Evitalia sourdough for yoghurt, curdled milk sachet BAA 2g, No. 5

Instructions for cooking in a yogurt maker, multicooker

Before starting work, thoroughly wash all dishes and equipment (cups of a yogurt maker, a stirring spoon, a container in which milk will ferment) and scald with boiling water.
1. Boil 1 liter of milk and cool to 30-35 ? C.
2. Open the sachet (sachet) with the starter culture with clean hands and add the dry starter culture to a small amount of milk, mix thoroughly until it is completely dissolved.
3. Add the dissolved starter culture to the milk, mix thoroughly (1 sachet of starter culture per 1 liter of milk).
4. Pour the fermented milk into cups of a yogurt maker or multicooker.
5. Put the jars in a yogurt maker, slow cooker, close the lid and turn on.
6. The ripening time is 8-9 hours.
7. After the cooking time, when a curd forms, you need to take out the cups, cover with lids and refrigerate. If a clot is not formed immediately, extend the fermentation time for another 30-60 minutes and check again.
8. After cooling, the product is ready for use.
9. Flavoring additives (honey, jam, fruit, nuts, muesli, etc.) can be added just before use.
Store the finished product in the refrigerator for no more than 3 days.

Instructions for cooking in a thermos

Before starting work, thoroughly wash all dishes and equipment (thermos, jar, lid, container in which milk will ferment, stirring spoon) and scald with boiling water.
1. Boil 1 liter of milk and cool to 40-45 ? C.
2. Open the sachet (sachet) with the starter culture with clean hands and add the dry starter culture to a small amount of milk, mix thoroughly until it is completely dissolved.
3. Add the dissolved starter culture to the milk, mix thoroughly (1 sachet of starter culture per 1 liter of milk).
4. Pour the fermented milk into a fermenting container heated with boiling water, close the lid tightly.
5. Carefully wrap and place in a warm place.
6. The ripening time is 8-10 hours.
7. After the cooking time has elapsed, when a curd forms, it is necessary to put the container with the finished product in the refrigerator. If the clot did not form immediately, extend the fermentation time for another 30-60 minutes and check again.
8. After cooling, the product is ready for use.
9. Flavoring additives (honey, jam, fruit, nuts, muesli, etc.) can be added just before use.
Store the finished product in the refrigerator for no more than 3 days.

Lactose

Streptococcus thermophilus

Lactobacillus delbrueckii sp

Bulgaricus

Sourdough content:

The number of lactic acid bacteria in the amount of at least 1.0 * 109 CFU / g

Act

Mechnikovskaya yogurt from our Live Sourdough, significantly differs from store-bought fermented milk products in its taste and useful properties.

This is the most powerful tool in the fight against aging and self-poisoning of the body.

The base of Yogurt, like Natural Yoghurt, is Bulgarian stick. It exhibits special immunostimulating effects.

This yogurt is useful for both healthy and sick people with almost all diseases; its regular use allows you to avoid early wilting and the ailments of premature aging.