3 pack Starter Cultures for the Traditional famous Russian milk probiotic drinks

Description

Yogurt.bg Starter Culture for the Traditional famous Russian
milk probiotic
drinks Ryazhenka, Tvorog and Bio Yogurt / 3 boxes - 10 sachets each /
Original Homemade
Milk Product
Ingredients
:
Bio yogurt:
Lactic acid and bifidobacteria, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum
Tvorog:
Lactic acid bacteria-Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophiles
Ryazhenka:
Streptococcus Thermophilus
About the Products
:
Bifidum-Unique Type of Bifidobacteries. The Bifidobacteries are part of the natural microfloral environment of the human intestinal tract and are present in newly born babies. Passing through the stomach barrier, they attach to the walls of the small intestine and work against unwanted bacteria, detoxifying the body and boosting the immune system.
Curd - one of the most useful dairy products. In addition to fine taste, curd has many medicinal and healing properties for the human body. All unique qualities of this type of cheese are because of the manufacturing technology of this product. During the preparation of curd from milk allocated most valuable components - easily digestible protein and milk fat. Curd cheese /Tvorog/ is very good for children's health and is used in childhood and clinical nutrition.
Ryazhenka - a fermented milk drink produced from cow's Baked milk (Russian:топлёное молоко, Ukrainian: пряжене молоко, Belarusian: адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer/, fermented lactic streptococcus cultures.
The box contains 10 sachets (1 gram each for 1 liter milk )
Producer: "Lactina" Ltd., Bulgaria.
Benefits of home milk products:
1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly milk probiotic drinks
- store incorporate these ingredients).
2. Cooking homemade
probiotic drinks
, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh).
3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products (
probiotic drinks
in the shop at best, contains 10 million living organisms, and home 1 billion in 1 cm 3 of the product).
All home made dairy products can be used as a children's foods, it is very useful and safe.
So how can you prepare
probiotic drinks
? The answer is simple – use a dried-freeze
starter culture with live microorganisms that was produced in Bulgaria. Use a new culture with every batch of
probiotic drinks
you make to preserve the unique taste and qualities of the
drinks
. In this way you can achieve the traditional taste of
probiotic drinks
, similar to the one our grandmothers used to make, guaranteed.
Instructions:
Bio yogurt preparation steps:
1. Boil the raw milk. / 1 liter /
2. Cool it down to 35-40°C.
3. Add the starter culture /1 foil packet -1 gram/ and stir very well /use electric mixer or egg beater/.
4. Allow it stand for 6-11 hours by still keeping the temperature of 35-40°C. /put in thermos or use yogurt maker/.
5. Put in the refrigerator until cooled down to 10 ̊С without stirring.
Tvorog preparation steps:
1. Warm milk to 80°C. Cool it down to 32° -38° C.
2. Add 1 g of dry culture for 1 liter of milk.
3. Stir very well /use electric mixer or egg beater/.
4. The resulting mixture is poured into a thermos and kept for 8 - 11 hours. The ready clot then is carefully poured into a pot and heated on low heat (water bath) to a temperature of:
Option 1 - 34 - 36 ° C for soft cheese
Option 2 - 45 - 55 ° C for granular curd Pour the heated clot in a thick cloth (gauze) to separate whey from curd, let the curd dry out by hanging it and letting it drip. After separation of the whey the curd is ready to be shifted into a clean container. Put in refrigerator for storage. Store at temperature of 2° to 6° C for not more than 36 hours.
Ryazhenka Instructions:
1. Milk (baked milk) boil. Cooled to fermentation temperature 35 - 40 °C.
2. Add 1 g of dry culture in 1 liter of milk, and mix thoroughly.
3. The resulting mixture was poured into the flask and leave for 6 - 11 hours by still keeping the temperature.
4. Readiness of the product is determined to taste, and a bunch of (to be moderately dense). The finished product can be mixed.
5. Pour into a storage container. Store in a refrigerator (+2 +6 º C) up to 72 hours.
In case you use yoghurt maker follow the applied instructions.
Consume in the the next 2-3 days(72 hours)
Recommended Daily Allowance:
No limits in the consumption. Suitable for adults and children over one year of age.
Storage conditions:
Keep in a cool place in the refrigerator.
DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS
Recommended by the Bulgarian Society of Gastroenterology.
SHIPPED DIRECTLY FROM EUROPE - BG
Shipping & Handing
All items will be checked before packing. All items are new and of high quality. Item will be shipped within 2 business days upon receipt of payment, excluding weekends and public holidays. Delivery time is about 5-28 business days and it may take up to 4 weeks to Australia and South American countries due to strict custom inspection.
We ship worldwide.
Shipping fee include packing, warehouse, distribution, order handling and processing costs. We offer combined shipping discount on Shipping & Handling. Item will be shipped to winning Buyers from Bulgarian Post. Please note that some countries will have custom duty or tax for certain items. It is the buyer's responsibility to pay all endued custom duty or tax. Delivery time is approx. 5-20 business days to most destinations:
8-14 business days to UK
5-10 business days to Germany
10-25 business days to USA/ Canada
10-15 business days to Australia
5-14 business days to Europe
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