Vanilla 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 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