One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
Yogurt is one of the most useful and best-loved dairy products. Its revitalizing, nourishing and invigorating properties, first and foremost, the obligation contained in its environment, the active bacteria. Once in the intestine, they improve the digestive processes and absorption of nutrients. The very same person when included in the diet of yogurt and its regular use may observe many positive changes: improve health, increase resistance to viral diseases, quick digestion, lowering fatigue.
Yogurt included in the infant diet, allows the child to develop fully, both mentally and physically. Accelerating metabolic processes, yogurt promotes the growth and development of muscle and skeletal mass, and also increases the flow of nutrients to the brain, which sharpens your focus, concentration, stimulates thinking. The systematic consumption of yogurt with the child will allow him to get ahead in their peers and improve school performance.
Bacterial composition: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus.
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.
