Yoghurt with bacterial ferments (narine, VIVO, etc.) (2)

[Crochet]

Crochet, Yes, in a whole package! and a whole bottle of narine and a whole package. Not all sourdoughs are stored after opening and do not want to mess around.
And I hope it will be more useful ...
It's just that they take a liter, as it were, conditionally, I think so, all the same, they usually ferment for a family.

I bought different starter cultures - I will try

[julia_bb]

julia_bb, and why meito - it's for cheese like

[julia_bb]

julia_bb, and have you already prepared anything from Meso sourdough?

[A.lenka]

A.lenka, no, I will try for the first time) Tk there is a package of 1 gram per 10 liters of milk, and for a sample of 5 I need how to divide it.
Can anyone share their experience?

there is a package of 1 g per 10 liters of milk, and for a sample by 5 I need how to divide it.
Can anyone share their experience?

Wow! and I do it for a liter and am really happy for 10 liters straight? I remembered that at 3
Well, I really like this Meso for sour cream!

[Aygul]

Aygul, yes, it is written for 10 liters.
Thanks for the tip. That is, you can do it for a smaller amount and not take a steam bath, otherwise it's a pity the first time, suddenly it won't work.
Is Meso good? I'll try next week

[julia_bb]

julia_bb, I liked it very much
I just don't need more than a liter of sour cream, well, if you make a cake - 1.5 liters. But the result is always excellent! Lactina, for example, has misfires - it lasts, but here it is consistently excellent

[Aygul]

Aygul, thanks, I took different ones to try, then I will buy what I like)
And Meito is what it says:
1. Dissolve the contents of the bag in 250ml of cold boiled water
2. Heat fresh homemade non-boiled milk (cow, sheep or goat) to a temperature of 35 degrees.
3. Add 250 ml solution in 100 l milk or 25 ml solution in 10 l milk
4. Let it brew for about 20 minutes.
5. Strain through cheesecloth. Give shape.

Do you make 1 liter of milk? And how much cheese (cottage cheese) is obtained?

Do you make 1 liter of milk? And how much cheese (cottage cheese) is obtained?

My output was 1 kg with 5 liters of milk. I did not do it for 1 liter. Dissolve meito at the tip of a knife in 50 ml of room temperature water, add it to milk heated to 35 degrees, leave for 45 minutes until a dense clot forms, cut into cubes, 10 minutes rest, then stir the clot for 15 minutes. Then put the clot in a colander. And then she turned it over every 30 min-1 h. Before going to bed, I salted from all sides. The next day I ate young Imeretian cheese. This leaven is not for curd.

Eh, I have no luck with yogurt makers (
Less than a month later, my beautiful Redmushka began to overheat ((((she began to give out yoghurts).

I think it's just gotten hot in the kitchen, summer. By this number of degrees, the temperature inside the yogurt maker increased accordingly. Take the yogurt maker to an air-conditioned room during cooking (only so that no air blows on it). Yogurt will turn out the same as before, if this is the case.

[NatalyMur]

NatalyMur, Thanks for the detailed answer. I'll make it for 5 liters, I just took this sourdough to try to make fresh cheese)) Then I will report in a cheese Temko)

Is Meso good? I'll try next week

Very good! Yesterday I just loaded the sour cream, the sour cream turned out to be simply delicious, I did not expect that it would turn out so tasty. Made a liter, by the evening about 300ml. left.
Made from cream what the houses were: 500ml of cream 33% fat and 500ml. cream 10%.
I mixed the cream, then heated it to 30 grams, added the leaven and stirred it, made it in a liter mug. Then she turned on the cartoon program, heating for 10 hours at 36 degrees, poured about 30-35 degrees into a bowl of warm water, put the mug in water, closed the lid and went to the bainki, in the morning I received the finished product.
I also bought sourdoughs, took yoghurts, sour cream, fermented baked milk, kefir from Laktina and Campina (Meso) companies, I made the first sour cream, I haven't done the rest yet.Tomorrow evening I want to make fermented baked milk, somewhere in the Internet I read rave reviews about fermented baked milk with Campina (Meso) sourdough, I really hope that everything will work out and the result will please.

Thanks for the tip, tomorrow I was just going to close up the sour cream, also in the cartoon

Tomorrow evening I want to make fermented baked milk, somewhere in the Internet I read rave reviews about fermented baked milk with Campina (Meso) sourdough, I really hope that everything will work out and the result will please.

Yes, yes, yes, delicious sour cream A for fermented baked milk at Caprina's sourdough Termo

[41.2 * - 39.6 * and 38.7 *]

Peace be with you bakers!
Guys
Help advice
I make yoghurts every other day - both thicker for adults and drinking for children.
I did it on different store \ well, in the sense of Activia and others like it \ jars, bottles.
Everything seemed to work out and the consistency and taste were fine. But as if a little thought crept in, what did they mix there
Well, in general, I bought a VIVO leaven, I will try to ferment with it.
When cooking on jars, I somehow did not bother about the temperature - it turned out the first time - and poke a thermometer

And then I read about sourdough and thought about what I have with the temperature

Well, in short - measured, experimented - and achieved three stable temperatures \ well, less pain \

it 41.2 * - 39.6 * and 38.7 * degrees \ measured with an electronic thermometer \

And the question AT WHAT TEMPERATURE put sourdough yogurt

on the second indicator.

Anatoly, 38.7 will also work, especially in summer. All yogurt makers are not airtight and cannot provide an absolute vacuum. Therefore, in summer, you can set the temperature lower.

["LACTOFERM ECO"]

Finally tried the sourdough curd "LACTOFERM ECO" :



I left the milk with sourdough at room temperature for 12 hours, then heated up to 60 gr. / until the whey separates, poured the mixture into a lavsan bag for cottage cheese and after 2 hours the cottage cheese was ready ...

The taste of the curd pleased, honestly it tastes much better to me than from frozen frozen kefir ...

I wish I could think of something else with the sterilization of dishes involved in the preparation of fermented milk products at home ...

I don’t know how anyone, but I honestly sometimes get bored with everything all the time and this is a thermal container, a lid from it, a thermometer, a spatula / spoon / whisk for mixing pour boiling water over ...

Sometimes, when I think about how many extra body movements I need to do, I wave my hand and ... and buy sour milk in the store ...

[Crochet]

CrochetI secretly do not sterilize anything, sometimes I wash it in the trash, and so on with handles and for drying. True, in this case I do not use a whisk.

[in the garbage]

my sometimes in the garbage

You can't imagine more sterile !!!

Sasha, thank you very much for sharing your experience ...

I understand the garbage dump - PMM, washing machine - washing machine

[Lara]

I can say that the leavens from Yogurtel and Evitalia are definitely not snotty. I don’t even contact the others anymore.

Lara, tell me with yogurt.
1. What sourdoughs have you tried, does it work right away or did you have to suffer?
2. First you make the mother's starter culture, and then from it yoghurts (like in other starter cultures), etc., or is it ready-made yogurt?
3. Did you make over-fermentation from yogurt and how many times do you get over-fermented?
4. Do they disperse well in milk or how to stir it several times in 15 minutes in the instructions?

Peace be with you bakers!
Yesterday made from yoghurt starter culture VIVO
I will adjust the taste over time \ my grandchildren need to sweeten it \
And so it is normal and does not fall out of the jar while lying down and the spoon is worth \ although for me this is not an indicator

🔗
🔗

Now the question?

How much should I set aside by weight for the next starter / activation, I added a jar of 125 grams \

and how many times can you re-ferment?

[shade]

shade, the manufacturer recommends re-fermenting only 1 time, but people do it several times. And I don’t know how much yogurt is needed for re-yeast. I put the current on, took 100 grams per liter of milk ... I think it should work out.

and how many times can you re-ferment?

Several times it is possible, only the concentration of beneficial bacteria is lost, and each time it begins to sour more. I usually do not over-ferment 2-3 times more

How much should I set aside by weight for the next starter / activation, I added a jar of 125 grams \

and how many times can you re-ferment?

I took half a jar for re-starter (about 80 g) - but more is possible. It is re-acidified several times, everything except VIVO's bifivite. Although I over-fermented it, it turns out a completely different product. In it, the bifido was not over-fermented, and a small part of other bacteria was over-fermented. Other starter cultures - from 3 to 10 times drove, depends very much on the type of starter culture and the fermentation temperature. For VIVO, it is optimal mainly 36-37. If it is higher, then the number of overriding foods is sharply reduced. Excess acid appears faster with each re-food.

[Guys]

Finally I tried the curd on the sourdough "LACTOFERM ECO"

I calculated the fat content of the resulting product, but a lot ... for me ... fed it to my homemade ...

You will have to buy 1% milk for cottage cheese, from this exactly 5% plus or minus a little) the curd should turn out ...

Guys, I have a question), on the packaging with the starter culture, the manufacturer recommends heating the resulting curd to 55-60 g / until the whey is separated, as I understand it, you can do without it?

Probably only the curd will have a slightly different taste ...

[Guys]

Guys, I have a question), on the packaging with the starter culture, the manufacturer recommends heating the resulting curd to 55-60 g / until the whey is separated

according to technology, they do just that. This is not only what I am writing about the recommendations of the manufacturers, but I also watched the program the other day (and very carefully !!!).

[Aygulechka]

I also watched the show the other day

Aygulechka, and what kind of transfer ?!

I would also be very interested to watch / listen !!!

[Crochet]

Crochet, this was our local program, I don't remember on which channel. There the story was about whey, its benefits, types, cooking process, well, they told about cottage cheese (where the whey comes from).

Peace be with you bakers!
I did it yesterday for the first time with baked milk, now I tried it - it turned out sour, what is the reason I may have overexposed it.

[shade]

shade, it seems to me that he overexposed. We constantly do it on baked milk (and a little vanilla), if I miss a full 8 hours, or even hold it longer, it is a little sour for my taste.

Talking on the phone, instead of a yogurt maker, I put the jar in the microwave for 30 seconds. What will happen now? An end to my bacteria? I moved it to the yogurt maker, I'm waiting

[Friends]

Friends , and can you use starter cultures with an expired shelf life?

Or paint and throw away from sin?

I kept the starter cultures in the refrigerator) ...

[Crochet]

Crochet, You can, just be prepared for the fact that you will have to ferment not 10-12 hours but 17-18 hours, it is checked

[Sasha]

Thank you so much for your responsiveness and for the answer, Sasha !!!

Is there a certain period of time during which you can use the starter cultures after the expiration date?

[Crochet]

CrochetI will not say for sure, but it seems to me that by the end of the shelf life, the number of living bacteria in the leavens simply decreases, that's all.

Hello. Tell me, is it possible to use half of Vivo's starter culture from the bottle? Will beneficial bacteria remain in the remainder or die after opening?
I just bought different ones, so I can't wait to try everything and a little.

[dandelion]

dandelion, the instructions say, that you must use the entire bottle. Yes, and it is difficult to half the powder ... So I talked about the evitalia, there is compressed powder, I half a pill with a sterile needle, I used one, the other in the refrigerator. And everything worked out.
Other leavens I have met only powder.

An answer is urgently needed))) I made fermented baked milk (mater. Sourdough). Now it is still in the cartoon. Can I immediately take a part for re-fermentation? Or is it worth doing it only after the refrigerator?
I just want to try so many things, but there is only one cartoon. Plows day and night. I won't get everything to sour cream))))

I found a way out. delivered two cans of 0.7 - fermented sour cream Vivo and one freshly prepared fermented baked milk. I'll see what happens in the morning.

I read interesting articles about fermented baked milk. Well, what a super product you already know. And about what is great in the morning relieves a hangover syndrome? I think it's relevant in connection with the upcoming holidays))

But the fact is annoying ....... increases appetite, satisfies hunger and thirst ....... So does fermented baked milk increase appetite?

Well, you still have to try. Either satiety will come or zhor will attack.
I just wanted to ask.
The instructions say that you can ferment the next batch with yogurt.
Why can't you do it endlessly?
After all, bacteria in milk multiply. (shameless)
Why the third time is not recommended.
Maybe someone tried it 3 or more times.

[Paul.]

Paul., I tried to re-ferment yogurt several times. It becomes sour. Now I change the current one time at a time, then I take a new leaven.

So does fermented baked milk increase appetite?

Nope ...

It satisfies hunger, yes ...

But most likely this is all individual ...

[Paul.]

Paul., you can re-ferment until you are satisfied with the taste of the resulting yoghurt.

Thank you. For some reason, there is no grateful button?
I made fermented baked milk. Gorgeous.
The taste is special. It melts in the mouth.

Yeah, for some reason it disappeared: plach7: although today they thanked 1 time. I am now also addicted to fermented baked milk. I try to gradually leave all the mother's starter culture for re-starter (I store for 3-5 days), and then I ferment my own. Now I have 3 re-culture, it seems only tastier and thicker.

[dandelion]

dandelion, Do not understand. What means "
I try to gradually leave all the mother's ferment for over-ferment (I store it for 3-5 days), and then I ferment my own. "