Cream yoghurt has a very full-bodied, clearly creamy but nevertheless fresh taste due to its higher fat content of at least 10%. Cream yoghurt is therefore ideal for the production of desserts and sweet dishes as well as yoghurt masses for cakes and cake slices. Compared to whole milk yoghurt or skimmed milk yoghurt, yoghurt ice cream gets a creamier melt when using cream yoghurt. Drained cream yoghurt is a good ingredient for making tzatziki, a traditional Greek speciality made from yoghurt, cucumber, garlic and a little olive oil. For the booming segment of protein-enriched products, our special Greek-style yoghurt product with a similar fat content to cream yoghurt, but a higher protein content, is a good alternative.

As a dairy company with many years of experience in the production of dairy products as ingredients for processors, we can specifically influence the properties of our cream yoghurt during the production process. This can be done by choosing different yoghurt cultures or by a differentiated control of the fermentation process. Mostly we adjust the fat content of our cream yoghurt variants between 10 t to 12 % on average. In addition to natural yogurt without additives, we can also offer qualities with the addition of various stabilizers, if this is of advantage for the specific application. For the production of lactose-reduced or lactose-free products, it is also possible to use an enzymatic process to extract the lactose from the raw milk before it is processed into cream yoghurt and to make lactose-free yoghurt products from it. Our yoghurts and other milk products are produced at the Warmsen site, the home of our subsidiary WS Warmsener Spezialitäten GmbH.