Fresco Yo Proteico Pro contains ingredients with a high protein content, at least 20 grams of protein in 200 grams of yogurt product, rich in live lactic cultures of the highest quality, lactoalbumins, creamy, with significant structure, low acidity, and characterized by a typical intense and strong aroma. Due to its nutritional characteristics, it is particularly suitable for athletes and can be prepared using various types of milk, including low-fat milk.
Fresco Yo Proteico Pro contains specially selected live lactic cultures, Streptococcus thermophilus, Lactobacillus bulgaricus, and is rich in lactoalbumins (particularly alpha-lactoalbumin). The high nutritional profile is due to the high amount of proteins and amino acids of high biological value, and the bioavailability of the nutrients which confer maximum assimilability to the product.
Does not contain fats or added sugars.
Difficulty: Easy
Servings: 7 jars
Storage: 20/30 days
Preparation: 5 min. + 6/8 hours +
fermentation + cooling
fermentation + cooling
Ingredients: 1L of milk + 1 sachet
of Proteico PRO Yogurt Cultures +
1 large sachet of Proteico PRO Yogurt
of Proteico PRO Yogurt Cultures +
1 large sachet of Proteico PRO Yogurt
Needed: Saucepan, whisk
WATCH THE VIDEO ON HOW TO DO IT AT HOME WITH A YOGURT MAKER
Easy in just 4 steps
Base preparation
- Pour the milk into the saucepan, add the contents of the large sachet of Proteico Yogurt PRO little by little, and stir until any lumps dissolve.
The heat treatment helps improve the structure of the final product, giving it more creaminess and homogeneity.
Heat the milk
- Put the saucepan on the stove, heat it to a temperature of 80°C and turn off the heat.
-
Let it cool until it reaches 40°C. To cool faster, you can place the saucepan in a cold water bath.
The heat treatment helps improve the structure of the final product, giving it more creaminess and homogeneity.
Yogurt preparation
- Add the contents of the small sachet of Proteico Yogurt PRO Ferments, stirring.
Attention: never add the cultures at a temperature above 45°C.
Fermentation
- Pour into the jars of the yogurt maker and let ferment for about 6/8 hours.
- During fermentation, it is necessary not to stir or shake the product in any way.
- Once fermentation is complete, refrigerate for at least 6/8 hours before consumption.
Any separation of the whey after product fermentation is entirely natural.
TIPS
- The density of the final result may vary depending on the type of milk used.
- If your yogurt maker allows you to set temperatures, the ideal is 37°C. If this is not possible, extend the fermentation times.
SCIENZANOVA S.r.l.
