Swiss Yogurt Catching On Fast In Wisconsin

2018 - Volume #42, Issue #1, Page #06

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Markus Candinas never forgot the yogurt he ate when visiting extended family in Switzerland as a child. Swiss yogurt is drinkable with a velvety texture and made with natural ingredients that are packed with flavor from perfectly ripened fruit. Fast forward to 2017, after years of work to get it just right – his Wisconsin-made Swiss yogurt, Yodelay, won first place in the yogurt category at the American Cheese Society (ACS) Judging and Competition.
  “It’s opposite of other yogurts; it’s not thick and heavy,” Candinas explains.
  “We don’t take anything out that belongs there,” adds Michael Hull, who co-founded Yodelay with Candinas.
  “Greek yogurt strains out the whey, which is liquidy. But the liquid also carries out flavor, and whey has the protein. We leave the whey in there, so it has health benefits and carries the flavor across your tongue,” Candinas explains.
  A successful chocolatier (www.candinas.com), he worked on getting the process right for 14 years before introducing Yodelay in 2017. Part of the problem was its lack of ingredients.
  “Sometimes doing something simpler is more complicated,” Candinas says. “We don’t have stabilizers like guar gum, locust bean gum, gelatin and pectin.”
  What the yogurt does have is high quality, easy-to-digest milk from Brown Swiss cows. Yodelay partnered with the Voegeli Farm not far from the yogurt makers processing plant that was built specifically to make Swiss yogurt.
  “We may be a market disruptor,” Hull says. “We think we have the culture blend perfect, and with the mix of the fruit it comes out to be an exceptional product. It’s healthy and tastes good so people will keep eating it.”
  Yodelay comes in seven flavors: strawberry, blueberry, rhubarb, raspberry, cherry, pineapple and peach.
  By the end of 2017 it was available at about 50 locations in Wisconsin and Illinois and growing regionally.
  “We are growing as carefully and as quickly as we can,” Hull says. “The reception has been tremendous.”
  Contact: FARM SHOW Followup, Yodelay Yogurt, 3309 Latham Dr., Madison, Wis. 53713 (www.yodelayyogurt.com; hello@yodelayyogurt.com).

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Swiss Yogurt Catching On Fast In Wisconsin FARM HOME Food Markus Candinas never forgot the yogurt he ate when visiting extended family in Switzerland as a child Swiss yogurt is drinkable with a velvety texture and made with natural ingredients that are packed with flavor from perfectly ripened fruit Fast forward to 2017 after years of work to get it just right – his Wisconsin-made Swiss yogurt Yodelay won first place in the yogurt category at the American Cheese Society ACS Judging and Competition “It’s opposite of other yogurts; it’s not thick and heavy ” Candinas explains “We don’t take anything out that belongs there ” adds Michael Hull who co-founded Yodelay with Candinas “Greek yogurt strains out the whey which is liquidy But the liquid also carries out flavor and whey has the protein We leave the whey in there so it has health benefits and carries the flavor across your tongue ” Candinas explains A successful chocolatier www candinas com he worked on getting the process right for 14 years before introducing Yodelay in 2017 Part of the problem was its lack of ingredients “Sometimes doing something simpler is more complicated ” Candinas says “We don’t have stabilizers like guar gum locust bean gum gelatin and pectin ” What the yogurt does have is high quality easy-to-digest milk from Brown Swiss cows Yodelay partnered with the Voegeli Farm not far from the yogurt makers processing plant that was built specifically to make Swiss yogurt “We may be a market disruptor ” Hull says “We think we have the culture blend perfect and with the mix of the fruit it comes out to be an exceptional product It’s healthy and tastes good so people will keep eating it ” Yodelay comes in seven flavors: strawberry blueberry rhubarb raspberry cherry pineapple and peach By the end of 2017 it was available at about 50 locations in Wisconsin and Illinois and growing regionally “We are growing as carefully and as quickly as we can ” Hull says “The reception has been tremendous ” Contact: FARM SHOW Followup Yodelay Yogurt 3309 Latham Dr Madison Wis 53713 www yodelayyogurt com; hello@yodelayyogurt com

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