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.

Hooray!

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 awesome!

We're just about the yoghurt here at Mountain High, see, and we wouldn't have it any other way.