Homemade yoghurt simbilakt with lactulose live bacterial cultures probiotic pack 2 x 15g SOURCES VIVO

INGREDIENTS

Lactulose, gefriergetrocknete Stämme von Bifidobacterium lactis BI- 04- SD5219, Bifidobacterium lactis BI-07-SD5220, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus NCFM-70039illus, Lactobacillus acidophilus NCFM-70039illus , Lactobacillus acidophilus NCFM-70039 NCFM-70039illus, Lactobacillus acidophilus NCFM-70039illus, Lactobacillus acidophilus NCFM-70039illus Lactobacillus salivarius, Lactobacillus paracasei, Lactobacillus plantarum, Streptococcus thermophilus-ST-21, Propionibacterium freudenreichii.

Number of bacteria in 1g:

Lactic acid bacteria approx. 9 billion, bifidobacteria approx. 9 billion

How to prepare Vivo Homemade Yoghurt?
A bottle of sourdough powder, fill the bottle halfway with room temperature milk, screw on the cap and shake the bottle 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.