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Anyone got some knowhow on these products they can slip me?


I came across a reference that fermento is just buttermilk powder (not sure if there is any live cultures in it), and yogurt could be used in place of it.


I've got some lactic acid cultures I use for cheese and yogurt. I suppose they could eat the same dextrose or whatever is in the sausage mix that the bactoferm cultures do.


There are also some formulas calling for encapsulated citric aid. Does it have to be 'encapsulated'?