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

Happy for you. Let everything continue to work out!
And now I am making a symbilact with Vovo's 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!

And I noticed that if yogurt stays in the refrigerator for a day, then it doesn't last at all ..

[mowgli]

mowgli
Even though it will stay in the refrigerator for a week on the Bulgarian sourdough of Genesis firm - but it still lasts awfully - it has been proven Zanussi me

[mowgli]

mowgli
Even though it will stay in the refrigerator for a week on the Bulgarian sourdough of Genesis firm - but it still lasts awfully - it has been proven Zanussi me

And mine is not terrible. It only lasts a little for me. Bio-Yogurt which. And the over-starter is even less.

And mine is not terrible. It only lasts a little for me. Bio-Yogurt which. And the over-starter is even less.

That otozh, this very bioyogurt - well, I just can't eat it. We can have some wrong batch of leaven. And I have already changed the milk, and added the cream - but it still lasts. I noticed when it peroxides thoroughly - then it lasts less, but so sour

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!

I make a symbilact with lactulose in yoghurt vivo in milk 3.5, it turns out and does not stretch not a drop.

Girls, is simbilact more tender than yogurt? I don't even know its taste

Girls, is simbilact more tender than yogurt? I don't even know its taste

Thicker, not sour, tastier than yogurt, if only I would eat it, but for more than 2 months. it is not recommended to eat any bacillus. By the way, simbilact restores the intestinal microflora after treatment with antibiotics. So if someone got sick, took all sorts of nasty drugs, I immediately switch to symbilact. A minimum of 2 weeks is recommended to achieve a therapeutic effect, a maximum of 2 months. Well, of course, don't wait until someone gets sick, do it. I make all the starter cultures in turn, 1-1.5 months each. Like a carousel straight.

[Mona1]

Thank you, Mona1 , just relevant

Thicker, not sour, tastier than yogurt, if only I would eat it, but more than 2 months. it is not recommended to eat any bacillus. By the way, simbilact restores the intestinal microflora after treatment with antibiotics. So if someone got sick, took all sorts of nasty drugs, I immediately switch to symbilact. A minimum of 2 weeks is recommended to achieve a therapeutic effect, a maximum of 2 months. Well, of course, don't wait until someone gets sick, do it. I make all the starter cultures in turn, 1-1.5 months each. Like a carousel straight.

I will face the symbilact very gentle.
I give it in turn, then I will leaven one leaven and then another, can I?

I will face a very gentle symbilact.
I give it in turn, then I will leaven one leaven and then another, can I?

It is desirable to write at least 2 weeks one, then another is possible. And, it is desirable that there are not 2 in total, but 4-5 or more pieces. You can eat a couple of times, of course, eat one thing, then a couple of times another, but for a couple of times they probably don't have time to settle down there, that's why they recommend at least 2 weeks.Of course, there will be no harm, but there is more benefit if you drive each one for a longer time. Maybe I'm wrong, judge for yourself.

It is desirable to write at least 2 weeks one, then another is possible. And, it is desirable that there are not 2 in total, but 4-5 or more pieces. You can eat a couple of times, of course, eat one thing, then a couple of times another, but for a couple of times they probably don't have time to settle down there, that's why they recommend at least 2 weeks. Of course, there will be no harm, but there is more benefit if you drive each one for a longer time. Maybe I'm wrong, judge for yourself.

Thanks for the answer!

and how many times can simbilact be re-fermented from the mother's ferment?

and how many times can simbilact be re-fermented from the mother's ferment?

I oversize any food until the taste starts to deteriorate. Then I take out a new dry leaven.
Simbilact is over-fermented much more times than yogurt, I got it more than 20 times. And then I changed it not because it got worse, but simply after 1.5-2 months it was necessary to change it to something else. But I do this many times, because it cooks at 36-37 degrees (thermostat). And if someone has a yogurt maker gives 40 degrees, then of course it will not work so many times. Mom on the VIVO yogurt maker also re-fermented for 2 months (she did it every 2-3 days). I know, the instructions for the leavens indicate fewer times, but we must take into account a certain element of marketing here - it is profitable for them to sell them to us more often.
I read that bifivit is not over-fermented at all, or 1 time, I don't remember. Here he, indeed, immediately began to sour, over-fermented a couple of times and stopped. I won't take it anymore. And in the rest I trust my taste. Yogurt turns out 8-10 times, but sometimes less. It happens that I forget about it (there is no pick-up in the yogurt maker), then I throw myself - it has stood still, sour. And after that I re-ferment, but still, it's not the same. I'm changing.

In general, if nothing can be done, then if you have a man with hands, you can try to carefully unscrew the bottom and see how the heating element passes there - the ten. And try to slip something incombustible between it and the bottom, behind which the jars. But this is what I advise, since my husband unscrewed the bottom of my clathronic. Everything is so simple there that it is surprising why they take money. I don’t know how it is arranged there. And besides, a man, in addition to his hands, should also have a head so that a fire or short circuit does not work out. By the way, maybe you won't need to put anything there, but just bend this ten from the bottom further. So far, such thoughts have arisen. Maybe someone who has such a yogurt maker like yours will advise something valuable.

Good afternoon everyone! I really ask for your help. Here's the thing: yesterday we got a moulinex YG230 yoghurt maker, bought a Yogulakt at the pharmacy. Homemade milk was heated to the state of steam and the contents of 2 capsules of yogulact were added to it, set overnight for 8 hours. In the morning they opened and there was no result, milk with foam is hot and that's it. There is not even a hint of fermentation.
Tell me where to start fixing errors? What could be the reason for non-fermentation?
By the way, the jars were very hot, does this mean that the yogurt maker is overheating?
I was so upset that I wanted to take the yogurt maker back immediately.

[Akhchik]

Akhchik.
1.First, you need to take a thermometer (for milk, a special one - alcohol, but if not, a regular one, mercury will do) and measure the temperature inside the yogurt maker and jars, it should not exceed 42-43 degrees. If higher, fulfill your first wish - back it up.
2. Pharmacy starter cultures, very often work idle, sometimes out of 10 ferments - 2, disappointed girls wrote about this, depending on which batch you get. But either the "conditions of detention" are not proper, or the bacteria themselves do not report something, but the fact is, this happens. Therefore, look in your city or order on the Internet for bacterial starter cultures VIVO of the Kiev Institute of Milk and Meat.Now there are already representative offices of the Bulgarian Genezis and Lactina, there are never any misfires with them, the consistency and pulling may not suit you, but yogurt ALWAYS comes out.
Good luck!

1.First, you need to take a thermometer (for milk, a special one - alcohol, but if not, a regular one, mercury will do) and measure the temperature inside the yogurt maker and jars, it should not exceed 42-43 degrees. If higher, fulfill your first wish - back it up.
2. Pharmacy starter cultures, very often work idle, sometimes out of 10 ferments - 2, disappointed girls wrote about this, depending on which batch you get. But either the "conditions of detention" are not proper, or the bacteria themselves do not report something, but the fact is, this happens. Therefore, look in your city or order on the Internet for bacterial starter cultures VIVO of the Kiev Institute of Milk and Meat. Now there are already representative offices of the Bulgarian Genezis and Lactina, there are never any misfires with them, the consistency and pulling may not suit you, but yogurt ALWAYS comes out.
Good luck!

Thank you for your answer!
1. I measured the temperature with a mercury thermometer in a jar of milk - it was on the whole mercury scale, there are a total of 42 divisions and almost one more unmarked, that is, it was 43, you need to look for another thermometer in stores. Inside the yogurt maker I didn't think to try it on.
2. Thanks for the tip, I'll look. I want to try to do it again on the activity.
And another question arose - is it necessary to make liquid yeast from dry starter cultures? That is, first prepare the starter culture itself in a yogurt maker and then add it to the next batch?
Now I have tried one surviving jar - apparently the process has begun, since the taste of the milk has changed, it has become softer with a slightly melted taste. Maybe you need to hold more? While I have only questions

While I have only questions

It's okay when exploring a new device and getting used to its needs.
The mother's starter can be made separately, and then a new batch can be fermented from it, or you can not do it, but simply ferment the usual batch in a yogurt maker and leave one jar for the next leaven.
The activity may work out, but the usefulness of a store product will be more for taste than for health food. Specifically, I can't say anything about Yogulakt, I never did it.

I do on Yogulakte
But I add 4-5 capsules per carton of milk. It turns out in 7 hours stably.

Most likely you have overheated the milk.

There is no need to make a separate starter from the capsule. Just before adding it to milk, it is necessary to thoroughly dissolve the contents of the capsules in a small amount of milk, because it dissolves poorly, always strives to swim on the surface (well, after all, Yogulakt is not provided for such use).
More .. Your yogurt maker is likely to overheat ... or will overheat. Place perforated cardboard underneath. Or turn it off early, let it get there.
And so - thermometer and go - there will be no more problems!

Yesterday I ran a series of experiments with my yogurt maker. First, I took another milk, used the same starter culture (2 capsules of yogulact), and put half of the jars on a towel, the other half just like that on a tray, all but one that just stood there (stood in the yogurt maker for 9 hours). The result is still some water on top, it tastes like kefir, only not sour but fresh and also kefir in consistency. At night, I put a part with Activia, a part with an already fermented jar and also divided them into halves (some on a towel, others without), by the morning (after 8 hours) everything was fermented. I have not tasted it yet, they are cooled in the refrigerator
Now I don't understand, if everything is fermented, then it does not overheat? Or how? And why is kefir produced instead of yogurt?
P.S. I plan to buy a full-fledged thermometer on the weekend, because they don't sell nearby

Now I don't understand, if everything is fermented, then it does not overheat? Or how?

They will ferment even at 50 degrees, but what will remain alive after that?

The result is still some water on top, it tastes like kefir, only not sour but fresh and also kefir in consistency. And why is kefir produced instead of yogurt?

Once there is water, then the Baterias are already dying. And yet, yogurt made from starter cultures never tastes like store-bought yogurt, if you mean the similarity to the usual store-bought yogurt, rather, it really is like kefir.
It only becomes to my taste for me - like a store one, even tastier when, before eating, I add a teaspoon (or a little more) of jam.

Now I will catch sneakers, but my homemade yogurt, if it sourd correctly, has nothing to do with the taste and appearance with kefir.

The result is still some water on top, it tastes like kefir, only not sour but fresh and also kefir in consistency.

This is failed yogurt. That is, this is not yogurt. You can put it into baking, the braid on such a kefir will turn out to be wonderful.

Now I will catch sneakers, but my homemade yogurt, if it sourd right, has nothing to do with the taste and appearance with kefir.

For me, too, I just meant that if we compare store-bought yogurt and kefir, there is still more in common with kefir, especially if the resulting dense clot is mixed with a spoon.

For me, too, I just meant that if we compare store-bought yogurt and kefir, there is still more in common with kefir, especially if the resulting dense clot is mixed with a spoon.

But the taste is two different things - kefir and homemade yogurt.
I don't like kefir.

I don't like kefir.

Well, if not kefir, then catch congratulations, birthday girl!

Since I have a yogurt maker for less than a week, so far I have made the following conclusions for myself:
1. 8 hours in Vivo yoghurt tefal is a lot - the whey is separated;
2. from narine in a jar, yogurt turned out to be of a thicker consistency than from dry Vivo (after 3 hours there was still a little whey, after 4 it was good, but not dense enough, after 5 it was already very beautiful, but a little sour);
3. now it remains to measure the temperature, since the thermometer has just found an electronic one (though it is laser, will it not harm the bacteria?).

Since I have tefal, I made cottage cheese, the cottage cheese turned out from Vivo, even nothing, but only after 2 days of settling, and the fresh one is watery.

now it remains to measure the temperature, since the thermometer has just found an electronic one (though it is laser, will it not harm the bacteria?).

Pour water into jars and place in a yogurt maker. Measure the water after a few hours.

Akhchik, yogulakta should not produce kefir.
I get tender, yes, maybe a little bland, but yogurt, I eat with a spoon. No, well, if you stir, so any yogurt will turn into kefir, but if not, then it should be thick!
Try another milk. Now you won't find good milk in the daytime with fire, especially in winter .. I always use ultra-pasteurized milk, it's very convenient, I warmed it up a little and that's it. And it tastes better than boiled one. "House in the Village", "Prostokvashino", "33 Cows" - they always worked.

By the way, we also sell Evitalia in Russia. (at the pharmacy)

HELP OUT. tell me what Evitalia is and how to make it in a TEVAL yogurt maker with goat milk. we can't have a cow yet.
and what other starter cultures are there for this yoghurt maker (activism, a house in the village, and I don’t recognize anything like that !!!) I found Bulgarian yoghurt Lactin, how to make it in tefal?
Narine did not work. what ready-made live yoghurts can be used

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 !!!

and Evitalia in what yogurt maker do you make?

but every time I have just a little bit of water, and then only after the refrigerator appears, everything is fine before the refrigerator, it thickens. is this also not normal? a couple of times it was like white whey on top, but the yogurt itself was thick, it didn't fall out of the jar.

[yoghurt by Lactina]

And someone has already tried yoghurt by Lactina? Is he good at it? In the sense of thick and dense? Bo I don't have a yogurt maker now, I do it in jars and a bowl of a multicooker / slow cooker filled with water, with the same temperature of milk and water. Perezakvass generally came out with difficulty.
With the Bulgarian Genesis, there were no problems, dense and less sour than vivo, and Lactin thickens slightly, something between thick yogurt and kefir in appearance, the taste is also some kind of bland
Although she made sour cream and kefir, everything was fine both in taste and consistency. Maybe I got caught from some defective batch

Ol, I haven’t tried it yet - my aunt is still underground, she doesn’t call, she doesn’t write. Well, okay, while I spend my strategic reserves, until the term is over.

[yoghurt by Lactina]

And someone has already tried yoghurt by Lactina? Is he good at it? In the sense of thick and dense? Bo I don't have a yogurt maker now, I do it in jars and a bowl of a multicooker / slow cooker filled with water, with the same temperature of milk and water. Perezakvass generally came out with difficulty.
With the Bulgarian Genesis, there were no problems, dense and less sour than vivo, and Lactin thickens slightly, something between thick yogurt and kefir in appearance, the taste is also some kind of bland
Although I made sour cream and kefir, everything was fine both in taste and consistency. Maybe I got caught from some defective batch

To me, the lactin is not very thick, it turns out from their series, I only like fermented baked milk.

but every time I have quite a bit of water, and then only after the refrigerator appears, everything is fine before the refrigerator, it thickens. is this also not normal? a couple of times it was like white whey on top, but the yogurt itself was thick, it didn't fall out of the jar.

a little bit of water is condensation. Your yogurt is absolutely normal.

wow! and I began to worry. I make from narine, roselle yoghurt, biokefir good food. it always turns out to be thick, only it comes out to over-ferment only once, otherwise it becomes sour, I don't like sour, so I'm thinking of ordering vivo.

but how to determine that the bacterium is dead? what kind of yogurt is he then?

wow! and I began to worry. I make from narine, roselle yoghurt, biokefir good food. it always turns out thick, only it comes out to re-ferment only once, otherwise it becomes sour, I don't like sour, so I'm thinking of ordering vivo.

That's right, more than once and it is not recommended to re-ferment.

but how to determine that the bacterium is dead? what kind of yogurt is he then?

There can be many options, better tell us the specific situation, what happened there. This will make it easier to tell.

There can be many options, better tell us the specific situation, what happened there. This will make it easier to tell.

thin yellow water on top, sour taste, few grains. but I did it for the first time. so I ask what to understand about the future

That's right, more than once and it is not recommended to re-ferment.

Hard to say. It's not just one bacterium. For example, in VIVO yogurt it contains: Bulgarian bacillus, acidophilus bacillus and lactic acid streptococcus. There are already 3 types. Something may have already died, but something has not. I suspect that of these three, the most sour taste is acidophilic bacillus (they say acidophilic milk is sour, although I did not make it, I do not claim). If overheating happened and the yogurt is sour, then maybe this means that the remaining two died, as they were more tender to the elevated temperature, and the acidophilus remained. Well, something like that, well, these are my reflections, and where there is truth, it would be good for a microbiologist to tell us a thread.

thin yellow water on top, sour taste, few grains. but I did it for the first time. so I ask what to understand about the future

What did they do, how long, what did they make, what kind of milk did they take, what kind of leaven? The fact that you have failed is understandable. But to understand the reasons, you need more information.

I continue my experiments (until a thermometer appeared to measure the temperature). Yesterday I put yoghurt with activity without bedding on the bottom for the night. For 800 ml of milk I added 4 tbsp. l. activations and put in a yogurt maker for 7 hours (overnight). At night I woke up, checked, and the contents of the jars had already thickened (3.5 hours had passed), I took them out and put them in the refrigerator. When I took out there was no water, I took it out of the refrigerator - there is a little, but it tasted much better and the jars were not so hot. By the way, the heat in our kitchen is constant, today it shows 29 degrees, can this somehow influence the cooking process? What kind of yogurt should be ideal? what does it look like? Today this is what I got:

I continue my experiments (until a thermometer appeared to measure the temperature). Yesterday I put yoghurt with activity without bedding on the bottom for the night. For 800 ml of milk I added 4 tbsp. l. activations and put in a yogurt maker for 7 hours (overnight). At night I woke up, checked, and the contents of the jars had already thickened (3.5 hours had passed), I took them out and put them in the refrigerator. When I took out there was no water, I took it out of the refrigerator - there is a little, but it tasted much better and the jars were not so hot. By the way, the heat in our kitchen is constant, today it shows 29 degrees, can this somehow influence the cooking process? What kind of yogurt should be ideal? what does it look like? Today this is what I got:

Something like this should be.
Of course, the room temperature affects fermentation! Very much. In the summer you will see for yourself. Yoghurts will be obtained in almost 2 hours.
Well, yoghurt is easier to obtain from Activia than from live bacteria, so your result is already pleasing, but not yet an indicator. Buy a couple of sachets of sourdough and try to make it, since you haven't returned the yogurt maker back to the store. We will work together to achieve acceptable results from your Moulinex. Good luck!

Today is what I did

Well, very, very good, but how does it taste? In general, and so it is clear - on such a beautiful spoon, how can there be something tasteless? You are well done, stubborn.

Also, I forgot, I would advise you to put the yogurt maker somewhere in another room, where it is not so hot. the result will be more guaranteed.

Thank you all for your advice and participation, and of course for your support! I didn’t even expect such participation. I didn’t take the yoghurt maker yet for two reasons: there’s nothing to change, an awl for soap))) And the second main one is to measure the temperature in order to be sure that it is the device itself that is faulty, and not my hands do not grow from there
Today's batch tastes very much like the activ itself, just not so sour and softer. Confused only by the cooking time, maybe you need to set it even less so that the water does not separate. In other rooms, we also have heat, we sit with open doors all the time, so it's not an option to go to another room, if only to the balcony in the cold
Another would be to figure out how to be with dry yeast, I have only yogulact so far. I wanted to find an evitalia in nearby pharmacies, but no. On weekends I will be able to get out long distances and for a thermometer and for leaven. Who makes it on yogulact, tell us how to ferment it correctly, because the instructions for it do not say anything. The pharmacy said that 2 capsules per liter, is that true?
And you can also ask experienced yogurt makers to post pictures of the finished product here in order to understand what to achieve.
To me on you

I continue my experiments (until a thermometer appeared to measure the temperature). Yesterday I put yoghurt with activity without bedding on the bottom for the night.For 800 ml of milk I added 4 tbsp. l. activations and put in a yogurt maker for 7 hours (overnight). At night I woke up, checked, and the contents of the jars had already thickened (3.5 hours had passed), I took them out and put them in the refrigerator. When I took out there was no water, I took it out of the refrigerator - there is a little, but it tasted much better and the jars were not so hot. By the way, the heat in our kitchen is constant, today it shows 29 degrees, can this somehow influence the cooking process? What kind of yogurt should be ideal? what does it look like? Today this is what I got: [img width = 550 height = 412]

Approximately this is necessary, only it is clear that from the activation, from the sourdough it is more homogeneous, but still normal, try it with sourdough. By the way, when it is over-fermented, it is prepared 2 times faster since bacteria do not need to revive.

Approximately this is necessary, only it is clear that from the activation, from the sourdough it is more homogeneous, but still normal, try it with sourdough. By the way, when it is over-fermented, it is prepared 2 times faster since bacteria do not need to revive.

And how to make dry sourdough? You just add it to milk and watch it ferment or something else? I read somewhere that you first put it for a while, then in the refrigerator, and then use it as a leaven. How is it correct?