Fit & slim Homemade yogurt live bacterial cultures Probiotic pack 2 x 05g SOURCES VIVO

Ingredients
Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bi dobacterium lactis, Lactobacillus gasseri

There are about 20 billion bacteria in 1 g (including about 2 billion L. gaseri). 1 vial contains 0.5 g.

Description
Zakwaska Fit & Slim is a solution for those who want to change their diet, engage in physical activity, and adopt a healthy diet. The starter for making homemade yogurt contains live microflora, and its distinctive component is the Lactobacillus gasseri strain, which has become known as the so-called "fitness probiotic." Yogurt made with the Fit & Slim starter is an excellent solution for those who are concerned and want to maintain a healthy figure. Thanks to the right proportions of live bacteria cultures, the resulting yogurt is an excellent meal without added sugars (it contains only natural sugars) and other unnecessary additives, such as powdered milk. Yogurt contains natural and easily digestible nutrients. It is worth remembering that the exact nutritional value of homemade yogurt depends on the milk used to prepare it. We recommend milk with a fat content of 3.2%.

How to prepare homemade Vivo yogurt?
Fill the bottle with yeast powder, fill it halfway with room-temperature milk, screw the cap on tightly, and shake the bottle until the powder is completely dissolved in the bottle. If some of the powder sticks to the bottom, for example, use the reverse of a teaspoon to rub it vigorously to dissolve it in the milk and achieve the finest possible consistency.
After preparing the starters, prepare 1 or 2 liters of pasteurized milk.
In the case of milk "straight from the cow", they must be boiled and cooled to 37-40 degrees C.
Pasteurized milk does not require cooking. To achieve the correct temperature, boil 1 liter of milk and chill the other liter in the refrigerator. Then mix the warm and cold milk together; the temperature will then be approximately 37-40°C, ideal for the multiplication of bacterial cultures. Milk can also be heated to a temperature of 37-40°C by checking the temperature with a kitchen thermometer.
Then pour the contents of the bottle into the previously prepared milk and mix well.
The whole thing can be left in the pot in which the milk was previously heated (the pot will release the heat necessary for the bacteria to multiply). The pot should be carefully covered and insulated (for example, with a towel or blanket), and then set aside in a warm place. Milk containing bacteria can also be poured into a thermos, a jar with a lid, or a bowl with a lid. To prevent heat loss, this dish should be wrapped with a large towel or blanket.
The dish should be left for 8-10 hours in a warm, draft-free place and still (do not stir). The curdled milk has a thick consistency. If a thermos was used, after acidification, pour its contents into a storage container, for example, a jar, bowl, etc.
Store the finished product in the refrigerator for up to 7 days.
All flavorings, fruits, etc. should be added to the yogurt just before consumption.
You can also prepare yogurt in a yogurt maker or Thermomix - following the instructions for these devices.
Attention !
All dishes that will come into contact with milk must be clean. It is recommended to scald them first with boiling water.