AL - 401 Yoyo Plus
It is a mixture of strains of natural origin: salivarius subsp Streptococcus thermophilus, Lactobacillus delbrueckii subsp, bulgaricus. A special blend for the production of yogurt from the Lyobac house. 1 sachet of these ferments inoculates up to 50 liters of milk.
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To make yogurt, sprinkle the proportional part of the sachet of the crop on the amount of hot milk (45ºC) and let stand as close to 35 - 40 degrees for 12 hours.