Cream + n live bacterial cultures Probiotic Narine sour cream 5 sachets 5 g NARUM

DESCRIPTION

Cream + N live bacteria probiotic 5 sachets Narine

-live bacteria
- better digestibility
homemade product

Cream is a fermented milk product that is fermented with lactic acid bacteria. The bacteria contained are: Streptococcus thermophilus St. 5, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis (Str. diacetilactis), Lactobacillus salivarius, Lactobacillus delbruckii subsp. Bulgarian. Milk fermentation changes milk proteins (breaks them into smaller chains), making Cream + N better absorbed by the human body than regular cream.

INGREDIENTS

One pack contains 1 unit of dry ferment to PREPARE 1 liter of cream.

HOW TO USE
1. An important prerequisite for the PREPARATION of a high-quality product is clean dishes. All bowls used to PREPARE the cream should be poured over with boiling water or sterilized with a steamer, for example.
2. Boil 1l of cream (preferably 20%) for a few minutes and allow to cool to 34-35°C.
3. Dissolve the contents of one sachet in 50 ml of warm water (34-35 °C) and add to the cream.
4. Pour into a container to mature:
4a. use yogurt. Pour the finished product into a yoghurt container and leave for 10-12 hours. After this time, remove the glasses from the yoghurt and put them 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.