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

So now at least 70 UAH. Tomorrow I'll call the pharmacy - I want to buy.
I think to put it like "Linex" - 2 capsules per 1 liter of milk.

I just phoned the pharmacy. They have 30 capsules left, price 37.50. How do you like it?

Yes, it is sold in ordinary pharmacies, the manufacturer is Canada, so I think that there is also in Russia. I take 2 capsules for 1 liter of milk, in 4.5 hours the yogurt thickens and for 2 hours in the refrigerator. I preheat the milk until it is lukewarm, it just shortens the kvask time.
Out of everything tested in my family, Roselle Yogurt was checked out the most.

By the way, if you make yogurt for the first time from 2 capsules, and then three or four times from ready-made yogurt, and then again from capsules, etc., then 75 capsules will be enough for a very long time

Bought this week for UAH 48.00 75 capsules

And in the pharmacy where I called these capsules are also sold by the piece. Every time you can buy fresh, and it turns out inexpensively.

Bought this week for UAH 48.00 75 capsules

Okay, I'll look tomorrow then. Although, maybe you got it by accident at the old price?

I don’t even know how to say it. Today I phoned pharmacies, there is no Roselle yogurt, except for one pharmacy. And then in another pharmacy they said that there is such yoghurt at a price of 34 UAH 50 kopecks. I flooded to the other end of the city (notice the downpour).
She asked to give me a jar to make sure that the yoghurt is not expired, etc.
The pharmacist kindly told me the expiration date (without handing over the goods to me), and wrapped the jar in the instructions.

I happily took the jar out of the bag at home and saw that the instruction was from Roselle yoghurt, and the yoghurt itself from another Canadian manufacturer (Dr. Goodman), while absolutely the same composition with Roselle. I will still make yogurt today, although it's a shame.
Usually I carefully examine what I buy, I don't even know how I blundered it today.

Maybe someone kind can please me with the message that this yogurt is no worse than the cherished Rosell?

I can please. The pharmacist told me today at the pharmacy that it is the same thing, only different manufacturers, and the composition is exactly the same. True, I was not looking for it for a yogurt maker, but I asked if it could be used, and she said no. Why dont know. I make myself from Activia or NSP supplements Bifidophilus. The first turns out to be sour, and the second, on the contrary, is sweetish.

I can please. The pharmacist told me today at the pharmacy that it is the same thing, only different manufacturers, and the composition is exactly the same. True, I was not looking for it for a yogurt maker, but I asked if it could be used, and she said no. Why dont know. I make myself from Activia or NSP supplements Bifidophilus. The first turns out to be sour, and the second, on the contrary, is sweetish.

Tell me how you do it from Bifidophilus, otherwise I somehow tried it and nothing worked out for me? I took one capsule for 1 liter of milk (as the seller recommended) and it didn't ferment at all, and there was such a specific smell in the kitchen that I then aired the kitchen for half a day

I take 3 capsules for 1 liter of milk. I pour all this into jars, and then how to get it. The main thing is to be in time in time, otherwise curl up. But all the same long hours 8 - no less. It's easier for me from Activia. And my friend recommended Bifidophilus strongly. I want to consult a gastroenterologist if this supplement is as good as it is recommended.

And I found this as my girlfriend told me. That's the only way she makes yogurt.
There are 2 ways:
2) For 1 liter of milk 2 capsules of bifido.If not lazy, I heat the milk to room temperature, pour 1-2 tablespoons into a cup, pour the contents of the capsules into the cup, grind well and mix with milk. This is the principle of brewing cocoa so that all bacteria are evenly distributed. I pour the milk into the jars of the yogurt maker. If the milk is warm and the kitchen is warm, then everything will turn sour overnight. Sometimes you have to turn on the yogurt maker a second time. If you lazily stir the milk in a saucepan, I put bacteria on the bottom of each jar, pour it with milk, stir it in each jar and in a yogurt maker.

1) With leaven. 3-4 capsules for 1/2 liter of warm milk. Leave in a saucepan overnight. As soon as it turns sour, it will be a leaven that can be stored in the refrigerator for 7 days. In this case, take 1 teaspoon of sourdough for each jar and fill it with warm milk. We also leave in a yogurt maker for 8-12 hours. It tastes the same, but the bacteria content in each yogurt is lower.

Caprice

Please tell me where you buy BIO PLUS? How much does it cost and how much is enough?

And another question for the owners of the Moulinex yogurt maker: please tell me, does it turn off on its own? or basically not ...

Hello. I read Temko and specially registered in order to explain a little, as many say THIS about starter cultures ... Maybe my words will help someone.
First, about the yogurt makers. Moulinex really keeps the required 38 degrees, Tefalka reaches 50 when heated, which is certainly fatal for living bacteria. Yes, it is fermented, but the fact that there is a fact of fermentation is not the fact of the presence of living bacteria there, for which, of course, we ferment. It is important. There are little tricks for those who already have Tefalka. It is necessary to put ordinary napkins under the jars, which we put when setting the table. The liquid temperature will not go off scale.
As for the starter culture, this is VERY important. When fermenting, it is not the fact of fermentation itself that is important, but the PRESENCE of LIVE lacto-, bifido, propionic acid bacteria. Tell me, where can they come from Activia, from Actimel? WHERE DID YOU SEE THEM THERE? Even after using the mother's starter, the concentration drops in subsequent times and the manufacturer himself warns about this. And in these products they were not and are not, because they cannot live as long as it is written on the jars of Activia or Actimel. Many mothers do not understand this because they do not know and it turns out that all the energy expended is only complacency and that's it, but the real usefulness is "0". The only thing that is good is that you do not put so many preservatives, stabilizers, etc. for your baby. But these are not the living lactic acid bacteria that our crumbs and ourselves need so much. Buy live bacteria and make from them, and then you will be sure that it benefits your treasure and raises immunity. Health to you and your little ones.

[Evelina]

Evelina, thanks for the explanations, I am not an expert in the field of ferments, but intuitively I understand that there is nothing good, in the sense of useful, in Activia and Actimeli. If the shelf life is a month, then preservatives, and if preservatives, then nothing "alive" can be there!

And in connection with this question. Is it possible to use medical preparations - capsules YOGURT ROSEL, Linex, etc. as a starter culture? And what about the presence of all these beneficial living bacteria?

Luysia, have you read the beginning? in this thread there is a lot about medications, look a couple of pages back, you will find answers to your questions

[fugaska]

fugaska I not only read, but also make yoghurt from YOGURT ROSEL, though so far without a yoghurt maker, I like the taste of it, I wrote about this "a couple of pages back."

I'm just interested in the resulting product, not in terms of food
(there are no questions about the taste), but from the therapeutic point of view (the presence of living "beneficial" bacteria there). You can ferment milk and sour cream, you get a delicious yogurt (my mother did this many years ago), but unfortunately, now I am interested in a product with medicinal properties.

and I recently heard that drinking kefir is harmful
in general, if linex, bifidum, etc. are of high quality, then everything will be all right with bacteria in homemade yoghurts

I also heard this about kefir
I really liked yogurt with linex - only it is very difficult to drown it in milk

[but asked if it could be used, and she said no. Why dont know.]

I can please. The pharmacist told me today at the pharmacy that it is the same thing, only different manufacturers, and the composition is exactly the same. True, I was not looking for him for a yogurt maker, but asked if it could be used, and she said no. Why dont know. I make myself from Activia or NSP supplements Bifidophilus. The first turns out to be sour, and the second, on the contrary, is sweetish.

Girls, that's why I asked about the possibility of using capsules.

Evelina wrote a great informative message and I thought that she might be related to this topic (maybe a doctor or pharmacist).

and I recently heard that drinking kefir is harmful

Maybe harmful: BIO KEFIR in a pack - shelf life 14 days!

I still conservatively rested on Narine. Just as someone here wrote - a new bottle for each batch. Sometimes for the second batch I take a can from the previous one. No more. And I always add sour cream (1 tbsp. L. Per liter). Purely for the palate. I don't like the taste in pure Narine in the first circle. Actually, this is a leaven (according to the instructions from Narine), which can also be eaten without hindrance (and should be, I would say), but it tastes different. And since every time I take a new bottle - the taste for my personal perception - suffers. I add sour cream and it makes the yoghurt taste familiar. That is, Narine is for a beneficial effect, and sour cream is for taste.

and here I am doing it for children on bifidumbacterin or linex. I used to do it for adults, but now, just like for children, it's convenient, you can't confuse banks

🔗 - RUSSIAN MEDICAL JOURNAL. Independent publication for medical practitioners

Functional bowel diseases and experience of their treatment with functional foods
29
Parfenov A.I., Ruchkina I.N., Usenko D.V.

"... Probiotics and their products are increasingly used in the treatment of intestinal diseases every year. Their inclusion in the diet provides the body with energy and plastic material, has a positive effect on intestinal function, mitigates the effects of stress and reduces the risk of developing many diseases [33 ] In a number of countries, the organization of functional nutrition has become a public policy in the field of health care and the food industry [34].
One of the categories of functional nutrition developed in recent years are probiotic products containing bifidobacteria, lactic acid bacteria and dietary fiber.
Since 1997 Danone has been producing Activia fermented milk products enriched with the probiotic strain Bifidobacterium animalis strain DN-173 010 (commercial name ActiRegularis). The high concentration (not less than 108 CFU / g) remains stable in the product throughout the shelf life. Special studies have been carried out to assess the survival of Bifidobacterium ActiRegularis in the human intestine. A fairly good survival of bacteria in the stomach (a decrease in the concentration of bifidobacteria by less than 2 orders of magnitude within 90 minutes) and in the product itself has been established during the permissible storage period [35].
The study of the influence of Activia and Bifidobacterium ActiRegularis on the rate of intestinal transit is of considerable interest. In a parallel study of 72 healthy participants (mean age 30 years), it was noted that daily consumption of Activia with Bifidobacterium ActiRegularis reduced transit time in the colon by 21% and in the sigmoid colon by 39%, compared to people taking the product. containing bacteria [36].
According to our data, in 60 patients with IBS with a predominance of constipation who received Activia, constipation stopped by the end of the second week, and the transit time of carbolene was significantly reduced (in 25 patients - from 72 to 24 hours, and in 5 - from 120 to 48 hours).At the same time, the pain syndrome, flatulence, bloating and rumbling in the abdomen decreased. By the end of the third week, the concentration of bifidobacteria and lactobacilli in the intestine increased, the number of hemolyzing Escherichia coli, Clostridia and Proteus decreased (Fig. 1) [37]. The results obtained allowed us to recommend Activia for the treatment of IBS patients with constipation.
In 2006 D. Guyonnet et al. used Activia for 6 weeks to treat 267 patients with IBS [38]. In the control group, patients received a thermally processed product. It was found that by the end of the second week of using Activia, stool frequency was significantly higher in comparison with the thermized product (Fig. 2); after 3 weeks, abdominal discomfort disappeared significantly more often in patients who used Activia (Fig. 3).
Thus, the study showed that Activia reduces the severity of symptoms in IBS patients and improves their quality of life. The most pronounced positive effect was noted in the subgroup of patients with a stool frequency of less than 3 times a week.
Summarizing the data of the presented studies, it can be argued that Activia, containing Bifidobacterium ActiRegularis, is a fairly effective means of restoring and normalizing intestinal motility and microflora in patients with IBS.
Conclusion
The peculiarities of functional bowel diseases are the connection with psychoemotional and social factors, widespread prevalence and lack of effective treatments. These features make the FNC problem one of the most urgent in gastroenterology.
It is becoming more and more obvious that antidepressants should play a major role in the treatment of patients with severe FNC. Tricyclic antidepressants, inhibitors of serotonin and adrenaline receptors are important in the fight against pain, since not only do they reduce unmotivated anxiety and associated depression, but also affect the centers of analgesia. With a fairly clear effect, treatment can be continued for up to a year and only then gradually reduce the dose [1]. Therefore, the treatment of such patients should be carried out in conjunction with a psychiatrist.
For the treatment of patients with less severe forms of FNC, as experience shows, including ours, a good result can be obtained with the help of probiotics and functional food products. A particularly good effect can be seen in the treatment of patients with post-infectious IBS. The reason for this lies in the direct connection of the etiology and pathogenesis of the disease with disorders of the intestinal microbiocenosis. "

Evelina, tell me, please, how many Bifiform capsules do you put in 1 liter of milk?

I personally ferment with leavens from our Kiev site, which has already been mentioned here - "leavens". 🔗... There they have like 7 types. We also have one website for the research and production company “O. D. Prolisok "(Ukraine) 🔗they make simbiter there. I personally took Simbiter-2 there to normalize flora in gynecology - the result was impressive. I personally did not ferment with bifiform, so I cannot say for sure about this.

Thanks Evelina. Only apparently at home I will not find such leavens, we do not even have such centers. I couldn't even find the Yogurt Roselle starter that is mentioned on the forum. I phoned almost all drugstore chains, they have no such thing.
Apparently you will have to experiment

I really like the ready-made yoghurt from Roselle yoghurt. It is fermented successfully with one capsule.
I also think this option is the most successful.

Yesterday I made a soft curd from ready-made yogurt, it turned out also the most delicious option. And the whey is sweet and delicious.

I decided to try Biovestin, purchased at the pharmacy, as a starter culture.
Like this:
🔗

We stored the capsule for only three days in the refrigerator. The result is zero. One capsule (the price is 54 rubles. About $ 1.5) definitely does not work yogurt. The milk stood in the yogurt maker for 25 hours and remained milk. The yogurt is gone either ...
Either these bacteria are too sluggish, or they are not there, or they are not suitable for yogurt.
If anyone has a positive experience of communicating with biovestin, please share!

I really like the ready-made yoghurt from Roselle yoghurt. It is fermented successfully with one capsule.
I also think this option is the most successful.

Yesterday I made a soft curd from ready-made yogurt, it turned out also the most delicious option. And the whey is sweet and delicious.

Oh, where did you buy it (I'm from Ukraine)

Hello everyone! Not published for 2 weeks, there is already so much information, straight and not to re-read everything! I am glad that life does not stand still, everyone with past celebrations and those who are coming (just in case!
The other day I was making yogurt as usual (with a ferment of 2 circles from the activation), and for the benefit I added 1 capsule of bifiform (the child did not finish) I did not notice the difference, there are still a few capsules left, you can try to make one on it, how many capsules you think to try for 1 time?
Or maybe someone has already done it, but I missed it, please advise.
And I also accidentally bought Narine tablets (the name was remembered on the forum, but it turns out that people use the bottles apparently with liquid, we only had them in tablets and saw it for the first time, can I try to crush it? Thank you in advance for the answers

I made from Narine in capsules, 2 pcs. per liter of milk. I liked the taste, the consistency, as for me, is watery. It fermented for a long time, about 12 hours. Re-fermented with a jar of the finished product, added a tablespoon of milk powder. The result pleased: thick, dense yogurt in 4 hours.

[marysichca]

marysichca , I bought capsules at a regular pharmacy.
You will call several local pharmacies to find out exactly where they are available. You can also ask for the Dr. Goodman yoghurt capsules, 1: 1 composition with Roselle yoghurt, also made in Canada. Both come in a package of 35 pieces. and 70 pcs.

I decided to try Biovestin, purchased at the pharmacy, as a starter culture.
Like this:
🔗

We stored the capsule for only three days in the refrigerator. The result is zero. One capsule (the price is 54 rubles. About $ 1.5) definitely does not work yogurt. The milk stood in the yogurt maker for 25 hours and remained milk. The yogurt is gone either ...
Either these bacteria are too sluggish, or they are not there, or they are not suitable for yogurt.
If anyone has a positive experience of communicating with biovestin, please share!

There are probiotics that are not suitable for the preparation of yogurt and similar products due to their bacterial composition. Pure Bifidobacteria do not develop on milk

There are probiotics that are not suitable for the preparation of yogurt and similar products due to their bacterial composition. Pure Bifidobacteria do not develop on milk

How unclean should they be? Is there any selection criterion?
I don't even feel sorry for food and money, but for the time spent dancing with tambourines around the yogurt maker.

I read an essay about yogurts, and there I met that different types of bifidobacteria reproduce in different ways. Often, pure bifidobacilli reproduce very slowly - 10-12 hours, but in a company with other bacilli, the process goes faster.
And indeed there are bacilli that are grown not on a dairy medium, but on carrots. (This is a network company that produces one of these). I don’t remember who grows on their carrots - acido or bifido bacteria. It is clear that they cannot grow on our milk ...

The fact of the matter is that this notorious "Biovestin" is just grown on dairy products!

STRUCTURE:
probiotic cultures with high antagonistic activity to pathogenic microorganisms, milk, carbon dioxide. It has a pleasant milky taste with an acidity close to neutral. By the end of the shelf life, a fermented milk clot may form

It seems to me STRONGLY it seems that this is some kind of badyaga, and not a probiotic!

The fact of the matter is that this notorious "Biovestin" is just grown on dairy products!

STRUCTURE:
probiotic cultures with high antagonistic activity to pathogenic microorganisms, milk, carbon dioxide.It has a pleasant milky taste with an acidity close to neutral. By the end of the shelf life, the formation of a fermented milk clot is possible

It seems to me STRONGLY it seems that this is some kind of badyaga, and not a probiotic!

Maybe more capsules are thrown, so as not to get upset, what nonsense? maybe just a small concentration to ferment sterilized milk? I also added one bifiform (thinking that it would be more useful or thicker) and I did not feel any difference, it was not to my taste not according to the time of yogurt formation. And dancing with tambourines is cool - presented

Maybe more capsules can spill so as not to get upset, what nonsense? maybe just a small concentration to ferment sterilized milk? I also added one bifiform (thinking that it would be more useful or thicker) and I did not feel any difference, it was not to my taste not according to the time of yogurt formation. And dancing with tambourines is cool - presented

I'm not very upset. Experience is the most precious thing, it is invaluable. It's just that now in my piggy bank there are also such impressions.
But I gave up with biovestin! Well its to the devil

Today I congratulated myself on the upcoming Women's Day - I bought a yogurt maker
Moulinex!

Already put yogurt with Roselle Yogurt and part with Immun +

Now I will walk (not sleep) until it sours!

Congratulations! I wish you a delicious yoghurt!

I went to report, this morning I loaded 2 capsules of bifiform per liter of milk. It turned out to be a good dense yogurt. I kept it for 8 hours!

I did both on pharmaceutical preparations and on yoghurts.
The activation is very simple and fast.
On pharmaceutical preparations, I had unstable results, and the yoghurt ripening time increases to 10-15 hours. Some girls advise to first make a sourdough (add bacteria to one jar of milk and make yogurt, which is then used for the whole batch).
It's easier for me to do it on activations. In 4-5 hours I get a supply of yogurt for the whole week. If I find a convenient pharmaceutical preparation, I will switch to it.

[Qween]

I really like the ready-made yoghurt from Roselle yoghurt. It is fermented successfully with one capsule.
I also think this option is the most successful.

Qween, tell me, how long does it take to ferment yogurt from a capsule "Roselle yogurt"?

I got 12 hours in the Mulinex yogurt maker. Is that so for everyone?
However, I already have a capsule shelf life running out.

Today I fermented with my past yoghurt - it should be faster.
We are waiting!

I also bought Roselle yogurt. Added 2 capsules per liter of milk. It stood in a yogurt maker for about 7-8 hours and the serum separated a little. I think 12 hours is normal. I always make the leaven on Narin 12 hours.

Please tell me why the serum is separated? It seems like it should not be separated?

Please tell me why the serum is separated? It seems like it should not be separated?

This means the temperature was higher than necessary or longer than necessary.
Although it is not fatal, if curdled, you can put on cheesecloth and there will be a wonderful diet curd, and if the rest of the mass is normal, you can mix it thoroughly and there will be drinking yogurt!
and this is my yogurt

the mass is tender and smooth, stands on a spoon

Or you can just gently drain the whey and you will have a normal thick yogurt

why merge? the whey is delicious, just stir and that's it
yogurt in any case is not so much thick as tender

[Qween]

Qween, tell me, how long does it take to ferment yogurt from a capsule "Roselle yogurt"?

Luysia, yogurt with one capsule is ready in 5 hours 30 minutes. I take warm milk for yoghurt, otherwise, for the first time with cold milk, the bacteria "did not wake up" as it should.
The shelf life of the capsules is still long.

Who is interested in "live" yoghurts:

- "Narine" 2-4 capsules per liter (open capsules - only powder is needed)
matures for at least 12 hours ... The finished product can be used in
as a leaven, then each subsequent batch ripens approximately
2 hours less ..... It is advisable to use the mother culture
no more than 5 times.

Another proven method - 2 packets of beef-forms + 2 capsules (open) linex - the initial yogurt matures for about 10 hours, then in descending order,
but no more than 5 times ..
Well, who can access the starter cultures of the Institute of Milk and Meat in Kiev, as well as Simbiter ...
PS: Better to buy at a pharmacy than in a store ...

Today I bought Yogulakt (Canada, 30 capsules -207 rubles) at the pharmacy. I want to try to make yogurt with it.
Each capsule contains: lyophilized cultures of probiotic lactic acid bacteria: Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, lactose, whey powder, magnesium stearate, ascorbic acid.


Girls, who has ever made yoghurt from Yogulakt, what are your impressions?
In the internet I found such an instruction for making yogurt from it

🔗

Homemade Yogurt

Making Homemade Yoghurt consists of 2 stages.

1st stage - preparation of sourdough.
We take 1/4 liter of milk with a fat content of at least 3.2%, boil and cool to 37-40 degrees Celsius (a little warmer than body temperature). Pour the contents of the 1st capsule of the "Yogulakt" preparation into a container with milk, mix and put in a warm place for ~ 12 hours. Or we use a household yogurt maker according to the instructions.

Stage 2 - 200 ml of starter culture is added to 1 liter of warm milk and left in a warm place for 12 hours. Stored in the refrigerator for 2-3 days. (To improve the taste, you can add 2 tablespoons of milk powder). Can be consumed at the leavening stage. Sugar and fruit to taste.

I report, if anyone is interested: after 12 hours it turned out to be an excellent thick yogurt.
So I think the second stage is needed or stop only at the first: then it turns out that 4 capsules of yogulact are needed for 1 liter of milk.

[Lenusya]

Lenusya , I am so lazy that I make yoghurt straight from capsules, and then I don’t use the finished yoghurt as a sourdough.
But, I am now "sitting" on "Roselle", and it only needs 1 capsule. And if you needed 4, then I would have thought.

Lenusya, it looks like you have Roselle yogurt. The composition is the same, and made in Canada

[Juliya, Qween]

Juliya, Qween next time I will try at least 2 capsules per liter. Maybe yogurt Roselle = Yogulakt really, just different names
went to reread the previous posts about Roselle yogurt