Yoghurt with bacterial ferments (narine, VIVO, etc.) (2)

Nope ... I do not agree about the connection between the absence of ductility and the state of corpses!

When I did it on Yogulakta and Evitalia, I never had any viscosity.
I read that acidophilic bacteria are mucus-forming and non-mucus-forming. Perhaps "slugs" are cheaper, so they are shoved, mostly ..

Good afternoon everyone. I'm new to your wonderful site.
I have a question, is anyone familiar with the Italian Sacco sourdough. In Israel, with great difficulty I found only this one. It turned out delicious yogurt, I just want to compare the result with someone!

[Caprice]

Good afternoon everyone. I'm new to your wonderful site.
I have a question, is anyone familiar with the Italian Sacco sourdough. In Israel, with great difficulty I found only this one. It turned out delicious yogurt, I just want to compare the result with someone!

We don't have one, but here Caprice also from Israel, if she does not respond in the thread, then write to her in a personal, ask.

Good afternoon everyone. I'm new to your wonderful site.
I have a question, is anyone familiar with the Italian Sacco sourdough. In Israel, with great difficulty I found only this one. It turned out delicious yogurt, I just want to compare the result with someone!

Yes, we also sell Sacco in Ukraine. Iuseya and I tried it. Normal yogurt, though very delicate in consistency and slightly neutral in taste. But if there are no more, then a very worthy option. I tried Gentle yogurt, Bifido yogurt, and very delicate yogurt is lying somewhere in the freezer.

Yes, on the cus, he is what you need. My son liked it. It just stretches a little.
I don’t know what kind of yogurt it is. Called (on the site) Y450, sweetish and very viscous.
And another question, how long did it take for it to ferment? No instruction ...

[Aygul]

Well, I do it in a slow cooker, in cans of 700 ml, I have 3 pieces that fit. I don't get it early, it takes a long time - probably 12 hours. I take it out when it is already quite dense, but the serum still does not separate, and although I can overexpose it a little, 1-2 mm floats on top. And put it in the refrigerator right away. DOES NOT stretch. Absolutely.

Aygul
and you measured the temperature in the jars after semi-daily standing? For some reason, it seems to me that this density, already a statement of the fact of "untimely fallen" hero-bacteria
Because livestock, most of them still stretch, to varying degrees, the presence of one or another bacillus

Yes, on the cus, he is what you need. My son liked it. It just stretches a little.
I don’t know what kind of yogurt it is. Called (on the site) Y450, sweetish and very viscous.
And another question, how long did it take for it to ferment? No instruction ...

Oh, I don't remember anymore, it depends on the yogurt maker. Sacco loves a lower temperature and a longer fermentation. In relatives at normal low temperatures, it ferments for 6-8 hours.

That's just it, on the website in Israel it is written 8-10, and on the Sakko website ----
LYOFAST Y 450 A
LYOFAST Y 450 V - 452 V - 456 V
Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus
ripening time at 40-42 ° С for 4-4.5 hours
It fermented for me in 5 hours. The temperature is 39.5 degrees.

That's just it, on the website in Israel it is written 8-10, and on the Sakko website ----
LYOFAST Y 450 A
LYOFAST Y 450 V - 452 V - 456 V
Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus
ripening time at 40-42 ° С for 4-4.5 hours
It fermented for me in 5 hours. The temperature is 39.5 degrees.

Well, at about 39.5 hours, it took 5 hours for me to ferment. And in relatives, a yogurt maker with a lower temperature in the spring fermented for 6-8 hours, now I don't know.

And at the weekend I bought Italian sourdough, fermented baked milk, fitness, yogurt and some other garbage
I made fermented baked milk in baked milk (in a slow cooker) ............... vk asleep turned out
Now I want to try fitness, what is it and what it is eaten with

Yes, we also sell Sacco in Ukraine.Iuseya and I tried it. Normal yoghurt, though very delicate in consistency and slightly neutral in taste.

Yeah, we tried. But for my taste, it is very neutral, mine did not like it because of this, so to speak, tastelessness.

My sourdough is pleasantly sour. It only stretches a little.

My leaven has a pleasant sourness. It only stretches a little.

I tried Gentle yogurt, so you have a different look. I really missed this sourness in him

Mine is called LYOFAST Y 450 V. 🔗

And now I decided to cook frozen yogurt in a fry. I bought such molds for Ikea ice cream at Kidstaf (maybe someday I will make real ice cream)



Yesterday I cooked like this: I rubbed a peach with sugar in mashed potatoes with a blender's foot, then mixed it with yogurt, poured it into molds and into the freezer of the refrigerator.
We tasted it: it turned out a little sour (probably such a peach was caught), there are ice floes - but all the same In the heat it is.
But it is imperative to pour over the molds with warm water before removing the ice - otherwise it breaks.
Yesterday, after emptying the molds (and I bought only 1 set of these, since I also got a package from Natymailav with animal molds) I made yogurt + blackberry jam syrup, but I haven't tasted it yet.

And now I decided to cook frozen yogurt in a fry. I bought such molds for Ikea ice cream at Kidstaf (maybe someday I will make real ice cream)

Irisha, what pretty little molds. And how much does such a set cost and how much does it fit into one glass?

Tyunyush, 1 set costs 55 UAH, and fits into one 60 ml glass.

And on the weekend I bought Italian sourdough, fermented baked milk, fitness, yogurt and some other garbage
I made fermented baked milk in baked milk (in a slow cooker) ............... vk asleep turned out
Now I want to try fitness, what is it and what it is eaten with

Fitness yoghurt is cool, but for an amateur - without sourness, very tender. I cut kiwi into it (already ready). This yogurt is especially popular with me during periods of weight loss: then I also throw 1 coffee spoon of bran into the finished yogurt. In general, if you persuade yourself that such a mixture will replace a full meal, then you can easily lose weight

[Boka]

Boka
hello fellow countrymen

Yesterday I tasted frozen yogurt with blackberry jam:



I liked this option more than with a peach - there are practically no pieces of ice, no acid. It turned out to be such a frozen refreshing dessert.

Yesterday I tasted frozen yogurt with blackberry jam:



I liked this option more than with a peach - there are practically no pieces of ice, no acid. It turned out to be such a frozen refreshing dessert.

That's so beautiful. You hold the handle like a popsicle straight. Irisha, can’t you throw a reference on this set?

Thank you, Irisha, I got the link. I'll order myself, too, otherwise my younger one doesn't eat yoghurts, maybe I'll tempt him at least in this form.

Tell me please!!!! I have a yogurt maker Moulinex 141. I made yoghurts from milk "zlagoda 2.5%", yoghurts were obtained, and now I decided to try it with homemade milk! I defended it in the refrigerator, collected the cream, then boiled it and collected an inch while it was cooling down to skim it, since you can't make yogurt from a fatty one. Then I tried it with my finger - the temperature is good and fermented it with Narine, so it costs me 4 hours so far, but I see that a little fat has collected on the surface, and 1cm under the fat. something separated from the milk, but not the whey. It seems to me that yogurt will not work, but it's a pity, I wanted from home who made yogurt from homemade milk and who did it, write the cooking technology PLEASE !!! And what kind of leaven was used! Thank you !!

[Elenka 5]

Elenka 5, and what does homemade milk mean? In my understanding, homemade milk is milked with my own hands from my own cow.And what is bought on the market is not homemade, but bazaar. So I did it from home - everything is always fine, with any ferments, including narine.
But with the bazaar there were a couple of punctures, almost like yours. Milk did not ferment even in 10 hours. Then it was sour and heterogeneous. I came to the conclusion that soda could have been added to such milk by a not very conscientious housewife, in order to prolong its "freshness"
But you only have 4 hours. This is not enough (if made from powder). If you make it from ready-made narine, then it should already work out.

Especially my personal opinion. On Narin, if it's not Good Food sourdough, but ordinary bottles from a pharmacy, you shouldn't waste time at all. The chance that it will work out is minimal. They ferment it, of course, about 12 hours, but judging by the way it already looks for you, nothing sensible will come of it.

Buy regular UHT milk and special starter cultures and you will succeed!

Thanks for the advice !!! Yoghurt didn't work out of milk bought on the market! Maybe the bacteria are useful in it and sothed, but in terms of taste, it is significantly inferior to yogurt made from store milk. I have only used Narine so far. What sourdoughs are better? I found out at the pharmacy that there is "Simbiter", it costs 18 hryvnia, I want to try cooking with Simbiter.

listen, but in Ukraine you have heavenly places for yogurt makers :-) There are many different kinds of starter cultures. Where do you live?

I live in Zaporozhye. and the truth is different selling leaven. But I tried only Narine. And what other leaven did you use?

[Elenka 5]

Elenka 5
Vivo (Kiev Institute of Milk and Meat), Bulgarian - Genesis and Lactina, Italian Good Food. And every day there are more and more of them and different, and many of our branch's pharmacy starter cultures are fermented at best 2 out of 10. But the choice is yours, of course.

[Elenka 5]

Elenka 5
Vivo (Kiev Institute of Milk and Meat), Bulgarian - Genesis and Lactina, Italian Good Food. And every day there are more and more of them and different, and many of our branch's pharmacy starter cultures are fermented at best 2 out of 10. But the choice is yours, of course.

It is better not to take pharmacies, but these listed Vivo (Kiev Institute of Milk and Meat), Bulgarian ones - Genesis and Laktina, Italian Good Food are good, they are ordered on the Internet (fill in the name in a search engine and it will give out a bunch of sites from which you can buy. the same starter cultures are sold in pharmacies, but not in all, and some distribute Genesis, for example, and some are good food and so on.
Here, here you can find your city and see where you can buy VIVO:
🔗
VIVO is a very good starter culture, but the temperature is optimal for them 35-37. For Bulgarian and Italian, a couple of degrees higher, so if there is no thermostat yet, then it is better to start with them. In our city, Genesis, you can buy in the Fagotsia pharmacy network, and GoodFood - in the Fitofarm pharmacies. Have a look at these pharmacies. By the way, prices for Genesis in our pharmacy are 9 UAH per bag, GoodFood - 10 UAH, VIVO - from 8 to 10 UAH, depending on the type. So 18 UAH is very expensive. Look in those pharmacies that I indicated. Surely they are all over Ukraine.

Yes, and more. Now it is better not to order via the Internet, because the heat may not stand the shipment. This is better in the fall, or you will find it in a pharmacy in some other place. I have been using VIVO starter cultures for a whole year, ordered from the Kiev starter culture site and did not suspect that one pharmacy nearby sells Bulgarian starter cultures, and another one sells Italian ones in the next house. Quite by accident I discovered it when I went for some medicine and saw a piece of paper on the glass - We sell Bulgarian yoghurt starters.

I live in Zaporozhye. and the truth is different selling leaven. But I tried only Narine. And what other leaven did you use?

Elenka 5, can you tell me? I bought Narine at the pharmacy today. They sell them in separate sachets, and the instructions come one in a box. In general, I took the last ones and the instructions were not enough for me. I have now brought 1 liter to a boil.pasteurized milk 2.5%, cools down. Tell us how you make mother's starter and how yogurt. How many sachets should you pour per liter of milk? The pharmacy told me that 1 bag of 250 ml. milk, and here I read someone wrote that he poured 2 bags of 0.5 liters. milk and it turned out bitter. Really looking forward to the answer. My husband went for a yogurt maker, I'm all impatient.

Natus, don't mess with this Narine. In most cases, this is a waste of time and frustration. Search for Lactina. If necessary, I can throw off the link, where you can order by mail inexpensively. And you will be happy!

Well, maybe you're right Lara. I had milk for 2 days in the cartoon. First I poured 2 packages, a day later I added 2. And no gu-gu. It didn't even smell sour. But it seems to me that this is not about Narine, but about milk. In two days, even without the leaven, it would have turned into kefir. Most likely powder. I bought a draft today. I'll try it again, the bags still remain. But along the way I will look for other leavens. Give a link to Lactin pliz. True, I will not dare to order in the summer, I do not know how and how much they will be transported, but maybe I will order at least in the fall if I don’t find anything.

But it seems to me that this is not about Narine, but about milk. In two days, even without the leaven, it would have turned into kefir. Most likely powder. I bought a draft today. I'll try it again, the bags still remain.

The work of yoghurt bacteria does not depend on whether it is powdered or not. everything thickens not from milk, but from the fact that bacteria from the sourdough multiply at humidity and a suitable temperature. It turns out both from reconstituted (powder), and from home, and from pasteurized, and the most beautiful in consistency is obtained from ulitrapasteurized milk, which in general, if it just stands open by itself, does not turn sour, but add a normal sourdough there, so it went right away sour and excellent yoghurt after a few hours. By the way, it is ultra-pasteurized milk that is good because you don't need to boil it first, just heat it to 36-38 degrees. (depends on the type of yogurt that you cook)
The point, I think, is precisely the leaven. But, if you want to try everything, then do not transfer a lot of milk. Ferment not a liter, but half a liter and see if it works out or not.

I bought Narine at the pharmacy in bottles. It was still in the packages. Store in the refrigerator. So there is hope. They hadn’t heard of Evitalia, but they said we’ll find it if necessary. I'll try with Narine, I took 2 sample bottles.

Well, maybe you're right Lara. I had milk for 2 days in the cartoon. First I poured 2 packages, a day later I added 2. And no gu-gu. It didn't even smell sour. But it seems to me that this is not about Narine, but about milk. In two days, even without the leaven, it would have turned into kefir. Most likely powder. I bought a draft today. I'll try it again, the bags still remain. But along the way I will look for other leavens. Give a link to Lactin pliz. True, I will not dare to order in the summer, I do not know how and how much they will be transported, but maybe I will order at least in the fall if I don’t find anything.

Natus, I ordered starter cultures from them in the summer, in June. We arrived without any problems. Try it.
( 🔗). If you take more, it is cheaper. I paid through Contact, it was generally cheap. Delivery - 150 rubles. Recommend Don't wait for autumn :-)
Take ultra-pasteurized milk. I have never been let down.

I cook with Narine, yogurt always turns out, but only with homemade milk it didn't work. Basically I take milk "Zlagoda 2.5%", but today I took the milk and put it in the yogurt maker!

:) NatusyaD, I cook like this: a liter of milk, I boil it, as it has risen with a "hat", I turn it off. Then it cools down to such a temperature that when you try it with your finger, you can hold the finger, but so that it does not burn strongly. Then I pour boiling water over the jars, the same cup and spoon, into which I pour Narine, I also pour boiling water over.Then I add 3-4 tablespoons of boiled milk into this cup, which has cooled down and pour the narine from the bag, stir and pour into the rest of the warm milk, again stir all the milk with a spoon and pour it into jars. Then I put the jars with the lid open in the yogurt maker, cover the yogurt maker with the lid and turn on. It takes 8 hours to prepare. After cooking, the yogurt cools down and I put it in the refrigerator, and after a few hours I can eat !!! I leave 1 can of yogurt for sourdough. Then the next day I boil the milk, cool it to the desired temperature and immediately pour the finished jar of yogurt into the milk, stir it and pour it into sterilized jars - and into the yogurt maker! You don't have to buy sourdough 10 times in a row, but for 2 times yogurt is already being prepared not for 8 hours, but for 4-3 hours, and the third time I have it already in 2 hours. Probably every time it cooks faster, because bacteria develop well and ferment milk faster !!

I bought Narine at the pharmacy in bottles. It was still in the packages. Store in the refrigerator. So there is hope. They had not heard of Evitalia, but they said if necessary we would find it. I'll try with Narine, I took 2 sample bottles.

In Rostov-on-Don, a very good leaven "Evita" is sold in the "Spring of Health". Type in a search engine and read. I have been using it for 7 years now. But now I buy 4% Matsoni or Ayran in a glass jar (900ml). I began to ferment homemade milk, I buy it from friends, it ferments very well. I boil the milk, cool it to 40 degrees, use a tablespoon with a heap of sourdough per liter of milk. I have a yoghurt maker, but it's more convenient for me to ferment in a jar. I sterilize a 2 liter jar, pour milk 40 degrees, add 2 tbsp. spoons of leaven (I thoroughly stir the leaven in a glass with a small amount of milk), close the lid. On the table lies a two-layer flannel fabric, on it a thick linen napkin, on top of a newspaper in 5 layers. I put the jar on the newspaper and wrap the jar in newspaper, napkin, cloth one by one. I put it in a small polyet. package and tie.
I set the time and turn on the alarm on my phone to ring in 2 hours. At the alarm clock, gently unfold, open the lid and watch the milk ferment. During this time, the milk ferments, but the jar is still warm enough, I leave it on the table for 1 hour, and then in the refrigerator. Do not shake the jar and stir the milk.

After the milk has stood in the refrigerator, a good, dense consistency is formed. Put the top (2-4 tbsp. L) in a small jar with a lid and store in the refrigerator, this will be your starter culture. You can do this all the time.

Natus, I ordered starter cultures from them in the summer, in June. We arrived without any problems. Try it.
( 🔗). If you take more, it is cheaper. I paid through Contact, it was generally cheap. Delivery - 150 rubles. Recommend Don't wait for autumn :-)
Take ultra-pasteurized milk. I have never been let down.

Thanks for the reference, apparently you will have to order. Do not believe me, girls, I live across the street from Ekobios (you can dial Ekobios Orenburg in the internet and see how much useful they produce). But they do not sell sourdoughs and have been discontinued altogether !!! Do you know why? Mr. G. Onishchenko forbade !!! So that he was empty! I read on the internet: Onishchenko banned the sale of alcohol after 22.00 (well, this may be justified), banned smoking mixtures (I agree), banned sushi and rolls, banned Borjomi, banned the sale of dietary supplements, and to a heap of yoghurt starter cultures! I really wanted to ban Onishchenko himself
Yesterday I bought Evitalia at the pharmacy. Did not work out. Apparently, no one was left alive there. It turned out just a delicious kefir, it doesn't look like yogurt. Our pharmacy chains do not offer any other starter cultures.

You don't have to buy sourdough 10 times in a row, but for 2 times yoghurt is already being prepared not for 8 hours, but for 4-3 hours, and the third time I cook it in 2 hours. Probably every time it cooks faster, because bacteria develop well and ferment milk faster !!

Do you re-ferment 10 times? It would be great, but I didn't even succeed once. Now I'm taking out this milk for baking. 1 sachet per liter of milk?

It seems to me to re-ferment 10 times? This is overkill! What is there useful for the drain time left? Although I may not be right.

I do not over-ferment only because I bought a 200-liter Sacco starter culture (powder), and the shelf life is 1 year.

It seems to me to re-ferment 10 times? This is overkill! What is there useful for the drain time left? Although I may not be right.

I re-ferment more times. Only bifidobacteria are not over-fermented, and the rest are perfectly over-fermented many times. An expert wrote about this in the Ask an expert thread.

I re-ferment more times. Only bifidobacteria are not over-fermented, and the rest are perfectly over-fermented many times. An expert wrote about this in the Ask an expert thread.

And what sourdough do you re-ferment many times? I only have Evitalia, no other. Can I?
By the way, my husband came to dinner, tasted "kefir" and said that it was not even kefir at all, but something very tasty. Maybe it just stopped? I'll try to ferment it one more time, maybe it will work out.

[Altusya]

And what sourdough do you re-ferment many times? I only have Evitalia, no other. Can I?
By the way, my husband came to dinner, tasted "kefir" and said that it was not even kefir at all, but something very tasty. Maybe it just stopped? I'll try to ferment it one more time, maybe it will work out.

I didn't have Evitalia. I fermented VIVO, Genesis Bulgarian and GoodFood Italian. By the way, Altusya For more than a year she has been fermenting Evitalia, is delighted with it and does not want to change it for another, although it would be desirable to periodically change the leaven. So she's an Evitalia specialist. Look for her messages in this thread, write to her in a personal, she will tell you how she does it.

Thank you so much!

Tanya, what do you like more Genesiz or Good Food