Homa started White Moustache with her dad. Despite numerous arguments about temperature, marketing and that one time they simultaneously fired each other – they really enjoy spending time together and capturing a part of their heritage to share with you. White Moustache incubates each batch of their traditional Iranian yogurt using old-world techniques, the way Homa’s grandmother and her grandmother used to do it. Then they strain it slowly using good old-fashioned elbow grease and gravity in order to get a consistent thick texture. The devil is in the details, the pleasure is in the pain.
They’ve perfected the art of making yogurt without machines and without excess energy, while promoting an eco-friendly and completely organic environment for yogurt cultures to flourish. They don’t add any preservatives, salt, sugar, cream or starches. The result: The White Mustache is simply delicious.