with it,” says Kyle, the youngest son of Sweet Grass founders Al and Desiree Wehner. After high school, he went to New Zealand to study the rotational grazing methods adopted by his parents. He came back in 2009 with a Kiwi wife and a plan for a yogurt factory.
“We hadn’t even seen our processing equipment, but we had it all laid out and designed,” says Janelle Wehner, who studied food technology at the university where she and Kyle met. They produced their first batch of “New Zealand–style” Dreaming Cow yogurt in November 2009. Kyle and Janelle pack it themselves, then incubate each batch twelve hours.
Their yogurt features a cream top and no refined sugars or stabilizers. Janelle developed the subtle flavors: honey pear, vanilla agave, strawberry pomegranate. Her best is maple ginger, which balances ginger root’s heat with a touch of organic maple syrup. Nonfat varieties and new flavors are in the works. Bottled milk and butter may be in the offing, too. The yogurt is sold at metro-area Whole Foods, Candler Park Market, and Rainbow Natural Foods in Decatur. dreamingcow.com
Photograph by Caroline Kilgore