Yogurt in the Narine yogurt maker
Composition / ingredients
5
Servings:
Step-by-step cooking
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1. Thoroughly wash all the jars of the yogurt maker, pour boiling water over each.
2. Preheat the milk to 40 degrees or use room temperature milk.
3. Mix milk with "Narine-Forte" or "Beefish" of Bifidmbacterine, mix.
4. Pour the resulting mixture into the jars of the yogurt maker.
5. Close them with lids (the lids should be thoroughly washed).
6. Leave the yogurt in the yogurt maker for 5-8 hours to form clots.
7. Then put it in the refrigerator for 60-70 minutes.
8. Store the finished yogurt in the refrigerator.
9. One jar can be stored in the refrigerator for new portions of fermented milk products based on "Narine-Forte" at the rate of 2-3 teaspoons of the finished product per jar of yogurt maker.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sourdough - 29 kcal/100g
