Yogourmet - Yogurt Cultures with Probiotics Made from high-quality ingredients and rich in beneficial probiotics, these yogurt cultures offer a delicious flavour and a host of health benefits. The reference for your homemade yoghurts! As easy as pie! Preparation Heat one liter of milk to 82C / 180F or bring to a boil. Let it cool down to 42-44C / 108-112F (no thermometer? Dip your finger in the milk, it should be warm but not hot).Add 1 sachet and stir until completely dissolved.Pour the mixture into jars and place them in your yogurt maker.Incubate for at least 9 hours or until the yoghurt reaches the desired consistency.Refrigerate for about 8 hours to stop the fermentation. Consume within 7 days. Content 6 sachets of 3 grams of freeze-dried powder, making 48 jars of yogurt. Use 1 sachet per 1 litre of milk.
