Natural yoghurts

Naturalny typ Grecki (Natural Greek)

Are you looking for an extremely thick, creamy yoghurt, which will be the basis for your culinary experiments?

Are you searching for an ideal yoghurt to create the famous Tzatziki sauce? We have created such a yoghurt specially for you, based on a traditional recipe, applied in the South-Eastern Europe countries.

GRECKI has extremely creamy consistency and is exceptionally thick. As a result, it is an excellent base for any sauces and dips – also for the Greek Tzatziki sauce. It is also ideal for desserts, salads and barbecue dishes. On its package, you will find interesting recipes.

See what percentage of daily demand for energy, protein, carbohydrates, and mineral components, is covered by one portion of a particular product.

The nutritional value determines the content of particular nutritional components (such as protein, carbohydrates and fats) in food.

Nutritional value in 100 g of the product   % NRV* in 100 g
Energy value 424 kJ / 102 kcal 5
Fat 7,5 g 11
– including saturated fatty acids 4,5 g 23
Carbodydrates 4,9 g 2
– including sugars 4,9 g 5
Protein 3,7 g 7
Salt 0,1 g 2
* NRV (Nutrient Reference Values) – Reference daily intake for an average adult (8400 kJ / 2000 kcal)

They are one of the most important bacteria from the point of view of functioning of intestinal microflora because they constitute its inherent part. Their important function is creating a counterweight for harmful bacteria.

Yoghurt is much easier digested than milk, because a part of the process of digesting proteins, carbohydrates and fat, has already been done by yoghurt bacteria during the souring process.

Calcium is a necessary building material for bones and teeth. A deficiency of calcium is felt most strongly by our bones. Its insufficient quantity may make them fragile and brittle. Calcium best absorbed by our organism is calcium of animal origin, present in any type of dairy products.

Drinking yoghurts do not differ essentially in terms of their action from traditional yoghurts.

Lactose is a milk sugar present in the milk of mammals.

People who do not tolerate lactose should avoid milk, but they are often able to tolerate lactose from yoghurt (it is best to consult it with a doctor).

Yoghurt can be introduced to the child’s diet from the second year of age. It is possible to give yoghurt to a child earlier, but it should be consulted with a doctor.

Every kindergartener needs 800 mg calcium a day in order to develop well.

It is, however, important to remember that yoghurt, just like many other products, should be an element of staple diet, and hence – it should be eaten in reasonable moderate quantities.

One calory is a quantity of heat, that is energy necessary to heat 1 g water by 1°C. Energy value of a particular product is the quantity of energy created as a result of its burning. This energy is then used to sustaining life functions and body activity.