Acidophilus milk
A fermented milk drink of milk cultured with Lactobacillus acidophilus and kefir grains, white and viscous, with a pronounced tang, as a probiotic and instead of kefir.
Acidophilus milk is a fermented milk drink of pasteurised milk cultured with Lactobacillus acidophilus with lactic streptococcus and kefir grains added, white, viscous, slightly stringy, with a clean fermented-milk taste, a pronounced tang and a light sharpness. It is drunk chilled as a probiotic drink, added to smoothies and dough and used in cold soups and dressings instead of kefir.
Calories, proteins, fats and carbohydrates per 100 g of product
Acidophilus milk, Raw: Calories 61.0 kcal, Proteins 3.2 grams, Fats 3.3 grams, Carbohydrates 4.8 grams per 100 g of product.
Recipes with this ingredient
Cheese muffins on acidophilus are an exquisite combination of tenderness and rich cheese flavor. This recipe has roots in Russian cuisine, where baked goods with fermented dairy products are traditionally valued. Acidophilus gives the muffins a special lightness and a slight tanginess that perfectly complements the rich taste of hard cheese. The muffins are soft inside and slightly crispy outside, with a warm and cozy aroma. They are perfect for breakfast or a light snack, especially when paired with hot tea or cocoa. The simplicity of preparation and accessible ingredients make this recipe an excellent choice for home baking. Each piece of these muffins is a harmony of softness, rich flavor, and pleasant texture that will delight all cheese lovers.
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