Description
Narine in the yogurt maker.
Ingredients
-
Milk
1 l
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Sourdough
30 ml
Cooking
1. For preparation will need: a thermometer and a yogurt maker (thermos).
All the dishes, which is filled with milk or starter culture (pots, noisy, spoons, etc.) should be thoroughly washed and scalded with boiling water. The thermometer must be wiped with alcohol.
Boil the milk, remove the foam.
Cooling to a temperature of 38-42 OS and add 30 ml. of the active liquid Sourdough "Narine-Forte".
Do not heat milk above 42оС, because in this case, the beneficial bacteria will die and the fermentation process won't happen.
Pour the resulting mixture in cups.
Put in yogurt maker for 6-8 hours.
Take out the jars from the yogurt maker, cover with lids and put in refrigerator for 2 hours.
"Narine" is ready! You can add fruit, nuts, rose hip syrup, which is delicious and healthy. The finished product is not recommended for use again as a starter, as in house conditions it is almost impossible to obtain a pure culture without other organisms that are in the air, on the dishes, hands, etc. the Finished product is stored in the refrigerator for 5 days. Bon appetit!))
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