Yoghurt milk

klila, I always take milk "Health" 3.5%. I tried "Selyanske", "Burenka" - not that. In general, try it, everyone has their own taste! The result also depends on the leaven.

Something in their own way I will tell experience. I take only pasteurized Yagotynske. The reason is very simple - the milk turns sour, that is, the bacteria in it should work normally. I don’t know how it is now, but about three years ago I faced the problem of pasteurized milk from several manufacturers. For me, this question was very important (I had to cook for a small child). I talked with sellers and suppliers - a lot of milk turned out to be powdered, i.e. reconstituted.

Testing milk is very simple. You open a bottle, a pack and leave it warm for a day or two. Ideally, milk should turn sour in a day at room temperature.

Girls, thanks for the quick response. I just bought an Ariete recently, so there are a lot of questions.

Question to the people of Kiev: where do you buy 6% milk? I want to try.

[HERE]

Question to the people of Kiev: where do you buy 6% milk? I want to try.

Maybe you should ask your fellow countrymen HERE - will answer faster

Question to the people of Kiev: where do you buy 6% milk? I want to try.

TM "On Health" 6%. There are in Auchan, Metro, Caravan. Only there is less than 1 liter. I add other milk.

TM "On Health" 6%. There are in Auchan, Metro, Caravan. Only there is less than 1 liter. I add other milk.

Thank you! Found this milk in Fozzie today. Super-pasteurized, in a tetra pack.

Yoghurt made from 6% milk and mother culture based on VIVO is ready. Thick, like sour cream, tender, slightly sweetish. Amazing. Added dried chopped prunes, aggravated with half a spoonful of sugar. He let it stand for a couple of hours in the refrigerator. The little miracle is ready!

P.S. Today in Boyarka, near the House of Life, I bought pasteurized milk from a barrel. Vendors said it was 4.4% fat. Hmm ... Let's see.

Hello! : bye: I used to always make yogurt from sterilized long-term storage of milk "House in the Country" in a tetrapak, it turned out well. I decided to try to make yogurt for the child from milk given out in the dairy kitchen - Agusha. Everything is the same: sterilized, long-playing, long-term storage in a tetra pack, and even the manufacturer is the same. BUT yogurt will NOT work! I cannot understand what is the matter. Can anyone come across such a problem?

[UKA]

UKA, alas, the Babsky "telegraph" circulates information that antibiotics are added to children's products, in particular to water (after all, on microbiology and the content of fairly simple chemicals). It is possible that some types of "long-lasting" milk do not have the most desirable components.

By the way, the yogurt made from cask milk turned out to be wonderful as well.

[UKA]

UKA, alas, the Babsky "telegraph" circulates information that antibiotics are added to children's products, in particular to water (after all, on microbiology and the content of fairly simple chemicals). It is possible that some types of "long-lasting" milk do not have the most desirable components.

What a nightmare! (n) I didn't know that. And I sing to them a child

[UKA]

UKA, I repeat once again - this is according to the OBS principle (one woman said), but in any case, I would have thought, why does any product keep so well and for a long time

1l milk 1.5% and 0.3l drinking cream 10%

I have been tormented by the question for a long time. Why does everyone add cream to skim milk?Why not just milk, let's say 6% fat, because it turns out the same thing. Tell me, please.

I have been tormented by the question for a long time. Why does everyone add cream to skim milk? Why not just milk, let's say 6% fat, because it turns out the same thing. Tell me, please.

For example, it is almost impossible to buy 6% fat milk from us in ordinary stores (you have to go to large markets). But even with milk of regular fat content it is not so easy - you have to choose from what allows you to get normal homemade yogurt (this is, at best, one manufacturer out of five or six).

I even made from condensed milk - the result is no different from the usual.

I even made from condensed milk - the result is no different from the usual.

What are you? Great, please teach. I would do it for a child. Probably sweet?

I even made from condensed milk - the result is no different from the usual.

The forum has a video recipe for condensed milk yoghurt * Vietnamese yoghurt *. UKA, search.

yes, everything is the same. only dilute a can of condensed milk with water to 1 liter.

confuses only that condensed milk is very often made not from milk, but from vegetable fats, sugar and something else like that - not dairy, so for a child it is better still from natural. Well, or make condensed milk yourself. Although what is the point then to breed it ...

Marinka_ja, we now even have such a thing "sour cream product", an imitation of sour cream, in which the fat is vegetable. If we talk about condensed milk, then you need to look for GOST (Russian) or DSTU (Ukrainian)

But why fence a garden? just for the sweet yogurt? So it is better to add sugar to the finished yogurt.
It makes sense to mess around with condensed milk only when there is no way to buy or store regular milk. I suspect that under similar conditions (lack of normal milk), yoghurt can also be obtained from powdered milk.

And as we bought a yogurt maker, according to the instructions, we made it from boiled milk. The yogurt is disgusting. Later they tried to make it from raw (ordinary, not long-lasting), so the whole family liked it.

Sometimes there is a chance of getting another kind of bacteria from raw pasteurized milk

the right starter culture must suppress those "other" bacteria. Conventional pasteurization should suffice.

Well, our predecessors did not cook all kinds of kefir and fermented baked milk from super-sterilized milk, simply because this was not in nature.

pasteurized milk cannot be raw packs sealed, the expiration date is indicated.

After reading all the information, I made yogurt from baby milk "To health" for the little one. The plus is that you don't need to boil it. Minus - all the same, I do not want to take long-term milk for the baby. Therefore, I switched to "Yagotynskoe", but I just boil for 10 minutes.

Is it long-term storage? And everywhere I come across recommendations for use for children under 1 year old! Now I don't know ...

With milk for children in general, the question is difficult ... There is baby milk "Zlagoda" in glass bottles, but there is only 200 ml, bifivit from it will be "golden" (20 UAH - a liter of milk + 8 UAH bifivit). I found for myself a "local" manufacturer (pasteurized milk). I tested - normal yogurt, kefir from kefir mushroom - too. It sours normally. But my baby is already a little over a year old, I'm not so critical. In the past, the choice of milk was a big problem.

My child is 9 months old, but we will only face milk for the first time. Now this problem must be solved

[Freesia]

Freesia, read, starting at least from the 13th page of this topic.

Here's what I wrote there
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59485.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59485.0

If the child has no allergies, he was on breast milk, then there should be no problems with fermented milk supplements, you just need to start literally with teaspoons.

Hello! take to your company. I take only homemade milk and cook everything on it. did on activism. 3 times, although the yogurt maker is already 2 years old. Something I can't make friends with her. can you immediately mix everything and milk and sugar and fruit and sourdough and then just put? if you add something wrong later

... can you immediately mix everything and milk and sugar and fruit and sourdough and then just put? if you add something wrong later

in no case! Bacteria do not work in sweet environments, and even with fruits! You mix milk + Activation (I put 1 dessert spoon for 1 jar, it turns out 1 bottle of Activia for 7 jars) and put it on cooking, when done, right before the meal and add what you need: fruits, muesli, sugar, etc. etc.

[work]

in no case! Bacteria do not work in sweet environments, and even with fruits!

Man, they work in a sweet environment, I did and everything worked out. And then I read that not only the necessary bacteria can multiply there, but also others (ALIEN), and I thought, but it’s true ... So it’s better to add it to ready-made yoghurts, but for other reasons ...

Good day! Please tell me why yoghurt does not work with homemade milk, or rather it turns out but not thick, but something like yogurt, of a heterogeneous consistency. Everything is good from pasteurized. And homemade good milk, not diluted, a third of the can of cream is infused. Well, something is wrong ... Thanks in advance.

Most likely, there are other bacteria in homemade, unpasteurized milk, and they conflict with dry or pharmacy starter cultures. I also tried to make yogurt at home (purchased at the bazaar) and boiled milk and the result was like yours. Even the activa bought as a sourdough, which is almost always obtained, and that was heterogeneous in the finished yogurt. Maybe someone else will express some versions

I've been making yogurt for a long time and I can say that sometimes there are punctures. I believe this is related to the quality of the milk.

Even store-bought milk from one company differs in quality (what they do with it there is not clear), and bazaar milk is all on the conscience of the sellers.

With such milk, bread is also of a worse quality, and this suggests the idea of ​​antibiotics and preservatives, which even inhibit baker's yeast.

I've been making yogurt for a long time and I can say that sometimes there are punctures. I believe this is related to the quality of the milk.

Even store-bought milk from one company differs in quality (what they do with it there is not clear), and bazaar milk is all on the conscience of the sellers.

With such milk, bread is also of a worse quality, and this suggests the idea of ​​antibiotics and preservatives, which even inhibit baker's yeast.

there is absolutely no doubt about the quality, people are proven, we buy not on the market, but directly from them ... It's a pity that the milk is very good, but there is no sense ...

: hi: Girls, but if it's shorter, who is in Moscow, from what milk they tried to make yogurt. What did it come from, what did not, I mean the store?

I am in Moscow. tested 2 species - Vologda (with a shepherd boy on a box) and a clear meadow. Both make excellent imunel yoghurt. Recommend

I am in Moscow. tested 2 species - Vologda (with a shepherd boy on a box) and a clear meadow. Both make excellent imunel yoghurt. Recommend

: hi: Thanks! I once did it on imunel, in MV, just like the milk remained. The second time with Activia, but twice on heating, I held it for 20 minutes and it turned out not uniformly. Now the third time has muddied. Took milk in a bottle, SELECT - LAKOTO, from 3.4 to 6.0 fat. I warmed it up once, at 12 at night I will see the result.

I make from milk in a soft package "Native Field".

I make from milk in a soft package "Native Field".

: hi: Thanks! What do you add to it?

[33 cows]

Girls, I also bought a yogurt maker. I did it 1 time so far. I bought ultra-pasteurized milk 33 cows, added as a leaven Yogurt a la Greek... like this
It turned out well! I added strawberries mashed with sugar to the finished yogurt. And today I just added raspberry-currant jam to the jar, it turned out even tastier.

And here in the suburbs of Kiev (Boyarka) for about a year they have been bringing pasteurized milk 2 times a week in a barrel with a tap, as they used to sell kvass. I take it sometimes, it turns sour quickly, the fat content is average. In principle, I have not heard any complaints ...

The largest number of fakes of this particular milk in barrels with taps. They often pour something like that in a fairy tale ... I hope that everything is all right with you.

Yes, it’s probably okay, they have already stopped bringing it in. Everywhere there is a market and competition ... Now they simply bring it to the cafeteria, to the neighboring village, and people there also take it on tap. Yes, it seems normal, but not fatty, healthy for health

: hi: Thanks! What do you add to it?

Evitalia. Half a 1 liter bottle. milk. In the future, I plan to ferment from my own, but so far, for technical reasons, it does not work.

Evitalia. Half a 1 liter bottle. milk. In the future, I plan to ferment from my own, but so far, for technical reasons, it does not work.

: hi: Evitalia -: girl_red: can I buy it at the pharmacy?

: hi: Evitalia -: girl_red: can I buy it at the pharmacy?

Yes, at the pharmacy. Last time I bought 1 bottle - 65 rubles. About Evitalia details: 🔗

Yes, at the pharmacy. Last time I bought 1 bottle - 65 rubles. About Evitalia details: 🔗

: hi: Thanks! Oh, and after 15 minutes in MV I need to see what happened to the yogurt: - \ will it work, will it not work?

And I just bet. I'm waiting for the milk to cool!