Bulgarian Yogurt starter
|10 g (for 2 l) contain 1 x 10¹¹ Lactobacillus bulgaricus and Streptococcus thermophilus. The product is dry and is obtained through a new technology that enables its preservation at a room temperature in contrast to other suchlike products which must be preserved in freezers. The production biotechnology is like the natural process where Lactobacillus bulgaricus is preserved and reproduced in the natural climatic conditions of the geographic region. The yoghurt made of this yeast has the taste of the original Bulgarian yoghurt. According to Codex Alimentaris Standard from 2003 of the World Food Organization the original Bulgarian yoghurt must contain adequate Lactobacillus bulgaricus and Streptococcus thermophilus, with specific scent and taste, consistency and certain biological properties.
DIRECTIONS FOR USE:
Storage of the starter is ok at room temperature. Preferably in the fridge.
GM and preservative free
Natural Starting cultures – Make your own Bulgarian Yogurt x 10 pack