Yogurt Worms

What are they?

The Bulgarians also -called "kefir" kephir, milkkefir, Bulgarian bacilli, lactobacilli Bulgarians are a fermented dairy product allegedly Caucasian origin. Of these naturally get good yogurt and buttermilk, among other things. They have been useful to preserve meats.

Microagelgas colonies are Lactobacillus bulgaricus, namely lactic acid bacteria and clusters associated symbiotic yeast in a polysaccharide matrix (Ulloa Lappe, 1993).

White or yellowish, elastic medium, look like a set of grains of cooked rice. They smell a little cheese and buttermilk.

They are ancestral home grows. Traditionally they are associated to a long healthy life.
preparation

A beads washed with clean drinking water in a container of metal-glass-never were added milk, either cow or goat, anger or commercial, and the next day get real and homemade yogurt. Unlike industrialist who, say those who have worked in that branch of food, is "pure fat and sugar."

It is best to take the Bulgarian yogurt served with fruits and cereals, such as melon, strawberries, guava, papaya and amaranth, or granola. A good daily glass is excellent. With a spoonful of honey is better. Yogurt generated during the first 24 hours is laxative and 36 hours is more astringent acid taste.
properties

Among its many virtues is that regenerate and strengthen very effectively gut flora help in the digestion and assimilation of food, fortify the digestive system in prevention of bacterial and viral infections. Also support the immune system, this being perhaps his greatest contribution to health. Help against infections already present, fight anemia, liver and kidney problems.

How to get them?

Bulgarians are not sold in supermarkets, usually ranging from one hand to another, because they are living things that must be addressed daily and have not been susceptible to industrialize. So could you ask family, friends or acquaintances who may have some and ask you some no amount since these are played and soon will have enough.
Below I will show them as never done it and so I do not guarantee them to work


Put a quart of milk and a tapas pedaso cloth blanket folded in half and ties with a link in a glass bottle. Put the bottle in a cool dark place for a week. The days the iquido will be seen as divided into water and com reuqeson, pass the liquid through a strainer and rinse with running water and move it with your hand so that only remain the Bulgarian in the colander, you will use only larger.