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A vial is used to 1 to 3 liters & oacute; to acidify in yoghurt.
Remember that the leaven must be kept in ice & oacute; ; /p>
For the PREPARATION use 1-3 liters of cow's milk (pasteurized milk: boil half, cool the other half, and then stir - it should reach a temperature of approx. 37-40 * C) or goat's milk (raw milk should be boiled and cooled whole become - the temperature of the milk should be 37-40 * C). < br / > Pour some milk into the sourdough flask, dissolve the contents, then pour into the remaining boiled milk and mix thoroughly.
Cover the yogurt bowl, even wrap it thoroughly in a blanket and set in a warm place for 6 to 12 hours.
freeze-dried bacteria Streptococcus salivarius ssp.thermophilus, Enterococcus faecium
Number of bacteria in 1g: lactic acid bacteria about 7 billion, Enterococcus faecium about 9 billion
Das Produkt hat sich bewährt, der Joghurt ist sehr gut. Entspricht der Beschreibung im Shop. Sehr schnelle Lieferung durch Orlen. Am dritten Tag nach der Bestellung. Ablaufdatum 01.06.2022
Dies ist nur mein erster Kauf, aber es war erfolgreich. Ich werde in naher Zukunft kaufen. Vielen Dank für den effizienten Service. Ich werde den Laden meinen Freunden weiterempfehlen.
Ich habe eine Frage: Warum gibt es auf der Website Informationen über das Herkunftsland der Zutaten (Frankreich) und den Hersteller (Polen) und kein Wort darüber, wo der Starter hergestellt wurde (Ukraine)? Ich verstehe, dass dies auch die Antwort auf die Frage nach dem fehlenden BIO-Zertifikat ist. Vollständige Informationen für den Kunden sind unerlässlich, meine Damen und Herren.
Die Produkte entsprachen meinen Erwartungen, aber die Vorbereitung dauerte eine ganze Woche und das Warten auf das Paket war nicht wie vorgeschlagen.
Große Auswahl, günstige Preise und sofortige Lieferung. Ich bin sehr zufrieden mit den Einkäufen im Shop. Ich kann es nur empfehlen.
Grazie per l'iscrizione
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