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

An article on probiotics and prebiotics that helped me organize a little porridge in my head:

🔗

And more useful links - indicating the names of the drugs:

Types of bifidobacteria: 🔗
Classification of lactobacilli: 🔗

[Yoghurt (Pharmasines)]

I report:

in pharmacy canadian Yoghurt (Pharmasines) and Bifacile - it turned out great

1. First, I prepared a starter culture of 0.5 l of milk and 1 capsule of each preparation for 10-12 hours.
It turned out 3 jars of sourdough - the consistency of yogurt.
2. Then, for 1 liter of milk, I took 1 jar of starter culture - it was ready in 5 hours (it was possible to take it out earlier, but I like it sour).

The result is very soft and thick at the same time.
Liked more than Activia, at the same time more useful

As a result, in terms of composition, I got:

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

[Who is from Moscow, tell me which is the best milk for Narine]

Who is from Moscow, tell me which is the best milk for Narine (oh!), I have an allergic mask, there is no time to do a long search.

tell me the recipe how to make yoghurt with canadian yoghurt capsules?

[3111488]

3111488do you mean "Rosell" or "Dr. Goodman"?

[3111488]

3111488do you mean "Rosell" or "Dr. Goodman"?

Roselle I have

Clear .
If you want to get yogurt for 4 hours, then you need 2 capsules. If at night, then 1 capsule.
Be sure to heat the milk until lukewarm, otherwise the bacteria will not work.
I dilute, in a spoonful of warm milk, the contents of the capsule. And then I pour it into the milk. In milk, once again, stir and set to ferment.

All clear?
By the way, will you do it in the yogurt maker? I didn't even ask.

Clear .
If you want to get yogurt for 4 hours, then you need 2 capsules. If at night, then 1 capsule.
Be sure to heat the milk until lukewarm, otherwise the bacteria will not work.
I dilute, in a spoonful of warm milk, the contents of the capsule. And then I pour it into milk. In milk, once again, mix and set to ferment.

All clear?
By the way, will you do it in the yogurt maker? I didn't even ask.

yes in a moulinex yogurt maker
thank you
can you ask another question?
for the night, how much?
I did it with activation and set it for 8 hours, the yogurt was super
and can I add sugar?

At the dawn of yoghurt making, I also started with activity. It worked very well.

I put sugar in ready-made yogurt, because I do not ferment in jars, but immediately in a glass saucepan, and if you make sweet immediately, then you cannot put it in a salad. And so you can do it with sugar - it turns out well.
At night, it’s about 9-10 hours, I definitely don’t notice.

I make sourdough at "Dr. Goodman", yoghurt is fermented in three hours, then for two hours to ripen in the refrigerator. I have been using these capsules for two years now, I really like it! I make sourdough according to this principle, only in a yogurt maker and instead of narine - yogurt 🔗, always works flawlessly.

Yesterday I tried a yogurt maker for the first time. Made with dry sourdough produced in Bulgaria. The jar says "Live Yoghurt Bacteria". Milk "Prostokvashino" 3.5%. It's really vkuusnooo !!!!
The only thing that did not like it for a long time. It took 7 hours. Maybe that's how it should be? It's just that the instructions for the yogurt maker say 3-6 hours. But even after 3 and after 4 hours there was thin milk. But then somehow literally in half an hour curled up into a thick such substance. Delicate, non-acidic funky yogurt. Then seasoned with strawberries and sugar - a meal !!!!.

I would like to ask experienced yogurt makers. I have had the yogurt maker Tefal for a long time already, I tried a lot of starter cultures, and settled on VIVO yogurt. I tried to make starter culture from NARINE capsules, it costs 10-12 hours, as a result, thin milk and so bitter that the dog refused to eat. I don’t want to make acidophilus, because it’s very acidic, I’ll hardly make a child eat after sweet yogurt.Someone tried to make NARINE capsules (we only sell capsules)?

Narine (Ferment LLC) tried to do it twice, instead of a viscous and sour one, a lot of whey and a not sour, not a viscous curd. From Yogulakt also nonsense, very good. good result from Agusha natural + Prostokvashino, and fast and super.

Tell the people, is streptosan viscous by nature? Because I don't really like this feature, but I think maybe it turned out that way for me, but is it generally thick and dense?

I have Tefal with 8 jars, in constant operation for 3 years. No complaints. I cook from the factory Narine (produced by NPO Virion). One bottle makes 4 lots of excellent quality yoghurt. I met sealed bottles of Narine on sale in expensive stores, p. d. 120 days (not local manufacturer). From powders and ampoules, yogurt failed.

I don’t want to make acidophilus, because it’s very acidic, I’ll hardly make a child eat after sweet yogurt. Someone tried to make NARINE capsules (we only sell capsules)?

Narine, this is also acidophilus, and the acid depends on you. This is how you will endure .... (Narine can be given to children even from the first days of life, so you shouldn't like acidophilus, a good and useful thing).
Now I make both Narine and Yogulakt from capsules (I have tried a lot of things for 7 years).
Theoretically, these are different products, since bacteria are different and they have different tastes.
I never make sour, and I don't even sweeten the baby.
It is very convenient from the capsules, only in Narine sometimes not very successful capsules come across (I immediately throw them out) in the Yogulakt capsules there were no "punctures"!

[Who is from Moscow, tell me which is the best milk for Narine]

Who is from Moscow, tell me which is the best milk for Narine

I usually did it at the "Big Circle", because we use it. now in the dairy kitchen they give out "Agusha" so I "ferment" it. I bring any to a boil.

Here I have a question - I bought a bacterial starter "VIVO Yogurt", 0.5 GRAM. How much should you put in 1 liter of milk?

Here I have a question - I bought a bacterial starter "VIVO Yogurt", 0.5 GRAM. How much should you put in 1 liter of milk?

Look Vovan, VIVO yogurt, if I'm not mistaken, is sold in plastic bottles (to be honest, I don’t remember how many grams there are), according to the instructions, one such bottle goes for one liter of milk (open the bottle, pour half a bottle of water or milk at room temperature, very good "Shake" until smooth, and then thoroughly mix this liquid with milk (if you want it to be prematurely heated, or the milk should be at room temperature. It all depends on the technique on which you will prepare yogurt (thermos, yogurt maker, bread machine, etc.).
Good luck !!!

Thank you for quick answer! Today I bought a VINIS-1600 yogurt maker and sourdough. I raised my son, bought an apartment, planted a lot of trees in the country, now I want to grow yogurt!

Thank you for quick answer! Today I bought a VINIS-1600 yogurt maker and sourdough. I raised my son, bought an apartment, planted a lot of trees in the country, now I want to grow yogurt!

Then it will be much easier for you with yogurt.
GOOD LUCK !!!!
Homemade yogurt is a supper, it turns out really delicious !!!

Thank you for quick answer! Today I bought a VINIS-1600 yogurt maker and sourdough. I raised my son, bought an apartment, planted a lot of trees in the country, now I want to grow yogurt!

Happy new purchase to you then !!! It will be much easier for you with yogurt.
GOOD LUCK !!!!
Homemade yogurt is a supper, it turns out really delicious !!! I hope you succeed.

Hello. I have a moulinex yogurt maker. I've been trying to make yoghurt from narine for a long time. At first, it did not work due to overheating. I gave it for repairs and after rereading the entire forum I realized that it was also my fault for overheating. I only put one jar in the yogurt maker when making the starter. Yesterday I tried it again for the first time after the repair. I bought a fresh narine.For the preparation of a fermented milk product, we sell narine in capsules of Georgian production. I did everything according to the instructions. She boiled 200 ml of milk of 2.5% fat for 10 minutes. I stretched a jar, a jar in which I mixed milk, a stirring spoon and a sieve. I cooled the milk, it seems to me it cooled to a temperature below 40 degrees (recommended according to instruction 40), mixed well with the contents of 2 narine capsules, poured it into a jar. I poured boiling water over the yogurt maker itself and the lid and put a jar of milk there, just filled the rest of the jars with water. I did not close the jars with lids. At 9 pm I turned on the yogurt maker. The kitchen window was open and the temperature in the room was low. In the morning, at 8 o'clock, there was still no clot. I specially went home for lunch, a clot formed in the jar (as the instructions say "before the clot formed") and yellowish serum. The smell is sour. Tell me, is it normal that the leaven has stratified? I bought a yoghurt maker because of my daughter's dysbacteriosis and I just can't make a product from Narine.

I was mistaken, not Georgia, but Armenia. Narex Firm

some flaking is normal
before preparing the product itself, I drain the whey ...

And the sour smell? When I make yoghurt using live yoghurts of local production, I get a product with a slightly sweet smell. And another question - do you get a homogeneous product? Sometimes I succeed with small grains - my daughter refuses to eat one.

I always filter, when pouring into a jar (s) before "putting it on the leaven" and when I make a working leaven and when the final product and grains do not exist. After cooling, the smell is less harsh, but if the smell is unbearable, you can add some vanillin as you sweeten and stir. Narine is acidophilus, the taste vaguely resembles fermented baked milk, and the consistency of the mixed finished product is akin to thick kefir.

I also filter boiled milk. Now I thought that maybe the grains were due to overheating. Before the repair, she warmed the jars so much that my hand could hardly endure. After renovation, I use it for the first time. Thanks a lot for the vanilla tip. I will definitely try. My child is very picky

Try covering the bottom of the yogurt maker with napkins or paper towels, in several layers. Sometimes it helps to create the right microclimate ...

P.S. I'm not filtering milk, but the mixture.
For starter culture I take 1 capsule for 170-200 ml. I put one jar in a yogurt maker for 8-12 hours. (Depends on what kind of capsules). I ferment 2-3 portions (1-1.2 l) from this leaven. The main product takes 3-5 hours to cook.

Tell the people, is streptosan viscous by nature? Because I don't really like this feature, but I think maybe it turned out that way for me, but is it generally thick and dense?

Yes, and I don't really like it either.But since it's useful, I do it sometimes

For the sake of experiment I tried to make 2 capsules per 200 ml on "Canadian yogurt". milk.
It turned out to be ordinary sour milk, no hint of yogurt consistency, so I'm not sure if these capsules do anything.

Those who did, tell me, did you also get sour milk, or is it still yogurt?

We just bought a yogurt maker Moulinex the other day, and I am delighted to the point of madness.
What a convenient thing ...
While I was making narine from the ready-made sourdough (my friend gave it) - everything worked out with a bang.
I read this topic and today I bought a yogulact at the pharmacy.
I put Narine starter culture in 5 jars, and mixed 1 capsule of yogulact in two jars.
Narine was ready in 5 hours, and the yogulact was kept for 8 hours, after which everything thickened.
But still not as thick as narine.
I put everything in the refrigerator and thought:
The density of the yogulact turned out to be different, because I a) did not contain it, b) another initial product and it should be so), c) is it a sourdough from yogulact and now make yogurt from it? Or what other reasons?
And another question: did they write here that sourdoughs can be eaten, or are they still only made of yogurt?

The first product is sourdough, the second is usually used. But you can eat the first one, do not get poisoned, but why? Sourdough from capsules (this is like waking up dried bacteria) and the cooking time is longer. Further on the starter the product, the already revived bacteria multiply and the cooking time is less than 2 times, compared to the "awakening".

WillyWonka, my yogulact is made from yogulact for 10 hours. The following batches are from 3 hours (if the milk is warm) to 5 hours (milk from the refrigerator).
And the structure really turns out to be heterogeneous, loose.

[only]

And I use only sourdoughs from the Institute of Milk and Meat (different). I order with home delivery and don't go anywhere. In my opinion, from 20 bottles, delivery is free! Most of all we like symbilact and bifivit, yogurt and streptozan in second place, but also very tasty!

Can you find out the address or telephone number, please?

They have a website: there is all infa. 🔗 .

I also like symbilact and bifivit most of all. Thick and sweetish.

WillyWonka, my yogulact is made from yogulact for 10 hours. The following batches are from 3 hours (if the milk is warm) to 5 hours (milk from the refrigerator).
And the structure really turns out to be heterogeneous, loose.

Yes, it happened (well, about half an hour there, half an hour here).
The result is very encouraging. By the way, at first the structure is looser, and in the refrigerator it hardens a little more.

Good evening, dear yogurt makers !!
I decided to ask you for help, I made yogurt from a jar of Danone, it always worked out and everyone was happy !!! and just the other day I bought a try capsule narine !! After reading the cooking methods in different sources, everyone does it differently! I heard that Narine is capricious and does not always work out. Suddenly, and I do not want to do it Please tell me who does how, in proportions, step by step. I want to have the maximum idea of ​​how to do what! I make in a yogurt maker!

Please tell me someone, yoghurt has been fermenting for 8 hours, but it remained like liquid milk. I make bifidum from the Institute of Milk with sourdough, I warmed the milk a little to a temperature of 37, added cream of 20 percent fat, diluted the sourdough with warm milk, and added it to the milk, stirring, the yogurt maker Mulinex does not overheat, the jars are slightly warm, which is not so ...

... I took super-pasteurized milk, and added 2 tbsp to warm milk. l sugar

... I took super-pasteurized milk, and added 2 tbsp to warm milk. l sugar

and why did you add sugar?

What kind of milk did you take?
Although IM&M advises to take super-pasteurized milk, you still need to determine - is this milk capable of turning sour? It's good if it's actually pasteurized. And if the secret of long-term storage is not only this? Try regular pasteurized milk (I take Yagotynsky milk, it sours).

Lift the jars and look at the bottom - is there a beige sediment? If so, then, most likely, the culture just settled at the bottom, but did not really activate. To make the bacteria really start working, try using the mother's starter culture (there is information in the materials of IM&M how to make it).

I added sugar to make it sweet, and the milk "povna bowl", there was no other easy, there is no sediment, I seemed to dissolve the leaven well

Ferment only pure milk. Everything to be sweet, salty, sour, aromatic - only after the yogurt is ready (any additives can almost unpredictably affect the work of bacteria).

Still, pick up the milk, checking for sourness (powdered milk, excessively emulsified, with antibiotic additives, etc., can badly sour). Ordinary pasteurized milk in plastic bags may be more suitable.

I fully support Rina72. How many times did I make yogurt, but it sour in the refrigerator, after 3-4 days of standing, just after I had an experiment for the sake of, I decided to make a leaven with a tablespoon of sugar.
And "Selyanske" super-pasteurized milk of 3.5 fat content turned out to be not so chemical, but sour very well. This is if anyone has doubts about its naturalness. I just like it, I really love it!

Please tell me someone, yoghurt has been fermenting for 8 hours, but it remained like liquid milk.

This is the second time I've had such trouble
Maybe their batch of some kind of leaven is bad?
But I have never had such a thing for milk to remain liquid.
For the first time, 2 out of 6 jars were left with liquid milk, but this time all six.
The milk and sourdough is the same as before, which has never failed.

how NARINE tried it - nothing happened ... now only activations

I didn’t manage to do anything with dry narine either. With activity - toffee. Mom, as a gig specialist. food from 30 years old. She explained that if the sour milk lasts, then there is an error in the preparation, she even called me a special term. This, of course, is not fatal, but it is wrong. maybe Activia already came with an unnecessary "trailer"? I bought liquid narine-forte in bottles today. Who tried to make yogurt out of it? Share what happened? And which pharmacy chain sells Evita? Tell me, plizz.