Yoghurt Culture - Ferment for the Production of Probiotic (10 g Powder)
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Yoghurt cultures consist of freeze-dried micro-organisms for the production of probiotic yoghurt Yoghurt making best with H milk, soy milk or boiled fresh milk Just one knife tip yoghurt ferment to one litre of milk. Lightly heat milk on the stove beforehand (approx. 40 degrees) After opening, store the yoghurt powder or ferment in a cool place We wish you a lot of fun with this wonderful product from kaona
Description
(1)
Yoghurt cultures consist of freeze-dried micro-organisms for the production of probiotic yoghurt Yoghurt making best with H milk, soy milk or boiled fresh milk Just one knife tip yoghurt ferment to one litre of milk. Lightly heat milk on the stove beforehand (approx. 40 degrees) After opening, store the yoghurt powder or ferment in a cool place We wish you a lot of fun with this wonderful product from kaona
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