The Yogurt Ferment Yalacta strain is an association of Lactobacillus bulgaricus and Streptococcus thermophilus. The lactic acid produced is L+. This is a strain suitable for anyone who likes a soft, Western-style yogurt and especially for those who don't like high acidities.
Today, thermal or chemical treatments lead to the almost total disappearance of natural seeding in living cells. To compensate for this loss, Yalacta laboratories have developed different lactic ferments to prepare different fermented preparations. The Yalacta Yogurt Ferment strain is the oldest and most traditional strain in the Yalacta collection. Of European origin, this strain has been marketed since 1925, following the work of the famous Professor METCHNIKOFF, a disciple of PASTEUR, who studied at length its interest in the context of the assimilation of the food bolus.
Yalacta is a strain of yogurt starter cultures ( Lactobacillus bulgaricus and Streptococcus thermophilus ) designed for making homemade yogurts . This is a strain suitable for anyone who likes a soft, Western-style yogurt and especially for those who don't like high acidities . Yalacta is suitable for use in electric and non-electric yogurt makers
Ingredient for the recipe:
Sourdough Preparation
This ferment makes it possible to inoculate up to 1 liter of milk and to carry out 20 to 25 successive transplanting operations. Once the packaging is opened, you must use it immediately and completely.
Yogurt preparation
Subsequent builds
Resume the preparation of the leaven by replacing the bag of ferment with a yoghurt from the previous production dating from less than 7 days and a new liter of milk.
Organic maltodextrin, Lactobacillus bulgaricus, Streptococcus thermophilus .
Presentation
2 sachets of 4 g