Artisanal Yoghurt Fisheries and Lamps
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, the yoghurt is topped up with a semi-finished product of peaches and raspberries.
We have this Yoghurt produced according to our own recipe on a farm where the milk used is produced only from cows that they themselves breed, and where the entire supply chain of the dairy cows is controlled.
Ingredients: Pasteurised cow’s milk, live milk enzymes (Streptococcus thermophilus and Lactobacillus bulgaricus), peach and raspberry puree 20% (sugar, peaches, raspberries, gelling agent: pectin in fruit).
Size: 150 gr
Shelf life of packaged product: 25 days
APPEARANCE, creamy with a medium consistency, (i.e. it is not liquid like drinkable yoghurt nor compact, like spoonable yoghurt), on the top there is white milk yoghurt and on the bottom the peach and raspberry mixture.
SMELL, the nose is characteristic of yoghurt, with the fruity note of peaches and raspberries.
TASTE and AROMA, sweet, delicately acidic, but the sweetness increases and the flavour of peaches and raspberries can be perceived by combining the compounds.
AVAILABILITY: Produced all year round, but only after ordering.
Food pairings: It can be used for breakfast, snacks or at any time of the day.
AVERAGE NUTRITIONAL VALUES per 100 g of product:
Energy value 419.8 KJ – 99.2 Kcal
Fats 3,0 gr
of which saturated 1,9 gr
Carbohydrates 14,5 gr
of which sugars 14,3 gr
Protein 3,4 gr
Sodium 0,11 gr
Dietary fibre 0,2 gr
ALLERGENS: Milk and milk derivatives.