You probably could use milk agar with X-gal. Why does it specifically have to be from a fermented product, as those are usually made using bacteria? You are probably best sourcing your ferments from rural/traditional manufacturers which are less likely to have high degrees of quality control and therefore a reduced culture. The rinds of cheeses (not brine or wax treated) might be a good source. Also might be good to read up if there are any local fermented milk based foods which are unique to your region.
Robert Adolf Brinzer thank you. When I reviewed the literature, possible B-galactosidase enzyme-producing yeasts are usually reported as Kluyveromyces sp. I am thinking of isolating it from traditionally produced products such as cheese, yogurt and kefir.
But I need to do a little more research on what characteristics Kluyveromyces species should have in order to isolate them from these products.
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