Beijing Yoghurt

Beijing-style yogurt is consumed with a straw instead of a spoon. Unlike American-style yogurt, which is usually fermented, stirred, and then packaged, Beijing yogurt is not stirred and is left to ferment in the cup. It is a much tarter and thicker yogurt than others but still thinner than Greek yogurt.

Beijing Yogurt, as a brand, has all of its products produced in Pomona. Once you try it, you won’t get enough of it. It's drinkable. It's both sweet and sour. It's full of calcium. It has a lot of good probiotics.

Unlike its traditional counterpart which are sold in either glass or clay jars in China, these are packed in very convenient plastic cups for you to take on-the-go!

Did You Know? Northern China has a special affinity for thick cow's milk yogurt. It pairs well with the constant parade of noodles and heavily seasoned meats typical of northern Chinese cuisine. Because it soothes the stomach, yogurt is also common in southwest provinces like Sichuan and Yunnan that are renowned for their spicy meals. The provinces of Tibet, Inner Mongolia, and Xinjiang also do yogurt, but with yaks instead of cows. The nomadic herders of these provinces rely on this dairy product to help digest their meat and dough-heavy meals; leafy vegetables aren't a regular part of their diet.

Flavors to try: