One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
The bio fermented baked milk (Bio ryazhenka) based compared to ordinary classical yogurt has a more delicate and original taste. Bifido bacteria involved in the fermentation process of milk, produce not only lactic acid but also acetic, citric, nicotinic, folic and other acids, giving the finished product a sense of soft acidity and fullness of flavor.
In addition, bifidobacteria are very actively process the lactose contained in milk. The different polysaccharides synthesized by bifidobacteria during fermentation of lactose, give the bio fermented baked milk based additional pleasant sweetness.
Bacterial composition: Streptococcus thermophilus, Bifidobacterium bifidum.
HOW to PREPARE bio fermented baked milk based:
Boiled or sterilized (UHT) milk is kept in the oven at a temperature of 95 ° C for 1.5 - 2 hours until the appearance of the characteristic creamy, remove the formed foam and is cooled to a temperature (35 to 40) ºC. Purchase baked milk with a short shelf life bring to the boil and then cooled to the above temperature. Fermentation of milk is carried out immediately after cooling. Storage prepared by the fermentation of milk are not allowed.
Purchase baked milk long term storage before the fermentation is heated to a temperature (35 to 40) ºC.
Leaven contribute in the prepared milk 1 package (1 – 3) liters of milk. Milk with a yogurt culture is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature (36 - 40) ° C to clot formation.
At the end of the fermentation process, the finished product should be cool. Store in refrigerator at temperature from +2 ºC to +6 ºC not more than: a) without opening of the container, which was used for the fermentation of 7 days; b) after opening 3 days.
