Cottage Cheese + n Live Bacterial Cultures Narine Probiotic Sourdough for Cottage Cheese 5 sachets NARUM

DESCRIPTION

Cottage cheese + N live bacterial cultures probiotic 5 Narine sachets

- live bacteria
- better digestibility
homemade product

Cottage cheese is a lactic acid product produced by fermenting milk with lactic acid bacteria Streptococcus thermophilus St. 5, Lactococcus lactis subsp. cremoris,
The bacterial strains found therein are: Lactococcus lactis subsp. lactis (Strain diacetilactis), Lactobacillus delbruckii subsp. Bulgaricus, and Lactobacillus acidophilus nv strain EP 317/402 Narine, followed by removal of the whey.

INGREDIENTS
One package contains 1 unit of dry ferment for making curd from 1 liter of milk.

APPLICATION
1. An important prerequisite for preparing a high-quality product is clean dishes. All containers used for preparing the quark should be poured over with boiling water or sterilized, for example, with a steamer.
2. Boil 1 liter of milk for a few minutes and cool to 30-35 °C.
3. Dissolve the contents of one sachet in 50 ml of boiling water cooled to 30-35 ° C. Add to the cooled milk (1 L), mix well
4. For later maturation, pour the milk-ferment mixture into the pot, cover with a linen cloth and ensure a constant temperature of 30-35 °C for 12 hours.
5. Cut the resulting curd into approximately 2x2 centimeter cubes and then heat it over low heat—the temperature of the curd should not rise faster than 1°C for 2 minutes until it reaches 38°C. While heating, the curd should be stirred gently with a wooden spoon.
6. After this time, stir for 5-7 minutes until the whey becomes visible. Then pour it into a sieve or cheesecloth and strain. The cottage cheese is ready. You can press it until it reaches the right shape.

STORAGE
The sourdough should be stored in a dry, dark place at a temperature not exceeding + 8 ° C, up to 2 weeks at temperatures up to + 30 ° C.