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

It also seems to me that you overheat it, and therefore grains. Try 40 degrees. Good luck!

I do on Yogulakta, however, I put more, but I have no grains.
I also think you are overheating ..

[RybkA]

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

Girls, I owe a photo of Greek yogurt here.

The yogurt itself is original, very tasty! Another in consistency, not as smooth and smooth as traditional yogurt. And the taste is more tasteful, absolutely without sourness. It is very similar to the yogurt in the hotels in Egypt. Such a more pasty, or something ...
But, unfortunately, after fermentation, I again got my usual usual yogurt. I was hoping it would be the same. How to get the same yogurt at home?

How to get the same yoghurt at home?

Homemade Greek yogurt is homemade yogurt weighed onto a paper towel. Whey drains in 8-10 hours (in the refrigerator, naturally), and the sourness leaves with it, and a thick, homogeneous tasty mass is obtained. Tastes softer than yogurt.

Homemade Greek yogurt is homemade yogurt weighed onto a paper towel. Whey drains in 8-10 hours (in the refrigerator, naturally), and the sourness leaves with it, and a thick, homogeneous tasty mass is obtained. Tastes softer than yogurt.

Yeah ??? So I, you bastard, just didn't weigh it? It can't be. I sometimes weigh kefir, so pasty cottage cheese comes out at the exit.
It is obligatory to redo everything! I will go to Fozzie again for this yoghurt.

[here]

Yeah ??? So I, you bastard, just didn't weigh it? It can't be. I sometimes weigh kefir, so pasty cottage cheese comes out at the exit.
It is obligatory to redo everything! I will go to Fozzie again for this yoghurt.

So they say, I read on the internet more than once that Greek yogurt is weighed yogurt, especially if you do it yourself. I did, I liked the result, only there is less yogurt at the exit. The thickness of the outlet is the same as that of store-bought yogurt, which everyone is trying to achieve from homemade yogurt.
She used to weigh kefir too, but it turns out to be sour, yogurt tastes better without sourness.
I here shared her impressions.

And you don't have to go anywhere, make regular homemade yogurt, which you usually do, and weigh it. You will have Greek yogurt.

🔗greek yogurt /

[Lozja]

Lozja why weigh yogurt on a paper towel - it will not sour and will not tear

[Lozja]

Lozja why weigh yogurt on a paper towel - it will not sour and will not tear

So they advise. I think that everything will flow out through one layer of gauze, it's yogurt. And after a few layers, you can try, the main thing is to guess with the number of layers so that the serum still flows down. And the paper towel does not tear, but we only line a colander with it, it perfectly passes the whey and does not let the yogurt itself pass. Then, when all the glass is over, turn it over on a plate and lightly remove the paper so as not to tear.

Well, I'm a bastard. I imagined something to hang on a paper towel - and if you put the towel in a colander, then everything will be OK.

Today I made Vitalakt Kiev for 2 liters of homemade milk, after standing in the refrigerator at all from the jar, I could not wipe out the sour cream and pick out everything with a spoon and all this without the help of any yogurt maker

Good people, explain to me an unenlightened one what kind of products they are, or rather what they look like in taste and appearance, otherwise I don't understand it as kifirs or as yoghurts? The trouble is that I bought a yoghurt maker, I make yoghurts with Viva sourdough, everything is very tasty. But in the city they sell it in 2 places and I don't always find it! and all sorts of other bacteria from the same company are available. ... Now I have a question from what else can I make yogurt?
Bifivit
Simbilact
Acidolact
Vitalakt
Streptosan

Good people, explain to me an unenlightened one what kind of products they are, or rather what they look like in taste and appearance, otherwise I don't understand it as kifirs or as yoghurts? The trouble is that I bought a yoghurt maker, I make yoghurts with Viva sourdough, everything is very tasty. But in the city they sell it in 2 places and I don't always find it! and all sorts of other bacteria from the same company are available. ... Now I have a question from what else can I make yogurt?
Bifivit
Simbilact
Acidolact
Vitalakt
Streptosan

Follow the link 🔗 and read everything about the products of interest.
To my taste, bifivit and symbilact are almost the same yogurt in taste, only the bacteria are slightly different.

[irysska]

Good people, explain to me an unenlightened one what kind of products they are, or rather what they look like in taste and appearance, otherwise I don't understand it as kifirs or as yoghurts? The trouble is that I bought a yoghurt maker, I make yoghurts with Viva sourdough, everything is very tasty. But in the city they sell it in 2 places and I don't always find it! and all sorts of other bacteria from the same company are available. ... Now I have a question from what else can I make yogurt?
Bifivit
Simbilact
Acidolact
Vitalakt
Streptosan

Agree with irysska , all it is yogurt, only something is sour, something stretches more, something less, well, and the bacteria are different, which means that the directional action is different, but this is only after constant use. And so for prevention, you can take turns fermenting everything)))

[RybkA]

RybkAhow is Greek yogurt? Did it work out?

[RybkA, irysska]

RybkA, irysska, Thank you. This is what I wanted to know - is it all yogurt? and then I read it on the site, but I do not understand what density and taste, respectively.

[Lozja]

Lozja , with Greek yogurt while an ambush Our refrigerator has broken. We handed it over for repair, so while the diet is in a paramilitary position. As soon as we figure it out, I will definitely try again.

And today my yogurt on Evitalia did not ferment in 8 hours, and last time even the thermometer showed overheating ... True, last time it was 9, today I decided to put it on 8 + 1 hour of heating - liquid like water Left for 4 more - wondering what will come out?

So Evitalia is fermented for at least 12 hours, this is only over-fermentation 7-8.

[Lara_]

Lara_,
So last time my non-re-starter came out normally for 9 hours, I have enough 6 hours to re-starter

Well, I don't know then, I always have Evitalia preparing in 12 hours ..
Maybe the milk failed?

Yes, it seems that milk is of the same brand as usual - however, this particular package was freshly bought. If it’s because of milk, it will be very offensive - I immediately take it in packs (this time, too, 2 packs of 12 liter packs). I think that it could not ferment due to the fact that it is cool at home, usually warmer - but now there was not enough time
In the evening I will watch the result, a child from school will come and say everything.

Everything is great! And Kesha lives with me in the same workers, only there is no thermometer and leaven. Where to get the leaven ?!

[Irene]

Irene
and in your pharmacies do not sell any ferments at all?
here's what I found:

🔗

here there are Bulgarian and Kiev VIVOs, mess the Internet, can you order something closer to yourself?
true on a prepaid basis, but you need to know exactly how many days they go so that live microorganisms do not disappear
I tried to do it on store Activia and other industrial products - I didn't like it

I do not know if they are selling or not. I'll ask you tomorrow. This is not what they sell for treatment, which are diluted and taken in kefir or milk?

[Evitalia]

Basically these. Only I do not know exactly what they are called and whether all of them dissolve in milk.I remember the girls wrote that they buy in pharmacies Evitalia, Yogulakt and Narine, but the latter is not for everybody's taste - stringy and sourish.

Here in our topic you can read:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60319.0

For a long time, we also had, apart from the VIVO starter cultures of the Kiev Institute of Milk and Meat, only pharmacy starter cultures, but now it’s like a cornucopia - Italian GoodFood and two types of Bulgarian - Genesis i Lactina
There may also be their representative offices in Russia

irysska,
we tried only yogurt, bifivit and vitalact. Yoghurt is cool, store-bought and not sour highly thick. Bifivit turns out sour, the consistency is simpler somehow, I can't even explain. Kind of thick, but not as thick as yogurt. And vitalact tastes the same yogurt, but thinner. The thickest is with yoghurt sourdough. For some reason, the manufacturer does not write the composition on the website, but the boxes contain: yogurt - Bulgarian bacillus, acidophilus bacillus, lactic acid streptococcus; vitalact - kefir fungus, acidophilus bacillus, lactic acid bacteria; bifivit is a complex of bifido-, lacto-, propionic acid and otstovokislikh (in Ukrainian, I don’t know how in Russian) bacteria.
What I like about vitalact is that it is fermented at a lower temperature than other products. According to the instructions, 30 degrees, although the time takes longer - 10-12 hours. I leave it at room temperature and everything ferments well in the same time. I make the mother's starter from all the bottles, and then 1-2 tablespoons in a liter jar.
No other products tried. But acidolact, I think, will be very sour, like our Narine. The children didn't eat that. Streptosan, on other sites I looked, has lactic acid streptococcus in its composition. And Simbilact is like bifivit, the current is more useful. But this is of course approximate. More precisely, it is better to look at the sites that offer these starters. Some write the composition.
We buy our bottles every six months when we have to visit Ukraine. Purchased for itself and all relatives.

[Irene]

Irene
I also found about VIVO offices in Russia:
🔗

Retail points of sale: 🔗

How the order is made: 🔗

[rusja]

rusja
I looked at your link to Laktina yoghurts - I have not seen such yoghurts, and there is no Poltava on the site in the "Where to buy" section.

Ira, quite accidentally stumbled upon the distributor Lactina (which has a sour cream leaven) in your Internet in Poltava.
Here are its coordinates:
🔗
Try it! Maybe this yoghurt will satisfy you and not pull

[Olga]

Olga
Thank you, I drove it by the link - I definitely drive it live, especially since I’m not far to go there and on foot - but I like to walk
I really want to try Lactin as well, otherwise, as Genesis has no more strength - well, it stretches, and that's it - I warm it up and measure it with a thermometer, well, maybe I don't sprinkle it with gold - but it still stretches and stretches And, as luck would have it, a few more bags (so 8 pieces) this stuff is present in the refrigerator!

And as luck would have it, a few more bags (8 pieces) of this stuff are present in the refrigerator!

CSO This is how such a wholesale purchase took place?
I usually don't buy more than one for a trial
Or maybe you need to change your milk? I always do in Selyanskiy -3.2%


Practically does not last, or quite a bit, when the starter cultures were VIVO, the milk, albeit UHT, but once sour right in the refrigerator. This means that something alive remained in it, and the sour from it was not bitter, but quite edible

[Olga]

Olga
I tried this milk with Good Food - I liked it, and it lasted much less with Italian sourdough. Indeed, I will try to return to him.

CSO This is how such a wholesale purchase took place?
I usually don't buy more than one for a trial

Well so out of greed
We in Poltava have these starters in one pharmacy, the location of which is not very convenient for me. So, when I went after them (it was somewhere in October-November), how the dog went so not frail.Well, I bought some Bioyogurt, Cottage cheese and 2 something else there (well, of course, it was not in vain that I flopped in the rain). And in the pharmacy there was a promotion - when buying a product for a certain amount, you pull a discount coupon for your next purchase. Well, the 15% coupon shouldn't be lost - I don't go to this pharmacy. Well, I bought more starter cultures. If I knew at that time that Bulgarian starter cultures are not only Genesis, but also Lactin. After all, there are a lot of good reviews - so there was no doubt. So this is the story.
By the way, the Curd Sourdough is good, so there are no complaints about it. Yes, and Bioyogurt tastes super - but for pulling ...

Now it is clear, but modern pharmacies are like supermarkets - and discounts and other enticements, they have already gotten too much, which, of course, is not enough for all high-quality drugs (from black humor).
I myself did not immediately figure out that there are two Bulgarian companies, then I compared on an Internet that the products were different. It seems to me that compared to VIVO, Bulgarian is softer, but it is sour.
Well, I wish you good luck with Lactina

Muscovite girls, I found where they sell Lactina .. (well, maybe somewhere else .. I just found it and wanted to share it):

THE PHARMACY IS LOCATED at RYAZANSKY AVENUE HOUSE 74 (METRO VYKHINO ON PESHKY 3-5 MINUTES - EXIT TO THE INSTITUTE OF MANAGEMENT, GO THROUGH THE INSTITUTE TO THE RYAZAN AVENUE - 16-STOREY WHITE-BLUE HOUSE.
Inquiry about availability 507-62-75
pharmacy phone 377-36-91
there they are for 55 rubles.

(oh, I hope the moderators will allow, this is not a direct link)

I just want to order from them by mail .. In our province, there is nothing but Evitalia. And I really want to try, the reviews seem to be good everywhere ..

Here, it seems, you can buy Lactina and Genesis starter cultures, although Vivo starter cultures are more expensive than at the office. site.

🔗, 🔗, 🔗,

Has anyone ordered from these sites?

I understand that Lactina starter cultures are better than all the others? And then VIVO was already going to order for 🔗

oh, thanks for the links .. have not seen such stores ..
It’s just not clear, about the “Bioproduct” starter cultures, they cost 1,500 rubles each, for a huge amount of milk - this is not for home production, but for an industrial one. And then, it is written, store at a temperature not higher than 6 degrees, how do they send it by mail? Something is not right here.
I know that earlier these kinds of starters were supplied to dairies ..

probably, "Bioproduct" starter cultures are still used in dairies.

Now is the time to order starter cultures, it's cold !!!!!

On the site 🔗 :
Transportation Lactina:
It is allowed to find hermetically sealed bags with dry Lactina starter culture at a temperature of no more than 25 ° C for no more than 25 days.

And today my yogurt on Evitalia did not ferment in 8 hours, and last time even the thermometer showed overheating ... True, last time it was 9, today I decided to put it on 8 + 1 hour of heating - liquid like water Left for 4 more - wondering what will come out?

Well, actually, yesterday everything was resolved normally - I just did not hold milk - in the evening the yogurt removed from the fridge was thick as usual.

I understand that Lactina starters are better than all the others? And then VIVO was already going to order for 🔗

Yes, no, they are not better, just different, because Bulgaria is the birthplace of the yogurt stick, which Mechnikov discovered there, and in order to understand this for yourself, you need to compare. Therefore, calmly harness VIVO, and Lactina, and Genesis, if you manage to collect them all together to a heap
There are never too many starter cultures, they usually disperse quickly
In Ukraine, there are also Italian GoodFoods, I have not tried them yet, but many girls use and are satisfied.
So dare

but I think that this is my yogurt for a long time, you also need to remove the napkin .. but how do you fight with snotty? it already irritates me, but I noticed that on the second day yogurt is less snotty

[mowgli]

mowgli,
Natasha, I don’t struggle with snotty. I read somewhere that "snotty" is manifested in violation of temperature conditions, the temperature seems to be low (only the question is - when?).But even with "snotty" the temperature in the average jar at the end of the program was about 46 degrees, and this is already overheating, so I just can't remove the napkins. Yogurt began to "snot" when the apartment became cooler (we have frosts) - and so Evitalia is the same and milk is the same.

[Antonovka]

And today my yogurt on Evitalia did not ferment for 8 hours, and last time even the thermometer showed overheating ... True, last time it was 9, today I decided to put it on 8 + 1 hour of heating - liquid like water Left for 4 more - wondering what will come out?

Antonovka, Lena, and yesterday my yogurt on Evitalia did not ferment in less time. True, after 10 hours she nevertheless removed it in the cold. Probably true, because of the cold weather.
And my re-starter was ready for the last time in 6 hours.
But most of all, the second sourdough portion is similar to yogurt. And you girls?

[Milda]

Milda,
The light, I just couldn't clean it up earlier (everyone went to work, they went to school), but I set more time due to the fact that the yogurt maker had time to cool down in an hour. I have the first and the second

And I get acidic in 12 hours. Therefore, I clean up early now.

Girls, but the sudden snotty with the same brand of milk cannot be formed due to the fact that in winter there is clearly not enough whole milk, and now, whoever cheats as they can .. And we expect that we always succeed with this milk ..
By the way, for some reason, Evitalia (which had never happened before) also began to "snot" a little.

Olga, I went into the first pharmacy I came across and bought something "Evitalia Sourdough" there. Tomorrow I will try to buy homemade milk and a thermometer (I forgot everything today because of the new CF) and I will close up the yogurt. But, interestingly, I have a milk mushroom, I'm very good. I love this kefir, how useful is it compared to this yogurt? what do you think about it?

Congratulations on your one more purchase. I wish to make friends with her (Evitalia)!
To measure the temperature of milk, I bought a thermometer in the same place from the representatives of VIVO and it, in principle, looks the same as a regular mercury one, only with ALCOHOL. They say they are also sold in the children's goods department to measure the temperature of the water when swimming
The topic of making yoghurt, including from Evitalia, can be found here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60319.0
I think kefir mushroom is also useful, just yogurt, a more fashionable product, or something, and everything under it is sharpened and yogurt makers and starters. The same thing was not there before in such quantity

Something they are there about 12 hours of leaven for evitalia write ... Tomorrow I will slowly study our market of leavens. Thank you for the information, I also want yogurt.

Girls, but the sudden snotty with the same brand of milk cannot be formed due to the fact that in winter there is clearly not enough whole milk, and now, whoever cheats as they can .. And we expect that we always succeed with this milk ..
By the way, for some reason, Evitalia (which had never happened before) also began to "snot" a little.

Anything can be. Here the cow has begun to milk, again we will switch to home milk, I will tell you if there is a difference. I, too, have somehow more resilient Bulgarian steel than it used to be.

[Olga]

Olga

We in Poltava have these starters in one pharmacy, the location of which is not very convenient for me.

Countrywoman and what pharmacy did you take? Maybe I'll go there and take it for a test, then I will report how it happened

Countrywoman and what pharmacy did you take? Maybe I'll go there and take it for a test, then I will report how it happened

Hello countrywoman! The coordinates are as follows: st. Sennaya 32, Good Day pharmacy is at the intersection of ul. Shevchenko (if you go along the Sennaya), there is a school on the corner, in short, the area of ​​the old bus station.