The history of the “Narine” sourdough began back in 1964, when Levon Erzikyan patented a new strain of bacteria discovered by him. Later, its discovery was investigated by other scientists. As a result, a new product “Narine” appeared, consisting of a lyophilized mass of live lactic acid bacteria Lactobacillus acidophillus, strain EP 317/402. Today in pharmacies there is a very different sourdough "Narine", reviews of which can be both positive and negative.
Of course, to understand this is very difficult. The main thing to remember: acidophilus bacteria form the basis of this yeast. Therefore, it is very sensitive to temperature conditions. "Narine" should be stored at a temperature of +4 to +6 degrees. In addition, the sterility of dishes used in the preparation of fermented milk products based on “Narine” sourdough is also important. Only in this case will it be possible to get high-quality yogurt. Moreover, the “Narine” sourdough itself does not play a significant role. The reviews therefore differ in that these rules are not always respected.
For fermentation of yogurt, the dry mass of bacteria is most often used, since it is easier to store and dose. From one bag you can get up to two liters of the finished drink. But first you need to figure out how to prepare the “Narine” sourdough for yogurt. To do this, you need clean dishes, a spoon and a thermos. They must be rinsed with boiling water for sterilization. Boil 150 ml of milk on a stove and cool to a temperature of 37-39 degrees. Add the leaven to it and mix. Pour the blank into a thermos, close and wrap it with a
woolen blanket. Leave to form a clot for 22-24 hours. After the sourdough for yogurt is ready on the basis of Narine, you can already make the product itself as needed. Such a starter culture will be effective for 7 days after preparation.
Yogurt is made similarly. To prepare 1 liter of product, you need about 2 tablespoons of yeast. Note that for ripening yogurt will be enough 7-8 hours. After cooking, both the starter and yogurt should be stored in the refrigerator. Only in this case this product will be useful. In addition, it is important to remember that due to the lack of preservatives in homemade yogurt , its shelf life does not exceed 3-5 days.
It is very convenient to use modern technology for fermenting yogurt. Yogurt makers and crock-pots simplify the entire process of processing products such as yogurt and Narine sourdough. Reviews of most buyers of such equipment only confirm this. But even if it is not possible to purchase these devices, it is still worth preparing such yogurt.
The fact is that since the “Narine” sourdough appeared, the reviews of doctors and nutritionists about its use as a food supplement only expanded the areas of its use. Today it is recommended for the prevention and treatment of dysbiosis, intestinal disorders, antibiotic therapy and obesity. Also in the 80s of the last century, Japanese scientists found that Narine contributes to the production of interferon. Ready-made Narine yogurt can even be introduced into the diet of newborn babies, starting with a tablespoon of the drink.