Yoghurt maker Brand 4001

Oh, Masha, and I'm kind ...

Oh, Masha, and I'm kind ...

that's why you are Bun and I am ShuMakher

Exactly exactly

[manna]

Ksyushk @ -Plushk @ how what recipes? Vaughn manna How many experiments did I do! This is for you professionals to spit, but for beginners like me, what help (do not flip through the whole topic!)

Well e-mayo! It is necessary to ask the moderator. And who is our moderator?

Lenusya

[Mash]

Mash, I mean that the topic as it is necessary to lure a moderator. He may not even suspect that we exist here

I'll write in a personal!

Wrote

[manna]

Moreover, only 1 liter. I feel sorry for Lactin here for 2, I strive to ferment everything for 3. In short, ugh on them

So ... this ... I'll wash all the leavens for more than 1 liter. Lactin also says about 1 liter, and we strive to ferment in 3

It is necessary to try to make several turns, that is, to ferment the next portion with the last jar of the previous batch. Activation of 4 bends easily withstands, without changing the taste

Well, well, it is not recommended to re-ferment more than one (well, maximum 2x) homemade sour milk ... and all for the same reason - friendly bacteria weaken with age, and not very friendly bacteria arise, and we also multiply them by over-fermentation. And about Activia, I'm waaaappsche I'm silent

Vaughn manna how many experiments did I do!

This current ... do not take all my tests as instructions for action. Then I experimented

[One (1) sachet]

So ... this ... I'll wash all the leavens for more than 1 liter. Lactin also says about 1 liter, and we strive to ferment in 3

Uh no,
on Genesis

and at Good Food

directly written 1-3 liters, about Lactin you know that it is also possible, but here's what is written (I really haven't found a complete instruction yet).

Quote from the site 🔗
YOGO is a freeze-dried mixture of two very beneficial thermophilic lactobacilli strains: Streptococcus Thermophillus and Lactobacillus delbrueckii subsp. Bulgaricus. The number of living microorganisms in 1 gram of this starter culture is not less than 1011 CFU (column-forming units). Starter culture is a white-cream colored powder packed in a bag. One (1) sachet starter culture is designed for one (1) liter milk for cooking one (1) liter fermented milk product. The sachets with the starter culture should be stored in the refrigerator at a temperature (+2 ≤ +6 ° С) and consumed within 12 months from the date of production.

So what is written? Lakitin also says that the bag is designed for 1 liter of milk.

So for some reason, as many as three times the emphasis on 1 liter is made. This confuses me. In this case, the sachet is 3 g, unlike the others, where 1 g. Therefore, logically, 9 liters could be fermented. And the price for all these misunderstandings is high. I decided not to risk it. Maybe someone will eventually try and write what's what.

And the price for all these misunderstandings is high. I decided not to risk it. Maybe someone will eventually try and write what's what.

I agree with this

I found a description: "Yogo - Viscous thermophilic bacterial culture for the production of yogurt, fermented baked milk and Mechnikov's curdled milk." That is, it is not dry or what? Maybe this is the case? In short, nothing is clear. which I found on the site 🔗, asked to clarify the point about liters.

[About acidophilus]

Man, we can hit the road by car! And on Shabolovka they also sell Vivovskie sourdoughs

By car, on weekdays, in traffic jams? No, I'm on the metro, to Dobryninskaya or Serpukhovskaya, and there is one stop - on foot ...

About standards for fermented milk:

"Yogurt is a fermented milk product with a high content of dry fat-free milk substances, produced using a mixture of starter microorganisms - thermophilic lactic acid streptococci and Bulgarian lactic acid bacillus." Federal Law of the Russian Federation of June 12, 2008 N 88-FZ "Technical regulations for milk and dairy products"

The microflora of Bulgarian yoghurt was first studied by the Bulgarian student of medicine Stamen Grigorov at the department of prof. Massol at the University of Geneva. In 1905 he described it as consisting of one rod-shaped and one spherical lactic acid bacteria.

In 1907, the rod-shaped bacterium was named Lactobacillus bulgaricus in honor of Bulgaria, in which it was first discovered and used, and the spherical one was named Streptococcus thermophilu.

II Mechnikov was the first to appreciate the significance of the discovery made by Grigorov, and as the director of the Pasteur Institute, he invited him to Paris to give a lecture on his discovery to all the leading microbiologists of that time. Studying aging issues and collecting data for 36 countries, Mechnikov found that the largest number of "century-olds" - in Bulgaria - 4 per 1000 people. Since he studied the intestinal flora, he associated this with Bulgarian yogurt (in Bulgaria it is also called kiselo mlyako - “sour milk.” For the consumption of lactic acid products (especially yoghurt), II Mechnikov advocated as a means of suppressing anaerobic fermentation in the gastrointestinal intestinal tract: "... in the fight against intestinal putrefaction ... it is necessary to introduce into the body dilutions of lactic acid bacteria. Since these bacteria are able to acclimatize in the human intestinal canal, finding substances containing sugar in it for nutrition, they can produce disinfectants and serve to benefit the organism in which they live. "

About acidophilus.

Acidophilus bacillus, which is part of the acidophilus starter culture, has a high antagonistic activity against a wide range of pathogenic and opportunistic bacteria, including staphylococci (including Staphylococcus aureus). Once in the human intestine, acidophilus bacillus secretes antibiotics (nisin, lysine, lactalin, nicosine), displaces harmful microbes and suppresses decay processes. The acidophilus bacillus differs from the Bulgarian bacillus in that it can develop for some time in the intestine, stimulating the secretory work of the stomach and pancreas.

Along with acidophilus, acidophilic milk, acidophilic yogurt and acidophilic paste are produced. Acidophilus normalizes the digestive activity of the gastrointestinal tract, improves the body's metabolic processes, helps to restore natural immunity.


For me, it is better to be more careful about the selection of starter cultures for fermented milk products, especially when we cook it at home. I have more confidence in the ferments that are prepared in the factory, especially at VNIIM.

But this is my personal opinion.
About the cost of these starter cultures - 1 bottle costs either 60 or 70 rubles, I don't remember exactly (sclerosis!), It is diluted in 200 ml of warm milk, fermented according to the instructions in a yogurt maker, stored directly in this jar in the refrigerator for no more than 2 weeks. To prepare fermented milk products, you need 1-2 tbsp. l. starter culture, that is, 30 or 60 g per 1 liter of milk. I add 2 tbsp. l. (I love it deeper!). I have one jar of starter culture enough for 3 liters of milk, that is, for three bookmarks or for 21 cups of the finished product, that is, up to about 4 rubles per cup! Very economical!

[Olga]

I have more confidence in the ferments that are prepared in the factory, especially at VNIIM.

Olga, and what do you mean by this?
1. The fact that the starter culture produces a serious production?
2. Or the fact that some (certain, maybe) leavens are used for the manufacture of products on an industrial scale?

[Olga]

Olga, and what do you mean by this?
1. The fact that the starter culture produces a serious production?
2. Or the fact that some (certain, maybe) leavens are used for the manufacture of products on an industrial scale?

I trust serious industries, with a scientific, old school. It's like ready-made bread - it's better to buy from a well-known bakery than from a private basement bakery (where half-workers and half-slaves sleep there, they knead the dough in the same toilets ........).

Well, that is, option 1? Clear.

[manna]

This current ... do not take all my tests as instructions for action. Then I experimented

manna, so your experiments are just what an ABC book is for first-graders: I looked, read, and it’s not scary and everything is clear

I have more confidence in the ferments that are prepared in the factory, especially at VNIIM.

Olga and such starters are sold only in VNIIM, are not supplied to other regions? I was very interested in everything that you wrote. The fact is that my husband is now also undergoing a course of chemotherapy and I think that he also needs to restore the intestinal flora and it is better if it is a good manufacturer (this is me about ferments!)

[manna]

Ksyushk @ -Plushk @ how what recipes? Vaughn manna how many experiments did I do! This is for you professionals to spit, but for beginners like me, what help (do not flip through the whole topic!)

I fully support!

[tatjankoy]

I fully support!

I’m not alone !! We are with tatjankoy we ask the moderator in the studio !!! Support us newbie comrades !!!

[manna]

manna, so your experiments are just what an ABC book is for first-graders: I looked, read, and it’s not scary and everything is clear

Thank you, of course, for such gratitude. But ... I wanted to say that not all of my experiments are worth reading as a primer, because some of my tests were just experiments that I myself would not repeat. In the sense that I was just looking for options ... In general, you need to read the conclusions that I made, and the subsequent tests. Something like that

Mannochka don't be poor, deserved.

I trust serious industries, with a scientific, old school.

MariV, but tell me, please, at this institute you can drive up straight and buy starter cultures or you must first order. if not difficult, what is the acquisition process? thank you in advance

Virgo. so as not to clog the topic - I'll write to everyone in a personal! In short - you go there with some kind of doc., Proving your identity - at the checkpoint say that you are in the sourdough shop, go up to the 3rd floor - but I don’t remember the room, but they will tell you at the checkpoint!

phone for information (499) 236-72-16

I received an answer about the Caprina ferments, how much does one package ferment:

"Ksenia, good afternoon!

Thank you for your interest in our products!

In case of purchasing our products, instructions for use are attached to it. (each box contains 5 and 10 pcs)

Each bag is designed for 1 liter of milk.
As for the production of a product for 3 liters, we do not recommend making a product for more than a liter. The product itself can work, but it is very important to understand such a thing as the usefulness of the finished product. The concentration of bacteria that we guarantee is calculated per liter. The idea behind the production of fermented milk products is that they are many times more useful than the product on the shelf, and if you increase the dose of milk (cream, baked milk), then you liquefy the amount of beneficial bacteria in the finished product.

I hope I was able to answer your questions.

Yours faithfully,

Churekovich Haris

LLC "Caprina"


In general, I concluded that the most greedy (like me) can try to ferment up to three liters of milk

He said the most important thing in all fermentation in general, when using any ferment:

if you increase the dose of milk (cream, baked milk), then you liquefy the number of beneficial bacteria in the finished product.

The same applies to over-fermentation ...

[Mannyash]

Mannyash, It's clear.But it's still better than Activia, Fructis And Donnisim, what else they sell there

It's undeniable

He said the most important thing in all fermentation in general, when using any ferment: The same applies to over-fermentation ...

I think you can ferment up to 3 liters, all bacteria will multiply, except for bifidobacteria (you know that they do not multiply), just for fermentation of 3 liters, it may take a little more time But over-fermentation ... it is not recommended at all, and personally I like the initial product, but the over-fermented one ... not so already, IMHO

Once again about fruttis, etc.

"Fruttis - Superextra" is not a yoghurt, says the National Association for Genetic Safety in its appeal to the Prosecutor General's Office and the Federal Antimonopoly Service

On September 29, 2005, the National Association for Genetic Safety (OAGS) wrote to the General Prosecutor's Office of the Russian Federation and the Federal Antimonopoly Service of the Russian Federation with a request to take measures provided for by law on the fact of unfair advertising of its products by OOO Campina.

In May 2005, in Moscow, the OAGS conducted a routine inspection of 14 large manufacturers of dairy products across the entire range of hygienic food safety requirements provided for by SanPiN 2.3.2. 1078-01. Evaluation of the products of one of the audited manufacturers - OOO Campina - was difficult due to the conflicting information about it in the media. Campina Fruttis Super Extra was not a yoghurt at all, but a pasteurized yoghurt product (product line 4605627000820).
“The OAGS is wary of the fact that the information space is uncontrollable, in which advertisers manage to distribute unfair advertising in the media,” said A.S.Baranov, President of the OAGS. “We hope that as a result of our appeal, the Prosecutor General's Office of the Russian Federation and the Federal Antimonopoly Service of the Russian Federation will take measures to protect Russians from manufacturers who ignore these laws and bring those responsible to justice.”

You should not ferment milk with these products; I think their use is also questionable

Once again about fruttis, etc.
You should not ferment milk with these products; I think their use is also questionable

I completely agree! An adult can still eat, but children of any age, no, no !!!

And it's better for adults, no, no, so that children do not show a bad example

And it's better for adults, no, no, so that children do not show a bad example

For adults ALL buy yogurt makers and make fermented milk usefulness for specials. leaven! Eat them (goodies) with the whole family, teach children to a good quality product!

[Manna]

Manna, you will laugh, but during toxicosis with the younger I could eat toast (from the store bread!), apples, Fruttis (cherry!) and a little later tangerines. All! Two months of this diet adhered to! At least it fit. The rest could not even bear the spirit. And the smell of dough (the bread then stopped baking) generally knocked me off my feet. So imagine, if you were there, you would let me die, but would not let this Fruttis eat? I think that you would come to terms with my addictions.

So imagine, if you were there, you would let me die, but would not allow this Fruttis to eat? I think that you would have come to terms with my addictions.

If I were near, I would bake sourdough bread myself and make toasts from it. I made yogurt with sourdough, and then mixed the cherries from my garden into it. And I would feed it all. And what else is there? Apples? Yeah, and apples from my garden. Because I firmly believe that there is no need to stuff a child with store junk, even if (or especially if) it is still in the belly. Like this
Well, yes, this is how I am incorrigible

[Mannochka]

Ehh, Mannochka, what a pity that you were not there in that difficult period for me. Well, nothing, we can still fix everything.

Well, nothing, we can still fix everything.

yeah
Dap I go there before you, where did we count? Seems like a drain, did you have toxicosis? I'll just come to the end

I myself will come to you (will you accept for permanent residence for a couple of months?), In the name of saving life _{two lives}

I myself will come to you (will you accept for permanent residence for a couple of months?), In the name of saving life _{two lives}

Well, if you come to the dacha, then yes, I will. In the name of salvation, how not to accept? The main thing is that you and I do not accidentally coincide

[Manna]

The main thing is that you and I do not accidentally coincide [/ size]

Well, if so, then come on Manna, let's think over the third option. Who do we have with our vegetable garden, yogurt and sourdough bread? Doesn't remind anyone? In my opinion, an accurate portrait Vichki... No?
Here she will be delighted if we still adhere to her not the smallest horde

Here she will be delighted if we still adhere to her not the smallest horde

Yeah, especially if such an event, by chance, happens to everyone

It will look suspicious. Can't you find it?

[Vichka]

And I already so vividly imagined how Vichka bakes pood bread and ferments yoghurts with buckets

[Vichka]

And I already so vividly imagined how Vichka bakes pood bread and ferments yoghurts with buckets

laugh, girls ..
And you with your yogurt makers, ovens (for kneading dough), multi-cookers, pressure cookers (for volume)

So can suggest her to do it? What if she doesn't mind?

So can suggest her to do it? What if she doesn't mind?

And ask husbands about creating such a situation?

[Witschke]

Yeah, we're joking around here, but look there ... and ... oppa ... and, really, come to Witschke go ... and a whole crowd of toasts from sourdough bread and homemade yoghurts with sourdoughs to eat with homemade fruits-berries
By the way, Lenusyaforgive us flood

[Girls.]

Girls. Do you think I was scared? Oh no! You can come to me without your samovars pots to come, there are enough of our own. And there will be enough living space too.
I don't make yogurt in buckets, the capacity of the yogurt maker does not allow, but I do it regularly, I stopped making bread with sourdough, mine refused, but I try to put yogurt in bread
In general, I have no time now, I am leaving for Tula, I will return in the evening, and you can collect presents and drive up to me. I'm waiting!