Sour cream +N live bacterial cultures, probiotic, 5 sachets Narine

DESCRIPTION

Sour cream + N live cultures, probiotic, 5 sachets Narine

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

Cream is a fermented milk product that is fermented using lactic acid bacteria. The bacteria found in it are: Streptococcus thermophilus st. 5, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis (Str.diacetilactis), Lactobacillus salivarius, Lactobacillus delbruckii subsp. Bulgaricus. As a result of lactic fermentation, there is a change (split into smaller chains) of milk proteins, so that + N cream is better absorbed by the human body than traditional cream.

INGREDIENTS
One package contains 1 unit of dry ferment to prepare 1 liter of cream.

HOW TO USE
1. Clean dishes are an important condition for preparing a high-quality product. All utensils that will be used to prepare the cream should be boiled or sterilized, for example with an evaporator.
2. Boil 1l of cream (preferably 20%) for a few minutes and cool it to 34-35 ° C.
3. Dissolve the content of one sachet in 50 ml of warm water (34-35 ° C) and add to the cream.
4. Pour into a container to ripen:
4a. Use yogurtnitsy. Pour the finished product into a yogurt container and leave it on for 10-12 hours. After this time, remove the jars from the yoghurt and put them in the fridge. The product will be ready after cooling.

STORAGE
The sourdough should be stored in a dry, dark place at a temperature no higher than + 8 ° C, up to 2 weeks at a temperature of up to + 30 ° C.