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

It is thicker than the store, I have at least 9 hours to do it.
Basically, you can do as you like, I mean consistency.

Ok, thank you for the quick response. Then I'll leave it to ferment.

Finally I found a topic where you can ask
I usually put yoghurt on pasteurized Tetra Pak milk. And then I began to buy homemade cow's milk. I put yogurt on it but it just didn't work out. The milk just turned sour and divided into whey and yogurt. I don’t understand how to make yogurt on cow's milk? maybe you need to boil it? But won't there be less nutrients in milk? All in doubts, I wanted to ferment the curd with sourdough, but I am afraid to spoil it again. Tell me what to do with natural fresh cow's milk?

maybe you need to boil it?

Homemade milk is simply necessary to boil, it is fraught with poisoning. If with pasteurized spores there can be a place to boil or not to boil, then it is necessary to boil homemade ones, ultra-pasteurized boiling is not necessary for sure.

[Sedne]

Sedne, to boil so as not to poison, or in order not to sour and exfoliate?
It is not the first year that I have been taking milk from this hostess, I trust, my children drink it fresh.

[Katerina]

Katerina, it's not about trust, at the temperature of yogurt not only beneficial bacteria multiply, but also harmful ones, 8 hours at a temperature of 40 grams for them is a very good environment. That is, if something not good gets there, it will multiply.

Sveta, that's not even the point. To do present yogurt, in milk you need, roughly speaking, to kill everything that it contains that is not necessary for yoghurt starter. If the milk is not boiled or simply pasteurized, yogurt will not work, no, it looks like it will be yogurt, of course, but due to the content of its own bacteria in the milk, you will get more sour milk. There is nothing wrong with that, curdled milk is also very useful, but yoghurt leaven is not needed at all, that is, it was used in vain.

And raw milk must be boiled. Not just for yoghurt, but just for safety reasons.
And what sour milk from whole cow's milk, mmm, a fairy tale

And raw milk must be boiled. Not just for yoghurt, but just for safety reasons.

So I tried to convey this, I generally read somewhere that you can drink fresh milk for either an hour, or 2, and then you have to boil or pasteurize, I don't know if this is true.

[Irina]

Fresh milk, if it is immediately cooled, produces bactericidal properties, which, depending on the time and temperature of cooling, will work for 1-2 days.

I make sour milk from the village, I definitely boil it. Irina, -RepeShok wrote everything correctly in order to create all the conditions for the correct fermentation of the resulting product at the exit.

But we drink it raw, and if porridge with milk, then it boils there too. But before 3 years old I don’t give raw milk to a child, I can’t explain the reason, intuitively))) before this age my babies use, they don’t have calves, so my own is better

Kefir, by the way, on my packaging (genesis) it says 11-12 hours at 30 grams to cook, I always put on 12 hours. But with kefir fungus I did not work out

before this age, my babies use babies, they don’t have calves, so theirs is better

Lucky, at 1 year and 3 he refused. By the way, doctors do not recommend giving milk to drink until 3 years old, only in porridge, and they advise drinking the mixture or mother's. But mine at 1 and 8 gave up the mixture.So yoghurts and curds are our everything, well, and milk in porridge. Yes, I began to make my sour milk only with the advent of the child. How long have I not eaten such a delicious

doctors do not recommend giving milk to drink until 3 years old, only in porridge

then my intuition works))))
Yes, with the onset of the first pregnancy, you think about many things more deeply.

Thank you girls! I realized that in order to get yogurt, fresh milk must be boiled!

Today kefir was prepared from the kefir sourdough Caprina (I bought sourdoughs from different companies from Doctor Zakvaskin, I'm experimenting).

Not yogurt for my taste, no. I get yoghurt from the pharmacy's evitalia with a delicate creamy taste, its consistency is different ... Kefir from Caprina is drinkable. To taste - kefir), that is, with the sourness characteristic of kefir. But not as vigorous (I don't know how to differently describe the taste that I feel in kefir) as it was from Vivo. Softer taste. The texture is also different. From Vivo, I got a smooth one. And this one is a little lumpy. Or maybe I knocked down a Viva whisk, I don't remember.

The packaging says - ferment for 12 hours at room temperature. Well, I poured a bag straight into a box of milk, shook it and left it overnight. The fact that we have 22 degrees on the thermostat in our house, and not 24-28, as it was written in brackets after "room temperature", I did not think ... Nothing fermented in the morning, liquid milk remained in the box. Then I poured it into a Philips 3060 multicooker (baby) and fermented it at 30 degrees. I wonder what kind of product will be obtained when over-fermenting.

For the first time I bought Evitalia not in a pharmacy, but in elegant sachets ... On the sachets there is a categorical warning not to over-ferment! What is this ?! A pharmacy is possible, but "for yogurt makers" - is it impossible?

Added Sunday 15 May 2016 10:47 AM

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

For a bag, the price is 70 rubles. A bottle of a pharmacy evitalia also costs about. From a bottle I make 2 liters of yogurt and then re-ferment it 4 times.

I just bought these bags of evitalia, I haven't tried it yet, I was just outraged :), why do they forbid re-fermenting

[uterine starter culture]

A bottle of a pharmacy evitalia also costs about

Well, yes, only this bottle is being prepared. uterine starter culture, which is then used to prepare the product for consumption. So the cost is somehow really big ...

I tried both Evitalia and Danone and just sour cream, it turned out yogurt. And now I stopped at Orsik's leavens, I like it the most.

Peace be with you bakers!

you mean it

🔗

at a price straight

[Anatoly]

Anatoly, yes, good, but not yogurt, I like yogurt and yogurt more with them.

Peace be with you bakers!
I have a friend who lives in Perovo, and when we meet, I ask him to buy me bags for the last time for 30 rubles.

And I make kefir from a hut - after many tests, it is in favor

In Ashan this yoghurt is 138 rubles - one package of 5 bags inside

Girls make kefir at 30 degrees, I now know that (although they cross-nosed dogs , I'm talking about the instructions on the Orsik packaging, it is recommended to set 35-40 degrees). And at what temperature to ferment yogurt?

And at what temperature to ferment yogurt?

I did it at 38 grams, 8 hours.

[Irina]

Irina, Thank you! You are like a good fairy to me! Always there, with the right tip!

[Elvira]

Elvira, to your health!

Girls make kefir at 30 degrees

That’s why in my yogurt maker kefir itself did not look like itself ...

Edible, of course), but not quite the coat)) ...

We'll have to get a thermos for kefir again ...

Peace be with you bakers!

made with this sourdough: yes: the fry went up in price - 146 rubles in Auchan

🔗

It turned out quite tasty and thick milk Ashanovskoe

🔗

Also today Orsik fermented yogurt, in 5 hours the yogurt was ready ...

Very good yoghurt turned out !!!

Girls, how many times can you re-ferment yogurt, kefir, yogurt, etc.?

[Friends]

Friends, please advise a leaven for sour cream ...

[Crochet]

Crochet, and just buy sour cream - what to eat, the rest for sourdough? The main thing here is the fat content of the cream ... Although I did great out of 10% ...

Peace be with you bakers!

I'm about money
Even if you take good sour cream, it is cheaper than the same amount of cream

[Crochet]

Crochet, Inna, I took it in the same place, in "Own yogurt" I liked it, from 10% cream, thick as a store 20% even thicker

[Inna]

please advise a sour cream starter

Inna, I like Vivo sour cream.
(although I haven't tried any more)

[Crochet]

Crochet, Inna, I also like Vivo's sour cream.

[Svetlana]

but just buy sour cream

Svetlana, you can go this way, but how to choose a really high-quality product among the current variety ...

My opinion), homemade sour cream on bacterial leaven will still be more useful ...

And thank you very much for your responsiveness !!!

Sasha, Irisha, Svetlanochka, thank you all very much, guys, I will order and Your own yogurt and Vivo !!!

I found out in the refrigerator just such a leaven):



The sachet says that this leaven can be used to make sour cream. To do this, you need to take not baked milk, but cream ...

Nobody tried it?

The sachet says that this leaven can be used to make sour cream. To do this, you need to take not baked milk, but cream ...

Nobody tried it?

True? And then I have one, but for sour cream it's all over, it seems.

And for sour cream I liked Caprina the most.

I will order my own yoghurt and Vivo

That's right, I've also typed different starter cultures for a year or 2 I must try everything, I think

[Aygulechka]

True?

Well yes, Aygulechka ...

on the site of Dr. Zakvaskin, even in red letters it is highlighted:

Fermented baked milk can be used to make sour cream. To do this, you need to take not baked milk, but cream!

Svetlanochka, it’s you so lucky!

And what kind of leaven did you collect ?!

Please share, all of a sudden I need these too !!!

And what kind of leaven did you collect ?!

And you did not order from Irina, she has a lot of everything at a very good price, ours is more expensive and in just a week I got it to the post office, she ordered Italian ones, but she also has Vivo (it seems cheaper than ours) , then I took from the All-Russian Research Institute of the Dairy Industry, orsik, vivo, lactoferm, evitalia, caprina, yoghurt, squash, lactin didn’t take. I didn’t really like yogurt.

Italian starter cultures for yoghurt and kefir and other fermented milk products (JV, Russia) Here I ordered sourdough from Irina. She sells especially delicious Immunelis.

[Sasha]

Inna, I took it there, in "Own yogurt" I liked

Sasha, just in case I will clarify), you about such a leaven:

Found at a price of 475 rubles. for 5 grams, i.e. for 10 sachets of 0.5 grams each, is this a normal price?

Sasha, Another question is possible, but you use a sachet of starter culture for 1 liter of milk or divide the sachet several times?

They write that one sachet is 0.5 g. enough for 1-3 liters. milk) ...

[Crochet]

Crochet, The sourdough is like that, I divide the bag roughly equally and make sour cream from cream 10% 200ml * 3pcs On the site the price is 75 rubles per bag, even expensive today rf / catalog / zakvaski / smetana_pr_vo_rossiya /

[Svetlanochka]

Didn't you order from Irina

Nope ...

she has a lot of things at a very not bad price

I will definitely look ...

She sells especially delicious Immunelis

Yes ?! Then I also need this !!!

I just got to the mail in just a week

Wow, how smart it is !!!

Svetlanochka, thank you very much !!!

Such a leaven

Thank you so much, Sasha !!!

even expensive today

Well yes ...

I read somewhere that sour cream can be made from 6% milk, you will have to try it !!!

Although always apparently wrong believed that real sour cream is still sour cream ...

And with fat milk, an undoubtedly tasty and healthy product is obtained, but not sour cream ...

Yes ?! Then I also need this !!!

If you order, you don’t take a lot, otherwise if you don’t like to beat me, you will taste different for everyone, but I really like it.

At the expense of fat milk, often cream is added to make it fat, 6% milk is also normalized.

Peace be with you bakers!

Powdered milk --2.6 fat

[Sveta]

Irina

Sveta, thanks for reminding me about Temka) I ordered it for a trial

[Friends]

Friendsfermenting milk well, let's say 3.2% fat) sourdough for sour cream, what kind of fermented milk product will I get in the end, something like yogurt?

Well, something like yogurt will probably be
Show later

Show later

Yeah, if I do it especially for you, my dear, I'll take a picture of the consistency ... well, I will also report on the taste ...

Have you tested the thermos yoghurt maker yet?

Thinking, is it good for making kefir?

Still in my in a yogurt maker, the temperature is clearly not the most suitable for making kefir ...

Innochka, I haven’t experienced it ... I’m at the dacha, she’s at home ... I think she’s not suitable for kefir.
I do not know at all what it is suitable for ... you need to pour boiling water there and put the container inside

In general, I don't even know how to test it, what spoil)))

And today I didn’t succeed in matsoni (orsik). I put it in the night, as usual, in the morning everything was as it was, liquid milk, added another 2 hours, then another ... by 15 o'clock it thickened a little, put it in the cold (I couldn't wait any longer), now I tried it, it tasted, like, nothing, a little thinner than usual.
I sin on milk, I haven't made yogurt on it before. That's the trouble, sadness)

And the day before yesterday I put Vivov acidolact in the Oursson 2103 yogurt maker for the night for 7 hours. I think - if anything, I'll add time. In the morning I looked into the yogurt maker - I see a lot of whey. And the temperature inside is 50.7 degrees. And the consistency is like yogurt. I'm upset. I have several yogurt makers, none of them overheats, but here is such a surprise.

[Olga]

Olga, Ourson overheats, everyone overheats me, except 4001, I don’t know about Brand’s 4002, I didn’t measure it, but I immediately put cardboard and 3 paper towels (because it was overheating on the forum) and it became my favorite yogurt maker, it tastes best in it ... Tefal also overheated, but I saved it with a cardboard, the new Brand yogurt maker also overheats.
And Ourson 2103 is with 5 ceramic cups right? It overheats me.