Yoghurt maker: recipes, questions, answers, problems ...

[barberry]

Do you use a half per liter bottle or a full bottle? If you don't use half of the leaven, then you don't use the second one, or after the refrigerator you still tried to ferment.

kVipoint, 1 \ 2 per 1 liter. Today, after the refrigerator, I will ferment the other half. Taught me to do this barberry .

Girls, how many times do you re-ferment on Evitalia who used it. I've done it five times already.

Yeah, I'm also interested.

[Omela]

Omela,
I got something liquid, according to my son. We put it in a cold store, maybe it will thicken there)))))))))

[Mistletoe]

I will look for something thinner, but more effective.

Mistletoe, look Here You can make a round piece of patchwork or cut a circle out of a laminate / parquet backing (cork).

Do you sterilize the jars every time before use?

[Omela]

Omela,
I got something liquid, according to my son. We put it in a cold store, maybe it will thicken there)))))))))

Recently, 3.5% of milk has also turned out to be liquid, and if you add syrup, it's generally drinkable.
Now I take 400 ml of cream 10% + milk (600 ml). Very thick yoghurt is obtained (fermented with activation)

[Sonadora]

Sonadora,
I should also try with cream. I cans in the dishwasher at 70 degrees and that's it

And I wash them under the tap and when they are wet I put them in the microwave for a couple of minutes. If they are clean, then I rinse and then put them in the microwave - they are sterilized there. I always sterilize the cans for seaming.

[Sonadora]

Sonadora , thanks, I'll adjust something.

Do you sterilize the jars every time before use?

I have a small child, I just play it safe. before, I just washed myself under the tap and that's it.

I got something liquid, according to my son. They put it in a cold store, maybe it will thicken there)))))))))

Antonovka , and milk is the same, Native field? No, I have a thick one - the spoon is worth it. True, I ate from the refrigerator.

[Omela]

Omela,
Now she was turning the jar - for me it is thick, it does not even deviate. The husband said that it was thick and tasty, the son was a moose teenager - that it was some kind of powder, I would try it myself tomorrow (probably). Of course, my milk is different.I really like it to taste, I can drink as much as 2-3 glasses
🔗

[Antonovka]

Antonovka , Len, specially went to the refrigerator to see how thick it is. Here, when turning over and lightly shaking it does not even fall out of the can:

🔗

Now I have put on a new "wrapped" party. Let's see how it differs.

son-moose teenager - like some kind of powder,

Gee .. you would give him meat, or better give sausages

I can't say anything about milk. My personal opinion is that natural milk cannot be stored for 6 months.

[Omela]

Omela,
I also think that 6 months is not entirely good, but the rest of the milk is just awful in taste. 1 liter of draft milk for 51 rubles, I think - can I try it ???

I took a picture of my work on purpose. Shake it - it does not fall out. Son is wrong, will do without sausage

Son is wrong, will do without sausage

Found a farm site - 1 liter of draft milk for 51 rubles, I think - can I try it ???

I do not know. I bought farm cottage cheese here, a couple of times, it will be said not to the table, I ran to the wind. So I'm so afraid. Who knows what kind of farmers there are.

[Omela]

Omela,
Yes - you can't guess. Damn, can I get a cow on the balcony?

And my yogurt did not ferment. Apparently, I overdid it with rags! Although tem-ru checked with a thermometer. I turned it on again, cut out strips for laying from the hot coasters.

Did you put it out of sourdough, but out of a jar? And for how many hours?

And I have progress, the child is already en pollen, but she grumbled a whole, though she added sugar, but I am very good. glad, so I want to accustom to yogurt. The sour cream was made using euitalia sourdough and 10% cream. The taste of sour cream is unambiguous, but in terms of density, like yogurt, not very good. thick. Today I want to 800 gr. add 250 gr of milk. cream, taste. I made the last ra from pasteurized milk, and the first one on UHT. VC the mustache was even softer.

I do not know. I bought farm cottage cheese here, a couple of times, it will be said not to the table, I ran to the wind. So I'm so afraid. Who knows what kind of farmers there are.

So this is normal !!! It's just that we have long lost the habit of milk of normal fat content, as it should be ..
I, too, now began to take milk from the village for 40 rubles a liter, I do not consume it, but my husband initially had the same body reaction ..

The sour cream was made using euitalia sourdough and 10% cream. The taste of sour cream is unambiguous, but in terms of density, like yogurt, not very good. thick.

It is better to make sour cream from cream of higher fat content (15-20%), then it is much tastier

So this is normal !!! It's just that we have long lost the habit of milk of normal fat content, as it should be ..
I, too, now began to take milk from the village for 40 rubles a liter, I do not consume it, but my husband initially had the same body reaction ..

That's all right. At first, too, from homemade milk, it was carried by, now nothing, our organisms are used to it and everything is going fine.
And once for a long time I did not drink any milk at all, for many years in a row, so I had a reaction even to store milk when I decided to drink a glass of it. Milk is generally a difficult food for the stomach, so adaptation is needed.

Girls, and if the yogurt maker overheats to 50 * C, then the yoghurt is fermented or not?

he just sour quickly

Girls, and if the yogurt maker overheats to 50 * C, then the yoghurt is fermented or not?

Everything living and useful at such a temperature perishes, in theory. And it's scary to think on what it is fermented after that.

Everything living and useful at such a temperature perishes, in theory. And it's scary to think on what it is fermented after that.

well, I think it's okay, but there probably won't be anything useful either ...
I am interested in whether it ferments or remains just liquid milk?

well, I think it's okay, but there probably won't be anything useful either ...
I am interested in whether it ferments or remains just liquid milk?

I think it just ferments like regular milk and yields yogurt. It all depends on the milk itself, it seems to me.

I confirm that if the mustache is of high quality and milk and sourdough, it will ferment unequivocally and even be thick, and only about the usefulness

And what's so terrible? I do on evitalia from the pharmacy, very good. like it, tender suspension, with vitamins and microelements, fermented perfectly, lasts for a long time. 70 rub. a bottle with dry starter culture.

I also buy Evitalia, she just appeared in our pharmacy, though cheaper, only 50 rubles. for a bottle!

Hey Hey! It has never happened that yogurt was not obtained. Always made from purchased milk + dry GOST + Activia + syrup, vanilla.
Yesterday I put it on homemade milk from a cow + a jar of my yogurt. The result is deplorable ... Firstly, I poured the jars to the very edge, in the morning the contents settled by 1/3 (where did it go). liquid on top. full snot below ... Here I sit and wonder: is the milk to blame or leaven?

Flax, it's amazing, I also separate almost half a jar of whey on homemade milk.

And what is the reason? In fat content? Lenok, do you boil it first?

It's strange. Every other day I create yoghurts using homemade milk - everything is fine, both leaven and over-leaven. Sourdough from dry starter cultures, however, not from purchased yogurt.

I still didn't understand the pattern. At first, I tried to make everything with paper napkins so that it would not overheat. As a result, the whey was constantly separated and the consistency was curd. I left everything as it is - normal yogurt turned out (on dry sourdough). Then also, but re-ferment from 1/2 jar - again whey. The milk is the same, I boil it beforehand. In general, a mystery covered in darkness.

And what is the reason? In fat content? Lenok, do you boil it first?

We take milk in the evening, it just stands at night in the refrigerator (the milkmaid said that according to the technology, fresh milk should be immediately put in the refrigerator for several hours), in the morning I remove the cream, I must boil the milk, and for another 3 minutes it is boiling for me slowly, then turn it off. In general, it is strange. I also noticed that with homemade milk, the froth for a cappuccino from a cow is very low. Is milk low in protein?
I did it on evitalia and all the same, serum fights back at 1/3 of the can.

We take milk in the evening, it just stands at night in the refrigerator (the milkmaid said that according to the technology, fresh milk should be immediately put in the refrigerator for several hours), in the morning I remove the cream, I must boil the milk, and for another 3 minutes it boils slowly for me, then turn it off. In general, it is strange. I also noticed that with homemade milk, the froth for a cappuccino from a cow is very low. Can milk be low in protein?
I did it on evitalia and all the same, serum fights back at 1/3 of the can.

How is the serum contaminated? Maybe just catch the readiness earlier? I have a re-starter ready in 2-2.5 hours. If I hold it for 3-4 hours - anyway, there will be delamination and the serum will be. And so - normal yogurt.
I rarely defend homemade milk, in the summer it happened that after the night it wouldn't boil, so I got used to boiling it right away. I boil it and put it in the refrigerator or make yogurt right away, or the next day. And she collected the cream through the night, then boiled it - everything is also fine.

Is it possible in more detail from this moment?

in the morning I take off the cream and freeze

And then what to do with them?

I tried to boil them: they spit and curl. You can't leave it raw, you need to undergo at least some processing. Now I freeze in disposable 200 gr. molds. Then I use it in dough for buns, buns, sometimes in bread (instead of milk). And I also liked to add to the cutlet mince, very juicy cutlets are obtained.

I have re-starter in 2-2.5 hours ready

Is it so fast? I must try, maybe it's really a matter of time

Is it so fast? I must try, maybe it's really a matter of time

Itself was shocked, in the summer I thought it was the heat. Now, maybe half an hour longer, but certainly not longer than three hours.
And the first portion, the leaven, I make in 3.5 hours, it also does not take very long.

I forgot to clarify these terms - provided that the milk is preheated to 38-39 degrees. Once I put it cold, it took much more time.

Oh, so a miracle happened to me - yogurt didn't work out. I decided to try Italian sourdoughs -. In general, I had the first leaven for 5.5 hours and the top of the jar was very liquid all this time. But the bottom after 5 hours began to slowly exfoliate. I didn't dare to hold it any longer, until the top would thicken - the bottom would have completely exfoliated anyway. I put it in the refrigerator. In the morning it was something incomprehensible. The consistency of yogurt, but at the bottom of the jar it is thick and lumpy, and at the top it is thin, thinner than drinking yogurt. In general, I will not re-ferment this beauty. The remaining 3 sachets, I don't even know where to put it, throw it away, Cholet. Or ferment and put into baked goods. 27 UAH after all.
So, girls, you need to get used to every leaven, as I understand it. I return to my Bulgarian-win-win and no more experiments.
I'm all for this. You need to choose for yourself some one sourdough or company and get used to it in time and then there should be no punctures, in theory. It turned out that my time for Bulgarian starter cultures is completely unsuitable for Italian ones. Or maybe it's all about storage ... I keep the Bulgarian ones in the refrigerator on the coldest shelf. And the Italian ones were in the freezer.

Tell me what I'm doing wrong ?? I bought a yogurt maker for the first time in Greek in a jar, but did not like the thickness. Composition, in principle, everywhere the same leaven was changed. Milk 1.1 liters of milk 3.5% "Meshchersky Dew" buttermilk cream 125 ml 10%, Greek yogurt starter 125 ml in a yoghurt, time 5 hours - sour, For the same amount of milk and cream as a starter, 3 tablets of yogulact turned out to be something liquid like kefir and the same sour. I took the activity without filler 1 jar, time 4 hours, the milk mixture is the same - drinking consistency, but it seemed that it did not contain it? Then, to make it thicker, I took yogurt from the activation of the previous ferment as a leaven, and for thickening I introduced two points of GOStovskoe milk powder 2 tbsp. l and increased the time to 5 hours. And it became sour .. as for the store yoghurts, I forgot to indicate that both Greek yoghurts and activiyya until the expiration date were 7 days out of the month. Either I overexpose it or the leaven is not suitable or my hands do not grow properly. No overheating. Since after five hours the jars are warm, but no more ...

Girls, and if the yogurt maker overheats to 50 * C, then the yoghurt is fermented or not?

Found where in Vsevolozhsk they sell sourdoughs and they also have special thermometers.
It became very interesting - what is the temperature of my cucumber

sour milk cheese.

Is it real cheese !?
What does it look like?
What cheese?

Girls, hello everyone! Take me into your slender ranks - I have had a yogurt maker for three days now! The first leaven was successful
turned out on Activia wonderful yogurt. I decided to complicate the task and the second attempt was on Bifidumbacterin - received
working leaven and tomorrow I'll make yogurt on it. I read almost all the topics about yogurt on this forum, but there is still
like this: when we put jars in a yogurt maker for fermentation, do they need to be covered with lids? I put both open and closed -
there is no difference to taste, but what is the correct technology? The question arose because I saw condensation on the inside of the lid.
What drop gets into the leaven and what will grow there? Share your experience !!!

I have a yogurt maker from last Wednesday. I did it only once during the activation. The son is delighted. By the way, the instructions say that the jars must be open. I want to ask, can you make a new one on the yoghurt that I got, that is, add it as a sourdough? And in what proportion?

I, Oksana, from what I read on the topics, concluded that Activia is not re-fermented.
If I'm wrong, let them correct me.

I have a yogurt maker from last Wednesday. I did it only once during the activation. The son is delighted. By the way, the instructions say that the jars must be open. I want to ask, can you make a new one on the yoghurt that I got, that is, add it as a sourdough? And in what proportion?

Yes, the first portion can be re-fermented, the second is no longer advised. 2-3 tablespoons per liter of milk. I just put half a circle, I don't measure it with spoons, add milk, stir it well, and then pour this mixture into the rest of the milk and stir it there. Be careful, the over-starter is prepared faster than the first starter, so don't miss it.

when we put jars in a yogurt maker for fermentation, do we need to cover them with lids?

In my instructions for the yogurt maker, I write jars not to close the lids. I do not close.Condensation collects on the lid of the yogurt maker, but does not drip.

I, Oksana, from what I read on the topics, concluded that Activia is not re-fermented.
If I'm wrong, let them correct me.

At the very beginning, when I did on Activia for lack of starter cultures, I re-fermented the first portion. The result is just as great as the first portion. The fact that there is little benefit - Duc from Activia itself and yoghurt on it are also useful - it is very doubtful that there is at all. So in this regard, on the drum - to re-ferment or not.

Lozja And now what do you prefer to ferment?

Well, everything became clear, I also did not get yogurt from homemade milk at all, I thought my hands were hooks, but from the store it turns out wonderful. From home only to baked goods.
By the way, I really like Italian sourdoughs, I haven't met any Bulgarian ones here.

Well, everything became clear, I also couldn't make yogurt from homemade milk at all,

Yesterday made from state farm milk
ferment Ukrainian vivo yoghurt with lactulose (the yoghurt just ran out, I bought this one)
Everything worked out great
The only thing after boiling - instead of 7 jars, it was enough for only 5
The milk did not run away, and the warbler did not seem to be so voluminous
In the two remaining jars she poured milk "House in the village" and two teaspoons of sour cream (Prostokvashino 20%).
It turned out I didn't understand what, but delicious !!!!
Density like yogurt - but different taste - but pleasant

Lozja And now what do you prefer to ferment?

Now I ferment exclusively with dry ferments, I like the Bulgarian ones the most, the most delicious, IMHO. I order on the Internet, since in our city they do not sell any ferments at all.

Yesterday made from state farm milk
ferment Ukrainian vivo yoghurt with lactulose (the yoghurt just ran out, I bought this one)
Everything worked out great

And I have not tried any sourdoughs, only if milk from a tetrapak turns out, from another it curdles, it is not tasty.