Freeze-dried starter cultures for L+ organic yogurt 49 g - SUN & FOOD

FREEZE-DRIED STARTER CULTURES FOR L+ ORGANIC YOGURT 4.9 g - SUN & FOOD

INGREDIENTS
Streptococcus thermophilus*, Lactobacillus delbrueckii subsp. Lactis*, Lactobacillus acidophilus*, Bifidobacterium lactis* (*certified organic ingredient)

NUTRITIONAL VALUE per 100 g
Energy value - 1530 kJ / 366 kcal
Lipids - 0 g
of which saturated fatty acids - 0 g
Carbohydrates - 90 g
of which sugar - 90 g
Protein - 0 g
Salt - 0 g

Preparation
It is best to use high-fat cow's or goat's milk.
1. Heat 1 liter of milk to 80°C to kill foreign bacteria (the first layer appears on the surface of the milk). In the case of pasteurized milk, it should be heated to 42 degrees Celsius
2. Pour the milk into a container (e.g. glasses) and cool it to 42°C. Important: the container must have a tight-fitting lid!
3. Open the bacteria sachet, pour it into the milk, stir and close the jar tightly.
4. Let it ferment for up to 12 hours at a temperature of about 42°C, until it reaches a suitable thick consistency. To do this, you can place the jar in a saucepan with very hot water under the lid or in a preheated oven, or wrap it with a blanket. Do not shake the dish!
5. After cooking, remove the lid and refrigerate. The resulting product is safe to eat, but is also a source of bacteria for further multiplication.

RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry, shaded place. Once prepared, the product can be stored in the refrigerator for up to 7 days.

Name and address of the manufacturer: SUN AND FOOD SP. Z OO, WĄWOZOWA 28/42, 02-796 WARSAW