Organic yogurt ferment Lacto Pro® + inulin
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Delivery within 3-5 days
Store at room temperature, better in the refrigerator in summer.
Making your own yogurt helps our planet.
Description
There's a lot of power here. Lacto Pro®: the good, clever lactic acid bacteria that reach your intestines alive. We have added an extra kick to this ferment: inulin, a high-quality, plant-based fiber that is available to bacteria as food. Inulin+Lacto Pro® = a real booster!
- One bag of yoghurt ferment is enough to prepare 1 liter of yoghurt
- The finished yoghurt can be inoculated up to 4 times, so one pack is enough for up to 15 liters of yoghurt (pack of 3) or 30 liters of yoghurt (pack of 6).
- suitable for cow's milk (pasteurized, UHT milk, boiled direct milk, lactose-free milk) and soy drinks
- low in calories, fat and cholesterol
- no animal ingredients
- The prepared yogurt can be stored in the refrigerator for approximately 7-10 days
ripening time
Nutritional information per 100g dry product
ingredients
This product is rated 4.4 of 5.0 stars.
It has received 23 reviews.
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Ich habe den Jogurt so angesetzt, wie es beschrieben wird. Es kam allerdings ein Trinkjoghurt heraus. Geschmacklich gut, aber eben nicht cremig.
Keine Ahnung, was ich verkehrt gemacht habe.
Bin sehr zufrieden mit den Produkten.
Klappt alles sehr gut.
Leider ist es uns nicht einmal gelungen, das Pulver ohne Geklumpte verrührt zu bekommen. Es klebte fürchterlich zusammen und war sogar unter Zuhilfenahme einer Gabel nicht zu lösen.
Das Ergebnis vom 1. Versuch mit abgekochter Rohmilch war sehr dünnflüssig. Das Überimpfen in pasteurisierte Milch ergab gleiches. Riecht und schmeckt wie Joghurt, ist aber wenig dicker als Milch. Auch die Zugabe von weiteren 2 Esslöffeln Inulin half nicht wirklich. Der Joghurt ist gegenüber dem aus dem Supermarkt deutlich saurer. Für mich scheint er sehr bekömmlich. Deshalb mache ich weiter.
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.
