In 1976, Mountain High started making yoghurt using a traditional
European method we fondly renamed "Cultured in the Cup"
—a method we still use today. We mix the milk and cultures together
and put that into the same cups that will be shipped to the store
later. The cups sit in a warm room for several hours while the
cultures work their magic: thickening the yoghurt and giving it its
distinct creaminess and tang. Since we use only cultures to
thicken our yoghurt, we don't need to add any gelatin or funny stuff.
And it's not just any milk we use, either. Because we want
the milk to taste pure and perfect, we look for farms where
they never treat the cows with artificial growth hormones, and
our flavored varieties are sweetened naturally with
fructose. All this naturalness makes Mountain High naturally
We're just about the yoghurt here at Mountain High, see, and we wouldn't have it any other way.