Production material: It is mainly produced from goat’s milk, a mixture of 80% cow’s milk and 20% goat’s milk can also be used in periods when goat’s milk is low.
Production method: Boiling the milk by aeration in a copper cauldron over a wood fire and fermenting it with fig milk gives it a unique taste and texture.
Naturalness: Does not contain any additives, sweeteners or preservatives.
Consistency: Due to its high dry matter and fat content, it is viscous and leaves a creamy feeling in the mouth.
Colour: Goat milk fat globules are whiter because their size is smaller than cow milk fat globules.
Aroma: It has an incense aroma because the milk is boiled over a wood fire.
Shelf life: Since it is completely natural, it is shorter than other yoghurts.
Bir Yorum