1

Heat 1 - 3 litres of pausterised milk to 38-40ºC

The more milk you use, the longer it will take to ferment.

IMPORTANT: All equipment (pots, yoghurt maker containers, spoons etc.) should be washed thoroughly and sterilised before use.

2

Stir the culture into the heated milk

Stir the culture thoroughly to ensure even distribution.

Note: My Biodefence starter cultures contain human-friendly Bifidobacteria and Lactic Acid Bacteria. Once they are in warm milk, these bacteria start reproducing themselves, which turns milk into yoghurt. This process is called "fermentation". At the same time the bacteria enrich milk with vitamins B1, B12, C, E, P, and other vitamins and microelements.

3

Pour the mixture into a yoghurt maker

Pour the mixture into a yoghurt maker or thermos and set it to 38-40ºC.

OR

Cover the pot with a lid, wrap it up in a blanket and keep it in a warm place.

4

Keep the mixture in a warm place / yoghurt maker for 8-10 hours (7-9 hours for Bifidocomplex and Cottage Cheese)

Note: It takes 8-10 hours for beneficial bacteria, contained in the starter culture, to reproduce at a temperature of 38-40ºC (the longer you keep it in a warm place, the thicker the yoghurt will get and tangier it will become).

5

Kept refrigerated

Kept refrigerated and consume within 3-4 days (2 days for babies).

Re-fermentation

Probiotic product made with My Biodefence starters can be used to make a new batch of the product. Simply take 2-3 tablespoons of the finished product and repeat steps 1-4 above. We don''''t recommend to use the finished product as a starter more than 3 times.

Making Cottage Cheese
It is much simpler than it seems!

1

Make the mixture

Make the mixture (following the above steps) with My Biodefence starter culture "Cottage Cheese".

2

Heat the mixture

Then heat the mixture again up to +60/+65 °C until whey separates.

3

Cool the mixture

Cool the mixture down and strain the whey through a muslin or cheesecloth bag. The cottage cheese is ready.

© My Biodefence 2019