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

Just milk and baked milk, somewhat different things, they probably added something to it, for density and for color. It's just that there shouldn't be any foreign smell in ordinary fermented baked milk.

I did not make fermented baked milk, but varenets according to the scarecrow recipe, on the pharmacy narin it turned out very tasty from the cones, but it was dreary to mess with this leaven and it was not clear with time and temperature - it was stratified

I did not make ryazhenka, but dumplings according to the recipe for stuffed animals

Yes, the essence is the same, just the names are different

Girls, and hello again to everyone !!! I have a relationship with the yogurt maker, thanks to you. Narine has done it several times already, the leaven is very tasty, and after the over-leaven the garbage is sour, beeee.
Zatar Zatar Genesis, put it (yogurt) 5 hours ago, already a little thickened. How much longer do you think he has left?
The thermostat is already coming to me. Making plans And here's the question: I make cottage cheese from purchased kefir for the child (I freeze it, then put it in a colander). I want to make kefir for cottage cheese myself in a liter container, which starter culture is more suitable for this? Which is less acidic (after all, the cottage cheese is not sweet for the child, and I don't add fruit). And how many times can such kefir be re-fermented? Will the starter itself (for further re-culture) withstand at least 4 days in the refrigerator or should it be used sooner? Or maybe another product is suitable for these purposes (Vitalakt, for example)?
Like all the questions

I want to make kefir for cottage cheese myself in a liter container, which starter culture is more suitable for this? Which is less acidic (after all, the cottage cheese is not sweet for the child, and I don't add fruit). And how many times can such kefir be re-fermented? Will the starter itself (for further re-culture) withstand at least 4 days in the refrigerator or should it be used sooner? Or maybe another product is suitable for these purposes (Vitalakt, for example)?
Like all the questions

Hello, hello There are special dry starter cultures for cottage cheese, for example, Lactina. I do it to the child all the time, I don’t sweeten, but sometimes I add fruit. The cottage cheese is absolutely not sour. I do this: I ferment it per liter of milk, pour the semi-finished product into 2 half-liter jars, and then heat it up in portions and weigh it for food, that is, every day I get fresh curd and whey in bread. I use the remaining 100-200 ml for re-fermentation. Everything turns out very tasty!

The thermostat is already coming to me. Making plans And here's the question: I make cottage cheese from purchased kefir for the child (I freeze it, then put it in a colander). I want to make kefir for cottage cheese myself in a liter container, which starter culture is more suitable for this? Which is less acidic (after all, the cottage cheese is not sweet for the child, and I don't add fruit). And how many times can such kefir be re-fermented? Will the starter itself (for further re-culture) withstand at least 4 days in the refrigerator or should it be used sooner? Or maybe another product is suitable for these purposes (Vitalakt, for example)?
Like all the questions

And there is also a ferment Kefir, for example, from VIVO. Maybe others have. I made kefir at 30 degrees, so I had to wait for the thermostat. For Vitalakt, you also need 30 degrees. I'm not sure if you can make cottage cheese from it. By the way, VIVO also has a curd sourdough. I really didn't. I have no kids.
I once fermented an ordinary children's kefir Tyoma. We sell it in a small tetrapack package. There is something like 170 g. Fermented per liter of milk. temperature 30 degrees. It came out delicious, then I re-fermented it a couple of times.Maybe more is possible, but somehow they took mine and ate everything cleaned up, along with a jar for re-culture. So, I think such a children's kefir can be used. There is the same kefir fungus as in Kefir sourdough. But choose not any, but a reliable manufacturer, see the expiration date. And so that the implementation period was short. To be sure that there are no preservatives in there.

And if you still do it on dry sourdough, then it's better to take Cottage cheese for cottage cheese

Recently I liked the GoodFood starter cultures Narine and Immunalis.





This is narine, the taste is more pronounced than that of yogurt, but not sour, very pleasant. Doesn't last at all!


And this immunalis is also thick and tasty.

God, how delicious it just looks perfect.
Next time I will buy immunalis necessarily.
Please tell me, what are these ideal jars?

And I want to say that recently I got hooked on Imunalis Good Food - it doesn't stretch, thick, not insipid - a miracle, not sourdough
Yesterday I bought Imunalis in my Poltava, so the saleswoman told me that in a week they would have German starter cultures on sale, cheaper than Good Food, she also said that she had already tried them and were delicious. But I forgot to ask the name

[irysska,]

God, how delicious it just looks perfect.
Next time I will buy immunalis necessarily.
Please tell me, what are these ideal jars?

Yes, perfect yogurt in perfect jars!

These are jars from the almost perfect Brand 4001 yogurt maker.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=180408.0

But I forgot to ask the name

irysska, Well, I hope you understand that in a week you MUST be in this pharmacy!

And if you still do it on dry sourdough, then it's better to take Cottage cheese for cottage cheese

Here I read the instructions on how to cook cottage cheese from the starter of the same name and immediately all desire disappeared (pour, heat, watch). And with kefir it is very convenient - in a bag and in a colander, and by the evening everything is ready by itself
Here I have to try to ferment the store, we have only Agusha for children. But I wonder how children's kefir differs from an adult?
And my Genesis is already freezing in 5 and a half hours ready!

[Anya]

Anya
I think that you can try and weigh yogurt, and not only kefir
making cottage cheese from a special sourdough is certainly more laborious, but it turns out delicious

Yes, I also think that it is also expensive .... Or can they also be re-fermented?

[irysska,]

irysska, Well, I hope you understand that in a week you MUST be in this pharmacy!

LucyI'm going down for you

Yes, I also think that it is also expensive .... Or can they also be re-fermented?

than, cottage cheese - to be honest, I've never tried

Yes, I also think that it is also expensive .... Or can they also be re-fermented?

you can, I wrote about it

you can, I wrote about it

thanks for the info, I will know

[Anya]

Anya
I think that you can try and weigh yogurt, and not only kefir
making cottage cheese from a special sourdough is certainly more laborious, but it turns out delicious

you can also weigh yogurt, it's even called somehow (I forgot), I tried it, it's delicious

Probably, any fermented milk product made from sourdough can be weighed out for a child - it will be tender, healthy and tasty.

I remembered! Thick Greek Yogurt!

Thank you all for your answers, I'll try to freeze yogurt today

Yes, perfect yogurt in perfect jars!

These are jars from the almost perfect Brand 4001 yogurt maker.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=180408.0

Thanks for the link.
These cups are sold separately, I just burned the lids from mine and I need new ones. Could you change the height of the cups with the lid and the diameter at the widest point.
Thank you.

Here I have to try to ferment the store, we have only Agusha for children.But I wonder how children's kefir differs from an adult?

Products of the children's range are more or less protected from any harm, much more control over the products of the children's range.
By the way, for the same reason, I have long since transferred my family to use exclusively baby soap.

Thanks for the link.
These cups are sold separately, I just burned the lids from mine and I need new ones. Could you change the height of the cups with the lid and the diameter at the widest point.
Thank you.

cup height with lid - 88 mm
height without cover - 84 mm
top diameter - 71 mm

cup height with lid - 88 mm
height without cover - 84 mm
top diameter - 71 mm

Thank you, perfect fit in my yogurt maker

Girls, my yogurt Genesis turned out to be snotty, although it seems that they wrote about him here that he does not snot. Did everything as written. What could be the reason? (neither Evitalia nor Narine were snotty) damn

[Anyut]

Anyut
my genesis is always stringy too
possible reasons: the leaven was diluted in cold milk
low temperature in the yogurt maker
maybe underexposed in the yogurt maker

Recently I liked the GoodFood starter cultures Narine and Immunalis.





This is narine, the taste is more pronounced than that of yogurt, but not sour, very pleasant. Doesn't last at all!


And this immunalis is also thick and tasty.

I dreamed about your yoghurts, so I just have to ask, did you write somewhere exactly how you cook them, how long and all that?

[Prank]

Prank
I will answer for Lyudmila, what to read right here - everything is described, look

[Prank,]

I dreamed about your yoghurts, so I just have to ask, did you write somewhere exactly how you cook them, how long and all that?

Prank, I was really embarrassed ...

But so that you don't have the same dreams every day, here's another portion for today.

Prank
I will answer for Lyudmila, what to read right here - everything is described, look

Yes, read it, there the girls prepared a lot, showed and told.

Girls, my yogurt Genesis turned out to be snotty, although it seems that they wrote about him here that he does not snot. Did everything as written. What could be the reason? (neither Evitalia nor Narine were snotty) damn

I read somewhere that "snotty" from undercooling.

Girls, thank you tremendously for the advice, what would I do without you?
I removed two napkins from the bottom of the yoghurt maker, held it for a little over 6 hours, and it turned out to be a super-duper yogurt from Genesis. And besides, I made it out of 1/3 of a sachet, I'll see how many times it can be re-fermented.

[Girls, who has already read the news about Vivo's starter cultures, namely yogurt, kefir and sour cream?]

Girls, who has already read the news about Vivo's starter cultures, namely yogurt, kefir and sour cream?
Information from the official site of Vivo starter cultures:

New and improved consistency.

Since 2013, the production of renewed VIVO starter cultures with a sticker "new improved consistency" begins. By optimizing the ratio of bacteria species included in the composition, the following improvements were achieved:

- improved consistency. The product is thick but not viscous (not slimy). And if you mix it with a spoon - you get "drinking" yogurt.

- simplified preparation. Now all VIVO starter cultures need to be fermented at the same temperature: 36-40 degrees.

- convenience and reliability. New products ferment faster. The starter culture has become less sensitive to temperature errors and milk quality.

As of today, all "sour cream" and "kefir" starters produced in 2013 are produced only in the new version.

VIVO yoghurt is available for ordering on the website in both the new and the old version. All the yoghurt in the Megamarket and Auchan retail chains is new. In other retail chains - the old version of yogurt. The lists of updated products and retail chains with new yoghurt will expand.

Wow
Irusik, thanks for the news, I will have to buy it, otherwise I have forgotten them for a long time, abandoned them

Olyushka, health
I want to buy a new Vivo Sour Cream, I missed homemade sour cream, I now add Imunalis Good Food to my cottage cheese instead of sour cream (it doesn't stretch, it's tasty, Ksyusha-Lozya advised it to me), plus dill, salt

I received the updated Smetana Vivo from Kidstaff today, here:


We will try

From merci, sho showed, at least I will know how it looks

I received the updated Smetana Vivo from Kidstaff today, here:


We will try

Tell me later how she is to you, I also want sour cream

Oksana, I took sour cream only in their office on Levoberezhna, I have never seen it on free sale in supers

[Girls, who has already read the news about Vivo's starter cultures, namely yogurt, kefir and sour cream?]

Girls, who has already read the news about Vivo's starter cultures, namely yogurt, kefir and sour cream?
Information from the official site of Vivo starter cultures:

New and improved consistency.

Since 2013, the production of renewed VIVO starter cultures with a sticker "new improved consistency" begins. By optimizing the ratio of bacteria species included in the composition, the following improvements were achieved:

- improved consistency. The product is thick but not viscous (not slimy). And if you mix it with a spoon - you get "drinking" yogurt.

- simplified preparation. Now all VIVO starter cultures need to be fermented at the same temperature: 36-40 degrees.

- convenience and reliability. New products ferment faster. The starter culture has become less sensitive to temperature errors and milk quality.

As of today, all "sour cream" and "kefir" starters produced in 2013 are produced only in the new version.

VIVO yoghurt is available for ordering on the website in both the new and the old version. All the yoghurt in the Megamarket and Auchan retail chains is new. In other retail chains - the old version of yogurt. The lists of updated products and retail chains with new yoghurt will expand.

Damn, even on the left bank of the river ... where Toko did not always buy a puncture

When there was still no Bulgarian and Good Food, I went there regularly, everything worked out always, but after trying others, I realized that VIVO is more sour and rich than Bulgarian and less dense than Good Food, so I abandoned going there.

Tell me later how she is to you, I also want sour cream

I'll tell you about the new sour cream
but I also liked the old version of the leaven

[Olyushka]

Olyushka
so neither Good Food nor Genesis has sour cream
Lactina has, but I have not tried
but sour cream Vivo at 10% Burenka I really like

The girls may not be in the subject .. but ... I bought it for the second time by weight in the Buffet, milk powder was written 25% fat, I dilute it ... I don't even know what type of whey it is and when you boil it curls up .. what for such bullshit
Maybe this is whey powder, but it was written on the paper bag "milk powder"

[Olyushka]

Olyushka
so neither Good Food nor Genesis has sour cream
Lactina has, but I have not tried
but sour cream Vivo at 10% Burenka I really like

I also liked the Bulgarian sour cream, too, not bad, but for now I am buying the store Bila Liniya (White Church is my homeland) in 350 gr. in a glass or in a soft bag "Yagotynske" - 21%

[Ira]

Ira, go to ROUND DATES while she is still on the list of topics, otherwise she will again fall into a coma

but sour cream Vivo at 10% Burenka I really like

Irisha, and you do it, as we usually make yogurt, but not milk, but cream and a temperature of 30 degrees? And don't you boil the cream? Or are they UHT?

I also liked the Bulgarian sour cream, too, not bad, but for now I am buying the store Bila Liniya (White Church is my homeland) in 350 gr. in a glass or in a soft bag "Yagotynske" - 21%

Homeland? And I studied there at the BDAU University on Sobornaya
By the way, good sour cream "Galacton" is whipped on super cakes

Homeland?

Yes, I, like Shevchenko (born in Morintsy, and lived in Kirilovka), was born in a business center and proudly left to "live out" in the capital city

Irisha, and you do it, as we usually do yogurt, but not milk, but cream and a temperature of 30 degrees? And don't you boil the cream? Or are they UHT?

yes, Burenka UHT cream
And I do this: I divide a bottle of sourdough in half (pour from one bottle into another until they become the same weight - I have scales with an accuracy of 0.1 g)
Heated the cream to 30C, put a little warm water in a bottle of sourdough to dissolve, then pour it into the cream and voila

but now the sour cream is updated, and there they write about the temperature 36-40C - so I don’t know which one to put now, 36C

but now the sour cream is updated, and there they write about the temperature 36-40C - so I don’t know which one to put now, 36C

But I wonder how it will taste compared to un-updated. It's good that you've tried this before, you can check out if there is a difference. Are you going to do 30 now or 36, as they say?