The proposed product – a leaven for making cottage cheese, consists of a probiotic and prebiotic microflora – live microorganisms that contribute to the preservation and restoration of the normal composition of intestinal microflora, as well as substances that create growth conditions for the normal intestinal microflora.
This unique sourdough has a distinct advantage over other means of similar quality, as It contains 5 strains of microorganisms plus Know-how, – 2 billion live microorganisms (this is at least 200 times more than in other formulations of similar properties, containing from 1 to 3 strains of microorganisms).
Is, in contrast to all cheese products made in the traditional way, it is absolutely special. Melts in your mouth, and most importantly, you need both the old and small, and especially pregnant women, to everyone who seeks to lead an active life.
Unique leaven of lactic acid bacteria ensures high quality and nutritional value. In our cottage cheese contains the necessary human proteins, carbohydrates, fats, micro – and macronutrients, vitamins. It is easily digested, it does not raise cholesterol levels.
Mineral components made from our Sourdough Curd strengthen bone tissue, amino acids protect the liver, prevent arteriosclerosis vitamins and lactic acid bacteria contribute to enhance digestion.
Made from our Sourdough Cheese can be supplemented with the taste of fresh berries, nuts, grains, fruits, vegetables, herbs and other things.
Thus, this product is – a great exception to all other cheese products.
In-MINES LTD, Russia
Dry powder – leaven.
Live thermophilic lactic acid bacteria Lactococcus lactis subsp. lactis
Lactococcus subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis
How to accept, acceptance rate and dosage
Before you begin, all utensils and equipment (thermos, jar, lid, container, which will acidify the milk and spoon for stirring) thoroughly cleaned and scalded with boiling water.
1 liter of milk to boil and cool to 40-45 ° C.
Open the bag (sachet) to leaven clean hands and make a dry leaven in a small quantity of milk, mix until dissolved.
Make sourdough dissolved in milk, mix well (1 leaven package 2 liter of milk).
Pour the fermented milk into the hot boiling water tank for fermentation and tightly close the lid.
Carefully wrap and place in a warm place. ripening time of 8-10 hours.
At the end of the cooking time, the formation of a clot, it is necessary to get the capacity of the finished product. If the clot is not formed immediately, to extend the ripening time for another 30-60 minutes.
After fermentation warm up the finished product in a water bath. Water in a pan bring to the boil and immediately remove from heat.
Leave the water bath with the product for 30-40 minutes to separate the serum.
Pour the curd with whey in gauze.
Flavoring agents (honey, jam, nuts, fruits) can be added immediately before use.
The finished product is stored in a refrigerator for 3 days.
at (4 ± 2) ° C (in a refrigerator)