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Freeze-dried ferment for yoghurt
Make your yoghurt yourself!
- Use perfectly clean kitchen utensils
- Use UHT cow’s milk or long life milk or farm milk and boil it.
- Dissolve the fermenting agent in 2 soupspoons of milk then pour in little by little a whole litre of milk.
- Make sure the time of maturation is enough long. This time varies from 4 to 8 hours according to yoghurt-makers.
Composition : Milk powder, streptococcus thermophilus, lactobacille bulgaricus.
Producer : Nat-Ali
See all the products of "Nat-Ali"
Origin : Rezé (France)
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