Whole Greek Yogurt Plain

Grade A Pasteurized Milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a staple in dairy products, providing a rich source of nutrients.

Cream adds richness and a smooth texture to dairy products, enhancing flavor and mouthfeel. It is a source of healthy fats, which are important for energy and nutrient absorption. The quality of cream can vary, but it generally contributes positively to the nutritional profile of dairy.

Lactobacillus bulgaricus is a probiotic culture used in yogurt production, promoting gut health. It aids in the fermentation process, enhancing the nutritional profile of yogurt by increasing beneficial bacteria. This culture is well-regarded for its role in supporting digestive health.

Streptococcus thermophilus is a probiotic culture used in yogurt fermentation, contributing to the development of texture and flavor. It works synergistically with other cultures to enhance the yogurt's probiotic content. While beneficial, its impact is generally less pronounced compared to other probiotics.

Lactobacillus rhamnosus is a probiotic strain known for its potential health benefits, including supporting gut health and immune function. It is often added to yogurt to enhance its probiotic content. While beneficial, its effects can vary based on individual gut microbiota.