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). One vial contains 0.5 g.

DESCRIPTION
Zakwaska FitSlim is a product for people who want to change their diet and embrace physical activity and a healthy diet. The starter for homemade yogurt contains live microflora, and its characteristic component is the Lactobacillus gasseri strain, which has become known as a so-called "fitness probiotic." Yogurt made with the FitSlim starter is an excellent option for people who care about and want to maintain a healthy figure. Thanks to the right proportions of live bacterial cultures, the resulting yogurt is an excellent meal plan without any added sugar (it contains only naturally occurring sugar) and other unnecessary additives, such as powdered milk. Yogurt contains naturally occurring and easily digestible nutrients. Please note that the exact nutritional value of homemade yogurt depends on the milk used in its preparation . 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 starter powder, fill it halfway with room-temperature milk, screw the cap on tightly, and shake the bottle until the powder is completely dissolved. If, for example, some powder sticks to the bottom of the bottle, use the upside-down tip of a teaspoon to rub it thoroughly to dissolve it in the milk and achieve the finest possible consistency.
After preparing the starter, prepare 1 or 2 liters of pasteurized milk.
In the case of milk "straight from the cow", it should be boiled and cooled to 37-40 degrees C.
Pasteurized milk does not need to be boiled. To achieve the correct temperature, boil 1 liter of milk and chill the other liter in the refrigerator. Then, mix the warm and cold milk together. The temperature will then be approximately 37-40°C, ideal for bacterial cultures. The milk can also be warmed to a temperature of 37-40°C 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 release the heat needed for bacterial growth). 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 glass jar with a lid, or a bowl with a lid. To prevent heat loss, this dish should be wrapped in a large towel or blanket.
The dish should stand for 8-10 hours in a warm, draft-free, and quiet place (do not stir). Sour milk has a thick consistency. If you used a thermos, pour the contents into a storage container, such as a glass jar, bowl, etc., after souring.
Store the finished product in the refrigerator for no longer than 7 days.
All flavorings, fruits, etc. should be added to the yogurt shortly before consumption.
You can also prepare yogurt in a yogurt maker or Thermomix - according to the instructions for these appliances.
DANGER !
All dishes that come into contact with the milk must be clean. It is recommended to blanch them first with boiling water.