Yoghurt + n living bacterial cultures Probiotic Narine sourdough for yoghurt 5 bags 5g NARUM

DESCRIPTION

Yoghurt + N 5 Narine sachets

- live bacteria
- better digestibility
- homemade product

It is a dairy product produced by Lactobacillus delbruckii subsp. Bulgaricus and Streptococcus thermophilus page 5. Lactic acid fermentation changes milk proteins (breaks them into smaller chains), making the product easier for the human body to absorb than milk.

INGREDIENTS

One pack contains 1 unit of dry ferment for PREPARING 1 liter of yoghurt from 1 liter of milk.

Use of
1. An important prerequisite for the PREPARATION of a high-quality product is clean dishes. All dishes used to PREPARE the yoghurt must be scalded in hot water or in the oven.
2. Boil 1 liter 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 cups and leave for 7-9 hours. After this time, remove the glasses from the yoghurt and put them in the fridge. 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 9-11 hours. After this time, put the jar in the fridge. 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.