Yogurt intero
in barattoli da 180 gr, 500 gr e 1 kg
Il latte, viene riscaldato a 90°C per 60″-90″, poi lasciato a raffreddare a 35°C per l’inoculo dei fermenti lattici. Una lenta fermentazione a bassa temperatura, permette di ottenere uno yogurt denso e cremoso in maniera del tutto naturale.
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