Homemade Yoghurt Bifivit Live Bacterial Cultures Probiotic Pack 2 x 05g QUELLE VIVO

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Sourdough Bifivit for homemade yoghurt PREPARATION contains a combination of lactobacilli, lactis bifidobacteria (cultures in the milk of a breastfeeding woman) and propionic acid bacteria. Bifivit is a product that has been tried and tested for years and is used by many people as the first fermented food for children from 6 months and adults of all ages. The combination of lactobacilli, bifidobacteria and propionic acid bacteria ensures a delicate, low-acid taste that children love. It is worth starting the introduction of sour-milk products into the child's diet with Bifivit. Yogurt derived from Zakwaska Bifivit can also be successfully consumed by adults due to the richness of bacterial cultures it contains. The human-friendly bacteria that are part of Bifivit actively multiply in the milk and give the yoghurt a lively bacterial flora. The yoghurt made from Zakwaska Bifivit not only contains a high concentration of bacterial cultures, but also their metabolic products, which are produced when milk is acidified (these are polysaccharides, vitamins, fatty acids, enzymes, etc.)

ingredients
(freeze-dried bacterial strains): Bifidobacterium lactis BI -04-SD5219, Bifidobacterium lactis BI -07-SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus.

How do I prepare Yoghurt Vivo?
The bottle of sourdough powder should be half filled with milk at room temperature, screwed on tightly and the bottle shaken until the powder is completely dissolved in the bottle. For example, if some powder is stuck to the bottom, use the inverted tip of a teaspoon to grate it thoroughly to dissolve it in the milk and get as fine a consistency as possible.
After PREPARING the appetizer, prepare 1 or 2 liters of pasteurized milk.
In the case of "straight from the cow" milk, it should be boiled and chilled to 37-40 degrees C.
Pasteurized milk does not need to be boiled. To get the right temperature, boil 1 liter of milk and chill the other liter in the fridge. Then mix warm and cold milk, the temperature is then around 37-40°, ideal for the proliferation of bacterial cultures. The milk can also be heated to a temperature of 37-40° 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 can be left in the pot in which the milk was previously heated (the pot gives off the heat needed for the bacteria to multiply). 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 jar with a lid or a bowl with a lid. To avoid heat loss, this dish should be wrapped in a large towel or blanket.
The dish should stand (do not stir) in a warm, draft-free and quiet place for 8-10 hours. Sour milk has a thick consistency. If a thermos was used, after acidifying, pour its contents into a storage vessel, such as a glass, bowl, etc.
Store the finished product in the refrigerator for no more than 7 days.
All flavors, fruits, etc. should be added to the yoghurt just before consumption.
You can also prepare yoghurt in a yoghurt maker or Thermomix - according to the instructions for these devices.
ATTENTION !
All dishes that come into contact with the milk must be clean. It is recommended to scald them with boiling water first.