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

Midnight lady
Yes, I also get such a crust, a film, at the very top :) of yogurt.

Actually, the viscosity of the resulting yoghurt, if I understand this word correctly, it turns out to be so slippery. it got staphylococcus, at some stage sterility is broken. I sometimes got such results (for a long time I could not understand what was the matter until I found out the reason) when I used homemade milk from the market. Moreover, it was not so rare. There has never been such a negative result from sterilized milk.

Wanderer
I'm not sure if the viscosity comes from staphylococcus (not a microbiologist, I am).
With sterilized milk, I sometimes got a sticky (stringy) yogurt. All dishes must be sterilized.

[Mams]

and I do not believe that people were poisoned with sour milk, and not with something else
I myself don't remember such cases
IMHO - if the product is spoiled, then everything would be clear by the smell

Trust me. I poisoned myself with snow. I didn't eat anything else that day. And on the previous day there was nothing criminal. I didn't have time to take food from home, so I bought a snowball next to work in a shop. In the evening and at night it was so bad that words cannot convey. As a result, she was then nursed with her own yoghurts. And now, no matter how lazy, I bring lunch to work from home and always my yogurt. I don't want to experiment with my health anymore. And three weeks later, the iculzhivitsa was poisoned with curd activity. And it was the same song. I hadn't eaten anything special on the previous day. And on this day in the morning I ate this activity. So I don’t know who is to blame, manufacturers or transporters, somehow I don’t care. Another precedent. I bought a large trough of our yogurt. Opened - and there is mold, and big enough. And this case is not an isolated one.

Mams, thanks for the information. Your failures only confirm my doubts about product quality. of this particular manufacturer... But you rejected ALL pharmaceutical preparations in vain. They will still be more useful than the store products that you use as a starter culture.

So today we finished the Acipol yoghurt - lovely, not yoghurt. The packaging looks like this:


Description:

Acipol is a drug that normalizes the intestinal microflora, eubiotic. It is used to normalize the microflora of the gastrointestinal tract with intestinal dysacteriosis of various etiologies; for the prevention and treatment of acute and chronic intestinal infections, long-term disorders of the gastrointestinal tract, atopic dermatitis and food allergies; to stimulate immunity in debilitated patients.

Try

I confirm. Yoghurt has been made from Acipol several times. It turns out very tasty yogurt. I often do this: I use 1 ampoule of bifidumbacterin and 2 capsules of Acipol for starter culture. The leaven is very thick. Then I put this sourdough on each batch of Art. spoons pieces 7-8.
The yogurt is excellent.
I always mix lactobacilli with bifidobacteria because I noticed that it often strengthens from yogurt on bifidumbacterin.
More. According to my observations, it is bifidobacteria that give yogurt viscosity. And from lactobacilli there is no such viscosity.

Wanderer
I'm not sure if the viscosity comes from staphylococcus (not a microbiologist, I am).
With sterilized milk, I sometimes got a stringy (stringy) yogurt. All dishes must be sterilized.

Sterilization of dishes alone does not solve the problem of getting staphylococcus.You can also bring it into a sterilized dish, with the product already there. For example, by carrying a dirty rag over the product. Or, staphylococcus aureus can simply get into the original product from the manufacturer. When I wrote about homemade milk from the market, there, it was elementary that the milkmaids did not observe hygiene, and once one milkmaid herself confessed to me that her cow was sick with staphylococci. And when you write that you always get two options under the same conditions, you yourself think why this is so. I wrote you only the objective signs of finding staphylococcus in the resulting fermented product, whether it is yogurt, or kefir, no difference, or simple curdled milk.

Sterilization of dishes alone does not solve the problem of getting staphylococcus. You can also bring it into a sterilized dish, with the product already there. For example, by carrying a dirty rag over the product. Or, staphylococcus aureus can simply get into the original product from the manufacturer. When I wrote about homemade milk from the market, there, it was elementary that the milkmaids did not observe hygiene, and once one milkmaid herself confessed to me that her cow was sick with staphylococci. And when you write that you always get two options under the same conditions, you yourself think why this is so. I wrote you only the objective signs of finding staphylococcus in the resulting fermented product, whether it is yogurt, or kefir, no difference, or simple curdled milk.

How to “read” the analysis for dysbiosis

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10081.75

about staphylococci and bifidobacteria

[uberipuzo]

uberipuzo, thanks for the helpful article!

I am glad that I liked the article

in this article I have highlighted a line from which it seems to follow that staphylococcus aureus cannot pose a serious danger in yogurt, because bifidobacteria suppress it

I need to figure this out

here is another article about staphylococcus

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10081.75

in this article I have highlighted a line from which it seems to follow that staphylococcus aureus cannot pose a serious danger in yogurt, because bifidobacteria suppress it

I need to figure this out

I didn’t know when, and when I got such a slimy yogurt for the first time, I even ate it for the first time, but I couldn’t eat the whole glass, it became disgusting for some reason, and later I just started throwing out yogurt when he was at I worked like that. This is me in danger. seems to be alive, and even healthy. Maybe not really dangerous, but disgusting. Maybe it's individual, I don't know. It didn't suit me.

I didn’t know when, and when I got such a slimy yogurt for the first time, I even ate it for the first time, but I couldn’t eat the whole glass, it became disgusting for some reason, and later I just started throwing out yogurt when he was at I did it. This is me in danger. seems to be alive, and even healthy. Maybe not really dangerous, but disgusting. Maybe it's individual, I don't know. It didn't suit me.

so if bifidobacteria suppress staphylococcus - it means not staphylococcus causes slimy, but something else!

first you need to figure it out exactly - what is slimy
otherwise - IMHO - different people put different meanings into this

let's clarify: what is slimy (color, transparency, volume, location, taste, etc.)

maybe - there is sliminess in my yoghurts, but I don't know ...

first you need to figure it out exactly - what is slimy
otherwise - IMHO - different people put different meanings into this

let's clarify: what is sliminess (color, transparency, volume, location, taste, etc.)

maybe - there is sliminess in my yoghurts, but I don't know ...

I mean slimy, this is, in other words, forgive me those who read, yogurt in consistency turns out like snot. And not so thick, thinner and snotty. Moreover, further ripening time no longer affects the increase in its density, it does not thicken.

The wanderer - the consistency of yogurt described by you, came out once, I could not eat this, it was not stringy, but as you correctly wrote, slimy, with ****. The same yogurt that I get occasionally, which I call stringy, turns out to be as dense as plain yogurt, that is, I can safely turn the jar upside down :) it won't run away anywhere.

The same yogurt that I get occasionally, which I call stringy, turns out to be as dense as plain yogurt, that is, I can safely turn the jar upside down :) it won't run away anywhere.

I have the same. Yogurt is dense, and viscousness manifests itself when you eat it, well, for comparison, like condensed milk. And such disgust, as you describe here, has not happened to me yet, and, I hope, will not happen.

Midnight lady - yes, you won't even wish for such a bad and disgusting thing.
I would compare the viscousness of yogurt, perhaps, to thick jam.

I mean slimy, this is, in other words, forgive me those who read, yogurt in consistency turns out like snot. And not so thick, thinner and snotty. Moreover, further ripening time no longer affects the increase in its density, it does not thicken.

The wanderer - the consistency of yogurt described by you, came out once, I could not eat this, it was not stringy, but as you correctly wrote, slimy, with ****. The same yogurt that I get occasionally, which I call stringy, turns out to be as dense as plain yogurt, that is, I can safely turn the jar upside down :) it won't run away anywhere.

I think I understood what this is about

I want to reassure you all: nothing terrible is happening

since I do not use a yoghurt maker (I cook yoghurt at room temperature) and use many different types of starter cultures (various store yoghurts from different manufacturers), sometimes (more often than yours) yoghurt turns out to be thin (but not stringy)
and sometimes - thick, but not falling out of the can as if in separate pieces (not in lumps - namely in pieces), but flowing in such a special stream, as if sticky or something ...

if you make the jet thin, then it can even deviate from its vertical position - it will seem to stick to the wall of the glass and flow at an angle of almost 45 degrees !!!

I think this yogurt is special! I got it from a ferment containing acidophilic bacteria (I don't remember now what name that yogurt had)
I really liked this yogurt
on this leaven, my result was stable
and then I started buying other yoghurts (for experiment) and forgot about the "sticky yoghurt"
and only remembered today when I read about your concern about staphylococcus
IMHO - your fears are in vain

uberipuzo - I'm not worried, But you, nevertheless, calmed me down. The only slimy yogurt I got when I fermented milk, Yogulactom, and it just contains acidophilic lactobacilli. And I fermented it just at room temperature. Now I ferment in the oven, at about 38 degrees. This yoghurt never came out (doesn't come out).

I decided to "risk" making yogurt on bifidumbacterin, bought it in a pharmacy, 10 bottles of 5 doses, from Ecopolis CJSC.
Attempt 1 - I used pasteurized milk, boiled it, fermented half of the milk with Tema yogurt, the other half with Bifidumbacterin. Tema fermented yogurt was ready in 4 hours. On Bifidumbacterin, it fermented for 9 hours, but did not thicken (thought, maybe not enough?). The crust, film, the yogurt tasted bitter, while the yogurt from Tema turned out to be tasty, without bitterness. So it's not about the milk.
Attempt 2-yoghurt fermented for 12 hours, result: dense, thick, yoghurt. The taste is not bitter, but sour, which I cannot digest (I thought I had overexposed).
Attempt 3 - the same milk, the same conditions, even after 16 hours, the result is zero, milk, milk.
In the pharmacy they took it out of the withers, the expiration date is in order, only 2 months have passed since the date of manufacture.
IMHO, maybe just out of luck?
There is no more desire to try, I am completely satisfied with Yogulakt, Ermann prebiotic, Activia, Tema and Agusha yoghurts as starter cultures, with which there are no problems and misfires

[oleg9979]

I also decided to try the pharmacy sourdough. I bought Yogulakt. Sterilized milk (I still like yoghurt on it) warmed up, poured powder from two capsules, in jars and for 11 hours into a yogurt maker. The result is a dense, tasty yogurt. I checked it after 9 hours - it was not ready, it was liquid. For myself, in order to increase the usefulness of yoghurt, I decided to alternate cooking with sourdoughs: Activia and other store-bought yoghurts are a source of bifidobacteria, yogulact is other beneficial bacteria (there are several types of them).
oleg9979, by the way, I also do not like the sourness in yogurt, or even better, so that it is sweet, for this I add jam (homemade) And you probably prefer with honey.

Earlier, for fermentation, I used either a finished product (katyk, village sour cream, activism - by the way, the most unimportant taste was from activism). Yesterday I tried to make sourdough on linex. First, I put one capsule on 0.5 liters of milk, but after 5 hours the milk remained unchanged. Then I added a second capsule and after 8 hours I got a curd with a good consistency and taste. (y) Today I used 2 tbsp. l. of this leaven per liter of milk. Everything was fermented in 4 hours. The price of the issue is a thermally insulated box and two liter cans of hot water. The temperature was controlled by a thermometer for the entire period 40-38 *.

I decided to "risk" making yogurt on bifidumbacterin, bought it in a pharmacy, 10 bottles of 5 doses, from Ecopolis CJSC.
Attempt 1 - I used pasteurized milk, boiled it, fermented half of the milk with Tema yogurt, the other half with Bifidumbacterin. Tema fermented yogurt was ready in 4 hours. On Bifidumbacterin, it fermented for 9 hours, but did not thicken (thought, maybe not enough?). The crust, film, the yogurt tasted bitter, while the yogurt from Tema turned out to be tasty, without bitterness. So it's not about the milk.
Attempt 2-yoghurt fermented for 12 hours, result: dense, thick, yoghurt. The taste is not bitter, but sour, which I cannot digest (I thought I had overexposed).
Attempt 3 - the same milk, the same conditions, even after 16 hours, the result is zero, milk, milk.
In the pharmacy they took it out of the withers, the expiration date is in order, only 2 months have passed since the date of manufacture.
IMHO, maybe just out of luck?
There is no more desire to try, I am completely satisfied with Yogulakt, Ermann prebiotic, Activia, Tema and Agusha yoghurts as starter cultures, with which there are no problems and misfires

How much Bifidum was used for the leaven? It may not work if a small amount of bacteria is used. I usually put 2 jars of 5 doses per liter of milk. Always the leaven was normal in 8-10 hours. Also, by the way, yogulact - I think you will need three capsules - no less.

mageta
Used 1 bottle of Bifidumbacterin per 1 liter of milk. I believe that this amount should (should) be enough. In the first two attempts, fermentation lasted 9 and 12 hours, respectively. Ferment for the third attempt, I still waited, it took 24 hours. But the taste of yogurt did not suit me in all 3 attempts. Conditions in all 3 attempts were the same, also milk, temperature 38 degrees. But the result is different. With Yogulakt, there are no such problems, I put 1 capsule for 2 liters of milk, and I get ready-made yogurt in 9h-9h30min. It was thought that the fermentation of yogurt with bifidobacteria is faster than lactobacilli. For example, on my Activia, 1 tray for 3-4 liters of milk, yogurt is fermented in 3h30min-4h30m. On Ehrmann prebiotic, 1 tub for 3-4 liters of milk, fermented in 6-7 hours. I thought that Bifidumbacterin should also ferment faster than Yogulakt. But apparently he was wrong. Probably you will say that I am greedy and thrifty :) I closed another bottle, and I am just calculating and economical.

mageta
I used 1 bottle of Bifidumbacterin for 1 liter of milk ...Probably you will say that I am greedy and thrifty :) I closed another bottle, but I am just calculating and economical.

Hee-hee, yes we ourselves are so ... greedy and stingy ... or prudent and economical ... in a word - homely

Only 1 bottle per 1 liter is definitely not enough. I put 2, sometimes 3 bottles or sachets. It is a pity that the result did not please you, but I want to say a few words in defense of bifidumbacterin: before the epic with bitterness, yogurt on it always turned out to be the same consistency (thick and "strong") and taste (activity, for example, is not near, not in hurt someone will be told). I mean what I used to do only on it and there have never been unsuccessful batches of yogurt. When I buy and make yogurt on bifidum, I will report back. I'm not obsessed with bifidumbacterin, but it made delicious yogurt! It's a shame. Maybe then try to do it on bifiform or something else similar ...

qwerttt
I have nothing against Bifidumbacterin, honestly, honestly. Somehow I'll try again, I'll get my hands on it, and I'll ferment as much as 2 bottles of 1 liter of milk, I'll write about the result.

[oleg9979]

oleg9979, I did not say that you are against. But I myself am very upset with my own latest results (obtained in the spring) and the unsuccessful results of other people who wrote about them in this thread. I had an idea to contact the manufacturer, but first I need to personally conduct another experiment, with

I tried three times:
1 attempt - 1 bottle of bifidumbacterin per liter of milk - result after 12 hours - milk is completely liquid, no hint of fermentation.
2 attempts - 2 bottles per liter - the same result
bought another pack of bifidumbacterin from another pharmacy
3rd attempt - 2 bottles per jar (200 ml). After 12 hours - no result, after 18 hours - no result, after 24 hours !!!!! - the milk is rotten (disgusting unpleasant rotten smell), but IT'S LIQUID !!!

I came to the conclusion that there are a lot of left-handed drugs in our pharmacies. And people buy and drink these drugs together with antibiotics, thinking that they help.

mageta
Probably you will say that I am greedy and thrifty :) I closed another bottle, and I am just calculating and economical.

Gee! Yes, much more economical! After all, a couple of bottles of bifidum goes to a liter of milk. This will make a leaven, which will last for 1.5-2 weeks. For a liter of milk this sourdough to your taste, but not less than 5-6 spoons. I bang more heartily. Here and so, there is no more economical!

Forum users, yogurt makers, let's live together, we will assume that we are all right, and those who believe that it is impossible to ferment milk with Bifidumbacterin, and those who have it (milk) fermented with it

Duc ... it's not about bifidumbacterin, but about bifidobacteria

earlier statistics were even presented: bifidumbacterin works in 2 ampoules of 10 and
it only means that a low-quality drug is being produced

Girls, hello !!! I recently on the site, very interesting recipes, and recently purchased a yoghurt maker, to make my daughter Narine (the doctor advised). I read your posts, very interesting. But here's one question, can you help me, what taste should Narine have (who did it)? And then for the first time I made Narine out of green bags and the taste was bland, my daughter liked it, but now I made them from bottles (since I did not find the bags on sale) and is it kind of sour? And I don't even know, maybe it just didn't work out for me ?! I'm afraid to give my daughter .... Tell me, please

I've also caught fire with the purchase of a yoghurt maker, although at present I am quite successful in making yogurt and fermented baked milk in a slow cooker. But I would like to free up the multicooker for cooking other dishes. I described my experience in making yoghurts and recipes for my favorite yoghurts here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2389.msg149790.html#new (answer # 177)... The whole process takes me about 4 hours. True, I have never tried to ferment yogurt with natural pharmacy probiotics, all the time I have successfully used Activia and Bio-Max Effective yoghurts, there have never been any punctures, but I want to try the pharmacy probiotics mentioned here, I just need to decide which ones work better. ...

april19
From pharmaceutical preparations, I use Yogulakt, it always ferments, there have never been any problems with it, I also ferment with store yoghurts, I like the result.
Good luck with your choice!

made in Zakavsk from the Kiev Institute of Milk and Meat. boiled milk.all sterilized. watched the last time - it was liquid and then suddenly the serum separated. though the cottage cheese turned out to be just excellent! I even gave a small one on the tip of a spoon.

My narine ferments in a yrgurt maker for 3-4 hours at a temperature of 35-36 degrees

Friends! Eureka!!! I found a way to make high-quality and VERY healthy thick yogurt without any purchased and not very useful commercial yoghurts for fermentation (it turns out that even the activations contain GMOs) DO NOT be lazy and read about Evitalia. it is sold in pharmacies, it costs 1 bottle 60 rubles. but it is enough for a very long time! Yes, and it turns out a really useful and curative thing!

Sourdough "Evitalia" for the preparation of medicinal fermented milk product.

The product is recommended by the Ministry of Health of the Russian Federation.
Main Directorate of the Research Institute of Nutrition of the RAMS.
Department of State Sanitary and Epidemiological Surveillance.
Sanitary and Epidemiological Conclusion No. 77.99.02.916 D000805.02.03 dated 05.02.2003
TU 9229-001-77270039420-02

The leaven "Evitalia" is a strategic therapeutic and prophylactic agent for the health of the nation; it has no equal in biological value, both in Russia and abroad. On the issues of the World Health Organization - "Evitalia" is the No. 1 contender for the Nobel Prize in the first decade of the XXI century.
The starter culture is leophilized, but retained the ability to multiply in the digestive tract, special strains of lactic acid and other microorganisms (acidophilic bacillus, lactohelvecticus, lactococcus, bacteriocins) and a number of other components that are know-how. There are 9 components in total. The finished Product also contains vitamins: B1, B2, B6, B12, A, E, C, trace elements of iron, calcium, magnesium, etc.
The main feature of this associate of microorganisms is their ability to ferment carbohydrates without the formation of gas, but with the formation of acids that acidify the contents of the intestine and thereby suppress the growth of putrefactive and opportunistic microbes, reduce the load on the liver by reducing the formation of amines, enterotoxins, and other microbial substances. origin, which has a beneficial effect on increasing the general resistance of a person. One bottle of Evitalia Sourdough contains (1.5-2) x10 in the ninth degree (I don't know how to type it on a computer) CFU (colony-forming units), more than 2 billion living microorganisms.
The main Directorate of the Institute of Nutrition of the Russian Academy of Medical Sciences and the leading clinics of Russia have confirmed the preventive, dietary and medicinal properties of the Evitalia Sourdough.

Healing effect

- restoration of the composition of the intestinal microflora;
- localization of dysbiosis, peptic ulcer, castritis, pancreatitis, cholecystitis, enteritis, colitis;
- normalizes the disturbed functional state of the gastrointestinal tract;
- in the treatment of AEI in pediatric pathology;
- actively suppresses intestinal infections of various etiologies;
- for allergies, skin diseases (neurodermatitis, atopic dermatitis);
- with chronic constipation;
- with diabetes;
- with cardiovascular diseases;
- in case of oncological diseases, after radiation and chemotherapy, it removes cytostatics, restores the mucous membrane and gastrointestinal perturbation;
- treatment of patients during the period of preoperative preparation and after surgical operations on the intestine, pancreas, liver, for the operative correction of intestinal microbiocenosis;
- in obstetrics and gynecology with outpatient treatment and a number of other diseases.

Prophylactic effect

- as a dietary food;
- restores the name system, removes cholesterol, radionucleides, free radicals;
- increases the level of hemoglobin in the blood;
- during a flu epidemic, stressful situations, after intensive use of antibiotics;
- in adolescence;
- actively suppresses intestinal infections;
- in gerontology;
- with the parallel use of other drugs with Evitalia, the therapeutic effect of the latter increases several times;
- for weight loss.

"Evitalia" is a curative everyday, deliciously delicious food for the whole family and for every day!

From one bottle of "Evitalia" dry Starter culture it is possible to prepare a Healing Fermented Milk Product at home for a course of treatment of at least 3 weeks. Accepted from early childhood to old age.

Contraindications - individual intolerance.

Instructions for the preparation of the Healing Fermented Milk Product from the dry leaven "Evitalia".
Boil 2 liters of milk (any fat content), cool to a temperature of 40 - 43 grams. celsius. It's hot but doesn't burn. Remove the foam. Add a bottle of dry starter culture to milk, having previously dissolved it with warm milk. To stir thoroughly. Close the lid tightly. Wrap the container with fermented milk with 3-4 layers of paper, wrap it with a thick cloth and place in a warm place for fermentation for 12-14 hours.
Cool down. Then place in the refrigerator for 3-4 hours - The product is ready to use.
Divide the resulting finished product 2 liters into two parts:
- 1.4 l. for direct ingestion, starting immediately the course of treatment
- 0.6 l. for further preparation of new portions of the Product (Working starter culture), store in the refrigerator.
To prepare new portions of the Medicinal Product, boil 2 liters of milk, cool to 40-43 gr. Celsius, remove the foam, add 150 gr. with a clean spoon. Working starter culture (1 incomplete glass), mix everything and close the lid. Wrap the container with fermented milk in 3-4 layers of paper, wrap it with a thick cloth and place in a warm place for 7-8 hours to ferment. Then place in the refrigerator. After 3-4 hours the Product is ready for use. Use the remaining working starter in the same way: at the rate of 150 gr. Working starter culture (1 incomplete glass) for 2 liters of milk.
Thus, the course of treatment with the Ready Fermented Milk Treatment Product will be at least 3 weeks.
The shelf life of the working starter culture in the refrigerator is 18 days, the finished product is 7 days.
Consume 3 times a day: in the morning on an empty stomach, before lunch - 20 minutes and before bed - 1 hour.
Adults 100-150 ml. per reception, children 50-100 ml. for the reception.
Storage of vials with dry starter culture is 1.5 years, of which the first six months can be kept at room temperature without direct sunlight, the rest of the time - in the refrigerator.

Evitalia is the milk of Life, a guarantee of health and longevity.
Evitalia is a natural miracle!

Hello, dear forum users, please accept a new one.
I would like to ask those who use the ferments of the Kiev Institute of Milk and Meat.
Everything turns out wonderfully with "Alba Yogurt with Lactulose", "Simbilact",
fermented several times, "Streptosan" came out only 1 time out of three, and then I did not
6-7 set hours, and 10, only then did it begin to ferment, otherwise the milk
consistency, I have a yogurt maker DEX 107

Maybe someone faced such a problem?

[Octopus]

Octopus, I used both Symbilact and Streptozan. Everything worked out well. Possible problem scenarios:
1.the leaven has lost its strength (for example, it was stored outside the refrigerator in the summer),
2.not a very successful batch (alas, the quality of IM&M starter cultures is not the most stable according to reviews of other users),
3. not the best milk (which one did you use?).

I am currently using symbilact. I buy Yagotin's milk in bottles (it has a short shelf life), pour a third or half of the sourdough directly into the bottle, close it and leave it somewhere in a warm place (on a radiator, near the stove or a bread machine, once I even put it in the dishwasher when I was there dish drying mode), so my leavening time does not correspond to the declared ones.

Tell me, someone tried to make SIMBITER-2 in a yogurt maker. And then I don’t understand something - I call the distributor, and she tells me that they drink them there somehow, but they don’t make yogurt from it. Why are these bacilli not like that and the yoghurt mass will not work?

[Irish]

Irish, we were prescribed this simbiter in the maternity hospital for my newborn child.Can you imagine a terribly sour drug to be diluted in a spoonful of breast milk and fed to a child? So I had this simbiter and disappeared in the refrigerator, I could not torment my child. I have a vile suspicion that in fact this symbiter is not only and not so much a culture as the product of the vital activity of the corresponding bacteria, that is, what is sold under the name "Hilak Forte". I will say it again - this is just my guess. Do not fool yourself, take the InMiM starter cultures, at least they have these starter cultures originally intended for making sour milk.

We drank it in infancy, even with pleasure. And in a yogurt maker (later for prevention) I did this, first the mother's starter culture in a thermos according to the instructions, and then from it in the yogurt maker. But rather fussy. And even now (5 years later) I learned from this forum that my Tefal yogurt maker is overheating. As a result, the usefulness of what I was producing under the big "?"

[Rina72]

Rina72, yes, I've already bought and made: the first experience - acidolact (I didn't boil from just pasteurized milk "For Health", put it on for 10 hours) - it turned out wonderful - the most delicate taste with a little bit of sourness, quite elastic, slightly stretching mass - very liked. The second time from the same ready-made acidolac, I fermented boiled milk with one jar - for some reason, it turned out not so - already well sour, but edible (although it took about 7 hours - maybe it was necessary to do less). Maybe he is not suitable for the leaven from which you can already make your own? and it is necessary to do from fresh dry?
The second time I made "Yogurt" from sourdough (boiled and cooled milk, 6 hours). It turned out to be some kind of stretching and the taste is kind of sour and with a little whey - it probably stopped a little, and I thought so, but if you add half a liter more milk, nothing will be superfluous? - noverno all the same it was superfluous. The next time it was necessary not to be greedy and to do as they say - 1 liter for 1 pizirek. I did it in Moulinex.
Bifivit remained. Let's try it according to all the rules and without greed!

[Ir, we are namesakes]

Ir, we are namesakes
I think that you can not pour 1 fl. per 1 liter, I generally divide it into three parts (by eye) and pour it directly into a bottle of milk (I take Yagotinsky). Better yet, pour the sourdough into half a liter of milk and refrigerate. You do not need to ferment, just shake the bottle well before each use and pour it into warm milk. The dry preparation has a drawback - when directly added to milk, it settles to the bottom (so I shake the bottle well several times).
I use symbilact and streptozan.

[Rina72]

Skoko Ir around !!! Zhuuuuut!
Rina72, but how do you see that your leaven settles to the bottom?
I shake it in a bottle for about five minutes with milk, shake it - it turns into foam and then I stir everything thoroughly with a submersible blender. Doesn't everything get soggy during this time?

In the bottle, you can see a beige (or slightly pinkish) sediment at the bottom, in a thermos it also remained at the bottom. As for the blender ... I once read that the dough cannot be whipped too much due to the fact that the yeast cells can be elementarily damaged. It may be nonsense (or rather, most likely nonsense), but since then I have been trying not to beat everything with microorganisms

Maybe it's true, or maybe if they had something, nothing would have fermented, but everything is ok!

Hello everyone.
I bought a yoghurt maker Moulinex, for several days I have not decided to start using it.
I courageously tried to read the forum. Everything I read is very confusing.
I am going to make my first experience on the drugstore powder Narine (I already bought it).
The instructions say to dissolve the powder in milk and keep for 12 hours, and you're done! You can eat !. (did I get it right ??)
Here I read that first you need to make a sourdough and NOT eat it, and then make yogurt from it.
The pharmacy told me one bag of Narine for 1 liter of milk, but here I read that for 0.5 liters of milk…. I am completely confused ... ..
So to eat the first portion or not?
One sachet per liter or half a liter?
Thanks a lot to everyone who will help with advice.

Nikki_N, do not suffer with leavens yet, it is better to take Activation - it always works with it. When you've got your hand full (and you've found the right kind of milk), switch to starter cultures. It's like with bread: try the simplest with yeast (for example, French), and then switch to complex ones, you can use sourdough

I also have Moulinex. I'm happy. Making yogurt with Rosal capsules. I brew it in boiling water. milk (pasteur 3.2%) + add 15% cream 200 ml. The first time I kept it for 12 hours, and on the basis of yogurt for more than 5 hours. Now it is 10 hours on capsules, then I use one jar for starter culture, and eat the rest. From the first batch I also left one jar, the rest was eaten. The first time it is better to control the yogurt maker after 7-8 hours of operation, so as not to overexpose and not get the liquid decomposed into layers. Good luck

Urgently!
And again I ask a question. My Narine has been standing (for the first time in my life!) For 9 hours.
Gently took out one jar - the inside is moderately thick, the taste is not sweet, and not sour ..... rather nothing.
Is it ready?
Answer please

As far as I remember, the narine is not very thick. Try to put some of the jars in the refrigerator overnight, and leave a couple more to ferment.

Narine, stringy, not too thick

Not sticky, but rather like curdled milk in consistency.