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Brand: Narum
Narum Matsun
- Product Code: Narum Matsun
- Availability: 56
Narum Matsun | ARMENIAN MILK PRODUCT Starter for self-preparation of a fermented milk drink, based on a natural bouquet of Lactobacterium mazuni "Kar..
Narum Matsun | ARMENIAN MILK PRODUCT
Starter for self-preparation of a fermented milk drink, based on a natural bouquet of Lactobacterium mazuni "Karine" probiotic bacteria. Str.2. Matsun has been known and used in the Armenian tradition for about 5,000 years.
Narum Matsun - Armenian dairy product
Composition:
One package contains 1 unit of dry ferment to prepare 1 liter of milk product from 1 liter of milk.
Properties:
It is a milk product fermented by several species of lactic acid bacteria and thermophilic streptococci:
- Lactobacillus bulgaricus,
- Lactobacillus salivarius,
- Lactobacillus rhamnosus,
- Lactobacillus casei,
- Lactobacillus delbrueckii,
- Streptococcus thermophilus Streptococcus lactis.
As a result of the lactic acid fermentation process, changes (breakdown into smaller chains) of milk proteins occur, so the product is absorbed by the body better than milk.
Narum Matsun is an Armenian traditional product used for making many dishes, such as pancakes, dumpling dough, sauces, soups, desserts, drinks and bread.
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 5-6 hours. After this time, put the jars with the yoghurt out and put them 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 6-7 hours. After this time, put the glass jar in the refrigerator. 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