Fermented tea made from leaves of garden and wild plants (master class)

Girls here is a report on my sour cream:
cream is taken 11% + 20% in equal amounts. 2 teaspoons of sour cream President 30%. I put it in the MV for 6 hours with a delay at 9 am, at 9 am she sounded to me, saying I’m ready, and then my eyes began to noticeably round: the contents in my glass bowl are thick !!! (well, don’t laugh at me, this is the first time I’m doing this) I tried it, so weak! the trail from the spoon remained. But if Lina said that it took 7-8 hours, then I still turned it on and exactly 2 hours later called my husband to turn it off.
Veronichkaaaa, nothing (from his words, of course) did not stratify, otherwise I already thought, I ruined it ...
Lina, ATP to you, I'm looking forward to the trail. recipe for fermented milk products.

Yesterday, 35 cream was on sale, if only to make sour cream from them, it will turn out to be fatty, rather dense, and I like cottage cheese with sour cream, no, on the contrary, I like sour cream with cottage cheese (a little cottage cheese is bathed in sour cream), and I need a little thinner - 20% or 25% suits me very much.

Oksana, even 15% is very thick, the spoon is worth it.

And then she will give the serum and it will be possible to interfere with it - it will be thinner. Thank you, Checkmark, I will take 10% more next time.

and I like cottage cheese with sour cream

I like sour cream with cottage cheese

And this is my husband's favorite dish

Galya, it's great what happened! Different cream is prepared at different times. Once we got such that they stood for 9 hours, you bastards! I already wanted to send everything into a bucket, but over the last half hour everything has thickened. And yogurt too, from 3.5 to 7 hours ... And moreover from milk of the same brand! You can cook sour cream directly in jars. Only the main thing is to pick them up in height so that the MV closes.

Lina, bought cream 35% 0.35 liters and 10% 0.5 - will it be ok?

Fine! This one can be chopped with an ax

Just tell the girls, do I need to put cream and sour cream in jars, or can this be done in one pot?

Luda, it can be in one suitable container - I just have a plastic container with a lid. And put a thin cardboard on the bottom under the container, since 40 * s can overheat, you need a little less.

And I also didn't quite understand: is it necessary to mix cream of different fat content? Or is it possible to take some one percent?

One percent is possible, and in general any more than 10%. What is the fat content of the cream, the fat content of the sour cream will come out.

But if Lina said that it took 7-8 hours, then I also turned it on and exactly 2 hours later called my husband to turn it off.

Galya, it happens to me that the reinforced concrete comes out in 6 hours, and sometimes it takes 8-9 hours to keep it. It depends on the cream.

I am very svery obedient I carefully listen to every word of the teachers))

in the next. I will look again in 6 hours, if it thickens again, then I will finish and compare

It is obtained in different ways from cream from different manufacturers. And sometimes even one manufacturer ...

looking forward to the trail. recipe for fermented milk products.

Gal, how do you feel about homemade yogurt? I already have a ready-made recipe with the Evitalia leaven. If you like, I'll write. It turns out very tasty! Thick!

Luda, it can be in one suitable container - I just have a plastic container with a lid. And put a thin cardboard on the bottom under the container, since 40 * s can overheat, you need a little less.

Linochka, thanks! I'll try the way you write. After all, the device is already 4 years old, and I have never used it. But my husband "drives" to the city for cream.

Veronica, you and I have a Yogurt mode for 6 hours, it was already thick, but I decided for another 2 hours, I had a glass salad bowl with a thick bottom. I'll see how she feels in the evening, then try the 6 o'clock.

One percent is possible, and in general any more than 10%. What is the fat content of the cream, the fat content of the sour cream will come out.

Yeah, boss, you got it!

Luda, but it didn't go well with yoghurt leaven ... My husband eats it, but it's sour for me and that's it! I do stupidly with Activia without additives, 10-12 times I ferment with the last glass of yogurt from the batch, and then I buy a new jar. I tried it with Bio-max, it turns out snot. It's also good with Agusha.

how do you feel about homemade yoghurt

I'm going to do it for a long time, but I won't save up small jars, but in jars of curds like Danissimo can I make it ??

I tried it with Bio-max, it turns out snot. It's also good with Agusha

t. about. you can find out the quality of the products)))

but it didn't go well with yogurt leaven ...

Veronica, I don't like sour. And with Evitalia it turns out not at all sour. The main thing is to choose the right time.

I'm going to do it for a long time, but I won't save up small jars, but in jars of curds like Danissimo can I make it ??

Galya, look at my today's photos - I answered Natasha. I make 3 liters in a saucepan at once. Less is possible. And then I pack everything in jars.

Galya, put the Handmade sour cream at 35 degrees, the final product will be softer. At 40, it turns out a little sour, 40 is too much for her, 38 would be ... In general, compare which one you like best. I do on Manual. And cottage cheese is also on Hand.
Go to the store, buy ordinary disposable cups of 180 ml, or 200 ml, small twisting lids fit them, like from Veresovsky canned food. These cups grow perfectly in height in Brand, there are 7 of them, just a liter of milk and some kind of sourdough thread. We eat 6, we leave the 7th for divorce. These cups have been holding for more than six months, just wash and that's it. And don't scratch the cup. Or you can cover each container with foil.
You can also do it in curd jars, but it is unprofitable, it will not fit much, the height is small. And cover with foil, otherwise condensation will drip.

Luda, well, that's sour for me with any leaven! And you can load a ton of sugar - it's not okay anyway! And my husband says that I show off, nothing is sour, but very tasty.

Luda, well, that's sour for me with any leaven!

Well, it means that you have such features of the body. In general, I try to eat yogurt without sugar, with some kind of granola. And my husband loves sour, so he generally thinks sweet. But he also puts a decent amount of sugar.

[paramed1]

paramed1, Veronichka, thank you for science
Luda, thank you too !!

how do you feel about homemade yoghurt

Galya, then I also make soft curd from this yogurt. The deliciousness is indescribable.
True, right now our specialist will criticize us. He will say that yogurt is with a Bulgarian stick. I agree, but our starters also have enough beneficial bacteria. Therefore, in a simple way, I call this sour milk yogurt.

Luda, thank you too !!

Thank you for what? I haven't asked for the recipe yet ...

[healthy dairy products of home production]

Lyuda, until our specialist showed up, share, I didn't ask, I decided that it was like a priori, you just had to write it
I announce the theme of the day: healthy dairy products of home production

Galya, what is not yet covered? Do you make cottage cheese in a cartoon? Lyuda, quickly write the yoghurt recipe, otherwise Galina's apparatus is idle!

Announcing the theme of the day: healthy homemade dairy products

And I have no apparatus, but I think I can cope without it.

Yes, I don’t do anything, but Lina taught sour cream
May God grant her health)) and you all for your active participation

Galya! Curd: kefir 2 liters, multicooker Brand 6051 on manual mode 75 degrees 1 hour 45 minutes. Right in the bowl. Pickled - take out the bowl, let it cool in it. Then throw it away, weigh it in the refrigerator.Use the serum. If 3 liters, then 75 degrees 2 hours. Do not stir during cooking, let it puff. You can mix kefir and milk.

I just acrap endlessly amazed at myself))))
Veronica, as it turned out, I have MB 37502 and there is a Manual mode, but I never used it and did not even know that I could set the temperature myself
Veronichek, Union of Right Forces, outlined everything
Who's next ??

And I freeze kefir right in the bag, then I put it on the drushlag with gauze, it gradually thaws, the whey drains away, and the most delicate, delicious curd remains.

Well, I don’t have yoghurt and MV is the simplest one, without bells and whistles, but a useful sour milk hotsa.

Lyuda, until our specialist showed up, share, I did not ask, I decided that it was like a priori, you simply had to write it I declare the topic of the day: healthy dairy products of home production

Lyuda, quickly write the yoghurt recipe, otherwise Galina's apparatus is idle!

Girls, quickly I can without pictures. And with pictures - in the evening. You know me, I accompany all the recipes with pictures. And I also have enough text. So how are you? Fast or with pictures?
Well, while you think, I'll tell you what you need:
- ordinary milk, pasteurized - 2 liters.
- Evitalia leaven - sold in the pharmacy. We must watch the pharmacist get the bottle out of the refrigerator. If they are not kept in the refrigerator, it may be spoiled. And when you come home, you also need to put it in the refrigerator in the place that is on the door (which is closed).
- an ordinary thermometer for baby bathing. Desirable is the simplest one, without embedding in frogs-mice.

People, there is enough here without pictures.
and what is the difference between a special starter culture and a purchased activity, for example.

Veronica, well done! Everything is right about cottage cheese. My options are milk + kefir (both of the maximum fat content, you can add 10% cream 200g) 1 to 1, at 75-80 * C for 1.5-2 hours in a multitask, 15 minutes before the end, cut a curd into a mesh, fold it onto cheesecloth, weigh 2 hours. The second option - we ferment milk with our sour cream 1 tbsp. l. for 1 liter of milk, mix well, leave at 35 * -38 * C for 6-8 hours (I do this at night), cut the curd into a mesh and heat to 75 * C for 1.5-2 hours. Further, as the first option.
To whom it is sour "like yogurt" - we make fermented baked milk - fermented baked milk with our sour cream 1-2 tbsp. l. for 1 liter, for 35-38 * From 6-8 hours. Mustache!
I forgot to add - the best fermented "long-playing" ultra-pasteurized (sterilized) maximum fat content. Pasteurized often with antibiotics and does not ferment, it is better to boil your own for 1 minute, cool and ferment.

15 minutes before the end, cut the curd into a mesh, fold it onto cheesecloth, weigh for 2 hours.

I'm ashamed, but I will still say - from this place I did not understand ANYTHING

Gal, we simply cut the clot with a spatula or a knife into 1x1 cm squares, then the whey will go away better. Then I put the pan, a colander in it, cheesecloth on it in 2 layers, pour everything out, after 30 minutes I hang this gauze by the corners over the pan for about 1.5 hours. Everything - whey for bread below, cottage cheese above. The fat content of cottage cheese is usually 2.7-3 times more than that of the milk from which it is made - from 3.2% milk, cottage cheese is obtained with 9% fat content.

oh mom mia !!! I didn't understand what kind of clot it was
Sorry, dear, for making me write extra

People, there is enough here without pictures. and what is the difference between a special starter culture and a purchased activity, for example.

Galya, it is different in that you know what you made of. Without any thickeners or preservatives. And always fresh. In addition, the composition of bacteria is different. Activia has its own, Evitalia has others. It is recommended to periodically change the starter culture so that the body does not get used to it. And bacteria will be different. I cooked from Evitalia, Narine and Bifidumbacterin. Narina seemed sour to me. And the most delicious yogurt was obtained from Bifidumbacterin.
Gal, why should I write a recipe. Look here 🔗 Everything with pictures and well written.if anything, always ask me. I will explain the incomprehensible points. but everything is well written there.
Just note that the preparation of yogurt from all starter cultures consists of 2 stages:
1. Preparation of the mother culture. In principle, you can already eat it after cooking in 3 - 4 hours. But I'm saving one can for the next batch. And I eat the rest.
2. Preparation of yoghurt from mother's starter culture.

Lina, are you drowning milk in a cartoon? What time is it? My husband asks, I can't stand baked milk, I got drunk in my childhood ... And he can make fermented baked milk (which is also difficult for me to drink - it's hard to see ...) ...
About pasteurized milk - that's for sure, after two on the third it is fermented, or there is no way out, or antibiotic flakes. I have stuck to the Belarusian, from it and "like yogurt", and from kefir, cottage cheese is good.
I remember something, the question of sour milk was already raised in the ento topic ...
And multi cottage cheese is a fairy tale! Galya, go ahead! Wait will say - again a pendel ...

Lina, are you drowning milk in a cartoon? What time is it?

Veronica, it is possible in a multitude (on simmering 88 * C for 6-8 hours or 1 minute of boiling, then wrap and leave for 6-8 hours), or you can take the stewed sterilized one.

[paramed1]

paramed1, well, I must say as it is, we have nowhere without pendels, this is an engine for a healthy lifestyle). Take away the current rolling pin, just a rolling pin, rolling pin (grumble)

oh mom mia !!! I didn't understand what kind of clot it was

Galya, a curd is such a relatively dense mass of yogurt, fermented baked milk, obtained during cooking. It (the clot) is at the top, and at the bottom, under it is serum. If you start mixing, you will immediately see this curd and whey. Do not worry. If you do, you will see.

Lyudochka, yes, I already understood))))

[lappl1]

lappl1, we drink tea, but I still mix with black, I'm used to it.) I have a question for you, now I am faced with the choice of a combine or a meat grinder, what kind of meat grinder you have. It is necessary to choose that the leaves chew well, and serve for a long time: girl-yes: Maybe where they have already written, excuse me for asking.

yes, I already understood))))

I understood, then on skis and forward ... ferment for health ... milk

ferment to health

Lina, how many glasses do you have today?

If you start mixing, you will immediately see this curd and whey.

Galya, but you don't need to mix. You just need to cut the resulting mass of yogurt to the bottom with a knife. I don't cut as finely as Lina. I cut squares by 5 centimeters. And in general, the word "cut" is conditional here. The knife moves so easily from the edge of the pan to the next edge. and so you have to walk all over the yogurt, holding the knife perpendicular to the surface of the yogurt. Then the serum just separates more easily. You don't have to make a mesh, but then the serum will separate longer.

Lina, how many glasses do you have today?

So far 2 are written on the right, unwritten on the left ... but everything is in front (or rather on the side, we have a locker there)

soooo. I did not understand .. (again I did not understand), so Lina wrote about cottage cheese!