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Yalacta Ferment for Organic Yogurt 2 sachets of 4 g

Yalacta Ferment for Organic Yogurt 2 sachets of 4 g

Brand : Yalacta Yalacta
€10.24 EXCL. VAT €12.29 INCL. VAT
Out of stock
Reference : 3134000202007
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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.

What is Yalacta Organic Yoghurt Ferment for 4 g sachets used for?

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

How to use this yogurt ferment?

Ingredient for the recipe:

  • 1 liter of milk (cow, sheep, goat or soy)
  • 1 packet of yogurt culture

Sourdough Preparation

  1. Pour the yogurt ferment powder into half a cup of milk stored at room temperature.
  2. Mix until complete dissolution and disappearance of any lumps.
  3. Cover the cup and let sit for 30 minutes.

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

  1. With an electric yogurt maker:
    1. Check that the yoghurt maker heats the milk to a temperature between 52°C and 55°C.
    2. Inoculate the rest of the liter of milk kept at room temperature with the sourdough.
    3. To mix together
    4. Put in jars and connect the yogurt maker.
    5. Follow the instructions described in the user manual of your device
  2. With a traditional yogurt maker - Without yogurt maker
    1. Heat the rest of the liter of milk to a temperature between 52°C and 55°C.
    2. Add sourdough
    3. To mix together
    4. Distribute in the jars and maintain at a temperature of 50°C for 1 hour. (In the oven, near a heat source or on a radiator)
    5. Allow the temperature to gradually return to room temperature for 8 hours
    6. Put in the refrigerator.

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.

Composition

Organic maltodextrin, Lactobacillus bulgaricus, Streptococcus thermophilus .

Presentation

2 sachets of 4 g

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