Product Type: Yogurt,
Certification: GMP, ISO, Ceres,
Age Group: Adults,
Processing Type: Raw,
Flavor: Original,
Form: Solid,
Packaging: Sachet,
Brix (%): 0,
Coagulation: 0,
Fat Content (%): 3,
Color: white,
Shelf Life: 2 years,
Volume (L): 0.024,
Place of Origin: Bulgaria,
Brand Name: OEM,
Model Number: G11112,
Ingredient: Made with Non-GMO Ingredients

SKU: a8c183ce0b1a Category:

Price: $4.53 – $8.40
MOQ: 1000 Unit/Units
Packaging Details: Box with 4 foil pouches (sachets) of culture, 1g each Box with 10 foil pouches (sachets) of culture, 1g each Units in Masterbox – 192,Port: Varna, Bulgaria

CULTURE STARTER FOR HOME-MADE BULGARIAN YOGHURT

Box with 4 foil pouches of culture, 1g each
Box with 10 foil pouches of culture, 1g each

The original Bulgarian yoghurt is a combination of naturally occurring and selected strains of lactic acid microorganisms of the species Lactobacillus bulgaricus and Streptococcus thermophilus. Bulgarian lactobacilli is known as a factor of health and longevity. The probiotic and healing-prophylactic properties of the lactobacilli strains included in the yeast are studied in prestigious medical institutes. Their antimicrobial activity helps restore balance in the digestive tract ecosystem. They are a factor in the biodegradation of cholesterol, help to remove toxins from the body, have antitumor effect and activate the immune system.

Method of preparation: The milk is boiled. Allow to warm for 30 min. Cool to 45 C. Add the starter from a capsule (the capsule opens and pour its contents, do not leave the whole capsule because it is difficult to dissolve), mix thoroughly until it dissolves, and spill into suitable containers. The cured milk is allowed to ferment at 45 C for 8 10 hours without stirring. To maintain the fermentation temperature, use a yoghurt or a thick-walled pot which is placed in a heat (in a oven at a temperature not higher than 45 C). If the ripening is done in the evening, milk will be coagulated the next morning. Runs in the refrigerator without stirring. After cooling to 10 C, it is ready for consumption. (Carefully cool in the refrigerator without stirring before consumption). The quality of the finished product depends on the quality of the fresh milk you use. If unsatisfactory, try another milk.

Storage of starter: The expiry date depends on the proper storage of the product 2 years at a temperature of 0 to 10 C. 1 year at temperature up to 20 C in a dry, dark place away from sunlight.

Composition: Not less than 10 in Grade 9, live cells per gram:

The strains are isolated from natural sources and are not genetically modified.