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Product Reviews / Main Nibbles / YogurtBufala Di Vermont Water Buffalo YogurtPage 2: Flavors Of Yogurt
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Bufala Di Vermont Yogurt
Both the thickness and flavor are due to the milk’s high fat content and total solids: more solids mean less water, so unlike the soupy supermarket yogurts you’re used to eating, spooning this up is more like enjoying that lovely serving of panna cotta or pudding. Probiotics No preservatives or thickeners are used to make this Swiss-style yogurt, only probiotic acidophilus cultures—the ones that help maintain intestinal health. (The live active cultures include S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacteria and L. casei. Learn more about cultures in our Probiotic Glossary.) The dairy uses all-natural flavorings—many of them locally made—in its flavored yogurts. Nutrition
Lactose Intolerance Water buffalo’s milk is also more digestible for people who are lactose intolerant. The yogurt culturing process metabolizes the majority of the lactose in the milk, so less remains in the finished yogurt. The probiotic cultures act like the body’s naturally occurring lactase, which is missing in lactose-intolerant people.
Flavors Of Bufala Di Vermont YogurtYou’ll find none of the chalky texture or tangy undertaste that deter many yogurt eaters from this optimal source of calcium and other nutritional benefits.
The yogurt is absolutely delicious on its own, but we recently tried the Maple and Blueberry flavors as toppings on a Pear-Maple Crisp with deliriously satisfying results. So make a note in your dairy diary: Try Bufala di Vermont Yogurt. And if you’re in the neighborhood (Vermont), stop by the creamery to have a look at an actual hairy but girly water buffalo, and watch yogurt and cheese being made. Go To Page 1: Bufala Di Vermont Overview
For a retailer near you, check the website’s Store Locator.
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