Mountain High Yoghurt Plain

Whole milk yoghurt. 3.25% milkfat. Premium quality. Cultured in cup. Billions of live and active cultures. 10 grams of protein. Our Story: It was 1976 in Colorado when Mountain High started making its uniquely creamy yoghurt with a process we fondly call cultured in the cup. It's so simple! We use only a few ingredients and then we wait while the milk and cultures slowly turn into yoghurt in the cup. Smooth & creamy texture. No gelatin or funny stuff. No artificial sweeteners, flavors, colors, starches or preservatives. Our milk has not been treated with any growth hormones (no significant difference has been shown in milk from rBST treated cows and non-rBST treated cows). Take a short hike to: www.MountainHighYoghurt.com. Gluten free. AC Live & Active Cultures (meets National Yogurt Association criteria for live and active culture yogurt). Grade A.