Happy Christmas Pack - Curd cheese – Tvorog + Kefir + Sour Cream
Curd cheese – Tvorog Starter Culture
Curd - one of the most useful dairy products. In addition to fine taste, curd has many medicinal and healing properties for the human body. All unique qualities of this type of cheese are because of the manufacturing technology of this product. During the preparation of curd from milk allocated most valuable components - easily digestible protein and milk fat. Curd cheese is rich in calcium and phosphorus, which are essential for the formation of high-grade bone. Experts recommend compulsorily administered in six-month diet curd kids because it contains milk protein, calcium and phosphorus in the optimal 1:2 ratio. These substances are necessary for children during the growth of bones, including teeth, pregnant women, in fractures, diseases of the hematopoietic system, rickets, with hypertension, heart disease, kidney disease and many other diseases.
Curd cheese /Tvorog/ is very good for children's health and is used in childhood and clinical nutrition in diseases of liver, kidney, gastrointestinal tract, cardiovascular system, lungs. Milk protein - casein contained in the curd - has a high nutritional value and can replace animal protein, 300 grams of curd cheese - it's a daily dose of protein required for the body. Amino acids contained in the curd help prevent liver disease, B vitamins protect against atherosclerosis.
Curd cheese is not only rich in essential vitamins, but also easily absorbed by the body, so this product is the most valuable for children and the elderly.
Curd cheese has dietary properties, resulting in a part of many diets for weight loss and "fasting days."
Option 1 - 34 - 36 ° C for soft cheese
Pour the heated clot in a thick cloth (gauze) to separate whey from curd, let the curd dry out by hanging it and letting it drip. After separation of the whey the curd is ready to be shifted into a clean container. Put in refrigerator for storage. Store at temperature of 2° to 6° C for not more than 36 hours.
Kefir Starter culture
Kefir - a fermented milk drink produced from cow's milk, fermented cultures of bacteria and concentrate kefir grains.
Kefir differs from other dairy products with a unique set of bacteria and fungi, in its composition.
The Kefir is product for mass consumption, which is useful for people of all ages. He has a probiotic effect - that is a positive effect on the intestinal microflora and metabolism in general. Due to its complex composition, kefir can prevent the development of intestinal pathogens. Its medicinal properties are based on the ability to inhibit microbial lactic bacteria and yeasts, including “mycobacterium tuberculosis”. Additionally, kefir has immunity, calming and mild diuretic effect.
Lactic acid bacteria, Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. Cremoris, Candida kefyr, Lactobacillus kefyr.
The cell concentration of at least 10 9 cfu/g . You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild kefir flavor and aroma.
10 foil-packets of culture (1 gram each for 1 liter milk product).
Boil 1 liter milk until it starts bubbling. Cool it down to 30° - 32 °C. Add the starter culture 1 gram of dry culture in 1 liter of milk and stir very well /use electric mixer or egg beater/. Pour the mixture into a flask and leave for 12-14 hours by keeping the temperature at the same level of 30° - 32 °C (put in a thermos or use an yogurt maker). Readiness of the product is determined to taste and consistency (should be moderately dense). The finished product can be mixed. Pour into a storage container and store it in a refrigerator (+2 +6 °C) up to 72 hours. In case you use yogurt maker follow the applied instructions.
Sour Cream Starter Culture
Sour Cream produced by the fermentation of Cream /Russian - сливки/ - milk product obtained from whole milk by separating the fat fraction.
For consumption in the fresh cream placed on the market, usually pasteurized containing fat 10-20% (normal) and 35% (heavy) , containing lactic acid bacteria and lactic streptococci. It contains a sufficient amount of vitamins A, D, K, B, C ,niacin PP, as well as valuable minerals for our body - cobalt, calcium, copper, manganese and molybdenum in cream four times less cholesterol than butter. Sour cream with a fat content of up to 15 percent better is "alive."
It is used in dietary diseases of the digestive system, include a diet with a decrease in sexual function and dystonia. Sour cream with a fat content of 20-25 percent is called the "dining room" and is most often used for sauces. Sour cream , as well as other dairy products, very good for skin regeneration and strengthens bones.