Plain Yogurt L
The advantages of home yogurt

Lactic acid bacteria cultures and live restore the normal bacterial flora of the gastrointestinal tract and its pH (acidity)

 

Jogurt L
Contains freeze-dried cultures :
Lactococcus acidophilus
Bifidobakterium lactis
Streprococcus thermophilus

The advantages of home yogurt
Lactic acid bacteria cultures and live restore the normal bacterial flora of the gastrointestinal tract and its pH (acidity).

It contains a high amount of vitamins m.in. A, B12, B2, K2. Vitamin B2 is a typical vitamin youth.
Vitamin B12 is involved in the formation of red blood cells and strengthens the nervous system.

Minerals are m.in. a large amount of organic calcium.
Calcium is involved in more than 300 reactions taking place in our body,
and its deficiency in Poland is very common.

Because the bacteria break down lactose, the product can be consumed by people
with lactose intolerance.
IMPORTANT: JUST OPENED sachet before mixing with MILK
1. Heat 1 litr mleka do temp. 80°C, Foreign to kill bacteria
(appears first sheepskin) when using pasteurized milk, skip this step!

1. Pour the milk into a container: termosu, ceramic tableware, pot or yogurt- studzimy do temp. 42°C !!!!!!! (drinkable).
   Then pour the contents 1 sachet and mix thoroughly - close

Practical advice: pour off some of the milk into a glass, get enough sleep bacteria, mix
and pour the rest of the milk, mix

1. We leave the fermentation 6-7 hours at 42 ° C
   (near a radiator in winter).
   The longer the yogurt is fermented, the stronger will be the taste and acidity.
   During the fermentation vessel to avoid shock.

2. After skwaszeniu put in the fridge for 6-12 hours to puberty

3. Thus prepared yogurt unfit for consumption, but also a source of bacteria to the next processing.
   For every liter of milk we newly prepared 4 tablespoons of previously produced yogurt.
   Mix, leave to skwaszenia etc.. Propagation can be repeated many times, Also quantitatively,
   until, when yogurt will lose its characteristics - texture, smell.
   This means, that should instill a new culture of bacteria.

Bacteria are not genetically modified, manufactured in Switzerland
It does not contain gluten.

Production:
The best use of whole cow's milk, goat or soy
Yogurt can be stored in the refrigerator 7 days, bacteria in a sachet 12 m-cy (sachet can be stored in the refrigerator)
Produced by lactic acid bacteria, lactic acid acts preservative.
From our yogurt can make cheese. Then both cheese and whey are fit for consumption as well as for cosmetic purposes.
We wish you much pleasure in the processing of milk.

The product complies with EU Directive 1829/2003 i 1830/2003 European Parliament
and of the Council dated. 22.09.2003
Manufacturer: Laboratory Bakteriologiczne
IP Ingretients GmbH
Suderlugum - Germany

Importer: Specialized Medicine Cabinet
www.leczeniezywieniem.pl
such. 784186618, 691033877

I would recommend an inexpensive yoghurt, can be bought at Allegro – Clatronic JM3344
JOGURTOWNICA CLATRONIC JM3344

Proponuję Ukraińskie kultury jogurtowe bardzo dobrej jakości:
www.kuracje.uzdrawianie.org/probiotyki-naturalne

Another recipe for yogurt

A method for preparing yoghurt, kefir or sour milk:

The best part is cow's milk, straight-fat goat breeder.
1. Heat 1 litr mleka do temp.80°C, Foreign to kill bacteria
(appears first sheepskin). If you use milk from the store this milk kupujmy 3,2% pasteurized but not homogenized. If the milk is pasteurized
high temperature is omitted item 1
2. Cool down to the temperature of the milk 42 °C (drinkable)
3. Pour the milk into the internal liter container, pour the contents of one sachet, mix thoroughly and turn off the cover.
4. Put the red insert into a large container, side with the words "side up"
up and gently pressed against until it stops ( on the upper inner groove)
Caution: when you first open a yogurt, the insert is in exactly the right position. This insert control the heat needed to activate all preferred lactic acid bacteria.
5. Pour hot water into the container to the upper limit of the insert (not higher!).
6. Put the container with milk and bacteria into a large container, turn off and leave it to skwaszenia. Souring runs from 2 of 6 hours. The longer, the stronger will be the taste and acidity of yogurt / kefir / sour milk. During the fermentation vessel to avoid shock.
7. After skwaszeniu remove the inner container, open and put in the fridge. The outer container after use, wipe with a damp cloth.
Products can be stored in the refrigerator for up to 7 days.
Yes, the product is suitable for consumption, but it is also the source of bacteria to the next processing.
For every liter of milk we newly prepared 4 tablespoons of previously manufactured product.

Propagation can be repeated many times, until the yogurt / kefir / sour milk loses its properties-consistency, smell.
This means, that should instill a culture of bacteria with new vanity.