Yogurt cultures, natural organic ferment, 3 bags

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freeze-dried, streptococcus thermophilus, lactobacillus delbrückli subsp.bulgaris

heat 1 liter of milk to 85-90 degrees (or use uht milk), then bring it to temperature set 42 degrees. stir in 1 bag of yoghurt culture with a whisk. pour into yoghurt jars (yoghurt maker) and let ferment for 4-6 hours at 42 degrees, avoiding vibrations. then let it ripen in the refrigerator for 12 hours.
the next liter of milk can be inoculated with 2-3 tablespoons. as soon as the consistency deteriorates or foreign germs get into the yoghurt, you should use a new bag.
the yoghurt will last for approx. 1 week in the fridge.
the yoghurt culture will last for approx. 12 months in the fridge or freezer.