Wallaby History

Inspired by Australia.
Perfected in California.

One taste of the Aussie life will change you.

Wallaby founders Jerry and Faith traveled to Australia for a little adventure — to soak up the sunshine, friendliness and relaxed-yet-focused pursuit of life’s small pleasures. Living the Aussie way was a revelation. It’s how they wanted to feel all the time, not just at vacation time.

They went to Australia as engineers and came back to California inspired. They quit their jobs and started the Wallaby Yogurt Company in 1996.

Over the next 20 years, Wallaby became a family of like-minded and dedicated people, working together to reach that Aussie standard. Wallaby sources organic milk in partnership with family farms. We Insist on the finest organic fruit, work in small batches to keep an eye on quality and have dialed-in the timing and temperature to bring that distinct creaminess, freshness and deliciousness to every spoonful. It’s more art than science, more love than labor.

Wallaby Yogurt Company is still a tight-knit community of people who care about creating the very best. Every cup is made with pride, care and of course — the Aussie Way.

Product Descriptions

In late 2017, we updated our product packaging with “Aussie” to make our Australian-inspiration clear. We did not reformulate the products.

Aussie Smooth:

How is it different from conventional yogurt?
  • We use a slow culturing process to create the smooth and creamy Australian-inspired texture of our yogurt. It takes longer to make our yogurts than conventional yogurts. The smooth texture and mild taste – the result of our slow, gentle culturing process – is what makes Wallaby Organic Aussie Smooth so deliciously different and unique.

    Aussie Smooth is available in Whole Milk.

Aussie Greek:

What makes it different from other Greek yogurts?
  • Wallaby Organic Aussie Greek yogurt is authentically strained. By following this traditional method, our Greek yogurt is rich in protein and has a deliciously thick texture. We also use our own signature, unhurried culturing process. This gives our Greek yogurt the distinct, creamy and mild flavor for which Aussie Greek is known.

What does authentically strained mean?
  • It’s how we produce our Greek yogurts. While some yogurt gets its texture from thickeners, Aussie Greek yogurt is strained. Straining is the process by which excess whey (liquid) is removed from yogurt and is the traditional method for producing Greek yogurt. The straining method is what makes our Aussie Greek yogurt deliciously thick and rich in protein.

Aussie Kefir:

Kefir is a cultured milk beverage that contains a variety of live and active cultures. The cultures we use are listed near the ingredients panel. As with all Wallaby products, Aussie Kefir is made with organic milk and has the signature mildness and creaminess that our consumers love.

How is Kefir different from yogurt?
  • Kefir is similar to yogurt in taste and use of live and active cultures. Enjoy yogurt with a spoon; while Kefir is a convenient drink. Bottoms up!

Sour Cream:

You might have noticed that our Wallaby Sour Cream is no longer available. We are discontinuing this product for the short term. We know those of you who love this product will be disappointed so we are working hard and hope to bring it back in the future. You can call us toll-free at 855-925-4636 or email us at wallaby@casupport.com to provide your contact information and we’ll reach back out when we have better news.


Wallaby products contain milk allergen.

There is no soy, nor are there any soy-based ingredients in our products, including the ingredients that make up our natural flavors.

All of our products have been tested and found to be gluten-free. Our yogurt and Kefir have been certified gluten-free since 2013 by the Gluten-Free Certification Organization (GFCO). Look for the ‘GF’ symbol on our yogurt and Kefir packaging. This symbol certifies that our products are gluten free.


The cultures used in our products are organic compliant and meet all regulations of the National Organic Program.

National Yogurt Association seal for Live and Active cultures:
The program is voluntary and Wallaby Yogurt Company has not pursued obtaining this seal. The cultures in Wallaby Organic are added after pasteurization so the cultures are alive and active.

Additional Notes:

Amount and types of Cultures:
Our yogurt is cultured after pasteurization and contains live and active cultures, which are listed on the packaging.



Is there alcohol in your yogurt?
  • No. All of our kefir and yogurt products are non-alcoholic.


What is the incubation temperature of Wallaby Organic?
  • We cannot state the actual number because that is proprietary information.
How long do you incubate your yogurt?
  • The incubation process takes over 8 hours, but we cannot state the exact time as it is proprietary information.


Is the milk used in Wallaby Organic pasteurized before the cultures are added?
  • Yes, our milk is pasteurized prior to the addition of yogurt cultures. Cultures are added after pasteurization, which means that these beneficial microorganisms are very much alive in every cup of yogurt that we produce.
What is the pasteurization temperature?
  • We pasteurize our products per the FDA food safety standards.


Is the milk used in Wallaby Organic homogenized?
  • Yes. All of our products are made using organic homogenized milk.


Nonfat vs Lowfat yogurt:

Why does the nonfat yogurt have more calcium than the lowfat yogurt?
  • Nonfat yogurt has more calcium because we use a higher concentration of milk solids in our nonfat yogurt, which results in a higher calcium content.

Cholesterol Nonfat yogurt:

Why does your nonfat yogurt contain cholesterol? The nutrition facts for your nonfat yogurt show that it has no fat in it, so how could it have cholesterol?
  • Since yogurt is an animal-based product it will contain cholesterol regardless of fat level.

Vitamin D:

Are your yogurts fortified with Vitamin D?
  • We currently do not fortify our yogurts with Vitamin D. Our yogurt and kefir are not a significant source of Vitamin D.

Vitamin K2:

Yogurt and kefir are not significant sources of Vitamin K2, however; we are not able to provide you with an exact value as we have not had our products tested for this vitamin.

Vitamin K2 is not an FDA/USDA mandatory vitamin that needs to appear in our label (in ALL products).

Vitamin A:

We currently do not fortify our yogurts or kefir with Vitamin A.

Vitamin B-12:

Yogurt and kefir are not a significant source of Vitamin B-12; however, we are not able to provide you with an exact value because we have not had our products tested for this vitamin.

Kefir Grains:

No, we do not use kefir grains to make Wallaby Organic Aussie Kefir. Our kefir is cultured after pasteurization.

Our kefir does not contain yeast because our kefir is not cultured with kefir grains which generally contain a combination of bacteria and yeast.

Our kefir is not carbonated and does not have a fizzy taste due to not using kefir grains.

Our kefir is not tart. It has a smooth mild taste due to our slow, gentle culturing process.


Yes, Wallaby products contain lactose. Before introducing new foods, please be sure to consult your doctor.

Locust Bean Gum:

Why does your yogurt contain Locust Bean Gum?
  • We do not add Locust Bean Gum directly to the plain yogurt or plain kefir. This ingredient is a component in our fruit supplier’s purees. Once our yogurt has been pasteurized and cultured, we mix in the fruit puree containing this ingredient.

    If you are looking for a yogurt that does not contain Locust Bean Gum, we suggest our Plain yogurt. It contains only Organic Cultured Pasteurized Milk.

What is the origin of the Locust Bean Gum used in Wallaby Organic?
  • Locust Bean Gum is extracted from the seeds of the carob tree.


Our yogurts are not a significant source of Magnesium however, we are not able to provide you with an exact value as we have not had our yogurts tested for this mineral.



Where does Wallaby source its milk?
  • Wallaby sources milk from USDA organic farms. These farms share Wallaby’s commitment to producing organic products of the highest quality.
What does pasture-based mean? How often are the cows out to pasture?
  • Per the USDA National Organic Program standards, in order for the farms to be certified organic, animals must graze pasture during the grazing season, which must be at least 120 days per year; and animals must obtain a minimum of 30 percent dry matter intake from grazing pasture during the grazing season.
At what point are the calves separated from their mother?
  • While each farm operates a little differently, most of the calves are moved to individual calf barns soon after birth, but the exact time can vary between a couple days and a couple months.


Do your products contain Genetically Modified Ingredients (GMOs)?
  • According to USDA National Organic Program (NOP) rules, the use of genetically modified organisms (GMOs) and their products are prohibited in organic production, processing or handling.

    All of Wallaby Yogurt Company’s products are certified organic by USDA National Organic Program. This means that our products are produced without GMOs, antibiotics, synthetic growth hormones and toxic and persistent pesticides.

Additional Notes:

  • We strongly support transparency in labeling and the right for people to know what’s in the food and beverages they eat and drink.
    • Our products are certified organic and “made with organic.”
      • People know the certified organic label means their food is produced without the use of antibiotics, added growth hormones or GMOs. Products labeled as “organic” and “made with organic” are regulated by the National Organic Program (NOP) and certified by an independent, third party certifier.
  • We support a national standard for GMO labeling that would provide consistency for consumers and avoid the potential for 50 different standards in 50 states.


Why is the milk used in Wallaby Organic not labeled “cow’s milk”?
  • The FDA Standard of Identity for “Milk” is cow milk. Any other type of milk needs to be specified (for example, Goat Milk). So “Milk” on a food label always means cow milk unless otherwise specified.

Aussie Greek Lowfat Milk – milk and cream on label

I just bought your Lowfat Greek yogurt for the first time and noticed that the nutritional label says “nonfat milk and cream”. If the yogurt is lowfat why does the label say nonfat milk?
  • We list the milk on the nutritional label of our Greek Lowfat yogurts as “Organic Cultured Pasteurized Nonfat Milk and Cream” because this best reflects our Greek yogurt making process.

Aussie Greek Whole Milk – milk and cream on label

I just bought your Whole Milk yogurt for the first time and noticed that the nutritional label says it’s milk and cream. How come the label doesn’t just say whole milk?
  • Our Whole Milk yogurt is produced by combining cream. Please know that we label our products to meet FDA standards and also in a way that we feel offers the most clarity for our consumers.


Our yogurts and kefir are certified Kosher K, certified by the Kosher Supervisory Services. Their website is found here: http://koshersupervisoryservices.com/kitniyyot/

Ingredients / Flavoring:

Artificial Sweeteners (Stevia and Xylitol)
We don’t use these ingredients in our products.

Specks in Vanilla Yogurt:
The specks in Wallaby Organic Vanilla Bean yogurt are common and come from the vanilla pod/seed which looks dark brown and can range in size from a small dot to a splinter. There is no food safety or quality concern.

Natural Flavors:
Our natural flavors are developed specifically for each product. Our suppliers do not disclose this information for proprietary reasons and per the FDA they are not required to do so.

While we do not directly add MSG to our products, it is possible the product contains naturally occurring MSG.

If you are trying to avoid pectin, we recommend our Plain yogurt in either Aussie Smooth lowfat, or Aussie Greek in nonfat, lowfat and whole milk.

Watery layer on top of Yogurt – It’s normal to find a little bit of liquid on top of the yogurt upon opening. The watery layer found on top is whey – a nutritious component in cultured yogurt. Stir it up and enjoy!

Greek Yogurt – It’s normal to find a little bit of liquid on top of the yogurt upon opening. The watery layer found on top is whey – an inherent, nutritious component in cultured yogurt. Even though most of the whey is strained out of our Greek yogurt, there could still be a small amount present upon opening due to the yogurt settling. You can just pour off the whey if you prefer to keep your yogurt very thick, or you can stir it in.


Are all of your products organic?
  • Yes, all Wallaby Organic Yogurt Company products are certified organic by the USDA National Organic Program and are third-party accredited by Quality Assurance International, Inc. (QAI). Look for the QAI and USDA organic seals on all of our packaging.

Is your yogurt free from growth hormones, antibiotics, pesticides?
  • Yes, all Wallaby Organic Yogurt Company products are certified organic and therefore produced without growth hormones, antibiotics and toxic persistent pesticides.


In late 2017, we introduced a new packaging design that celebrates our premium organic ingredients. We did not reformulate the products.

None of our containers or lids are molded with resins formulated and manufactured with Bisphenol A (BPA), PCBs, BHT (butylated hydroxytoluene) or BHA (butylated hydroxyanisole), nor do we intentionally add these materials.


How2Recycle: As part of our continued commitment to sustainability, we have added How to Recycle labeling to our packaging starting in December of 2017 to make it easier to understand how to recycle our packaging.

Shelf Life:

Shelf life after opening:

Yogurt – In general, our yogurt should be good for at least 7 days after it has been opened. Our 5.3-oz. containers should be consumed in one sitting.

Unrefrigerated product:

Yogurt – Without being able to examine the product first-hand, it is difficult for us to make a determination as to whether or not it is still good. We do not guarantee the quality of the product if left unrefrigerated for an extended period of time.


Aussie Smooth: While it’s fine to freeze our yogurt, freezing (and thawing) may change the yogurt’s look and texture. Freezing (and thawing) may also destroy some of the cultures.

If you decide to freeze our yogurt, we still recommend that you consume it by the “Best By” date printed on the container.

Aussie Greek: We do not recommend freezing our Greek-style yogurts, as this can adversely affect the texture. We have learned that freezing and thawing our Greek-style yogurt causes the texture to turn to liquid or become very grainy.