Kefir has long been valued for its healing properties. The most beneficial is a product prepared at home. For this purpose, milk is fermented with a preparation containing lactic acid bacteria. "Narine" can be used as such a tool. According to research data, "Narine" has a high survival rate in the gastrointestinal tract. In addition, it is characterized by resistance to pathogenic bacteria. Therefore, it is recommended to use it for therapeutic and prophylactic purposes for diseases of the gastrointestinal tract and for people with a weakened body.
It is necessary
-
- 1 l 150 ml milk
- glass container
- 1 sachet "Narine".
Instructions
Step 1
First, prepare the starter culture on the basis of which kefir is made. To do this, pour 150 ml of milk into an enamel bowl, preferably with a low percentage of fat. Boil it and cool to 39-40 degrees. It is at this temperature that lactic acid bacteria begin to multiply. While the milk is cooling, steam the glass container in which you will make the leaven. Once the milk has cooled to the desired temperature, pour it into the prepared container.
Step 2
Add the contents of one sachet to the milk, close tightly, wrap with paper in several layers, wrap with a blanket. This is done in order to keep the starter culture at the same temperature. Leave the milk to ferment for 22-24 hours.
Step 3
After the required time has elapsed, place the starter culture in the refrigerator for 3-4 hours. And before preparing kefir, it should be thoroughly mixed until a homogeneous mass is obtained.
Step 4
Now proceed directly to the preparation of the product. To do this, put 2 tablespoons of starter culture on a liter of sterilized (boiled) milk. Then wrap it in the same way and leave to ferment for 5-7 hours. After the indicated time, kefir is ready for use.
Step 5
Before using kefir, you can add pieces of fruit, muesli, berries to it. This will only make it tastier and healthier.
