{"id":1729,"date":"2024-09-21T12:29:10","date_gmt":"2024-09-21T12:29:10","guid":{"rendered":"https:\/\/dev.lbbulgaricum.bg\/?post_type=zakvaskii&p=1729"},"modified":"2024-12-03T23:46:29","modified_gmt":"2024-12-03T21:46:29","slug":"%d0%b7%d0%b0%d0%ba%d0%b2%d0%b0%d1%81%d0%ba%d0%b0-%d0%b7%d0%b0-%d0%b1%d1%8a%d0%bb%d0%b3%d0%b0%d1%80%d1%81%d0%ba%d0%be-%d0%ba%d0%b8%d1%81%d0%b5%d0%bb%d0%be-%d0%bc%d0%bb%d1%8f%d0%ba%d0%be","status":"publish","type":"zakvaskii","link":"https:\/\/lbbulgaricum.bg\/en\/\u0437\u0430\u043a\u0432\u0430\u0441\u043a\u0438\/starter-for-bulgarian-yoghurt\/","title":{"rendered":"Starter for Bulgarian yoghurt"},"content":{"rendered":"
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Starter for Bulgarian yoghurt<\/h2>\n<\/div>\n\n\n\n
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The starter for production of Bulgarian yoghurt is a symbiotic combination of lyophilised L. bulgaricus & S. t<\/span>hermophilus<\/em> which are strains of micro-organisms isolated in the past from home-made yoghurt. LBB BY ensures optimal fermentation of milk at home and supports the development of the typical taste, flavour and texture of this authentic Bulgarian product.<\/p>\n

Ingredients:<\/strong><\/h4>\n

No less than t<\/span>hermophilus<\/em>\u200e\u200e\u200e\u200f\u200f\u200e \u200e\u200f\u200f\u200e 1 \u0445 109<\/sup> viable cells of L. bulgaricus and9<\/sup> \u200f\u200f\u200eS.9 \u200ethermophilus per 1 gram<\/p>\n

Directions for use:<\/strong><\/h4>\n

Add LBB BY starter for production of home-made yoghurt to 5 l of pre-cooked milk that has been left hot for about 20-30 min. and cooled to a temperature of 45\u201346 \u00b0C. Mix well, pour into suitable containers and allow to stay for 4\u20136 hours until solid coagulum is obtained, at a ripening temperature of 45\u201346 \u00b0\u0421. When the yoghurt is ready, cool at room temperature and store in a fridge.<\/p>\n

Storage temperature at home: <\/strong>2 to 6 \u00b0\u0421<\/p>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t

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