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

At home, they fermented milk (my mother made sour milk with sour cream just on the table, without a thermostat, laid out the froths removed when heating milk on top - a taste familiar from childhood)

In this way, with fermented milk - homemade kefir, we got the strongest poisoning, I almost lost a child then. Although they observed all possible sterility, which is possible at home, they apparently grew something wrong (there are no laboratories at home), maybe there were already some bacteria in the sour cream that developed later, they boiled the milk. .. I remembered this incident for the rest of my life and I do not advise anyone to ferment like this now, because nowadays there are a lot of yogurt makers and ferments intended for fermenting milk and keeping the strictest sterility, which is possible at home.
Forgive me for my post, I absolutely do not want to offend anyone, I just could not pass by, I wrote about my case, maybe it will save someone from my past mistakes. It was, however, a very long time ago and then we did not have yogurt makers, the starter cultures were not sold freely in retail.

Well, if I'm not agitating anyone with anything to ferment. In any case, we take responsibility for brewing milk. In fact, when we buy products, we cannot always be sure of their quality during production, and then under what conditions it was transported and stored. There are a lot of components from where there can be problems. The right bacteria are like lawn grass and weeds, they are finicky, but weeds and so on grow so free!

And in the instructions for bifidumbacterin, lactobacterin and other pharmaceutical preparations used for the treatment of dysbiosis, there can be no recommendation on how to prepare the starter culture. Because who will control under what conditions fermentation is done?

Also, as no one will control how the leaven is made in Evitalia, Narine, etc. at home. But fermentation instructions are given to them.

Yes, they are given because it is a different category. There is a difference between a medicinal product or a food product. Exactly as there are drugs and dietary supplements, one direction of action. Only the certification is different. For dietary supplements, it is easier to obtain permission for sale and control is not the same as for drugs. Supplements are sometimes more effective than medicines because the daily dose is exceeded, for example, the medicine will not be licensed with such a dose. And for dietary supplements, no one checks until a scandal breaks out.
I would like to add that both starter cultures and dietary supplements are sold in the pharmacy chain. And not only. But control over bifido, for example, will most likely be more stringent in terms of the correct content of bacteria than in food starters.

I fermented on "Narine", it turns out one time out of ten. Now in the pharmacy they say that they are not intended at all for fermenting sour milk. "Narine" did not ferment the production of Armenia at all.
In my opinion, it is much easier not to bother, not to waste time and milk, but to buy special starter cultures for homemade sour milk, fortunately, now they are everywhere, and for every taste.

I ferment "Narine", in sachets, "Narex" manufacturer, Armenia, it always works out (except for the first times, when I didn't guess in due course). But I have instructions for fermentation attached to the bags.

In my opinion, it is much easier not to bother, not to waste time and milk, but to buy special starter cultures for homemade sour milk, fortunately, now they are everywhere, and for every taste.

I agree 100%.

For girls who are tired of viscous monotonous leavens, I recommend Yogurtel. Russian production. Excellent composition. Big choice:-)
So far I have tried only two types of starter cultures. The consistency is similar to Evitalia. If you stir, drinkable yogurt. "Normolact" tastes sweet, which surprised me a lot. Probably good for kids.

Good afternoon everyone. Girls, please tell me about the thickness of the yogurt. I make lactin from the starter cultures, the curd turns out. but it's not straightforward for the spoon to stand, but you want a straight thick-thick one. Who's doing it?

Olga, what are you doing - a yoghurt-slow cooker-thermos? What milk do you take?

I make: a yogurt maker with a temperature regulator. I take pasteurized milk and boil it, since we have a lot of milk producers in the area and a lot of 5-day pasteurized milk, ultra-pasteurized milk of only one brand and long shelf life is sold. In terms of fat content, I took different things from 1.5 to 3.6%. It turns out lonely in consistency.

Olga, try to make it on UHT, you don't need to boil it, just heat it up to the desired temperature, add the leaven. As soon as a good clot forms, put it in the refrigerator (or it can stand for an hour at room temperature), but we already turn off the yogurt maker. The spoon should stand in the morning

I have been experimenting with milk for a long time and I have come to the conclusion that UHT for homemade yoghurts is the best.

Oh, more. Do you do it in jars or in a bowl?

I do it in jars of 160 ml each, my daughter eats this for 8 months at a time. Conveniently. I just thought. that milk with a short shelf life is better suited, it is definitely not crammed into it.
And what about starter cultures - do different companies have different consistency?

Jars are good for thickening

I just thought. that milk with a short shelf life is better suited, it is definitely not crammed into it.

On the contrary, UHT milk is an ideal environment for colonization with the bacteria we need, and pasteurized milk contains residual flora, which is why, in order to "kill" the excess, we first bring the pasteurized milk to a boil, then cool it to the desired temperature, and only then add the leaven. And during boiling, the milk protein is partially destroyed, so the structure of the resulting yogurt is not ideal, the consistency is not so thick, so a spoon is not worth it.

Wow, on account of the fact that the protein can definitely collapse, I even would not have thought of it. Thank you Aygul, I will try ultra. then unsubscribe.

Yes, yes, write how it goes

[in several different sources for greater objectivity]

Wow, due to the fact that the protein can definitely collapse, I even would not have thought of it. Thank you Aygul, I will try ultra. then unsubscribe.

Before you form an opinion about the protein destroyed by boiling milk, read in general what happens to milk when boiling, and, preferably, in several different sources for greater objectivity.
And also read what happens when milk is fermented with different bacteria or fungi.
And at the same time - and what happens during pasteurization, sterilization and ultra-pasteurization.
When you understand the chemistry of these processes, you will understand why and from what yoghurts are obtained, thick and not very.
Moreover, you feed your child with this.
Google to help you!

I make yoghurts based on Lactin sourdough from pasteurized milk 2.5, 3.2, 3.6% fat 5-7 day shelf life in half liter jars. It turns out sooo thick. When I put it in a glass, the yogurt becomes thinner, but still the spoon is worth it. Here is a photo



I do it for the child, and I eat it myself. Yesterday I treated my mother-in-law, she says that she felt better after yogurt than usual. She has problems with the gastrointestinal tract.

Olga, maybe you should try to hold it in the yogurt maker longer? Maybe the yogurt will come and be thicker?

Zhen, so if it is longer, then it begins to exfoliate.Yesterday I was in the store - not a single box of UHT is not present, everything is only pasteurized.

[Ol]

our UHT milk is sold not only in boxes, but also in such dense packages, not thin, like pasteurized, but in thick ones, and it says "UHT", Ol, look, maybe you have this too, I just didn't pay attention

Aygul, for sure, went to the store yesterday and immediately saw UHT milk in dense bags. Thanks for the tip. Now we will finish the 3 remaining jars, and I will make a new batch of vitalact from it. Then I'll tell you how it happened.

Then I'll tell you how it happened.

OK

And I made lactin sour cream according to a new principle for me. Not pure cream, but cream + milk. It turned out sour cream with the taste of sour cream, and not creamy yogurt, the consistency is like a store one. And even cheaper. Liked it, such an economical option and delicious

[Aygul]

Aygul
cool, and what proportions of cream-milk

yes, Aygul. what proportions?

there was 0.5 l of 10% ultra-pasteurized cream White City + 0.9 l of ultra-paste. milk 3.2%. I thought so, the average fat content is about 5.5%. And this consistency is like a store, the spoon still costs, fermented for a long time - 9-10 hours.

Girls, how long do you eat such sour cream? After all, 1.5 liters of sour cream cannot be easily eaten. How long can it be stored?

According to the rules, within 3 days, as it is written, according to experience, all ferments up to 5 days are normal (if for a child it is still up to 3 days). But it doesn't stay with us. I'll take a look now. I made 7 jars of 200ml the day before yesterday. Now there are 3pcs in the refrigerator. And she didn't give it to her child today, she eats with pleasure, my husband added to the cottage cheese, my older daughter to the soup, I’m with dumplings, small and just eat, and I also flavored food for her. So we'll eat today. So it turned out 3 days.

Girls, I bought vivo snacks. First I made a bifido complex. For three liters of warm super-pasteurized milk 38-40 degrees, one sachet of sourdough. Stirred and set for 10 hours. Because when I put it on 8, it wasn't fermented. I took the leaven here 🔗

Aygul, I, too, make sour cream on some cream a little fat for me, and dilute with milk just like the store 15% turns out. Hence the interest ... What is the actual fat content of store sour cream?

And in the summer I cooked Vivo sour cream (especially as a salad dressing) in a ratio of 10% cream - milk 3.2% 1 to 1 - it turned out great
And now I regularly prepare sour cream, but already from 10% cream without dilution - well, I like Vivo sour cream

Hence the interest ... What is the actual fat content of store sour cream?

sister, too, this question torments me

Irysska, we will make our own sour cream.

[Irma, irysska]

Irma, irysska, sisters of sour cream
I still like completely creamy sour cream more, but the whole family, absolutely everyone ate unlocked milk-creamy option, because, apparently, they are used to such store-bought sour cream.

irysska! Where did you buy sour cream vivo sourdough? Because on the site of the store where I get them, they are not: ((

[AlenaDS]

AlenaDS
to me on you
I buy Vivo sour cream in Velmart - 4 bottles cost about 31 UAH. But as I understand it, this store is not in Kiev (but there is probably Velyka Kyshenya - this is basically the same thing, I think it also makes sense to look there
I also bought 1 time at Kidstaf, but did not save the link.

But in Kiev you have no problem buying them at all, here's infa from the office. Vivo website:
"Buy bacterial starter cultures VIVO in Kiev

You can buy VIVO starter cultures in pharmacies in your city and in dairy departments of supermarkets. As a rule, starter cultures are sold in packs of 4 bottles of the same name. Please note that not all types of starter cultures may be present in a particular store. You can also purchase all the starter cultures with delivery.
You can also buy VIVO starter cultures in our company store on Levoberezhna or order home delivery by courier.

The freshest games
All types of starter cultures are constantly available

Fixed price
Convenient delivery in Kiev, home or office, from 20 bottles - free of charge "

Read here where to buy in Kiev 🔗

Thank you! : victory: I just need courier delivery!

Good afternoon everyone. Aygul, I made kefir on ultra-pasteurized milk, bought it in tight bags, as you suggested. Well, super, a completely different density and consistency. The product is much denser. I will now do it only with such milk, and of course the process itself pleased me, it is much faster and more convenient than boiling, filtering, cooling. so that no foam forms. Thanks for the tip.

Here is a smart girl! It's good that everything turned out with the result that I wanted

I give preference to domestic Yogurtel starter cultures. I like the composition and taste of the product. And, girls, no "snot". AT ALL. The consistency is delicate, the taste is wonderful. Finally, I found what I was looking for.

Girls, hello everyone. I would like to tell you about the experience of halving Lactin ferments. Everything turns out great. I do daughters from the first half, and from the second half I make 6 glasses of 180 ml for my fasting day after 3 days, but I don’t leave this for re-fermentation, I re-ferment once only from yogutr made from the first half of the starter.

Girls, please help!
I bought dry starter cultures lactin, yogurt, sour cream. I'll start making yogurt. There is no yogurt maker or multi.
I will do it in a thermos. I have already read about milk, I will take sterilized or UP, or pasteurized and boil.
1. Tell me how much time to keep in a thermos, after what time do you need to open and check?
2. How to check (stir with a spoon)?
3. If overexposed, how to determine it and can it be eaten?
I have a weak stomach, I'm afraid.
Thank you.

Girls, please help!
I bought dry starter cultures lactin, yogurt, sour cream. I'll start making yogurt. There is no yogurt maker or multi.
I will do it in a thermos. I have already read about milk, I will take sterilized or UP, or pasteurized and boil.

Well done, you bought a good starter culture Lactin. But I will not tell you, I have a yogurt maker, and even here who writes, I have not seen them doing in a thermos, but on our forum there is a thread specifically about making yogurt using non-traditional methods, a saucepan, a thermos and so on. You can also ask these questions there, but before that, read that Temko, you can find all the answers there, there are not many pages.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59444.0
In general, a thermos is not reliable, especially if the stomach is weak, then it is better to get a simple yogurt maker and separately buy a thermostat for it. Well, or if you are from Ukraine, then Dex 108 is more or less not overheating yogurt maker, you may not need a separate thermostat.

Girls, please help!
I bought dry starter cultures lactin, yogurt, sour cream. I'll start making yogurt. There is no yogurt maker or multi.
I will do it in a thermos. I have already read about milk, I will take sterilized or UP, or pasteurized and boil.
1. Tell me how much time to keep in a thermos, after what time do you need to open and check?
2. How to check (stir with a spoon)?
3. If overexposed, how to determine it and can it be eaten?
I have a weak stomach, I'm afraid.
Thank you.

Take ultra-pasteurized milk, you just need to heat it up to 38 degrees.
1. Check in 6 hours.
2. Just tilt the thermos itself a little, if there is liquid milk, then it has not yet fermented. Close the thermos and check after an hour. When the milk ceases to be liquid, i.e. a dense clot is formed, then pour it into jars and into the refrigerator.
3. There will be serum

It doesn't always work well in a thermos. Sometimes it's very snotty. Then, when pouring into a jar, you have to break the clot, and this deprives a certain buzz when eating ... when you take a spoon
I agree with the girls, it is better to buy a yogurt maker, they are not expensive.Itself has ordered on Ozone "Brand 4001", there it is now 1350.
By the way, you can also try it in the jars by the battery.
Either way, fix your stomach. Good luck!

Tell me, if you put, for example, a silicone mat, will it still be a very high rate for Vivo starter cultures? (I have Mulinex yoghurt maker)
The thermostat will soon be, but so far without it

Can I insert 5 kopecks about a thermos? I have been making fermented milk from Vivo-starter cultures in an ordinary thermos with a glass flask for many years. First I checked - after the control time of fermentation had expired, I measured the temperature of the product, a loss of 1 degree in 8 hours. It means that it keeps stable and fermentation takes place under ideal conditions. The only drawback, as written above, is that you have to shake the product out of the thermos and injure the clot, but then in the refrigerator it grabs again and becomes dense.

Tell me, if you put, for example, a silicone mat, will it still be a very high rate for Vivo starter cultures? (I have Mulinex yoghurt maker)
The thermostat will soon be, but so far without it

Even the Mulinexes are all different, the same model, each has its own character, you just check it yourself. Pour 36-37 degrees of water into all the jars and turn on the yogurt maker. After 5 hours, measure the temperature in the jars (moreover, in each one). The temperature in them can differ by more than a degree and a half (the bottom is heated unevenly.) Then compare what happened with the temperature required for the leaven. For VIVO, this is usually 36-37 degrees. The yogurt is higher, it seems to be 42, but I did not do it on this one, I cook it at 36.

Thank you

I have Moulinex, one of those that are simpler. It overheats even with a perforated cardboard on the bottom and a towel, and a silicone mat will be even less effective. I recommend waiting for the thermostat.

I also have the simplest
then we will wait

There are two more options:
1.Pour milk into jars unheated. But I haven't tried it. I think the clot might be disappointing.
2. turn off the yogurt maker after 2.5-3 hours, then, after a break, turn it on again.
but this is so, as an experiment.