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

Yes, I also read a lot of good reviews about Daewoo, both here and in other sources. But somehow I did not get it on sale, but I would have bought it too, maybe.
And we have Vivo and Good Food. The seller from whom I bought Good Food said that she used to sell Vivo too - and then stopped, since these leavens are weak. Well, what's the reason for her to praise Vivo, selling Good Food starter cultures In addition, they should send me a promotional starter set of Vivo starter cultures (5 jars) for the DEH company shares - so I'll compare them with a competitor

Bacteria get scared and eat worse

I cook from Italian sourdough, it always turns out just yogurt, I always cover it with lids. Maybe the leaven is the problem?

Maybe in sourdough. Right now I ordered VIVO - there are a lot of good reviews about them - I'll get it, I'll try, then I will have something to compare with.
I would also like to try Italian, give, pliz, a tip where you can buy them.

I would also like to try Italian, give, pliz, a tip where you can buy them.

I take it from the pharmacy, but in general that is the site of the Eco-shop 🔗, there you can find the phone number of a representative in your city or order delivery by Autolux, though this is only for residents of Ukraine.

promotional starter set of starter cultures (5 jars) Vivo - so I'll compare them with a competitor

I will look forward to the report!
Has anyone tried to ferment the beefit (Vivo) a second time?

In theory it is impossible. But that we are not Russian people?!?!

And another question: in the advice of Elena Bo, and in the instructions for the yogurt maker, it is written "Do not move the yoghurt maker during the preparation of the product, avoid places where vibration is possible, for example, on the refrigerator." Why it is impossible to do this, that is, move during work Enlighten, please (about the draft, I myself understand)

Do not touch, move, since the yogurt preparation process is disrupted. The yoghurt may curdle. curl up, etc. This is the first time you run up, look, and then put it on the night and forget about it. so to speak, "fill your hand." Already by its appearance you will determine the readiness of the yoghurt ...

[Zvezda askony]

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I will look forward to the report!
Has anyone tried to ferment the beefit (Vivo) a second time?

In theory it is impossible. But that we are not Russian people?!?!

I tried, but it turns out worse. I don't skimp on sourdough ...

I tried the Bifivit starter culture from VIVO (so far only this one, although I took different ones for testing). Made with homemade milk. whose fat content is unknown to me. but bold! pre-boiled and cooled to 40 degrees. It stood in the yogurt maker for more than 8 hours, until 7 o'clock it was completely liquid, only then it began to thicken. For some reason, I got yogurt of different consistency in different jars, where it is thinner, where it is thicker. The overall consistency resembles 10% sour cream and the taste is similar. except for the leaven, nothing else was added. no sugar, no syrups. no vanilla. My husband said it was delicious with syrup!

Regarding vivo starter cultures - have you seen the "doctor's consultation" on the website? I once bought in their office on the left bank - the doctor was sitting there. From him I learned that Bifivit is the same Symbilact, only there are fewer bacteria in it.
Although, in my opinion, their tastes differ. The composition has not yet been compared ...

[Zvezda askony]

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I tried, but it turns out worse. I don't skimp on sourdough ...

So it's not about saving money!
This is interesting.
Inquisitive Russian mind. As for Zadornov
Will it break or not - in this situation it will work or not
And now I have two yogurt makers
Second moulinex. While I was waiting for her, we had already "eaten" the baby food jars. (though only 115 g-Agusha)
It was just that the yogurt maker was sold for the price of a can.
I sent Mulya to the reserve.
Little did it happen.
In the meantime, Daewoo is working honestly.
Measured the temperature with a thermometer for meat
Centered 40-42
Edges 38-40
Beefit turned out great.
Only when the milk was not heated, it turned out a little snotty
It's great with warm milk.
Means for daewoo - milk is better to be lukewarm

Then she laughed herself - she presented - poured the leaven into the water and I'm waiting for an excellent result)))

What's that !!!!!!
I have milk left - it didn't fit in the jars
And I put two orphan jars - put on OOPS for the night
The bacteria ... went into hibernation
In the morning I took out the ready-made beefit and put the orphans in a yogurt maker for 6 hours
The truncated is great!
so I don’t know about the battery

Hello everybody! I made a symbiotic with Good Food sourdough yesterday. This product was being prepared for 8 hours, it turned out to be thick and homogeneous, when the glass was turned over, it did not fall out, there was not a single gram of cheese on top.I liked it, it tasted delicious, but the only thing was to reach for a spoon a little (and I hate that). Today I fermented milk with my symbiotic, I'll see what happens

Today I will make sourdough yogurt for the first time. I bought VIVO Yogurt. Please tell me how to make it delicious. Yoghurt ice cream maker Ariete. I did it on activism, mine did not like it, they say that it tastes like kefir. Help love homemade yogurt.

... Help love homemade yogurt.

If milk is from a cow, it is imperative to boil it.
If not, then it is enough to warm up to 50 degrees.
Ready-made yogurt can be eaten with a bite of fruit.
You can sprinkle with grated chocolate.
Both options are very tasty

If not, then it is enough to warm up to 50 degrees.

In no case !!! 40 degrees is the maximum! At 50, everything will fall asleep there as an eternal sleep.

I did it on activism, mine did not like it, they say that it tastes like kefir.

Most likely you just overheated it, everything died, the milk turned sour and you got curdled milk. Usually, at Activia, everyone likes the taste more than natural yoghurts with sourdoughs.

Anyutka, Oksanka, thank you. I didn't like the fruit (apple, banana and kiwi). And we'll try it with chocolate. But how much sugar can you give per 1 liter, which would be sweet and not spoil the sourdough process? Hmm, but what about the temperature, there is no thermometer?

Anyutka, thanks. I didn't like the fruit (apple, banana and kiwi). And we'll try it with chocolate. But how much sugar can you give per 1 liter, which would be sweet and not spoil the sourdough process? Hmm, but what about the temperature, there is no thermometer?

Sugar and all additives only in ready-made yogurt! Taste. And without a thermometer - heat the milk to body temperature, so that the finger is just pleasant, not very warm (like fresh milk), the rest will be heated by the yogurt maker. Good luck!

In no case !!! 40 degrees is the maximum! At 50, everything will fall asleep there as an eternal sleep.

So do not leaven!
Milk!!!!
I put the warming milk and along the way the jars for sterilization, the lids in the saucepan are boiled
The milk is heating up, the jars are sterilized, the lids are boiling
Lids for a clean towel.
The milk became about 40 degrees, the leaven by 2/3 - water and shake well.
Introduce into milk
Pour the milk into jars and into a yogurt maker.
Ready in 6 hours

So do not leaven!
Milk!!!!
I put the warming milk and along the way the jars for sterilization, the lids in the saucepan are boiled
The milk is heating up, the jars are sterilized, the lids are boiling
Lids for a clean towel.
The milk became about 40 degrees, the leaven by 2/3 - water and shake well.
Introduce into milk
Pour the milk into jars and into a yogurt maker.
Ready in 6 hours

Duc, the process needs to be clarified.For I scald the cans ahead of time and dry for an hour, and then I heat the milk to the desired temperature and immediately add the leaven into it.
Everything is done differently, but one thing is important - the milk at the time of the introduction of the starter culture should be no more than 40 degrees.

but one thing is important - the milk at the time of the introduction of the leaven should be no more than 40 degrees.

This is yes !!!! But also not less than 36 degrees Celsius

This is yes !!!! But also not less than 36 degrees Celsius

Why?

Why?

Beefit with colder milk turns out to be slightly "snotty"

This does not affect the taste - but it does affect the aesthetic perception!
But the task is for the family to accept, understand, and love yoghurts.
So it should be tasty and beautiful, something like this

Beefit with colder milk is slightly "snotty"

This does not affect the taste - but it does affect the aesthetic perception!
But the task is for the family to accept, understand, and love yoghurts.
So it should be tasty and beautiful, something like this

Clear. Well, yes, it turns out that it is better to warm milk, and it ferments faster if the milk is immediately warm. I only made yogurt in the cold one, it turned out for a very long time.

so I understood everything, in the instructions he writes at least 25 degrees, preferably 30, embarrassed that sugar should not be added. Boom to experiment.

so I understood everything, in the instructions he writes at least 25 degrees, preferably 30, it is embarrassing that sugar is not added. Boom to experiment.

Why is it embarrassing? Add sugar, fruits, berries, whatever your heart desires to the finished yogurt. Stir all this, the yogurt will become a little thinner, if you need a thick one, put it back in the refrigerator for a couple of hours - and you're done! It is both tasty and healthy, which is important.

[irysska,]

irysska, it seems to me that symbiotics all last. I tried a few. Well, maybe I'm wrong.

I made VIVO yoghurt, it turned out to be stringy, stood for 7 hours, tasted better than on activism, but liquid, I put it in the refrigerator and then I'll take a look.
I made 1 jar with cocoa, 1 with vanilla sugar, 1 with grated chocolate, 1 with grated raspberry juice. For my taste, raspberries are the most delicious, and the rest (n) My husband tried it, made a displeased face, said it was necessary to do it with homemade milk. And the ruby: girl_manikur: I drove for a manicure, promised to try later. And why doesn't this yogurt take root in our country?

[Girls,]

Girls, Tell me, is yogurt always so viscous with Narine, or did I do something wrong?

[Girls,]

Girls, Tell me, is yoghurt always so viscous with Narine, or did I do something wrong?

Yes, there is basically an acidophilic bacillus, and it just stretches very much.

Yes, there is basically an acidophilus bacillus, and it just stretches very much.

Thanks for the answer. I liked the taste, but the viscosity confused me. I put 3 spoons of sourdough, maybe it is worth trying less or does it matter?

[irysska,]

irysska, it seems to me that symbiotics all last. I tried a few. Well, maybe I'm wrong.

Yes, maybe. Yesterday I made a symbiotic from my finished product. I did it not in glasses, but in a bowl for cottage cheese. Milk 1 liter, starter culture 2 full tablespoons. It was ready in 5 hours, but the kitchen was warm too. There was a little cheese on top, but thick. But shade too, but the taste

Yes, maybe. Yesterday I made a symbiotic from my finished product. I did it not in glasses, but in a bowl for cottage cheese. Milk 1 liter, starter culture 2 full tablespoons. It was ready in 5 hours, but the kitchen was warm too. There was a bit of cheese on top, but thick. But shade too, but the taste

So the number of spoons of leaven affects what?

So the number of spoons of leaven affects what?

And for what ?

Thanks for the answer. I liked the taste, but the viscosity confused me. I put 3 spoons of sourdough, maybe it is worth trying less or does it matter?

The amount of sourdough will definitely not affect the viscosity in any way. And on a smaller amount it may not ferment. Or it will ferment for a very long time.

The amount of sourdough will definitely not affect the viscosity in any way. And on a smaller amount it may not ferment. Or it will ferment for a very long time.

So three?

So three?

Yes, three is fine.

Yes, three is fine.

Is yogurlacta also viscous?

Is yogurlacta also viscous?

I haven’t tried that.

Some personal impressions of VIVO
yogurt with lactulose - dense, tasty,
beefit - dense, neutral, tasty,
acidolact - like kefirchik - useful
vitolact - dense, creamy, tasty
I'm just waiting for yogurt, and the rest
From what I tried I will take everything
Yogurt - Most likely lactulose-free. But I'll finally decide when I'll try.
Overall very satisfied
And tasty and healthy.
Narine tried it. Did not impress. She ate - persuading herself - Good, necessary.

[Zvezda askony]

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thanks for personal impressions
And yogurt and all other products have never turned out to be sticky? As many here complain about VIVO

We just had breakfast with us with a re-starter of bifivit - there is a viscosity, but not much. the taste is delicate, the consistency is dense! When turning the jar, it does not fall out. holds on to a spoon!
But something happened to me either with the yogurt maker, or is it the sourdoughs that behave like that ..
The last three times I did it with VIVO sourdough, and all three times I have to remove half of the jars earlier, and leave the rest for a few more hours. Yesterday I took off the first ones after 8 hours, and on the remaining ones I turned on the device again .. We must try again on activation ..

Good afternoon, girls. I recently became the owner of a yogurt maker, which makes me terribly happy. I bought Evitalia dry sourdough at the pharmacy, I really liked the taste of yogurt, the consistency is dense, the viscosity is practically absent, more precisely, in some jars it stretches just a little, you might not notice, and in some it does not last at all until I understood why. I tried repeated fermentation too, excellent result

Is yogurlacta also viscous?

I'm new here, I want to chat with like-minded people and put in a word about yoghurt from yogulact. I have been making yoghurt from yogulact for about a month. I have a Tefal yogurt maker. Not the best choice, but I have adapted to it, I put several layers of napkins on the bottom so that there is no overheating. The product from yogulact is very tasty, and its structure is interesting: on top the yogurt is very dense, does not fall out, and on the bottom it is slightly stringy, but not as "snotty" as with Narine.
I make the starter culture simply: two capsules in one jar and in a yogurt maker. It sours for about 12 hours.

[Zvezda askony]

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thanks for personal impressions
And yogurt and all other products have never turned out to be sticky? As many here complain about VIVO

Slightly "snotty" turned out to be a beef - when I put the starter in the cold - from the milk refrigerator.
And so everything is fine
Acidolact - they decided to do it no more than once a week. It is sour for us.
beefit, vitolact - this is our product
You can eat without additives at all!

Lenusya, maybe you don't need to bother with Narine, do it well with Imuneli and Activia, because it works well.

what kind of milk do you take?

I took Italian ryazhanka and Imunalis for a sample. Ryazhanka is a rare filth, such a viscous semi-gelatinous substance (beee). Nobody wanted to drink it. Now I don't know what to do with it ... pour it out right away or where to apply it?
And who tried Imunalis? What is he?

Little fish, maybe send fermented baked milk to bread, does yeast like sour milk?

I took Italian ryazhanka and Imunalis for a sample. Ryazhanka is a rare filth, such a viscous semi-gelatinous substance (beee). Nobody wanted to drink it. Now I don't know what to do with it ... pour it out right away or where to apply it?
And who tried Imunalis? What is he?

can I have fermented baked milk? strange of course, I kind of liked the fermented baked milk.
Imunalis did not try. I usually take the bifido complex from them.

I like all Italian starters. Imunalis and fermented baked milk are no exception. But I make only from ultra pasteurized milk (the one in tetra packs), everything turns out delicious, only imunalis, for my taste it is not much sour than bifido complex.