To make the yoghurt, the pasteurized milk is briefly heated to 90° and then cooled down to 47°. At this temperature the yoghurt cultures are added. The yoghurt is filled by hand in 500 ml returnable jars, 5 l and 10 l buckets. Maturation takes place at 42° in the brood chamber. This process takes about four hours.
At the end, the yoghurt is cooled down to 3° and can be eaten.
Our yoghurt also has a positive side effect on your intestinal flora. It stimulates both the metabolism and digestion and thus contributes to a positive sense of well-being.