Set yoghurt

The thermostat method of making fermented milk products was known to our ancestors. In the old days, milk in clay pots was placed in the oven where it was slowly being prepared for a long time at a certain temperature, getting ready for several hours.

Nowadays instead of a Russian oven we use a thermostatic chamber, where a constant temperature is also maintained. Milk together with the starter is poured into individual packaging and placed in such a chamber for fermentation. The gentle thermostatic method is very close to the home method of fermentation and it preserves not only a thick, dense structure of the product, but also a full, rich and delicate taste of yogurt.

It has been proven that yogurt prepared in this way allows you to preserve vitamins and microelements that have a beneficial effect on the human body.

The product is not mixed in the process of production - it is mixed only by the consumer with a spoon. This helps to avoid excesive acidity, which is very important for people with gastrointestinal problems.

Product composition: whole milk, cream, starter culture of pure lactic acid microorganisms.

The amount of lactic acid microorganisms in the product is not less than 1×107 CFU/g.