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Freeze-dried ferment for yoghurt

Nat-Ali


2x8g bag 3.30 €
206.25 € / kg
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Make your yoghurt yourself!

Description

Live freeze-dried fermenting agents for the making of yoghurt.

These 2 beneficial bacteria for this fermentation are the streptococcus thermophilus and the lactobacille bulgaricus. These bacteria work in symbiosis for the conversion of milk into yoghurt in a temperature of more or less 40°C.

Cooking instructions

  • 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.

These fermenting agents allow you to make 10 to 15 successive preparations of a dozen yoghurts.

Composition :
milk powder, streptococcus thermophilus, lactobacille bulgaricus.
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Reviews about : Freeze-dried ferment for yoghurt

Hasna K. - 31 Août 2011 - Verified purchase

Céline M. - 31 Octobre 2011 - Verified purchase

Parfaitement efficace, rien à redire.

Jocelyne J. - 04 Décembre 2011 - Verified purchase

Claude A. - 08 Décembre 2011 - Verified purchase

Florence D. - 20 Mars 2012 - Verified purchase

Marie francoise D. - 03 Juillet 2012 - Verified purchase

Elodie M. - 31 Juillet 2012 - Verified purchase

Claude A. - 29 Octobre 2012 - Verified purchase

Yahya O. - 14 Février 2013

Yahya O. - 28 Mai 2013

Daniel L. - 29 Novembre 2013

PHILIPPE C. - 18 Janvier 2014 - Verified purchase

Nickel !!!

Carole N. - 23 Janvier 2014

Nicolas L. - 12 Février 2014

Annne Marie Q. - 11 Mai 2014 - Verified purchase

excellent résultat pour la première utilisation. je n'ai pas essayé de repiquer àpartir d'un yaourt.

Fabrice K. - 14 Juin 2014

Fabrice K. - 27 Juin 2014

Anne Marie D. - 01 Décembre 2014

Josiane D. - 11 Décembre 2014 - Verified purchase

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