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

Poke, please!

Here is my article about dysbiosis
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=54427.0

People! And who tried VIVO starter cultures? Are they better than Italian ones? Or the same "snotty"? Who knows, tell me .. Should I contact them? Only .. no ads, please .. purely personal experience ..

[Lara_]

Lara_ I have a negative. I recently bought yogurt, but it didn't ferment at all. And one bottle was completely empty in the package
And before they were normal. Maybe the party is a marriage. But I won't take VIVO anymore.

And I only buy these, mostly symbilact. It often turns out differently, although I take the same milk. I would not say that it is snotty, but once I got such a consistency (I don't remember, but it was). Sometimes it turns out to be liquid, then I suggest it as "drinking"

People! And who tried VIVO starter cultures? Are they better than Italian ones? Or the same "snotty"? Who knows, tell me .. Should I contact them? Only .. no ads, please .. purely personal experience ..

I have been using these starters exclusively for almost a year now. There were never any punctures. Yoghurt, symbilact, bifivit are very tasty and spoon-worthy, vitalact is less thick, but no less tasty.

Tell me more, at what age do you give yogurt to children? It is yogurt, not narine, bifivit, etc.

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?

Taste what you buy and ferment, heat slightly and stir
I did this for the little girl to be drinking.

And who used Italian sourdoughs? The feeling that I was deceived with them does not leave me ..
I bought several types, it seems, 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 ..

I too was disappointed in them, I wrote a few months ago. nasty and nasty yogurts are obtained from them.

Recently, I just have some kind of attack - in general, yoghurts have ceased to work.
it all began a few months ago, when there was a rumor that the Bulgarian starter cultures would not be imported to Ukraine. then I tried italy - didn't like it. since there was no bulgaria, I took vivo - I didn't like it either.
it suddenly turned out that for some time they would still bring Bulgaria to us and I again took my favorite Bulgarian starter cultures, but ... I was horrified when I got something from the very first Bulgarian starter culture that was impossible to consume at all ... the taste is completely different, unpleasant, I would even say. liquid snotty yoghurts.
five batches went down the toilet
all this just coincided with the fact that I finally learned how to make cottage cheese. very tasty. therefore, after talking with the family, we decided to hide the yogurt maker for a while and not waste milk. and while doing cottage cheese.

but what happened to the leaven, I cannot understand !!!

I recently talked with a friend from Nikolaev, she uses vivo ferments - she says that she also has terrible yoghurts. impossible to eat. before everything was ok.

Tell me more, at what age do you give yogurt to children? It is yogurt, not narine, bifivit, etc.

when I took Bulgarian starter cultures, I gave any from 6 months. Bulgarian people generally wrote that they can be given to babies from three months, but I am not so radical in this matter.

vivo write that they can be used no earlier than 1 year. there is only one or two names possible a little earlier.

I don’t know .. something tells me that there are no Ukrainian, Bulgarian, Italian starter cultures .. they are all from the same barrel .. Moreover, my sour milk from starter cultures completely different in composition was absolutely the same in appearance and taste. How can this be? Anyway .. has anyone seen their certificates? Something suspicious of all this .. I decided to buy in the drugstore "Yogulakt", at least there are documents for it ..

Tell me more, at what age do you give yogurt to children? It is yogurt, not narine, bifivit, etc.

My baby is 3 years old with pretty pennies and I have been feeding her with bifivits, yoghurts, symbilactas for a year already
I don't know what has changed in her digestive tract, but her joints have ceased to crunch unequivocally.

And I want to make kefir on sourdough - bifivit or simbivit. We do not have a topic on the forum where you can discuss this?

yogurt needs its own sourdough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59543.0

Girls, tell me! The doctor told us to start feeding fermented milk products with symbivit. Is it possible to make kefir in a yogurt maker, however, that you just need to shorten the time?

I also learned that acidophilus milk or vitalact can be used for young children. And for the curd, curd sourdough. Are there instructions for these leavens? the first time I come across this, I can not imagine how to cook it. And the yoghurt maker is about to order

Girls, tell me! The doctor told us to start feeding fermented milk products with symbivit. Is it possible to make kefir in a yogurt maker, however, that you just need to shorten the time?

I also learned that acidophilus milk or vitalact can be used for young children. And for the curd, curd sourdough. Are there instructions for these leavens? the first time I come across this, I can not imagine how to cook it. And the yoghurt maker is about to order

Yes, you can make kefir in a yogurt maker, there are special starter cultures. At the expense of time to reduce - I don’t think bacteria are different.
For children - vitalact from a year old (I read it), acidophilic milk is sour, but maybe the child will like it. I gave bifivit, then switched to symbilact. The doctor said that this is the same thing, only there are an order of magnitude more bacteria in the simbilact.
Curd can be made from curd sourdough, from kefir, and I (at my own peril and risk) - I make from kefir on kefir mushroom.

[A Nyutka]

A NyutkaThank you for sharing your experience!

Did I write vitalact? Yes, he is from 1 year old, mixed up with bifivit.
Can I ask you in more detail how to cook all this?

[Freesia]

Freesia, for a start, read on the IM&M website about ferments
🔗
there is enough information for basic knowledge.

Can I ask you in more detail how to cook all this?

You can, of course, but I doubt you will have any problems with this. There are instructions in both the yogurt maker and the starter cultures. It's simple

[Rina]

Rina,A Nyutka Thanks again!
Rather, this yogurt maker would have appeared! Can not wait to!
A site about leavens for me is just what I need

[Freesia]

Freesia, I wrote more than once - lately I don't use a yogurt maker at all
I put the starter culture in a bottle with pasteurized milk, close the lid and put it somewhere in a warm place (we have just one battery for yoghurt that's comfortable).

I put the starter culture in a bottle of pasteurized milk, close the lid and put it somewhere in a warm place

And I would be so scared. In my opinion, it is better to boil the milk for about 10 minutes and sterilize the container. Although, if not for a little kid, she might have experimented.

[Freesia]

Freesia, I wrote more than once - lately I don't use a yogurt maker at all
I put the starter culture in a bottle with pasteurized milk, close the lid and put it somewhere in a warm place (we have just one battery for yoghurt that's comfortable).

Yeah, yeah, I was looking for a yoghurt maker, but somewhere like that it was hidden, or I don’t find it as a present, so it’s better - in a bottle. yes on the battery ... I wrap it in a towel, and a mustache ... Another thing is that the leaven is not that ... Poor quality ..., to put it mildly. Bifishka made it tastier than Narine, but longer ...

And I would be so scared. In my opinion, it is better to boil the milk for about 10 minutes and sterilize the container. Although, if not for a little kid, she might have experimented.

I am not so sensitive to the issue of sterility. Milk pasteurization is enough to kill pathogenic flora in it. In any case, there is clearly less flora in the factory bottle of pasteurized milk than on our spoons and in the air with which milk and sourdough come into contact when we pour from container to container. And so, I opened a clean bottle, poured sourdough into it from a clean bottle, quickly closed it with my own lid and jerked well.

First you want to do it according to the rules And then maybe we'll do it
You puzzled me ... Baby milk in bags, cardboard boxes ... I saw it, or maybe I'm wrong. Do you buy glass bottles? and in them you do?

[Freesia]

Freesia, I wrote more than once - lately I don't use a yogurt maker at all
I put the starter culture in a bottle with pasteurized milk, close the lid and put it somewhere in a warm place (we have just one battery for yoghurt that's comfortable).

and in the summer how ???
and in general how to determine a place in an apartment with a comfortable temperature for yogurt?

Rina, I'll probably try it your way ...

[in a separate topic.]

First you want to do it according to the rules And then maybe we'll do it
You puzzled me ... Baby milk in bags, cardboard boxes ... I saw it, or maybe I'm wrong. Do you buy glass bottles? and in them you do?

A lot of milk is now sold in liter plastic bottles. Buttermilk, Yagotynskoe, Milkman ...

necessarily: milk is not sterilized, but pasteurized! and check for fermentation (pour into a cup and leave for at least a day or two on the kitchen table, if it turns sour, then you can try).

Choosing milk for yoghurt with us in a separate topic....

Prepared with the help of the symbiotic starter culture for the child. I liked the taste, but its viscosity is not at all happy. What could be the reason?
And I can't find the leavens of the Kiev Institute, although they write on their website that there is in Silpo. Did not find

And I can't find the leavens of the Kiev Institute, although they write on their website that there is in Silpo. Did not find

They probably had Kiev silpo in mind. Try to order from the office. site, they can send

we sell such leavens in "Velikaya Kishhena".

Will seek
The pharmacy said that you can re-ferment Symbiotic 5 times, and in the instructions no more than 2 times. Share your experience

and you will see for yourself. the mother's leaven weakens each time. the appearance of the resulting yoghurt will not suit you, so you need to use a new portion of dry sourdough.

And where are these representatives of the Kiev institutes of meat and milk in Moscow located?
[/ quote]
🔗
take a look here.

I haven't tried "Narine" for a long time.
Made yogurt today. The milk is good, the temperature is observed, the sterility is ensured, made from the mother's ferment, the time is 7 hours. It looks great, thick yogurt. The beginning is - snotty, even a little bitter. I thought that there was no need to eat this, but I was already carried away ..
I'm sitting now, waiting for my stomach to hurt ..
The question is - can you eat this?
Has anyone done with Narine recently? Share your review ..

Also interesting. Yesterday I looked at Narine on the counter of the store

yes, you, in Ukraine, of these leavens ... the sea ...
we are in poverty in Russia ..
here on pharmacies and shy away ..

I have been making kefir on Narin for about a year now. It turns out very tasty.The taste and composition depends on the milk and the quality of the starter culture. The temperature regime is not always possible to comply with, but everything always works out.

Well, what is it, yogurt on Narine turns out? what is the consistency? thick, stringy, snotty? like kefir or like yogurt? is not bitter?

Will seek
The pharmacy said that you can re-ferment Symbiotic 5 times, and in the instructions no more than 2 times. Share your experience

I ferment twice. Then it turns out not tasty.

[Gael]

Gael
Thank you
Otherwise I would have transferred milk

I appeal to those who re-fermented the symbiotic. Yesterday I added 3 tbsp for the first time. l. into milk, about 10 hours, it turned out thick, in general, as I wanted. But for some reason it is sour! And last time there was such a pleasant delicate taste. I don’t understand.

[Freesia,]

Freesia, where do you ferment? I add about a tablespoon to a jar of yogurt maker and set the clock to 7. It turns out delicious. But I love the slightly sour taste. Like kefir. If you are too sour, then you can simply reduce the dose of starter culture. I experimented a lot before I got the result that I like. It's all a matter of taste. Good luck!

[Gael]

Gael Thank you!
I'm still fermenting in the jar, I haven't bought a yogurt maker yet, but I follow the instructions. I will try to reduce it, I put 3 st. l. for 1 liter of milk, so it turned out sour and kept it warm for a long time ... well, that's what they wrote in the instructions ... while I'm studying

Girls, I also tried Evitalia .. I am reporting ..
The consistency is quite thick, not "snotty", the taste is good, not sour at all .. In general, I liked it ..
True, a bottle costs 70 rubles, but in Russia the choice is not very large ..
I did it in a yogurt maker and in a jar by the battery - it turned out equally well ..

Hello, take a new one. : hi: Yesterday at 22.00 I put the leaven with narine, in the morning it was silence, at 11.00 it was silence, at 14.00 it was silence, and at 16.00 it was curdled. And can I mix this starter thoroughly and use it to prepare an acidophilic drink? Who knows, please answer. Thank you in advance .

It won't work, don't waste milk ..
Narine is generally a capricious thing. From 10 bottles of me, the leaven came out only in 2 cases.

Without checking the mail and without reading your answer, I took a chance and put 0.5 liters of milk with 3 tbsp. Into the yogurt maker. l. sourdough from narine (which I have curdled). And after 3 hours I received the same curdled mass, it tastes sweet, pleasant, I will eat this. And you can make curd from this, who knows. and how to do it? Just drain it on gauze?

I diluted the starter culture in milk, I did it several times already, I left one jar from that first dilution, for safety reasons, in the biofresh (about 0 degrees). It has been lying for about a month. What do you think - is it better to put it into the dough, or can you put yoghurts?

Without checking the mail and not reading your answer, I took a chance and put 0.5 liters of milk with 3 tbsp. Into the yogurt maker. l. sourdough from narine (which I have curdled). And after 3 hours I received the same curdled mass, it tastes sweet, pleasant, I will eat this. And you can make curd from this, who knows. and how to do it? Just drain it on gauze?

I filtered))) it turned out, as once from the dairy kitchen))

I filtered))) it turned out, as once from the dairy kitchen))

Thanks, I'll try to do this.

Good day to all. So I got a yogurt maker. I decided to make yoghurts right away from pharmacy starter cultures. So far I only made from Evitalia, I got used to it. The result is a thick and tasty product. My son eats it better than any Agush. I also bought Yogulakt. I read here that you can first make a ferment from 200 ml of milk or you can 1 capsule per liter of milk without fermentation and use it immediately. And then a question arose. If I ferment a liter of milk with 1 capsule, is it possible to leave a couple of jars for fermentation after fermentation (I do this with Evitalia)?

[Sour cream]

Sour cream
I have been using Evitalia for several months now. I take for sourdough every time from the previous batch. For 1 jar, about 1/3 -! / 4 hours.l stir in a small amount of milk, then mix with the rest of the milk and put the jars in a yogurt maker. In 6-7 hours, the yogurt is almost ready, I turn it off and keep it for another couple of hours, then I put it in the refrigerator. So far, I did not have to re-ferment it.