Yoghurt with bacterial ferments (narine, VIVO, etc.) (2)

PART ONE: Yoghurt on bacterial starter cultures (narine, Vivo, etc.)
Deffchonki, yoho ho! With the 100th page of us!

By the way, we have this Dobrynya at ATB, the price is no more than UAH 11.50.

ATB is near mom's house. I go there once every couple of weeks. I'll go in, research the issue.

Deffchonki, yoho ho! With the 100th page of us!

Opachki, exactly
Then we'll raise a glass for yoghurts .... yoghurt

Someone noticed that we have become healthier?
Che, I somehow ... not really ..
Sometimes thoughts creep into my head, maybe all this is business? I read that any bacteria do not get to the right place, even if in a capsule, then not all of them .. and even in yogurt ..
Yes, I'm not against sour milk .. sorry for the cows .. Well this is how they are exploited ..

Someone noticed that we have become healthier?

Maybe your digestive system is just fine. But I really feel the difference, and my husband too. We were once without yoghurts for a week ... it was felt. even if this is self-hypnosis, let it work, if only it works.

And I, by the way, also season vegetable salads with yoghurts, a teaspoon of sour cream or mayonnaise, the rest is yogurt. Delicious and not so fatty. Well, fruit salads are a matter of course.

I climbed the forum and on the thread about sour cream I came across the answer of one Dmitry, maybe someone will be interested in the topic of over-yeast. Here is a quote:
"Regarding Kiev starter cultures, I called directly to their laboratory, soared the brains of the technologists for a long time. I found out that you can twist as much as you like, there is no harm, they say when the taste seems worse to you then change them. This also applies to bifivit, which cannot be done again. , only from the powder and that's all. But! only bifidobacteria leave, but all the rest remain fine. Then, as I was told, the approach is the following, if you have a disease (dysbiosis), then yes, you need 1-2 times and that's all, and if for prevention then at least how many times.
I will also say that I used to make yoghurt from danone sourdough, and so, a fermented milk product made from bifivit and streptosan is many times more useful for the body than canned danone yogurt, I was convinced from my own experience. So take Kiev sourdough comrades, twist them as much as you like, very useful. "
This is a quote from here - answer # 104:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=3767.100

: cray: nothing happened.
Tell me what the bobble is. Again I made yogurt at Good Food, for the first time it seemed like nothing on store milk, I did it at the bazaar. took 1 liter and 1/2 pack of bacteria yogur (the second part for other milk from the village has already been put). paved paper towels 4 pcs preheated the yogurt maker to 38 gr. milk was 38.6 while stirring and diluted and poured into jars dropped to 37.9 stood for 6 hours - I think the temperature needs to be measured, measure in two jars and there 36.8 and 37.5 decided to remove the towels, another 2.5 hours I look and there is kefir with separated whey and the temperature is 40.2 39.7 in two it was more than 38 the rest did not measure

Whatever you ferment, yogurt turns out, of course, dense, but the texture is viscous. And I don't really like this one, to be honest. Maybe someone does not get a sticky one? Sour cream was fermented with sour cream, but there was cream and still a kind of curd structure turned out to be a little. But what else to ferment?
The pharmacy has nothing but Narine. I bought it, but it says that it is for a liquid fermented milk drink.

Try to make with special leavens (Genesis and Lactina are praised).
In general, a viscous product is obtained in the presence of certain bacteria that ferment milk.In particular, bifidobacteria and acidophilus bacillus.
So it kind of speaks for the usefulness)

By the way, there is already a good topic here that answers the questions with what and how. https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=60319.0

Finally, the turn came to the Genesis bioreactor. I just put it in a yogurt maker. I diluted the starter culture, heated the milk to 37 degrees, set 38-38.3 degrees on the thermostat. We are waiting.

I also have such a circle in a yogurt maker, it's like a lining for a laminate, kavrolin, only thinner, but yesterday I did biokefir (Good Food) with it, overheating turned out in 2 cans 41.8 and 40.6 in the remaining 37-38.

and for kefir you need 30-31C

For the first time I am preparing Genesis biorezhenka. I went to our ATB, there is no baked milk. I bought a children's kefirchik Tyoma, I will try to make a kefirchik in a yogurt maker the next time. It's good that there is a thermostat that can be set to 30 degrees. In the meantime, my fermented baked milk is being prepared, I accidentally came to the site of Vedic cookery. And this is what I found out about fermented baked milk (maybe they lie, because the Vedic is kind of out of this world for me, like homeopathy)

* Ryazhenka
Fermented milk product that selectively affects the glands of internal and external secretion. The restructuring of the activity of the endocrine glands occurs in the fall. Therefore, it is preferable to drink fermented baked milk in the autumn. It restores well the functions of the stomach, intestines, pancreas. Fermented baked milk practically does not cause allergies and can be used by allergy sufferers and infants as a substitute for human milk. Fermented baked milk helps to treat skin diseases, asthma. Since it warms the body somewhat, it is indicated to drink it in winter, spring and autumn. For those who are cold even in summer, fermented baked milk is shown in the summer.

And, by the way, I also fill vegetable salads with yoghurts

me too, or with yogurt, or I cook 0.5 liters of milk + 0.5 liters of cream 10% + Vivo sourdough sour cream - the best and not needed for salads

[Monochka]

Monochka
with the initiative
finally you will cook something besides Vivo
let the fermented baked milk turn out as needed

and for kefir you need 30-31C

This is for Vivovsky, I guess. For Bulgarian, for some reason, 38-40 degrees, as for the rest. Here, I downloaded the instruction on the Internet for the Bulgarian starter cultures:
INSTRUCTIONS FOR PREPARING SQUARE GENESIS LABORATORY and BIOKEM ITALY TM GUD FOOD
REMINDER THAT THE MILK FOR SURROWING SHOULD BE NO MORE THAN 42 DEGREES. otherwise the bacteria will burn.
Use only clean dishes and spoons.
Scald with boiling water before use
Cooking fermented milk products in a yogurt maker
1) Boil 1 liter of milk. Cool to room temperature.
2) Pour the ferment in a bottle with boiled milk at room temperature. Add the dissolved starter culture to the milk. For BIOKEM ITALIA TM GOOD FOOD pour the starter culture into the milk mix thoroughly
3) Pour the milk into the cups of the yogurt maker. Place the cups in the yogurt maker and turn on.
4) Check the time. Continue fermentation until the product reaches a thick consistency, in accordance with the time frames indicated in the table.
6) Cool the finished product. Store in a refrigerator at a temperature of +2 .. + 6 ° С for no more than 3-5 days.
sourdough symbi
otic bifido
complex yogurt cottage cheese immunalis narine bio
ryazhenka bio
kefir
ripening time, hours 8-10 8-10 8-10 7-9 10-12 12-14 12-14 8-10
temperature of milk in the yogurt maker 38-40 38-40 38-40 38-40 38-40 38-40 38-40 38-40
temperature of milk in a thermos 38-42 38-42 38-42 38-42 38-42 38-42 38-42 38-42
The product prepared directly from the bottle can be used as a mother culture for 3-5 days.
When re-fermenting, add 100-150 ml of the mother's starter culture directly to the previously boiled and cooled milk.
The product prepared in this way is not used for re-fermentation.
1 bottle of starter culture is designed FOR 1 LITER OF MILK REMINDER THAT MILK FOR SURVING MUST BE NO MORE THAN 42 DEGREES. otherwise the bacteria will burn.
The final stage of making cottage cheese:
1) We heat the milk mixture obtained as a result of fermentation in a water bath (a saucepan with the mixture in a saucepan with water) to 60-65 ° C. as soon as the mixture has reached this temperature, remove both pots from the heat and, without disassembling the bath, leave for 30-40 minutes.
2) After that, put the mixture in a "cold bath" for 20 minutes - curd flakes should form on top, and whey should remain below.
3) We hang the product in gauze until the desired consistency is achieved. Cool the finished cottage cheese. Store in a refrigerator (+2 .. + 6 ° С) no more than 3-4 days
DEAR CUSTOMERS PLEASE FOLLOW THE INSTRUCTIONS WHILE PREPARING A SOUR MILK PRODUCT

Even Kefir Lactin has a fermentation temperature of 29-32C (and Lactin also likes it hotter), so why ferment Kefir GoodFood at a high temperature.
Lowered temperature is a feature of kefir sourdough.
And at a high temperature, you can ferment any product, but we will also get the result with cheese curd.
If the instructions say, let there be 42C milk - I just never cooked kefir like that, but I tried GoodFood kefir - but cooked at 32-31C.

Even Kefir Lactin has a fermentation temperature of 29-32C (and Lactin also likes it hotter), so why ferment Kefir GoodFood at a high temperature.
Lowered temperature is a feature of kefir sourdough.
And at a high temperature, you can ferment any product, but we will also get the result with cheese curd.
If the instructions say, let there be 42C milk - I just never cooked kefir like that, but I tried GoodFood kefir - but cooked at 32-31C.

Yes, I also think that some kind of suspicious instruction. Maybe a typo? Well, I bought my Genesis, but there are no instructions on the bags, you see they have one there for the whole box, that's why I began to look in the i-net. Found only this one.

Tan, even for those who love the hot temperature of Genesis, the temperature of milk for kefir is 28-30C, so why should Good Food be different, Italians don't really like high temperatures.
In my printed instructions, the temperature of milk for GoodFood is 37-40C
And for your fermented baked milk, the temperature is 38-37C, the temperature of milk according to the instructions (they gave me at the pharmacy when I bought Genesis) 38-44C for Genesis, except for kefir.

Tan, even for those who love the hot temperature of Genesis, the temperature of milk for kefir is 28-30C, so why should Good Food be different, Italians don't really like high temperatures.
And for your fermented baked milk, the temperature is 38-37C, the temperature of the milk according to the instructions (they gave me at the pharmacy when I bought Genesis) 38-44C

And I only warmed up the milk to 37. Well, nothing, it will warm up in a yogurt maker. I wonder how many hours to wait, somewhere 7-8? According to the same instructions 12-14 hours for biorezhenka.

And I only warmed milk up to 37. Well, nothing, it will warm up in a yogurt maker. I wonder how many hours to wait, somewhere 7-8?

Tan, I would have glanced all the same from 6 o'clock. Genesis prepares faster. Have you half a packet? In general, we went to the topic of yogurt, why are we bursting here - oh, how can Aunt Basya put our ears on

[Monochka]

Monochka
with the initiative
finally you will cook something besides Vivo
let the fermented baked milk turn out as needed

I didn’t begin to half the bag, I poured it all into 1 liter of milk. On a sachet - 1-3 liters. I think it should be thick.
Irisha, do you re-ferment Genesis or just once from the mother's ferment?

I didn’t begin to half the bag, I poured it all into 1 liter of milk. On a sachet - 1-3 liters. I think it should be thick.
Irisha, do you re-ferment Genesis or just once from the mother's ferment?

Tanya, since she poured in a whole bag, you better have a look from 6 o'clock. Genesis ferments faster than GoodFood and Vivo.
As for Genesis, I usually re-ferment it 1 time (that is, I cook it from a bag for the first time, and then from 1 jar several times).
But Genesse tolerates over-fermentation very well several times.

But Genesse tolerates over-fermentation very well several times.

I love that.Don't feed me bread, but let Toko re-leaven! If I could find even cheaper meat. And then 13.30 UAH per liter is somehow expensive, one salvation - if you re-ferment, well, or divide the bag the next time, when I have already made several re-ferments ..

Tan
you pay more attention to the quality of the melt than to the price (we only live once) - this is how it tastes, is there any taste unusual for melt. Better once again overseed - there will be no harm

Tan
you pay more attention to the quality of the melt than to the price (we only live once) - this is how it tastes, is there any taste unusual for melt. Better overseed once again - there will be no harm

Ir, you say so - choose. And if she's only one in the nearest stores, and then until the day before yesterday she was not there either. Then I grabbed what I have. Of course, I will try, I will try to remember the taste of the obtained fermented baked milk. If something else comes across in more distant stores, then I'll compare. I went to my mother today, went to the ATB specifically for the sake of melting, it was not like that. Kefirchik Tyoma bought only for children for 4.75 UAH for a box of 202 grams.

And I tried to ferment on the subject of Bifidobacteria. It tastes good, does not stretch, but also not thick, so medium density.

That's it, I tried the Genesis bioreactor! Well, very tasty !. I do not know what she should look like, I followed her, followed, started to follow after 6 hours in a yogurt maker. Vivo's yoghurts are to be seen, thicker, who knows, is this Genesis ready or not? In general, everything seemed to me that it was still too liquid, in short, I took it out of the yogurt maker after 9 hours and 15 minutes. More or less thickened, but still not so obviously a clot just like on thermonuclear Vivo. And on the surface there is a droplet of either serum, or condensate. Not over the entire surface, but quite a bit, literally a couple of droplets. The jars are closed with lids, so I think it must have been a bit overexposed. I had to take it out half an hour earlier. But the yummy is awesome, the whole family grabbed the jars in one sitting. I barely saved one for re-starter. I have to look for the melon all the way cheaper, otherwise I will go broke. Even my fussy youngest son liked it.

Thank you for the experience, Tanyusha, I also think to switch to store baked goods, because the bazaar in the summer turns off every other time
And about the density, I also just can't get used to them, after a year of using VIVO, they taste softer and look

I report on Laktin's fermented baked milk. Cooked the day before yesterday for the first time. Store baked milk Harmony 4% warmed up to 38C.
The temperature of the thermostat is 38.5-37.5C, I set it at 14.15 At 20.45, I looked - it was not ready yet, I added a temperature of 39.5-38.5C. At 10.15 pm it was ready, a fairly stable surface was formed.
Yesterday I tried it - it turned out to be very tasty fermented baked milk, thicker than Lactin yogurt, the taste is not at all sour, but also not fresh, such a creamy, thick fermented baked milk.
Today I did a re-starter. For 1 liter of the same milk I took 3 tbsp. l. its ryazhenka, temperature 39.5-38.5C, ready in 4 hours 30 minutes.

I am reporting on Laktin's fermented baked milk. Cooked the day before yesterday for the first time.

Irus, what kind of fermented baked milk do you like best - Genesis or Lactina?

Irus, what kind of fermented baked milk do you like best - Genesis or Lactina?

I have not tried the fermented baked milk yet, but the leaven is already in the refrigerator. I tried GoodFood fermented baked milk, but it was more sour than Lactin. Although it may be that I then overexposed it out of inexperience (I cooked it a long time ago).

Hello girls. I ask for advice, yesterday I made a leaven from two Narine capsules and 0.5 liters of milk, it turned out to be bitter curdled milk ... What could be the reason?

How much I love all these yoghurts - shmoghurts, that I decided to buy a thermostat, which I accidentally discovered here. 🔗Thermostat-for-yogurt-makers-and-incubators-RT-10-P01-Learn-more? From = YmY3 The Russian site (generally the first on which I saw this unit, maybe someone needs info) ended up with a shipment of 1030 rubles. A great thing in as a result, it turned out that you can now forget about overheating

Ira, countrywoman
Where do you get the Viva sour cream sourdough? I did not look at "Silpo"

Virgos, who have already tasted your own yogurt starter cultures? What are your impressions?

Ira, countrywoman
Where do you get the Viva sour cream sourdough? I did not look at "Silpo"

Why Silpo (I'll tell you in your ear - I don't like this store). In Velmart (in the section with milk) or in the Metro (at the beginning of the milk line).

Why Silpo (I'll tell you in your ear - I don't like this store). In Velmart (in the section with milk) or in the Metro (at the beginning of the milk line).

Thanks, I'll go shopping tomorrow. And I love Silpo, because I work nearby, it is convenient to run at lunchtime

Thanks, I'll go shopping tomorrow. And I love Silpo, because I work nearby, it's convenient to run at lunchtime

Yes, there is nothing, always contact
And I live on Almaznoye, and work almost there - that's why I'm far away, but in the Metro - a couple of trifles.

And I live in the Center, that I work, Therefore, the Metro for me = "a long hike"

Dear users! This topic is called YOGHURT with bacterial leavens! Look and read carefully the name of the topic you are posting to! What does the thermostat have to do with it?
There is a topic about the operation of a yogurt maker as a device, where issues of overheating, the use of a thermostat, etc. are discussed.
Please be careful!

Virgos, who have already tasted your own yogurt starter cultures? What are your impressions?

I've tried almost everything. Both me and children (11 years and 11 months) liked yoghurt and bifidum. Vitalact was sweetened with sugar (it contains acidophilic bacillus, which gives sourness to the finished product). Cottage cheese is not for everyone - my husband does not eat that, but the children liked it, I like making pastries with him, it turns out very gently. The fermented baked milk is delicious, but it didn’t work in our family - I did it with baked milk, it’s also possible with ordinary milk, but I haven’t tried it yet. Uuufff, like I wrote everything. Now we are eating Bifidum ... By the way, it turns out not sweet - milk + bacteria - where would sweets come from? So we eat everything except fermented baked milk and cottage cheese with fruits, with jam (except for the youngest one), and sugar (I already wrote) was added only to Vitalakt.

Girls, I got to one place on the Internet, where questions about VIVO starter cultures and answers, it is useful to read and not only for beginners:
🔗./faq/obshee/bezopastni-li-zakvaski-vivo.html

Tyoma fermented the milk with children's kefir. It was fermented for 6 hours 30 minutes at a temperature of 30 - 31 degrees. In the evening - in the refrigerator. But they tried, however, not the next day, but every other day. Amazingly thick and tasty kefir turned out to be absolutely not sour. Generally,
True, one thing spoiled the mood. When I told my sister, she said that her friend last year was so addicted to this theme that my mother did not grieve. So I re-ferment what came out, since I was lucky to take a normal one, but I probably won't take it anymore, so as not to risk it. especially that it is summer, heat, who knows where and how all this is stored with them until we buy it. I ferment mine from the freezer until autumn.

By the way, people who do not have a thermostat yet, and those who do have one - now we have a temperature of 30 degrees in our room, just right to make kefir. And even a yogurt maker is not needed. Just ferment the milk with kefir sourdough in any saucepan and leave it in a room where it is 30-31 degrees. After 6-7 hours you get kefir (it took me so many hours, fermented, as I already wrote, not with leaven, but with Tyoma's kefir for children.) True, I did it in a yogurt maker with a thermostat, because the apartment was 26 degrees).

And beautiful and smart
And she knows that!
I heard, "Clouds"
Bakes in a slow cooker.
She's on YOU with yogurt,
I made friends with the bread maker.
I know nothing,
So that she does not succeed!
Graceful like a pussy
And her name is Toffee.

irysska, girlfriend, happy birthday to you. And so that life is as complete, beautiful and varied as yogurt in these jars!

Girls, I invite you to the topic of yogurt https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=172987.0
You can ask experts all your questions about cooking technology and other things.

Girls, I invite you to the topic of yogurt https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=172987.0
You can ask experts all your questions about cooking technology and other things.

That's great, otherwise we often argue with each other to the point of hoarseness on some issues, and here an expert can help.

That's great, otherwise we often argue with each other to the point of hoarseness on some issues, and here an expert can help.

Thanks to the administration of the forum !!!

Girls, dear, tell me! Who uses (used) the Evitalia leaven, what consistency should the product have at the output? what is more like?
Yesterday I used it for the first time. Stood 12 hours. At the exit, liquid milk, but with a slight pleasant sourness and smells no longer like just milk. And I don’t understand whether it worked or not. I bought only one bottle per sample. But I dragged it in a bag in the heat of more than 30 degrees for more than half a day. When buying, I looked, the powder is in a bottle, and when I got it out of the refrigerator yesterday - one lump. I broke it and into milk at a temperature of about 40 grams. Well, as the instructions say, I did it in short. Today my husband, after cooling, tasted it, said tasty, not sour, but sour. I added freshly grated strawberries and drank two jars at once. What did I do? I can't find any intelligible characteristics of the product at the output (I haven't searched the forum yet, not when it was).

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @,
Ksyusha, I have a squishy appearance (rather jerky even), but not milk. After standing in the h-ke it thickens completely. True, I use 1/2 bottle each and do not carry in the heat
Sorry, for the terminology