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Yoghurt ferment Brouwmarkt 1 pc

€2.95*

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Product number: 5003304
Product information "Yoghurt ferment Brouwmarkt 1 pc"

Freeze-dried culture (Lactobacillus Bulgaricus and Streptococcus Thermopilus) to make 1 liter of soft, non-acidic natural yoghurt (right-handed) in 6 - 8 hours at 47°C.

Use: the contents of 1 liter of basic yoghurt, which you keep in small portions, e.g. preserving jars of 40 ml.

  • Open the sachet ferment and grow it in 8 hours in milk of 37-43 degrees Celsius. Then the yoghurt is ready.
  • Stir well, divide the fresh yoghurt into a slotted portion and store in the freezer.
  • Use 1 of the portions to make yoghurt for the next day in the evening.
  • This growing method works well for several weeks, but after that the yoghurt culture degenerates and the taste of the yoghurt becomes a bit sharper.
  • Then take one of the preserved portions and start again. This yoghurt culture is freeze-dried, so it is only activated during the growing process.

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