One sachet will enable Yogurt makers to turn up to 1 Gallon of milk into delicious superior consistency and viscosity Yogurt so popular all around the world! These cultures are designed to improve the quality of low fat products and fruit yoghurt.
Final product is characterized with mild acidity, high viscosity, mild taste and flavor, low post fermentation acid formation activity.
What is Yogurt
Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken". The lactic acid bacteria that are traditionally used to make yogurt—Lactobacillus bulgaricus and Streptococcus thermophilus—also confer on yogurt many of its health benefits. However, Bio or BA yogurt is made with different live cultures, called bifidus and acidophilus. It is often claimed that these particular bacteria aid digestion by supplementing the body's natural flora. When these bacteria are used as the starter for your own yogurt they will reproduce and make bio yogurt. Bio yogurt is not as sharp as ordinary yogurt, and has a milder, creamier flavor. All yogurts are easier to digest than plain milk, because of the action of the bacteria, and they are a good source of calcium and phosphorus, which are essential for strong teeth and bones. Yogurt is also said to be good for maintaining the general health of the skin and the digestive system, and yogurts that have soluble fiber added to them may help to lower the level of cholesterol in the blood.
How much it costs
How to Prepare
Add 1 sachet of starter to the pasteurized whole milk preheated to 95°F-105°F (do not exceed 113F) which is equal to 35-49°C. Stir milk carefully and incubate it with the same temperature for 6-8 hours to produce thick and creamy yogurt. Since the actual time may be vary, please be ready to wait even longer. The most important is to keep a jar with milk incubated all the time from the very beginning to the end of the process. During the winter time the hydronic radiators can serve as a sufficient source of heat. Also, a regular yogurt maker can be used. After product is ready for consumption keep it refrigerated all the time. Any unopened yogurt starter's sachets may be stored in the refrigerator from 32 F to 43F up to the expiration date. However, the information of how to use a part of sachet to prepare yogurt is not available. The expiration date stated on the sachet is true for sealed sachets only. Consumers may experiment at their own risk with no additional charge.
Why Yogurt is so Beneficial for You
Bulgarian Yoghurt is a unique fermented milk product which is world famous as a food of health and longevity. GENESISTM starter cultures for home preparation of original yoghurt are symbiotic combinations of the strains Lactobacillus bulgaricus and Streptococcus thermophilus, isolated from natural sources and selected according to their health effects. They are concentrated freeze-dried cultures – the living cells in 1 gram are over 1 billion which ensures obtaining a biologically active fermented milk product. The probiotic and therapeutic and prophylactic properties of Lactobacillus strains, included in this starter culture, were studied in prestigious medical institutes. Their antimicrobial activity helps to restore the balance in the ecosystem of the digestive tract. They are a factor in the biodegradation of cholesterol, help to remove toxins form the body, have anti-tumor effects and activate the functions of the immune system.
Composition: No less than 1х109 living cells per gram: Lactobacillus bulgaricus, Streptococcus thermophilus.
1 sachet of 1 gram
1 sachet for inoculation up to 5 L milk
Yogurt for a Longer Life
The highest quality yogurt contains live bacteria that provide a host of health benefits. Yogurt that contains live bacterial cultures may help you to live longer, and may fortify your immune system. Research studies have shown that increased yogurt consumption, particularly in immunocompromised populations such as the elderly, may enhance the immune response, which would in turn increase resistance to immune-related diseases.
One research study tracked a population of 162 very elderly people for five years. The incidence of death for those subjects who ate yogurt and milk more than three times per week was 38% lower than the incidence of death those subjects who ate yogurt and other dairy foods less than once a week.
Eating yogurt may help to prevent vaginal yeast infections. In one study, women who had frequent yeast infections ate 8 ounces of yogurt daily for 6 months. Researchers reported that a threefold decrease in infections was seen in these women.