Kefir Yogurt.bg Pack of 3 sachets – Starter Culture – Digestive Health,detoxifying for 3 Liters

Contains: 3 foil-packets of culture (1 gram each for 1 liter milk product). Storage conditions the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months. The cell concentration of at least 10⁹ cfu/g . You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild kefir flavor and aroma. Instructions: Boil the 1 liter milk. Cool at 30 – 32 °C. Add 1 g of dry culture in 1 liter of milk and mix thoroughly. The resulting mixture was poured into the flask and leave for 12- 14 hours by still keeping the temperature (put in thermos or use yogurt maker). Readiness of the product is determined to taste and a bunch of (should be moderately dense). The finished product can be mixed . Pour into a storage container. Store in a refrigerator (+2 +6 º C) up to 72 hours. In case you use yogurt maker follow the applied instructions. Recommended Daily Allowance: No limits in the consumption. Suitable for adults and children over one year of age. Storage conditions: Keep in a cool place in the refrigerator. Consume in the the next 2-3 days(72 hours).

Product Features

  • Kefir – a fermented milk drink produced from cow’s milk, fermented cultures of bacteria and concentrate kefir grains. Kefir differs from other dairy products with a unique set of bacteria and fungi, in its composition.
  • The Kefir is product for mass consumption, which is useful for people of all ages. He has a probiotic effect – that is a positive effect on the intestinal microflora and metabolism in general. Due to its complex composition, kefir can prevent the development of intestinal pathogens. Its medicinal properties are based on the ability to inhibit microbial lactic bacteria and yeasts. Additionally, kefir has immunity, calming and mild diuretic effect.

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Bulgarian Starter Culture for Traditional Yogurt – natural – up to 50 liters

Bulgarian Starter Culture for Traditional Yogurt – natural – up to 50 liters The Starter Culture for original Bulgarian Yogurt is a symbiotic combination of selected natural sources and lactic-acid microorganism strains – type Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus is well known as an excellent health and longevity source in our daily diet. Many prestigious medical science institutes have studied and confirmed the regenerative prophylactic and probiotic effects of the Lactobacillus strains, included in this Starter Culture. Their antimicrobial activity contributes to the processes of maintaining the healthy balance of all necessary microorganisms for the digestive tract. They are also helping in the processes of eliminating bad cholesterol and detoxifying overall effect, as well as immune system booster. EACH BOX CONTAINS: 10 freeze-dried foil-packets of culture, 1 gram each – for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients: No less than 1×10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0°C and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 42°C-45°C. 4. Add the starter culture( 1 foil packet -1 gram) and stir well. 5. Allow it stand for 8-10 hours by still keeping the temperature of 42-45°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Product Features

  • HOMELAND OF YOGURT IS BULGARIA Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch.
  • BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
  • HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

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Bulgarian Starter Culture for Traditional Yogurt – natural – up to 20 liters

Bulgarian Starter Culture for Traditional Yogurt – natural – up to 20 liters The Starter Culture for original Bulgarian Yogurt is a symbiotic combination of selected natural sources and lactic-acid microorganism strains – type Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus is well known as an excellent health and longevity source in our daily diet. Many prestigious medical science institutes have studied and confirmed the regenerative prophylactic and probiotic effects of the Lactobacillus strains, included in this Starter Culture. Their antimicrobial activity contributes to the processes of maintaining the healthy balance of all necessary microorganisms for the digestive tract. They are also helping in the processes of eliminating bad cholesterol and detoxifying overall effect, as well as immune system booster. EACH BOX CONTAINS: 4 foil-packets freeze-dried culture, 1 gram each – for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients: No less than 1×10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0°C and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 42°C-45°C. 4. Add the starter culture( 1 foil packet -1 gram) and stir well. 5. Allow it stand for 8-10 hours by still keeping the temperature of 42-45°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Product Features

  • HOMELAND OF YOGURT IS BULGARIA Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch.
  • BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
  • HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

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Bulgarian Bio Yogurt Starter Culture – natural, home made – up to 20 liters

Bulgarian Bio Yogurt Starter Culture – natural, home made – up to 20 liters The Starter Culture for Bio Yogurt contains a selected cultures for making Bulgarian yogurt, enriched with unique type of Bifidobacteries. The Bifidobacteries are part of the natural microfloral environment of the human intestinal tract and are present in newly born babies. Passing through the stomach barrier, they attach to the walls of the small intestine and work against unwanted bacteria, detoxifying the body and boosting the immune system. Consuming dairy products containing Bifidobacteries and Lactobacillus is the perfect way of maintaining a healthy microflora balance in the digestive tract. EACH BOX CONTAINS: 4 freeze-dried foil-packets of culture, 1 gram each – for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients: No less than 1×10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum Bifidobacterium breve Bifidobacterium adolescentis STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0°C and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 37°C-39°C 4. Add the starter culture( 1 foil packet -1 gram) and stir well. 5. Allow it stand for 8-10 hours by still keeping the temperature of 37-39°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Product Features

  • HOMELAND OF YOGURT IS BULGARIA Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch.
  • BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
  • HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

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Bulgarian Bio Yogurt Starter Culture – natural, home made – up to 50 liters

Bulgarian Bio Yogurt Starter Culture – natural, home made – up to 50 liters The Starter Culture for Bio Yogurt contains a selected cultures for making Bulgarian yogurt, enriched with unique type of Bifidobacteries. The Bifidobacteries are part of the natural microfloral environment of the human intestinal tract and are present in newly born babies. Passing through the stomach barrier, they attach to the walls of the small intestine and work against unwanted bacteria, detoxifying the body and boosting the immune system. Consuming dairy products containing Bifidobacteries and Lactobacillus is the perfect way of maintaining a healthy microflora balance in the digestive tract. EACH BOX CONTAINS: 10 FREEZE-DRIED foil-packets of culture, 1 gram each – for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients: No less than 1×10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum Bifidobacterium breve Bifidobacterium adolescentis STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0 and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 37°C-39°C. 4. Add the starter culture(1 foil packet -1 gram) and stir well. 5. Allow it stand for 8-12 hours by still keeping the temperature of 37-39°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10 °C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Product Features

  • HOMELAND OF YOGURT IS BULGARIA Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch.
  • BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
  • HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

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Bulgarian Bio Yogurt Starter Culture – organic, home made – 10 capsules for 20 liters

Bulgarian Bio Yogurt Starter Culture – organic, home made – 10 caps. up to 20 liters The Starter Culture for Bio Yogurt contains a selected cultures for making Bulgarian yogurt, enriched with unique type of Bifidobacteries. The Bifidobacteries are part of the natural microfloral environment of the human intestinal tract and are present in newly born babies. Passing through the stomach barrier, they attach to the walls of the small intestine and work against unwanted bacteria, detoxifying the body and boosting the immune system. Consuming dairy products containing Bifidobacteries and Lactobacillus is the perfect way of maintaining a healthy microflora balance in the digestive tract. EACH BOX CONTAINS: Each box contains 10 capsules of culture, 1 capsule – for min 1 liter and max 2 liters Ingredients: No less than 1×10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum Bifidobacterium breve Bifidobacterium adolescentis STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0°C and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 2 liters). 2. Keep it hot for 30 min. 3. Cool it down to 37 °C-39°C 4. Open the capsule and pour the contents into the milk and stir very well 2- 3 min /use electric mixer or egg beater/. 5. Allow it stand for 8-10 hours by still keeping the temperature of 37-39°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Product Features

  • HOMELAND OF YOGURT IS BULGARIA Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch.
  • BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
  • HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

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Genesis Starter Culture for home-made preparation of Kefir – up to 20 liters

Genesis Starter Culture for home-made preparation of Kefir-4g 4 foil-packets of culture 1 gram each The Kefir is an ancient traditional Kavkaz drink, well known for its healing effect. The secret in Kefir making is the starter culture, which are the kefir grains. This is a unique symbiotic combination of lactic acid microorganism, acetic acid bacteria and special kefir yeast. The metabolic product of their mutual fermentative activity is the essential component of the probiotic qualities of this drink. The Kefir microflora lives and multiplies in the intestinal tract, while working against unwanted bacteria, improving the overall bacterial environment, detoxifying the body and boosting the immune system. EACH BOX CONTAINS: 4 foil-packets of culture, 1 gram each – for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients:No less than1x10⁹ living cells per gram Lactococcus lactis sp lactis Lactococcus lactis sp lactis biovar diacetylactis Lactococcus lactis sp cremoris Leuconostoc mesenteroides sp cremoris Lactobacillus kefyr Candida kefyr Saccharomyces unisporus STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0° and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 24°C-29°C 4. Add the starter culture( 1 foil packet -1 gram) and stir well. 5. Wait for 14-16h. without stirring at 24 °C-29°C (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Product Features

  • The Kefir is an ancient traditional Kavkaz drink, well known for its healing effect. The secret in Kefir making is the starter culture, which are the kefir grains. This is a unique symbiotic combination of lactic acid microorganism, acetic acid bacteria and special kefir yeast. The metabolic product of their mutual fermentative activity is the essential component of the probiotic qualities of this drink.
  • BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade kefir, you are always guaranteed to get a fresh and lively main product (in-store, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
  • The Kefir also has other health benefits. To relieve sunburn skin , just brush a few times with miraculous product. Baths with kefir also reduce the effects of skin irritation. For this purpose, add 3 liters of kefir to the water in the bathtub and soak in it for 20 minutes. The Kefir is really called ” the drink of long life ” in the mountains of the Caucasus, where it comes from.

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Organic Kefir Starter Cultures – 3 sachets for up to 100 liters of Kefir – Highest quality

With the Starter Cultures purchased from The Kefir Company you can prepare your own Kefir drink for only £ 14.99. The packets of Kefir powder allow you to make up to 100 litres of Kefir.

Kefir is a refreshing acidic drink that results from the fermentation of the milk using Kefir. The fermentation process provides a delicious drink (juice) that is slightly thicker than milk. Kefir contains beneficial yeasts (for example Saccharomyces unisporus, Kluyveromyces marxianus) and beneficial bacteria (including lactobacillus caucasus, kefyr) that live together harmoniously. For decades now, people have been making Kefir at home to benefit from its health benefits, but also to enjoy the special crisp taste.

Kefir is easy to make with the starter cultures from The Kefir Company, so it will cost only a fraction of what you would pay for the healthy dairy drinks at your local supermarket. Moreover, Kefir is not a product that stems from the fantasy of a large business, it is a product that comes straight from nature.

The Kefir Company Starter Cultures are an extraction from living Kefir grains in powdered form, but they still contain all the same properties and benefits as the original grains. Some consumers prepare Kefir using the original grains, but it is our belief that over time this may lead to the growth of foreign bacteria, making it less effective. So using this method and starting a new culture every 4-5 weeks results in the maximum health benefit for the consumer.

Give your body the best there is:
– Make up to 100 litres of Kefir
– Contains 7 strains of probiotics
– An easy and fast way to prepare your own organic health drink
– Supports and boosts your intestinal flora, digestive system and immune system
– Supports bodily functions and resistance to diseases

Product Features

  • Make up to 100 litres of Kefir
  • Contains 7 strains of probiotics
  • Supports and optimises your intestinal flora, digestion and bowel movements
  • Supports body functions and resistance to disease
  • Easy to Make; no boiling of milk and can be set at room temperature

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Yogurt.bg Starter Culture for Traditional Bulgarian Yogurt – 10 Sachets for 10 Liters Original Homemade Bulgarian Milk Product

Instructions: 1. Boil the 1 liter milk, cool to 43-44 ° C . 2. Pour 1 sachet(1gram) of starter culture. 3. Mix well 3-4 minutes /use electric mixer or egg beater/ 4. Allow it stand for 6-10 hours by still keeping the temperature of 43-44 °C.(put in thermos or use Yogurt Maker). After that cool down the yoghurt in the fridge for few hours. Then the milk is ready for use. In case you use yoghurt maker follow the applied instructions. Storage conditions of the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months.

Product Features

  • New generation of starter culture based on lactic acid bacteria isolated from natural sources in Bulgaria – thousands years tradition
  • Turn towards tradition, making yogurt at home – you are always guaranteed to get a fresh and lively main product Benefits of home milk products 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly yogurt-store incorporate these ingredients). 2. Cooking homemade yogurt , you are always guaranteed to get a fresh and lively main product (in-store yogurt , due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products . 4. No artificial essences & pigments All home made dairy products can be used as a children’s foods, it is very useful and safe.

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Curd Cheese Yogurt.bg – Tvorog Starter Culture for Home Made 10 Liters

Contains: 10 foil-packets of culture (1 gram each for 1 liter milk product). Curd cheese is not only rich in essential vitamins, but also easily absorbed by the body, so this product is the most valuable for children and the elderly. Curd cheese has dietary properties, resulting in a part of many diets for weight loss and “fasting days.” The cell concentration of at least 10⁹ CFU / g Lets get milk product dense viscous consistency with probiotic properties and clean, mild flavor and aroma. Preparation steps: 1. Warm milk to 80°C. Cool it down to 32° -38° C. 2. Add 1 g of dry culture for 1 liter of milk. 3. Stir very well /use electric mixer or egg beater/. 4. The resulting mixture is poured into a thermos and kept for 8 – 11 hours. The ready clot then is carefully poured into a pot and heated on low heat (water bath) to a temperature of: Option 1 – 34 – 36 ° C for soft cheese Option 2 – 45 – 55 ° C for granular curd Pour the heated clot in a thick cloth (gauze) to separate whey from curd, let the curd dry out by hanging it and letting it drip. After separation of the whey the curd is ready to be shifted into a clean container. Put in refrigerator for storage. Store at temperature of 2° to 6° C for not more than 36 hours.Starter culture storage:Keep it in temperatures between 0 ̊ and 20 ̊C – 24 months Do not store back open foil-packets.

Product Features

  • Curd – one of the most useful dairy products. In addition to fine taste, curd has many medicinal and healing properties for the human body. All unique qualities of this type of cheese are because of the manufacturing technology of this product. During the preparation of curd from milk allocated most valuable components – easily digestible protein and milk fat.
  • Curd cheese /Tvorog/ is very good for children’s health and is used in childhood and clinical nutrition. Milk protein – casein contained in the curd – has a high nutritional value and can replace animal protein, 300 grams of curd cheese – it’s a daily dose of protein required for the body.
  • Curd cheese is rich in calcium and phosphorus, which are essential for the formation of high-grade bone. Experts recommend compulsorily administered in six-month diet curd kids because it contains milk protein, calcium and phosphorus in the optimal 1:2 ratio. These substances are necessary for children during the growth of bones, including teeth, pregnant women, in fractures.

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