My experience in cooking sour milk products.

[correct (quality)]

This is how the surface of a quality yoghurt looks.


This video was shot in one shot. Not edited. The jar lay in a horizontal position for 6 minutes, it makes no sense longer, or even so the middle of the video turned out to be very boring.


And he added the notorious spoon test.


My first experience of making yoghurt is outlined here.
I didn’t know much about yogurt at that time, so I thought that I had a very good quality product.
But, having gained the necessary amount of knowledge, already in next time got a really good quality yogurt.
A here yogurt cooked a third time.
I propose here to share my experience in cooking any correct (quality) sour milk products.
For clarity, with a photo and video report.

Yuri, how interesting it is to read about your experiments. Attractive yoghurt.

Added pictures in a larger format (clickable).

Yogurt test from Yogurtel.
Yoghurt is prepared in SCARLETT SC-141 on a unitary enterprise of 6% milk.
photo is clickable.

Yogurt test from the firm "Svoy Yogurt" of the Russian line.
The fermentation lasted 8 hours. at t ° = 38.5 ° C.



I tested this yoghurt again, but with a new batch of the same milk.
The fermentation lasted 10 hours. at t ° = 37.2 ° C.

[Yuri]

Yuri, does not show
Now I see.

Yuri, thanks for the test!

I am very surprised by the stringiness in the Russian ruler: I never had it, and I did not hear that someone from those who cooked it ... I thought about possible reasons: maybe you are following the instructions too "carefully"? There is an opinion that the fermentation time affects the appearance of viscosity - you need to hold it a little longer, and it will go away.

I repeat: we used strains here that should not give viscousness - not viscous strains. The stringiness here is a consequence of the fact that the bacteria did not like something. One of the guesses is not enough time.
(By the way, I never follow yogurt - I put it overnight, put it in the fridge in the morning, give it 8-10 hours - and in Bulgaria, I also have no viscosity)

If you are still cooking - do not remove immediately - immediately after thickening, let it go a little longer for the experiment, for example, an hour.

Yes, and the density does not depend on the volume of fermented milk - bacteria multiply, and there will be the same amount after fermentation in 1 liter and 3 times, the time will just increase slightly.

Once again, thanks a lot for testing us again! I will consult more actively with technologists about the possible reasons for the appearance of viscosity, or rather, how to make it less and I will try to report

Yuri, thanks for the new test
With an increase in the ripening time, the density of the product increases, but sourness appears.
You need to catch the balance that suits you - acidity / density.

The acidity gives rise to the development of the Bulgarian bacillus, the acidity must appear gradually with increasing fermentation time, it just usually does not appear immediately.
Grains - micrograins - this is the compression of the clot during overexposure.

Repeated test of Bulgarian yoghurt line from Svoe Yoghurt.
The yoghurt was fermented on UP milk of 3.2% fat in a yoghurt maker with temperature control using a thermostat.
The fermentation took place within 8.5 hours. at 38.5 ° C with an accuracy of 0.2 ° C in full compliance with the requirements for sterility and adherence to the technological process.

Final test of dry starter cultures courtesy of Svoy Yogurt.
Today we are testing "Narinel" starter culture.
It was fermented on UP milk of 6.0% fat, as always with strict adherence to the technological process and sterility, in a yogurt maker with temperature control by a thermostat.
Fermentation took place within 8 hours at t ° = 37 ° C with an accuracy of 0.2 ° C.

[Gandalf]

Gandalf, you cannot impose the same requirements on narine as for yogurt and evitalia - this is a very peculiar product ... and very capricious ... I only got what I needed once - the consistency is just like you said yogurt, but not sour, but very tender. And that's all - then the sour thing went like I did not jump. I think you have over-fermented - try to keep it less ...

[vatruska]

vatruska, you did not understand a little.
Three starter cultures were provided in order to test the quality of the resulting product.
For flawless testing necessary strictly observe manufacturer's recommendations.
For the "Narinel" starter culture, the manufacturer recommends fermentation at t ° = 36-38 ° C with a duration of 8-10 hours.
I tried this leaven for the first time, but based on my knowledge and my experience of working with leaven, I chose 8 hours. precisely for the purpose of avoiding excess acid in the product. I will only say that I do not experience any difficulties in diagnosing the finished KM product and I know what and how to correct to achieve the optimal quality of the product (of course, provided that the starter culture is, in principle, capable of producing a high-quality result).
If I had a desire to re-prepare this product, then I would naturally make the appropriate amendments to the technical process, taking into account the result obtained.
And for the desire to help, of course, thank you!

[Gandalf]

Gandalf, yes, I understand ... It's just such an attempt to express my opinion about testing ... Everything is wonderful and perfect, it just barely fits with my impressions of this product.
Hmm ... I could hardly find something similar to the description of narine ... I wonder what these specific manufacturers have drawn from the original product ...
"Boil 0.5 liters of milk (preferably reconstituted dry) and cool to 40 degrees, remove the foam. Pour the milk into a clean thermostat scalded with boiling water or a jar and add the contents of one bottle of Narine starter culture diluted in a small amount of the same milk. Mix thoroughly stir, close the dishes tightly, wrap the jar well and put in a warm place for 12-18 hours.
It is important to observe the temperature regime, fermentation at lower temperatures increases the cooking time of the product and worsens its quality... After the specified period, a homogeneous viscous mass of slightly acidic taste - working starter culture, which is poured into clean dishes carefully treated with boiling water and placed in the refrigerator. The shelf life of the working starter culture is no more than 7 days at a temperature of 2-10 degrees. "

Now I sit and think - yogurt differs from yogurt in a store mainly by the presence of a ton of starch and the absence of the presence of live bacteria, but what about narine and narinel?

When the spoon is standing, it is no longer yogurt, but sour cream

When the spoon is standing, it is no longer yogurt, but sour cream

Maybe you better make an effort on yourself and still get at least basic knowledge,
and not to demonstrate their ignorance in all topics ?!
Please, let’s not offtopic, troll and flood in this thread anymore!

I ask everyone, do not litter the topic!
Discuss and address advice not to me, but to the manufacturer in the profile thread!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0
Thank you for understanding.