Presentation

A yogurt made from donkey milk, which is similar to human milk and free from the allergenic properties of ruminant milk proteins. It is inoculated with lactic acid bacteria and, once ready, can be consumed as is or with fruits or other ingredients to taste.

Ingredients

Donkey milk

Starter culture with Lactobacillus bulgaricus and Streptococcus thermophilus

Preparation

Bring the milk to room temperature or to 44°C using a yogurt maker or a double boiler.

Add the starter culture.

Stir well.

Let it rest until the state changes: coagulation occurs.

Consume the yogurt as is or strain it through cheesecloth to concentrate the coagulated portion.

Allergens

Presence of lactose, which decreases as the acidification progresses.

Notes

The cultures used to make yogurt can be purchased at pharmacies or from farms that process milk.

Safety / Intended Use

Recommended for:

• Anorexia / Weight loss
• Constipation
• Diarrhea
• Mucositis and oral cavity lesions (use with caution as acidity increases)
• Xerostomia (dry mouth)
• Dysphagia (difficulty chewing and swallowing)