To solve the problem of the obesity epidemic and metabolic diseases, we need to know at least what is the main problem, and this is our modern diet.

In this category, we are going to discuss some Frequently Asked Questions and we will answer Questions related to the Yogurt Making.
Please ask!

In this category, we are going to discuss some Frequently Asked Questions and we will answer Questions about Vegan Milks. Please ask!

In this category, we are going to discuss some Frequently Asked Questions and we will answer Questions related to the Kefir Making. Please ask!

The importance of milk is paramount for nice and easy Yogurt and Kefir making. Always use unhomogenised whole dairy milk with no additives, sugar and preservatives. The milk is medium for the bacteria. It creates an environment and provides food for rapid bacterial growth, quick fermentation and balanced yogurt or kefir. If you wish to make Authentic Yogurt and Kefir, you don’t just need a set of quality cultures but also Quality milk Milk -minimum processed and whole(full fat) and with no additives, flavour, sugar, preservatives or whatever else. Those components can kill the bacterial cultures or significantly increase the incubation times.
The wrong milk would result in a thin texture or would not feed the bacteria so they will not trigger fermentation. Please check the video here for more:F.A.Q. about making yogurt at home

In this category, the video explainers can be watched, shared and discussed
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More about Yogurt App and how to use it.
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