South Dakota Made French-Style Yoghurt

2026 - Volume #50, Issue #4, Page #07

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Scheetz Mercantile of Mount Vernon, S.D., makes and sells small-batch, French-style yoghurt. This family-run micro-dairy offers the first commercially produced cup-set French-style yoghurt in the state.
“My interest in making yoghurt really grew out of our family’s dairy farm and wanting to create more value from the milk produced by our own cows,” says Kelly Scheetz, founder and owner of Scheetz Mercantile. “My husband and I are raising our family on his fourth-generation dairy farm, and we’ve seen how unpredictable milk prices can be. We wanted to find a way to connect directly with consumers while creating something meaningful and high-quality from the milk we work so hard to produce every day.”
The breakthrough came when Laura Klock, co-owner of FarmLife Creamery, proposed an equipment-sharing partnership.
“They had equipment available, but not the current capacity to utilize it,” says Scheetz. “Laura really nudged me to leap. Once I started learning the process, I completely fell in love with it.”
French-style yoghurt’s rich texture, cream-top finish, and simple, wholesome ingredients drew Scheetz in.
“French yoghurt is traditionally cultured slowly in the container it’s sold in, which creates a naturally thick, silky texture without relying on heavy stabilizers or fillers,” she says. “The milk itself is our biggest selling point. Our yoghurt is made with whole milk from our own dairy cows, so it has a richness and flavor that people immediately notice.”
The milk isn’t homogenized, which allows cream to rise to the top of the cup, creating a silky creamline layer above a soft, custard-like body. It’s best eaten scooped, not stirred, to preserve the texture. Finishing touches include organic Madagascar vanilla from a local South Dakota business and pure Vermont maple syrup from Barred Woods Maple, a locally owned business nestled at the foot of the Cold Hollow Mountains in Northern Vermont.
“Our customers love that the yoghurt feels old-fashioned and authentic,” Scheetz says. “It’s a slower, more intentional way of making yoghurt, and I think people can taste the difference. There’s also something special about knowing exactly where your food comes from and who made it.”
The yoghurt-making business brings Scheetz a lot of joy.
“I love when customers say ours reminds them of yoghurt from years ago or that it’s the best yoghurt they’ve ever tasted. Producing food on a small scale creates a real connection.”
The homemade yoghurt also gives the dairy a natural way to show the care that goes into producing milk.
“Our customers understand there’s a real family behind the product.”
Still, she’s quick to note that small-batch production comes with challenges.
“Everything takes time and attention to detail,” Scheetz says. “There are long days, strict food-safety standards, balancing production schedules, sourcing ingredients, packaging, marketing, and still managing family and farm life.”
Looking ahead, Scheetz plans to continue growing the Mercantile sustainably while preserving the operation’s roots.
“I’d love to expand our yoghurt offerings, introduce new flavors and cultured dairy products, and continue building strong relationships with local customers and retailers.”
Most importantly, she’s looking to make the business a place where people feel connected to agriculture — a place to learn about dairy farming, support local food systems, and teach children the value of hard work, creativity and community.
“People crave authenticity more than ever,” Scheetz says. “Every jar of yoghurt we make represents generations of dairy farming, a lot of hard work, and a deep love for what we do. At the end of the day, our goal is simple: to make wholesome, delicious food that brings people together and honors the traditions of family farming.”
Contact: FARM SHOW Followup, Scheetz Mercantile, 26533 398th Ave., Mount Vernon, S.D. 57363 (ph 701-595-6778; scheetz.mercantile@gmail.com; www.facebook.com/ScheetzMercantilellc).

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South Dakota Made French-Style Yoghurt Scheetz Mercantile of Mount Vernon, S.D., makes and sells small-batch, French-style yoghurt. This family-run micro-dairy offers the first commercially produced cup-set French-style yoghurt in the state. “My interest in making yoghurt really grew out of our family’s dairy farm and wanting to create more value from the milk produced by our own cows,” says Kelly Scheetz, founder and owner of Scheetz Mercantile. “My husband and I are raising our family on his fourth-generation dairy farm, and we’ve seen how unpredictable milk prices can be. We wanted to find a way to connect directly with consumers while creating something meaningful and high-quality from the milk we work so hard to produce every day.” The breakthrough came when Laura Klock, co-owner of FarmLife Creamery, proposed an equipment-sharing partnership. “They had equipment available, but not the current capacity to utilize it,” says Scheetz. “Laura really nudged me to leap. Once I started learning the process, I completely fell in love with it.” French-style yoghurt’s rich texture, cream-top finish, and simple, wholesome ingredients drew Scheetz in. “French yoghurt is traditionally cultured slowly in the container it’s sold in, which creates a naturally thick, silky texture without relying on heavy stabilizers or fillers,” she says. “The milk itself is our biggest selling point. Our yoghurt is made with whole milk from our own dairy cows, so it has a richness and flavor that people immediately notice.” The milk isn’t homogenized, which allows cream to rise to the top of the cup, creating a silky creamline layer above a soft, custard-like body. It’s best eaten scooped, not stirred, to preserve the texture. Finishing touches include organic Madagascar vanilla from a local South Dakota business and pure Vermont maple syrup from Barred Woods Maple, a locally owned business nestled at the foot of the Cold Hollow Mountains in Northern Vermont. “Our customers love that the yoghurt feels old-fashioned and authentic,” Scheetz says. “It’s a slower, more intentional way of making yoghurt, and I think people can taste the difference. There’s also something special about knowing exactly where your food comes from and who made it.” The yoghurt-making business brings Scheetz a lot of joy. “I love when customers say ours reminds them of yoghurt from years ago or that it’s the best yoghurt they’ve ever tasted. Producing food on a small scale creates a real connection.” The homemade yoghurt also gives the dairy a natural way to show the care that goes into producing milk. “Our customers understand there’s a real family behind the product.” Still, she’s quick to note that small-batch production comes with challenges. “Everything takes time and attention to detail,” Scheetz says. “There are long days, strict food-safety standards, balancing production schedules, sourcing ingredients, packaging, marketing, and still managing family and farm life.” Looking ahead, Scheetz plans to continue growing the Mercantile sustainably while preserving the operation’s roots. “I’d love to expand our yoghurt offerings, introduce new flavors and cultured dairy products, and continue building strong relationships with local customers and retailers.” Most importantly, she’s looking to make the business a place where people feel connected to agriculture — a place to learn about dairy farming, support local food systems, and teach children the value of hard work, creativity and community. “People crave authenticity more than ever,” Scheetz says. “Every jar of yoghurt we make represents generations of dairy farming, a lot of hard work, and a deep love for what we do. At the end of the day, our goal is simple: to make wholesome, delicious food that brings people together and honors the traditions of family farming.” Contact: FARM SHOW Followup, Scheetz Mercantile, 26533 398th Ave., Mount Vernon, S.D. 57363 (ph 701-595-6778; scheetz.mercantile@gmail.com; www.facebook.com/ScheetzMercantilellc).

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