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Skyr Preparation Organic
- Protein-rich
- Low in fat
- Organic
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Discover Natali's Skyr Preparation, an ideal solution for easily making this delicious Icelandic yogurt at home. Skyr is renowned for its thick and creamy texture as well as its high protein content and low fat. With this product, you only need a few simple steps to prepare high-quality homemade skyr.
The preparation contains a specially selected ferment to ensure optimal milk fermentation. To make about 500 grams of skyr, you need 1 liter of skimmed milk and a sachet of Natali preparation. Mix the ferment with some warm milk before incorporating it into the rest of the milk. Let it rest at room temperature, then refrigerate to obtain firm and creamy skyr. This product is perfect for those who want to control the ingredients in their diet while enjoying the benefits of a protein-rich yogurt.
Natali is committed to offering high-quality products from organic farming. The Skyr Preparation is no exception, providing a healthy and natural alternative to industrial yogurts. Whether plain, with fruits, honey, or granola, homemade skyr lends itself to all your delicious and nutritious desires.
Skimmed MILK powder*, lactic ferments.
- Value for 100g / 100ml
- Energy (kJ / kcal)317 / 75
- Fats and oils (g)0.1 g
- of which saturated fatty acids (g)0.1 g
- Carbohydrates (g)10.6 g
- of which sugars (g)10.6 g
- Dietary fiber (g)0 g
- Proteins (g)7.6 g
- Salt (g)0.22 g
Instructions for use: Use perfectly clean utensils. Dissolve the ferment in 2 tablespoons of skimmed milk then gradually pour in the remaining milk. Pour into pots and place in a yogurt maker (14 hours to 16 hours on average). Once finished, place the pot in the draining position then refrigerate. Leave to drain for 24 hours before eating. The skyrs made can be kept for up to 7 days in the refrigerator. You can transplant the skyr obtained up to 5 times, provided that good conditions of hygiene and use are respected: use 1 jar of 125 ml of skyr for 1 L of skimmed milk. The protein content is not guaranteed during transplanting.
France

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