YALACTA YOGHURT FERMENT 2 SACHETS

Descriptions
Yalacta Yoghurt Ferment 2 sachets allow the preparation of homemade yoghurts.

Directions for use
Made in a traditional yoghurt maker (not electric): after boiling the milk, simply allow the temperature to drop to 52-55°C and then inoculate your milk with the freeze-dried ferment (mixed in a coffee cup of milk at least 30 minutes beforehand) or with a yoghurt from your previous production from the 2nd batch onwards. Leave to stand for 8 hours at a falling temperature before storing your yoghurt in the fridge. Many other recipes are available, please refer to your yogurt maker's manual. Before opening, store the bottle in the fridge. Once the bottle has been opened, the mixture should be mixed all at once. After your first batch (around 12 yoghurts), freeze a yoghurt to inoculate your next batch up to 25 times before the ferments run out.

Composition
organic maltodextrin, streptococcus thermophilus, lactobacillus bulgaricus.