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Set Milk, Vital-Ferment, 6 packets Description

Used for the preparation of fermented milk.

Make fresh cheese when used in conjunction with Rennet.

Set Milk Cultures (called Dickmilch in Germany) are used for the preparation of fermented milk, the oldest form of an acidified milk product (curds and whey). They can serve as the basis for making "quark" (sour curd cheese) and fresh cheese when used in conjunction with Rennet. Each packet contains a fast-acidifying starter culture to ferment milk. Set Milk Cultures will ferment dairy as well as grain and seed milks such as soy, almond, coconut and rice milk.

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Yogurt Natural Ferment, 6 packets Description

Can be used for the preparation of yogurt.

Can be used for the fermentation of goat's milk.

Yogurt Natural Ferment can be used for the preparation of yogurt with a traditional yogurt flavor. It is also appropriate for the fermentation of goat's milk.

Yogurt has existed for as long as one can remember. The Bulgarians introduced yogurt to Europe sometime in the 7th century and it has been an integral part of many traditional diets since that time.

Yogurt Nature Ferment can be stored in the refrigerator (4-6°C) at least 12 months.

Yogurt Nature Ferment contains freeze-dried lactic acid bacteria: Streptococcus (Sc.) thermophilus, Lactobacillus (Lb.) delbrueckii ssp. bulgaricus and glucose.