Pasteurized milk to a high temperature in order to remove microorganisms present in milk and undesirable to humans. The milk is then cooled and kept to a temperature of 49°C before being inoculated.
The seeding process used consists of introducing specific lactic ferments into milk, so that it takes on the melting and creamy consistency of yogurt.
Glass pot of 180g ; Made in Touraine - France; Artisanal know-how; A creamy and creamy texture.
Pasteurized whole milk (origin France), preparation based on mandarin and almond (16%) [mandarine (48%), sugar (40.6%), almond (7%), flavors, gelling agents: pectin and carrageenan, acidifier: citric acid, preservative: potassium sorbate], milk powder, sugar, ferments