Cult Yogourt offers Montreal-made tangy tart yogurt churned with 100% Quebec milk and heirloom cultures from Greece, Bulgaria and the Caspian Sea, rich in live active probiotics. Cult Yogourt has up to 5 Billion bacteria per tablespoon. The addictive secret of our yogurt lies in the creaminess of our premium strained yogurt: high-protein, low-fat
We cultivate yogurt cultures from:
Jersey Cow Milk
We use non-homogenized Jersey Cow whole milk direct from Quebec dairy farmers in the Eastern Townships.
Traditional Greek straining
Using traditional Greek Straining process to eliminate acid whey, our yogurt is reduced by 50 to 60%, producing a sexy, rich and creamy mouthfeel with no additives, artificial flavours or thickeners
Caramel Sea Salt
Plum Star Anise
Key Lime Pie
Using acid whey for value-added products, Cult is determined to decreasing our ecological footprint
Cute French Glass Jars
Cult uses eco-conscious European 135 gram glass jars with foil seals
WE NEVER USE: THICKENERS, ARTIFICIAL FLAVOURS MILK POWDERS. JUST MILK & CULTURES
There is no secret to how our yogurt tastes so creamy and luxurious...
it takes time, patience, milk and culture!
We only use natural ingredients in all of our yogurts
Start your day on a fulfilling note, add some crunch at lunch with our crumble toppings, or add some #AnythingButPlain yogurt at dinner with some grilled chicken or beef.
Find Cult Products
Montreal and nearby...
Boucherie Lawrence (St. Laurent, Mile End)
Marche Park (Victoria Ave, Westmount)
Fromagerie Atwater (Marche Atwater)
Arhoma Boulangerie (Place Valois)
Fabrique Arhoma (Papineau & Ontario)
Autour de la Table (Vieux St Jean)
Fromagerie des Cantons (Farnham, Cantons de l'Est)
SoupeSoup (Duluth, Vieux Montreal, St Denis, Crescent)
Salmigondis (Petite Italie)
Telephone to verify, menus and availability are subject to change
Marche Public Place Ville Marie
or a YOGURT BAR at your event!
We handchurn yogurt and select probiotics from around the world to bring you the healthiest product possible.
FOOD & FLAVOUR
has 10 years experience in restaurant operations, went to McGill University for Human Nutrition and is constantly developing new yogurt flavours and other foods.
BRAND & FERMENTATION
Adam's labor of love is yogurt fermentation coupled with CPG food marketing & brand development.
JOIN THE CULT!
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