White Goat Yogurt

Made from 100% farm-grown goat's milk and lactic ferments: creamy, light and naturally digestible

Two ingredients and a stable: yogurt as it should be, with the gentle and unmistakable signature of goat's milk.

Verdetti Catia's Goat's Yogurt

Verdetti Catia's Goat Yogurt is simplicity at its finest: pasteurized goat's milk and lactic acid bacteria, period. The milk is Italian and 100% farm-grown—milked from the same goats Catia tends every day in the Pistoia Mountains—and this extremely short supply chain is evident in every spoonful: a creamy, velvety texture, a fresh, clean flavor with a characteristic goaty note, elegant and never overpowering, complemented by a pleasant acidity. No thickeners, no added sugar, no flavorings: just the work of live cultures on milk that has traveled just a few meters from the stable to the jar.
 
 
 

The roots of this Goat Yogurt are deep in tradition

Yogurt is the product of chance and nomads: millennia ago, between the steppes of Central Asia and the Balkans, milk transported in leather bags fermented spontaneously in the heat of the journey, transforming into a new, acidic, and surprisingly long-lasting food. However, it was a Nobel Prize winner, Ilya Mechnikov, who consecrated it in the early twentieth century: studying the proverbial longevity of Bulgarian farmers, he attributed it precisely to the ferments in yogurt consumed daily, ushering in the era of probiotics. And goat's milk, the oldest milk ever milked by man, was often the protagonist of those original fermentations: this jar closes a five-thousand-year-long circle.
 
 
 

Choosing Goat Yogurt means taking care of yourself

Goat's milk yogurt combines two benefits: live lactic acid bacteria, which help balance intestinal flora, and goat's milk, whose small-globule fats, rich in short- and medium-chain fatty acids, are particularly digestible and often better tolerated than cow's milk. It provides quality protein, bioavailable calcium and phosphorus, and B vitamins, with a naturally light profile. With no added sugars or thickeners, it's the simplest daily wellness experience: one spoonful at a time.
 
 
 

How to Best Use: Goat Yogurt

• THE DARK BREAKFAST — The awakening of connoisseurs: a bowl of yogurt with flakes of 100% dark chocolate and, next to it Peruvian Kornesha coffee : the acidulous goat cheese and the great cocoa enhance each other.
• THE HOME TANDOORI — The secret of tender meat: marinate the Organic Pork Ham Slices in yogurt with spices and lemon for a few hours, then sear them in a pan and serve them with the Pak choi sautéed: yogurt tenderizes and flavors like no other marinade.
• CABBAGE CHIPS WITH DIP — The clever snack: leaves of Purple Curly Cabbage baked until they become crispy chips, to be dipped in a dip of goat yogurt, oil, Breton fleur de sel and a grating of peel Organic Amalfi Coast Lemon: light aperitif, full flavour.

The Producer: Catia Verdetti

On the Pistoia Mountains, Verdetti Catia raises her goats and sheep and processes their milk on the farm, within the Slow Food Presidium of Pecorino della Montagna Pistoiese: a supply chain where each jar has a specific pasture, a name, and a season.
 
 
 

Ingredients

LATTE Pasteurized goat's milk and lactic acid bacteria. Milk origin: Italy — 100% farm milk.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 272 kJ / 65 kcal
• Fat: 4 g, of which saturated fatty acids: 2,7 g
• Carbohydrates: 4,5 g, of which sugars: 4,5 g
• Protein: 3,5 g
• Salt: 0,1 g

Indicative average values ​​for the whole goat yogurt category.
 
 
 

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