Homemade yoghurt imu living bacterial cultures 2 x 05g ZAKWASKI 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, Lactobacillus brevis, Lactobacillus bulgaricus, Streptococcus thermophilus

Zakwaska Imu yogurt is a starter for homemade yogurt preparation with probiotic strains, including Bifidobacterium Lactis Bl-04™ and Lactobacillus acidophilus NCFM.

How do I make homemade Vivo yogurt?
A bottle containing the powder. The sourdough starter should be half-filled with room-temperature milk, the lid tightly closed, and the bottle shaken until the powder is completely dissolved. If, for example, some powder sticks to the bottom, use the reversed 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.