Narum Vege Yoghurt Lactobacillus acidophilus 5 pcs

Lactobacillus acidophilus, Narum Vege Yoghurt

Vegan yogurt with Narine, lactose free, starter cultures

The fermented powder Vege Yoghurt is suitable for making yoghurt from soybean or oat milk with a special strain Lactobacillus acidophilus Er-2 strain 317/402 Narine. One pack contains 5 bags, from which up to 5 liters of yoghurt can be made. The starter culture is suitable for preparing vegan yoghurt from plant milk - soy or oat milk - at home. The vegan yoghurts are not only suitable for people who eat a plant-based diet, but also for people who are intolerant to dairy products, for example. Vegan yoghurts are also a tasty and healthy alternative to conventional yoghurt.

Preparation:

1. Clean and sterile dishes are an important condition for preparing a high-quality product. You need to scald/sterilize all the dishes for making dairy product with boiling water (e.g. using an evaporator) or brew in the oven.
2. Then heat 1 liter of milk to 38-42° C.
3. Dissolve the contents of one sachet in 50 ml of warm water or milk (38-42° C) and then add it to the remaining milk, then stir the milk well.
4. Maturation can occur in two different ways:

• If you are using a yoghurt maker, pour the product into the yoghurt containers and let it mature for 12-14 hours until the consistency changes. After this time, remove the yoghurt cups/jars from the yoghurt maker and place them in the refrigerator. Once cooled, the product is ready.
• Without a yogurt maker: Pour the mixture of milk and ferment powder into a glass jar (1 liter) and make sure that a constant temperature of 38-42° C can be maintained over the ripening period (12-16 hours) (e.g. wrapped in a thick towel, blanket, etc.). After this time, check whether the consistency has changed. If so, take it out and put it in the refrigerator. The product is ready after cooling.

Composition:
Lactobacillus acidophilus Er-2 strain 317/402 Narine (100 %), Lactosa Free

Attention:
Protect the product from overheating above 42° C, pay attention to the heating temperature of the yoghurt maker!

Storage conditions:
Store in a dry, dark and cool place at a temperature not exceeding + 8° C, out of reach of children. It can be stored at room temperature during transportation. The packaging technology and a special manufacturing process guarantee the viability of probiotic bacteria and their appropriate dosage during transportation outside refrigeration conditions.