Ryazhenka /Baked Milk/ Yogurt.bg Starter Culture By Lactina,probiotic, Organic for 10 Litres
- Benefits- The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly fermented milk -store incorporate these ingredients).Cooking homemade fermented milk, you are always guaranteed to get a fresh and lively main product (in-store, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and not always fresh
- To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products (milk products in the shop at best, contains 10 million living organisms, and home 1 billion in 1 cm 3 of the product).
- All homemade dairy products can be used as a children's foods, it is very useful and safe.The cell concentration of at least 10⁹ cfu/g . You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild milk flavor and aroma
- Contains: 10 foil-packets of culture (1 gram each for 1 liter milk product). Storage conditions the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months.
Details: 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. Compared with yogurt it has a delicate flavour fermented drink, especially loved children, its taste is sweet and gentle than the yogurt, and the thick consistency. Besides ryazhenka perfectly quenches thirst, so that is what it along with the water it makes sense to drink in hot weather. In particular protein from fermented milk is absorbed much faster than from milk. In addition, it contains a complex of biologically active substances (enzymes, free amino acids, antibiotic substances), accumulating as a result of lactic acid bacteria. In one glass of sour milk contains a quarter of the daily requirement for calcium and 20 percent daily requirement of phosphorus. Instructions: Milk (baked milk) boil. Cooled to fermentation temperature 37 - 48 °C. Add 1 g of dry culture in 1 liter of milk, and mix thoroughly. The resulting mixture was poured into the flask and leave for 6 - 10 hours by still keeping the temperature . Readiness of the product is determined to taste, and a bunch of (to be moderately dense). The finished product can be mixed. 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.