Yogurt Starter Cultures - 5 Freeze-dried Sachets for Bulgarian Yogurt

Bulgarian Yogurt Starter Cultures - 1 Sachet for All Kinds of Yogurt Making Devices - International step-by-step directions available - Yogurt app, customer service and coaching - YouTube animated video explainers - Support forum - Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO - Suitable for vegetarians and the SCD diet

Yogurt Starter Cultures for Authentic Bulgarian Yogurt For Home Crafted Yogurt with Slightly Sour Taste and Thick Texture

Yogurt, a dairy food/drink, is made authentically by fermenting whole dairy milk, triggered by lactic bacteria. The bacteria in the starter process the lactose in the milk, leading to the side product ''Lactic Acid'', which thickens the fats in the milk. Contains live lactic bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''. Works best with whole dairy milk and soy milk with no preservatives or additives. 1 sachet makes 1L (approx 1 US quart) of yogurt. Every single spoon from the first batch can be recultured many times.

Convenient Packages for Everyone - Pack of 3 freeze-dried sachets for Bulgarian yogurt - Pack of 5 freeze-dried sachets for Bulgarian yogurt - Pack of 12 freeze-dried sachets for Bulgarian yogurt - Only for those addicted to yogurt and healthy eating. Do not take if not... Yearly supply (if you reculture 4 times per month)

How to Make Yogurt at Home Step-by-Step Tutorial 1. Pick up your base products – whole dairy or soy milk with no additives and preservatives. 2. Boil the whole milk first to kill all non-yogurt bacteria and evaporate the water in the milk. Cool the milk to a lukewarm state (between 40 and 45 degrees Celsius) to start the fermentation process. 3. Introduce the bacteria with the starter into the milk and stir gently. 4. Allow the milk to sit in a warm and protected place for some time to let the bacteria work and process nutrients. Lactic acid is also produced, which gives the yogurt its well-known acidity. 5. Check the yogurt for the desired consistency. Do not let it ferment for more than 2 days, as it can get too sour. 6. Once the fermentation process is complete, store it in the fridge to stop the bacteria from multiplying and ruining the taste of the yogurt. 7. Reculture the next batch of yogurt using spoons taken from the existing yogurt. Re-cultivations made by using ready yogurt and milk need 3-6 hours of fermentation.

Yogurt Starter Cultures Available - Acidophilus Yogurt - Bifido Yogurt - Balkan Style Plain Yogurt - Programmable Automatic Yogurt and Greek Yogurt Maker - Vegan Starter Cultures for Homemade BIO Yogurt - Kefir Starter Culture for homemade Milk Kefir

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Enjoy authentic Bulgarian yogurt with live active bacteria, away from additives and suitable for vegetarians and the SCD diet. Suitable for use with all kinds of yogurt makers and whole milk. Each sachet makes 1 quart of plain yogurt, slightly tart in taste, perfect for reculturing.

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