Homemade Yogurt Cultures = Lactobacillus bulgaricus = Kefir Grains
People have been making — and eating — yogurt for at least 4,500 years. Today it is a common food item throughout the world. It is a nutritional food with unique health benefits. It is nutritionally rich in protein, calcium, riboflavin and vitamins B6 and B12.
Lactobacillus delbrueckii subspecies bulgaricus (until 1984 known as Lactobacillus bulgaricus) is one of several bacteria used for the production of yogurt. It is also found in other naturally fermented products. It was first identified in 1905 by Stamen Grigorov, a Bulgarian doctor, and was named after his home country. The bacterium can only ferment lactose, the kind of sugar found in milk, from which it produces lactic acid. The lactic acid helps preserve the yogurt. Yogurt often helps people who suffer from lactose intolerance — a condition marked by a lack of lactose digesting enzymes in the digestive system.
We are promoting the benefits of natural yogurt cultures. They can be used as both a nutritional food and for skin health. Many cultures across the world use natural yogurt cultures to improve their daily diet and keep the weight loss monkey off their backs.