Composition / ingredients
Cooking method
I just recently heard that there is such a thing as sourdough narine. Of course, for me, not only the name was a novelty, but also everything that I later learned about this tool. Probably, each of you is now wondering - what kind of food is this? This is not food, but a lactic acid starter culture that promotes the restoration of bacterial flora, which is killed in our body by various drugs of chemical production. I found a recipe and cooked it.
Pour milk into a clean saucepan and bring it to a boil. In parallel
sterilize the yogurt jars with a thermometer and a spoon. After cooling the milk (to a temperature of 40-45C), pour it in a small amount into an already open bottle of NARINE, and mix well.
Then pour the contents of this bottle into a saucepan with milk, and mix everything again with a cooled sterile spoon.
We will pour the milk that we will get with narine into sterile jars of the yogurt maker and put it in the yogurt maker, without closing them with lids, and turn it on.
After the yogurt maker turns off, cover the jars with lids and put them in the refrigerator for 2 hours. The starter is ready in 2 hours!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
