Cascina Bianca low-fat apricot yoghurt, produced exclusively with ingredients from organic farming, preserves the delicate texture and flavor of the sweetest summer fruit. The creaminess of the product is 100% natural: we obtain it simply by concentrating the milk by vacuum evaporation. In this way we obtain a thick, velvety and surprisingly light yoghurt, which nourishes with taste without adding weight .
Fermentation is slow: it takes twelve hours to create the unmistakable balance of aroma and acidity of Cascina Bianca. With so much time available, the lactic ferments transform large quantities of lactose into lactic acid, which is more digestible and easy to assimilate: this is the secret of Cascina Bianca's lightness.
The consistency of yogurt can undergo slight variations throughout the year: this is excellent news. These small changes are in fact the best proof that our organic production truly respects natural cycles: the feeding of the cows follows the course of the seasons and the milk reflects the variations in the diet of the animals, becoming more or less dense. What never changes is the quality of the product, excellent twelve months a year .
In the periods of the year in which the protein content in the milk naturally decreases , our yogurt – being low-fat and natural – is more liquid , especially in the upper part of the jars. 2 turns of the teaspoon will be enough to re-amalgamate it at its best.
