Yogurt Starter Cultures - Pack of 3 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri Yogurt (3 sachets Pack)

Description

• Use with all yogurt-making appliances and whole dairy milk or soy or cashew alternatives
• Contains live active bacteria like ''Lactobacillus gasseri'' and Lactobacillus rhamnosus''
• Contains live active bacteria like "Lactobacillus Bulgaricus" and "Streptococcus thermophilus'',
• One sachet is enough to make between 1-3 litre of plain yogurt and recultured many times
• Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

Product description

History Balkan's long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock-breeders placed sheep's milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word 'yogurt' is derived from the words for 'thick' and 'milk' in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation - a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it. Interested in Dr. Grigorov's discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country's most traditional food - yogurt. According to Metchnikoff's research, the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Based on these facts, Metchnikoff proposed that consumption of fermented milk would "seed" the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called "Bulgarian Bacillus".

Ingredients

Blend of lactic cultures

Directions

For homeade preparation of yogurt when added to whole dairy milk and incubated with yogurt-making device

Legal Disclaimer

It is manufactured in a facility that processes milk and contains traces of lactose. The product is not intended for direct consumption. For best results use with whole dairy milk, soy or cashew milk with no preservatives and additives. Do not store open sachet.

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