Evitaliya Sourdough for yogurt maker

Composition
Milk powder, freeze-dried strains of Streptococcus thermophilus MB-1, Lactococcus lactis BA-1, Lactobacillus acidophilus BATZ, Lactobacillus helveticus BAT4, Propionibacterium freudenreichii subsp. shermanii BA-2, silicon dioxide – Orisil 300. Content in leaven: Lactic acid cocci in the amount of not less than 1.0×109 CFU / g, Lactobacilli in the amount of not less than 1.0×109 CFU / g, Propionic acid bacteria not less than 1.0×105 CFU / g .
Description Ferment microorganisms (powder)
Special conditions
It is categorically not allowed: exceeding the time of fermentation in a yogurt maker, reducing the ferment dose or increasing the volume of fermented milk, using the product obtained after fermentation to re-ferment