Ingredients: Lactobacillus Bulgaricus, Streptococcus Thermophilus. The pack contains 10 sachets (1 gram each for 1 liter milk) The yoghurt increases the amount of good bacteria in the GI tract. Supports the functioning of the gastro-intestinal tract; Has a positive effect on the immune system and thus helps the body to resist infections; For general health and energy; Producer: “Lactina” Ltd., Bulgaria. Homeland of yogurt is Bulgaria. It was there , the Bulgarian bacillus was discovered, which has unique properties. Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. At the same time it develops during fermentation a number of vitamins, amino acids, trace elements and biologically active substances. Instructions: 1. Boil the 1 liter milk, cool to 43-44° C . 2. Pour 1 sachet (1gram) of starter culture. 3. Mix well 3-4 minutes. 4. Allow it stand for 8-10 hours by still keeping the temperature of 43-44 °C (put in thermos or use Yogurt Maker). After that cool down the yoghurt in the fridge for few hours. Then the milk is ready for use. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) Recommended Daily Allowance: No limits in the consumption. Suitable for adults and children over one year of age. Storage conditions: Keep in a cool place in the refrigerator.
Make sure this fits by entering your model number.
Supports the functioning of the gastro-intestinal tract Has a positive effect on the immune system and thus helps the body to resist infections For general health and energy
Homeland of yogurt is Bulgaria. It was there, the Bulgarian bacillus was discovered
Benefits of home milk products. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly yogurt-store incorporate these ingredients
Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products (yogurt in the shop at best, contains 10 million living organisms, and home 1 billion in 1 cm 3 of the product).
„Lactobacillus bulgaricus was the lactic acid starter species with the best Probiotic characteristics among the starter species tested”. C.G. Vinderola, J.A. Reinheimer