10 g (for 2 l) contain 1 x 10¹¹ Lactobacillus bulgaricus and Streptococcus thermophilus. The product is dry and is obtained through a new technology that enables its preservation at a room temperature in contrast to other suchlike products which must be preserved in freezers. The production biotechnology is like the natural process where Lactobacillus bulgaricus is preserved and reproduced in the natural climatic conditions of the geographic region. The yoghurt made of this yeast has the taste of the original Bulgarian yoghurt. According to Codex Alimentaris Standard from 2003 of the World Food Organization the original Bulgarian yoghurt must contain a lot of live cells of Lactobacillus bulgaricus and Streptococcus thermophilus, it must have a specific scent and taste, consistency and certain biological properties.
DIRECTIONS FOR USE:
- Take the yeast out of the fridge before use. Leave it at a room temperature for 20 min.
- Pasteurize (boil up) the milk. Let it biol for 5 min. Use 2 litres milk for one portion (packet of yeast).
- Cool the milk to 43?-45? C. It is easy to determine the temperature when you put your hands around the vessel – if it isn’t hot but not too cold, it is ready
- Take the packet with the yeast and open it
- Spill it into the vessel
- Stir it very well
- You may pour the content of the vessel into smaller vessels (jars)
- Leave them in a warm place for 12 hours at a temperature of 43?-45? C
- Then cool it well
- Bon appetit (Enjoy it)
- The yeast can be kept at a room temperature, preferably in the fridge
It does not contain any preservatives and genetically manipulated microorganisms.
“Daflorn” LTD also produces standard dry starting cultures for industrial production of yoghurt which must be kept at a temperature of 18º C below zero. They are made to order depending on the desired quantity of the fermented milk, taste, consistency, etc.