Yogurt milk

Good day. I thought about buying a yogurt maker. My daughter is a year and a month old, I want everyone's usefulness.
But after reading this topic, a question arose. What kind of milk to use? If this is from the market, then where is the guarantee that the cow is absolutely healthy?

and I recently came to the conclusion that you can use baby milk and cream (the same 3.2% and 10%). it will be a little expensive, but I'll try

Good day. I thought about buying a yogurt maker. My daughter is a year and a month old, I want everyone's usefulness.
But after reading this topic, a question arose. What kind of milk to use? If this is from the market, then where is the guarantee that the cow is absolutely healthy?

There is no guarantee. But you can (when preparing yogurt, it is even necessary) to boil it, or rather bring it to a boil, so that the beneficial substances remain. But I, for some reason, from home does not work. I buy in bags, and from different manufacturers in different ways) the less water, the better (this is by trial)

Good day. I thought about buying a yogurt maker. My daughter is a year and a month old, I want everyone's usefulness.
But after reading this topic, a question arose. What kind of milk to use? If this is from the market, then where is the guarantee that the cow is absolutely healthy?

You can always go to the market laboratory and ask for the results of milk samples, in our market - you are always welcome, without this, milkmen are not allowed to the counter. And I have long ago chosen a permanent thrush, until I was disappointed.

Finally, I also have a yogurt maker
As it turned out, there is a goat farm not far from us.
Has anyone tried making goat milk yogurt?
It seems to be healthier than a cow's .. and even more so for children.

goat milk can be used very well! however, if it does not smell like a goat, not everyone can tolerate their smell ...
pour a couple of ampoules or bifidus or linex into it - whatever is at hand. it is a good starter, a very delicate product is obtained, and most importantly, it is healthier than purchased yogurt. I still add sugar. the little one eats both cheeks!
you can drive up to the dairy and buy yoghurt sourdough, but you SHOULD GO !!!! and bifidus, etc. are sold in pharmacies

I boil the milk and cool it to 40-42 degrees, add the leaven.
I did this even when I did katyk (from the Tatar cuisine), my mother taught me how to determine the temperature without a thermometer. But recently I bought a thermometer.

I bought milk - tomorrow I will put yogurt, I want to try it with sugar and milk powder.

Thanks for all the tips

[fugaska]

fugaska I always buy for these purposes only milk in soft packaging, pasteurized.
with cream will not turn out greasy? although it's probably delicious.

not greasy - I take not long-playing, drinking, it turns out delicious!

but I don't add milk powder - this makes yogurt softer
but I add drinking cream (10%)
and by the way, I don't do it on long-playing milk - later, if it stands for a couple of days, the yogurt tastes bitter ...

Correct remark. A little earlier, as twice a commodity expert of the products of the Soviet Union and at the same time a food technologist, I wrote to the people that it is NOT possible to use long-playing milk in the production of yogurt. It undergoes homogenization - fat and sugar pass into an indigestible suspension. AND
the sugar used by lactic acid bacteria for fermentation cannot give the desired result. And this gives a nasty bitterness in the aftermath.

[fugaska]

fugaska I always buy for these purposes only milk in soft packaging, pasteurized.

and you boil the milk from the "soft" package or just heat it up (oh, what am I confused with this boiling?

[Rustic stove]

Rustic stove
I bring the milk to a boil, and then wait until it cools down to 40-42 degrees

I do not boil milk for yogurt, neither myself nor children. maybe this is wrong, but firstly, it is already pasteurized, and secondly, I really do not like the taste of boiled milk ...

I do not boil milk for yogurt, neither myself nor children.

why am I asking
in the summer in the village we have been taking milk from a proven milkmaid for several years, children (in the amount of 4) have been drinking it since they were two years old, we do not boil, there have never been any troubles from milk.
Yogurt was made from the same milk (without preliminary boiling) - everything was thoroughly trapped.

After all, milk in soft bags is as close as possible (of those that are in our stores) to "real" milk, that's why I'm worried.
Tomorrow they will deliver to me a yogurt maker, I will probably try with boiling.

pasteurized milk (not long-playing) has already been boiled! and it is not at all "as close as possible" to a natural product "from under a cow"! and you were trapped probably due to improper observance of the cooking technology. in the summer you can go for anything!

why am I asking
in the summer in the village we have been taking milk from a proven milkmaid for several years, children (in the amount of 4) have been drinking it since they were two years old, we do not boil, there have never been any troubles from milk.
Yogurt was made from the same milk (without preliminary boiling) - everything was thoroughly trapped.

After all, milk in soft bags is as close as possible (of those that are in our stores) to "real" milk, that's why I'm worried.
Tomorrow they will deliver to me a yogurt maker, I will probably try it with boiling.

When you make yogurt, you need to boil the milk not to be warm, but to kill microorganisms, but in fresh milk there is a huge amount of them, and when yogurt is prepared, they multiply at an incredible rate, and faster than beneficial bacteria, so what you need to boil.

pasteurized milk (not long-playing) has already been boiled!

and again I'm with a sore point)

I just got a yogurt maker
I'm sitting studying the instructions, it says that you need to use either "long-playing" milk and yogurt with a maximum shelf life, or pasteurized, but boil it.

I climbed into the dictionary - pasteurization is NOT boiling, it is heating to 60-70 degrees, bacteria die, but complete sterilization does not occur, since bacterial spores can withstand such heating.
Therefore, pasteurized food should be kept in the refrigerator.

And in the yogurt maker, conditions (heat) are created when bacterial spores can "rise".

In general, in terms of safety, it is necessary to boil all the same (IMHO).

the collective farm is voluntary
I think that if we (God forbid) get drunk, then I will also start boiling milk. but we are Slavic people - until the rooster bites (in the same place) ...
of course it's safer to boil milk! I do not think that the taste suffers from this ... but the fact that the long-playing is better not to use - that's for sure!
if you do it for YOURSELF, for one, maximum for two days, then you can take a long-playing one.
but for children, especially if it costs 5 days, then only short-lived !!! and for children it is better to ferment with a couple of ampoules of bifidumbacterin (or bifidus, or simbiter, or linex - whatever is at hand)

You can boil pasteurized,

And when using sterilized milk, and even such a fat content, and even using store-bought yogurt (it already contains preservatives, at least starch), the result will be unpredictable!

Be sure to boil pasteurized.

My instructions say that it is just preferable to take fat milk with a long shelf life. that's why I tried it.
but I won't.

Found only 2 types of milk, of which there is no whey at all ...maybe not water, but milk definitely plays a role.

So share with us your observations (what types of milk are these). Personally, I have Selyanske, super-pasteurized.

I have no problems with Selyanskiy 3.2% with red squares, but it is in a 900ml package. And Baltskaya "Lasunya" 1 liter for the same price. And also no problem. It turns out that the fatter the milk, the less whey and more yogurt.

and I do it on salus: 1 liter of blue (1.5%) and then "to the eyeballs" cream (10%), it turns out about 300 ml of cream. Here is such an interesting "capacity" for Mulinex !!!
Odessans, Salus makes excellent products - it is checked, I have two children !!!
by the way, lately I've been fermenting with linex, 2 capsules

And I like the milk "Schodnya" and "Slavyanochka", which is typical, they also do not have a full liter By the way, I did not try to increase the fat content, I think it will be even tastier, Lasunya has not tried it, I have only seen long-term storage ... attention

[cold]

I want to make yogurt more natural
I boiled the milk, cooled it down (to a warm state), diluted the dry bacteria with milk (I took one jar, maybe this is very little?), And then stirred everything, poured it into jars and into a yogurt maker. After 9 hours, the consistency of the milk has not changed at all

Milk must be put in the yogurt maker cold, that's why it got curdled - it overheated, and 9 hours is not an indicator, maybe 12 to stand.

Is it room temperature?

[cold]

Milk must be put in the yogurt maker cold, that's why it curled up - it overheated, and 9 hours is not an indicator, it can stand 12 hours.

Celistina, the instructions for the yogurt maker say that milk must be cold OR warmed up to 40g (to shorten the cooking time).
Pre-warmed milk does not cause curdling (I always use warm milk).
The fact that curdled + hot jars indicate rather that the yogurt maker is overheating.

And what kind of milk did they take? Long-term 3.2% or something simpler? And what did you ferment with? My yogurt maker heats up too, then it turns off and the process goes on slowly. if you immediately press the button again, it will not turn on. I leave it alone and look after a couple of hours, if thick yogurt - I take it, no - I leave it in the yogurt maker. Of course, in 7-8 hours the banks will be cold.
First of all, I think it's worth dealing with milk and zavkaska, I also have all sorts of different things at first.

I took a shepherdess, 3.2, and for the sourdough activations, but imported. And yogurt should be straight "smooth" ?? No lumps ?? Is it necessary to sterilize everything ??

The yogurt should be smooth and smooth, thick. But a lot depends on milk. I make 3.2 percent of the Village House.
By the way, when I take out the jars, they are hot. But the yogurt was never cut off, even when I forgot about it and took it out after 17 hours. He didn't even sour.

[In the terminology of the dairy industry, this means bringing the composition of the product to a certain fat or protein content. Do not confuse normalized milk with reconstituted milk, that is, made by reconstitution of powdered milk.Whole milk is normalized or reconstituted milk with a certain fat content of 3.2%.]

"For lovers of milk and dairy products, a new life will soon come. The State Duma is considering a technical regulation" On milk, its processing products, their production and circulation. "This document will force manufacturers to write the truth on packs. If milk is POWDERED or BOILED, then this is no longer milk but a milk-containing product, and it will naturally be cheaper than a natural one.

Little secret: if it says "drinking milk" - this is a reconstituted concentrate. Real milk will have “cow's milk” written on it. Undoubtedly, "live" milk, natural, containing all the bacteria and microelements necessary for health, is healthier. Many customers, reading the inscription on the label, ask the question, what is “normalized milk”. In the terminology of the dairy industry, this means bringing the composition of the product to a certain fat or protein content. Do not confuse normalized milk with reconstituted milk, that is, made by reconstitution of powdered milk.Whole milk is normalized or reconstituted milk with a certain fat content of 3.2%. What exactly should be called milk, in our country only villagers know for sure, for whom the “cow-mug” chain has practically no intermediate links. The terms and names will be rigidly established in the technical regulations. All dairy products after the approval of the technical regulation will be divided into three categories: natural dairy products from milk and dairy ingredients, compound dairy products (milk content not less than 50%) and milk-containing ones. "
These are the changes in the legislation coming, maybe
I make yogurt from sterilized milk of the type "House in the village", "Biomakh", because my son is allergic to homemade milk and products made from it. 1 liter. milk I add 2 tbsp. tablespoons of sugar. For starter I use Activia (Danone), Fruit Immuneli (a pleasant fruity taste is obtained), Agusha bio 1 pack. 1 liter. milk; bifidumbacterin, lactobacterin 1 bottle of 0.5 liters. milk. And "Narine", even in bottles, even in bags of blue and green, does not want to come to life, maybe someone has solved this problem? Help with advice.
I even bought a yoghurt maker half a year ago because of "Narine", because the doctor said that for us the best product of all.
I envy the white envy of the people of Kiev - they have leaven. catfish.

PS after reading about the elevated temperature in Tefal, put down the napkins folded in half. The yoghurt is excellent. Let's see if Narine will come to life

You can safely do it with milk 3.2%. Why do you need high fat yogurt?

Maybe it depends on milk?
If it has thickened, then it is necessary to take out and cool. But even the overexposed one (about 16 hours) did not have serum.

Milk ... was the White City 2.5%. Now Prostokvashino 3.5 ... (sterilized, but 2 months shelf life) ... It seems to be better with him.

We must look carefully. Perhaps a more careful selection of milk is required ...

Thank you, I will dig in this direction.

Recently, I have been taking selected Prostokvashino milk in plastic bottles, the milk is very tasty. And the children here bought me a Shepherd boy in a red box, sterilized written, made from cow's milk.

I always take cold milk, sometimes even from the refrigerator. Once I tasted a little warm, so I really cooked very quickly. Maybe this is the case?

[Sveta]

Sveta You are right, as always.
I bring the milk to a boil, go about my business in the kitchen, and after 45 minutes (did not detect it), check the temperature. If it's lukewarm, then I dilute the leaven in a glass saucepan and put it in a yogurt maker in it. That is, the yogurt maker does not waste time heating milk.
I sterilize the saucepan in the microwave and while the milk cools down, it is also barely warm by that time. I have been using jars for a long time, I noticed that milk in jars, which are closer to the switch, ferment faster, and somehow more evenly in the saucepan.

I also noticed that if you boil the milk, cool it and put it in the refrigerator, and then make yogurt in a day or two, it MUST be obtained with grains with a large amount of whey.

I always warm up milk to 40C, but in 2 hours I can't get yogurt.

please tell me what kind of cream you use for yoghurt, or better photo

As a DJ, I personally use any 10% cream that is on sale in the store.

[tanya1962]

tanya1962 are they in bags or jars?

In Moscow they sell only in bags.

and I always do great with this cream, they call it "zlagoda" - they have milk, kefir, and cream

and I always do great with this cream, they call it "zlagoda" - they have milk, kefir, and cream

Girls, and you looked at the composition. I wanted to somehow buy yogurt for a child and, out of habit, looked at the composition, and there: the flavors, identical, and flavoring additives, also identical ...

Girls, and you looked at the composition. I wanted to somehow buy yogurt for a child and, out of habit, looked at the composition, and there: the flavorings, identical, and flavoring additives, also identical ...

This is really Zlagoda, I didn't like the content either. Buttermilk is still tastier - at least 10% or 15%

Girls, tell me, do you also heat cream? Or add cold ones?

I warm up the cream together with the milk.

I don't heat milk or cream
I take both room temperature and from the refrigerator

boiled milk for 10 days

Why boil it? It's sterilized

Why boil it? It's sterilized

Pasteurized milk "Prostokvashino", that's why it boiled

In my opinion, 10-day storage milk is already sterilized. However, I do not boil pasteurized either.