Homemade yogurt live bacteria cultures vitalact Probiotic pack 2 x 05g ZAKWASKI VIVO

Ingredients :

Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactococcus lactis ssp. Cremoris, Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. Lactis var. diacetylactis, microflora of kefir grains, LC. lactis, Lactobacillus spp., kefir yeast

Number of bacteria in 1g:

Lactic acid about 7 billion bacteria

How to prepare homemade Vivo yogurt? < /strong> >
The bottle containing baking powder should be half-filled with room-temperature milk, the cap 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.

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