Hanyun (2 pieces) Mushi Sugar-Free Yogurt 100% Raw Milk No Homogenization No Adjustment

◎Purchase only jam and provide supermarket pick-up and payment ◎Yoghurt needs to be refrigerated, please choose home delivery when purchasing yogurt │Product content│ ◎2 barrels of sugar-free yogurt (700ml±10ml per barrel) Main raw material: raw milk Auxiliary raw materials: lactic acid bacteria Lactobacillus acidophilus-(Bacteria A) (Lactobacillus acidophilus) Bifidobacterium longum Streptococcus thermophilus Lactobacillus bulgaricus Capacity: 700ml (±10ml) Shelf life: 21 days ++++++++++++++++++++++++++ Inspection information: E. coli - not detected (pictured) No added sugar, only the sugar in the milk itself (pictured) No added [preservatives] (pictured) Each serving is 100g, 7 servings in total. Calories, 73.3 kcal Protein 3.5g, fat 4.5g, Saturated fat 2.1g, trans fat 0g, Carbohydrate 4.7g, sugar 0g, sodium 48g Made from non-homogenized and unadjusted raw milk from local pastures, a single milk source and frozen new bacteria. No glue or sugar is added at all, using orthodox yogurt strains, acid and alkali resistant, maintaining and prolonging the activity of probiotics. Set Yogurt in a solidified state, The yogurt fermentation is completed directly in the packaging container to reduce the risk of contamination by bad bacteria. Since raw milk is not homogenized (processing), the fat globules contained in the milk are not crushed and homogenized. Keep the fat in its original state, so the flavor and texture of the milk will vary depending on the season. The thickness will also vary; unprocessed milk can retain the most natural and original taste of milk. Because the ingredients of this yogurt are simple, even the milk has not been processed or adjusted. There is no added sugar or other added ingredients, so it is suitable even for children. How to eat: 1. Can be eaten alone 2. Pair with honey 3. Pair with jam 4. Pair with honey or jam, add a little fresh milk, and stir into yogurt with a blender It is difficult to store raw milk without homogeneity. The milk may go bad in 2 days. Therefore, every barrel of yogurt must be made with the freshest raw milk. The reason why the surface of yogurt easily solidifies into a layer of cream is This is a phenomenon that can only occur if a non-homogenization method is used. When eating, scoop out a spoonful and a lot of whey protein will leak out. This is a normal phenomenon and can be mixed with yogurt. Origin Taiwan