Cottage cheese + N live bacteria cultures probiotic 5 sachets Narine

DESCRIPTION

Cottage cheese + N live bacteria cultures probiotic 5 Narine sachets

-live bacteria
-better digestibility
-the product is home-made

Cottage cheese is a product of lactic acid prepared by fermentation of milk with the lactic acid bacteria Streptococcus thermophilus st. 5, Lactococcus lactis subsp. cremoris
The bacterial strains found in it are: Lactococcus lactis subsp. lactis (Str.diacetilactis), Lactobacillus delbruckii subsp. Bulgaricus and Lactobacillus acidophilus n.v. EP 317/402 Narine with subsequent whey removal.

INGREDIENTS
One package contains 1 unit of dry ferment to prepare cottage cheese from 1 liter of milk.

HOW TO USE
1. Clean dishes are an important condition for the preparation of a high-quality product. All the dishes that will be used to prepare the curd should be doused with boiling water or sterilized, for example, with a steamer.
2. Boil 1 liter of milk for a few minutes and cool it down to 30-35 ° C.
3. Dissolve the content of one sachet in 50 ml of boiled water cooled to 30-35 ° C. Add to chilled milk (1L), mix well.
4. For later maturation, pour the milk-fermented mixture into the pot, cover it with a linen cloth and ensure a constant temperature of 30-35 ° C for 12 hours.
5. Cut the obtained curd into cubes of about 2x2 centimeters, then heat it over low heat - the temperature of the curd should rise no faster than 1 ° C for 2 minutes, until it reaches 38 ° C. While heating, the curd should be gently stirred with a wooden spoon.
6. After this time, stir for 5-7 minutes until the whey starts to appear. Then discard in a colander or a cloth, strain. The cottage cheese is ready. You can squeeze it until it is properly shaped.

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