This quality yogurt has the same therapeutic properties as the original Bulgarian yogurt, as it is composed of the same species of microorganisms. However, the strain of L. bulgaricus in western yogurt is of a different variety, which changes some organoleptic characteristics of it. The flavor would be that of a natural supermarket yogurt, with the added quality that the ferments bring to the organoleptic properties. It works as an antiaging agent. Balances the intestinal flora. It inhibits the growth of H. pylori. Reduces diarrhea. Promotes the biodegradation of lipoproteins. Reduces triglycerides. Increases leukocytes after chemotherapy. Reduces excessive intestinal permeability. Eliminates toxins from the body. Reduces oral pathogens. Activates the functions of the immune system. It enhances the absorption of calcium and other minerals found in milk, vegetable drinks or other foods that accompany yogurt. Produces vitamin B9 and other 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 soybean drink. Thermophilic cultures (they multiply effectively at temperatures between 44 and 45º C). 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 a part of the envelope, fold it very well, press it with a clip and put it in a closed bag in the refrigerator, without taking more than a week to spend it all.