CREMYO
OUR
PRODUCTS
greek yogurt
Yogurt is a popular dairy product made by the bacterial fermentation of milk.The bacteria used to make yogurt are called “yogurt cultures,” specifically Lactobacillus bulgaricus and Streptococcus thermophilus which ferment lactose, the natural sugar found in milk. This process produces lactic acid, a substance that causes milk proteins to curdle, giving yogurt its unique flavor and texture.
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Individuals with lactose intolerance who cannot tolerate dairy products may be able to eat some yogurt because of its lower concentration of lactose. Fermentation by the bacteria breaks down lactose to lactic acid
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Greek yogurt, also called “strained yogurt”.Authentically made using whole milk. Yogurt that is strained to remove the whey portion, resulting in a thicker consistency than unstrained yogurt while preserving yogurt’s distinctive taste.
creamy dahi
Curd or Dahi is one of the most cherished dairy products in every Indian House. This white magic is a popular food because of its wonderful taste and health benefits. Curd is fermented milk with a soft cotton-ish, creamy texture
Lactobacillus delbrueckii bacteria ferment milk to make curd/dahi. These bacteria turn the milk’s lactose sugar into lactic acid which is responsible for its sour taste and unique texture. Curd keeps the nutrients of milk for a longer period
Dahi made with whole is more creamy.
creamy paneer
Paneer is a fresh cheese used in a wide variety of Indian recipes, made by heating and then curdling milk using acid. It's very mild and milky in flavor, white in color, and its texture is soft, spongy, and squeaky. This texture helps it to absorb the flavors of sauces or marinades. It can be made from cow's milk or buffalo milk, either pasteurized or raw.
Paneer is a non-melting cheese. Since paneer is made using heat and acid, instead of rennet, to curdle the milk, it changes the way the milk proteins are bound together. When paneer is heated, it doesn't melt, but holds its shape, allowing it to be simmered, fried or grilled without liquefying. In fact, rather than melting, heating paneer causes the milk proteins to bind together more tightly, squeezing out any remaining water
Paneer made with whole milk extremely creamy and soft.