How to make narine

How to make narine at home

1. Heat 1-3 liters of milk to t +38-42°C.

Milk should be warmer than body temperature, but not hot. If you are using homemade milk or pasteurized milk, boil it and cool to the specified temperature.

2. Pour the narine-yoghurt culture into the milk and stir with a spoon.

It is advisable to pour boiling water over a spoon and dishes.

3. Wrap the dishes with milk in a blanket.

This will help keep you warm. Or use a multiooker, yogurt maker according to the instructions. Leave it on for 8-12 hours.

4. Check the doneness.

Make sure that the narine-yogurt got thick. If not, leave it for another 2-3 hours.

Put the thickened narine-yogurt in the refrigerator to ripen for 3-4 hours. Keep it in the fridge not more than 5 days.

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