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

I went to the site. Dampness and confusion.
I picked up a sourdough for yoghurt, but I want to cook sour cream, cottage cheese, maybe some cheese is simpler.
I read it in the description, everywhere they write about pasteurized milk, and someone cooks on UHT milk.
Prompt girls and boys to make the correct order.
I am now preparing yogurt for a nursing mother, I want my granddaughter to eat right from birth.

[Alla]

Alla, I fed my son with bifivit from Vivo, we love all bifivit dearly until now. I advise you to start with it! In UHT milk, in a regular yogurt maker. The product is obtained without sourness, sweetish, dense (depends on milk). The main thing is to adapt to the modes and temperature of your yogurt maker, so as not to overexpose and not overheat.
Sour cream from Vivo is also very respected! I make it with 4% milk, it turns out great! The mode is needed warmer, sour cream coccus loves higher temperatures, more time.
The rest somehow did not take root with us. But bifivit and sour cream are favorites.

PS Even a husband who either has heartburn from sour milk, or does not like the sour taste, drinks and eats bifivit with pleasure and without consequences for the stomach.

[Tricia]

Tricia, Nastya, I bought Fit yogurt from Vivo, there are 4 bags of 0.5 g each. I used one sachet, I'm not happy with it, and it's expensive. Therefore, I take ready-made natural yogurt: Greek, activia, danon. Interestingly, thick and tasty is obtained with milk with a fat content of 1.5%.
I am very happy with my yoghurt maker, keeps the temperature well, at one time I use 1350 g of milk + 150-170 g of yogurt.

[Alla]

Alla, adults can really try different things, sweeten them with sugar or something else, but not all sourdough will go for complementary foods. Or have you not yet come to complementary foods?
Eh, I don’t trust these manufacturers, I don’t take a danon at all, there is no trust at all, I don’t take activism either - it contains some kind of microorganism that is not friends with me.
I found convenient jars with lids that fit well into the yogurt maker (the lid of the yogurt maker is high, 5 jars of 300 g fits, which is 1.5 liters of milk), I divide the sachet with the sourdough into 2 parts (the rest of the sourdough in the sachet I seal it tightly, store it in a zip bag in a refrigerator in a special compartment), 1.5 liters each turns out to be 3 liters per bag, I can re-ferment once if adults eat. She always made small brew from fresh sourdough.
Kefir from starter cultures did not go at all, we tried acidophilus, but bifivit is the most delicate and delicious

[Nastya]

Or have you not yet come to complementary foods?

Nastya, the granddaughter is still small, was born on April 21, I cook for my daughter-in-law, and the granddaughter is breastfed.
I read an enthusiastic review about Danone yogurt for sourdough, put it on, in a couple of hours I'll check what happened.
But I didn’t like the factory taste, it’s sour for me.

[Alla]

granddaughter is still small, was born on April 21

It is clear, just now anything can happen, the feeding methods are different and from 4 months. are already feeding. We have been since 6 months. started trying.
Alla, we do not take Danone products at all, there was a bad story with it, so we have been walking by for 10 years. So I can't say anything about their leaven, I haven't tried it. The main thing here is that mommy should like it and that the baby has no rashes.

And for me, many fermented milk products are very sour. In! I remembered! We also love the Mechnikovsky curdled milk of the Piskarevsky plant (this is ours, St. Petersburg). Many scold this plant, but their Mechnikovskaya yogurt is excellent.Maybe you have Mechnikovskaya of your local producers, I would rather ferment it if it has a short shelf life.

[francevna]

francevna, Alla, what about pharmacy starter cultures? You can also use acidophilus for sourdough, aka narine. It turns out very budgetary and useful.
I have been using Narine forte from LaktoMir for several years, but we have production in Novosibirsk, so bottles are cheaper. The last time was taken two weeks ago, 160r. for 250 ml. There, open 2 weeks have a shelf life, in fact, it costs a month in the refrigerator at the far wall. Well, for sourdough, you need 2-3 tbsp. spoons for one and a half liters. So it's enough just for a month, put it three times a week.
It went well for us, the eldest from atopic dermatitis, the younger did not even have colic (I myself drank first, then complementary foods), I'm not talking about allergies, they didn't even start

I read an enthusiastic review about Danone yogurt for sourdough, put it on, in a couple of hours I'll check what happened.
But I didn’t like the factory taste, it’s sour for me.

Surprisingly, the milk fermented perfectly, after five hours it is thick, and there is no acid in it at all, as I like. Today fermented for myself, 1l 1.5% + 350ml 3.2% + 150g Danone 3.7%

[francevna]

francevna, I already wrote, I repeat, I use Bakzdrav starter cultures. And I make yogurt, and cottage cheese, and sour cream, and yogurt, and kefir and probiotic ferments they have. I really like yogurt and sour cream fermented baked milk is wonderful, with 10 percent cream, a spoon is worth it, and very tasty. I do not know, everything I used, I am happy with everything. They send by mail, postage is compensated for with leaven. And they also have cheese leavens.