Svestrik
Girls, tell me, please, I made yogurt, fermented baked milk and sour cream. Everything to one degree or another turns out to be viscous, "snotty". This is sooo upsetting. Subtracted that this is a consequence of an uncomfortable environment for bacteria. The temperature seems to be right. Written in leaven 35-40 °. And there is. What else could be the reason? How to get rid of and enjoy the treats to the fullest?
olgea
What kind of leaven did you use? I always have a draw on Lactin, and there is no pull on my yogurt and vivo.
Svestrik
I'm trying my yogurt while ...
olgea
Strange, I have "my own yogurt" and both complementary foods and preventive measures I did - no one snotted.
Svestrik
probably something else would be a reason to know .... otherwise expensive experiments come out
Aygul
Svestrik,
ultra-pasteurized milk?
what is the fat content of milk?
do you mix cream and milk?
at what temperature do you add the leaven to the milk?
how many hours do you ferment?
turn off when the timer is off, or watch out for a clot?
put it straight into the refrigerator?
how long do you try?
Svestrik
Wow, how many questions ... And, apparently, they all matter. Milk tasted and UHT 3.2%, and pasteurized selected. I didn't mix cream with milk (why?) When adding the leaven, I try the temperature on my wrist, just as I don't feel a drop on my skin, that's enough. I ferment within 10 hours, no more, I make sure that the contents do not vibrate inside the jar. Everything looks uniform in the jar, without serum. True, a couple of times there were grooves on the bottom. And I put it in the refrigerator in different ways, I can immediately if I run away, or maybe I can stand for a couple of hours. The only thing, the daughter did not wait for the fermented baked milk in the refrigerator and immediately tried it, so she did not even eat because of the toffee. And in the evening I tried it and it became pretty decent, but it still stretches a little for the spoon. Maybe this is how it should be and I really want a lot ... And I noticed that the most "toffee" is the liquid that appears when you take a couple of spoons and put it back into the refrigerator. Something like that.
Aygul
Svestrik,
The first thing I noticed is that you don't have a thermometer. Be sure to buy and measure the temperature of the milk before adding the starter culture, because one of the reasons for the stickiness may be the non-ideal temperature of the milk.
It is imperative to settle / ripen in the refrigerator for at least 5-6 hours (preferably overnight), this is from many years of experience.
The "toffee" liquid is a serum. If you take a spoon or two and put it in the refrigerator, stir the contents. Or you can stir a little just before eating.
Cream is mixed with milk to make sour cream to save money
Tashenka
By the way, I liked sour cream made from 500 ml of 20% cream and 500 ml of 3.2% milk more than from cream alone. Their density is the same (the spoon is standing and when the can is turned over, nothing "sways").
Aygul
Tashenka, and most of all I like sour cream on pure 10%, although I did all sorts of% on the mixture
Tashenka
And I got almost the same% fat. I "blinded her out of what was ..."
Svestrik
Thank you very much for your advice!!! I will take note. After the refrigerator, my daughter ground the whole fermented baked milk and said to dal more. I made sour cream from 10%, it suits me perfectly. Here's another question: when I add sour cream to a salad, it still stretches while stirring (I pour the viscous whey into the sink), not "snot", but constantly reaches for vegetables. There is no such thing with the store. Tell me, is this normal, should it be, or should it be, ideally, this should not be?
Aygul
Svestrik, I don't have this, my 10% sour cream tastes like very good store-bought, thicker in consistency, absolutely does not last. But I do with a thermometer, maybe because of this? Sour cream needs a temperature lower than for yogurt / fermented baked milk.
Svestrik
Thank you! I will try, taking into account all the recommendations.

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