NARINE Cream + N (Probiotic) 5 sachets

1. Clean dishes are an important condition for preparing a high-quality product. All utensils that will be used to prepare the cream should be covered with boiling water or sterilized, for example, with an evaporator.

2.1L. cream (preferably 20%) boil for a few minutes and cool to 34-35 ° C.

3. Dissolve the contents of one sachet in 50 ml of warm water (34-35 ° C) and add to cream.

4. Pour into the container for aging:

4a. Use yogurtnitsy. Pour the finished product into the yogurt container and leave it on for 10-12 hours. After this time, remove the jars from yogurt and put in the fridge. The product will be ready after cooling.

The storage conditions:
The sourdough should be stored in a dry, dark place at a temperature no higher than + 8 ° C, up to 2 weeks at a temperature of up to + 30 ° C