Our culinary yoghurt is the first yoghurt developed to be cooked, with a shelf life of up to 6 months. As it is more concentrated than a Greek yoghurt, it can be whipped with the necessary consistency and stability. Its unique and rich yoghurt flavour will also infuse any recipe.
Cream, cow’s milk, milk proteins and lactic cultures.
- Foams and mousses
- Ice creams
Foams and mousses
High aeration capacity for light and stable foams.
Because of its fat/protein balance, it is ideal for ice cream recipes with a rich yoghurt taste.
Ideal for both hot and cold sauces, due to its resistance to heat. It can also be combined with liquid and acidic ingredients.
It does not drain and adds a soft texture to any recipe with less gelatine.