Cottage Cheese + n Live Bacterial Cultures Narine Probiotic Sourdough for Cottage Cheese 5 sachets NARUM

DESCRIPTION

Cottage Cheese + N Live Bacterial Cultures Probiotic 5 Narine Sachets

- live bacteria
- better digestibility
homemade product

Cottage cheese is a lactic acid product made by fermenting milk with 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 nv strain EP 317/402 Narine with subsequent whey removal.

INGREDIENTS
One pack contains 1 unit of dry ferment for making quark from 1 liter of milk.

APPLICATION
1. An important prerequisite for the PREPARATION of a high-quality product is clean dishes. All vessels used to PREPARE the quark should be doused with boiling water or sterilized with a steamer, for example.
2. Boil 1 liter of milk for a few minutes and cool to 30-35 °C.
3. Dissolve the contents of one sachet in 50 ml of boiling water cooled to 30-35 ° C. Add to the chilled milk (1L), mix well
4. For later maturation, pour the milk-fermentate mixture into the pot, cover with a linen cloth and keep the temperature constant at 30-35 °C for 12 hours.
5. Cut the obtained curd into cubes of about 2x2 centimeters, and then heat it over low heat - the temperature of the curd should not rise faster than 1 ° C for 2 minutes, until it reaches 38 ° C. During heating, the curd should be carefully stirred with a wooden spoon.
6. After this time, stir for 5-7 minutes until the whey becomes visible. Then pour into a sieve or cloth and strain. The cottage cheese is ready. You can squeeze it until it's the right shape.

STORAGE
The sourdough should be stored in a dry and dark place at a temperature not exceeding + 8 ° C, up to 2 weeks at temperatures up to + 30 ° C. p>