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

Girls, all problems with peroxidation can be easily eliminated by attaching a thermostat to the yogurt maker. I have a Clatronic yogurt maker. We bought a thermostat for incubators and my husband fitted it to the yogurt maker (nothing complicated) now it does not overheat and keeps the temperature just right for this or that starter culture. For kefir, for example, you need 30 degrees, but without a regulator it heats above 40. For others - 35-37. But, however, in such yogurt makers, where water is poured between glasses, this method will not work. This is only for those where there is just on and off. and without automation.
🔗 here we bought the RT-10 / P01 thermostat from Ukrposhta imposition. payment. This is for the Ukrainians. In Russia, Belarus, this is also sold for sure.
In general, this is a problem of all yogurt makers - overheating. Now there is 1 model with a thermostat, I bought my mom 2 weeks ago. This, I'll tell you a thing! But in the Internet it is only on one site, if interested:
🔗 by the way, it was made by order of this Kiev Institute for VIVO Starter cultures.

Finally, they came to me with sourdoughs, I've already tried yogurt and symbilact. It turned out very tasty, with bananas so generally fantastic. The yogurt only turns out to be a little snotty, but it does not affect the taste, Streptosan turned out to be excellent, very delicate without snot, honestly I liked Yogurt even more. I take milk Prostokvashino and House in the village, both are good, I did not notice the difference, I tried 2.5%, 3.5% and 6% fat, I liked the first and second options more, with 6% it turns out somehow too fat, you don't eat much, the jar is eaten with difficulty.

Streptosan turned out to be excellent, very gentle without snot, honestly I liked even more Yoghurt

Congratulations, delicious yoghurts! I had: yoghurts (with and without lactulose), streptosan, symbilact, bifivit, vitalact, VIVo kvass. The most delicious is streptosan! Bifivit cannot be re-fermented, I will not take any more. I drive other leavens, re-fermenting 20 times, or even more. When to taste I feel that it starts to sour from time to time, I change it to another bacillus. It turns out to eat each product for a month and a half. I didn't like kvass at all. So sugary-sweet, although I put in much less sugar than in the instructions, and still.

hello girls. I made yogurt from narine (capsules and powder in sachets), bifidobacterin, linex, Canadian yogurt in capsules - all the time it turns out to be stringy, not thick, and sour - I don't like that. I cannot achieve density in any way. We have no other ferments in our city, they look askance at me in all pharmacies (they haven't even heard about vivo!). I don’t know where and how to look. can anyone tell me about leaven?

[pygovka]

pygovka
Here is a link to Vivo's starter cultures 🔗 In your city.

[irysska]

irysska Thank you. I read this information. but in lions it is impossible to go, and there is no one to transfer. I can't find information, one of the girls gave that there are representatives (girls) in Lviv, they can send it, I can't find it.

[pygovka]

pygovka, contact the user of our forum kipitka
As far as I know, she is sending out leaven.

[Lenusya]

Lenusya already wrote. but still quiet. I will wait.

[Lenusya]

Lenusya already wrote. but still quiet. I will wait.

Go to Kidstaf (just google and write), write there in the Search "starter culture", register, and buy whatever you want - at least Vivo, at least Italian, at least Bulgarian. There are different people selling. I stock up there all the time.

[kipitka]

Thank you. yeah ... there are different people selling. but the prices are the same as from the Kiev plant, I'll wait until kipitka will answer.

girls hello! for the first time today I used a yoghurt maker, on vivo yogurt, it turned out sour (or maybe it stopped?), is it supposed to be like that? and what sourdough is better to take so that it is sour-free?

[tatysya]

tatysya
depending on where you live, there are different manufacturers and names
In Ukraine, there are also Bulgarian Lactina and Genezis and Italian GoodFood, sold in regular pharmacies. They have their own sites, just type the name of the starter in any search engine and see if they are sold in your city
Good luck

As for the starter cultures - I bought last spring through the Internet store, and now there are addresses in the cities of Ukraine where you can buy them. And no shipment needed. We went to the store and bought:
🔗
But there is also here:
🔗

[pygovka]

pygovka, if 30 pieces are a lot, you can order 20 pieces, I will send by Ukrposhta, prices for 8 UAH, payment terms in a private message

girls can I use yogurt (VIVO) as a mother's starter if I overexposed it (a little whey was released) and does this affect the quality of the new yogurt?

[tatysya]

tatysya
you can restore everything in the new leaven

I only noticed that if the yogurt leaven has spoiled a little, then from over-fermentation to over-fermentation, it tastes worse faster than if I overexpose streptozan or symbilact. These overexposures, especially a small one, are practically not noticeable at all in new times of over-fermentation, and there will be many more such times, and yogurt is more delicate in this regard, perhaps. So it seemed to me. And you just have to start a new little starter hat earlier than if there were no overexposure.

I received my Lactina starter cultures (yogurt, kefir, fermented baked milk, vitalact, sour cream). So everything is neatly packed, cooking tips and instructions are included. I'll try it tomorrow. But kefir needs a temperature of 30-32 grams, how can I provide it to him? The yogurt maker can periodically turn on and off for 5-10 minutes. (I have Tefal). Unfortunately, the thermostat is not for sale with us.
You should at least buy a thermometer.

But the thought came to me like this: kefir needs a temperature of 30-32 grams, how can I provide it to him? The yogurt maker can periodically turn on and off for 5-10 minutes. (I have Tefal). You should at least buy a thermometer.

I think yes, buy an alcohol or electronic thermometer and when the temperature warms up to 32, turn off the yogurt maker, but not for 5-10 minutes, it will do little, but at least half an hour. The process in the sourdoughs will still go on, but they will not be constantly pulled by the temperature regime and they will not cool down very quickly in an almost hermetic yogurt maker. And there you will already reach the optimum by experience.
But keep in mind that kefir ferments for a long time, from 8 to 10 hours. Therefore, until you get used to the leaven, it is better not to put it at night.

[Lenusya]

Lenusya
I found on the VIVO website how to ferment delicate products, I think you can follow their advice, only initially, before 4 o'clock, they will measure the temperature of the ferment, because everyone has different yogurt makers,

If you cook kefir, vitalact, cottage cheese or sour cream - 4 hours after the start of cooking, unplug the yoghurt maker. Do not open the lid of the yogurt maker. Leave the product to ferment for the rest of the cooking time.

Cooking times are shown in the table. After the cooking time has elapsed, tilt the yogurt maker slightly to make sure the food is thick. If not - wait 30-60 minutes and check again I think that in this place, you need not WAIT, BUT WARM up. If the product is thick, remove the cups from the yogurt maker, close the lids and refrigerate. After cooling, the product is ready for use. You can add any flavorings just before use. Bon Appetit!

And my acidolact VIVO did not ferment. I set the timer for 8 hours and went to work, asking my husband to put it in the refrigerator after turning off the yogurt maker.In the evening, absolutely the same milk was waiting for me in the refrigerator, which I loaded into the yogurt maker in the morning. It turns out that this sourdough needs as much as 12-14 hours to ferment. So that Jews do not regret people read instructions
For several months now, my husband and I have been eating yoghurts, naturally straight from the refrigerator ... And now a dog child has appeared in the family, who also wants to be pampered with tasty and healthy ones. But our capricious "child" does not want to eat cold yogurt, only at room temperature. Share your experience, how can you heat it correctly, and most importantly quickly?

But our capricious "child" does not want to eat cold yogurt, only at room temperature. Share your experience, how can you heat it correctly, and most importantly quickly?

When my husband gets up for work in the morning, he pours hot water into a saucepan and puts a jar in it. While washing and dressing, the yogurt has warmed up.

Thank you! Tomorrow morning I'll try

Hello, the other day I bought a yogurt maker and decided to try it. I made a starter culture on Bifidumbacterin. With this sourdough, I made yogurt, it turned out thick, but with lumps and not sour. But it's embarrassing that the leaven itself is bitter. Is this normal?

[Is this normal?]

made a leaven with Bifidumbacterin. With this sourdough, I made yogurt, it turned out thick, but with lumps and not sour. But it's embarrassing that the leaven itself is bitter. Is this normal?

No! Nothing should be bitter in the finished yogurt.
Is your starter culture dry or the one sold in the dairy departments of the store? The expiration date could be coming to an end ...

And my acidolact VIVO did not ferment. I set the timer for 8 hours and went to work, asking my husband to put it in the refrigerator after turning off the yogurt maker. In the evening, in the refrigerator, absolutely the same milk was waiting for me, which I loaded into the yogurt maker in the morning. It turns out that this sourdough needs as much as 12-14 hours to ferment. So that Jews do not regret people read instructions
For several months now, my husband and I have been eating yoghurts, naturally straight from the refrigerator ... And now a dog child has appeared in the family, who also wants to be pampered with tasty and healthy ones. But our capricious "child" does not want to eat cold yogurt, only at room temperature. Share your experience, how can you heat it correctly, and most importantly quickly?

I, too, ran into it, and then changed it ... Now it seems like nothing, I got used to it ...

No! Nothing should be bitter in the finished yogurt.
Is your starter culture dry or the one sold in the dairy departments of the store? The expiration date could be coming to an end ...

Dry sourdough from a pharmacy, production date is November 2011, got out of the refrigerator with me.
The yogurt itself is not bitter, it is the sourdough that is bitter. I did this, I spread a jar of bifidumbacterin into half a liter of milk and into a yogurt maker, it turned out a sourdough, similar to thick yogurt and this sourdough, I ferment the milk, yogurt is obtained with lumps, but not bitter.

I ferment the milk, yogurt is obtained with lumps, but not bitter.

Do you stir well before the leaven?
I have lumps because of this.

girls what should vivo yogurt taste like? I got it - the spoon is worth it (if you don't interfere), there is no whey, but it seems to me that kefir reminds me ... such a good kefir ...

girls what should vivo yogurt taste like? I got it - the spoon is worth it (if you don't interfere), there is no whey, but it seems to me that kefir reminds ... such a good kefir ...

Yes that's right. the usual store is clearly not similar. And if you put 1-2 tablespoons of tea jams in it, then it is very similar, only without dyes, preservatives and other byak.

I, too, ran into it, and then overextended ...

Yes? And I didn't risk something, though thinking such was

Today in the morning I tried to warm up a jar of yogurt in hot water. For 30 minutes it didn't really warm up, and there was no time to wait. I had to improvise ...I added hot pumpkin puree to the yogurt and quickly fed the dog, hoping that at least some usefulness managed to get into his body

And today, for the first time in a year, I did not get yogurt (more precisely, streptosan, although this is not important here). As always, we bought UHT milk. Out of habit, I don't boil it, but only warmed it up to 35 degrees + leaven, put it in a yogurt maker. After the allotted time, I take it out - and then everything curled up, the cottage cheese flakes float. I poured everything into a saucepan, stood overnight in the kitchen on the table, and filtered it today. Is it possible to cook something from such cottage cheese? Or bake bread on such whey?
The reason was that the carton of milk had a dent in the top rib. The box itself, according to the technology, consists of several layers, and you can see when the box is crumpled, probably some layers are cracked, although outwardly the milk does not leak. And it can be seen that it began to slowly deteriorate. So I advise everyone to buy an ultrapaster. milk only in perfectly flat boxes.

I made yoghurt with Vivo and Genesis sourdoughs, and with both sourdoughs, yoghurt and kefir are viscous. Mine do not want to eat such a mess. I did it in a yogurt maker and in a thermos. Tell me what sourdough to take so that this does not happen.

Girls, hello! Question - if I have a little liquid on top, then I overexposed? And it stood only 4 hours, this is the second sourdough or over-sourdough, what to call, I don't know

Girls, hello! Question - if I have a little liquid on top, then I overexposed? And it stood only 4 hours, this is the second sourdough or over-sourdough, what to call, I don't know

Yes, overexposed. I personally have re-brewed ready for 2.5 hours.

[Lozja]

Oh, Lozja, Thank you so much! Everything seems to be clear, but you still need to adapt and it's good that you have someone to ask for 2.5 hours - that's great, so fast! And thanks for the quick answer, there are all night owls

[Lozja]

Oh, Lozja, Thank you so much! Everything seems to be clear, but you still need to adapt and it's good that you have someone to ask for 2.5 hours - that's great, so fast! And thanks for the quick answer, there are all night owls

You look, starting at 2 o'clock, all the leavens are different.

hello girls. I made yogurt from narine (capsules and powder in sachets), bifidobacterin, linex, Canadian yogurt in capsules - all the time it turns out to be stringy, not thick, and sour - I don't like that. I cannot achieve density in any way. We don't have any other ferments in our city, they already look askance at me in all pharmacies (they haven't even heard of vivo!). I don’t know where and how to look. can anyone tell me about leaven?

if you are in Lviv, I can tell you where to find a large selection of starter cultures (both VIVO and good food)

And in all cities of Ukraine, you can see the places of sale of starter cultures here:
🔗

I read it on their website. in the metro in Lviv was, well, there are 3 types of them and that's it. Yes, and every time, too, you can't hit it (especially in the subway, the nczhna card), I didn't get into the silpo. we now have narine-good food in our pharmacies, I tried it, it’s delicious. I don't know lions very well.

I read it on their website. in the metro in Lviv was, well, there are 3 types of them and that's it. and you can't hit it every time

You can often skip driving. I ordered a bunch of starter cultures from their website last spring. Stores perfectly in the freezer. Although they say, up to six months, but I have already had it for almost a year and I have been doing it all the time. The taste has not changed. And if you suddenly take it, it's better to do it now, while there is no heat, so that they do not die during transportation. And take so much that it will last until the next cold weather, that is, until November. I also thought to do this, but it did not work out until November, because it turned out to re-ferment the same sourdough much more times than I expected, so there is a lot left, I think it will be enough until next November. And my freezer freezes very well. Well, this is how I do it, and so everyone has their own strategy in this regard.
You can say that with this method of buying, you have to pay transportation costs, but this is 15 hryvnia, maybe a couple of hryvnias more, but you need to take at least a dozen or more at once, and in the same metro, leavens are more expensive than on their home site , and it is not known how they are stored there in the subway or other places. And so you get it without intermediaries from the manufacturer. Everything came to me quickly, well packed. Starter cultures are sold in three places in our city, but when necessary, I will order only via the Internet (of course, if this moment comes during the cold season).

I, too, think before the summer to stock up. Ato sit in the summer and worry - how will it get there in the heat.

[irysska]

Olya, yesterday I sent an order for Lactin starter cultures - yogurt, fermented baked milk, kefir, bifidum

irysska
well, how is LACTINA?
tried uzho ???

[Lozja]

Lozja
Oksana, you seemed to be going to order some Bulgarian starter cultures at Kidstaf for 5 UAH Did the purchase take place? It's interesting to know about the new product

[irysska]

irysska
well, how is LACTINA?
tried uzho ???

Oh, Laktina is underground - that auntie is silent, like a partisan - she does not call, does not write So for now

[Lozja]

Lozja
Oksana, you seemed to be going to order some Bulgarian starter cultures at Kidstaf for 5 UAH Did the purchase take place? It's interesting to know about the new product

Not, not, not Bulgarian, Italian, Sacco. True, there is no evidence, they are sent packed in zip bags. Apparently, there is one big bathhouse.
Forgive the shutter, I'm still not going to unsubscribe. In general, you can take normal starter cultures. I first tried Yoghurt Delicate, Yoghurt Very Delicate, and Bifido yoghurt. In the beginning I tried the Yogurt tender. For our taste - well, very delicate, but tasty, there are no complaints here. And it is very tender to us (you take it on a spoon, and it just shakes), maybe because we are used to yoghurts with bifidobacteria, and they are usually thicker than ordinary yoghurts. A denser consistency, or something. And, also superimposed on my experiments was the introduction of homemade milk into yoghurt making, after the cow overwintered, so it was difficult to understand what and how. Starter cultures, re-starter cultures, homemade milk, store-bought. In general, I got completely confused.
Then I made Bifido-yogurt, this one is very similar to the Bulgarian Bio-Yogurt, we liked it. In general, Very delicate and remained lying in the freezer. Somehow I don't even risk it. Maybe when the leavens run out ... But they won't run out soon, because I already prescribed myself 10 pieces of this Bifido-yogurt, and there they gave 3 more pieces to the load. In general, while stocked up.
There is no particular difference with Bulgarian, so why pay more? Good yoghurts, no worse than those that cost 8-10 UAH per bag.
Something like that, in general.

[irysska]

irysska
well, how is LACTINA?
tried uzho ???

I also took lactin, for me it is so vivo lushe

You can often skip driving. I ordered a bunch of starter cultures from their website last spring. Stores perfectly in the freezer. Although they say, up to six months, but I have already had it for almost a year and I have been doing it all the time. The taste has not changed. And if you suddenly take it, it's better to do it now, while there is no heat, so that they do not die during transportation. And take so much that it will last until the next cold weather, that is, until November. I also thought to do this, but it did not work out until November, because it turned out to re-ferment the same sourdough much more times than I expected, so there is a lot left, I think it will be enough until next November. And my freezer freezes very well. Well, this is how I do it, and so everyone has their own strategy in this regard.
You can say that with this method of buying, you have to pay transportation costs, but this is 15 hryvnia, maybe a couple of hryvnias more, but you need to take at least a dozen or more at once, and in the same metro, leavens are more expensive than on their home site , and it is not known how they are stored there in the subway or other places. And so you get it without intermediaries from the manufacturer. Everything came to me quickly, well packed.Starter cultures are sold in three places in our city, but when necessary, I will order only via the Internet (of course, if this moment comes during the cold season).

transport costs are not scary, when health is more expensive, I cannot store it for so long (I have a USSR refrigerator - it's already 30 years old), I defrost it every week in the summer, so I can't.

And I again made friends with homemade milk in the preparation of yogurt. Yoghurt is now produced without any problems.
I concluded that apparently the reason was that at first they milked three times a day, so the milk was mixed from different milk yields in one jar, and therefore yoghurts, apparently, did not work. Now they don't mix milk and everything is working out great. Life is getting better!

And I again made friends with homemade milk in the preparation of yogurt. Yoghurt is now obtained without problems.
I concluded that apparently the reason was that at first they milked three times a day, so the milk was mixed from different milk yields in one jar, and therefore yoghurts, apparently, did not work. Now they don't mix milk and everything is working out great. Life is getting better!

Happy for you. Let everything continue to work out!
And now I am making a symbilact with Vovo lactulose using store milk Harmony + a little cream 10%. It turns out very well, thickly, absolutely not sour, only a little lasts - in general, I adapted to do it in a cartoon in 5 mayonnaise jars, pour lukewarm water into a bowl - and everything is ok!