Making sour milk with Nordwise® starter
One packet of Nordwise® sour milk starter (0.5 g) contains 1 billion of the body's own patented beneficial live lactic acid bacteria Lactiplantibacillus plantarum INDUCIA®, the consumption of which increases the number of beneficial lactic acid bacteria in the intestine.
Ingredients: Lactococcus lactis subsp . lactis , Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis biovar. diacetylactis , Streptococcus thermophilus , Lactiplantibacillus plantarum INDUCIA®.
Preparation of 1 liter of sour milk :
You will need:
- 1 liter of milk
- 1 package of Nordwise® starterstarter for making sour milk
1. Heat 1 liter of milk at 90-95 °C for 5-10 minutes.
2.-3. Cool the milk to 20-26°C and add 1 packet (0.5 g) of starter. Mix the milk carefully with the starter and pour into a container.
4. Ferment the milk at 20-26 °C for 16-18 hours. Do not stir the milk during fermentation!
5. Evaluate the clot formed after 16 hours. When the curd is uniform and strong, place the mixed sour milk in the refrigerator to cool.
Store sour milk in the refrigerator for 6-9 hours to achieve the texture and thicker consistency typical of fermented milk.
6. Add your favorite additives to the sour milk.
Bon appetit!
Fermented milk can be eaten immediately or stored at refrigerator temperature.
Storing the starter: Store at +2...6 °C.