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
Ferment the first batch in the yoghurt maker at 42°C for 4–6 hours. Shorten the ripening time of all subsequent batches to 2 1/2 –3 1/2 hours. The longer the Yoghurt ferments, the more lactic acid is produced and the more intensive the taste will then be. During fermentation avoid agitating the equipment. If a yoghurt maker without electrical branch connexion is used, it will be necessary to control temperature regularly.

After fermentation,
Set the Yoghurt in the refrigerator for 12 hours to ripen and to allow the full development of the yoghurt flavour.

Preparation with goat’s milk.
Goat’s milk whose dry matter has been enriched with goat’s milk powder (2–3 heaping T per liters of goat’s milk) can also be used for the preparation of Yoghurt: (Inoculation of 1ltr. milk) First batch: Fermentation: 5–7 h. Subsequent batches: Fermentation: 4–6 h.

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 24 times.
(If problems should arise during Yoghurt production, please consult. Yoghurt can be stored in the refrigerator approx. 1 week.
Lactic acid produced by lactic acid bacteria has a preserving effect.

•Yoghurt Vital-Ferment
For the preparation of Yoghurt with a traditional
yoghurt flavour. Also appropriate for
the fermentation of goat’s milk.

•Yoghurt Probiotic (L+) Vital-Ferment
For the preparation of Yoghurt Mild, the
daily contribution to your wellness, containing
the probiotic culture.

•Set Milk Vital-Ferment
For the preparation of fermented milk, the
oldest form of an acidified milk product. It
can serve as the basis for making “quark”
(sour curd cheese) and fresh cheese using
Rennet.