Starter for homemade Bulgarian yogurt, Bolgari, 7 sachets

- Original Bulgarian product
- Contains Lactobacillus bulgaricus and Streptococcus thermophilus
- One sachet is enough for 3 liters of milk
- GMO Free, Preservatives Free, Coloring agents Free

Bulgarian yogurt, and especially home-made yogurt, is a popular traditional product. The special combination of bacteria in Starter Bolgari helps you to make Bulgarian yogurt at home with a superior taste, aroma and consistency that children like.

Bulgarian yogurt is one of the most important healthy components in the daily diet of both adults and children. It is included in a number of diets and is particularly suitable for lactose digestion problems and helps to eliminate the symptoms of lactose incompatibility. This problem is most common in children and elderly people. The lactic acid products obtained from "Bolgari" contain probiotic bacteria that break down lactose, which makes them particularly suitable for such people.

The Bulgarian yogurt now has a protected designation of origin. This is the strongest form of protection against counterfeit foods in the European Union and only a few other such products in the EU have this privilege. The specific fact is that certified producers from the entire territory of Bulgaria can use this designation.

Distinctive qualities of "Bulgari":

- give the products superior taste and smell qualities;
- has a probiotic effect;
- has strong antimicrobial properties thanks to the strains used.

Starter for Bulgarian yogurt "Bolgari" provides:

Yogurt with a dense and smooth coagulum, without granular structure, with a shiny lobe, aroma – typical, milky-sour, a fine vein of sourness and a soft aftertaste.

Content of one sachet:

not less than 108 of living freeze-dried cells of lactic acid bacteria Lactobacillus bulgaricus, Streptococcus thermophilus, isolated in ecologically clean regions. Free of genetically modified ingredients, preservatives, dyes.

Does not contain genetically modified ingredients, preservatives, colorings.

Instructions for use:

Content of one sachet add to 1 - 3 litres of boiled and then cooled to 440С milk. Stir until dissolved, then pour into a suitable container. Fermentation is carried out at a temperature of 42-44С, for 5-6 hours, without stirring. After expiry of time, cool the sour milk to 20C (room temperature), then stored in a refrigerator at +2 to +60С.

If you have an yogurt maker read the manufacturer's instructions.

Dosage:

with one sachet can be made up to 3 litres of milk.

Special storage conditions:

at a temperature of +8С to -6C.

Packing: 7 sachets