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Natural yoghurt mixture in a resealable sachet for 1 litre of milk per serving.
With Bifido bacteria and prebiotic fiber. Beneficial for making probiotic yogurt rich in bacteria.
To inoculate 12x1 liters of milk
Delicious and healthy natural yoghurt at home
What will your yoghurt look like?
It has a strong yoghurt scent, a real yoghurt taste, a slightly sour, dense creamy texture.
Before you taste it:
It will be an experience to meet, because homemade fresh yogurt is inimitable in every way.
So before you taste it, just smell it. Now you're starting to guess the difference between yogurt and yogurt! Let's go for a tasting.
Where did a liter of yogurt lost?
Did the family eat it right away? Do not be surprised, but it is good to know: 1-2 days of maturation in the refrigerator will create additional flavors, aromas.
How long will it last?
Your yoghurt’s shelf life will be 2-3 weeks in the refigirator, but the beneficial bacteria are most active in the first 10 days, in which case your yogurt is most healthy.
What makes yogurt healthy?
When making yogurt, lactic acid bacteria are present in large numbers, which effectively help the digestive processes, support and cleanse the intestinal flora, displace undesirable bacteria, pre-digest and transform food. Without bacteria, there is no digestion! Since bacteria are involved in digestion with elementary importance, they directly support weight lossing.
One more important point: it's going to be exactly what you put in your yogurt. You can be sure that there is no excess sugar, food additive, etc. in it.
You can also make Greek yoghurt, tzatziki sauce, yoghurt cream, fruity, yoghurt bowl or drinking yoghurt.
The role of inulin in the sachet is twofold. It helps the bacteria of yogurt to travel along of the stomach’s, bileacid’s and small intestine’s obstacle course. It provides a direct source of energy for bacteria. Inulin is a vegetable carbohydrate that is not digestible to humans. It tastes sweet, but it can still be consumed by diabetics.
What kind of milk can it be made from?
It can be made from any sympathetic store milk. You can choose organic milk, less or more fatty milk. You can make it from lactose-free milk. It is good to know that lactose is the favorite food of the bacteria that make yogurt, so in the homemade yogurt ripened for a few days, only minimal lactose remains.
If you want to make it from raw homemade milk, it is necessary to heat the milk at 88-92°C (5-10 minutes). Then you can mix the bacteria into the cooled warm milk.
Can I make yogurt out of vegetable milk?
Yes, the fermentation process takes place from any vegetable milk, but over a longer period of time. Such yogurts should be kept at 46-48 °C for 6-12 hours. That is, vegetable milk, supplemented with yoghurt aromas, will sour and taste like yogurt. Healthy bacteria will proliferate, this drink will also be delicious, healthy, yogurty. You can only expect the milk to cling and thicken when the milk you work from is sufficiently protein-rich. In practical terms, you can expect soy milk to become yoghurt in its consistency. (high protein "protein milks" may also be good, e.g. chickpea milk) Most vegetable milk does not sleep and does not become denser, but it can be thickened with plant thickeners: agar-agar, arrowroot flour, konjac powder, pectin, tapioca, chia seeds, etc.
Vegetable milk can be more acidic after fermentation, you'll have more sugar (carbohydrates) in it. Since the bacteria that make yogurt break down sugars and mainly produce lactic acid from it, you can help with acidification with little sugar or honey.
The temperature and length of fermentation influence the speed of the acidification process, so it is worth sometimes tasting the yoghurt that is being prepared, whether it tastes sour enough with yogurt? Ready-made yogurt should be stored in the refrigerator, - it will last a long time.
What tools do you need?
It's a pot where you heat the milk. A thermometer that is suitable for measuring the temperature of milk. Food thermos, thermo box or sous-wide device. Yogurt culture.
Yoghurt-making machines usually make yoghurt at lower temperatures (42-43°C), so they take longer time to make yogurt.
- Streptococcus termophilus
- Lactobacillus delbrueckii subs. bulgaricus
- Bifidobacterium lactis (probiotic)
- inulin (prebiotic vegetable fiber)
The carriers of bacteria:
- maltodextrin, saccharoze
Use the supplied spoon to remove enough powder from the bag
to make the spoon full. (not humped)
This amount is recommended for inoculate 1 liter of milk.
Storing yoghurt culture:
under +4 °C (on the lower, colder shelves of the refrigerator or in a freezer)
Making yogurt is very simple:
Mix one spoon of the contents of the sachet in 1 litre of milk at 48-49 °C. Keep the cultured milk for 3.5-4 hours, up to a maximum of 6 hours at this temperature. It's easiest to put it in a thermos or simply put it in modern oven to 45 °C. After 3.5-4 hours, it has coagulated put it in the refrigerator.
Yoghurt made in this way will last for 2-3 weeks in the refrigerator, but most of the living flora is in it in the first week.
Preparation of Greek yoghurt and salad dressing:
In the traditional way: Drain the finished yoghurt in cheese colthes
Or with thickening agents: arrowroot flour, konjac flour, chia seeds, etc.
The mixture is stirred and packaged in our packaging plant.