Homemade yogurt proBIO yogurt live bacterial cultures Probiotic pack 2 x 1g QUELLE VIVO

Simbilakt sourdough contains the largest number of bacterial cultures of any sourdough on the market. This starter was developed to enhance the symbiotic effects of the cultures. Specially selected proportions of lactobacilli, bifidobacteria, and propionic acid bacteria, as well as the increased number of cultures in the starter, distinguish Simbilakt. The resulting yogurt contains a high concentration of active bacterial cultures. The flora contained in the product has a detrimental effect on pathogenic bacteria and fungi, producing a high concentration of lactic acid and natural substances that antagonize pathogens. Yogurt prepared from Simbilakt sourdough according to the package instructions does not contain thickeners, milk powder, colorings, or sugar (homemade yogurt contains only naturally occurring sugars). Homemade yogurt is therefore free of unnecessary additives, which guarantees the naturalness of the products. Thanks to the use of sourdough, we obtain a tasty and maximally fresh sourdough product.

Ingredients
Freeze-dried bacterial strains: Bifidobacterium lactis BI-04-SD5219, Bifidobacterium lactis BI-07- SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus NCFM-700396, Lactobacillus lactis, Lactobacillus lactis, Lactobacillus salobacillus, Lactobacillus LB-87 Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus Lactobacillus, Lactobacillus, Lactobacillus -ST-21, Propionibacterium freudenreichii

How to make homemade Vivo yogurt?
Half-fill the bottle with sourdough powder with room-temperature milk, screw on the cap, and shake the bottle until the powder is completely dissolved. If, for example, some powder sticks to the bottom, use the upside-down tip of a teaspoon to rub it thoroughly to dissolve it into 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.
Do not store the finished product in the refrigerator for 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 devices.
DANGER !
All dishes that come into contact with the milk must be clean. It is recommended to blanch them first with boiling water.