A new local yogurt in the case at PCC this morning?! (The things that get me going!) Yes, I was tickled to find that Grace Harbor Farms of Custer, Washington is making cream top yogurt from their Guernsey cows–and it tasted darn fantastic with my morning muesli!
I had been making my own yogurt for awhile this fall, but after three rounds of failed batches, I decided to stick to store-bought until I could get a yogurt machine and rely on a more controlled temperature. I had been buying Greek Gods, a thick, rich yogurt made by a company based right over in Mountlake Terrace. Then decided to cut back on price and go with an equally fine specimen of yogurt–Brown Cow, despite its being shipped from California. Brown Cow has a uniquely perfect smoothness (none of that chunky-ness) that is addictive, like ice cream.
But today I was eager to spend an extra dollar to try the new kid on the block–Grace Harbor. I was intrigued by two things: they use clear containers, so you can see the creamy goodness in all its separated glory waiting to be eaten, and also, the name: Golden Guernsey Yogurt. Curious. Guernsey, as in The Guernsey Literary and Potato Peel Society, a similarly addictive book I tore through earlier this year set on the English island of Guernsey, involving literature, war, and a tantalizingly concealed romance–would my yogurt be as good?
Well, maybe, but in a different way. Turns out Guernsey is a breed of cows that originally came from the island of the same name and also happens to have a potential health benefit for us humans. It’s one of several cow breeds known to produce “A2 Milk,” a more ancient version of the “A1 Milk” most of the world drinks today. At this point, the research is minimal, but there is some conjecture that the beta-casein of A2 milk (sans the later A1 mutation) may lead to a lower rate of heart disease, amongst other theorized health benefits. Looks like we’ll have to wait a few years to find out more specifics on these possibilities, but meanwhile, there is other clearly defined info on the superior quality of Guernsey milk. “Guernsey milk contains 12% more protein, 30% more cream, 33% more vitamin D, 25% more vitamin A and 15% more calcium than average milk,” says worldguernseys.org.
And like I said, it tastes darn good and home-made-like. They’re even selling it at Whole Foods, Metropolitan Market, and Madison Market, in addition to PCC and several places up near Bellingham. Comes in vanilla or plain.
[Other info taken from "A2 Milk" article on the Wiki.]