Hardly any hotel in Switzerland has anything like this to offer. On the grounds of the resort Swiss Holiday Park is the small Erlebnishof Fronalp. Cows, chickens, rabbits, goats and horses live on the typical Swiss farm. The milk from the ten cows, which produce between 150 and 200 litres per day, is processed entirely on site. Cheese, yoghurt, cream, butter and milk can be found on the breakfast buffet and in fine dishes. Read about the process from milking to the finished product.
Yoghurt has been produced for centuries and was originally used to preserve food. The production process is basically the same for industrial and small-scale production. The temporarily stored milk is put into a heater. Yoghurt cultures (lactic acid bacteria) are added. This initiates the fermentation process in the appropriate tanks, which lasts several hours. The bacteria feed on the sugar contained in the milk and produce lactic acid. This is the "fermentation". The lactic acid bacteria work best at 40°C.
The ingredients contained in the milk, such as protein or calcium, are retained in the yoghurt.