I make NARINE from milk and sourdough. Simple recipe!
🌺🌺🌺WHAT STARTERS DO I CHOOSE • Какие закваски я выбираю и почему. 💥
Narine is a probiotic fermented milk product obtained by fermenting milk with lactobacilli, which have high antagonistic properties to pathogenic microflora and in the process of their life activity actively synthesize bactericidal substances that suppress the activity of putrefactive, as well as other pathogenic and opportunistic bacteria. The finished product contains a high concentration of live beneficial microorganisms in active form, vitamins A, PP, group B, C. The finished product is rich in proteins, organic acids, mono- and disaccharides.
The product has its own unique history. In 1964, the Armenian microbiologist and physician L. A. Erzinkyan discovered a strain of lactobacilli, with the help of which he cured his granddaughter Narine from a dangerous intestinal infection. This strain of bacteria, as well as the probiotic product of the same name, were named in honor of the professor's granddaughter.
The starter culture "Narine" BakZdrav is distinguished by a high concentration of the Narine strain (5 * 10 to the 9th power).
The functional probiotic product "Narine" is recommended:
for children from the first days of life to form the correct microflora in infants;
for people of any age to normalize the microflora of the gastrointestinal tract, improve metabolic processes, normalize digestion, saturate the body with essential vitamins and microelements;
in the complex treatment of gastrointestinal diseases;
for the prevention and correction of dysbacteriosis;
for digestive disorders (diarrhea, constipation, bloating);
in case of putrefactive processes in the intestines;
after taking antibiotics to restore the gastrointestinal microflora;
in the complex therapy of periodontal disease and other diseases of the oral cavity;
in case of diabetes type 1 and 2, oncological diseases, pancreatitis, diseases of the genitourinary system;
in case of allergies of various etiologies;
for people with the problem of excess weight and obesity;
in the complex therapy of purulent-inflammatory and infectious diseases.
How to use Narine starter:
1) As a probiotic, by dissolving in warm water.
2) As a starter for making a probiotic functional fermented milk product at home
Instructions for preparation:
1. Pour 1-3 liters of boiled or pasteurized milk into a container, at a temperature of +30 ... + 45ºC;
2. Slowly add the starter, stirring the milk until it is completely dissolved;
3. Leave the milk mixture for fermentation.
Leave the milk mixture up to 1 liter at a temperature of +24... +30ºC for 14-18 hours or +30...+36ºC for 8-14 hours, or +37...+45ºC for 5-8 hours. The optimum temperature is 35-43 ºC.
Leave the milk mixture from 1 liter to 3 liters at a temperature of +37...+45ºC for 5-11 hours. The optimum temperature is 35-43 ºC.
The fermentation process depends on the volume and properties of the milk. The readiness of the product must be determined visually. After obtaining a clot, the fermentation process can be completed.
4. Cool the product in the refrigerator for at least 2 hours.