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

you instigator, Mona1!

It will definitely not fit into mine. I have 8 with a penny cm of height to the lid. And in such highlanders, probably more.

you instigator, Mona1!

It certainly won't fit into mine. I have 8 cm high to the lid. And in such highlanders, probably more.

Ksyusha, you just amaze me. Do you have an airfryer? What do they do there if the whole chicken does not fit? They put an expansion ring. Well, my God, we'll invent. For business, rivet a strip of stainless steel or food grade plastic into a ring. And FSE. The main thing is that the pot fits wide. I will probably order this one liter. There is even 1.5 liters, but too much, the top may not get warm. And for 0.75 liters there is. Maybe I'll take one. A liter of sour cream is too much for me. I called there today, tomorrow I will specifically order. They will bring both the housekeeper and the pizza dish to our fair on August 26, the day of the city. So I will get it from hand to hand without transportation costs. So what about the pot - the idea. Sour cream in ceramics is delicious.

[Tanya]

Tanya, bye, the virus of alterations, finishing touches and adjustments go "for yourself" went through the forum It is fashionable to cover with a bowl of deep and suitable diameter. And you don't need to saw or rivet anything. Oh, I killed it with a ring, then If you do, patent: an expansion ring for a yogurt maker d = 30 cm or whatever it is. Everything, I went to bed on such a cheerful note, it's three o'clock in the morning

And what's the point of making sour cream or yogurt in a clay pot, while inventing expansion rings Really there are few glass jars Not to mention the fact that this whole process will not be very convenient with it, from washing to storage in the refrigerator.
And regarding the fact that the sour cream in ceramics is delicious - it used to be made from homemade cream in the village - it is clear that it is delicious, but now, if from the store, then I am not sure that it will be radically different from the sour cream prepared in a jar ...
There will simply be an extra piece of equipment in the kitchen - but this is my purely personal opinion.

And what's the point of making sour cream or yogurt in a clay pot, while inventing expansion rings Are there really few glass jars

Yaka ti is pragmatic, you don't give any romance in the kitchen to roam

Yaka ti is pragmatic, you don't give any romance in the kitchen to roam

so the whole kitchen is already filled with all kinds of "romance"
just in this case, I don't see the point at all, well, except for "just shob bulo because of what to overcome difficulties" (expansion rings, etc.)

so the whole kitchen is already filled up with all kinds of "romance"
just in this case, I don't see any sense at all, well, except for "just shob bulo because of what to overcome difficulties" (expansion rings, etc.)

Well, what are you making noise? Well, I like it by the pot, even the tasteless is tastier there.
And my inquiring mind constantly overcomes difficulties. I've even put a plastic dumpling machine inside a new vacuum cleaner to improve dust suction.

And I want to buy a pot and a lot of other things from there, but I’ll hardly buy it. Right now, for the money, the next couple of months will be tense. So while I buy a pizza dish, I can not resist, and while I will make sour cream in a glass saucepan.

I've even put a plastic dumpling machine inside a new vacuum cleaner to improve dust suction.

It would seem, right? such incompatible things - a dumpling maker and a vacuum cleaner!

And I want to buy a pot and a lot of other things from there, but I’ll hardly buy it. Right now, for the money, the next couple of months will be stressful.So while I buy a pizza dish, I can not resist, and while I will make sour cream in a glass saucepan.

I am not making noise - I just expressed my opinion.
And I support 100% about the pizza dish - I'm thinking about it myself
But the yogurt pot is pampering

Toffee, by the way, today I again muddied ice cream from yogurt and peach, as you did. Filled the molds, it's freezing. We'll try tomorrow.

Toffee, by the way, today I again muddied ice cream from yogurt and peach, as you did. Filled the molds, it's freezing. We'll try tomorrow.

Did you salt it well? Write later how you liked it or not

Did you salt it well? Write later how you liked it or not

It turned out - 2 jars of yogurt (about 110 ml), one large peach and 4 teaspoons of sugar. I whipped it all into a cocktail in a mixer. I poured it into molds and still half a glass did not fit. "I had to" drink a cocktail, yummy! Last time, the banana was also more than necessary, I drank the yogurt-banana. So far I have not adapted to the quantity. It seems that I take the products so that it seems not enough, but the mixer whips almost into a foam and it turns out to be more voluminous. And the surplus comes out. Tasty.

Well, what are you making noise? Well, I like it by the pot, even the tasteless is tastier there.
And my inquiring mind constantly overcomes difficulties. I've even put a plastic dumpling machine inside a new vacuum cleaner to improve dust suction.

Where did I miss the dumplings in the vacuum cleaner? Maybe I need it too?

Where did I miss the dumplings in the vacuum cleaner? Maybe I need it too?

Well, I know, there are different vacuum cleaners. Mozhe is not a dumpling maker in yours, but a dumpling maker will do. ... And if it's no joke, then this is my Samsung with a twister (this is such a flask).

Girls, I want to consult .. Something I don't like over-starter foods. Only at me they come out thin, or what? Some kind of weak in structure ... Moreover, with all the leavens ..

Girls, I want to consult .. Something I don't like over-starter foods. Only at me they come out thin, or what? Some kind of weak in structure ... Moreover, with all the leavens ..

I think we need to set aside more leaven for re-fermentation. I always prepare 7 jars (160 ml.). Of these, 6 are full and 1 is 2/3 full. And I put this seventh completely in 1 liter. milk for the next fermentation. And so every cycle.

no, I put in a lot of the mother's leaven, more than it should be (2 tbsp. l per liter). It still comes out a little watery, more like thick kefir than yogurt.
Well, okay, you don't have to save ...

no, I put in a lot of the mother's leaven, more than it should be (2 tbsp. l per liter). It still comes out a little watery, more like thick kefir than yogurt.
Well, okay, you don't have to save ...

Well, 2 tbsp. l. - this is 50 grams. and I put 2/3 of the jars, this is about 100-110 g (my jars are 160 ml each)

And then I re-ferment again, but not with the motherboard, if it is no longer there, but with 2/3 of the jars of the over-ferment set aside. The cycle is repeated many times.

[Tan]

Tan, what kind of leaven have you got? _{I know I already wrote about this, but there is no time to read} I'm thinking of putting it on the mother's day today, but with the addition of cream to milk, as Lena-Antonovka advised. Or do it from powder? In short, in thought ...

[Tan]

Tan, what kind of leaven have you got? _{I know I already wrote about this, but there is no time to read} I’m thinking today to put on the mother’s, but with the addition of cream to milk, as Lena-Antonovka advised. Or do it from powder? In short, in thought ...

Now streptosan VIVO, this is our Ukrainian, before that Genesis and GoodFood were, also re-fermented. Only with them something I have no destiny to peacefully coexist. I ruined one and the other, forgetting them until morning in the yogurt maker. Peroxide and not the same. Although so, if you do not forget them for 15 hours, like me, then the starter cultures are good. Genesis I was biorezhenka, and GoodFood was yogurt.

[Ksyusha]

you instigator, Mona1!

It certainly won't fit into mine. I have 8 cm high to the lid.

Ksyusha, and here I am again! I bought myself just such a container in order to make a liter of yogurt right away. Probably, you can find this too
🔗

[Ksyusha]

Ksyusha, and here I am again! I bought myself just such a container in order to make a liter of yogurt right away. Probably, you can find this too
🔗

teasing, yes ... we don't have a platypus!

[An]

An, I didn't buy it in Utkonos, just in a supermarket%) And in Utkonos there was a picture and characteristics

Yeah, I looked it wouldn't fit in diameter ...

[Ksyusha]

Ksyusha, and here I am again! I bought myself just such a container in order to make a liter of yogurt right away. Probably, you can find this too

[Ksyusha]

Ksyusha, and here I am again! I bought myself just such a container in order to make a liter of yogurt right away. Probably, you can find this too
🔗

Lenchik, hello! Why do you need such a form. You have a 1 liter bowl in DEX and you can also make yogurt in it!

[Lenochka-Antonovka]

I made yogurt yesterday, fermenting with previously prepared yogurt, but adding 200 ml of 10% cream to a liter of milk. How great it turned out. The density is just a 1.3 year old child to eat. With pleasure I ate my baby for lunch and afternoon tea. Still, I would not have refused instead of dinner, but I still insisted on eating more densely. thank you Lenochka-Antonovka, for the cream I poured 10%, and if 20%, then it will turn out even thicker? _{Question to myself} Need to try!
By the way, Antonovka, and where did you write to me about cream? Well I remember what I wrote. I went to put a plus sign and did not find

[nvk]

nvk,
Nagy, so it was bought in a past life

Ksyushk @ -Plushk @,
Ksyusha, and I added 20%, probably delicious - I don't remember))))))) Moreover, I'll tell you - I also made yogurt with mascarpone (I didn't think of it myself :)

Moreover, I will tell you - I also made yogurt with mascarpone (I did not come up with it myself :)

dictate, write down

[An]

An, wait a minute - you need to find the words from the song. But with additives it is immediately prepared, which is not recommended. Although on the other hand - not every day. It was too sweet for me, but my husband liked it - now it requires constantly

Recipe Ksuson from the site Cook. RU:
Yogurt with mascarpone and muesli in a yogurt maker

250 grams of mascarpone should be mixed well with 1 liter of milk and 120 grams of plain yogurt. It is better to do this in a blender, it is difficult to achieve a homogeneous mass manually. Or gradually, adding milk in small portions. Add 5 tablespoons of sugar (less sugar - to taste). Put a flat tablespoon of honey muesli with nuts and fruits in each glass, pour the resulting milk-yogurt mixture with marcarpone, set the time to 12 hours and go to do other things. ) At the end of the process, each glass must be closed with a lid and refrigerated for an hour.

Here you can find more recipes (search by pages): 🔗

It is clear that we need to reduce the proportions, it was given to Tefalka Chuchelkina.

Why is this in the topic about bacterial starters? Yes, because I re-ferment Evitalia

[An]

An, wait a minute - you need to find the words from the song. But with additives it is immediately prepared, which is not recommended. Although on the other hand - not every day. It was too sweet for me, but my husband liked it

uh huh we will wait

Girls! I became the happy owner of the Severin yogurt maker. On ordinary Valio yogurt as a starter, everything works out great, thick, delicious! Yesterday I decided to try it on evitalia, the result was not pleased with the very liquid, almost like there was milk and it remains. Maybe I'm doing something wrong? And another question, is goat milk suitable? Maybe this is it?

[Temnoglazay]

Temnoglazay,
How long did Evitalia ferment? Was the milk heated to 40-43 degrees before adding the starter culture? I think it doesn't matter what kind of goat's or cow's milk, in theory, with goat's milk it should turn out even thicker (is it kind of fatter than measles?).

[Temnoglazay]

Temnoglazay,
How long did Evitalia ferment? Was the milk heated to 40-43 degrees before adding the starter culture? I think it doesn't matter what kind of goat's or cow's milk, in theory, with goat's milk it should turn out even thicker (is it kind of fatter than measles?).

Fermented for 8 hours, it seems fatter))))

When I make the first ferment, I ferment it from 11 to 13 o'clock, when I re-ferment, then from 5 to 7 hours.
Maybe this dog rummaged?
Was the milk warmed up?

When I make the first ferment, I ferment it from 11 to 13 o'clock, when I re-ferment, then from 5 to 7 hours.
Maybe this dog rummaged?
Was the milk warmed up?

Warmed up. Well, then I'll try to ferment more in time

Then it means that due to lack of time it turned out like this Just on yoghurts and Vivo sourdough I make yogurt for about 6-7 hours, then the first Eivtalia always takes more time

Then it means that due to lack of time it turned out like this Just on yoghurts and Vivo sourdough I make yogurt for about 6-7 hours, then the first Eivtalia always takes more time

Thank you! I will try

[Ksyushk @ -Plushk @]

Hello everyone, I will sit, listen, read, think
Thanks to a fellow villager Ksyushk @ -Plushk @ , or maybe not thanks at all to Friday I will become the owner of a yogurt maker, I will join your slender ranks
Well, we need not only her torture ask, but also be interested in other gurus, the experience of adopting the starter culture

[Ksyushk @ -Plushk @]

Hello everyone, I will sit, listen, read, think
Thanks to a fellow villager Ksyushk @ -Plushk @ , or maybe not thanks at all on Friday I will become the owner of a yogurt maker, I will join your slender ranks
Well, we need not only her torture ask, but also be interested in other gurus, the experience of adopting the starter culture

Come on, come on, join us. We will help you in any way we can. Only you have Ksyusha at your side. She can not only tell everything, but also conduct a master class right at your home. If he wants to. And then he will read your "or maybe not thanks at all" and say: do I need it?

[Mona1]

Mona1 Tanya, thank you for your kind words !!! Well, Ksyusha can go somewhere, for milk, for example
Nooo, will not refuse, she knows the reason for these "thanks or not thanks"

[Mona1]

Mona1 Tanya, thanks for the kind words !!! Well, Ksyusha can go somewhere, for milk, for example
Nooo, will not refuse, she knows the reason for these "thanks or not thanks"

Well then fine. And then let's go to YOU, okay?

Well then fine. And then let's go to YOU, okay?

of course!

[Melisa Viktorovna]

Well, well, well, well! While I was here, not sparing myself or my children, having trampled my feet in blood, I went for leaven (for you, by the way, I also bought Melisa Viktorovna), are you complaining here !? Oh well. So wait for me to visit, wait. I'll come. And I will not come alone. Hide the cutoff in the cabinets.
Today's afternoon tea yogurt Lactin with fresh strawberries (partly ground in a blender, partly in pieces)

And sho bought a pretty one there?

[Tan]

And sho bought a pretty one there?

Tan, Duc sourdough and bought: yogurt, bifidum and vitalact (how I ordered Melisa Viktorovna)

[Tan]

Tan, Duc sourdough and bought: yogurt, bifidum and vitalact (trussed as I ordered Melisa Viktorovna)

Bifidum, probably you cannot over-ferment.

Bifidum, probably not over-fermented.

Yes, Bifidum is not recommended to re-ferment.