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

Yesterday I put Kefir Vitalakt - now I came from the forest, hungry like a hundred wolves, tied together
Quickly to the refrigerator, grab the coveted jar, opened it, added a spoonful of lingonberry jam-mmmm .. it's a fairy tale !!!
There is no sourness in vitalact, refreshing, tender, but with lingonberry - one delight in taste !!!

[Zhen]

Yesterday I put Kefir Vitalakt -

Again she teases with lingonberry jam

Zhen, I never got my hands on Vitalakt. What is he? Clot or liquid?

Ksyusha, made 3.5% on milk (Pokrovskoye village), a little cream remained, topped up, warmed up to 37, stood for 8 hours, I thought I had to hold it for another hour, but the departure to the forest was at 7 am
When I opened the jar, on top, thickly, turned it over, shook it, no reaction, a little serum merged and took out everything with a spoon .. thick ..
Only in one jar for some reason it did not thicken, I put the lid on the jar, but did not twist it .. I sin on this .. Well, I'll leave it for sourdough

Somewhere before I saw a table of temperature regimes for each product on the VIVO website, but now I have lost something
No one will tell you where to look?

Somewhere before I saw a table of temperature regimes for each product on the VIVO website, but now I have lost something
No one will tell you where to look?

🔗

There is 🔗
There you will go to the page of any Viva starter culture, and then to the "Instructions" tab and everything will be there together with the table.

MASTER
There are also interesting recipes.
I will have to try to bungle something

Yeah, there is such a thing :-)

I boast: I have reached perfection in cooking Narine! Less than half a year has passed :)
1. I take ANY milk.
2. After boiling, I cool it down to 42 degrees and prepare a working starter culture (1 vial of dry pharmacy starter culture per 0.5 l), make it in a half liter jar and put it in the hottest place in a yogurt maker. (I also put 4 jars fermented with emunelle there, so that the place is not empty). The lid does not close tightly, so I cover it with something warm.
3. I set the thermostat to the upper value 45.5 lower-45
4.After 3 hours I remove the small jars of imunelle - they are already fermented
5. After 6 hours I turn it off - the working leaven is ready.
6. in the future I use a working leaven of 4 tablespoons per 1.5 liters and it is fermented very quickly after 3 hours it is ready! (It is enough to ferment for 2 weeks)
For a very long time I got used to setting the temperature: without a thermostat, it fries up to 50 degrees. If I expose less than 45, then the cans on the periphery do not heat up - the temperature is below 37, now everything is in order, but under the central jar and those that are closer to the place where the cord is connected (it warms up the most) I put cardboard.

For a very long time I got used to setting the temperature: without a thermostat, it fries up to 50 degrees. If I expose less than 45, then the cans on the periphery do not heat up - the temperature is below 37, now everything is in order, but under the central jar and those that are closer to the place where the cord is connected (it warms up the most) I put cardboard.

Here is an example of how to tame a yoghurt maker and thermostat. My congratulations to you, good fellow!
And then many people buy and cry that it does not work out and so, and it does not work with the thermostat, and it heats unevenly, like a guard, everything is gone. But no. You have proved to everyone by your example that everything is possible.
Now maybe you can practice on some other leaven. Now there are so many good Bulgarian and Italian all kinds.

Please tell me someone who uses a yoghurt maker and a thermostat - for which starter cultures and what temperature should you set on the thermostat? : girl_red: I understand that you need to set the temperature on the thermostat higher than indicated in the instructions for the starter cultures?

Please tell me someone who uses a yoghurt maker and a thermostat - for which starter cultures and what temperature should you set on the thermostat? : girl_red: I understand that you need to set the temperature on the thermostat higher than indicated in the instructions for the starter cultures?

This is different for everyone. It depends on how the sensor touches the bottom of the yogurt maker, that is, it can be tight on it, or maybe with a gap. And in what place at the bottom it lies. Somewhere the bottom heats up more, but somewhere less. Therefore, you must experiment in your yogurt maker. Pour lukewarm water (30-35 degrees) into jars and put it in a yogurt maker turned on through the thermostat. Set the temperature on it approximately the same as needed for the sourdough that you will make. With a difference between the lower and upper limit of 0.5 deg. And leave the hours for 4-5. Then measure the temperature of the water inside each jar. It should be within the temperature range required by the instructions for your starter culture. If it goes beyond these limits, then, accordingly, adjust the values ​​set on the thermostat by the required number of degrees or tenths of a degree.
So everyone here is different, based on individual conditions.

Yes, here you need to study your yogurt maker. At first I just put the sensor from the thermostat (in the middle, where it warms the strongest) on the bottom of an empty, heated one. Ogo-50 went off scale. Then several times already with milk I tried subcooling, then got overheating. But the girls advised:
1.Turn on the yoghurt maker in advance to warm up
2.Heat the milk to the temperature prescribed in the instructions for the sourdough (at Narine - 40 if I'm not mistaken), I cool it to 42, because until you pour it back and forth until you pour just 40 it will turn out.
3.expose the thermostat with a slight take-off of 0.5 degrees (I put the lower 45, the upper 45.5)
4.I put the sensor under the central jar, where it was warming the most (the jar is on the cardboard, so the thermostat is between the jar and the cardboard) and in this jar the temperature is 40-41, but in others it barely reaches 40. I measured it for the first time, now it is I do not measure.

Thanks for your support and good luck to those getting started!

[HelenaAlex]

Well, I am interested in Vivo starter cultures in particular, can anyone have already tried it?
HelenaAlex, you have such a high temperature regime! It turns out that the run-up between the temperature on the thermostat and the product in the can is 5-6 degrees?
Mona1, can you share your work and results? What leaven do you use and how many degrees do you set? Please, if you can, of course!

[Mona1]

Mona1, can you share your work and results? What leaven do you use and how many degrees do you set? Please, if you can, of course!

Since you are also from Ukraine, then, like me, you can start with Vivo starter cultures. They usually work without problems. I used their yogurt with lactulose and regular, symbilact, streptozan, bifivit. There are also their other products. On this page above, I gave a link to a table that indicated the temperature conditions for these products. Now I have streptosan in use. The thermostat is set to values: 35.5-35.8. You may need to set higher. Why - I wrote above. Of these starters, the tastiest of all, it seemed to me, are streptosan and symbilact. Symbilact can be eaten like that, but it is especially good to give it after antibiotic treatment, for example, to restore the killed intestinal microflora. And you can take it for a therapeutic effect at least 2 weeks and no more than 2 months. The rest of the starter cultures, too, it is advisable to alternate after one and a half to two months. But some starter cultures, yoghurts, for example, can be taken constantly.
Where you can buy Vivovskiy leavens - you can look here, find Zaporozhye and there you will find addresses in your city.
🔗
Then I also bought Genesis Bulgarian starter cultures. I took yogurt and bio fermented baked milk. Here is my post # 26, how I did their biorezhenka.
https://Mcooker-enn.tomathouse.com/in...71094.0
And I took Italian Good Food. Also kefir and something else, I don't remember what. I don't remember, because I screwed up this product by putting it in a yogurt maker and forgetting about it for almost a day. As a result, everything turned sour and thrown out. Although, the girls say that these are wonderful tasty starter cultures.
I posted instructions on how to make Bulgarian and Italian starter cultures downloaded from the Internet. The temperature for them is a couple of degrees higher than that of Vivo's starter cultures. Here in my post number 14.
https://Mcooker-enn.tomathouse.com/in...71094.0
Genesis starter cultures are distributed in the city by the Fagotsia network of pharmacies, and GoodFood is distributed by the Phytopharm network of pharmacies. If you have these pharmacies, then ask there.
Good luck, and knock, if anything, we'll show you.

[Mona1]

Mona1, thank you very much !!!
There is still a small question - in the plate with the temperature regimes for Vivo it is written that the optimal temperature for streptosan is 36-38, and you have a little lower limits on the thermostat - does this not affect the fermentation time? And does the product ferment at this temperature? By the way, how much time does it take for the same streptosan to ferment with such a temperature rise?

[Mona1]

Mona1, thank you very much !!!
There is still a small question - in the plate with the temperature regimes for Vivo it is written that the optimal temperature for streptosan is 36-38, and you have a little lower limits on the thermostat - does this not affect the fermentation time? And does the product ferment at this temperature? By the way, how much time does it take for the same streptosan to ferment with such a temperature rise?

Yes, this temperature is enough. BUT, in the conditions of my yogurt maker, my place of attachment of the sensor (and it is not pressed close to the bottom, but there is a target a couple of millimeters, that is, at the bottom it is hotter than in the air, which the thermostat measures above it. You can set 36.2- 36.5 or higher, but then measure the water (or yogurt in jars) to determine how you need it.If the thermostat is always in the same place every time, then such measurements will need to be done only at first. Then everything is on the machine By the way, it is recommended, according to the instructions, to set the temperature difference on the thermostat at least 0.5 degrees. I put 0.3. Perhaps it is better not to do this. Decide for yourself. By the way, when you set such limits, the temperature will go beyond them in one side and the other. Read here: my post # 1210, 1212 and 1214
https://Mcooker-enn.tomathouse.com/in...18181.0

And then on the same page that I gave the last link, look, I told how I re-ferment one starter many times. Everything works out great. If the taste is getting worse, I bring in a new one from the powder.

[HelenaAlex]

HelenaAlex, you have such a high temperature regime! It turns out that the run-up between the temperature on the thermostat and the product in the can is 5-6 degrees?

Yes, it turns out that way.

I will report ... I did bifivit, set the temperature on the thermostat at first 35.5-36, then set 36-36.5. My jars stood for about 7 hours and nothing happened to them, as there was liquid milk and remained. I rushed to read the Internet, various forums, and so most often the advice sounded that you need to set the temperature regime more than in the instructions, since the difference between the bottom of the yogurt maker, where, in fact, the thermostat measures the temperature, and in jars, differ by 5-6 degrees. As a result, on someone's advice, I set 41-42 degrees and left it overnight. I slept badly that night - I had nightmares about the yogurt maker, I was afraid that I would have to pour out what would happen as a result. BUT! Everything fermented perfectly! No whey, no sour taste, great yogurt turned out. (y) The jars were a little lukewarm.

As a result, on someone's advice, I set 41-42 degrees and left it overnight. I slept badly that night - I had nightmares about the yogurt maker, I was afraid that I would have to pour out what would happen as a result. BUT! Everything fermented perfectly! No whey, no sour taste, great yogurt turned out. (y) The jars were a little lukewarm.

Well, yes, I wrote that I had a difference of 5 degrees! (The other day I put it less than 45) - I got underheating in jars just barely 37 and for Narine-40 it is necessary). So give it one more try and get used to it.

I will report ... I did bifivit, set the temperature on the thermostat at first 35.5-36, then set 36-36.5. My jars stood for about 7 hours and nothing happened to them, as there was liquid milk and remained. I rushed to read the Internet, various forums, and so most often the advice sounded that you need to set the temperature regime more than in the instructions, since the difference between the bottom of the yogurt maker, where, in fact, the thermostat measures the temperature, and in jars, differ by 5-6 degrees. As a result, on someone's advice, I set 41-42 degrees and left it overnight. I slept badly that night - I had nightmares about the yogurt maker, I was afraid that I would have to pour out what would happen as a result. BUT! Everything fermented perfectly! No whey, no sour taste, great yogurt turned out. (y) The jars were a little lukewarm.

Well, it's good that happened, although I realized that you did not want to measure the temperature in the jars, but simply guessed the right one by typing. Well, also a method. Now remember the readings of the thermostat that came up to you and just when you make another starter culture, then simply adjust the thermostat to one side or the other by the required number of degrees. At first it seems so stressful to adapt to the thermostat, and then everything is done easily on the machine using the knurled one.

I believe that you cannot do without measuring the temperature in jars! For the first time, I measured three times during the cooking time until I found the desired temperature. By the way, the thermostat "remembers" the previously set value.

Good evening members of the forum! I apologize in advance, the situation is such that I cannot read Temko from the crust, but the situation does not tolerate (! Tell me, can you revive any bifido bacteria? I used to cook a leaven from Narine, I always worked out and helped out) Now it so happened that there is only pymatophilus at hand, the main components are Lactobacillus and Bifidobacterium, the former being the main component of the small intestine, the latter being the colon. Do you think it is worth trying to revive them or a bad job? I remember some craftsmen even revived Linex ...

Trying is not torture. But why bother with pharmaceutical preparations when you can purchase a specially designed starter culture?

I tried))) It turned out to be a very delicate in appearance and taste sourdough (surprised by the fact that it was not sour at all), it stood alive for almost 16 hours. Now chilling in the refrigerator. I understand and agree that it is easier to buy a special leaven. It just so happened that in the next week and a half there is simply no way to order something (and sour milk is urgently needed, the child's stool has deteriorated, severe constipation after the antibiotic. Previously, Narine did and everything was getting better in a week, but now the disease found us outside the city and we left we won't be able to do it earlier than in a week and a half.

Then this is the way out too

Good evening members of the forum! I apologize in advance, the situation is such that I cannot read Temko from the crust, but the situation does not tolerate (! Tell me, can you revive any bifido bacteria? I used to cook a leaven from Narine, I always worked out and helped out) Now it so happened that there is only pymatophilus at hand, the main components are Lactobacillus and Bifidobacterium, the former being the main component of the small intestine, the latter being the colon. Do you think it is worth trying to revive them or a bad job? I remember some craftsmen even revived Linex ...

I make yogurt mainly on bifidumbacterin. did on simbiter and linex. the differences are only in certain difficulties when mixing, but this does not affect the quality of the finished product. I made it with leaven, and now the refrigerator is full of leaven. so do not hesitate, make yogurt the same way as with sourdough. the only thing is to check the readiness after five hours of proofing so that the yogurt does not overstay. and I immediately put it in the refrigerator so that it does not turn over on the table.

I boast: I have reached perfection in cooking Narine! Less than half a year has passed :)

I also do it on Narin, (and it turns out), and I also noticed that the repeated fermentation is much more interesting ...

When I used Vivo's starter cultures, yogurt very often did not work, then I took good food very rarely, I switched to Activation and it always turns out with any fat content of milk.

When I used Vivo's starter cultures, yogurt very often did not work, then I took good food very rarely, I switched to Activation and it always turns out with any fat content of milk.

They don't recommend Activia here, I also liked it, but I read the topic - and cooled down to this product ... Still, we make yogurt for the benefit, and for sure no one will say what happens with bacteria as a result - here both the cleanliness of the jars and the quality milk, and something-we-pour-out-of-the-bags (and who can guarantee what is useful? in our Russian reality?). I tried the sourdough from the store, but somehow there is more confidence in the pharmacy. Let me explain why: in pharmacies - well, at least some kind of control, and what was poured into bags, and even from imported raw materials - there is no internal trust. Forgive the starter distributors - this is network marketing. No one will give a guarantee that there are beneficial bacteria in the bag (well, let's simplify the terminology).

No one will give a guarantee that there are beneficial bacteria in the bag (well, let's simplify the terminology).

And I like VIVO. And they are made by the Kiev State Institute of Milk and Meat. And this is not some kind of sharashkin office. It's all serious.

And I like VIVO. And they are made by the Kiev State Institute of Milk and Meat. And this is not some kind of sharashkin office. It's all serious.

I support 100%

But I'm not at all sure about Activia and its benefits

And with Vivo sourdoughs and GoodFood sourdoughs, yogurt always turns out (with me)

I am also for VIVO! It always turns out delicious!

[turns out]

I am also for VIVO! Always delicious!

And I also want to add that the main word turns out , and whether it is tasty or not for someone is their own business.
But as for me, Vivo is a very problem-free leaven and a situation

When I used Vivo's starter cultures, yoghurt very often did not work, then I took good food on it, it did not work out very rarely,

for me it is amazing, because I did not notice anything like this behind these leavens. What is the reason

But as for me, Vivo is a very problem-free leaven and the situation is surprising for me, because I did not notice anything like this behind these leavens. What is the reason

Maybe the girl doesn't have a thermostat yet. After all, GoodFood needs a temperature several degrees higher than VIVO. I won't say about Activia, I didn't. So, if a yogurt maker without a temperature regulator (which means that in most cases there is overheating, albeit a little), then, of course, it will be better to go out on it. For VIVO, it might be hot there.

They don't recommend Activia here, I also liked it, but I read the topic - and cooled down to this product ... Still, we make yogurt for the benefit, and for sure no one will say what happens with bacteria as a result - here both the cleanliness of the jars and the quality milk, and something-we-pour-out-of-the-bags (and who can guarantee what is useful? in our Russian reality?). I tried the sourdough from the store, but somehow there is more confidence in the pharmacy.Let me explain why: in pharmacies - well, at least some kind of control, and what was poured into bags, and even from imported raw materials - there is no internal trust. Forgive the starter distributors - this is network marketing. No one will give a guarantee that there are beneficial bacteria in the bag (well, let's simplify the terminology).

Activia can completely agree and is not useful, I read a lot of controversies about it, they are inclined to believe that if there were no bacteria there, then yogurt would not work.
Of course, I also lean more towards sourdough, but only good food is sold in the pharmacy, I will probably switch to it again ...
yes, since then ..... I tried with Activia and the swamp of always getting
Friendship did not work out with vivo right away, how much money I threw and milk into the toilet, and bought in different places and still, maybe I got such a batch, or maybe the sellers kept it in bad faith, but turned me away from it specifically, it’s still lying around in the freezer.

Maybe the girl doesn't have a thermostat yet. After all, GoodFood needs a temperature several degrees higher than VIVO. I won't say about Activia, I didn't. So, if a yogurt maker without a temperature regulator (which means that in most cases there is overheating, albeit a little), then, of course, it will be better to go out on it. For VIVO, it might be hot there.

No, the girl has a thermo regulator, but it didn't always work out with vivo, but quite often, and the desire to throw money away at random has disappeared.

I am also for Vivo. I cooked yogurt, kefir, and cottage cheese. Kefir is the most delicious! Everything always turns out great. The jars must be sterilized well and everything will be OK. And I take sterilized ultra-pass milk, so that there is nothing "alive" in it.

Maybe the girl doesn't have a thermostat yet. After all, GoodFood needs a temperature several degrees higher than VIVO.

Monich, I still don't have a thermostat! And still Vivo and Good Food are excellent. I can't even decide which of them I like more.
Sandy, have you tried buying directly at the Institute of Milk and Meat? They can't have any spoiled leaven. Although I always take it close to the market, they have it delivered once a week from the institute, stored in the refrigerator. There were never any punctures. I take one packet at a time, whatever I want.

Monich, I still don't have a thermostat! And still Vivo and Good Food are excellent. I can't even decide which of them I like more.
Sandy, have you tried buying directly from the Institute of Milk and Meat? They can't have any spoiled starter cultures. Although I always take it at the market close by, they have it delivered once a week from the institute, stored in the refrigerator. There were never any punctures. I take one packet at a time, whatever I want.

No, I didn’t try, I’m too lazy to go there ... if they sold in a pharmacy near me .... I took it to Silpo and at the point, there was a great choice, I’ll probably go again for good food.

took in "Silpo" and at the point

And at the point of the starter culture were they in the refrigerator, or just on the display case? At first I was afraid to take at the point, I was going to go to Levoberezhka. But I was also too lazy, I risked taking a little thing at the point. Since then I have been shopping there. There have never been punctures. There is still Narine, but I can't get to him in any way - I really like Viva and Good Foods.

And at the point of the starter culture were they in the refrigerator, or just on the display case? At first I was afraid to take at the point, I was going to go to Levoberezhka. But I was too lazy, I risked taking a little thing on the point. Since then I have been shopping there. There have never been punctures. There is still Narine, but I can't get to him - I really like Viva with Good Foods.

I suspect that it was simple, but it was invisible from where she took them, I asked - I said of course in the refrigerator ... but who confesses to you
In "Silpo" they stood where the milk was. In the pharmacy, I saw for sure that she was getting good food out of the refrigerator.

And at our point, the refrigerator is right on the street.Money to the seller, and you get the goods out of the refrigerator yourself. So no cheating.

Yeah, from the refrigerator. The girls reminded me of how I bought genesis from our pharmacy.
I ask: "Are they stored in your refrigerator?" She says yes, in the fridge. And this was in the summer. It takes out, and the packaging is warm, even just to the touch. I say, is your refrigerator turned on? "And she honestly admits:" They haven't turned on yet. "


I was so taken aback by this revelation that I paid anyway and took the leaven. )) Well, really, it turned out to be normal.

Well, I don’t know, I had no punctures, the yoghurts are stable. And the refrigerator seems to be on, the bags are cold.

Well, I don’t know, I had no punctures, the yoghurts are stable. And the refrigerator seems to be on, the bags are cold.

Yes, they are wonderful, these VIVO. I bought their car a year and a half ago (though I bought it from the institute). And they were in the freezer all this time. And everything works out. Recently, I just opened the last bottle. Maybe you need to play with the thermostat, set it a couple of degrees lower than the value for Good Food. And then it's just a shame, there must be a reason. I would like to understand and help a person. I don’t think there’s spoiled sourdough, because it was bought not in one place, but in two, as I understood.

I also took "Genesis", also good leavens.

Has anyone tried such a leaven

Has anyone tried such a leaven

Write the title, the picture does not open.