Compound

Streptococcus thermophilus Lactococcus lactis... - Читати детальнiше: https://www.zakvaski.com/ru/production/ryazhanka.html © Zakvaski.com
Streptococcus thermophilus Lactococcus lactis... - Читати детальнiше: https://www.zakvaski.com/ru/production/ryazhanka.html © Zakvaski.com
Streptococcus thermophilus Lactococcus lactis... - Читати детальнiше: https://www.zakvaski.com/ru/production/ryazhanka.html © Zakvaski.com
Streptococcus thermophilus Lactococcus lactis... - Читати детальнiше: https://www.zakvaski.com/ru/production/ryazhanka.html © Zakvaski.com

The amount of bacteria in the bottle is enough to guarantee the fermentation of 1-3 liters of milk (at the end of the starter’s shelf life).


General properties

Starter for making ryazhenka from 1-3 liters of milk

✔️ To make ryazhenka, you only need milk and starter

✔️ Real ryazhenka without additives

✔️ Rich in vitamins and minerals

✔️ Strengthens the immune system

✔️ Ensures the health of the gastrointestinal tract

Make delicious and healthy ryazhenka with your own hands. You will always be sure that it does not contain any harmful impurities. Such products are suitable for adults and children. This is an excellent breakfast filled with protein, vitamins and minerals.(if you need advice, always contact us via private messages)

Preparation

1. Heat the baked milk to 40°C. It is best to use a water bath for this purpose, but you can use the slowest heating on the stove. (It is convenient to use a multicooker in the "Yogurt" mode, just as described in the yogurt recipe)
2. Pour the starter evenly onto the surface of the milk and let the powder with bacteria moisten for 1 minute. This action prevents the bacteria from sticking together into a lump. Then gently stir with a slotted spoon for 1 minute.
3. Create thermal insulation for the container with milk. You can wrap it several times with a towel or put it in a warm place. The main task is to keep the milk temperature for a long time no lower than 37°C and no higher than 40°C. At a lower temperature, the bacterial starter will not do its job as quickly, but you will still get fermented baked milk.
4. Maturing fermented baked milk for 8-10 hours. During this time, a complex of lactic acid bacteria cultures will transform baked milk into ryazhenka. The consistency of the finished ryazhenka is uniform, the taste is special!

Storage conditions

In the refrigerator (at a temperature of +2..+8 °C) - 12 months.