Bulgarian Yoghurt is a unique fermented milk product which is world famous as a food of health and longevity. GENESISTM starter cultures for home preparation of original yoghurt are symbiotic combinations of the strains Lactobacillus bulgaricus and Streptococcus thermophilus, isolated from natural sources and selected according to their health effects. They are concentrated freeze-dried cultures – the living cells in 1 gram are over 1 billion which ensures obtaining a biologically active fermented milk product. The probiotic and therapeutic and prophylactic properties of Lactobacillus strains, included in this starter culture, were studied in prestigious medical institutes. Their antimicrobial activity helps to restore the balance in the ecosystem of the digestive tract. They are a factor in the biodegradation of cholesterol, help to remove toxins form the body, have anti-tumor effects and activate the functions of the immune system.
Composition: No less than 1х109 living cells per gram: Lactobacillus bulgaricus, Streptococcus thermophilus.
10 sachets, 1 gram each one, in one box
4 sachets, 1 gram each one, in one box
1 sachet of 1 gram
10 capsules, 240 mg each one, in one box
1 sachet for inoculation of 1÷5 L milk
1 capcule for inoculation of 1 L milk
Way of preparation:
Milk is boiled. It is left hot for 30 minutes. Then it is cooled down to 42 ÷ 45 °С. The starter culture of one sachet is added and stirred well until it dissolves. Inoculated milk is left to ferment at 42 ÷ 45 °С for 8 ÷ 10 hours without stirring. If inoculation is performed in the evening, in the morning milk will coagulate (the milk structure will be thicker). It is placed in a refrigerator without stirring. After cooling at 10 °С it will be ready for consumption.
The quality of the finished product depends on the quality of the milk which is used. If the result is not satisfactory, try another milk.
Storage: Keep it in temperatures between 0 and 10 °С.
Do not store in an open sachet.