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

Vitalact and streptozan are also indicated on the site, did you not take them for some reason, or just "your hands did not reach"?

I decided to start with familiar products.

[Ljyxfyrf]

Ljyxfyrf , try yogurt first. It tastes good - you won't be disappointed.

Thank you, I'm just going to order more yoghurt, and I'll probably take the rest for a sample of 2 ampoules. I'm from Donetsk, I will order by mail, so making a very small order is not very profitable, I will stock up like a hamster for a month or two

I decided to start with familiar products.

Thanks for answers! I ordered both vitalact and streptosan for testing, as soon as they come, I will ferment and share my impressions

Where did you order it? If it `s not a secret?

[Hairpin]

Hairpin, order these leavens in Kiev.

Has returned.
This and next week I have a great chance of being in Kiev. Tell me, what is the shelf life of these famous starter cultures?

At least six months - in the refrigerator.

Can I have an address / phone number? All of a sudden I'll leave. Six months in the refrigerator, that's okay.

True, I don't have a yogurt maker yet ... Well, at least you don't have to go to Kiev to buy yoghurt makers ...

Hairpin, look here, this is their official website, there are prices, coordinates 🔗

For those who want to make not only yoghurts, I can advise a place where you can buy a starter culture: acidophilic and lactic acid Tonus (with propionic acid bacteria) in Moscow, at 35 Lyusinovskaya Street, All-Russian Research Institute of the Dairy Industry, and other starter cultures are sold on the website at the same address (I have not tried them )

I have been doing it on linex and bifidum bacterin for the second year already

Please tell me how many Linex capsules are needed per liter of milk.
Thank you.

I take 2 capsules of linex or 2 capsules of bifidum-bacterin for 1 liter of milk. two is enough

Thank you. And then I had a bad experience with lactative ratiopharm. I added one powder (2 g) and got zero result. Now I'll try with linex.

linex does not sink well, it is necessary to constantly mix, before pouring each jar

The product turns out better if not bacteria from capsules are added to milk, but ready-made lactic ferment. For her, 0.5 l of 40 * C milk is fermented with 1-2 capsules of your favorite bacteria and fermented for 8-10 hours. Store in the refrigerator for up to a week. And now this ready-made leaven, in the amount of 2-3 tbsp. l, ferment milk 1l. for yogurt. There are no failures.

Summer resident, what is a ready-made milk sourdough? Where is it sold and what does it look like?

Well, since he prepared himself without boiling and the bacteria did not fight among themselves, then everything is fine. :) I'll try and do it.

Summer resident, what is a ready-made milk sourdough? Where is it sold and what does it look like?

Read carefully my post there it is written how to cook it.
The more Lactobacilli in the capsules, the thicker the yogurt is.

[UKA]

UKA here is a link to a conversation about a working leaven in this thread, there is also a link to making a working leaven using the example of Narine
(this can be prepared from any drug: narine, bifidumbacterin, lactobacterin, etc.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=134.870
the site has instructions for preparing and working ferments and a fermented milk product and the opportunity to purchase various ferments (If you are a resident of Ukraine)

fugaska, today I will try to drown Linex in milk

[Hairpin]

Can I have an address / phone number? All of a sudden I'll leave.

Hairpinif it is convenient for you on Dorogozhichi - you can drive up to me and buy starter cultures at the factory price. I am a representative of the Institute of Milk and Meat, and I always have in stock
CALL, write
Yulia

[kipitka]

kipitka
Alas, I didn't fly to Kiev. Until. Thanks for the offer, I took the coordinates.

Girls and boys, and someone tried to ferment with the help of Laktiv-ratiopharm, I paid attention to it today in the pharmacy, the bacteria in it are different (in the sense what you want), including the Bulgarian bacillus, if I understand it correctly, it asks taste to yogurt. It is produced in various forms, capsules, vials, powder sachets, and it costs in moderation. I've dug up links about him 🔗 🔗
What do you think of this drug?

[fugaska]

I tried, but the experience was unsuccessful, although now I think. that she herself is to blame. I put one bag on a liter of milk. After 10 hours, there was not even a hint that the process was going on, and in frustrated feelings I added a teaspoon of activity to each jar.
Now I think I shouldn't have rushed, the kitchen was cool.
I recently did with Linex, put three capsules, although fugaska advised two. Delivered at 16 o'clock. at 23-00 there was milk with milk, I went to bed, at 7 in the morning I got an excellent product.
So I will still try with Laktiv, just fill in two sachets.

I tried to ferment with Laktiv-Ratiopharm. I'll make a reservation right away that the ceremonial presentation of the yogurt maker to me took place on the new year, so this is the first attempt, and I hope it was the first and last pancake lumpy.
So, I have Mulya, for half a liter of milk Cheerful milkman 2.5% (refrigerator temperature) I put two L.R. paktik and a tablespoon of brown cane sugar, mixed everything until the sugar was almost completely dissolved and poured into jars.
I also took 200 ml of Prostokvashino cream 20% added milk so that to fill 3 jars I added 2 bags L. R mixed, poured into jars and finally turned on the yogurt maker. It was 21:30 ... At 10:00 the next morning, I found out that the jars were still milk, left to cook further, at 12:00 the same thing ... At 15:00 HORROR, the jars in which there was one milk with sugar, in them, or rather lush curd foam formed on them, in the jar itself whey and part of the whey, visible through the foam, spilled into the yogurt maker itself. In jars in which there was a mixture of milk and cream: nothing came out, but you can see that the whole mixture is in air bubbles and how the grains (but very delicate) later turned out to taste, well, however, it tasted differently I, of course, sent the contents of the foamed jars into a saucepan, and made cottage cheese, although in my opinion this foam was already ready cottage cheese, but I was reinsured.
Probably, until I wait for Kiev sourdough, I will do without experiments, or have I missed something?

Laktiv-Ratiopharm let you down.
Maybe for a start, to fill your hand, try on some bio-yogurt?
I'm very good at activating and actimele.
Until you bought Kiev sourdoughs, practice on "cats"?

Yes, it really was necessary to start with a more reliable method, at the wrong time this Laktiv-Ratiopharm caught my eye; it was bribed by a large number of various bacteria. Tonight it was too lazy to go to the supermarket for live yogurt, but it still pulls for experiments, so I decided a little spoil milk, a neighbor had 3 capsules of Canadian yogurt, although the shelf life expired in November, in general, I poured all three into one Mulkin's jar and preheated the milk a little, maybe it will ferment

3 capsules of Canadian yogurt, although the expiration date expired in November, in general, I poured all three into one Mulkin's jar, and preheated the milk a little, maybe it will ferment

then let me know how it happened - interesting)))

You know it was fermented, but it turned out to be a little grains, and the taste and structure is very similar to bio-kefir.Since the long-awaited Kiev starter culture, a jar of Canadian bacteria came by mail, I did not multiply, and I was afraid that the grains would be repeated in the new product.

I would like to share my impressions of the use of Kiev ferments (ferments of the Institute of Milk and Meat).
I ordered by phone with mail delivery. On the phone they told me the date when they would send them (and they did not cheat, according to the receipt), they went from Kiev to Donetsk for 3 days, although due to the holidays and the poor performance of my post office, they lay in my mail from December 27 to January 3. Postage in the amount of UAH 150 + - it turned out about 7.5%
I was a little nervous that they had been lying for so many days without a refrigerator, but pah-pah, they work properly !!! I ordered all types, but so far I have tried 3: yogurt, bifivit, streptosan.
I liked everything, but, out of habit, I was a little embarrassed by the viscous structure of yogurt, but the taste is rich, pleasant, I don't even want to add sugar, etc., although I have a sweet tooth. Bifivit, as for me it tastes too simple, is childish, it is positioned on the site that way, I did not even propagate it further. Streptosan is still our favorite, it has the same rich taste as yogurt, but much less stringy.
That's all for now ..

Is yoghurt made from activia too viscous?

Good day! studied all 63 pages and started experimenting, after three unsuccessful attempts, finally it worked! thanks everyone

? Is there only one thing left that I don't understand ?:
put three starter cultures at the same time on bifidumbacterin, narine and florodophilus - all on one milk.
WHY - the leaven on the bifidum began to taste bitter, and the rest did not ???

Girls, I want to make yogurt for a baby (7 months old).
I bought baby milk, but I don’t dare to be active. I think Bifidumbacterin will be good. Just how much is needed? How many doses or ampoules are there for 1 liter of milk?

two ampoules for 1 l

Girls, I want to make yogurt for a baby (7 months old).
I bought baby milk, but I don’t dare to be active. I think Bifidumbacterin will be good. Just how much is needed? How many doses or ampoules are there for 1 liter of milk?

Why don't you dare to be active?
The composition of the natural activator without sugar is quite dietary: normalized milk, skimmed milk powder, yoghurt
sourdough, bifidobacteria.

I get yoghurt on activation in 4-5 hours, and on capsules - after 12 hours it just starts to set.

The only thing ... And not early at 7 months yogurt? Kefir is recommended only from 8 months. If the baby is breastfed, then you can wait up to 10 months. I remember that our daughter was very fond of the fermented milk mixture from NAN.

Hello everyone!
I have been reading the forum for a long time, but I am writing for the first time.
I want to share my experience of using a yogurt maker.
I have a mulinex, I have been using it for more than six months. For my nine-month-old daughter I make kefirchik, yoghurt and curd
As a starter, I use pharmaceutical bifidumbacterin, lactobacterin, Linex and Narine.
I am more delighted with Narine. I bought it a long time ago (by the way, it is not so easy to find it in our pharmacies in Chelyabinsk ...), and was lying in the refrigerator. I did it for a long time on lacto- and bifidumbacterin - the result is always excellent !!!
I don't sweeten it with anything, I just don't allow peroxidation (I also adapted to this for a long time ... time control, all sorts of bedding in a yogurt maker) - as a result, not a sour, pleasant product. The daughter is delighted !!! For a liter of milk I make two bubbles of bifidum or lacto, or one of both, always arbitrarily. If on linex, then I pour two capsules per liter of milk.
I make the consistency of drinking yoghurt to suck from a bottle (with a teat for thick liquids) and the consistency of regular yoghurt to eat with a spoon.
I do it every other day for a liter of milk. Enough for 2 days arbitrarily (that is, there is no specific menu for the child, but in the morning and at night it is obligatory), and I curl the leftovers in the morning of the third day in a double boiler - it turns out an amazing tender curd for my daughter's breakfast
The most important thing is that I ferment with goat milk from a familiar goat - my daughter has a cow allergy.Goat is very fatty, the products from it are always of excellent quality !!!
And recently I also discovered Narine !!! It's just a superfood !!! My daughter is terribly diathetic, but Narine also cleaned our skin and adds immunity !!! It is also much more economical with it because of the preparation of sourdough!
I always make yogurt in a liter container (I have two of them: one plastic, a stupid glass one), I don’t trifle on jars.
More from Narine great masks on my face
Somehow, my hands do not reach myself in terms of yogurt, while the yogurt maker works only for her daughter. When I get older, I will probably do it on the purchased Danone - I tried it, it turns out !!! I want to feed my husband and myself!
And here's another question ... such an economic one ... In terms of saving electricity: cooking yogurt in an oven at 40 degrees is more expensive ???

I, too, have been fermenting lately only on Narin (child 1.7). And I make curd from it

[kesha]

Donetsk woman! Write about the rest of your experiments with ferments of the Institute of Milk and Meat. I do not live in Kiev. And therefore your reviews are very by the way. To have an idea of ​​what to order. Thank you!

kesha, I am very pleased with the leaven. See my post # 941 on page 63. To what I wrote earlier, I will add that they have already tried symbilact, it is also a tasty structure, it has a delicate and slightly viscous, if not allowed to overdo it, it turns out completely without acidity, which also looks like bio-kefir. I'll try Vitalakt in a week, unsubscribe. In general, my husband does not notice the difference at all. When I just bought the sourdough, he tried to be capricious that he would eat only on yoghurt sourdough, well, I did not ask him what the sourdough was on, and he didn’t ask anything.
For myself, so far, I decided to order streptozan and yogurt for the future, symbilact is more expensive, but there is no significant difference, except that if it is necessary for medical reasons, in this it is probably the best.

[Galo4ka]

Galo4ka, whey appears when the yogurt is slightly overcooked. Try to remove the jars the next time, as soon as the mass stops waving. But in general, it is normal if the yogurt is not curdled - this is permissible.

Thanks to you, too, Zubastik! Sorry, I didn't see your answer right away.
I made a starter culture on one ampoule of bifivit and one ampoule of yogurt. As a result, yogurt based on this starter culture turned out to be very tender. Complete immobility is not observed, it still sways slightly when it stands in the refrigerator and thickens. I know it should be so. But it looks like a good, dense sour milk made from homemade milk, not peroxidized, not layered, tasty. I have already put the napkins on the bottom, and today I measured the temperature in the yogurt maker. When it warmed up to max, it was 42 degrees, but then dropped to 36-37 and so it lasted all 6 hours. That is, there are no complaints about the temperature regime !!! Let's experiment with milk!

And recently I also discovered Narine !!! It's just a superfood !!! My daughter is terribly diathetic, but Narine also cleaned our skin and adds immunity !!! It is also much more economical with it because of the preparation of sourdough!
I always make yogurt in a liter container (I have two of them: one plastic, a stupid glass one), I don’t trifle on jars.
More from Narine great masks on my face
Somehow, my hands do not reach myself in terms of yogurt, while the yogurt maker works only for her daughter. When I get older, I will probably do it on the purchased Danone - I tried it, it turns out !!! I want to feed my husband and myself!

Can you tell us more about Narine?
Do you immediately use the powder or do you first prepare the leaven from it?

Can you tell us more about Narine?
Do you immediately use the powder or do you first prepare the leaven from it?

From one ampoule, I first make a starter culture for 0.5 liters of milk. And then I make the main product from this leaven. I take the leaven at random, 2-3 tablespoons per liter of milk. But I do not stand the product in the yogurt maker as described in the annotation to Narine.I get it much faster than 12-18 hours, although I start with milk not at 40 degrees, but at room temperature.When I first tried to keep as much as necessary, it was already very sour and began to curl up.So since then I have only been following the consistency ... as it thickens - into the cold !!!

Creamolia, I haven't bought Narine yet. Everything is described there, right?
Do you also make sourdough in a yogurt maker? Is it good for a week?
I also have a small child. And I learned about Narine from a mother.

Creamolia, I haven't bought Narine yet. Everything is described there, right?
Do you also make sourdough in a yogurt maker? Is it good for a week?
I also have a small child. And I learned about Narine from a mother.

Just in the pharmacy Narine itself, there was no instruction on how to prepare a fermented milk drink, it only describes how to take it in doses from ampoules. And I found instructions for preparing the product in the internet long before I decided to buy Narine ... I was just wondering what kind of thing it was and whether it was difficult to do it In fact, everything turned out to be much simpler

Creamolia, if possible, send me instructions for narine in a personal note.
Thank you!

But I noticed that the yoghurts turn out to be somewhat viscous if I ferment with Activia or other shop yoghurts. It doesn't matter at all whether I sterilized the yogurt container or not. When I switched to fermentation with the probiotic "bio-plus", there was no slimy and viscous yogurt. Always great results, even if I re-ferment for the third or fourth time. So you thought that all these wrong bacteria are already initially a lot in store yoghurts?

but I have never worked it out yet! When I was little, my mother fermented milk with acidophilus, so it was viscous, but it seemed to be also useful, albeit disgusting ...

Yesterday I did it on acidophilus. Also good. Can be done on Danone, on acidophilus. What else can you use?

but I have never worked it out yet! When I was little, my mother fermented milk with acidophilus, so it was viscous, but it seemed to be also useful, albeit disgusting ...

It's just that many times here and elsewhere they wrote that it is extraneous subcultures that give the slimy and viscousness to yogurt. In the composition of the probiotic, which I am fermenting now, there is also acidophilium, and, moreover, as the main culture, but, at the same time, no sliminess and viscosity is observed. I also thought earlier that it was from acetophilium that yoghurt turns out to be stringy. Now I am convinced that it is not so.

I made yoghurt from activity, from linex capsules (almost the same as from activity, only slightly softer
And today I made YOGURT ROSEL from capsules, it turned out to be just SUPER I liked the taste the most, all the others taste like a delicate kufirchik, and this one is closest to yogurt in the standard presentation

marinal, I also wanted such a yoghurt And can you tell me what these capsules are YOGURT ROSEL, where can I buy them? Or maybe they are of Ukrainian origin and are not sold in Russia?

[marinal]

I don't have a yogurt maker, but the yogurt from YOGURT ROSEL is really delicious !!!

It was bought at the pharmacy (capsules in a jar). There is an inscription on the label
Rosell Institute, Montreal (Quebec), Canada. And according to the barcode, it was made in Italy.

marinal, and how many capsules do you use per 1 liter of milk?

[Luysia]

Luysia, do these capsules drink like pills?
How much it costs?

Yes, like pills.

"It is used for the treatment and prevention of dysbacteriosis of various origins in children and adults. Absolutely not harmful and does not show side effects on the body. Increases the body's immunity and overall resistance to diseases. Composition: 2 billion lyophilized lactic acid bacteria." - this is not an advertisement, this is a description from the packaging.

The price is about 30-35 UAH per package, 75 capsules (but that was last summer).