Homemade yogurt proBIO yogurt live bacterial cultures Probiotic pack 2 x 1g SOURCES VIVO

Simbilakt Sourdough has the highest number of bacterial cultures of all sourdoughs offered. The starter was developed to enhance the symbiotic effects of the cultures. Specially selected proportions of lactobacteria, bifidobacteria, and propionic acid bacteria, as well as the increased number of cultures in the starter, distinguish Simbilakt. The resulting yogurt contains a high concentration of active bacterial cultures. The flora contained in the product negatively affects pathogenic bacteria and fungi, producing a high concentration of lactic acid and natural substances that antagonize pathogens. Yogurt prepared from Zakwaska Simbilakt according to the instructions on the package does not contain thickeners, milk powder, colorings, or sugar (prepared at home, it contains only natural sugars). Homemade yogurt is therefore free of any unnecessary additives, guaranteeing the naturalness of the products. By using Zakwaska, we obtain a tasty and maximally fresh acidified dairy product.

Ingredients
Lyophilized bacterial strains: Bifidobacterium lactis BI-04-SD5219, Bifidobacterium lactis BI-07- SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus NCFM-700396, Lactobacillus lactis, Lactobacillus lactis, Lactobacillus bulgaricus- LB-87, Lactobacillus paracillus, LB-LB-87 Lactobacillus, Lactobacillus , Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus. -ST-21, Propionibacterium freudenreichii

How to prepare homemade Vivo yogurt?
Half fill the bottle containing the yeast powder 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 obtain 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.