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

DESCRIPTION

Yogurt + 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 alters milk proteins (breaks them down into smaller chains), making the product more easily absorbed by the human body than milk.

INGREDIENTS
One pack contains 1 unit of dry ferment for PREPARATION of 1 liter of yogurt from 1 liter of milk.

USE of
1. An important prerequisite for preparing a high-quality product is clean dishes. All dishes used to prepare the yogurt must be blanched 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 50 ml of warm water or milk (34-35 °C) and add to the remaining milk. Mix well.
4. Pour into containers for maturation:
4a. Use a yogurt maker. Pour the finished product into yogurt cups and let it sit for 7-9 hours. After this time, remove the cups from the yogurt and place them in the refrigerator. Once cooled, the product is ready.
or:
4b. Pour the milk and sourdough mixture into a 1-liter glass jar and maintain a constant temperature of 38-42°C (wrapped in a towel, blanket, etc.). Let it stand for 9-11 hours. After this time, place the jar in the refrigerator. The product is ready after cooling.

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