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 /use electric mixer or egg beater/ 4. Allow it stand for 6-10 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. Storage conditions of the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months.
New generation of starter culture based on lactic acid bacteria isolated from natural sources in Bulgaria – thousands years tradition
Benefits – 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).To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products