Sourmilk began when Kiki and Elan realized that most “healthy” yogurt felt overprocessed or too sweet, and none of it matched what they actually wanted to eat. They started making yogurt at home using organic grass-fed milk and probiotic cultures chosen for real gut support. What began as a personal project quickly became something friends asked for by the jar, which encouraged them to turn it into a small, purpose-driven company.

They now work directly with nearby organic farms that pasture-raise their cows and focus on soil health, milk quality, and animal welfare. Production stays intentionally small, the ingredient list stays short, and only probiotic strains that truly matter make it into the recipe.

Sourmilk is their way of bringing a simpler, more functional yogurt to the market, one rooted in nutrient density, thoughtful sourcing, and an everyday approach to gut health.