Traditional yogurt is made in the authentic way, using natural bacterial cultures that are preserved from batch to batch. It is a product rich in flavor and nutritional value, with a high concentration of lactic acid bacteria (Lactobacillus bulgaricus, Lactobacillus acidophilus, and Streptococcus thermophilus) that support digestive health.
The main characteristic of traditional yogurt is its skin, which is simply the milk fat that rises to the surface during pasteurization.
This yogurt can be made from cow’s, sheep’s, or goat’s milk. Sheep’s milk yogurt, in particular, contains more fat and protein, offering a richer flavor and a thicker skin.
Nutritional Benefits
• Source of high biological value protein: It contains an impressively high amount of high-quality protein, about 20 grams per 200 grams. Protein supports metabolism and helps regulate appetite.
• Rich in B-complex vitamins, especially vitamin B12 and riboflavin.
• Contains live microorganisms that support the balance of gut flora, essential for proper intestinal function and combating gastrointestinal issues.
• Strengthens the immune system: The natural bacteria it contains help protect the body.
Traditional yogurt is an excellent choice for those seeking a natural, healthy, and nutritious food. It provides essential nutrients, while its natural fermentation makes it easier to digest, even for individuals with mild lactose intolerance.