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

[Yogulakt]

Yogulakt
Structure
Each capsule contains: lyophilized cultures of probiotic lactic acid bacteria: Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, lactose, whey powder, magnesium stearate, ascorbic acid.
The number of microorganisms in the capsule is 2x109 colony forming units.
Yogulact normalizes intestinal microflora. Live lactic acid bacteria are a normal component of the natural intestinal microflora.
Indications for use
Treatment and prevention of dysbacteriosis.
Contraindications
Children under 3 months of age, individual intolerance to individual components of the product.
Before use, consult a doctor.
Method of administration and dosage
Children from 3 to 12 months: 1/2 capsule once a day (mix the contents of the capsule with breast milk or infant formula) for 3-4 weeks;
Children from 1 to 6 years old: 1 capsule once a day (for children under 3 years old, it is recommended to mix the contents of the capsule with the food given to the child);
Children from 6 to 14 years old: 1-2 capsules a day;
Adults and children over 14 years of age: 1-2 capsules 2-3 times a day before or during meals.
Duration of admission for children from 1 year old and for adults 30-60 days.
Release form
Capsules
Shelf life
3 years.
Do not use after the expiration date printed on the package.
Manufacturer
Pharmascience Inc. (Pharmaceuticals Inc.),
6111 Royalmount Avenue,
Montreal,
Quebec H4P 2T4 (Canada)
Marketing and distribution
JSC "NIZHFARM", Russia
Consumer claims should be sent to:
603950, Nizhny Novgorod
GSP-459, st. Salganskaya, 7
tel (831) 278-80-88
fax (831) 430-72-28

It costs about 400 rubles 75 capsules.

I don't know anything else yet ...

[Hairpin]

, so the leaven must first be obtained. You use a ready-made one, but you must first revive the dry capsule (it takes a long time to cook for 8-12 hours). Then use it both as a finished product and as a leaven. With ready-made sourdough, you can make excellent yoghurt in 4-5 hours.

Hairpinhow is yogurt? included? or he got ready in the morning

I just talked about the working leaven, and I cook dry for 18-20 hours, then 2 hours in the refrigerator, and then yogurt from it.
200 ml of working starter is obtained from one capsule, it lives in the refrigerator for 7 days, it turns out 5 liters of yogurt

Do you also make yogurt from Yogulakt?
Maybe everyone turns out differently: I have 1 capsule per 200 ml of milk fermented in 8-10 hours. Hold more: stratifies, less milk.
I made 3 capsules per 1 liter of milk - it also took 8-10 hours, after 2 hours in the refrigerator - ready-to-eat yogurt.

I prefer to cook yogurt every time from new capsules, and not from sourdough (I have such a fad)

Do you also make yoghurt from Yogulakt?
Maybe everyone turns out differently: I have 1 capsule per 200 ml of milk fermented in 8-10 hours. Hold more: stratifies, less milk.
I made 3 capsules per 1 liter of milk - it also took 8-10 hours, after 2 hours in the refrigerator - ready-to-eat yogurt.

I prefer to cook yogurt every time from new capsules, and not from sourdough (I have such a fad)

no, I make from narine, I will have to find out if there is yogulact in our pharmacies, although narine suits me very much, and the sourdough turns out to be sour, then yogurt from it is the very thing,
and in 8-10 hours - isn't it sour?

no, I make from narine, I will have to find out if there is yogulact in our pharmacies, although narine suits me very much, and the sourdough turns out to be sour, then yogurt from it is the very thing,
and in 8-10 hours - isn't it sour?

With narine, I also ferment for at least 15-20 hours.

I don’t know, maybe someone's "Yogulakt" ferments faster. It is not sour yoghurt that is obtained from "yogulact" - the very thing: delicate natural yoghurt (after all, it contains a Bulgarian stick).I have been looking for this taste for a long time - the taste of childhood (grandmother's homemade "sour" milk, we crumbled bread into it)

In Ukraine, it is most likely called Yogurt Rosel.

With narine, I also ferment for at least 15-20 hours.

I don’t know, maybe someone’s fermenting faster. Yogulact does not produce sour yoghurt - the very thing: delicate natural yoghurt (after all, it contains a Bulgarian stick). I have been looking for this taste for a long time - the taste of childhood (grandmother's homemade "sour" milk, we crumbled bread into it)

In Ukraine, it is most likely called Yogurt Rosel.

so with narine the process itself is such that first a working leaven is made, and already from it yogurt, from the preparation directly yogurt cannot be made

it is impossible to make yogurt directly from the preparation

Why not - I do.
Nothing dangerous is contained there, the taste is pleasant, not sour.
It is not written anywhere: fermented milk drink obtained by direct application of a dry preparation cannot be consumed.
By the way, in one of the instructions for the bottles of narine it was written that the working starter culture can be used as a finished product.
The contents of the bottle or sachet can even be simply diluted with water and drunk

[Hairpin]

Hairpin, thanks for the recipes. Now boom wait for fresh strawberries
And today I made Rosell from Yoghurt. I put 2 capsules for 1.2 liters. After 12 hours it was ready, the consistency is excellent, but very sour. From Narine it was immediately possible to eat, but this one should probably be used as a leaven. Although the people wrote that the yogurt turned out immediately good. Maybe I should have put one capsule?

[irina2101]

And today I made Rosell from Yoghurt. I put 2 capsules for 1.2 liters. After 12 hours it was ready, the consistency is excellent, but very sour. From Narine it was immediately possible to eat, but this one should probably be used as a leaven. Although the people wrote that the yogurt turned out immediately good. Maybe I should have put one capsule?

irina2101, somewhere before Qween said she adds 1 capsule of Roselle Yogurt to 1 liter of milk. I'll try searching for it now

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=134.0

and

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2389.0

Greetings to all yogurt lovers!
And once again I want to be surprised and admire this site. It is simply inexhaustible! I have been reading it for half a year already, but I have not yet reached this topic ... I am already looking forward to a lot of interesting and useful things for myself.
And let my story about Narine be a feasible contribution to this topic. I saw a mention of Narine in the packages here. I can not say anything about this, in my area there is only in bottles. Although I assume that this is just a way of packaging, but the essence is still the same - a dry culture of acidophilic bacteria.
In dry form, these bacteria are recommended to drink for dysbiosis and a number of other diseases. But I was interested in the milk drink and I paid all my attention to it.
After fermentation, a homogeneous viscous mass should be obtained. The first time I was even scared of this viscosity, I decided that I had done something wrong
The method of obtaining sourdough was already described in the topic
https://Mcooker-enn.tomathouse.com/in...10081.0

If you have specific questions, I'm ready to tell you everything I know. And what I don’t know, I’ll ask the experts ...

Volga, what fat content do you take milk for the base starter culture? And which jar do you close with a lid, a maonnaise one? Yes, where do you maintain that temperature, 36-37?

I am reading this topic that day, I just can't decide to ferment Narine. Available in bottle and bag. I'm afraid of all mistakes

Tell me. and the yogurt needs to be removed immediately, how did the clot form? Something I have, my Narine, was caked in three hours. I held it for another hour and put it in the refrigerator. The instructions are 5-8 hours. e about

I also like it better with fat milk. I want to add some more cream to make it generally dense.

Tell me. and the yogurt needs to be removed immediately, how did the clot form? Something I have, my Narine, was caked in three hours. I held it for another hour and put it in the refrigerator. The instructions are 5-8 hours. e about

I also like it better with fat milk.I want to add some more cream to make it generally dense.

in principle, yes, as soon as the yogurt thickens, put it in the refrigerator for a couple of hours and you can eat, I usually cook for 5 hours, three - very quickly,
and that he was not sour? maybe the milk is not fresh?

No, not sour. Unmatched. I remembered that I had put in a little more leaven, it was the last one. You can eat with spoons, like Greek yogurt.

[Shurshun,]

Shurshun, looked at the post. Here we are talking about Narin in bottles, their instructions just need to be drunk, diluted with water. And there are special sachets for fermenting the Narine drink. I understand that you can experiment with bottles? And is this method suitable for sachets?

I only use vial Narine. There was an instruction with the rules for making yogurt. It is to him. I don’t know if it is in boxes with bottles now, because I’ve been doing it on Narine for a long time and I don’t look at the instructions. to be honest.

Today I received an advertisement for some new leaven Evitalia in the mailing list, did anyone hear? Almost nominated for the Nobel Prize.

No, not sour. Unmatched. I remembered that I had put in a little more leaven, it was the last one. You can eat with spoons, like Greek yogurt.

Sugar, are you making from liquid narine? I made it from sachets, the sourdough fermented quickly, but I kept it as indicated in the instructions, probably in vain - it was sour and yogurt, respectively, turns out to be sour

for the third time I bring yogurt to Yogulakt, and the question arose - do you need to shake out the powder from the capsules or you can throw the whole capsule?
since I heat the milk, should it dissolve or how?

for the third time I am bringing yogurt to Yogulakt and the question arose - do you need to shake out the powder from the capsules or you can throw a whole capsule?
since I heat the milk, should it dissolve or how?

I shake out and mix the powder with milk.
You will not put a capsule in every jar, so it will be difficult for yogulact to dissolve evenly, if there are capsules.

By the way, it is convenient to put yoghurt with yogulact at night: at ten or eleven in the evening you put in yoghurt, and at ten or eleven in the morning you are ready.
I'm talking about weekends, of course.

[Alim, Rina72, Pakat]

Alim, Rina72, Pakat , thanks a lot for the answers. It's easier for me that I'm not alone with my leaven

Still, I seem to have problems with temperatures.

And we have three thermometers.

Tell me, what do you think, it is still essential to make Narine on low-fat milk (base ferment). Or is it possible on any? I mean, does it affect the outcome?

And I also have a question. A friend of mine ordered a Greek yogurt starter in america. And there is such a scheme that you ferment one time, and then put it off from the finished one for the next time. As with the dough. And many of our starters must be used for a limited time. And new bags. Is this a marketing ploy, or is it really necessary?

Pakat , I saw leavens also attached to your wonderful Yogurmet. What's the scheme?

Sugar, I make the base ferment from Narine on the same milk from which I have recently fermented yogurt - Prostokvashino, selected. I make yogurt in the Mulinex yogurt maker, which some of my comrades scolded so much. I adapted, it turns out great. After 4-5 hours, I usually turn it off, keep it for another hour and then put it in the refrigerator. If held longer, it will do with water.
I do without a thermometer, I just put the jar to my cheek, it should be lukewarm. In general, as Pokhlebkin writes, the temperature should not be higher than 35 grams. and not less than 30 gr.
I used to make yogurt just by wrapping the jars in a warm blanket and leaving it somewhere near the stove, it worked out just as well. I tried different starter cultures. While stopped at Narin.

[Pakat]

Pakat, it turns out too, 1 sachet at a time?

music , and do you also make the base starter in a yogurt maker? In the instructions, you need to withstand 18-20 hours.
I also like Prostokvashino.

It seemed to withstand the base starter in the oven, dense, though the fat was collected on top, I made it with my own milk.But it doesn't matter. The bunch is excellent. But I haven't stirred it yet. I hope there will be no coils.
By the way. the instructions say that you need to use the finished product within 2 days. Cool, of course.

[Sugar]

Sugar, you can do it twice, one liter each ...
There are, in fact, 2 small packages, 5 grams each, in one large one, they are designed for just 1 liter of milk, each.

[Pakat]

In my instructions for Narina it is written like this. Boil 200 ml of milk, preferably skimmed, cool to 40 degrees. Pour into a jar scalded with a cap and leave to ferment for 18-20 hours at a temperature of 38-40 degrees. Then refrigerate for 2-3 hours. This is the basic starter culture. before use = stir. Use within 7 days. Next, boil 1 liter of milk, cool to 40 degrees, pour into a jar, add 2 tablespoons of the sourdough and leave to sutter for 5-8 hours. Then put it in the refrigerator for 2-3 hours and you can eat. It is written about this that you need to use it within 2 days. This is in the instructions for the powder.

Of course, I keep it longer. It's all the same delicious, Super fermented baked milk on baked milk.
Pakat, that is, 1 sachet for 1 starter culture. Every time you need to use a new one. Set aside a couple of spoons ready and did not try to ferment it?

[Pakat]

Pakat, it turns out too, 1 sachet at a time?

music , and do you also make the base starter in a yogurt maker? In the instructions, you need to withstand 18-20 hours.
I also like Prostokvashino.

It seemed to withstand the base starter in the oven, dense, though the fat was collected on top, I made it with my own milk. But it doesn't matter. The bunch is excellent. But I haven't stirred it yet. I hope there will be no coils.
By the way. the instructions say that you need to use the finished product within 2 days. Cool, of course.

Sugar, I make the base sourdough from Narine in a small jar, wrap it up and keep it near the stove as it should be for 18-20 hours, then put it in the refrigerator for 8 hours. Well, then I ferment it in small jars in a yogurt maker, for each I put less than 0.5 tsp. sourdough. This starter can be used for a week. And then I use ready-made yogurt for sourdough. I usually do it for three days. It does not deteriorate in the refrigerator longer, but it is more useful for digestion to eat fresh. And my old one goes to pancakes, muffins, bread, etc.

[Sugar]

Sugar, no, I haven't tried it, they don't recommend doing that, because they need to sell the leaven ...

200 ml of yeast is obtained from one sachet, it is stored in the refrigerator for a week, 40 ml of sourdough is used for one liter of yogut, one sachet is enough for 5 liters of yogurt, you only need to prepare it in a week

and I flew into 600 rubles with dry bacteria - and did not go anywhere
only GASTROPHARM was suitable for sourdough
(I already wrote about this earlier)

now I buy only store yoghurts - and I'm happy

I am not campaigning - I just share

I want to ferment acidophilus from pharmacy starter cultures (we do not sell acidophilus in our stores) - but now, after reading the forum, buying something at the pharmacy is not enough ...

+1
I tried several types of pharmacy starter cultures, but nothing really happened.
The only leaven that "works" from those that I bought is "Yogulakt". This is a jar of linex-like capsules. Two capsules per liter of milk.
The cost is about 200 rubles. for thirty capsules, that is, for a liter of milk leavening costs will be 13.30 rubles.

+1
I tried several types of pharmacy starter cultures, but nothing really happened.
The only leaven that "works" from those that I bought is "Yogulakt". This is a jar of linex-like capsules. Two capsules per liter of milk.
The cost is about 200 rubles. for thirty capsules, that is, for a liter of milk fermentation costs will be 13.30 rubles.

Yogulakt

Each capsule contains: lyophilized cultures of probiotic lactic acid bacteria: Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, lactose, whey powder, magnesium stearate, ascorbic acid
=====================================

alas, in yogulact, in addition to acidophilic bacteria, there are 3 more types of bacteria

but you want pure acidophilic milk (leaven - only acidophilic bacteria) or acidophilus

acidophilus, by the way, in addition to acidophilic, also contains lactic acid bacteria

I join Yogulakt fans. I really haven't tried anything else. But the result is good and stable.

In general, I decided to give them these 8 tanks. Here I am so kind And yogurt I have very good. sour turned out. As far as I understand, the sourdough should be set less and fermented in less time ...

[DIA]

DIA, I also made a very sour sourdough from the narine, but I myself am to blame - I kept it for several hours according to the instructions, although it was ready in 6-7 hours

[Chantal]

Good afternoon! Take me to your company of homemade yoghurt makers I make yoghurt from Actimeli, but stumbling upon this topic, reading it for 3 weeks already, today I went to the pharmacy and bought Narine in capsules, Bifidumbacterin in capsules, Yogulakt in capsules.

I would like to clarify the dosage. Narine has detailed instructions, I will follow them.

According to Bifidumbacterin, I found that the capsule (5 doses) goes for 1 liter of milk. Right?

According to Yogulakt, I just can't find the dosage.
Chantal You probably use Yogulakt, tell me, please, how much Yogulakt do you put in 1 liter of milk?

And storage - should all these drugs be stored in the refrigerator?
Thanks everyone for this thread. A lot of interesting and useful things!

[Girls and boys. Can you mix these bacteria in the pharmacy?]

Girls and boys. Can you mix these bacteria in the pharmacy? for example, ferment milk with bidum and narine in one container? Or narine and yogulactom? That is, so that bifi- and lacto-bacteria were in one jar at once? Or am I already overreacting?

you can mix, or you can buy Evitalia starter culture
it contains as many as 5 types of bacteria
=========================
EVITALY LEAVER No. 10
Description
Evitalia sourdough is a biologically active additive for the preparation of a medicinal fermented milk product by fermenting cow's milk. Contributes to the normalization and maintenance of normal intestinal microflora, activates its own bifidobacterial and colibacterial intestinal microflora. It is used as a therapeutic and dietary food: to restore the intestinal microflora in case of dysbacteriosis, in case of functional disorders of the gastrointestinal tract, in case of chronic constipation, allergic diseases, acute intestinal infections in children, etc.

Structure:
1 bottle (250-300 mg) of Evitalia starter culture contains: not less than 1.5-2x10 ^ 9 CFU (colony-forming units) of living microorganisms; is freeze-dried, but retaining the ability to multiply in the digestive tract, five strains of microorganisms (Streptococcus thermophilus, Propioni-bacterium freudenreichi subsp.shermanii and lactobacilli - Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus helveticus). The finished product also contains: vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin A, vitamin E, vitamin C, folic acid; trace elements: iron, calcium, magnesium; natural antioxidants.

pharmachologic effect
Evitalia ferment is a dietary supplement that helps to normalize and maintain normal intestinal microflora.
Evitalia starter culture is an associate of new generation living microorganisms-probiotics.
Evitalia activates its own bifidobacterial and colibacterial intestinal microflora (bifidobacteria, colibacteria) by creating favorable conditions for its development and introducing the missing useful microflora into the human body.
The associate of living microorganisms selected in Evitalia is stable in the aggressive environment of the stomach.

Indications
Evitalia sourdough is used as a therapeutic and dietary food, with a preventive purpose:
restoration of intestinal microflora in case of dysbacteriosis, including after the use of antibiotics, after radiation and chemotherapy (for the operative correction of intestinal microbiocenosis); functional disorders of the gastrointestinal tract (GIT); chronic constipation; allergic diseases, incl.skin (neurodermatitis, atopic dermatitis); acute intestinal infections in children (to suppress various pathogenic microflora); various diseases of the gastrointestinal tract (peptic ulcer, gastritis, pancreatitis, cholecystitis, enteritis, colitis); during preoperative preparation and after surgical operations on the intestines, pancreas, liver; in obstetrics and gynecology in outpatient treatment.

Dosage regimen
Evitalia sourdough is used to prepare a medicinal fermented milk product by fermenting cow's milk.
Evitalia can be used in young children, adults and the elderly.
There are no restrictions on doses and duration of use.

Contraindications
Hypersensitivity to dietary supplements Evitalia.

Side effect
Allergic reactions are possible.

special instructions
Dietary supplement Evitalia is not a medicine.

Drug interactions
With the parallel use of other drugs with the Evitalia starter culture for the normalization of intestinal microflora (linex, lactulose, inulin, chitosan, etc.), the therapeutic effect of the latter increases.

[Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus,]

yogulact - 4 types of bacteria

Structure
Each capsule contains: lyophilized cultures of probiotic lactic acid bacteria: Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, lactose, whey powder, magnesium stearate, ascorbic acid.
The number of microorganisms in the capsule is 2x109 colony forming units.
Yogulact normalizes intestinal microflora. Live lactic acid bacteria are a normal component of the natural intestinal microflora.
Indications for use
Treatment and prevention of dysbacteriosis.
Contraindications
Children under 3 months of age, individual intolerance to individual components of the product.
Before use, consult a doctor.
Method of administration and dosage
Children from 3 to 12 months: 1/2 capsule once a day (mix the contents of the capsule with breast milk or infant formula) for 3-4 weeks;
Children from 1 to 6 years old: 1 capsule 1 time per day (for children under 3 years old, it is recommended to mix the contents of the capsule with the food given to the child);
Children from 6 to 14 years old: 1-2 capsules a day;
Adults and children over 14 years of age: 1-2 capsules 2-3 times a day before or during meals.
Duration of admission for children from 1 year old and for adults 30-60 days.
Release form
Capsules
Storage conditions
Store in a dry place, protected from direct sunlight and out of reach of children, at a temperature not exceeding +6 ˚С.
Shelf life
3 years.
Do not use after the expiration date printed on the package.
Manufacturer
Pharmascience Inc. (Pharmaceuticals Inc.),
6111 Royalmount Avenue,
Montreal,
Quebec H4P 2T4 (Canada)

[Lactobacillus acidophilus]

narine - 1 type of bacteria
================
Dry biomass of culture (SDC) "Narine" is a lyophilized biomass of live lactobacilli Lactobacillus acidophilus strain Er 317/402, isolated and described by L. A. Erzinkyan, Doctor of Biological Sciences. The strain was officially registered in 1964 (USSR AS No. 163473 dated 04/07/1964).

but it is better to mix ready-made yoghurts from different starter cultures - to be sure that all bacteria are ripe

+1, for some reason, it seems to me that it is more correct who knows, maybe they can suppress each other when they "grow" together

[suppress]

+1, for some reason it also seems to me that it is more correct who knows maybe they are each other suppress can with joint "growth"

well, not literally - suppress
just some fast-growing bacteria will gobble up all the lactose and multiply
and those bacteria that multiply more slowly will not get lactose, and they will not multiply
therefore it would be more correct to mix ready-made yoghurts

I bought bifidumbacterin.
I realized that the dose is one ampoule (5 doses) per 1 liter of milk.
And how long should you ferment them? 5 hours - how is yogurt?

I would not categorically name the cooking time - each kitchen has a different temperature regime, and the milk is different for everyone ... for example, I set the alarm for 6 hours, and then check the readiness.yoghurt is ready when it does not fall out of the can, i.e. it stops being liquid. if you overexpose, it will begin to flake off, the serum will collect ... so to be on the safe side, in five hours, start looking in and checking for readiness. it's very simple to check - wiggle the jar from side to side, the top should not flop

Hello, I bought Moulinex, the yoghurts are great with activation, but I really want to do it on the linex. The first time I did it right away in jars (1 liter of milk + 2 capsules) it seemed to work out, but the consistency is not very good, on one of the jars I fermented a new batch, it was fermented better. Then I read the forum and realized that I needed to make the leaven. I put 3 capsules on 500 ml of milk (I put a plate in the yogurt maker), after 7 hours in the yogurt maker, an uneven viscous mixture turned out, I thought that it was necessary to cool it, poured it into a jar, closed it and put it in the refrigerator. After a couple of hours in the jar, everything curdled (it turned out 5 cm thick water at the top and bottom Tell me what's wrong? How do I do the leaven? I put it in the refrigerator early?
I would be grateful for any advice.

Friends, today I stumbled upon such a "super-useful" leaven on the Internet 🔗 of course it is clear that it is not suitable for a yogurt maker, but it seems like a unique fermented milk product is also obtained .... Has anyone tried it? Liked?? Can you feel the healing effect ?? Discourage me otherwise I already want her

[Donchanka]

Donchanka Well this is probably how the brew turns out

Are you talking about Kurunga? And I decided as kefir

With bifidumbacterin nothing happened at all !!!
Fermented 1 liter with one apmula. Was in the yogurt maker for 12 hours - no signs. It tastes just warm milk.
I had to pour it into a saucepan and add rennet (I wanted to make cheese). But it was not so, it turned out to be a milk suspension in whey.
Strained through cheesecloth - curd turned out.
Here ....
But yogurt didn't work out ...

With bifidumbacterin nothing happened at all !!!
Fermented 1 liter with one apmula. Was in the yogurt maker for 12 hours - no signs. It tastes just warm milk.
I had to pour it into a saucepan and add rennet (I wanted to make cheese). But it was not so, it turned out to be a milk suspension in whey.
Strained through cheesecloth - curd turned out.
Here ....
But yogurt didn't work out ...

I had it! From a whole box of 10 ampoules - it turned out 2 times! Apparently dead bacteria. I then added an ampoule of bifidum to the usual starter culture. That is, with ordinary yogurt sour, and "enriched" it with bacteria.

I once tried to make bifidum from one ampoule. And it didn't work either. In my opinion, this is not enough. For a liter of milk, I took 2 ampoules of bifidum and received a ferment. But, as I noticed, all of mine are very strong from yogurt made with sourdough only from bifidum. Therefore, I try to combine bacteria. I bought an eucalyptus, but until I finish the old leaven, I will not make a new one. I would like to make a new starter culture from 1 ampoule of Evitalia and 1 ampoule of Bifidum.

I got a problem
I bought a Yogulakt, I play with it. Everything is good only in extreme jars (moulinex yogurt maker), and milk in the central jar And so several times already.
Today I set to ferment on gastrofarm. 10 hours have passed - there is no result yet. At the same time, I was tortured to dissolve tablets in milk.

[At the same time, I was tortured to dissolve tablets in milk.]

I got a problem
I bought a Yogulakt, I play with it. Everything is good only in extreme jars (moulinex yogurt maker), and milk in the central jar And so several times already.
Today I set to ferment on gastrofarm. 10 hours have passed - there is no result yet. At the same time, I was tortured to dissolve tablets in milk.

I didn't dissolve the tablets - I just broke

of all the pharmaceutical preparations, yoghurt came from me only from gastrofarm

without using a yogurt maker - just in a warm room - 28 deg.

julalu Linex is not intended for this, he has other tasks. There are quite a few different starter cultures on sale now.

julalu Linex is not intended for this, he has other tasks.There are quite a few different starter cultures on sale now.

My husband loves Linex to drink, says that it helps him. I do it on Activia, it turns out well, but my husband did not notice any positive dynamics. And on Linex, I only succeeded 1 time, it was 1 attempt and I did not remember how I did
I read the entire topic, my head is already coming from the abundance of leavens and advice I want it not only to be tasty but also useful

And my husband says that Linex helps him a lot from flatulence, and he is expensive and not tasty. Therefore, I try to make yoghurts from it.
And my husband is ready to consume 2 jars in the morning and 2 in the evening eats. Yogurt on Activia does not give the same result as Linex

LINEX®
(Lactobacillus acidophilus + Bifidobacterium infantis + Enterococcus faecium)
(lactobacilli + bifidobacteria + enterococci)
and in the activity - bifidobacteria and lactobacilli (????)