Bravo Super Probiotic Yogurt - 13 Set, Switzerland

Free Priority Shipping All Week! Now stronger with PreBiotics

Bravo Super Probiotic Yogurt combines the known health benefits of different products derived from milk fermentation. It is a harmonious natural symbiosis of over 300 active cultures and yeasts known to mankind for thousands of years.

Unlike other commercial dairy products that only contain 2 or 3 probiotic strains, Bravo yogurt has recently through DNA testing been found to consist of over 300 friendly (Nonpathogenic) microbial strains. No other product in the market place has been identified to have as many healthful probiotic strains as our Bravo probiotics. 


Bravo Yogurt is now improved to include a PreBiotic to work synergistically with Bravo Yogurt

Bravo Super Probiotic Yogurt Kit contains essential probiotics that may restore healthy gut function and digestion. 
This Bravo Probiotic Starter Kit is made in Switzerland. It will make 13 liters of the finished product, which is the equivalent to 13 weeks of product for you to consume.

Note changes to kit - same ingredients but now in 3 sachets.
White pouch - Probiotic Complex
Silver pouch - Starter
White pouch -Colostrum

Bravo powders are very stable, they can be shipped without refrigeration and also kept for weeks at cool room temperature. However, if the room temperature is high and humid, it is preferable to store them in the refrigerator (Not freezer) far from humidity inside their reclosable package.

Note: Consider adding Vitamin D3/K2  to enhance the effectiveness of Bravo Yogurt. 

The actual expiration of the yogurt is 2 weeks after preparation refrigerated. Important: Store the Yogurt Starter Kit in the refrigerator, in it's original packaging, inside a zip lock bag, to protect it from humidity until ready to use.

This kit contains:

- Bovine colostrum (contains milk), active cultures which include strains of lactobacillus, and broad-spectrum dietary supplements.

- And active cultures including strains of lactobacillus and yeast.

BRAVO PROBIOTIC is formulated with the intention of obtaining two goals:

1. Naturally produce powerful immune-stimulant molecules by allowing bacteria to proliferate and naturally produce immune-stimulant molecules such as Lactoferrins, immunoglobulins.

2. Restore the healthy human microbiome. Unlike commercial fermented milk products that claim to stimulate the immune system and contain 2 to 6 microbial strains, BRAVO PROBIOTIC contains more than 40 microbial strains.

The unique formulation of BRAVO PROBIOTIC derives from the most recent research that demonstrates how much special fermented milk products can be beneficial in maintaining health and how they can be included in a complementary natural nutritional approach. The final product, that you can prepare in your kitchen, contains natural (not artificially added) noble proteins, minerals and vitamins spontaneously produced by the living microorganism population in the product. In fact, the original procedure of preparation potentially allows the natural production of several powerful bio-active molecules such as lactoferrins, immunoglobulins, anti-oxidants, vitamins and powerful immunostimulant factors. A number of proteins contained in BRAVO PROBIOTIC seem to act directly in the intestine, such as lactoferrin and immunoglobulins. Many others, however, are encrypted in intact molecules and are released from their encrypted position by the enzymes produced by those microbial strains that constitute BRAVO PROBIOTIC. 

EASY TO PREPARE:

You will need:

1 Liter of whole, organic, pasteurized, homogenized or raw milk. Avoid using Ultra-pasteurized (UHT) milk because the high temperatures used to sterilize it completely break down the milk proteins. Avoid milk with added preservatives, hormones, or other chemical substances. In some countries, milk is regularly supplemented with Vitamin A (6% DV), Vitamin D (25% DV), and Calcium (30% DV). This is acceptable to prepare Bravo with. Do not use EXTRA ADDED Vitamin A and D milk. Do Not Use Rice, Soy, Almond or Lactose-Free, 2% or Fat-Free Milk. Goat's milk may be used if the same guidelines are followed. Keep in mind that by changing the type of milk and it's source, you will be changing the thickness of the final product.

1 Liter pot for boiling milk • Large glass bowl • Medium mesh stainless steel strainer • Plastic, silicon or steel long-handled cooking spoon (not wood) • 1 steel tablespoon or wisk • Paper towels • Aluminum foil Keep all utensils and materials separate from other household items (i.e.: place in a clean plastic container which seals). Use these utensils exclusively for the preparation of Bravo yogurt. They may be washed in the dishwasher.

STEP1

Wash hands extremely well before beginning the preparation process and dry hands with clean paper towels which you will dispose of immediately after use. Be sure all work surfaces and utensils are clean. If using RAW milk then Boil 1 liter of milk in a pot, stirring continuously to keep from sticking or burning, until it reaches the boiling point. Milk is ready when it rises to top of pot. Immediately remove from heat. It is critical that you do not over boil milk. Do not leave pot u.nattended. If using ultrapasteurized milk, you just need to warm the milk to 80 degrees

STEP2

Cool milk to room temperature (68-86º F) or (20-30º C) without stirring. Simply leave it alone to cool. Once cooled, remove the thick layer (casein) off the top and discard it. When milk is no longer hot but simply warm and casein has been removed, transfer milk into a clean glass bowl or dish.

STEP3

Gently add the content of one large silver bag and the content of one small silver bag and stir thoroughly with the stainless steel tablespoon or wisk until all clumps have been completely dissolved. The best way to avoid clumping is to add powders to a small amount of milk and dissolve it extremely well, then add it to the remaining milk.

STEP4

Loosely cover the bowl with aluminum foil allowing air to pass over fermenting milk. Set the bowl aside in a draft-free location and leave undisturbed. Do not mix or move during the fermentation process. Allow to rest at room temperature. Bravo will ferment in 24 to 48 hours (depending on room temperature). Check after 24 hours for the proper thickness. If still not ready, check again after 48 hours (it can stay at room temperature up to 48 hours). You can check from time to time by taking a tablespoon and scooping a small amount from the edge of the bowl. Do not stir the yogurt because stirring will stop the fermentation process.

STEP5

Once Bravo has reached the appropriate thickness, mix it well using a tablespoon. If clumps are present, strain it using the metal strainer if you prefer. You may split the product into individual single serving glass jars, or it can kept in a larger container. Refrigerate for 2 hours before consuming and keep refrigerated. Discard after 2 weeks.

WATCH THE VIDEO

DISCLAIMER:The products and the claims made about specific products on or through this site have not been evaluated by OyxgenHealthSystems.com or the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. Individual results may vary. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.