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

[Masha]

Masha, it is possible, our sugar is super pure, but some bacteria can be present in it and multiply during fermentation ... you can also add sugar to the ready-made chilled yogurt, it dissolves well, and with honey and nuts ... mmmm

I add sugar before cooking, as the child loves sweet yogurt, there were no problems with yogurt

Girls, can you please tell me, is it possible to add sugar to milk before yogurt sourdough?

Better not to risk it and add it afterwards right before meals.

Peace be with you bakers!

🔗

KEFIR

"Live balance" is the same as Orsik and AiBi and BakZdrav from Green Line LLC

What can you say about Good Food starter cultures? Personally, I am satisfied with the price and quality, embarrassed that production is not clear where. There are various rumors in the internet .. But more advertising.

someone uses Bakzdrav leavens. how are they to you? I made cottage cheese, it turned out sour.

Good afternoon, please advise a thermometer for making yoghurt, in particular for measuring the temperature in a yoghurt maker.
So as not to lie well, or at least not to lie too much. And then the scoreboard on the yogurt maker shows one thing, but in fact I see and feel that it is overheating.
Well, or at least advise which thermometers show exactly what is unknown and are not recommended for purchase.

I bought a thermometer for measuring the heating of milk in the network of baby food stores "My Sun" (good and convenient, it costs a penny), and you can also buy it in specialized online stores that sell yoghurt starter cultures.

What can you say about Good Food starter cultures? Personally, I am satisfied with the price and quality, embarrassed that production is not clear where. There are various rumors in the internet .. But more advertising.

Lara, I have Good Food now and Zakvaskin. I have already decided on the types of yogurt. I buy the ones that I like. they can withstand overheating a little. I like it. I have one yogurt maker with jars, the other in a single jar. For some reason I liked to cook more in portions.

Zam will tell a terrible story. Yesterday I put the jars and lids on. My caps all started. Transformed into 8-ku. Sterilized in a baby sterilizer. Horror! So now it's bad without covers. Maybe they have substitutes, I have Mulinex

Peace be with you bakers!
And in my opinion \ well, having tried \ the Orsik leaven is not the most capricious

I've been fermenting Evitalia and Narine for many years. If we compare them, then Evitalia is more bland, and Narine is more acidic, nevertheless, the acetophilic bacillus gives more acid in the finished product. Interestingly, how other leavens differ in comparison. Does it make sense to try something else, if these are completely nothing for myself, I have already got used to doing it. I bought a yogurt maker 5 years ago. And I still can't stop - a family of 4 consumes 5 liters of milk a day!

Elena, try other leavens, for example Good Food, ferments very well. We have Irina in the NW. I recommend giving it a try.

I have long been convinced of the benefits and convenience of dry starter cultures. And a yogurt maker is an irreplaceable thing! I make yoghurt with vivo sourdough. I like it and the reviews from my friends are also good. During and after illness I make yogurt every other day. It restores the intestines well and alleviates the general condition. Successful starter culture - vivo Kefir, you don't even need a yogurt maker! Put the starter culture in a box with milk at room temperature and let stand for 18 hours.It turns out a pleasant product and it fully corresponds to my ideas about kefir.

Successful leaven - vivo Kefir

Only it will not be kefir, but just sour milk, the production of kefir is a rather complicated process and from dry starter cultures it is anything but kefir 🔗

Kefir is prepared from milk (whole boiled) with the help of a special fungal sourdough, and yogurt is obtained by samokvass with the help of bacteria from the environment.
Fungal starter cultures have been produced industrially for a long time, and these technologies have gained worldwide recognition. Dry starter cultures are bacteria dried in a special way that does not use high temperatures. With this method of processing, microorganisms are immersed in a state of suspended animation, while the structure and biological activity are preserved.
Dry starter cultures for homemade sour milk are light powder. Getting into favorable conditions (warm milk) bacteria "wake up" and as a result of their vital activity, we get a "live" fermented milk product: kefir or yogurt.
Homemade fermented milk products do not contain harmful additives, they are always fresh and tasty. So VIVO starter cultures are living beneficial bacteria, dried in a special way to ensure reliable storage and packaged for convenient use. So, in VIVO kefir the content of lactic acid organisms is 5x108 CFU / g; yeast - 103 CFU / g, including kefir fungi.
Dry starter cultures of various production are sold, but they are very different in quality, composition and price. VIVO is optimal for me, because they are reliable, the price is reasonable and tasty, thick products are obtained.

Peace be with you bakers!

Well, vivo and not cheap at all - in comparison
Vivo on average 270 rubles and I take Orsik in Auchan for 145
Well, from my own experience, Orsik is less capricious about temperature changes.

Good day!
Vivo ferments up to 3 liters of milk in one bag, and Orsik for 1 liter is designed. And there is more variety in Vivo, there is even a breast for children. Kvash immediately both in the cartoon and in the yogurt maker - I did not notice the vagaries with the temperature. I haven’t tried Orsik, how is he in re-fermentation?

[drinking]

Peace be with you bakers!

Well, I also ferment kefir 2 liters and one yogurt, but this is from the capacity of multi containers and a yogurt maker. But I think what if you do drinking then you can use 3 liters
used to over-ferment --- recently quit

Kefir is made from milk (whole boiled) using a special fungal ferment, only live! Dried kefir will not work, alas this is confirmed by the manufacturers of some Western companies trying to produce kefir, adjusting the process to yogurt lines. The output product is similar to curdled milk, no more.

Health to all!
How serious is everything about kefir! And it's just delicious for me.
If we deny the production of dry starter cultures, then real kefir is in the wineskins of the Caucasus mountaineers.
And further: chicken legs are not from real chickens, mushrooms are not from the forest, water is not from a spring.

Peace be with you bakers!
Yes, and the doubt takes that kefir in bags of live sourdough \ this is a hemorrhoid lope \ probably dry

Peace be with you bakers!

Who ever made cheese

🔗

[shade]

shade, they don't start selling it.

Peace be with you bakers!

just a price appeared on it--

Rennet enzyme "SOFT CHEESE"
2 STICKS, 2 FORMS FOR CHEESE + RECIPES FOR START

159 RUB

Rennet enzyme "SEMI-HARD CHEESE"
2 STICKS, 2 FORMS FOR CHEESE + RECIPES FOR START

169 RUB

Price - yes, the product itself - alas

And I have a problem with the Orson sourdough from Auchan. Though cracked, the milk does not ferment. I have already used almost all the packaging. Maybe the milk has deteriorated so bad, but before the house in the village and buttermilk did not fail. The yoghurt maker does not overheat. Maybe a batch of starter cultures?

I also really like to make fermented milk starter cultures, I used to use a yogurt maker and constantly suffered with it, and all because the temperature it gives is not stable, plus you can cook a small volume at a time, as a result, the product did not turn outhigh-quality and with layering due to uneven heating, although of course, with the help of a water bath, it was partially possible to solve this problem, well, it was still possible to prepare the vivo symbilact sourdough in it, but something more exclusive where an exact temperature range is needed, such as when preparing a symbiotic sourdough from propionic acid and bifidobacteria at a temperature of 33.9-34.9 was already completely unrealistic, so I thought about a device that could satisfy my requirements for a one-time volume of prepared fermented milk product there and in terms of temperature range, and as a result, after reading the forums, I bought myself a dry-air thermostat TV-20 PZ- "K", in the end, was very pleased, besides, you can cook in it up to 4 liters of milk at once, and the continuous operation time up to 500 hours, the temperature at the outlet of the finished product I controlled using an infrared thermometer Bwell Wf 2000, so by choosing the optimal temperature regime set for t ermostat, I could of course have brought photos here, but alas, I don’t know how to upload them here

[Marfusha81]

Marfusha81, Maria, try to make it with Piskarevsky milk. I always succeed, although my leaven is different. If it does not ferment, then it is definitely a matter of leaven.

Yoghurt maker (most likely), milk, sourdough (old, storage conditions violated).
I have tried many starter cultures. I like bifido lactoferm to taste, but it does not give stability. If you want stability - bakzdrav, but the price is high there, not all of their products are tasty, plus they cheat (do not puncture checks, etc.). And so it does it all under the brand name Bakzdrav and many other brands Krasnogorsk plant, in the network found their products cheaper. Re-acidify with a bang.
I've tried a lot of milk. I make the best at Prostokvashino. Also Vkusnoteevo is not bad. and most importantly, a yogurt maker. Are you sure about her?
I, too, used to be sure, well, how did Tefal always do everything superbly. Spoiled a bunch of milk and sourdough. Try to ferment in a thermos for the night. Boil, cool the milk to 39C, add the sourdough to a thermos. It will turn out - it's a yogurt maker. Yoghurt makers are not a good thing. Better then put on a water bath in a slow cooker.

And how is it for a water bath in a multicooker. And I have not seen bachelor's degree in St. Petersburg

Put the jars of milk and the introduced sourdough in warm water up to the neck of the jars and turn on the mode depending on the capabilities of the multicooker.
Ideally accurate 38-39C.
If this mode is not there, then look at the thermometer how much you have issued in the "heating" or "extinguishing" mode after, for example, an hour.
In Panasonic, they put jars in hot water and turn on the heating mode for 15 minutes, then turn it off for an hour and so on for 6-8 hours in a row.
I have an incubator with an accuracy of 0.2C. about which one is better not to write, I'm a pervert :)

Bakzdrav sends goods by mail throughout Russia. I have a suspicion that both Orson and Bakzdrav are made at the same plant under different brands.
It is said that nothing will happen to their leavens in 10 days in transit.
By the way, they have a promotion. We need to collect starter cultures, for example, for 3 thousand and a Redmond multicooker as a gift.
Alternatively, find Vivo and try with her. There is a thermophilic rod, fermented even in a jar under a blanket.
But Vivo is sour. Bakzdarav tastes better, but here I have a child, for example, Bifido does not eat them (it tastes disgusting for me and my husband), but kefir, yogurt is slim and an asset.

[Marfusha81]

Better then put on a water bath in a slow cooker.

Considering that a very rare multicooker has the abilities of a sous-vid, namely, it keeps the temperature clearly, here is this remark:

Yoghurt makers are not a good thing

looks at least strange. Yogurt makers (any) have a much lower temperature range than multicooker, they are invented specifically for the manufacture of dairy products. Rare specimens overheat. And comparing a slow cooker and a yoghurt maker is not correct, IMHO, of course. Moreover, bakzdrav surfaced again.expensive, crooked, no checks, but stable?

Concerning other leavens. VIVO has never let me down personally. With proper storage and a normal period, they work perfectly. Even sometimes after the term. Orson tried it - normal starters, but there are nuances. If Vivo lasts 4-5 hours, then Orson needs everything 6. This is in the same yogurt maker under the same manufacturing conditions and the same milk. Evitalia yogurt even longer. This takes up to 8 hours sometimes.

Are these leavens sold from cold stores in Auchan? Although this is not a panacea. If it is open, then there is no required +5, but everything is +20. How many times have I bought sour kefir there? Violation of storage conditions is a common reason for spoilage of starter cultures. Moreover, several were used - and all in the trash? Marfusha81, have you tried other starter cultures on the same yogurt maker?

In summer, leavens behave somewhat differently than in winter. My evitalia was weird yesterday. Out of 12 cans did not ferment 2. Generally, she poured out of one bowl, but she didn’t like something in the environment

Marfusha, I think it's worth trying another leaven, apparently it's all the same.

Peace be with you bakers!

Here is our Tanyulya video post - I certainly understand that this young lady, even if her extra hands grow, they will still grow from where it is needed
But, unfortunately, my hands are not so simple, but I watch Tatiana's channel and stick to a little, a person can make a VAC out of everything



And what a woman

I tried the leaven from Bakzdrav. The starter cultures are very good. recommend. in VK there is a group there you can order.

That is why I also suggest trying Vivo. This starter always works, even with a slight overheating of the yogurt maker.
I had 2 yogurt makers: Tefal and Redmond. Redmond tried it, didn't like it. Temperature 42C IMHO overheating, jars with a plastic smelling lid, the plastic case also smells when heated. I gave it away. Tefal does not work stably at 41C at cold temperatures overboard, 46C - in hot weather. It's a lot. IMHO should be no more than 40C. But Tefal can be put on the cottage cheese mode and then 36C is provided, but the heating is uneven. Some of the jars are ready, others not. The result is unpredictable We have opened Tefal. It cannot work correctly - there are no sensors, only a ring-shaped heater.

Only it will not be kefir, but just sour milk, the production of kefir is a rather complicated process and from dry starter cultures it is anything but kefir 🔗

it's not true, you should talk to technologists, they can explain what this could be

But Vivo is sour

I don’t know I don’t know, at least vivo simbilact is certainly not sour

[Mams]

Mams, Olga, most likely a joint in sourdough. Before this one with another leaven, I did not know grief. And then I see Orson at a good price of 145 rubles and took it. Back to my favorite sourdough in the fall. I will catch shares on it. And now I’ll go to my aunt in the Kuban and eat them with milk. She's so delicious there.

Girls now have a special offer for those who are interested in the BakZdrav sourdough - a slow cooker as a gift I ordered I could not resist !!!!

🔗

And I keep looking at the action and think, do I need or pampering.

By the way, they have a thermometer and a bag for cottage cheese on sale there. I do not know read the reviews praise (but how to believe?). I want to try to get medical treatment. from the drugs taken already problems !!! Give friends and relatives extra leaven (a good souvenir)

Peace be with you bakers!
All starter cultures from Orsik in Auchan -150 RUB - well, in the sense of 5 sachets per pack
AND AGAIN I PROMOTE \ money: lol: I don’t have it \ - the leaven from Orsik is quite loyal to temperature changes - I do it in two devices-Yogurt maker - 38-41 according to measurements, cartoon 36-40 again according to measurements, sour cream, kefir, yogurt - HURRY

Good price for Orsik. Does the starter itself dissolve well right away? Or as bakzdrav after some time after swelling? Lactoferm dissolves instantly.
I liked the sack for pressing cottage cheese from Bakzdrav.
I really wanted to try Lactin. I bought a bifidum or whatever it is for children.There were 5 or 6 pieces in the package. Most likely, the yogurt maker was overheated, or the sourdough was old, but not a single batch came out. But I liked the fermented baked milk and sour cream.

Bakzdrav is promoting itself well. But I just can't understand what is the point.
Either they, as dealers, are obliged to redeem the volume of multicooker, or the price of starter cultures and multicooker is overstated that they are ready to work for a minimum margin. Well, I don't believe in charity.

Peace be with you bakers!

The sourdough is diluted at one time
And I will repeat again ----
of all those tested by ORSIK, the most not capricious + - it does not particularly affect the final result in temperature

And nobody tried AiBi?
The manufacturer seems to be the same as for Bakzdrav and Orsik, but the price is more pleasant than Bakzdrav's.

There is also yogurt, sour cream, yogurt (though ordinary, not bifidum) and cottage cheese.

Has anyone tried the starter cultures from Propionix? there are propionic acid bacteria and a couple of strains
bifidobacteria, however, they are quite sensitive to the temperature regime, it is for them that a dry-air thermostat was acquired, and you can ferment about 6 liters of milk from one vial, which costs about 60-70 rubles

Girls now have a special offer for those who are interested in BakZdrav sourdough - a slow cooker as a gift I ordered

Hello everybody.
I also ordered it. Now I sit and think, what's the catch?

Girls are not advertising, they really received a multicooker as a gift and the leavens are not old 06/13/2017. Made cottage cheese. Everything is fine. I'm sitting now happy, plus a bag and a thermometer. I decided that I will not give to anyone, it’s not enough !!

my cottage cheese did not work out. I made yogurt in a redmond multicooker, which was sent, on the program. The temperature seemed to be lower than necessary. So now I'm wondering who the problem is. I'll try to do it in Panasonic.

In general, the best temperature for cottage cheese is around 36C.
For yoghurts - 37-39C, although they write up to 42C.