Citrus Yogurt

With Blood Orange, Orange Peel, Lemon and Mandarin

The Mediterranean freshness of citrus fruits meets the creaminess of Italian yogurt.

Citrus Yogurt by Tacks

Chiodetti Citrus Yogurt is an artisanal creation that celebrates the fusion of Italian dairy tradition and Mediterranean citrus excellence. This creamy yogurt is made with pasteurized Italian whole milk fermented with select live lactic acid bacteria, enriched with a citrus preparation (minimum 15%) that combines the intense juice of Sicilian blood oranges (33% of the preparation), fragrant orange peels (8,5%), lemon, and mandarin, which provide aromatic essential oils and delicate bitter notes, sugar that balances the natural acidity of the citrus fruits, and carob seed gum as a natural vegetable thickener that provides a velvety texture without the use of synthetic gelling agents.

The result is a yogurt with a creamy, enveloping texture, a creamy white color with delicate orange highlights when stirred, and a balanced flavor where the milky sweetness of whole-fat yogurt meets the lively acidity and fragrant freshness of Mediterranean citrus fruits. On the palate, the sweet, fruity notes of blood orange are distinctly perceived, along with the intense citrus aromas of the peel (limonene, citral, and other volatile essential oils), a pleasant underlying bitterness that adds complexity without being overpowering, and the creamy, refreshing finish typical of quality yogurt. The presence of live lactic acid bacteria guarantees not only the characteristic, slightly tart flavor of authentic yogurt, but also probiotic properties beneficial for intestinal health.

The use of whole Italian milk (full-fat or semi-skimmed) gives this yogurt its full, creamy texture, its rounded, satisfying flavor, and its ability to perfectly convey citrus aromas that low-fat yogurts cannot. The citrus fruits used—with blood orange at the forefront—evoke the scents and flavors of the sunny Mediterranean, bringing a taste of citrus-rich Sicily, bergamot-rich Calabria, and lemon-rich Campania to every spoonful. Perfect for nutritious breakfasts, refreshing snacks, delicious afternoon teas, or as a base for creative sweet and savory creations.
 
 
 

Yogurt has roots in Eurasian pastoral cultures

Yogurt is one of the oldest fermented dairy products, with origins dating back over 6000 years to the steppes of Central Asia, where nomadic populations discovered that milk transported in animal skin bags fermented naturally thanks to the bacteria present, transforming it into a more preservable, digestible (fermentation partially breaks down the lactose), and pleasant-tasting product. The word "yogurt" comes from the Turkish "yoğurt," meaning "to condense" or "to thicken."

In Italy, yogurt production developed industrially in the 20th century, but in recent decades, a high-quality artisanal production has emerged, using select Italian milk, carefully selected live cultures, and top-quality natural ingredients. The combination of yogurt and citrus fruits is particularly apt in the Mediterranean region, where dairy traditions and the cultivation of oranges, lemons, and mandarins have coexisted for centuries, creating natural gastronomic synergies.
 
 
 

Choosing Citrus Yogurt Means Probiotics and Vitamin C

Yogurt made with live lactic acid bacteria (primarily Lactobacillus bulgaricus and Streptococcus thermophilus, possibly enriched with other probiotic strains such as Lactobacillus acidophilus or Bifidobacterium) offers numerous benefits: probiotics that beneficially colonize the intestine, improving digestion, nutrient absorption, intestinal regularity, and positively modulating the immune system; high-quality milk proteins (4,51g per 100g) with all the essential amino acids; bioavailable calcium, essential for bones and teeth; B vitamins (especially B2, B12); phosphorus; and zinc.

The added citrus fruits provide vitamin C (although partially reduced by pasteurization), antioxidant flavonoids (hesperidin, naringin), limonene, and other bioactive compounds from the essential oils of the peels, traditionally recognized for their antioxidant and digestive properties. Blood oranges, in particular, are extremely rich in anthocyanins (purple-red pigments) with powerful antioxidant properties. A functional food that nourishes, refreshes, and supports intestinal health.
 
 
 

Best Uses: Citrus Yogurt

• ENERGETIC AND NUTRITIOUS BREAKFAST
  Enjoy the natural Citrus Yogurt for fresh and vitamin-packed breakfasts, or enrich it with Organic soft wheat bran, organic oat flakes, nuts (walnuts, almonds, hazelnuts), organic flax seeds, fresh fruit of the season. Perfect with raw pressed wildflower honey from the Treja Valley
• SMOOTHIES, MILKSHAKES AND SPOON DESSERTS
  Use as a base for smoothies with banana, mango, berriesMake refreshing smoothies, homemade frozen yogurt, and creamy popsicles. Use in mousses, parfaits, and no-bake citrus cheesecakes.
• SAUCES, MARINADES AND SAVOURY PREPARATIONS
  Use yogurt as a base for fresh fish sauces, chicken, grilled vegetables. Add to salads for creamy dressings. Use in marinades for white meat (acidity softens the fibers).

The Producer: Tacks

Chiodetti is an artisanal dairy company that produces the highest-quality fresh yogurt and dairy products using exclusively select Italian milk and top-quality natural ingredients. With obsessive attention to freshness, the selection of live lactic acid bacteria, and the creation of balanced and refined flavor combinations, Chiodetti brings yogurts to Italian tables that celebrate the national dairy tradition, enhanced with contemporary creativity. Each jar is a testament to passion for quality milk and respect for the discerning consumer.
 
 
 

Ingredients

Pasteurized whole Italian milk, live lactic ferments (Lactobacillus bulgaricus, Streptococcus thermophilus), citrus fruit preparation minimum 15% (sugar, blood orange juice 33%, orange peel 8,5%, lemon peel, mandarin peel, water, thickener: carob seed gum).
 
 
 

Nutritional Values ​​(per 100g of product)

• Energy: 420,81 kJ / 100,09 kcal
• Fat: 3,71 g (of which saturated: 2,11 g)
• Carbohydrates: 12,21 g (of which sugars: 11,61 g)
• Protein: 4,51 g
• Salt: 0,16 g

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