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

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

In a jar where the dry starter culture (I have VIVO) pour 2/3 of boiled room water, screw the lid on and shake. And let it stand for 10 minutes. Can be shaken sometimes. Then pour it into milk (I heat it up to 35 degrees, well, or up to 30, depending on what sourdough is) and stir thoroughly. You need to stir for 3-5 minutes to dissolve well. Some leavens dissolve better, some worse. Then pour it into jars and into a yogurt maker. I have 7 cans of 160 ml. From 1 liter. milk turns out 6 full and half a jar or a little more. I use this half jar for re-starter. After overriding, I get again 6 full and one 2/3 full, I use it for the next yoghurt and so on.

In general, to save money, I divide the dry starter culture from the jar into 2 approximately equal parts. I pour one into a glass, pour some water, and then - not in 1 liter of milk, but in 0.5 liters. And I immediately twist the second part of the jar again and into the freezer (there all the halves are in a separate box so as not to get confused). Well, the resulting 0.5 liters. I pour milk with the first half of the leaven into 4 jars and into a yogurt maker. Then I later use one of them for re-fermentation already 1 liter. milk. And so I re-ferment until the taste starts to deteriorate, then I take the other half for use, or another product (I also halve it or take half of it, if there is in this separate box). Sorry for the confusion, I hope you can understand something here.

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 will definitely post it tomorrow

Karina, I'm really looking forward to the photo
Another question arose, I put a new portion in a yoghurt maker with yogulact sourdough, about 2 hours passed and the yogurt has already started to thicken, is this normal? Now it has the consistency of weak sour cream. Can yoghurts cook so quickly? Or am I doing something wrong?
While I was writing the message, some water separated, kefir in jars. the jars are barely warm, I think there is no overheating. It has not cooled down yet, of course, it tasted very bland. What could be the problem here?
How do you cook you, miracle yogurt?

Karina, I'm really looking forward to the photo
Another question arose, put a new portion in the yoghurt maker with yogulacta sourdough, about 2 hours passed and the yogurt had already started to thicken, is this normal? Now it has the consistency of weak sour cream. Can yoghurts cook so quickly? Or am I doing something wrong?
While I was writing the message, some water was separated, kefir in jars. the jars are barely warm, I think there is no overheating. It has not cooled down yet, of course, it tasted very bland. What could be the problem here?
How do you cook you, miracle yogurt?

If the yogurt maker overheats at least a little, and in the room it is essentially summer (29), then it is difficult to prepare the miracle yogurt. What you described is very similar to overheating, do not be confused by not very hot jars.

In general, as for the pharmaceutical Yoghurt capsules, I have never succeeded with it, as I have not tried. As I understand it, your Yogulakt is the same capsules from the pharmacy? And the people are doing quite successfully. And with me - nothing. And I spat on experiments and decided not to transfer milk. Maybe this is also your case - the capsules are simply not yours. Try regular starter cultures with live bacteria.

Thank you, Oksana! Apparently the capsules are really not mine, it turned out better from the activity. At the weekend I will try to find these leavens, see what comes out of them. You can return the goods within 14 days, if what?
By the way, the contents of the jars are 42 degrees and this is in 2 hours

Thank you, Oksana! Apparently the capsules are really not mine, it turned out better from the activity. At the weekend I will try to find these leavens, see what comes out of them. You can return the goods within 14 days, if what?
By the way, the contents of the jars are 42 degrees and this is in 2 hours

Well, sort of, I don’t know how there is according to your legislation, we have our own. Your sultry kitchen really needs a thermostat and any cheap one-button yogurt maker. Look in nearby online stores if there are no usual ones in those. Take Mulinex without a timer for extreme, you can live with it if you adapt.

Well, this is simbilact vivo, after the first re-fermentation. I want to note that after re-souring, it is less thick. later I'll post a photo of the initial sourdough, it's thicker there, just like jelly.

Yesterday I was told that for those living in Russia, a thermostat can be ordered here 🔗

[Pintusha]

Pintusha
Simply - handsome !!! Exhibition option
And on the third photo, after the trail of the spoon, did the serum separate a little? Or it seemed to me

[Pintusha]

Pintusha
Well, beauty is
The only thing is, my re-starter usually always turns out thicker than the original version, but you (come on)

Well, this is simbilact vivo, after the first re-fermentation. I want to note that after re-souring, it is less thick

[Pintusha]

Pintusha
Well, beauty is
The only thing is, my re-starter usually always turns out thicker than the original version, but you (come on)

Irus, is it so with all the leaven? For I noticed such a thing precisely behind the Bulgarian genesis. Now I'm making Italian Sacco, so I don't see such an effect - the further, the thicker.

Pintusha, what a beauty you got, I can imagine how delicious
Still, I will try to hand over my unit. I put a jar of water, put a children's thermometer for water on the bottom of the yogurt maker and after 3 hours the temperature at the bottom is 65 degrees, the water temperature is almost 45.

Irus, is it so with all the leaven? For I noticed such a thing precisely behind the Bulgarian genesis. Now I'm making Italian Sacco, so I don't see such an effect - the further, the thicker.

Ksyusha, it may not always be much thicker, but so that the re-starter is more liquid than the original version, I don't see this. Genesis is always thicker, and Vivo seems to be too, but definitely not thinner.

Pintusha, what a beauty you got, I can imagine how delicious
Still, I will try to hand over my unit. I put a jar of water, put a children's thermometer for water on the bottom of the yogurt maker and after 3 hours the temperature at the bottom is 65 degrees, the water temperature is almost 45.

Well. 45 degrees is already the lower death threshold for bacteria. And in many leavens - and 42 - is already too much. Hand over, if still possible. And do not rush to take something else in return if the choice is not rich. It is better to look in neighboring cities if you don’t trust internet shops.

No serum stood out from me.
Tell me, maybe I got less thick due to the fact that I put only 3 tablespoons of yogurt, maybe more is needed

[Pintusha]

Pintusha
Well, beauty is
The only thing is, my re-starter usually always turns out thicker than the original version, but you (come on)

Yes, you can: flowers: So I think why it turned out less thick, maybe I put a little mother's leaven-3 tablespoons, as much as necessary.

Girls are waiting for your photos!)
And who ever tried to make Adyghe cheese on yogrurt? I want to try.

No serum stood out from me.
Tell me, maybe I got less thick due to the fact that I put only 3 tablespoons of yogurt, maybe more is needed

Yes, normally 3 tablespoons of tablespoons per liter, I do so often when I mash the leaven in a large jar, and then pour it into jars. You never know what it is less thick - we can underexposed a little, we can get such milk.
When I do it in a multi in mayonnaise jars of 0.25, then in each jar in the already warmed milk I put 2 teaspoons of ready-made yogurt (I am not picking up the spoons too full) - then it's generally good.

Memo for beginner yogurt makers: "Homemade yogurt - who is he?"

Yes, normally 3 tablespoons of tablespoons per liter, I do so often when I mix the leaven in a large jar, and then pour it into jars. You never know what it is less thick - we can underexposed a little, we can get such milk.
When I do it in a multi in mayonnaise jars of 0.25, then in each jar in the already warmed milk I put 2 teaspoons of ready-made yogurt (I am not picking up the spoons too full) - then it's generally good.

Yes, she took milk new for herself in a corton box, a house in the village. so I used to think that normalized milk is dry, but it turned out that no, normalized milk is some kind of special way of processing milk during sterilization and is considered the best, now I took a sample of normalized sterilized - parmalate, I will torture: DI apologize a little not to our Temka , but sometimes because of the milk I did not succeed (when it was clearly diluted).

[class!]

Memo for beginner yogurt makers: "Homemade yogurt - who is he?"

class!

Yes, you can: flowers: So I think why it turned out less thick, maybe I put a little mother's leaven-3 tablespoons, as much as necessary.

Mom has the same yogurt maker, she lets a little less than half a glass for re-starter.

Who knows if it is possible to keep vials of Vivo starter cultures in the summer without a refrigerator. Probably deteriorate?

Who knows if it is possible to keep vials of Vivo starter cultures in the summer without a refrigerator. Probably deteriorate?

They went to me in the summer, two days in total. Were alive. Even in the heat.

: smartass: Yes, I took new milk for myself in a corton box, a house in the village. so I used to think that normalized milk is dry, but it turned out that no, normalized milk is some kind of special way of processing milk during sterilization and is considered the best, now I took a sample of normalized sterilized - parmalate, I will torture: DI apologize a little not to our Temka , but sometimes because of the milk I did not succeed (when it was clearly diluted).

And I use UHT milk. And about the normalized one, you still need to figure out if the manufacturer is trying to hide something. Here read, although you may not have such a normalized one.

They went to me in the summer, two days in total. Were alive. Even in the heat.

If you are not on the road with them, but, for example, defrost the refrigerator, then for a day it is still better to ask your neighbors in the freezer. I think that it is not very good for the starter cultures to be heated from the freezer temperature to the summer roast, and then back again. They may not die, but this may affect the properties. Especially my opinion, I do not approve, just thinking aloud.

And I use UHT milk. And about the normalized one, you still need to figure out if the manufacturer is trying to hide something. Here read, although you may not have such a normalized one.

Not there, exactly everything is fine, I also looked at the packaging there written in red letters without milk powder, well, at a price of 55 rubles, not the cheapest.

Mom has the same yogurt maker, she lets a little less than half a glass for re-starter.

I don't understand why then it turned out less dense

Not there, exactly everything is fine, I also looked at the packaging there written in red letters without milk powder, well, at a price of 55 rubles, not the cheapest.

In general, I'll try once and then I'll see, it's generally better, probably, to stick to my traditional buttermilk. something pulled me into an experiment.

I don't understand why then it turned out less dense

Try to set the time for an hour longer. And it depends on milk. On one so, and took another, in another. Right now, such a period (late winter, early spring - cows have calves, milk spoils a little. It's not sour, fresh, just some substances get there from the cow, colostrum and something else. Sometimes you can even smell it. And cheese sometimes even a hard one came across a bit with a specific smell, albeit fresh.) This happens precisely at this time of the year. So in a month everything will be fine, of course, if this is the reason.

[Pintusha]

So I said that Pintusha maybe she didn't hold a little in the region of about 30 minutes - 1 hour - and Tanya says so.

Irusik, can you squeeze your missing Poltava aunt with Lactina? Although it is weak in consistency, I succeeded, but it DOESN'T LAST AT ALL on two milk (bazaar and Selyansky)

Irusik, can you squeeze your missing Poltava aunt with Lactina? Although it is weak in consistency, I succeeded, but it DOESN'T LAST AT ALL on two milk (bazaar and Selyansky)

Yes I am with all my limbs, so does not answer calls radish
And since I will take a sachet for a sample (not like with Genesis), there is no point in buying by mail somewhere else - I will pay more for delivery.

Irusik, can you squeeze your missing Poltava aunt with Lactina? Although it is weak in consistency, I succeeded, but it DOESN'T LAST AT ALL on two milk (bazaar and Selyansky)

girls order from St. Petersburg, they send by mail, if necessary, I will give the coordinates of the group.
But for me this leaven lasts and is not thick.

[Pintusha]

So I said that Pintusha maybe she didn't hold a little in the region of about 30 minutes - 1 hour - and Tanya says so.

Thank you all for the advice next time I will hold it longer

girls order from St. Petersburg, they send by mail, if necessary, give the coordinates of the group.
But for me this leaven lasts and is not thick.

I'm afraid it will be expensive for them to order from Peter. They are from Ukraine.

I'm afraid it will be expensive for them to order from Peter. They are from Ukraine.

How much does your leaven cost?

And how much does your leaven cost?

$ 1 - a bag, approximately. Italian Sacco - $ 0.6 approx.

Yes, Vivo - 1 bottle (basic) - $ 1
the rest: Bulgarian and Italian are more expensive - 10-11 UAH. it's about 1.30 cents

Yes, Vivo - 1 bottle (basic) - $ 1
the rest: Bulgarian and Italian ones are more expensive - 10-11 UAH. it's about 1.30 cents

Is it? I always took 10 pieces, it turned out 9 UAH - a bag. If you looked well, maybe I would have found it for 8.

Oksana, how are you doing with this Laktina? Do you buy by mail or is there somewhere nearby? I caught the hint, but

$ 1 - a bag, approximately.

Yes, more expensive, we have 60 rubles, 1.5 dollars.

Not in Italian. There is lactin, vivo, genesis, all for 60 rubles.

Oksana, how are you doing with this Laktina? Do you buy by mail or is there somewhere nearby? I caught the hint, but

Is this to me? Which Lactina? I took Sacco, which are cheap.

Oh, the hint didn't reach right away, I'm finishing it. I take everything by mail, we only started selling Vivo in our city, before, there was a dullard. I haven't reached Lactina yet, but I'm going to take it for a sample. Do you take?

Is this to me? What Lactina? I took Sacco, which are cheap.

To you. Yes, I know that you took Sacco. I think you can accidentally make friends with Bulgarian Lactina.
Have you ever tried it or not?
When will you take it? I would like to add them to my Chinese parcel

To you. Yes, I know that you took Sacco. I think you can accidentally make friends with Bulgarian Lactina.
Have you ever tried it or not?

Read above, we giraffes do not immediately understand.

Is it? I always took 10 pieces, it turned out 9 UAH - a bag. If you looked well, maybe I would have found it for 8.

Yes! Vivo in their office and everywhere in supermarkets - UAH 8, and Italian-Bulgarian in a cool pharmacy retail for UAH 10-11 per bag

And you also read above

Yes! Vivo in their office and everywhere in supermarkets - UAH 8, and Italian-Bulgarian in a cool pharmacy retail for UAH 10-11 per bag

And, well, I don’t buy at pharmacy retailers, our pharmacies still don’t know what leaven is. I take everything by mail at Kidstaff.