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The ferment

This is made either from:

• Store-bought natural yogurt with the longest expiry date possible, and

therefore, your yogurt will contain a more active ferment for a ﬁrmer

yogurt.

• A freeze-dried ferment. In this case, follow the activation time speciﬁed

on the ferment instructions. You can ﬁnd these ferments in supermarkets,

pharmacies and certain health stores.

• One of your recently prepared yogurts. This must be natural and

recently prepared. This is called culturing. After ﬁve culturing processes,

the used yogurt loses active ferments and therefore risks giving you a

less ﬁrm consistency. You then need to start again using a store-bought

yogurt or freeze-dried ferment.

If you boil the milk, wait until it reaches room temperature before

adding the ferment.

If the heat is too high, you can destroy the properties of your ferment

Fermentation time

• Your yogurt needs between 6 and 12 hours of fermentation, depending

on the basic

• Once the yogurt cooking process is ﬁnished, the yogurt should be placed

in a refrigerator for at least 4 hours and can be kept for a maximum of

7 days.

Fluid

6h 7h 8h 9h 10h 11h 12h

Firm

Sweet Acidic