Yoghurt with bacterial starter cultures (narine, VIVO, etc.) (2)

[Antonovka]

Antonovka, Lena, thank you. I need to buy it normally and go straight home to the refrigerator, and only then see what and how. I myself have tried it with berries already, it tastes like drinking fruit yoghurt like Actimel, Imunel or Activia Fresh. But it seems to me that it should be thicker. Quote on Evitalia's website: "The finished product has an exceptionally delicate taste, has a kefir-sour cream consistency, in fact, it is a medicinal yogurt." How to understand this? For me, kefir - you can drink, but sour cream - so the spoon should stand, everything else for me is not sour cream. In short, everything should be done normally.
Flax and more, do you need to boil milk, if you are sure of the manufacturer? Or can you just heat up to 40 grams?

Who uses (used) the Evitalia leaven, what consistency should the product have at the output? what is more like?
Yesterday I used it for the first time. Stood 12 hours. At the exit, liquid milk, but with a slight pleasant sourness and smells no longer like just milk. And I don’t understand whether it worked or not.

The consistency is real yoghurt. Or sourdough, or milk ... or the temperature regime is violated.
For 3 years of using this leaven, there were no problems.

My milk is all long-lasting, I don't boil Gray until 43 and that's it

[Leska]

The consistency is real yoghurt. Or sourdough, or milk ... or the temperature regime is violated.
For 3 years of using this leaven, there were no problems.

Yeah, so it should still be thick. Leska, Thank you

My milk is all long-lasting, I don't boil Gray until 43 and that's it

I have pasteurized milk. I'll boil it just in case.

Aygul, please advise what to order from Lactina starter cultures. You wrote that you liked Bifidum and Yogurt. And Vitalakt and Kefir? Are there toffees among them?

Recently, I bought Genesis sourdoughs at a pharmacy nearby, and today in another pharmacy, within 3 minutes of walking, I discovered that they were selling GoodFood, somewhere around 12 UAH. There is Yogurt, symbiotic, immunalis and cottage cheese. Which one should you try first? By the way, I began to take an interest in these ferments and found a website where you can learn in detail about each ferment - how to store, how to ferment, its properties. Click near the sourdough of interest in More detail and gives out a lot of useful things. Here:
🔗

Oh, please, share your personal impressions later?

And today I tried Lactobacillus from Genesis for the first time: 🔗
and to be honest, they were not impressed, in terms of consistency and density, the same as yogurt, but the taste is more neutral, or I'm just not used to it. Although in Bulgaria itself I really like their fermented milk products

And today I tried Lactobacillus from Genesis for the first time: 🔗
and to be honest, they were not impressed, in terms of consistency and density, the same as yogurt, but the taste is more neutral, or I'm just not used to it. Although in Bulgaria itself I really like their fermented milk products

That's right, lactobacilli are more neutral in taste than yoghurts. Although very similar.

Oh, please, share your personal impressions later?

Of course, I'll just wait, maybe someone will answer, which of this tastes better, I'll buy it.

[Mona1]

Recently, I bought Genesis sourdoughs in a nearby pharmacy, and today in another pharmacy, within a 3-minute walk, I discovered that they were selling Good Food, somewhere around 12 UAH. There is Yogurt, symbiotic, immunalis and cottage cheese. Which one should you try first?

Mona1, I hooked all my friends on Yogurt fitness from Good Food. Try it! (It is not recommended only for very little ones). From its genesis, I make fermented baked milk on melted butter (the sourdough is called, it seems, bioryazhenka). This is a favorite in our family. Such deliciousness!

[Mona1]

Mona1, I hooked all my friends on Yogurt fitness from Good Food. Try it! (It is not recommended only for very little ones). From its genesis, I make fermented baked milk on melted butter (the sourdough is called, it seems, bioryazhenka). This is a favorite in our family. Such deliciousness!

Thank you, I will buy yogurt (I do not know if fitness, they said - yogurt). I'll try. And I recently made Genesis biorezhenka on melted milk (like Dobrynya). It turned out to be delicious. I re-fermented it a couple of times, and then my refrigerator went on strike because of the heat, everything went bad. Now it got a little colder, it works normally again. In order to ferment something, I have to check the weather forecast for the coming days, a paradox.

[Mona1]

Thank you, I will buy yogurt (I do not know if fitness, they said - yogurt).

Mona1, only there is just yogurt, and there is fitness yogurt. These are different leavens with different compositions.
This is how he is:


And this is an annotation to it
Benefits of the Bacteria Complex Fitness Yoghurt:
accelerate the process of losing weight and help maintain a normal weight;
suppress the growth of fat cells, slow down the accumulation of fatty deposits on the internal organs;
help to regulate digestion and bowel function, accelerate bowel motility and metabolism;
promote the breakdown of subcutaneous fat by accelerating metabolism;
suppress inflammatory processes in adipose tissues;
reduce the risk of fatty liver disease (fatty hepatosis);
help to reduce cholesterol and dangerous lipoproteins in the blood;
help cleanse the body of harmful metabolic products, toxins, toxins;
help restore a healthy balance of bifidobacteria and lactobacilli in the intestines

Will this leave anyone indifferent? )))

Thank you, I will buy yogurt (I do not know if fitness, they said - yogurt). I'll try. And I recently made Genesis biorezhenka on melted milk (like Dobrynya). It turned out to be delicious. I re-fermented it a couple of times, and then my refrigerator went on strike because of the heat, everything went bad. Now it got a little colder, it works normally again. In order to ferment something, I have to check the weather forecast for the coming days, a paradox.

Digress from the topic (forgive the moderators), Tanya, fill the refrigerator, it will freeze like new, even in the heat. A couple of years ago, we also faced such a problem, called in specialists, they made tuning our refrigerator and has been freezing since then in the summer normally, no worse than winter. They poured freon and did something else there, I don't remember. In general, your refrigerator has exhausted its resource, it needs to be refueled.

[lactobacillus]

Everything is correct lactobacillus more neutral in taste than yoghurts. Although very similar.

So it is, otherwise I have already sinned on homemade milk that it is so fresh smack to these bacteria gave

[fresh]

So it is, otherwise I have already sinned on homemade milk that it is so fresh smack to these bacteria gave

To me, accustomed to Bioyogurt, Lactobacilli are more like Yogurt (though I haven't eaten it for a long time), yes, this sourdough is more neutral when compared with the rich taste (but without sourness) of Bioyogurt. But this is all individual, it seems to me, everyone has their own tastes. For me personally, it is not so bland, I alternate them with Bioyogurt - we eat it for a month, Lactobacillus for a month. I don't feel a direct difference.

Hello girls !!!
Can I put in my 5 kopecks ................. .......
I myself buy the starter culture with lactobacilli, BUT ............. I no longer cook with homemade milk, there is just an opportunity to bring ............... ... yogurt comes out with some water, which I don't really like, and how much I have tried from the store, the same thing ............. the first portion is cool (except for homemade), and then it turns out sour ... ........... .......how the milk of the Belarusian producer Savushkin product appeared ................. .- it's just a song: girl_love: immediately such a dense yogurt, that is, the sourdough turned out, it costs a week in the refrigerator, at least that, and then as you start to dilute, it turns out as dense as the first time, and just as tasty ................. ......, for some time there was a war between Belarus, they banned the import of their product, waited for it to stop and started buying again ............... p a tall tale

how milk from the Belarusian manufacturer Savushkin product appeared ................. .- it's just a song: girl_love: immediately such a dense yogurt, that is, the sourdough turned out, it costs a week in the refrigerator, at least that, and then as you start to dilute, it turns out as dense as the first time, and just as tasty ................. ......, for some time there was a war between Belarus, they banned the import of their product, waited for it to stop and started buying again ............... p a tall tale

Hello, Svetik, countrywoman. Where did you get it from us? Maybe there is something like this next to me, you need to take a closer look. Is it pasteurized or ultra-pasteurized? And are you boiling?
Well done for entering this Temka, otherwise I'm here alone, Donetsk.

[Mona1]

Mona1
L

[Mona1]

Mona1

I don’t boil milk if it’s Belarusian

These are the addresses where you get the leaven or milk? Some interesting places for selling milk - a business center, an office ... I even thought it was somewhere in a supermarket.

These are leavens, they have an office on Ovnatanyan on the 8th floor, they sell there, according to Ilyich, they also rent an office there, and I take milk from Amstor

These are leavens, they have an office on Ovnatanyan on the 8th floor, they sell there, according to Ilyich, they also rent an office there, and I take milk from Amstor

Well, I asked about milk. In Amstor, it's so cool, I have Amstor nearby, which is not far from the railway. I live here. And I take Selyanske there, I took Burenka before him. It will be necessary to make eyes wider and look for Savushinskoe. Thank you very much.
And we sell Vivovskie sourdoughs in the Metro and on the second floor of the Central Department Store there is a department and, like, in Velyka Kishenya st. Antonova, 4. And Fagotsia pharmacies sell Genesis (), and Phytopharm pharmacies () sell GoodFood.

[Lara]

Aygul, please advise what to order from Lactina starter cultures. You wrote that you liked Bifidum and Yogurt. And Vitalakt and Kefir? Are there toffees among them?

Lara, made Kefir, very tasty, we all liked it. It turns out to be as thick as Yogurt (and the rest). If all the starter cultures have a neutral taste, then Vitalact contains sourness, which is imparted by the acidophilic bacillus included in the composition. About toffee. did not understand what was meant. "Snotty" in the sense? I did it the first time when I overheated a little. Later I controlled the temperature better, no "snot". So order what you like best, everything is delicious. You can choose the composition. The "richer" composition is obtained from Bifidum.

Aygul, thank you very much ..

Bon appetit, Lara!

I took a yogurt maker (Dairy Kitchen) yesterday from the distribution center. I bought different starter cultures at the pharmacy. Narine and Vitaly, but for the first time I decided to try to make yoghurt on Linex and Acipole.
I bought pasteurized milk, 2.5%, boiled it, cooled it down. I added two Linex capsules and one Acipol for about a liter of milk. I turned on the Yoghurt Maker ...
For 11 hours - no effect ...
Why did I get dead bacteria?

I took the yogurt maker (Dairy Kitchen) yesterday from the distribution center. I bought different starter cultures at the pharmacy. Narine and Vitaly, but for the first time I decided to try to make yoghurt on Linex and Acipole.
I bought pasteurized milk, 2.5%, boiled it, cooled it down. I added two linex capsules and one acipol for about a liter of milk. Turned on the Yoghurt Maker ...
For 11 hours - no effect ...
Why did I get dead bacteria?

Dont be upset! I never did it out of pharmacy capsules. Others are fine.Linex is not the best option for a start, for the first time, to be sure, take the dry starter cultures that you have already bought. Good luck!

I took the yogurt maker (Dairy Kitchen) yesterday from the distribution center. I bought different starter cultures at the pharmacy. Narine and Vitaly, but for the first time I decided to try to make yoghurt on Linex and Acipole.
I bought pasteurized milk, 2.5%, boiled it, cooled it down. I added two Linex capsules and one Acipol for about a liter of milk. Turned on the Yoghurt Maker ...
For 11 hours - no effect ...
Why did I get dead bacteria?

Are you sure that Linex and Acipol are intended for fermentation. Somehow I don't remember that someone in this branch fermented them. Narine, many people ferment Evitalia, and these, perhaps, simply drink dry, washed down with water as prescribed by a doctor. Linex is prescribed to many in capsules.
And somehow extremely, you mixed two different products in one milk. Maybe they fought among themselves and killed each other, nothing came of it.
Wait, maybe someone will answer you, if someone fermented it all. But then try with Narine and Evitalia (you wrote - Vitaly, maybe you missed the letter, or I don't know what it is). Just first learn how to do them correctly. Let the girls tell them what they did.
And on the yogurt maker - you checked the temperature it gives, measured the temperature of the one in the jars. It is important. Each specific starter needs its own temperature, or maybe you have 45 degrees. and everything was just cooked there and therefore remained liquid. The bacilli have died and there is no one to breed there. So, linex is prescribed to restore the microflora, that is, it is logical to assume that for the reproduction of bacteria that are in the linex, the temperature of the human body is optimal, that is, 36-37 degrees. maybe a couple of degrees. above. And if it warms over 40, then kaput comes to the bacilli.
In this case, it is necessary to lower the temperature in the yogurt maker (lay a circle of corrugated cardboard on the bottom, or a silicone mat of a suitable size, which is placed under the hot one, or paper towels). Pour warm (not hot) water into jars and place in a yogurt maker. After a few hours, measure with a thermometer for liquids (not a human mercury thermometer, otherwise if there is 45 degrees, then the scale will not be enough) I know a girl who measures aquarium alcohol. If you have fish, you can borrow from them for the first time, just wash them well and disinfect them with alcohol. And most importantly, do not be discouraged, everything will work out.

And yesterday I made 2 products at once in one yogurt maker: in 4 jars - symbilact VIVO, and in the remaining three - GoodFood yogurt (I do it for the first time, yesterday I bought a bag) Why did I do this and that together, talk for a long time, I had to shorter ... But somehow everything did not work out. When I put it, I did not know what temperature to set 35-37 as needed for the simbilact or 38-40 as needed for GoodFood, judging by the instructions. I decided to set it up as for a simbilact, how to cook it, take it out, increase the temperature and prepare Good Food. I set it at 5 pm, forgetting that it takes longer to be made from dry. I think, okay, maybe I'll hold out until one in the morning, and then, if it's not ready yet, then I'll turn it off and let it stand until morning. I decided so and ,,,, safely forgot about everything. The husband says at 7 in the morning - what does this yogurt maker work? I - a bullet in the kitchen, look at the spoiled good. And I see that everything looks and smells very beautiful. Both symbilact and Italian yogurt are so thick, the eyes are straight, they smell good. I did not try right away, put it in the refrigerator, let it cool. And now I got it to try. What can I say, with a slightly sour symbilact a little more than usual, but not critical. Maybe, with a normal overseeding, everything will be restored, we'll see. But Good Food yogurt turned out to be noticeably sour, like Vivov's yogurt, when overexposed, but very thick in consistency. So I have half a bag left in the powder, I'll try to ferment it again with a temperature of 37 (baboutI will not put the lightest, since it is thick and so it turns out, why should it soar, but I will follow the time).
Yes, if anyone is interested, I bought GoodFood yogurt at the pharmacy at a price of UAH 10.23.

Are you sure that Linex and Acipol are intended for fermentation. Somehow I don't remember that someone in this branch fermented them.

No, they are not intended, but in the branch it was about how they fermented on both preparations. So I decided to give it a try ....

But then try with Narine and Evitalia (you wrote - Vitaly, maybe you missed the letter, or I don't know what it is). Just first learn how to do them correctly.

The letter, yes, I missed it ... I read how to do it, but a pancake in two steps is necessary ... or two liters at once, and my yogurt maker is only designed for a liter. I wanted to get at least the first, preliminary result, but ...

And on the yogurt maker - you checked the temperature it gives, measured the temperature of the one in the jars. It is important.

And with a thermometer, too, is still a trouble, I think which one to order. While in the process

And most importantly, do not be discouraged, everything will work out.

Thanks, I will try

Mona, but Good Food is never sour. Certainly in something, and in this you cannot reproach him. They just overexposed. And it ferments, by the way, always iron, never let me down, and I had 50 sachets. I re-fermented only once, but only because I had a lot of them. I dabbled in more than 3 liter volumes ..

Mona, but Good Food is never sour. Certainly in something, and in this you cannot reproach him. They just overexposed. And it ferments, by the way, always iron, never let me down, and I had 50 sachets. I re-fermented only once, but only because I had a lot of them. I dabbled in more than 3 liter volumes ..

Well, I'm also talking about overexposure. It turned out that at 37 degrees I had it for 15 hours. Well, I have half a packet left, in a couple of days I'll try to ferment normally.
There they also had imunalis and a symbiotic in their pharmacy. Do these taste like, nothing?

In my opinion, there are no differences at all

The symbiotic, they say, is more useful .. I once made it with 6% milk. It turned out in consistency like Curd Activia ... enjoyed ..

While I was at work, my milk with acipol and linex was on the table. The yogurt maker was turned off. And yet the yoghurt turned out, but the stratification has already gone ... So the milk with bacteria was not in the refrigerator for a day.
I put the product in the refrigerator. Tomorrow I'll try ... do you think I'm not getting poisoned?

While I was at work, my milk with acipol and linex was on the table. The yogurt maker was turned off. And yet the yoghurt turned out, but the stratification has already gone ... So the milk with bacteria was not in the refrigerator for a day.
I put the product in the refrigerator. Tomorrow I'll try ... don't you think I'm getting sick?

Give your husband a couple of spoons first ...

Yes, no, if the rules of hygiene were observed, do not grass ..
I myself regularly make yoghurt on Yogulact capsules, I am still alive ..

But I advise you not to get involved, now everywhere there are sourdoughs in bags, very different, better buy them.

Narine will most likely disappoint you. An incredibly capricious lady. Out of 10 bottles, I got it only once. I spat and don't take it anymore.

(Found, in Samara, this lady is engaged in leaven from Lactina, look, if interested: Irina Volkovaya, Samara, VKontakte. 🔗)

Give your husband a couple of spoons first ...

I'm afraid he won't buy it

Yes, no, if the rules of hygiene were observed, do not grass ..
I myself regularly make yoghurt on Yogulact capsules, I am still alive ..

But I advise you not to get involved, now everywhere there are starter cultures in bags, very different, you'd better buy them.

Narine will most likely disappoint you. An incredibly capricious lady. Out of 10 bottles, I got it only once. I spat and don't take it anymore.

(I found, in Samara this lady is engaged in leavening from Lactina, look, if interested: Irina Volkovaya, Samara, VKontakte. 🔗)

Thank you, bookmarked this page.

Finally, I bought Lactina too. I tried to make yogurt. It turned out easy.It tasted like Good Food sourdough. On pulling too .. A little snot-like, I'm sorry .. I read it from distributors, they write that this happens from non-observance of the temperature regime, from overheating. Today I did it on purpose with the thermostat, everything as it should be. It still stretches ..
Or am I really nitpicking?

I'm even afraid to order theirs kefir and vitalact. There is acidophilic, probably, generally a toffee ..

Today I did it on purpose with the thermostat, everything was as it should be. It still stretches ..
Or am I really nitpicking?

That's it, and I cooked with the thermostat - and it lasts, so Lara, you are not nagging. Or we both find fault

Oh, Iriska, you understand me ...
Today I did Bifidum, according to all the rules, with a thermostat ... snotty came out .. horror ..
Well, I don’t like this consistency, you scoop it up with a spoon, and it’s like that .. strips after it .. Somehow, the appetite immediately disappears, and you cannot persuade yourself that it is useful either ..

I think that at enterprises the final product is simply mixed well, and the pulling is not noticeable .. Well, or starch, and thickeners swell .. the same effect ..

Oh, Iriska, you understand me ...
Today I did Bifidum, according to all the rules, with a thermostat ... snotty came out .. horror ..
Well, I don’t like this consistency, you scoop it up with a spoon, and it’s like that .. strips after it .. Somehow, the appetite immediately disappears, and you cannot persuade yourself that it is useful either ..

I think that at the enterprises the final product is simply mixed well, and the pulling is not noticeable .. Well, or starch, but thickeners swell .. the same effect ..

Girls, what is it? You are experienced yogurt makers! Well, how do you do "wrong"? Everything is fine with me, does not stretch at all, does not "snot". And I DO NOT stir before refrigerating. And ask a question in the topic "Ask an expert". Let them answer there. After all, I cannot succeed, and you cannot.

Oh, Iriska, you understand me ...
Today I did Bifidum, according to all the rules, with a thermostat ... snotty came out .. horror ..
Well, I don’t like this consistency, you scoop it up with a spoon, but it’s like that .. strips after it .. Somehow, the appetite immediately disappears, and you cannot persuade yourself that it’s useful either ..

I think that at enterprises the final product is simply mixed well, and the pulling is not noticeable .. Well, or starch, and thickeners swell .. the same effect ..

Of course I understand
I adapted this way: before use, I add blackberry jam to the ready-made yogurt to taste, stir it and use it like a drink (that is, I don't eat with a spoon so as not to see these taunts) - that's how I get out of the situation.

Girls, what is it? You are experienced yogurt makers! Well, how do you do "wrong"? Everything is fine with me, does not stretch at all, does not "snot". And I DO NOT stir before refrigerating. And ask a question in the topic "Ask an expert". Let them answer. After all, I cannot succeed, and you cannot.

Oh, well I don't even know
Everyone talks about the temperature regime, but even with thermostats it is still pulling.
I am glad that everything is working out right for you, so it will continue

Well, I don't know either. I do everything according to the rules, you will not find fault.
Maybe it's my vibes that influence him so much?

By the way, I noticed that without a thermostat, when the yogurt maker overheats a little, the yoghurt turns out even better, stronger, denser.

Aygul, what kind of milk do you use?

By the way, I noticed that without a thermostat, when the yogurt maker overheats a little, the yoghurt turns out even better, stronger, denser.

Exactly, Lara. I once did bioyogurt Good Food in a cartoon, and I forgot about it, in short, it stood for 3 hours, the syrovatka separated - but IT DID NOT LAST AT ALL!

Well, I don't know either. I do everything according to the rules, you will not find fault ..
Maybe it's my vibes that influence him so much?

By the way, I noticed that without a thermostat, when the yogurt maker overheats a little, the yoghurt turns out even better, stronger, denser.

Aygul, what kind of milk do you use?

By the way, yes. Milk is brought to us from the village, the mother-in-law boils it, so I only heat it up, but sometimes I have to make it from the usual packaged milk, after boiling it.

Exactly, Lara. I once did bioyogurt Good Food in a cartoon, and I forgot about it, in short, it stood for 3 hours, the syrovatka separated - but IT DID NOT LAST AT ALL!

And that too. 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. Is this how they work? Until they ferment to the desired consistency, is there a viscosity?

To understand bacteria, one must remember that they are living animals. Puffiness is a property inherent in some bacteria, as the expert writes in the Ask an expert topic, and this is probably a property of LIVE bacteria. Perhaps these bacteria, when overheated, turned into corpses, hardened like corpses should be (the density of yogurt) and stopped holding each other by the handles (pulling disappeared). Some terrible review came out, but maybe there is something wrong, but the truth is somewhere nearby.

I do not overheat, but ferment longer. Not 8 hours, but 11-12. Because of this they cannot "turn into corpses."

I do not overheat, but ferment longer. Not 8 hours, but 11-12. Because of this they cannot "turn into corpses."

Who knows, maybe they can, they also breathe, maybe during such a time they multiplied a lot and they became very crowded there. Oxygen starvation and death. I do not convince anyone of this, and most likely this is unlikely, just thinking aloud, I presented myself as a bacterium ...