New generation of starter culture based on lactic acid bacteria isolated from natural sources in Bulgaria - thousands years tradition.
Benefits - The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly yogurt-store incorporate these ingredients). Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
10 foil-packets of culture (1 gram each for 1 liter milk product)
The cell concentration is at least 10⁹ CFU / g .Lets get milk product dense viscous consistency with probiotic properties and clean, mild yogurt flavor and aroma.
1. Boil 1 liter of milk.
2. Cool it down to 43-44°C – it takes around 45 minutes, if you leave it in the boiling pot.
3. Add the starter culture (1 foil pack -1 gram) and stir very well /use electric mixer or egg beater/.
4. Keep the mixture for 6-7 hours at a temperature of 43-44°C. (put in a thermos or use an yogurt maker).
5. When ready store in a refrigerator at 2° to 6° C without stirring.
In case you use yogurt maker follow the applied instructions.
Consume in the next 2-3 days (72 hours).