Narum Sour Milk, 5 sachets, Lactobacillus acidophilus. Narine Jogurt

Narum Sour milk sourdough starter for making yogurt at home Composition: One package contains 1 unit of dry ferment to prepare 1 liter of yogurt from 1 liter of milk. Support during and after antibiotic therapy, With the need to supplement the intestinal flora with Lactobacillus Acidophilus bacteria Support with long-term stress Neutralizes toxins and side effects of food and nutrients, antibiotics Helps in the absorption of vitamins and minerals Supports digestive system Strengthens immune system Helps in maintaining healthy bones Helps to eliminate constipation, bloating and heartburn Destroys fungi, microbes and pathogens Activates the body cleansing process 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), so the product is better absorbed by the human body than milk. Preparation method: An important prerequisite for preparing a quality product is clean utensils. All dishes for yogurt preparation should be scalded in hot water or in the oven. Boil 1L of milk for a few minutes and cool to 38-42°C. Dissolve the contents of one sachet in 50 ml of warm water or milk (34-35°C) and add to the remaining milk. Stir well. Pour into containers to mature: Use a yogurt maker. Pour the finished product into yogurt containers and leave on for at least 12 hours. After this time, check to see if the consistency has changed, if so, scoop out and place in the refrigerator. The product will be ready when cooled or Place the mixture of milk and starter 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 more than 12 hours. After this time, check if the consistency has changed, if so, put it out and put it in the refrigerator. The product will be ready after cooling Note the product is afraid of overheating above 42°C, pay attention to the heating temperature of the yogurt maker. Storage conditions: Sourdough should be stored in a dry, dark place at a temperature no higher than + 8°C, up to 2 weeks at a temperature up to + 30°C. Packaging technology and special production process guarantee preservation of probiotic bacteria viability and their appropriate dose during transport outside cooling conditions. Shelf life: 2 years. Net weight: 5g