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

I came to Temka for help ... The yoghurt maker lives with me for only a few days, she made yoghurt from milk and yoghurt - I liked it
I read this topic, went to buy Yogulakt ... Now I am reading 71 pages, but I did not find the exact algorithm :)

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.

Making Homemade Yoghurt consists of 2 stages.

1st stage - preparation of sourdough.
We take 1/4 liter of milk with a fat content of at least 3.2%, boil and cool to 37-40 degrees Celsius (a little warmer than body temperature). Pour the contents of the 1st capsule of the "Yogulakt" preparation into a container with milk, mix and put in a warm place for ~ 12 hours. Or we use a household yogurt maker according to the instructions.

Stage 2 - 200 ml of starter culture is added to 1 liter of warm milk and left in a warm place for 12 hours. Stored in the refrigerator for 2-3 days. (To improve the taste, you can add 2 tablespoons of milk powder). Can be consumed at the leavening stage. Sugar and fruit to taste.

With Yogulact, there are no such problems, I put 1 capsule per 2 liters of milk, and I get ready-made yogurt in 9h-9h30min.

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, stir and set to ferment.

In the end, what is the best way to do it? To put 5 cans as usual with a sourdough from a store yogurt, and then use 2 with Yogulact (1 cap.) As a sourdough? And the subsequent jars can also be used in the form of sourdough? And how many times can you do this in a row?

I'm completely confused

[Antonovka]

Antonovka, what is best for you, you will understand it yourself. Just watch the fermentation state the first times, seize the moment. I have it by trial and error. One thing I know is that increasing the capsules has never accelerated the fermentation time. I have 1 capsule of 500 ml dry yogurt. To ferment, which is in cans of 200, which is 500 ml each, takes the same time. I fall asleep more often in cold milk from the refrigerator than warmed milk.
You can use your yogurt up to 5 times, I did no more than two.

[RybkA]

RybkA,
Thank you very much for your help :) I did it tonight, but I haven't tried it yet ... One can turned out to be more or less thick, and the second was completely liquid But I still have problems with overheating, I'll figure it out

They write their own yogurt up to 5 times, I did no more than two.

I use a maximum of 4 times, then it stops fermenting strongly ...

[RybkA]

RybkA,
Thank you very much for your help :) I did it tonight, but I haven't tried it yet ... One can turned out to be more or less thick, and the second was completely liquid But I still have problems with overheating, I'll figure it out

Antonovka, eat to your health! As a rule, dry yogurt takes longer to ferment than from a box or cooked sourdough. Here is the one that more or less get it into the refrigerator so that the serum does not go away.

[Who is from Russia?]

Who is from Russia? : rose: Suggest starter cultures for fermented milk products. You can make up to 10 liters of healthy yogurt from 1 ampoule. Children are allowed from 6 months (complementary foods).

[Vovan]

Vovan,
As far as I know, Bulgarian starter cultures will not be sold in Ukraine now, because the packaging for bacteria is not suitable for our weather conditions. They are thin or something, and due to the temperature difference, condensation may form under the lid. And the Bulgarians don't seem to want to change anything

it seems so far everything is ok. they said that they would carry more bulgaria before the heat. so I got them again last week and I'm happy as an elephant.

Italian disappointed me terribly. I tried yogurt - delicious, but snotty nightmare. bifidum complex - very tasty, but also very snotty. I don't like snot.

[Who is from Russia?]

Who is from Russia? : rose: Suggest starter cultures for fermented milk products. You can make up to 10 liters of healthy yogurt from 1 ampoule. Children are allowed from 6 months (complementary foods). Expiration date - 1 year.
PRICE -32 RUBLES / for 1 ampoule... (produced by the Kiev Institute of Milk and Meat). All types of starter cultures are available (Bifivit, yogurt, narine, simbilact, cottage cheese, vitalact, streptozan).

[Lara_]

Lara_, Vitalact tastes sour. Kefir (as for me) tastes better, very interesting, good classic kefir taste, but not liquid, but thick, but if you look at the composition, then Vitalact contains, in addition to the kefir fungus, an acidophilus stick).

Hello! Please tell me, did someone try to divide yogurt not on dry bacteria, but on liquid milk sourdough that is sold in a store?

And for me, bifivit and symbilact are the most delicious, thick, not sour and not snotty.

And for me, bifivit and symbilact are the most delicious, thick, not sour and not snotty.

+100%
But I would also add yogurt

And for me, bifivit and symbilact are the most delicious, thick, not sour and not snotty.

Agree! Simbilact and Yogurt are my favorite starters! non-acidic, thick, fermented perfectly) mmmm! just Lara asked what is the difference between Vitalakt and kefir)

Girls, tell me! True, I didn’t do it in a yogurt maker, but that’s not the point. I tried to ferment Canadian Yoghurt with capsules, took, so for sure, two pieces for 0.5 liters of warm milk, put the jar in a slow cooker, turned on the heating. From time to time I looked inside and turned on the heating for 20 minutes to maintain the temperature. I put it on yesterday at 2 pm. By evening, it remained milk. Then I warmed it up before going to bed, turned it off and went to bed. And in the morning this morning I got the thickness - thick yogurt, you need to eat with a spoon, but it tastes very sour, like sour yogurt. Is it just peroxide for almost a day in the warmth? Or what kind of product did I get in the end? And what to do with it now?

use as a fermentation starter. Two to three tablespoons per liter of milk. The bacteria recovered from dry hibernation should give results much faster.

use as a fermentation starter. Two to three tablespoons per liter of milk. The bacteria recovered from dry hibernation should give results much faster.

Thank you! Is skim milk good for yogurt? I have homemade milk, separator, like water, no fat at all. Do you get yogurt from this + this leaven?
Also, how long can this uterine starter keep in the cold?

Uterine starter cultures from dry domestic according to the instructions are stored for about a week. I was alive and efficient for two weeks (the temperature in the refrigerator is set to +2). And about skim milk - you need to try. Kefirs and yoghurts with low fat content are produced ...

Girls, I need to get drinking yogurt so that the child can safely drink from the bottle. I mainly ferment in capsules, the consistency there is not drinkable, but viscous.
So I don't get snotty and not a lot, what is better to buy?

Yesterday I made yoghurt for the first time on activism. Preparing for 5.5 hours. It turned out super. It does not shake out of the jar, the taste is creamy. But from what organisms it fermented, I don't know. I read that bifidobacteria are anaerobes and they DO NOT BREED in milk. Hence the question.What grows in yogurt.

I bought Evitalia sourdough at the pharmacy. One bottle goes for 2 liters of milk.
I used 0.5 bottle (divided by eye) for 1 liter of milk. I poured it into jars, I have a yogurt maker Moulinex, left it for 12 hours. The result is a thick, very tasty yoghurt, not snotty, not lingering. I have already overgrown several times, everything is fine. I add 1 hour to a glass of milk. l of previously prepared yogurt. To get non-acidic, you need to follow it, as soon as it grabs (about 6 hours later), I turn off the yoghurt maker and leave it for another couple of hours in the off, then in the refrigerator.
Before that I tried both activations and actimel and narine. But lately it turned out badly on ready-made yoghurts. Narine is more sour, so for now I settled on Evitalia.

Disappointed with leaven. I bought Italian ones. I do it according to all the rules, very carefully. It turns out a snotty mass .. Well, it's impossible to use that ..
I made a conclusion - the best is "Yogulakt". This is real yogurt!

And stick me in the yogulact ... I bought it in capsules. What's next?

And stick me in the yogulact ... I bought it in capsules. What's next?

And then, if according to all the rules, then the contents of the capsule must be stirred in 0.25 liters of warm milk and fermented for 8-10 hours. It turns out the uterine starter culture. Then we stir 3-4 tablespoons of this starter culture in 1 liter of warm milk and after 10-12 hours we get a healthy lactic acid product. And the starter culture can be stored in the refrigerator for 5-6 days.
If not by all the rules, then 1 capsule per 1 liter of milk and you will be happy.

And who used Italian sourdoughs? The feeling that I was deceived with them does not leave me ..
I bought several types, like, and the bacteria in them are different .. but one thing turns out - a snotty, disgusting mass .. Stirring the situation does not improve .. I don’t know, I read so much good about them on the forums .. and here ... on you .. I do everything exactly, in compliance with sterility and other rules .. and it turns out such disgusting ..
Who has dealt, share your experience, please .. And then all sorts of bad thoughts do not give me rest ..

If they are very snotty, then there are a lot of acetophilic bacteria. How and where do you store your starter cultures.? What temperature do you take milk?

I know what happens about acidophilus .. And what about Bifidokompleks? there are no acidophilic bacteria, only bifido ..
I store it in the refrigerator. I take tested, ultra-pasteurized milk. Temperature 37-40 degrees. I understand this. I sterilize everything completely. I do not overexpose, it ferments perfectly in 5 hours, I follow the overheating of the yogurt maker, I have a thermostat
And nevertheless ... all snotty .. And I tried to re-ferment., And diluted with more milk, which just did not do. In general, it seems that they are not different at all, but packaged from the same barrel ..
It's a shame, I've spent so much money, but it's impossible to eat ..

And who used Italian sourdoughs? The feeling that I was deceived with them does not leave me ..

We bought it, this issue has already been discussed here before, I did not like any of them, and I don’t remember any positive feedback about them here.
Specifically, I took biokefir - full fuuu

Thanks for your feedback. I already decided that I was too picky ..

[Kitten_s]

Kitten_s What kind of liquid starter cultures? Who is the manufacturer?

And I didn't like Evitalia. Taste of ordinary bifikifiir. And I want the taste of yogurt to be. What kind of starter to take (only natural, not active).

I read here many, many pages and even tired. I don’t bother with leavens, they are very moody. My recipe is this:
milk 1 liter (heated to 37-40 degrees)
yogurt 200 grams (the most common, no additives, natural)
bifidumbacterin 1 bottle (MICROGEN)
lactobacterin 1 bottle (MICROGEN)
I mix all the ingredients, pour them into cups and put them for 8 hours, then in the refrigerator for 6 hours.
My family really like it. And there, at will, who adds jam or sugar.

[Vilara]

Vilara Will Yagotynsky's sourdough work?)

So you have yogurt and ferments. Why else?
It's not a fact that bifidobacterin comes to life there at all ..

[Kitten_s]

Kitten_s It didn't suit me very well. The product came out so-so But, in my opinion, Yagotynsky sourdough is not exactly sourdough. This is a common fermented milk product. Don't you have a box at hand? In my opinion, it does not even indicate which bacteria and how many of them
I thought you were asking about real Bulgarian (there are also Italian) leavens.

[Kitten_s]

Kitten_s Have you watched this topic? Maybe you will find something there

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60319.0

And they do not come to life there. But they get into the intestines and there is a hope that they will wake up where they need to (in the large intestine). The main thing is that there is less putrefactive flora and more fiber. Then they come to life and begin to actively reproduce.

in fact, none of the bacteria introduced into our digestive tract from the outside will take root .. the locals won't let them. And they simply won't have time. So don't be fooled about this ..
The only reason for using probiotics is that they create a favorable environment for the reproduction of their own flora, so to speak, as a support.
Simply, I was personally convinced how many of us are bred for all these probiotics, declaring them almost a panacea for all diseases .. and making money .. Itself has already spent so much .. until I sober up .. Independent doctors have been talking about this for a long time ..

LARA, everything is correct. Dysbacteriosis cannot be cured with yogurt. This is the only way to prevent sour milk lovers. Bifidobacteria are anaerobes and WILL NOT multiply when oxygen is available (i.e. when making yogurt). How much you bring in, so much remains (if one bottle of bifidumbacterin per liter of milk, then this bottle was divided into 7 glasses). And now the dose is not difficult to calculate. Only lactic acid bacteria multiply.

[living microorganisms]

Well, about the fact that the flora from sour milk does not take root at all, I would not be so categorical. And all these leavens should not be considered a panacea either. As always, the truth is most likely somewhere in between. If we proceed from the fact that when eating yoghurts with live microflora, nothing takes root in the intestines, but only the right substrate is needed, then why bother yourself with preparing fresh yoghurts with alive microflora? You can also use sterile "yoghurts" with many months of storage as a "substrate" ... and hilak forte ...

about the pathological flora ... sorry, if there is a lot of it, that feed or do not feed (only the substrate) your native normoflora, the patoflora will bloom in double color. Do you feed not only your beloved normoflora (you cannot spread it out on skeletons "I gave this, but this did not give it"). So it is necessary to supply the unfortunate organism with international assistance in the form of a sharply increased amount living microorganisms (and / or their dispute), akin to our beloved unhappy normal flora.

excuse me, I bet this is a sore subject for me
I drank all sorts of different probiotics .. and in capsules, and super-expensive liquid, about which they promised, they say, the latest domestic development, there are no analogues .. they definitely take root .. In short, I spent time and a lot of money on this ... they hit the road to Spain .. all the sense was more .. My opinion - all deception ..
It's easier to drink sour milk, better homemade. But just understand that yogurt is just a healthy product, the same as vegetables and fruits. And tasty yet
I speak out, because it's a shame to watch how money is made in our time on human diseases ... And we, the sick, after all, desperate people are ready to believe in everything .. every time ..
I'm sorry if I said something wrong ..

Forgive me if not in the subject, but maybe it will be interesting to read another opinion on the topic
Dysbacteriosis - the myth of Russian medicine - 🔗
Intestinal flora and what it is eaten with - 🔗
Author - Alexey Petrovich Yakovlev - Doctor, Head of Medical Service at Schlumberger in the Russian Federation.Since 2006 - Chairman of the National Society of Industrial Medicine.

Lara, I'm sorry, but what have you tried to treat with probiotics? And the treatment consisted only of them?

About the article. Doctor Yakovlev is doctor medical sciences or doctor Yakovlev? (in Russia, since pre-revolutionary times, patients, currying favor with doctors, called them doctors, although a doctor is a degree, the same as a candidate of sciences).
This material has already been discussed, including by doctors, on the pages of our forum.
By the way, Schlumberger has nothing to do with medicine - oil production technologies, project management and information solutions for the oil and gas industry.

And here is more specialized information about probiotics and prebiotics - World Gastroenterological Organization, practical recommendations
🔗

Let me put in my own 5 kopecks. As a herbalist I have been practicing for over 10 years. And I noticed that if probiotic therapy is prescribed in parallel with herbal medicine, then the treatment is more effective, the improvement occurs in a shorter time. The forum has my article on dysbiosis. This is both a literary review and my personal observations. To my great regret, dysbiosis and dysbiosis are not a myth. Although a lot of money has been earned on this

About the article. Doctor Yakovlev is doctor medical sciences or doctor Yakovlev? (in Russia, since pre-revolutionary times, patients, currying favor with doctors, called them doctors, although a doctor is a degree, the same as a candidate of sciences).

Addressing "Doctor" to a doctor who does not have a scientific degree "hurts" my ears. Regarding Yakovlev: he has three specialties: psychiatry, general practice (family medicine) and healthcare management. Graduated from the Far Eastern State Medical University, then specialized in the Moscow State Medical University. I.M.Sechenov and at RUDN. Chairman of the National Society of Industrial Medicine. And whether he is a doctor of sciences or just a doctor so far, I don't know. I think he will get the Doctor
Thanks for the link!

Let me put in my own 5 kopecks. As a herbalist I have been practicing for over 10 years. And I noticed that if probiotic therapy is prescribed in parallel with herbal medicine, then the treatment is more effective, the improvement occurs in a shorter time. The forum has my article on dysbiosis. This is both a literary review and my personal observations. To my great regret, dysbiosis and dysbiosis are not a myth. Although a lot of money has been earned on this

Gold words

The forum has my article about dysbiosis. This is both a literary review and my personal observations.

Poke, please!

To my great regret, dysbiosis and dysbiosis are not a myth.

So I don’t argue! Just another article for information. Sorry, I didn't see what we discussed already.

I mean, I "like" it when people out of ignorance buy yogurt with bifidobacteria and make yogurt based on it at home. And they hope that they are taking a lethal dose of these organisms. People, bifidobacteria won't grow in your yogurt maker.
The reason for editing is indicated in a personal message

Well, the phytotherapist is not me.

I am just a patient with many years of experience. And I didn’t actually become disabled just because I grew up in a family of reasonable skeptics and met good doctors on my “patient” path who did not seek to treat the patient at any cost and did not make money on the patient.

I always proceed from the fact that:
1. There is no perfect medicine / supplement / diet / food.
2.Whatever cool drug / supplement / diet / product is, it has side effects.
3. the very medicine / supplement / diet / product is suitable for ten, but one may not fit, but you need to at least understand why this one did not fit.
4. the most effective is not always the most expensive and inaccessible.
5. not every person in a white coat is a doctor.

There is no need to rush from one extreme to another, elevating a certain product to the level of a panacea, or declaring that a certain product has no positive effect at all.

P.S.By the way, if I found out that someone has been trying to restore the microflora for more than one month, or even a year, I would ask why doctors continue to "bang their heads against the wall", and do not look for reasons for such ineffectiveness of a fairly classical treatment method.

[Rina,]

Rina, I absolutely agree with you.

Rina, I'm sorry. I confused you with a summer resident. But my thought was not about a panacea for bifidum treatment, but about the fact that bifidobacteria do not grow in a yogurt maker. Do not hope that homemade yogurt is a medicine for bifidobacteria.