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

Thank you for your attention. I boil the milk for 5-10 minutes, then cool it to 40 grams. Checking with a meat probe.

[Yoghurts with prebiotics]

More options: change the milk and the leaven could have failed, we do not know all the stages of its storage before you buy it
Narine, I've never used it, but they say it's a capricious sourdough. Go to the topic: Yoghurts with prebiotics:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60319.new;topicseen#new , there you will find more information and tips on this matter.
Here, mainly models of yogurt makers discuss their preparation.

Narine itself stretches very much, even if it tastes nothing. But it's unpleasant to eat because of this snotty.

Girls who make yoghurts with Italian-Bolnar starter cultures. HOW DO YOU BREED THEM IN MILK ??? In a cup, right in a bag or in some other way The fact is that after buying a yogurt maker (1.5 years ago) I used only VIVO starter cultures, and they are in plastic bottles and I diluted them with milk or water right there, and Now I bought a couple of times Bulgarian in bags and diluted it by pouring it into a cup, but I didn't really like it, it takes a long time and lumps remain. And how are you doing?

Girls who make yoghurts with Italian-Bolnar starter cultures. HOW DO YOU BREED THEM IN MILK ??? In a cup, right in a bag or in some other way The fact is that after buying a yogurt maker (1.5 years ago) I used only VIVO starter cultures, and they are in plastic bottles and I diluted them with milk or water right there, and Now I bought a couple of times Bulgarian in bags and diluted it by pouring it into a cup, but I didn't really like it, it takes a long time and lumps remain. And how are you doing?

In a cup with a spoon, stir until completely dissolved in warm milk. If the lumps do not dissolve for a long time, then I crush them against the walls of the cup with a spoon. In general, until complete dissolution. Naturally, scald the cup and spoon with boiling water and let cool.

And it seemed to me that the Italian ones dissolve just fine, I blabbed them out of the bag straight into the milk and immediately pour them into jars. And VIVO added half a bottle of water and then chatted.

In a cup with a spoon, stir until completely dissolved in warm milk. If the lumps do not dissolve for a long time, then I crush them against the walls of the cup with a spoon. In general, until complete dissolution. Naturally, scald the cup and spoon with boiling water and let cool.

So I do exactly that.

And it seemed to me that the Italian ones dissolve just fine, I blabbed them out of the bag straight into the milk and immediately pour them into jars.

Yes, they dissolve well, unlike the Bulgarian ones - but all the same, I dissolve both, as Lozja wrote

And it seemed to me that the Italian ones dissolve just fine, I blabbed them out of the bag straight into the milk and immediately pour them into jars. And VIVO added half a bottle of water and then chatted.

Italian ones dissolve more easily than Bulgarian Bioyoghurt, for example. Well, if you shit it, but, in principle, it all dissolves, I chatted for a couple of minutes and it's ready. Moreover, I chat once a week, then re-ferment every other day.

And I somehow like over-fermented less, the whey is formed quickly. Maybe you need to add less ready-made yogurt, I added more than half the jar somewhere.

And I somehow like over-fermented less, the whey is formed quickly. Maybe you need to add less ready-made yogurt, I added more than half the jar somewhere.

I make the first starter culture in 250 ml jars, 4 pieces, a liter of milk. Then I leave one jar for re-starter and in a day I make half of this jar per liter of milk. Somewhere it turns out, like an incomplete jar of a yogurt maker for a liter of milk.
And whey quickly - so it's clear the matter, from the finished product yoghurt is made personally by me twice as fast. I just know in time how much time to shoot.

I take 3 tbsp for re-culture. l. - it always turns out thicker than the first time and if you do not overexpose, then there is no cheese milk.

I take 3 tbsp for re-culture. l. - it always turns out thicker than the first time and if you do not overexpose, then there is no cheese milk.

Agree! To me, too, the overriding culture seems thicker. If you remove it on time, then the first portion of the over-starter is in no way inferior.

Yasnenko, I just put it on yesterday and forgot about it. After 6 hours, there was serum. You need to get used to it and save. And then I had 4 packs of VIVO, 10 bubbles each. Ended up, and now buy every time the toad presses.

Yasnenko, I just put it on yesterday and forgot about it. After 6 hours, there was serum. You need to get used to it and save. And then I had 4 packs of VIVO, 10 bubbles each. Ended up, and now buy every time the toad presses.

That yes, a bottle at a time is a bit fat! We eat yogurt from one sachet of starter culture every morning and not only for the whole week.
At this time of the year (non-standard today), the leaven is made in Moulinex in 4.5-5 hours somewhere (after 4 hours I start watching every 20 minutes). And the re-starter is stable in 2.5 hours ready.
If the yogurt maker heats up normally and does not overheat, then I think that the over-starter will be ready in about 3-3.5 hours in any way.

Italian ones dissolve more easily than Bulgarian Bioyoghurt, for example.

That's exactly what I had - difficult to give

That's exactly what I had - difficult to give

I understand that bifidobacteria, which are part of Bioyogurt, are difficult to dissolve. Because I once made from Vivo and added Bifidobacterin during fermentation, so he also did not want to dissolve immediately.

Thanks a lot for the answers !!! I think milk does not play the last role, after the change of the manufacturer, this toffee-snot went on. I'll look into Temka, mercibo!
And I store the starter culture itself in the refrigerator, as the manufacturer recommends.

And what is the consistency of the finished product? It’s like baked milk, is that how it should be? Or again depends on the leaven?

In general, I will postpone Evitalia for now. I bought a simple activator without additives, I'll try to do it at night (for 12 hours) as I did in a slow cooker - from milk at room temperature. Since I'm using a yogurt maker for the first time, I ought to see how it will be in it. And I'll spoil only 1 liter of milk, if that

Dear forum users! Help me deal with Narina, please! I can't beat all the pages ...
My daughter is 7 months old and mostly a yoghurt maker was purchased for her. A snag in the sourdough. The finished product lasts .. beee. Is this okay for narine?
I buy milk with a short shelf life. Narine powder in sachets. The yogurt maker keeps the temperature within 40 degrees, measured it. I boil the milk, then cool it down. Several times it worked out without a mess. It tastes like baked milk, but not yogurt in its store sense.
More grains and sour. Overexposed?
I didn't give it to my daughter with a toffee.

In general, I will postpone Evitalia for now. I bought a simple activator without additives, I'll try to do it at night (for 12 hours) as I did in a slow cooker - from milk at room temperature. Since I'm using a yogurt maker for the first time, I ought to see how it will be in it. And I'll spoil only 1 liter of milk, if that

I did it from activism, but with warm milk. In a yogurt maker, 3 hours are enough. Grains will go in 4 hours. This is from personal experience.

[Ikra]

Ikra, I have a complete collapse with the first try on Evitalia. Everything remained liquid! The milk is NOT overheated, but maybe the milk is not milk at all. I bought another milk 33 cows, now I'll put it on again, I've prepared an electronic thermometer. The first time I have such an incident ...

And who tried to make KEFIR from Bulgarian starter cultures?
I got it fine (though in a yogurt maker, but now I do it in a cartoon) and with VIVO starter cultures and just baby kefir in Zlagoda glass bottles, it seems. I know that it takes a long time to ferment for 8 hours, but this time it didn't work out for me, I took a serum

That's why I refused from Narine, the stringy structure was always obtained ...

I did it with Evitalia too! He heated the milk to 41.6 (measured it with a thermometer, put it in a cellophane bag and dipped the tip into the milk). The jar was in the microwave and there were jars in the yogurt maker. Okay, finally it worked out!

[Milda]

Milda
Congratulations on your success!

Good afternoon, girls! I became the proud owner of a yogurt maker. I made yogurt with Italian sourdoughs. Immunalis and Symbiotic turned out great on pasteurized milk. But I tried Bioryazhanka at home, it turned out some kind of viscous consistency. I tried it, somehow I don't feel like it anymore. What's my mistake? Or do you need to know some secrets when making from homemade milk?
Help me please.

[kykyryzka]

kykyryzka
I was divided with fermented baked milk, one categorically does not like this mucus, and the second say that it is tolerable, and this, they say, is also natural. Exactly the same sticky result is obtained with store sour cream, instead of homemade.
In general, I decided for myself to make fermented baked milk in the old grandmother's way, using melted (with my own hand in a slow cooker) milk and homemade sour cream. 100-200 gr. per liter

[rusja]

rusja
Thanks for the answer. I'll try it with cream. Do you do it in a yogurt maker or in a cartoon?
Does yogurt with homemade milk also turn out liquid?

Is yogurt made with homemade milk also liquid?

I used to make fermented baked milk and sour cream in a DEKH-108 yogurt maker, then I gave it as a present, and now I also make it in DEKH, only a cartoon (50th model), so far it turns out there.
As for yogurt and homemade milk, many people have it stratified due to their own fat, but here they wrote that it seems that homemade milk is boiled and cooled to 40-42 degrees, then they pour in the leaven and put it in a yogurt maker. It seems that this temperature regime is best suited for the home. milk.

I make yoghurt from VIVO and Italian starter cultures, my yogurt maker is old and the product is ready in 8 hours, I made ryazhenka from homemade milk and Bioryazhenka starter culture, it turned out yummy, MY CHILD'S RYAZHENKA is DENSE, DELICIOUS.

Thank you girls.
I will try.
Maybe I underexposed it in the yogurt maker?

I have made Bioryazhenka more than once with Italian Good Food starter cultures and baked milk, and so: I liked it, it turns out tasty, and it cannot be said that it is very slimy - just a little. Even though I can't eat toffee at all, everything is OK with fermented baked milk, unlike the Bulgarian bioyogurt.
Yesterday I put this very Bulgarian bioyogurt on Burenka 10% cream to ferment overnight in a multi, 2 half-liter jars, on the bottom of the bowl I put a silicone stand under the hot. I put it at 23.30 on the Yogurt mode, set the time to 6 hours. I took it out at 9.00 in the morning (that is, it stood for 3.5 hours like in a thermos with the program already turned off) - it turned out thick, the top - well, just a mirror, not a gram of cheese, I haven't tasted it yet (and for pulling too).

[kykyryzka]

But I tried Bioryazhanka at home, it turned out some kind of viscous consistency. I tried it, somehow I don't feel like it anymore. What's my mistake? Or do you need to know some secrets when making from homemade milk?
Help me please.

kykyryzka, I also didn’t get into the same situation with Italian fermented baked milk - the toffee is nasty, so I lowered it into pancakes. Now I don't even want to repeat, I will ferment with sour cream again as before. I also heat the milk myself.

Girls, who should be fermented with Greek yogurt?

Girls, who should be fermented with Greek yogurt?

And what kind of animal is this?

I don't know myself yet, I bought it before the holidays at FOZZI, today I want to put
I looked at the pictures in Yandex - there is no one like mine. Now I'm running away, in the evening I can take a photo.
The composition is as follows: pasteurized cow's milk, cow's milk cream, milk proteins, yoghurt cultures (Streptococcus Thermophilus, Lactobacillus bulgaricus).

[RybkA]

RybkA
We are waiting for the results of the experiment and a photo of an unprecedented beast

Girls, I advise, not for the inhabitants of Ukraine (you, girls, this good - different leaven - heaps) - a new "Yogulakt Forte" has appeared in pharmacies. Great thing. That's how many times I have not tried to ferment on it - no problems at all. And what is especially valuable - no, absolutely no ductility. And then, I'm tired already ..
Milk goes well "Prostokvashino", "Milk with a capital letter 33 cows", and other UHT. But with these failures did not happen.
I get lazy and ferment without any yogurt maker in a large jar or several by the battery, wrapped in towels. Seven o'clock .. and ... beauty ..

[creamy bioyogurt]

Yesterday I put this very Bulgarian bioyoghurt on Burenka 10% cream to ferment overnight in a cartoon, it turned out thick, the top - well, just a mirror, not a gram of cheese, I haven’t tasted it yet (and it’s too long).

Ira, enthusiastic exclamations from the tasting creamy bioyogurt and pictures in the studio.

[creamy bioyogurt]

Ira, enthusiastic exclamations from the tasting creamy bioyogurt and pictures in the studio.

I am reporting. Taking into account the previous experience, the cream was heated to a temperature of 39 C, then the leaven was dissolved in them. Bottom line: it stretches much less than no less warmed milk, but the viscosity is still present. It tasted, I used instead of sour cream for borscht, there is not a drop of cheese milk, and it turned out thick (I poured the whole sachet of sourdough into 0.5 liters of cream - the next day's lunch really needed sour cream).
Bottom line: in Dex 60 on the yogurt mode it turned out no worse than in a yogurt maker.

And I make sour cream on the "Sour cream" sourdough and 10% cream - Bila liniya, first I took it from VIVO, then I tried the Bulgarian sour cream "Lactina" sourdough, it also worked out great, but it is 3 UAH more expensive, so I decided to return to VIVO. But I will have to go to their branded point on Levoberezhka, neither in Silpo, nor in Velikiy Kisheni, nor in the Megamarket "sour cream", unfortunately I have never met
I have not tried Italian yoghurt yet, but only 2 types of Bulgarian, but it seemed to me that VIVO is much more acidic than them. And what is the opinion of the forum?

Girls, I advise, not for the inhabitants of Ukraine (you, girls, this good - different leaven - heaps) - a new "Yogulakt Forte" has appeared in pharmacies. Great thing. That's how many times I have not tried to ferment on it - no problems at all. And what is especially valuable - no, absolutely no ductility. And then, I'm tired already ..
Milk goes well "Prostokvashino", "Milk with a capital letter 33 cows", and other UHT. But with these failures did not happen.
I get lazy and ferment without any yogurt maker in a large jar or several by the battery, wrapped in towels. Seven o'clock .. and ... beauty ..

but tell me plizzz what proportions? with "Yogulakt Fort" and with simple "Yogulakt". I just want to try ... how many capsules per liter? how long are you waiting for? and ultra-pasteurized milk is simply warmed up so how to pour the capsules there or not ...

Girls, how do you know if yogurt is ready?

Girls, how do you know if yogurt is ready?

Tilt one jar slightly, if it no longer sways, like milk, and begins to slide not as actively along the wall of the jar as it was at the beginning - it's done, right into the cold, it will get to condition there. When transferring to the refrigerator, do not breathe and do not twitch your hands, so as not to disrupt the process.

Still, I can’t fully understand: is snotty from milk or from leaven? Or each time for different reasons?

snotty - is it from milk or leaven?

They also forgot about the temperature

Well and? .. What is the dog? ..

["Why is the product sometimes more viscous, sometimes less?When bacteria are placed in an unfavorable environment for them, such as cold milk, they begin to produce polysaccharides - mucous substances in order to protect themselves from the adverse environment. They do not affect human health in any way, but they can make the product more "stringy" or "slimy".To reduce this effect, we recommend adding the bacterial starter culture to milk warmed up to about fermentation temperature, or using a yoghurt maker that quickly heats the milk to operating temperature. "]

Well and? .. What is the dog? ..

Once again about "snotty":

"Why is the product sometimes more viscous, sometimes less?

When bacteria are placed in an unfavorable environment for them, such as cold milk, they begin to produce polysaccharides - mucous substances in order to protect themselves from the adverse environment. They do not affect human health in any way, but they can make the product more "stringy" or "slimy".

To reduce this effect, we recommend adding the bacterial starter culture to milk warmed up to about fermentation temperature, or using a yoghurt maker that quickly heats the milk to operating temperature. "

🔗

You can read a lot of interesting things at this link.

I'll go and read it, thanks. But my question is that I always do everything the same now: milk and sourdough from the refrigerator, then in jars and into the yogurt maker. And the result is sometimes different.

And I make sour cream on the "Sour cream" sourdough and 10% cream - Bila liniya, first I took it from VIVO, then I tried the Bulgarian sour cream "Lactina" sourdough, it also worked out great, but it is 3 UAH more expensive, so I decided to return to VIVO. But I will have to go to their branded point on Levoberezhka, neither in Silpo, nor in Velikiy Kisheni, nor in the Megamarket "sour cream", unfortunately I have never met
I have not tried Italian yoghurt yet, but only 2 types of Bulgarian, but it seemed to me that VIVO is much more acidic than them. And what is the opinion of the forum?

Yes, I also usually make sour cream not from yoghurt, but from Vivo Sour cream, I just didn’t have it.
And I was told that there is no sour cream in the Bulgarian sourdough. Lied, right?
Olga, can I have a photo of your Bulgarian starter cultures "Lactina"? Does Genesis Laboratories make them or not? Maybe I have some fake starter cultures? And then I already began to doubt something, I don't see the word "Lactina" on my bags (well, or climbed out I look bad)

but tell me plizzz what proportions? with "Yogulakt Fort" and with simple "Yogulakt". I just want to try ... how many capsules per liter? how long are you waiting for? and ultra-pasteurized milk is simply warmed up so how to pour the capsules there or not ...

Oh, countrywoman!
I used to do it on Yogulakta, I used 4-5 capsules per liter. I think less is possible, then the time will increase. Yogulakt forte has a large number of bacteria, but I add the same amount for reliability
I usually wait 7 hours. Must watch. How it thickens. Usually it turns out very thick.
I heat the ultra-pasteurized milk. Bring the pasteurized to a boil and cool.
Yes, one more nuance. Yogulact should be dissolved in a small amount of milk, and then added to the rest. It dissolves rather badly :-) You need to shake it well :-)

Temperature 38-43 degrees.

Good luck and great yogurt!