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

Rusya, thank you very much!

Girls, now I put yogurt from Evitalia on 1 liter of milk and a whole portion of dry sourdough fell out into my pan with milk. How long should I put yogurt now, provided 1 bottle of sourdough for 2 liters of milk?

So add another liter of milk and all business then

[MASTER]

MASTER,
6 jars for a yoghurt maker hold exactly 1 liter

rusja,
Everything fermented is wonderful

Girls! Tell me, please, who made the leaven and yoghurt at NARINE, approximately how long is the sourdough made and how much yoghurt then? To somehow calculate the time. And then in my instructions for it it is written that the leaven is made for 22-24 hours Is this really so?

Girls! Tell me, please, who made the leaven and yoghurt at NARINE, approximately how long is the sourdough made and how much yoghurt then? To somehow calculate the time. And then in my instructions for it it is written that the leaven is made for 22-24 hours Is this really so?

No, I make 6 hours of sourdough and 1.5-3 hours of yogurt. Determine the time by typing. I wrote, as I do here: “Reply # 308 20 Sep. 2012, 22:39 "

And at what temperature do you cook?
I put in Brand to make sourdough. The brand keeps the temperature at 42 grams. And in the instructions 37-39 it is written. In the evening I put it, in the morning I looked in, it had already thickened and the serum began to leave. I put it in the refrigerator. Then I set the yogurt itself to be made in Redmond, there the temperature is 39 grams. (I measure the temperature myself, real) After 2 hours it seemed to me that it was ready, I put it in the refrigerator. Then after a while I got it, and the yogurt is liquid there, like drinking and does not taste like yogurt at all, but gives it away with milk. I decided that I didn’t hold it, and next time I’ll try to hold it for at least three hours.
Before that I did it on Evitalia, everything worked out the first time. I want it to work on NARINE too, I will try. Maybe I'm doing something wrong? Tell me, pliz.

Just read here

“Reply # 308 20 Sep. 2012, 22:39 "

I see that your temperature is also higher than according to the instructions, but I thought, you can't have such a high temperature. But the sourdough tastes like nothing, pleasant. And further. You write, there is enough leaven for two weeks, and the instructions (again) say that its duration is a week. So you can use it longer?

The sourdough is fermented normally and after two weeks. And the temperature difference is significant. In banks, barely-37. And I put it on the thermostat 45.0-45.5. Yoghurt Maker - Severin.
Temperature is -39 normal. Hold it for an hour longer - everything was learned by trial and error. I experimented for three months. Evitalia did not work out for me for a long time - I would either underheat or overheat. But over time, everything began to work out. Now I like Evitalia more. Narine is more sour. Narine is obtained practically without whey - thick consistency and non-sticky. Although viscousness may be present

Yes, I will continue to try. I like yoghurt on Evitalia, but I wanted to try something else. I'll try to add time, most likely, I didn't hold it this time. Thanks for the tip!

I did that. In my slow cooker, it turned out incomprehensible))) layers of yogurt turned out ... it was heterogeneous, the yellowish liquid separated. serum-like.

I made excellent yoghurt in my multi-Panasonic (I needed more for the cake and the yoghurt maker was busy) - besides heating the milk, you also need to pour water in the cartoon somewhere around 45 degrees, and not turn it on, just close it, after a couple of hours to look in, if the water has completely cooled down, then you can put a little on the heating, or you can pour water again at 45 degrees and close the lid until ready.

Girls, how to do the right thing with Evitalia, each time ferment a working starter from a pharmacy bottle or you can re-ferment an already fermented product. And how long?

You can re-ferment an already fermented product. According to the instructions, the leaven can be used within 3 weeks, and the finished product is usable within a week. Do you have instructions? I do everything according to her.

Yes, there are instructions, but I always made a "working leaven" then I read here that it is possible to re-leaven, but how to understand that already a "wrong" product is obtained and a "working leaven" is needed again?

So the instructions have it all. It says that you can re-ferment the ready-made starter culture within 3 weeks. I do this. I dilute a bottle of 2 liters of milk. I pour milk into half-liter jars, prepare yogurt in jars. (I pre-scald the cans with boiling water). Then I leave the yogurt in one jar for re-fermentation, and eat the other three jars of yogurt. Next time I make yogurt with ready-made sourdough from the first jar. And so on until the end of the ready-made sourdough in this very first jar. I have just about three weeks and enough.
If you do not understand anything, ask.

Yes. I also do exactly according to the instructions, but I'm interested in without a "working leaven", you can do it later, re-fermenting, what happened. Or periodically it is necessary to buy a bottle at the pharmacy, then ferment the "working leaven"

In general, any leaven should be periodically renewed. I don't know if it is possible to re-ferment a once-fermented yogurt. Maybe you can. But I don’t do that. Once I make a leaven, then yogurt from it, and then I buy a new bottle at the pharmacy and prepare a new leaven.

I want to show off. I got yogurt from Narine. I set the sourdough to cook on a manual mode 40 g 10 hours (in Brand). I put it overnight, after 10 hours it was ready. Maybe it was already ready before, but we only woke up by this time. I put the starter in the refrigerator, it turned out to be so thick and homogeneous. And the yogurt itself was made on the Yogurt mode (in Redmond), where the temperature is kept at 39 grams, for 3 hours. And it turned out to be a good thick yogurt, not like last time. So, last time I just didn't hold it.

Hello everyone!!! I was given a yogurt maker yesterday. today I decided to try it. I bought a narine at the pharmacy. read reviews: - \ now I think what to do? I still have a linex. tell me how to make yogurt with it - proportions? and will it work at all?

I got used to doing on Narine. Not the first time it worked, to be honest. I do the proportions according to the instructions. The sourdough is cooked for 10 hours, the yogurt itself is for 3 hours at a temperature of 39-40 grams. The first time I made the leaven at a temperature of 42 degrees, I did not like the result, maybe it just stopped. I don't know how much the difference of 2 degrees affects. Maybe you can do less sourdough, I just put it on for the night, just by the end of the program I get up.

I also bought Narine at the pharmacy today. It was not enough for the spirit to read the entire Temka, especially 2 volumes, but I understood something. Today I'll put the leaven for the night, let's see what happens. I think to put it in a Redmond multicooker on a multi-cooker, there is just a temperature of 40 degrees. You can, of course, in a yogurt maker, but I want to try to ferment in one jar. Until that time, I used Activia (natural), there was always an excellent result. Now I decided to try the sourdoughs, starting with Narine. If you don’t like it or don’t work out, then I’ll go back to Activia.

I really like Narine TM Good Food! Delicious!



Just pay attention to the cooking time! It takes a long time to prepare, at least 10 hours.

I want to share my experience with leavens
I started to ferment with activity, it turned out the second time. after that I made sour cream and fermented baked milk, gained experience and decided, that's it! Enough pampering, now I'll be an adult on leaven. I bought bioyogurt and biosmethane starter culture from Yogurtel and that's it ... for two weeks in a row I have been translating products - neither normal yogurt nor sour cream will work, it is especially upsetting - because raw materials are expensive for her now. and measured the temperature, and changed the time - nothing. although before, both in the oven and in the multo and in the yogurt maker, there was a good result. I'm switching back to activism

Buy starter cultures from another manufacturer.

recommend a trusted

Try Good Food ... If you sell them.

Elena, go to the site of the company "Svoy Yogurt" where Bulgarian Lactin starter cultures are sold. Perhaps there is a representative in Ufa. Ksyusha told me where they sell in Tyumen (for which many thanks to her), so now I am picking up all their products. They even stopped buying sour cream, it turns out such a delicious! And the fat content can be adjusted by itself. Kefir and yogurt are also delicious, and my son loves fermented baked milk very much.

I really like Narine TM Good Food! Delicious!



Just pay attention to the cooking time! It takes a long time to prepare, at least 10 hours.

I have another company Narine, some kind of "Enzyme", like this:

I don't understand them yet, I just went to the pharmacy, asked, and they just had Narine. Previously, I was somehow interested, but Narine was not there, but offered Evitalia. But somehow I did not dare then.

In vain. On Evitalia, I got yogurt the first time. Narine from the second, so if the first time does not work out, then it is necessary either to experiment with the temperature, or with time. Narine is in green boxes, manufactured by Narex LLC.

I didn't put the leaven at night, it didn't work out over time. I put it in a yogurt maker today in one jar for a day to observe and get "something" in the evening. I would really like to get a good leaven. I took ultra-pasteurized milk. I did everything according to the attached instructions.

In vain. On Evitalia, I got yogurt the first time. Narine from the second, so if the first time does not work out, then it is necessary either to experiment with the temperature, or with time. Narine is in green boxes, manufactured by Narex LLC.

I will also take Evitalia later and what other meetings I have written about in this thread.

Good luck!

I have a problem, I don't know what to do. Preparing a sourdough from Narine in a yogurt maker. On the top of the lid (from the inside), such condensate has collected in large drops, then they will drop it into my leaven (I have a square container, almost the entire yogurt maker). I'm afraid to open, I'll break the temperature. And if this condensate begins to drip into the leaven, then this is also nothing good. And what to do? ...

I have a problem, I don't know what to do. Preparing a sourdough from Narine in a yogurt maker. On the top of the lid (from the inside), such condensate has collected in large drops, then they will drop it into my leaven (I have a square container, almost the entire yogurt maker). I'm afraid to open, I'll break the temperature. And if this condensate begins to drip into the leaven, then this is also nothing good. And what to do? ...

Masha, if you open it for a few seconds and close it, then there will be nothing terrible, the temperature there will recover very quickly. Do you have this container in the kit or did you put something in yourself? I make yogurt in jars, they have lids all the time, and there is absolutely no condensation on the common lid of the yogurt maker. It is, however, on the lids of the jars inside, but before the process I scald the jars and lids with boiling water, so it's sterile and if it drips from the lid into the jar, it's not scary. But the common lid of the yogurt maker is not sterilized every time, so I don't risk putting the jars open, you never know what troubles will drip into the yogurt along with condensate and multiply there. And when I adapted to put a glass saucepan inside, then there it has its own lid, with which I covered the saucepan, and I scalded it from the inside. It would be nice to cover your container with your own lid, scalded with boiling water, if there is such a lid. open the yogurt maker, quickly cover with your lid and close the yogurt maker again. With the temperature everything will be OK, don't worry.
Now, of course, many will write that nothing is terrible and they do not cover anything and everything is fine. Everyone here decides for himself, at his own peril and risk and on his own intuition. Even yogurt maker manufacturers don't know how to do it right.In some, according to the instructions - to close the jars with lids, and in some - not to close, although the principle of making yogurt is the same there and there.

Tanya, I did just that: I opened it and shook off the drops. The container is not from the kit, I stuck it in. Something I didn't have before, or I didn't notice: after all, there are always covers on top. For one thing, I looked at the consistency of the leaven (I swung it a little) after almost 6 hours: the milk had already taken hold, which means living bacteria. And according to the instructions, I have to put it open, I do it, but now I’ll probably just cover it with a scalded lid - again condensation is collecting. Thank you for responding. I also make yogurt in jars from a yogurt maker, and this is Narine's leaven.

Let everything work out!

Thank you, Tanya! But something a little bit caught and no longer thickens, very watery, and there is an hour and a half left until the end. Well, if it doesn't work out, I won't be upset either. Although I tried very hard ... Maybe because I opened it a couple of times due to condensation.

I didn’t make Narine, what density it was, I don’t know. But an hour and a half is a lot of time, it will thicken, maybe even more than it takes time, right now, is it hot, or do you have a thermostat, I don't remember what? Is your container transparent? If so, look through the walls to see if there are any wrinkles on the sides. If there is, then the serum is already starting to leave, then take it out urgently.

No, there's nothing on the sides, no serum. It's cool at home, the air conditioner works constantly. There is no thermostat, but the yogurt maker is normal. Although you can buy a thermostat. We must be puzzled now. I'll wait, maybe not an hour and a half, but more ...

No, there's nothing on the sides, no serum. It's cool at home, the air conditioner works constantly. There is no thermostat, but the yogurt maker is normal. Although you can buy a thermostat. We must be puzzled now. I'll wait, maybe not an hour and a half, but more ...

Well, okay, write later how it happened, otherwise I was also imbued with the process, I'm waiting.

Nothing was leavened. It has been standing for almost 11 hours. And what should I do with her now? I shouldn't have rejoiced early. So, like most of me, nothing will come of it, and so hotzza shob everything worked out.

Nothing was leavened. It has been standing for almost 11 hours. And what should I do with her now? I shouldn't have rejoiced early. So, like most of me, nothing will come of it, and so hotzza shob everything worked out.

Happenes. Or maybe it's not hot enough? You wrote that there is an air conditioner, maybe it blows over the yogurt maker. For fun, measure the temperature of the yogurt. Maybe let him stand still. And if it doesn't work out, then put it on the pancakes.

No air conditioner is a hindrance, it doesn't blow on the yogurt maker. And the yogurt maker stands in the wall, as if in a niche. The temperature in the room is about 23-24 degrees. But we also made yogurt in winter, when it was colder. Let it stand now until we go to bed, and tomorrow I will put sour cream or kefir in there and still ferment. Now I will measure the temperature.

I tried the milk, but it is sour. Maybe still curl up? I didn't find a thermometer, but I recently measured the temperature at the bottom of a yogurt maker, so it was somewhere around 40 degrees, but not more.

I tried the milk, but it is sour. Maybe still curl up? I didn't find a thermometer, but I recently measured the temperature at the bottom of a yogurt maker, so it was somewhere around 40 degrees, but not more.

Masha, how do you dilute sourdough in milk without a thermometer? Maybe if the milk was warmed by eye, then it turned out to be more than 40 degrees and there some bacilli died, only acetic acid survived. Or do you not heat, plant in the room? Then let it stand still, otherwise it has warmed up to the desired one in the yogurt maker, then it took time.

I warmed the milk a little, but it was a little warm, well, definitely less than 40 degrees. I didn't measure it with a thermometer. I don't even know if I really killed them myself. I wanted to do it in a slow cooker, but I overplayed something. There I have a Multipovar program, where you can set the temperature to 40 degrees.

Tanya, it's a sourdough. While I was chatting, she took it and got ready.Already like a jelly, it moves entirely, with difficulty. Uraaaaa!

Fuh, urrrra !!! She was probably scared, sho you throw her out. and you know, I often notice here, for example, for sores. if something hurts me and does not go away, then I will tell my mother or sister and complain, then it somehow, and starts to move on the mend. Maybe there is a similar effect here. Well done, well done!

Already put it in the refrigerator. Tomorrow I'll put yogurt in jars. I just don't know how much to keep in a yoghurt maker: how is Activiyu or what? I have not found it in the instructions yet.

Already put it in the refrigerator. Tomorrow I'll put yogurt in jars. But I don’t know how much to keep in a yogurt maker: how is Activiyu? I have not found it in the instructions yet.

Yogurt is less, I have GoodFood ready in 6 hours at 37-38 degrees on the regulator, and then, when I re-ferment, in 3.5 hours. So you don't even have to look at the instructions, but at the condition of the yogurt. Again, my yogurt bag says: 1 bag - for 1-3 liters of milk. If you ferment it by 1 liter, then the yogurt will pick up the required density faster than if it is diluted in 3 liters. The concentration of bacteria in the first case is higher.

The instructions say: 2 tbsp. spoons of sourdough per 1 liter of milk. I will look at the consistency.

I have yoghurt with Narineh sourdough in 3 hours ready, once in 4 hours it was only ready, and then, I did not understand why