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

Bliiin, soooo message came up and it didn't go
Girls, thank you very much for the information and ambulance !!! What would I do without YOU all ??? !!!
Tomorrow I'll try to re-ferment today's yogurt. And on the weekend I'll go to the supermarket, buy the "right" milk, compare and unsubscribe, which one I liked best

Girls, hello everyone !!! Yesterday I didn’t manage to make yogurt. Today I do - I re-ferment. Such a question has matured, it has been in the yogurt maker for almost 3 hours, now I have crawled into one glass with a spoon - there is not milk, but a thickened substance, but not very thick, like yogurt, but rather like kefir. Should I wait half an hour or have I got it out and put it in the refrigerator? I do not know the required consistency.

It's hard to tell without seeing. I never check with spoons, do not need a spoon, otherwise the structure of the yogurt is broken, the threads there are torn, then there will be whey at the site of the violation. I or a yogurt maker push into a barrel and watch how it sways, like liquid or like viscous (well, not like kefir, but like sour cream, rather store-bought, medium fat). Or I take out one jar and tilt it slightly. It does not flow, but it seems to be tight, but it feels like if you put it on its side, it can float out. Then I put it in the refrigerator and after a few hours there, you can turn it upside down. Well, this is before I mix it with a spoon, after that it becomes more rare, you can't turn it over. So half an hour or an hour, I think you still have a stand. Look at the sides of the jars. If it starts to wrinkle slightly, then take it out urgently.

Tanya, I did not wait for your message, I pulled it out, as I saw a little wrinkles at the bottom. Today there is no whey, the yogurt is thicker than yesterday, but it is still a little sour, pleasantly so sour. But if that's the way it should be, then it's good, I like it, but my husband doesn't
Is the symbiotic acidic too? What would he better take Ginezis then?

Well, this is before I mix it with a spoon, after that it becomes more rare, you can't turn it over.

Tanya, why stir with a spoon?

Well, first of all, it’s over-fermentation, and the first fermentation was sour. And now you overexposed again, judging by the wrinkles. The temperature had to be measured in jars, perhaps too high, since it is sour. Then it is necessary to reduce at least by putting something. It's like you're doing Good Food yogurt, right? So he finally can't be especially sour, well, maybe quite a bit.
On the other hand, the taste should not be similar to the store. Those who are accustomed to shopping can hardly get used to their home. There are a bunch of flavors, sweeteners of all kinds in the store, you put 1-2 teaspoons of jam in a jar with ready-made yogurt, mix and taste. And the spouse, for sure, will like it so much. But then again, this is if it is normal, and you just get sour out of habit. And if it really came out sour, then it is overheating and (or) overexposure.

And I mix it because I like to drink it, not eat it. After stirring, it pours.

[Mona1]

Mona1, so I write that it just slightly sour, as they wrote here.
I covered it with a towel, next time I'll try without it then. And measure the temperature: put a thermometer right into the finished yogurt?
I don't know what the store tastes, when I got hooked on the PP, I stopped taking products containing preservatives, dyes, etc. I no longer have jam)) I cooked a little, and I try not to use pure sugar))
I don't like sweet yogurt, for me it's better with sourness.
I offered to mix it with honey, I don't want to.I bought a little yoghurt just for myself, I knew that he would show off))

And I mix it because I like to drink it, not eat it.

Ahhh, well, I like to eat with a spoon, I will not stir.

I don't like sweet yogurt, for me it's better with sourness.

girlfriend

Ahhh, well, I like to eat with a spoon, I will not stir.

if the yogurt turned out to be not sticky (that's why I love Good Food Imunalis) - I don't mix it either, with a spoon
but if it's stringy (like Bioyogurt Genesis, for example, and indeed Genesis) - then I mix it with blackberry jam and drink - well, so as not to see the toffee

[Tanyush]

It's like you're doing Good Food yogurt, right? So he finally can't be especially sour, well, maybe quite a bit.

Tanyush, it is certainly not sour, but it has such a light sourness - it is not bland.
This is my favorite sourdough was and remains - this is what I'm talking about Imunalis Good Food crucifying

And right now I'm picking up whatever. Found half-way sourdoughs in VIVO jars. But not VIVO, that's for sure. I half of one thing, then the other half and put it there. And I forgot safely. Right now, I put things in order and found. Just like an unexpected bonus surprise. Something looks great, it looks like Immunalis. What's the difference. Tasty and that's it!

[irysska]

irysska,

if the yogurt is not sticky

I do not yet know what stringy is I read here that this happens, but I did not feel it on myself

And right now I'm picking up whatever.

And I, as the correct one, I sign everything When, what I discovered, how much I divided, when I fermented, etc.)))

I do not yet know what stringy is

It's like acidophilus - a spoon to your mouth and he follows you along a path (with such threads)

[Sun4]

Sun4, this is at least unpleasant

Sun4, this is at least unpleasant

You know, many people disdain and do not like it, but I also love froths with milk and acidophilus, all stretching ;-)

[Sun4]

Sun4, oh no, I can't even see the foam !!! Now, when yoghurts began to be made, you have to boil milk, and then remove the foam, so the picture from childhood pops up, as we were forced to eat porridge with foam and jelly ...

In my childhood, like many children, I could not stand foam.
And now I could eat only foam, and I am so glad that my husband does not like them - I have no competitors.
But I hate boiled onions since childhood - here I am no longer a competitor to my husband.
As for stretching fermented milk products, I really respect acidophilus, but I make yogurt non-sticky, classic, I ferment with bifidumbacterin, it's tasty, healthy, and also because I know for sure that, besides the benefits, there is no harm from it, I know what exactly is in its composition and how much.

Now that yoghurts are being made, you have to boil milk

make from UHT :-) there only slightly heat

I ferment it with bifidumbacterin - it's tasty, healthy, and also because I know for sure that there is no harm from it, except for the benefit, I know what exactly is in its composition and how much.

If you mean pharmacy bifidumbacterin, then its usefulness in fermentation is questionable. First, nowhere is it said that it is meant for fermentation. Secondly, nowhere is it said that it can be dissolved in milk. Thirdly, the instructions generally say: "The dissolved preparation is not subject to storage." And here it is not only dissolved, but also heated for a long time. So it remains to be seen what you get in the final product.

[Olga VB]

But I hate boiled onions since childhood - here I am no longer a competitor to my husband.

Olga VB,

make from UHT :-) there only slightly heat

Sun4, I need to go after him Tomorrow I'll go to the supermarket, in search of milk Homemade milk is brought to us at the entrance every other day

If you mean pharmacy bifidumbacterin, then its usefulness in fermentation is questionable. First, nowhere is it said that it is meant for fermentation.Secondly, nowhere is it said that it can be dissolved in milk. Thirdly, the instructions generally say: "The dissolved drug is not subject to storage." And here it is not only dissolved, but also heated for a long time. So it remains to be seen what you get in the final product.

I totally agree . It is very doubtful what happens there when fermented with bacteria. But if the author succeeds and likes it, then we cannot convince him otherwise. Just two points.
First: that bifidumbacterin belongs to drugs, and you can't take it all the time, like, for example, just yogurt starters (by the way, there are also many yogurt starters among yogurt that you don't need to take all the time. The same Symbilact. This is a very useful thing, especially after antibiotic treatment or for prophylaxis in the autumn-winter period, and it is taken for at least two weeks and no more than two months, otherwise these bacteria will suppress the rest in our body, so we need to switch to some other product, but I know about the Yoghurt yeast that all the time you can take.
And second: Bifidumbacterin, even if it turned out to be fermented, then you cannot re-ferment it. Bifidus are not over-fermented. I sometimes over-ferment leavens that contain bifidus. But they are not in the majority there; in addition to these bacteria, there are also lactobacilli, Bulgarian bacillus and other over-fermented bacteria. Therefore, at the first leaven, I have both bifido and others, and when over-fermentation, a thick, tasty product is also obtained, but the bifido is no longer there, there are all the rest. And in bifidumbacterin - in the same place, in theory, some bifidus or mainly bifidus, so think out the conclusions yourself.

nowhere is it said that it can be dissolved in milk

It is milk that dissolves and nothing else (in water, its effectiveness is much lower).
In addition, everyone who raised children remember perfectly well how every pediatrician taught to make kefirchik for children (then they did not hear about yogurt) and fermented curd with bifidobacterin.
Remember yourself who is at the appropriate age or ask your mothers and grandmothers what you yourself grew up on.
And the quality of products and control over them then were not like today's.
And right now, everyone who is not lazy can practically uncontrollably do any nasty thing, calling it sourdough, hoping that at the appropriate temperature in 8 hours any milk will sour perfectly, turning into yogurt familiar to everyone.
But in the pharmaceutical preparations, some kind of control remained, and there it is certainly, albeit not in that, but there is a significant amount of bifidobacteria, but nothing superfluous.
In addition, bifidumbacterin is not a medicine, it is something like a high-quality and balanced dietary supplement that regulates the microflora of the stomach and intestines.

so think out the conclusions yourself.

Only I do not think out my conclusions, but I use the conclusions of serious laboratories.
So anyone can continue to spend a lot of money on someone's marketing ploy and use "I don't know what = leaven", and at least I know exactly what and how much I use.
Here everyone decides and chooses for himself.
And if you feed your children with this, then the responsibility should be appropriate.
I wish you all good health!

[conclusions of specific serious laboratories]

Only I do not think out my own conclusions, but I use the conclusions of serious laboratories.

Please give me a link to these conclusions of specific serious laboratories (this, as I understand it, you answered my words about the fact that you do not need to re-ferment bifidus), as well as, if possible, a photo of the instruction for your bifidumbacterin, where it is written that it can be fermented and a description of how to do it. Then all our inconsistencies will disappear and I will take off my hat to you.

I raised my daughter (she is 34 years old), now I have two grandchildren in my arms. She constantly made cottage cheese herself, but pediatricians never even hinted at bifidumbacterin. Calcified cottage cheese - yes, but with the use of this preparation ... For the boys I constantly make yogurt with sourdough.The elder was prescribed acepol after antibiotics, but they managed without it, thanks to yoghurts. But this is my impression and opinion. And how and from what to prepare baby food, everyone decides for himself.

It is milk that dissolves and nothing else (in water, its effectiveness is much lower)

The instructions say "dissolve in water".

In addition, everyone who raised children remember perfectly well how every pediatrician taught to make kefirchik for children (then they did not hear about yogurt) and fermented curd with bifidobacterin.

My mother did nothing of the kind, but she learned about fermenting sour milk at home from me (I'm 37 years old).

And right now, everyone who is not lazy can practically uncontrollably do any nasty thing, calling it sourdough, hoping that at the appropriate temperature for 8 hours any milk itself will sour perfectly, turning into curdled milk familiar to everyone.

Apparently, you have never fermented with sourdough, because these yoghurts are not at all similar to the usual yogurt. And if you like to ferment with bifidumbacterin, this is your business, but you should not call other ferments disgusting.

But in the pharmaceutical preparations, some kind of control remained, and there it is certainly, albeit not in that, but there is a significant amount of bifidobacteria, but nothing superfluous.

Read the composition of bifidumbacterin, in addition to bacteria, there are also other substances.

Only I do not think out my conclusions, but I use the conclusions of serious laboratories.
So anyone can continue to spend a lot of money on someone's marketing ploy and use "I don't know what = leaven", and at least I know exactly what and how much I use.

That's right, that you “don't know what”, but condemn. And your conclusions are certainly not based on instructions, but "conclusions of serious laboratories" I would also gladly read.

Here everyone decides and chooses for himself.

With this I agree 100%. Everyone decides for himself what to follow, the instructions for the drug or someone's personal conclusions.

Girls, and no one tried "Kefi" from "Caprina"?
Something kefirs of all the manufacturers I have tried are (for my personal taste) a disgusting, snotty mass, which, even when stirred, remains unpleasant when consumed.
In short, I'm looking for a normal, like Soviet, kefir Without any thermophilic streptococci.

[Lara_]

Lara_, I have. But I'm not going to do it, we all eat the Laktinovskys. They say that Kefi is more sour. Now we'll eat yogurt (1.4 liters in Brand are being prepared in the evening), then I'll do it, otherwise it's the most interesting
But, if anything, Laktina is not snotty for me, don't know how it turns out. The daughter-in-law often has snot, but I have a consistently good clot

Aygul, oh-very much I will wait for your impressions! And then I think to order from them, I do not want to be disappointed.
"Lactin" lasts for me. I don't know why, I do it with all the bells and whistles - and a thermometer, a thermostat, three yogurt makers - for every taste, tested milk. Fig knows him. I prefer domestic "Yogurtel", and I like it very much in taste and consistency.

[Lara_]

Lara_, about Kefi it is written to do at room temperature in a jar on the table I'll make it in a thermos (yes, I'll put it right now!) So wait ...

I want to thank all the assistants and all those who gave me advice !!! Yesterday I finally got real yogurt: thick, spoon-breaking, beautiful, tasty, without separating whey and in 7 hours. And the whole point is that on your advice I bought store-bought UHT milk !!!
I am very grateful to everyone
But the husband still does not want to eat this yoghurt. Although this time it is just perfect.

[Lara_]

Lara_, no, I will not put it, I lost the thermos. I'll think about what. I don't want to go to the bank

[Lara_]

Lara_, no, I will not put it, I lost the thermos. I'll think about what. I don't want to go to the bank

And why? To the bank and to the battery. It should work.

Okay, I'll wait. Whistle as soon as you think about it.

[Lelikovna]

Olya Lelikovna, well, finally it worked! I'm so glad, otherwise I really didn't know the rest, I think, well, what else could be there. By the way, right now, the period is such that the cows have hormones playing, try to do it again in a couple of months at home, just take off the cream with a spoon, maybe the result will be normal. Of course, it is still better on UHT, but on home it will be better than now. The husband will then also eat. And in general, in vain he is, this is very good milk, it is impossible to cram antibiotics or powder there using technology. It then simply curdles during production, so the best milk is taken for ultra-pasteurization. Again, there is no boiled milk taste. I also use it in yoghurts, and I drink it like that, I just pour it out of the box (the open one is in the refrigerator, and it costs much longer without souring than ordinary homemade or store-bought pasteurized milk). Even for kids it is only recommended to make yoghurts and kefirchiks on it.

Tatyana, I am also happy to the point of madness

try again in a couple of months at home

ok, I'll try

no taste of boiled milk

Tanya, there is Not yogurt, but milk itself has such a taste. In its pure form, I would not be able to drink this milk, homemade raw is tastier, we are already used to it. But for yoghurt, store-bought milk is much better.

open is in the refrigerator, and it does not turn sour for much longer,

The one that I bought has a crazy period, as I looked, I almost fainted - 7 months. Well this is what needs to be crammed there so that it can be stored so much?
Tanya, did you take the fermented baked milk? Do you need baked milk there? Is it possible to heat it yourself somehow or is it already sold in stores?

Yes, you need ghee. I stoked both in the shop business and in the slow cooker, it was most delicious in the store for some reason, and I took one brand, I did not like the resulting fermented baked milk, some kind of bitter came out, then I made melt in the mill, but fermented the fermented fermented baked milk, and sour cream, in which there was a little cottage cheese (I read about this method), I didn't really like it. And then she again made Ryazhenka with sourdough, but she took milk from another manufacturer, and there was such a wonderful fermented baked milk. So I didn’t understand why it’s worse on my melted milk, whether it’s a matter of milk or drowning it wrong, or the fact that I sour cream with sour cream, or the wrong sour cream. But with the store, I used the same sourdough (bio-fermented baked milk Genesis), so with one store, as I already wrote, byaka came out, and with the other - extraordinary deliciousness. So you have to look for the milk that suits you.

Then next time I need to take fermented baked milk, although first I’ll look for baked milk in the store))) I generally didn’t look at the dairy departments before, to be honest, although I love fermented baked milk

I used fermented baked milk on regular milk. It worked out well.

Hello! Who made yogurt from Narine sourdough, please help with advice! I bought a powder, the instructions indicate that it is necessary to ferment for 22-24 hours, and the product itself must be cooked for 7 hours. Although I have come across recipes here where they ferment for 5-7 hours and cook for 3 hours. I put the starter culture in a slow cooker for 18 hours, the next day yogurt for 7 hours. And nothing came of it ((The mass is very liquid, it smells of sour milk. Can you please tell me a proven recipe from this powder !!!

Yes, throw it out. The pharmacy told me long ago that it was not for fermentation. Out of 10 bottles, only 2 worked for me. I transferred more milk. Now there are so many starter cultures of all kinds, for every taste, from any manufacturer. And this Narine does not have any special properties, this is all advertising.
(here is, at least, a girl who deals with "Lactin" sourdoughs

[diakost]

diakost, I completely agree with the previous speaker !!! She also translated a lot of milk, never succeeded. Nervous, crying until I bought starter cultures from Good Food.

It's just that we now have milk, well, very expensive. It's a shame to translate a product. Much better to buy a good sourdough, and get excellent yogurt without too much stress and frustration

Well, I decided to try it for the first time and bought what was in the pharmacy. A friend, too, has recommended me "my yogurt", I will study it. What other starter cultures did you make?

[diakost]

diakost, I made from activia, narine from the pharmacy and some yogurt (I don't remember the name anymore) I took from the store. It never worked. With Good Food, everything worked out the first time, I took Imunalis and Symbiotic.

[diakost]

diakost, if you take to "Your yogurt", ask them for the "Prevention" starter culture. A wonderful thing. Contains, unlike Narine, as many as 5 strains of the same acidophilus bacillus. Made with baked milk - this is something

Thank you girls, I'll try !! And along the way: do you cook in a yogurt maker and a slow cooker?

[diakost]

diakost, I did it in a yogurt maker and on a radiator in a towel (it turned out to be excess milk)

Girls, hello everyone. Tell me who does it with Vivo? Yesterday I bought acidolac starter cultures, and the main thing there is 0.5 gram of packaging, although in other companies 1 gram each, and they write that for 1 liter of milk, and in my jars it can fit in some about 1.2 liters, in others 1.800 liters And what , it turns out I need to take 2 bottles?

diakost, if you take to "Own yogurt", ask them for the starter "Prevention". A wonderful thing. Contains, unlike Narine, as many as 5 strains of the same acidophilus bacillus.

I also did "prophylaxis", I liked the taste very much, but for some reason it was not as dense in consistency than the lactin culture.

[olgea]

olgea, I didn't notice much difference. Maybe it was necessary to hold it longer to get it thicker?

You can simply pour warm water into one jar, and how much will fit into the rest, if you make it from a liter, for example. You can generally not put extra jars at the same time. And then just take more yogurt for re-starter, if you plan to use all the jars.
I, in general, VIVO to save half, (I sent the other half to the freezer). I poured half a bottle and filled not 7 jars with a liter of milk, but 3 (I have 160 ml each) jars with a half-liter of milk with this half-bubble of starter culture, or 4 (then not quite full was poured). And put it in a yogurt maker. And I didn't put the rest of the cans in the yogurt maker at all. The concentration of bacteria in milk was the same. And then I already used 1 liter in the next starter a little more than half of one of the jars (about 100 ml). milk, as it should. You probably need to use 180 grams of the resulting starter for the next starter, if you make it from 1.8 liters of milk, or 120 g, if 1.2 liters. milk.
P.S. I reread what I wrote and was surprised myself. How good it is - for re-starter culture for 10 ml of milk - 1 ml of starter culture from a jar. But, of course, this is not necessary such accuracy. You can, of course, more or less, it will just be done more or less in time and a little thicker, a little more thick. I sleep it off by eye.

Okay, I'll wait. Whistle as soon as you think about it.

Oh, I did it, but it somehow turned out to be crooked, the milk remained milk, put it in the refrigerator (for further pancakes), and when I took it out, it turned out that it was almost fermented in one jar, there was a little dense mass, and in the other it was still liquid ... I took 2 cans of 0.5 each. And the pancakes turned out to be delicious, very