Full-fat cow yogurt with longer fermentation

Especially for those of you who like your yogurt sour.

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The purple yogurt has a longer fermentation to achieve a traditional more sour taste, especially for those of you who like your yoghurt to be sour.

To make it work, we just leave the milk in the warm chamber a little longer. In this way, the heat-loving Lactobacillus bulgaricus develops more and its typical sour character prevails over the soft and sweet Streptococcus thermophilus.

And again: this yoghurt is organic, pasture-raised, non-homogenised, real, with Bulgarian
starters and milk from organic mountain farms.

Full-fat cow yogurt with longer fermentation
  • Био сертифициран
  • Без глутен
  • Без ГМО

What's in it

Organic certified whole milk yoghurt with probiotic starter: Lactobacillus bulgaricus and Streptococcus thermophilus.

How it's made

We leaven our yogurt with the two good bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, which stimulate each other in the fermentation process. There are hundreds of different species of both bacteria, each of which gives a different and distinctive flavour to the sour milk depending on the proportion in which they are present.

Lactobacillus bulgaricus is winter-hardy and likes to be warm - even a few degrees above during the fermentation process, and this bacteria will impart a more sour taste to the milk. While Streptococcus gives a more mild flavor and a sweeter and lighter taste. So when we make the more sour milk we let it ferment a little longer in a warmer place than the classic, green-capped milk.

Nutrition facts

Per 100 g

Energy 62 kcal / 259 kJ
Total fat 3.6 g
- of which saturates 2.3 g
Carbohydrates 4.2 g
- of which sugars 4.2 g

Proteins

 3.2 g

Salt

 0.04 g

 

Packaging

A 400 g cup

 

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