1. Boil 1 liter of milk, whisking well continuously to keep from sticking to bottom of pot until it boils. Milk boils when it blows up to the rim of the pot. Remove the pot from heat immediately. Do not over boil the milk.
2. Cool the milk to room temperature (68-86°F) without stirring it (simply leave it at room temperature). Remove the thick layer off top and discard it (it is mainly composed by caseins). When the milk is warm transfer it into the glass bowl.
3. Gently add the content of 1 silver bag, 1 small white bag, and 1 large white bag and stir thoroughly until all the clumps have been completely dissolved. Make sure that no clumps are remaining.
4. Once powders are mixed in, loosely cover the bowl with aluminum foil so that air can pass over the fermenting milk while it is covered.
5. Set the bowl aside in a draft-free spot where it will not be disturbed and temperature will remain constant. Do not mix or move it. Bravo Probiotic will ferment in 36-48 hours depending on the room temperature. Bravo Probiotic can stay at room temperature for maximum 48 hours. Do not stir the Bravo as it is setting up; the process of stirring will stop the fermentation process.
6. Once Bravo Probiotic has reached the appropriate thickness of 36-48 hours setting time, mix it well using a spoon. If clumps are present, stir well. You can also strain Bravo Yogurt through a fine mesh colander to remove additional lumps.
7. Store Bravo Probiotic in the refrigerator.

Bravo probiotic expiration date is 3 weeks after the preparation. Bravo probiotic may not be frozen.

Important: store unopened powders in the refrigerator until use.