Homemade Yogurt Bifivit Live Bacteria Cultures Probiotic Pack 2 x 0.5g QUELLE VIVO

DESCRIPTION

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Bifivit sourdough for homemade yogurt preparation contains a combination of lactobacilli, lactis bifidobacteria (cultures found in the milk of a breastfeeding woman), and propionic acid bacteria. Bifivit is a proven product used by many people for years as the first fermented food for children from 6 months and adults of all ages. The combination of lactobacilli, bifidobacteria, and propionic acid bacteria provides a delicate, low-acid taste that children love. It is worth starting the introduction of fermented milk products into the child's diet with Bifivit. Yogurt made from Zakwaska Bifivit can also be successfully consumed by adults due to the richness of bacterial cultures it contains. The human-friendly bacteria that are part of Bifivit actively multiply in the milk, giving the yogurt a vibrant bacterial flora. The yogurt produced from Zakwaska Bifivit contains not only a high concentration of bacterial cultures, but also their metabolic products, which are produced during the acidification of milk (these are polysaccharides, vitamins, fatty acids, enzymes, etc.).

Ingredients
(freeze-dried bacterial strains): Bifidobacterium lactis BI -04-SD5219, Bifidobacterium lactis BI -07-SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus.

How do I prepare Vivo yogurt?
The sourdough starter bottle should be half-filled with room-temperature milk, screwed tightly shut, and 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.