Narine sourdough helps to restore the bacterial flora in the human body. It is used for the preparation of yoghurts and fermented milk products, the treatment of various diseases, as well as in cosmetology.
It is necessary
-
- milk;
- bottle of narine.
Instructions
Step 1
Take 0.5 liters of milk (milk of 2.5-3.5% fat is best suited, you can use both store and homemade milk), pour it into a saucepan and bring to a boil. Be sure to remove the foam.
Step 2
Pour boiling water into a thermos to the top, close it and leave for at least 15-20 minutes. Dip a sterile thermometer into a pot of milk, wait until the milk temperature drops to 40-45 degrees. Sterilize the thermometer with alcohol, or lower its probe into the kettle and let it boil for a few minutes. Pour the boiling water out of the thermos and wait for the thermos to cool well.
Step 3
Open the bottle of narine, first make sure that it does not have any external damage. Pour some 40-45 degrees milk into the bottle. Shake it well. Pour the contents of the bottle into a saucepan with milk and mix with a sterile spoon (sterilize for at least 2 minutes). Pour everything into a thermos or jar and close the lid tightly. If a can was used instead of a thermos, it must be wrapped in a warm blanket and placed in a warm place for 12 hours (during the heating season - on the radiator or not far from it, in the warm season - put it on the window located on the sunny side).
Step 4
After the time has elapsed, pour the starter culture into a jar (must be sterilized) and refrigerate. If a jar was used to prepare narine, put the starter culture in the refrigerator in it without overflowing. After 2 hours, the sourdough narine is ready to be used to make a fermented milk drink narine or, for example, yogurt or cottage cheese.
