Organic Farm White Yogurt 400g

Organic Farm White Yogurt

The characteristic of compact organic whole yoghurt is that it is packaged immediately after the inoculation of the enzymes;

Consequently, the fermentation does develops directly into the final container (jar or jar),

without any intervention other than cooling, once the desired degree of acidity has been reached.

Farm yogurt

100% yoghurt of Italian origin with only products from the Viterbo Tuscia

The first day it should be kept at room temperature, then the following days it should be stored in the fridge.

You have to give the fresh organic yogurt time to ferment.

Organic farming

Raised outdoors and fed with plant foods from organic farming, only from Brown cows

Family business from father to son, excellence of the Lazio region.

The characteristic of compact coagulation organic yogurt

The characteristic of compact coagulated organic yogurt (or compact yogurt or whole coagulated yogurt) is that it is packaged immediately after the inoculation of the enzymes; consequently the fermentation takes place directly in the final container (jar or jar), without any other intervention other than cooling, once the desired degree of acidity has been reached.

Fattoria Lucciano yogurt

To produce the natural compact white yogurt of Fattoria Lucciano, the milk after being milked and refrigerated is pasteurized at 95 ° C for about 30 minutes.
It is a "more intense" pasteurization than that carried out for the production of cheese (and fresh milk sold as it is), necessary to create the optimal conditions for making yogurt.

At the end of the pasteurization the milk is cooled, bringing it to 43 ° C.
At this point the two lactic ferments Streptococcus thermophilus and Lactobacillus delbrueckii var are inoculated. bulgaricus which have been previously revitalized by heating them for about 30 minutes at 35-40 ° C, together with a small amount of pasteurized milk.

After having thoroughly mixed it with the enzymes, the milk is poured into 400g jars. Here the enzymes acidify the milk which is thus transformed into yogurt.

As soon as the milk is filled with enzymes, the glass jars are placed in a thermostat at 43 ° C, to remain at a constant temperature for about 2-3 hours.
After this period of time, the thermostat is brought to 31 ° C, until the pH of the yogurt measures a value between 4,60 and 4,65.
At this point the yogurt is cooled to 4 ° C.

(*) RDA (Recommended Daily Allowances) - Recommended Daily Allowance:

% of the indicative daily quantities of an adult, calculated on the basis of a daily requirement of 2000 Kcal.

The need can be different depending on the sex, age and activity performed.

Follow us on Instagram for lots of news @alpassofood

We answer all your questions about WHATSAPP

 Lucciano Farm, Corchiano (VT)