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YOGOURMET - Freeze-Dried Probiotic Yogurt Starter - 1 oz. (30 g)
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- Package Description:�1 oz. (30 g)Serving Size:�..Number of Servings:�...
- DESCRIPTION DETAILS FACTS DIRECTIONS WARNINGS This yogurt starter allows you to make homemade probiotic yogurt, it contains 2 additional probiotic strains; Lactobacillus casei and Bifidobacterium ("Bifidus") longum. Do good to your with 100 billion live and active bacteria per 100 g serving! Once made, homemade yogurt keeps for 2 to 3 weeks in the refrigerator. For best results, use with Yogourmet Multi yogurt maker because this starter requires a gradual increase of temperature from 25°C/77°F to 44°C/110°F. L. casei to strengthen immune and B. longum to promote regularity Easy and economical 9 to 15 hours incubation No preservatives or coloring agents Gluten free Kosher certified Halal certified Each 30 g box makes 6 litres of fresh yogurt Package Description: 1 oz. (30 g) Serving Size: .. Number of Servings: .. tion Facts Serving Size: 1/4 packet (1.2 g) Servings Per Container: 24 A Per Serving Yogurt Starter 1 cup (245 g) Prepared yogurt Calories 5 130 Calories from 0 45 % Daily Value** Total 0 g* 0% 8% Saturated 0 g 0% 15% Trans 0 g Cholesterol 0 mg 0% 7% Sodium 20 mg 1% 5% Total Carbohydrate 1 g 0% 4% Dietary Fiber 0 g 0% 0% Sugars 1 g Protein 0 g A 0% 10% C 2% 2% Calcium 2% 30% Iron 0% 0% D 0% 25% *A in Yogurt starter. ** Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs Ingredients: Skim milk powder, active bacterial culture (L. casei, B. longum, L. bulgaricus, S. thermophilus, L. ophilus). This product is manufactured in a facility that manipulates products containing soy and milk. Directions: Use 5 g of starter per litre or quart of milk. Heat one litre of milk to 82°C (180°F) or bring to a boil. Then let cool down to 23-25°C (73-77°F). Dissolve 5 g of starter with a small quantity of lukewarm milk in a cup, then pour back into the litre of milk. Mix well. Incubate in a Yogourmet II or Multi yogurt maker (for best results) for 9 to 15 hours, or until the yogurt has reached the desired firmness. Refrigerate to stop incubation. This product is manufactured in a facility that manipulates products containing soy and milk..
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