Narine

"Narine VIVO" is a starter culture for home preparation of a product known as Narine or acidophilus milk. It is a thick fermented milk product, similar in taste and consistency to yogurt.

The base of the starter is a special, clinically studied strain of Lactobacillus acidophilus NCFM® in high concentration. These bacteria are highly resistant to stomach acid and reach the intestine intact, where they perform their primary functions.

In addition to acidophilus, the Narine starter also contains other probiotic bacteria such as:
Lactobacillus delbrueckii ssp. Bulgaricus – Bulgarian bacillus;
Bifidobacterium lactis – bifidobacteria;
Streptococcus thermophilus – thermophilic streptococcus;

The presence of not only acidophilus but also other probiotic bacteria makes this starter even more beneficial for the body.

The fermented product from "Narine VIVO" is suitable for adults and children and helps:

• Restore gut microflora;
• Support and protect the gut during antibiotic use;
• Suppress pathogenic bacteria, fungi, and viruses;
• Strengthen immunity and reduce the risk of colds;
• Detoxify the body and eliminate toxins;

Narine is especially recommended during antibiotic and other drug use, infections, inflammatory processes, and food poisoning.

It can be consumed by adults and children as a preventive and daily nutritional supplement.

"Narine VIVO" is excellent for preparing fermented milk products but can also be used without fermentation.

Add the starter to boiled water at room temperature and mix. Take 1 sachet 1-2 times a day immediately after meals for 1-3 weeks. For maximum effect, it is recommended to combine direct consumption of the starter with homemade fermented milk products.

Preparing Narine is very simple. You will need milk, VIVO starter, a regular pot, and a large towel. Although fermentation takes 8 hours, only 10-15 minutes of personal time is required.

In warm milk (40 °C – slightly warmer than body temperature), add the VIVO starter. Wrap the pot in a large towel to keep it warm. Leave to ferment for 8-10 hours in a warm place. Once thickened, cool in the refrigerator and your yogurt is ready!

Even faster and more convenient to prepare Narine in a yogurt maker or multicooker with a "yogurt" or "40 °C" mode.