Organic Yogurt Culture Lacto Pro® + Inulin – Make Your Own Yogurt
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Store at room temperature, better in the refrigerator in summer.
Making your own yogurt helps our planet.
Description
With My.Yo® Organic Yogurt Culture Lacto Pro® + Inulin, you can easily make your own creamy, mild yogurt at home – naturally, without additives and with organic ingredients.
The special Lacto Pro® formula combines selected yogurt cultures (LA-5®, BB-12®) with organic agave inulin. This blend creates a smooth, full-bodied texture and makes homemade yogurt simple and reliable. You can prepare your yogurt with UHT milk, lactose-free milk or soy drinks.
One sachet makes 1 liter of fresh yogurt. The finished yogurt can be re-cultured up to four times, so one pack yields up to 30 liters of homemade yogurt. The yogurt keeps for around 7–10 days in the refrigerator.
Perfect for anyone who wants to make yogurt at home – mild, creamy and organic.
Simple preparation:
- Organic Lacto Pro® + Inulin – ideal for making your own yogurt
- makes 1 L of creamy yogurt per sachet (up to 30 L per pack)
- suitable for milk, lactose-free milk and soy drinks
- naturally smooth texture thanks to organic plant-based inulin
- 100% plant-based, no preservatives – certified DE-ÖKO-013
The result is a mildly tangy yogurt with a creamy consistency. Prepared yogurt keeps for about 7–10 days in the refrigerator and can be enjoyed plain, with fruit, or as a base for dips and sauces.
Make your own fresh yogurt at home – naturally and in organic quality.
Manufacturer:
Metafood GmbH, Eschenheimer Anlage 18, 60318 Frankfurt am Main, info@myyo.de
ripening time
Nutritional information per 100g dry product
ingredients
This product is rated 4.4 of 5.0 stars.
It has received 19 reviews.
It's that easy
FAQ about our ferments
What does probiotic mean?
The term 'probiotic' refers to live microorganisms such as bacteria and yeast that, when consumed in appropriate amounts, can have positive effects on gut health and well-being.
How much yogurt can I make in one bag?
One pack contains 3 or 6 bags of ferment. With 1 sachet you can turn a liter of milk into yoghurt. You can vaccinate each bag up to four times, sometimes more often. However, you should always pay attention to absolute hygiene so that no foreign germs multiply. With one bag you can make 5 liters of yogurt.
How does over-vaccination work?
- You will need a small amount of yogurt (about half a coffee cup) with live cultures as a starter. This can be store-bought yogurt or leftovers from your own homemade yogurt.
- Stir the yoghurt starter into 1 liter of milk and put the whole thing in the yoghurt maker to ripen.
How much fat should the milk used have?
The rule of thumb applies here: the higher the fat content of the milk, the firmer and creamier the yoghurt will be. For example, if you only use 0.5% fatty milk, you will get a delicious yogurt drink.
Are your products vegan?
We have not certified our ferments as vegan, but all ingredients are purely plant-based.
What is the best way to store the ferments?
The ferments can be stored at room temperature. In the hot summer months, it's better to put them in the fridge.
How long do the ferments last?
As a rule, our ferments have a shelf life of between 6-12 months.
Can you also use fresh milk or just UHT milk?
- Raw milk or fresh milk with a short shelf life must be boiled first. Raw milk is untreated and may contain small amounts of various germs and bacteria.
- If you drink untreated fresh milk, it is usually completely harmless. However, if this is processed into yoghurt, the initially very low number of germs can increase significantly. In this case, the yogurt becomes slimy and smells unpleasant.
- Very important: Only stir in the yoghurt ferments well after it has cooled down. If the milk is too hot, the bacteria die.
