Fresh lemon juice, cultured buttermilk, yogurt, and cream.
Jeni first made this gorgeous lemon yogurt over 20 years ago, inspired by the the citrusy sherbets she loved as a kid. It quickly became her favorite flavor and remains so today (in the summer, she even uses it in place of vanilla ice cream, pairing Lemon BFY with piles of fresh fruit or baked fruit pies). Like everything we do, our Lemon BFY has only gotten better over time. We start with tart lemon juice and aromatic oil from lemon zest. Then add cultured buttermilk, which thickens the cream and lends bouncy body. Fresh yogurt, made specifically for us by the folks at Arps Dairy in Ohio, gives the flavor a touch of sourness. Hands down, this is Jeni’s all-time favorite flavor.