Find out how to make your own fermented products at home with our cultures!
1
Heat one liter of milk to 82°C (180°F) or bring to a boil.Let it cool down to 42-44°C (108-112°F)
2
Add 1 sachet and stir until completely dissolved.
3
Pour the mixture into the pots and place them in your yogurt maker.
4
Incubate for a minimum of 5 hours, or until the yogurt has reached the desired consistency.
5
Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
You can’t go wrong with Yogourmet® Original yogurt cultures, a very convenient way to make delicious homemade yogurt in the comfort of your own kitchen. Watch the recipe video!
1
Heat one liter of milk to 82°C (180°F) or bring to a boil. Let it cool down to 42-44°C (108-112°F)
2
Add 1 sachet and stir until completely dissolved.
3
Pour the mixture into the pots and place them in your yogurt maker.
4
Incubate for a minimum of 9 hours, or until the yogurt has reached the desired consistency.
5
Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
Yogourmet® probiotic yogurt is the perfect snack for those looking to improve their gut health and boost their
immune system. Watch the recipe video!
1
Heat one liter of milk to 82°C (180°F) or bring to a boil. Let it cool down to 42-44°C (108-112°F)
2
Add 1 sachet and stir until completely dissolved.
3
Pour the mixture into the pots and place them in your yogurt maker.
4
Incubate for a minimum of 5 hours, or until the yogurt has reached the desired consistency.
5
Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
Yogourmet® Mild Yogurt Starter is the ideal choice for creating smooth, creamy homemade yogurt with a delicate flavor, all from the comfort of your kitchen. Find out more about our product!
1
Heat one liter of milk to 82°C (180°F) or bring to a boil.Let it cool down to 23-25°C (73-77°F)
2
Add 1 sachet and stir until completely dissolved.
3
Pour the mixture into a clean, airtight container.
4
Close the lid and let stand at room temperature until the kefir curd forms (about 24 hours).
5
Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
One of the advantages of Yogourmet kefir culture is that it is incredibly easy to use! It is made from high-quality ingredients and contains no preservatives, colorings, or artificial flavors.
1
Heat one liter of milk to 82°C (180°F) or bring to a boil.Let it cool down to 23-25°C (73-77°F)
2
Add 1 sachet and stir until completely dissolved.
3
Pour the mixture into a clean, airtight container.
4
Close the lid and let stand at room temperature until the kefir curd forms (about 24 hours).
5
Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
Find more information about our probiotic-enriched kefir cultures by clicking below!
At Yogourmet®, we have been passionate about homemade yogurt and kefir cultures since the beginning of our journey in 1983. Over the past 40 years, we have built a solid reputation for quality and innovation.
We are delighted to serve a diverse community of yogurt and kefir enthusiasts, whether they are devoted to homemade products or health-conscious individuals seeking the incredible benefits of probiotics and the irresistible taste of fresh dairy products.
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