Maple-Sweetened Yogurt Launched Family Business

2014 - Volume #38, Issue #3, Page #06

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Maple syrup provided the perfect flavor for yogurt made by the Evans family when they needed a new way to make their New York dairy farm profitable. That uniquely flavored organic yogurt helped launch a second business processing yogurt for others so that they now have become an $8 to $10 million company.
  Sue Evans explains that her husband Dave injured his back many years ago. With 5 children to support they needed to add value to survive with just 50 dairy cows. Initially they diversified by collecting maple syrup, processing and selling it.
  Remembering her mother’s homemade yogurt topped with maple syrup, Sue began experimenting with yogurt recipes and added syrup as a natural sweetener. She initially used milk from 5 organic certified cows.
  “I’d make 5-gal. batches and take it to the neighbors,” Evans recalls. “They liked it, which created an instant market that’s still producing income for our family today, 16 years later.”
  She started making 30-gal. batches, and added essential oils for lemon and orange flavors. The family gave away samples in stores, and at fairs, farmers markets and farm meetings.
  In 1999, the Evanses built a 24 by 24-ft. building with a commercial kitchen and started marketing locally. When a yogurt aficionado with New York City market ties took an interest, and Evans Farmhouse Creamery yogurt was named as a best yogurt in a New York Times article, the business took a turn toward major growth.
  “At the time, it was one of the only naturally-sweetened yogurts,” Evans says. By 2003, the family built a larger processing plant and hired a farm manager. Eventually they sold half their herd.
  They helped other farmers get started and processed products for them under different labels.
  Currently the Evanses have a 25-head organic dairy and buy organic milk from 6 other small dairies for Greek and regular yogurt, butter and milk they sell under their Evans Farmhouse Creamery label.
  Besides being naturally sweetened with maple syrup, Evans notes that the milk is not homogenized so it is 4-percent milk fat, with a creamy layer that appeals to their customers. To be more efficient, the Evanses switched from 1-cup containers to 32-oz. containers.
  For their second business, processing yogurt for other businesses, 12 tractor-trailer loads of BST-free milk are delivered each week. The Evanses hired 50 employees to run the business.
  “Our kids run the farm. My husband does the books. The business is in our front yard,” Evans notes.
  Contact: FARM SHOW Followup, Dave and Sue Evans, Evans Farmhouse Creamery, 5037 State Hwy. 23, Norwich, N.Y. 13815 (ph 607 334-5339; evansfarmhouse@hotmail.com).

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Maple-Sweetened Yogurt Launched Family Business FARM HOME Food Maple syrup provided the perfect flavor for yogurt made by the Evans family when they needed a new way to make their New York dairy farm profitable That uniquely flavored organic yogurt helped launch a second business processing yogurt for others so that they now have become an $8 to $10 million company Sue Evans explains that her husband Dave injured his back many years ago With 5 children to support they needed to add value to survive with just 50 dairy cows Initially they diversified by collecting maple syrup processing and selling it Remembering her mother’s homemade yogurt topped with maple syrup Sue began experimenting with yogurt recipes and added syrup as a natural sweetener She initially used milk from 5 organic certified cows “I’d make 5-gal batches and take it to the neighbors ” Evans recalls “They liked it which created an instant market that’s still producing income for our family today 16 years later ” She started making 30-gal batches and added essential oils for lemon and orange flavors The family gave away samples in stores and at fairs farmers markets and farm meetings In 1999 the Evanses built a 24 by 24-ft building with a commercial kitchen and started marketing locally When a yogurt aficionado with New York City market ties took an interest and Evans Farmhouse Creamery yogurt was named as a best yogurt in a New York Times article the business took a turn toward major growth “At the time it was one of the only naturally-sweetened yogurts ” Evans says By 2003 the family built a larger processing plant and hired a farm manager Eventually they sold half their herd They helped other farmers get started and processed products for them under different labels Currently the Evanses have a 25-head organic dairy and buy organic milk from 6 other small dairies for Greek and regular yogurt butter and milk they sell under their Evans Farmhouse Creamery label Besides being naturally sweetened with maple syrup Evans notes that the milk is not homogenized so it is 4-percent milk fat with a creamy layer that appeals to their customers To be more efficient the Evanses switched from 1-cup containers to 32-oz containers For their second business processing yogurt for other businesses 12 tractor-trailer loads of BST-free milk are delivered each week The Evanses hired 50 employees to run the business “Our kids run the farm My husband does the books The business is in our front yard ” Evans notes Contact: FARM SHOW Followup Dave and Sue Evans Evans Farmhouse Creamery 5037 State Hwy 23 Norwich N Y 13815 ph 607 334-5339; evansfarmhouse@hotmail com

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