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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Kefir Yogurt.bg – Starter Culture – Digestive Health,detoxifying- 1 box – 10 sachets

Contains: 10 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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Bifidum- Yogurt.bg Starter – Bio Yogurt with Bifidobacterium and Acidophilus for 10 L

Bifidum – unique fermented milk product with a delicate mild flavor.It is the best yogurt lure for children One of the biggest concerns that parents have about their children are and probably will be the state of the digestive organs baby. No wonder – because of how the child eats , how it operates intestine depends on the development and formation of immunity, and even the mood of the crumbs. Bifidum was developed as a product that helps the baby to adapt to his new environment, lead to normal intestinal flora , help the normal formation of the immunity of the child , as well as for better absorption of nutrients , vitamins and minerals. Storage conditions the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months. Preparation steps: 1. Boil the raw milk. / 1 liter / 2. Cool it down to 35-40°C. 3. Add the starter culture(1 foil packet -1 gram) and stir very well /use electric mixer or egg beater/ 4. Allow it stand for 6-11 hours by still keeping the temperature of 35-40°C. (put in thermos or use yogurt maker). 5. Put in the refrigerator until cooled down to 10 ̊С without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days(72 hours)

Product Features

  • Bifidum is indispensable for the treatment of diseases such as goiter, various allergic reactions , dysfunction of the digestive system , respiratory infections and infectious diseases of the gastrointestinal tract . It is also indispensable in the field of regenerative therapy of antibiotics and potent drugs .

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Ryazhenka /Baked Milk/ Yogurt.bg Starter Culture By Lactina,probiotic, Organik for 10 Litres

Ryazhenka – a fermented milk drink produced from cow’s Baked milk (Russian:топлёное молоко, Ukrainian: пряжене молоко, Belarusian: адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer/, fermented lactic streptococcus cultures. Compared with yogurt it has a delicate flavour fermented drink, especially loved children, its taste is sweet and gentle than the yogurt, and the thick consistency Lactic acid stimulates appetite, improves the digestive tract and kidneys. Besides ryazhenka perfectly quenches thirst, so that is what it along with the water it makes sense to drink in hot weather. Ryazhenka has different dietary and medicinal properties. In particular protein from fermented milk is absorbed much faster than from milk. Ryazhenka restores balance in the stomach, so it’s good to drink after taking a lot of junk food. In addition, it contains a complex of biologically active substances (enzymes, free amino acids, antibiotic substances), accumulating as a result of lactic acid bacteria. Ryazhenka is very useful in diseases of the liver and biliary tract, obesity, atherosclerosis, and hypertension. In one glass of sour milk contains a quarter of the daily requirement for calcium and 20 percent daily requirement of phosphorus. Instructions: Milk (baked milk) boil. Cooled to fermentation temperature 35 – 40 °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 6 – 11 hours by still keeping the temperature . Readiness of the product is determined to taste, and a bunch of (to 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 yoghurt maker follow the applied instructions.

Product Features

  • Benefits of home milk products 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly fermented milk -store incorporate these ingredients).
  • 2. Cooking homemade fermented milk, 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 and not always fresh).
  • 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products (milk products in the shop at best, contains 10 million living organisms, and home 1 billion in 1 cm³ of the product). All homemade dairy products can be used as a children’s foods, it is very useful and safe.

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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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