Description: Zakwaska Bifivit for making yoghurt at home contains a combination of lactobacilli, Bifidobacteria lactis (cultures present in the milk of a nursing woman) and propionic acid bacteria. Bifivit has been a proven product used by many people as the first fermented food for children aged 6 months and over and adults of all ages. The combination of lactobacilli, bifidobacteria and propionic acid bacteria provides a delicate, low-acid taste that children love. It is worth starting with the introduction of sour-milk products into the childs diet with Bifivit. Yoghurt from Zakwaska Bifivit can also be successfully consumed by adults due to the richness of the bacterial cultures contained in it. The human-friendly bacteria that make up Bifivit actively multiply in milk and provide yogurt with a living bacterial flora. The yoghurt derived from Zakwaska Bifivit contains not only a high concentration of bacterial cultures, but also their metabolites that arise when the milk is acidified (these are polysaccharides, vitamins, fatty acids, enzymes, etc.).
Ingredients (freeze-dried bacterial strains): Bifidobacterium lactis BI-04-SD5219, Bifidobacterium lactis BI-07-SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus bull. garicus, garicus, garbacillus bulgaricus
How to make Vivo homemade yogurt? The bottle of sourdough powder should be filled half with milk at room temperature, the cap tightly closed and the bottle shaken until the powder is completely dissolved in the bottle. If part of the powder sticks to the bottom, for example, you should rub it thoroughly with the inverted tip of a teaspoon to dissolve in the milk and achieve the best possible consistency.