Yoghurts made of these starter cultures have a wealth of beneficial effects on the gut health and digestion. They are a super food, rich in protein, calcium and probiotics. Most importantly, they are free from added sugar, artificial ingredients and fillers.
Research suggests that the probiotics (active cultures) contained in yoghurt can reduce the risk of colon cancer, improve immune system function, aid in alleviating constipation and diarrhea, prevent yeast infections and promote the absorption of vitamins and minerals.
In addition, home-made yoghurt is a healthy comfort food, which restores power and energy after exercising, active games, work and other physical activities.
Dry weight in one sachet is 1 gram, which can be used to ferment 1-3 litres of milk. The amount of live bacteria is equally high when preparing the 1, 2 or 3 litres of yogurt. However, it may take longer to ferment 3 litres of milk.
The finished product can be used as a starter to make a new batch of yogurt. Shelf life - 12 months at a temperature of 0 to 6°С (fridge), 24 months at a temperature of -18° to -1°С (freezer).
Store finished product in a fridge and consume within 3 days.
1. Streptococcus salivarius subsp. thermophiles >= 2 billion CFU*/gr
2. Lactobacillus delbrueckii subsp.bulgaricus >= 2 billion CFU*/gr
3. Lactobacillus acidophilus >= 2 billion CFU*/gr
* CFU stands for “Colony-Forming Unit” which is the total number of bacteria in probiotics that are capable of dividing and forming colonies.