Source: blog.giallozafferano.it

Presentation

A nutritious recipe, consisting of a dessert prepared with enzymes and milk

Ingredients

 25 g (about 0.9 oz) of cultures
250 g (about 8.8 oz / 1 cup) of milk

 Method

Add the milk enzymes

Stir

Leave for 24 hours at room temperature, up to 36-48 depending on room temperature

Filter if necessary to separate granules with which to carry out new productions

Allergens

• Milk: included among the allergens in EU Regulation 1169/2011

Notes

• To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

• Lactic ferments: resistant to gastric juices and bile bile and settle in the intestine and adhere to the intestinal walls, preventing pathogenic microorganisms from adhering to the cells, a prerequisite for creating disease.
• Whole milk: provides vitamins, minerals and antioxidants, promoting metabolism, cardiovascular function, tooth and bone health. The presence of tryptophan helps to counteract depression. Provides and promotes the absorption of fat-soluble vitamins (A, D, E.K)

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Constipation
• Mucositis (lesions and inflammation of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia

Not recommended in case of:

• Constipation with meteorism
• Diarrhea