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

[Tyunush]

Tyunush
Well, let's count: Burenka cream 10% UAH 10.30. + 1/2 bottle of starter culture 4.20 UAH total UAH 14.50 for 0.5l (this is if we do not re-ferment with our ready-made sour cream)
so the store is cheaper (with a fat content, for example, even 16%, well, if you believe that these 16% are still present there)
I tried to ferment the cream with streptozan - it tastes to me like just fatty yoghurt, on the sour cream ferment it tastes different
remember, I described how I fermented milk with sour cream President - and so, after that incident I do not eat shop sour cream

Well, yes, and almost half as much cheaper. Tin! If you then re-ferment with the resulting sour cream, then it turns out the same at a price, around 10 UAH. This is already normal, and if you like it, then it is better to do so. Its something, it is clear that it is more useful than the unknown store. Eh, I'd rather run out of sourdoughs to buy sour cream-vivo. I have been making yogurt for a month and a half already, a couple of days ago I made bifivit and today I re-fermented it. I just put it in the refrigerator. I'm looking at what comes out. Well they write it cannot be over-leavened (almost the only such leaven). And half a year ago I already did and re-fermented from the motherboard. The taste was much worse, sour and disgusting). Tomorrow I'll try what happened this time. Maybe then I did something wrong. If it doesn't work out now, I won't take it anymore.

Today I called the company, the link to which was given by Lara_. There are no thermostats, and when they will be, they can't even promise, they just don't know.
Maybe someone will need this info. So I'm overheating my yogurt for now :(

you can use a conventional dimmer (dimmer) for a wall lamp and a thermometer with a remote sensor
dimmer picture 🔗
thermometer picture 🔗

I have been making yogurt for a month and a half already, a couple of days ago I made bifivit and today I re-fermented it. I just put it in the refrigerator. I'm looking at what comes out. Well they write it cannot be over-leavened (almost the only such leaven). And half a year ago I already did and re-fermented from the motherboard. The taste was much worse, sour and disgusting). Tomorrow I'll try what happened this time. Maybe then I did something wrong. If it doesn't work out now, I won't take it anymore.

Well, I tried my over-fermented bifivit. Strange, but everything worked out. Absolutely not sour, very pleasant to the taste, slightly soft like kefir. Preparing for 3:30 hours. Maybe I overexposed last time, which I didn't like so much. Okay, I put one jar aside, I wonder how the next re-starter will come out? I'll let you know in a couple of days.

Yesterday I made Laktina Vitalakt. Positioned as for children from 1 year old. I don’t know if I did this or not, but it turned out sourish. or you got such milk ...

Everything, she guessed it herself)) Lactina Vitalact contains an acidophilus stick, which gives a slight sourness. But it is very useful !!! I added a spoonful of sugar, jam and it turned out very tasty, satisfying, healthy!

Today I called the company, the link to which was given by Lara_. There are no thermostats, and when they will be, they can't even promise, they just don't know.
Maybe someone will need this info. So I'm overheating my yogurt for now :(

Try searching on Your Yogurt. I order lactin from them, in my opinion, they have thermostats.

Yesterday I made Laktina Vitalakt. Positioned as for children from 1 year old. I don’t know if I did it or not, but it turned out sourish. or you got such milk ...

I also get a little sour, but it's still delicious. The son is a year and three, a spoonful of honey is ready and drinks for both chubby cheeks)

I also get a little sour, but it's still delicious. The son is a year and three, a spoonful of honey is ready and drinks for both chubby cheeks)

Yes, I have already figured out Vitalact contains an acidophilic stick, which gives it a slight sourness. This is normal. And useful. And yes, it's still very tasty!

But kefir gets not sour at all. World turned upside down)

but I do not have very good. I like starter kefir, and from Vivo and from Bulgarians, especially on the first day, just a thick sour milk drink. On the second or third day, the toko begins to show some kind of kefir taste. I like to make kefir from children's 200-gram "Zlagoda" more, it tastes more like natural, good-quality kefir.

And now I cool the baked milk to the required temperature for fermented baked milk. Let's try tomorrow

o-ooo, ryazhenka, it's a matter
But soooo capricious that while I got used to it, I flew a couple of times, then with temperature, then with a fermenting product

[rusja]

o-ooo, ryazhenka, it's a matter
But soooo capricious that while I got used to it, I flew a couple of times, then with temperature, then with a fermenting product

rusjaWhy are you scaring people at night? As soon as I set everything, I come and look, and it turns out to be very difficult

[rusja - Olga]

rusja - Olga
do you hear, I already have Lactin yogurt in my yogurt maker - how I taste, I will report

REALLY THIS MIRACLE HAPPENED and not even three years have passed
I don't remember anymore, but something seemed to me nezher from the Bulgarians, Laktina, probably, but they are both with Genesis, much softer than the thermonuclear VIVO, I don't know better or worse, but the hvakt is evident

[Olga]

Olga
well, I promised you

My family and I have already tried all the yogurt starter cultures that are sold in Ukraine (of all firms). If we take specifically the Yoghurt starter culture, then Bioyoghurt from Genesis remains our favorite. Although Lactin is not bad, it looks more like just Genesis Yogurt, Bioyogurt is still thicker and tastier. Vivo had tried it once, well, niche, but disappeared right after she tried Genesis. All the same, Bulgarians rule - it's for our taste. Of course, everyone has different tastes.

But in my freezer I have all sorts of Symbilaks and Symbinorms (I took one from different companies for a sample). They write everything that is tasty, you have to try it.

My family and I have already tried all the yogurt starter cultures that are sold in Ukraine (of all firms). If we take specifically the Yoghurt starter culture, then Bioyoghurt from Genesis remains our favorite. Although Lactin is not bad, it looks more like just Genesis Yogurt, Bioyogurt is still thicker and tastier. Vivo had tried it once, well, niche, but disappeared right after she tried Genesis. All the same, Bulgarians rule - it's for our taste. Of course, everyone has different tastes.

Girls, tell me, these Bulgarian starter cultures, about which you write, can you store in the freezer, and not just in the refrigerator, or if I order on the Internet, then a lot at once, and if you can't store it like that, then you need to somewhere locally search and take a little.

Girls, tell me, these Bulgarian starter cultures, about which you write, can you store in the freezer, and not just in the refrigerator, or if I order on the Internet, then a lot at once, and if you can't store it like that, then you need to somewhere locally search and take a little.

Well, don't take it for three years, take a couple of bags, they will be enough for you for the summer. True, I don’t know how they will show themselves in re-fermentation for the 5-10th time, since I haven’t tried to re-ferment more than twice. In any case, do not take a lot at once, try it first, everyone has different tastes. You have been eating one Vivo for so long that, perhaps, its taste is now associated with natural yoghurt, and you may not like it or take root with a different taste and consistency.
I’m taking something new for myself in a sachet or two, trying it, and then I’m already stocking up.Here Genesis has a new product - Lactobacilli, I, when placing an order for Bioyoghurts, took one packet of these bacil - to try. Very similar to our favorite variety of Batsilok, as it turned out, I took a few more bags, we will alternate.

Girls, tell me, these Bulgarian starter cultures, about which you write, can you store in the freezer, and not just in the refrigerator, or if I order on the Internet, then a lot at once, and if you can't store it like that, then you need to somewhere locally search and take a little.

And why store them in the freezer? The manufacturer indicates that the storage temperature should be up to +20. That is, the very place for them is just in the refrigerator. They are in sealed packaging. Take it, don't be afraid!

And why store them in the freezer? The manufacturer indicates that the storage temperature should be up to +20. That is, the very place for them is just in the refrigerator. They are in sealed packaging. Take it, don't be afraid!

Yes, I just typed Vivovsky and they feel great in the freezer for a year already, the taste does not change. It’s cheaper on the Internet, but since it’s travel expenses, it took more. I will try to look for where you can buy a couple of sachets in the city to try, I only know the places where Vivovskie is. So I will look.

Well, don't take it for three years, take a couple of bags, they will be enough for you for the summer. True, I don’t know how they will show themselves in re-fermentation for the 5-10th time, since I haven’t tried to re-ferment more than twice.

Yes, I will. For the summer, of course, not enough, I make yogurt almost every other day. But it turns out to over-ferment, though so far only vivo. I'm also wondering if it will work out like that with the Bulgarian ones. In any case, you need to take it for the first time in order to evaluate how the family will taste, otherwise there is one fussy.

[Ksyushik]

Ksyushik
Have you already tried the mysterious Mio, eh?

Yes, I will. For the summer, of course, not enough, I make yogurt almost every other day. But it turns out to over-ferment, though so far only vivo. I'm also wondering if it will work out like that with the Bulgarian ones. In any case, you need to take it for the first time in order to evaluate how the family will taste, otherwise there is one fussy.

If you are talking about the Bulgarian Lactina, then they sell wonderful sample sets (one packet each: cottage cheese, yogurt, sour cream, fermented baked milk, bifidum, vitalact, kefir). and the price is reasonable - only 350 rubles.

If you are talking about the Bulgarian Lactina, then they sell wonderful sample sets (one packet each: cottage cheese, yogurt, sour cream, fermented baked milk, bifidum, vitalact, kefir). and the price is reasonable - only 350 rubles.

so this is in Russia
and Mona1 from Ukraine

[Ksyushik]

And why store them in the freezer? The manufacturer indicates that the storage temperature should be up to +20. That is, the very place for them is just in the refrigerator. They are in sealed packaging. Take it, don't be afraid!

He writes in Bulgarian (on Genesis so exactly) - +2 +6 degrees - storage temperature (this is the coldest shelf in the refrigerator, I calculated). Each firm of starter cultures has its own separate instructions on this matter.

Ksyushik
Have you already tried the mysterious Mio, eh?

I tried it. But they did not work for me, I kind of wrote here. You said - they ferment for a long time, well, I put it for the night, in the morning I got up to them all the time, and they still haven't gu-gu. And closer to 11 in the morning there was already just yogurt. Homemade milk chewed, could not stand the abuse and sour. Either I didn’t guess the temperature even approximately, or the starters themselves are like that - they work every other time, or they couldn’t stand the heat in the NP warehouse for a week, like the Boghara cultures.
There is still some kind of Symbinorm from them, I don’t know whether to try it.

I tried it. But they did not work for me, I kind of wrote here. You said - they ferment for a long time, well, I put it for the night, in the morning I got up to them all the time, and they still haven't gu-gu. And closer to 11 in the morning there was already just yogurt. Homemade milk chewed, could not stand the abuse and sour.Either I didn’t guess the temperature even approximately, or the starters themselves are like that - they work every other time, or they couldn’t stand the heat in the NP warehouse for a week, like the Boghara cultures.
There is still some kind of Symbinorm from them, I don’t know whether to try it.

Well, I did exactly the same you wrote - I remembered
I also advised you to make a mother's sourdough for 0.25 liters - and milk, if suddenly something, it will not be a pity
this is what is called sclerosis

He writes in Bulgarian (on Genesis so exactly) - +2 +6 degrees - storage temperature (this is the coldest shelf in the refrigerator, I calculated). Each firm of starter cultures has its own separate instructions on this matter.

And how much time is written on the bag Genesis can be stored at this temperature? And if you cut the bag in half, then the second half won't last long? It is a pity that it is impossible in the freezer. I keep the halves from Vivovski in the freezer for a long time. Okay, I'm sharing the skin of an unkilled bear. I would also find where they sell them in the city, and then I will conduct the test.

And how much time is written on the bag Genesis can be stored at this temperature? And if you cut the bag in half, then the second half won't last long? It is a pity that it is impossible in the freezer. I keep the halves from Vivovski in the freezer for a long time. Okay, I'm sharing the skin of an unkilled bear. I would also find where they sell them in the city, and then I will conduct the test.

Don't be afraid, 1 year is good. And she lied a little about the lower threshold, now she looked at the bag, writes at all "store at 0 .... + 6". But this does not change the essence, since you can hardly find +6 in the refrigerator, not that 0.
There is a half-half packet for itself in the same place, on the coldest shelf, in a jar with whole bags, closed with a paper clip, and nothing is done to it, for a month it has definitely not become, it has been tested. I think nothing will be done in six months. I just pour half out of it, and wrap the rest neatly several times and fasten it with a paper clip, which is insulated. I don't put anything inside the bag.

Well, I did exactly the same you wrote - I remembered
I also advised you to make a mother's sourdough for 0.25 liters - and milk, if suddenly something, it will not be a pity
this is what is called sclerosis

No, Irus, sclerosis is what I just sat and recalled strainedly, what I had with this MIO, I remember what I did and something didn't work out, and that I even wrote about it. But what exactly - did not immediately enter the brain. This is sclerosis.

[Xun]

Xun
well then we are two boots - a sclerotic pair

[Monochka]

Monochka
I read about Genesis sourdoughs on the internet, accidentally stumbled upon their habitat in Donetsk "You can buy Bulgarian Genesis starter cultures in the Fagotsia pharmacy, Gornaya st., 2"
and also on the street on Ovnatanyan, 4

Don't be afraid, 1 year is good. And she lied a little about the lower threshold, now she looked at the bag, writes at all "store at 0 .... + 6". But this does not change the essence, since you can hardly find +6 in the refrigerator, not that 0.
There is a half-half packet for itself in the same place, on the coldest shelf, in a jar with whole bags, closed with a paper clip, and nothing is done to it, for a month it has definitely not become, it has been tested. I think nothing will be done in six months. I just pour half out of it, and wrap the rest neatly several times and fasten it with a paper clip, which is insulated. I don't put anything inside the bag.

Well then it will do! I'll take it if I find it. Someone wrote about Genesis, it happens in pharmacies. We must take a look. Prices there are certainly higher, but you can take it for a sample, Schaub understand, I need it, or not.

Toffee, and our thoughts suddenly coincided again, horror! Or soul mates.

Toffee, and our thoughts suddenly coincided again, horror! Or soul mates.

and nothing terrible
just friendship: friends: and a little telepathy

[Monochka]

Monochka
I read about Genesis sourdoughs on the internet, accidentally stumbled upon their habitat in Donetsk "You can buy Bulgarian Genesis starter cultures in the Fagotsia pharmacy, Gornaya st., 2"
and also on the street on Ovnatanyan, 4

Ir, you count, and I live near this street.Near its beginning (or end) So I think I know where this pharmacy is. I'll check it tomorrow.

Ir, you count, and I live near this street. Near its beginning (or end) So I think I know where this pharmacy is. I'll check it tomorrow.

well then tomorrow, go straight there and something with the purchase
I advise: take Bioyogurt - it is delicious, especially with blackberry jam (but I already invented this myself)
we are waiting for a report on the purchase from you tomorrow

well then tomorrow, go straight there and something with the purchase
I advise: take Bioyogurt - it is delicious, especially with blackberry jam (but I already invented this myself)
we are waiting for a report on the purchase from you tomorrow

If I'm lucky, I'll just buy it, there's no time to do it tomorrow. Tomorrow I have the last call, and for another job, the park, or maybe it will come out. In general, tomorrow if anything, then I will write the result. Itself already intrigued. Otherwise you’ll paint everything so deliciously with the girls, and I’m here with one viva and also a hotz!

so this is in Russia
and Mona1 from Ukraine

Duc I did not know that! Well, for the acquaintance

And Ukrrele asked for $ 20 for sending the "string" to the yogurt maker ... Oh, what greed does with people ... And the cost of garbage is 26 UAH ...

And Ukrrele asked for $ 20 for sending the "string" to the yogurt maker ... Oh, what greed does with people ... And the cost of garbage is 26 UAH ...

Yeah
and now, you will be without a thermostat, it is not worth the whole 20 bucks

[irysska]

irysska
Irka, why are you keeping silent about Laktina ???

Yes, probably, I will ask a friend from the Dnieper to buy and send it by letter. Although, she does not understand at all - why do I need these "games with yogurt" - a person far from everything, what can I do ...

[irysska]

irysska
Irka, why are you keeping silent about Laktina ???

Duc ... haven't tried it yet
As for the preparation: yesterday I put Lactina Yogurt somewhere at 14.30, the temperature is 39-38C on the thermostat. Hours at 19 I look, thin - so I added a temperature of 39.5-38.5C
The yogurt was fermented at 23.30 - put it in the refrigerator - so I'll try it today.
Visually, it is not very thick. I'll see which one comes out of the refrigerator.
But I did not do it in jars, but in a plastic container for cottage cheese - too lazy to pour boiling water over the jars, and so only one bucket and a spoon.
By the way, the milk was heated up to 40C
While this is

Yes, probably, I will ask a friend from the Dnieper to buy and send it by letter. Although, she does not understand at all - why do I need these "games with yogurt" - a person far from everything, what can I do ...

yes, this is probably the best option
and then 20 bucks is the price of well, almost 2 full-fledged thermostats (the price of one is 91 UAH)

Duc ... haven't tried it yet

Here is an excerpt

Visually, it is not very thick. I'll see which one comes out of the refrigerator.

So my Bulgarian starters, depending on the product, also do not always thicken to a state of density, and why I don’t know, there was practically no such thing with VIVO, there is almost always the same density

[Ol]

Ol
so I have the same Bioyogurt Genesis very dense, and Vivo is usually thicker, but also not always recently (maybe this is milk, although I add 10% cream to 1 liter of milk 100 milliliters)

Irus, try to set the temperature even higher next time. So, they don't lie about 40-42 degrees for Lactina. Then, I think, it will turn out to be of normal density and in less time. For example, set it to 39-40 degrees.

Regarding the Bulgarian starter cultures and density, I already understood why I loved them so much - because they just turn out to be the thickest for me, if everything is done correctly and sustained completely. And, judging by your stories, it seems to me that the whole point is in the overheating of my yogurt maker's lung. All the same, Bulgarians need more temperature than more correct yogurt makers like Dax give. This is the conclusion I made. Well, plus, you need to adjust to each leaven and get used to doing it. I just think that if I switched to Vivo now, I would also suffer at first from habit.
There are so many factors in a bunch - yeast, milk, yogurt maker, tastes and perceptions - all are different. Therefore, everything turns out differently for everyone.

[Ksyushik]

Ksyushik
but about overheating, I think you're quite right
I once made Genesis bioyogurt in a cartoon (I remember you taught me that 5 hours would be enough for him), I foolishly kept him for 8 hours - and so: then he was both overexposed and a little overheated (I topped up the bowl with hot water) that's when it was thick, but with dampness and sour, but did not last

[Ksyushik]

Ksyushik
but about overheating, I think you're quite right
I once made Genesis bioyogurt in a cartoon (I remember you taught me that 5 hours would be enough for him), I foolishly kept him for 8 hours - and so: then he was both overexposed and a little overheated (I topped up the bowl with hot water) that's when it was thick, but with dampness and sour, but did not last

No, no, you obviously overdid it. There should not be any serum, and it should not sour either. I remember that your Dax-60 overheats the yoghurts a little, you need to turn it off earlier than it beeps. There, I think, there will be good yogurt in 5-6 hours.