1x 5L ORIGINAL Starter Culture Genuine Bulgarian YOGHURT Natural Probiotic LBB

Bulgarian Yogurt
The ORIGINAL Heirloom Starter Culture for making Bulgarian Yogurt
Genuine Traditional Product | Directly from the source
Unique symbiotic combination of strains which can be isolated ONLY in Bulgaria without being subject to genetic modification with the trade name "LBB BY". Only using the original starter cultures and technology for producing Bulgarian yogurt can guarantee the high quality product with the traditional characteristic taste, typical flavor and texture. Symbol of health and longevity.
Manufacturer
Expiration Date
Package
This auction is for
LB Bulgaricum
February.2021
Sealed sachet
1 (one) sachet per bid!
Bulgaria
Keep in refrigerator
as pictured
*
for
5 litres
pasteurized milk
Contains
- Lyophilised original bacterial cultures (Lactobacillus Bulgaricus & Streptococcus Thermophilus)
Shipping
- within 1 business day of payment!
Please choose postal service during check-out.
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*
Listing photos for reference ONLY, the inscriptions and labeling may vary from pictured due rapid turnover of the goods.
BEWARE of COUNTERFEITS
"LB Bulgaricum" is the ONLY state-owned company in the milk-processing sector in Bulgaria:
Тhe ONLY allowed to operate, select and mix the yeasts & starter cultures isolated in Bulgaria
The ONLY licensed for dealing with the original starter cultures & the Know-How of making Bulgarian Yogurt
There are many leading companies in various countries over the world producing the famous Bulgarian Yogurt, but they are only able to call their product "Bulgarian Yogurt" by using LB Bulgaricum original starter cultures and under their license
INSTRUCTIONS
The Conventional Recipe / 1 sachet / 5l fresh pasteurized whole milk
In case you are using yogurt maker, please skip and follow the applied instructions
1.
Warm up the milk to 40-45 °C
2.
Pour the contain of the sachet in the milk
3.
Mix well for 3-4 minutes
4.
Pour into bowls or jars and let it stay for 4-6 hours on ~40 °C (
Oven warm up regime, thermo bag, etc.
)
5.
Move in refrigerator and cool down to 2-6 °C for few hours
It is ready for use. Enjoy!
The Homemade Recipe / 1 sachet / 5l fresh pasteurized whole milk
The bulgarian yogurt dates way back in time, when people weren't interеsted in any strict cooking methods.
I will explain how my great grandmother was doing it, learned from her great grandmother
You need milk, so hot, that you can freely
count to 10 while keep your finger in it.
Pour the milk on equal parts
into well cleaned and dried jars
Pour the starter culture on equal parts into
each jar and mix well using a spoon
Close the jars and arrange on a blanket
with some papers
Cover the jars with some nylon.
You can use simple plastic bag
Put another layer of paper on the top
and wrap carefully in all of the paper
Wrap in the blanket & leave for 5+ hours
The more it stays, the more sour will be
You can even put a second blanket, if
your home temperature is relatively lower
After unwrapping, put in refrigerator
& cool it for few hours before use
ENJOY!
Have you ever wondered what else you can do with your Bulgarian yogurt?
CONTACT ME
and I will help you turn your yogurt into excellent appetizer worthy of any table!
INTERESTING ADDITIONAL INFORMATION
Unimportant for your order
Some of the benefits of consuming ORIGINAL Bulgarian Yogurt
It is reason for longevity. Bulgaria is one of the countries with biggest % of people aged 100+ years.
One of the best probiotics (living organisms). Result in a health benefit when eaten in adequate amounts.
Excellent source of "good" bacteria needed in the digestive tract.
Prevent bacterial infections and diseases.
Boost and strengthens the immune system and helps prevents tumor growth.
Its high concentration of calcium helps against osteoporosis and reduces cholesterol levels.
It reduces the risk of high blood pressure.
Help gastrointestinal conditions-
lactose intolerance, constipation, diarrhea, colon cancer, inflammatory bowel disease
Organic food! An excellent part of ANY diet. Not only nutritionally sound but it makes you feel fuller faster.
Excellent source of proteins.
General information about the Bulgarian Yogurt and Bulgaria, the Homeland of the yogurt
Bulgarian yogurt is one of the things, that make Bulgarians proud to call themselves Bulgarians; it is their exclusive invention and heritage that dates back many centuries. A mildly sour-tasting yogurt, the so called "kiselo mlyako" is undoubtedly the best and the healthiest of all dairy products that are available to consumers nowadays.
The western world calls it Bulgarian yogurt but in its homeland, Bulgaria, it’s called sour milk. Whatever the name, this wonderful probiotic food has impeccable ancestry - it is believed to have been known for at least 4000 years.
The Bulgarian yogurt comes under the general category of yogurts which contain live bacteria. For yogurt to be considered of the Bulgarian variety, it needs to be made with two specific starter bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus.
It is the particular combination of bacteria that characterizes the thickness, acidity, taste and aroma of the yogurt. Kiselo mlyako's uniqueness lies in the peculiarities in the climate of the region and the very specific way in which it is prepared – using a combination of the two strains: Lactobacillus Bulgaricus and Streptococcus Thermophilus. The Streptococcus Thermophilus bacteria goes into action first and prepares the perfect environment for Lactobacillus Bulgaricus, which in turn starts multiplying and slowly turns the milk into yogurt.
People, who have tasted yogurt from a dozen countries outside the Balkans always find that none of them tastes anything like the Bulgarian variety. Bulgarians completely agree that their yogurt is the best – some 400 000 tons are consumed every year in the country.
Bulgaria's long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Bulgarian lands, when stock-breeders placed sheep's milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word 'yogurt' is derived from the words for 'thick' and 'milk' in ancient Thracian. But being credited as the inventor is not Bulgaria's only source of yogurt pride; it is also credited with producing the healthiest yogurt in Europe, thanks to a unique bacteria native to the country.
In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation - a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it.
Interested in Dr. Grigorov's discoveries, another scientist, the Russian Ilya Mechnikov,  a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country's most traditional food - yogurt. According to Metchnikoff's research, the aging process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. He knew that milk fermented with lactic-acid bacteria inhibits the growth of proteolytic bacteria because of the low pH produced by the fermentation of lactose. Based on these facts, Metchnikoff proposed that consumption of fermented milk would "seed" the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called "Bulgarian Bacillus"
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