Chernichka
Good afternoon, I ran into such a problem: recently (with different milk and different leaven) yogurt turns out to be strange: somewhere 1.5-2 cm at the top of the yogurt with small splashes of curd, and at the bottom it is uniform. Yoghurt maker SATURN ST-FP8512, heated from below, so the curd from above is confusing. Even such a result, when the milk was heated to 25 grams and then placed in a yoghurt maker, the yogurt at the exit was normal at the bottom and a curd cap on top. The leavens were good feet and leaven. 2 batches after the new leaven are normal, and the next ones with a "head". Maybe someone knows - where to look for the problem? Thank you.
Alenka578
Elena, in my slow cooker the same way. I ferment with liquid sourdough "Narine-forte" Laktomir, village milk. If you re-ferment (not recommended, but what to do), then after three to four times a layer of a different structure appears on top. A centimeter and a half. Also, as if with grains, a little serum. I suspect that no matter how clean we keep, foreign harmful bacteria will still creep in and spoil everything in these cases, for the next ferment I either take a new bottle, or (if there is no starter culture suddenly) I remove and throw the top layer out of the glass ...
Mams
Quote: Chernichka
Maybe someone knows - where to look for the problem? Thank you.
This means that your starter culture is not designed for re-fermentation. There should not be any cheesy layers in the yogurt. This is not yogurt, don't get it. Even if you remove the top layer, I would not eat it anymore. Who knows what developed there.
Quote: Alenka578
If you re-ferment (not recommended, but what to do), then after three to four times a layer of a different structure appears on top
Lena, even more so. They do not recommend over-fermenting, which means that there is no useful product in this product. God forbid, if there is no harmful.

We make milk at home for the benefit. Therefore, you should listen to the manufacturer and not do as you want. Otherwise, you can grow such that then everyone will have to be treated.
Alenka578
Mams, Ol, I do not argue. Of course, we do it for the benefit. I try not to over-ferment, but sometimes I have to. You still have to go to get the sourdough, but they demand yogurt every day. On their website it is written that, subject to sterility and temperature, you can re-ferment up to three times. Well, that's how it turns out - for the third or fourth time "program failure". Although, I think that the point here is a little different. It turns out a nice tasty smooth yogurt, but on top - a layer of a different structure. Probably from condensation + harmful bacteria? Or some fungus-bacteria at the last moment multiplied from milk? When E. coli interrupts everyone, it is serum and a spongy clot with bubbles. For all the time there were a couple of times, I threw everything away. No matter how you sterilize, there are such troubles then there were problems with milk.

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