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Several photos of the finished product with starter cultures Lactoferm Eco

I think many are already familiar with these leavens.
I want to offer you a purchase, the prices will please you.
Meeting and mailing.

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Starter cultures for home use Lactoferm Eco photo

yogurt
Starter cultures for home use Lactoferm Eco photo
Starter cultures for home use Lactoferm Eco photo

Cottage cheese
A few words about making cottage cheese
Milk 2 liters (up to 3 liters possible) and sourdough (cottage cheese)
Boil milk, then cool to temp. 30-32gr.
Then add the sourdough (curd) to the milk. Stir well!
Now you need to maintain the pace. milk for 12 hours.
This can be done in a thermos, multicooker, or simply put a container of milk in a warm place.
Warmed up a clean saucepan (cast iron), poured warm milk, added the leaven, mix thoroughly, close the lid. The pot itself was wrapped in a bag and tightly wrapped in a towel and placed next to the radiator.
CAUTION the mixture must not overheat!
12-15 hours passed.
Starter cultures for home use Lactoferm Eco photo
Starter cultures for home use Lactoferm Eco photo
Soft curd
Starter cultures for home use Lactoferm Eco photo
Ryazhenka
Starter cultures for home use Lactoferm Eco photo
ocsana
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Selection and operation of bread makers