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NATURAL YOGHURT Starter - 2 good bacterial strain for weight loss health benefits

A set of bacteria for preparation NATURAL YOGHURT from milk, also plant milk


Contains cultures of bacteria:
Streptococcus thermophilus


Lactococcus bulgaricu


 Does not contain any GMO components.


Does not contain the sugar, food thickeners and chemical additives

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£6.00

Details

Details

A set of bacteria for preparation NATURAL YOGHURT from milk, also plant milk

Contains cultures of bacteria:

- Streptococcus thermophilus

- Lactococcus bulgaricu

 

Does not contain any GMO components.

Does not contain the sugar, food thickeners and chemical additives

 first multiplication

  • temperature 80°C or 42°C
  • 1 litre of milk
  • temperature 42 °C
  • ≤ 12h 42 °C
  • up to 7 days at temperature 5 °C

further multiplication

  • temperature 80°C or 42°C
  • 1 litre of milk
  • 1 litre of milk at temperature 42°C
  • 5-8 hours at temperature 42°C
  • up to 7 days in temperature 5 °C

 

PRODUCTION

 It is best to use whole cow's milk, whole goat's milk, plant milk 

1. Heat one litre of milk to a temperature 80°C to destroy foreign bacteria (on the surface of milk appears first skin). If you use UHT milk or plant milk heat to a temperature 42°C.
2. Pour the milk into dish (for example glass jar) and cool to a temperature about 42°C. IMPORTANT: Use dish with tight cover!!

3. Open sachet bag with bacteria. Pour into the milk, mix, cover the vessel tightly.

4. Leave for 12 hours at the temperature of about 42°C until you get a thick consistency. You can put jar into dish with hot water or into preheated oven or wrap in a blanket.

Avoid shaking the dish!

5. After pickling remove the cap and store in refrigerator

 

Such a product is suitable for a consumption, it is also a source of bacteria for further multiplication.

 

FURTHER MULTIPLICATION:

The next multiplication should be in first 3 days, not later than 7 days after previous multiplication (the older sourdough, the worst multiplication)
For every litre of newly prepared milk (according to a point 1 and 2) add 4 spoons of previous product and proceed as previously. You can repeat multiplication repeatedly as well as quantitatively until the moment when product will lose properties: consistency and smell. It means that is necessary to graft the new bacteria cultures.

 

Product can be stored in refrigerator for up to 7 days, in sachet bag according to use-by date (sachet bag should be stored in refrigerator).

 

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