Artisan Vanilla Yoghurt
Cow
Pasteurized milk
Without crustProduct code
Availability
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
Pasteurized whole cow’s milk, live milk enzymes (Streptococcus thermophilus and Lactobacillus bulgaricus), vanilla puree, sugar.
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.
- Food pairings:
Breakfast, snacks, or any time of the day.
- Wine pairings:
CowPasteurized milkWithout crustCode produit
Disponibilité
Unit of measurement
Piece
Package Type
Glass beaker
Weight per piece
150 gr
Pieces per box
8 pieces
Storage conditions
Refrigerated from 0°c to +4°C
Transportation
Refrigerated 0°c to +4°C
Product life in sealed package
25 days
Minimum order quantity
1 package
Valori nutrizionali medi
per 100 gr di prodotto
Etichettatura Ambientale
Verifica le disposizioni del tuo comune.
