Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
This moderately spicy version of the traditional Korean pickle. Fresh, complex flavor with garlic, ginger, and chile pepper. Delicious with stirfrys, noodles, or fish.
A sauerkraut for garlic enthusiasts, or to keep the vampires at bay. Our popular kraut, with a serious garlic kick. Adds flavor to grilled cheese and other hot sandwiches, or makes a great garlicky snack.
Valued for its warm flavor and health-supporting properties, organic turmeric, combined with black pepper, brings new life to a traditional kraut recipe. Enjoy this probiotic snack straight from the jar or add brilliant color to your sandwich, salad, or rice bowl. Plus, the organic turmeric used in this tasty new ferment is grown right here in the Northeast!
Rarely do we indulge in savory sips. Beet kvass to the rescue! This refreshing tonic blends beets, garlic, and ginger into a tangy and probiotic rich elixir. We recommend a two ounce shot taken in the morning, or whenever your body craves it. Kind of like a beet pickle juice, the history of been kvass goes back to Ukraine, where…
Rarely do we indulge in savory sips. Beet kvass to the rescue! This refreshing tonic blends beets, garlic, and ginger into a tangy and probiotic rich elixir. We recommend a two ounce shot taken in the morning, or whenever your body craves it. Kind of like a beet pickle juice, the history of been kvass goes back to Ukraine, where…
Traditionally made by draining whey from slightly salted yogurt, Lebany is a thick & creamy yogurt cheese and a healthier alternative to regular cream cheese. It is also rich enough to be used as a substitute for sour cream.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
Grassfed in spring, summer, fall. Non GMO hay in winter. Milk is sourced from 3-4 farms (100-125 head) all w/in 30 miles of Pittsford. Vat-pasteurized (low heat). 3 hours from raw milk to bottle. All homogenized except for the glass, cream on top items.
A South River exclusive! We believe this to be the only miso on earth made with the small red azuki beans, which are highly regarded for their nutritional and healing properties in Oriental medicine. Festive burgundy in color, this delicate miso is ideal for seasoning light soups, bean dishes, sauces, and salad dressings.
Three Year Barley Miso has long been one of our most popular varieties because of its rich, hearty flavor and its long ageing for at least three summer seasons. In macrobiotic circles, this variety is often recommended for healing diets. Its color ranges from dark pumpkin to russet brown as it ages. A South River classic, our Three Year Barley…
Made with the sumptuous chick pea instead of soybeans, this variety has long been our family favorite. A staple of Middle Eastern cuisine since ancient times, the Chick Pea is one of the most easily digestible beans. We are always remarking about the balanced, sweet flavor this miso brings to our table.
Each spring, during the last week of April, we take to the woods to gather Wild Leeks (Allium tricoccum, also called Ramps). We cook them along with Dandelion greens, dried nettles, and Maine coast sea vegetables. Then these are hand chopped and mixed together with Hearty Brown Rice Miso (already aged for two years) and Sweet Tasting Brown Rice Miso…
