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

[Gamaun]

Gamaun, I am very glad that you now have delicious homemade yoghurts.

[Sedne]

Sedne, she was in my refrigerator, and there they write 12 months.

Hello, can you please tell me: can you eat yogurt from expired sourdough? Vivo starter culture from March 2015 I fermented her milk, everything worked out, but I'm afraid to try it, and even more so to give it to children.

If the bags were closed, then nothing will happen to the leaven. There was no access to it for other microorganisms. That is, harmful bacteria could not get there. After the expiration date, you could only drop the viability of the leaven. What in your case has not happened or has not happened yet. I am writing as a person who worked with cell cultures, microorganisms, incl.

[Gamaun]

GamaunThank you so much for the answer, you have calmed me down, we will eat

I said yogurt is like yogurt, I have no enthusiasm, but I don't have the opposite either.

Svetlana, what yoghurt is tasty for you? Now I like Greek from the purchased ones without additives from the hut, but as I understand it, Greek is not easy to make. It is completely sour-free and so creamy.

[Hope]

Hope, I just love sourness, I make yoghurts only from ferments, I like Immunalis and ferments from VNII (especially Tonus), and a little less, but Vivo also really likes ferments.

Peace be with you bakers!

Prank - - He is completely sour and creamy.

So I have Greek all the time

[Hope]

Hope, I just love sourness, I make yoghurts only from ferments, I like Immunalis and ferments from VNII (especially Tonus), and a little less, but Vivo also really likes ferments.

What does leaven mean? Vivo Evitalia and other sachets are they sourdough? Is Immunalis a firm or a species? Where to buy from Vnia?

Added Thursday, 04 Aug 2016 11:17 PM

Peace be with you bakers!

Prank - - He is completely sour and creamy.

So I have Greek all the time

So what are you doing from?

Peace be with you bakers!

Prank--

Sourdough or Orsika or activia, but milk is not lower than 5.5%

And I don't keep it for 8 hours as instructed, how much sour it gets - usually 5 or 6 hours

Sourdough from Orsika in Auchan 145 rubles for a package of five sachets

Greek is strained yogurt. In a simplified version, yogurt is placed in a colander with 2 layers of gauze and refrigerated for several hours. Let the whey drain. Tried Greek yogurt several times in Spain. It differs from manufacturer to manufacturer. More or less sour, the consistency is more like not thick sour cream.

Where to buy from Vnia?

They also buy Lyusinovskaya street at the All-Russian Dairy Industry Research Institute, I don't remember the house

Is Immunalis a firm or a species?

It's kind, good food firm

What does leaven mean? Vivo Evitalia and other sachets are they sourdough?

Yes, these are dry leavens.

Peace be with you bakers!

Prank--

Sourdough or Orsik or activia, but milk is not lower than 5.5%

And I don't keep it for 8 hours as instructed, how much sour it gets - usually 5 or 6 hours

Sourdough from Orsika in Auchan 145 rubles for a package of five sachets

Thanks for the tip, Orsika haven't tried it yet.

Posted on Friday 05 Aug 2016 11:35 am

From them and to buy at the All-Russian Research Institute of the dairy industry Lyusinovskaya street, I don't remember the house This is a kind, good food firm, these are dry starter cultures.

Good morning.
It’s clear that I also really liked good food, but now I can’t find where to buy it, or with an expiration date short or far away.

By the way, Squaska appeared in the nearest store of magnolia, maybe anyone is interested. The only thing is not keeping it in the refrigerator.

[Anatoly]

milk not less than 5.5%

Anatoly, and what kind of milk do you buy?

I have standing yogurt and others like it, it turns out on a mixture of 900 gr. 3.2% milk and 350 gr. 10% cream) ...

I ferment with Orsik) ...

Only with milk the consistency is weaker ...

[Crochet]

Crochet, Inna, have you tried this?

It turns out very badly

Strange, but I always get standing yogurt without cream.

Peace be with you bakers!
Recently, if the wife on the way from work to Auchan drops by, then we do 5.5% of Avid
And if not, then at 6% Belarusian

You can, in principle, add 3.2% milk powder or condensed milk
As long as I think, although they write that natural - I think they pamper

and I always get standing yogurt without cream.

+1

You can, in principle, add 3.2% milk powder or condensed milk

What for? Why spoil a natural product?

Milk 3.2 makes a wonderful, thick yogurt. I do not understand at all why it should be artificially condensed ...
I once tried to make it from 6% milk, neither taste nor consistency differed from 3.2% at all.

Milk 3.2 makes a wonderful, thick yogurt.

I also do it all the time from 3.2 (I do not add anything except sourdough), I didn’t make much of a lower fat content, for me 3.2 is the most optimal milk, and higher is fatty for me.

Can you please tell me, in which department are Orsik leavens sold in Auchan? And did anyone buy them in Marfino?

[Venera007]

Venera007, in the section with sour milk, where kefir, etc.

[Nastya]

Nastya, Thank you!

Peace be with you bakers!

Let's dot the I

RepeShock - --Why spoil a natural product?

Are you serious Are you sure that the package contains natural milk
Sedne-- - I do it all the time from 3.2, but the higher is a bit bold for me.

Duc is mossy to make from any fat content.But the question was - what would a creamy taste be present, but you can't make this out of non-fat milk

[shade]

shade, I also very much doubt that the bags contain natural milk. Therefore, I try to buy draft. It at least turns sour normally if you suddenly forget about it

We are sure that the package contains natural milk

I'm sure. Non-natural milk is not fermented with sourdough, checked!
Moreover, I don’t take any milk)

Peace be with you bakers!

Well then share - which is not horrible

At the dacha, a couple of times I made it completely from dry Belarusian \ 3 days rain and to the nearest store for half an hour with pokhom \ normally everything was fermented, the only thing was that I made more fat

which is not horrible

No secret) Avida UHT 3.2%.
What's more good about it, you can buy a lot at once)

Peace be with you bakers!

TIN

Today Orsik fermented Brest Lithuanian milk which is 3.6%
It stood for 7 hours - if only to hell in the village - as it was and remained, not the slightest hint of fermentation

My orsik does not ferment in less than 9-10 hours.
I really don't make their yoghurt, only kefir and yogurt.

only kefir and yogurt

I have recently, too, and so), a maximum of 7 hours is being prepared), but more often less)), I heat the milk to 36 degrees ...

And I make yogurt from Avida milk (Belgorodskoe) 3.2% and vivo starter culture (I like it the most). I don't heat the milk, I just mix it with the sourdough and tefal into the yogurt maker (12 cups) for 8 hours. And that's it! The yogurt is ready, you can bake it with jam and salad and fish!

I heat the milk to 36 degrees ...

But I don’t heat it up .... I haven’t tried it with orsik, but sour cream vivo doesn’t like heating at all, and the taste is different, and the consistency.
And from the leaven I have something snotty ..... maybe they need to heat milk for them.

[shade]

But I don't heat it up

I didn’t reheat it once), waved to wait for that yogurt to be ready or kefir, or yogurt, I don't remember what I fermented that time) , now I warm up ...

shade, Anatoly, for how much did your yogurt ferment in the end?

waved to wait for readiness

There it is ...))))
And I always put it at night, it's convenient for me) Here sour cream for 5-6 hours ferments, I make it during the day.

Peace be with you bakers!

Usually yogurt on Orsik is ready in 6 hours, well, 7 is the edge: yes: you can keep it longer if you need sourness

Crochet

Well, in the end, seeing that the yogurt didn't work out, I just pulled the yoghurt maker out of the outlet and left it to cool with the jar inside.I get up at six in the morning - I looked like it seemed to thicken and at what it was so normal That is, 8 hours in a working yogurt maker and 6 hours off.

Now I tried it, having already measured it earlier that it will be sour, but no - quite worthy both in density and taste

So understand what the reason was

Good day.
Help. Please advise what is better to do.
Made yoghurt over-starter from vivo yoghurt. It did not work out - I overexposed myself to blame for a long time.
It peels off and tastes like grains, what can you do with it? In theory, of course, you can bake bread right on this yogurt, but I have 7 jars, and the HP is new and I still want to try to bake any other one.

[Hope]

Hope, Bread, dough, pancakes, pancakes, curd casserole, muffins.

what can you do with it?

Pour milk and make cottage cheese in baked goods.

[Hope]

Pour milk and make cottage cheese in baked goods.

I have 1 liter of yogurt, how much milk do I need?
If it's not difficult to tell in more detail, I just read how cottage cheese is made, but I never did it myself.
Thank you

Added Thursday, 11 Aug 2016 14:59

Hope, Bread, dough, pancakes, pancakes, curd casserole, muffins.

Thank you, we won't eat that much even in a couple of days.

I have 1 liter of yogurt, how much milk do I need?
If it's not difficult to tell in more detail, I just read how cottage cheese is made, but I never did it myself.

At least how much) Yogurt will act as a sourdough, stir it well in milk and leave to sour.
Keep in mind that the yield of cottage cheese will be approximately 1: 3, 1 part cottage cheese and 3 parts whey (this is very approximate), but from this proportion you can decide how much cottage cheese you need, or how much milk to take.
I like this recipe:

Natural curd from sour milk (Omela)

But when I do at mv Panasonic, it takes more time, two or three times, there I already follow it by sight and taste.
The recipe is very detailed and intuitive.

[Irish]

time takes more, two or three times

What are you doing ?!

And what exactly takes more time, Irish ?

I've been making cottage cheese for the past few months only according to Ksyukhin's recipe !!!

Now, in the heat, milk is fermented much faster), about a day), and so), everything, as Ksenia wrote, 1.5 days for fermenting milk and 1.5 hours for heating cottage cheese ...

I also do in Panasonic), in a large, and constantly from 4 liters of milk ...

And what exactly does it take more time, Irish?

For making cottage cheese
that is, in 1.5 hours nifiga is not curled, no, it is curled, of course, but not to the consistency that I need)
I pressed a report in the recipe, did it in a bork, everything was just like in the recipe, in 1.5 hours.
And in a 5-liter Panasonic, I always take more time, I don't know why. Moreover, I never make more than 2-2.5 liters
Apparently, the tension in the country is weaker.

I also do it only according to this recipe, I really like the cottage cheese, I can hamster this without any additives)

At least how many) Yogurt will act as a sourdough, stir it well in milk and leave to sour.
Keep in mind that the yield of cottage cheese will be approximately 1: 3, 1 part cottage cheese and 3 parts whey (this is very approximate), but from this proportion you can decide how much cottage cheese you need, or how much milk to take.
I like this recipe:

Natural curd from sour milk (Omela)

But when I do at mv Panasonic, it takes more time, two or three times, there I already follow it by sight and taste.
The recipe is very detailed and intuitive.

Thank you, we rushed straight to the link.
please check my actions.
I stir my 1 liter of yogurt + 2 liters of milk for a total of 3 liters, pour it into the multicooker bowl (I have Panas, but now I use a shte).
I just poured it out, closed the lid and did not turn on anything and after 36 hours put it on heating for 1.5 hours, how many degrees is heating for Panas? Then she pulled it out and weighed it out.
Thank you.

please check my actions.
I stir my 1 liter of yogurt + 2 liters of milk for a total of 3 liters, pour it into the multicooker bowl (I have Panas, but now I use a shte).
I just poured it out, closed the lid and did not turn on anything and after 36 hours put it on heating for 1.5 hours, how many degrees is heating for Panas? Then she pulled it out and weighed it out.
Thank you.

MV can be any that is convenient.
You will not need to wait 36 ​​hours, because you will have not just milk, but with yogurt, which will allow the milk to sour faster.
There is a photo in the recipe, be guided by them, because you are doing it for the first time. Then it will be clearer.
We poured everything into the MV bowl, closed it and periodically look at how things are going there. I recommend not to close the lid tightly, it is hot now, let there be air. You don't need to turn on anything yet, the milk should turn sour.
Then just turn on the heating and wait for 1.5 hours. Heating temperature about 70-73 gr. After 1.5 hours, open the lid and look (compare the result from the photo from the recipe, taste it. If something embarrasses, for example, it seems completely liquid, keep it still heated, it won't get any worse.
The curd turns out to be very tender.

Good luck!

[Sasha]

Inna, have you tried this?

Bought today although I switched to pasteurized milk with a 5-day shelf life long ago), I'll try to cook yogurt on it ...

Anyway, will yogurt with milk, which I have been using with this milk for a very long time, will differ greatly in taste)) ...

I will use the same sourdough, for the purity of the experiment, from Orsik) ...

Thanks for the tip, Sasha !!!

: Peace be with you bakers!

Here is the current milk. have not tried stirring yogurt
Of course, the taste changes greatly from fat content - well, it's kind of normal
But of those that are 3.2 to 3.5 Parmalat, in my opinion, are not in competition,
And a lot of milk with a higher fat content can give a head start
The price for it, of course, But let's say at the crossroads for it often
Promotions are

[shade]

shade, Anatoly, have you ever tried this?



For a long time I was going to try to cook yogurt on it, but nothing ...

and I take a packet of local milk and local cream 0.5 and ferment then generally super yogurt turns out, or I take 5% milk.

Inna, have you tried a lot of starter cultures? What do you usually take? I just want to order, one might say for the first time

[Natul]

Inna, have you tried a lot of starter cultures?

Not a little, Natul ...

What do you usually take?

Natulechka, my love - bacterial starter cultures from Orsik !!!

Absolutely everyone liked: kefir, fermented baked milk, yogurt, yogurt ...

Here's just the leaven Cottage cheese Without thinking, I grabbed it, somehow it turned out unnecessarily ...

Long ago sat on this method of making cottage cheese, and even without sourdough, a consistently excellent result !!!

Leaven Cottage cheese helps the milk to quickly turn into yogurt, so I will use it for yogurt, otherwise I still have a curd sourdough, oh, how much ...

Thank you, Innus! Today I discovered Omelkin's recipe, right on time, soon the grandson will appear and we will feed the baby cottage cheese.

It's just that now so many starters have appeared and Italian and vivo inarine a lot of everything, eyes run up, but I want to improve my health