Yoghurt milk

and yet the most delicious, delicate yogurt is obtained from ordinary FRESH milk and drinking cream of a short shelf life (do not take long-lasting dairy products, as a result they taste bitter ...) and ordinary bacteria - either linex 2 capsules, or bifidumbacterin 2 ampoules, or any other bacteria sold in any pharmacy. maximum 1 tbsp. l. sugar and no milk powder, it can also taste bitter ... a very healthy and very delicate product is obtained by trial and error, select high-quality dairy products and the result will always be the same! I noticed that if you take yesterday's milk and / or cream (I always look at the date of manufacture), then the result does not suit me very much - and it can flake off, and it can curdle ... but I have never thrown anything out, it still turns out delicious

And my cream of 10% did not come across good, all the time they fermented yogurt, and then I switched to low-fat milk of 0.5 fat content, for dietary purposes. I already think yogurt from 3.2% is impossibly fat. Everything is relative.
I like your attitude, I spent several months until it began to work out. How much yogurt my husband drank and how much good bread came out of whey, you can't count. Now there is another problem, I make dietary bread only on whey without sugar, and now I collect it from everywhere, a little bit.
You need to make your own cottage cheese, then there will be a lot.

Forgive the newbie for being stupid, but do not you need to boil or heat baked milk?

It is not necessary to boil the baked milk of Irch, but at the expense of heating it as you want, when I heat it up to 40C, when not, the result is the same.

reread all 57 pages. But I didn't pay attention - if you make yoghurt-fermented baked milk on baked milk - should it be boiled before "loading" into the yogurt maker? or do not boil the ghee?

kipitka I do not boil not just melted, but only heat it in the microwave somewhere up to 40C and that's it.

Do you take live milk or long-playing milk?

when I cook for children, I take only living things, always fresh (otherwise it can be curdled), and for adults it can be long-playing. but long-lasting can taste a little bitter (if you store it for a long time)

When I take pasteurized milk, the yoghurt made from it almost always has a non-uniform curdled structure. Although, according to the expiration date, everything seems to be normal.

Sterilized milk produces a smoother and more beautiful yoghurt.

My favorite was baked milk yogurt. The daughter says: "It smells like caramel." He eats it with pleasure, categorically rejecting jams and syrups as sweeteners. True, I add one or two tablespoons of sugar to the yoghurt itself (I don't like sour).

And I take the always pasteurized Prostokvashino and always an excellent result, and I don't even want to make a long-playing one.

It seems to me that in this case it is necessary to choose exactly that milk (from the manufacturer), which will produce thick yogurt. I tried on different ones, so I found "my" brand, so to speak, with the same result. after all, they still add something to milk, in each country in its own way ... if you take fat milk, then the result should certainly be thicker, but skim milk probably does not ferment at all, I even can't get kefir on it

thank you for quick answer!
I even get cottage cheese out of 1%, how! I will experiment further!

I take short-lived milk (the shelf life seems to be 3 days), pasteurized, in cellophane bags, "salus", 1.5% fat, most importantly FRESH!
for adults I used to do it on different milk, even on long-playing (lasunya, for health and some other, I can’t remember)
I first heat the milk in the microwave, or rather part of the milk, put about 0.5 liters at full power for 6-7 minutes, add one tablespoon of sugar (who like it sweeter, you can 2 tablespoons), mix well (so that the sugar dissolves), then add the rest milk. (about 1.3 liters of milk fits into my Mulinex jars, to the eyeballs). as a result, I get warm milk, it is just possible to breed "bacteria" in it - and not cold, and not boiling water
the heating time depends on the initial temperature of the fermented milk and the room temperature. in my current conditions (this is such warm milk and an open window for the night), yogurt is obtained in about 7 hours (today, more precisely, already yesterday 2 23.00 set, the alarm is at 6 in the morning - let's see how it goes). a sign of "over-sourness" - whey begins to separate, first along the walls, and then at the bottom ... but a sign of poor mixing and stale milk is just in layering (this is according to my observations and introspection)
I don't use a blender at all, only a spoon, even when I used yogurt as a starter, I just diluted it with a small amount of milk, so a homogeneous consistency is obtained faster
seems to have answered all the questions? if you missed anything, remind me. I want to sleep, it somehow turns out chaotic, well, how it turns out

Fugaska thanks! I will rehearse some more! That is, you do not boil a short-lived one. It's just written everywhere that it must be boiled, because there are other bacteria that will interfere with this. I'll try like you.

I don’t boil because of lack of time - then it’s also necessary to cool it down!
and today I prepared yogurt in 7 hours

Hello everyone!
I have been reading your forum for over a year. First, thanks to your advice, I chose a bread maker, and now I decided to buy a yogurt maker. Well, oh, I really wanted to, I rushed to look, but I didn't find the Mulineks anywhere in Kiev and bought Tefal. Prepared yoghurt according to your advice and recommendations from the starter cultures of the Institute of Milk and Meat. Everything is cool, tasty, the kids are delighted. But! There is a small amount of whey in the finished product. No more than two teaspoons! Is this normal or what? Answer please!

Have you tried changing milk? I had such a problem when I fermented for "Prostokvashino", and when I changed to "Merry Milkman" the whey was gone.

Have you tried changing milk? I had such a problem when I fermented for "Prostokvashino", and when I changed to "Merry Milkman" the whey was gone.

Thank you Donchanka! I'll try. Today I put it on "Yagotynsky". We are waiting for the result. Children are already licking their lips.

[morozzz]

morozzz, but you don't have a thermometer to measure the temperature to which the milk is heated?
And how much milk you keep in a yogurt maker when it turns out to be liquid and when cottage cheese and whey are formed, maybe the truth is somewhere in the middle. Usually, in 4-5 hours, excellent yogurt is obtained. I remember the girls said that they get yogurt in 3 hours.
Have you tried it on different milk?

there is a thermometer, but it has a limit of 43. and the milk is clearly even hotter.
I hold it until it hardens. but it never freezes ...
sometimes it becomes a viscous consistency, I put it in the refrigerator faster, and it already stratifies there.
milk has tried everything from long and 5 days. she took the latter from the farmers. one result

Yesterday I made baked milk ryazhenka in a yogurt maker, it turned out great, I really liked it.

I just poured cold milk from the refrigerator into jars, into each teaspoon with Danone top (the cheapest fresh one without additives) and that's it. I pressed the button and went to bed. In the morning I put it in the refrigerator. Everything is fine. Milk took 3.2 House in the village, and the second time 2.5 Vologda ordinary pasteurized. Boiled nothing. Yogurt maker Tefal.

Perfectly correct decision

I just poured cold milk from the refrigerator into jars, into each teaspoon with Danone top (the cheapest fresh one without additives) and that's it. I pressed the button and went to bed. In the morning I put it in the refrigerator. Everything is fine. Milk took 3.2 House in the village, and the second time 2.5 Vologda ordinary pasteurized. Boiled nothing. Yogurt maker Tefal.
An absolutely correct decision. I also think that there is nothing to bother with boiling and cooling pasteurized milk (except for small children) And the finished product does not have time to overheat and peroxide.

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I also don’t bother with boiling, I think this for very little ones, I take milk (2.5) from the refrigerator + a jar of activity (without fillers), mix it in a salad bowl and in jars. In the evening I put it, in the morning in the refrigerator and 2 things the boys eat warm. Everyone is happy! , I do every other day. My husband does not drink kefir from him, but yogurt with pleasure and without consequences (we are addicted to yogurt in Turkey).
If I overexpose or already need to change the starter culture (that is, I usually use my own after activation), well, there whey or the kind is not special either, I don’t get upset on curd or just pour it into a bottle and use it for dough or other cooking (I like meat before cooking slightly season with kefir).
Everyone writes that milk is fatter, but I, experimenting on the contrary, made a conclusion for myself. that fatter milk contains less protein and even cottage cheese from 3.2 milk is much less than from 2.5, and somehow we are used to buying milk 2.5, and it comes out cheaper (we have it in liters ...) unfortunately whole you can't buy milk from a cow. but this is probably the best option, but if someone wants fatter, I think you need milk 2.5 (more proteins) and add cream (as many girls do)

Boiling is necessary not for the thickness of the final product, but so that the bad bacteria present in the milk do not multiply along with the yourt bacteria. You cannot be sure of the sterility of the milk you buy.

Boiling is necessary not for the thickness of the final product, but so that the bad bacteria present in the milk do not multiply along with the yourt bacteria. You cannot be sure of the sterility of the milk you buy.

Well, this is if it is draft milk or from an unknown cow, but if it is pasteurized from bags, it is probably possible otherwise it would have already sour in the bags ...

Well, this is if it is draft milk or from an unknown cow, but if it is pasteurized from bags, it is probably possible otherwise it would have already sour in the bags ...

The pasteurization process consists in heating milk to 60–70 C and aging in order to destroy pathogenic bacteria that may be present in it. But bacterial spores do not die with such heat treatment.
Sterilization - high-temperature treatment (130-140 C) of milk, which is characterized by the complete absence of any microorganisms that can multiply after sterilization.

I, frankly, do not risk using pasteurized milk without boiling. I don't want to experiment on the child and myself. The question of boiling milk has already been discussed.
Everyone decides what to eat, what to drink

The question of boiling milk has already been discussed.
Everyone decides what to eat, what to drink

I agree completely, I didn't even think to argue, I just don't like boiled milk from childhood, only if it's condensed milk, and we drink pasteurized milk with tea-coffee, and now I've learned to whip it, it's super!

[Kosha]

The pasteurization process consists in heating milk to 60–70 C and aging in order to destroy pathogenic bacteria that may be present in it.

Kosha, the pasteurization temperature in dairy plants was
85-92 Cif my sclerosis does not change me ...
There is no exposure, since this process is continuous, in motion.
Quite a few pasteurizers passed through my hands ...
There was no sterilization in my time ...

I don’t like the taste of boiled milk either ... since childhood I hate it
so I'm in the club of non-boiling milk before sourdough

I don’t like the taste of boiled milk either ... since childhood I hate it
so I'm in the club of non-boiling milk before sourdough

I also don't like the taste of boiled milk. Therefore, I use sterilized.

If an active lactic acid flora develops in milk at a certain temperature, then not a single putrefactive or pathogenic bacterium can withstand such competition in pasteurized milk. Pasteurization does not make milk sterile, but what survived there is no longer competitive, that is, the evil little animals, the microbes have become very frail and our active ferments simply evict them.

I do not boil milk for a yogurt maker and do not sterilize it. An exception, perhaps, for baked milk for fermented baked milk. But I noticed that the yoghurts turn out to be somewhat viscous if I ferment with Activia or other shop yoghurts. It doesn't matter at all whether I sterilized the yogurt container or not. When I switched to fermentation with the probiotic "bio-plus", there was no slimy and viscous yogurt. Always great results, even if I re-ferment for the third or fourth time. So you thought that all these wrong bacteria are already initially a lot in store yoghurts? In this case, when fermenting with store yoghurts, the development of extraneous subcultures in milk is already initially "provided", no matter how you sterilize the dishes.

[Lulusha]

Lulusha , thanks for the support .

Something yogurt didn't come out (for the first time in several years), but I'm not upset. I sin on milk, I always make it from homemade, but this time I bought 3.2% in the store, from which warm milk turned out in the morning.

You need to heat this milk a little more and, literally, in an hour you would have got a wonderful yogurt. It happens that the bacteria are a little sleepy, and do not wake up soon, it happens to me.

Milk for making yoghurt

Now for the preparation of yoghurt I use the milk "Full Krynka". Milk - sterilized, 1.5% fat, 2.8% protein, 1 liter costs about 25 rubles.

I use sterilized milk because it has a long shelf life and, most importantly, I am sure that unwanted bacteria will not develop in this milk, but only those that I will use as a ferment.

I try to use the smallest fat content - after all, animal fat is found in many products of the daily diet and we must try to reduce the intake of this fat and cholesterol in the body. I could use 0.5% milk, but it costs more than 1.5% milk.

The main value of milk is not fat, but protein: protein in this milk is 28g per liter.

Milk for making yoghurt

Now for the preparation of yoghurt I use the milk "Full Krynka". Milk - sterilized, 1.5% fat, 2.8% protein, 1 liter costs about 25 rubles.

🔗

Empirically, I came to the conclusion that I get the best yoghurt from the Full Pot milk, only I take 3.5% fat.

Empirically, I came to the conclusion that I get the best yoghurt from the Full Pot milk, only I take 3.5% fat.

1.5% also makes a very dense yogurt: when I tilt the jar 90 degrees - yogurt "stands" in the jar and falls into the glass in pieces

I take 1.5% only on the assumption that a lot of animal fat is harmful to the body: after all, if you drink a liter of yogurt a day, then 1 liter of yogurt from 3.5% milk will contain as much as 35 grams of fat

too much for me

and this fat (when I made yogurt from 3.5% milk) was not evenly distributed in the yogurt, but accumulated at the neck of the jar

while I was waiting for an answer, I read 2 pages and now I sit and think: I am doing well. went for yoghurt ... but what kind of milk is needed)) Everyone talks about homemade stuff ..I have a homemade one - the one that I brought home from the store. There is pasteurized (36 kopecks with kollyas as before - I buy it for bread) and sterilized Lianozovsky. Both say normalized. What is better to take?
And the second question was born: there was also Kefir Activia in the store. I took a simple one with bifidobacteria. Parents expect a miracle from the yogurt maker .. I have no right to be mistaken

I make 2.5 fat on pasteurized milk, girls do it on sterilized one, it seems to me unnecessary if there are no babies at home (and in general I use sterilized milk only in summer in nature, it does not sour open for a day, it’s even strange that someone ferments it)

obgorka_gu
Thank you!

I always do it on sterilized. At Lianozovsky, at Vkusnoteevsky, at 33kh-Korovinsky Everything is perfectly fermented and fermented. Both fermented baked milk and yogurt turn out well. I have my own quirk about pasteurized milk. For some reason, such products are very poorly stored in our stores ... The probability of getting sour / spoiled milk is very high. It's a pity to waste time and ferments, so I always take only sterilized ones. But only milk, not a dairy product.

while I was waiting for an answer, I read 2 pages and now I sit and think: I am doing well. I went for yoghurt ... and I need some milk)) They all talk about homemade ones .. I have homemade ones - the one I brought home from the store There is pasteurized (36 kopecks with kollyas as before - I buy it for bread) and sterilized Lianozovsky. Both say normalized. What is better to take?
And the second question was born: there was also Kefir Activia in the store. I took a simple one with bifidobacteria. Parents expect a miracle from the yogurt maker .. I have no right to be mistaken

In fact, everyone here makes yogurt from the milk that you like best, you can choose any one to your taste. Yogurt will work.
For example, obgorka_gu makes from pasteurized, and I - from sterilized ghee.
I take the activity in a jar (125 g), ordinary without additives.

from any it turns out, only long-playing should be eaten faster - it starts to taste bitter

30-43re per liter is it really expensive ?? a jar of yogurt 100-150g, according to your calculations, it turns out something about 3-6 rubles per jar - it's for nothing to mine

please tell me, in milk of what temperature do you dilute the preparations? My two-year-old daughter also has dysbacteriosis of the last degree (she does not have lactobacilli at all, there are few bifidobacteria and a bunch of harmful bacteria), I cannot cure it. We bought a yogurt maker six months ago, made many times yoghurt with these preparations, and only once from bifidumbacterin something similar to kefir turned out, and then - in one jar of 7. Could you describe your entire cooking procedure step by step with the smallest details? I can't figure out what I'm doing wrong. And it turns out that I don’t give my daughter my own yoghurt, because now I’m making yoghurt from the purchased one.

milk must be sterilized, or boiled at 38-40C,
and what do you ferment with?

milk must be sterilized, or boiled at 38-40C,
and what do you ferment with?

I buy pasteurized milk 3.2% with a five-day shelf life, they write that this is milk, not a dairy product, I boil it and cool it to 40C. As a starter, I used dry bifidumbacterin in vials of 5 doses of 2 per liter of milk and the same lactobacterin.

while I was waiting for an answer, I read 2 pages and now I sit and think: I am doing well. I went for yoghurt ... and I need some milk)) They all talk about homemade ones .. I have homemade ones - the one I brought home from the store There is pasteurized (36 kopecks with kollyas as before - I buy it for bread) and sterilized Lianozovsky. Both say normalized. What is better to take?
And the second question was born: there was also Kefir Activia in the store. I took a simple one with bifidobacteria. Parents expect a miracle from the yogurt maker .. I have no right to be mistaken

it is better to take sterilized with a fat content of no more than 2.5%, better than 1.5%

let's proceed from the fact that 1 liter of kefir or bifidok is sold for 28-38 rubles

I assume that a bag of baby kefir costs 17 rubles

but cheap pasteurized milk cannot be stored for a long time and will often have to run to the store
therefore, it is more convenient to take a package of 10 packages of 1 liter of sterilized milk

check out the freezer topic! you can freeze cheap milk and you will be happy

1 I assume that a bag of baby kefir costs 17 rubles
2 check out the freezer topic! you can freeze cheap milk and you will be happy

1 and how does children's kefir differ from non-children's? only at the cost?
for children - like - more expensive?

2 Will milk remain milk after such a procedure?
and for the sake of pampering with yogurt - to buy an additional freezer, just to save on cheap milk ... a dubious benefit ...

children's most likely differs in composition, there apparently, in addition to lactic acid bacteria, there are other useful types of probiotics