“Narine” is a starter culture (instructions for using the product will be presented below) based on lactobacilli, with which you can make homemade kefir, yogurt and other sour-milk drinks.
Properties of the ingredient and its action
Cooking the “Narine” sourdough takes up too much free time. Despite this, many housewives often use this product to create delicious, and most importantly, healthy milk drinks. Indeed, kefir, made on the basis of ordinary milk with the use of lactobacilli, increases the activity of E. coli (normal), suppresses putrefactive microprocesses and conditionally pathogenic flora in the intestines, neutralizes toxins and side effects of various drugs, and also stimulates the motility of the digestive organs and increases blood levels hemoglobin, thereby increasing the body's immunity.
"Narine" (sourdough): instructions for the use of live lactobacilli
As mentioned above, the presented sourdough is actively used for making homemade kefir and other sour-milk drinks. However, it should be noted that such a product cannot be made in the shortest possible time. Indeed, in order for beneficial bacteria to actively proliferate, they must be provided with all favorable conditions. That is why kefir is made in two stages.
Stage number 1. The process of preparing working sourdough
To create a healthy sour-milk drink, you should first buy a bottle of "Narine". Souring in a slow cooker is much faster, so we’ll use this kitchen appliance to make kefir. His bowl, as well as all other used devices, must be sterilized. It is required to pour half a liter of skim milk into the container and heat it to a temperature of 43-45 degrees. Next, a warm drink in the amount of one tablespoon must be poured into a bottle with lactobacilli, shake well and place back in the slow cooker to the remaining milk. Having mixed foods well, they must be closed and left for 12 hours. Next, the working leaven must be put in a glass container, placed in the refrigerator and kept for 120 minutes. After this time, a viscous product can be safely used to create homemade kefir.
Stage number 2. The process of preparation of fermented milk product
Subject to all the above rules, you should get a working "Narine" -sourcing. Instructions for the use of such raw materials are very simple. To prepare kefir, pour a liter of skim milk into the slow cooker, heat it to 43-45 degrees, and then put 1-3 tablespoons of the previously prepared sourdough, mix everything well and keep it under a closed lid for 6-8 hours. Next, the drink must be poured into glass containers and refrigerated for 3 hours. After this time, kefir will be completely ready for use.
It should be especially noted that “Narine” (sourdough), the instructions for use of which is described above, should be stored in the refrigerator for no more than 10 days, while kefir from it cannot be stored for longer than two days.