Evitalia Bacterial Sourdough Baby Dietary Bifid-Products 2g sachet, 2pcs

Product description

dietary supplements. It is not a medicinal product

Composition

Sourdough.

Sachets (sachets) of 2 g. 2 pcs. Lactose, Lactobacillus acidophilus Streptococcus thermophilus Bifidobacterium adolescentis 

How to take, course of use and dosage

Instructions for cooking in a yogurt maker, slow cooker:

Before starting work, all utensils and equipment (cups of yogurt maker, mixing spoon, container in which the milk will ferment) wash thoroughly and scald with boiling water.

1.1 liters of milk boil and cool to 30-35 about2.

Open the sourdough sachet with clean hands and add the dry sourdough to a small amount of milk, mix thoroughly until completely dissolved.

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

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

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

6. Fermentation time is 8-9 hours.

7. After the cooking time has elapsed, if a clot forms, you need to get the cups, cover with lids and put them in the refrigerator. If the clot does not form immediately, extend the fermentation time for another 30-60 minutes and check again.

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

9. Flavorings (honey, jam, fruit, nuts, muesli, etc. ) can be added immediately before consumption.

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

Instructions for cooking in a thermos flask:

Before starting work, all dishes and equipment (thermos flask, jar, lid, container in which the milk will ferment, spoon for mixing) should be thoroughly washed and scalded with boiling water.

1.1 liters of milk boil and cool to 40-45 about2.

Open the sourdough sachet with clean hands and add the dry sourdough to a small amount of milk, mix thoroughly until completely dissolved.

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

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

5. Carefully wrap it up and put it in a warm place.

6. Fermentation time is 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 form immediately, extend the fermentation time for another 30-60 minutes and check again.

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

9. Flavorings (honey, jam, fruit, nuts, muesli, etc. ) can be added immediately before consumption.

Storage conditions

Store dry starter culture at a temperature not higher than (4+2)°C and a relative humidity of not more than 75%.

Conditions of release from pharmacies

Over-the-counter