YOGHURT
The fat layer is naturally created under the lid due to non-homogenized whole milk and souring in glass.
If you remove the fat layer, you create the low fat yoghurt without any interference into the natural composition.
FERMENTED MILK
Unlike yoghurts, fermented milks contain homogenized whole milk, which helps to keep its liquid consistency. The taste of fermented milks is naturally sour and refreshing. Diary cultures positively affect digestion and strengthen the balance of intestinal micro-flora.
