Each glass jar from The White Moustache contains a few precious ounces of traditionally fermented yogurt. Some feature sour cherries, dates, or orange blossom honey, but the velvety yogurt-which takes Homa Dashtaki and her team three days to make is the star.
Compared to big brands, hers is a charmingly artisan process. She makes fifteen 80-gallon batches weekly and has a list of stores waiting to carry the yogurt.
She started the company in Brooklyn in 2011 with her father, Goshtasb, naming it after his distinctive facial hair, but their connection to yogurt-making goes back much further.
This story is from the September 2023 edition of Better Homes & Gardens US.
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This story is from the September 2023 edition of Better Homes & Gardens US.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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