GruSha
fugaska
there is leaven "Narine", it is sold at the pharmacy. I heard a lot, but I didn’t do it myself (I’m doing pretty well without her, I posted the photo above).
There is such information
Making a working starter culture
0.5 liters of milk is boiled (preferably in an aluminum container), cooled to 38-40C, the fat foam is removed from the milk and poured into a glass 0.5 liter jar or thermos. After that, the contents of the bottle of dry ferment of bacteria "Narine" are transferred to the jar, mixed well, the jar is closed with a plastic lid, wrapped in paper and cloth, placed in a warm place (near the stove, radiator) for the sourdough. The sourdough is prepared within 24 hours. It is a light creamy homogeneous, slightly viscous product. It must be cooled in the refrigerator for 2 hours at a temperature of + 5-6C. After that, the working starter culture of dry bacteria "Narine" can be used to prepare fermented milk - fermented milk product "Narine". The working starter culture can be stored in the refrigerator for up to 14 days.

Attention should be paid to observing the temperature conditions for fermentation. Carrying out the process at lower temperatures prolongs the production time and degrades the properties of the product.

Preparation of fermented milk (fermented milk product)
Milk is boiled in an aluminum container, cooled to 40C, the greasy film is removed and poured into a glass jar or thermos, then a working ferment is added to the milk at the rate of 2 tbsp. tablespoons of working starter culture per 1 liter of milk and mix well. Then the jar is closed with a plastic lid, wrapped in paper and placed in a warm place for 6-8 hours, after which the finished fermented milk product "Narine" is placed in a refrigerator for 2 hours for cooling. The resulting drink can be consumed. The required portion is preheated to 36C. The finished product is a light creamy homogeneous, slightly viscous liquid.

If, when consumed, children perceive it poorly, then sugar, syrup or jam (to taste) can be added to it.
GruSha
fugaska

And one more thing - "Narine" does not work with pasteurized milk, only with sterilized milk, like "House in d ..."
Celestine
Quote: fugaska

... but leaven is another matter. while I use the yoghurt of activity ...
Prompt! You go to the nearest dairy factory, usually there is a shop with it, and buy any sourdough there. In Kiev, I buy at Galakton. I really like "bifidum" - so far I liked it the most, I also took acidophilic (haven't tried yet) creamy yogurt - very tasty, the main thing without any additives, after all, there are enough of them in purchased yoghurts, and these are just a powder (for 5-6 starter cultures with mother's leaven)
mageta
Hello everyone! I have been using the Tefal yoghurt maker for 3.5 years. Exactly as much as my youngest son. This device has restored health to my baby. We now eat a jar of yogurt each morning with the whole family. I pulled my baby out with my yoghurts from a severe dysbacteriosis, which was formed after my 2-week-old baby was injected with the hardest antibiotics. In short, my method is as follows: I buy "soft package" milk - normalized, which is stored for no more than 5 days. I boil this milk and cool it to about 40 degrees. Then I make sourdough from this milk. For a liter of milk I can put it from the pharmacy, as God puts it on my soul - dilute 2 ampoules of bifidumbacterin, another time for starter culture - I mix an ampoule of lactobacterin with an ampoule of bifidum bacterin. Sometimes bifidumbacterin + linex, well, like that. I often use narine.In short, I dilute the contents of the ampoules in milk, stir well with a whisk, pour them into jars and into a yogurt maker. After 8 hours, the starter will be ready. Then I again boil a carton of milk, cool it to 40 degrees, and put in this milk about the volume of sourdough as one jar of 8. With a whisk I stir the milk with the sourdough and in jars into the yogurt maker. After 8 hours - ready-made yogurt. Then, as usual, into the refrigerator. Sometimes, to make the yogurt thicker, I add a couple of tablespoons of sour cream. But this turns out to be real medicinal yogurt. By changing the starter cultures and feeding my son with these yoghurts, I got him out of a very severe dysbiosis. Try it. For children, this type of yogurt is the most ideal option. And by the way, I recently spoke with a very smart doctor. He advised that, before starting to consume yoghurts, it is not bad to take absorbents for a week, in order to expel all the nasty things from the body, and start inoculating beneficial bacteria on the already more or less cleansed intestines. For example, activated carbon, three times a day, 1 table. 1 dozen kg. weight. Try it and see for yourself that yogurt can work wonders. Today, two of my favorites in the kitchen are the yogurt maker and the bread maker.
Pet
I have a moulinex yogurt maker. I never thought it was such a necessary thing. Downtime is the lowest of all home appliances. You can do without a yogurt maker to make yogurt, but it is very inconvenient. We have been using it for 4 months already. They turned off only when they left for the country. We use simbiter as a leaven. I recommend to all. But a thermos or a pan wrapped in a beloved mother-in-law's fur coat will really quickly get bored. From yogurt makers I recommend moulinex. Twice cheaper than Tefall and more economical in terms of electricity consumption. With the right selection of baby food jars, it becomes much more spacious.
Milk can turn sour on pathogenic bacteria. SO!
The starter must be correct (read about probiotics). Narine, simbiter, actimel. You also need to change it on time. In general, a very useful thing for breakfast, lunch and dinner.
We buy milk for long storage and not the most expensive 3.2% fat. There are fewer problems with it, no need to boil and cool. You need to choose only milk without preservatives, sterilized in some high-frequency way, otherwise it will not turn sour (experimentally). In Ukraine, I use peasant in red flat bags.

Celestine
Quote: Furniture

and a miracle bio yogurt? just sour, colorless yogurt - not much difference. And besides, I would rather eat the village sour cream myself, and the corrupt one - I left not far from the imunele (by the way, it is advised to use the actimel below, so it's the same thing)

If you want some use, you buy dry bacteria (bifivit, acidophilus milk, symbivit) and ferment it on them. That's really where the benefit is, you can't think of it more naturally, and then at least fresh fruit, at least jam, at least just like that, delicious ... there were no shops nearby
Rezlina
The milk is completely odorless.
Is it necessary to boil?
The saleswoman said that there was no need to boil, as all the vitamins would be lost, just bring it to a boil.
And another question. I have Narine.
In what proportion to add?
The instructions say that from 8 to 15 hours ... if with Narine, then how much to choose?
fugaska
well, if you are sure of the manufacturer, you do not need to boil. in principle, it depends on the age of the child. if it's a baby, it is better to boil it (more correctly, just bring it to a boil).
it is quite possible to add narine. only the number of hours you determine empirically. for example, I preheat the milk a little, then my cooking time is only 5-6 hours, no more! but in general, I highly recommend the first times to "look" for the thickness of your mash. just take out the jar and swing it a little in different directions. if it "stands" (like jelly) - it's done, but if it splashes - warm it again. if you immediately put it on a large number of hours, you can overheat, and accordingly spoil the product! if it exfoliates, it's definitely overheated!
Rezlina
Fugaska, brought the milk to a boil, cooled down to 40 °, added 2 ampoules of narine, set it for 10 hours (because I haven't seen your answer about 6 hours yet :). So it turned out liquid with foam on top .. almost did not change ...
was it even longer?
everyone was looking forward to the morning yogurt ..
Celestine
It is quite possible that the bacteria have not yet woken up, in such cases I turn on the yogurt maker again, but then I already observe that the process can go very quickly and the liquid can separate. In the summer, in general, 4 hours was enough, now sometimes I turn it on a second time (I have it automatically for 8 hours), but I suspect that the expiration date of the starter has passed
Sveta
I have been using the yoghurt maker for 3 months already. As a starter, I use ampoules with real starter cultures ordered from the Research Institute of Bacteriological Cultures - // (this is for the people of Kiev). I found them on a search engine, I think, and Muscovites will definitely find something similar. Believe me, this is much better than store products. And the choice is very large. Regarding milk: manufacturers recommend 2.5 milk (although I tried 1.5). You can boil pasteurized, you can use super-pasteurized (shelf life 45 days), you do not need to boil it. It is not recommended to use sterilized, with a long shelf life. Try it, the result will please.
I used yogurt, vitalact, streptozan, symbilact, bifivit -.
Narine and acidophilus are too sour.
And when using sterilized milk, and even such a fat content, and even using store-bought yogurt (it already contains preservatives, at least starch), the result will be unpredictable!
Viki
Good people, help! I bought bifidumbacterin in 5 doses in an ampoule, tell me how to prepare it correctly? How much to put and how much is it cooking? Thanks in advance to everyone who responds!
Rustic stove
Quote: Viki

Good people, help! I bought bifidumbacterin in 5 doses in an ampoule, tell me how to prepare it correctly? How much to put and how much is it cooking? Thanks in advance to everyone who responds!

Unfortunately, I had only a negative experience with bifidumbacterin, it turned out to be completely "dead".
The instructions for the yogurt maker say that it must be added directly to the milk, just like the usual sourdough.
But it seems to me that it will be "easier" for bacteria if you first start with only 1 jar, and then use this jar as a leaven per liter of milk.
I put 1 to 5 ampoules per jar, zero effect
Hope you have more luck!
Elena Bo
I also have a negative experience with pharmacy bacteria. Although houses are kept properly, refrigerated. But how were they stored before? They are very sensitive, they just die.
Celestine
Quote: Elena Bo

I also have a negative experience with pharmacy bacteria. Although houses are kept properly, refrigerated. But how were they stored before? They are very sensitive, they just die.

By the way, I also noticed that pharmacies do not work. I buy powdered milk from a dairy factory too (acidophilus milk, symbivit, bifidum ...) everything is fine
Rustic stove
Quote: Celestine

By the way, I also noticed that pharmacies do not work. I buy powdered milk from a dairy factory too (acidophilus milk, symbivit, bifidum ...) everything is fine

A huge amount of counterfeit drugs because they are on sale.
I buy at the State Unitary Enterprise "Moscow Pharmacies" (the state UNITARY enterprise), it doesn't matter, even there is a lot of counterfeit (((
Viki
Thanks to everyone who responded! I'll try to make 1 jar of sourdough first, I'll let you know about the result, maybe someone will come in handy.
No way, no, the yogurt that comes out of Activia suits us perfectly. But such an inquisitive nature, I want an experiment!
Viki
The experiment is over. Bifidumbacterin DOES NOT WORK!
fugaska
it’s very strange that it doesn’t work for you ... I always do it according to the following recipe:
salus cream 10% - 350 ml
Salus milk 1.5% - 1 l
sugar - 1 tbsp. l. without a slide (children do not like sweets)
bifidumbacterin - 2 ampoules (or linex - 2 capsules)
I heat the cream with sugar well so that the sugar melts, add milk, dilute bifidumbacterin B HEAT MILK or pour linex (linex must be very thoroughly shaken, even before pouring each jar), then I heat it up a little more (this will shorten the cooking time), and in a yogurt maker for 7 hours, in any case it is necessary to check for readiness. consistently excellent result !!! I do it twice a week (two kids, eat quickly)
Rustic stove
Quote: Viki

The experiment is over. Bifidumbacterin DOES NOT WORK!

Superfluous reason not to feed the baby with it, even if the doctor VERY recommends.
Damn, in the pharmacy it's already dumb to buy something other than a bandage and iodine
Rustic stove
Quote: fugaska

it’s very strange that it doesn’t work for you ... I always do it according to the following recipe:

fugaska, you're just in luck with the pharmacy. You sell not fake bifidumbacterin, but normal.
fugaska
but there are still plenty of options! for example, linex, bifidus or symbiter - you can also ferment!
K.E.O.
Quote: Elena Bo

I have a TEFAL yogurt maker, the very first one that appeared in Russia (I don't remember what year) without a timer. So it says - milk from the refrigerator (that is, do not warm it up), although in later models with a timer (my mother has one) it is recommended to warm it. I use Neo Imunele, Activia or Actimel for sourdough (and not only natural, but also with flavors - yoghurt acquires a pleasant taste). I add sugar 100g. 1 liter. milk, it turns out sweet (we love it so much), but you can put less. I add 2 tbsp. l. dry milk. The yogurt turns out to be dense, the spoon is worth it. Without milk powder, it turns out to be gentle, like drinking, you can drink from a jar. I tried to ferment with bacteria from the pharmacy, bought Lactobacterin, but it turns out like liquid curdled milk. Maybe she put a little? One bottle (5 doses) per liter. milk. And to put more, it makes no sense, it is cheaper to ferment with store-bought yogurt.
From Lactobacterin or Bifidobacterin, I made yoghurts for a child. I remember that after the first sourdough they did not have time to activate (they were also dried), it was necessary to set the second cycle (then the liquid was separated from the curdled milk). But more or less normal yoghurt turned out the next time (when one jar was used for the next sourdough milk), but all the same, yoghurt from store yoghurts tastes better (there are some special cultures)
K.E.O.
Quote: fugaska

but there are still plenty of options! for example, linex, bifidus or symbiter - you can also ferment!
Delicious yogurt comes out of the simbiter. In addition, the simbiter (in our Ukraine) is practically the "gold standard" for restoring the flora of the digestive tract. This is terribly useful.
Celestine
Quote: K.E.O.

but all the same, yoghurt from store yoghurts tastes better (there are some special cultures)

Yeah, like modified starches, sugars, and other "tasty" additives

I bought (now there is no time to go there) dry yoghurts at the Galacton dairy factory: bifivit, acidophilus milk, symbivit, something else, I don’t remember, so, I’ll tell you where the store is. even without sugar, the taste and consistency, but add syrup or jam ... in short, after that the hand does not rise to buy store

It's just that pharmacy yoghurts (we already noted this in Temka) do not always work, and if you don't wake up the first time, the second time you need to wait a little and wake up quickly, you don't need to leave for 4-8 hours anymore :) Try it again, it's so delicious
K.E.O.
Quote: Celestine

Yeah, like modified starches, sugars and other "tasty" additives
They did not mean additives, but cultures of bacteria (additives are still leveled by 1 liter of added milk). So the taste of yoghurt depends on the milk on which it is made and the leaven that curdles this very milk. The developers of Activia (the taste properties of yoghurts from which have been praised more than once, even here) are working on the selection of a combination of bacterial strains from the point of view of taste. With a simbiter (simbit is already a product from a simbiter) - no doubt about it. But it is difficult to sculpt something outstanding from lactobacilli or from bifidobacteria in monoculture.
Celestine
Quote: K.E.ABOUT.

The developers of Activia (the taste properties of yoghurts from which have been praised more than once, even here) are working on the selection of a combination of bacterial strains from the point of view of taste. With a simbiter (simbit is already a product from a simbiter) - no doubt about it. But it is difficult to sculpt something outstanding from lactobacilli or from bifidobacteria in monoculture.

I don’t know what the developers of Activia are working on (by the way, I don’t really like the taste - it’s sour), but I have a deliciously delicious yoghurt from just one culture of bacteria from the above, these are the names written on the bottles in which this powder is calculated for 1 liter of milk. I didn't try to combine them, and why should I mix them different in properties and purposes .. although maybe I'll try if I get to the factory
Tulip
Tell me please, is this miracle simbiter on sale in pharmacies? In what proportion to add it?
What bacteria should you ask for in dairies? Is there anything you can buy from outsiders? Are they also stored in refrigerators there? Will they not be lost if they are taken in the car for a long time?
Celestine
Quote: Tulip

What bacteria should you ask for in dairies? Is there anything you can buy from outsiders? Are they also stored in refrigerators there? Will they not be lost if they are taken in the car for a long time?

At "Galakton" there is a stall where they sell it, the names are different, all delicious, I tried it. Powder in glass vials with rubber cap.
You need to store the powder in the freezer, it is stored for 6 months. I think that if he is not in the freezer for a couple of hours, it will not be lost ... he works in a yogurt maker, and after 4-6 hours everything is ready
Tulip
Celestina, what is Galacton? This is in Moscow?
Celestine
Quote: Tulip

Celestina, what is Galacton? This is in Moscow?

This is in Kiev, but in Moscow there are no fewer dairy factories, I am sure that they have shops or stalls where they sell their products and product components, we practically have them at all factories (we buy flour like that, and pasta)
Tulip
Celestina, thank you very much for your answer !!! I will look for
K.E.O.
Quote: Tulip

Tell me please, is this miracle simbiter on sale in pharmacies? In what proportion should I add it?
Simbiter is a drug - live bacteria. Therefore, it is stored only for 20-30 days. They make it somewhere in the Crimea (and maybe already in other places). But it is definitely brought to us in Zaporozhye from the Crimea. (It is packed in vials).
But I did not make yogurt directly from it, but made it from Simbivit (this is yogurt based on Simbiter, also sold in the same place as Simbiter, 200 ml - 2 g. 50 kopecks, by the way it does not contain anything but milk and sourdough). The shelf life of simbivit as live yogurt is 5 days. All this is worth looking for at children's hospitals (at least in our country it is sold there).
And for dry bufidum and lactobacterin, you should not go to Galacton. They are sold at any pharmacy at a reasonable price.
Tulip
K.E.O. Thank you so much! Only I live in Moscow. maybe someone knows where in Moscow you can buy something interesting for sourdough
K.E.O.
Try asking for tulip in pharmacies or pediatricians for live bacteria. Well, you must have something alive. After all, dry bacteria still need to be activated before starting their work on curdling milk. Therefore, it seems to me that the result when using dry bacteria is not that worse, but less predictable, and for sure the cooking process is more time-consuming.
K.E.O.
I can't say that (especially since people get good results with dry flora, I myself made such yoghurts, but in 2 stages). But still, when I put active milk in a yogurt maker, I know for sure that everything will be fine. But with an ampoule of lactobacilli (with two, three), I get different results. And from the point of view of benefits, these are all representatives of the normal flora of the gastrointestinal tract, and as a result, we consume them alive.
Celestine
Quote: K.E.O.


And for dry bufidum and lactobacterin, you should not go to Galacton. They are sold at any pharmacy at a reasonable price.

Yeah, in a pharmacy, with a shelf life of 2 years at room temperature ... I never managed to get out of pharmacy organisms, even when I turned on the yogurt maker again (I don’t argue, maybe there are workers), but, here, with factory punctures I never it was, after 4 in the summer, after 6 hours in the winter, yogurt of excellent quality, you can ferment it 4 more times, if more, sourness already appeared, but I don't like it. And one ampoule costs as much as $ 1.
K.E.O.
Quote: Celestine

Yeah, in a pharmacy, with a shelf life of 2 years at room temperature ... I never managed to get out of pharmacy organisms, even when I turned on the yogurt maker again (I don’t argue, maybe there are workers), but, here, with factory punctures I never it was, after 4 in the summer, after 6 hours in winter, yogurt of excellent quality, you can ferment it 4 more times, if more, sourness already appeared, but I don't like it. And one ampoule costs as much as $ 1.
Okay, I give up. I have not tried to cook from Galakton's ferments. I didn’t add milk powder before, I didn’t have it .... And today I did it with powdered milk (I found it for baking bread) and simbivit, so half of the liquid did not live up to the yogurt maker, my husband drank like that.
ASYa
I buy live bacteria (liquid in an ampoule) from our hospital in the infectious diseases department. There they are supposed to have it. You just call the head of the department, make an agreement, come and buy. So try it, maybe you sell it too. This is for those who do not have the opportunity to travel to dairy factories.
baton90
Good pastime everyone !! After reading the messages from the site, today I bought dry bifidumbacteria (in a bottle). But there are no instructions for use. Help me please. Tell us how to use it all: how to make sourdough, then how to make yogurt from it. I will be very grateful!!!
Celestine
Quote: baton90

Help me please. Tell us how to use it all: how to make sourdough, then how to make yogurt from it. I will be very grateful!!!

And in what will you make yogurt, if in a yogurt maker, then for a liter of boiled milk, 1 ampoule (dissolve with milk and pour in, stirring well) pour into jars, turn on the yogurt maker and wait.

In general, the whole topic here is dedicated to this.
baton90
Celestine! I will cook in a yogurt maker. It has one capacity of Klatronic fmrm. And do not add anything else (sugar, milk powder, fruit)?
Celestine
Quote: baton90

Celestine! I will cook in a yogurt maker. It has one capacity of the Klatronic fmrm. And do not add anything else (sugar, milk powder, fruit)?

You do not need to add anything, let the bacteria work with the milk, and then add to taste.
Natalechka
Quote: pour a couple of ampoules or bifidus or linex into it - whatever is at hand. it is a good sourdough, a very delicate product is obtained,

Question: Can you buy the listed starter cultures in Moscow? And where, if not a secret? And linex in capsules in my opinion, right?
baton90
Good pastime everyone !! Today I put some yogurt. It's been six hours already - but still milk and milk. Doesn't thicken in any way. I do not get it??
Celestine
Quote: baton90

Good pastime everyone !! Today I put some yogurt. It's been six hours now - but still milk and milk. Doesn't thicken in any way. I do not get it??

One of two things: either the leaven is still asleep, or at all ... not alive, this happened to me all the time with pharmacies.
baton90
After rereading all the messages on the forum, I found that if this happened, it was necessary to extend the cooking time. extended - stratified, only not in lumps as it used to be, but a homogeneous mass and water. Maybe overexposed? Initially I set it for six hours, and then added three more.
Viki
Are you sure about the quality of milk and leaven?
baton90
As milk - yes (there were 17.02.2008 on the package), and used bifidumbacteria as a snack.
Viki
I did not succeed with this leaven.
I asked a friend why? She is a doctor. She said that she prescribes to patients either linex or Canadian yogurt in capsules, everything else has not worked for a long time.

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