- In late 1800’s Siberia -
Pavel Malcoff learned the art of mild homestyle yogurts.
The family recipe was inspired by ancient Russian, Mediterranean, and Indian techniques.
In his lifetime, he escaped the Russian Revolution, ran a creamery in China, managed cattle in Brazil, and eventually retired to San Francisco to pursue his Love of Yogurt.
Today, Pavel’s is made in the same slow-churned way, with the same A2 cow milk as it was over 100 years ago.
yogurt - Inspired by History
WHY WE USE A2/A2 MILK?
A2/A2 casein is the major building block protein that has been common to both Cows & Humans for millenia.
This protein has mutated in modern cows, and is believed to be a major source for growing intolerance worldwide.
