Bulgarian yogurt ferment - starter culture, homemade organic probiotic

Bulgarian starter culture for homemade yogurtmade in BulgariaLactobacillus Bulgaricus and Streptococcustermophiluss10 sachets or 5 sachetsExpiry date: 03.2024Instructions:One bag is enough to make 1 liter of plain yoghurt.1. Boil 1 liter of milk, then cool to 43-44°C.2. For 1 sachet (1 gram) of starter culture.3. Mix well for 3-4 minutes.4. INCUBE FOR 6-12 HOURS, UNTIL THICKENED.Inoculated milk must be kept warm (ideally between 38°C and 44.5°C)throughout incubation, although slightly cooler temperatures should work.You have several options for where to incubate:    - Use your oven. Keep the oven off but turn on the oven light. Place the covered pot in the oven and drape the top with a tea towel. (Don't let the towel touch the light.) If your climate is particularly cold, wrap the pan in a thicker towel. Be careful not to turn on the oven accidentally. Resist the temptation to open the oven during incubation. Depending on your climate and the insulation of the oven, the modest heat generated by the light is, in most cases, sufficient to incubate your yogurt in 6-12 hours, but it may take a little longer. The longer you incubate the yogurt, the more tart it will be.    - Find a warm place in your house. If you have a warm spot in the kitchen or elsewhere in your home — near (but not directly above) a heating vent, or near a sunny, draft-free window — you can wrap your pot cover with a thick towel and incubate it there. Depending on how hot your location is and the ambient temperature in your home, your yogurt should be ready in 6-12 hours, but it may take a little longer. How do you know when the yogurt is ready? Regardless of the incubation method, your yogurt is ready when it's thick and looks like yogurt. It really is that simple. It should be set and only wobble slightly when you shake the jar. When you slip a clean spoon into the yogurt and gently pull it away, a little liquid whey will fill in the wake. This is perfectly normal, as is a layer of cloudy whey that can (in some cases) float on top. Don't taste your yogurt yet. The yogurt will thicken further and develop optimum flavor only after cooling.Contains live active bacteria like “Lactobaciluss Bulgaricus” and “Streptococcustermophiluss”The difference that distinguishes Bulgarian sourdoughs from yoghurt starters used in yoghurt production in other countries is that there is an ongoing symbiotic relationship between Lactobacillus bulgaricus and Streptococcus thermophilus. It is from this symbiosis that the difference between the taste and flavor of Bulgarian yoghurt is due to yoghurt produced with lactic ferments isolated and created outside our country.Bulgaria is the homeland of yogurtIt was there that the Bulgarian bacillus was discovered, which has unique properties. Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressing effect on pathogens, helping the body to fight infections more actively. At the same time, it develops during fermentation a number of vitamins, amino acids, trace elements and biologically active substances. Many people ask if it is true that the famous bacterium Lactobacillus Bulgaricus is only found in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact, many people do). What is unique about the Bulgarian strain is that it is only in Bulgaria that it retains its qualities in subsequent generations of the same strain i.e. if you use your yogurt previous to start your new batch. If this is how you prepare your yogurt outside of Bulgaria, you will notice that after a batch or two the yogurt loses its taste, physical appearance and unique qualities. Why this happens, scientists are not sure.This often contributes to the region's unique climate, but there is more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment.