One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
Acidophilus yoghurt is a fermented milk product, in which useful properties of the classical Bulgarian yoghurt strengthened one of the most powerful probiotics - acidophilus wand. Lactobacillus acidophilus is one species of lactic acid bacteria of the genus Lactobacillus. This type of lactic sticks has a pronounced antagonistic activity against pathogenic and conditionally pathogenic bacteria.
Properties of Lactobacillus acidophilus for more than 100 years ago is well studied, our compatriot Ilya Mechnikov, who came to the conclusion that the condition of the intestinal microflora directly affects human health and life expectancy. As claimed in his diaries he swordsmen, Lactobacillus acidophilus prolong his life by 20 "high-quality" years.
Bacterial composition: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus.
HOW TO MAKE HOMEMADE YOGURT:
Boiled for 5 minutes, the milk is cooled to a temperature 35 to 40 ºC. Fermentation of milk is carried out immediately after cooling. Storage prepared by the fermentation of milk are not allowed.
Sterilized (UHT) milk before the fermentation is heated to a temperature 35 to 40 ºC.
Leaven contribute in the prepared milk 1 package (1 – 3) liters of milk. Milk with a yogurt culture is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature of (37 - 40) ° C to clot formation.
At the end of the fermentation process, the finished product should be cool. Store in refrigerator at temperature from +2 ºC to +6 ºC not more than: a) without opening of the container, which was used for the fermentation of 7 days; b) after opening 3 days.
