Yoghurt maker - choice, reviews, questions of operation (2)

I'm just crazy about Brand-4001, crazy yogurts

You are lucky! And then ............. eh, well, no way.

Hello. Something I can’t do with yoghurts. I do it with Prostokvashino sourdough, for 1 liter. milk 150g. sourdough, I heat it up to 35g, put it for 3-4 hours, the result is that the cheese is separated, and it turns out like a curdled mass, it does not affect the taste, but ... I control the process all the time, after 3 hours it starts to thicken, and so it is liquid all the time ... The same situation was with actimel. What is the reason? I already tried to heat milk more and less the same result. Help

Is it the kind that is sold in bottles in supermarkets? So they just drink it, it's not for fermentation. Buy a regular fermenting powder. A lot of them. You can ask in pharmacies, so look in your city, for example, Good Food Italian, very good
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There are Ukrainian VIVOs, look at the sales points in your city here
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On the same sites you can read about these leavens. VIVOVsky needs 36-37 degrees, so if there is no thermostat, then GoodFood is better, they need 38-40. Or here we have Fagotsia pharmacies that distribute Bulgarian Genesis. They also need this temperature. In general, there are others by name, I wrote those that I bought myself.
Just do not take pharmacies such as Linex, this is not for fermentation.

And so, maybe your yoghurt maker is overheating, then you need to buy a thermostat, it costs about 100 UAH. And even no starter cultures will help if you have 45 degrees there. But if you have a yogurt maker with automatic shutdown by timer, then do not take the thermostat, it cannot be built into such yogurt makers.

And so, maybe your yoghurt maker is overheating, then you need to buy a thermostat, it costs about 100 UAH. And even no starter cultures will help if you have 45 degrees there. But if you have a yogurt maker with automatic shutdown by timer, then do not take the thermostat, it cannot be built into such yogurt makers.

No, I probably have the most dash. DEX, there is no timer. And about the leaven somewhere read, wrote that it is possible. The fact is that I also took the powdered ecocom-yogurt at ATB, for the first time it seemed like nothing, I over-ferment it, it exfoliates and, as it were, cottage cheese grains, That's it.

You are lucky! And then ............. eh, well, no way.

nothing special, I buy Evitalia at the pharmacy, homemade milk and that's it. I haven't made it from my yoghurt yet, I have to try

No, I probably have the most dash. DEX, there is no timer. And about the leaven somewhere read, wrote that it is possible. The fact is that I also took the powdered ecocom-yogurt at ATB, for the first time it seemed like nothing, I over-ferment it, it exfoliates and, as it were, cottage cheese grains, That's it.

Well, if Dex 108, then this is a good yogurt maker. And about Ekok - I hear for the first time, although I live next to ATB and have been making yoghurts for several years. I just didn’t pay attention, but even now I’ll hardly buy it. Such a name was never mentioned here, as far as I remember, which means that it is nothing worthwhile, most likely. ATB is a cheap goods store, I don't really trust. The only thing that I once dared to ferment from ATB was Tyoma's kefir for children. BUT: I set 30 degrees on my thermostat. So much is needed for kefir. Try at least one packet to buy Good Food. For a sample. And yet, use ultra-pasteurized milk, with it the coolest yogurt in consistency comes out.It does not need to be boiled, but only heated to 37-38 degrees, or a couple of degrees lower, if VIVO is a sourdough.

Good food did not come across, I asked at the pharmacy, all some kind of bio, but they don't seem to over-ferment, but I need a long-playing Dex157.

Good food did not come across, I asked at the pharmacy, all some kind of bio, but they don't seem to over-ferment, but I need a long-playing Dex157.

Well, look at the links that I gave, you enter your city there, and there are several addresses. They are not only in pharmacies.

Tanya, thank you very much for the answers, we will look for it when it works out, I will unsubscribe.

... And about the leaven somewhere read, wrote that it is possible. The fact is that I also took the powder at ATB ecocom-yogurt

Did you take Lactin?

Tanya, thank you very much for the answers, we will look for it when it works out, I will unsubscribe.

And if it doesn't work out, then sign off anyway, let alone sign off, we'll look for the reason. By the way, right now, you can even measure the temperature in the jar right after cooking, at least know if it's overheating or not.

Did you take Lactin?

Well, yes, Lactina. The first time is normal, and then like curd grains (when over-fermented).

Tanya, the question is still ripe: about the temperature, each has its own t-ra, that is, we heat the milk to this temperature, pour the leaven into the "oven", do I understand correctly?

So I bought a GoodFood starter. Question: is it over-fermented? The package says 1 sachet for 1-3 liters. milk, how to properly dilute? Yoghurt maker for 1l. You probably can't share? And one more thing: it is written that this is bioyogurt, which means it is not over-fermented, right, then it is expensive.

Hello, dear members of the forum Help please, what else can you do with the yogurt maker so that it does not overheat. I put polystyrene at the bottom, it still overheats The thermostat can not buy them, they are not available in Russia from distributors and they say we do not know when they will be. I have a German yoghurt maker Severin. Help, tell me

So I bought a GoodFood starter. Question: is it over-fermented? The package says 1 sachet for 1-3 liters. milk, how to properly dilute? Yoghurt maker for 1l. You probably can't share? And one more thing: it is written that this is bioyogurt, which means it does not over-ferment, right, then it is expensive.

Alena, bifido is not over-fermented, not bio. All bacterial starters are bio. Those of them, which mainly consist of bifidobacteria, are not over-fermented. Usually this is clear from the name: bifidocomplex, bifidum, bifivite, etc.
It can be diluted in 1 liter and 3 liters. If in 1 liter, then it will reach the desired concentration faster. That is, it will ferment faster. And yet, when you ferment, then keep an eye on the process and do not hold as much time as it is written in the instructions. Everyone has different conditions, temperatures. One is ready for the first yogurt in 5 hours, and for another in 8. So, go to the yogurt maker in four hours and push it into the barrel. If it sways like milk, then let it stay on, check it again in an hour. If it's already like sour cream, then take it out. If there are a bit of wrinkles on the side of the jars - take it out urgently, overexposed, the serum is separated. By the way, the re-starter is done one and a half times faster, maybe you held the same amount as the first and therefore it turned out that way. And please make with UHT milk.

Hello, dear members of the forum Help please, what else can you do with the yogurt maker so that it does not overheat. I put polystyrene at the bottom, it still overheats The thermostat can not buy them, they are not available in Russia from distributors and they say we do not know when they will be. I have a German-made yogurt maker Severin. Help, tell me

If your yogurt maker is not automatic, that is, it does not turn off by the timer itself, then it is advisable to buy a thermostat. On our forum, a lot of Russian women bought in Ukraine here,
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they are also sent to Russia, write to them, clarify all the points.
And, they say, even taking into account the shipment, it is cheaper than buying in Russia.
On their website there is the first thermostat that is needed.There it is written in green - for a yogurt maker, this one must be indicated to be sent.
Yes, I hope your yogurt maker is not filled with water when making yogurt between jars? And then such a thermostat is impossible, the sensor will get wet then.

Alena, bifido is not over-fermented, not bio. All bacterial starters are bio. Those of them, which mainly consist of bifidobacteria, are not over-fermented. Usually this is clear from the name: bifidocomplex, bifidum, bifivite, etc.
It can be diluted in 1 liter and 3 liters. If in 1 liter, then it will reach the desired concentration faster. That is, it will ferment faster. And yet, when you ferment, keep an eye on the process and do not take as much time as it is written in the instructions. Everyone has different conditions, temperatures. One is ready for the first yogurt in 5 hours, and for another in 8. So, go to the yogurt maker in four hours and push it into the barrel. If it sways like milk, then let it stay on, check it again in an hour. If it's already like sour cream, then take it out. If there are a bit of wrinkles on the side of the jars - take it out urgently, overexposed, the serum is separated. By the way, the re-starter is done one and a half times faster, maybe you held the same amount as the first and therefore it turned out that way. And please make with UHT milk.

Tanya, well, whatever I do without you, everything is clear and accessible. Tomorrow I will buy UHT milk and will sculpt, and then with a report to you. Thanks again! And your hands are itching, how can you endure until tomorrow !?

Tanya, well, whatever I do without you, everything is clear and accessible. Tomorrow I will buy UHT milk and will sculpt, and then with a report to you. Thanks again! And your hands are itching, how can you endure until tomorrow !?

Come on, I'll wait.

I can't buy a thermostat, they are not in Russia from distributors and they say we do not know when they will be. I have a German-made yogurt maker Severin. Help, tell me

I also thought that there were no thermostats on sale. And they are on sale in stores selling various e-mails. appliances, lamps, sockets, all kinds of el. nonsense. You will search carefully.

Hello girls, everyone. Every time I take out a ready-made, dense and tasty yogurt from a yogurt maker, I remember all of you assistants, it's great that you have time to help. I only occasionally run in to read what they write, but there is no time to write, I went to work, in the evenings all the time is devoted to the 9-month-old baby. which cracks yogurt just like that. So far I only do it on Lactin, it pours a little, but it doesn't bother us. The thermo-regulator does an excellent job. and under the middle jar there is a silicone mat.

For a year and a half now it has been working in an enhanced mode (yogurt is made at least 3 times a week) like this yogurt maker.
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Of the advantages:
- glass cups (250 ml.), spare can be bought in the Metro (cups with a red, blue flower).
- does not overheat yogurt
- keeps the temperature stable (when there were sticks with sourdough - first sinned on the yogurt maker and measured it with a thermometer)
Disadvantages:
- it is difficult to wash if milk is poured, the installation places of the glasses are deep.
- for any (even half a second) power outage, the program gets lost.

I use the starter cultures in vivo, store them in the refrigerator.
Sometimes the leavens "die", and from the same batch there can be good and bad, although this rarely happens, but in a year and a half it was 2 times.

The sourdough is used about 15-20 times.
First from the bottle, then one glass is left (whole!) The glass for dilution should not be started, that is, with a film, the dilution technology is as follows, a glass is taken, the top layer of three centimeters is removed, then two or three tablespoons of yogurt is thrown into a warm or chilled milk, mix very well so that the yoghurt dissolves completely, then the next yoghurt will be the same smooth without lumps.For the next yogurt, a "fresh" glass is already taken and the procedure is repeated, if the next yogurt is made the next day, then you can use a NEW glass from the first starter culture.

Here the rule is not to use the glasses that you started, because if the film on the yogurt is broken, then it begins to deteriorate and is not suitable for dilution.

I tried to leave a glass with the first culture, as they wrote here, it turns out badly, because after 3-4 days the yogurt culture dies and the yogurt begins to roll into a more acidic consistency, not that it does not work out ... it just becomes different.

And, by the way, the "old" yogurt from Vivo (in blue packages) was much more tenacious, six months ago they changed the design to white, and the yogurt began to "live" much worse with diluted yeast cultures. It seems that such a culture was brought out so that it was possible to sell more and it died quickly.

Advise more starter cultures, if not difficult.
Thank you.

Try the Bulgarian Genesis sourdough, a large quantity in a bag, less acidity, and they are more thermophilic

Hello, dear members of the forum Help please, what else can you do with the yogurt maker so as not to overheat. I put polystyrene at the bottom, it still overheats The thermostat can not buy them, they are not available in Russia from distributors and they say we do not know when they will be. I have a German-made yogurt maker Severin. Help, tell me

if you have the opportunity, turn it off after 4 hours, leave it until complete fermentation, if it's cold, you can wrap it up with a towel

So I bought a GoodFood starter. Question: is it over-fermented? The package says 1 sachet for 1-3 liters. milk, how to properly dilute? Yoghurt maker for 1l. You probably can't share? And one more thing: it is written that this is bioyogurt, which means it is not over-fermented, right, then it is expensive.

in good food, all ferments are over-fermented, in vivo, only bifivit is not over-fermented, it goes for children up to one year old as the first fermented milk supplement.
Bioyogurt is produced by Bulgaria genesis it is over-fermented, the difference from yogurt is the formula, in yogurt there is Bulgarian bacillus and thermophilic streptococcus, in bioyogurt + more bifidobacteria

Thanks everyone for the help. I'll try everything. Aygul I live in Kazan

Hello girls, everyone. Every time I take out a ready-made dense and tasty yogurt from a yogurt maker, I remember all of you assistants, it's great that you have time to help.

Olya, we only suggested, and you yourself have achieved such a result. I don't remember anyone here who would have approached the matter so thoroughly. I still remember your huge treatise, almost a whole page long, with the measurement of time and temperature in different versions, and how did you come up with a cool design with toothpicks on the bottom. But, I see, the silicone mat has taken root under the central jar. In general, you literally took your Moulinex by the throat, and yet he gave up. So much of the success is yours. And then many people will try and after the first failure they give up. But victory is close, you just need to look for the cause of failure, and everything will definitely work out.

Try the Bulgarian Genesis sourdough, a large quantity in a bag, less acidity, and they are more thermophilic

No, he doesn't need this. A person has a yogurt maker VIVO TERMOMASTER, my mother has one like this and I tried to make Genesis in her, but it didn't work out. Here I described.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
But Good Food Italian turns out to be there, although they also seem to need 38-40 degrees. Mom does it at 36 degrees (Well, there is no regime of 38-40 degrees, and at 42, the bacteria die there, no more than 40 is needed). Before that, milk with diluted yogurt (I give a jar of ready-made yogurt to her) heats up to 40 degrees. But all the same, it turns out something very tender in comparison with the same sourdough, but which I then make in my yogurt maker, so to speak, with a jar-sister of that yogurt that I give my mother for sourdough. I have it because the yogurt maker + thermostat and I have about 38-39 degrees on it for Genesis. But now I'm doing Good Food - at 38 degrees, and my mother - as I described above. But I have a denser clot coming out.

Thanks everyone for the help. I'll try everything. Aygul I live in Kazan

Marina, here's what you can still try:
Look for a cooler room and put a yogurt maker there, well, put cardboard or a stand under the hot on the bottom. And a room is a corridor or a hall, for example, or even to a glazed loggia, if it will not be very cold there. The outside temperature greatly affects the temperature inside the yogurt maker.
One drawback is that in the warm season there will be no such cool rooms. Well, maybe get a thermostat by then.
And here in Russia a girl bought a thermostat:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0

YES, I realized that the external temperature also affects the yogurt maker. But we really have a body in our apartment and I won't find it in a cooler place. And also that cardboard does not let the body pass better than foam. And if you put a silicone mat? Why am I asking, and not experimenting, because I have already thrown out a lot.

[Marina]

Why am I asking, and not experimenting, because I have already thrown out a lot.

Marina, experiment on the water

YES, I realized that the external temperature also affects the yogurt maker. But we really have a body in our apartment and I won't find it in a cooler place. And also that cardboard does not let the body pass better than foam. And if you put a silicone mat? Why am I asking, and not experimenting, because I have already thrown out a lot.

Marin, I've been experimenting on water for almost a month, which I just didn't put, I laid out my experiments here, Reply # 1364 page 69, Reply # 1425 on page 72. But now I have a piece of orange silicone mat in the center, because the jar rides on toothpicks when you push the yogurt maker in the side when checking the consistency, and the mat sticks a little and is more stable. And the temperature with toothpicks and a rug is the same.

No, he doesn't need this. A person has a yogurt maker VIVO TERMOMASTER, my mother has one like this and I tried to make Genesis in her, but it didn't work out. Here I described.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
But Good Food Italian turns out to be there, although they also seem to need 38-40 degrees. Mom does it at 36 degrees (Well, there is no regime of 38-40 degrees, and at 42, the bacteria die there, no more than 40 is needed). Before that, milk with diluted yogurt (I give a jar of ready-made yogurt to her) heats up to 40 degrees. But all the same, it turns out something very tender in comparison with the same sourdough, but which I then make in my yogurt maker, so to speak, with a jar-sister of that yogurt that I give my mother for sourdough. I have because a yoghurt maker + thermostat and I have about 38-39 degrees on it for Genesis. But now I'm doing Good Food - at 38 degrees, and my mother - as I described above. But I have a denser clot coming out.

for Bulgarian starter cultures, the optimal rate is 45 degrees 44, they perfectly withstand. (I can throw off a flyer from the manufacturer where the rate is indicated)
In general, an ordinary 2-liter jar, put in a thermo-bag, works as a yogurt maker, I put the leaven into 42-44 degrees milk, I wrap the jar and in a bag, in the morning there is such a curd that a spoon is worth, there is no serum acid in the norm.

for Bulgarian starter cultures, the optimal rate is 45 degrees 44, they perfectly withstand. (I can throw off a flyer from the manufacturer where the rate is indicated)
In general, an ordinary 2-liter jar, put in a thermo-bag, works as a yogurt maker, I put the leaven into 42-44 degrees milk, I wrap the jar and in a bag, in the morning there is such a curd that a spoon is worth, there is no serum acid in the norm.

If it's not difficult, discard the instructions from the manufacturer.

and links can be given to the manufacturer's website?

and links can be given to the manufacturer's website?

You can, just not active. That is, they just copied it and pasted it into the message field.
By the way, I used this guide to making Genesiz, as well as Italian sourdoughs:
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yeah, then here 🔗
I don’t know the instruction in Word and how can I insert it here?

Thank you all for your support. Today I tried both with cardboard and with a silicone rug, the bottom heats up quickly to 50 degrees. I will not carry out more experiments, I will buy a thermostat.

yeah, then here 🔗
I don’t know the instruction in Word and how can I insert it here?

Yes, I read the instructions. Our instructions do not match. And I just did not find there that this is the site of the manufacturer Genesis. These are just several pharmacy chains that sell Genesis starter cultures, that is, they buy them somewhere and then sell them to you and me, and until I found there what they buy directly from the factory, and not from third parties. This does not mean that the leaven is fake, no. They are real, just maybe they made a typo in this store or something. But it is possible, of course, that there is a typo in my instructions, because it is also not from the manufacturer's website. We have a pharmacy near Fagotsia, they also distribute these starters. I'll go buy a bag tomorrow. They are unlikely to sell the manual with him, because according to the rules, it goes one for the whole package. And I will not take the packaging. But according to the law, they are obliged to let me read this piece of paper there, without leaving the counter. I'll take it and take a photo on my mobile if I can.
And, by the way, today I bought Narine from GoodFood (Italian sourdough), as it says 38-40 degrees on the bag. And now they don't write the temperature on the Genesis bag? I bought Genesis yogurt a year and a half ago and then there were no such instructions on the bag, so I looked for instructions on the Internet and found the one to which I gave the link. It says that it is the same for Genesis and for Italian ferments.

The fact is that I have been working with these products for 5 years already (both good food and vivo and genesis) I am familiar with all manufacturers, genesis has a representative in Ukraine, the Laktoservice Dnepropetrovsk plant, the plant has another website and it is also engaged in production starter cultures for dairies and dairy equipment, they separated the starter cultures for home use on an emergency basis and opened a separate office and made their own retail website, I can 100% certify you that these are the first hands (after Bulgaria).
The site that you gave the link is the same representative as I am only in my region.
I can send you instructions by mail (write to the LAN), it can be downloaded and printed in the Word
websites of manufacturers-representatives, maybe someone will come in handy: (retail)
vivo (Ukraine) 🔗
genesis (Bulgaria-Dnepropetrovsk) 🔗 , the plant itself 🔗
good food (Italy-Kiev) 🔗

The fact is that I have been working with these products for 5 years already (both good food and vivo and genesis) I am familiar with all manufacturers, genesis has a representative in Ukraine, the Laktoservice Dnepropetrovsk plant, the plant has another website and it is also engaged in production starter cultures for dairies and dairy equipment, they separated the starter cultures for home use on an emergency basis and opened a separate office and made their own retail website, I can 100% certify you that these are the first hands (after Bulgaria).
The site that you gave the link is the same representative as I am only in my region.
I can send you instructions by mail (write to the LAN), it can be downloaded and printed in the Word
websites of manufacturers-representatives, maybe someone will come in handy: (retail)
vivo (Ukraine) 🔗
genesis (Bulgaria-Dnepropetrovsk) 🔗 , the plant itself 🔗
good food (Italy-Kiev) 🔗

It is a pity that in Thermomaster from Vivo other starters cannot be made, except from good food, but the consistency is not quite what it should be.
Sadness.
And there is no way to screw the thermorelle into this yogurt maker.

And the quality of the starter cultures from Vivo began to be passed, I am looking for a replacement.

It is a pity that in Thermomaster from Vivo other starters cannot be made, except from good food, but the consistency is not quite what it should be.
Sadness.
And there is no way to screw the thermorelle into this yogurt maker.

Well, Ira wrote above that Genesis up to 44 is possible, she deals with these leavens, maybe it's true what is in my instructions does not quite correspond. Maybe you can do Genesis at 42 degrees. Place circles of perforated cardboard under the bottom in the cups, cut to the size of the grooves where the cups are inserted. Genesis is a good starter culture. If you have a Fagotsia pharmacy, then there must be one or google where they are sold on the Internet, maybe you can find them and where they are in your city.
All right now I’ll ask the pharmacy for instructions on what comes in the package with Genesis starter cultures, it’s interesting to figure it out.

And the quality of the starter cultures from Vivo began to be passed, I am looking for a replacement.

And Simbilakt and Streptosan also became worse? I just wanted to buy them. A couple of years ago, VIVO typed a lot of them, but I really liked these. ode one and a half in the freezer lay without sacrificing quality.
And, by the way, Genesis, if you buy it, you can't keep his bags in the freezer, but only in the refrigerator in the main compartment, where it's colder.

Especially I found the instruction, which was for Genesis / Genesis Bulgaria starters.
So, it is recommended to heat milk to a temperature:

- for kefir 28-30C
- for the rest 38-44С

It is also indicated that it is impossible to introduce starter cultures into milk with a temperature above 45C.

That is, as I understand it, in the Vivo Thermomaster yogurt maker, Genesis starter cultures on 42C mode should work out perfectly (well, of course, provided that the yogurt maker really supports these 42C, a 47C for example)
And in my subjective opinion, today the most acceptable is the simplest yoghurt maker + thermostat (I am very pleased with this set and any starter cultures can be prepared)

And, by the way, Genesis, if you buy it, you can't keep his bags in the freezer, but only in the refrigerator in the main compartment, where it's colder.

yes, you don't need to keep Genesis in the freezer

But I personally do not like Genesis - although they are tasty, but the final product always turns out to be sticky for me, so I switched to Good Food - I especially love Imunalis

I will say that you are too ceremonious with them, all sourdoughs can be fermented where there is warmth and no matter what kind of yogurt maker is, the difference between producers is the strains of bacteria that they collect in the sourdough and give it a name, but the formulas of such products as yogurt and kefir mainly consist of the same groups bacteria, for example acidophilus bacillus can withstand a rate of 51-52 ° C, but kefir fungus, on the contrary, loves a lower rate of 32-36.
For example, I used a yoghurt maker for exactly half a year while my daughter was very young, then I got tired of the jars of spying on temp, now my yogurt maker looks like this
such a jar in it such garbage which the walls are insulated (insulation) I put a 2-liter jar there and until the morning near the battery all 100% excellent result and it does not matter what kind of leaven is produced, since I understood the main thing, the initially suitable rate is at least 40 grams and then better for decreasing, it is much better than first a low rate and then increasing or overheating all the time. I taught all my relatives how to use a yogurt maker ala jar * JOKINGLY * I even have expired starter cultures perfectly fermented, well, they are certainly not expired at all, it's just that there are two expiration dates for the second one, everyone wants fresh food, but if the leaven was stored correctly, the timing is all garbage , the number of bacteria may decrease in the sourdough, but in a nutrient medium and at a suitable rate they will multiply perfectly, when the sourdough dies it can be seen by its color, it becomes dark in the genesis of coffee color, in vivo it is dark beige, it cannot be determined from other manufacturers, there in the composition of lactose is a white powder, it does not change color.
In vivo, according to my observations and complaints from clients, the aggravation begins in the autumn. I don’t understand what this is connected with, but comparing the facts, the season also influences fermentation! But again, they always turn out to me, they can just sometimes be watery, maybe I just don't stand on ceremony with them
Genesis is only kept in the refrigerator
if you are still interested, ask

And Simbilakt and Streptosan also became worse? I just wanted to buy them. A couple of years ago, VIVO typed a lot of them, but I really liked these. ode one and a half in the freezer lay without sacrificing quality.
And, by the way, Genesis, if you buy it, you can't keep his bags in the freezer, but only in the refrigerator in the main compartment, where it's colder.

Somehow Simbilakt did not take root, ten times they did it and that's it.
Streptosan seems to be normal so far, but he also began to live less in the new reincarnation, although the preparation and breeding technology did not change, they also tried to change the milk from homemade to different manufacturers and milk fat content.
It seems that the manufacturer specifically removes bacteria so that they die as quickly as possible and you can sell more ...

Well, Ira wrote above that Genesis up to 44 is possible, she deals with these leavens, maybe it's true what is in my instructions does not quite correspond. Maybe you can do Genesis at 42 degrees. Place circles of perforated cardboard under the bottom in the cups, cut to the size of the grooves where the cups are inserted. Genesis is a good starter culture. If you have a Fagotsia pharmacy, then there must be one or google where they are sold on the Internet, maybe you can find them and where they are in your city.
All right now I’ll ask the pharmacy for instructions on what comes in the package with Genesis starter cultures, it’s interesting to figure it out.

Of course, you can put it under the bottom ... then my yogurt maker is such that the glass is recessed 2/3 into the body and the lining under the bottom will not help.

yes, you don't need to keep Genesis in the freezer

But I personally do not like Genesis - although they are tasty, but the final product always turns out to be sticky for me, so I switched to Good Food - I especially love Imunalis

stringy can be either from the fact that initially they got into the milk at a not quite suitable pace (cooler than necessary) or they can be very thick because there is a very high concentration and there is little space for them to roam
Have you ever seen industrial starter cultures, so there are 50 grams per 1000 liters of milk, so their genesis pours from the heart, I want to say that they can be safely divided by 3-4 times