Homemade yogurt BIFIVIT live bacteria cultures, probiotic, packaging 2 x 0,5g ZAKWASKI VIVO

Description:

Homemade yogurt BIFIVIT live bacteria cultures, probiotic, packaging 2 x 0.5g SOURCES VIVO

Zakwaska Bifivit for home preparation of yoghurt contains a combination of lactobacilli, bifidobacteria lactis (cultures present in the milk of a nursing woman) and propionic acid bacteria. Bifivit is a proven product over the years that is used by many people as the first fermented food product for children from 6 months of age and adults of all ages. The combination of lactobacilli, bifidobacteria and propionic acid bacteria provides a delicate, low-acid taste that children love. It is worth starting the introduction of sour milk products in the child's diet with Bifivit. Due to the richness of bacteria cultures contained in it, yoghurt obtained from Zakwaska Bifivit can also be successfully consumed by adults. The human-friendly bacteria that make up Bifivit actively multiply in the milk, providing yogurt with a living bacterial flora. The yogurt obtained from Zakwaska Bifivit contains not only a high concentration of bacterial cultures but also their metabolites, which are formed during the acidification of milk (these are polysaccharides, vitamins, fatty acids, enzymes, etc.)

Ingredients
(freeze-dried strains of bacteria): Bifidobacterium lactis BI-04-SD5219, Bifidobacterium lactis BI-07-SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus.

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.