My.Yo Organic Yoghurt Ferment bulgarian: Unit: 3 times 5 g

Organic ferment for yoghurt production

: Price: EUR 5,99

: Base Price: 1 kg = 399,33 Euro
: Note: Including value added tax, plus shipping costs

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My.Yo Organic Yoghurt Ferment bulgarian. If you want to find the original yoghurt, you have to travel to Bulgaria. Here the "kiselo mljako" ("sour milk") is almost cult. No meal is taken here without Bulgarian yoghurt. Try what is in the sour yoghurt.

The ferment is suitable for the following types of milk:

all H milk types, optimal for 3.5% fat
fresh milk (must be boiled beforehand)
lactose free milk and soy drinks

Advice for a more set yoghurt:

The yoghurt produced is wholesome and creamy. The yoghurt sets naturally when stored for approx. 8 hours in the fridge after maturing. If you prefer a set yoghurt, follow these tips:

In addition to the enzymes, add approx. 3-4 tablespoons milk powder to the milk.
Only use approx. 0.9 litres milk instead of 1 litre.
The higher the milk's fat content, the creamier and more set the yoghurt will be; so it is therefore best to use whole milk.

If the yoghurt is not set enough, simply refresh the water to the yoghurt maker qith freshlyboiled water and allow the yoghurt to mature for a few more hours.

Preparation in the My.Yo Yoghurt Maker:

Stir one pouch of My.Yo yoghurt starter into a small amount of milk (room temperature). Then add the remaining milk (in total 1 litre of milk).
Put the lid on the inner container.
Pour 750 ml boiling water into the My.Yo Yoghurt Maker and place the inner container in the water. The temperature should be arround 37-43° during the inoculation period.
Simply screw the lid on and wait. After 12 to 14 hours, the yoghurt is ready to enjoy. Then place the yoghurt in the fridge.

Advice if your yoghurt is not a success:

If the yoghurt has not matured, keep the batch and repeat steps 3 to 4 in the photo explanation.
Mix the yoghurt enzymes well with the milk. It is best to first mix with a little milk and then pour in the remaining milk.
Always pour boiling water into the yoghurt maker..
Observe the maturing time of 12-14 hours.
Do not move the yoghurt maker when maturing.
The milk should not be cold, but should be at least to room temperature (20°). During the winter months, it is best to warm it slightly (when preparing, the milk must not be warmer than 40°).
If the yoghurt has a somewhat slimy consistency, it is likely ESL milk( milk with a longer shelf-life) was used. In this case, you need to boil the milk first and then cool again to max. 40° before stirring into the enzymes.

Original Product Name:

EAN / GTIN:

4260112342092

Shipping Weight:

Application:

Mix 1 litre of warm milk with the yoghurt ferment and let it ripen in the currentless My.Yo Yoghurt Maker (or in any conventional electric maker) for 12-14 hours at 37-42 ° C.

Ingredients:

Maltodextrin* (at least 95%), strains of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus
* From certified organic farming.

Allergens:

strains of lactobacillus delbrueckii subsp

Additional Information:

After the maturing time of 12-14 hours, the yoghurt has a shelf-life of approx. 10 days in the fridge. Should you wish to inoculate the yoghurt, it is recommended to do this within the first three days. To do this, take approx. 150 ml from the first batch and mix it into 1 litre milk. Please follow strict hygiene practices with clean containers so that no foreign bacteria can grow.