Yogurt with bacterial starter cultures (narine, Vivo, etc.)

[cottage cheese]

With the Vivo sourdough fermented milk cheese really turns out the most ordinary real cottage cheese photo here- both in taste and in appearance (not cottage cheese or putty, but such as market cottage cheese).

Because in Ukrainian "cottage cheese" - this "sire") The packaging says so -"sour milk sir". And in Russian this is exactly homemade cottage cheese

the consistency of cottage cheese, do these grains depend on the percentage of fat content of the milk?

grains depend on the fermentation temperature. the higher the temperature, the harder the grains

grains depend on the fermentation temperature. the higher the temperature, the harder the grains

so, the picture is drawn more clearly for me. Thank you!
You can still ask a question, from which milk you get more cottage cheese, what does its quantity depend on? if I take milk of 1.5% cottage cheese will it turn out? Thanks in advance for my silly but important questions.

so, the picture is drawn more clearly for me. Thank you!
You can still ask a question, from which milk you get more cottage cheese, what does its quantity depend on? if I take milk of 1.5% cottage cheese will it turn out? Thanks in advance for my silly but important questions.

Although it is usually recommended to filter (discard) the body cottage cheese, I always cool the cottage cheese in whey. Then the yield of cottage cheese is greater. If it is hot and you are afraid that it may oxyderate, then you can cool it in running water (I put a saucepan with the fermented mass in a large saucepan and a stream of water in this saucepan)
And do not get attached to fat content) it does not solve anything) bazaar cottage cheese is generally made on skim milk. Only the fat content of the cottage cheese depends on the fat content of milk. The yield of cottage cheese is about the same.

[LESENA]

LESENA
Deep absolutely correctly answered you that only the fat content of cottage cheese depends on the fat content of milk, and it does not affect its amount. So feel free to use any fat content.

Although it is usually recommended to filter (discard) the body cottage cheese, I always cool the cottage cheese in whey. Then the yield of cottage cheese is greater. If it is hot and you are afraid that it may oxyderate, then you can cool it in running water (I put a saucepan with the fermented mass in a large saucepan and a stream of water in this saucepan)

I also always leave the ready-made cottage cheese to cool in the cheese curd

Good-cook has a new yogurt - "Yogurt Fitness" - for those who want to lose weight ..
I want so-a-ak ..
People, at least tell us what he is ...

(It's time, it's time to change citizenship)

u good food mean? Struck in composition, the bacteria are almost the same as in the symbiotic.
Marketing and advertising - no more
I am making a symbiotic. Delicious.

I didn't like the narine, it sour very much, even after 4 hours of aging in a yogurt maker, the children refused to eat it. I am doing it now with ordinary drinking yogurt (with a 5-day shelf life), after the first squash I left a jar, and I continue to ferment with it, after 4 hours in an incubator it does not sour, and thick, and not grains

u good food mean? Struck in composition, the bacteria are almost the same as in the symbiotic.
Marketing and advertising - no more
I am making a symbiotic. Delicious.

Yes, almost the same, but not all ..
I still want to ..

Hello everyone! I have had a yogurt maker Moulinex for six months already, I never got yogurt, I used narine. The problem is that it gets very hot, put the thermometer on the bottom of the bowl, it reaches 55-60 degrees. Naturally, almost cottage cheese is always obtained. Has anyone faced such a problem? What to do?

Hello everyone! I have had a yogurt maker Moulinex for six months already, I never got yogurt, I used narine. The problem is that it gets very hot, put the thermometer on the bottom of the bowl, it reaches 55-60 degrees. Naturally, almost cottage cheese is always obtained. Has anyone faced such a problem? What to do?

You need to go to the topic of yogurt makers, there this problem has been described dozens of times. The solution is either a thermostat or any pads on the bottom of the yogurt maker. Read the topic - and you will learn a lot of interesting things for yourself, including the solution to your problem.

in the package from the yogurt maker there is such a mug made of white material - polypropylene, cut out the contour of the bottom of the yogurt maker from it and put it on the bottom, and cook - this will significantly lower the temperature and distribute it along the bottom, and to find out how your yogurt maker warms up, measure the temperature by putting a thermometer to the bottom is not enough, pour water into all the jars and run the yogurt maker for about 5 hours and at the end of the cycle measure the temperature of the water in one of the jars - this way you will get reliable information.

And I have now found a way for myself to consume yogurt, which turns out to be tough - I stir up syrup from blackberry jam in it and use it as a drink - it is tasty, healthy and I don't see these tugs

And I have now found a way for myself to consume yogurt, which turns out to be tough - I stir up syrup from blackberry jam in it and use it as a drink - it is tasty, healthy and I don't see these tugs

Irus, navrno, it's all about personal perception about pulling. I don't remember exactly how Good Food lasts, but it is not as tasty to my family as Genesis, a little sour. How it lasts or not - I don't remember, for the life of me. Vivo cooked for a long time, I don't remember anything about him. Need to refresh.

Yesterday I sentenced 2 jars of your Genesis in my new way - it’s still delicious.
I agree that Genesis tastes, I also like this bioyogurt, although Good Food and Vivo too

Girls, does anyone ferment Lactina? I ordered it, and then I started to read it, there weren't enough reviews. But others - Vivo, Good Food, Genesis - we do not have and are not yet expected. Therefore, only Lactin.

[Aygul]

Aygul
do not worry, a very worthy Bulgarian starter culture, not sour during cooking, which is characteristic of VIVO, it should only be stored not in the freezer, but on the coldest shelf of the refrigerator, the package says that they are stored at temperatures from 0 to +6, deep freezing them need not. Otherwise, the bacteria will wake up for a long time, the fermentation time will increase and the yoghurt may be less dense and stretchy.

[Lozja]

Lozja , and what kind of Genesis is this? Where did you get it?

and I'm also interested in where they took the famous genesis? I have bypassed everything, they even don’t even know the name of this, they didn’t even hear about vivo, only when they said that the Kiev meat factory, they answered: “... yes? I understand.” and that's it!

Girls, Genesis, like other leavens, I take in the internet, at Kidstaf. When searching for Kidstaff, write "Bulgarian starters".

I typed kidstaff. but there is only vivo and good food. and the genesis is only in the Cherkasy region. can a reference?

I typed kidstaff. but there is only vivo and good food. and the genesis is only in the Cherkasy region. can a reference?

🔗 (remove the asterisks) - here I take Genesis all the time.

Thank you! found !!!!

[Lozja]

Lozja , and how does it differ from Vivo and Bulgarian? What's better?
I, incidentally, found Bulgarian and Italian in our town in a pharmacy

[RybkA]

RybkA,
Genesis and Lactina differ little from each other, just different Bulgarian producers, but together they differ from VIVO in softness. VIVO is always more acidic in yoghurts and kefir.

[Lozja]

Lozja , and how does it differ from Vivo and Bulgarian? What's better?
I, incidentally, found Bulgarian and Italian in our town in a pharmacy

From Lactina in the sense? Because Genesis is also Bulgaria. I don’t know, we have tried everything except Lactina, Genesis is what we like the most for its taste and consistency.

[Lozja]

Lozja Believe it or not, it turns out that I also bought Genesis then, I just bought it and forgot it, because there was a post, but today I take it out of the refrigerator ...ba ... Duc this is it!
So I set Bioyogurt to ferment. Didn't want to dissolve at all. So floating in lumps and sent to the cartoon. And how does he behave with you? How much will it ferment according to the instructions? And then I touched the piece of paper somewhere.

[Lozja]

Lozja , do not believe it, but it turns out I then bought Genesis too, I just bought it and forgot it, because there was a post, and here today I take it out of the fridge ... bah ... so this is it!
So I set Bioyogurt to ferment. Didn't want to dissolve at all. So floating in lumps and sent to the cartoon. And how does he behave with you? How much will it ferment according to the instructions? And then I touched the piece of paper somewhere.

The instruction is the fifth thing, it depends on the temperature and everything. My Genesis ferments quickly, but the yogurt maker overheats a little, and you need to catch the moment, because it is also very easy to overexpose. Sometimes even half an extra hour plays a role. In the cartoon - I don't know, I never made yogurt there. Start watching in about 4.5-5 hours.
Regarding the dissolution, you are in vain, although, perhaps, you dissolved it in cold milk. Yes, Genesis is difficult to dissolve, but it dissolves completely, you just need to chat a little longer in a cup of milk, I even smear these lumps with a spoon on the walls, and chat, chat ... in general, in 5 minutes everything dissolves completely. Milk begins to smell to me personally of cookies with the aroma of baked milk, and I just want to drink. I did not notice such a smell for other leavens.
Look at over-breeding in 2.5-3 hours. In the summer - earlier. Good luck!

Why am I asking about the instructions, because recently only Vivo was fermenting and with their leavens I had everything exactly according to the instructions +/- half an hour. And there, for each type of leaven, a different time was indicated.
Dissolved in milk at room temperature, I usually always do that. Vivo quietly disperses, capsules can disperse dust, and then lumps and that's it! Now I will bring the temperature up and go and try to stir it ... or is it not worth it?
I didn’t understand about over-starter

I just went and looked into the jar. Everything has gone on its own! For greater importance, I still interfered with a spoon, no lumps! So you can absolutely not worry and not interfere with yourself initially, but fall asleep and have a good way!

Why am I asking about the instructions, because lately only Vivo was fermenting and with their leavens I had everything exactly according to the instructions +/- half an hour. And there, for each type of leaven, a different time was indicated.
Dissolved in milk at room temperature, I usually always do that. Vivo quietly disperses, capsules can disperse dust, and then lumps and that's it! Now I will bring the temperature up and go and try to stir it ... or is it not worth it?
I didn’t understand about overseed

I don't think it's worth touching anymore. But it dissolves, just longer than other leavens. And I always dissolve in warm milk, in not heated - I won't tell you.
About over-fermentation - I meant that when you over-ferment the second portion with ready-made yogurt, you need to start looking at readiness from the 2-3rd hour.
Genesis does not have a tablet like, I don't remember, writes on websites everywhere - 6-8 hours, depending on the temperature.

I just went and looked into the jar. Everything has gone on its own! For greater importance, I still interfered with a spoon, no lumps! So you can absolutely not worry and not interfere with yourself initially, but fall asleep and have a good way!

It is so, but it turns out that a lot of lumps can get into one jar, and not a single one into the other ... and you get nonsense. Therefore, I do not risk it. Stirring takes me a few minutes, I'm used to it, it doesn't bother me.

[Iruska]

I found where in the internet Laktina for 9 UAH. Iruska, are you with me or where? Hey!

It's all UAH 11, yes 11 ... I want to try Lactin, the only sourdough that I have not tried yet.

IrusHow is your Sacco? Delicious?

It is so, but it turns out that a lot of lumps can get into one jar, and not a single one into the other ... and you get nonsense. Therefore, I do not risk it. Stirring takes me a few minutes, I'm used to it, it doesn't bother me.

I have everything here for sure - I weigh

I have everything here for sure - I weigh

In what sense? Do you fall asleep in each jar separately?

Yeah, I only have two.
So, my yoghurt was fermented in exactly 6 hours. After 5 hours, the top was still very tender. By the way, I never get very tight, so turn the jar straight from the multi, never beveled. Only after the refrigerator gets denser. If you hold it to the same density, then the whey will surely go away.

Yeah, I only have two.
So, my yoghurt was fermented in exactly 6 hours. After 5 hours, the top was still very tender. By the way, I never get very tight, so turn the jar straight from the multi, never beveled. Only after the refrigerator gets denser. If you hold it to the same density, then the whey will surely go away.

I don’t hold Genesis like that either. Because if the top is already plump, then the bottom may already be bundles, such yellow cracks. But Sacco calmly ferment to a dense state, they do nothing. Although the yogurt itself on a spoon is softer and more tender.
But it's all in the yogurt maker. Although, I think the difference is small.

[Iruska]

I found where in the internet Laktina for 9 UAH. Iruska, are you with me or where? Hey!

It's all UAH 11, yes 11 ... I want to try Lactina, the only sourdough that I have not tried yet.

IrusHow is your Sacco? Delicious?

Hello! Iruska is already here. I'm with you, of course. For me, if anything, ryazhenka 3 and 3 yoghurt, and sour cream 3pcs. I tried Sacco - as for me, very neutral - I would still have a little sourness (Genesis is much tastier to me), it also lasts (it even seems to me that Genesis lasts less). Although it fermented well overnight, to such a mirror-like state, beautiful. Stood in the yogurt maker for 9 hours, there is no cheese at all.

Hello! Iruska is already here. I'm with you, of course. For me, if anything, ryazhenka 3 and 3 yoghurt, and sour cream 3pcs. I tried Sacco - as for me, very neutral - I would still have a little sourness (Genesis is much tastier to me), it also lasts (it even seems to me that Genesis lasts less). Although it fermented well overnight, to such a mirror-like state, beautiful. Stood in the yogurt maker for 9 hours, there is no cheese at all.

And I told you that after other leavens Genesis lasts less for me. And about the taste, yes, it tastes very delicate, without sourness. Neutral - you have correctly designated this. And I just gave you this Gentle Yogurt, and count up, they still have a Very gentle one, I'm even afraid to try it.

🔗Starter cultures_Lactina_Bulgari I - look here, what is available and say again what to take? And more slowly, I write it down.

something on the kidstaff silence .... and where else can you order the genesis?

something on the kidstaff silence .... and where else can you order the genesis?

Oh, if you followed my link, then a girl rarely appears there, it's better to call her, there is a phone number under her avatar.

Or else here I also took - 🔗

yeah, on that link. try

Oh, if you followed my link, then a girl rarely appears there, it's better to call her, there is a phone number under her avatar.

Or else here I also took - 🔗

I followed the link, read it, immediately the question: it says 1 year for 1-3 liters of milk. Is it like, that is, will it be thicker or more rare, at will? Or 1-3 liters, depending on the fat content of the milk?

I think not from the fat content, but from the quantity, that is, one sachet can ferment from 1 to 3 liters of milk, the final product will depend on the fat content, the fatter the milk, the fatter the yogurt.

I followed the link, read it, immediately the question: it says 1 year for 1-3 liters of milk. Is it like, that is, will it be thicker or more rare, at will? Or 1-3 liters, depending on the fat content of the milk?

In general, you first need to make a uterine starter culture from dry matter, and then take a couple of spoons from it per liter of product. I generally manage to divide Vivovskaya by 4 times) One bottle in the sense. I take a quarter bottle for 250 g of milk.I make a starter culture that keeps in the refrigerator for 5 days (actually longer). From her I take 2 spoons per 1 liter of milk. Yes, the density depends on the amount of leaven. But I don't need to cut it with a knife. The yoghurt consistency is normal.

I don’t know about the amount of leaven, I gave 10 capsules of roselle yogurt per liter of milk, and it was not very thick, it remained slightly stringy.

This means that if 1 g is added to 1 liter of milk, it will be 3 times thicker than 1 g is added to 3 liters. milk. So?

I don’t know about the amount of leaven, I gave 10 capsules of roselle yogurt per liter of milk, and it was not very thick, it remained slightly stringy.

I just did it for the experiment today. She put one spoon in one jar, two in the second. The one in which there were two spoons fermented faster and was thicker. I realized that 1 spoon is optimal for me. All this concerns the vivo yoghurt starter culture

what is faster, I agree, I myself gave 4st per liter. l of sourdough and fermented faster.

This means that if 1 g is added to 1 liter of milk, it will be 3 times thicker than 1 g is added to 3 liters. milk. So?

not everything is so simple the rate of fermentation also depends on the amount of leaven. So I think in the first case the process will go faster, and it will certainly be thicker, but how many times) do you know it is difficult to measure the density of yogurt at times

not everything is so simple the rate of fermentation also depends on the amount of leaven. So I think in the first case the process will go faster, and it will certainly be thicker, but how many times) do you know it is difficult to measure the density of yogurt at times

Well, yes, it's just that if they write 1-3, then probably so that everyone likes it in consistency, he put as much. And I also divide a jar of VIVO, but 2 parts. Half a jar - half a liter of milk, only then I do not use all subsequent times yogurt from the motherboard, and I use one jar from fermentation for re-fermentation. I put one jar aside from the second re-yeast, and so on.