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

I'm sitting there my first Narine in my life.
I think it turned out, very thick, not sour and very long.
The taste, as for me, is quite bearable, but the fact that it stretches so unrealistically upsets me ... I have bad associations
Experienced people, tell me, but if the next. since I take another dry leaven instead of Narine (Simbilact, Yogurt, Bifivit, etc.) will it not last so long?

[Nikki_N]

Nikki_N ?, I also stretch very much, but it does not cause any associations))) Today I will put on the third time narine, but except for me at home no one eats it, everyone eats from activism. Narine just me and a dog

oh and I'm not so used to it, I cut a fresh banana there - I barely forced myself to eat it
if it hadn't been stretching like something ...
I'm not really picky, but here I myself don't know what came over me.

My daughter made it from Narine, but the yoghurt turned out to be not stretching at all, slightly thin. Unlike Activia yoghurt, it is not sour.

[Aglo]

Aglo , but for me everything is the other way around: not sour from activity, but sour from narine.

The resulting product can stretch if the milk is not boiled.

I boiled milk after boiling for 3 minutes

And I buy a long-playing one and, accordingly, I do not boil ...

NOTHING SUCCEEDED! Yesterday I decided to try to make yoghurt from the drugstore "Yoghurt" (made in Canada). After 10 hours in Moulinex - milk. I hoped it would thicken in the morning. Nothing thickened. I began to drain, and only two jars at the bottom were thick. I tried it - delicious, not sour at all. Maybe you should have added more capsules? I read that girls add 2 capsules per 1 liter of milk. Please advise how to make yogurt !!!

Well, the verde of starch in small quantities is very controversial - we eat enough starch in potatoes.
And dyes, flavors - this applies to fruit yoghurts, not natural ones.

I want to try the Evitalia starter culture, and I think that it will work out even better with it, but I have no special arguments against Activia either. I can only catch on starch.

Evitalia works great, I thickened after 5 hours

Girls! Where do you buy Evitalia?

in the pharmacy

look at this link (just slowly - a video of the cooking process is shown) and about the starter cultures 🔗

is Evitalia on sale in Ukraine?

And I tried to make yogurt with the addition of evitalia. I liked it very much.

Today I specially went and bought Simbilact with lactulose, Bifivit, Yoghurt and a leaven for cottage cheese from Kiev Technological. Institute of Milk and Meat. Who cares about where I bought it

I read about these leavens, somewhere on the Internet. Share the result, maybe I like it too? I'm just going to Kiev

I read about these leavens, somewhere on the Internet. Share the result, maybe I like it too? I'm just going to Kiev

And what, in fact, to share? I like the result (although some of the members of the forum did not have the best reviews), the choice in the IMM is not bad.

I am now making yoghurt, preparing simbilact and streptosan - I liked everything. Vitalact not very much (but this is my subjective opinion)
Here is the site
🔗

I'm just going to Kiev

The institute is Kiev, but branches are already in many cities. I bought in my city (Donetsk), and this is their official website - 🔗

P.S. I listened to Rina72's advice thanks

As I will, I will report on the result, but today I have no strength, I'm tired.

I'm more concerned with the question of usefulness. Well, in the sense that there may be some kind of yeast specifically for something needed (for example, kefir weakens for up to a day, and for more than a day it strengthens). I use bifidumbacterin solely for convenience, well, even once we were prescribed for dysbiosis ...

[Fugasca]

Fugasca, look at them in the "Questions and Answers" section - there is both a mail and contact numbers. They have a doctor giving consultations there (I even talked to him at one time).

[fugaska]

fugaska ! I have already tried all the starter cultures from IMM and more than once. Most of all I like symbilact, bifivit and streptosan. The site contains all the health indications, and in Odessa, it seems, there is a branch. The only inconvenience: the dry culture from the jar is fermented for a certain time, then 4 tablespoons are taken from this and the next batch is fermented. And so on up to 7-10 times. That is, after a while you get 7 liters of product.

and is it necessary to ferment with the previous product? or you can always use dry, as I do with bifidumbacterin ... I just don't understand where the whole 7 liters is accumulated from!

You can, of course, take a new jar every time, but it costs 8.50 (except for symbilact -10.50). And the instructions describe just such a method - to select from a fresh portion for subsequent fermentation. The only thing is that with each fermentation, the culture weakens. I do this: I ferment a jar for 2 liters (I have such a thermos volume), and so on 3 times. It turns out in 2 days (everything is there by the hour) 2 3-liter cans. And then we use it all week until the weekend.

I make a "mother starter" on the recommendation of the same IMM:
I dilute a bottle of starter culture in a small amount of milk (100-150 g). Then for each liter of milk, I take 30 grams of this mixture directly for making yogurt. It turns out a bottle 3-5 times.

[Rina72]

Rina72 ! Where is this bottle kept?

in a refrigerator.

damn, and bifidumbacterin turns out cheaper ... I'll go to study the materiel, about the usefulness

How much does bifidumbacterin cost?

[Rina72]

Rina72 ! And in the refrigerator below 10 degrees, lactic acid bacteria stop multiplying and die. Therefore, the manufacturer recommends such a scheme so that the uterine starter culture does not get into the refrigerator.

If I'm not mistaken, bifidumbacterin costs about 31 UAH per package. 10 bottles in the package. I use 2 bottles of 1.5 liters of milk. and judging by the information I read, Kiev starter cultures are used 1 bottle per 1 liter of milk. given my laziness, well, in the sense that I will not use the previously prepared product as a starter, then bifidumbacterin is cheaper for me. but I still want to try

A land mine! Bifidum looks rather poor against the background of that abundance, I think it alone is not enough for normal flora in the intestines. Kefir stick, for example, when I was studying (I'm embarrassed to say a biochemist) was generally considered almost a panacea if taken at night on an empty stomach. In the intestine, it fights against the pathogenic flora and removes the waste products of that flora, i.e. cleanses and rejuvenates the body.

And yet, I already wrote above, I ferment at once 2 liters from one bottle, it turns out the same way. At first, I did it as a decent one - according to the scheme, but it must be poured and refilled by the hour, so that it does not stand, otherwise the acidity rises.

I made a couple of days ago yoghurt from Kiev sourdoughs, which is called "yogurt" (it seems to be a Kiev institute producer) - I really liked it! thick and delicious. diluted one ampoule for 1.5 liters of milk. I also bought kefir, cottage cheese and bifivit - I will compare the results, then I will report

[fugaska]

fugaska, but my leavens ran out, only vitalact remained, it seems. Yoi, how sour was she ... or did I overexpose her? Tomorrow or the day after tomorrow you will have to chap for a new game (if it were in a straight line, then in general it would have been 10 minutes to go, and so half an hour).

fugaska, and I did not dilute the Kiev Yogurt sourdough.
I diluted a bottle for half a liter of milk, fermented it - and I didn't eat it, I kept it like leaven in the refrigerator. She took 4 tbsp. l. per liter of milk and leaven. AND EVERYTHING IS GREAT !!!! both thick and tasty, everything is ok.

[Kievans buying bacterial starter cultures in a shop at the Institute of Milk and Meat !!!The store has moved to a new address! (which pleases me, it's closer to the metro).Information here]

Kievans buying bacterial starter cultures in a shop at the Institute of Milk and Meat !!!
The store has moved to a new address! (which pleases me, it's closer to the metro).
Information here
🔗

[I have a question for those who make on dry starter cultures of the Kiev Institute of Milk and Meat.]

I have a question for those who make on dry starter cultures of the Kiev Institute of Milk and Meat. Nobody noticed anything strange in the body after eating yogurt?

children eat for three days - I did not notice anything unusual. I ate one jar - I didn't notice anything unusual either ... but what should I pay attention to? maybe you need to listen? I'm going to play the second game tomorrow ...

I join the consumers of starter cultures of the Kiev Scientific Research Institute of Milk and Meat ... I liked the yoghurt .... stood for 5 hours and was eaten halfway without a refrigerator .... Kefirchik is nothing too .... There is a lot of hassle with cottage cheese ... but also delicious ..

Just call these "Sourdough. Yua" ... half a day called, eventually dropped the request for the mailbox ... and friends treated them to a couple of bottles ...

Today I bought "Evitalia" at the pharmacy (10 bottles 670 rubles) There the bottle ferments 2 liters of milk

Evitalia works great, I thickened after 5 hours

Leska, did you ferment in a yogurt maker? Have you used a bottle for 1 liter or 2 liters of milk (as in the instructions)?
I’m thinking, he can divide: what does not fit in a yogurt maker, cook in the microwave (there I have the function of making yogurt) and leave it as a working leaven.

Today I bought "Evitalia" at the pharmacy (10 bottles 670 rubles) There the bottle ferments 2 liters of milk

Something expensive yogurt will cost.

[INSTRUCTIONfor the preparation of the Healing Fermented Milk Product from dry leaven "Evitalia"]

Something expensive yogurt will cost.

aha, it consoles that the working leaven should be enough for 5-6 times. Here's what the instructions say

INSTRUCTION
for the preparation of the Healing Fermented Milk Product from dry leaven "Evitalia"


Boil 2 liters of milk (any fat content), cool to 43 ° - 40 ° C. Remove the froth. Add a bottle of dry starter culture to milk, after dissolving it with warm milk and shaking thoroughly. Wrap the container with fermented milk with 3-4 layers of paper, wrap it with a thick cloth and place in a warm place for fermentation for 12-14 hours. Then place in the refrigerator for 3 - 4 hours - The product is ready to use.
Received Finished Product 2 liters divided into 2 (two) parts:
the first part - 1.4 liters. for direct ingestion, that is, we immediately begin the course of treatment;
the second part - 0.6 l. (Working Starter) for further preparation of new portions of the Product is stored in the refrigerator.
To prepare new portions of the Medical Product boil 2 liters of milk, cool to 43 ° - 40 ° C, remove the froth, add 150 gr with a clean spoon. Working Starter (1 incomplete glass), mix everything and close the lid. Wrap the container with fermented milk in 3 - 4 layers of paper. wrap with a thick cloth and place in a warm place for 7 - 8 hours for fermentation. Then place in the refrigerator. After 3 - 4 hours The product is ready for use. Use the remaining Working Starter in the same way: at the rate of 150 gr. Working Starter culture (1 incomplete glass) - for 2 liters of milk.
Thus, the course of treatment with the Ready Fermented Milk Treatment Product will be at least 3 weeks.
Shelf life of Working Starter in the refrigerator - 18 days, the finished product - 7 days.

but educate about "Evitalia" ... what this thing heals ...

[Sourdough "Evitalia"]

Sourdough "Evitalia" represents leophilized, but retained the ability to multiply in the digestive tract, special strains of lactic acid and other microorganisms (acidophilus sticks, lactohelvecticus, lactococci, bacteriocins) and a number of other components that are know-how. There are 9 components in total.The finished Product also contains vitamins: B1, B2, B6, B12, A, E, C, trace elements of iron, calcium, magnesium, etc.

The main feature of this associate of microorganisms is their ability to ferment carbohydrates without the formation of gas, but with the formation of acids that acidify the contents of the intestine and thereby suppress the growth of putrefactive and opportunistic pathogens, reduce the load on the Liver by reducing the formation of amines, enterotoxins and other microbial substances. origin, which has a beneficial effect on increasing the general resistance of a person. One bottle of Evitalia Starter culture contains (1.5 - 2) x 109 CFU (colony-forming units), more than 2 billion live microorganisms.

Healing effect
restoration of the composition of the intestinal microflora;
localization of dysbacteriosis, peptic ulcer, gastritis, pancreatitis, cholecystitis, enteritis, colitis;
normalizes the impaired functional state of GEST;
in the treatment of AEI in pediatric pathology;
actively suppresses intestinal infections of various etiologies;
for allergies, skin diseases (neurodermatitis, agonic dermatitis);
with chronic constipation;
with diabetes;
with cardiovascular diseases;
in case of oncological diseases, after radiation and chemotherapy, it removes cytostatics, restores the mucous membrane and gastrointestinal perturbation;
treatment of patients during preoperative preparation and after surgical operations on the intestines, pancreas, liver, for the operative correction of intestinal microbiocenosis;
in obstetrics and gynecology for outpatient treatment of a number of other diseases.

Prophylactic effect
as a dietary food;
restores the immune system, removes cholesterol, radionuclides, free radicals;
increases the level of hemoglobin in the blood;
during a flu epidemic, stressful situations, after intensive use of antibiotics;
in adolescence;
actively suppresses intestinal infections;
in gerontology;
with the parallel use of other drugs by Evitalia, the therapeutic effect of the latter increases several times;
for weight loss.

"Evitalia" is a curative everyday, deliciously delicious food for the whole family for every day!
From one bottle of dry Ferment "Evitalia" it is possible to prepare a Healing Fermented Milk Product at home for a course of treatment of at least 3 weeks. Accepted - from early childhood to old age. Contraindications - individual intolerance.


🔗

so on their website it is written, but how actually I don’t know, I haven’t tried it yet

Good health to you! Take it into your ranks Finally, I decided to purchase this device. I bought Tefal, because there were no others in our collective farm. I warmed up ultra-pasteurized Prostokvashino milk + a bag of Bifidumbacterin, stirred everything, poured it into jars and now I will wait for homemade yogurt. And now I have already planned it from homemade milk, bought it and is in the refrigerator, waiting in the wings ...

We are glad to see you !!! Tell us about your first experience? Was it successful?

My first honey agaric turned out to be unsuccessful in cans, the milk did not even acquire any sour taste, in short, it did not ferment. I probably kept it in the device for 10 hours, but the result is 0. I put it in the refrigerator, I can wait, which is what happens. I think that milk is not suitable. I tried to ferment it with milk mushroom before - it also turns out to be a long song, but other milk, especially pasteurized milk in a child is allergic (the child is on HB). I bought homemade milk, after trying the first result, I will experiment with this ...

Tanita - instead of bifidumbacterin, it is better to ferment milk with yogulact, or lactobacterin, usually there are no problems with them. Or even try to ferment with Activia, or Ermann prebiotic, or Ermann "Ermigurt fresh, they always work out, I now mostly use them, and occasionally Yogulact.