Royal Green Ashwagandha 60's

£23.99

Brand Name	Royal Green
Product Name	Royal Green Ashwagandha 60's
Product ID	RG-740361-MN
Categories:	Dieting Support, Royal Green
Availability:	In Stock

Qty

+ -

Description

Ashwagandha is one of the most powerful Ayurvedic herbs. It contributes to relaxation and may help in cases of temporary stress. Ashwagandha may also improve energy levels, quality of sleep and well-being as well as reduce fatigue.

Ingredients

Ingredients: Ashwagandha (Withania somnifera), capsule: HPMC

Dietary Information

This product is suitable for the following requirements:

Vegan
Vegetarian

Allergens

This product is hypoallergenic / does not contain any of the 14 major allergens listed in Annex II (1169/2011) of the EU Food Information for Consumers Regulation.

Format

Quantity: 60

Directions

Directions: Take 1-2 capsules per day.

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Quickview {"id":8684596305,"title":"Natren Natren Yogurt Starter","handle":"natren-yogurt-starter","description":"Natren Yogurt Starter Makes up to 34 Litres Natren Yogurt Starter is an easy and delicious way to add probiotics to your diet. This yogurt is a tasty, Bulgarian recipe full of protein, calcium, and super strain probiotics. The creamy thick deliciousness is a nutritional treat your whole family can enjoy! \u003cspan\u003eYogurt Starter\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"purpleBullet\"\u003eUses a traditional recipe for smooth, yummy yogurt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"purpleBullet\"\u003eIs naturally sweet with no preservatives, artificial colors or flavors.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"purpleBullet\"\u003eProvides the beneficial bacteria that makes it a healthy treat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"purpleBullet\"\u003eA delicious source of protein and bioavailable calcium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\nNatren \u003cspan\u003eYogurt Starter\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e dairy powder is a recipe passed down over generations. It has graced the table of royalty the world-over. 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Get the royal treatment with Natren's Yogurt Starter \u003cstrong\u003e100% potency guaranteed\u003c\/strong\u003e through the printed expiration date.\n\u003cp class=\"purpleText\"\u003e\u003cstrong\u003eDAIRY\u003c\/strong\u003e – Loose Powder\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROBIOTIC STRAINS USED:\u003c\/strong\u003e 1 tsp (2 grams) contains: \u003cem\u003eLactobacillus bulgaricus\u003c\/em\u003e , LB-51 1 billion cfu \u003cem\u003eStreptococcus thermophilus\u003c\/em\u003e , BC 122 1 billion cfu \u003cstrong\u003eSIZE:\u003c\/strong\u003e 50g bottle\u003c\/p\u003e\n\u003c!-- split --\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003ePlease note: If you choose the royal mail or the free delivery option (orders over £50) your order will be sent without thermal protective packaging or Ice.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe highly recommend you add a \u003ca href=\"https:\/\/lifestylevitamins.co.uk\/collections\/natren\/products\/ice-pack-and-woolcool-pouch\"\u003eWoolcool Pouch and Ice Pack\u003c\/a\u003e to your basket or choose courier and you will get the woolcool and ice pack addon free.\u003c\/p\u003e\n\u003cp\u003eNatren Yogurt Starter makes it possible for you to make your own Bulgarian style yogurt. 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Place the starter in an empty cup and pour about 2 tablespoons of the cooled 110° - 115°F (43° - 46°C) milk into the starter and stir to form a smooth paste. Continue adding milk to the paste, thoroughly blending after each addition until the cup is nearly full. Stir this mixture gently back into the pan of cooled milk and mix thoroughly.\u003cbr\u003e\u003cbr\u003e4. INCUBATION\u003cbr\u003eYogurt makers: Follow the manufacturer's instructions for incubation.\u003cbr\u003eOven method: Gas oven - place on the top shelf, in the back.\u003cbr\u003eElectric oven: Wrap the container with a towel before placing in the oven.\u003cbr\u003eIt is best to remove the yogurt as soon as it is set to preserve sweetness, check after 6 hours. If you are incubating overnight, take the yogurt out of the oven when you arise in the morning.\u003cbr\u003e\u003cbr\u003eHOW DO YOU KNOW WHEN IT'S YOGURT?\u003cbr\u003eYogurt is ready when it has thickened and has a custard-like appearance - or separates from the edge of the container. If longer incubation time is needed, check every 15 to 20 minutes. The yogurt will continue to thicken slightly while cooling.\u003cbr\u003e\u003cbr\u003eTYPES OF MILK\u003cbr\u003eWhole milk provides a sweeter, thicker, creamier yogurt. Low and non-fat milk can be used but the fat soluble vitamins A, D, E and K are depleted and the yogurt will be slightly more tart and tangy. With goat's milk, you may have a more liquid yogurt because the protein to fat ratio is different than cow's milk. Goat's milk also has more natural inhibitors to coagulation. You may add a six ounce can of condensed milk or one heaping tablespoon of non-fat powdered goat's milk (mix in blender to remove lumps). Soy milk is another delicious alternative.\u003cbr\u003eREFRIGERATION AND STORAGE\u003cbr\u003eWhen set, refrigerate the yogurt and leave it undisturbed for several hours until thoroughly chilled. There will be a watery separation on the top - this is whey - do not stir it in - pour or spoon it off. If you desire, you can save it and use it in place of other liquids in cooking.\u003cbr\u003e\u003cbr\u003eFinished yogurt will be good for at least 10 days. It is not a good idea to add anything to the yogurt while it is being stored, as this may reduce the beneficial bacteria and cause fermentation. As the yogurt ages, it will become more tart and tangy. It is 100% natural, has no stabilizers or preservatives and it has not been pasteurized after culturing (all of which keep commercial yogurt artificially sweeter longer). If you plan to make yogurt cheese from the yogurt, this should be done within 10 days - before the yogurt becomes too tart.\u003cbr\u003e\u003cbr\u003eUSING YOGURT IN COOKING\u003cbr\u003eYogurt is a wonderful, low-calorie, low-fat substitute for sour cream, cream cheese and other dairy products. More and more recipes are replacing high-fat cheeses with yogurt. Try substituting yogurt cheese for cream cheese in your favorite cheesecake. Use yogurt in place of sour cream on potatoes, in dressings, sauces and marinades. Yogurt cheese is very easy to make. Simply suspend plain yogurt in cheesecloth over a bowl, let the whey drip out for 12 - 36 hours, refrigerate. Yogurt cheese will keep for several weeks. In our test kitchen, if we have not used all our yogurt after a week and it is beginning to get tart, we extend its useful life by making yogurt cheese.\u003cbr\u003e\u003cbr\u003eTROUBLESHOOTING\u003cbr\u003eThere are many variables that can affect the outcome of your yogurt: timing, humidity, drafts, the age of quality of your milk, etc. Don't be discouraged if you do not get a firm set the first time. Try again, it's worth the effort. You can always use the un-set yogurt in baking, soups or sauces.\u003cbr\u003e\u003cbr\u003eToo runny?\u003cbr\u003eSufficiently heat the milk to denature the protein and natural inhibitory substances (and any antibiotic residues)\u003cbr\u003eMilk temperature should be between 110° - 115°F (43° - 46°C) when the starter is added.\u003cbr\u003eIf the outside temperature is cold, pre-warm your utensils with warm water.\u003cbr\u003eAluminum utensils may adversely affect your finished yogurt.\u003cbr\u003eYour heat source temperature should be constant.\u003cbr\u003eTest your oven temperature. If your oven is too cool, use a heavier pot or carefully pre-heat and then turn off your oven. Do not put yogurt in an oven over 120°F \/ 49°C.\u003cbr\u003eDo not heat in a microwave oven.\u003cbr\u003eDo not start with reconstituted powdered milk.\u003cbr\u003e\u003cbr\u003eToo lumpy?\u003cbr\u003eThe starter must be mixed thoroughly into the cooled, pre-treated milk.\u003cbr\u003eUse only the recommended amount of yogurt starter. 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This yogurt is a tasty, Bulgarian recipe full of protein, calcium, and super strain probiotics. 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If you have an electric oven, wrap the pan in a towel. If you have a gas oven with a pilot light, place the pan on the top shelf at the back. Centuries before gas and electric heat sources, people were very innovative finding ways to incubate yogurt. Be creative! If your oven is in use, try wrapping the pan in a towel and placing it in a small insulated chest or wrap the container with a heating pad.\u003cbr\u003e\u003cbr\u003eLet's Get Started\u003cbr\u003eRead through the instructions before you begin. Gather your equipment and see how easy it is to make great tasting, healthy yogurt.\u003cbr\u003e\u003cbr\u003e1. HEATING THE MILK\u003cbr\u003eTo prevent scorching, heat the milk in a double boiler or water bath. Use a stainless steel, glass or enamel container. Heat the milk to 180° - 190°F (82° - 88°C) for 20 to 40 minutes to achieve gourmet results. Low fat and non-fat milk must be heated the full 40 minutes. Do NOT heat the milk in a microwave oven.\u003cbr\u003e\u003cbr\u003eFor faster yogurt\u003cbr\u003eHeat the milk to 190° - 200°F (88° - 93°C) for 5 to 10 minutes, watch carefully to avoid boiling the milk. This first step breaks down the protein molecules in the milk, while evaporating a great deal of water. It also kills any existing bacteria. The longer the milk cools, the thicker and tastier the finished product.\u003cbr\u003e\u003cbr\u003e2. COOLING THE MILK\u003cbr\u003eThe milk must be cooled to 110° - 115°F (43° - 46°C) before adding the yogurt starter. This is important so the bacteria will thrive and the yogurt will set properly. The milk cooling process may be accelerated by placing the pan in cool water (be careful not to splash any water in the milk). You may also stir the milk to hasten the cooling. This takes about 10 minutes.\u003cbr\u003e\u003cbr\u003e3. ADDING THE STARTER\u003cbr\u003eUse 1 to 2 level teaspoons of Natren's Yogurt Starter. Place the starter in an empty cup and pour about 2 tablespoons of the cooled 110° - 115°F (43° - 46°C) milk into the starter and stir to form a smooth paste. Continue adding milk to the paste, thoroughly blending after each addition until the cup is nearly full. Stir this mixture gently back into the pan of cooled milk and mix thoroughly.\u003cbr\u003e\u003cbr\u003e4. INCUBATION\u003cbr\u003eYogurt makers: Follow the manufacturer's instructions for incubation.\u003cbr\u003eOven method: Gas oven - place on the top shelf, in the back.\u003cbr\u003eElectric oven: Wrap the container with a towel before placing in the oven.\u003cbr\u003eIt is best to remove the yogurt as soon as it is set to preserve sweetness, check after 6 hours. If you are incubating overnight, take the yogurt out of the oven when you arise in the morning.\u003cbr\u003e\u003cbr\u003eHOW DO YOU KNOW WHEN IT'S YOGURT?\u003cbr\u003eYogurt is ready when it has thickened and has a custard-like appearance - or separates from the edge of the container. If longer incubation time is needed, check every 15 to 20 minutes. The yogurt will continue to thicken slightly while cooling.\u003cbr\u003e\u003cbr\u003eTYPES OF MILK\u003cbr\u003eWhole milk provides a sweeter, thicker, creamier yogurt. Low and non-fat milk can be used but the fat soluble vitamins A, D, E and K are depleted and the yogurt will be slightly more tart and tangy. With goat's milk, you may have a more liquid yogurt because the protein to fat ratio is different than cow's milk. Goat's milk also has more natural inhibitors to coagulation. You may add a six ounce can of condensed milk or one heaping tablespoon of non-fat powdered goat's milk (mix in blender to remove lumps). Soy milk is another delicious alternative.\u003cbr\u003eREFRIGERATION AND STORAGE\u003cbr\u003eWhen set, refrigerate the yogurt and leave it undisturbed for several hours until thoroughly chilled. There will be a watery separation on the top - this is whey - do not stir it in - pour or spoon it off. If you desire, you can save it and use it in place of other liquids in cooking.\u003cbr\u003e\u003cbr\u003eFinished yogurt will be good for at least 10 days. It is not a good idea to add anything to the yogurt while it is being stored, as this may reduce the beneficial bacteria and cause fermentation. As the yogurt ages, it will become more tart and tangy. It is 100% natural, has no stabilizers or preservatives and it has not been pasteurized after culturing (all of which keep commercial yogurt artificially sweeter longer). If you plan to make yogurt cheese from the yogurt, this should be done within 10 days - before the yogurt becomes too tart.\u003cbr\u003e\u003cbr\u003eUSING YOGURT IN COOKING\u003cbr\u003eYogurt is a wonderful, low-calorie, low-fat substitute for sour cream, cream cheese and other dairy products. More and more recipes are replacing high-fat cheeses with yogurt. Try substituting yogurt cheese for cream cheese in your favorite cheesecake. Use yogurt in place of sour cream on potatoes, in dressings, sauces and marinades. Yogurt cheese is very easy to make. Simply suspend plain yogurt in cheesecloth over a bowl, let the whey drip out for 12 - 36 hours, refrigerate. Yogurt cheese will keep for several weeks. In our test kitchen, if we have not used all our yogurt after a week and it is beginning to get tart, we extend its useful life by making yogurt cheese.\u003cbr\u003e\u003cbr\u003eTROUBLESHOOTING\u003cbr\u003eThere are many variables that can affect the outcome of your yogurt: timing, humidity, drafts, the age of quality of your milk, etc. Don't be discouraged if you do not get a firm set the first time. Try again, it's worth the effort. You can always use the un-set yogurt in baking, soups or sauces.\u003cbr\u003e\u003cbr\u003eToo runny?\u003cbr\u003eSufficiently heat the milk to denature the protein and natural inhibitory substances (and any antibiotic residues)\u003cbr\u003eMilk temperature should be between 110° - 115°F (43° - 46°C) when the starter is added.\u003cbr\u003eIf the outside temperature is cold, pre-warm your utensils with warm water.\u003cbr\u003eAluminum utensils may adversely affect your finished yogurt.\u003cbr\u003eYour heat source temperature should be constant.\u003cbr\u003eTest your oven temperature. If your oven is too cool, use a heavier pot or carefully pre-heat and then turn off your oven. Do not put yogurt in an oven over 120°F \/ 49°C.\u003cbr\u003eDo not heat in a microwave oven.\u003cbr\u003eDo not start with reconstituted powdered milk.\u003cbr\u003e\u003cbr\u003eToo lumpy?\u003cbr\u003eThe starter must be mixed thoroughly into the cooled, pre-treated milk.\u003cbr\u003eUse only the recommended amount of yogurt starter. If you use too much starter, the bacteria will be crowded into making lumpy yogurt - too little yogurt starter and it won't thicken.\u003c\/p\u003e"}

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