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 the fermentation is complete, the yoghurt is put into the glass jar, where a vanilla semi-finish is first dosed into the bottom.

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

Without colouring agents

Ingredients: Pasteurised whole cow’s milk, live milk enzymes (Streptococcus thermophilus and Lactobacillus bulgaricus), 20% Vanilla puree (Sugar, Vanilla, gelling agent: pectin, flavourings).
Size: 150 gr
Packaging: glass
Shelf life of packaged product: 25 days

Product features:
APPEARANCE, creamy with a medium consistency, (i.e. it is not liquid like drinkable yoghurt and not even compact, like spoonable yoghurt), at the top is milk-white yoghurt and at the bottom straw-yellow vanilla.
SMELL, the nose is characteristic of yoghurt, with the fruity note of vanilla.
TASTE and AROMA, sweet, delicately acid yoghurt, but the sweetness increases and the flavour of vanilla is perceived, combining the two compounds.

Availability: it is produced all year round, but only after ordering.
 
Serving suggestions: It can be used for breakfast, snacks or at any time of day.

AVERAGE NUTRITIONAL VALUES per 100 g of product:

Energy value 419.1 KJ – 99.1 Kcal
Fats 3,1 gr
of which saturated 1,9 gr
Carbohydrates 14,4 gr
of which sugars 14,4 gr
Protein 3,4 gr
Sodium 0,13 gr
Dietary fibre 0,1 gr

ALLERGENS: MILK and MILK derivatives.