Free transport 4+1 jam random selection + sugar free yogurt group

◎ Purely buy only jams, provide over-purchasing payment ◎You need refrigeration, please choose yogurt │Product Content│ ◎ Sugar free yogurt 4 barrels (700ml±10ml per barrel) ◎ fruit full of micro sugar jam 1 bottle (250g ± 10ml per bottle) Optional flavors: Berry, strawberry, blueberry, mulberry, pineapple ※ Please inform the required jam taste after placing the order Main raw material: raw milk Deputy raw materials: lactic acid bacteria Lactobacillus acidophilus (Lactobacillus acidophilus) Bifidobacterium - Bifidobacterium longum Streptococcus thermophilus Lactobacillus bulgaricus Capacity: 700ml (±10ml) ++++++++++++++++++++++++++ Inspection information: E.coli - not detected (pictured) No added sugar, only the sugar of milk itself (pictured) No added preservatives (pictured) Each volume of 100g, a total of 7 copies. Heat, 73.3 kcal Protein 3.5g, fat 4.5g, Saturated fat 2.1g, trans fat 0g, Carbohydrate 4.7g, sugar 0g, sodium 48g Uses homogeneous, non-adjusted raw milk in ground pastures, single milk source and frozen new bacteria, The use of orthodox Yoghurt strains, the use of acids and alkalis, and the maintenance and prolongation of the activity of probiotics are not added at all. Set Yogurt, a solid state, It is directly in the packaging container to complete yogurt fermentation to reduce the risk of contamination by bad bacteria. Since the raw milk is not homogenized (process), the fat balls contained in the milk are not homogenized, Keeping the fat in its original state will make the flavor of the milk different in taste due to different seasons. Thickness will also vary; no processed milk retains the most natural and pure taste of milk. This type of yogurt, because of its simple ingredients, has not even undergone processing adjustment procedures. With no added sugar and other added ingredients, even children are very suitable for eating. Eat: You can eat it alone 2. With honey 3. With jam 4. With honey or jam, add a little milk, stir into yogurt with a blender Heterogeneous raw milk is not easily preserved, and milk may be broken in 2 days. So every bucket of yogurt needs to be made using the freshest raw milk. And the surface of yogurt is easily solidified into a layer of cream because There will be phenomena without homogenization. When digging a spoonful, a lot of whey protein leaks out. This is normal and can be mixed with yogurt. https://farm1.staticflickr.com/420/19667354926_8c24ba525a_z.jpg Origin / manufacturing methods Taiwan/Handmade