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

Well, accept me into your ranks ....... The day before yesterday I brought my yogurt maker Ariete M85, yesterday I was already with yogurt
What can I say, I put it at 8 o'clock, it was just that there was no one at home to put it in the refrigerator earlier, I added the Yogurt starter from Vivo, there is also the same one only with lactulose, I liked it .... I still eat and drink this and you can add to salads ... but my son did not really like it ... he expected it as in the Danone store or other yogurt ... in general, he was a little upset, he said that he looked a little like kefir, but he did it doesn’t like ......... my daughter must also appreciate ..... I’ll put fruits there

PozdSvetik, congratulations!
1. If it looks like kefir, you can try changing the starter culture.
2. Try to cook yoghurt with baked milk (even the store will make it delicious).

I boast that yesterday I ate fermented baked milk cooked in store-bought milk baked in a slow cooker. Finally, I felt the same taste that I remember from childhood, when store-bought kefir and fermented baked milk were stored for a maximum of three days!

[Rina72]

Rina72 so now you need to ask the members of the forum what sourdoughs they bought and the results ... ... I took it for a test ... I didn't know the taste, but now I know ... I like it
The children will already experiment, maybe my daughter will like it, and if not, then I will eat everything myself
Bifivit sourdough is bifitumbacterin ??? Who tried it or vitalact ??? What does it taste like ??? Here, in this resulting yogurt, I cannot say that the kefir taste is right here ... no, it is very delicate and not very similar ........ but my son had a different association, but I also want fermented baked milk ... .. adore
They say that these additives from store-bought yoghurts have no usefulness in them ...... and the girls write that it is delicious ??? And with our starters, the most vitamin-enriched products are obtained ...
Write reviews
Thanks in advance

[Svetik]

Svetik, we have a topic "Yogurt maker. Recipes, tips, problems", there you can dig and find information on Ukrainian leavens.
For example, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0

Svetik_, here are my personal observations
made with store-bought yogurt - tasty, but not very healthy
on linex and bifidumbacterin - gentle, tasty, healthy and does not hit the wallet
I used Kiev starter cultures ... I took yogurt, cottage cheese, bifivit and something else. Most of all I liked bifivit - tender, tasty and healthy at a price about the same as for bifidumbacterin, the difference is in kopecks.
my children enjoy eating homemade yoghurt, although it is not as viscous as store-bought.
try to present it to your children in a beautiful dish, sprinkle with nuts and jam - maybe it will go like this

Svetik my husband bought such leavens





In general, in my mule, yogurt is ready in 4 hours, I warm up the milk. Only the leaven from Acidolact 10 was fermented. And in comparison with Simbilact it is more acidic.

Rina72, and the cottage cheese was made from sourdough? If not put in jars, but ferment in a container for 1 liter, so that later it is convenient to put on a water bath I want to try for the first time tomorrow

Can you please tell me, I have such a problem, I make yoghurt on Simbiter, the leaven is made, it seems to start to thicken, and then after 20-30 minutes I look, and the whey has already separated, and the thickness is all gone, it turns out to be an ordinary kefir in consistency. what could be the problem? I correctly understood that the yogurt should turn out thick, but I got to the "liquid sour cream" and turned away ... (I still hope that my hands are crooked, and not a defective yogurt maker, in the store you cannot prove that she is a marriage )

[Brownie]

Brownie, take a yogurt maker, pour it into it water and turn it on in working mode.After a few hours, take a thermometer (even if there is no kitchen one, take a medical one) and check it. If the temperature is within 37-40 degrees, then the yogurt maker heats up normally. If it goes above 41-42 (this is still on the thermometer), then it overheats.

If everything is in order with the temperature, then we look further - what kind of milk was and what kind of leaven.

The day before yesterday I measured it with an electronic thermometer, a few hours later the temperature was 42-43 degrees (which I measured in the jar), and then I showed "H" at all, that is, it went off scale ....

So all the same, marriage ...

Yesterday we were advised to acquire a thermal sensor that will turn off when it overheats. Look at a page or two back.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0

or after three to four hours (the temperature is still acceptable) turn off the yogurt maker, let the milk slowly cool and ferment.

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.

Thank you! I changed Prostokvashinskoye milk to Koshkinskoye 3.2 and 6%. It turned out well, the children and the husband liked it. But this question: where do they buy yogulact - in a pharmacy or shops? Activia, Ermann prebiotic, or Ermann "Ermigurt fresh" I constantly look in stores, and they are all with fruit fillings

Tanita, yes, indeed, the consistency of yogurt strongly depends on milk, I tried a bunch of different things, and still found the right one. And yogulact and lactobacterin are sold in a pharmacy. "Activia" and "Ermann prebiotic" are sold without additives, but unfortunately they are rare.

I have been making yoghurts since April 4 (after the end of the fast). I did it with different milk (not long-term storage), I tried to boil it and just heat it up, everything turns out great! I liked the most on milk "Prostokvashino" (made with fat content and 2.5 and 3, 2). I used Activia, Actimel, Imun + as a leaven, I liked everything very much! I stir, that is, I whisk the milk, warmed up to 39-40 degrees, with the leaven using a mixer (just a couple of minutes), it turns out a very airy, pleasant product. I also forgot to say that in the milk, when I beat it, I add 1 dec. a spoonful of sugar (I liked it with brown, it does not affect the color, and the taste is yum-yum!).
I also tried to evaporate the milk to a slightly brown color (I have such a milkman who pasteurizes milk in a water bath, in principle, 15 minutes are enough, but if I want to get the type of melted milk, then it takes about 30 minutes), if I do it with such milk , it turns out fermented baked milk, yummy !!!!
And yesterday I made sour cream for the first time, I haven't tried it yet, I put it in the refrigerator in the morning, I'll try, unsubscribe!
Not so long ago I bought a simbiter (like so, maybe I confused which letter), but then I read the reviews that it is very difficult to do with it (it may not work), I will try anyway (not to waste the product), then I will also inform you.

Not so long ago I bought a simbiter (like so, maybe I confused which letter), but then I read the reviews that it is very difficult to do with it (it may not work), I will try anyway (not to waste the product), then I will also inform you.

From the simbiter, you must first make a sourdough, and then ferment it on it, BUT it is so harmful and sour scary, and the yogurt turns out to be so viscous, not dense.
In general, there is a lot of trouble, the result is not a fountain, well, except that it is terribly useful
And I never beat with a mixer, I don't see the need, especially if you ferment with something liquid.
How did you make sour cream? Cream? And fermented with what?
And I ferment the fermented baked milk with homemade sour cream, but we must not overdo it, otherwise it will be very sour.

Svetik my husband bought such leavens



In general, in my mule, yogurt is ready in 4 hours, I warm up the milk. Only the leaven from Acidolact 10 was fermented. And in comparison with Simbilact it is more acidic.

Is this what the Kiev Milk / Meat Institute offers? It's a pity that in our city there is no opportunity to buy, only Simbiter.

[RybkA!]

RybkA! It seems to have answered, but now she looked, but my answer is not there ... Where did he go? I answer again. Sour cream was made from 20% cream (1 liter), sourdough - 2 tablespoons. l. sour cream shop. The sour cream turned out to be very tasty and tender, sweet, everyone appreciated mine. I really haven't figured it out yet, but in any case - at least you know what you eat! At least I now have a desire - just to eat my own sour cream! And with a mixer I beat the yogurt so that the structure is so airy !!! Oh and yummy!

[Natusichka]

Natusichka, I managed to read your answer, But I suspect that they moved you to the topic about Sour Cream https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3767.0

And what can you find in ordinary pharmacies for fermenting yoghurt, except for Lactovit and Linex capsules?

RybkA, do you know for sure that there is no representative office of the Institute of Milk and Meat in your city? I think they are in large cities. Look at the starter culture website.

[RybkA!]

RybkA! It seems to have answered, but now she looked, but my answer is not there ... Where did he go? I answer again. Sour cream was made from 20% cream (1 liter), sourdough - 2 tablespoons. l. sour cream shop. The sour cream turned out to be very tasty and tender, sweet, everyone appreciated mine. I really haven't figured it out yet, but in any case - even though you know what you eat! At least I now have a desire - just to eat my own sour cream! And with a mixer I beat the yogurt so that the structure is so airy !!! Oh and yummy!

Read carefully the name of the topic in which you write and then the posts will not disappear!

RybkA, do you know for sure that there is no representative office of the Institute of Milk and Meat in your city? I think they are in large cities. Look at the starter culture website.

The site lists only Dneprodzerzhinsk, Dnepropetrovsk and Kryvyi Rih. Our Western part is in flight, I will look through intermediaries.

I bought yogurt in capsules. I sit and wonder how much it should be poured ... once I already fermented it with Lactovite, but I don’t remember how much I poured it ...
And I still don’t remember whether it’s necessary to ferment with only one yoghurt, or also to pour the activation / actimel?

RybkA - two capsules per 1 liter of milk will be enough

[Aunt Besya,]

Aunt Besya, sorry, I didn't immediately understand what was the matter. I just answered the question. Now I know!
I tried to make yoghurt with activator, actimel and imun +, everything is just great! Imagine, yesterday on my day p. friends came (whom I previously treated to yogurt), and so after absorbing all sorts of yummy, before serving the cake, they strongly demanded ... YOGURT !!! I had to give!

I was attacked by 3 bummer.
I tried to make yogurt 3 times, 2 of them in a thermos. I used sourdough to work on Canadian yogurt. It was evident that he was working, but the consistency turned out like a very liquid fermented baked milk.
The truth was made from goat's milk.
Maybe it doesn't want to become yogurt?

Your help is very necessary. Until yesterday, I used a yoghurt maker as a ferment, adding activism, but decided to make it on the Narine here and the questions began .... on the forum they write that there is 1 bottle for half a liter ... I have 2 bags in green bags and I suspect that is not enough .... the second was my future sourdough in the yogurt maker from 18 to 6.00 (I should probably have had more ???) but the whey began to separate a little bit on the side ... probably from a third of a teaspoon. Yes, and when I put it in the refrigerator it was like liquidish .. These are two moments that make you think ... But I put it in the refrigerator .. Can this product be used for its intended purpose? Yes, I forgot to say that the yogurt maker is Mulinex. And how much the temperature does not measure ..

In Zaporozhye, unfortunately, there is no representative office of the "Sourdough" company .... So ours dictate their prices (((

There is a representative, I can give the coordinates, there is even delivery

Girls, tell me what sourdough is needed for yogurt, which one works best?

from ferments I like bifivit
and if from a pharmacy, then bifidumbacterin (here you can miscalculate with the quality, many complain, but I have never had punctures)

[Kievans!]

Kievans! In addition to the starter cultures of the Institute of Milk and Meat, I also have a NEW: Bulgarian starter cultures. the price is 8 UAH ampoule. Please contact. You can read here 🔗 .


There is also a representative in Mariupol, Donetsk region.
Yulia.

Hello! So it became interesting to me, but what about the fact that the child would ferment kefir and yogurt herself? We buy kefir and curd from the dairy kitchen, we have not tried yogurt yet. So I thought, what if the very ah? Maybe someone made us a year old for children ........... thanks in advance!

[tatn-m]

Hello! So it became interesting to me, but what about the fact that the child would ferment kefir and yogurt herself? We buy kefir and curd from the dairy kitchen, we have not tried yogurt yet. So I thought, what if the very ah? Maybe someone made us a year old for children ........... thanks in advance!

tatn-m I always make kefir and cottage cheese for children and grandchildren myself. Small in boiled milk, adults in any. You can use kefir from children's kitchen as a starter culture. If interested, I will describe the technology in more detail in a personal message.

Summer resident, yes, of course it's interesting, and about cottage cheese too ........... We are going to the village, and there is no dairy kitchen, so we always have a problem, so I thought I might buy sourdoughs with me, and ?

Be sure to buy and take with you. And preparing a baby sour milk is not at all difficult even in the village

Unfortunately, I did not find any kefir starter cultures in our pharmacies

[tatn-m]

tatn-m
Firstly, you can use kefir from a children's dairy kitchen as a starter culture, and secondly, try to look for kefir fungus in your city. It is also called the Tibetan fungus. They are also used in the dairy kitchen. Here is a topic about him https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=8388.0

Hurray, I bought the last pack of narine today !!!!!!!!!!!! I'm thinking where to start?

Girls, please help. I am looking for contacts on starter cultures of the Kiev Institute of Milk and Meat, but for Donetsk. Is there a representative office there?

On the site
Dniprodzerzhinsk
Dnipropetrovsk
Krivoy Rog
Odessa
Zaporizhzhia

Even if the city is not specified, you should ask them.
Almost all cities of Ukraine have their representatives, but the website says nothing about it.

[cooking curd]

This is how it was for me cooking curd a white spot in the "yoghurt worldview", and remained. Even the first practice did not help.
In general, having bought curd sourdough and baby milk "Lasunya" 3.2% decided to try their new DEX yogurt maker. By the way, last night, in order to know what awaits me in terms of overheating, I poured water at room temperature and left it overnight. In the morning I measured it - it didn't reach 40, 38-39 degrees.
So, I did not boil or heat the milk of ultra-high-frequency pasteurization, walking with me for an hour in 35-degree heat, it became almost the same. Somehow I didn’t think about the mother’s sourdough for cottage cheese and made a bottle per liter at once (filling it with digested water according to the instructions), shaken it and poured it into milk. I turned on the yogurt maker and left for an hour.
On the website and in the printout of starter cultures, it is written that for kefir, vitalact and cottage cheese, a temperature of 29-31 is needed, therefore in Tefali, you need to turn it off after 30-35 minutes, in Mulinex - after 4 hours. I tried it on, it was over 32. The yoghurt maker was immediately turned off and it slowly cooled down. The milk thickened and became more and more like yogurt, so it stood for 8 hours. According to the instructions, you need 7-9. Then I did everything according to the instructions for a water bath up to 65 grams. Another 30 minutes. stood without fire, then 20 minutes. in a bowl of cold water. But nothing happened, it MADE AN EVEN DENSE YOGHURT, BUT NOT CURES. When I tried to throw it in a colander, it already became kefir (and to taste too) no whey separated. I put it in the refrigerator and if we don't drink, then we will bake pancakes.
But, the hvakt himself, what was wrong - did not hold it, maybe he had to stand for 10-12 hours? If it overheated at first, then nothing would have happened at all (in the sense of the bacteria died), or the whey began to stand out, and so the process went on, but it didn’t get any further than yoghurt-kefir.
Does anyone have experience with curd?

[Teen_tinka]

Teen_tinka
You can buy starter cultures in Donetsk here
🔗 We take it ourselves, everything is fine ...They have not only Kievskie, now there are Bulgarian ones, they are more convenient because they can be stored for a while without a refrigerator, but I don't know the taste, have not tried it yet ...

rusja, I don't know who wrote the instructions, but my almost 30 years of experience in making cottage cheese at home suggests that whey is separated at least at 80 degrees or even higher. And then you need to let it cool completely and only then weigh it. Then the yield of cottage cheese is maximum.

I also know very well about making cottage cheese in the usual way, but here's what they have on their website 🔗 regarding cottage cheese:
firstly, a table in which the temperature for cottage cheese should not be higher than 29-31 grams.
aquasca Time, hours Temperature, оС
Bifivit 6-9 35 - 37
Simbilact 6-9 35 - 37
Curd 7-9 29 - 31
Acidophilic milk 12-14 37 - 38
Yogurt 5-9 37 - 45
Vitalakt 10-12 29 - 31
Streptosan 6-9 36 - 38

And follow-up recommendations:
The final stage of making cottage cheese:

1) We heat the milk mixture obtained as a result of fermentation in a water bath (a saucepan with the mixture in a saucepan with water) to 60-65 ° C. as soon as the mixture has reached this temperature, remove both pots from the heat and, without disassembling the bath, leave for 30-40 minutes.

2) After that, put the mixture in a "cold bath" for 10-20 minutes - curd flakes should form on top, and whey should remain below.

3) We suspend the product in gauze until the desired consistency is achieved. Cool the finished cottage cheese. Store in a refrigerator (+2 .. + 6 ° C) for no more than 2 days.

The trick is constantly that at a temperature of more than 40 grams. bacteria will die, how can they be heated to 80?
In general, as there was a misunderstanding, it remained, for me in any case.
Maybe they deliberately misinform something, so that customers experiment more and take all new starters, you know the market, you know ...

[Alexandra]

Alexandra makes cottage cheese from homemade yogurt in a cold way. There, all the useful microbial animals are stored

Yes, of course, I will still experiment, just if in the case of yogurt there is a ton of information, then, unfortunately, the opposite is true with yogurt ...

I mean CURE, not KEFIR

I don't think it matters. If the composition of microbes in the starter cultures is indicated. Please write what is the difference between curd sourdough and others

I don’t know the composition of the leaven, it’s not written on the jar. I just realized that the problem is in heating and actually cooking the curd itself. Indeed, at such a low temperature, 29-31 gr. In 8 hours I turned it into yogurt-kefir and did not think at all to turn into cottage cheese flakes either with a hot bath or with a cold one. It tastes sour, pleasant and very much like kefir. What has not become curd has already been drunk in liquid form

[Yoghurt]

I was confused - which bacteria should not be mixed with, and which ones should be?
And then I bought it today in the pharmacy, I was confused ...

Can I throw together?

- one capsule Yoghurt (Pharmasines):

Lactobacillus acidophilus,
Lactobacillus rhanmosus,
Streptococcus thermophilic,
Lactobacillus delbrueckii subsp. bulgaricus;

- and one capsule Bifacila:

Bifidobacterium adolescentis
Lactobacterium acidophilus
_______________________

I just read one review on Evitalia, where one woman went broke on the topic that everything was mixed up there.

"Evitalia" - five strains of microorganisms:

Streptococcus thermophilus,
Propioni-bacterium freudenreichi subsp. shermanii,
Lactococcus lactis,
Lactobacillus acidophilus,
Lactobacillus helveticus

🔗

Comment below:

"4. The composition of the Evitalia starter culture raises no less questions. Since the beginning of the 20th century, since the time of Ilya Mechnikov, it has been known that acidophilus bacillus and lactococci ARE NOT COMBINED IN ONE PRODUCT !!!! I had patients just after poisoning from such combinations and were treated happy long (5-7 years) "
_____________________

Then I read the composition "Simbilacta with lactulose" - it contains various strains of bifidobacteria, lactobacilli, lactococci and propionic acid bacteria:

Bifidobacterium bifidum,
Bifidobacterium longum,
Lactobacterium diacetilactis,
Streptococcus thermophilus,
Propioni-bacterium freudenreichii,
Lactobacillus acidophilus
_______________________

Then I got to the Bulgarian sourdough BifidoNarine

Microbiological composition - 8 types of bacteria:

Streptococcus salivarius subsp. thermophilus,
Lb. delbrueckii subsp. bulgaricus,
Lb. acidophilus,
Bifidobacterium bifidum,
Bifidobacterium infantis,
Bifidobacterium longum,
Bifidobacterium breve,
Bifidobacterium adolescentis

That is, what I plan to combine will be very similar in composition to this Bulgarian BifidoNarine, only I will have fewer species of bifidobacteria - only one species.

This is the set that turns out in the end, I think that it is possible, they will not spoil each other:

Streptococcus thermophilic,
Lactobacillus delbrueckii subsp. bulgaricus;
Lactobacillus acidophilus,
Lactobacillus rhanmosus,
Bifidobacterium adolescentis

It remains to find out more about Lactobacillus rhanmosus - maybe this is an extra link?