Homemade yogurt bifivit live bacterial cultures Probiotic pack 2 x 05g VIVO SOURCES

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BIFIVIT Homemade Yogurt Live Cultures of Probiotic Bacteria Pack of 2 x 0.5g ZAKWASKI VIVO

Bifivit starter for homemade yogurt preparation contains a combination of lactobacilli, bifidobacteria lactis (cultures found in breastfeeding women's milk), and propionic bacteria. Bifivit is a proven product that is used by many people as the first fermented food for children from 6 months and adults of all ages. The combination of lactobacilli, bifidobacteria, and propionic bacteria provides a delicate, slightly sour taste that children love. It is worth starting the introduction of sour milk products into the child's diet with Bifivit. Yogurt made from Zakwaska Bifivit, due to the richness of bacterial cultures it contains, can also be successfully consumed by adults. The human-friendly bacteria that are part of Bifivit actively multiply in milk, providing the yogurt with a live bacterial flora. Yogurt made from Zakwaska Bifivit contains not only a high concentration of bacterial cultures but also their metabolites, which are formed during the acidification of milk (these are polysaccharides, vitamins, fatty acids, enzymes, etc.)

Ingredients
(lyophilized bacterial strains): Bifidobacterium lactis BI- 04-SD5219, Bifidobacterium lactis BI -07-SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus.

How to prepare Vivo yogurt?
The bottle containing baking powder should be half-filled with room-temperature milk, tightly closed, and the bottle shaken 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.