The Greek Yoghurt starts as 100% grass fed, farm fresh, full cream milk that carry the A2 Beta-Casein protein .
It is first pasteurized, then fermented with live bacteria yoghurt cultures, and incubated at a specific temperature to encourage bacteria growth.
The culture ferments the lactose, the natural sugar found in milk.
This produces lactic acid, which gives yogurt its distinctive flavour.
Our Yoghurt is high in protein, calcium, vitamins, live cultures and probiotics which can enhance the gut
microbiota and help prevent digestive problems.