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Yoghurt ferment met bifidus - NATALI

  • Sheep yogurt ferment
  • FR-BIO-01: for products certified in France by Ecocert France SAS
  • Yoghurt ferment voor schapenmelk

Sheep yogurt starter - Starterpack 2x6g

Availability: In stock

Availability: In stock

€3.79

Quick Overview

Sheep yogurt starter - 2 sachets of 6g each


Make yogurt at home - Freeze-dried starters - Direct-set bifidus yogurt culture


2 sachets of freeze-dried yogurt ferment.


Add the contents of one sachet to 1/2 liter of milk and make your own sheep yogurt.


Instructions on the sachets are in Dutch and French.


Product Certified FR-BIO-01.

OR

Details

Sheep Yoghurt Ferment - NATALI

Make Sheep yoghurt at home, discover the benefits of homemade fresh yogurt with Bifidus. Make your own natural yoghurt with probiotic cultures, you'll benefit a better digestion, increased resistance and have less chance of food allergies!

Preparation time: 2 minutes

Fermentation: 8 hours in a yogurtmaker

Instruction:

  1. Use perfectly clean kitchen tools
  2. Dissolve the ferment of 1 sachet in 2 tablespoons of milk and gradually add 1/2 liter of milk
  3. Pour the contents into the cups (eg. 4 cups of min. 125 ml each)
  4. Place the cups in the yogurtmaker and let ferment for about 8-10 hours
  5. After fermentation, place the cups with yogurt in the refrigerator to cool down before serving.

With one sachet you can make 8 x 125 ml of fermented yogurt.

Ingredients: Milkpowder (*), Streptococcus thermophilus, Lactobacillus bulgaricus. * Products from Organic farming.

Nutritional information: 100 grams of powder: Energy: 243kJ / 57kcal; Fat: 1.5g of which saturated: <0.1 g; Carbohydrates 5.5g, of which sugars: 5.5g; Protein: 5.5g; Salt: 0.12g.

Product gecertificeerd FR-BIO-01

NATALI is an "Organic" brand. NATALI only uses raw materials from organic farming. The brand promotes fair trade through the integration of people with disabilities in the workplace. NATALI is also a partner of the association in Bolivia "Inti Sud Soleil".

Tip: May be re-cultured, add 2 to 3 tablespoons of your current yoghurt to 1/2 liter of milk, use the same method as described here above. The fermentation process can now take a little longer, but regularly check the yogurt preparation. The fermentation time is also dependent on your yogurtmaker, the preset temperature may be different. Use only sterilized milk, raw milk may already contain other BACTERIA impeding the growth.

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