Narum Curd Probitotic Powder 5 sachets
Support during and after antibiotic therapy,
With the need to supplement the intestinal flora with Lactobacillus Acidophilus bacteria
Support with long-term stress
Neutralizes toxins and side effects of food and nutrients, antibiotics
Helps in the absorption of vitamins and minerals
Supports digestive system
Rich in vitamin B17 from Apricot Kernels
Strenghtens immune system
Helps in maintaining healthy bones
Helps to eliminate constipation, bloating and heartburn
Destroys fungi, microbes and pathogens
Activates the body cleansing process
9 in stock
Narum curd – sourdough for home cooking
One package contains 1 unit of dry ferment to prepare 1 liter of skim milk Narine from 1 liter of milk.
Fermented milk drink “Narine” is a fermented milk product which is the subject of milk fermented with lactic acid bacteria strain of Lactobacillus acidophilus nv EP 317/402 Narine. As a result of lactic acid fermentation of a change (cleavage into smaller chains) milk proteins, so that it is better absorbed by the body than milk.
A method of preparing :
1. An important prerequisite for preparing a product of high quality dishes are clean. All the utensils to prepare yogurt, you have a hot bath in hot water or in the oven.
2. 1L. milk boil for a few minutes and cool to 38-42 ° C.
3. Dissolve the contents of one sachet in 50 ml of warm water or milk (34-35 ° C) and add to the remaining milk. Mix well.
4. Pour into containers for aging:
4а. Use a yogurt. Pour the finished product into the yogurt and leave it switched on for at least 12 hours. After this time, check that the consistency has changed, if so, wring and put in the fridge. The product is ready after cooling.
4b. Place the mixture of milk with ferment in a glass jar (1 L) and provide a constant temperature of 38-42 ° C (wrapped in a towel, blanket, etc.). The residence time is over 12 hours. After this time, check that the consistency has changed, if so, wring and put in the fridge. The product is ready after cooling.
STORAGE CONDITIONS: leaven should be stored in a dry, dark place at a temperature not higher than + 8 ° C for two weeks at temperatures up to + 30 ° C
Shelf life consumption: 2 years
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