Acidolact yoghurt - box of 2 VIVO

< p style = & quot; text-align: justify; & quot; > One bottle is used to acidify 1-3 liters of yoghurt.
< p style = &quot; text-align: justify; & quot; > Remember that leavens in ice cream & oacute; wce need to be stored.
< p style = & quot; text-align: justify; & quot; > For PREPARATION , use 1-3 liters of cow's milk (pasteurized milk: boil half, cool the other half and then mix - the temperature should be approx. 37-40 * C) or goat's milk (unpasteurized milk should be boiled and cooled whole - Milk should have a temperature of 37-40 * C). Pour some milk into the sourdough flask, dissolve the contents, then pour into the remaining boiled milk and mix thoroughly : ground; & quot; > You need to cover the yogurt, even wrap it in a blanket and put it in a warm place for 6 to 12 hours.
< p style = & quot; text-align: justify; & quot; > freeze-dried bacterial strains & nbsp; <em> Lactobacillus acidophilus, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. diacetylactis < / em >
< p style = "text-align;: just > Number of bacteria in 1g : Lactic acid bacteria approx. 5 billion