Who are we?

When I tell friends my favorite food is yogurt, most look at me like I’m crazy. To them, yogurt is the overpriced parfait at the local cafe (don’t get me wrong, I love these too). Growing up in an Indian household, yogurt was the final dish of every meal and came spiced with a plethora of Indian flavors.

Disappointed I couldn’t find a satisfying dairy-free alternative, I decided to experiment making plant-based yogurts myself using traditional techniques and simple ingredients. Yogurt making is as simple as culturing milk with probiotic bacteria. A chemical engineer by training, I totally nerded out over the probiotics, culturing time and temperature needed to gel dairy-free milk into yogurt with classic taste and texture, without the use of gums/thickeners. After countless iterations, I finally made a dairy-free yogurt I loved eating… and my friends and family agreed.

We’ve used our yogurts to make delicious treats like shrikhand (Indian-style strained yogurt) and dairy-free Indian feasts (see photos below). But, my favorite form factor of yogurt is lassi, a smoothie-like yogurt drink with traditional Indian flavors. It’s perfect for an on-the-go snack, for mellowing a spicy meal, or as a healthy, luxurious dessert. Our lassi implements classic Indian spices like cardamom and saffron, for a delicious nuanced flavor. Hope you enjoy our lassi as much as we do!

— Sidd