Traditional Bulgarian Starter Culture for Yoghurt
5.20€
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Each box contains 10 sachets per 1g. Each sachet of 1 gram is for 1l. milk. By using one sachet of our starter cultures more than once, the balance of the culture will be lost and its traditional taste will go away.
An important factor in the preparation of homemade yogurt is the good washing of the dishes that you will use when fermenting it.
Bulgarian yogurt is known around the world for its taste. For people around the world it is a delicacy, and for Bulgarians it is part of the daily menu, which is always present at the table. Its consumption is a tradition. It is part of recipes for soups, salads, desserts, side dishes, etc. Yogurt can also be made at home, as long as some basic rules are followed. It is prepared with a special starter cultures, isolated from the Bulgarian nature, developed for the preparation of natural Bulgarian yogurt with a traditional taste at home.
Content of the starter: Multi-strain Lactobacillus bulgaricus and Streptococcus thermophilus, isolated from the Bulgarian nature and specially selected for the preparation of home-made Bulgarian yoghurt.
How to prepare?
• Boil 1l of fresh milk if bought directly from stock and cool to 43-45 ° C. If the milk is pre-pasteurized, it only warms up to 43-45 ° C;
• Add a sachet (1g) and stir for 3-4 minutes - during this time the bacteria are evenly distributed in the mixture;
• Pour the milk into a jar of the jaguar, close, turn on the machine for 8 hours, and wait until your working position is over; during this period the machine maintains the temperature of 42-43 ° C required for proper fermentation process;
• If you prepare it according to your grandmother's recipe, make sure that your dishes are well washed and wrapping them in a blanket will maintain the required temperature for 7-8 hours;
• Leave the milk to cool in the refrigerator to 8-10 ° C for about 6-7 hours.
There is a big difference between prepared with probiotic starters and buying from a shop!
Bulgarian yogurt is one of the oldest probiotics used by humans. During lactic acid fermentation, microorganisms - L. bulgaricus and Str.thermophilus cause deep changes in the milk content. You get a biologically active substance, which has a beneficial effect and a number of healthy effects on the body. The healthy effect of yogurt on the body is associated with its effect on the immune system and the microflora of the intestinal tract, which plays a significant role in the development and activity of the intestinal immune system.
Does not contain genetically manipulated organisms and preservatives.
Тhe probiotic substance used for this product is from the private collection of Lactina Ltd.
Manufacturer: Lactina Ltd. - 101 Sofia Street, Bankya, tel: (+359) 2 99 77 508.
Made in Bulgaria.
An important factor in the preparation of homemade yogurt is the good washing of the dishes that you will use when fermenting it.
Bulgarian yogurt is known around the world for its taste. For people around the world it is a delicacy, and for Bulgarians it is part of the daily menu, which is always present at the table. Its consumption is a tradition. It is part of recipes for soups, salads, desserts, side dishes, etc. Yogurt can also be made at home, as long as some basic rules are followed. It is prepared with a special starter cultures, isolated from the Bulgarian nature, developed for the preparation of natural Bulgarian yogurt with a traditional taste at home.
Content of the starter: Multi-strain Lactobacillus bulgaricus and Streptococcus thermophilus, isolated from the Bulgarian nature and specially selected for the preparation of home-made Bulgarian yoghurt.
How to prepare?
• Boil 1l of fresh milk if bought directly from stock and cool to 43-45 ° C. If the milk is pre-pasteurized, it only warms up to 43-45 ° C;
• Add a sachet (1g) and stir for 3-4 minutes - during this time the bacteria are evenly distributed in the mixture;
• Pour the milk into a jar of the jaguar, close, turn on the machine for 8 hours, and wait until your working position is over; during this period the machine maintains the temperature of 42-43 ° C required for proper fermentation process;
• If you prepare it according to your grandmother's recipe, make sure that your dishes are well washed and wrapping them in a blanket will maintain the required temperature for 7-8 hours;
• Leave the milk to cool in the refrigerator to 8-10 ° C for about 6-7 hours.
There is a big difference between prepared with probiotic starters and buying from a shop!
Bulgarian yogurt is one of the oldest probiotics used by humans. During lactic acid fermentation, microorganisms - L. bulgaricus and Str.thermophilus cause deep changes in the milk content. You get a biologically active substance, which has a beneficial effect and a number of healthy effects on the body. The healthy effect of yogurt on the body is associated with its effect on the immune system and the microflora of the intestinal tract, which plays a significant role in the development and activity of the intestinal immune system.
Does not contain genetically manipulated organisms and preservatives.
Тhe probiotic substance used for this product is from the private collection of Lactina Ltd.
Manufacturer: Lactina Ltd. - 101 Sofia Street, Bankya, tel: (+359) 2 99 77 508.
Made in Bulgaria.