Yogurt Starter Culture, Natural Greek Style Yoghurt 5X SACHETS *UK STOCK*. DISPATCHED FROM UK, SO YOU WILL RECEIVE IT IN 2 TO 3 DAYS Bulgarian yogurt Starter culture, natural - homemade Ingredients: Lactobacillus Bulgaricus,Streptococcus Thermophilus. Each sachet is 1 gram for 1 L of milk. The yogurt increases theamount of good bacteria in the GI tract. • Supports the functioning of thegastro-intestinal tract; • Has a positive effect on the immune systemand thus helps the body to resist infections; • For general health and energy; Producer:"Lactina" Ltd., Bulgaria. Exp.Date: 2025 Homelandof yogurt is Bulgaria. It was there, the Bulgarianbacillus was discovered, which has unique properties. Bulgarian bacillus is anactive producer of lactic acid, which, in turn, has a suppressive effect onpathogens, thus helping the body to more actively fight infections. At the sametime it develops during fermentation a number of vitamins, amino acids, traceelements and biologically active substances. Manypeople ask if it is true that the famous Lactobacillus Bulgaricus bacterium isfound only in Bulgaria. The correct answer is no - you can grow the bacteria indifferent parts of the world (in fact many people do). Whatis unique about the Bulgarian strain is that only in Bulgaria it preserves itsqualities in further generations of the same strain, i.e. if you use your previousyogurt to start your new batch. If this is how you make your yogurt outsideBulgaria, you will notice that after a batch or two, the yogurt loses itsunique taste, physical appearance and qualities. Why this happens, scientistsare not sure. It is often contributed to the unique climate of the region butthere’s more to creating the perfect conditions for Lactobacillus Bulgaricusthan the environment. Benefits of home milk products: 1. Thecomplete 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 livelymain product (in-store yogurt, due to the addition of preservatives or heattreatment, the live microorganisms virtually absent and yogurt is not alwaysfresh). 3. Togive the product at home, you seek in it the maximum number of livemicroorganisms and metabolic products (yogurt in the shop at best, contains 10million living organisms, and home 1 billion in 1 cm 3 of the product). All home made dairy products can be used as achildren's foods, it is very useful and safe. So howcan you prepare Bulgarian yogurt abroad? The answer is simple – use adried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that wasproduced in Bulgaria. Use a new culture with every batch of yogurt you make topreserve the unique taste and qualities of the yogurt. In this way you canachieve the traditional taste of yogurt, similar to the one our grandmothers usedto make, guaranteed. Instructions: 1. Boil the 1 L 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 6-7 hours by still keeping the temperature of 43-44 °C.(put in thermos or use YogurtMaker or cover with wool blanket) Afterthat cool down, put the yogurt in the fridge for few hours(5-6 hours). Then the creamy yogurt is readyfor eat . In case you use yogurt maker follow the applied instructions. Consumein the the next 2-3 days(72 hours) Recommended Daily Allowance: No limits in the consumption. Suitable for adults and children over one year ofage. Storageconditions: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology. „Lactobacillus bulgaricus was the lactic acidstarter species with the best Probiotic characteristics among the starterspecies tested”. C.G.Vinderola, J.A. Reinheimer – Food Research Int. (2003) Biological andhealthy features of Bulgarian yogurt: Bulgarian yogurt is unique,worldwide famous fermented milk product. The yogurt contains large amounts oflive and metabolically active cells L. bulgaricus and S. thermophilus. Sincethe antiquity it has been considered a food that sustains the human health andlife longevity. Bulgarian yogurt characteristically contains high number of live beneficial lactic acidbacteria, which counts vary between 400 million to 1 billion per gram ofyogurt. These bacteria cause profound changes in the milk content andsynthesize substances which positively influence the human organism Afteringestion, the yogurt enters the stomach where the microorganisms are exposedto the stressing influence of the hydrochloric acid and pepsin if the gastricjuice. The high protein content of the milk acts as a buffer and prevents the yogurt microorganisms from the impact of hydrochloric acid. Furthermore, L.bulgaricus and S. thermophilus are resistant to acids and consequentlysignificant portion of the bacteria pass to the lower divisions of thegastrointestinal tract. The uptake of large amounts of beneficial lactic acidbacteria has a strong influence on the intestinal microflora. Many of thepathogenic microorganisms in the intestine are not able to adhere and thereforeare excreted from the human organism. Additionally, consumption of Bulgarianyoghurt changes the environment in the intestine in a way that it suppressesthe development of pathogenic microorganisms and stimulates the synthesis ofmucins, which enhances the physical resistance of the intestine. Bulgarian yogurt alsostimulates the immune system of the entire human body. It leads to increase ofthe amount of lymphocytes, killer cells, cytokines and enhanced synthesis ofgamma-interferon, which blocks the multiplication of viruses. Bulgarian yogurt isirreplaceable source of biologically accessible calcium for the human organism.It is estimated that yogurt delivers 75 % of the calcium needed daily by thepopulation of Western Europe and North America. The calcium contained in yogurt binds the bile acids and prevents the mucose membrane from irritation.Low pH of the milk ionizes the calcium. Ca2+ ions bind to a specific milkprotein – calmodulin – and in this way calcium is absorbed in the intestine.Moreover, the calcium in Bulgarian yogurt protects the human organism fromintestinal diseases. Bulgarian yogurt containslarge amounts of live and metabolically active cells L. bulgaricus and S.thermophilus. These lactic acid bacteria degrade about 30 % of the lactoseduring the fermentation which facilitates the lactose assimilation. Inaddition, the lactose facilitates the absorption of calcium in the intestine.Experiments indicate that Bulgarian yoghurt is much more efficient remedy forlactose digestion deficiency than fermented milks containing BifidobacteriaeandL. acidophilus. There is a tight correlation between the amount of biologicallyaccessible calcium taken up with the food and the blood pressure. Thereforeconsumption of Bulgarian yogurt is also recommended for individuals sufferingform high blood pressure. Besides its remarkablebiological qualities Bulgarian yogurt possesses a high nutritional value. Thelactic acid improves the peristaltic of the duodenum, small and largeintestine. Bulgarian yogurt is easier to digest compare to fresh milk andcontains increased concentrations of free amino acids. Bulgarian yogurt is a uniqueand powerful biological tool for strengthening the human health.