Homemade yoghurt SIMBILACT WITH LACTULOSE live bacteria cultures probiotic, packaging 2 x 1,5g ZAKWASKI VIVO

Description:

Homemade yoghurt SIMBILACT WITH LACTULOSE live bacteria cultures probiotic, packaging 2 x 1.5g ZAKWASKI VIVO

Zakwaska Simbilakt has the largest number of bacterial cultures of all the variations offered. The starter was designed to enhance the symbiotic effects of cultures. Specially selected proportions of lactobacteria, bifidobacteria and propionic acid bacteria, as well as the increased number of cultures in the starter, distinguishes Simbilakt. The yoghurt obtained contains a high concentration of active bacterial cultures. The flora contained in the product adversely affects pathogenic bacteria and fungi, producing a high concentration of lactic acid and natural substances that antagonize pathogens. Yoghurt prepared from Zakwaska Simbilakt in accordance with the instructions on the package does not contain thickeners, powdered milk, dyes, sugar (prepared at home contains only naturally occurring sugars). Homemade yoghurt is therefore free from any unnecessary additives, ensuring the naturalness of the products. Thanks to the use of Zakwaska, we obtain a tasty and maximally fresh acidified milk product.

Ingredients:
Lactulose, freeze-dried strains of bacteria Bifidobacterium lactis BI-04-SD5219, Bifidobacterium lactis BI-07-SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus NCFM-700396, Lactobacillus lactis, Lactobacillus bulgaricus-LB-87, Lactobacillus gasseri, Lactobacillus brevis, Lactobacillus salivarius, Lactobacillus paracasei, Lactobacillus plantarum, Streptococcus thermophilus-ST-21, Propionibacterium freudenreichii.

Amount of bacteria in 1g:
Lactic acid bacteria approx. 9 billion, Bifidobacteria approx. 9 billion

How to prepare Vivo homemade yogurt?
The bottle containing powdered product should be half filled with milk at room temperature, the cap tightly closed and the bottle shaken until the powder is completely dissolved in the bottle. If some powder sticks to the bottom, you should, for example, use the reverse tip of a teaspoon to rub it thoroughly to dissolve in the milk and obtain the finest consistency possible.
After preparing Zakwaska, prepare 1 or 2 liters of pasteurized milk.
In the case of milk "straight from the cow", it should be boiled and cooled to a temperature of 37-40 degrees C.
Pasteurized milk does not require cooking. To obtain the right temperature, boil 1 liter of milk and cool the other liter in the refrigerator. Then mix the warm and cold milk, the temperature will then be around 37-40 °, ideal for the multiplication of bacteria cultures. The milk can also be heated to 37-40 ° by checking the temperature with a kitchen thermometer.
Then pour the contents of the bottle into the previously prepared milk and mix thoroughly.
The whole thing can be left in the pot in which the milk was previously heated (the pot will give the heat needed for bacteria to multiply). The pot should be carefully covered and insulated (e.g. with a towel or blanket), then set aside in a warm place. Milk with bacteria can also be poured into a thermos container, a jar with a lid or a bowl with a lid. To prevent heat loss, wrap this dish with a large towel or blanket.
The dish should be left for 8-10 hours in a warm place, free from drafts and calm (do not stir). Sour milk has a thick consistency. If a thermos was used, after acidification, pour its contents into a storage vessel, e.g. a jar, bowl, etc.
We store the finished product in the refrigerator for no longer than 7 days.
All flavorings, fruit etc. should be added to the yoghurt just before consumption.
You can also prepare yogurt in a yoghurt maker or thermomix - according to the instructions for these devices.

Warning!
All utensils that will be in contact with the milk must be clean. It is recommended that you scald them with boiling water first.