How it is made
Four steps, with nothing but time in between.
- 01
Selection and soaking
Nuts are selected by origin and soaked in clean water. Soaking wakes the seed and makes its nutrients easier for the body to take up.
- 02
Milling
We mill on the day of production. The result is a thick base with nothing added: nuts and water only.
- 03
Culturing
We add live lactic cultures, Lactobacillus bulgaricus and Streptococcus thermophilus, and let the mix ferment at a controlled temperature.
Fermentation is slow. We do not speed it up with additives, because it is exactly what gives the taste and the benefits.
- 04
Chilling and filling
The finished product is chilled and filled into cups. From there the way to a fridge is short: the product is alive and likes the cold.
Why the shelf life is short
Because there is nothing in the cup to extend it artificially. That is a trade-off we made on purpose.