YALACTA Yogurt ferment

What could be better than yoghurt for a light, creamy dessert? Whether stirred, flavored, sweetened, with fruit... there's something for every taste. And it's relatively easy to make, since it can be prepared at home using traditional methods

Yalacta® yoghurt ferment strain^®

This is the oldest and most traditional strain in the Yalacta^®. Of European origin, this strain has been on the market since 1925, following on from the work of the famous Professor METCHNIKOFF, a disciple of PASTEUR, who made a lengthy study of its value in the context of food bolus assimilation. It's a combination of Lactobacillus bulgaricus and Streptococcus thermophilus. It's a suitable strain for anyone who likes a mild, Western-style yogurt, and especially for those who don't like high acidity.

Product benefitsyou can make over 25 successive batches of yoghurt by following the instructions for use given in our documentation.

By making your own yoghurts, you save money, help protect the environment and act in an eco-responsible way.

Tips and recipes

Traditional yogurt maker (non-electric)

Use a Yalacta yogurt maker, the yogurt maker of our grandmothers, who, without always realizing it, were already making truly "gourmet" yogurts: preferably "organic" milk, made over 8 hours at falling temperature. The best yogurts!

After boiling the milk, simply allow the temperature to drop to 52°C -55°C and then inoculate the milk:

- with freeze-dried ferment (previously mixed in a coffee cup of milk - at least 30 minutes beforehand)

- or with 1 yoghurt from your previous production from the 2ndth production.