Yogurt...it's not yo' mama's ice cream.
Grade A dairy and special yogurt cultures are combined in a process to create an ideal environment for live and active cultures to grow. Fruits, flavors and other yummy ingredients are added to bring the yogurts and sorbets to life.
Active yogurt cultures turn milk into yogurt. Yogurt boasts 100 million cultures per gram or 10X the requirement to bear the seal. The lactose content of yogurt is decreased by live and active cultures. This helps lactose intolerant people to enjoy dairy products with fewer feelings of discomfort.
