Yoghurt milk

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

: hi: Good luck !!!

Here is my third yogurt result. Much better than the first two, but tell me, girls, why is there a lot of liquid in it that is overheated?

[VS NIKA]

VS NIKA,
Your serum has already separated, it looks like. Most likely overheated. The yogurt should have a uniform consistency, no whey peeling and the top surface should be smooth, shiny, like white ice. And also try to take sterilized milk and sterilize the jars.

[VS NIKA]

VS NIKAdefinitely overheated. How long did you keep it warm and at what temperature?

: hi: Immediately muddied again yogurt, from this milk.

And this is what I received in the morning.

And on the bank it says - "Dream". Judging by the consistency - the mistress's dream is real.

I just watched the tail of the program "Spravzhny Likari" ("Real Doctors"), dedicated to the issue of dysbacteriosis. The doctor showed how to prepare yoghurt (long live the yogurt maker!), Emphasized that milk should be taken with a shelf life of 3-7 days. That is, no shelf-stable milk!

And on the bank it says - "Dream". Judging by the consistency - the mistress's dream is real.

: hi: This dream on a jar, 15 years old, has survived well. : girl_skakalka: It's good that my dream with yogurt is not 15 years old!

girls and boys! I read Temka, but not all the time to study ... I was given a yogurt maker and an ice cream maker (with this I will go to the appropriate Temka) ... but without instructions .... there are 6 jars in the yogurt maker and on top of the timer type, perhaps from 1 to 12 .... I don't even know from which side to approach it ... I'll wash the jars, of course, and what's next? what kind of milk (in germany) should i buy? can you just ferment with pure yogurt? how to do everything step by step? .... although here, as elsewhere, you can buy everything ready-made and tasty, but I really wanted to have such a device and the child is just happy with it. thank you all in advance! : rose: if I wrote to the wrong address, then I ask the moderators to move to the desired branch

[annyshka78]

annyshka78, here HERE the topic of how, from what milk and how to ferment yoghurts.

how to do everything step by step

In short, the jars need to be sterilized first. Before making the first yogurt, it would be nice to first put jars of plain water in the yogurt maker and check that the yogurt maker does not overheat, the water temperature should be about 40 degrees.
It is better to take pasteurized milk. For 1 liter of milk, it is enough to take 120-150 g of natural yogurt without additives. When choosing yoghurt, pay attention to its shelf life, the less the better.
And then, in a clean bowl, mix milk at room temperature (if you heat it, make sure that the milk is not hot, no more than 40-42 degrees), add yogurt and stir it, pour it into jars. After about 5 hours, the yoghurt is ready. The time and the final result are highly dependent on the starting products.

thank you very much! ... how long does it take to give the yogurt maker a trial (with water) to find out if it overheats? ..... pasteurized milk is milk from bags .... we have it for a long storage (up to 6 months - although it's probably not pasteurized) and in bags (they are in refrigerators) - for 2-3 weeks which ..... although it can be eaten and which are not stored for so long

[annyshka78]

annyshka78, pasteurized is always stored in the refrigerator.
For the sample, put the jars of water for 3-4 hours.

PS Not quite correctly wrote about yogurt for fermentation. Choose with a minimum shelf life, while the fresher the product is, the better.

Girls, for the second time in a row, I do not ferment, but as if yogurt is curdled. I don't understand ... the capsules are the same, but store milk, although the manufacturer is the most popular. Is it because of the milk?

Girls are my first failures. I put the yogurt with a milk house, and it seems to stop ... It seems like the jars are not hot .. I already put a napkin under the bottom as advised here. Is the leaven the problem?

The problem is milk. Yogurt is made with sterilized milk, if you want to get exactly yogurt, not yogurt, if yogurt, then yes, do it at home. The fauna of homemade milk strangles the fauna of yoghurt, hence all the problems.

but before in the bank everything worked out for me .............. ... There was just a great result.
Yesterday I put the yogurt maker again for 4 hours - again it exfoliated. Just one frustration. I tried jars - very warm, but not boiling water. It hardly overheats.

but before in the bank everything worked out for me .............. ... There was just a great result.
Yesterday I put the yogurt maker again for 4 hours - again it exfoliated. Just one frustration. I tried jars - very warm, but not boiling water. It hardly overheats.

If they were very warm, then overheating is quite possible. Place a few paper napkins on the bottom and keep an eye on the yogurt starting at 3 o'clock.

The problem is milk. Yogurt is made with sterilized milk, if you want to get exactly yogurt, not yogurt, if yogurt, then yes, do it at home. The fauna of homemade milk strangles the fauna of yoghurt, hence all the problems.

Nonsense, I get absolutely the same result both on store milk and on homemade boiled milk. If I put two different jars in front of you, you cannot tell the difference between the two.

Nonsense, I get absolutely the same result both on store milk and on homemade boiled milk. If I put two different jars in front of you, you cannot tell the difference between the two.

so I still want to adhere to your opinion. I will try again. All the same, the benefits are so beneficial, if we think about health, we really want to end up drinking not powdered milk, but homemade ...

not to drink powdered milk, but homemade ...

Only yesterday there was a 1 + 1 broadcast about milk. We checked 5 large Russian brands (we also have some, Prostokvashino, for example) and 5 local brands from small towns. All milk is whole, without foreign fats... They themselves were in shock, But with butter and sour cream, everything is much worse, you have to keep your eyes open there. Bacteria there can be all sorts of visible and invisible. And my uncle, an expert on milk, said that boiling is the most incorrect processing of milk: everything useful is killed, and all the most harmful requires boiling for 40 minutes, which no one does essno. Correct processing is pasteurization, or even better, ultra-pasteurization, which is available only in industrial conditions.

Only yesterday there was a 1 + 1 program about milk. We checked 5 large Russian brands (we also have some, Prostokvashino, for example) and 5 local brands from small towns. All milk is whole, without foreign fats... They themselves were in shock, But with butter and sour cream, everything is much worse, you have to keep your eyes open there. Bacteria there can be all sorts of visible and invisible. And my uncle, an expert on milk, said that boiling is the most incorrect processing of milk: everything useful is killed, and all the most harmful requires boiling for 40 minutes, which no one does essno. Correct processing is pasteurization, or even better, ultra-pasteurization, which is available only in industrial conditions.

I don’t presume to say anything, but it really looks like an attempt to correct the situation with the buyer's confidence in store milk, since now many have abandoned it. Well, at least kill me, I do not fully believe such programs, and that they have everything objectively and not paid for. Well, this does not happen now, in our time. Everyone makes money as they can, and only one Experts conduct all kinds of Expertise for the sake of the good of humanity. Well, somehow funny.

I also do not assert anything (I am not an expert myself and I have no close relatives connected with this), but I only cited what surprised me. And there was a lot of negativity: the kidneys of the children also gave up something in the curd from the dairy kitchen (by the way, here, in Kiev, something similar happened in 2004 and my daughter was slightly hooked), and a dairy with interrupted terms, rats in the workshop and a full bouquet of pathogenic bacteria in the analysis of products ... but, unfortunately, this is already familiar. But the wholeness of the milk was amazing. The material itself was Russian, and it flashed in the text that somewhere in 2009.

Only yesterday there was a 1 + 1 program about milk. We checked 5 large Russian brands (we also have some, Prostokvashino, for example) and 5 local brands from small towns. All milk is whole, without foreign fats... They themselves were in shock, But with butter and sour cream, everything is much worse, you have to keep your eyes open there. Bacteria there can be all sorts of visible and invisible. And my uncle, an expert on milk, said that boiling is the most incorrect processing of milk: everything useful is killed, and all the most harmful requires boiling for 40 minutes, which no one does essno. Correct processing is pasteurization, or even better, ultra-pasteurization, which is available only in industrial conditions.

I live in a small town - there are a lot of villages nearby, they sell real milk, maybe this is an advertisement for dairy factories about their authenticity ??

I got yoghurt as an active in consistency is this normal? I want it thicker: girl_curtsey:

[josephina]

I got yoghurt as an active in consistency is this normal? I want it thicker

josephina
There are options: 1. cook a little longer and the yogurt will thicken; 2. take milk of higher fat content (yogurt is denser by 6% milk, that's for sure). And the yogurt thickens after standing in the refrigerator after cooking.

I recently got a yogurt maker. I did just that once 5. but the first time everything worked out. but the first time I did it with homemade milk. first boiled, and then made yogurt. everything turned out in consistency, but I didn't really like the yogurt, there was some kind of aftertaste. Subsequent times I did it with milk "To the health" of the child, maybe I gave it to the little child. I want to say from the sterilized one I liked the most, it turned out gentle. I did not boil pasteurized milk, only warmed it up a little. The husband is constantly asking to do. Especially delicious with some kind of jam.
from home would not advise. only if you own a cow. I didn't like the taste and it turns out more fatty.

I want to share my experience. I bought a yoghurt maker and nothing worked for me, it seemed like it was homemade milk. and then one good person suggested to me, I take milk, heat it up to 40-42 degrees well, breed bacteria there, and put everything in a yogurt maker for 4-5 hours. Done !! And everything worked out - and with homemade milk !!! and it turned out to be a very dense yogurt. And what about milk powder, why do we still need any byaka, when we eat day after day it is not clear what! LET YOGHURT BE NATURAL AT LEAST!

And I didn’t have enough to make yogurt from half a jar of Activia + Art. a spoonful of sour cream and after 5-6 hours it turns out sooo Tasty: nyam: yogurt, without sourness and, even after adding sugar and fruit, remains quite plump.

I want to share my experience.I bought a yoghurt maker and nothing worked for me, it seemed like it was homemade milk. and then one good person suggested to me, I take milk, heat it up to 40-42 degrees well, breed bacteria there, and put everything in a yogurt maker for 4-5 hours. Done !! And everything worked out - and with homemade milk !!! and it turned out to be a very dense yogurt. And what about milk powder, why do we still need any byaka, when we eat day after day it is not clear what! LET YOGHURT BE NATURAL AT LEAST!

I did not get that. And before that, how did you do it? It seems like it should have been.

so I ... I did it in cold milk, and I didn't get it

[fronya40]

fronya40
Apparently this is a feature of "home" milk, because INTO, I almost never warmed "Selyansk", poured it into a yogurt maker, not just from the refrigerator. and from the "zero" chamber, there is one in my Nord - where the temperature is exactly zero. And the yoghurt always turned out great, it just took longer to ferment. 7 hours instead of 4.

understandably. but I wanted to do only from home, so there was a torment of experiments.

Thanks to Temka, which I reread and realized that the price is not the most important thing in a yogurt maker, DEX-108. Does not overheat, though I did it only in great shape. I tried to make yoghurt from homemade milk, they brought godfathers from the village, it tasted lovely, but yoghurt doesn't work. Fat flakes off from the top, and it's not tasty at all
Now I take Selyanske or Prostokvashino, I took good Sourdoughs with GOOD FOOD, and now I took Vivo, I will try

[nusya]

nusya
yes, here many have such a problem with homemade milk, or rather yogurt from it, therefore fronya40 , and was so glad that she had made a dense yoghurt from home.
I really do yoghurt in a cartoon now, but I can also try it myself from the type of homemade, and more farm-based, we sell it on tap.

[fronya40]

I take milk, heat it up to 40-42 degrees well, breed bacteria there, and put everything in a yogurt maker for 4-5 hours.

And still,fronya40 , I'm trying to understand, are you heating raw milk or is it all BOILED, but cooled down?
If raw, then there seem to be their own bacteria and they enter into a counterattack with biological (purchased)

how much sour cream?

How much is not a pity, but I put 1-2 tbsp. spoons per 1 liter.

Girls! Homemade milk must be boiled, since it is fatty - this is one, and the second - in milk, antibodies that strengthen the immune system. system, and all sorts of such beneficial microorganisms (after all, it's not for nothing that doctors say that breastfeeding is a guarantee of the baby's health, and a cow, she's also a mother), which come into conflict with dietary supplements. In short, there - in the milk - a war begins and until they understand what's what, they will kill each other, and if the milk is boiled, then all the "native" bacteria die and only "bio" work. Well, that's what I think.

Girls! Homemade milk must be boiled, since it is fatty - this is one, and the second - in milk, antibodies that strengthen mun. system and all sorts of such beneficial microorganisms (after all, it's not for nothing that doctors say that breastfeeding is a guarantee of the baby's health, and a cow, she's also a mother), which come into conflict with dietary supplements. In short, there - in milk - a war begins, and while they understand what's what, they will kill each other. Well, that's what I think.

Yes, she always boiled homemade. I don't boil the store, it's pasteurized. And there are hardly any organisms left alive in the store.

[fronya40]

And still,fronya40 , I'm trying to understand, are you heating raw milk or is it all BOILED, but cooled down?
If raw, then there seem to be their own bacteria and they enter into a counterattack with biological (purchased)

well, of course boiled. I buy it on the weekend, boil it, pour it into a jar and put it in the refrigerator. I do not consume raw milk.

How much is not a pity, but I put 1-2 tbsp. spoons per 1 liter.

Oh. wrong for the question. What sour cream is homemade or store-bought?

Hello! I make yoghurt with Agusha milk (since they give a lot to children in the dairy kitchen) and ferment it on Narine. Honestly, if the delivery to the pharmacy was good, correct, then the bacteria revive in 15-18 hours. But we, unfortunately, very rarely succeed in at least half of 10 sachets working. Children like it when I make yogurt with berries and sugar, I add all this to the finished yogurt. Country berries, frozen.

Evitalia.Half a 1 liter bottle. milk.

I decided that it was impossible to use half of the vial - it is sterile packaged. Therefore, I zababahala for 2 liters of pasteurized milk in a cartoon. Half a glass did not fit - I put it on the heated towel rail in the bathroom, spreading a towel. She poured water into the cartoon - apparently, it was too hot - because the next morning there was milk.But in the bathroom, it suddenly turned out to be dense yogurt
I, sobsna, wanted to ask: a half-bubble of an open evitalia is not clogged with other microorganisms, yoghurt turns out after a while (and what time?) Is it normal?

Recently I discovered two firms in Moscow that produce high-quality dairy products Izbenka and Podvorie, there is information on them in the internet. Themselves completely switched to Izbenka, very tasty and all very natural, which has not been seen for a long time.

I read the whole branch and was stunned - no one makes yogurt from UHT milk. For a year now I have been doing it only from it. I brushed aside my homemade milk - I don't know what kind of cow it was. The pasteurized must be boiled. Do you like the taste of boiled milk? And yoghurt from it? And what about the taste of sterilized? This is the same as pasteurized, but already boiled for us.
I will not convince anyone, but if interested, here is a very amusing infa on milk
🔗

You don't need to boil this milk. I heat it up to 35 degrees, + sourdough and put it in a yogurt maker with a built-in thermostat with a temperature set on it at 36. The result is always excellent - both in taste, smell, and consistency.

I buy ultra-pasteurized milk for Health and Burenka (it's from the same dairy). Recently I tried Frenzy Farm on milk. Maybe it happened by accident, but I liked yogurt even more for the taste.

I read the whole branch and was stunned - no one makes yogurt from UHT milk. For a year now I have only been doing it. I brushed aside my homemade milk - I don't know what kind of cow it was. The pasteurized must be boiled. Do you like the taste of boiled milk? And yoghurt from it? And what about the taste of sterilized? This is the same as pasteurized, but already boiled for us.
I will not convince anyone, but if interested, here is a very amusing infa on milk
🔗

You don't need to boil this milk. I heat it up to 35 degrees, + sourdough and put it in a yogurt maker with a built-in thermostat with a temperature set on it at 36. The result is always excellent - both in taste, smell, and consistency.

I buy ultra-pasteurized milk for Health and Burenka (it's from the same dairy). Recently I tried Frenzy Farm on milk. Maybe it happened by accident, but I liked yogurt even more for the taste.

then you didn't read carefully))))
I just do on milk "To health" and I know a lot of people who do on it and on Burenka. just didn't specify that it was ultra sterilized. I like yoghurt on this milk more.

And after trying all possible milk for two years now, I stopped at "Selyanskiy" -3.2%. And I have never failed

And after trying all possible milk for two years now, I stopped at "Selyanskiy" -3.2%.

I'm doing it for the baby, I need baby milk, but my husband also really likes it)))

I am also on Selyanskiy (ultra-pasteurized), but 1.5%. Of course, out of 3.2% tastes better, but at least out of 2.5%. But less fat is healthier. I thought it would not work at all on low-fat. And it is quite at the level

Hurrah! So there are many of us!

Girls!!! Hello! I am to you for help !!!
I haven't been here for a long time, and therefore I forgive forgiveness if I am addressing the wrong address and if there is such a Temka on the forum, please redirect! So ... I watched the program that nowadays milk that is sold, whether it is pasteurized or ultra-sterilized or sterilized, in bags or in boxes, all this is made not even from powdered milk, but from some kind of palm ... in short, they poison our brother .. So, under the impression of the transfer, I decided to buy a village, right from under the cow ...Well, it's natural to ferment on it, before that I did it on activations, and on narine and on vivo, but with store milk, it always worked out. and here in the village nothing .... The first time I did, I put it at seven o'clock. the serum separated, and at the bottom of the jar there is such a round lump, looks like thick cottage cheese ... The second time, I decided to boil the milk, now eight hours have passed, I made two jars, for the sake of experiment, in one, the serum separated, well, a clot-like sour mass, a large single clot. and in the other, it seems like milk sour, the consistency of such a liquid yogurt. and everything is homogeneous ...: girl_cray: in general, I'm at a loss what happened and why it doesn't work .. Girls, can anyone come across a similar phenomenon? Please tell me what is wrong, what is the reason? I really want the most useful yogurt ... Thank you in advance for your help !!

Girls!!! Hello! I am to you for help !!!
I haven't been here for a long time, and therefore I forgive forgiveness if I am addressing the wrong address and if there is such a Temka on the forum, please redirect! So ... I watched the program that nowadays milk that is sold, whether it is pasteurized or ultra-sterilized or sterilized, in bags or in boxes, all this is made not even from powdered milk, but from some kind of palm ... in short, they poison our brother .. So, under the impression of the transfer, I decided to buy a village one, right from under the cow ... well, naturally to ferment on it, before that I did it on activations, on narine and on vivo, but with store milk, it always worked out. and here in the village nothing .... The first time I did, I put it at seven o'clock. the serum separated, and at the bottom of the jar there is such a round lump, looks like thick cottage cheese ... The second time, I decided to boil the milk, now eight hours have passed, I made two jars, for the sake of experiment, in one, the serum separated, well, a clot-like sour mass, a large clot. and in the other, it seems like milk sour, the consistency of such a liquid yogurt. and everything is homogeneous ...: girl_cray: in general, I'm at a loss what happened and why it doesn't work .. Girls, can anyone come across a similar phenomenon? Please tell me what is wrong, what is the reason? I really want the most useful yogurt ... Thank you in advance for your help !!

Homemade milk can also be different, and it is difficult to guess with it. It is necessary to take from trusted people so that you are sure that nothing has been added to the milk - not diluted, etc. Plus, so that it is fresh. Boil is a must! And to know for sure that the cow is not after calving. Good luck!
And clots, cottage cheese - this is all because the milk is homemade, if you warm it all the time, as it happens in a yogurt maker, and the bacilli do not work, then you get yogurt first, and then curd. Everything is natural. The bacteria in the yogurt just didn't work.

In general, I am at a loss what happened and why it doesn’t work .. Girls, can anyone come across a similar phenomenon? Please tell me what is wrong, what is the reason? I really want the most useful yogurt ... Thank you in advance for your help !!

I make homemade PROSTOKVASH using natural milk from a cow, which I buy in the village from a milkmaid, and this is what I get:

this is me fermenting raw milk, not boiled, only heating it up to 40 * C, and fermenting with an old portion of fermented milk, from the previous ferment, I leave specially 1 jar not eaten, for 1 liter of milk 1-2 jars of 120 ml.
I ferment in a wide thermos



Then, after the yeast, I put the PROSTOKVASH in the refrigerator for cooling, store it directly in the flask under the lid, or transfer it to portioned jars



Sour milk fermented from homemade milk and its sourdough will always be clots, and a little sour taste is "sour, fermented" milk.

This is how it should be - a real fermented milk product! In details 🔗