Lyophilized starter cultures for L + BIO yoghurt 49 g - SUN & FOOD

LYOPHILIZED STOCK CULTURES FOR L+ ORGANIC YOGHURT 4.9 g - SUN & FOOD

INGREDIENTS
Streptococcus thermophilus*, Lactobacillus delbrueckii subsp. Lactis*, Lactobacillus acidophilus*, Bifidobacterium lactis* (* ingredient from certified organic farming)

NUTRITIONAL VALUE per 100 g
Energy value - 1530 kJ / 366 kcal
fat - 0 g
including saturated fat - 0 g
Carbohydrates - 90 g
including sugar - 90 g
Protein - 0g
salt - 0 g

PREPARATION
It is best to use high-fat cow or goat milk.
1. Heat 1 liter of milk to 80ºC to kill foreign bacteria (the first layer appears on the surface of the milk). In the case of pasteurized milk, it should be heated to 42 degrees Celsius
2. Pour the milk into a container (e.g. glasses) and cool to 42 °C. Important: The container must have an airtight lid!
3. Open the bag of bacteria, pour into the milk, stir and close the jar tightly.
4. Allow to ferment for up to 12 hours at a temperature of approx. 42°C until a suitable thick consistency is reached. To do this, you can put the jar in a saucepan with very warm water under the lid, or in a preheated oven, or wrap it with a blanket. Don't shake the bowl!
5. After cooking, remove the lid and refrigerate. The product produced in this way is suitable for consumption, but also represents a source of bacteria for further proliferation.

RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry, shady place. Once PREPARED , the product can be stored in the refrigerator for up to 7 days.

Manufacturer's name and address: SUN AND FOOD SP. Z OO, WĄWOZOWA 28/42, 02-796 WARSAW