Hazelnut 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, sugar and hazelnut paste are 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.
Made in an artisanal way with natural ingredients: pasteurized milk with the addition of lactobacillus bulgaricus and streptococcus thermophilus, sugar and the fruit used, in this case hazelnut puree.

Without dyes or preservatives.