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Wonder Yogurt From Traders Point Creamery


What do Jamie Lee Curtis, my refrigerator, and tzatziki all have in common? They all contain yogurt. Rich in protein, calcium, riboflavin, vitamin B6, and vitamin B12, yogurt has been a dietary mainstay for centuries, worldwide. From Siggi’s thick, Icelandic-style yogurt to Caprine Supreme’s drinkable goat milk yogurt, I’ve tried just about every yogurt offering at markets and co-ops in the Twin Cities and beyond.

In my quest to try as many yogurts as possible, the one that keeps coming back to me, the one that was the most interesting and memorable in the past year, was Traders Point Creamery’s yogurt. Located in Zionsville, IN, Traders Point Creamery is a family owned, organic, grassfed dairy farm. Their yogurt comes in flavors including plain, raspberry, banana mango, low fat vanilla, and wildberry. It’s packaged in a glass bottle, and appears relatively thin, and slightly separated. Now if words like thin, drinkable, and slightly separated don’t appeal to you when it comes to yogurt, I understand. I was skeptical when I made my purchase at Seward Co-op. Then I reminded myself that it won National Cheese Society awards for yogurt in 2005, 2006, 2007, and 2008, and I left the bottle in my shopping cart.

When I got home, I shook the bottle, popped open the cap, and peered inside. The non-homogenized yogurt had separated into thin, milky yogurt with thicker spots of cream. I recapped it and shook it up some more. Finally, I gave the bottle the old Heinz 57 whack, and it eventually “poured” into a bowl. Feeling a bit anxious, I dipped my spoon in for a small bite, and…I smiled. Bite after bite, I smiled more. Because of the separation from being non-homogenized, every spoonful of yogurt was a bit different—some bites burst with rich creaminess, while others were lighter and tangy.

That darn yogurt was so interesting that I didn’t realize the bowl was almost empty until I came to my last bite. “How am I ever going to wait until tomorrow to try some more?” I thought. When my husband asked me if I liked it, I had to admit that despite my reservations, it was satisfying, it was fascinating, and I wanted to try more as soon as my bowl was empty.


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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

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