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The Yogurt - How We Make It
The first step in making yogurt is pasteurization. The milk is heated to a temperature where bacteria can no longer survive. The bacteria that are present in raw milk would interfere with the yogurt culture during the fermentation process. After pasteurization the milk is cooled down to 44 degrees Celsius (110 degrees Fahrenheit). This is the temperature at which the yogurt culture is added. Because there are no other bacteria present, a controlled fermentation can start. The yogurt culture has an ideal medium: milk at the right temperature and pH level and no competition from other bacteria, so they multiply at a high rate. It takes only 10 grams of frozen culture per 100 litres of milk.
After a night in the cooler the yogurt is packaged in boxes for shipment to our customers. We don't re-pasteurized the yogurt so you are able to enjoy a true living food.
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The
milk from our cows goes right from the milk house to
the yogurt house (this is what we call our little processing plant). 
While
this fermentation is under way we fill the yogurt containers
with cultured milk. The containers are put on racks and moved to
a hotroom. There they sit for eight hours at a steady temperature
of 38 degrees Celsius (100 degrees Fahrenheit). After that time the
milk will have turned into yogurt.