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Yogurt ferment


Available, delivery time: 1-3 days

Product number: 5003304
Manufacturer: Braumarkt
Product information "Yogurt ferment"

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

Use: the contents of 1 liter of basic yogurt, 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 yogurt is ready.
  • Stir well, divide the fresh yogurt into a slotted portion and store in the freezer.
  • Use 1 of the portions to make yogurt for the next day in the evening.
  • This growing method works well for several weeks, but after that the yogurt culture degenerates and the taste of the yogurt becomes a bit sharper.
  • Then take one of the preserved portions and start again. This yogurt culture is freeze-dried, so it is only activated during the growing process.

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