Mother Culture Greek yogurt starts with the best Texas milk they can find. They process that milk low and slow in a traditional foods manner, and then add tried and true yogurt cultures. The Greek yogurt is then strained through cheesecloth. They never rush the process with machinery; instead, they let gravity do the work, so there's zero mechanical taste in your yogurt. Straining the whey makes their Greek yogurt thick, creamy, unique, and delicious. It also means that their Greek yogurt is higher in protein and lower in lactose and carbs than their drinkable yogurt.