Matsoni Yogurt Ferment (Unlimited Reusable) + Instructions Recipes Help and Advice in Spanish KEFIRALIA®

Growing Matsoni yogurt (originally from the Caucasus) with which to start making yogurts at home indefinitely Shipped from Spain. Instructions and recipes are included. Also if there is any doubt or problem, you can contact us and we give you tips and solutions, all in Spanish Make your own homemade yogurt with your own ingredients! with quality milk that you choose, or special sweeteners for diabetics or the jam you like, delicious and healthy! Among traditional mesophilic yogurts Matsoni is the most acidic in taste. This acidity usually likes a lot It's a mesophilous yogurt. It needs more than 21ºC of temperature. The ideal temperature is around 25ºC. Works great in summer and in winter near a radiator or fire, too. THE FIRST TIME, AS PART OF A DEHYDRATED CULTIVATION AND THE BACTERIA ARE ALTARGATED, IT WILL TAKE EVEN 2 DAYS TO MAKE YOGUR. FROM THAT FIRST TIME, AS WE WILL ALREADY HAVE FRESH YOGURT WITH ACTIVE BACTERIA THE FERMENTATION TIME WILL BE ONE DAY TRADITIONAL YOGURS: A supermarket yogurt contains bacteria that ferment milk but do not reproduce. In each batch of yogurts there are fewer bacteria and in 4-5 batches yogurt is no longer made. In traditional yogurts, bacteria live in symbiosis with each other and reproduce throughout the milk in each batch. If from a traditional yogurt we make 7 yogurts, these 7 will be practically equal to the first in terms of number of bacteria, so the ability to make yogurts is not lost