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YoBiotik natural yogurt culture for probiotic homemade yogurt making.
10 capsules for inoculated 10 x 5 litres of milk.
Bulgarian-type flavorful, creamy, solid yogurt can be made with it. It is rich in beneficial bacteria, probiotics. It is characterized by mild post-acidification, therefore it retains its excellent taste and texture for a long time. You can also make fruity, yoghurt bowl, drinking or Greek cream yogurt and dressings from it.
- inulin (prebiotic vegetable fiber), glucose (bacterial carrier)
- Streptococcus thermophilus
- Lactobacollus delbrueckii subs. bulgaricus
- Bifidobacterium lactis
1 capsule is recommended for inoculating 5 litres of milk.
Under +4°C (on the lower, colder shelves of the refrigerator or in a freezer)
If stored in a deep-frozen refrigerator, place it at room temperature 1 hour before use.
Preparation of yoghurt:
Heat homemade raw milk gently to 86-90 °C. Then cool to 46-48 °C with the help of a water bath. Meanwhile, when your milk is heating up, pull the capsule apart, pour the contents into a smaller glass. Mix thoroughly with a little lukewarm water to dissolve completely. When your milk has cooled down, mix the dissolved culture in it. Keep the cultured milk at 46 °C for 3.5 to 4 hours. The yoghurt thus made is fragrant, flavourful, slightly acidic. If you want it to look more like the more acidic-toned yoghurt available in the store, leave it in the proper temperature for longer (5-6 hours). You can do the fermenting in well-insulated boxes (thermoses), thermoses or traditional heat keeper. If you use high-quality in-store milk, you no longer need to heat the milk to 86 °C, because they have already done this for us. The rest of the recipe is the same. Continue to ripen the finished yoghurt in the refrigerator for at least another 6 hours to form the final consistency and to round out the flavours.
Your yogurt's shelf life will be 2-3 weeks in the fridge. You can also make Greek yogurt and creams from it. To do this, you need to thicken the yoghurt: drip the whey out of it by put it in a cheese clottes and hanging it upand letting it drain for a few hours.