It has a pleasantly acidulous taste. Its consistency varies throughout the year, depending on the composition of the milk, and tends to be more creamy than compact. This is due to the type of coagulation that is formed with goat's milk, but also to the choice not to practice techniques and/or add adjuvants aimed at increasing the consistency. The lactic bacteria used are classic yogurt bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. In addition to white yoghurt, vanilla, lemon, strawberry, wild berries, hazelnuts and cereals are also available.