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

Diluted dry for a liter of melted. milk, and I put this whole fermented baked milk into sourdough (if there is any surplus, then we eat, of course) for 3-5 days. That is, 1 overcooking is always obtained. Then I leave a liter from 1 re-starter and put it into operation again for 3-5 days (this is the second re-culture). Well, etc. Now I have 3 perevass and normal. I do not know if I explained well (I have difficulties with this)

I can hardly understand ...
I breed 1.6 liters for 8 glasses. It is eaten in a week, and the last one for a new leaven. Already 1.4 liters.
And to what extent can this continue?
They are there, bacteria, make love and multiply.
They are restoring the population all the time.

Everything is correct. It's just that we have 1.6 can eat food in 1 day))) Therefore, I save the first leaven))))
If you like fermented baked milk, cat. turns out. Then re-ferment how much it will turn out. Usually 8-10 times.

Well, you and ...... are!
Me for a week. Do you do it on melted? Do you add anything?

Yeah, on ghee. We add cookies, frost. fruits. I also got used to this breakfast .... at night in a stack. ryazhenka soak 2 tbsp. l. buckwheat, in the morning it's + a little more fermented baked milk and beat in a blender, I drink and go to work. After the blender, the fermented baked milk is liquid.

Fermented baked milk can be consumed for 2 months. Then you need to take a break. I think just 1 sourdough will be enough. Then I'll make either kefir or symbilact. At the same time, he will not get bored. Yogurt can be consumed every day.

Only in the morning I add to the fermented baked milk or yogurt before use ... whatever.

I also add before use.

How alike we are ...

I wonder if it is possible to make cottage cheese from previously made yogurt, kefir or fermented baked milk?

Why can't you do it endlessly?
..........
Why the third time is not recommended.

I, of course, am not a microbiologist, but I think because beneficial bacteria cannot live indefinitely and with each new overriding, their number decreases.
If the third time is not recommended, then nothing useful remains in it.

Well, in this case, already with the second fermentation, their number decreases by 8 times!
I believe that the whole point is that during the fermentation process in the heat, these bacteria multiply. Pranksters. Directly in milk.

according to my observations, the taste of the finished product with many times transplanted sourdough is no longer the same, which is somehow empty or something, and the consistency is not the same as initially. I only use ready-made starter once

[dandelion]

dandelion,

I wonder if it is possible to make cottage cheese from previously made yogurt, kefir or fermented baked milk?

sure you may! you can dilute with milk 1 to 1 or in any proportion, or you can mix everything in a row, but only the cottage cheese separates worse from the fermented baked milk, I don't know why ... it does not go into the curd mass ...

[NataliARH]

NataliARH, and why mix with milk? When I did it from yogurt or skim milk, I did not interfere with milk.

you can mix, you can not mix, as it is more convenient to whom! if milk and sour milk are used per day in equal volumes or I know that I have a certain amount of milk and kefir before the next arrival of the milkman, then it is logical to mix approximate surpluses and cook cottage cheese ... if we prepare cottage cheese for children https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=423447.0 or if we want a sweetish, less sour one, then you can dilute it with milk .... I also do not dilute it with buttermilk, I do not consider it necessary to transfer milk into this particular cottage cheese, because.my buttermilk is made from fermented cream, so the cottage cheese is sour at the exit and I mainly use it only in baking

Yesterday I bought an evitalia not for yogurt makers, just sourdough. As a result, I got a kefir, not sour like Narine, but just sweet.
Who made from Evitalia, do you also get a liquid drink?

not for yogurt makers, just leaven.

Like, not in bottles?
I have never had a liquid evitalia.

[RepeShock]

RepeShock, Irish, she's still in bags now.Natalia, my Evitalia is always thick. It also contains acidophilic bacteria. They impart pliability and density.

[Natalia]

Who made from Evitalia, you also get a liquid drink?

Natalia, it always turns out thick, like yogurt.
If the temperature is lower and kept for less time, then it turns out liquid.
Read about the time and temperature conditions in the instructions for your Evitalia (there are a lot of them now). Apparently, you need to prepare the mother's starter first. It is done about 15 - 16 hours at a temperature of 40 *. In any case, the box with Evitalia says so. And you look at your instructions. And "yogurt" is prepared from the mother's leaven in less time - 5 - 6 hours. 4 tbsp. l. add the mother's starter culture to 1 liter of milk. Temperature - 40 *. The finished product is very thick.

[Bridge]

They impart pliability and density.

Bridge, Natasha, and Evitalia and I have never had a stickiness.

[RepeShock]

RepeShock, Irish, she's still in bags now.Natalia, my Evitalia is always thick. It also contains acidophilic bacteria. They impart pliability and density.

Yes? I have not seen such yet.
I never got it viscous, maybe your yogurt maker overheats a little?

maybe your yogurt maker overheats a little?

Well, I also do not have a stringy, stringy, but still there is a light one. I do it in a cartoon, she holds 38-40. Maybe because I don't heat milk ...

I don't heat milk either, I take it at room temperature.

I took a picture of the girls - yesterday I made Evitalia from the leaven in a bottle.

Peace be with you bakers!
I've also stopped warming at the usual room temperature, well, maybe I put it closer to the battery in the cold

Can I use half of Vivo's starter culture from a bottle? Will beneficial bacteria remain in the remainder or die after opening?

Five years ago I bought starter cultures from a girl from Ukraine, Footgoood seems to be a little expensive for me + shipping to Russia. The second time I ordered a little, but different. I opened the leaven (there is very little of it), poured it on a sheet, divided it into 4 parts with a knife (like a pill), sprinkled it into sterile jars of baby puree, 3 pieces into the freezer and into one warm milk and into a yogurt maker. They were stored perfectly in the freezer.

It takes about 15-16 hours

Probably not enough for me. I put it overnight, in the morning I saw kefir and took it out.
Do you have 3.2% milk?

[Natalia]

Natalia, most likely not enough (if the temperature is normal).
And milk can be all sorts of things - 2.5% and 3.2%. density does not depend on me.

If the mother's starter is thin, the subsequent yogurt should still be thick, can the mother add a little more?

You can add more, for example, 5 spoons per liter. It will not be worse. It'll just cook faster. Once I received a completely liquid mother's leaven. I already wanted to reject it - to let it go for baking. But I tried to make it and the finished product turned out to be very thick. And this "yogurt" was very thick for the third time.

It turned out from this liquid mother starter culture thick yoghurt, does not pour out of jars

[Natalia]

Natalia, Good! Congratulations on a great result!

Tell me please. Began to buy state farm milk. It seems not bad, everyone praises him, fat. I'm trying to make yogurt, a bunch of whey is separated, the yogurt is somehow heterogeneous.The sourdough is fresh, the temperature is ok, the yogurt maker works through a thermostat. That is, overheating can be.

Peace be with you bakers!

I did it a couple of times when I mixed it with a spoon, began to whisk it with a whisk and always the consistency is super

For the third time I can't get yogurt, I changed the leaven - the same nonsense.
It turns out something with lumps, similar to yogurt and semi-liquid with a clear liquid even before the heap. But to taste - sour milk! What is it? I have been making yoghurt for several years already, the result has always been stable.
The only thing, I changed the starter culture, I used to always do it on genesis and evitalia, which is in bottles, but they disappeared from pharmacies (maybe temporarily, but I haven't found it yet) and I bought these, by the way, also evitalia is one of them.
🔗

This sourdough is similar, but did not find a photo, it is called Mechnikovskaya for the preparation of yogurt and curdled milk. (something evitaly got divorced, I can't figure it out is all one office doing? or is it already fake?)
and the second one is this one
🔗

Has anyone tried them? Normal yoghurts, thick?

Now I am thinking what is the matter - in milk or is it such a bad starter culture?

[Girls]

Girls and boys, has anyone already tried to re-ferment fermented milk products obtained with bacterial ferments from Orsik?

I don't make up my mind, I always add a new stick / sachet, or maybe in vain?

[Crochet]

Crochet, so what is the problem with over-sourdough.
Anyone can be re-acidified. You just need to understand that each time the composition changes somewhat, it is possible for pathogenic microorganisms to join, so endlessly I would not do this, since there is no possibility of control.
And up to 3 times, so why not.
Kroshik, and you didn’t try those leavens that I gave you? Something does not work out for me, I think already, maybe my cartoon at 35 degrees on the ATV keeps and the culture just a little warm? ...

[Crochet]

Crochet, at first I also re-fermented my fermented milk activity, and then I just began to pour out a part of the bag, I have Genesis, I pinch 2/3 in the bag with my finger so that 1/3 spills out into the trail. once I pour half out of that bag, immediately glue the package with tape .... everything multiplies and thickens perfectly)))) in my case it is cleaner than re-fermenting .... I do 5 liters for a week, and it turns out that then I have to re-ferment for 7 days ? no, it's better to pour it off and besides, I immediately take the maximum composition for microorganisms, and after all, not all of them are over-fermented! I have bifidoacidophilic yogurt and bifidokefir

[Bast1nda]

Bast1nda, NataliARH, Natasha), thank you very much, girls !!!

I have never over-fermented dairy products, no matter what bacterial ferment they are prepared with, every time I pour a new bag ...

I admit that I don't do this in vain, but ... but I'm so calmer or something ...

I don't store open sachets with sourdough, there is simply no need, my sachets are designed for 1 liter of milk, which is very convenient for me ...

Kroshik, and you didn't try those leavens that I gave the links?

Nope), Natulechka , I see such for the first time ...

[Innusik]

Innusik, my bag says 1-3L .... I use 1/3 of a 5L bag

Hello! The first time I tried Vivo kefir starter culture. I got a strange interesting experience, I decided to share :)

After reading the end of this thread, I did not heat the milk. I poured it into the Philips 3060 multicooker, added the sourdough from the bag, stirred it, put it on the Yogurt mode for 8 hours. It seems that we have 30 degrees there in this mode. It turned out to be a thick tasty kefir. My husband and I were delighted, we decided to cook, along with yogurt, and kefir. I have been making homemade yogurt for a long time. I always used the pharmacy Evitalia, heated the milk to 42-43, fermented it in a Mulinex yogurt maker, and obtained a rather thick, pleasant (without acidity) yogurt. But when I tried to make kefir from my Vivo-kefir as a working ferment, I got a thick yogurt, tasty with a little sourness. Not kefir even once.True, the second time, apparently, "on the machine", as I have been doing for several years, heated the milk before fermentation.

Do you get "reusable" kefir from Vivo?

[Yulentsia]

Yulentsia, for me all "kefir" starters are not kefir even once, but yogurt.

for me all "kefir" leavens are not kefir even once

Light, from orsik sourdough is very tasty, real kefir turns out. Really like.
But their yogurt is not very good.

Damn ... and I somehow abruptly stopped working out the euitalia ... that's drinking and that's it ... never thick, I've already changed the milk and made a new uterine starter culture ...

Light, from orsik sourdough is very tasty, real kefir turns out. Really like.
But their yogurt is not very good.

I tried it just that week, well, it's not kefir, but very tasty yoghurt. They also have delicious yogurt, but the yogurt is really so-so.

Peace be with you bakers!
Who made such

Th is a little expensive in my opinion - somewhere 350 rubles

🔗

[Yulentsia]

Yulentsia, I read somewhere that kefir does not over-ferment into itself, it turns out something like yogurt with some kind of good bacteria (in any case it will be a useful sour milk), but not kefir in its microbiological sense

So kefir kefir mushroom can do, why sourdough?

Girls, should sourdough kefir from Orsik be as thick as yogurt, or liquid as regular kefir? I put it on for 8 hours, now 6 hours have passed, so I think it can be enough, it is like store kefir in consistency.