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     Yogurt is a fermented milk product produced by bacterial fermentation of milk. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

     Our yogurt is made the old fashioned way. The milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds.   After pasteurizing the milk we add a bacteria culture that is full of probiotics.