Yogurt Vital-Ferment

Lactic acid produced by lactic acid bacteria has a preserving effect.

(If problems should arise during Yoghurt production, please consult. Yoghurt can be stored in the refrigerator approx. 1 week.

Save 2 - 3 tablespoons from each batch to inoculate the next liters of milk instead of using a new ferment. This procedure can be repeated up to 2 - 4 times.

Preparation with goats milk Goats milk whose dry matter has been enriched with goats milk powder (23 heaping T per liters of goats milk) can also be used for the   preparation of Yoghurt: (Inoculation of 1 ltr. milk) First batch: Fermentation: 5 - 7 h. Subsequent batches: Fermentation: 4 - 6 h.

Set the Yoghurt in the refrigerator for 12 h to ripen and to allow the full development of the yoghurt flavour.

After fermentation,

Ferment the first batch in the yoghurt maker at 42

Yogurt making at home