To allow for the mixing of ingredients such as sugar, stabilizer, or milk skim powder, high quality pasteurized milk free of preservatives, chemical residues, and antibiotics is preheated to around 50 degrees centigrade. It is then batch pasteurized for 30 minutes at 90 degrees Celsius before being cooled to inoculation temperatures, which is 43 degrees Celsius, when starter culture is added. It is then incubated at that temperature for 6 hours while quality personnel monitor acidity development. After achieving the desired acidity, the yoghurt coagulum is agitated and cooled to below 20 degrees.
The yoghurt is then chilled, flavored, and colored before being packaged.