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

Lyudochka, yes, I already understood))))

Gal, but did not see this message and wrote more. But chiChyo, I will not delete.

[Linadoc]

Linadoc, the current we understand with you what we are talking about 2 is enough)))

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

So I'm talking about cottage cheese! This is when you make yogurt, then you can make cottage cheese from it. I usually make 3 liters of yogurt for him.

2 is enough for us)))

Previously, it was called "Russian yogurt", such plastic glasses with a capacity of 100 ml, the peasants "improved their health" on the way home ..... so we are all about the same ... about yogurt

so we're all about the same ... yogurt

it is necessary to blind into a single whole like that)))

[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.

Marina, yes, we have already written, but in so many pages it is difficult to find this information. I have such a meat grinder. Chinese, not expensive. With metal bushings.

served regularly for 3 tea seasons. But by the end of the third season, the knives and grate were dull. Therefore, it is advisable to take a meat grinder with spare parts. Or immediately in the store to look after them for spare knives and grates.

Linadoc, the current we understand with you what we are talking about, 2 is enough)))

How about what? ... I understand too .. About medical histories ..

About case histories ..

And my diagnosis is a brake

[do yogurt first]

it is necessary to blind into a single whole like that)))

Galya. You don't need to dazzle anything. On the contrary, rip up this information.
Generally:
1. do yogurt first - in message No. 9423 on the previous page, I gave you an active link to the recipe and a picture. Everything is well written and shown there.
2. As the yogurt is ready, then you can talk about the cottage cheese-net. but for now, forget about them so as not to interfere with flies and cutlets
Do YOGURT, I say .. And mind you, I haven't got the rolling pin yet ...

And my diagnosis is a brake

Natasha, what are you talking about? Ask! Let's clarify the situation ..

While they were chatting, the cottage cheese was boiled, it cools down, the yogurt is also boiled, it cools down. I realized that I needed another slow cooker, there is nowhere to stew meat.

And mind you, I haven't got the rolling pin yet

Galya, mind you - she didn't get her YET, so she allows such an event ...

[Ludmila]

Ludmila, you, answering Galina, have already begun to dot, and I tried to blind everything, like Galina. NAV will unstick.

Galya, mind you - she didn't get her YET, so she allows such an event ...

Veronica, I admit, oh, as I admit. It was still a gingerbread. And the whip is ahead, if Galya does not change her mind.

While they were chatting, the cottage cheese was boiled, it cools down, the yogurt is also boiled, it cools down. I realized that I needed another slow cooker, there is nowhere to stew meat.

Well done ! And I bang, and sculpt rolls, and bake the cake ...

Lyudmila, answering Galina, you have already begun to dot, and I tried to blind everything, like Galina. NAV will unstick.

Natasha, keep in mind, it's easier to "unstick" together. So don't be shy, ask. I myself got to yogurt, there was no one to ask then. And in the internet there was almost nothing about him. I did it according to the instructions for the leaven.

[Ludmila]

Ludmila, I followed the link, it seems clearer, but I would like to know if you do the same in a thermos or in your homemade yogurt maker? And in general, I will wait for your photos and descriptions.

[Natalia]

Lud, I prepared everything on the topic, online type! Wait for lunch, I leave the vegetables in the pan to cook, I wanted the vinaigrette terribly. Moreover, there is an open jar in the refrigerator with pickles.
Natalia, ask, let's try not to confuse even more!

I followed the link, it seems clearing up, but I would like to know if you do the same in a thermos or in your homemade yogurt maker? And in general, I will wait for your photos and descriptions.

Natasha, I do it as in my photo - in a saucepan and a yogurt maker box. But I described my cooking method, sent it to my aunt and she began to make it in a thermos, as in that link. She says she likes it very much.
Girls, that's what I thought. There I have so many letter text and pictures, that it takes a long time to insert them through the gallery. And then there is a lot of information in the post. Who needs my detailed description of the preparation of yogurt with pictures, send me your mail in a personal email, I will send a Word file to it. Everything is beautiful and clear there. And Galya didn’t ask, and I’ll arrange a surprise for her. I have her email. Natasha, you should also send me an email. I'll send it to you at the same time.

[Ludmila]

Ludmila, already sent and wait.

Natasha, sent, catch it. And Galin mail, damn it, got lost somewhere ... I went to look for more ..

And Gale sent the recipe. Now it won't get out ... Girls, who else needs it, send an e-mail, I will send you a detailed description with pictures of how to make Evitalia yogurt and soft cottage cheese.

[Ludmila]

Ludmila,: yahoo: It's all right. Everything is available and understandable: girl_dance: I have already printed it, now I will study it.

STOP_STOUT, I do not have time: girl_cray: you will miss a bit_ flew to heavenly distances_
I also make yogurt in 350 ml high baby food glass jars, fill a little more than half, mow and then add jam or berries to it.

[lappl1]

lappl1, I need Lyudochka. Will you send?

I need Lyuda. Will you send it?

Tonya, of course I will! They only sent me your email in PM.

Everything came through. Everything is available and understandable. I have already printed it, now I will study it.

Natasha, cook for your health! I was glad to share useful info!

STOP_STAND, I do not have time to miss a bit_ flew to heavenly distances_I also make yogurt in 350 ml high baby food glass jars, fill a little more than half, mow and then add jam or berries to it.

Oksana, you are already cooking, so you know what's what. And the girls are just beginning to join. Rather, we share them.
By the way, such volumes as yours are too small for me. Because I still cook soft cottage cheese from this yogurt. Immediately in one saucepan - 3 liters of yogurt is obtained.

Then they came to me too for soap! What if I have the wrong yogurt! I fought for a long time with the snotty of yogurt, and I already forgot what I was squishing. I wanted to try bifidum, but cooled down. And for cottage cheese I really want, Wait, I'll send the address.

[lappl1]

lappl1, Lyudochka, I also made yoghurt, fermented with Activia. Then many times it did not work, it stratified. The pigs ate. I haven't done it for a long time.

Tonya, catch it, sent it away.
Oksana, so it's not only for cottage cheese, but also for yogurt. And "snotty" is obtained from leftist bacteria, not sterility. Only one yogurt has the right to be "snotty" - from acidophilus. And the rest is from non-sterility or poor-quality source material. Mine has never been like that.

I also made yogurt, fermented with Activia.

I read a lot about the fact that it is not desirable to make homemade yoghurt from purchased yoghurts such as "Activia". Not everyone succeeds. And if it does, it is not the same as the original product. It is better to take leavens in the pharmacy for this. By the way, there is not only Evitalia, there are many other ferments. But I only cooked from three types. I have enough.

[Loksa]

Loksa, Oksana, and already sent to you.

All! I took the rennet cheese starter Meito. Just let's come to an agreement right away ... without hesitation and embarrassment ... I am very, you hear, very much! I want to make my tea friends a gift by March 8th. I bought this sourdough for you, to be honest. Throw me your email addresses. We will master the making of cheese, for tea, so to speak.

I also made yogurt, fermented with Activia. Then many times it did not work, it stratified.

For you, Tonya, I will specially add more yogurt starter.Our very dairy girl and without a normal sourdough. Disorder! We will correct the situation.

My broth is boiled from lamb, it is cooling ... I went to peel the onion ... and measure the flour ...

[kubanochka]

kubanochkaThank you, Lenochka! I'll send you the address later tonight. I will do business.
lappl1Thank you Lyudochka! Received!

My broth is boiled from lamb, it is cooling ... I went to peel the onion ... and measure the flour ...

Helen, wow ... don't forget ... Thank you, dear! Let's all look forward to it.

it is not advisable to make homemade yoghurt from purchased yoghurts such as "Activia".

And for 10 years I made from purchased ordinary Miracle yogurt without additives. Enough was 1 jar (it cost 3 or 4 rubles) and only 2 years ago I bought dry starter cultures. It didn't work only a couple of times when I used pasteurized milk with antibiotics. I sterilize jars (1 cm of water and microwave at full power for 2 minutes), 1 tsp in each jar. with a slide of yogurt and add milk 3.2% -3.5%, stir in a yogurt maker for 6-7 hours. I leave one jar and re-ferment the next time, so 5-6 times. Everything always worked out. You can also ferment with ordinary fermented baked milk (but then it will stretch, since this is a property of streptococcus, but it does not stretch from the Bulgarian stick).

[Linadoc]

Linadoc, Lina, and what jars of capacity for 1 tsp. Yoghurt?

200-220g - standard.

[kubanochka]

kubanochka, Hurrah!

lappl1, Luda, I sterilized all the jars, and the yogurt was active, not very good. well, then I took Losevo, it seems, this one is better! And then there was a lot of yogurt and we got tired of eating it. The valio yoghurt was also good.
Linadoc, and you can ferment sour cream with curdled milk?

Can you sour cream with curdled milk?

Oksana, yogurt is fermented with wild strains of lactic acid streptococci, and fermented baked milk and sour cream - with pure cultural strains of streptococci. Therefore, curdled milk is sour and sour cream from such strains is also more acidic than from specific pure cultures (the same difference as between the taste of bread made from wild yeast and made from pure cultures of baker's yeast).
Here, I have fermented baked milk, fermented with my own sour cream (1 teaspoon for a jar + baked milk for 6 hours in a yogurt maker on a cardboard):

I'm doing an experiment. For lack of homemade milk, I took milk of 2.5 fat content 3 liters and 2 bags of 10% cream. It turned out 4 liters. Warmed up to 40 degrees. In a small amount of water, I stirred the rennet (on the tip of a knife), poured it into milk, mixed it and covered it with a lid. After 15 minutes, the result of the sourdough activity was on the face. Big, nice bunch. Let it wander until morning, there will be more holes in the cheese.
In general, the conclusion is that you can make cheese from store milk.

Stirred rennet in a small amount of water

And where do you get the rennet sourdough? Thank you!

[kubanochka]

kubanochka, will do! Tea with cheese and bread, Cheese with tea is our everything! Will I go to bed when I sleep?

[natushka]

natushka, I found a seller through Avito, literally a stone's throw from me.

I found a seller through Avito, literally two steps away from me.

Ah, well, this is a little far from me, I'm from Kazan, I will look, I want to try to do it too - it's interesting.

[natushka]

natushka, give me your address in a personal, I will send the leaven.

i am from Kazan

I love Kazan, although I have never been there. I have one branch of my ancestors from Kazan. That means my roots are there too.

[kubanochka]

kubanochka, Lena, come visit.

Good evening everyone!
Are you engaged in the production of sour and dairy products? scribbled as much.
And I bake bread, photograph everything, prepare material for the topic of hop sourdough. I also put in the leaven, it was very old, I don't even remember when I renewed it, the dough took a long time to rise. Well, I put the dough late, only at lunchtime I arrived home and first of all took up the bread. Shop at all do not want to eat.

I sterilized all the jars, and the yogurt was active, not very good.well, then I took Losevo, it seems, this one is better! And then there was a lot of yogurt and we got tired of eating it. The valio yoghurt was also good.

Right! I always sterilize too. and the fact that yogurt is tired of eating, it happens. When I eat it, I take a break, and from what is languishing in the refrigerator, I make cottage cheese or define it for baking - bread, pancakes, pies ...

Good evening everyone! Are you engaged in the production of sour and dairy products? scribbled as much. And I bake bread, photograph everything, prepare material for the topic of hop sourdough. I also put the leaven

Marinochka, good evening! Yeah, sour milk is a good thing.
Well done, come on fotay, write ... I remind you that I can help with the design - you work, and I am free - in the village in winter there is a lot of free time.

I am preparing material for the topic of hop sourdough.

And we are waiting
... All the same, what a fine fellow.