Yoghurt with bacterial starter cultures (narine, Vivo, etc.)

A surprise awaited me at home

After all, I didn't pour out this unfortunate jar of Narine in the morning, but turned on the yogurt maker again (just in case) and now I found there a mass similar to the desired product. Sour milk taste and smell. It turns out that 22 hours have passed. Now I will stand for a couple of hours in the refrigerator and try to make Narine himself (or herself) from this leaven (in theory, it should be done in 5-6 hours.)
Interesting - this is what you need or some kind of coccus
PS And then I will eat the remaining leaven, if I wake up in the morning, then what is needed

A surprise awaited me at home

After all, I didn't pour this unfortunate jar with Narine in the morning, but turned on the yogurt maker again (just in case) and now I found there a mass similar to the desired product. Sour milk taste and smell. It turns out that 22 hours have passed. Now I will stand for a couple of hours in the refrigerator and try to make Narine himself (or herself) from this leaven (in theory, it should turn out in 5-6 hours.)
Interesting - this is what you need or some kind of coccus
PS And then I will eat the remaining leaven, if I wake up in the morning, then what is needed

Lenusya, it's still 22 hours warm! ... I wouldn't risk it.
It's good if everything goes well, but imagine how much there could have grown during this time

Lenusya, it's still 22 hours warm! ... I wouldn't risk it.
It's good if everything goes well, but imagine how much there could have grown during this time

Country stove, of course you are right. All the same, I will not risk it better than Imunele and Activia - it is checked and for sure. And I won't mess with Narine anymore: more worries than benefits

22 hours is normal, my kefir is prepared for 24 hours on schedule ...

[Pakat]

Pakat thanks for the information .
We have confirmed this experimentally. While yesterday I consulted on the forum what to do - my husband ate the whole jar, then he said: "Very tasty, but not sweet and not sweet. I want more."
So, since 22 hours is considered the norm, I will assume that I defeated Narine

I read about leavens on the website 🔗 comparison of yogut dishes. and who has what. I have moulinex

I will consider that I have defeated Narine

Lenusya, since it took such a long time to ferment yoghurt, we can say that there are living bacteria in your narine, but there are very few of them
Try to follow. once a portion of narine is diluted not in a liter of milk, but in one jar from a yogurt maker, it should work out faster. And then use this jar as a leaven for a liter of milk.

So, since 22 hours is considered the norm, I will assume that I defeated Narine.

I buy a lot of milk, and very often I realize that I do not use it, I pour it into a jar and leave it on the table. So, after 12 hours it sours well, and after a day, layered sour liquor is obtained without any additives, so 22 hours with narine is not yet an indicator of the "liveliness" of this product. IMHO. 4-8 hours is the optimal time for yogurt. Or up to 12, if the leaven was "dormant".

And I put 1 tbsp. l. for 1 liter of milk. It turns out that the devices are the same for everyone, but the approach is different. Different milk, sourdough - so you have to adjust.
In the instructions, in my opinion, it was written that the sourdough with milk should be whipped with a mixer and some other tricks. But I never did that.

In the instructions, in my opinion, it was written that the sourdough with milk should be whipped with a mixer and some other tricks. But I never did that.

And I tried it once in a blender ...... There was more foam than milk with sourdough. I don't bother anymore.

I fill all the jars full (it actually turns out 1.1 or 1.15 liters). So the concentration of bacteria is slightly less than 1 liter. Maybe this also explains the longer production time

I did it with Narine
I diluted 1 capsule (150 mg) of narine in one jar of warm milk and put it in a yogurt maker for 11 hours (until it thickened). Then in the refrigerator overnight. The next day, this jar was dissolved in 1 liter of warm milk and into a yogurt maker. After 4 hours the yoghurt was great!

Well, I also got a yogurt maker.
To begin with, I transferred my "thermos" experience there: I grew a leaven from a pharmacy probiotic. I just put a liter of milk on this leaven. Let's see what happens in an hour 4.

Well, I also got a yogurt maker.
To begin with, I transferred my "thermos" experience there: I grew a leaven from a pharmacy probiotic. I just put a liter of milk on this leaven. Let's see what happens in an hour 4.

What pharmacy starter did you use?

[פרוביוטיק]

Used פרוביוטיק from the firm אלטמן
Includes acetophilus, bifidum and longum. A common probiotic recommended for use in capsules for children and adults.

I do not believe that there are no analogues in your pharmacies. Ask the pharmacist for a probiotic and see what exactly is there. That's all the wisdom. As far as I understand, these things are sold without a prescription everywhere.

Well, we will not see this:

Lenusya bifidumbacterin sold in pharmacies is the same probiotic, linex, only they do not work well, do not ferment milk.

I meant פרוביוטיק from фирмыמן
I tried bacterin with bifidum and lacto - it turns out every other time.
You can try Linex. When my son was very little I tried to stir it with water: I always swam only from above, not getting wet

And nobody tried Laktovit? It does not float, it mixes well with water!

Maybe it's just that dry bifidum needs to be allowed to stand for the first time to "wake up"? That's exactly what happened to me. First, within 12 hours, I grew a leaven from capsules and milk, and then with this leaven, like a ready-made yogurt, I fermented it. The second time was faster.

Tried
100% BB536® Bifidobacterium, it turned out the devil knows what, at first it did not thicken for a long time, more than 5 hours, and then curdled ...
Maybe you really need to grow the leaven from dry bifidum, tell me how. You will probably have to hit the road to the other end of the city, to get your own sourdough, far away and spend a lot of time, there is also not always a choice, and you can't take a lot, you need fresh all the time.
And pharmacies are close by ...

Tried
100% BB536® Bifidobacterium, it turned out the devil knows what, at first it did not thicken for a long time, more than 5 hours, and then curdled ...
Maybe you really need to grow the leaven from dry bifidum, tell me how. You will probably have to hit the road to the other end of the city, to get your own sourdough, far away and spend a lot of time, there is also not always a choice, and you can't take a lot, you need fresh all the time.
And pharmacies are close by ...

This is the first thing that curdled, and use it as a leaven.

I have a yogurt maker Moulinex, I used to make Narine's kefir with normalized store milk, I want to make kefir for a small child (6 months). Does anyone have experience in making narine in a yogurt maker using infant formula (NAS, baby, etc.)? Share your thoughts.

Lissa, a lot depends on the leaven. Read the topic. Here you will find about sourdoughs, recipes, and photos of yogurt.

I bought a Moilinex yogurt maker. The yoghurt did not work out very well (I made it on the basis of the ferment bought at the institute of meat and milk). It is necessary to master the device. But nowhere in the internet can I find a photo of yogurt. Can someone explain the moment when to turn off the yogurt maker?

When I make from these starters for the first time, I take a liter of boiled and chilled milk for one bottle, pour a spoonful of milk into the bottle and shake it well (closing with a lid), then pour it into the milk, stir it (what has not dissolved, I knead it with a spoon).
Pouring into jars, wait until they become well warm (ideally 39-40 C) and leave without opening the yogurt maker overnight.
I want to note that it can be watery by morning, do not be alarmed, check if it is liquid like 0% kefir, then feel free to put it in the refrigerator - it will come there; if it is completely liquid, turn on the device, but not for a long time, and in 1-2 hours the yogurt will be ready.
Next time, use cooked yogurt, the product will turn out much faster (if used correctly, then you can make 10 times from one bottle, and not sour.
There are thicker yoghurts, but simbiter seems a little thinner.

Please tell me how many capsules of "Canadian yogurt" are needed for 1 liter of milk (Tifal yogurt maker)

Please tell me how many capsules of "Canadian yogurt" are needed for 1 liter of milk (Tifal yogurt maker)

I made 2 capsules per liter. It was good, but long.
I made 1 capsule for 1 jar, then in the refrigerator, and after a couple of hours, this starter culture per liter of milk. It was also good. Now back to Activia.

less for kefir, for cottage cheese in general, the glass container is flat and wide)
I have a small child (1 year old) I am looking for a recipe for making kefir, please write how you make it in a yogurt maker

Thank you very much in advance.

This kefirchik is Bifivit, such a sourdough, it is especially for the first feeding for such little children. Mine is 9 months old, fermented milk complementary foods began with him.

This kefirchik is Bifivit, such a sourdough, it is especially for the first feeding for such little children. Mine is 9 months old, fermented milk complementary foods began with him.

Thanks for the answer. Where did you get this leaven? I know that it is produced in Ukraine. So far I have been able to find only Narine in bottles in pharmacies (I live in Smolensk). Maybe you know which of these starter cultures is safer. For some reason, Narine is considered a dietary supplement, and it is criticized quite regularly.

and I have been eating homemade yogurt with cottage cheese in the amount of 250-350g per day for half a year. This spring my stomach did not bother me and heartburn became a rare guest. I make yogurt exclusively on dry sourdough culture. I did it somehow on the store Lactium without additives, it's also great

Can I have a photo of this Lactium?

Narine is really unstable, the one in the bags. Previously, it was in small bottles, like interferon, now it is not released. But if you buy it in capsules, the result is stable (subject to boiling milk and growing the sourdough).

And about kefir, everything is much easier. What you want to grow, take that product. I made kefir from bifidok, kefir BIFI from baby food from the Ostankino dairy.
That is, take any CHILDREN'S kefir. And it is imperative to boil milk, even a long-playing one. And the shelf life is of course important.
It really does not taste like kefir at first, but after 12-20 hours in the refrigerator, kefir is one to one.
Beware of adult kefir, our friends have 3 toy terrier puppies fed with ordinary bifidokefir, two - did not survive.

Can I have a photo of this Lactium?

No photo, I haven't bought it for a long time, 125g cup with a light green lid and the name is written in white, without sugar and additives.
I always meet him at "ECO", "Okay"

I want to make yogurt first with linex, and another time with bifidobacterin, and the question arose: when you make yogurt, do you add activity or actimel in addition to milk and ferment (pharmacy)? And if you do not add, what will be the consistency (liquid or thick)?

Natalyan, here is a photo of Lactium - in my opinion - a very good fermented milk product.
🔗

[Inna, Celestina]

Inna, Celestina, thanks, I'll try to buy and try if I get it.

If you do it on a pharmacy sourdough, do it on it, you do not need to add Actimel.But I didn’t succeed on Linex, so it’s better to make the leaven first so that you don’t waste milk.
Just in case, to make a leaven, you need to boil 250 g of milk, cool to 40-45 degrees, add the leaven (if Narine, then I put two capsules (of course I pour the powder from them into milk). Then stir intensively into a yogurt maker. I keep it until it thickens, but the leaven takes a long time to take, this is usually at least 8 hours.
When the leaven is ready, put it in the refrigerator.
And then you make yogurt as usual, warming up the milk and adding about 125 g of sourdough. Good luck!

I want to make yogurt first with linex, and another time with bifidobacterin, and the question arose: when you make yogurt, do you add activity or actimel in addition to milk and ferment (pharmacy)?

And what is the point in adding other microorganisms from the pharmacy, from the store?
If lactobacterin (or something else) normally ferments milk on its own, then he does not need helpers. And if not, why not use it !?

That's it ... and here is this topic about Yoghurt Makers ... Yesterday I bought Bifivit (for kefir for children), while I cooked it in a jar, which I wrapped in a blanket ... But I feel that after reading 46 pages of this topic I will have to buy yoghurt maker .. I'm already afraid

a question to the people of Kiev - someone bought sourdough here 🔗
by Kolir. Are they good? and can we make a sourdough out of them? or 1 sachet for 1 time and that's it?

It seems to me that only dry starter cultures can be used for starter culture. It says - 1 sachet per 1 liter of milk. And what is in bottles is for oral use. They are not used for fermenting milk. My friend is now buying these devices for her daughter for dysbiosis. But it's better to call and find out. By the way, such things are sold in children's clinics. I know for sure - there are children. clinic on Trostyanetskaya. There you will receive complete information.

It seems to me that only dry starter cultures can be used for starter culture. It says - 1 sachet per 1 liter of milk. And what is in bottles is for oral use. They are not used for fermenting milk. My friend is now buying these devices for her daughter for dysbiosis. But it's better to call and find out.

You are not right. Open the site 🔗... This is the website of the Institute of Milk and Meat. There they make starter cultures for dairies. It describes how to use it. And the price is not 72-120 UAH. One bottle is enough for 3-4 times of use.

I mean only the products of this company. Friends are buying and I asked. And I do not speak for other leavens. Of course, they can be in different forms.

bifidum-bacterin has no smell, my children grew up on it and for yogurt I like to use it more - it dissolves well, unlike linex (linex floats up, you have to stir for a long time)
and we take drinking cream, 10% fat, for 1 liter of milk about 300 ml of cream - they cost a little more than milk and I take milk only 1.5% fat - there is no need for fatty yogurt, it should be light and airy

And here the other day I saw probiotics in the pharmacy, I think I should buy and try to make yogurt with them.

The composition of the probiotics I bought is just Bifidum and Acedophilum.

Caprice will come in today to see the composition of the probiotic, it seems to me that it is liquid, not dry.

[tanya1962]

tanya1962, I have dry, in gelatin capsules. I open them and pour them into the milk.

why a dubious undertaking?
about narine - so far I have found only one real recipe:

"I diluted 1 capsule (150 mg) of narine in one jar of warm milk and put it in a yogurt maker for 11 hours (until it thickened). Then in the refrigerator overnight. The next day I diluted this jar in 1 liter of warm milk and in a yogurt maker. After 4 hours turned out great yogurt! "

but there are a number of questions on it ... 1 capsule of narine in the form given by the link - 250mg and not 150mg. is it not fundamental? Will it be okay if you dilute 250mg in one regular jar? and how warm should the milk be in degrees? and should thicken to what consistency?

Very dubious idea IMHO. If you need to cook in exactly one container - look at the very beginning of the discussion it was said about a yogurt maker with one bucket instead of small jars - the answer # 1 in this topic is a yogurt maker from Scarlett.
Oh, well, they made fun of it)) In this topic, 50 pages are devoted to this issue. Read what has already been written.

thank you, then boom take mulik

you can put one large container in the mulieška (if you pick up a size), but it won't work in tefal - it has a heating element in the middle

Good day to all!
I've been reading topics for a month already, during this time I bought a Panasonic 255 bakery. I can't even tell how my husband was against it ... I spat on everything and bought it. So what - it was enough to bake bread once !!!! no more arguments needed !!! We even bought it for friends. Now I want to buy a yogurt maker. The daughter and son were prescribed Simbiter to drink 1 amp each. within 6 months. In Donetsk, it is sold for 15 UAH a bag. I have 2 questions for the owners of yogurt makers: on the manufacturer's website, Simbiter was packed in ampoules like bifidum, here, in Donetsk, it is sold in a bag ... They say that the new factory packaging. And the second question: in Kiev I found a company selling various leavens

🔗

they carry out delivery in Ukraine, options 2 - by mail (from 5 to 12 days delivery), and autolux (1-2 days). Will this leaven survive the 2 to 12 days journey without a refrigerator ???