Do you want to prepare a healthy homemade yogurt that supports your gut microbiota? In this guide, you’ll learn step by step how to make yogurt using Narine probiotic bacteria.

What You Will Need

• Glass container with a lid
• Kitchen thermometer
• One Narex Sachet (buy here)
• About 1.5 L of milk
• Yogurt maker (optional, but useful if you plan to make yogurt regularly)

Starter Preparation

1. Boil 150 ml of cow’s milk for 10–15 minutes. In practice, boiling for 3–5 minutes is enough to eliminate unwanted bacteria.
2. Cool the milk to 39–40°C. Remove the foam and pour the milk into a sterilized glass container. A strainer works well to filter out any remaining foam.
3. Add the contents of one Narex sachet to the milk and mix thoroughly.
4. Seal the container tightly and place it in the yogurt maker. Maintain a temperature of 37–39°C for 22–24 hours.
5. Open the container and check the consistency. If there are lumps, the temperature was likely too high; next time, lower it by 1–2 degrees.
6. Refrigerate the starter for at least 3–4 hours, then stir well until smooth.
7. Store at 2–6°C for up to 7 days.

Yogurt Preparation

1. To make the Narine dairy product, use 1 liter of milk.
2. Boil the milk, then cool it to about 39°C and add 2 tablespoons of starter for each liter of milk.
3. From one portion of starter, you can prepare about 4–5 liters of yogurt.
4. Ferment the mixture at 37–39°C for 5–7 hours.

Fermentation time and temperature affect the final texture and taste. A higher temperature and 7-hour fermentation will result in a thicker, tangier yogurt. At 35–37°C for 5 hours, the yogurt will be milder and thinner, similar to a drinking yogurt.

After fermentation, check the texture. It should resemble a gelatin-like consistency. The more you stir it, the thinner it becomes — as described by Levon Erzinkyan, the discoverer of the Narine strain.

Transfer the yogurt to the refrigerator and store it at 2–6°C for up to 2 days. Mix before each use and chill before serving for the best taste.

Drink one glass in the morning and one in the evening. If you also take Narex capsules, the yogurt enhances their effect. The bacteria in capsules are freeze-dried (inactive) and need time to “wake up” in the gut, while in the yogurt they are already active and start working immediately.

Share or Multiply the Starter

If you want to share the starter, one jar is enough for 4–5 liters of yogurt. Boil milk, cool it, mix in two tablespoons of starter, and leave it to ferment. A yogurt maker isn’t necessary for this step — you can simply wrap the container in a warm blanket overnight. In the morning, your yogurt will be ready.

Ways to Enjoy Narine Yogurt

You can mix it with nuts, use it as a healthy salad dressing, blend it into a smoothie with seasonal fruits, or combine it with muesli for a nutritious breakfast.

That’s it — your homemade Narine yogurt is ready!