On April 25, Yili launched its Gonglao Hailar Strain Milk Skin Yogurt. The indigenous prairie bacterial strain, originating from Hulunbuir, Inner Mongolia, is preserved at the “China Committee for Culture Collection of Microorganisms” center. The strain’s mild pH properties give the yogurt a distinct natural dairy aroma. Made using traditional Mongolian milk boiling techniques, the yogurt naturally forms a rich and creamy milk skin. Each cup undergoes an 18-hour fermentation process, resulting in a dense, smooth, and melt-in-the-mouth texture (Source: Yili)
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