Sourdough for Ryazhenka Squask

Natural ryazhenka is baked milk fermented with thermophilic lactic acid streptococci and acidophilus stick.

For cooking homemade ryazhenka use any clean container, such as a jug. Pour into it 1-3 liters of any baked milk at room temperature. Open the bag of sourdough “Squash” and pour all the contents into a container with milk.
Mix thoroughly and leave the resulting mixture fermented for 6-10 hours in a warm place at a temperature of + 38 … + 42 ° C. For cooking in a yogurt maker or a slow cooker, use the recommended temperature and cooking time in accordance with the functions of the device.
After the product acquires a thick consistency, it is necessary to move the container in the refrigerator for 2-3 hours. The finished product is consumed within 3 days.
Do not forget, the longer the product is ripened, the thicker it will be with expressive fermented milk acidity.

Description
Live bacterial ferment for cooking ryazhenka at home! The concentration of bacteria is not less than 1×109 CFU / g. Sourdough is a white-cream powder. Natural product. Does not contain allergenic components, gluten, GMO / GMM. The product is suitable for vegetarians and vegetarians.

Fermentation of baked milk with this ferment at a temperature of + 38- + 42 degrees C.