Yoghurt with bacterial starter cultures (narine, VIVO, etc.) (2)

urson 2103 it with 5 ceramic cups

Today I made fermented baked milk in it), in 4 hours it is already completely ready !!!

Fermented Orsik with bacterial leaven) ...

[Inna]

Inna, you understand that this is because the temperature is higher than necessary. In fact, yogurt cannot be prepared in 4 hours on dry starter cultures.

[Sedne]

Sedne, Svetlanano, this is a yogurt maker with one 2 liter ceramic jar. The old Oursson fermenter works fine for me (I have two), the Tefal yogurt maker for 12 cups also cooks everything perfectly, but here it is overheating! We'll have to add something too.

The temperature of the finished fermented baked milk is 38 grams, like norms ... or is it a lot?

The temperature of the baked milk at the time of the starter culture was 34 g. ...

Finished fermented baked milk temperature 38 g

ok, but I don't understand how it was prepared in 4 hours then. Did you measure right after the yogurt maker went out?

[Svetlanochka]

And you measured right away

Yeah ...

Svetlanochka, I usually ferment milk at room temperature, and this is 24 degrees, sour milk is cooked on average for 5 hours ...

Today milk is 10 grams. It was warmer than usual, the quickness of cooking is evident from here ...

[Inna]

Inna, I always have warm milk for kvash, 34-36 g, in all yogurt makers it takes 6-10 hours to cook, depending on the starter, except for the Ourson yogurt maker there is faster than 4-5 hours, but it definitely overheats for me, the jars are hot, so it's not surprising, which is fast, but your yogurt maker gives out 38 grams (that is, it does not overheat), it should not ferment so quickly from dry sourdough.

Girls, they somehow showed me a device here - it looks like a bag, a container with sourdough or something else is placed there and the desired temperature is set ...

Have you tested the thermos yoghurt maker yet?

General tests have begun!
I put kefir specially for you

Yoghurt thermos Oursson FE55051 / RD

Peace be with you bakers!

What is this garbage, what am I, then 6 hours in a yogurt maker fermented schA looked like there was milk and remained

Ferment Orsik and milk 3,2 Clever
This is what I think, this time I did not heat the milk, but as it says on the packaging of yogurt - Dilute 22-24 degrees in a liter of milk
Or the milk itself is rubbish
Well, let it stand for a couple more hours

I use Vivo yogurt starter. My yoghurt maker is, ashamed to say, Chinese cheap stuff - Chernichka -1 Great rivers. I put it at 11 o'clock, it turns out a wonderful dense yogurt of a uniform consistency. I used to bother with jars in a Redmond M90 multicooker on the "yogurt" mode, and then bought myself a toy for 550 rubles with one container. How convenient it is !!! And it is small, and light, and cheap)))

Orsik sourdough

For me, it does not ferment in less than 8 hours, any, or even all 9.

For me, it does not ferment in less than 8 hours, any, or even all 9.

I have over 7 (I make warm milk), but I don't like the 7 o'clock, it lasts, I like the 8-9 hour one.

[Just add water!]

Peace be with you bakers!

Well, no matter how I do it for the first time - 6 hours worked fine, but I heated the milk somewhere up to 35 degrees \ so out of habit, as I did from the activity \ and here according to the instructions

And from experience - the more it costs to heat the more sour at the exit

And what else I read from Orsik

Dry yoghurt Classic

DESCRIPTION
Ready-made dry mix for yoghurt "Classic". Fresh and lively yoghurt on your table without colors, without preservatives for the whole family! You can make 1 liter of natural yogurt. Just add water!

STRUCTURE
Skimmed milk powder, milk protein, lactic acid cultures: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus.

There is also - strawberries, chocolate,
Nutritional value per 100g of product

Proteins, g 41.0 Fats, g 1.5 Carbohydrates, g 46.0

[Anatoly]

Anatoly, here review about leavens from Orsik just add water ...

Added Wednesday 25 May 2016 09:34 AM

For me, it does not ferment in less than 8 hours, any, or even all 9.

I have over 7 (I make warm milk)

It is with the bacterial starters from Orsik that I have this: milk at room temperature is fermented until fully cooked for 5 - 7 hours, milk warmed up to a temperature of 35 grams. fermented 4 - 4.5 - 5 hours ...

Peace be with you bakers!
I fermented in 8 hours - everything is normal both in taste and texture
But next time I won't heat milk

[Sasha]

Let me raise my question again:

can i use starter cultures that have expired?

Only got a response from Sasha:

You can, just be prepared for the fact that you will have to ferment not 10-12 hours but 17-18 hours, it is checked

As it seems to me, by the end of the shelf life, the number of living bacteria in the leavens simply decreases, that's all.

And recently I heard that bacteria with an expired shelf life are turning to the evil side ...

Guyswho exactly knows if it is safe or not to use an expired bacterial starter?

[Inna]

Inna, do not go over, their activity simply decreases, for all leavens, the shelf life is different, some have 1 year, some 2 or even 3, what does someone get to the dark side of force in a year, and who after 3? Year 3, in fact, they live quietly.

I fermented a symbiotic (Italian ferments). So tasty, similar in structure and consistency to imunalis. Yesterday I decided to test the leaven - the curative and prophylactic kefir "leaven". The instructions recommend to heat the milk to 25 degrees, and ferment at a temperature of 25-28 degrees, 12-16 hours. Knowing that the yogurt maker overheats, I set it to 23 degrees. After 12 hours, the milk in the jars was in its original form, without the slightest hint of fermentation. The temperature in the jars is 28-30 degrees. I left it for another 2 hours, then for another 2. For 16 hours, milk did not even think to turn into kefir. Then I set the pace to 30 degrees, and went away for a while. Three hours later, a clot floated on the surface of the jars, and serum below. I poured all this pile into a jar (I will bake bread). What was wrong, I don't know. This milk did not let me down before, fermented on it and everything worked out. Maybe the leaven died during transportation? I keep all the leavens in the freezer

[Svetlanochka]

do not go over, just their activity decreases

Svetlanochka, thank you very much !!!

So you can continue to use the stuffed up and happily expired ...

what happens after a year for someone to switch to the dark side of power, and for someone after 3?

Oops), yes fik really knows them ...

Today I made kefir in Orsik, warmed the milk to a temperature of a little over 30 grams, today kefir was ready in 7 hours, before that there was liquid milk ...

I don't understand at all why there is such a spread in cooking time ...

I understood one thing for myself for sure), after 4 hours, in general, you need to look constantly ...

What was wrong, I don't know.

I had troubles with Italian sourdoughs, at the beginning of my sourdough experiment, it also could not sour, and when I added time, this sourdough also came out, which I just did not sin with milk (changed 3-4) and with a yogurt maker , I bought another 1, it turned out that the bacilli did not like the place on the window, although there was no blowing there when I made yogurt. Then the same happened in the village, the yoghurt did not like the place in the pantry (it was cool there, although it didn’t blow, but it didn’t ferment). And in the same places Vivo fermented just fine.

[Kroshik]

Kroshik, and how much are your leavened leavens overdue?

[Natul]

Natul, this February expired ...

[clearly observed or was even colder]

dachshund ....if storage temperature clearly observed or was even colder(I would measure it with a thermometer in the place where the leaven was) then I would boldly use it, and if the temperature is much warmer than the recommended one, then I would ferment and cook the cottage cheese

[Natusechka]

Natusechka, thank you very much, my dear, the temperature was strictly observed, I checked it with a thermometer, so you can continue to cook yogurt / kefir / fermented baked milk !!!

Good day,
Tell me what could be the reason. After cooking yoghurt in a multicooker (on the appropriate program) in separate jars. Cream and whey peel off on the surface. Exactly 2 layers. And in general, even after cooling, the yoghurt is not thick enough. When tilted, it falls out of the can.
Local pasteurized milk 3-4%. Vivo starter culture. 8 ocloc'k.

[Gamaun]

Gamaun, I didn't have that, my friends had it, they had a case in milk, changed and everything will turn out fine.

[Gamaun]

Gamaun, but it seems to me it might be due to overheating ...

Gamaun, but I think it might be due to overheating ...

I think about it too. I want to try to put it in manual mode.

because of overheating, the clot would be thick, not liquid, but then as I understood the yogurt is liquid and already with whey.

Well, it's not quite liquid. It is thick, but rather easily breaks up into lumps with little impact or tilt of the can. Moreover, in terms of consistency, the thickest part is at the bottom, the most liquid at the top.

[Gamaun]

Gamaunthen this is definitely overheating

In the network of stores "Holiday" came across a sourdough for kefir like this , I took a sachet for a sample at a price of 30-40r / pc, which bribed, because the cooking temperature was 22-28g, and since I was too lazy to carry a 5L device to the dacha to ferment sour milk, I decided to try it! I usually share sachets with dry. sourdoughs from "Genesis" for 3 times (I sprinkle a part and immediately seal it with tape, I use it once for 5 liters of milk), here I also sprinkled half a bag of 3 liters of milk, fermented wonderful, the taste is shop kefir, carbonated! in the next. once used 1/4 of the original volume and also a wonderful result, and kept it for 10 hours (the first time 12 hours), I thought it would be less carbonated, no, the result is the same. Tasty and clean, I advise! I also bought this company for yogurt and sour cream at 1p per sample, but I haven’t cooked it yet.

I've tried Yogurt Squat. Did not like. The taste is sour and the consistency is lumpy, not uniform ..

[Gamaun]

Gamaun, thanks, then I'll be ready for it! and I won't do much

[Natusik]

Tasty and clean, I advise!

Thank you, Natusik !!!

And then I kept pondering: to take - not to take for a sample ...

It is possible, on occasion, here is such a set, which is called that, On trial, purchase):

[Innusik]

Innusik, expensive! And here I have not met such "on trial".
Look, I meant that only kefir is easy to prepare! Temperature 22-28 is provided, probably for everyone in ordinary houses. conditions.
I doused a 3-liter jar with boiling water, milk (I have a cow, boiled and cooled to 28, I pour it into the jar through a strainer from the clots) poured it a couple of centimeters, mixed it with sourdough, poured it to the top, covered the thread with something from the sun, so that it was dark , the lid is not completely closed and at rest for 10-12 hours ....... and everything else requires a higher temperature .... and also: on all packages (I have sour cream, kefir, yogurt) it is written to use in tech. 3 days, I don’t know about yogurt and sour cream (I haven’t cooked it yet), I think it is possible to extend the term by 2 days for sure, but kefir with its carbonation is exactly three days to drink! Look at it in the refrigerator (I shake the jar before pouring it into the mug, and the gases almost take the lid off), it tastes like a living kefir fungus, it doesn't work from Genesis, there is some kind of "kefir alya yogurt", tasty, but not kefiry ...

Peace be with you bakers!
Recently, I’m on the one from Orsik, somehow it turns out stably on it, and the price is normal - in Auchan 145 scars for five sachets

I did squash, I had one clot, no lumps, the taste was normal, just normal, without enthusiasm.Most of all I like Immunalis, Vivo and ferments from VNII, then Orsik and then all the others. Not even, probably from VNII the best.

[Sedne]

Sedne, Svetlana, what exactly did you make of "Squaska"?

from VNII we definitely do not sell

[NataliARH]

NataliARH, I made yogurt and to me on you.

[Svetlana]

Svetlana, well let's see what yogurt I get

I have been making yogurt from Skwaska for six months now, it does not sour, the taste is delicate, the structure is homogeneous. And now I also make sour cream with this leaven. But I liked the yoghurt the most on this sourdough. It sour really once, but I just overexposed it.

Peace be with you bakers!
Yesterday I made delicious ghee in Orsik - thick - straight to me
But here's how to count it Yogurt or Ryazhenka

[Anatoly]

is it Yogurt or Ryazhenka

Anatoly, depends on what kind of leaven was fermented ...

If the leaven Yogurt, then at the output we get yogurt in baked milk, but if Ryazhenka, then fermented baked milk and get ...

Hello, can you please tell me: can you eat yogurt from expired sourdough? Vivo starter culture from March 2015 I fermented her milk, everything worked out, but I'm afraid to try it, and even more so to give it to children.

from March 2015

Where is the expiration date? Vivo has a shelf life of 18 months.

I think you can use expired if it is in the freezer.

I tried yogurt from "SKVASKA", poured dry from a bag. a sourdough "by eye" on a container with 5 liters of milk, about 4-5 times it was enough to ferment, that is, I used 1 packet (3 grams) for 20-25 liters of milk, sooo thick yogurt at the exit, the taste is normal, yogurt and yogurt. Economically, it turns out to be the most profitable, for me it is the cost of 1/4 sachet of 10 rubles for 5 liters of milk. In a crisis it is the most)))

the taste is plain, yoghurt and yoghurt.

I also said yogurt is like yogurt, I have no enthusiasm, but I don't have the opposite either.

Gamaun, I didn't have that, my friends had it, they had a problem with milk, they changed it and everything will turn out fine.

The problem turned out to be in milk. Changed milk from a local farm to Prostokvashino, the selected whey is almost not separated. And the yogurt became very dense and tender.