Blue Hill co-owners Dan, David, and Laureen Barber announce the launch today of Blue Hill Yogurt, a line of yogurts made with milk from 100 percent grass-fed cows. The yogurts—the first Blue Hill product crafted for wide distribution—will be sold exclusively at Whole Foods Markets in the Northeast.
Blue Hill Yogurts are called “savory,” though they are naturally sweet, too. Inspired by savory yogurts made in the Blue Hill restaurant kitchens, Blue Hill Yogurts come in unexpected, vibrantly-colored flavors like carrot, tomato, beet, and butternut squash.
“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 Blue Hill President and Co-Owner David Barber. “The first savory yogurt dish at Blue Hill was ‘Savory Granola with Beet Yogurt;’ it sparked the idea for this entire line.”
Carrot, beet, and tomato yogurts go on sale today, with butternut squash released in the next few weeks. Other flavors, including limited-edition seasonal yogurts, will be available starting later this fall. All Blue Hill Yogurts have a suggested retail price of $2.99 each.
“Blue Hill’s priority has always been, and continues to be, flavor and provenance—but we believe that access and affordability need to be a focus, too,” adds David. “We see Blue Hill Yogurt as delivering on that goal in each cup.”
Blue Hill has dairy in its roots. Blue Hill Farm—the Barbers’ family farm in the Berkshires and the original inspiration for Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Westchester—was a working dairy from the 1860s through the 1960s. Three decades later, Dan, David, and his wife Laureen refurbished the farm and brought the dairy back to life.
The milk in Blue Hill Yogurt is “all grass, all the time”—it comes from 100 percent grass-fed cows. Like any fresh ingredient, grass-fed milk changes with the seasons: it tastes different throughout the year, based on the different grasses that the cows eat each season. And while conventional dairies standardize their milk as part of production, the grass-fed milk in Blue Hill Yogurt remains untouched so that the full complexity of its natural taste comes through.
This grass-fed milk is sourced from several small, family-owned farms in the Northeast (including Blue Hill Farm, so that every Blue Hill Yogurt has a bit of Blue Hill Farm in it) that have converted their herds to a 100 percent grass (and hay) diet. The carrots, beets, tomatoes, and squash that go into the respective yogurts also come from independent farms in the Northeast—several of which supply Blue Hill NY and Blue Hill at Stone Barns with produce for the restaurant kitchens.
The primary way to eat Blue Hill Yogurt is as you would any plain or fruit yogurt: as a meal or snack by itself (or with your own “add-ins,” like nuts, granola, and dried fruit). It is intended as a wholesome breakfast, a satisfying mid-afternoon snack, or an easy light lunch (and even a stealthily healthy addition to a child’s lunchbox). A secondary use for Blue Hill Yogurt is to enhance a meal—for instance, topping a baked potato with Blue Hill Beet Yogurt or adding Butternut Squash Yogurt to a dish of curried chickpeas. And a third way to enjoy Blue Hill Yogurt is as an ingredient in a home-cooked meal—whether a simple salad dressing or a Tomato, Watermelon and Yogurt Gazpacho from the Blue Hill kitchen (that, and other recipes, are available on the Blue Hill Yogurt website).
Blue Hill Yogurt is a nutritious choice. Grass-fed milk contains a high percentage of Omega-3 fatty acids, which have powerful anti-inflammatory properties. Add to that all the calcium, protein, and probiotics inherent in the yogurt itself—plus the naturally sweet vegetables (there is no refined sugar added to these yogurts)—and Blue Hill Yogurt becomes not just a delicious snack, but a healthy one, too.
Blue Hill Yogurt is, initially, exclusively available at 12 Whole Foods Market locations in New York City, Westchester County, and Long Island (click here for a map of stores), and soon in Whole Foods Markets throughout New Jersey and Connecticut.
“We’re thrilled to be the exclusive retail partner on the launch of Blue Hill Yogurt,” says Christina Minardi, Regional President of Whole Foods Market Northeast. “Not only does Blue Hill share similar core values to that of Whole Foods Market, but also we’re longtime fans of their mission and fantastic restaurants. We’re proud and excited to be supporting Blue Hill’s first major product in the marketplace—these delicious, innovative yogurts.”
For more about Blue Hill Yogurt, including recipes and videos from the Blue Hill kitchen, visit www.bluehillyogurt.com.