Desi Fresh Foods makes Indian-style dairy foods rooted in the homestyle dahi that inspired the company more than 20 years ago. Developed with an established Indian caterer after nearly a year of testing, its dahi uses a centuries-old fermentation method and became the brand’s signature product, now sold across the United States. The Farmingdale company has expanded that tradition into paneer and lassi while keeping its focus on familiar Desi flavors.
Yiamas Dairy Farms LLCYiamas Dairy Farms makes traditional Greek yogurt in the United States using 100% fresh milk and a family recipe brought over from Greece. Kostas, a third-generation Greek dairy family owner, drew on more than 65 years of his family’s experience in the Greek market and his grandfather’s original recipe to create Yiamas. The company uses milk selected from local farms and supplies its yogurt to restaurants, hotels, caterers, and homes.BAYSIDE, NY
United DairySince 1954, United Dairy has processed fresh milk and other dairy foods, along with beverages and frozen desserts, for the Tri-State Area and beyond. The family-owned company works with more than 300 local family dairies, sourcing milk from farms within 100 miles of its plants and moving products from farm to fridge in about 24 hours. United Dairy also develops custom ice-cream and yogurt mixes for private-label and co-packing customers in batches ranging from 3 to 400 gallons.MARTINS FERRY, OH
Daisy Brand LLCDaisy Brand LLC makes sour cream, cottage cheese and refrigerated dips, with its products manufactured in facilities dedicated exclusively to Daisy Brand. The company traces its dairy-making approach through five generations and builds its products around a Pure & Natural philosophy, avoiding preservatives, stabilizers and additives while using live, active cultures. Daisy serves both household shoppers and food-service customers nationwide, including restaurants and hospitality operations.WOOSTER, OH
FAGE International S.AFAGE International makes strained Greek yoghurt and other dairy products, carrying a family recipe from a small Athens dairy shop into kitchens around the world. Founded by the Filippou family in 1926, the company remains family-owned, with the third generation now producing FAGE in upstate New York as well as Greece. Its yoghurt is built around milk, live active cultures and a notably thick, creamy texture, with natural-ingredient and lactose-free options available.JOHNSTOWN, NY