Cream + n live bacterial cultures Sour cream probiotic nostril 5 sachets 5 g NARUM

DESCRIPTION

Cream + N live bacteria probiotic 5 sachets Narine

-live bacteria
- better digestibility
homemade product

Cream is a fermented milk product that is fermented with lactic acid bacteria. The bacteria it contains 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 acid fermentation, milk proteins are modified (divided into smaller chains), due to which cream + N 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 dishes that will be used to prepare the cream must be doused with boiling water or sterilized, for example, with a steamer.
2. 1l of cream (preferably 20%) boil for a few minutes and cool to 34-35°C.
3. Dissolve the contents of one sachet in 50 ml of lukewarm water (34-35°C) and add to the cream.
4. Pour into a container to ripen:
4a. Use yogurt. Pour the finished product into a yogurt pot and let it sit for 10 to 12 hours. After this time, remove the pots from the yogurt and place them in the refrigerator. The product will be ready once it has cooled.

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

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