GE - 428
Composed of the following enzymes: Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, Láctobacilus Bulgaricus and Streptococcus Thermophilus. These strains get a soft, creamy yogurt, not very dense and slightly acidic. All these ferments are extracted from natural sources in the mountains of Bulgaria. It can be purchased in 10 capsule bottles. Each capsule inoculates 1 to 3 liters of milk and contains 25,000 million lyophilized live cells.
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It should be made at a temperature of 39ºC -not 45ºC, like Bulgarian yogurt without bifidus-, so that the L.Bulgaricus, Thermophilus and bifidobacteria bacteria develop in a balanced way. Most yogurt makers work at this temperature (39º or 40º)
It can be used to ferment milk from cow, goat, or sheep, fresh or UHT, with fresh milk and goat milk being the most healthy.
It also ferments vegetable drinks, especially some brands of almond, coconut, soy and oat drinks. The soy drink curdles perfectly. The other vegetable drinks produce a liquid yogurt, although they can be thickened, mixing them with soya drink, guar gum, arrowroot, tapioca starch or agaranta. It is advisable to experiment first with soy drink, and with this yogurt to reseed in other vegetable drinks.
It is advisable to reseed (pour the end of a yogurt in new milk and re-ferment) a maximum of 3 or 4 times, to preserve the purity of the bacteria.
It is suitable for vegans and lactose intolerant, because in spite of containing slight traces of dairy -by the medium in which it has been cultivated-, at the beginning of the fermentation of a vegetable drink, the bacteria itself consumes these small traces in the first place remaining, eliminating them completely.
The strains of this yogurt, activated and in their fermentation medium, resist stomach acids, reaching and colonizing in large numbers the small and large intestines.
This yogurt is especially recommended for the development of the baby's flora and for people who suffer from intestinal irregularity.