Sour milk + n living bacterial cultures Probiotic Narine sourdough in the sour milk 5 sachets 5 g NARUM

DESCRIPTION

Sour milk + N probiotic 5 Narine sachets

-probiotic
-better digestibility
-the product is homemade

Cottage cheese is a product of milk and lactic acid strains of Streptococcus thermophilus St. 5, Lactococcus lactis subsp. cremoris,
The bacterial strains found in it are: Lactococcus lactis subsp. lactis (Str. diacetilactis), Lactobacillus delbruckii subsp. Bulgaricus and Lactobacillus acidophilus nv strain EP 317/402 Narine with subsequent whey removal.

INGREDIENTS
One pack contains 1 unit of dry ferment to PREPARE 1 liter of Narine curd from 1 liter of milk.

APPLICATION
1 . An important prerequisite for the PREPARATION of a high-quality product is clean dishes. All dishes for PREPARING yoghurt must be treated with hot water or placed in a preheated oven.
2. Boil 1l of milk for a few minutes and cool to 38-42°C.
3. Dissolve the contents of one sachet in 50ml of warm water or milk (34-35°C) and add to the rest of the milk. Mix well.
4. Pour into containers for maturation:
4a. Use a yogurt maker. Pour the finished product into yoghurt pots and leave to work for at least 12 hours. After this time, check whether the consistency has changed, if so, remove and cool. After cooling, the product is ready
or:
4b. Pour the mixture of milk and sourdough into a glass jar (1 liter) and keep it at a constant temperature of 38-42 ° C (wrapped in a towel, blanket, etc.). The residence time is over 12 hours. After this time, check whether the consistency has changed, if so, remove and cool. The product is ready after cooling.

STORAGE
Sourdough should be stored in a dry, dark place at a certain temperature not higher than +8°C, up to 2 weeks at temperatures up to +30°C.