Sourmilk

Sourmilk is a New York City-based consumer brand producing organic, Greek-style yogurt formulated specifically for gut health. Founded by two Stanford alumni, Elan Halpern and Kiki Couchman, the company was built on the premise that most commercially available yogurts fail to deliver meaningful probiotic benefits — either because they are pasteurized after fermentation (killing live cultures in the process) or because they contain insufficient quantities of beneficial bacteria to have a measurable impact on digestive health. Sourmilk differentiates itself by using bacterial strains selected not merely for taste, but for demonstrated gut health benefits, delivering what the brand describes as the probiotic potency of a supplement in the form of a whole-food dairy product. The product is certified organic, meaning it contains no hormones, antibiotics, or pesticides. It is crafted in a Greek-style format, which yields a higher protein content per serving — 15 grams of protein per single-serve 4.4-ounce cup — along with healthy fats and zero grams of added sugar at 150 calories per serving. The texture is described by consumers as notably lighter and fluffier than competing Greek yogurts, with a balanced tang profile that distinguishes it from thicker, heavier alternatives like Fage or Chobani. The low-lactose formulation makes it more accessible to individuals with dairy sensitivity. Sourmilk positions itself squarely in the functional food and gut health segment of the yogurt market, targeting health-conscious consumers who are seeking whole-food alternatives to probiotic supplements. The brand is currently available exclusively in New York City, distributed through Farm to People for direct-to-door delivery. Products are offered in single-serve and multi-pack formats (8-pack). The founders' mission centers on improving America's gut health through minimally processed, nutrient-dense dairy options. Consumer reviews consistently highlight superior mouthfeel, digestive comfort post-consumption, and versatility as a base for toppings such as chia seeds, flax seeds, granola, and nut butters.