The two beneficial bacteria in yogurt ferment are Streptococcus thermophilus and Lactobacillus bulgaricus. Both operate in symbiosis for the transformation of milk into yogurt at a temperature of plus or minus 40°C. INGREDIENTS MILK powder*, Streptococcus thermophilus, Lactobacillus bulgaricus. *Products from Organic Farming. Information in capital letters is intended for people who are intolerant or allergic. IMPLEMENTATION: The double-dose sachet makes it possible to make 8 125mL yogurts. Transplanting is possible up to 5 times under good hygiene and use conditions. Ingredients to add: ½ L of animal milk (for one dose of the sachet) Preparation time: 2 min Fermentation: 8 hours on average in a yogurt maker (refer to the manufacturer's instructions for the exact incubation time depending on the yogurt maker)