Freeze-dried ferment for yoghurt

Nat-Ali

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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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