Sourdough yogurt: reviews and methods of preparation (rating of yogurt makers)

Hello to all members of the forum and members of the forum!
I fell in love with homemade milk and sour milk prepared with sourdoughs
Now my life credo is: "No to purchased yoghurts, kefirs, cottage cheese, narina, yogurt and others.
Now I have dry starter cultures Bakzdrav on "test drive". I started with the traditional ones - yogurt and kefir, then, perhaps, I will aim at probiotic ones.
But I still have little experience. My husband promised to give a yogurt maker so as not to clutter the kitchen with saucepans with sourdough.
I promise to replenish Temka with cooking recipes
What do you recommend yogurt makers? Have you tried bacterial starter cultures Bakzdrav? Share your experience!

I tried Lactoferm (not bad), Genesis (did not like it at all), stopped at Vivo (very good, now I only use them). Yoghurt maker VES electric. The only drawback is that the container is only 1 liter, which is not enough for our family. And so in 4 hours I get a wonderful sour milk.

I use my yogurt starter cultures. Yoghurt makers 2 pieces Oursson. One for 2 liters, the second 5 jars of 200 ml. The first one is more convenient for me. They do not overheat and the starter cultures are excellent, one sachet up to 3 liters. If you have someone to share a bag with, it's generally great.

LisaNeAlisa, please tell me what model do you have and how long ago? I want to buy for 2 liters and I doubt what to choose. Maybe you can advise something.

Oursson 2103 2 liters. I love. And the jar is so beautiful ...

Thank you!

[Marisha Aleksevna]

Marisha AleksevnaI like yoghurt in Malta in jars. I sterilize ordinary jars with screw caps. I try on how many cans will fit, a napkin and warm water on the bottom of the bowl. Pour warm milk with sourdough over the bank. Screw the sterile lids tightly and yogurt for 6-8 hours. Of all the starter cultures, I like yoghurt. They have bio and prebio series. These starters make the Uglichny ex-world the mental cheese factory. They have GOSTs. And all yoghurts are different. I hope my experience will be interesting

Girls! Are you sure you need a yoghurt maker? Yoghurt experience I have an average milk - 3.5 years' but without a break. Temka is ready to support, and I will tell my story. I bought a Daewoo yogurt maker and enjoyed it. The model is successful with a timer, which is not the case with more expensive models. A year later, the yoghurt began to overheat. Okay, you can solve with a rug. But then I bought a brand 520 multi-cooker with manual control and yogurt mode. My opinion is that MV keeps the temperature much more stable. Now yoghurts are much thicker and more stable. There is an opportunity to expand the range. Now I have mv-sv Brand 6051, I put a silicone mat in the bowl, I immediately get 8 two hundred gram jars. Eh, I might venture to shoot a video. Vivo, may the Ukrainian girls forgive me, ... in short, I don't like it, it's sour. For the second year now I have been doing it in Italian, which is packed by the same Ukraine.
She made pure culture yogurt, Greek, round, sour cream, fermented baked milk, recently my daughter was interrogated to make curd curds in chocolate.
MV is more expensive, of course, but more stable. Now I make yoghurts for the little one Redmond 01. It costs 1990. The yoghurt maker will cost the same. Mine is idle, because in my brother's family, where I also sent, also MV-sv Brand, now like me, bought, by the way, right here at xp in a flea market.
The topic is fertile, I still take a jar of yogurt out of the refrigerator with trepidation. Ask if I can help you))))

[Elena]

Elena, and what are the names of the leavens that you use now?

I probably tried all possible starter cultures, in the first place for me are the starter cultures from the All-Russian Research Institute of the Dairy Industry and Immunelis Good Food. Lactina liked the least. I had and still have a lot of yogurt makers, my beloved Brand 4002.

[LisaNeAlisa]

LisaNeAlisa, this is a link to cn ht tps: //m.sp.
I am buying for the second year. I still didn't have time to try everything. I'll take a photo right now. The taste is just a bomb, but the milk is also good, rustic.

I don't like lactin and vivo either. With the correct stuffing of the jars, the cartoon includes 1700 ml of yogurt.

Added on Tuesday 08 Nov 2016 10:07 PM

🔗

Added on Tuesday 08 Nov 2016 10:25 pm

I hope the moderators will forgive me if I incorrectly placed the link.

Heh, only in kitchen details I unsubscribed, but I'll tell you here too.

I switched from a yogurt maker to a slow cooker.
I have Brand 701, before the yogurt maker was Brand 4001.

For this I have a separate bowl, I do not do anything except yogurt / cottage cheese in it. And a separate plate on the lid so that odors and stuff from other cooking do not pass.

For starters, I like Ukrainian Goodfood and Vivo.
Goodfood is more like it. Although I liked the new fitness yogurt at Vivo too. They are brought to me regularly.

Orsik from the new Russian nothing.

I tried Lactoferm, which is also Italian, like Goodfood, of the same company, only Goodfood is packaged in Kiev, and we have Lactoferm. But for some reason, the result from him is different, which surprised me very much, because the manufacturer is the same. Especially in another curd. Although the line of starter cultures is zero-to-zero in composition, etc., and even names, except for Narine.

I didn't really like Lactina, Caprina, Yogurtel, I very rarely use something. I think that with the advent of Orsik I will completely refuse.

I saw the Bulgarian Genesis, Toshev on sale, but did not buy, I don’t know. I bought it from VNII for a long time, I don't remember how they are. Nothing from the Uglich Institute, by the way.

[Miranda]

Miranda, but I don't like it without cans, condensation is dripping to me

[Ketsal]

Ketsal, and you ferment with the lids closed?

[Miranda]

Miranda, yes, they are thermostatic, the culture is preserved as much as possible, no one sneezes there. And if not opened, they cost at least a week and do not deteriorate, and the texture is dense like that of jelly.

and you ferment with the lids closed

fair? yes, with lids to prevent condensation from dripping. but if it is not possible to put on a lid on top (that's how I have it now, I don't want to do it with cartoon sour cream and yogurt)))))), then it will work without lids.

[Elena]

Elena, thank you! My eyes ran straight away from the amount

[Anita]

Anita, Anita! Today I'll pick up my phone from repair and take a picture. everything is actually very simple, minimum labor costs. everything is done by itself. I want to share my joy. brought 3 cans of good homemade milk. milk ripened on the balcony (we have about + 10) day. good cream yield - 1.5 l. I didn't shoot clean.
I have in the morning: 2 * 750 g cans of homemade sour cream, 3 * 200 g of yogurt (I shoved only three small jars, and the redomnd was busy cooking porridge at night))) and a "head" of homemade simple cheese. I made sourdough cheese for the first time. turned out to be somewhat bland, but delicious !!!! divided into all the relatives piece by piece, although it turned out so decently in size. there was still a can of milk until I figured out what to do. I really want mozzarella in balls. now I'm sitting in our Tanya Admin in a cheese topic))))

[Elena]

Elena, I still can't make up my mind to cheese, I even have sourdough, it's in the fridge ...

[Anita]

Anita, she herself. I’m already buying a lot of sourdough, but I decided on cheese only yesterday. right now, again, well, I ran to the kitchen and bit off - yes, it's very tasty, really. I have SUPER MAYA sourdough by the way. begged for a bottle from friends. they have 5 children. I want to feed with natural products. they found a milkmaid, supply her with leaven, and she brings ready cheese.
so can we really not be able to master the cheese? the French won the war, but there is no cheese?

Now i make yoghurts for baby redmond 01

I switched from a yogurt maker to a slow cooker

Girls, you convinced me that I will not buy another yogurt maker, I will use one of my multicooker, especially since the Steam cooking mode for 10-15 minutes sterilizes not only the bowl, but the entire multicooker. I want to try Orsson starter, but I don't know where to buy it (they don't sell it here).
I like one big container, I put it in the refrigerator right in it and then people take from there as much as they want, and fussing with cans is not for me.

[Marina]

Marina, order Oursson starter cultures online. Their prices are lower than for other starter cultures. In Ashany, I only saw yogurt. I also like Vivo and pharmacy evitalia and lactavia. Narine doesn't always work.

Girls, I didn't like Orson. It gives a good consistency, but the essence of making sour milk at home in action. So, as a person with a problematic pancreas and intestines, I can say that Orson simply ferments, that is, there is a streptacock (if I'm not mistaken). My starter culture has a set of bacteria that really helps, digestion improves immediately.

[LisaNeAlisa]

LisaNeAlisa, I missed something - what is your leaven?

Your own yogurt

Is that a name, is it?

[Olga]

Olga, Yes. And their website is called that) The leaven with acidophilus bacillus is especially good. 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 - from the description.

[Anita]

Anita, thanks, I read it.

Streptococcus thermophilus gives texture and is very stable in the external environment, but the least useful of all cultures. If there are problems with the gastrointestinal tract, then ferments are better with prebiotics. Bifido and lactobacilli do not ferment milk well and are very capricious - not persistent, they are easily clogged by the same thermophilic streptococcus, and they can also eat bacteriophages. Each time we re-ferment yogurt with our starter culture, we introduce a new flora - something that flies in your home and lose unstable beneficial bacteria. That is, if your starter culture in a bag consists of strains of 5 types of bacteria, by the fifth Perez AquaSiva, 1-2 strains will remain there. Conclusion - you do not need to re-ferment the leaven more than 3 times. I tried to translate from medical into Russian. By the way, before pouring milk into a saucepan and heating it, I wipe the pan with alcohol, and fry everything that will come into contact with milk and sourdough at 180 degrees in the oven (jars, lids, colonel, spoons). Here, years of work in the operating room are making themselves felt

[Ketsal]

Ketsal, How interesting!

[Olga]

Olga, I always sterilize everything, you never know what will develop there ... it seems to me that this is logical even without medical education ...
I have not tried alcohol, I boil water in a saucepan before heating the milk.

I'm not talking about sterilization, I'm talking about all the other information.

[LisaNeAlisa]

b] Belka13 [/ b], glad if you could help. Acidophilus bacillus gives a pronounced sourness to the taste. So my husband does not drink "this sour thing" or homemade not shop. Thick acidophilus is produced by the Obninsk Dairy Plant. Starter cultures are not the cheapest now, before you buy try something from ready-made yogurt, narine, acidophilus. By the way, kefir, besides streptococci and lactobacilli, contains yeast and alcoholic and lactic acid fermentation takes place in classic kefir

Added Wednesday, 09 Nov 2016 12:33 PM

LisaNeAlisa, you can boil. : girl_wink: to whom it is more convenient. Mechnikov made interesting observations when he worked in the outbreak of cholera. He recommended that everyone drink yogurt at night. Neither he nor his co-workers contracted cholera. Some beneficial bacteria inhibit the growth of harmful ones. We all drink yogurt

To be honest, they taste almost the same to me. And I like almost all sour milk. I don’t like only Beefelife - it’s snotty for me.

And we, somewhere, had a Temka how to make yogurt without multicooker and yogurt maker. In a thermos for example. Are there such craftsmen?

So my husband does not drink "this sour thing" or homemade not shop.

With me, too, with whims, but with a sick stomach it is necessary ...I grind the berries for him and mix them in a blender, it turns out something like drinking yogurt ...

[Malinka-Alinka]

Malinka-Alinka, I have a tefal yogurt maker for 12 cups, I have been using it for 2 years (I bought it when the crisis began), and now I can't imagine a morning without yogurt! I tried many starter cultures, settled on vivo, together with avida 3.2% milk this is an excellent result. Now a girlfriend with a yogurt maker

I drove into the Metro, bought three thermoses for 299 rubles each and additional glasses for 79 rubles. Thermal pouches will go as a gift)

IMHO, the author of the topic advertised the leavens .... I registered, immediately left one message and left. So it's worth considering - is it necessary to develop this topic? The forum has enough topics on sourdoughs, yogurt makers, and so on. The seeker will find the answer to his question. Or ask in a profile topic ...

[Olga]

Olga, maybe I created it for this, but the topic went in a different direction ... And it went well)

[Anita]

Anita, agree. The topic went well, I wonder

[Malinka-Alinka]

Malinka-Alinka, Wow))
thank you for supporting the topic so actively

Added Thursday, November 10, 2016 9:45 PM

Thread Starter with you)
I don't have time to just look here (
blockage at work ...
I will shoot at the weekend))
The topic in private spruce has been created, no advertising)

I already had time to try BakZdrav starter cultures, and I made yoghurt from them, and curd. There are even ferments for certain groups: for children, for female microflora. I want to try the last one for prevention. I think that now the use of all kinds of starter cultures is justified, because no one knows what the manufacturer pours and pours into his yoghurts. Children are scared to buy.

My pancreas got hooked on an acidophilus stick, she never felt so good)))

Yes, experts will correct me ... Tell me, hostesses, maybe I'm making the wrong sour milk?
We love fermented baked milk very much and I tried it with no store sourdough (at first I bought only a special one), with thermostatic sour cream Lady from Korenovka.
Happened. But what about the benefits, I read your topic and took doubts ...

[TaTush]

TaTush, Tanya, but where does thermostat sour cream here, if you like fermented baked milk ???

I take baked milk, heat it up a little, add thermostatic sour cream (2-3 tablespoons per liter) in it and into a yogurt maker. After 8 hours, fermented baked milk is obtained, without fermentation. It tastes amazing ... But now I was puzzled about the benefits

Clearly, it's delicious, I believe, but it's not fermented baked milk.

[TaTush]

TaTush, fermented baked milk is made from a special ferment, the composition of bacteria there is not sour cream. I use my own yogurt. My mom really likes her.