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

Zhenya, thank you. I managed to read your message and my kefirchik (as they write in the instructions) Narine was already prepared. Indeed, after 3 hours it was ready, now it is standing in the refrigerator, cooling down. I had a successful experience. The ferment is normal if you fermented the milk in 3 hours. According to the instructions, this starter should be enough for 14 liters. That's lovely!

Maria! I am very glad that everything worked out for you. And then I did not succeed the first time, I was upset every time. But now it's adjusted, I do it for the child, he really likes it. Just now, too, was going to do for the evening.

We really liked the taste of kefir (or yogurt, I don’t know what to call it): it was so tenderly sour cream, velvety, moderately acidified. With activation, it turned out to be another. It fermented perfectly, so that after turning the jar on its side, it did not even budge. And the consistency and taste are just right! Let's sit on Narine for now. Then I want to make friends with Evitalia. They say that she is more compliant.

Well, yes, we made friends with Evitalia faster than with Narine. I get yoghurt on Evitalia even denser than on Narine, and it tastes differently. I mainly make yoghurts for the child, sometimes I eat it myself, so the main thing for me is to eat. And he will not eat any nonsense. So you should like Evitalia too. Only the first yogurt, and already from the ready-made sourdough, I get it faster than from Narine. So when you do, follow the process so as not to overexpose.

Thank you, I'll take everything into account.

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

Today I cooked yoghurt for 4.5 hours. I thought it wouldn't ferment. And then I remembered that yesterday I warmed up the milk, and today, as I brought it from the store, it lay a little on the kitchen table and I began to mix it with sourdough. I did not take into account the heating time. A little, of course, "confused". Now I will warm up.

Cold milk is fermented in 3 hours, but the water in which it stands is already initially warmed up to a temperature of 39-40 grams.
I understood why I have had to cook longer yoghurt lately. Probably due to the fact that the leaven is no longer fresh. Maybe I'm wrong, but for some reason I think so. I will make a new leaven and compare.

And today the yogurt has been preparing for more than 5 hours. Okay ... it's good that at least getting ready at all. And then I read that many have problems with Narine.

I tried only Evitalia, delicious. They say that Narina turns out sour?

Nah, I really liked the Narine yoghurt, not sour at all.

By itself, yoghurt on Narine is not sour, but if you compare it with yogurt on Evitalia, it will be sour. And so that, and that yogurt tastes quite tender, just a little different.

I got yogurt from narine the first time. Now that's the only thing I'm doing. I noticed that it turns out sour if you overexpose it, and it's very tasty.
I always do it in a thermos with a wide mouth and a glass flask.
I pre-boil a saucepan for heating milk and a spoon for 10-15 minutes, fill the thermos with boiling water, and treat the thermometer's nose with alcohol. And yogurt turns out.
I use milk. House in the village 1.5%.
Girls, how do you make narine in a yogurt maker? Please teach. And then my yogurt maker Ariette is idle.

I make yoghurt in a slow cooker, I don't have yoghurt.

Girls, how do you make narine in a yogurt maker? Please teach. And then my yogurt maker Ariette is idle.

I bought 1 bottle of Narine, diluted it in half a liter of milk (heated to 40 degrees), poured it into a plastic container without a lid (there is a lid), which fits into my yogurt maker, turned on the yogurt maker for 10 hours (according to the instructions that came with the purchase ). The leaven did not turn out after 10 hours, as expected, but after 11 and a half, but it still fermented (it became a dense consistency). Then I took 1 liter of milk, added 2 tablespoons of the starter culture, which I received after 11.5 hours, stirred well and poured into jars from a yogurt maker. In 3 hours everything was ready. But the next time yogurt was prepared, not 3, but 4 hours, because the milk was no longer warmed after the refrigerator. Something like that.

Good afternoon everyone. Girls, please tell me the scheme for re-starter culture. By evitalia, it is clear that the entire first batch is for leavening and can be used within 3 weeks. What about the rest? So I made the first 7 jars of 160 ml from a bag of lactin. How much to leave as further leaven, how much to store? How often should I take a new sachet of starter culture? Please help me understand?

Why did you decide that the entire first batch of Evitalia goes to leaven? It can be eaten and used for further fermentation.

I make all the leavens the same way: It turns out when leavening 6 full jars and one half full, I use it in the next leaven, and we eat the other six, even though the first is a leaven, even the tenth.
Only leavens that begin with BI -... cannot be over-leavened. Well, for example, bifidum, bifylact, bifivit, bifidumbacterin, etc. on BI-. Because they consist mainly of bifidobacteria, which are not over-fermented. In other leavens, they are often also present in the composition, but in a relatively small percentage. And with the second leaven, they are not over-leavened, but other also useful bacil, included in the leaven, are over-leavened perfectly.

I make all the leavens the same way: It turns out when leavening 6 full jars and one half full, I use it in the next leaven, and we eat the other six, even though the first is a leaven, even the tenth.

Are you doing Narine? I understand from the instructions that the first time is just sourdough, and then yogurt for eating.

Are you doing Narine? I understand from the instructions that the first time is just sourdough, and then yogurt for eating.

No, Narine didn’t, but I just know that in all the leavens the first is called the maternal one, then you can take a certain amount from it and ferment it, then take it from it again and ferment it and so on until it ends. But this does not mean that it cannot be eaten. This first starter culture is the tastiest and contains bifidobacteria and others.
I make leavens differently - as I wrote above. I can, however, leave not one, but a couple of jars from the first one and ferment them in turn, and eat the other three or four. And when these two or three are finished, then I continue to ferment as always: I put one of the seven jars (incomplete) into the over-ferment.
When I feel to taste that it is beginning to sour, then I start using a new starter culture, another one by name, so that the body does not get used to the same bacteria.

Girls, I understand that sneakers will fly at me now, but I'll tell you everything exactly. It turned out that I haven't done yoghurts for a long time, probably overeat. But I decided that it was time to start doing them again. Moreover, I got sick and I drink antibiotics for angina.
So I got into the freezer, and I keep the leavens in the freezer. I look at the Imunalis starter culture, and it is recommended to drink it during antibiotic treatment. I quickly nailed it, poured it into jars and put it in a yogurt maker, and then my eyes caught on the release date, and then it was March 2012, but I already put it. In the morning, fine yoghurt is dense and tasty. We conclude that the starter cultures are perfectly preserved in freezers, although I am now interested in how many of them are generally stored? and what happens to them at the end of the term?
P.S.I checked the rest of the starter cultures in the freezer, all the rest are fresh even six months have not passed since the manufacture.

I prepared VIVO starter cultures, they can also be stored in the freezer, so I bought a lot of them at once, and since I was carried away by re-starter cultures and dividing the contents of the jar with the starter culture into 2 parts, these starters were spent very slowly and took the last one out of the freezer almost 2 years after purchase, although there is also a period of implementation like six months or a year. I didn't notice any difference, it turned out very tasty yogurt. Maybe, if you just keep it in the refrigerator, then you have to comply with the deadlines, and in the freezer all the bacilli sleep in suspended animation, what will they do. ...
By the way, VIVO has a wonderful product - Simbilact, delicious, as it is just recommended after treatment with antibiotics, when the intestinal flora is killed. If you get it, try it. I like it the most in Vivovskiye sourdoughs. Only Viva's leavens need 35-37 degrees. Your immunalis is a little higher 38-40. So if there is no thermostat, then Simbilact may not work.

Thank you, by the way, I read that Goodfood cannot be stored in the freezer, and so I had their Imunalis, everything worked out.
I will definitely take to Simbilakt as soon as I leave the city. I'm in home quarantine for now

I forgot to write, I have a yogurt Dex 108, for more than 3 years now, and I make many yoghurts with Vivo, so I always get them, maybe it doesn't overheat me? By the way, I have it without a thermostat

Thank you, by the way, I read that Goodfood cannot be stored in the freezer, and so I had their Imunalis, everything worked out.
I will definitely take to Simbilakt as soon as I leave the city. I'm in home quarantine for now

And I sort of read that Good Food can be in the freezer, but Genesis is not possible ... I am now making Goodfood yogurt, but I buy one packet at a pharmacy nearby and make it right away, so I can't say how it would have turned out after the freezer.

Good afternoon everyone. Girls, can you please tell me how to tarry with leaven? I would like to order good foot, genesis and lactopharm through the online store. In our city there is only lactin and evitalia. So, in order to justify the delivery, you cannot order one bag, how much can you actually order so as not to spoil?

As experience has shown, it is possible in a year, if you make yogurt from the freezer, and everything works out. I have a habit of buying several packages from the time when I pounded yoghurts every other day and took starter cultures in boxes. I just have a fad, I use the sourdough once, I don't over-ferment, but these are my cockroaches. Plus, from home and work of the pharmacy with starter cultures is far away, so I do not take less than 5-6 packages.
By the way, I saw in one of the pharmacies new "Laktosh" leavens, who cooked with them?

Good afternoon everyone. Girls, can you please tell me how to tarry with leaven? I would like to order good foot, genesis and lactopharm through the online store. In our city there is only lactin and evitalia. So, in order to justify the delivery, you cannot order one bag, how much can you actually order so as not to spoil?

I wouldn't buy by mail now. They are not sent in special refrigerators. They, even before arriving, may, if not be used, lose some of their properties. I ordered when November had already started. I ordered 5-6 jars of several types. I will order again in the fall. You can order more of those that can live in the freezer, and what is not possible, then figure out so that they would spend a few months. And so to advise how much exactly you need will not work. It depends on whether you will pee-fermented or not, and if so, how many times - 2-3 or 10-15. again, the bag or jar can be divided, although manufacturers do not advise. So too - if you divide, then the leaven will be enough for 2 times longer. Read about every leaven that you would like, what taste, what people write. Some leavens weaken the stomach, some strengthen them, some neutral.What kind of stomachs do your household have, otherwise you will buy a lot, but in vain. But I won't order until November. And what do you not like Evitalia. I didn’t ferment, we don’t have it, but many praise her, I read her instructions in the Internet, so there are so many useful things and it is directly indicated for very many troubles in the body, and for prophylaxis. And Laktina seems to be good. Do it for now.

Tanya, at the expense of the temperature, for sure, we are on the street at 30. So until November I will do evitalia and lactin. It's just that other leaven is also praised, so I want to try everything. It's August for me to get used to the sourdough and yoghurt maker, since in September my daughter is 6 months old - we will start making food for my little atopic dermatitis.

Good day! who knows how many liters of milk the yogurt starter LYOFAST Y 450 V 5 UC is designed for? 5 UC what are the units of measurement?

Good day! who knows how many liters of milk the yogurt starter LYOFAST Y 450 V 5 UC is designed for? 5 UC what are the units of measurement?

Here a girl wrote about a similar leaven. Write to her in a personal, ask.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0

The girls wanted to ask you for advice. I made yoghurt all the time in a slow cooker (I have a Polaris 517) from store actimels, Brestlit sourdough or yogurt, and after 6 hours there was always a delicious goose yogurt. I decided to try dry starter cultures. Acquired genesis yogurt. I put 2.5% buttermilk on a bottle of milk (it seems like 900 ml) and 150 ml of 20% buttermilk cream. Since it is written on the package that it is designed for 1-3 liters, I expected that a higher concentration of bacteria will give a faster fermentation. The bag was diluted in cold milk. The milk caught and not very much only after 11 hours. I was more afraid to keep it, so as not to overeat. After a night in the fridge, the yoghurt is delicate, delicious, almost neutral. I read in Temka that all genesis sourdoughs are practically reactive, ready in 3-4 hours. What do you think the reason for such a long process in my case is in cold milk, slow cooker, sourdough (sourdough expiration date February 14) or something else? At the bottom of the multi I always put a silicone mat and + a plastic circle from a double boiler, I ferment in 150 ml glass cups. After 6 hours I checked and the milk was in its original form, I thought - probably the cartoon overheated and the bacteria died, but I decided that I would continue. Now I'm wondering whether those bacteria have grown, although the taste, as I said, is delicate and almost neutral. And yet, if everything is not so sad, then if I had kept the density warm, would it have turned out more? And what about acid, then would it also be added? - the taste, in principle, suits me, I just would like to be thicker.

Natasha, Genesis leavens need 38-40 degrees. The multicooker gives this temperature, but I can assume that now it so happened that the cartoon gave less heat. It's just that it's getting colder right now, it's very cold in our apartment, they don't give heating yet, we walk almost in outerwear at home. And the cartoon gives only 40 degrees in this mode, but this is at a normal temperature in the room. That is, the external temperature did not allow the mult to work out the prescribed 39-40 degrees. Maybe it will get warmer and everything will work out? And yet, with dry leavens, the first leaven is always longer, and 3-4 hours - this is already so much over-leavening.

the taste suits me in principle, I just would like to be thicker.

Of course, the milk must be preheated to 38 degrees, because cold milk from the refrigerator takes 4 hours to reach this temperature in a yogurt maker / multicooker on the Yogurt mode. Accordingly, your yoghurt would take 7-8 hours to cook.
Dry starter cultures should not be ready earlier than 6 hours, if yogurt is ready in 5 hours, this is overheating, that is, bad. And you are fine.
Now I put it at 8 o'clock (the milk is warmed up), because the temperature at home has dropped, in the summer I set it at 6-7.
And if you want thicker, next time make it half an hour longer from the current state (density) at the time of shutdown. It should turn out just right. Now, if you overdo it, sourness will appear.

Thank you Tanechka, Aygul, they reassured me a lot. The apartment is really cold, unbearable. The first time I dealt with dry leaven. On ready-made sourdoughs, off-season, I always took everything out of the refrigerator, interfered, poured it and forth and 6 hours was enough with my head.I will try to re-ferment it, it will go faster and suddenly, as the heating is still connected. Although yesterday it was hard, except for the cold in the apartment, the light was cut out for the whole day, it seemed that everything was frozen to the bone.
And another question. Yoghurt based on activation and ready-made store-bought starter cultures differed in density depending on the fat content of the milk. And on dry starter cultures too? The fatter the thicker? Somewhere in Temko I read that fat content does not affect the density.

[Natalia]

Natalia, the re-starter will be ready faster - in 2.5-5 hours (if in cold water), as if you would make it from store-bought yoghurts.
For me, in terms of fat content on dry starter cultures, it turns out as follows: 1.5% milk is drinking yogurt, from 2.5% - after a night in the refrigerator, a spoon is in a jar. The fat content of the milk affects the fat content of the resulting yoghurt; if cream is added, the creamy taste.

And yoghurt, the most homogeneous and beautiful in consistency, is obtained from UHT milk. It is not necessary to boil it, but only to heat it up to the desired temperature.

Girls, thank you for your participation and for your early responses.

And yoghurt is the most homogeneous and beautiful in consistency obtained from UHT milk. It is not necessary to boil it, but only to heat it up to the desired temperature.

I agree completely! I couldn't manage Narine. As soon as I began to use UHT milk, it turned out right away, and even thick! :)

UHT milk - which has a long shelf life?

Rick yeah

It seems that there is also STERILIZED, he also has a long time, but this is not that. The tetrapakovskaya packaging should have the word ULTRAPASTERIZED.
And sterilized is just boiled, there is everything that can be killed already.

I just don't understand what kind of milk it is, which is stored for six months and is not in the refrigerator. What was it stuffed there? When I was in the hospital, we had one girl drinking milk with a shelf life of 2 months. The doctor, when she saw, almost Said, drink whatever you want, but then you feed THESE children! And I agree with her.
And I get yoghurt on Narine even on ordinary milk. True, it did not work out the first time, but I could not decide there over time. But it turned out that you just need to cook longer than, for example, in Evitalia.

"Ultra-pasteurization
The milk is kept at a temperature of 137-140 ° C for just a few seconds. These seconds are quite enough to destroy all harmful microbes, but too few to destroy useful substances. Thus, due to the brevity of the process, milk retains the maximum of its useful qualities and at the same time can be stored for a long time.
Ultra-pasteurization is considered the most gentle way of processing.
It is also interesting that only high quality milk is suitable for UHT. "
This is what they write about him. BUT: there are also opposite opinions, as well as on almost everything that is written on the Internet. I decided to trust the above opinion, everyone decides for himself.

Well, yes, everyone decides for himself. And then, the quality of milk in different regions may be different. If I get yoghurts from our usual milk, then in another region nothing really may work out precisely because of milk.

I make yoghurt from homemade milk on dry sourdough culture SACCO, Italy.
Pre-boil milk in a pressure cooker. I sterilize the jars. I ferment in a multicooker (there the temperature regime is more stable. I overheated in a yogurt maker)
And now the question is: why sometimes yogurt turns out to be stringy and stretches with a long nozzle for a spoon, sorry for the comparison
It tastes good, looks also quite decent, thick. But it’s ugly reaching for a spoon - the family refuses to eat it.
What am I doing wrong?

And now the question is: why sometimes yogurt turns out to be stringy and stretches with a long nozzle for a spoon, sorry for the comparison
It tastes good, looks also quite decent, thick. But it’s ugly reaching for a spoon - the family refuses to eat it.
What am I doing wrong?

Snotty is a normal property of acidophilic leaven. Maybe some others give the same effect.

Snotty is a normal property of acidophilic leaven. Maybe some others give the same effect.

I am a frank teapot in these leavens, to be honest. Tell me, if it's not difficult, what leavens do not give this effect?
I did it on the activity - there was no snotty, but somewhere here I read that yoghurts on it are very conditional in terms of usefulness, but I want it to be tasty and healthy.

Do you add ferment to cold milk or warm milk? I read that some leavens give "snotty" if they are poured into cold milk.

Do you add ferment to cold milk or warm milk? I read that some leavens give "snotty" if they are poured into cold milk.

always warmed up.

[Sone4ka]

Sone4ka
puffiness, unfortunately, does not depend on the specific manufacturer of the starter cultures, this is the property of a certain type of bacteria in EACH starter culture. The more acidophilic bacteria, the stronger the product will pull. The only conclusion is, before you buy a dry bacterial starter, read the components on its packaging or on the Internet, the smaller the amount in mg of acidophiles (), the more or less dense the product will turn out.