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

It is clear, this is not far from me, thank you so much

It is clear, this is not far from me, thank you so much

To your health! Share your impressions later! Come on "to you"

come on

Yesterday I decided to cook Genesis bioyogurt again (until I reached Lactina). Milk Harmony 3.2% (was in stock).
I put the yogurt in the cartoon (I preheated the milk to 38C with a thermometer, I checked it, dissolved the leaven itself in lukewarm water separately) for the Yogurt program for 6.5 hours, then I didn't open the lid for 3 hours, then in the refrigerator.
I tasted it in the evening: very thick, but a little overexposed - it sour, there is a little cheese, it doesn't stretch too much - if you don't look, that is, you can - it was worse before, but in this form it will do.

Yesterday I decided to cook Genesis bioyogurt again for the Yogurt program for 6.5 hours, then I didn't open the lid for 3 hours, then put it in the refrigerator.

TOTAL 9.5 hours
It's amazing that you didn't get the cottage cheese out of there in such a time
Wait, I'm making yogurt in general in a slow cooker (in the sense of a jar I put in a slow cooker bowl with heated water), so for my mother's leaven - 6 hours for the eyes is enough. And over-starter for 4 or less is even 3.5.

I put starter yoghurts in my yogurt maker overnight. In the morning I take out a homogeneous tasty yogurt, 8 hours are enough

That otzh, I sleep for a long time - if I got up earlier, I would have turned it off earlier (I use an unforeseen vacation). But, by the way, yogurt is quite okay - and there are not so many cheese products

And my whey does not leave in 8 hours, because if it does, I will not have it at home, it goes to baking
But I only do with UHT milk

Girls, I would like to order Lactin starter cultures. Please advise which tastes better ..

How is their kefir? And then my "Good Food" turned out so creepy .. it stretches and stretches ... I already interfered with it with a spoon, interfered .. duck, even in a liquid state, it came out so thick and snotty .. well, it's impossible to drink .. as I remember - shudder ..

(although, sometimes with longing I remember Italian sourdoughs - that's really a hassle-free thing Always got thick yogurt. Only .. the consistency is so peculiar .. but, apparently, this is not the case for everyone)

[Lara]

Lara, kefirchik och. good, I even made it without a yogurt maker, but I just heated the water in a multicooker to the desired temperature and in milk, accordingly, loosened kefir powder, into a jar and in a cartoon. After 8 hours, a wonderful thick kefir came out. It differs from modern liquid ones by 100%, I have long forgotten about this taste.
And sour cream is also great, I made it with 10% cream. But at VIVO it is cheaper by 3 UAH, and practically does not differ in taste
So, feel free to take it and try it, but I haven't reached Italian yet

And I ordered Italian inexpensive Sacco starter cultures for a sample, I think. Those that are 5 UAH a bag. I'll try - unsubscribe.

[Lara]

Lara, kefirchik och. good, I even made it without a yogurt maker, but I just heated the water in a multicooker to the desired temperature and in milk, accordingly, loosened kefir powder, into a jar and in a cartoon. After 8 hours, a wonderful thick kefir came out. It differs from modern liquid ones by 100%, I have long forgotten about this taste.
And sour cream is also great, I made it with 10% cream. But at VIVO it is cheaper by 3 UAH, and practically does not differ in taste
So, feel free to take it and try it, but I haven't reached Italian yet

As always, thanks for your help. I love this forum!

And I ordered Italian inexpensive Sacco starter cultures for a sample, I think.Those that are 5 UAH a bag. I'll try - unsubscribe.

Yes, in Ukraine, like in Greece .. everything is there ..
Why have you separated from us?

Why have you separated from us?

It's not me, honestly. I was against it.

I ordered the Bulgarian starter cultures "Lactina" on the website. I have already paid. We'll see when they send it. Since the system is very interesting: you pay 50% through the bank, the remaining 50% upon receipt of the parcel by cash on delivery. When ordering for 2000 rubles. Delivery is free.
Waiting

[Lenusya]

Lenusya
and besides the yoghurt sourdough, have you ordered anything else?

Girls who use contact are a good group: 🔗
Although she is only in Lactin, but in general there is a lot of information and a specialist sometimes answers questions (some kind of technologist uncle).

[Lenusya]

Lenusya
and besides the yogurt sourdough, have you ordered anything else?

ordered: yogurt, kefir, sour cream, vitalact, fermented baked milk.

Girls who use contact are a good group: 🔗
Although she is only in Lactin, but in general there is a lot of information and a specialist sometimes answers questions (some kind of technologist uncle).

In this group, delivery is only within St. Petersburg.

Lena, have you tried to make fermented baked milk from "leaven" before? Was it not sticky? Because I have a sad experience on this, I'm not specifically about Lactin, I just haven't tried it on fermented baked milk. Now, in principle, I make fermented baked milk, exclusively on homemade cream, sour cream.

[rusja]

rusja, let's use no misters"?
I didn’t make kefir or fermented baked milk myself, since no ferments were sold in our area. Is fermented baked milk made with baked milk? and boil homemade cream?

Is fermented baked milk made with baked milk? and boil homemade cream?

Yes, with ghee, which I make in a slow cooker
And homemade cream, I usually buy it at the bazaar, and it's not liquid, but thick, almost like butter, so I just dilute it in milk so that there are no lumps and pour it back into the milk.
But fermented baked milk is such a capricious product that it may not work out the first time. It is very important to observe the temperature regime, and it is lower than for yogurt - 30-35 degrees, if higher - it will be steamed and there will be no clot

Thanks for the advice, I will definitely use it!
The main thing is that the order comes

Girls, but now all the sour milk at the enterprises is made simply on lactic acid streptococcus (and yogurt, and fermented milk). So there should be no special problems with fermented baked milk. I used to make yoghurt on Yogulakta, and with baked milk I got fermented baked milk, under the same conditions.
Or maybe she, ryazhenka, must have some special taste?

[Lara_]

Lara_
Just from the VIVO "Streptosan" sourdough, I got not fermented baked milk, but a solid slimy lump that was absolutely impossible to drink. in sight

Today I decided to re-ferment bioyogurt in a slow cooker. After 3 hours, the Yoghurt program was turned off, then I did not open the lid for another 2 hours - as a result, the yoghurt again had a little peroxide.

I had a period when yoghurts from the "Yoghurt" capsules did not work out, and my friend does it with them, everything is fine, I can't do anything. And now everything is working out, although I still don't use capsules, I prefer leaven

[Ira]

Today I decided to re-ferment bioyogurt in a slow cooker. After 3 hours, the Yogurt program was turned off, then I did not open the lid for another 2 hours - as a result, the yogurt was again slightly peroxide

Ira, over-culture always takes less time than mother culture.
Try to keep it for no more than 4 hours

[Ira]

Ira, over-culture always takes less time than mother culture.
Try to keep it for no more than 4 hours

Yes, next time I'll do it - most likely, 4 hours in the cartoon will be enough.
By the way, Olechka, I sent a request for your link to Lactin's starter cultures - I received an answer: "Hello, it was Lactina that just ended this week, it will be in the middle of the next one, but what exactly did you want? Price 12 UAH per package, any kind - yogurt, vitalact, bifidum, sour cream, cottage cheese. It's better to call back beforehand - I may not be there. " So I'll try Lactina soon - I aimed at yoghurt vitalact. Have you tried vitalact and bifidum? What's tastier - less sour and less lingering?

... Have you tried vitalact and bifidum? What's tastier - less sour and less lingering?

Ir, no, I just these two products - somehow I missed my attention, I know the current, sho these are "baby products" - the first complementary foods, like, and bifivit and bifidum are not the same thing? I saw a whole bifid complex in GoodFood, to increase immunity, but I have not yet reached it either

Ol, clearly, boom try it yourself. It just makes no sense to take the leaven Curd - I have both Vivo and Genesis. And for the sake of 2 bags of Yoghurt - go lazily, so you have to take something else - I'll try bifidum and sour cream. I will write about the results - the main thing is that the leavens are brought and they are available.

Ira, your distributor from Poltava, has voiced some stripped-down version of Lactina's starter cultures. At their office. the site also has kefir and fermented baked milk: 🔗
ask to bring it under the order. Kefir is very good, thick, I didn't take fermented baked milk, but I want to try.
By the way, you can try both bifidum and vitalact, children will not be offered anything bad. I remember someone in this Temka wrote that they took from VIVO, these leavens and not for the essence of children's use
Moreover, each manufacturer has a different taste, for me, for example, VIVO is much more acidic than Bulgarian yoghurt starters, but this also needs to be compared
So, add more fermented baked milk and kefir (if you want) and you can safely take all their products for a sample, except for cottage cheese. By the way, I didn't get sick with them, either

Olya, thanks for the idea of ​​kefir and fermented baked milk - I will definitely order it, somehow I didn't think of it myself
Moreover, I am a lover of fermented baked milk By the way, I made a biorezhenka in Italian Good Food - it was good, not slimy - either I was so lucky once, or I don't know - but I liked it, the over-starter from it was also good.

I once had an unsuccessful experience with streptozan from VIVO, but I want to take the ferment for fermented baked milk and try it again

I once had an unsuccessful experience with streptozan from VIVO, but I want to take the ferment for fermented baked milk and try it again

I didn’t really like streptozan Vivo because, in the absence of serum (that is, the product was not overexposed), the fermented baked milk was sourish, but we cannot say that it was mucous. But Vivo doesn’t have a special ferment for fermented baked milk, only streptozan. But GoodFood has Bioryazhenka, as for me, it tastes much better. If only it would be nice to taste Laktinovskaya fermented baked milk for comparison - it would be good. I will definitely call and ask about the fermented baked milk.

Olya, yesterday I sent an order for Lactin starter cultures - yogurt, fermented baked milk, kefir, bifidum - I indicated the phone number, I already received an answer - they will call me back at the end of the week. There should be fermented baked milk with kefir - just then she forgot to list them in the answer.
Once again, THANKS to you that you dug them up in Poltava - otherwise I looked on their website that they do not sell in Poltava, and in the net it is evident that I looked inattentively - but I didn’t want to write them by mail - but I wanted to try. Thanks to you I'll try

Hello, Irusya, I came across this link quite by accident, when I was looking for something for another reason, so often it happens

In-in, if you are looking for something with a specialist, you will not find it, but by chance - please. As they say, the law of meanness And, by the way, this law still works ...

Girls, I did not read the whole topic, did anyone make yogurt on Simbilact VIVO? Share your impressions, otherwise I used to do it only from capsules "Floradofilus" (in the network of Biopart pharmacies), I bought it by the piece, I was very pleased.
Tired, I want to change.I bought Symbilact, it is in the refrigerator, you have to use it ... And then there are some reviews on VIVO ferments - not very ...

[Inusya]

Inusya
I did - no worse and no better than other Vivo starter cultures - as for me, quite good, I would not have seemed to stretch too much, in moderation, thick. Yes, I do not have negative reviews about Vivo's leavens at all - I did not come across any bad ones, so as not to ferment. The only thing is that they seem to be slightly sour than Bulgarian and Italian.

Thank you, Irochka! To be honest, I was pleased with this Floradophilus, but my friend is a medic, whines and whines: "here buy, try domestic ones."
So I bought it. The main thing for me is that there is no pulling-snotty, I will definitely not eat this, even if they say that it is an elixir of immortality. Well, I'll try, maybe I'll go to them.

Bulgarian and Italian starter cultures appeared relatively recently, but for 2 years, after buying a yogurt maker, I used VIVO, the result was always stable, but they have now been "thrown" into free swimming, now you can buy in any large supermarket

! I was honestly pleased with this Floradophilus

Is this shoto highly curative? I have not even heard such a name

Olga, we have a network of pharmacies (well, or like pharmacies) - Biopart.
And there are all kinds of health products. I would honestly not call it a pharmacy in the usual sense, but they sell all sorts of leavens, medicinal cosmetics, herbal preparations, tinctures, and there are all sorts of dietary supplements, in general, whoever. Manufacturers are different. These are Italian.
I looked once and read about this Floradophilus (it seems Italian manufacturers) and took a few things to try. Liked. A whole jar (100 pieces) was expensive, and so 4 UAH is a piece. One capsule is enough for a liter of yogurt, and then I make several more calls with the mother's starter culture. There is no stringiness. According to the annotation, these are the largest list of useful flora, well, in the sense of these different microbes. There are lacto- and strepto- and bifido- and a bunch of bacteria. I did it for about a year. Then I got fed up. Now I want to try VIVO.

[Inusya]

Inusya
This is my dream - to avoid pulling! How will I look at these snot toffee - the appetite is completely lost. So you are lucky with this unprecedented beast Floradophilus

There is no stringiness. According to the annotation, these are the largest list of useful flora, well, in the sense of these microbes are different. There are lacto- and strepto- and bifido- and a bunch of bacteria. I did it for about a year.

Recently I discovered the leaven Evitalia! Super! Very tasty yoghurts are obtained, the taste is delicate and the consistency suits. Before that I tried to just ferment with yogurt, and Narine, and bifidobacterin, and something else you don't remember, in general Evitalia rules !!!

then some water from above is some fucking straight! it does not thicken at all and sour milk for 8h !!!!!!!!! straight liquid. Not a hint of yogurt! I tried not to boil the milk, but to heat it until warm, then it comes out, then no.
And yet, how can you check the temperature inside if you can't stir it, otherwise the yoghurt fungi will fall off? and what kind of thermometer is needed? and if in my case it does not work, then the yogurt maker is overheating? the tool is thin to her ...

Good day, like-minded people! I read three topics on the forum for a long time: cooking in a yogurt maker, cooking in an unconventional way (oven, thermos), cooking with prebiotics. I was going to finish reading everything and then join society, but could not resist when a question arose about Evitalia.
For some time (2 months) I made yogurt on Evitalia.
2 Xoxotoushka, try to make Evitalia strictly according to the instructions (except for wrapping a saucepan with paper and a blanket) in compliance with the temperature regime. 🔗 With working leaven, it is fermented faster and better in the future. I did not succeed only the first time when I wrapped the dish in paper and wrapped it in a warm cloth (blanket). Later she began to do it in the oven at t 40 degrees. The product turned out to be thick, you pick it up with a spoon - this is how it sticks to the spoon in a piece. And the water on top ... - the serum is separated.IMHO is quite a natural process.
Unfortunately, it didn't work out for me with Evitalia. I had to leave her, because contrary to the promises (It normalizes the disturbed functions of the gastrointestinal tract), these functions were disturbed even more. The process not only improved, but stopped altogether. I was convinced that this was from Evitalia after the process began to be performed with difficulty and the cat, which had previously devoured Evitalia, which cracked behind her cheeks.

Anechko, exactly from Evitalia? And I just decided to stop at it ..
And compared with the effect on other leavens? Is it better on others?

(My sand too .. with ta-a-akim pleasure .. rushes to the kitchen as soon as he hears me knocking with a spoon in a jar, demands his share ..)

Hmm ... I've definitely improved. Previously, you had to drink cleansing teas every evening, and this is harmful with constant use. Things are much better now. I eat sourdough yoghurts for about 2 weeks. Now I want to try Evitalia "Slim waist", otherwise I really want to lose weight

2 Lara_ I most likely have it from her. But this is individual. Not the fact that you will be the same. Moreover, the manufacturer stated that everything will work out and in general it is useful. Now I use yoghurts for fermentation, I choose with short shelf life and the least amount of extraneous (except for yoghurt cultures) additives. Empirically, I chose French Ashanovsky yogurt (in small plastic barrels) and Activia. From Ashanovsky, a very strong product is obtained, from Activia - similar to Activia itself. From Actimel, it turned out to be liquid drinking, but not snotty. I bought two more German naturals. One turned out to be a thick, strong product, from the other it was liquid and sooo snotty. I also want to try Yogulactom, as described above, and buy a yoghurt starter in an internet store. But in general, I can say that if it did not get better from simple yogurt, it did not get any worse.

[rusja]

Today I fermented the Genesis bioyogurt again in the cartoon, but listened to the advice rusja - on the Yogurt program 3.5 hours and 2 hours with the multicooker lid closed - and Hurray !!! - the yogurt is already ready and without a hint of cheese. I put it in the refrigerator. Tomorrow I will taste it and see if it will last, because I heated the milk to 38C - I checked it with a thermometer.
Complement the impressions.
I tried this yogurt yesterday - what can I say, not sour at all, thick, but it lasts, brrrr. Well, here's what to do with it. By the way, here is the previous time, when the yogurt was sour and overexposed, it almost did not last. It turns out that the only way out is to overheat it.But I'm kidding about it.

Girls, if the moderators will not swear, I will duplicate my request for this one too.
Need your help. I have read all the topics, but the other day I bought Narine and I’m not enough for re-reading. Yesterday EVENING I put two jars of children's purees on the leaven. in the morning in one of them, the whey has already peeled off and the leaven has become thick (I think that it has overheated and it has deteriorated) what do you think it will go to the sink now or will it still go? but the second jar remained so liquid. Yogurt maker Mulieshka with a timer, overheats a little during the campaign, put napkins. maybe making the leaven costs 3 hours to warm up and then turn off for 3 hours, and so on until it thickens. and how long does it last in a yogurt maker?
And another observation happened - my daughter began to "strengthen" a little from yogurt (the chair became more "steep"). I did it on Activia, that's why I decided on Narine, but here's a complete stupor.
Help, pliz.