7 Sachets Bulgarian Yogurt Starter Culture Natural bio Traditional Bulgarian


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7 Sachets Bulgarian Yogurt Starter Culture Natural bio Greek style Yoghurt Home, made in Bulgaria
The difference that distinguishes Bulgarian starter cultures for yogurt starter cultures used in the production of yogurt in other countries is that the Bulgarian starters there is a continued symbiotic relationship between Lactobacillus bulgaricus and Streptococcus thermophilus. It is on this symbiosis is due the difference between taste and flavour of Bulgarian yoghurt in comparison with yoghurt produced with starter cultures that are isolated and created outside our country. Bulgaria is Homeland of yogurt It was there , the Bulgarian bacillus was discovered, which has unique properties. Bulgarian bacillus is an active producer of lactic acid,which, in turn, has a suppressive effect on pathogens, thus helpingthe body to more actively fight infections. At the same time itdevelops during fermentation a number of vitamins, amino acids, traceelements and biologically active substances.Many people ask if it is true that the famous Lactobacillus Bulgaricusbacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact manypeople do). What is unique about the Bulgarian strain is that only in Bulgaria itpreserves its qualities in further generations of the same strain,i.e. if you use your previous yogurt to start your new batch. If thisis how you make your yogurt outside Bulgaria, you will notice thatafter a batch or two, the yogurt loses its unique taste, physicalappearance and qualities. Why this happens, scientists are not sure.It is often contributed to the unique climate of the region butthere's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment.Bulgarian starter culture for homemade yogurt
Lactobaciluss Bulgaricus" and "Streptococcustermophiluss'' Instructions:One sachet is enough to make 1 litre of plain yogurt.1. Boil 1 litre of milk, then cool down to 43-44° C .2. Pour 1 sachet (1gram) of starter culture.3. Mix well 3-4 minutes.4. INCUBATE FOR 6-12 HOURS, UNTIL THICK.The inoculated milk must be kept warm (ideally between 38°C and 44.5°C)throughout incubation, though slightly cooler temperatures should work. You have several options for where to incubate:
Use your oven. Keep the oven’s heat off but flip on the oven light.Place the covered pot in the oven and drape the top with a kitchen towel. (Don’t let the towel touch the light.) If your climate is especially cold, wrap the pot in a thicker towel.Be careful not to turn the oven on accidentally. Resist the temptation to open the oven during incubation. Depending on your climate and the oven’s insulation, the modest heat generated by the light is, in most cases, sufficient to incubate your yogurt in 6 to 12 hours, but it may take a bit longer. The longer you incubate the yogurt, the tarter it will be.
Find a warm spot in your home. If you’ve got a warm spot in the kitchen or elsewhere in your home—near (but not directly on top of ) a heating vent, or by a sunny and draft-free window—you can wrap your lidded pot with a thick towel and incubate it there. Depending on the warmth of your spot and the ambient temperature of your home, your yogurt should be ready in 6 to 12 hours, but it may take a bit longer.
How do you know when the yogurt is ready? Regardless of incubation method, your yogurt is ready when it’s thick and looks like yogurt. It’s really that simple. It should be set and wobble only slightly when you jiggle the pot. When you slip a clean spoon into the yogurt and push some gently aside, some watery whey will fill in the wake. This is perfectly normal, as is a layer of cloudy whey that may (in some cases) float on top. Don’t taste your yogurt yet. Yogurt will thicken further and, develop optimal flavor only after chilling. Contains live active bacteria like "Lactobaciluss Bulgaricus" and
Streptococcustermophiluss''

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