Feature

●​Do you want to enjoy healthy yoghurt without sweeteners and chemical additives? Prepare delicious, homemade yogurt in your own kitchen! Ideally selected lactic acid bacteria that allow quick and easy preparation of yoghurt and acidification of cream will help you. Thanks to them, you will be able to prepare thick yogurt, which can be a base for homemade yogurt curd with ease.
●Homemade yoghurt in no time at all - ideally selected lactic acid bacteria will allow you to make delicious, homemade yoghurt. The bacteria can also be used for the acidification of cream as well as the production of cottage cheese based on yogurt as well as for brewed rennet cheese.
●High quality - thanks to the application of freeze drying - a special drying process that is one of the most efficient methods of preserving food, these bacteria retain their full effect for a long time.
●For 25 litres of milk - a pack of bacterial cultures weighing 2.5 g will allow you to make a product from even 25 litres of milk
●Not only for the yoghurt machine - if you do not have a yoghurt machine, you can pour the milk with the lactic acid bacteria into a thermos bottle, a glass with lid and place it in a warm place. See how easy this is!
●Simple composition - the exceptionally simple composition allows you to influence the calorie content with our lactic acid bacteria and ensure healthy products without a gram of chemicals or harmful substances. Ingredients: Streptococcus thermophilus, lactose.


Description

How to use:
In the case of fresh milk from the cow, pasteurisation is carried out at a temperature of approx. 65°C for 30 minutes. 3 litres of low-pasteurised or fresh milk up to a temperature of 43-44°C. Pour a small amount of milk into a glass and approx. Dissolve 0.3 g yoghurt bacteria in it. Pour this solution into warm milk and mix well. Approx. Wait for 20 minutes and keep the temperature at 43-44°C to initially activate the bacteria. Fill clean, boiled containers with the milk vaccinated with bacteria up to 3/4 of its volume and seal tightly. Put in a warm place, e.g. B. place on the heater for more than 10 hours (preferably overnight). If you use a yoghurt machine, pour the milk vaccinated with bacteria into the container of the device, set the temperature to 45°C and let the yoghurt ripen for 6-8 hours. If the yoghurt is still too liquid after this time, the ripening period must be extended. The longer the ripening time, the more intense the taste of the yoghurt. After finishing the ripening process, place the yoghurt in the fridge and store until consumption - maximum 3-5 days. The optimal pH value for the development of yoghurt bacteria is 6-7. Such additives such as nuts, cereals or fruits are added to the finished yogurt shortly before consumption.

Ingredients: Streptococcus thermophilus, lactose.
Net weight: approx. 2.5 g.
The weight of bacterial cultures may vary depending on their activity.