Fermented milk drink with "Streptosan" sourdough and with the addition of Jerusalem artichoke (Brand 100 yogurt maker)

Category: Dairy and egg dishes

Ingredients
Dry leaven	1 fl.
Milk 3.2%	1 liter
Jerusalem artichoke (powder)	1 tsp for 1 glass

Cooking method

We heat the sterilized milk up to T 38 degrees.
If the milk is ordinary - pasteurized or from under a cow, it is better to boil and cool to T 38 degrees.
Add warm milk to a bottle with dry starter culture, shake well, pour into milk and mix, preferably with a whisk. Then we pour everything into glasses and put in a yogurt maker.
The manufacturer of this starter culture recommends fermenting the product at T 37-40 degrees, time 6-8 hours.
I fermented in yogurt maker 100, the algorithm was left by default, that is, T is 38 degrees and the time is 6 hours.
At the end of the program, I took out the cups, cooled them at room temperature and put them in the refrigerator overnight.
This is a delicious drink!
IN already ready a drink in a glass added homemade Jerusalem artichoke powder - 1 teaspoon.

Note

Starter culture "Streptosan" - the basis of the culture is the culture of Enterococcus faecium, which is one of the key components of the microflora of Caucasian fermented milk products.

Jerusalem artichoke - earthen pear, Jerusalem artichoke.
Jerusalem artichoke contains inulin - an organic substance that helps to utilize glucose and establish normal blood sugar levels.
It is also classified as a natural fiber due to its dietary fiber. prebiotics - indigestible carbohydrates, which contribute to the growth of beneficial microflora in the intestines.

Prebiotics according to the WHO definition, substances are called that are not absorbed in the small intestine, but create favorable conditions and stimulate the growth of normal microflora of the large intestine. I.e, prebiotics, Unlike probiotics Are chemicals found in a fairly wide range of foods. The largest amount of prebiotics is found in dairy products, corn, cereals, bread, onions, garlic, beans, peas, artichokes, asparagus, bananas, etc. In addition, many products available on the market (cereals, biscuits, dairy products, etc.) are enriched with prebiotics, which is always indicated on the label. "

I have been growing Jerusalem artichoke for a long time, it is a very unpretentious plant. I dig up roots in late autumn and early spring.
Fresh Jerusalem artichoke is almost impossible to store. But in the fall, I washed, cut, dried and grinded several root crops in a coffee grinder. I poured it into a jar with a tightly screwed lid and kept in the refrigerator. The powder tastes good and can be added to yoghurts, doughs, salads, etc.