Matsun Probiotic 5 NARINE sachets

DESCRIPTION

The dairy product "Narine Matsun" is milk processed by several species of bacteria: Lactobacillus bulgaricus, Lactobacillus salivarius, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus delbrueckii, Streptococcus thermophilus, and Streptococcus lactis. The milk undergoes a transformation, breaking down into smaller protein chains, making it more easily absorbed by the body than milk. It is a traditional Armenian product used to prepare many dishes, including pancakes, dumplings, sauces, soups, desserts, drinks, and bread.

INGREDIENTS

One pack contains 1 unit of dry ferment for PREPARATION of 1 liter of dairy product from 1 liter of milk.

APPLICATION
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:
4. Use a yogurt maker. Pour the finished product into yogurt cups and let it sit for 5-6 hours. After this time, remove the cups from the yogurt maker 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 6-7 hours. After this time, place the jar in the refrigerator. 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