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Lyophilized Bulgarian yoghurt ferments (Streptococcus thermophilus + Lactobacillus bulgaricus).
3 servings. Each serving is enough for ± 20 preparations yogurt. The process consists of wholesale curdling milk (regular or skim) using enzymes (eg rennin (chymosin), proteases ...) in order to make yogurt ± consistent.
See explanatory note.
Store in refrigerator. Consume before the expiry date stated on the packaging.
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