VIVO homemade yogurt, live bacterial cultures, package 2 x 0,5g ZAKWASKI VIVO

Description:

VIVO homemade yogurt, live bacterial cultures, package 2 x 0.5g ZAKWASKI VIVO

Yoghurt - A widespread product with a great taste of freshly sour milk. It is the most popular product for everyday consumption.

VIVO yoghurt is a sourdough for home-made sour yoghurt.
Vivo yogurt contains milk acidifying streptococci, lactic acid bacteria of three species, and Bulgarian rod.

Benefits of yoghurt
Yogurt quenches thirst and hunger, restores strength and energy. Recommended in the diet of people of all ages, but especially valuable in the diet of seniors. Daily consumption of yogurt covers the body's needs for amino acids, calcium salts, vitamins and other nutrients - important to all of us. It is also especially useful for athletes and people who perform increased physical or mental efforts.
Yogurt normalizes digestion, helps to remove harmful substances from the body. Yoghurt bacteria produce significant amounts of lactic acid, which inhibits the growth of the bacteria that cause various problems. Eating yoghurt every day strengthens the immune system.
Regular consumption of live yogurt increases the metabolic rate. This contributes to the normalization of body weight and body fat.

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.