My.Yo Yogurt cultures for Bulgarian yogurt 3x 5 g organic

Product detailed description

Yogurt cultures for Bulgarian yogurt

They are suitable for the following types of milk:
• all types of long-life milk, optimal for 3.5% fat
• fresh milk (must be boiled first)
• lactose-free milk
• high-quality soy drinks

Some say that Bulgarian yogurt is the best in the world. Try what sour yogurt is like.

Preparation: Mix 1 liter of milk with yogurt culture and let it ripen in a yogurt maker for 12 - 14 hours at 37 - 42 °C.

Inoculation: After ripening for 12 - 14 hours, the yogurt can be stored in the refrigerator for about 10 days. If we want to inoculate the yogurt, it is recommended to do so within the first three days. To do this, we take about 150 ml of the first batch and mix it with 1 liter of milk. However, we pay attention to the cleanliness of the containers and hygiene so that foreign pathogens do not multiply!

Tips: • It is best to first mix the cultures with a little milk, and then pour in the remaining milk.
• Do not move the yogurt maker too much during maturation.
• The milk should not be cold, but should be at least room temperature (20 °C). It is best to warm it slightly in the winter months (the milk should not be warmer than 40 °C during preparation).

Ingredients: Maltodextrin* (at least 95%), strains of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus
*from organic controlled farming