Starter culture for Original Bulgarian natural home Yogurt Yoghurt for 10 l
Online Auction 68965034
|Online Auction Description|
Bulgarian yoghurt - Starter culture, natural-home made
Ingredients: Lactobacillus Bulgaricus, Streptococcus Thermophilus.
- 10 sachet - WITH BOX
The yoghurt increases the amount of good bacteria in the GI tract.
â¢ Supports the functioning of the gastro-intestinal tract;
â¢ Has a positive effect on the immune system and thus helps the body
to resist infections;
â¢ 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.
Many people ask if it is true that the famous Lactobacillus Bulgaricus
bacterium is found only in Bulgaria. The correct answer is no - you
can grow the bacteria in different parts of the world (in fact many
What is unique about the Bulgarian strain is that only in Bulgaria it
preserves its qualities in further generations of the same strain,
i.e. if you use your previous yogurt to start your new batch. If this
is how you make your yogurt outside Bulgaria, you will notice that
after a batch or two, the yogurt loses its unique taste, physical
appearance and qualities. Why this happens, scientists are not sure.
It is often contributed to the unique climate of the region but
thereâs more to creating the perfect conditions for Lactobacillus
Bulgaricus than the environment.
Benefits of home milk products
1. The complete absence of preservatives, stabilizers, flavorings,
thickeners, dyes, sugars (mostly yogurt-store incorporate these
2. 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).
All home made dairy products can be used as a children's foods, it is
very useful and safe.
1. Boil the 1 liter milk, cool to 43-44 Â° C .
2. Pour 1 sachet(1gram) of starter culture.
3. Mix well 3-4 minutes.
4. Allow it stand for 6-7 hours by still keeping the temperature of
43-44 Â°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
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.
Keep in a cool place in the refrigerator.
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