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

Lyophilized starting cultures for L+ organic yogurt 4.9 g - Sunfood

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

NUTRITIONAL VALUE per 100 g
Energy value - 1530 kJ / 366 kcal
Fat - 0 g
including saturated fatty acids - 0 g
Carbohydrates - 90 g
including sugar - 90 g
Protein - 0 g
Salt - 0 g

PREPARATION
It is best to use high-fat cow's or goat's milk.
1. Heat 1 liter of milk to 80°C to kill foreign bacteria (the first layer appears on the surface of the milk). Pasteurized milk should be heated to 42°C.
2. Pour the milk into a container (e.g., glass jars) and cool it to 42°C. Important: The container must have an airtight lid!
3. Open the bag of bacteria, pour it into the milk, stir and close the jar tightly.
4. Allow to ferment for up to 12 hours at approximately 42°C until a suitable thick consistency is reached. To do this, you can place the jar in a pot of very warm water with the lid on, in a preheated oven, or wrap it in a blanket. Do not shake the jar!
5. After cooking, remove the lid and refrigerate. The resulting product is safe to eat, but it also represents a source of bacteria for further growth.

RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry, shady place. After preparation, the product can be refrigerated for up to 7 days.

Name and address of the manufacturer: SUN AND FOOD SP. Z OO, WĄWOZOWA 28/42, 02-796 WARSAW