Natural Bulgarian Yogurt Starter Culture for 100L Yoghurt Biokom 45g  With a dosing spoon! For prepare 100 litres of yogurt !

1. Contains:  45 grams of yogurt starter with dosing spoon Bulgarian starter culture for homemade yogurt 1 Pod of 45 Grams Yogurt starter for multiple use with Resealable top You can prepare 100 litres of yogurt Instructions: 1. Boil 2 - 4 litres of milk, then cool down to 43-44° C . 2. Pour 1 flat tea spoon of starter culture in 50 ml. of milk and mix very well , until it is completely dissolved. 3. Add the dissolved mixture of milk and yogurt starter to 2 - 4 litres of milk (from 1st step) while stirring constantly. Make sure is mixed well. 4. Distribute the milk in clean jars 5. INCUBATE FOR 6-12 HOURS, UNTIL THICK. The inoculated milk must be kept warm (ideally between 38°C and 44.5°C) throughout incubation, though slightly cooler temperatures should work. You have several options for where to incubate:      - Use your oven. Keep the oven’s heat off but flip on the oven light.  Place the covered pot in the oven and drape the top with a kitchen towel. (Don’t let the towel touch the light.) If your climate is especially cold, wrap the pot in a thicker towel. Be careful not to turn the oven on accidentally.  Resist the temptation to open the oven during incubation. Depending on your climate and the oven’s insulation, the modest heat generated by the light is, in most cases, sufficient to incubate your yogurt in 6 to 12 hours, but it may take a bit longer. The longer you incubate the yogurt, the tarter it will be.            - Find a warm spot in your home. If you’ve got a warm spot in the kitchen or elsewhere in your home—near (but not directly on top of ) a heating vent, or by a sunny and draft-free window—you can wrap your lidded pot with a thick towel and incubate it there. Depending on the warmth of your spot and the ambient temperature of your home, your yogurt should be ready in 6 to 12 hours, but it may take a bit longer.           How do you know when the yogurt is ready? Regardless of incubation method, your yogurt is ready when it’s thick and looks like yogurt. It’s really that simple. It should be set and wobble only slightly when you jiggle the pot. When you slip a clean spoon into the yogurt and push some gently aside, some watery whey will fill in the wake. This is perfectly normal, as is a layer of cloudy whey that may (in some cases) float on top. Don’t taste your yogurt yet. Yogurt will thicken further and, develop optimal flavour only after chilling.    Contains live active bacteria like "Lactobaciluss Bulgaricus" and "Streptococcustermophiluss'' The difference that distinguishes Bulgarian starter cultures for yogurt starter cultures used in the production of yogurt in other countries is that the Bulgarian starters there is a continued symbiotic relationship between Lactobacillus bulgaricus and Streptococcus thermophilus. It is on this symbiosis is due the difference between taste and flavour of Bulgarian yoghurt in comparison with yoghurt produced with starter cultures that are isolated and created outside our country. Bulgaria is Homeland of  yogurt  It was there , the Bulgarian bacillus was discovered, which has unique properties. Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. At the same time it develops during fermentation a number of vitamins, amino acids, trace elements and biologically active substances. Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment.