It produces a yogurt with a somewhat viscous texture, with a slightly acidic touch, although offset by the sweetness of the bifidobacteria. Of great help in intestinal and urinary health. It works as an antiaging agent. Balances the intestinal flora. Reduces diarrhea. Promotes the biodegradation of lipoproteins. Reduces triglycerides. Reduces excess permeability in the small intestine. Eliminates toxins from the body. Reduces oral pathogens. Help in case of constipation, regulating peristaltic movements, with a proper diet. Activates the functions of the immune system. Produces group B vitamins. Facilitates the digestion of lactose and milk proteins. It is recommended to use fresh or UHT cow, goat, or sheep milk to ferment, with fresh and goat milk being the healthiest. It also ferments vegetable drinks, especially almond, coconut, soy and oat drinks. The soy drink curdles perfectly. Prepare at about 40º, in a yogurt maker, electric pot, oven or kitchen robot with yogurt function. Fermentation time: From 8 to 10 hours in the first sowing (when opening and pouring the envelope) and from 4 to 6 hours. in the successive reseeding (pouring 4 level tablespoons of the yogurt already made in a new liter of vegetable drink). It is recommended to replant a maximum of 5 times. It is suitable for vegans and lactose intolerant people, because despite containing slight traces of dairy due to the medium in which it has been grown, when the fermentation of a vegetable drink begins, the bacteria itself first consumes these small remaining traces, eliminating them completely. Keep the envelope cold and better use it completely once opened, to prevent moisture from entering, bacteria being activated and dying due to lack of food, or contamination by pathogens. If you want to reserve part of the envelope, fold it very well, press it with a pair of tweezers and put it in a closed bag in the refrigerator, without taking more than a week to spend it all.