LIVE BACTERIA CULTURES FOR SOOTHING YOGHURT 2 x 1 g
Ingredients: maltodextrin, streptococcus thermophilus, lactobacillus delbrueckii ssp.bulgaricus, lactobacillus acidophilus (2 strains), bifidobacterium lactis (2 strains), lactobacillus casei, lactobacillus rhamnosus, lactobacillus infantacobasei, lactobacillus infantacobasei
maltodextrin, streptococcus thermophilus, lactobacillus delbrueckii ssp.bulgaricus, lactobacillus acidophilus (2 strains), bifidobacterium lactis (2 strains), lactobacillus casei, lactobacillus rhamnosus, lactobacillus infantacobasei, lactobacillus infantacobasei
Nutritional value of 100 g: Energy value 242 kJ / 58 kcal
Fat 2 g
including saturated fatty acids 1,4 g
Carbohydrates 5,9 g
including sugars 5,6 g
Protein 4 g
Salt 0,13 g
Energy value 242 kJ / 58 kcal
Fat 2 g
including saturated fatty acids 1,4 g
Carbohydrates 5,9 g
including sugars 5,6 g
Protein 4 g
Salt 0,13 g
Store from +2 to +8 degrees C.
€ 4,29
Boil 1-3 l (depending on how thick yoghurt you like) of pasteurized milk and cool to +37 to +43 degrees C. Add the contents of the culture bottle and mix thoroughly. Cover with a towel and set aside in a warm place for approx. 8-10 hours. Then put into the fridge and wait a few hours - the yogurt will thicken even more. Consume it up to 7 days.