Bulgarian yogurt Starter culture, natural - home made
Ingredients: Lactobacillus Bulgaricus, Streptococcus Thermophilus.
Each sachet is 1 gram for 1 L of milk.
The yogurt increases the amount of good bacteria in the GI tract.
• Supports the functioning of the gastro-intestinal tract;
• Has a positive effect on the immune system and thus helps the body to resist infections;
• For general health and energy;
Producer: "Lactina" Ltd., Bulgaria.
Exp. Date: 2024
Homeland of yogurt is Bulgaria.
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.
Benefits of home milk products:
1. The complete 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 lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh).
3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products (yogurt in the shop at best, contains 10 million living organisms, and home 1 billion in 1 cm 3 of the product).
All home made dairy products can be used as a children's foods, it is very useful and safe.
So how can you prepare Bulgarian yogurt abroad? The answer is simple – use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of yogurt, similar to the one our grandmothers used to 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 Yogurt Maker or cover with wool blanket)
After that cool down, put the yogurt in the fridge for few hours(5-6 hours). Then the creamy yogurt is ready for eat . In case you use yogurt maker follow the applied instructions.
Consume in the the next 2-3 days(72 hours)
Recommended Daily Allowance:
No limits in the consumption. Suitable for adults and children over one year of age.
Storage conditions:
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 acid starter species with the best Probiotic characteristics among the starter species tested”.
C.G. Vinderola, J.A. Reinheimer – Food Research Int. (2003)
Biological and healthy features of Bulgarian yogurt:
Bulgarian yogurt is unique, worldwide famous fermented milk product. The yogurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity.
Bulgarian yogurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt. These bacteria cause profound changes in the milk content and synthesize substances which positively influence the human organism
After ingestion, the yogurt enters the stomach where the microorganisms are exposed to the stressing influence of the hydrochloric acid and pepsin if the gastric juice. 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 consequently significant portion of the bacteria pass to the lower divisions of the gastrointestinal tract. The uptake of large amounts of beneficial lactic acid bacteria has a strong influence on the intestinal microflora. Many of the pathogenic microorganisms in the intestine are not able to adhere and therefore are excreted from the human organism. Additionally, consumption of Bulgarian yoghurt changes the environment in the intestine in a way that it suppresses the development of pathogenic microorganisms and stimulates the synthesis of mucins, which enhances the physical resistance of the intestine.
Bulgarian yogurt also stimulates the immune system of the entire human body. It leads to increase of the amount of lymphocytes, killer cells, cytokines and enhanced synthesis of gamma-interferon, which blocks the multiplication of viruses.
Bulgarian yogurt is irreplaceable source of biologically accessible calcium for the human organism. It is estimated that yogurt delivers 75 % of the calcium needed daily by the population 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 milk protein – calmodulin – and in this way calcium is absorbed in the intestine. Moreover, the calcium in Bulgarian yogurt protects the human organism from intestinal diseases.
Bulgarian yogurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. These lactic acid bacteria degrade about 30 % of the lactose during the fermentation which facilitates the lactose assimilation. In addition, the lactose facilitates the absorption of calcium in the intestine. Experiments indicate that Bulgarian yoghurt is much more efficient remedy for lactose digestion deficiency than fermented milks containing Bifidobacteriaeand L. acidophilus. There is a tight correlation between the amount of biologically accessible calcium taken up with the food and the blood pressure. Therefore consumption of Bulgarian yogurt is also recommended for individuals suffering form high blood pressure.
Besides its remarkable biological qualities Bulgarian yogurt possesses a high nutritional value. The lactic acid improves the peristaltic of the duodenum, small and large intestine. Bulgarian yogurt is easier to digest compare to fresh milk and contains increased concentrations of free amino acids.
Bulgarian yogurt is a unique and powerful biological tool for strengthening the human health.