Bring 1 – 2 liter. milk close to the boiling point (85–90°C) to eliminate possible contamination by foreign microorganisms; this also applies if milk powder is added (max. 2T to intensify firmness). With UHT milk heating is not required.
Cool the milk to 42°C. (108 F) Add 1 sachet Yoghurt Natur Vital Ferment to the cooled milk and stir until the ferment has dissolved thoroughly.
Pour the inoculated milk into the glass jars of the yoghurt maker and close.
Preparation Product yield
Asian Style Yogurt Beverage with Active Yogurt Cultures and 50% Juice
Preserve acidified dairy products naturally with Holdbac YM
RECEIVED MY CHEESE MAKING STARTER KIT, THANK YOU....I WOULD LIKE RECIPES FOR CREAM CHEESE, GOUDA, AND WHATEVER YOU THINK WOULD BE A GOOD CHEESE TO MAKE WITH THE KIT......I'M A NOVICE AT THIS AND AM