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YOGHURT & DRINKING YOGHURTS

FRUITY AND FRESH FOR A PURE PLEASURES

Whether cheese or yoghurt. Whether made of milk or vegetable. 

All Bauer products have one thing in common: 

They are made from pure, natural ingredients, and without any additives as far as possible. 

They are good and are to do good. That’s why they are feel-good products.

PRODUCT SELECTION

PRETTY DELICIOUS AND INTERESTING

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AS BREAKFAST COMPANION, SNACK OR DESSERT

YOGHURT RANKS AMONG THE MOST POPULAR DAIRY PRODUCTS

We love it pure or with fruit, eat it with muesli or as a dessert: Yoghurt is so multi-faceted and delicious that on average each German consumer eats about 15kgs per year! As a so-called curdled milk product, yoghurt is made from milk by adding special lactic acid bacteria. Sounds pretty banal, but it can be varied to such a degree that a great variety of types comes into being: mild ones, acidulous ones, semi-solid or creamy ones, natural yoghurt or fruit yoghurt, and all these with varying degrees of fat content.

By the way, it’s the fat content in the milk that decides which yoghurt comes about: skimmed milk yoghurt (1.5% fat max.), low-fat yoghurt (between 1.5% and 1.8% fat), whole milk yoghurt (at least 3.5% fat), cream yoghurt (at least 10% fat) or Greek yoghurt (between 0.1% and 10% fat) with a higher protein content.

 

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THE FORMULA: MILK + LACTOBACILLI = YOGHURT

THE SECRET: OUR FRESH MILK, AND SPECIALLY DEVELOPED LACTOBACILLUS CULTURES

For producing our yoghurt products, we only use the fresh milk supplied by our farmers. During fermentation, this milk turns into yoghurt. First, sugar and milk protein are added to the pasteurized milk with its approved fat content. Then, it is heated and homogenized. During the following yoghurt maturation period, added lactobacilli convert milk sugar into lactic acid which in turn leads to a coagulation of the milk protein, forming a gel.

In order to achieve the special taste of our yoghurt, a specially developed combination of various lactobacillus cultures is essential. During this process, also called curdling, the acidic value or pH value gets continuously monitored. Depending on the culture, the result is a more acidic or milder yoghurt. The resulting yoghurt gets stirred into a creamy texture as a natural yoghurt, filled in cups, or its gets processed further together with a fruit preparation made from selected fruit.

 

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YOGHURT CONTAINS MANY VALUABLE NUTRIENTS,

BUT ONLY FEW CALORIE-RICH CARBOHYDRATES

Of course, yoghurt, like any dairy product, also contains carbohydrates. But the amount is very low: At a fat content of 3.5%, yoghurt has as little as 69 calories per 100g. And all the valuable nutrients contained in the milk get safeguarded during fermentation and are thus also present in the yoghurt – e.g., protein and calcium. It takes only one 250g cup of “Der Große Bauer” to cover about 40% of the daily calcium need.

In addition – with regard to 100g of yoghurt with a 3.5% fat content – it also contains 0.04g of vitamin B1, 0.18mg of vitamin B2 and even 0.4μg of vitamin B12. A few more yoghurt content facts: Yoghurt often agrees well even with people suffering from lactose intolerance. And whether you eat organic yoghurt, low-fat or cream yoghurt doesn’t really make a difference with regard to the content of vitamins and minerals – that stays more or less the same since it’s not dependent on the fat content.

 

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SMELL, TASTE, AND ENJOY

HOW LONG DOES YOGHURT KEEP, ANYWAY?

An unopened cup of yoghurt may well keep several weeks. An ideal condition for storage is a cool and dark place – ideally on the middle shelf of the fridge where the temperature is at about 5°C. A more detailed information about the shelf-life of the yoghurt is provided by – exactly, the best-by date printed on the package.

Incidentally, yoghurt can well be consumed way after this printed date in many cases. The decisive factor is a smell and taste test determining whether the yoghurt is still fit for consumption or not. Tip: If the taste changes from mildly acidic to bitter, the yoghurt has gone off and should be disposed of. But who’s going to let it come to this with a delicious Bauer yoghurt? And if you’ve opened your yoghurt but haven’t finished it – simply put it back in the fridge and use it up in the next couple of days.

 

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YOGHURT IS A TRUE MULTI-TALENT

CAKES, DIPS, SAUCES, DRESSINGS 

– BUT PLEASE WITH YOGHURT

Of course we enjoy our yoghurt in the morning for breakfast, pure with fresh fruit or with our muesli. But also when baking or cooking, yoghurt shows its true multi-talent nature. Multi-layered cakes and fruity crèmes – unthinkable without yoghurt. As a cooking staple for various dips, sauces, and dressings, yoghurt is indispensable.

In order to reduce the fat content in cream sauces, yoghurt can be used as well, as it can give many dishes a fresher note as a replacement for cream or sour cream. But please note: Add the yoghurt only at the end of the cooking time, otherwise it will curdle and lose its taste. Worked up your appetite yet? Then take a look at our yoghurt recipes.

 

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