Evitalia Yogurt Starter Culture 2 g 5 pcs.

Bacterial lyophilized starter culture for direct addition for the preparation of fermented milk products at home.

Instructions for preparing a fermented milk drink:
1. Thoroughly wash hands with soap and put on a clean apron.
2. Prepare all necessary utensils (glasses and lids included in the yogurt maker set, spoons).
3. Process the necessary utensils with boiling water.
4. For the preparation of the fermented milk product, use sterilized or pasteurized milk that has been boiled.
5. Cool the boiled milk to (35-40)°C and remove the foam.
6. Open the sachet of starter culture with clean hands over clean utensils and add the dry starter culture to the warm milk (35-40)°C (1 sachet of starter culture per 1 liter of milk).
7. Mix thoroughly for 5 minutes in a closed container.
8. Pour the prepared mixture into the jars of the yogurt maker.
9. Place the jars in the yogurt maker for 10 hours to form a curd at a temperature of (+38)°C.
10. After completion, seal the jars with prepared lids and place them in the refrigerator for 3-4 hours.
The chilled product is ready for consumption.
Store the finished product in the refrigerator for no more than 72 hours.

Dry milk, lyophilized strains of Streptococcus thermophilus MB-1, Lactococcus lactis BA-1, Lactobacillus acidophilus BATZ, Lactobacillus helveticus BAT4, Propionibacterium freudenreichii subsp. shermanii BA-2, silicon dioxide - Orisil 300.
Content in the starter culture:
Lactic acid cocci in total not less than 1.0x10^9 CFU/g,
Lactobacilli in total not less than 1.0x10^9 CFU/g,
Propionic acid bacteria not less than 1.0x10^5 CFU/g.

It is strictly prohibited to:
exceed the fermentation time in the yogurt maker;
reduce the dose of the starter culture or increase the volume of the milk being fermented;
use the product obtained from fermentation for re-fermentation.

Microorganism starter culture (powder)

Yogurt Starter Culture - a convenient and simple solution for those who want to make fresh yogurt at home. The package contains 5 sachets, each weighing 2 grams. Simply add one sachet to 1 liter of milk and place the jars in the yogurt maker for 10 hours to form a curd at a temperature of (+38)°C. Afterward, seal the jars with prepared lids and place them in the refrigerator for 3-4 hours. The chilled product is ready for consumption. The finished yogurt is tender, creamy, and delicious. The starter culture does not contain GMOs or artificial colorants.