Close-up on the vegan millet yoghurt

 

Christophe is showing the ferment
Christophe is showing the ferment

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.

David (from Terra Millet) discovers with surprise the tank which allows to brew the yoghurt
David (from Terra Millet) discovers with surprise the tank which allows to brew the yoghurt

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

 

 

Mixing a coffee-flavoured yoghurt for a music festival
Mixing a coffee-flavoured yoghurt for a music festival

 

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.