"Narine" - leaven (instruction on the use of the product will be presented below) on the basis of lactobacilli, with which you can make homemade yogurt, yogurt and other sour-milk drinks.
Preparation of sourdough "Narine" takes too mucha lot of free time. Despite this, many housewives often use this product to create tasty, and most importantly, healthy milk drinks. After all, kefir, made on the basis of regular milk with the use of lactobacilli, increases the activity of E. coli (normal), suppresses putrefactive microprocesses and conditionally pathogenic flora in the intestine, neutralizes toxins and side effects of various drugs, and stimulates the motility of the digestive organs and increases blood levels hemoglobin, thereby increasing the body's immunity.
As mentioned above, the leaven shownIt is actively used for cooking homemade yogurt and other sour-milk drinks. However, it should be noted that it will not be possible to make such a product in the shortest possible time. After all, to make useful bacteria grow actively multiplying, they need to provide all the favorable conditions. That is why kefir is made in two stages.
To create a useful sour-milk drinkshould first of all buy a bottle of "Narine". The starter in the multivarquet is made much faster, so for the preparation of kefir we will use this kitchen unit. Its bowl, as well as all other devices used, must be sterilized. In the container you need to pour half a liter of low-fat milk and heat it to a temperature of 43-45 degrees. Next, a warm drink in the amount of one tablespoon must be poured into the vial with lactobacilli, shaken well and placed back into the multivarka to the remaining milk. Mixing the products well, they must be closed and left for 12 hours. Then the working starter should be put in a glass container, placed in a refrigerator and held for 120 minutes. After this time, the viscous product can be safely used to create a homemade kefir.
If you follow all of the above rules, youshould get a working "Narine" -quantity. The instructions for using such raw materials are very simple. To prepare yogurt, pour a liter of low-fat milk into the multivark, warm it to 43-45 degrees, and then lay 1-3 tablespoons of the previously prepared ferment, mix everything well and hold it under the closed lid for 6-8 hours. Next, the drink should be poured into a glass container and put in the refrigerator for 3 hours. After this time, kefir will be completely ready for consumption.
It should be specially noted that "Narine" (leaven),the instructions for use of which are described above, should not be stored in a refrigerator for more than 10 days, while kefir can not be stored from it for longer than two days.
