Leaven "Narine": feedback and recommendations

History of the leaven of the "Narine" started already back in 1964, when he Erzican patented outdoor them a new strain of bacteria. Later his discovery was investigated  other scientists. As a result, there is a new product "Narine", consisting of lyophilized mass of live lactic acid bacteria Lactobacillus acidophillus strain 317/402 EP. Today in the pharmacy there is a different sourdough "Narine", reviews of which can be both positive and negative.

Of Course, to understand this very difficult. The important thing to remember: the basis of this leaven of make acidophilus bacteria. Therefore, it is very temperature-sensitive.&"Narine" need to be stored at the temperature from +4 to +6 degrees. Besides, the more important the sterility of glassware used in the preparation of fermented dairy products based on sourdough "Narine". Only in this case will be able to get a quality yogurt. Not play a significant role, the very leaven of "Narine". That's why the reviews vary, which is not always observed these rules.

To make yoghurt is most often used dry weight of bacteria, as its easier to store and dispense. One bag you can get up to two liters of finished beverage. But first you need to figure out how to cook leaven "Narine" for yogurt. This will need a clean dish, spoon and the thermos. They must pour over boiling water to sterilize. Boil on the stove 150 ml of milk and cool to a temperature of 37-39 degrees. Add the yeast and stir. Pour the material in the thermos, close and wrap with a blanket. Leave to clot formation at 22-24 hours. After on the basis of "Narine" starter culture for yogurt is ready, you can already do and the product itself as required. This leaven will be effective within 7 days after preparation.

Recommended

Why is crystallization of honey?

Sooner or later, natural honey of any kind begins to crystallize, the exception is in rare cases. Each variety this process occurs on its own. For example, the crystallization of honey from the dandelion forms a coarse, solid mass, rapeseed variety h...

Cock on a stick. The recipe of the most tasty treats

Rooster on a stick - a recipe from the Soviet Union. Remember making caramels on a stick at home? For this it was necessary to take not much crumpled lid from a sour cream jar or bottle with milk in a large spoon with a long handle over the gas stove...

Easy and delicious chicken pot pie and potatoes

To prepare cakes suitable for any dough - yeast, shortbread, puff pastry or fresh. The simplest recipe is probably sweet potato pie, which is perfect for lunch or for serving guests. It may be cooked quickly and simply. For the filling you can use no...

Yogurt is made similarly. To prepare 1 liter of product to about 2 tablespoons of starter. Note that for fermentation of yogurt will be enough for 7-8 hours. After cooking and sourdough, and yogurt should be stored in the refrigerator. Only in this case will be useful for this product. Moreover, it is important to remember that due to the lack of home yogurt preservatives, its shelf life does not exceed 3-5 days.

It is Very convenient to make yoghurt is to use modern technology. The yogurt maker and slow cookers simplify the whole process of processing products such as yogurt and sourdough "Narine". Feedback most buyers of such equipment only confirm this. But even if it is not possible to buy these devices, you still need to cook this yogurt.

The fact is that since the leaven of "Narine", reviews of doctors and nutritionists about its use as a food Supplement only expanded the field of its use. Today it is recommended for the prevention and treatment of dysbacteriosis, intestinal disorders, during antibiotic treatment and obesity. Also in the 80-ies of the last century, Japanese scientists have found that "Narine" helps produce interferon. Ready yogurt "Narine" can be entered even in the diet of newborns, starting with a tablespoon of the drink.