Today, Blue Hill restaurant co-owners Dan, David, and Laureen Barber launched a line of savory yogurts made with milk from 100% grass-fed cows. The Blue Hill Yogurts come in intriguing, unexpected flavors like carrot, tomato, beet, and butternut squash. When we get our hands on the product, we expect it to taste phenomenal. Why? Because the milk and vegetables that go into the yogurt are sourced from several small, family-owned farms in the Northeast (including Blue Hill Farm in Pocantino Hills, New York.)
Blue Hill co-owner David Barber talks about his inspiration for the yogurt line:
“Blue Hill Yogurt was born in the kitchens of Blue Hill New York and Blue Hill at Stone Barns, where my brother Dan Barber and his culinary team have been experimenting with grass-fed milk yogurt for years,” says Barber. “The first savory yogurt dish at Blue Hill was ‘Savory Granola with Beet Yogurt;’ it sparked the idea for this entire line.”
Savory yogurt seems like a natural evolution of the recent Greek yogurt craze, which effectively convinced Americans to use yogurt in savory dishes where they normally would have used sour cream or heavy cream. The Greek yogurt frenzy began when Chobani founder Hamdi Ulukaya’s product hit shelves in 2007.
Preceding the Greek yogurt craze, yogurt was being sold to Americans primarily as an indulgence. McDonald’s turned yogurt into a dessert when it launched its yogurt parfait (but the popularization of yogurt as dessert was simultaneously happening in supermarkets and through advertisements.) Greek yogurt got consumers to once again think about yogurt as a savory ingredient.
Blue Hill yogurt is the next iteration of high-quality, savory yogurt made in America. You can get your hands on Blue Hill Yogurt at Whole Foods in the Northeast for $2.99. Limited-edition seasonal yogurts will be available starting later this Fall. We can’t wait to see what the boundary-pushing Blue Hill kitchen staff come up with next—celery yogurt, anybody?