IMU homemade yogurt live bacterial culture packaging 2 x 0.5g Leaven VIVO

Ingredients:

Freeze-dried strains of Bifidobacterium lactis BI-04-SD5219, Bifidobacterium lactis BI-07-SD5220 Bifidobacterium longum, Lactobacillus acidophilus NCFM-700396, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lacticus bacterius

Zakwaska Imu-Yogurt is a starter for home-made yogurt containing probiotic strains including Bifidobacterium Lactis Bl-04 ™ and Lactobacillus acidophilus NCFM.

How to prepare Vivo home yogurt?
The bottle containing powdered Sourdough should be half filled with milk at room temperature, tightly screw the cap on and shake the bottle until the powder is completely dissolved in the bottle. If some powder sticks to the bottom, it is necessary, for example, to rub the other end of the spoon thoroughly to make it dissolve in milk and obtain the smallest possible consistency.
After preparing Zakwaski, 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 get the right temperature, boil 1 liter of milk, cool the second in the fridge. Then mix warm and cold milk, then a temperature of around 37-40 ° is obtained, ideal for the growth of bacterial cultures. 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 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 put away in a warm place. Bacterial milk can also be poured into a thermos flask, jar with lid or bowl with lid. To prevent heat loss, wrap the dish with a large towel or blanket.
The vessel should be left for 8-10 hours in a warm place, without drafts and in peace (do not mix). Acidified milk has a thick consistency. If a thermos flask has been used, its contents should be poured into a storage container, e.g. jar, bowl, etc. after acidification.
We store the finished product in the refrigerator for no more than 7 days.
All flavorings, fruit etc. should be added to yogurt immediately before consumption.
Yogurt can also be prepared in a yogurt maker or thermomix - according to the instructions for these devices.
Warning!
All utensils that come in contact with milk must be clean. It is recommended to first boil them with boiling water.