Yogurt Ferment for Greek Traditional Cultures

Greek yoghurt culture to start making Greek yoghurt at home indefinitely SENT FROM SPAIN. User manual and recipes included. Furthermore, if you have any questions or problems, you can contact us and we will provide you with advice and solutions, all in Spanish. Make your own Greek yoghurt with higher probiotic quality, homemade with your own ingredients! Use quality milk of your choice, special sweeteners for diabetics, or your favourite jam. Delicious and healthy! You can enjoy authentic, real probiotic yoghurt with more than 10^8 CFU of Lactobacillus bulgaricus and Streptococcus thermophilus. It is a THERMOPHILIC yoghurt. It needs a temperature of around 40-45ºC. This means you need a yoghurt maker (or an oven or similar appliance that can reach that temperature). All yoghurt makers are designed to reach this temperature. THE FIRST TIME, AS YOU ARE STARTING WITH A DEHYDRATED CULTURE AND THE BACTERIA ARE DORMANT, IT WILL TAKE MORE THAN A DAY TO MAKE YOGHURT. AFTER THAT FIRST TIME, AS YOU WILL ALREADY HAVE FRESH YOGURT WITH ACTIVE BACTERIA, THE FERMENTATION TIME WILL BE ABOUT 8 HOURS. TRADITIONAL YOGURTS: Supermarket yoghurt contains bacteria that ferment milk but do not reproduce. With each batch of yoghurt, fewer bacteria remain, and after 4-5 batches, yoghurt can no longer be made. In traditional yoghurts, the bacteria live in symbiosis with each other and reproduce throughout the milk in each batch. If we make 7 yoghurts from a traditional yoghurt, these 7 will be practically the same as the first in terms of the amount of bacteria, so the ability to make yoghurt is not lost.