Green apple yoghurt

The fresh milk from milking is homogenised, this operation reduces the size of the fat globules present ensuring greater digestibility of the yoghurt. After pasteurization, the milk is cooled and inoculated with the lactic ferments Streptococcus thermophilus and Lactobacillus bulgaricus. The fermentation time lasts from 4 to 9 hours. Once fermentation is complete, fruit puree is added to the yogurt.

We have this artisanal yogurt produced according to our recipe on a farm where the milk used is produced only from cows that they raise themselves, where the entire supply chain of the dairy farms is controlled.

Without dyes