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

And in our pharmacies, I asked - only yoghurts from Canadian manufacturers, and then, such pharmacies still need to be found where yoghurts are sold. But in any case, we will put it in our minds about gastrofarm and will look for it. By the way, how does it taste? Is it possible to eat it, or is it just as a medicine?

[normoflorin]

Mams! Catch !!!

Hairpin, at the Institute. Gabrichevsky (Address: Moscow,
st. Admiral Makarov, 10 🔗) you can buy fresh normoflorin ( 🔗 ) .
We put half a teaspoon per jar

he's just kidding .... don't be alarmed ....

the only thing that should be alerted is that linex does not ferment milk

I tidied up in the first-aid kit, found the linex - not expired, but it was stored, as you understand, not in the refrigerator for the sake of experiment, warmed up sterilized milk in a sterilized jar from a mulch and poured the contents of 1 ampoule there, put it in a yogurt maker, but did not turn it on (in this you are right - so everything ferments fine when such a roast at home) - today I looked - everything fermented perfectly, the consistency of thick kefir

Now I think, father, you are so unlucky in life? Narine and me are fermenting normally, and here linex, too, can be a conspiracy of manufacturers of pharmaceutical preparations exclusively on your (not) modest person

[julalu]

I tidied up in the first-aid kit, found the linex - not expired, but it was stored, as you understand, not in the refrigerator for the sake of experiment, warmed up sterilized milk in a sterilized jar from a mulch and poured the contents of 1 ampoule there, put it in a yogurt maker, but did not turn it on (in this you are right - so everything ferments fine when such a roast at home) - today I looked - everything fermented perfectly, the consistency of thick kefir

Now I think, father, you are so unlucky in life? Narine and me are fermenting normally, and here linex, too, can be a conspiracy of manufacturers of pharmaceutical preparations exclusively on your (not) modest person

yes no ...
fsё namano ...
it's me just julalu so in detail answered: she did not get yogurt from linex
she fermented and then curdled
so I say: if you fermented, then the linex is normal, probably just the yogurt maker overheated everything, or overexposed it in time

means - not linex should be alarming, but the production process itself

but I myself have never tried linex - because it is expensive, and the set of bacteria in linex is the most common
the high cost of linex due to the fact that it is in a special capsule that is insoluble in the stomach

and mind you - I was only unlucky with domestic drugs, and linex and gastrofarm - import
maybe - this is the whole secret of bad luck

and narine is domestic

and narine is domestic

I know
but i didn't use narine

just after a failure with pharmacy drugs - I will no longer use them

I admit that many made yogurt from narine

and I even admit that they got yoghurt from those preparations from which I did not get yoghurt
(just don't tell me that in order to make yogurt from bifidumbacterin, you need to add 2 tablespoons of sour cream, it's just ridiculous ...)

after that I will ferment yogurt only with store-bought ferments

and fermenting with pharmacy is a lottery

that's the whole story ...

Evitalia is a pharmaceutical leaven, it is specially for the preparation of sour milk. avenue. Very tasty. Nobody in my family ate yoghurts made from store-bought yoghurts.And she began to do it on evitalia, swept away at once, 2 cans each. I tried 20% cream instead of milk, sour cream turned out to be just delicious.

Evitalia is a pharmaceutical leaven, it is specially for the preparation of sour milk. avenue. Very tasty.

Until I found the evitalia correctly stored anywhere, those are in the refrigerator.
And how much evitalia is needed for 1 liter of milk?

How much evitalia is needed for 1 liter of milk?

There, the instructions say 1 jar of 2 liters. And this is leaven.
I make a starter from 1/8 jar of 200 ml milk. And then 3 teaspoons of sourdough for 1 liter of milk.

Good afternoon, members of the forum!
I have been making yoghurt for a long time, I use natural cow's milk and shop Activia. For 1 liter of milk I add 125 g of Activation. A wonderful product is obtained in 4-5 hours.
But yesterday I read about sourdoughs and rushed to the pharmacy (for reasons of proximity, dairies are far away). The pharmacy offered me Narine at a crazy price, almost $ 10 for five ampoules, and Lactobacterin (Russian-made) at a normal price.
I have a kind request to you. Who knows about this starter Lactobacterin, or who used it, please write how to use it and what comes out of it. I don't want to spoil the food.
Thank you in advance.

Good afternoon, members of the forum!
I have been making yoghurt for a long time, I use natural cow's milk and shop Activia. For 1 liter of milk I add 125 g of Activation. A wonderful product is obtained in 4-5 hours.
But yesterday I read about leavens and rushed to the pharmacy (for reasons of proximity, dairies are far away). The pharmacy offered me Narine at a crazy price, almost $ 10 for five ampoules, and Lactobacterin (Russian-made) at a normal price.
I have a kind request to you. I don't want to spoil the food.
Thank you in advance.

I'll tell you about my experience. With these leavens, such a situation is inconsistent quality. I tried both Narine and Lactobacterin and even Bifidum. Yogurt turns out every other time, then normal, then the milk just turns sour in 10 hours. Apparently the fact is that it is not known how this leaven is stored in pharmacies, which may be why the result is inconsistent.
I also do it with Aktimelka, only for 1300 milk a jar of 125 g of Actimel. Every time I make from fresh sourdough, I rarely use mine, it just seems to me that fresh store culture is healthier. Well, of course I also look at the expiration date, if less than a week, the leaven is dead.
In general, my favorite sourdough is fermented milk Agusha from 6 months. At 1300 I add 200 g of Agusha, I didn’t disappoint even once, and what’s convenient, yogurt turns out in 3-4 hours. In the morning I will put it on, at 12-13 o'clock it is ready, and in the refrigerator, in the evening, the whole family is eating.

in fact, you got the sourdough from which you need to make a drink, but this is not yogurt - it looks more like fermented baked milk

aha) not so I put it, my leaven turned out not to be the consistency of yogurt. that's what I meant) though, no. this consistency could be obtained from low-fat yogurt. but so I want a denser yogurt, I'll add powdered milk there)

My narine sourdough turned out to be not completely homogeneous, with flakes. tell me is it ok?

No ... Heterogeneity (part - denser, part - liquid) and sour taste indicate overexposure. True, without sugar, my yogurt is already sour ... But if the state is uniformly liquid, which almost immediately turns into a state of heterogeneity, it indicates that the yogurt maker is overheating.

is this leaven not suitable?

[3home!]

3home!

If she was completely dead, there would be no flakes ... Maybe it was necessary to hold it longer.

It's still better to try another one and compare. I personally recommend Yogulakt. Everything is always the same with me. I never failed.

[3homa]

3homa, suitable, suitable the main thing is to follow the yogurt more closely, in such a heat after 3-4 hours you can already check - how the consistency suits you, put it in the refrigerator (it will get a little stronger there), if you overexpose the narine becomes very sour

Eh, nothing happened.tomorrow I will replace narine with a miracle yogurt. I hope you're lucky))) Well, what did I do wrong ?!
interesting, but a miracle will do? it was just that there were no natures of activity
and if you do it on yogurt, you also need a sourdough? and as I understood, it is better to take sterilized milk? I did it on pasteurized

aha, there are live ones. and just natural, and with additives.
and that masterpiece turned out to be heterogeneous, as I already wrote, and did not arouse an appetite in anyone except her husband.
So you need to prepare the starter, if on yogurt? I'm afraid to start spoiling food

no need for sourdough, just stir yogurt with milk and pour it into jars, they say 2 tbsp is enough. l. for a liter of milk, I usually spread all the yogurt (jar, sachet ..) into the jars from the yogurt maker, add milk and mix the jars naturally and sterilize the spoon beforehand

Good afternoon everyone. I haven't visited this Temko for a long time. I have had a yoghurt maker for 2 years now. During this time, there was not a single case that yogurt did not work out. At first I did it with Activia, then I dabbled in sourdoughs (produced by the Institute of Milk and Meat in Kiev), now I do it with Narine. But here Narine is yogurt, sold in the store, shelf life is 3 days. Since I live near hospitals, they sell me in every store and bring in fresh every day, in other parts of the city - a little stress with him. My only adventure with the yogurt maker is that at the very beginning of operation I scalded the lids from cans with boiling water for disinfection and twisted them. It's good that I noticed this only on 3 covers. I still wonder how I managed to do this, but we just had a baby ... I tried to order through the service center, but there are no separate lids, but 3 jars, then they cost like a new yogurt maker.

no starter culture, just stir yogurt with milk and pour it into jars

and did so. the yoghurt thickened in 4 hours. now standing in the fridge)

I see no one responds to my question about Lactobacterin. Apparently no one used it, so I will be a pioneer.
Yesterday I made yoghurt from 1 liter of natural cow's milk and two tablespoons of the starter culture, which I prepared the day before from one ampoule of Lactobacterin diluted with a teaspoon of warm boiled water and 200 ml of milk. The leaven stood on the table for a day. I didn’t warm it up in a yogurt maker, as we have a heat and the house is 25-28 degrees constantly. After 20 hours, I already panicked that the bacteria were not alive. But after I stirred it, literally an hour later it began to curl up and after another two hours it became "unshakable."
The yoghurt was fermented for 5 hours. The taste is wonderful, much tastier than with Activia. My husband really liked it and me too.
Thanks everyone for the starter idea!

well, banks to sterilize it right now is generally relevant - after all, it's time for the twisting-pickling season in full swing
And I do it on bifidumbacterin. Of course the first leaven is long. Hours 7 or 8. And the banks keep up unevenly like that. Some are ready, others are thinking about something
But then three hours and a super-duper thing! But I still heat milk. 3 minutes in the microwave.
The last time I made yogurt from purchased milk, from a barrel. Fat content is 4.7%. But the result is this g ...: (First, the fat milk rose and became bitter. The taste is generally unpleasant. We concluded that it’s not fiction to experiment. We did it on pasteurized milk and we will do it.

And I like yogurt with homemade milk. Recently I have been doing it with Roselle Yogurt (2 capsules) or Roselle Yogurt + Narine (1 capsule each). It takes 12 hours to prepare.

YanaSt
If you do not succeed on linex, try on Activia, or Ehrmann prebiotic, which are without additives. They make a wonderful, thick, homogeneous yogurt. And from pharmacy preparations, I use Yogulakt, with which I am satisfied. Good luck to you!

I also like Yogulakt, the yoghurt turns out to be thick and not sour, from the pharmacy it is still narine, it is also delicious, but it is a little slimy - this is not for everybody

I have read this topic and would like to share my experience of preparing dairy products in a yogurt maker.
I tried to ferment yoghurts at Activia and other store yoghurts. It turned out very well, but when the need arose to move to another country where there were no fermented milk products at all for the initial fermentation, I had to look for other options. I bought dry starter cultures at the Milk Institute in Moscow (Lyusinovskaya, 36 address, in my opinion). From their starter, yogurt turned out to be generally super, much tastier than when you use a store starter as a starter, the cooking time is about 6 hours.
They also have a ferment "Tonus", when fermenting milk on it, I don't really like it, the taste resembles something between kefir and yogurt, but when fermenting cream, sour cream turns out just super, and I tried to ferment baked milk on it, fermented baked milk great too.
They also sell a starter culture for acidophilic milk, which is very useful for the first feeding for a baby (if you look at the packaging of "Agusha", it is just made of acidophilus). My small saw it until a year old with something, now she doesn't like it at all, I also don't like it very much, very specific.
A month ago, I again bought sourdough from them for a year (now I live in another country, so I have to get out and a small child requires sour milk and I'm waiting for a second one now, but there is no trace of anything like "Agushi" here) they now have kefir mushroom on sale.
Now a little about the curd, I make it from milk fermented at Tonus, it turns out less sour than when you make it from kefir. I do it like many others in a water bath, then put it on a drushlag or sieve, and hang it in gauze over the sink.
Recently I tried to make fruit yoghurts, it turned out only if I boiled the fruits with sugar for several minutes (I read somewhere that it was enough to pour boiling water over them, nothing came of it), put the jars on the bottom and fill them with milk and sourdough. It turns out super!
I would like to say one more thing. These dry starter cultures are stored in the freezer, I have some jars for 1.5 years and everything is fine. It has been experimentally proven that during transportation it is stored for two days without a freezer.
I would also like to share my experience on sterilizing dishes. I think that it is absolutely necessary, otherwise bacteria will start up. I use the Avent microwave bottle sterilizer. Before that, she was sterilized in a double boiler. Sometimes, if you are too lazy to sterilize, I just pour boiling water over the dishes.

[djania]

djania , and how much cream did you ferment with tone?

[djania]

djania , and how much cream did you ferment with tone?

I ferment 35%, where I live now, others do not sell.
And in Moscow I fermented 10%, it also turns out good sour cream, I just love lean cream more.

[djania]

djania, and can be more detailed, if you remember ... Is there a shop at the institute? Or what kind of tent? My husband works nearby, I'd drive him there at lunchtime ... But he needs to be explained exactly, otherwise he won't go. How many yoghurt starters are sold there? I'm very interested.

[djania]

djania, and can be more detailed, if you remember ... Is there a shop at the institute? Or what kind of tent? My husband works nearby, I'd drive him there at lunchtime ... But he needs to be explained exactly, otherwise he won't go. How many yoghurt starters are sold there? I'm very interested.

There, on the 3rd floor, if I'm not mistaken, there is an office where these sourdoughs are sold. There is one entrance in the building, I usually go there and ask the guard where you can buy starter cultures for personal use, he already says the office number.
Starter cultures are sold in the office, only they need to call and find out when they have lunch.
Yogurt is sold in dry and liquid form, dry looks like a small bottle, I don't remember the exact price, from 50 to 80 rubles somewhere. A sourdough is made from it at 2 weeks, somewhere 200-300 grams of sourdough is obtained. This is just enough for 2 weeks to cook yoghurts. There, all the instructions for the leaven are given on printed leaflets. For the first time I took 2 pieces of each starter culture (tone, yogurt and acidophilus), which I liked now.
I can’t say anything about the liquid starter culture, I didn’t buy it because it’s inconvenient to store, it’s only kept in the refrigerator for 2-3 weeks. Dry is still more practical, in the freezer, and from it when I need it I make sourdough.

qwerttt

Tell us how you made yogurt from bifidumbacterin?
I tried it a couple of times: at first, for some reason, it does not ferment for a long time, and then immediately sour yogurt.

True, I found another recipe: if after 6 hours of fermentation of bifidumbacterin the milk is still liquid, then I tried to add rennet there, I wanted to make cheese, the milk did not seize as usual, but unstable flakes turned out.

After weighing in gauze for 4 ... 5 hours, a wonderful creamy pasty cheese was obtained. Like RAMA, Vuko or Philadelphia .... Moreover, the yield of the finished product is quite large: from 3 liters of milk, about 700 grams of cheese was obtained.

It can then be made just for bread and pasta for sandwiches with herbs, olives, capers, sun-dried tomatoes. Children love sweet cheese. In short - anywhere.

[A question to all lovers of homemade yoghurt: which pharmaceutical preparation with bacteria has proven itself in your practice in the best way, that is, which yogurt based on which preparation did you like the most?]

qwerttt!
There are a lot of drugs in pharmacies, which simultaneously include lacto and bifidobacteria.

Can you tell me which ones, for example? And then in the nearest pharmacy there are always so many buyers, you can't try too much pharmacists. In general, pharmacy bacteria (she said, she said so) is somehow dearer to me as a leaven than ready-made store yoghurts.

Tell us how you made yogurt from bifidumbacterin?
I tried it a couple of times: at first, for some reason, it doesn't ferment for a long time, and then immediately sour yogurt.

True, I found another recipe: if after 6 hours of fermentation of bifidumbacterin the milk is still liquid, then I tried to add rennet there, I wanted to make cheese, the milk did not seize as usual, but unstable flakes turned out.

After weighing in gauze for 4 ... 5 hours, a wonderful creamy pasty cheese was obtained.

I did this: 1 liter of milk + 2-3 sachets (or glass bottles) of bifidumbacterin. True, yoghurt took a long time to prepare - 14-16 hours. One jar of the resulting yoghurt was left for the sourdough (i.e. 1 jar + milk), from which yoghurt was ready after 8 hours.
After 6 hours, I also have a liquid mass, it begins to thicken in about 12 hours, probably. The finished yogurt is dense (a spoon is worth), extremely tender, tasty, without sourness. During cooking, a subtle creamy smell is felt (when I did it for the first time, I just went crazy from this smell). The yogurt that I made yesterday from activism is much less tasty and loses in density. Maybe I pulled it out of the yogurt maker a bit early, but outwardly it seemed to me that a little more, and it curdles.
By the way, one day I just overslept and instead of yogurt from bifidumbacterin I got an unusually tasty cottage cheese: I drained the whey, and the remaining mass was completely homogeneous (which does not happen with traditional cottage cheese preparation) and sweet creamy taste (although I do not put sugar), and could be nicely spread on a bun too. Maybe we ended up with similar products?

Where is the rennet sold?
A question to all lovers of homemade yoghurt: which pharmaceutical preparation with bacteria has proven itself in your practice in the best way, that is, which yogurt based on which preparation did you like the most?

qwerttt
The Evitalia starter culture contains 5 types of bacteria (streptococcus thermophilus, propioni-bacterium freudenreichi subsp.shermanii and lactobacillus lactococcus lactis, lactobacillus acidophiilus, lactobacillus helveticus).
Yogulact starter culture of 4 types of bacteria (lactobacillus acidophiilus, lactobacillus rhamnosus, streptococcus thermophilus, lactobacillus delbrueckii ssp.bulgaricus).
For example, in addition to Activia and Ehrmann prebiotic, I use Yogulakt, which I am very pleased with.

Where is the rennet sold?

We buy in the market from a grandmother who sells cheese.
Someone buys on the site: 🔗

qwerttt
I misled you a little: red: sorry, these starters contain the type of streptococcus thermophilus, if my memory serves me, it is from the genus Bifidobacteria, namely there are no Bifidobacteria in them. Therefore, it is better to alternate the fermentation of yoghurt with different ferments. And I think it's not worth it to ferment at the same time with bifidobacteria and, for example, these leavens, because either bifidobacteria or bacteria from these ferments will multiply faster and drown out another type of bacteria.It is better to mix ready-made yoghurts made with different types of bacteria. About this, uberipuzo already wrote earlier. That's why I use those yoghurts and pharmacy sourdough that I wrote about earlier
.

[A question to all lovers of homemade yoghurt: which pharmaceutical preparation with bacteria has proven itself in your practice in the best way, that is, which yogurt based on which preparation did you like the most?]

A question to all lovers of homemade yoghurt: which pharmaceutical preparation with bacteria has proven itself in your practice in the best way, that is, which yogurt based on which preparation did you like the most?

from pharmacies - gastrofarm
from store - erman prebiotic

qwerttt
I remembered I did a couple of drugs.
Probiotic Linex contains: lactobacillus acidophiilus, bifidobacterium infantis, enterococcus faecium.
Florin Forte-Contains:
bifidobacterium bifidum,
Lactobacillus plantarum.
If I remember or find anything else, I will inform you.

Hmm, is gastrofarm only sold in the form of tablets? Do pills dissolve well in milk when crushed into powder?

oleg9979, thanks

no need to dissolve anything
you just need to break the pill into several pieces, throw in milk and stir
everything will grow by itself ...

[uberipuzo]

uberipuzo, then you are preparing yoghurt in one large container, and not in several jars?

Alim, I used to think that the problem could be in the milk, but I doubt that it is. Firstly, I buy long-term storage milk, and secondly, the problems began at the end of winter, long before the heat wave.
I bought today "Acipol" (a mixture of the microbial biomass of live acidophilic lactobacilli strains NK1, NK2, NK5, NK12 and kefir fungi inactivated by heating), I wonder what kind of yogurt it will make. Do you think two capsules per liter of milk are enough? (1 capsule - live acidophilic lactobacilli - at least 10 * 7, kefir fungus polysaccharide - 0.4 mg.)

[uberipuzo]

uberipuzo
Tell me, pliz, how long does it take to prepare yogurt at gastrofarm?

[uberipuzo]

uberipuzo
Tell me, pliz, how long does it take to prepare yogurt at gastrofarm?

without yogurt maker at room temperature 8-12-24 hours depending on temperature and weather
when it is rainy, it ripens longer

do I mind.? ...

It just seemed to me that having tried several drugs and received a negative result, you put an end to them. But I just thought yesterday: maybe your yoghurts then did not work out precisely because you did it at room temperature, and it was insufficient for the optimal development of bacteria?

[yoghurts then did not work exactly because you did it at room temperature, and it was not enough for the optimal development of bacteria?]

It just seemed to me that having tried several drugs and received a negative result, you put an end to them. But I just thought yesterday: maybe you yoghurts then did not work exactly because you did it at room temperature, and it was not enough for the optimal development of bacteria?

but when I tried to make yoghurt from pharmaceutical preparations, it was winter and the heating was turned on
I put cans of milk in the bathroom
there the temperature was 28 degrees
and next to the heated towel rail - 36grad
enough for bacterial growth

and there was more than one attempt - after all, there are 10 bottles in each package

BUT !!! never had a bitter taste!

[mageta]

mageta, but for what to excuse you?

Maybe there was a left bifidum, or the technology was violated, or the conditions of transportation or storage, who knows. All batches of bitter yogurt were obtained from bifidumbacterin produced by "Partner" (Moscow). The packages, by the way, were purchased from different pharmacies that are not part of a single network. The packages looked like this:


And before I did it from exactly the same and the yogurt turned out to be excellent. This is such a nuisance.

As for the milk - it tasted normal, I bought the same thing. When bitterness began, what milk I had not tried, the result was the same. So the suspicion most of all falls on bifidumbacterin.

Now I scold myself that I didn't think of buying any other probiotic instead of bifidumbacterin. The child (first of all) was without homemade yogurt and sour cream for several months

I also made yoghurt from pasteurized milk. For the sourdough I took "Bifidobact" - this is such a live product produced for children by our Belarusian Institute of the Meat and Dairy Industry, in the composition of the leaven of lactic acid microorganisms and bifidobacteria. It is used for therapeutic and prophylactic purposes. On the same Bifidobact, I used to ferment sterilized milk. Conclusions. In terms of consistency, the yoghurts turned out to be equally thick - after cooling in the refrigerator, you can turn the jar over.However, the surface of yoghurt on sterilized milk (fat content and 3.2% and 6%) is white, on pasteurized (3.2% fat content) - yellow 🔗, albeit glossy. In addition, in yogurt on pasteurized milk, there are some small lumps or something (I removed the foam after boiling). Is this the way it should be or did I do something wrong?

And I also noticed that when fermented with bifidobacteria, yogurt turns out to be stringy, reaches for a spoon, when fermented with store Activation, there is no such effect.

Midnight lady
I have, on boiled pasteurized milk, yogurt turns out to be homogeneous, without lumps. Perhaps it's the milk, although not a fact. Try to make yoghurt with pasteurized milk from another manufacturer and compare. Regarding the yellow color on the surface, it is most likely milk fat. On sterilized, this does not happen, because it is homogenized. Regarding the ductility, when I ferment with Yogulactom, or Ermann prebiotic, yoghurt sometimes turns out to be stringy, but when it’s usual, I don’t know why, because it ferments, always under the same conditions, at the same temperature.

[qwerttt]

qwerttt , I had 2 bags out of such a pack, I just threw away the rest. It doesn't ferment and that's it. After this incident, I also stopped using pharmaceutical preparations.

Mams, thanks for the information. Your failures only confirm my doubts about product quality. of this particular manufacturer... But you rejected ALL pharmaceutical preparations in vain. They will still be more useful than store products that you use as a starter culture.

Today we finished the yoghurt from Acipol - lovely, not yoghurt. The packaging looks like this:


Description:

Acipol is a drug that normalizes the intestinal microflora, eubiotic. It is used to normalize the microflora of the gastrointestinal tract with intestinal dysacteriosis of various etiologies; for the prevention and treatment of acute and chronic intestinal infections, long-term disorders of the gastrointestinal tract, atopic dermatitis and food allergies; to stimulate immunity in debilitated patients.

Try

Midnight lady, when I made from bifidumbacterin, there were never lumps, but in one jar of yogurt on Acipol there was such a clot. I don't think there is anything wrong with that. Maybe bacteria are grouping?
And what was written on the milk packaging - normalized milk?
I can't say anything about viscousness - I don't remember