Narum Yogurt Narine

One package contains 5 units of dry starter culture for preparing five portions of yogurt, each from 1 liter of milk.

Properties

This is a dairy product fermented by Lactobacillus acidophilus Er-2 strain 317/402 Narine bacteria.

Preparation method

A key condition for preparing a high-quality product is clean utensils. All utensils used to prepare yogurt should be scalded with hot water or in an oven.

Boil 1 liter of milk for a few minutes and cool to a temperature of 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. Mix well.

Pour into containers for fermentation:

Using a yogurt maker: Pour the prepared mixture into yogurt jars and leave the device on for at least 12 hours. After this time, check if the consistency has changed. If so, remove and place in the refrigerator. The product will be ready after cooling.
Without a yogurt maker: Place the milk and starter mixture in a glass jar (1 liter) and maintain a constant temperature of 38–42°C (wrapped in a towel, blanket, etc.). Leave for at least 12 hours. After this time, check if the consistency has changed. If so, remove and place in the refrigerator. The product will be ready after cooling.

Note! After the consistency changes, there are two options:

Place immediately in the refrigerator – you will get a yogurt with a sweet taste.
After thickening, leave at room temperature for 1.5–2 hours, then refrigerate – you will get a thicker, more sour yogurt.

The product should not be overheated above 42°C – pay attention to the heating temperature of the yogurt maker.

Storage conditions

The starter should be stored in a dry, dark place at a temperature not exceeding 8°C. The packaging technology and special production process ensure the viability of probiotic bacteria and their proper concentration during transport without refrigeration.

Net weight:

5 g (5 sachets)