Healthy gut.
Healthy life.

MOO started in 2018 in Canggu — with a stainless pot, a heritage yogurt culture brought back from a kitchen in Crete, and one founder who couldn't find a yogurt in Bali she actually wanted to eat.

She set the first batch on her own stove. Sold the fourth.

Yogurt the way our grandmothers ate it. Tart, thick, made yesterday, in a glass jar.

Six years on, we make Plain, Greek and Coconut Yogurt, Kefir, Cottage Cheese, and Marinated Feta out of a small dairy in Pererenan. The cultures are the same ones we started with. The jars come back, get washed, and go out again. The milk comes from one small herd in the hills above Canggu — picked up at dawn, set by lunch.

Everything else is just patience.