The history of the ferment "Narine" began in a distant1964, when Levon Yerzykian patented a new strain of bacteria that he had discovered. Later, his discovery was investigated by other scientists. As a result, a new product, "Narine," consisting of a lyophilized mass of live lactic acid bacteria Lactobacillus acidophillus, strain EP 317/402, appeared. Today in pharmacies there is a very different ferment "Narine", reviews about which can be both positive and negative.
Of course, to understand this is not easy. The main thing to remember is that the basis of this ferment is acidophilic bacteria. Therefore, it is very sensitive to the temperature regime. "Narine" should be stored at a temperature of +4 to +6 degrees. In addition, the sterility of the dishes used in the preparation of fermented milk products based on the ferment "Narine" is also important. Only in this case it will be possible to get a high-quality yogurt. And the starter "Narine" does not play a significant role. Reviews therefore vary, that these rules are not always respected.
For yoghurt fermentation,a dry mass of bacteria, as it is easier to store and dose. From one sachet you can get up to two liters of ready-made drink. But first you need to figure out how to prepare a sourdough "Narine" for yogurt. To do this, you need clean dishes, a spoon and a thermos bottle. They must be doused with boiling water for sterilization. Boil 150 ml of milk on a plate and cool to a temperature of 37-39 degrees. Add the starter and mix. Pour the preform into a thermos, close and wrap with a wool blanket. Leave to form a clot for 22-24 hours. After the yoghurt starter is prepared on the basis of "Narine", you can already make the product itself as needed. Such leaven will be effective within 7 days after preparation.
Yogurt is made similarly. To prepare 1 liter of product you need about 2 tablespoons of leaven. Note that for yogurt ripening, 7-8 hours will be enough. After cooking, both the yeast and yogurt should be stored in the refrigerator. Only in this case will this product be useful. In addition, it is important to remember that due to the lack of preservatives in the home yogurt, the storage period does not exceed 3-5 days.
Very convenient for yogurt fermentationuse modern technology. Yogurtnitsy and multivarkas simplify the whole process of processing products such as yoghurt and leaven "Narine". Reviews of the majority of buyers of such equipment only confirm this. But even if you can not buy these devices, you still need to prepare this yogurt.
The fact is, since the beginning of the leaven"Narine", reviews of doctors and nutritionists about its use as an additive to food only expanded the area of its use. Today it is recommended for the prevention and treatment of dysbacteriosis, intestinal disorders, with antibiotic therapy and obesity. Also in the 80 years of the last century, Japanese scientists have established that "Narine" promotes the production of interferon. Ready yogurt "Narine" can be introduced even into the diet of newborn children, starting with a tablespoon of the drink.
