Yoghurt with bacterial starter cultures (narine, VIVO, etc.) (2)

I am, most importantly, interested in whether it turns out viscous? There is nothing more disgusting than snotty kefir.

Hello girls, everyone. I tried Vivo acidolact starter culture, delicious, no stickiness, and it turns out half a portion of the starter culture, this 0.25 g fermented wonderfully 900 ml of milk. And it re-ferments very quickly and well, the little daughter really liked the acidolact.

Tell me please. Made yoghurt (Yoghurt Maker Dex DYM108) starter Good food-yoghurt Did everything perfect according to the recipe. I kept it for 7 hours (the instructions for the yogurt maker indicated 6-8.) After 5 hours I checked it like everything was not going badly. and after 7m he began to pour into glasses and was horrified. The mixture went flaky. It seems to be closer to kefir. It's a shame damn it. Maybe overexposed? Although I do not want to impose my opinion. Tell it objectively. it may not be so. Thanks to all!!! Hats off to your talents.

[Roman]

Roman, "not so" can be with a yogurt maker (check the temperature in working mode), with sourdough, with milk.
Try this sourdough with a different milk and this milk with a different sourdough.
You can just boil some milk and see if it curdles. It is better not to make yogurt from milk on the brink of freshness.
You can also put 1 jar of this milk on curdled milk to see how tasty and "normal" it is.
Also check the composition of the milk: if there are any additives, then it is not suitable for yogurt.
Another "wrong" can occur due to non-compliance with the technology - for example, not very clean dishes or too much preheating.
Which of the 4 is "wrong" with you is difficult to determine from a distance.

Girls, and who else used Toshev sourdoughs ??? , Country of manufacture: Bulgaria. How do they behave?

Good day! Girls, please tell me how to cook narine. Previously, I always cooked in a yogurt maker with the addition of classical activity, now I bought a Narine good food and am going to cook Redmond 90 in a multicooker. I have never cooked with sourdough, the following questions. The package contains three sachets of dry starter culture, one goes for 1-3 liters of milk, I want to prepare one sachet per liter of milk. Is it necessary to pour water into the cartoon or is it not necessary, but just put the jars, do you need to spin the jars themselves (I don't spin them in the yogurt maker, but here I look at the cartoon they spin) and is it possible to use narine after the first preparation (give the child 1.5 years) or this is only a ferment for subsequent narine products, whether the first one will be very rich for the child. And the instructions say to cook for 12 hours, so do it, or still 6-8 hours is enough. I look forward to receiving answers.

Yesterday I tried to make a starter culture from bifidumbacterin, I was very worried about the result, I made it in two jars for the sample and put it in a yogurt maker for 8 hours, the starter culture came out great, thick, similar in consistency to yogurt. Today I will ferment yogurt with sourdough.

[Tanyush @ ka]

Tanyush @ ka

If you mean pharmacy bifidumbacterin, then its usefulness in fermentation is questionable. First, nowhere is it said that it is meant for fermentation. Secondly, nowhere is it said that it can be dissolved in milk. Thirdly, the instructions generally say: "The dissolved preparation is not subject to storage." And here it is not only dissolved, but also heated for a long time. So it remains to be seen what you get in the final product.

[Rick]

Rick, made from the pharmacy, many girls seem to have tried to do this, let's see what happens, and then we will see if there will be any benefit. We simply cannot find other ferments, I have always made it from activism.

[Tanyush @ ka]

Tanyush @ ka, well, Evitalia is definitely somewhere in the pharmacies. Much has already been said and written about the dubious benefits of yoghurts fermented on activia and other products not intended for fermentation, including here. So everyone decides for himself what is useful and what is not. And here on the forum there is a topic where an expert answers questions about ferments and the preparation of yoghurts with them. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

[Tanyush @ ka]

Tanyush @ ka, how is it that there are no others? Well, I got into a search engine and found, one is the company "Own Yogurt" in your city. The second link is to one of your city forums for mothers with children, read the discussion there, girls do different things and share info - where did they get them

🔗

🔗

As a last resort, order by mail through the online store. But this option is not suitable now, because the summer is hot, they will deteriorate on the way. I usually ordered on the Internet not earlier than November. Now I do not order already, because we have many different ones here.

[Mona1]

Mona1The VKontakte group had its last activity in January, so the representative probably does not work there. You can order your yogurt by mail from St. Petersburg. rf

[Mona1]

Mona1, THANK YOU

[Rick]

Rick, In many pharmacies I asked, no? I will look further.

about the pharmacy bifidumbacterin. it is a part of VIVO → Bifivit Starter Culture and works great there. there are just a lot of bifidobacteria. and in bifidumbacterin there is only one species, that's all, and it is fermented just as well as all other drugs that have any living cultures in them. another question about the benefits. the benefit will be unequivocal if you need to take it. you just do not drink mixed cultures in one gulp from a bottle and wait until they wake up inside you and start working / which is not a fact, depending on what environment is inside /, but you revive and multiply in a suitable environment and then use it. but in this case, sterility is necessary during fermentation. otherwise other crops can be propagated)

[Natkamor]

Natkamor, sterility must be observed in any case, not only with bifidumbacterin. But the question of revitalization and reproduction is controversial, since any special ferments are intended specifically for fermentation, while other preparations say "not intended for storage in a diluted form", or something like that. Which should already be suggestive. But this, of course, is a personal matter for everyone, on what to ferment, on specials. ferments, pharmaceutical preparations, or generally on store products.

in any case, all fermented milk products are useful to the body if there are no strict contraindications))

Not in any, but if the composition includes only beneficial bacteria, fermented correctly))

Girls, and no one tried to make "Evitalia" for 3 liters of milk? I don’t like any over-starter foods, I don’t like the taste and consistency of some kind of inferior.

I don’t like any over-starter foods, I don’t like the taste and consistency of some kind of inferior.

the same opinion
but do not know Evitalia, have not tried

Girls, lovers of homemade yoghurts, I've been using Italian sourdoughs for a year now and I'm very happy.
There are no problems with it, they are used without re-fermentation. You can cook fermented baked milk, sour cream, kefir, different types of yoghurts, cottage cheese.
The cottage cheese turns out to be extraordinary tasty.
I want to share them with you, for this I opened a purchase in the "Joint purchases" section
Take a look at me in Temko.

Girls, I share my beginnings and questions.
My first sour milk in my life is vivo yogurt, I wrote in another topic in more detail, but the point is, it turned out to be a rather bland, but dense homogeneous product, the next day it sodid a little, became better but not ideal.I made 3.2% with pasteurized milk, but in the process I overheated it and really! he was very hot, it’s so without equipment, just with a heating pad and a blanket. Well, see the bacteria died ...
Then I decided to try bifivit, I spread half a portion into half a liter of milk, but already ultra-pasteurized, the product tasted better, but it really snotted from below, adjusted the temperature, I think it's normal.
And on the third day I decided to return to yoghurt and re-fermented it with the rest of the first batch, and on the remaining half a liter of ultra-pasteurized milk (which stood for a day in the opened package. So, in the morning there was milk in 2 glasses, though with the taste of just sour milk, and in the third glass there is something kefir-flake-like slurry And now I sit and wonder if the milk stood for a day (in the refrigerator, of course) or because my mother's starter culture was overheated and my dead bacteria could not ferment a new batch ... ..
Today I will try vitalact on pasteurized milk.

By the way, does VIVO, besides kefir, also have ferments for liquid (drinking) sour milk?

If the bacteria were killed by overheating, they would not have fermented even the first batch. Have you tried to measure the temperature of milk before adding bacterial starter to it?

[Rick]

Rick, there is no problem with that, I always measure, I can withstand 37-39. It's just that then it's very difficult to track, I still overheat with a heating pad, although I put a thick layer of towels between the heating pad and the jars at the lowest power, and even today I put foam sheets
Well, I will solve this issue, of course, in a week I will buy a multicooker and will try it in it, maybe the snotty will disappear ...
But whatever one may say, I can say that so far nothing outstanding has turned out, well, here is how I read here on the forum "super tasty, ate in one sitting, the most tender and incomparable, etc. ....... No. Here I am I can't say about mine. Well, yogurt with sourness, and even viscous, there is nothing extraordinary. I’m probably doing something wrong. I eat in the hope that it’s useful, and the child eats of course, but he is only a year and three months old, so I can’t ask whether it’s tasty or not .... but his appetite is OGO-GO !!! so cho is not an indicator.

[Lexxxi]

Lexxxi, well, in general, you yourself know everything. :) It remains only to bring it to life. Maintain the right temperature and you will be happy.

[Rick]

Rick, thank you very much I hope for yoghurt happiness, I also found where to order good food sourdough, they seem to say better ...

b] Lexxxi [/ b], we only love drinking sour milk. I'm using Vivo. I take any sourdough, sour milk in a saucepan. As it ferments, I walked with a submersible blender, and that's it, the drinking treat is ready. And yes, the viscosity depends on the leaven. The most snotty bifivit for me, kefir is completely ordinary.

[Lenny]

Lenny, so I think drinking so that it was, my sonny for the night a glass of milk or kefir likes to drink. So just a blender ... thanks for the tip.

By the way, if newbies read, I will share my observation (it was probably logical to guess, but I still checked)))): I fermented the ultra-pasteurized milk again, which was opened yesterday and no, it did not ferment, it just sour, it turned out bitter-sour chacha I don’t know if I could boil it, maybe it would work, but I will not transfer milk anymore, only fresh, just opened

[Lexxxi]

Lexxxi, have you experimented with milk of the same brand? Try to do the same with other milk. Sometimes in order to get great yoghurt, you just need to pick up milk.
And UHT milk is therefore recommended for making yoghurt, because there is nothing extraneous in it. And after a day of standing in the refrigerator, it is still unknown what bacteria got there.

[Rick]

Rick, while I tried 2 types of ultra-pasteurized and one simple, from simply pasteurized the choice is not great, if you focus on the taste of raw milk, the rest of some powdered milk is already impossible to drink.But I have never taken UHT before, I just don’t like the taste, it’s not natural, of course you don’t feel this in yogurt. But I'll try to look again.
I try to take with the lowest fat content, but more often I come across 3,2,2,5, rarely 1.5

[Lexxxi]

Lexxxi, I don’t know where you are from, but I can say that the leavens from Yogurtel and Evitalia are definitely not snotty. I don’t even contact the others anymore. There is also a problem now with milk, so what are they doing with it there, even the proven brands "House in the Village" and "Prostokvashino" are not the same, the consistency has changed, it's a pity. If you don’t want to take ultra-pasteurized, I also use ghee from Prostokvashino. It tastes great. And then stir right in the jar with a spoon and you will have liquid kefir :-)
And further. The lower the fat content, the worse the curd, the weaker. In my opinion, the difference in calories is not that significant, and the taste and texture are clearly affected. Maybe you shouldn't chase low-fat milk? Moreover, calcium is absorbed from it worse.
Good luck

[Lara_]

Lara_, I'm from Kazakhstan. So far I have found Vivo, but they also gave us a contact with a girl who is distributing good food with us, but the truth has not contacted her yet, maybe she still has something.
Yesterday I fermented Vivo's yoghurt again, put it on for the day and not overnight and controlled my heating pad, in general I did not overheat for sure. It turned out delicious yogurt, the son refused to eat the morning porridge in favor of yogurt. But unfortunately he snotted again, stirred it well, and it became imperceptible, but still ...
By the way, Prostokvashino very much deteriorated granulated cottage cheese, it became a mess and the taste is not the same.
And I was thinking about ghee, but I just imagined that it would turn out fermented baked milk. probably re-imagined
As for the fat content, you are probably right, of course I do not strive for zero.
Thank you

By the way, today I wanted to solve the issue with the heating pad once and for all, I went to see the multicooker, I first chose the Redmond 170, and here are the ones for .... cups for them are a set of 4 pcs. 180 gr. Well, it doesn't work out right, I ferment a liter, and if there is also over-fermentation, the volume is even larger. I think jars from under children. food, too, they do not pry 200, which means you need to look for high jars and they are not convenient. So I'm thinking again. And from the yogurt makers I saw only one single model Tefalka square.

You know, I don't like Good Food starter cultures at all, every one of them snotted terribly (I admit that only with me).
"Evitalia" can be bought at the pharmacy, it usually happens there.
Yogurt maker Brand 4001, on the recommendations of girls from the forum, took in "Ozone" ( 🔗), is still very happy, cooks without problems, has never overheated or failed.
I do not recommend Tefalk :-)

[Lara_]

Lara_, but we do not have Brand products, and Ozon offers only books to Kazakhstan.
I am looking now what sourdoughs it can be ordered - Toshev, Genesis, Kurunga, Laktina, and a couple more. In general, deliveries from the "House of Sourdough", which is in St. Petersburg.

[Lexxxi]

Lexxxi, it is not at all necessary to make yogurt in jars from the set for the multicooker. I put in ordinary half-liter jars, in a small multicooker - in 0.25 liter jars.

[Rick]

Rick, yes it seemed to me that it is convenient that way, although it is possible, of course, in large ones. I like the little ones more, that's why - it's worth a jar in the refrigerator and all the rules, and as soon as I start it, well, if not all at once in consumption, but something remains, then for some reason water separation begins, and some more liquid consistency becomes ... Is that so? or is it just me so ...?
Rick, and what leaven do you prefer to use?

When you divide the curd in the jar, it is just the whey that starts to separate. There is nothing wrong with that, only that the consistency is changing. Sometimes, when I overexpose yogurt, more whey comes off, and I just pour it gently over the edge.
I use Lactina Bulgarian starter cultures. The site is your yogurt. rf. They send the leavens by mail, if I'm not mistaken, to Kazakhstan too. But you can find out more precisely, if interested.

Well, I tried to place an order for starter cultures, I'm waiting for an answer. I decided to take different companies and already understand what is more to my taste.
By the way, I tried to ferment yoghurt on UHT 6%. I must say that the viscosity-snotty is much less, but there is a possibility that this is also because I adjusted the temperature a little more, made it a little warmer than I did before. I put it on for a day, so I was able to control it.
But besides, I can say that it is certainly too fat, it is very thick, it turned out to be dense, its lightness and freshness were lost. If I may say so, the taste of yogurt began to strive for the taste of sour cream or even fermented baked milk. Of course, I love fermented baked milk very much, but this is a completely different product, and from yogurt I want to feel more sourness and lightness. And besides, I give my child less fatty foods with more confidence. And then this 6% gave a small glass and was afraid not to be too much, we are only 1g.3m.

Still, I advise you to look for Evitalia at the pharmacy. She's definitely not viscous. And try it on ghee "Prostokvashino". Do not be afraid of the ghee taste, it is weak, it is not what baked milk used to be. But it is better absorbed and the taste is the most delicate. I am sure that your baby will like

Yes, and more. If you order for "Own Yogurt", they had such a superb sourdough, "Prevention", the composition is amazing and not at all viscous. And "Complementary food" is liquid. I don't know if they are releasing it now.

Yes, and "Prevention" and "Complementary food No. 1, No. 2", everything is there. More liquid - "Complementary food No. 1", you can give from a bottle, "Complementary food No. 2" - it turns out thicker. You can also try Evitalia, but I don't really like what it turns out, you give the same thing every day. And in different starters, the bacterial composition is different, although the tastes are similar, but there are more benefits for the digestive tract.

I didn't find Evitalia, well, if you search well, then you probably can, but I bought good food and genesis here, there is no lactin, but there is some kind of new German Lakte. It turns out that we have a dealer of St. Petersburg starter cultures. Well, in general, different in bag, now there is something to do for at least a month)))
I also took fermented baked milk with sour cream, I also wonder what it will be. Sour cream is of course so ... indulge, I think. It's expensive and I think it's troublesome to do it, but it's interesting to try it. But tasty ryazhenka in stores is not enough, only baked milk left to find cottage cheese is probably too troublesome to do, how much milk it will take ... I used to just take purchased kefir and make curd from it, the main thing is that the kefir is not sour.

To improve the taste of yoghurt, I used VIVO starter culture. It turned out thick and beautiful, but I can't eat, fresh-fat.

[voxy]

voxy, 1. Add sugar, berries.
2. Change milk, use less fat
3. Change the starter culture.

[voxy]

voxyWhen I fermented my first yogurt, it was also Vivo, it also came out beautiful and thick, but it didn’t taste like it))))) Well, in general, it’s completely insipid! The most interesting thing is that with the same sourdough and with the same milk, I subsequently began to get good yoghurts. I can't find an explanation for this, but it is. Try it again, maybe hold it for a longer time, or ferment from the yogurt that turned out right now, then it will turn out faster and there will be more sourness. Well, there is another option if you take 1% milk, then yes, the taste is much less., Although in your case it is, on the contrary, fatty.
How to eat what has already happened? Depending on taste preferences, sometimes I just add a spoonful of jam or syrup, mix it and you're done, maybe honey or berries. It turns out cool if you throw a spoonful of jam and whisk it with a blender for just a couple of seconds, you can just mix it well with a spoon or a whisk and drink it like a kefir.
Well this is my experience

The evitalia in the multicooker turned out great. First I tried to ferment milk with ordinary kefir - nothing happened, but sour. I measured the temperature when I turned it off after 8 hours -41, even crawled to 42. So now I said goodbye to the yogurt maker and use the cartoon. ... I ferment 2 liters at once.Then I transfer to half-liter jars. It turns out not faster (in a yogurt maker it is already fermented in 2 hours), but less fiddling with jars. Or maybe if she looks in the cartoon, she will also ferment after 3 hours, but the instructions for the cartoon say that it takes 8 hours. You do not need to buy a thermostat to regulate the temperature, I fill the bowl with boiling water (for disinfection), spoons, a whisk for stirring I also put in boiling water. I also pour boiling water over the jars for five minutes.

To improve the taste of yoghurt, I used VIVO starter culture. It turned out thick and beautiful, but I can't eat, fresh-fat.

Maybe so:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=291024.0

[Girls,]

Girls, there is simply no time to read all the pages ... I urgently need to tell my mother (she has a Panasonic multicooker -10 -small one) how to make yogurt (or symbilact) in a cartoon. Sourdough - Vivo /
Tell me, please ... I have a yogurt maker, so I don't have such experience in cooking in a cartoon.

[there is a search]

Natusichka, there is a search for questions, for example == one of the answers to the question is yogurt in mv https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=2389.160

Thank you!

Hello girls!
I bought Vivo yoghurt and moulinex yoghurt maker. It fermented in 5 hours, I really survived 6 hours and already in some places there were drops of serum. Now I will put cardboard on the bottom.
It tastes like curdled milk to me. But in my opinion it is tastier than Lactin yogurt.
Made on UP milk Brestlitovsky (Belarus). I want to re-ferment.
The problem is that only I drink yogurt. I do not want to ferment 1 liter. Goodness is lost. The oven is not possible, maybe it is impossible.
Please advise me very much ...
1. Can you ferment not 1 liter, but 0.5-0.8 from one bag / bottle of dry powder?
2. If you can also over-ferment not a liter, take less and how to calculate how many spoons of yogurt you need?
3. Does it re-acidify repeatedly in less time? (specifically Vivo)?
4. Advise on what sourdoughs (firms) to pay attention to, just the taste is not yoghuric, but curdled.
Thank you in advance.