baton90
Thanks for the answer. What do you make of? And have you tried to do it with the addition of "Narine"?
Viki
I do it on Activia, which is 125g in "coffins" without additives. Just for a liter of milk and after 6 hours it is ready, if I am not in a hurry and do not warm, but I rarely warm it. "Narina" tried it, didn't like it. If you want to do it, it is better to first try the product itself, because the output will be the same "viscous and stretchy" - that's what my home team called it. In general, they did not like it.
Tasha
A couple of days ago, after reading all the messages, I bought a yogurt maker (before that, there was a bread maker, there is no multicooker yet, this is what a useful site turned out to be). The first experiment is very successful. I used a jar of dry "narine" and "lactobacterin" (a bottle of 5 doses), the pharmacy said it can be used together. I made a 0.5 liter starter culture - a homogeneous thick mass with a pleasant smell turned out. Then I took 2 tablespoons of sourdough per 1 liter of milk (the last time I added more cream) it turned out super - also a homogeneous thick mass! But it’s sour, so I add sugar to the child and grated chocolate for decoration (well, he doesn’t eat stubborn ones with berries), to my husband with jam, and I liked frozen berries grated with sugar for myself. Moreover, berries and fruits ground with sugar are tastier, more aromatic than frozen without sugar. Therefore, I freeze whole ones for compote, and grated for pancakes, cottage cheese, and now they are useful for yogurt.
Lika
Quote: fugaska

by the way, lately I've been fermenting with linex, 2 capsules
fugaska, this is the one that is in tablets (capsules) from the pharmacy and which is drunk to restore flora.
fugaska
yes, exactly capsules from the pharmacy
always works perfectly !!! The only inconvenience is that this powder must be "mixed in" very carefully, it floats even after spilling into small jars. but the result is always the same - very delicate yogurt, not curdled, does not flake ... the main thing is not to overexpose!
NatalyaN
Quote: fugaska

yes, exactly capsules from the pharmacy
the main thing is not to overexpose!
How long do you ferment?
gloomy bear
I make yoghurt in a thermos, I used to ferment it with Valio natural yoghurt or Snowball from a local dairy (shelf life 5 days). After reading this topic, I'm doing it on bifidumbacterin. Friends pressed in: they say, this is a medicinal preparation and it is dangerous to use it almost every day .. To be honest, I am not particularly embarrassed, in my opinion, the same bifidobacteria as in store yoghurts ... yogur turns out to be very tender and tasty. . what do you think?
fugaska
NatalyaN, in the cold season (now specifically) the cooking time is 6-7 hours, and in the summer, five hours are enough. in any case, readiness must be checked. just be sure to take into account that any bacteria love a warm environment, so do not use milk from the refrigerator, heat it up a little. those who gave to children know that it is necessary to dilute with warm water. I always warm up the milk a little, at least to 30 degrees.

Gloomy bear cub, live bacteria have never interfered with anyone! if the child is not allowed them, then it is not worth making such yogurt. my eldest son is 4 years old, the youngest is a year old. I've been feeding them homemade yoghurts (on bifidumbacterin and linex) every day for over a year. and not a single doctor has yet said that this should not be done! but store-bought yoghurts already come with additives, so I would still choose a cleaner product
gloomy bear
Fugasca, I also began to bother with yoghurt more because of children, and with many other things.I also have two of them (3.5 g and 3 months). Since when did you start giving yogurt to the youngest? Do you add anything to the final product for children? How much do you keep in the refrigerator?
I make yogurt in small portions (half a liter of milk + sourdough) so that I can eat it almost immediately (well, maybe one more time remains for me or my daughter). I don't know how much it is stored in the refrigerator, so I don't risk it. My daughter and husband eat natural (though I add brown sugar), and I crumble frozen fruit for myself.
And the last question: in what proportion should the leaven (bifidumbacterin) be added? I empirically got 3 bags per half liter (at first I poured 2, but almost did not thicken overnight).
fugaska
I have a junior artificial, he very quickly began to give yogurt, from about the 4th month. first apple juice, then apple, and then yogurt. I don’t store yogurt for more than three days, my kids eat 7 jars in just three days. I give a jar every day. Sometimes even the second falls to the youngest. The general difficulty for me comes out somewhere 1.3 liters: 1 liter of milk 1.5% and 0.3 liters of drinking cream 10% (all products are not long-lasting, the shelf life is several days). For this amount, either two ampoules of bifidumbacterin or two linex capsules are enough. But I don’t bother with sourdough, every time I make yogurt with sourdough powders.
if it didn't ferment during the night, so maybe it was heated a little? or does the thermos keep warm? or maybe just a little fat, that's not thickened well? If I do it entirely on milk with 1.5, then it also ferments badly ... that's why I increase the fat content a little. but I don't add milk powder - I tried it on myself first, I didn't really like it
but I don't add anything to the final product. I only when fermenting 1 tbsp. l. I put sugar, that's all the additives. my children do not like sweet yogurt, they really like clean and slightly sweetish
Tulip
I put yogurt on Narin already 10 hours ago, and now it looks like milk. Not fermented at all. I think maybe this one is because I dissolved bacteria in the milk from the refrigerator - did not heat it? Now what should I do with this milk? Pour out or will it eventually ferment?
Celestine
Quote: Tulip

I put yogurt on Narin already 10 hours ago, and now it looks like milk. Not fermented at all. I think maybe this one is because I dissolved bacteria in the milk from the refrigerator - did not heat it? Now what should I do with this milk? Pour out or will it eventually ferment?

And the bacteria were fresh. Also try to turn on the yogurt maker again, maybe they wake up still
Tulip
Quote: Celestine

And the bacteria were fresh. Also try to turn on the yogurt maker again, maybe they wake up still
Fresh. But I have a suspicion that they may not have been stored correctly. Everything is worth my milk, I'll leave it all night, what else can you do
Celestine
Quote: Tulip

Fresh. But I have a suspicion that they may not have been stored correctly. Everything is worth my milk, I'll leave it all night, what else can you do

before leaving overnight, turn it on again, the bacteria suddenly froze, they warm up and wake up, and if not, then they were definitely not alive
Tulip
Quote: Celestine

before leaving overnight, turn it on again, the bacteria suddenly froze, they warm up and wake up, and if not, then they were definitely not alive
So I didn’t turn it off, I was warming myself all the time. Well, in the morning he finally got ready, imagine it was 22 hours! But it’s strange that in one jar there was still milk. And all the rest were made. only I didn't really like the taste, nevertheless it tastes better with immunella
Viki
Tulip, if you want to cook from "Narine", then you can follow the path of least resistance, as I did. I took "Narine" in liquid form, that is, the finished product + milk, and into the yogurt maker. The result is the same as in the package. Just a lot. Somewhere 200 grams per liter of milk.
Tulip
Quote: Viki

Tulip, if you want to cook from "Narine", then you can follow the path of least resistance, as I did. I took "Narine" in liquid form.e. finished product + milk and into a yogurt maker. It turned out the same as in the package. Just a lot. Somewhere 200 grams per liter of milk.
Got it, thanks! But I think I will not buy Narine anymore. Moreover, I have already bought 10 ampoules of dry stand in the refrigerator. and then again I will spend money, but the result will not suit.
Mams
tarantulla, yes, she did not want to leave the can, I had to help with a spoon

About bifidumbacterin. It took me 13 hours to make yogurt with dry sourdough for the first time! Now with the finished jar (from the first batch) - it turned out faster.
tarantulla
And how many jars of bifidobacterin do you take per 1 liter of milk?
Celestine
Quote: tarantulla

I've been studying this topic for 2 weeks. All along and across. Thanks to her, I decided to buy. I also have a suspicion about the temperature, because an hour after turning on the yogurt maker, the jar becomes so hot that it burns my hands.

the temperature should be 40 gr. and pharmacy bacteria may not be very lively, unfortunately
tarantulla
I want to make yogurt more natural
Today I was looking for bacteria used by girls in this Temko, but I could not find it anywhere. Yesterday I bought Bifidobacterin, a pack of pasteurized milk. I boiled the milk, cooled it (to a warm state), diluted the dry bacteria with milk (I took one jar, maybe this is very little?), And then stirred everything, poured it into jars and into a yogurt maker. After 9 hours, the consistency of the milk has not changed at all
In frustrated feelings, she poured all the milk into a saucepan, added activity there, and within an hour the milk became thick. But I didn’t like that it was gone, the consistency was curdled. And the jars are very hot. I want to buy a thermometer to monitor the temperature in the yogurt maker, but the only thing I don't know is which one can be used
I want to try to make a new portion today. How many bacteria do you need to put in milk?
tarantulla
Quote: Rustic stove

If the yogurt maker "overheats" it needs to be repaired.

But since "too hot" jars are your subjective opinion, besides, before curdling, your milk has already been heated in a yogurt maker for 9 hours, I would try again to make it in a tried and tested way, with Activia
Now I put the yogurt again. I boiled the milk, cooled it, added 3 jars of dry Bifidumbacterin to 1 liter. I will wait
Celestine
Quote: NataliaN

for Starter cultures from the Institute of Milk and Meat, which we have in Kiev, the result is excellent. I can't go there, but the starter cultures are over, I bought Bifidumbacterin in ampoules at the pharmacy. And then it turned out that not all ampoules are "working", well, they do not ferment every time. Imagine, and people buy medicine at the pharmacy, in the hope that the bacteria will help the body, and do not know that they do not help, because they are dead. Hmmm ........... Here's a digression.

100% the same, the starter cultures from the institute have never failed, and the pharmacy has never worked at all. One of these days I am going to try the Canadian pharmacy yogurt
Mams
Well, here I have my first puncture ... Well, why do these bifidobacteria from one package stored in the refrigerator work every other time

As a result, after 6 hours - liquid milk, after 12 hours - some of the cans - liquid, 2 cans of yogurt - the remaining cans are already cottage cheese ... Mixed well, it seems ...

Everything, I switch to probiotics ... (this is German yoghurt, written on the jar - a thoughtful word, contains "probiotics" - the yoghurt turns out to be very good ...)
Juliya
Hello everybody! Narine fermented milk. 2 capsules for 1.2 liters. milk. Stood 14 hours in a yogurt maker. The whey has separated and tastes like curdled milk (not sour). Is this the way it should be, or should there be a homogeneous mass like in yogurt? When I looked into the yogurt maker after 10 hours, there was no whey, but there was liquid milk. The yoghurt maker is not very hot.
baton90
Quote: Juliya

Hello everybody! Narine fermented milk. 2 capsules for 1.2 liters. milk. Stood 14 hours in a yogurt maker. The whey has separated and tastes like curdled milk (not sour).Is this the way it should be, or should there be a homogeneous mass like in yogurt? When I looked into the yogurt maker after 10 hours, there was no whey, but there was liquid milk. The yoghurt maker is not very hot.
Delana on Narin. I took 4 ampoules (per 1 liter), diluted a little with milk, stirred well, topped up the rest of the milk (it almost boiled and cooled to 40%), into a yogurt maker for 3-4 hours. Wonderful.
Rustic stove
Quote: Juliya

Hello everybody! Narine fermented milk. 2 capsules for 1.2 liters. milk. Stood 14 hours in a yogurt maker. The whey has separated and tastes like curdled milk (not sour). Is this the way it should be, or should there be a homogeneous mass like in yogurt? When I looked into the yogurt maker after 10 hours, there was no whey, but there was liquid milk. The yoghurt maker is not very hot.

There should be no whey in the yogurt. It is dense and uniform.
Most likely you have got a product called "Sour Milk".
For 14 hours, in warmth, it could well turn sour, even with a completely dead leaven.
Lenusya
Hurray-a-a-a
After 14 hours of standing on the coasters of two napkins, the starter for Narine turned out to be what the doctor ordered.
Girls, how I love you all.
Now it is clear where the dog rummaged - indeed Tefal overheats a little yogurt, apparently a very delicate sourdough, since it reacts like that.
You can go to bed with peace of mind.

And one more thing: maybe anyone is interested - she held the first interval (until the button turned off by itself), and then every 6 hours she turned it on for literally 30 minutes and turned it off from the outlet.

Banderos, the most important thing is that you get yogurt, and then with experience you won't even need a timer
Although I have an automatic one, I sat here until 2, waiting for what would happen. And, if I’m not mistaken, you don’t need to gently pour boiling water over yours for a liter and eight cans every time
Juliya
Quote: Lenusya

Hurray-a-a-a
After 14 hours of standing on the coasters of two napkins, the starter for Narine turned out to be what the doctor ordered.

How many capsules of Narine did you add per 1 liter? I added 3 capsules per liter. and put it at 10 o'clock. It worked well, and when it stood for 14 hours, the whey separated and looked like yogurt.
Lenusya
I made a working starter for cooking narine, and according to the instructions, it should ferment for 18-20 hours. (so it looks like curdled milk). Then, within 7 days, you can prepare a product from this starter culture: 2 tablespoons of the working starter culture per 1 liter of milk with a fermentation duration of 5-7 hours. The finished product is stored in the refrigerator for no more than 2 days.
I have never made capsules (I want to try), I have Narine in bottles - 1 bottle of 0.5 liters; in powders of 200 mg (green pack, 10 pcs) - 1 sachet per 200 ml and in powders of 100 mg (blue pack, 10 pcs) - 1 sachet per 100 ml of milk. 200 ml. working leaven is enough for 3-4 times.
With a friend, we often divide 1 pack into two: it works out for her in Moulinex, I do not for Tefale.
From store-bought natural yoghurts it turns out perfectly.

Juliya, what brand of yogurt do you have? Maybe you know what secret?

A thermometer is required, but which one? and how to install it there?
Maybe you can advise something
Mams
In the eyes of these "pharmacists" for ignorance ...

Any natural yogurt can be used as a starter. Activia (with a green cap), Finnish Jefilus, German and even ours, Lianozovsky Dairy Plant. As well as pharmacy "Nerine" and "Bifidumbacterin" in powder. True, the last two sometimes do not work. Although recent reviews are encouraging.
Celestine
I recently tried pharmacy yogurt in capsules (Canadian) 2 capsules per 1 liter of milk, fermented decently, turned out to be alive. There are actually many types of yoghurts in the pharmacy, it is strange that the pharmacist does not know
Viki
Pakat, I have one, and was previously in a yellow jar
Yogurt with bacterial starter cultures (narine, Vivo, etc.)
the price tag was stuck so that you can't tear it off, I'm sorry ...
And also look here:
🔗
and more interesting:
🔗
Viki
Not in pills. In capsules. The capsule opens easily and powder spills out of it.
Yogurt with bacterial starter cultures (narine, Vivo, etc.)
These are living bacteria, only they sleep ...
Lenusya
Quote: Juliya

I have a yogurt maker Moulinex. Once I measured the temperature of the finished yogurt with an ordinary alcohol thermometer - it was 35.
And 200 mg of narine powder per 200 ml of milk is for making a sourdough? I bought 30 capsules of 150 mg. I added 3-4 pcs per liter. It turns out to be 450-600 mg.

Here are the instructions for making Narine from Vials:
Stage 1 - PREPARATION OF WORKING STEERER (RZ)
ATTENTION! TABLEWARE MUST BE STERILE AND MOOD GOOD!

Milk can be whole, reconstituted or prepared from dry milk (6 tablespoons of dry milk per 1 liter of water), the fat content of the milk should be minimal.

Pour a little (10 - 50 ml) warm boiled water (about 40 ° C) into a bottle or a cup with the contents of the capsule, shake it, stand for 30 minutes

Boil for 5-10 minutes. 0.5 liters of milk and cool to 40 degrees C (using a thermometer).

Remove the foam! Pour the milk into a clean thermos or jar scalded with boiling water. Add cooked Narine with water to milk. Close the dishes tightly, shake the mixture thoroughly, wrap the jar well and put in a warm place.

It is important to maintain a fermentation temperature of 38 + 2 degrees. FROM.

Within 5-20 hours, a clot should form, pour the contents from a jar or thermos into a clean dish and refrigerate for 2 hours to ripen.

The resulting white, slightly viscous, slightly acidic product is a working starter culture (WP). Partial separation of serum is possible. Store RH in the refrigerator for up to 10 days.

ATTENTION! Cooking (RH) at lower temperatures prolongs the fermentation period and degrades the properties of the product.

Stage 2 - PREPARATION OF THE SOUR MILK PRODUCTThe product is prepared in the same way as the sourdough. In a thermos or jar boiled and cooled to 40 degrees. Celsius with milk add 1-3 tablespoons (RZ) per 1 liter of milk and stand for 5-8 hours. After ripening in the refrigerator for 2 hours, the product is ready for use.

Thus, (RZ), obtained from one capsule (bottle), provides the preparation of up to 20 liters of fermented milk product.
The desired acidity can be obtained by decreasing or increasing the holding time of the fermented milk in a thermos or in a jar.
It is advisable to store the fermented milk product no more than 2 days at a temperature of 4 degrees. C in the refrigerator.

It's just that if you cook from sourdough then it turns out much more profitable
Powders in green packs are diluted with 1 powder per 200 gr. (as written in the instructions.)

Here's what I found on the internet:

APPLICATION
SBK “NARINE” - additional medical food for newborns.
SBK “NARINE” in capsules and fermented milk product “NARINE” prepared on its basis are recommended:
children from 6 months as complementary foods
with intestinal infections (colibacillosis, sepsis, salmonellosis, dysentery, klebsiellosis, yersiniosis, staphylococcal infections, etc.)
with various forms of dysbiosis
during and after antibiotic use
to cleanse the body of poisons and toxins
with premature aging and general discomfort after prolonged stressful situations
to normalize intestinal activity (constipation, diarrhea, etc.)
as an immunostimulant for viral and somatic diseases
in the treatment of the consequences of radiation injuries, poisoning with heavy metals and industrial poisons
with Helicobacter pylori-associated pathologies (chronic B-type gastritis, peptic ulcer)
with liver pathologies
with chronic pancreatitis
with gastroesophageal reflux disease
for allergies
in the treatment of gynecological diseases
for the prevention of cracked nipples
For children from 6 months as complementary foods
Breast milk substitute
1 liter of lactic acid mixture "NARINE" made from whole milk contains from 30g to 45g of milk fat with a certain amount of lecithin, which has bactericidal properties, from 27g to 37g of various proteins (casein, albumin, globulin).Milk proteins are rich in essential amino acids, including lysine and methionine. The valuable physiological value of methionine lies in the fact that it promotes the detoxification and elimination of pyridine and other cyclic compounds from the body. "NARINE" is rich in B vitamins, aromatic substances, which makes it a biologically complete food product for children and adults.

Stimulates the synthesis of vitamins and lactic acid in the body
Provides absorption of calcium, phosphorus, vitamins, proteins, carbohydrates

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With intestinal infections (colibacillosis, sepsis, salmonellosis, dysentery, klebsiellosis, yersiniosis, staphylococcal infections, etc.)
Possesses high antibacterial and antibiotic activity
Due to the ability to form lactic acid during fermentation, as well as to produce lysozyme, lectolin, lysine, lactocidin, acidophillin, lactobacilli have high antibacterial activity. So the experiment showed the ability of lactic acid bacteria to suppress the growth of putrefactive and pyogenic microorganisms: Pseudomonas, Aeromonas, E. coli, Kl. pneumonia, Proteus Mirabilis, S. enteridis, S. gallinarum, S. cholerae suis, S. Typhimurium, Shigella Serrata marcences, staphylococci, L - forms of streptococci.

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With various forms of dysbiosis
Intestinal microbial biocenosis normalizer
"NARINE" capsules normalize the microbial biocenosis in the intestine, in a short time restore the anaerobic flora (bifidumbacteria and lactobacilli), suppress the growth of conditionally pathogenic flora, increase the activity of normal Escherichia coli.


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During and after antibiotic use
Lactic acid bacteria are characterized by resistance to antibiotics and other chemotherapeutic drugs, as well as high survival rate in the gastrointestinal tract.

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To cleanse the body of poisons and toxins
Neutralizer of toxic metabolic products
Lactic acid bacteria and their waste products neutralize toxic metabolic products (indole, skatole) and quickly remove them from the body.

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With premature aging and general discomfort after prolonged stressful situations
Intestinal microbial biocenosis normalizer
"NARINE" capsules normalize the microbial biocenosis in the intestine, in a short time restore the anaerobic flora (bifidumbacteria and lactobacilli), suppress the growth of conditionally pathogenic flora, increase the activity of normal Escherichia coli.
Immunomodulator
Recent studies have shown the ability of the drug "NARINE" to stimulate the production of alpha - and gamma - interferon and increase the activity of natural killers. The production of interferon under the action of "NARINE" has been proven in vitro. "NARINE" was added to blood and lymphatic cultures and direct induction of interferon under the action of "NARINE" was revealed.
Stimulates the synthesis of vitamins and lactic acid in the body
Provides absorption of calcium, phosphorus, vitamins, proteins, carbohydrates
Neutralizer of toxic metabolic products
Lactic acid bacteria and their waste products neutralize toxic metabolic products (indole, skatole) and quickly remove them from the body.

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To normalize bowel activity (constipation, diarrhea, etc.)
Intestinal microbial biocenosis normalizer
"NARINE" capsules normalize the microbial biocenosis in the intestine, restore the anaerobic flora (bifidumbacteria and lactobacilli) in a short time, suppress the growth of conditionally pathogenic flora, increase the activity of normal Escherichia coli.

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As an immunostimulant for viral and somatic diseases
Immunomodulator
Recent studies have shown the ability of the drug "NARINE" to stimulate the production of alpha - and gamma - interferon and increase the activity of natural killers. The production of interferon under the action of "NARINE" has been proven in vitro. "NARINE" was added to blood and lymphatic cultures and direct induction of interferon under the action of "NARINE" was revealed.

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In the treatment of the consequences of radiation injuries, poisoning with heavy metals and industrial poisons
Intestinal microbial biocenosis normalizer
"NARINE" capsules normalize the microbial biocenosis in the intestine, in a short time restore the anaerobic flora (bifidumbacteria and lactobacilli), suppress the growth of conditionally pathogenic flora, increase the activity of normal Escherichia coli.
Neutralizer of toxic metabolic products
Lactic acid bacteria and their waste products neutralize toxic metabolic products (indole, skatole) and quickly remove them from the body.


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With Helicobacter pylori-associated pathologies (chronic B-type gastritis, peptic ulcer)
“NARINE” and Helicobacter pylori-associated pathologies
Chronic B-type gastritis, peptic ulcer and cancer of the distal stomach are the so-called Helicobacter pylori-associated pathologies. The treatment strategy for these pathologies is reduced to the eradication of Helicobacter pylori using high doses of 2 or 3 antibiotics. Recent studies have shown the existence of an antagonistic activity of lactic acid bacteria to Helicobacter pylori. Moreover, it was revealed that the inhibitory effect is observed at a later date after stopping the intake of lactic acid bacteria, as well as the joint administration of Helicobacter pylori with a culture of lactic acid bacteria prevented the adhesion of Helicobacter pylori to the stomach wall. The culture of lactic acid bacteria is a new effective means in the treatment of Helicobacter pylori-associated pathologies. Its inclusion in the complex therapy of these pathologies will allow to reduce the dose of antibiotics, provide long-term control over the activity of Helicobacter pylori, reduce the likelihood of re-infection with this microorganism after eradication, and also prevent the development of intestinal dysbiosis with the concomitant use of antibiotics.
The use of "NARINE" in the complex therapy of peptic ulcer of the duodenal ulcer made it possible to obtain better results in the effectiveness of treatment.

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With liver pathologies
"NARINE" and chronic liver pathologies.
Intestinal dysbiosis very often accompanies chronic liver pathologies, especially during an exacerbation of the disease, and often it can act as a provoking factor itself. The development of intestinal dysbiosis in liver pathologies is associated with impaired bile metabolism, which is one of the regulators of the composition of the intestinal microflora, impaired immunity, as well as a general deficiency of nutrients in the body.
As a result of intestinal dysbiosis, the formation and absorption of toxic products into the portal vein system increases, which sharply increases the load on the liver detoxification system. In addition, endotoxins, the formation and absorption of which significantly increases in intestinal dysbiosis, being a powerful stimulator of the activity of inflammatory cells, can themselves provoke or intensify the inflammatory process in the liver tissue.
The nutritional deficiency that develops with intestinal dysbiosis also contributes to a deterioration in liver function. It is also important to note the fact that impaired immunity in intestinal dysbiosis also negatively affects the course of liver pathologies, especially viral ones.
The use of "NARINE" in the complex treatment of chronic liver pathologies made it possible to achieve good clinical results and often do without aggressive interventions on the body (the use of steroid hormones, cytostatics, interferon, etc.

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With chronic pancreatitis
"NARINE" and chronic pancreatitis
Disruption of the digestion process in chronic pancreatitis (due to a lack of digestive enzymes) leads to an excessive flow of undigested compounds into the large intestine. This leads to excessive reproduction of putrefactive and fermentative microflora. The spread of microbes into the small intestine accelerates the breakdown of digestive enzymes and further disrupts the digestion process.Clinical studies have shown that the inclusion of the drug "NARINE" in the complex therapy of chronic pancreatitis contributes to a more pronounced and stable improvement of digestion in patients with chronic pancreatitis.

With gastroesophageal reflux disease
"NARINE" and gastroesophageal reflux disease
The normal microflora of the gastrointestinal tract plays an important role in the regulation of gastrointestinal motility. GERD is caused by impaired normal motility of the upper gastrointestinal tract (disruption of the sphincter function and delayed gastric emptying). The inclusion of "NARINE" in the complex therapy of GERD provided a noticeable decrease in the clinical manifestations of the disease.
Long-term remission of the disease was noted.

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For allergies
"NARINE" and allergy
Allergic diseases, according to many scientists, will become one of the most common and intractable pathologies in the 21st century. Recent studies have conclusively confirmed the fact of brain allergy, which is associated with depression, forgetfulness and memory deficit, sudden unreasonable mood swings and unexpected behavioral reactions. Please note that all of the listed pathologies are widespread in modern society and represent an intractable problem for medicine.
The reason for the development of allergies, on the one hand, is a violation of the body's reactivity, and on the other hand, an excessive intake of the allergen into the body. Often, the source of the allergen entering the body is the gastrointestinal tract. Excessive formation of toxic products in the intestine during dysbiosis and an increase in the permeability of the intestinal wall leads to excessive absorption of these products into the bloodstream and allergization of the body. It is also important to note the fact of impaired immune reactivity in intestinal dysbiosis. In patients with various forms of allergic diseases, a violation of the intestinal microflora is often revealed. The use of "NARINE" for the correction of dysbacteriosis led in a number of patients to the disappearance or a significant decrease in the severity of allergies.

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In the treatment of gynecological diseases
"NARINE" and gynecological diseases
The use of lactic acid bacteria culture in obstetrics and gynecology is physiologically justified and biologically purposeful. Lactic acid bacteria in their morphological and biochemical properties are identical with Doderlein's vaginal bacillus. Application of "NARINE" in the form of vaginal balls and sticks showed early disappearance of pathogenic and opportunistic microflora and stable restoration of the natural environment of the vagina.

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For the prevention of cracked nipples
Postpartum mastitis. Prevention of infectious diseases of staphylococcal etiology
In many clinics, healthy carriage of hospital strains of Staphylococcus aureus by medical personnel of medical institutions, hospitals, postpartum women and newborns is widespread, which is seen as one of the main causes of wound infection, the development of postpartum mastitis and many infectious diseases of staphylococcal etiology in newborns. Practice has shown that newborn babies are especially susceptible to staphylococcal infection, which can manifest itself both in the form of carriage and disease. One of the main methods of combating the carriage of Staphylococcus aureus is the rehabilitation of the main biotope of the anterior parts of the nasal cavity. Currently, antibiotics, staphylococcal bacteriophage, hexachlorophene, furacillin, boric acid and other drugs are used to sanitize carriers. However, the known methods of reorganization of carriers are not effective enough and often do not even lead to temporary elimination of the carrier. As a result of the use of antibiotics, various chemotherapy drugs and antiseptics, allergic reactions often occur, the body's immunological reactivity is suppressed, resistant forms of microorganisms are formed, resulting in superinfection and dysbiosis.
For diseases of the Oral cavity
Due to the ability to form lactic acid during fermentation, as well as to produce lysozyme, lectolin, lysine, lactocidin, acidophillin, lactobacilli have high antibacterial and antibiotic activity, suppressing the growth and reproduction of pathogenic microorganisms. In case of diseases of the oral cavity (stomatitis, gingivitis, pharyngitis, chronic tonsillitis, thrush), the oral cavity is treated with the "NARINE" solution (topically or in the form of rinsing). For periodontal disease, "NARINE" is used in the form of applications.
For application, a fermented milk product is used, obtained on the basis of lyophilized "NARINE".
For rinsing, dilute 3 "NARINE" capsules in 100g of boiled water.
Pakat Thank you very much for the link, I will try to order (although I have never communicated with online stores)
DJ
Viki How many capsules do you put in 1 liter of milk? Are you making leaven from them? Do you eat it without additives or add something for flavor?
DJ
Lenusya tell Narine, do you write from bottles ??? do not understand it liquid? I looked at the sites, it is mainly in tablets and capsules, can you make sourdough from them? how it looks can you put a photo? Is it easy to find in pharmacies? and how much does it cost?

Sorry for the many questions
DJ

Lenusya about the leaven are we talking about these bottles?
Lenusya
Yes, these are the bottles (well, the pharmacists call them that) I was very surprised when the doctor wrote on a piece of paper for the first time in the clinic: Narine is one bottle of 0.5 liters. milk
Narine in vials - manufactured by Ferment LLC
Narine in powders - manufacturer "Narex" (Armenia)
I take Imunele in the store, I make sure that the shelf life is good.
I take active natural yoghurt without additives (green box).
I am meticulous - I examine the jars from all sides so that it is hermetically sealed.

And then once I brought the sour cream home, took off the top cover, and someone already partially tried the sour cream
Lenusya
Nothing happened with Narine again
In the yogurt maker there were 7 jars fermented with Imunele and 1 with Narine. Yogurt from Imunele was ready in 5 hours, and Narine was still the same milk in 12 hours.
In the microwave in fermentation mode (as it turned out, convection turns on at 40 degrees for 7-9 hours, the turntable does not rotate) the same picture: 1 cup fermented with Activia was ready in 5 hours, and with Narine it was still milk.
I'll try to find Narine in capsules.
Tanyusha
Lenusya, maybe you don't need to bother with Narine, do it well with Imuneli and Activia, because it works well.
Rustic stove
Quote: tanya1962

Lenusya, maybe you don't need to bother with Narine, do it well with Imuneli and Activia, because it turns out well.

+1000
And the narine is most likely just "dead" - or fake, or improperly stored.
Self-taught baker
Lenusya
Don't bother with Narine !!!!
I spent a whole month looking and experimenting.
I couldn't find anything better than Activia and Imunele.
KEKSIK
Quote: K.E.O.

Delicious yogurt comes out of the simbiter. In addition, the simbiter (in our Ukraine) is practically the "gold standard" for restoring the flora of the digestive tract. This is terribly useful.
Tell me please. Where exactly in Ukraine can you buy? And, if possible, a photo of how it looks or what it is selling in.
Thank you!
Lenusya
Quote: KEKSIK

Tell me please. Where exactly in Ukraine can you buy? And, if possible, a photo of how it looks or what it is selling in.
Thank you!

Go to the site where it is written where they are and how you can buy starter cultures: Simbilact, Acidophyllin, yogurt, etc. (they have a lot of different) starter cultures.

Sorry I can't get there

Here is the information from the site:
The main office is located on Levoberezhna, in the "Technological Institute of Milk and Meat"
Address: st. Marina Raskova 4-a, 1st floor, office 100.

Schedule:
Monday-Friday 10:00 - 18:00
Saturday 11:00 - 16:00

How to get to us?
From metro Levoberezhnaya - by minibus. From the side of the Tourist hotel, under the metro bridge, we take any minibus towards the Kharkov massif. We ask the driver to stop at the “on demand” stop.
We leave the minibus, go into the street - on the right side there will be a 5-storey brick building - the Institute of Milk and Meat. (street M. Raskova 4-a)
Buy bacterial preparation "Simbiter" in Ukraine:

Kiev City,
LLC - firm "O.D. Prolisok"
st. Smelyanskaya, 11, room. 29 (3rd floor)
dispatcher 512-92-67
st. Mayakovsky, 18-a
545-09-28
st. Mendeleeva, 12, room 300
st. Glushkova, 31-a
252-59-35

All this is based on site materials
I don't know what Simbiter looks like - I'm not from Ukraine

p1300182.jpg
Yogurt with bacterial starter cultures (narine, Vivo, etc.)
Juliya
Quote: Lenusya

Yes, these are the bottles (well, the pharmacists call them that) I was very surprised when the doctor wrote on a piece of paper for the first time in the clinic: Narine is one bottle of 0.5 liters. milk
Narine in vials - manufactured by Ferment LLC

Lenusya, please tell me, how many mg are these bottles? I want to try making a starter culture for Narine, but I don't know how many 150 mg capsules to take for her.
Lenusya
The bottle says 0.25 g (250 mg)
Good luck to you! Then be sure to write how you did

Only now it occurred to me: if there are sachets of 200 mg per 200 ml of milk, then why bottles of 0.25 per 500 ml.
In the evening I will definitely find instructions for the bottles.

Juliya
Quote: Lenusya

The bottle says 0.25 g (250 mg)
Good luck to you! Then be sure to write how you did

Only now it occurred to me: if there are sachets of 200 mg per 200 ml of milk, then why bottles of 0.25 per 500 ml.
In the evening I will definitely find instructions for the bottles.

Thank you. Be sure to write if you find it, otherwise I'm already confused
Lenusya
I called the pharmacy, the pharmacist read the instructions for the Narine bottles: 1 bottle (250 mg) Narine for 0.5 liters of milk
so everything is correct

Something this Narine completely screwed me up
Celestine
Quote: Lenusya

Go to the site where it is written where they are and how you can buy starter cultures: Simbilact, Acidophyllin, yogurt, etc. (they have a lot of different) starter cultures.

Sorry I can't get there

Here is the information from the site:
The main office is located on Levoberezhna, in the "Technological Institute of Milk and Meat"
Address: st. Marina Raskova 4-a, 1st floor, office 100.

Schedule:
Monday-Friday 10:00 - 18:00
Saturday 11:00 - 16:00

It is there that I buy and it is these packages, 1 bottle-6 hryvnia
Moreover, I make 2 liters of yogurt from one, it thickens great, and then I use 6-7 again and does not even sour

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