Fit & Slim homemade yoghurt, live bacterial cultures Probiotic pack 2 x 05g STARTER VIVO

ingredients
Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bidobacterium lactis, Lactobacillus gasseri

There are about 20 billion bacteria in 1 g (including about 2 billion L. gaseri). 1 bottle contains 0.5 g.

DESCRIPTION
Zakwaska Fit & Slim is a proposal for people who want to change their diet, go on the path of physical activity and healthy eating. The starter for the PREPARATION of homemade yogurt contains living microflora, and its distinctive component is the Lactobacillus gasseri strain, which has become recognizable as the so-called "fitness probiotic". The yogurt obtained with the Fit & Slim Starter is an excellent offer for people who care about and want to take care of a correct figure. Thanks to the right proportions of live bacterial cultures, the resulting yoghurt is an excellent meal without any added sugar (it contains only naturally occurring sugars) and other unnecessary additives such as powdered milk. Yogurt contains naturally occurring and easily digestible nutrients. It is worth remembering that the exact nutritional value of homemade yogurt depends on the milk used to PREPARE it. We recommend milk with a fat content of 3.2%.

< span style="font-size: 10.5pt; font-family: Verdana sans serif;"> How do I make homemade Vivo yogurt?
Fill the bottle with sourdough powder, fill halfway with milk at room temperature, screw the cap on tightly and shake the bottle until the powder is completely dissolved in the bottle. For example, if some powder is stuck to the bottom, use the inverted tip of a teaspoon to grate it thoroughly to dissolve it in the milk and get as fine a consistency as possible.
After PREPARING the appetizer, prepare 1 or 2 liters of pasteurized milk.
In the case of "straight from the cow" milk, it should be boiled and chilled to 37-40 degrees C.
Pasteurized milk does not need to be boiled. To get the right temperature, boil 1 liter of milk and chill the other liter in the fridge. Then mix warm and cold milk, the temperature is then around 37-40°, ideal for the proliferation of bacterial cultures. The milk can also be heated to a temperature of 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 gives off the heat needed for the bacteria to multiply). The pot should be carefully covered and insulated (e.g. with a towel or blanket) and then set aside in a warm place. Milk with bacteria can also be poured into a thermos, a jar with a lid or a bowl with a lid. To avoid heat loss, this dish should be wrapped in a large towel or blanket.
The dish should stand (do not stir) in a warm, draft-free and quiet place for 8-10 hours. Sour milk has a thick consistency. If a thermos was used, after acidifying, pour its contents into a storage vessel, such as a glass, bowl, etc.
Store the finished product in the refrigerator for no more than 7 days.
All flavors, fruits, etc. should be added to the yoghurt just before consumption.
You can also prepare yoghurt in a yoghurt maker or Thermomix - according to the instructions for these devices.
ATTENTION !
All dishes that come into contact with the milk must be clean. It is recommended to scald them with boiling water first.