How are fresh milk yoghurts from the Hauts-Prés farm in Groffliers made?
At the end of a path that goes almost to the estuary of Authie Bay, Isabelle Cornu makes tasty yogurts with milk from the farm. She agreed to open the doors of her laboratory to us.
By Claire De Vregille|
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The mixture consisting of pasteurized milk, milk powder and possibly fruit is poured into a machine which fills the jars.
The laboratory is brand new this year, but Isabelle Cornu has been making yoghurts for more than twenty years. A trained pastry chef, it was only natural for her to go behind the stove after having managed the milking of dairy cows for a long time. “I wanted to bring my mastery of sweets to my husband Denis’ farm. In particular, I took a course on dairy products. »
The milk from the...
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Continue reading on this/these subject(s):Economy and finance|Retail trade|Food|Groffliers (62600, Pas-de-Calais)
