Yoghurt with bacterial starter cultures (narine, VIVO, etc.) (2)

Yesterday I fermented kefir at Lactoferm, after 11 hours (the recommended fermentation time is 10-12 hours) I looked into a thermos, and there was thin milk ...

The time was late and the prospect of keeping kefir on guard all night didn’t smile at me in any way, I put it in the fridge, with the expectation of returning the thermos from the fridge back to the dough in the morning, I read that this is possible ...

In the morning I looked into the thermos, and the kefir is completely ready already !!!

Dense-thick !!!

True, after more than thorough shaking, I swelled up, and even fick with him, for myself I decided not to pay attention to it ...

And by the way, in time I drew attention to the recommended temperature of milk for fermenting kefir on Lactoferm, 30-32 gr., In contrast to the usual 38-40 gr. ...

[Crochet]

Crochet, Kefir and fermented at 30-32 gr, for yogurt the temperature is always higher.

Now it's time for the final tasting.
I will say right away that I did not find any visual or taste differences between the yogurt obtained in the yogurt maker and on the battery. : pard:

[Sasha]

Kefir and fermented at 30-32 gr

Sasha , who would have known, but not me ...

Today, unexpectedly for myself, I got rid of snotty viscosity of kefir !!!

I just intensely (very, very intensively) shook the thermos with kefir inside and voila - well, it doesn't last !!!

Before that, I just mixed the sour milk thoroughly right in the thermos with a spoon long handle, scare away snotty the stickiness did not work out with a spoon ...

Kefir and fermented at 30-32 gr

And why, then, on a bag with Lactin's leaven for kefir, the recommended temperature is 35-40 grams. , here, I specially took a picture):

[Crochet]

Crochet, I do not know what to say
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To produce kefir with a characteristic taste and strong consistency, it is necessary to use a production starter culture aged after fermentation at a temperature of 10-12 ° C for 12-24 hours. Sourdough, the weight of which is usually 5% of the weight of the leavened mixture, is introduced into the mixture cooled to the fermentation temperature. The mixture is fermented at a temperature of 23-25 ​​° C until a milk-protein clot is formed with an acidity of 80-100 0T (pH 4.5-4.65). During fermentation, the microflora of the starter culture multiplies, acidity increases, casein coagulates and a clot is formed.
Maybe this only applies to VIVO starter cultures
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When producing kefir, milk is cooled to a fermentation temperature of 20-25 ° C. Already pasteurized milk is poured into a sourdough reservoir and pre-prepared sourdough is introduced - 5-6% of the milk mass. The starter culture is also enriched with the Saccharomyces unisporus VKPM Y-3416 strain. After thorough mixing, the contents of the tank are left alone, maintaining a constant temperature with a water jacket. The milk is fermented until a dense curd is obtained with an acidity of 90-100 ° T. Duration of fermentation is 10-12 hours at a temperature not lower than 20 ° C. Upon reaching the required acidity and viscosity of the clot, the circulation of water in the jacket is stopped, ice water with a temperature of 1-2 ° C is fed into the inter-wall space and a stirrer is turned on to stir the clot and more quickly cool it to the ripening temperature. After reaching the temperature of the curd 12-16 ° C, the supply of cooling water is stopped and it is left alone for 4-6 hours for the maturation and development of yeast. Then the contents of the tank are further cooled to a temperature of 8-10 ° C to complete maturation.

[Sasha]

I do not know what to say

Sasha, thanks for the information, read ...

Now I don't even know who to listen to ...

[Crochet]

Crochet, Inna, the most correct thing is to adhere to the recommendations for a particular leaven. At VIVO, kefir used to be produced at 30 degrees of fermentation, and then, it seems, more heat-resistant bacilli were brought out and kefir and sour cream also became 36-37 degrees. Read what is written on the sachet with your starter culture and do so.
I once fermented the store's children's kefirchik Tyoma, at 30 degrees. I got more than a liter of delicious yogurt.

[Inna]

Inna, Tanya, the rights

Inna, the most correct thing is to follow the recommendations for a specific starter culture.

Manufacturers often change the composition of starter cultures. Industrial production is different from homemade and different sourdough ...

Manufacturers often change the composition of starter cultures.

I also came across - the composition is changed, and the old labels are used until they run out.

Hello. I'm new. Can you tell me, please. I made yogurt on the activity, everything worked out. I decided to try to make yogulact on capsules. And something all curdled me and the serum separated. Is it just such a leaven? Will it make yogurt?

[Friends]

Friends , faced the fact that lately, all my sour milk cooked in milk, which I have been buying for a very long time, has some ... some kind of "empty" taste ...

I don’t drink milk, I asked my mother to try it, the verdict is that milk doesn’t pull 3.2% of fat content, maximum 1% ...

The question is, how much 10% cream you need to add per liter of "empty" milk like mine, to improve the taste I do not need fat, if only the taste appears fermented milk products?

I perfectly understand that all this is a matter of taste, but surely someone already has experience, how much to start with, 100 grams per liter of milk will be enough?

Girls are waiting for your advice. We bought Vivo cottage cheese.
I want to do in the headquarters ..
1. Can I do it in a stainless bowl or is it better in a non-stick bowl?
2. What is the output with 1 and 2 liters?
3. What is the optimal temperature so as not to overheat?

[Crochet]

Crochet, it's convenient for me to make 1.5 liters of yogurt, so I easily take half a liter of cream per liter of milk. I like the consistency better. I can't say that the result tastes greasy.

[Inna]

how well I looked, I will study Temka!

Inna, the calculation of such 1 liter of milk 1% + 1 liter of cream 10% = 2 liters of milk 5.5%,

then we take 0.5l milk 1% + 0.5l cream 10% = 1l 5.5% and add 1l milk 1% = 2l milk 3.25%

or 0.75l milk 1% + 0.25l cream 10% = 1l milk 3.25%

Sikorka, you mean to ferment milk with leaven VIVO curd? Or already from this fermented milk to make curd?
1.I use stainless steel, purely because of my own considerations and the world's departure from Teflon / anti-burner, you can do it any more often
2.from 1 liter of milk or sour milk, less than 200g of cottage cheese is obtained
3. temperature for fermentation or already curdling? look in the instructions from VIVO for the fermentation temperature, and set the temperature on languor 2 g lower, but there are nuances, write what temperature in the instructions

Now it's time for the final tasting.
I will say right away that I did not find any visual or taste differences between the yogurt obtained in the yogurt maker and on the battery.

[Gandalf]

Once it happened that there was not a single curd sourdough in the house, and the milk was already warmed up. So I don’t remember what yoghurt leaven I fermented. The cottage cheese turned out to be delicious!

Natasha, on bioyogurt for me the tastiest cottage cheese is, I have not even tried a separate ferment of cottage cheese, but why, what difference does it make which beneficial bacteria ferment milk, what I add, besides, it is tastier to cook cottage cheese in half with milk, milk + sour milk 1k1. ... and what kind of cottage cheese from yogurt on baked milk

Guys, if the sour milk is snotty, what is it?

She stops drinking, doesn't she?

Or are there other reasons?

I think this temperature is lower than necessary

Gandalf, Yuri, the density of the finished yogurt is still very dependent on the protein content of the milk, the higher, the thicker, which is why somewhere it is recommended to add powdered milk to the usual one, so by the way ... but if the store is already powdered (although they are also different in saturation with dry protein), then it will be thicker

Did you switch to the battery not after my messages in your Temko? that's right, you can get much more volume
I watched the video without sound (mine are asleep), and do you have a battery with a thermostat judging by the temperature?

Guys, if sour milk is snotty, what is it?

She stops drinking, doesn't she?

Or are there other reasons?

Perhaps the sterility is still broken.

[Rada-dms]

Rada-dmsof course, sterility is also possible

but for example, in my headquarters everything is sterile, but due to the fact that the thickness of the milk is the entire height of the bowl, then kefir "snotty" from above (both times of two made), since the top of the milk cools down and is not heated,

but with yogurt there is no such trouble ... in yogurt the temperature is higher and snotty bacteria do not grow

[NataliARH]

NataliARHAs soon as I began to do everything strictly in sterile 200-250 ml portioned jars, I never encountered snotty. As soon as it was forgotten to interfere with just a washed spoon, then immediately snotty, I would say, was outlined. And I ferment it on a battery, where the temperature is not the same along the entire length. I ferment with evitalia, activia or Mechnikov's curdled milk.
How do you manage to create sterility in Shtebe? Do you boil water in it before pouring milk?

[Olya]

Olya, my yogurt has never snotted at all in my entire fermented milk life, I do keep sterility, I fermented a long time ago with store yoghurt, then switched to dry yogurt, and I also made it on the battery before the shields, because I have volumes .... 2 liters of kefir and 3 liters of yogurt at a time, everything is fine, but the kefir in the head snotty precisely because of the uniformity of the low temperature in a large volume of 4 liters of milk, he also has a fermentation temperature of 30 g, light snotty appears, I will continue to try - study!

Yes, I put it on meat (I don't know where the highest temperature is yet) for 3 minutes, which in theory is equal to 9-15 minutes of boiling-sterilization on the stove. While the milk is boiling on the stove, there is boiling water in a stainless steel under pressure in the boil, then the pressure drops by itself ... the milk after boiling is cooled in cold water and into the boil through a strainer

Girls are waiting for your advice. We bought Vivo cottage cheese.
I want to do in the headquarters ..
1. Can I do it in a stainless bowl or is it better in a non-stick bowl?
2. What is the output with 1 and 2 liters?
3. What is the optimal temperature so as not to overheat?

1. I will not tell about Shteba
2.I get cottage cheese from the leaven (Lactin, Lactoferm Eco; I have not tried Vivo) from 1 liter of milk - 330-350 g of cottage cheese, respectively, from 2 liters - 650-700 g
3. temperature according to instructions. But I noticed that if you heat it up to 45-50 degrees at the second stage, you get a delicate creamy curd, like a child's, and if heated at 55-60 degrees - crumbly.

[Gandalf]

Natasha, on bioyogurt for me the tastiest cottage cheese is, I have not even tried a separate ferment of cottage cheese, but why, what difference does it make which beneficial bacteria ferment milk, what is something I add, besides, it is tastier to cook cottage cheese in half with milk, milk + sour milk 1k1. ... and what kind of cottage cheese from yogurt on baked milk
I think this temperature is lower than necessary

Gandalf, Yuri, the density of the finished yogurt is still very dependent on the protein content of the milk, the higher, the thicker, which is why it is recommended somewhere to add powdered milk to the usual one, so by the way ... but if the store is already powdered (although they are also different in saturation with dry protein), then it will be thicker

And nevertheless, Curd is prepared with the Curd sourdough, you can also use the Sour cream sourdough, since the bacterial composition is identical.
Weighing the yoghurt makes it Greek. But as far as I remember, there is no need to heat it up additionally, just weigh it.
Powdered milk, it was previously written, 10-15 years ago, in the instructions for making yogurt in a yogurt maker, is added for thickening, but then there were no special starter cultures, and it was proposed to make it from purchased. Now with such an assortment .... I don't see the point, especially since the producers themselves write that we ferment milk + sourdough. It turns out a thick natural yogurt.

[Aygul]

Aygul, you get 330g of creamy cottage cheese, or as in the store, I wrote 200g for the "store version", creamy, but more, and for a child I cook a baby consistency

Weighing yoghurt makes Greek

yes, from melted weighed yoghurt there will be Greek, and if any yoghurt is "re-weighed" it turns out to be a dense mass like cheese

and if you cook yogurt or yoghurt in baked milk using the usual method on the stove, then too

Powdered milk, used to be written, 10-15 years ago,

I didn’t put it exactly, I don’t recommend adding it, but I say that the density of yogurt depends on the amount of milk protein in milk, because bacteria eat protein and the more it is, the thicker it is ..... if I do it on village milk and on the milk from which I skimmed the cream, then the density is the same, the fat content and creamy taste are different, but the density is the same ...

[NataliARH]

NataliARH, Thank you! I, too, have the same attitude to stainless steel.
I bought exactly the sourdoughs for cottage cheese beer and other firms.
I just make myself cottage cheese in a milk cooker from kefir and milk in the old fashioned way, there is also chloride at home
Calcium for curdling. It turns out to be expensive, so I think in what way it is cheaper. And more useful.

Yogurt is snotty due to a violation of the thermal regime, bacteria are under stress and at the same time emit polysaccharides, they just give the yogurt viscousness, snotty. Discussed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

[Aygul]

Aygul, you get 330g of creamy cottage cheese, or like in a store, I wrote 200g for the "store version", creamy, but more, and for a child I prepare a baby consistency
yes, melted weighed yoghurt will be Greek, and if any yoghurt is "re-weighed", you get a dense mass like cheese ..

Yes, 330 g of cream I do this, because if I weigh out, then I add sour cream, and I don’t need to add it.

[Sikorka]

Sikorka, try it, tell us where is the output more? interesting too

Alexander, thanks for the link, so I correctly assumed about my kefir

Aygul, now it's clear, otherwise I decided that the leaven Curd increases the yield this way

[Aygul]

Aygul, now it's clear, otherwise I decided that the leaven Curd increases the yield this way

maybe it increases, did not compare
and yet I think that the correct cottage cheese is made with the correct bacterial composition

[Aygulechka]

Weighing the yoghurt makes it Greek.

Aygulechka, are weighed at room temperature?

How long does it take?

[Crochet]

Crochet, yes, at room temperature. We put a saucepan, a sieve-colander in it, cover with gauze and pour out the yogurt. I tried it, it turns out pretty quickly - an hour or two, if you do it right after cooking. If after the refrigerator, a little longer (it also thickens, acquires density).

[Is processed milk equally healthy?]

UHT can no longer be boiled

And I didn't like the yogurt on UHT. Yes, and all products with a long shelf life lead me to certain thoughts

Trying to understand the question, which milk is the most useful, I came across the following:

Is processed milk equally healthy?

Sterilized milk after processing is completely safe, but also completely useless, since all beneficial bacteria have died. The shelf life of this product is up to 6 months.

Pasteurized it tastes more like a steam room, but it has drawbacks, it quickly deteriorates and harmful bacteria can remain in it. With a short shelf life, no more than 14 days.

Ultra-pasteurized milk is the safest and healthiest.

If you believe what was written, you need to urgently switch from pasteurized to ultra-pasteurized ...

[Crochet]

Crochet, or we just ferment the sterilized with beneficial bacteria. Superfluous will not be

Hello dear yogurt girls !!! It's good that I found this topic !!! And somehow no one understands me (((("why, if you can go and buy ?!" And I want to be sure that in front of the refrigerator the yogurt did not have time to deteriorate on the way. And to do it with great love)
Our second son was born, so I resumed my "production" just for him), he is 9.5 months old, and he really likes his mother's yogurt. Ttt)
My elder one did not eat sour milk (until yesterday). Nothing! Even glazed curd cakes ... And yesterday I whipped him a good yogurt with Bifidobacterium sourdough from Genesis, half a banana, frozen currants and honey. And he drank all this through a straw with pleasure and said "what a delicious strawberry cocktail"
Today they just made half a banana and honey. Tomorrow I ordered with kiwi))) mmm, so as not to frighten off! But this is a small, but big VICTORY for me! He has problems with a chair (
Don't swear, I call everything yogurts. I know that yogurt is yogurt (on a Bulgarian stick), it's just more convenient for me
I did it in a multicooker. In ikea jars. Sterilized in the same place. Last summer, my husband bought a yogurt maker on a "pregnant whim". Naturally, we did not read the reviews ... Maxwell was standing there, there is a kitchen scale, it seems that the company is not bad. And the yogurt maker substituted (instead of the declared liter, only 600 ml is included in 5 jars ... And the sourdough is divorced in a liter ... In general, I was tormented here with her (I bought glasses, jars ...), and on Monday on the Redmond website I saw a message about recycling. So now I have a new assistant. Today I will launch)
I use different leavens. Now I'm waiting for a package with Yogurtel Probio series. Who tried it?
Will you join your ranks?

I often read what they put on at night. What if I have some products ready in 6 hours? And "night" I have about 9 hours ...

And I didn't like the yogurt on UHT. And then, the price ... Yes, and all products with a long shelf life lead me to certain thoughts ...

If there was something bad in there, the leaven would not work.
And I like the taste on UP milk more
I often read how many do not have time to ferment and envy in an amicable way! Davidka is eating at my place, I, so as not to disappear, well, Maksik seems to have become. And nobody else (give them kefir biobalances

Adopt yogurt aficionados. : drinks_milk: A few years ago I made homemade yogurt in tefali, which for some reason thinks about us, but did not think about the yogurt maker, which overheats the product. She spread a bunch of paper napkins downstairs, which seemed to help. Then there was very little free time, I abandoned everything. The yogurt maker stood for some years, her lids became fragile from old age and everything fell apart. The finished yogurt was covered with pieces of foil. Recently I started to practice in staff 2 making sour cream. Today, for the first time, I put yoghurt in the headquarters for the first time. Tomorrow I will probably consult with you. I did not use dry sourdough, I used store-bought yoghurts. Worried..

[musyanya]

musyanya, Is the thermostat not suitable for tefal?

And the thermostat does not fit Tefal?

I read about them out of the corner of my eye on the forum, but did not see them live, I don’t know where they are sold .. I think the tefal is for release. Instead, I bought a fermenter and a simple, simple yogurt maker Chernichka 1 (neither one nor the other has come yet) ..

[musyanya]

musyanya, What is a fermenter? Something for cheese?

[Maksimama]

Maksimamayou better don't come here without money... A particularly contagious topic. About the fermenter. You can count the numbers that are not smudged with this device.https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393444.0

Girls, do you close the lids? I have it written: do not close, but I covered it (just put it on top). Still, I'm afraid that condensation will get in ... I always screwed the lids in the multicooker, the result was always excellent

Well, wow: o There is such a topic on the bread maker. I subscribe.

[Natalishka]

Natalishka, there are many wonderful themes on Bread Maker
And I was just looking for how to sterilize cans in a micro, otherwise 8 Redmont ones are not included in the multicooker (but I found such a Temko-treasure! ❤️

[Nastya]

Nastya, but I thought that I had already looked into all corners

[Natalishka]

Natalishka, but I, on the contrary, have not been here for a long time (
And there is no time, and I don’t want to disturb the hamster once again)))

musyanya, thanks for the answer, I briefly understood, but in the words "the desired device" I decided to close the topic

I tried all the leavens, except for narine.The Goodfood symbiotic turned out to be the most delicious and useful in composition. Only ferments for a long time.
Girls, can you sour not 1-3 liters of yogurt, but for example 0.5 liters?
The fact is that I eat yogurt alone, 150 ml a day, and not every day. I’m probably a lot of half a liter.

Eh, I have no luck with yogurt makers (
Less than a month later, my beauty Redmushka began to overheat ((((I began to give out yoghurts. Not sour, without whey, but they were much smoother and smoother at the beginning. Yesterday I began to measure the water - in three hours it reached 43 degrees ... Immediately I call the Multicooker. about. "Well, they shouldn't be so hot, call your service, ask what you want to do." Do? Take tomorrow to the service, while my husband is off? or Bed? And if you are lucky with the service - rent, repair, change? It's a pity to give (((and I don’t want repaired ... It works great in the multicooker, but the volume comes out less ... 6 to 200 versus 8 to 180 ...

and you can ferment not 1-3 liters of yogurt, but for example 0.5 liters?

Why not ?

We recalculate the amount of sourdough and go ...

Or I did not understand you and you were interested in whether it is possible to ferment a smaller amount of milk with a whole sachet of starter culture?