Yogurt, Spreads, Sour Cream and Cottage Cheese FAQsUpdated 2 years ago

Can I freeze Cabot Yogurt, Cabot Dip, Cabot Sour Cream, or Cabot Cottage Cheese?

Cabot’s Greek Yogurt can be frozen for a delightful treat. However, freezing our yogurt or any other Cabot cultured product with the intent of thawing it for use at a later time may result in an unsatisfactory texture. The product will not be harmful, but it will be more difficult to work with.

Can Cabot develop reduced sodium Cottage Cheese?

We use as little salt as possible, but salt is an important ingredient in our cheese making process for four reasons. First: Salt balances the enzyme activity needed to create our cheese. If the enzymes were left unchecked, the cheese would spoil very quickly. Second: Salt helps expel whey from the curds. This is an important part of the manufacturing process. Third: Salt acts as a preservative. And finally: salt acts as a flavor enhancer. A lack of salt would likely produce cheese not fit to eat.

Why is there trans fat in 10% Plain Greek Yogurt?

Cabot does not add trans fat to our yogurt. However, there is naturally occurring trans fat in dairy products. This type of trans fat is far different from man-made trans fat. In fact, preliminary research suggests that one natural trans fat, conjugated linoleic acid (CLA), may reduce the risk of certain cancers and heart disease. We strive to provide consumers with a safe and delicious source of protein and calcium in our products.