Close-up on the vegan millet yoghurt
Christophe Favrot, an agricultural engineer, finalized a ferment to make delicious yogurts from grains. He received numerous prices, among them the 2nd price of the National Competition of New Start-up in Food Processing in 2013. The yoghurt exists for now in three declensions: from rice, from millet or from buckwheat.
In 2012, he creates Nomad-Yo to sell his products, but also pass on his knowledge. He started training courses for domestic and professional use for those who would be interested to start a new adventure. He already trained few in some parts of France, and one in Hamburg.
The website is in French only, but using an on-line translation you can have a look on how to make it : http://nomad-yo.org/wakka.php?wiki=LaRecette
Yogurts are made from soaked grains or wheat. He adds some water, then Nomad-Yo’s ferment. We have to let it for around 20 hours in 35 degrees. To start you need to order the ferment, and keep side a part a yogurt to start again the next time.