Ferment case for flavored yoghurts: vanilla, raspberry and coconut

The two beneficial bacteria in the yogurt ferment are Streptococcus thermophilus and Lactobacillus bulgaricus. Both operate in symbiosis for the transformation of milk into yogurt at a temperature of more or less 40°C. Case of 3 sachets of ferments to make flavored yoghurts yourself, i.e. a total of 24 flavored yoghurts in 3 different flavours. A sachet of 2 doses to make 8 flavored yoghurts. You can transplant the yogurt obtained several times, subject to compliance with good hygiene and use conditions. The aromatization will not be preserved over the transplants. Case