Yalacta Organic Yogurt Ferment 2 x 4 g sachets

What is Yalacta 4g organic yoghurt ferment used for?

Today, heat or chemical treatments lead to the almost total disappearance of the natural seeding of living cells. To compensate for this loss, the Yalacta laboratories have developed a range of lactic ferments for different fermented preparations. Yalacta Yogurt Ferment is the oldest and most traditional strain in the Yalacta collection. Of European origin, this strain has been on the market since 1925, following on from the work of the famous Professor METCHNIKOFF, a disciple of PASTEUR, who made a lengthy study of its value in the context of food bolus assimilation.

Yalacta is a strain of yoghurt ferments (Lactobacillus bulgaricus and Streptococcus thermophilus) designed for making homemade yoghurts. It's a suitable strain for anyone who likes a mild, Western-style yogurt, and especially for those who don 't like high acidity. Yalacta is suitable for use in both electric and non-electric yoghurt makers .

Preparing homemade yoghurt with Yalacta organic yoghurt ferment has many advantages:

• Ingredient control: By making your own yogurts, you have total control over the ingredients used, allowing you to avoid unwanted additives and preservatives.
• Freshness and flavor: Homemade yogurts have a stronger flavor and creamier texture than commercial products.
• Nutrition: Homemade yogurts are rich in probiotics for digestive health, protein and essential nutrients such as calcium and B vitamins.

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How to use this yoghurt ferment?

Recipe ingredients :

• 1 liter milk (cow's, sheep's, goat's or soy)
• 1 sachet of yoghurt ferment

Preparing the sourdough

1. Pour the yoghurt ferment powder into half a cup of room-temperature milk.
2. Stir until completely dissolved, removing any lumps.
3. Cover the cup and leave to stand for 30 minutes.

This ferment can be used to inoculate up to 1 liter of milk and perform 20 to 25 successive transplanting operations. Once opened, you must use the entire contents immediately.

Yogurt preparation

1. With an electric yogurt maker:
   1. Check that the yogurt maker heats the milk to between 52°C and 55°C.
   2. Stir the leaven into the remaining liter of milk at room temperature.
   3. Mix
   4. Place in jars and switch on the yogurt maker.
   5. Follow the instructions on your appliance's manual.
2. With a traditional yogurt maker - Without a yogurt maker
   1. Heat the remaining liter of milk to between 52°C and 55°C.
   2. Add the sourdough
   3. Mix
   4. Dispense into jars and hold at a temperature of 50°C for 1 hour (in an oven, near a heat source or on a radiator).
   5. Allow to gradually return to room temperature for 8 hours.
   6. Place in refrigerator.

Subsequent production

Repeat the sourdough pre-preparation process, replacing the sachet of ferment with a yoghurt from the previous production run, less than 7 days old, and a new liter of milk.

What is its composition?

Organic maltodextrin, Lactobacillus bulgaricus, Streptococcus thermophilus.

This yoghurt ferment is composed of carefully selected lactic acid bacteria, in particular Streptococcus thermophilus and Lactobacillus bulgaricus, in compliance with organic farming standards. These bacteria are naturally present in traditional yoghurts and contribute to the fermentation of milk, giving it its creamy texture and characteristic taste.

Yalacta organic yogurt ferment sachets are manufactured to the highest quality standards, guaranteeing optimal fermentation and consistent results with every use.

Presentation

2 x 4 g sachets