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Freshly made yoghurt tastes simply incomparably delicious. Another reason to start making your home made yoghurt. It is freshness that is key to the probiotic effect because the fresher the yogurt, the more active bacteria it contains.
The My.Yo yoghurt starter culture contains millions of probiotic Lactobacillus acidophilus and bifido cultures and the prebiotic fiber inulin. It is obtained from the agave plant and is EU organic certified. The ingredients (pro- and prebiotic) complement each other and increase the effectiveness. Scientific studies on the probiotic cultures used, La-5® and BB-12®, prove their function.
One sachet of yoghurt ferment is required to prepare 1 liter of LACTO PRO® yoghurt. The yoghurt can be inoculated up to 4 times, so one pack is sufficient for up to 15 liters of yoghurt (3 pack) or for 30 liters (6 pack). Suitable for cow's milk (pasteurized, UHT milk, boiled direct milk, lactose-free milk) and soy drinks. The yoghurt can be kept in the refrigerator for up to 10 days.
Inulin (certified organic), yoghurt starter cultures (Streptococcus thermophils, Lactobacillus delbrueckii subsp. Bulgaricus), probiotic cultures (La-5® and BB-12®)
12 hours at about 37-42°C
Store in a dry, cool and dark place.
Indicated on the packaging.
My.Yo., Metafood GbR, Eschenheimer Anlage 18, 60385 Frankfurt a.M., Germany
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: Germany
|Energy value||502 kJ / 120 kcal|
|Of which saturates||0 g|
|Of which sugars||10 g|