Brand: Narum

Narum Curdled Milk

£12.49
  • Product Code: Narum Curdled Milk
  • Availability: 29

Narum Curdled milk | HOMEMADE YOGHURT FROM "NARINE" Starter for self-preparation of Narine fermented milk drink, based on Lactobacillus acidophilus E..

Tags: NarumCurdledmilkNarineProbiotic

Narum Curdled milk | HOMEMADE YOGHURT FROM "NARINE"

Starter for self-preparation of Narine fermented milk drink, based on Lactobacillus acidophilus Er-2 317/402 Narine.

Narum Curdled milk - sourdough to prepare yoghurt at home


Ingredients:

One package contains 1 unit of dry ferment to prepare 1 liter of yoghurt from 1 liter of milk.

Properties:

It is a milk product fermented by bacteria:

  • Lactobacillus acidophilus Er-2 strain 317/402 Narine.

As a result of lactic acid fermentation, milk proteins are changed (split into smaller chains), thanks to which the product is better absorbed by the human body than milk.

A method of preparing:

An important condition for the preparation of a high-quality product are clean dishes. All the dishes used to prepare the yoghurt should be scalded in hot water or in the oven.
Boil 1L of milk for a few minutes and cool it down to 38-42 ° C.
Dissolve the content of one sachet in 50 ml of warm water or milk (34-35 ° C) and add to the remaining milk. Mix well.
Pour into containers for maturation: 
Use a yogurt maker. Pour the finished product into yogurt containers and leave it on for a minimum of 12 hours. After this time, check if the consistency has changed, if so, put it out and put it in the fridge. The product will be ready after cooling or
Put the mixture of milk and leaven in a glass jar (1 liter) and ensure a constant temperature of 38-42 ° C (wrapped in a towel, blanket, etc.). The residence time is over 12 hours. After this time, check if the consistency has changed, if so, put it out and put it in the fridge. The product will be ready after cooling
Attention, the product is afraid of overheating above 42 C, pay attention to the heating temperature of the yogurt maker.

Storage conditions:
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.
The packaging technology and a special production process guarantee the viability of probiotic bacteria and their appropriate dose during transport outside of refrigeration conditions.

Shelf life: 2 years

Net weight: 5g

 

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