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Q: How do I receive coupons for Nancy’s Products?

 

We would love to send you out some coupons for Nancy’s Cultured Dairy and Soy Products. Simply contact us with your mailing info and be watching your mailbox. Happy shopping!

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Q: How do I apply for employment at Springfield Creamery with Nancy’s?

 

We appreciate your interest in Springfield Creamery. We currently do not have any positions available, however we are always happy to receive resumes. We keep the resumes on file and contact you as positions become available. Resumes can be emailed to: creamery@nancysyogurt.com or sent by mail to:

Springfield Creamery

29440 Airport Rd Eugene, Or 97402

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Q: I have more "Nancyware" containers than I can ever reuse. My recycling center only takes small-necked HDPE 2 containers. Where can I recycle my Nancyware?

 

Reuse is always best. We recommend sharing them with your friends, schools, plant nurseries, daycare centers, etc. If you are within a reasonable distance of Eugene, BRING Recycling center in Eugene will recycle them. Or you can do what some folks do - they box up their clean containers and send them back to us at the creamery and we recycle them at BRING Recycling Center here in Eugene.

 

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Q: There is a date stamped on the side of your container lids. What does it mean?

 

The "pull-date" on the container is the date until which the product is guaranteed fresh. We recommend that you consume it by that date.

 

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Q: Some of the Nancy' s products are sweetened with agave. What is agave?

Agave is the "blue cactus" that is well known as the source of tequila. It's actually from the lily family, not a cactus at all. The plant has a starchy core which, when crushed, releases enzymes that convert starch to a simple sugar. The sugar is then boiled to form a syrup (much like the way maple syrup is made). We use this pure organic agave syrup to sweeten some of our soy yogurts, fruit flavored organic lowfat kefir and nonfat vanilla yogurt. It has a light taste and registers very low on the glycemic index.

 

 

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Q: I have yogurt in my refrigerator that is a few days past the date stamped on the container. Is it still good to eat?

 

The date stamped in the container is the date the product is guaranteed fresh until. After that date, our best recommendation here is to use your own good judgment. Simply looking at the product should give you an indication whether it is still good to eat. Watch for surface mold. There are many variables that affect the life of the product- such as refrigeration during shipping, in the store and at your home. Whether the product has been opened can also be a factor. A product that is a few days past our pull date generally is still good. Remember, we only guarantee the product until the date stamped on the side.

 

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Q: Are Nancy’s dairy products made from Pasteurized or Raw milk?

 

All of Nancy’s cultured dairy products are pasteurized. Raw milk is not permitted for sale to consumers here in the state of Oregon, except for on-farm sales on small farms. Most states in the U.S. have such laws, but they do vary. Most states prohibit the manufacture of cultured dairy products from raw milk, because culturing involves the growth of bacteria. Bacteria present in raw milk could interfere with our culturing process, as well as, grow undesirable bacteria that might cause illness. So, yes- all of Nancy’s Dairy products are fully pasteurized, as it notes on the front of each container.

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Q: Nancy's Cottage Cheese tastes tart in comparison to other brands of cottage cheese - why is that?

 

Nancy's lowfat cottage cheese has a fully cultured old-fashioned flavor. We set our cottage cheese with four strains of lactic cultures, the same ones used for sour cream, instead of coagulants like rennet. We allow them to grow slowly to maximize the flavor and increase its digestibility. We use probiotic cultures in our cottage cheese for additional health benefits. The cultures pre-digest lactose or milk sugar, and lactic acid is a by-product of this growth of cultures. The result is Nancy's "tart and tangy" flavor with an abundance of live cultures. Need to sweeten it up? Fresh fruit usually does the trick!

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Q: Are Nancy's products gluten-free?

Yes, all of Nancy’s Cultured Dairy and Soy Products are gluten-free. Enjoy!

 

 

 

 

 

 

 

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Q: A store listed on your Website's store finder does not carry Nancy's. How can I get Nancy's in my area?

 

The information listed in our store finder is, unfortunately, not fool-proof. Your best bet in this case is to ask the store's dairy buyer if they can bring in Nancy's. Usually this route is successful. If you are still at a loss, send us a note and we will do what we can to help you locate another store.

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Q: How can I get a donation of Nancy’s Products for my cause?

 

We are proud to support our communities, and on occasion will donate product based on the need. Please send us an email briefly outlining your cause. We will review your email and get back to you.

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Q: I was also wondering if the cows from which you get your milk are grain-fed or grass-fed?

 

We purchase our milk from 2 dairy farm cooperatives: one co-op for conventional milk and another co-op for organic milk. The milk comes to us directly from the farms, all farms within about 100 miles of our plant, all family owned, with average herd size of 150 head. None of our milk comes from big, “factory farms.”.

All cows are fed a mixture of forages and grains. Forages include grass, hay, silage and other field greens. Corn, barley, soybeans, oats, field peas and flax are grains. Conventional farms average a ratio of 60/40 forage to grains. Organic farms average 80/20 forage to grains. None of the grains are imported from outside of the USA at this time.

Generally, the smaller the farm the more access to pasture. Access to pasture also varies by season and weather. In order to protect the pasture, cows are allowed to pasture only during the grass growing season, which is about 8 months in Oregon.

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Q: My son is allergic to dairy. Which of your products are completely casein-free or dairy free?

 

All of our Organic Cultured Soy products are completely casein/dairy-free. We use non-dairy cultures to culture our soy yogurt.

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Q: Sometimes when I open my yogurt, there's a watery liquid on top. What is it and is it supposed to be there?

 

The watery liquid is natural water or whey present in milk. Whey is a nutritious and valuable food with lots of minerals such as calcium, magnesium and phosphorus. It should be stirred into your yogurt before you eat it, or poured into a juice or smoothie. Make sure you get those nutrients some how!

 

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