TOP 7 manufacturers of yogurt starter cultures: composition, which one to buy, reviews
According to doctors, yogurt has a positive effect on the human body, which contains live bifidobacteria, but no sugar. However, more often than not, an attractive bottle of "the healthiest dessert" hides a concentrated mixture with flavors, handfuls of sugar, flavor enhancers, fragrances and other substitutes. Therefore, we propose to prepare extremely healthy yoghurt from correctly selected ingredients and only on our own, in order to avoid sharp surges in blood glucose, obesity, problems with the skin, heart and blood vessels.
To make yogurt at home, you will need cow or goat milk, a special ferment and, if desired, fruits or berries.
Rating of TOP 7 producers of yoghurt starter cultures
The choice of starter cultures today is quite large, they can be purchased in the dairy section of the store, ordered on the Internet or found in a pharmacy. Based on the conducted research, I have compiled a rating of the TOP 7 most common brands of starter cultures on sale.
VIVO Yoghurt
Vivo yoghurt is a starter culture for homemade fermented milk product. The package contains 4 sachets. One sachet ferments up to 3 liters of milk. Yogurt contains lactic acid streptococci, lactobacilli of three types, Bulgarian bacillus and acidophilus bacillus.
| Weight | 2 g |
| Manufacturer | Vivo, Russia |
| Composition | Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis.
Contains lactose and lactulose. |
- contains beneficial live bacteria;
- shelf life 12 months;
- from one sachet you can ferment from 1 to 3 liters of milk.
- contraindicated in lactose intolerance.
Useful composition. Possibility of cooking without special equipment. Clear instruction. Pleasant taste, you can make a product from the mother's starter culture, it always works. Available in many pharmacies.
The taste, calorie content and consistency of the yoghurt mass will depend on the quality of milk, so it should be natural and with a minimum shelf life.
Evitalia
A fermented milk product made from Evitalia for yogurt makers is useful for all groups of the population - from childhood to old age. Evitalia is the billions of living microorganisms necessary for nutritious nutrition and well-being.
| Weight | 2 gr. |
| Manufacturer | Probiotics NPF (Russia) |
| Composition | Milk powder, freeze-dried strains of Streptococcus thermophilus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus helveticus, Propionibacterium freudenreichii subsp. shermanii, silicon dioxide - Orisil 300. |
- is a stable symbiosis of bacterial cultures with lactic propionic acid bacteria;
- related to beneficial microorganisms of probiotic action;
- fermented milk product is designed to restore and stabilize your own normal intestinal microflora;
- enriches the body with vitamins, iron salts, calcium, microelements.
- contraindicated in lactose intolerance;
- sometimes sour taste;
- 1 sachet of Evitalia for yogurt makers is designed for 1 liter of milk.
Yogurt is not for everybody's taste, it looks more like kefir. The taste is sour.
Squash
Live sourdough Skvaska ™ for making fresh and healthy yoghurt at home. Ideal for cooking in a yogurt maker or multicooker.
| Weight | 3 g |
| Manufacturer | Caprina LLC, Russia |
| Composition | live thermophilic lactobacilli Streptococcus thermophillus and Lactobacillus bulgaricus. |
- suitable for vegetarians and vegans;
- from one bag you can prepare from 1 to 3 liters of fermented milk product;
- does not contain allergenic components, gluten, GMO / HMM;
- high resistance of starter cultures to temperature deviations during storage and transportation;
- S. thermophilus and L. bulgaricus process lactose, so the final product can be used for lactase deficiency.
- not found.
Natural product, you can experiment with flavors, successful re-fermentation, quick and easy to prepare.
GENESIS
The product containing a live culture of the Bulgarian bacillus (lactobacillus) contributes to the development and maintenance of healthy microflora and stimulates the body's immune system. Acidophilic drinks are useful with a lack of B vitamins in the body, with neuroses. Acidophilus bacillus, which lives in the intestines and inhibits the action of bacteria.
| Weight | 4 gr. |
| Manufacturer | Genesis Laboratories OOD
Country Bulgaria |
| Composition | Str.thermophiIlus, Lb.bulgaricus, Lb.acidophilus |
- effective for long diets, during periods of intensive growth, pregnancy, breastfeeding;
- cleanses the intestines from putrefactive and other pathogenic microbes;
- 1 sachet of starter culture is designed for 1-3 liters of boiled milk.
- not found.
Shelf life, dissolves well, convenient packaging, good description of the cooking process, real creamy taste.
EKO BIO
Yoghurt bacteria "EKO BIO" stimulate the production of interferon and macrophages (cells that capture and dissolve microbes alien and potentially dangerous for our body), reducing the risk of developing many ailments and turning milk into an excellent healthy product.
| Weight | 1 gr. |
| Manufacturer | EKOKOM, Bulgaria |
| Composition | Streptococcus thermophilus
Lactobacillus bulgaricus |
- bacteria in starter cultures have no side effects;
- unique strains from the soils of ecologically protected mountain reserves in Bulgaria;
- has probiotic and prebiotic effects;
- the product can be used for lactase deficiency.
- not detected.
The sourdough is completely natural, high quality, long shelf life.
If you have problems with lactase deficiency, it is better to keep the yogurt in a yogurt maker for as long as possible: if 6-8 hours are enough to prepare the product, then for a person with lactose intolerance it is desirable that yogurt is fermented all 24. Not all yogurt makers have this function , you need to pay attention to this.
Yoghurt
Starter culture for making homemade acidophilic yoghurt. Representative of fermented milk bio-leavens with probiotic of the Bio series.
| Weight | 2 gr. |
| Manufacturer | Lactinal, Russia |
| Composition | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus. |
- no preservatives, stabilizers, flavors, thickeners, dyes, sugar;
- can be used as complementary food for babies.
- not found.
Bioyogurt turns out to be tasty, with a pronounced sourness. Re-fermentation is allowed.
If you decide to give yogurt to your baby, you need to consult a specialist! It is best that such a product for feeding a baby be fermented with goat milk, since it is it that is the easiest to digest.
"YoyoCasa"
Starter cultures with probiotic properties for making homemade Bioyoghurt were developed by microbiologists of the JEF Ay Rus company together with the Italian company Probiotical. The sourdough is distinguished by its versatility for cooking on whole milk BIOyogurt, on baked milk of BIoryazhenka, on cream of BIOSmetana. When dissolved, it does not precipitate, which makes it possible to obtain a uniform fermentation of the product.
| Weight | 3 gr. |
| Manufacturer | BioYo (Italy) |
| Composition | fructo-oligosaccharides (prebiotic), Streptococous silivarius ssp. themophilus Y08, Lactobacillus delbrueckii ssp. bulgaricus LDB01, Bifidobacterium breve BR03 with probiotic effect. |
- good solubility in milk;
- for feeding children from 6 months;
- have no contraindications;
- 1 gr. designed for fermentation of 1-3 liters of milk;
- the possibility of multiple re-fermentation;
- lack of serum.
- not found.
YoyoCasa yogurt is delicious. This is how real yogurt should be. A little sourness, as befits a fermented milk product. The consistency is dense.
Tips for making yoghurt at home
Delicious and healthy homemade yogurt must be made according to the instructions and a number of cooking conditions must be observed, otherwise the dessert may not work out or will not be beneficial.
- it is necessary to adhere to the rules of cleanliness, namely, sterilization of dishes and milk is mandatory;
- maintain technological modes of preparation (fermentation t and time);
- the cooking temperature should be no higher than + 42C and not lower than + 38C, optimally + 38-40C.
- if the temperature rises, whey can be released, which can cause the yogurt to become liquid;
- if during cooking you use vegetable milk - soy or almond, for example, then in this case, the fermentation time increases to 10-12 hours;
- in case of gastrointestinal problems and a desire to completely neutralize lactose in the finished product, you can choose a starter culture without bifidobacteria and lactobacilli, and keep it up to 48 hours.
How to make yogurt in a yogurt maker - general recommendations
- Bring the milk to a boil, and then refrigerate to 40 degrees.
- Then add the starter culture, mix well, close the container tightly and leave in a warm place for at least 6 hours.
- Finely chop berries or fruits into ready-made yogurt.
Yogurt has great nutritional value. It is absorbed better than whole milk. In the industrial dairy production, most enterprises use natural live starter cultures, however, in order to increase the sale time of a lactic acid drink, preservatives and stabilizers can be added to them, which deprive it of its unique healing properties.
Bacteria useful for the human body live in a freshly prepared product for 3 to 5 days, and this effect can be achieved by making everyone's favorite yogurt exclusively at home!
