This yogurt starter allows you to make homemade probiotic yogurt, it contains 2 additional probiotic strains; Lactobacillus casei and Bifidobacterium (“Bifidus”) longum. Do good to your health with 100 billion live and active bacteria per 100 g serving! Once made, homemade yogurt keeps for 2 to 3 weeks in the refrigerator.
Maltodextrin and active bacterial cultures (B. longum, L. rhamnosus, L. casei, L. helveticus, L. bulgaricus, L. acidophilus, S. thermophilus).
This product is manufactured in a facility that manipulates products containing soy and milk.
Heat one liter of milk to 82°C / 180°F or bring to a boil. Let it cool down to 23-25°C / 73-77°F.
Dissolve one sachet in a small amount of the cooled milk in a cup. Pour back into the of milk and mix well.liter
Incubate for 9 to 10 hours or until the yogurt has reached the desired firmness.
Refrigerate for about 8 hours to stop the incubation process.