Ferments and rennet for strong stirred yogurts

Ferments for making stirred yoghurts with a slightly strong taste.
Thickening texture.
Set of 10 doses, 1 dose to transform 5 liters of milk into about 40 jars.
A total of 50 liters of milk can be made into yoghurts.
Each dose is packaged in an individual tube. No dosage problem.
This exceptional product was developed after years of research to find a product that is easy to use and store, effective and well balanced. It includes both lactobacillus (bulgaricus) and streptococcus (therophilus), two bacteria necessary for making yogurt.  

Conservation:
Unopened tubes can be stored for 6 months in the refrigerator between 2 and 4 ° C or 2 years in the freezer at -18 ° C, without deterioration of the components allowing absolute efficiency.
Beyond the DLUO, the ferments decrease and are less effective.