Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

Abstract: A waffle sandwich maker includes first and second waffle plates which contact a food product during preparation of the food product. The first waffle plate includes a plurality of protrusions defining a plurality of channels, a female connector having a hole, a male connector having a protrusion and a first spacer extending inward relative to the plurality of protrusions. The pluralities of protrusions and channels create depressions and ridges in the food product. The protrusion of the male connector and the hole of the female connector of the first waffle plate mate with a hole of a female connector and a protrusion of a male connector of the second waffle plate. The first spacer contacts the second waffle plate during preparation of the food product, which includes an outer dough encapsulating a filling, to maintain the first waffle plate spaced at least approximately 0.5 inches from the second waffle plate.

Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.