Yogurt ferment
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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