Matsun Probiotic 5 NARINE sachets

DESCRIPTION

Dairy product "Narine Matsun" - it is milk processed by several species of bacteria Lactobacillus bulgaricus, Lactobacillus salivarius, Lactobacillus rhamnosus, Lactobacillus.casei B. Lactobacillus delbrueckii, Streptococcus thermophilus, Streptococcus lactis. The milk changes, ie breaks down into smaller protein chains from the milk, so that the product is better absorbed by the body than milk. It is a traditional Armenian product used to prepare many dishes from pancakes, dumplings, sauces, soups, desserts, drinks and bread.

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

APPLICATION
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 l 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 5-6 hours. After this time, take the glasses out of the yoghurt maker 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 6-7 hours. After this time, put the jar in the fridge. The product is ready after cooling.

STORAGE
Store in a dry, dark place at a temperature not higher than + 8 ° C , up to 2 weeks at temperatures up to + 30 ° C