Lactic ferment is a lactic bacteria, which is used in the kitchen for the preparation of milk products, such as milk, yogurt or cheese. It is obtained by cultivating lactic bacteria, which are living microorganisms, in nutrients, such as milk or vegetable juice. It has a white color and a pasty texture, which gives it exceptional fermentation and coagulation properties. The lactic ferment is much appreciated in the kitchen for its exceptional fermentation and coagulation properties, which make it an essential ingredient of many recipes. It is often used to prepare milk, yogurt or cheese, which require a lactic bacteria for fermentation and coagulation of milk. It is also highly appreciated for its richness in enzymes and vitamins, which give it a nourishing and satiking flavor.
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