Organic yogurt ferment Lacto Pro® + inulin
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Certified OrganicCertified according to EU organic regulations – no additives, no genetic engineering. Verified organic quality.
Making yogurt at home helps reduce packaging waste.
Description
With the Organic Yogurt Culture Lacto Pro® + Inulin from My.Yo®, you can easily make your own creamy and mild yogurt – naturally, without additives and using organic-certified ingredients.
The combination of selected Lacto Pro® cultures and organic agave inulin creates a particularly smooth and full-bodied texture. This makes yogurt making a simple, reliable routine – whether you use long-life milk, lactose-free milk, or soy drinks.
How to make your own yogurt
- One sachet makes 1 liter of fresh yogurt.
- The finished yogurt can be re-cultured up to four times.
- One pack yields up to 30 liters of homemade yogurt.
- The yogurt keeps for about 7–10 days in the fridge.
- Ideal for anyone who enjoys making yogurt at home – mild, creamy, and organic.
Product benefits at a glance
- Organic Yogurt Culture Lacto Pro® + Inulin – ideal for making your own yogurt
- Produces 1 L of creamy yogurt per sachet (up to 30 L per pack)
- Suitable for milk, lactose-free milk, and soy drinks
- Natural texture improvement through plant-based organic inulin
- 100% plant-based, no preservatives – DE-ÖKO-013 certified
- The prepared yogurt keeps for about 7–10 days in the refrigerator
Certification & Origin
- Certification: DE-ÖKO-013
Origin: EU agriculture
With Lacto Pro® + Inulin, you can prepare your own yogurt easily and consistently – using live cultures and natural fiber.
Fermentation time
Nutritional values per 100 g dry product
Ingredients
Origin & Certification
Made in Germany. Certified organic according to EU organic regulations (DE-ÖKO-001).
All ingredients come from controlled organic farming.
Storage & Shelf Life
Store in a dry place at room temperature. During hot summer months, we recommend storing in the refrigerator. Best before date: see packaging. Once opened, use immediately.
This product is rated 4.5 of 5.0 stars.
It has received 28 reviews.
It's that easy
FAQ about our ferments
About the cultures
Yogurt cultures are living microorganisms, such as specific bacterial strains, contained in our organic yogurt starters.
These cultures are used to ferment milk into yogurt and have been used in food production for many years.
How much yogurt can I make with one sachet?
Each pack contains 3 or 6 sachets. One sachet is sufficient to turn 1 litre of milk into yogurt.
Each sachet can be re-cultured up to 4 times (sometimes more). With one sachet, you can produce up to 5 litres of yogurt.
Important: always work under clean conditions to avoid contamination.
How does re-culturing work?
- You need a small amount of yogurt (approx. half a cup) with active cultures as a starter. This can be store-bought yogurt or some of your own homemade yogurt.
- Stir the starter into 1 litre of milk and let it ferment in the yogurt maker.
What fat content should the milk have?
- As a general rule: The higher the fat content, the firmer and creamier the yogurt.
- For example, low-fat milk (0.5%) will result in a more liquid, drinkable yogurt.
Are your products vegan?
Our starters are not certified as vegan. However, the ingredients themselves are plant-based.
How should I store the starters?
The starters can be stored at room temperature.
During hot summer months, it is recommended to store them in the refrigerator.
How long do the starters last?
Typically, our starters have a shelf life of6–12 months.
Can I use fresh milk or only UHT milk?
- Raw milk or fresh milk with a short shelf life should always be boiled first.
- Raw milk is untreated and may contain small amounts of natural bacteria. While this is usually harmless when consumed as milk, these bacteria can multiply during fermentation and affect the yogurt.
- Important: allow the milk to cool down before adding the yogurt starter.
If the milk is too hot, the cultures may be damaged.