Blue Hill has launched Blue Hill Yogurt, a line of savory yogurts made with milk from 100% grass-fed cows. 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 David Barber, president and co-owner. “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 are on sale now in select Whole Foods in the Northeast, with Butternut Squash released in the next few weeks. Other flavors, including limited-edition seasonal yogurts, will be available starting later this Fall. All yogurt varieties 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—co-owners Dan, David and Laureen 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% 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 (every Blue Hill Yogurt has a bit of Blue Hill Farm in it), that have converted their herds to a 100% grass (and hay) diet. The carrots, beets, tomatoes and squash that go into the respective yogurts also come from independent farms in the Northeast.
Blue Hill Yogurt is a nutritious choice, say company officials. 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 that have no refined sugars.
“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.”
Blue Hill Yogurt