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

[_IRINKA_]

I did yesterday (do not pay attention to the date, the fotik is not correctly exposed) from such milk Vivo yogut

In such jars

In these below I grabbed, and above the milk is liquid

What's wrong? Why is there such a picture in these two?

In these, too, not very thick yogurt, it will thicken in the refrigerator a little

_IRINKA_ but he writes the instruction. heat up to 30 degrees !!!

heat more within 35-38 degrees, it will be the very thing, yogurt can withstand up to 42, then it overheats

Cultures in yoghurt like a rate of 40 degrees, even 45 degrees for them, the main thing is not very frightening, so that not for a long time, but when the rate is low, the liquid yogurt comes out and more viscous. These kefir cultures do not like high rates. It is better to heat the milk to 40 degrees, add the leaven and put it in the yoghurt maker, and after 4-5 hours turn off the yoghurt maker and leave there for another couple of hours

I don’t know what to do ... The temperature measured 40-41 degrees. Vyvo bought yoghurt sourdough yesterday at Metro. On it the date is 11/09/2011.
She warmed the milk of Molokia to 29 degrees, washed the jars with boiling water, and at 12 pm put liquid milk in the yogurt maker at 8 am. At 10 o'clock my daughter watched and said that all the jars were of different consistency. I don't understand anything .... one time it comes out, another time it does not come out. What is the problem???? Well, on the density question. Today I will buy Buttermilk milk, I was upset ...

The use of Vivo's yoghurt starter has not given a single puncture yet.

Today I put yogurt on Italian Good Food sourdough - I wonder how it works, because I have not tried Italian yogurt sourdough yet, but I liked their bio fermented baked milk and symbiotic, especially fermented baked milk.
And I also put sour cream (with Vivo sourdough) in the multi on the Yogurt mode - I put a 3-layer flannel napkin on the bottom of the bowl, and I already put 2 half-liter jars on it. Let's see what happens
By the way, today I noticed: in a bag of Italian sourdough of this very sourdough, the weight is 1 g, and Vivo - only 0.5 g. : swoon: If we count in terms of cost, then Good Food (12 UAH per 1 gr.) are even cheaper than our local Vivo (8 UAH per 0.5 gr.) - and yet there are still where the hell need to bring

By the way, today I noticed: in a packet of Italian sourdough of this very sourdough, the weight is 1 g., And Vivo - only 0.5 g. : swoon: If we count by cost, then Good Food (12 UAH per 1 gr.) is even cheaper than our local Vivo (8 UAH per 0.5 gr.) where the hell need to bring

You need to look at how many beneficial bacteria are there per gram. It may well be that the same thing comes out, just the weight is different. It's not for nothing that it is all designed for a liter of milk.

You need to look at how many beneficial bacteria are there per gram. It may well be that the same thing comes out, just the weight is different. It is not for nothing that it is all designed for a liter of milk.

It may well be! And where to see such information? Something I do not see anything on the Italian packaging, or on ours, except for the composition, but in theory there should be 10 bacteria per gram to such a degree

I found it here for Italian leavens 🔗:
I quote: "Yogurt TM Good Food
European quality - better taste and more benefits!

Microbiological composition:
Str. thermophilus, Lactobacillus acidophilus, Lb. Bulgaricus.

Activity CFU / g: 5x10 in the 11th degree (standard: at least 1x10 in the 9th degree). Shelf life - 6 months at a temperature of 0 + 6 ° C, 1 year at a temperature of -18 ° C. Dry matter weight in a sachet 1g. Designed for the preparation of 1-3 liters of fermented milk product with the possibility of re-fermentation.
Yogurt sourdough is designed for fermentation of 1-3 liters of milk. The finished yoghurt can be used as a starter and can be prepared into new yoghurt. Read more in the instructions for making yoghurt at home. "

I don’t see such information on Vivo yet!

Here's what I found on Vivo yogurt 🔗
"Ingredients: Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus. CFU in 1 gr. - 6 * 10 in the 9th degree."
So what happens: Good Food sourdough - 1 gr., Vivo - 0.5 gr., CFU, respectively, 5 * 10 in the 11th degree and 6 * 10 in the 9th degree.
"Colony-forming unit (CFU) - the number of living microorganisms, determined by single germinated colonies on solid nutrient media, contained in certain volumes of the test samples."
So which starter is the best from a medical point of view, based on these data. And why do they have different package weights?

girls, maybe anyone is interested, I buy sourdoughs for 5 UAH, I think it is not cheaper, it tastes better than vivo, it always ferments perfectly, maybe they send it to Russia. I take it on the kidstaff, I can't insert the link here, who is interested, then I can drop it in a personal link.

girls, maybe anyone is interested, I buy sourdoughs for 5 UAH, I think it is not cheaper, it tastes better than vivo, it always ferments perfectly, maybe they send it to Russia. I take it on the kidstaff, I can't insert the link here, who is interested, then I can drop it in a personal link.

Thanks for the tip! I will definitely try, I have never seen such leavens before. I use Bulgarian now.

And after 1.5 years of using VIVO, for the first time I tried the Bulgarian starter cultures and for the first time felt the real taste of the Bulgarian "sour mlyak", which they have very good. popular. It can not be compared with our kefir, it has been recently, you still need to find a high-quality one.

And after 1.5 years of using VIVO, for the first time I tried the Bulgarian starter culture and for the first time felt the real taste of the Bulgarian "sour mlyak", which they have very good. popular. It can not be compared with our kefir, it has been recently, you still need to find a high-quality one.

Maybe yoghurt just didn't work out? For me, when yogurt does not work (sometimes store milk fails), it turns out exactly kefir - a little viscous, it tastes like really good store yogurt! And when yogurt turns out (while there was homemade milk, there were never mistakes), then in no way does it look like kefir.

[Lozja,]

No, I did it, thanks, Lozja, for the turbo.
The fact is that I have been to Bulgaria three times and all the time I enjoyed their drink "Kisle Mlyako", something between yogurt and very good. thick curdled milk. And this yoghurt made from their sourdough (and Bulgaria, as you know, is the homeland of yoghurts, where Mechnikov "dug up" a stick), which I got in taste and consistency resembles exactly their natures. a product that I used to eat in packs on hot days. instead of lunch and dinner

[Lozja,]

No, I did it, thanks, Lozja, for the turbo.
The fact is that I have been to Bulgaria three times and all the time I enjoyed their drink "Kisle Mlyako", something between yogurt and very good. thick curdled milk. And this yoghurt made from their sourdough (and Bulgaria, as you know, is the homeland of yoghurts, where Mechnikov "dug up" a stick), which I got in taste and consistency resembles exactly their natures. a product that I used to eat in packs on hot days. instead of lunch and dinner

It is clear now. Habit is a big deal.

And I make yogurt with Kiev starter cultures "Yogurt" with homemade milk. And yesterday it happened that the house. There was no milk, and the small yogurt absorbs very quickly, and I had to buy a sterilized "Lactel". So, at the store it turned out without a single drop of serum, and at home there was always a little serum, although I do everything the same way. And now "Yogurt! Is over, I want to buy" Bifivit ", it is also for immunity. And your opinion about the taste of" Bifivit "?

[Tatianinka]

Tatianinka
I personally have not tried bifivit, but here they wrote that this is a CHILDREN'S product, it is softer and more neutral, like yogurt. But it's probably better to let the experts answer

What is your opinion about the taste of "Bifivit"?

Not sour, neutral, different from yogurt. Positioned as a product for young children. I fed them my little one.I don't buy anymore, I switched to yogurt.

Girls who cooked bioyogurt with Bulgarian sourdough, tell me - does it always go soooo long? It's tasty, thick - but this pulling is killing me. I don't want to eat it

how much sour cream?

Girls who prepared bioyogurt with Bulgarian sourdough, tell me - does it always go soooo long? It's tasty, thick - but this pulling is killing me. I don't want to eat it

I do it in Bulgarian. I read somewhere, he usually stretches if he does not have enough temperature. I do not stretch when I do the weight normally.

I do not stretch when I do the weight normally.

Tanyusha, what do you mean, I'm not catching something
And about the temperature - maybe my bioyogurt was cold, because I had a flannel napkin at the bottom of the yogurt maker, and the kitchen was not hot at all.

[35 to 40 degrees]

Girls who cooked bioyogurt with Bulgarian sourdough, tell me - does it always go soooo long?

I'm just finishing my first batch of this yogurt. I also did it for the first time, before that I used only VIVO for 1.5 years. NO, NOTHING LASTING Very tasty, dense and rich. And I did not do it in a yogurt maker, as usual (I gave it), but in a multicooker, in jars. So the yogurt even stood (not overheated) in time and whey formed at the bottom. But he stood in the refrigerator and she left.
Sometimes snotty depends on the temperature of the milk (it should be from 35 to 40 degrees), its quality, and ferments are stored in different ways ..

Olga, thanks for the answer! I also did it with Bulgarian sourdough for the first time. Yes, now I understand that the temperature was low, next time I will correct this mistake, but the yogurt tastes really And my milk is Harmony, produced by Lubna - I always have everything OK with it, even cottage cheese

Yes, I also heard good reviews about Harmony, in my opinion and on our forum. And for yoghurts I selected the milk "Selyanske" by experience - 3.2%. It is "long-lasting", in different packages - blue, green and red, but apparently not very chimized, because it turned sour once, right in the refrigerator. Many people complain that it does not turn sour for weeks in a warm kitchen.

The girls are reporting. Yesterday I did it without water in Dex 108. I covered it with a common lid, and with personal ones at the end. Ferment Vivo, milk 3.5% Buttermilk tetrapak. Everything turned out great. The yogurt was thick immediately at the end, the spoon was standing. The only thing I did in time in a yogurt maker was about 8-9 hours longer. I just forgot to pick it up, it turned out to be a snap. But delicious, no words. Thanks everyone for the tips and tricks!

Girls, well, she-she, all summer made from homemade milk (really homemade, not the one that is on tap, but her own, the mother-in-law holds a cow), in the heat, in the summer, there was never a mistake! It seems that I missed once, switching to other leavens and not knowing the cooking time. And this is all adventure. And we make yogurt not from time to time, but regularly, so that everyone eats a jar at least in the morning. The result is the same every time. Even from the milk that was boiled for a couple of days in the refrigerator. Honestly!

And she missed twice with store milk not so long ago.

And about the Bulgarian starter cultures - try to re-ferment the first result, I like the over-culture better, it turns out thicker and less stringy.

I recently discovered Italian starter cultures from GoodFood. Just in awe of their Yoghurt and Immunalis.

I bought it at the Pharmacy chain.



Not that tasty, but simple! Today I will try to re-ferment Immunalis from my product.

And then I want to try their other starter cultures, there are many different ones.

And about the Bulgarian starter cultures - try to re-ferment the first result, I like the over-culture better, it turns out thicker and less stringy.

I over-fermented - I still stretched out (but that was even before I started asking advice on this issue on the forum, that is, as I think, my yogurt was cold both times).

Not that tasty, but simple!

I tried yoghurt, not bad, not too long - but, as for me, it has a sour taste, Bulgarian tastes much better.
But I really liked the Italian biorezhenka (on the EU's melon, but).

[irysska,]

irysska, try Immunalis. We all liked it.

[irysska,]

irysska, try Immunalis. We all liked it.

Luysia , I will try - I think I will like it. After all, I ate Italian yogurt with a greater appetite than Bulgarian (although the latter tasted more to my liking) - it lasted much less!

I apologize in advance if this has already been discussed. But I have a weak Internet here for now (it's torn all the time, I can't master the whole topic), and the need to prepare a medicinal fermented milk product is urgent.
I bought "Evitalia" and there is still an untested (Santa Claus just brought) yogurt maker "Mulinex". The question is this: is it possible to dilute Evitalia in cold milk and put it overnight (8-10 hours) to be done? Will it work without preheating the milk? And if you need to heat, as the instructions say, then how much should you keep in the yogurt maker until cooked?
If anyone tried this, please respond, or redirect me to the link, please !!!

Hello! Let me answer. I often use Evitalia, heat (slightly) 2 liters of milk, mix Evitalia into it, pour it into jars of a yogurt maker, and the rest into a metal thermos scalded with boiling water. In a yogurt maker it is ready in about 11-12 hours, in a thermos it is also about the same. I send the thermos to the refrigerator and use its contents as a ferment for about 2 weeks.
In general, the cooking time varies, you need to periodically come up and look at the density, but not earlier than 10 hours of standing. But I like the primary preparation of Evitalia in consistency more in a thermos, there is practically a more uniformly dense mass, and in jars, in places on the walls there are specks of whey. Maybe it depends on the temperature difference between the yogurt maker and the thermos. And then, when I use ready-made sourdough, adding it to milk, I do not heat milk (if it is at room temperature) I put the mixture in a yogurt maker, and after about 5 hours the yogurt is ready. I am very satisfied with the quality of the product received. 23-year-old son and husband are happy to use Evitalia for breakfast.

Hello everyone!
I saw this topic and was very happy! I am in a hurry to consult.
I have a yogurt maker Moulinex-yogurt. Narine sourdough. The yogurt came out from the eleventh time (((but the question is different. The product is different from the store one and looks more like baked milk. Is this how it should be? And another question. I prepared yogurt from ordinary milk, with a short shelf life, it turned out like baked milk I tried to make milk from another manufacturer in a "jug." The result is something like ryazhenka-stretching. I don't like this result, the older child does too. What is the reason for the "toffee"? Is it milk?
On purchased assets, the result is always good.
Thank you.

[Chivochka]

Chivochka
a lot still depends on the temperature of the milk, in particular, pulling, warmed-not heated to what temperature

Hello everybody. tell me. bought a yogurt maker severin tried to make yogurt. I don’t understand what’s wrong ... I boiled milk of 2.5 fat. cooled down. Evitalia added leaven. sterilized jars. poured. set for 12 o'clock. in the end something turned out. chilled in the refrigerator. she emphasized it with a spoon with grains. I decided to shake it up (I buy kefir for my daughter in the dairy kitchen, after shaking it into a uniform consistency it turns out). in the end we also got kefir !!! pleasant gentle, though with a strange taste, but kefir !!! but I wanted yogurt. what's wrong??? tell me. pizzzzzzzzzzzzzzz

Hello everybody. tell me. bought a yogurt maker severin tried to make yogurt. I don’t understand what’s wrong ... I boiled milk of 2.5 fat. cooled down. Evitalia added the leaven. sterilized jars.poured. set for 12 o'clock. in the end something turned out. chilled in the refrigerator. she emphasized it with a spoon with grains. I decided to shake it up (I buy kefir for my daughter in the dairy kitchen, after shaking it into a uniform consistency it turns out). in the end we also got kefir !!! pleasant gentle, though with a strange taste, but kefir !!! but I wanted yogurt. what's wrong??? tell me. pizzzzzzzzzzzzzzz

Stood and curdled. Or bad milk is caught.

and so it became liquid?

and so it became liquid?

No, so the yogurt just didn't work out at all. And the milk turned sour, it turned out to be such a kefir.

No, so the yogurt just didn't work out at all. And the milk turned sour, it turned out to be such a kefir.

eh ... I don’t understand anything ... I’ll try other milk. that's for sure. and do you need a new yeast or will it go from what happened? and from what happened can you make a curd?

Well, Severin also overheats great. I use a thermostat, then everything is fine ... Well, milk ...

Well, Severin also overheats great. I use a thermostat, then everything is fine ... Well, milk ...

maybe .... what is this "thermostat"? and what if it is not there?

[https://Mcooker-enn.tomathouse.com/in...18181.0]

I bought a thermostat for a yogurt maker in Ukraine, it makes it possible to keep a given temperature inside, if it is not there, put a napkin, a cloth, a cardboard circle on the bottom ...
here is the photo https://Mcooker-enn.tomathouse.com/in...18181.0

I bought a thermostat for a yogurt maker in Ukraine, it makes it possible to keep a given temperature inside, if it is not there, put a napkin, a cloth, a cardboard circle on the bottom ...

oh thank you, and this "thermostat" in which stores can you poik?

eh ... I don’t understand anything ... I’ll try other milk. that's for sure. and do you need a new yeast or will it go from what happened? and from what happened can you make a curd?

No, what you got is not yogurt, so you won't get yoghurt from it. You can only re-ferment the correct yogurt.
Place several layers of paper towels on the bottom of the yogurt maker if overheating. And keep an eye on the yogurt as it cooks, it might be ready much sooner than 12 hours later. Good luck!

I bought in Ukraine together with sourdoughs. And Dnepropetrovsk makes them. Type in a search engine "thermostat for yogurt makers" .. In Russia, I have not seen them ...

Girls, thank you! I understand that this has been discussed more than once here. It's just that I'm with a small child and I don't have much time to reread everything. THANK YOU! THANK YOU! THANK YOU!

[YuliaK]

YuliaK
And these grains look like curdled milk? If so, then either the yogurt maker has overheated, or it has been overexposed. Are you sure about the quality of milk?
Are you from Ukraine? If so, where did you get Evitalia?

[YuliaK]

YuliaK
And these grains look like curdled milk? If so, then either the yogurt maker has overheated, or it has been overexposed. Are you sure about the quality of milk?

I'm not sure about the quality of milk, so I'll try something else. took fresh in a bag. took yesterday yesterday. but no grains are not curd. when the jar was well shaken everything became homogeneous. the taste is delicate. I would even say that it turned out to be drinking yogurt. in density closer to kefir ...
maybe I just don't expect it ... it seems that it will be immediately homogeneous and thicker ... I have never tried homemade yoghurts before. therefore I compare the consistency with the store ...

I have been making homemade yoghurt in the Mulinex yogurt maker for a long time. The truth is, I buy Kiev VIVO starter cultures in Ukraine. It always works, although not always the same in density. It depends on the milk, and on the temperature of the milk when the sourdough is added, and even on the ambient temperature))), naturally, surrounding the yogurt maker))). I think 12 hours is definitely a lot for yogurt. 6 hours is the maximum sufficient time.But I always look at the consistency myself. For the first sourdough, I open the lid for the first time 3-4 hours after the sourdough, and for the second time, it must be 35 degrees. If there is no thermometer (I do not have it), it is easy to determine by dropping a drop on the wrist - if it does not burn hot or cold, that's what it means! Also, if the milk is pasteurized, it is not necessary to boil it! We have the opportunity to buy homemade country food from a proven cow, here I boil it for 15 min. Of course, homemade yoghurt tastes better, but nothing from the store. Good luck, everything will work out!