3 Pack Starter Cultures for The Traditional Famous Russian Milk probiotic Drinks Ryazhenka, Tvorog and Bio Yogurt / 3 Boxes – 10 sachets Each /

3 Pack Starter Cultures for The Traditional Famous Russian Milk probiotic Drinks Ryazhenka, Tvorog and Bio Yogurt / 3 Boxes – 10 sachets Each /

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. 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 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 The pack contains : 3 boxes x 10 foil sachets 1 gram each for 1 liter milk.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. Ryazhenka Instructions: Milk (baked milk) boil. Cooled to fermentation temperature 35 - 40 °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 - 11 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. 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.No limits in the consumption. Suitable for adults and children over one year of age.Consume in the the next 2-3 days(72 hours).In case you use yoghurt maker follow the applied instructions.Storage: at temperature below +20 °C – 24 months.