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

Good evening, hostesses!
Can you please tell me who might know which bacteria make the most beneficial yoghurt, or is it more correct to say - leaven?
I do it all the time on Narine, maybe there is a more useful thing than Narine ...?

Oh, woe to me, but I thought to bring sourdough from Ukraine .... And they don't like heat even when dry ... Maybe a refrigerator bag will save? The fat is arriving ...

They get to Peter in these bags

My question is: is the readiness of yoghurt in 2-2.5 hours normal, given that it is summer and heat? Moreover, I thought it was only with Activia, but no, my Kiev sourdoughs arrived, I fermented the Yogurt, the instructions wrote 5-9 hours. The mother's starter was ready in 3 hours, the next batch in 2.5 hours. Somewhere here I met that this is not normal and the benefits are doubtful from such a yogurt. We like the taste and look. I would also like to benefit. Or do I still need a thermostat in order to maintain a lower temperature and so that the process itself takes longer?

By the way, the sourdoughs traveled for 6 days (New mail!), There was not much heat, so they arrived as if they were alive. I also took Simbilact and Bifivit for testing, I hope that they also survived.

it may well be that the microorganisms were simply cut off, and there were so many of them in the mother's ferment that they didn't even need time to work
was the milk already sour?

it may well be that the microorganisms were simply cut off, and there were so many of them in the mother's ferment that they didn't even need time to work
was the milk already sour?

No, not sour, and milk was different, and just pasteurized boiled, and not boiled, and super-pasteurized, and homemade boiled, and ghee - the fermentation time for me does not change from the type of milk. Is that the density or taste.

Nuuuuu, then I don’t know. Maybe you got a "sour eye" there?

Nuuuuu, then I don’t know. Maybe you got a "sour eye" there?

Where is there? In a yogurt maker? And sho, no one else has yoghurts in the summer for 2.5 hours? If not, then something must be done urgently. To me.

But now I know exactly what it is - homemade yogurt! And for beginners, the advice may come in handy: if you made yogurt and it seems to you to be yogurt, then you can rest assured that this is yogurt! The yogurt should look and taste like yogurt and nothing else! Well, I myself have suffered, until I realized what's what.

By the way, in Kiev Yoghurt there is an acidophilus stick, so it is a little snotty. I will also have to try Italian, there seems to be yogurt without acidophilus.

I will also have to try Italian, there seems to be yogurt without acidophilus.

I really do not advise!
of course it could and will change, I have been ignoring it for a long time ... but when I took it before, it turned out to be a very tasteless mass. always poured out.

although now, as evil, it is he who is sold everywhere. even in ordinary pharmacies began to be sold here.

I really do not advise!
of course it could and will change, I have been ignoring it for a long time ... but when I took it before, it turned out to be a very tasteless mass. always poured out.

although now, as evil, it is he who is sold everywhere. even in ordinary pharmacies began to be sold here.

Thanks, so we won't. But I don’t like this snotty in yogurt, even if the yogurt is very thick, it still reaches for a spoon. Okay, let's try Simbilact, everyone seems to be praising it.

[Lozja,]

Thanks, so we won't.

they could of course improve ... you never know ...
that is, you can try, but just TRY. that is, take not a whole box, but only one thing.

and to be honest, I don't really like the fact that italy is now being actively promoted everywhere. I have a sourdough shop under my house. so those that I liked were gone, and Italy ... blooms and smells.

I guess I'll take a chance and take one from them again. I stopped making yoghurts already about half a year ago (I switched to cottage cheese) precisely because yoghurts were no longer produced from starter cultures.

Lozja, I understand that you also have to order Italy by mail? it is strange of course that 6 was on the road. I really respect new mail, I have never been on the road for more than a day.
I was already interested in it - I will definitely buy it today and check it out.

oh, again a dilemma ... cook the old fashioned way in a yogurt maker or get confused and cook in a cartoon ...

Thanks, so we won't. But I don't like this snotty in yogurt, even if the yogurt is very thick, it still reaches for a spoon. Okay, let's try Simbilact, everyone seems to be praising it.

Simbilact also has snotty, although if you ignore it, the yogurt turns out to be very tasty and, they say, healthy

[Lozja,]

Lozja, there is information about italy.
I just went. bought biokefir and bifido complex. these are exactly the leavens that I got nasty last time.

I talked there with the girls-sellers, they assured me that now everything should be ok with Italy. they said that there used to be some batch in which the manufacturer went too far with bacteria and this could affect the taste and quality of the yogurt. they seem to have corrected themselves and no longer do this.
maybe I got that party.

be that as it may, today I will definitely make yogurt. let's see what happens.

Girls, I have not read the topic, answer pzhl, this question has probably already been discussed !! Who makes yogurt on Evitalia ??? Poke, pzhl!

Evitalia sourdough is a biologically active additive for the preparation of a medicinal fermented milk product by fermenting cow's milk. Contributes to the normalization and maintenance of normal intestinal microflora, activates its own bifidobacterial and colibacterial intestinal microflora. It is used as a therapeutic and dietary food: to restore the intestinal microflora in case of dysbacteriosis, in case of functional disorders of the gastrointestinal tract, in case of chronic constipation, allergic diseases, acute intestinal infections in children, etc.

be that as it may, today I will definitely make yogurt. let's see what happens.

I'm waiting for the result!

[Lozja,]

I'm waiting for the result!

Well. I'm sitting there cracking my second cup of yogurt made from Italian sourdough.
it tastes good. such as I did before, such as I loved.
that is, it is clear that everyone has their own tastes, but at least they didn't want to pour it down the toilet.

what else can I say, the yogurt is a little snotty. but this is what I think all yoghurts that are made with sourdough will be like that. Well, this is my opinion, possibly mistaken. I really wanted the yogurt to be very thick, but I never succeeded. of course it may depend on milk, but the milk seems to be good.

here the fermented baked milk turns out to be such that it is difficult to turn the spoon. but there is only baked milk and sour cream. and all that is leavened with light or strong snotty. has always been. apparently everywhere this acidophilus is present.

my conclusion: apparently they had a problem and it was fixed. I will go back to making yoghurt again.

and one more nuance - yesterday I noticed the inscription "for 1-3 liters" on the packaging of the Italian sourdough. that is, it turns out that up to 3 liters of yogurt can be made from one bag. cool! I cooked 2 liters.

Lozja, if you need help buying, please contact. and leavens and new mail under my house.

Who makes yogurt on Evitalia ???

People .. nobody does ???

[Оmela]

Оmela
I am now making yogurt in Evitalia. It turns out very well, thick, moderately sour .... I divide the contents of the bottle by 1/2, stir in a small amount of lukewarm milk, add up to 1 liter, pour it into jars and put it in a yogurt maker for 6 hours, turn it off, keep another 1 an hour, then in the refrigerator .. In the future, I take the starter from the prepared, in a jar of 0.5 tsp of ready-made yogurt. When I no longer like it (becomes snotty or very sour), I ferment the remaining 1/2 bottle.

[Lozja,]

and one more nuance - yesterday I noticed the inscription "for 1-3 liters" on the packaging of the Italian sourdough. that is, it turns out that up to 3 liters of yogurt can actually be prepared from one bag. cool! I cooked 2 liters.

Lozja, if you need help buying, please contact. and leaven and new mail under my house.

And sho, you can't over-ferment Italian? For from a Kiev bottle you can make a dofig and a trosh, well, if you limit yourself to a liter of milk per day, then 6 liters turns out (you can re-ferment once, the first exit is valid for 5 days). Bifivit, however, read that it does not over-ferment, therefore it is not very profitable. And the Italian for one time and truncated?

Thank you for offering help! I like the people here, they are always ready to help!

Bifivit write does not over-ferment, but I over-ferment 2-3 times. It turns out great

Bifivit write does not over-ferment, but I over-ferment 2-3 times. It turns out great

No, that it will work out, I have no doubt, but the benefit ...? I just read in their booklet with instructions that bifivit and something else that I didn’t buy, is good only from the first leaven.

Once over-fermented, the consistency, taste are normal, the benefits have not diminished, believe me, many people do this. No one has analyzed over-fermented bifivit, there are a lot of disputes on this topic ... like today again about the benefits or harms of yeast on our forum ... Here everyone decides to save or not

Once over-fermented, the consistency, taste are normal, the benefits have not diminished, believe me, many people do this. Nobody analyzed the over-fermented bifivit, there are a lot of disputes on this topic ... like today again about the benefits of yeast on our forum ... Here everyone decides whether to save or not

Clear. I will ferment it, and if I like it at all, then we will re-ferment it.

And sho, you can't over-ferment Italian?

as far as I know - you can.
I definitely over-fermented the Bulgarian ones, I really did it very economically. Italian ones are also possible.
here it is written that you can - 🔗

When preparing the next portion of live yogurt, bifidocomplex, immunalis, biokefir, biorezhenka, symbiotic or acidophilic milk, it is necessary to leave 100-150 g of the finished product for use instead of the starter culture. For re-cooking, add 2-3 tablespoons of the finished product to super-pasteurized or boiled milk, stir and leave in a yogurt maker for 8-12 hours. We recommend replanting the finished product, as a starter culture, no more than 2 times.

Kiev bifivit, I certainly would not re-ferment. Yes, I don't really like these leavens. but I called them - they said not worth it.

next time I will definitely ask the girls who sell Italian. it's important to me too.

I said about the displacement for those who want to get a lot of yogurt at once. Well, that's kind of me. for me to cook 1-1.5 liters is a mockery. and so, if you can immediately make 3 liters from the packaging, then set aside 0.5 liters and mix 250 ml into new batches of yogurt - this is MEGA convenient (I generally keep quiet about saving).

Thank you for offering help! I like the people here, they are always ready to help!

[barbariscka]

I am now making yogurt in Evitalia.

barbariscka , Thank you! I copied the words!

and I, it seems, overexposed symbilact ... or it was just hot for such products ... I will send the failed product for baking ...

[Omela]

Omela
To your health !!

[Lozja,]

Lozja, please tell me, where do you get the Bulgarian and Kiev starter cultures? I only found Simbiter in Lviv. Thank you!

[Lozja,]

Lozja, please tell me, where do you get the Bulgarian and Kiev starter cultures? I only found Simbiter in Lviv. Thank you!

So far I took only Kiev for a sample, ordered it via the Internet, we do not sell this at all, only Narine can be found in pharmacies. Order on the official website or look for girls who are engaged in the delivery of starter cultures, here - 🔗

[Gael]

Gael
In SILPO there should be Kiev leavens.

[Lozja, Freesia,]

Lozja, Freesia, Thank you so much!

Girls, hello! Forgive me if I got into the wrong place ... I see it is about yogurt - has anyone tried to cook it in a slow cooker? There is no yoghurt maker, but I really want natural homemade yogurt! Maybe this topic has already been discussed on the site, but I'm a beginner ... if there is somewhere to read about yogurt in a cartoon, poke your nose, pliz!

Allara, by searching, find the topic "Cooking yoghurt in a non-traditional way (thermos, oven, slow cooker)

Thank you!

I tried Simbilact, yes, it’s delicious, but it’s not very different from Yoghurt. And the same slightly snotty, you have to somehow come to terms with this snotty starter yogurt. Simbilact, however, fermented a little longer - about 4 hours. The rest is ready in 2-2.5 hours. I will probably order a package of Yoghurt for further use, well, I will also take Italian for a sample.
I was prescribed Bifidumbacterin to drink, so I mixed it with Simbilact, 1 bottle. Let's see what happens.

I found a VIVO starter culture store in St. Petersburg. Ordered "Yogurt" and "Yogurt with lactulose". The courier will deliver at the weekend. Tell me what you need to pay attention to when making yogurt? I have a Tefal yogurt maker.

[marusya]

marusya , I also have tefalk, I had to buy a thermostat, it was very overheating. I also found a point to sell these Ukrainian starter cultures, the man said that they have several places in St. Petersburg and are now opening in the region. The brochure for them and on the website itself contains detailed instructions on how to prepare these yoghurts in Tefalk (there are also others). With a thermostat, you can set any temperature (all starter cultures are fermented under different conditions).
You can try according to their instructions, if you want I can bring a thermostat from Ukraine (we do not sell it), it cost about 150 rubles. It will be at the end of July.

[Angelinka]

Angelinka, thanks for the detailed information. : girl_love: Only on the site I did not find a recipe for making yogurt in tefalk. Maybe not looking there? On the issue of purchasing a thermostat I answered in a personal.

Hello everyone. I also make yogurt with Kiev sourdough. I dilute 1 bottle with 0.5 liters of milk - this is a leaven, and then 2 tbsp. spoons for 1 liter of milk. It turns out delicious yogurt, but snotty and whey stands out, but the taste is not sour. Tell me, does everyone succeed in snotty, or have I made some mistakes. And at the expense of serum, maybe I overexpose in the heat, I keep it for about 3 hours.

And today I made bifivit for 1.5 liters of milk from one bottle. In Italian, they write 1-3 liters, I think, let me try with VIVO. It turned out fine. Nobody experimented?

Snotty - depends on the type of yeast and the type of milk.

The whey is separated - the mass has stood, watch the readiness and cooking conditions, temperature

And today I made bifivit for 1.5 liters of milk from one bottle. In Italian, they write 1-3 liters, I think, let me try with VIVO. It turned out fine. Nobody experimented?

I just fermented an Italian one yesterday for three liters of milk. fermented perfectly. postponed a little bit of the primary, now I will re-ferment three liters. I'm just not entirely sure how much to put in the primary for three liters ...

I have no business with vivo for a long time - I don't like the taste.

And I took a few Bulgarian ones for testing. Just arrived yesterday, I will try, they say, the most delicious. We'll see.

And I took a few Bulgarian ones for testing. Just arrived yesterday, I will try, they say, the most delicious. We'll see.

what did you take?
I know there are some new ones ... I also plan to try them. these ones - 🔗
I used to take others, but there is something wrong with the storage conditions, so I no longer take them.

what did you take?
I know there are some new ones ... I also plan to try them. these ones - 🔗
I used to take others, but there is something wrong with the storage conditions, so I no longer take them.

I took these - 🔗 yogurt, bioyogurt and bifidobacteria.
And what about the conditions? It is in bags

The shelf life of dry starter cultures is 1 (one) year from
the moment of manufacture at a temperature of 0 +6 С
It is possible to store the product at a temperature of +6 +28 С for no more than 72 hours

This time, Novaya Poshta finished it in 72 hours, I hope they survived, put it in the refrigerator.

I took these - 🔗 yogurt, bioyogurt and bifidobacteria.

about! I haven’t even seen them yet ... I’ll have to try ...
sign off how they taste!

Still interesting, you can also try to ferment them for three liters of milk, or won't they?

And what about the conditions? It is in bags

I talked about others. they all have a shelf life of a year.
I already wrote somewhere ... there were some other Bulgarian leavens, I really liked them, but then they were forbidden to import to Ukraine due to the accumulation of condensate under the lid. the type of packaging is not designed for our climate. they were in small bottles, like vivo.

I was confused for a long time on what to switch to, and from the second time I switched to Italy. but I will definitely try these too, especially since they sell not far from me.

about! I haven’t even seen them yet ... I’ll have to try ...
sign off how they taste!

Still interesting, you can also try to ferment them for three liters of milk, or won't they?

Unsubscribe! I wanted to ferment today, but my hands did not reach (they were selling cherries from the car in the market and my mother knocked out the last two buckets, so the day was gone). Tomorrow I will be fermenting, all the more in the evening they will throw homemade milk on me.
I make a maximum of one and a half liters of leaven, it doesn't fit into jars anymore at a time. For three I don't know how it will be, but you can also re-ferment them once.
Why do you need three liters of yogurt at once? He's a natural product, in theory, good for a couple of days in total, later only perhaps for cooking somewhere. Or do you eat three liters in two days?

I make a maximum of one and a half liters of leaven, it doesn't fit into jars anymore at a time. For three I don't know how it will be, but you can also re-ferment them once.

do you want to try in the cartoon?
I also used to ferment one and a half in a yogurt maker earlier, but not enough for me. today I bought another slow cooker specially so that a lot of yogurt could be cooked. look here.

Why do you need three liters of yogurt at once? He's a natural product, in theory, good for a couple of days in total, later only perhaps for cooking somewhere. Or do you eat three liters in two days?

so we have time to eat it just in a couple of days. last time I prepared 2.5 liters - my husband got only one cup.
I have three children and all the eaters wow ... and I'm still a pregnant animal - I eat as if not to myself.
so count: 3 liters: 5 persons = 600 ml.
600 ml for 2 days - it seems to me not a lot. and if you consider that I alone can eat 1 liter during the day ...

For some reason my stomach hurts from kefir (from the store in the sense). I used to think that it was because I drink a lot at once. but then I noticed that I even had a cup and that was all I was dying.
and yogurt goes well in any quantity, so I lean on it.

now on the topic.

I just fermented an Italian one yesterday for three liters of milk. fermented perfectly. postponed a little bit of primary, now I will re-ferment by three liters. I'm just not entirely sure how much to put in the primary for three liters ...

I'm confused ... put the yogurt in a new cartoon on the primary yogurt. three liters was prepared in TWO hours.it's not okay ???

I understand that if the cartoon was very hot, then I would have a bunch of serum, but everything is beautiful, but fast.

can I add a lot of primary yogurt? for 3 liters of milk, I took a little less than 0.5 liters of primary yogurt.

Of course a lot. I usually take 2 tablespoons of the starter per liter.

do you want to try in the cartoon?

No, I'm not yet ripe. And the cartoon is mostly busy.

And you are practically a mother-heroine! Well done! Of course, what do you need these 3 liters for a couple of days!

Of course a lot. I usually take 2 tablespoons of the starter per liter.

Thank you. I certainly doubted, but I thought that more is better than less. that's all at once thumped.
already tried the new yogurt - delicious. turned off just in time - there is a little serum.
so I got a real BUCKET of yogurt. now I hope it will be enough for everyone.

p.s. "starter" - a cool word applied to yogurt.