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Process

It all starts with the day’s first milk at 5:00 AM. One of us will milk the cows; the other is responsible for making the yogurt.


Through a series of filters, the milk arrives in the yogurt vat within 30 minutes after leaving the cow. We are not kidding when we say we use fresh milk! The milk gets pasteurized, then cooled back down.
Making yogurt involves the introduction of specific purified cultures into the milk, under very carefully controlled temperature and environmental conditions. The yogurt cultures include Streptococcus salivarius ssp thermophilus and Lactobacillus bulgaricus (official name Lactobacillus delbrueckii ssp. bulgaricus). These cultures are responsible for converting the milk into yogurt.
To these basic yogurt cultures we add the 3 probiotics (more info on probiotics) Lactobacillus Acidophilus, Lactobacillus Casei, and Bifidobacterium. The actual strains of these species that we use in our starter have been extensively researched and studied for their health benefits for many years.

 

Drinkable Yogurt

Drinkable Yogurt

Pre- & Probiotics

Drinkable Yogurt

Probiotic literally means “for life.” Probiotics are live, microbial cultures that, if consumed in sufficient numbers and frequency, provide health benefits to their human hosts. Probiotics have been linked to improved lactose digestion, decreased incidence and duration of diarrheal illness, and improved immune system function.

Prebiotics are non-digestible food ingredients (dietary fibers) that stimulate the growth and activity of the beneficial microflora in the gut, enhancing their functional benefits. They also increase calcium absorption. We add Inulin to our Drinkable Yogurt, a natural dietary fiber, derived from the chicory root. Providing pro- and prebiotics simultaneously creates a symbiotic effect; they enhance each other’s benefits.