Yogurt Starter, Bifidobacterium, 10 Different Types, DIY Yogurt Culture, Dessert at Home, Yogurt Powder, Bulk
★ Natural, no artificial colours or flavours, high activity, sugar free.
★ Contains 10 types, promotes the gut for health and makes your digestive tract run more smoothly.
★ Each large pack contains 10 small packs, 1 small pack (1g), can ferment 1 litre of milk.
Product Name: Bifidobacterium Yogurt Starter (10 Probiotics)
Ingredients: maltodextrin, lactobacillus delbrueckii subsp, lactococcus lactis subsp.cremoris, bifidobacterium lactis, leuconostoc mesenteroides subsp.mesenteroides, streptococcus thermophilus, lactococcus lactis subsp.lact. is biovar diacetyll actis, lactob acillus acidophilus, lactobacillus lactis subsp.lactis L.casei, lactobacillus rhamnosus.
Origin: Denmark.
Storage time: 12 months dry and cool at room temperature; 18 months when closed
Production date: see seal.
Net Weight: 10g (1g x 10pack)
Please read the following instructions carefully. !
Notes:
1. It is highly recommended to keep it cool and sealed.
2. Put it in the freezer for 3 hours as soon as you receive it. It will help improve viability and facilitate fermentation after freezing. Then you can use it at any time.
3. Do not use detergent to clean the inner container of the yoghurt machine, try to use boiling water.
4. Make sure the yoghurt starter powder is stirred evenly and not lying on the bottom or side of the container.
5. Try to choose all the milk at room temperature. Do not use cold milk.
6. Set the fermentation temperature to 43℃, the fermentation time is usually 6-8 hours, you can extend to 10-12 hours in winter.
7. You can extend the fermentation for time to increase the acidity, but not 15 hours.
8. Cool the fermented yoghurt for 3.