Info: 49.6 g (1.75 oz) Bottle
Traditionally, Lactobacillus bulgaricus is found in Bulgarian yogurt. Some of the healthiest, longest living and energetic people eat Bulgarian yogurt as part of their daily regimen. Natren's authentic Bulgarian formula makes up to 30 quarts of the most delicious yogurt in the world. (Each container has about 24 level teaspoons.)
Info: 49.6 g (1.75 oz) Bottle
Traditionally, Lactobacillus bulgaricus is found in Bulgarian yogurt. Some of the healthiest, longest living and energetic people eat Bulgarian yogurt as part of their daily regimen. Natren's authentic Bulgarian formula makes up to 30 quarts of the most delicious yogurt in the world. (Each container has about 24 level teaspoons.)
Product Notes:
Bulgarians use starter cultures and make their own yogurt. With the commercial processing techniques of many mass market yogurts, the beneficial bacteria have often completed their life cycles and are no longer useful or potent by the time they are ingested. Making yogurt at home using a starter culture like the Bulgarians do is the best way to get the health benefits from yogurt.
Ingredients:
Viable yogurt starter culture of nonfat milk solids, lactose, whey, and equal portions of Lactobacillus bulgaricus (LB-51 strain) and Streptococcus thermophilus (BC 122 strain) bacteria (1 Billion colony forming units, each).
Contains no preservatives, artificial colors or flavours.
Suggested Usage:
To prepare, either use a commercial yogurt maker following its own directions, or their oven method, whose complete directions are provided on the label and demonstrated in this video. (That method requires a 3-quart saucepan to first heat about 2L of 2% or whole milk at least 82C/180F (but not to a boil) for 5 minutes, then letting it cool a bit; and then using a deep 3-quart Dutch oven or casserole dish to place 1 to 2 teaspoons of the Natren starter (depending on how thick you want the yoghurt to be) into, which you then make into a paste and gradually fold in the rest of the hot milk, and incubate it for 8 hours.)
Remember to always keep the starter bottle refrigerated. Do not let it freeze, or expose to moisture, heat, or direct sunlight.
Supporting Science:
Aprea, Giuseppe et al. “In Vivo Functional Properties of Dairy Bacteria.” Microorganisms, 2023.
Kok, Car Reen, and Robert Hutkins. “Yogurt and other fermented foods as sources of health-promoting bacteria.” Nutrition Reviews, 2018.
Wasilewska, E et al. “Yogurt starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus ameliorate symptoms and modulate the immune response in a mouse model of dextran sulfate sodium-induced colitis.” Journal of Dairy Science, 2019.