I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to initiate lactic acid fermentation.
Included in the sausage mix is 500ml of milk. Would replacing some of this with live yoghurt help to ensure a good colony of lactobacillus is present, thus reducing the risk of the fermentation not starting quickly enough?
And could I extend this to other lactic acid fermentation recipes e.g. sauerkraut?