The story of Yogurt
Perfect as-is or incorporated into an array of dishes, Canadian yogurt is as versatile as it is delectable. See how it can make your everyday delicious.
It starts with Canadian milk
Fresh milk or cream is first pasteurized to eliminate bacteria and homogenized to maintain a smooth, creamy texture. The addition of lactic bacteria starters (cultures) begins the fermentation process.
After the addition of Lactobacillus bulgaricus and Streptococcus thermophiles bacteria, it’s kept at specific temperatures to stimulate bacteria activity.
In the thick of it
The bacteria then converts the lactose (the sugar naturally found in milk) to lactic acid, which thickens the milk and gives it that signature tangy yogurt taste.
All in good taste
The yogurt is then cooled down and flavoured. Finally, it’s ready to grace your grocery store dairy aisles and kitchens at home.