Evitaliya ferment pack №5

Act

Mechnikovskaya sour milk from our Lively Sourdough, differs significantly from store fermented milk products in its taste and beneficial properties.

At the beginning of the twentieth century, the Russian scientist, Nobel laureate I.I.Mechnikov found that intestinal poisoning, accumulations of poisons, improper food and meat abuse bring old age. Our Mechnikovskaya sour milk is the best yoghurt analogue, it will prolong your youth and life. It is the most powerful tool in the fight against aging and self-poisoning of the body. The basis of sour milk, as well as Natural Yogurt - Bulgarian stick. It exhibits specific immunostimulating actions.

This Sourfruit is useful for both healthy and sick people in almost all diseases; its regular use allows you to avoid early fading and the ills of premature aging.

Awarded the Gold Medal of the Healthy Food Award Winner.

Way to use

Instructions for cooking in a yogurt maker, a slow cooker

Before starting work, all the dishes and equipment (yogurt cups, a mixing spoon, a container in which the milk will ferment), wash thoroughly and scald with boiling water.
1. Boil 1 liter of milk and cool to 30-35. ^aboutWITH.
2Open the bag (sachet) with leaven with clean hands and add dry sourdough in a small amount of milk, mix thoroughly until completely dissolved.
3. Add dissolved starter to milk, mix well (1 bag of leaven per 1 liter of milk).
4. Pour the fermented milk into cups of yogurt or a slow cooker.
5. Put the jars in the yogurt, a slow cooker, close the lid and turn it on.
6. Souring time 8-9 hours.
7. After the cooking time has elapsed, when a clot forms, you need to remove the cups, cover them with lids and put them in the refrigerator. If a clot is not immediately formed, prolong the ripening time for another 30-60 minutes and check again.
8. After cooling, the product is ready for use.
9. Flavoring additives (honey, jam, fruit, nuts, muesli, etc.) can be added immediately before use.
The finished product is stored in the refrigerator for no more than 3 days.

Thermos Cooking Instructions

Before starting work, all the dishes and equipment (thermos, jar, lid, container in which milk will ferment, spoon for mixing) should be thoroughly washed and scalded with boiling water.
1. Boil 1 liter of milk and cool to 40-45. ^aboutWITH.
2. Open the bag (sachet) with leaven with clean hands and add dry sourdough in a small amount of milk, mix thoroughly until completely dissolved.
3. Add dissolved starter to milk, mix well (1 bag of leaven per 1 liter of milk).
4. Pour the fermented milk into a container for souring heated by boiling water, tightly close the lid.
5. Carefully wrap and put in a warm place.
6. Souring time 8-10 hours.
7After the cooking time, in the formation of a clot, it is necessary to put the container with the finished product in the refrigerator. If the clot is not immediately formed, prolong the time of ripening for another 30-60 minutes and check again.
8. After cooling, the product is ready for use.
9. Flavoring additives (honey, jam, fruit, nuts, muesli, etc.) can be added immediately before use.
The finished product is stored in the refrigerator for no more than 3 days.