Strawberry Yoghurt

Freshly milked milk is homogenised, which reduces the size of the fat globules present and ensures greater digestibility of the yoghurt. After pasteurisation, the milk is cooled and inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures. The fermentation time takes between 4 and 9 hours. Once fermentation is complete, strawberry puree is added to the yoghurt.

We have this yoghurt produced to our own recipe on a farm where the milk used is only produced from cows that they themselves breed, and where the entire supply chain of the dairy cows is controlled.