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

Hello! I really enjoyed making yoghurt from VIVO starter cultures. Made according to the recipe of our website 50% milk + 50% cream. It turns out thick, airy. Such as I like !!! The only thing. that it is summer, hot, so the cooking time has been reduced.

[Pauline]

Pauline, reporting on Bulgarian yoghurt. We liked it! The taste is the most delicate of everything that has already been tried, the pulling-snotty is the most minimal, we can say that it is not at all. The density is super, which I liked very much that he apparently needs a slightly higher temperature than the Kiev one, writes - up to 44 degrees is allowed. Therefore, apparently, he fermented so well in my "mule". Usually you miss it a little, and when the top is already thick enough, then inside the jar there is already some stratification or such dents, I usually determine the readiness of the yogurt by them, even if the top is still watery in appearance. And this Bulgarian fermented for exactly 3 hours, from above it did not sway at all, thick and without whey, and below there were no stratifications. You can immediately take it and eat it, you don't need any refrigerator. Other yoghurts reach the desired thickness and condition even in the cold. Plus, after the refrigerator, there was not a single gram of condensation in the yogurt jar! Usually a bit of water is still present. In general, I really liked it! And it all happened on store milk, I can imagine how it will be on homemade milk!
I left two jars for re-starter, then Bioyogurt and Bifidobacteria are next.

[Pauline]

Pauline, reporting on Bulgarian yoghurt. We liked it! The taste is the most delicate of everything that has already been tried, the pulling-snotty is the most minimal

Well, then I'll try too. Thank you.
just the bucket of the past has already been eaten, it is necessary to put a new one.

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We ate yogurt from this sourdough. Very tasty, completely homogeneous, quite a bit stringy (less than from the Institute of Mol and Meat), and not at all sour. Definitely, I liked it very much. Fermented for about 8 hours. No whey or curd.

Girls, and someone has already made from these Bulgarian starter cultures not only yogurt, but also fermented baked milk, sour cream, are they not sticky?

My first attempt to get acquainted with these ferments has not yet been successful, here on this site there is a list of pharmacies where they are sold: 🔗
but apparently, you always need to call and clarify the availability of not only ferments at the indicated address, but also the pharmacies themselves. Because pharmacies are on the street. Marshal Tymoshenko, 21, near the metro station "Minskaya" was not available

Good day!
Can you tell me the recipe for yogurt on Narin in a yogurt maker?

something didn't work out for me (((((

Do you use activism as a leaven? Have you tried VIVO starter cultures?

Do you use activism as a leaven? Have you tried VIVO starter cultures?

Maybe we'll be on "you"? ))))) I would really like to cook with healthy starter cultures. Soon my daughter will grow up and we will introduce dairy products, I would like to make healthy yoghurts for her. But in our city you will not find anything like this in the afternoon with fire.
Where do you get them?

And we do not have this in the wilderness, so I get out of the situation as best I can.

Sonata, try yogurt in capsules, you can probably buy it in pharmacies.

Sonata, try yogurt in capsules, you can probably buy it in pharmacies.

In capsules - yogulact. I bought, bought, but did not do it, because I stocked up on leaven (from Ukraine). Need to try...

In capsules - yogulact. I bought, bought, but did not do it, because I stocked up on leaven (from Ukraine).Need to try...

matroskin_kot, probably, are different. I went "into the refrigerator", took out a jar - the same "yogurt". And who is yogulact? Is it like Narine Rainbow? Or where?

No, we have neither yoghurts, nor rainbow narine - yogulact, capsules ... You can drink it, well, the pharmacy said that yogurt too ... I bought narine - no use. Either the quality is worse, or something else, but no one ate or drank it (narine) ... Everything went into the dough practically ... And from the Ukrainian starter cultures, it is normal. But - yogurt makers overheat, if you put it without a thermostat. I had 2 pieces - Severin ... Old and new. If you turn it on without a thermostat, then only for 3 hours, otherwise it will overheat and peroxide ... Now I think that I need to get either a second thermostat or somehow connect both of them through an adapter ... I am not friends with electricity, therefore, not much and I think. Simply, I turn off the second yogurt maker forcibly, and leave it on the table until morning, and in the morning, the jars in the refrigerator.

Too bad there is no yoghurt in capsules. My, home ones, like it the most, I tried everything we have available, the starter culture - the "capsule" starter turned out to be the most delicious, and does not last like vivo, for example.

And my yogurt from VIVO does not last. And I didn't like it from Narine. And how the cat likes yogurt from VIVO: you can't pull off a saucer by the ears !!!

Too bad there is no yoghurt in capsules. My, home ones, like it the most, I tried everything we have available, the starter culture - the "capsule" starter turned out to be the most delicious, and does not last like vivo, for example.

With poor quality milk, it can stretch with any ferment.

Hello!
Who successfully specializes in Yogulact?
Help me figure it out, please.
I take 2 capsules per 1 liter of milk, keep it for about 9 hours. It becomes thick, but heterogeneous, as if grainy, cheesy and incomprehensible to the taste.
Linex, Activia, Actimel always produced a homogeneous, thick, delicate yogurt.
Even when you look at the jar, the surface is smooth, but on the Yogulakt it is "rough" or something.
Maybe some special milk is needed for these capsules? I bought a whole pack, so I hoped for them.

Yogulakt is on sale with us And how to handle it, can you briefly?

Girls, and someone has already made from these Bulgarian starter cultures not only yogurt, but also fermented baked milk, sour cream, are they not sticky?

Made sour cream with 10% cream (in MV). It turned out cool! Delicious, thick, not lingering.
Today I put kefir.
Kefir turned out not very well, I will not do more.

Hello!
Who successfully specializes in Yogulact?
Help me figure it out, please.
I take 2 capsules per 1 liter of milk, keep it for about 9 hours. It becomes thick, but heterogeneous, as if grainy, cheesy and incomprehensible to the taste.
Linex, Activia, Actimel always produced a homogeneous, thick, delicate yogurt.
Even when you look at the jar, the surface is smooth, but on the Yogulakt it is "rough" or something.
Maybe some special milk is needed for these capsules? I bought a whole pack, so I hoped for them.

I have had this recently. I sin that I overexposed at a higher temperature and the yogurt just curled up. still, I think this can be, if the milk is partying.

With prolonged heating from milk in general, all filth, chemistry climbs out and it can behave unpredictably.In my slow cooker several times the milk curdled and instead of ryazhenka, cottage cheese was obtained

Well, I only take our local - a vesely shepherd boy. does Danone, Kherson cows and sour, if not in the refrigerator overnight. never failed. you just have to look at the date, so that it was fresh.

I put bifivit and symbilact at night. Bifivit is ready in the morning, and symbilact is like milk. What could it be?

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I decided to see when it ferments, the result appeared after 18 hours
The taste and color are normal. Probably, children should not be given this? what do you think?

Fugaska, brought the milk to a boil, cooled to 40 °, added 2 ampoules of narine,

Good evening everyone! I have long wanted to thank the members of the forum who gave me advice about the yogurt maker so actively. As a result I bought Moulinex without a timer. I am very satisfied. I have been using it for 4 months. I make yoghurt using Narine sourdough. Great yoghurt always comes out. But first I make the leaven - I put one bottle of Narine on 0.5 liters of milk, pour it into a thermos for 12-14 hours, then put it in the refrigerator. There the sourdough thickens and is ready for further use, and the yogurt is prepared for about 3 hours. But I make sure to check if it's thickened enough. I try not to overexpose, because otherwise it becomes too sour.

Girls from Kiev, please tell me where to buy VIVO starter cultures in Kiev. In some branch, the Institute of Milk and Meat was mentioned, is it sold there? Is there a store there? If possible, write the address, I will be very grateful. My husband is going on a business trip to Kiev, I want to ask him to buy)).

[Risa,]

Risa, you can buy at the office (address and phone number at the top of the page) or order delivery.

🔗

And further:

I always ordered starter cultures in Kiev, which was a bit troublesome (well, my son is very busy).

And today I saw the same Kiev starter cultures in a small package (4 bottles in a box) in "Silpo".

Now I will not ask anyone to buy, the price is the same 32 UAH (8 UAH each bottle). Almost all of their assortment is on sale (symbilact, yogurt, streptosan, vitalact).

So look in the stores of the "Silpo" chain in the dairy departments for these boxes and you will be happy.

Luysia, thanks a lot.

girls, I bought narine in pills. for sourdough - how many tablets should I crush into milk?

And yesterday I took Vivo for a test, the other day I will do it, I will unsubscribe what happens!

Good morning everyone! Girls, please advise what kind of yeast (per small child) for yoghurts is better, more precisely, TASTE to use - Vitalact, Streptosan, kefir or Yoghurt - all Vivo firms? The granddaughter is 9 months old, they decided to give such sour milk. I gave my daughter-in-law my yogurt maker Moulinex, and I used to cook for myself only from Activia, etc. That is, we did it for adults. Now we need to pick it up for the baby. I would like not to fly with taste, so as not to discourage her from hunting for these products. In your experience, which little one loves more? Yesterday I bought a package of Yoghurt for a start - I want to try (like the most neutral taste?)

[Pinky]

Pinky, from Vivo for a child, take either vitalact or symbilact. Choose to taste what she likes best.

Streptosan is just the opposite, for the elderly.

Girls, thanks for the answers. Well, since I already bought yogurt, let's try it first. And Vitalakt somehow did not suit my taste myself - I tried it with friends. It's good that I didn't buy Streptosan - for some reason I first looked at it. Our little one got antibiotics with her mother's milk for a long time (it happened after giving birth) and now I would like to somehow restore the intestinal flora.

[Pinky]

Pinky, Lyudochka, my mother's friend bought some new yoghurt at the Eco Pharm pharmacy on Mayakovsky. He says that the most awesome yogurt is obtained. And she used everything possible for the leaven, there is something to compare with.
I still can't buy it for trial and I don't remember the name. Now I'll call her and ask for the name.

Has already called. The name Bio-Yoghurt and "the second delicious with the letter" C "is called". He also says that Ryazhenka is a very cool leaven. All starter cultures are sold in sachets, not in bottles.

Has already called. The name Bio-Yoghurt and "the second delicious with the letter" C "is called". He also says that Ryazhenka is a very cool leaven. All starter cultures are sold in sachets, not in bottles.

Bulgarian can? They have Bio-Yoghurts, I like them the most, I also always take it.

Anh, can a child under one year old be given it? After all, an adult, even while the stomach gets used to, there are, excuse me, "pronons".And how will the child perceive? I can't do it myself anymore, I gave the yogurt maker to the children. And Bio-yogurt is probably the way it is sold in stores - like drinking yogurt?

And I don’t even know where to get Bulgarian starter cultures, I haven’t heard that they were sold somewhere.

And I don’t even know where to get Bulgarian starter cultures, I haven’t heard that they were sold anywhere.

I take everything in the internet, we do not sell anything at all.

Anh, can a child under one year old be given it? After all, an adult, even while the stomach gets used to, there are, excuse me, "pronons". And how will the child perceive? I can't do it myself anymore, I gave the yogurt maker to the children. And Bio-yogurt is probably the way it is sold in stores - like drinking yogurt?

Lyudochka, I can't tell you anything about the age at which you can give. I myself have not bought it yet, but my friend is on the road and cannot look at the instructions. And I didn’t buy Bio-yoghurt in the store, and I don’t know what it tastes like.

Okay, I'll look into the pharmacy myself, take an interest. For now, let him try the one I bought from Vivo. And then she is a young lady with character, she still does not eat everything. He loves all kinds of porridge-mashed potatoes, but does not recognize potatoes.

[Pinky]

Pinky, from Vivo for a child, take either vitalact or symbilact. Choose to taste what she likes best.

Streptosan is just the opposite, for the elderly.

Eh with streptozan it looks like there will be problems.
They want to equate them with medicines
We are waiting to be missed or not.
so it may be necessary to order through Ukraine

[Marfa Vasilievna,]

Marfa Vasilievna, I will not search where this was discussed, but I think this will help you:

"Why is the product sometimes more stringy, sometimes less?

When bacteria are placed in an unfavorable environment for them, such as cold milk, they begin to produce polysaccharides - mucous substances in order to protect themselves from the action of an unfavorable environment. They do not affect human health in any way, but they can make the product more "stringy" or "slimy".

To reduce this effect, we recommend adding bacterial starter culture to milk warmed up to about fermentation temperature, or using a yogurt maker that quickly heats the milk to operating temperature. "
🔗

[Pinky]

Pinky
Try Bifivit from VIVO. It is recommended by pediatricians for the first feeding with sour milk. It is delicious, my child has been eating it since 9 months.

I tried the VIVO Vitalact starter culture. It turned out well, but at the bottom of the jars some kind of beige bloom formed. What could it be?

[Risa]

Risa, beige bloom - it can be sourdough sediment. No matter how you stir it or pound it, small particles still settle to the bottom

I tried the VIVO Vitalact starter culture. It turned out well, but at the bottom of the jars some kind of beige bloom formed. What could it be?

How does it taste?

rusja, thanks, so I thought).

Zvezda Askony, as you know, does not taste or color a friend), but I liked it, although the taste is sharper and sour than that of yogurt, because it contains acidophilic sticks and kefir fungus. But it is very useful!

I went around several pharmacies in Moscow and apart from "Narine" there is nothing, I bought it. Now I read somewhere, where I can't find that supposedly "Narine" does not work with pasteurized milk. Yoghurt specialists, tell me please!

Now I ferment exclusively with dry ferments, I like the Bulgarian ones the most, the most delicious, IMHO. I order on the Internet, since in our city they do not sell any starter cultures at all.

Where do you order the starter cultures?

Where do you order the starter cultures?

At kidstaff, enter there in the search Bulgarian starters, and then you will figure it out.

I also have DEX 108. I tried to do it with closed lids and with open jars. As a starter, I used the mother's starter culture of bifidumbacterin. According to the instructions, it is written to close the lids. So here's what an interesting thing came out:
-with the lids closed (just dressed and not twisted), the jars in the yogurt maker stood for 24 hours! and it turned out to be curdled milk - although there was
tasty but not yogurt.
- with open jars (which is not correct), good yogurt turned out in 5 hours.
Now I do it with open jars. Sourdough is made in 8 hours, and yogurt in 5 or 6 hours. Although the yogurt maker herself is very
satisfied, does not overheat, the temperature is stable at 38.5. And I just replaced the plastic jars with glass from under
baby juice.

I cook from Italian sourdough, it always turns out just yogurt, I always cover it with lids. Maybe the leaven is the problem?