Luvele Glass Yoghurt Jars Pack of 7 for the Elite Yogurt Maker 250ml capacity

If you are enjoying your Elite yoghurt maker why not order a second set of 7 glass jars. This will allow you to make a second batch of yoghurt while the first batch is still being stored, meaning you will never be without delicious, healthy, homemade yoghurt.

Product Features

  • 7 individual 250ml glass yoghurt jars for a total capacity of 1.75L
  • Date recorder on the lids
  • BPAs free lids
  • Compatible with the Luvele Elite yoghurt maker only

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Yogurt Starter Cultures – Pack of 3 Freeze-Dried Culture Sachets for BIO Yogurt

Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only 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 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. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there’s more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple – use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako (кисело мляко) similar to the one our grandmothers used to make, guaranteed.

Product Features

  • Use with all yogurt-making appliances
  • Contains blend of live active Bifidobacteria like ”Bifidobacterium bifidum”, ”Bifidobacterium infantis”, ”Bifidobacterium longum”
  • Contains live active bacteria like ”Lactobacillus delbrueckii subsp. Bulgaricus” and ”Streptococcus thermophilus”
  • Every single sachet of this mild flavour yogurt starter can be serial cultured
  • One sachet is enough to make 1 litre of plain yogurt

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Yogurt Starter Cultures – Pack of 3 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt

Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only 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 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. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there’s more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple – use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako (кисело мляко) similar to the one our grandmothers used to make, guaranteed.

Product Features

  • Use with all yogurt-making appliances
  • Contains blend of live active bacteria like ”Lactobacillus delbrueckii subsp. Bulgaricus” and ”Streptococcus thermophilus”
  • One sachet is enough to activate 1 liter of yogurt and then can be recultivated again.
  • Every single sachet of this slightly tart flavour yogurt starter is gluten-free and suitable for vegetarians

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Yogurt Starter Cultures – Pack of 3 Freeze-Dried Culture Sachets for Acidophilus Yogurt

11 interesting facts about yogurt 1. Yogurt is a dairy product produced by bacterial fermentation of milk. Regular yoghurt uses a minimum of 3.5% milk fat and 8.25% milk solids. 2. People have been making and eating yogurt for at least 5,500 years. 3. The earliest yogurts were probably spontaneously fermented by wild bacteria Lactobacillus delbrueckii subsp. bulgaricus native to and named after Bulgaria. 4. In 1916, Isaac Carasso of Barcelona introduced packaged yoghurt to Europe. He dubbed it Danone, his son Daniel’s nickname. 5. Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. It was introduced to the United States in 1947, by ”Dannon” 6. There has long been a belief that eating yogurt is associated with longevity, and many studies have been done. 7. Yogurt bacteria can relieve the symptoms of irritable bowel syndrome. 8. Yogurt helps to fight against vaginal eukaryotic microorganisms infections. 9. According to nutritionists, a cup of plain yogurt, about 240 milligrams, made with whole milk, is said to contain only 140 calories 10. Today it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. 11. Eating yogurt on a regular basis can help you absorb the nutrients in other foods.

Product Features

  • Use with all yogurt-making appliances
  • Contains blend of live active bacteria like ”Lactobacillus delbrueckii subsp. Bulgaricus” and ”Streptococcus thermophilus”
  • Contains live active bacteria of ” Lactobacillus acidophilus”
  • One sachet is enough to activate 1 liter of yogurt and then can be recultivated again.
  • Every single sachet of this mild flavour yogurt starter is gluten-free and suitable for vegetarians

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Yogurt Starter Cultures – Pack of 10 Freeze Dried Sachets For Plain Yogurt

11 interesting facts about yogurt 1. Yogurt is a dairy product produced by bacterial fermentation of milk. Regular yoghurt uses a minimum of 3.5% milk fat and 8.25% milk solids. 2. People have been making and eating yogurt for at least 5,500 years. 3. The earliest yogurts were probably spontaneously fermented by wild bacteria Lactobacillus delbrueckii subsp. bulgaricus native to and named after Bulgaria. 4. In 1916, Isaac Carasso of Barcelona introduced packaged yoghurt to Europe. He dubbed it Danone, his son Daniel’s nickname. 5. Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. It was introduced to the United States in 1947, by ”Dannon” 6. There has long been a belief that eating yogurt is associated with longevity, and many studies have been done. 7. Yogurt bacteria can relieve the symptoms of irritable bowel syndrome. 8. Yogurt helps to fight against vaginal eukaryotic microorganisms infections. 9. According to nutritionists, a cup of plain yogurt, about 240 milligrams, made with whole milk, is said to contain only 140 calories 10. Today it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. 11. Eating yogurt on a regular basis can help you absorb the nutrients in other foods.

Product Features

  • Total of 10 starter freeze-dried sachets with Excellent quality
  • Every single sachet of yogurt culture can be serial cultured
  • Use with all yogurt-making appliances
  • One sachet is enough to make 1 litre of plain yogurt
  • Contains live active bacteria like “Lactobaciluss Bulgaricus” and “Streptococcus termophiluss”

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