Zitas yoghurt

From farm to table

Our yoghurt, which is served every day for breakfast, comes directly from the farmer, just 500 meters from the hotel. "It tastes completely different" or "I don't normally eat yoghurt, but even I like this" is what we hear regularly from our guests. Farmer Christoph and his wife Sabine explain why this is the case during a visit to the barn and cheese dairy, which we do once a week. Then we walk from the hotel to the Unterhuberhof and then on to the Lechnerhof garden, where the fresh butter from the Unterhuberhof can be tasted on the bread from the village baker and the herbs from the Lechnerhof.

Cow with horns in a barn, looking directly at the camera. Ears have yellow tags.

Wooden wall with "Bioland" sign and pink cow figure. Climbing plants along the side.

A man feeds and strokes a gray cow in a barn. Another cow is visible in the background.

Wooden door with stone arch, surrounded by potted flowers and a lantern on a white facade.

Calf with tag in a barn, looking curiously at the camera, illuminated by sunlight.

Wooden balcony with red flowers; below, a sign reads "Natur Sennerei Unterrüber".

A man feeds a cow in a barn while gently holding its head.

Der Unterhuberhof ist schon seit 20 Jahren ein zertifizierter Bio-Bauernhof und das Tiroler Grauvieh wird von Christoph und seiner Familie hier mit ganz viel Liebe und Leidenschaft gehalten.

Dabei ist es ihnen wichtig, die Kühe so natürlich wie möglich zu halten. Gefüttert wird nur Gras und Heu. Die Kälber dürfen bis nicht mehr notwendig bei der Mama bleiben und die Hörner bleiben als natürliche Klima-Regulierung natürlich dran. Im Sommer sind die Kühe nur nachts im Freien, und an den heißen Sommernachmittagen entspannen sie im schattigen Stall.

The natural dairy and farm shop Unterhuber

The milk at the Unterhuberhof is processed directly into cheese (hard cheese, soft cheese and gray cheese), butter, buttermilk and yoghurt. All natural organic products that can also be purchased in the farm shop.
The special feature of the yoghurt is that - unlike most other yoghurts - it matures directly in the glasses in which it is also served at the breakfast table.
"Normally" it matures in large vats, is stirred and then bottled. Because no air is added during this maturation, the yoghurt lasts longer and tastes less sour.

Twice a week, Sabine delivers the yoghurt directly from the farm to the kitchen. The best: The glasses are reused. Every week when Sabine delivers the fresh yoghurt to us, the empty glasses are taken away and refilled. This means that there is almost no waste for the yoghurt: only the paper glue that we use for the homemade labels cannot be reused ;-)