Men làm sữa chua Kefir - Vegan - Probiotic (Yógourmet)

☑️Brand: Yógourment - USACurrently, the shop has 3 types of yogurt making yeast:1. Kefir Yogurt Making Yeast (Kefir Starter) - New ModelIngredients: Active fermentative strains: L. lactis, L. cremoris. L. diacetylactis, L. acidophilus, lactic yeast and skim milkSpecification: Box of 18g - 6 small packsKefir is a lactic-fermented food thanks to lactic acid bacteria and alcoholic fermentation by yeast. It is rich in enzymes with beneficial bacteria, helping you to balance the digestive system. It is more nutritious and therapeutic than yogurt.This Kefir is a living organism that eats raw milk and produces a yeast that is very beneficial to the body. Mushroom milk has the effect of strengthening the body's immune system, restoring weak functions.Mushroom milk itself does not make people fat, but it only increases the body's resistance, helping the body to resist invading diseases, thereby eating well and sleeping well. Specifically, diseases such as diseases of the digestive tract, cardiovascular disease, blood pressure, bones and joints ...2. Non-Dairy Yogurt Starter (Non-Dairy Yogurt Starter)How to: Box of 18g - 6 small packsIngredient:Why not make dairy-free yogurt at home? Yogurt is great for your health with 80 billion live and active bacteria per 100 g serving! Once made, yogurt keeps for 2 to 3 weeks in the refrigerator.

3. Probiotic Yogurt StarterIngredient:Way: Box of 18g - 6 small packsProbiotic yogurt is a food fermented by beneficial bacteria for the gut.The probiotic strains in Probiotic Yogurt can be used for children under 1 year old, mothers can make them during the weaning period. Besides, it contains a strain of anti-diarrheal yeast to help support the recovery of the digestive tract for children when they have diarrhea.

How to make yogurt with Yógourmet Yeast:- 1 pack of 3g made with 1 liter of fresh milk such as 1 liter full cream daioni milk.- Sterilize jars and yoghurt-making tools thoroughly and let them cool.- Dissolve 3g of Kefir into a small glass of milk, stir well, then mix it back into the remaining milk and stir until the yeast is completely dissolved into the milk.- Divide the mixture evenly into clean jars (jars are autoclaved) -> incubate at room temperature. The incubation time is about 24g. As soon as the milk has coagulated into yogurt, immediately transfer it to the refrigerator. For those who use a yogurt maker, they can leave it for 8 hours of incubation.- Then, refrigerate for 8 hours and then use- It is possible to use ingredients that continue to cause yeast⚠️Note: Those who eat sweet can add sugar. It is also possible to take the finished product to make yeast for about 10 more times, depending on the strength of the finished yeast. The ratio is about 200ml ( 2 small yogurt jars ) with 1 liter of milk juice. Unused kefir can be stored in the refrigerator. Note the ratio of 1 original 3g yeast pack and 1 liter milk, if you do less, divide according to the appropriate ratio.