The history of the sourdough "Narine" began in the distant 1964, when Levon Erzikian patented the 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 starter "Narine", reviews about which can be both positive and negative.
Of course, it's not easy to understand this. The main thing is to remember: 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 utensils 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. Therefore, the opinions vary, that these rules are not always respected.
For yoghurt fermentation, a dry mass of bacteria is most often used, since 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 the stove 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. Once on the basis of "Narine" yogurt starter is ready, you can already do 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. It should be noted that 7-8 hours will be enough for ripening yoghurt. After preparation, 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 because of the absence of preservatives in the home yogurt, the storage period does not exceed 3-5 days.
It is very convenient for yogurt fermentation to use 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 technology only confirm this. But even if there is no possibility to buy these devices, it is still worthwhile to prepare such yogurt.
The fact is that since the leaven "Narine" appeared, the doctors 'and dieticians' comments on its use as an additive to food only expanded the areas 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 newborns, starting with a tablespoon of the drink.