Do you want to eat healthy yoghurt without sweeteners and chemical additives? Make delicious home-made yoghurt in your own kitchen! The perfectly matched lactic bacteria cultures enabling a quick and easy production of yoghurt, as well as cream acidification, will help you! Thanks to them, you can easily prepare thick yoghurt, which can be the basis for making your own home-made yoghurt cheese. Since the bacteria are thermophilic bacteria (i.e. resistant to high temperatures), you can also use them to make steamed rennet cheese!Thanks to the use of freeze-drying - a special method of drying which is one of the best food preservation methods - the culture retains its full potential for a long time. One package of the bacteria culture will allow you to make yoghurt from 25 litres of milk! Its use is extremely easy. You can use them with or without a yoghurt maker!
The shelf life period takes into account the possibility of transporting the product at a temperature below 30 ° C for up to 7 days.
Directions for use:
In the case of fresh milk ‘straight from the cow’, it is recommended to pasteurise it at a temperature of about 65°C for 30 minutes. Heat 3 litres of low-pasteurised or fresh milk to 43-44°C. Pour a small amount into a glass and dissolve approx. 0.3 g of yoghurt bacteria in it. Pour the mixture into warm milk and mix well. Wait for approx. 20 minutes, keeping the temperature at 43-44°C (for the initial activation of the bacteria). Fill clean, scalded containers with milk containing the bacteria up to 3/4 of the volume and close them tightly. Leave in a warm place, e.g. near a radiator, for several hours (preferably overnight). If you are using a yoghurt maker, pour the milk with the bacteria milk into the container, set the temperature to 45°C and leave for 6-8 hours for the yoghurt to mature. If it is still too liquid after this time, extend the maturing time. The longer the maturing time, the more intense the taste of the yoghurt. After the maturation process is complete, put the yoghurt in the refrigerator and keep it there until consumption - maximum 3-5 days. The optimum pH level for the proper development of the yoghurt culture is 6-7. Extra ingredients, such as nuts, muesli or fruit, can be added to a ready yoghurt just before consumption.
Ingredients: Streptococcus thermophilus, lactose
Net weight: approx. 2.5 g
The weight of the bacteria culture may vary, depending on their activity.