The Ferment Company BioStarter Yoghurt 3 x 5gr Sachets

The Ferment Company BioStarter Yogurt 5x 5gr Sachets

Making yogurt with our yogurt starter is easy, fast and rewarding. Because yogurt ferments at 41 degrees, you need a yoghurt machine or a thermos to maintain this temperature during fermentation.

What you need:

• 1 sachet yogurt kefirstarter bio ferment
• 1 liter of milk (You can choose from cow, goat or sheep milk, pasteurized or raw, you can use full or skimmed milk)
• Stainless steel or enamel pan
• Thermometer
• Yogurt machine or thermos jug

Making yogurt for the first time:

• Bring 1 liter of milk slowly to a boil.
• Cool the milk to 41 ° C. Use a kitchen thermometer to ensure that the temperature is correct.
• Add 1 sachet of yoghurt starter bio ferment and gently stir until the content is completely dissolved in the milk.
• Pour the milk in a yogurt machine or thermos jug and leave it for 5 to 8 hours to ferment.
• Put the freshly made yogurt in the refrigerator and let it sit in the refrigerator overnight to thicken.
• The yogurt is ready to eat and can be kept in the fridge for up to 2 weeks. Store 4 to 5 tablespoons to make new yogurt.
• Yoghurt Fermentation time: The first time you make yogurt with our yoghurt starter bio-ferment, you can best ferment the yoghurt for 5 to 8 hours. When you make yogurt again with 4 to 5 tablespoons of the previous preparation, the fermentation time will be shorter, about 5 hours.

Making yogurt again:

• Bring 1 liter of milk slowly to a boil.
• Cool the milk to 41 ° C. Use a kitchen thermometer to ensure that the temperature is correct.
• Add 4 to 5 tablespoons of yoghurt from the previous preparation and gently stir until it is completely dissolved in the milk.
• Pour the milk in a yogurt machine or thermos and let it stand for 5 hours to ferment.
• Put the freshly made yogurt in the fridge and let stand overnight in the fridge to thicken.
• The yogurt is ready to eat and can be kept in the fridge for up to 2 weeks. Store 4 to 5 tablespoons again to make new yogurt.

It is possible to reuse the yoghurt of 1 sachet at least 9 times as a ferment for the preparation of new yoghurt. The fresher the yogurt that is used as a ferment for new yogurt, the more new yogurt can be made with it. It is also important to keep the kitchenware clean to prevent cross-contamination of bacteria. A sachet can thus be used to make at least 10 liters of homemade yogurt.

Does the powder also become kefir grains, or does it stay as a powder?

The starters of The Ferment Company remain powder and do not become grains.

However, you can ferment with the powders. Not unlimited as with grains, but at least 10 times with kefir and yoghurt and at least 9 times with water kefir. The advantage of the powders in sachets is that you do not have to feed and care / wash / sieve and that you can easily alternate with various types of (vegetable) milk and juices.