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Powdered Yogurt Starter Culture

Yogurt starter cultures - Make yogurt at home

Powdered Yogurt Starter Culture

Availability: In stock

€1.69

Buy 12 for €1.64 each and save 3%
Buy 20 for €1.59 each and save 6%
Buy 100 for €1.44 each and save 15%

Quick Overview

Powdered Yogurt Starter Culture

Use 1 sachet to make 1 liter yogurt

Homemade yogurt contains a wide spectrum of probiotics

Cultures at 40ºC using a yogurtmaker or other appliance

Suitable for use with whole milk

Best quality at the lowest price

Can be re-cultured several times

Shelf life atleast 1 year, refrigeration recommended

Make your own delicious Bulgarian yogurt with our freeze-dried yogurt starter culture.

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Details

Yogurt starter culture

Yogurt is worldwide known as a dairy product that is useful to all. This mild yogurt culture, called "Yogurt Ferment". With this powdered starter culture you can make yogurt at home.

Yogurt drink centenarians and believe it is! Ancestral homeland yogurt is Bulgaria. It was there that the Bulgarian bacillus was discovered, which has unique properties. Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressible effect on pathogens, thus helping the body to fight more actively against infections. At the same time it produces in the process of fermentation a number of vitamins, essential amino acids, trace elements and biologically active substances. In the process of co-fermentation of milk Bulgarian bacteria and lactic streptococci, we get a highly nourishing, immune-stimulating product with excellent taste.

1 sachet contains traditional Yogurt starter culture:

Ingredients: Lactic acid bacteria, Streptococcus Thermophilus. This product does not contain genetically modified ingredients.

Features: Suitable for adults and children older than 1 year. The starter culture in a cool place in the refrigerator. Storage temperature 0°C to 6°C. Shelf life up to 12 months.

Instruction for making Yogurt

Yogurt starter - Make yogurt at home INS

Boil the milk. Let the milk cool to 40-42°C. Add the dry Yogurt starter culture to 1 liter of fresh milk and stir the mixture. The resulting mixture is preferably held in a thermos flask and allow it to stand for 6 to 10 hours. Pour the final product in a bottle or cup. The end-product can be kept in the refrigerator for 72 hours.