Yogurt with bacterial starter cultures (narine, Vivo, etc.)

[Angela Davis]

Angela Davis , order delivery "Atolux", or through friends in Kiev. That's what I do. The first time I ordered delivery by mail, but after 2 weeks nothing came.
The sourdough keeps well for several days without a refrigerator The manufacturer claims 2 weeks.
I took all the starter cultures only in bottles.

And I have the last 2 times in general nonsense. From 8 jars 3-4 are obtained normally, and the rest are milk-milk. The starter culture is the same - "Canadian yogurt". Everything worked out great before.

[Musyanya]

Musyanya, can reduce the time a little so that the serum does not separate?
Try to shorten the cooking time by half an hour or an hour (see consistency).

Yes, I mix 2 capsules of yogurt per liter of milk with a blender

in summer you need less time for leavening, so you need to watch the readiness earlier than usual
and in summer, all kinds of chemistry are also added to dairy products so that they do not sour so quickly, so punctures can also be from this ...

And I tried the starter culture bifidumbacterin (bought in vials at the pharmacy). It turned out great, the serum did not rebound and did not sour at all. I like it.
Today I decided to do it for the children on actimel: everything is as usual (scalded the cans, boiled milk), and stood in Moulinex for only 4 hours, as a result of overheating ...
I'd rather do it on bifidumbacterin while it's summer. There the leaven is dry and it takes 10-15 minutes to walk from the pharmacy to the house. refrigerator, nothing happens to her.

[Self-taught baker]

Self-taught baker, and I will no longer buy bifidum-bacterin ... Out of a package of 10 pieces - 2 were "live", the rest -

[Self-taught baker]

Self-taught baker, and I will no longer buy bifidum-bacterin ... Out of a package of 10 pieces - 2 were "live", the rest -

It turns out I'm lucky ???
Out of 10 pieces - ALL were "live".
Did you buy from the refrigerator at the pharmacy ?? When buying, I made sure that they were stored in the refrigerator, and after 5 minutes. they were already in the home refrigerator.

For the second year now I have been doing it on linex and bifidum-bacterin, two or three times a week - there have been no punctures yet ... maybe it’s not bacteria, but milk products? or in cooking technology you are doing something wrong ...

Girls, all other yoghurts are working out. And the milk is the same, and the yogurt maker, and the process. Out of a pack of 10, only 2 fermented normally, the rest did not "heal" ... sour milk, without signs of thickening ... I bought it from a decent pharmacy, from the refrigerator. The pharmacists themselves say that the quality is unstable. During delivery and storage in warehouses, they may violate the rules for storing medicines.
So I don't risk it anymore ... I take the usual activity, or Jefilus (Finnish, Valio).

Then I added cream to the milk, fat ones. My husband said, do not translate the products, I did not understand the difference ... Although the cream was 33%, and added 200 grams to a liter of milk ...

I have exactly the same situation.
But from time to time I still try to ferment narine or bifidumbacterin in one of the jars, it turns out very rarely.
Now I switched to another milk. Maybe it will work out with him.

I have exactly the same situation.
But from time to time I still try to ferment narine or bifidumbacterin in one of the jars, it turns out very rarely.
Now I switched to another milk. Maybe it will work out with him.

In my first batch with bifidumbacterin: they stood for 6 hours, I look liquid, I turned off the yogurt maker out of grief, and went to bed (I thought in the morning all with salt in one jar and put it on bread), and in the morning - wonderful yogurt !! Strong, and froze at five-plus.
And most importantly, there is NO acidity.

Thank you, the second link has opened ...

The texture is good, it keeps its shape well, but periodically there is some "pulling", that is, you pull a spoon out of the yogurt, and behind it the "thread" stretches, similar to the "thread" of condensed milk, only less viscous, naturally. As far as I understood, this is Narine's influence, a specific structure is formed. Or not?

Not only Narine, in all types of yoghurt it turns out that way, less or more, I like it, it somehow looks natural IMHO After all, yogurt should not look like kefir (and it does not have such viscosity)

Acedophilum in the composition of ferments can give viscosity. I also remember the Soviet acidophilus milk, it was viscous.

I went through our stores and did not find a yogurt maker. I took homemade milk, boiled it, fermented it with Canadian yogurt, it turned out to be an excellent yogurt, layered, tasty. I took a couple of spoons from this curdled milk and fermented the super-pasteurized milk - yogurt turned out, did not heat, did not boil. We have such a heat that we don't need a yoghurt maker, but by winter I think they will appear in stores

Hello. And I bought an Ariete yogurt maker. 630 r just worth it. I have already tried to make yoghurt from activism and from actimel. It turned out great. Milk was used by 2.5%.

I also bought dry bifidumbacterin. First I made a leaven, and then a product from it. Only it turned out to be very fragile in structure. Maybe milk should be taken fatter?

I also wanted to ask about the fermented baked milk. What to add to baked milk? Another ryazhenka with bifidoflora? Or is the same bifidumbactrin possible?

[FOR KIEVLYAN]

FOR KIEVLYAN: there is another point where you can buy starter cultures at a price similar to that at the Institute of Milk and Meat. on DOROGOZHICHI, I am now a representative in the area and there is always a sourdough available. Call: tel. 4409132. m. 8 (067) 725-60-42, 8 (063) 597-68-77. Yulia.

And another question:
I got a yogut maker Tefal (although I wanted Mulinex, but my dad gave us Tefal, he was ahead of us in buying) ... So, I want to try it for the first time today, but the instructions do not clearly say how to set the timer (choose the time?) It says what you need press the button under the inscription, and what's next, how long will it warm up? ... I don't want to panic in the evening - that's why I ask ...

in the morning it is not yogurt, but just milk with the flavor of Neo-imunele ... I can't yet learn to guess the readiness of the yogurt ...

Try to buy a starter culture from the Institute of Milk and Meat, it is stored in the refrigerator for about six months. And start with her. When the moment of guessing comes, start experimenting.

Try to buy a starter culture from the Institute of Milk and Meat, it is stored in the refrigerator for about six months. And start with her. When the moment of guessing comes, start experimenting.

I am a representative of the Institute of Milk and Meat, I am in Dorogozhichi, so I myself have been using these starters for a long time and sell them in Dorogozhychi (prices are the same as at the institute - 7.50 UAH each). Bifivit always works, so I decided to experiment not with these leavens, but with Neo-Imunele and Actimel ... So far unsuccessful ...

After independent experts announced which components and dyes are in the yoghurts sold in Ukraine, and in what doses (which manufacturers do not write on the packaging), I immediately bought a yogurt maker, and I do not regret a bit.

So if you buy natural Danone yogurt for starter culture, store milk, what's the point in homemade yogurt? At the exit, doesn't it turn out to be the same Danone? Or am I misunderstanding something?

So if you buy natural Danone yogurt for starter culture, store milk, what's the point in homemade yogurt? At the exit, doesn't it turn out to be the same Danone? Or am I misunderstanding something?

I do not use store-bought yoghurts, but special "live" starters from the Kiev Institute of Milk and Meat. Otherwise, then start the whole thing with the yogurt maker? Here (in this thread) a lot has already been written about them (medicinal ferments).

And the difference is significant.

I do not use store-bought yoghurts, but special "live" starter cultures from the Kiev Institute of Milk and Meat. Otherwise, then start the whole thing with the yogurt maker? Here (in this thread) a lot has already been written about them (medicinal leavens).

As I read in this thread, many do on Danone, Immunel, etc. Here, and I wonder what is the point?

So, I wonder, what's the point?

I do not know.

Since your first question was asked to me, I answered for myself.

And if there is no way to live in Kiev, and even near the institute, then what to do?
do not buy?

[Makhno]

Makhno, you can also receive it by mail.

And if there is no opportunity to live in Kiev, and even near the institute, then what to do?
do not buy?

There are two delivery methods in Ukraine:

🔗

🔗

There are two delivery methods in Ukraine:

And in Moscow?

And in Moscow?

The institute is from Kiev, they do not carry out international supplies.

And in Moscow?
[/ quote] Moscow pharmacies sell dry yogurt bacteria, I don't remember what they are called, I myself make it from bioyogurt without additives, which we have for 6 rubles. The difference is big, at least in the fact that there is an allergy from store-bought yogurt, but from homemade yogurt never, even after 3 jars a day. And the taste can be made for yourself.

Called Narine

in ordinary pharmacies you can buy bifidum-bacterin - do on it, this is one of the simplest options

Tell me how many bottles with dry Narine to take for 1 liter? how many bags? seen in bottles and bags in the pharmacy. Which yogurt is healthier: which is prepared milk + narine (probably this is called sourdough), or which is already prepared from milk fermented by us with narine (from sourdough)?

Tell me, how many bottles with dry Narine to take for 1 liter? how many bags? seen in bottles and bags in the pharmacy. Which yogurt is healthier: which is prepared milk + narine (probably this is called sourdough), or which is already prepared from milk fermented by us with narine (from sourdough)?

One bottle of narine is taken for 1 liter of warm milk. I think that one sachet of dry preparation per liter of milk will also be enough.

On account of which is more useful: everything that is cooked on live lactic acid bacteria is equally useful. The main rule, as many have already said, is cleanliness. The danger of using already prepared yogurt as a ferment is that harmful bacteria can multiply along with beneficial bacteria. Therefore, having made yogurt from narine and milk, you can use the ready-made yogurt as a ferment no more than five times, then you will need to update the ferment. Personally, for insurance purposes, I use my yogurt for sourdough no more than three times.

PS Please note that the fermented milk product from narine tastes more sour than from bifidum or linex.

And how much linex or bifidum is taken per liter?

Tell me how many bottles with dry Narine to take for 1 liter? how many bags? seen in bottles and bags in the pharmacy. Which yogurt is healthier: which is prepared milk + narine (probably this is called sourdough), or which is already prepared from milk fermented by us with narine (from sourdough)?

In general, this topic has been discussed on the previous pages.
One bottle of Narine goes to 0.5 liters. milk
Narine in green sachets - 1 sachet for 0.2 liters of milk.
narine in blue bags - 1 bag for 0.1 l of milk.
There is also narine in capsules - there you have to look at the number of narine.
Usually, the instructions say how to prepare a working starter culture and the product itself.
Bifidumbacterin and lactobacterin - 1 bottle for 0.5 liters. milk
I don’t remember Linex, read the topic or search Search

Instructions for cooking Narine
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=134.405

Thank you

Which yogurt is healthier: which is prepared milk + narine (probably this is called sourdough), or which is already prepared from milk fermented by us with narine (from sourdough)?

Milk + narine = working starter culture, can be stored in the refrigerator for up to 7-10 days.
Working leaven (1-3 tablespoons) + milk (1 liter) = ready-made fermented milk product, which is not subsequently used for fermentation, that is, next time you need to take 1-3 tablespoons again. spoons of working leaven + milk.
The desired acidity can be obtained by decreasing or increasing the holding time of the fermented milk.
It is advisable to store the fermented milk product no more than 2 days at a temperature of 4 degrees. C in the refrigerator.
The working starter culture and the km product are equally useful.

I take 2 jars of bifidum or 2 capsules of linex for 1.2 liters of milk, the result is always excellent (provided fresh milk !!!) by the way, I take milk 1.5%

Sorry, if there was such a question before, I only read the very beginning of the topic.
I make myself and "yogurt" and cottage cheese from skim milk (1% always). I have a diet. The technology is similar to yours, but developed experimentally by me. In the same way, I make "fermented baked milk" only from baked milk.
I will explain why in quotes: it turns out a liquid, kefir-like drink. Is there a way to make such a dietary yoghurt-fermented baked milk thicker? (I didn't add milk powder, I'll try)
And for starter, I use dry starter, which is sold in the store, looks like dry yeast in a bag. Especially for yogurt makers they sell (but I do it either in a saucepan in the oven or in a cartoon).
Or live yogurt, purchased, a couple of spoons.

[fugaska]

And for starter, I use dry starter, which is sold in the store, looks like dry yeast in a bag. Especially for yogurt makers they sell (but I do it either in a saucepan in the oven or in a cartoon).

, for the first time I hear about dry starter cultures for a yogurt maker in a store, but the name and photo can I?
It is not clear which city you are in

For "thicker" you can try adding milk powder. I'm not an expert, but the fat content is likely to increase.
You can hold it longer, then you get a thicker product.

fugaska, makes with milk 1.5%. Can she tell me?

Honestly, I'm not adding anything! the first two times I added powdered milk, but I don't like it with it - there is a little taste, I want a product that tastes more delicate
the technology is simple - we heat milk, add bifidum-bacterin and put it in a yogurt maker (or in a thermos). I check for readiness by "turning" the jar, the yogurt should "stand". if the liquid begins to separate, then it is urgent to put it in the refrigerator !!! in general, if the yogurt is liquid, then it is not ready yet

I do not live in Russia, we do it like in Greece :) And the leaven in the form of a powder, like this: 🔗

(I personally just have a different brand), but I did not notice the difference in taste with yoghurt (I add Greek, alive) and with the powder culture. Probably you need to read on the packaging exactly which bacteria are there and experiment. I just bought it, I thought maybe I would get a thick yogurt, but still the same.

Fugasca, I have already tried to keep it longer, it turns out sour, kefir. Although I use the sourdough from Greek yoghurt (it is soft in consistency like cream cheese). WHEN I did it on dry sourdough and in a multi-jelly mass, but not for long, as I transferred it from a multi to a container, so that I could clean it up in the refrigerator and drink it again. True, I liked my taste from the culture, it can be seen from the type of bacteria that are in the leaven.

Hello! I read this thread for a whole week (60 pages). If you missed something, do not be angry.
I didn't really understand why the starter culture can be used on average 4-6 times. If bifidobacteria multiply during the production of yogurt, then the leaven should turn out to be eternal ... And girls (and sometimes boys) write that after several times of using the same leaven, it becomes ... no, I suppose ...

swan!

It's not even about the "eternity" of the leaven.
It is impossible to create absolute sterility in the production of yoghurt at home. Therefore, together with beneficial bacteria, harmful bacteria, for example, staphylococcus and E. coli, can multiply. Such yogurt will not be beneficial, but harmful.

And I would also add that after repeated "transplantation" the yogurt corny starts to turn sour! (I have this criterion for changing the leaven, 6 times, no more.

["Bio Plus"]

Rather, it is to the Israelis: once in a pharmacy I got into a conversation with a pharmacist. I asked him which probiotic I could use as a starter for yogurt. The pharmacist said that I needed a strong enough probiotic, in the sense that at least capsules per liter of milk (comrade, one might say, quite seriously delved into the essence of my problem). And sold me a jar "Bio Plus" from the firm "SuperHerb"... The packaging says that each capsule contains at least six billion active bacteria and the composition is: FOS (who knows what this is? I don't, but I realized that this is somehow related to fiber ... it seems ...) , acidophilum, bulgaricum (it seems to be a Bulgarian bacillus), bifidum and thermophilus. In my opinion, there are a lot of familiar names. Having brought home a jar of probiotic, along with other products from the supermarket (the pharmacy was inside the super), I safely forgot about it for almost six months. And today, suddenly, to the point of stupor, I wanted fresh homemade yogurt, and I pulled my yogurt maker out of oblivion. So, as there was no leaven in the house, and it was lazy to go to the store (burn this gasoline for the sake of a can of sour "yopley"! Wow, "our people take a taxi to the bakery ..." , I suddenly remembered about probiotic. I shook out 4 capsules per liter of milk and after 6-7 hours I got wonderful yoghurt, very delicate consistency and pleasant taste without excess acid.

I do not use store-bought yoghurts, but special "live" starters from the Kiev Institute of Milk and Meat.

Hello everyone, now my household has been replenished with a yogurt maker. I plan to order starter cultures at the Institute of Milk and Meat, but I was a little confused in the choice. Could you tell us what sourdough is used to taste? what did you like best?

I took: bifivit, symbilact, cottage cheese and yogurt. Bifivit - slightly sour, reminiscent of kefir. Simbilact resembles bio-kefir (in density and taste). My daughter prefers simbilact more. But still there is no advice on taste and color. Everything is individual. Milk percentage also plays a role.

I took: bifivit, symbilact, cottage cheese and yogurt. Bifivit - slightly sour, reminiscent of kefir. Simbilact resembles bio-kefir (in density and taste). My daughter prefers simbilact more. But still there is no advice on taste and color. Everything is individual. Milk percentage also plays a role.

Vitalact and streptozan are also indicated on the site, did you not take them for some reason, or just "your hands did not reach"?