What is needed for it?
- Milk - cow's, goat's, sheep's - whatever you have available
How to make acidophilic milk?
Pasteurized milk (this time it is necessary to use high pasteurization, i.e. heat the milk to 95°C, leave for 1 minute), cool to 42°C, inoculate with CHN19 mesophilic culture and ABT culture (1 gram of culture per 10 - 20 liters) and leave the container with milk at room temperature for 12 - 24 hours, then store in the refrigerator.
The ripening time affects the resulting acidification, i.e. the taste of the product.