Sourdough for the preparation of yogurt Mechnikovskaya and yogurt

The benefits of Mechnikov yogurt have been known since Soviet times. This nutritious and tasty product is made according to a special recipe. Mechnikov yogurt, like natural yogurt, is based on Bulgarian sticks. Due to their unique composition, they have many useful properties:

strengthen immunity;

cleanse the gastrointestinal tract;

normalize digestion;

help slow down the aging process.

Mechnikov yogurt and yogurt are prepared at home by many adherents of a healthy diet. They differ in taste and useful action from store-bought dairy products in many respects. The difference is noticeable from the first spoon! Regular use of fermented milk products based on Bulgarian sticks helps to avoid signs of premature aging of the body and many ailments associated with the work of the gastrointestinal tract.

The quality and effectiveness of starter cultures "Evitalia" are confirmed by numerous reviews of consumers and specialists. In addition, our "Sourdough for the preparation of Mechnikov yogurt and yogurt" was awarded the Gold Medal of the Healthy Eating Prize Laureate.

INSTRUCTIONS FOR COOKING IN THE YOGHURT MARKER, MULTICOOKER

Before starting work, thoroughly wash all the utensils and equipment (glasses of a yogurt maker, a mixing spoon in which the milk will be fermented) and scald with boiling water.

1. Boil 1 liter of milk and cool to 30-350 C.

2. Open the bag (sachet) with the starter culture with clean hands and add the dry starter culture to a small amount of milk, mix thoroughly until completely dissolved.

3. Add the dissolved starter culture to the milk, mix thoroughly (1 sachet of starter culture per 1 liter of milk).

4. Pour the fermented milk into cups of a yogurt maker or a slow cooker.

5. Put the jars in the yogurt maker, slow cooker, close the lid and turn on.

6. Fermentation time 8-9 hours.

7. After the cooking time has elapsed, when a clot forms, you need to get the cups, cover with lids and refrigerate. If a clot does not form immediately, extend the fermentation time by another 30-60 minutes and check again.

8. After cooling, the product is ready for use.

9. Flavoring additives (honey, jam, fruits, nuts, muesli, etc.) can be added immediately before use.

10. Store the finished product in the refrigerator for no more than 3 days.

COOKING INSTRUCTIONS

IN TERMOS

Before starting work, thoroughly wash all the utensils and equipment (thermos, jar, lid, container in which milk will be fermented, stirring spoon) and scald with boiling water.

1. Boil 1 liter of milk and cool to 40-450 C.

2. Open the bag (sachet) with the starter culture with clean hands and add the dry starter culture to a small amount of milk, mix thoroughly until completely dissolved.

3. Add the dissolved starter culture to the milk, mix thoroughly (1 sachet of starter culture per 1 liter of milk).

4. Pour the fermented milk into a fermentation container warmed with boiling water, close the lid tightly.

5. Wrap carefully and put in a warm place.

6. Fermentation time 8-10 hours.

7. After the cooking time has elapsed, when a clot forms, it is necessary to put the container with the finished product in the refrigerator. If the clot does not immediately form, extend the fermentation time by another 30-60 minutes and check again.

8. After cooling, the product is ready for use.

9. Flavoring additives (honey, jam, fruits, nuts, muesli, etc.) can be added immediately before use.

10. Store the finished product in the refrigerator for no more than 3 days.

Ingredients: Lactose, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus.

Content in the starter: Lactic acid bacteria in the amount of at least 1.0x109 CFU/g

Shelf life of dry sourdough is 18 months from the date of manufacture, subject to storage conditions.

Storage conditions: Store dry sourdough at a temperature not exceeding +25°С

and relative air humidity not more than 75%.

Release form: Sachets (sachets) of 2g; 5 pieces. in a cardboard box