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

Tanya, what do you like more Genesiz or Good Food

It is difficult to compare, I made Genesis fermented baked milk from baked milk, well, it was very tasty, and Good Food - yogurt, also tasty. Just how to compare fermented baked milk and yogurt, if it were both yoghurts, then yes. For the first time I had an incident with Good Food, I forgot that he was in a yogurt maker for 15 hours. It was thick, but sour, everything so valuable died there. And with Genesis, it somehow immediately merged, although my mother had a yogurt maker VIVO, so she did not ferment anything, because there are 3 modes - 30, 36 and 42 degrees. I did it at 36 and did not work, but at 42 in the instructions for the leaven they write that it dies. But it worked out for me, because I set 38 on the thermostat. Or who does not have a thermostat, but slightly overheats, then Genesis and Good Food are also possible. But only if slightly. If over 42, then you need to lower the temperature.
And in general, I like both of these starter cultures, VIVO tastes slightly sour yogurt than these. Although what comes out of VIVO starter cultures is thicker. Symbilact and streptozan VIVO and biorezhenka Genesisovskaya are my favorites.

Thank you! I ordered it for the first time. for a sample of yoghurts. I'm afraid it won't turn out sour.

Symbilact and streptozan VIVO and biorezhenka Genesisovskaya are my favorites.

And I’m probably used to the traditional taste of fermented baked milk, fermented with homemade sour cream or cream, and I don’t like it at all from bio-ferments. I did it once from VIVOVsky streptozan, yesterday from Bio-ryazhenka Genesis, both times stretched and for some reason tasted more like yogurt than ryazhenka, alas

Thank you! I ordered it for the first time. for a sample of yoghurts. I'm afraid it won't turn out sour.

Yes, everything will work out. Here, only 2 points are important - the cooking time and the temperature required for a particular starter. Time - you will look, the first - it takes longer to ferment from the powder, more than 6 hours, you come up and kick the yogurt maker into the barrel and look, it sways like milk or already thickish. and you either set the temperature on the thermostat, as it should, or if not, you regulate all sorts of pads on the bottom of the yogurt maker and that's it - delicious yogurt is provided. Before using a spoonful of jam there, you can - and like a bastard of the soul in paradise!

Natusya, "Evitalia" shouldn't be made with kefir. Well, only if you haven't mixed it. I have a thick yogurt, very tender, true, but yogurt.
So I advise you again - no draft milk. Well, at least once try it on UHT, fortunately, there is a large selection of it now in supermarkets. It is most reliable on it.

Natusya, "Evitalia" shouldn't be made with kefir. Well, only if you haven't mixed it. I have a thick yogurt, very tender, true, but yogurt.
So I advise you again - no draft milk. Well, at least once try it on UHT, fortunately, there is a large selection of it in supermarkets now. It is most reliable on it.

I support it, it is ultra-pasteurized (it is in a tetrapak package, but you have to read it so that the inscription is - ultra-pasteurized) - this is a wonderful yogurt in consistency. And it is not necessary to boil this milk, and it is stored for a long time. We usually buy a dozen boxes at once, so as not to steam every time, stand in the closet, do not rustle. I use it as needed.

I believe that UHT milk is the best choice for us, the townspeople, of the available ones. Because I read about the technology: milk is quickly brought to a temperature of 130-140 degrees, then it is sharply cooled.All useful substances are preserved in milk. In addition, better quality milk is used for its production. And it tastes better than others. Yoghurt with boiled milk and ultra-pasteurized milk, in my opinion, are two big differences.
Pasteurized, with it, not all harmful bacilli, if any, are killed, because pasteurization is 70 degrees. Even now, in the heat, the stores are full of sour milk. And in the draft, what is there ... who knows ..
So I am for UHT. You take it and don't worry about the quality. And there is no extra hassle in terms of boiling. Some, I heard, are not even heated. I tried it myself once - it took a little longer, but it worked.

The husband says: we have our own, natural. Homemade bread, homemade mayonnaise, now the yogurt will be homemade ... it remains to learn how to throw caviar
And I bought milk, ultra-pasteurized baked milk. I put it on, I'm waiting. Thanks to everyone who helps with advice and support!

The husband says: everything we have is our own, natural. Homemade bread, homemade mayonnaise, now the yogurt will be homemade ... it remains to learn how to throw caviar

Exactly. And carry eggs.

Exactly. And carry eggs.

I once pondered the idea of ​​buying a dozen quails and keeping them in cages on the loggia. Quails are tiny, they don't take up much space. They eat little. Your quail eggs ... But so it remained a fleeting dream. The loggia was cluttered with something incomprehensible, what kind of quails there.

And lately I began to dream of leaving for the village and raising goats. My own milk, sour cream, goat cheese, fluff, cobwebs ... Although I am a city dweller to the bone. Probably old age.
Oh, and we will get from the moderators! flooded Temka.

I once pondered the idea of ​​buying a dozen quails and keeping them in cages on the loggia. Quails are tiny, they don't take up much space. They eat little. Your quail eggs ... But so it remained a fleeting dream. The loggia was cluttered with something incomprehensible, what kind of quails there.

Oh, thank you for giving up this venture. A friend of mine kept quails in a high-rise building on a loggia. Poor she and poor neighbors. They cackle so loudly. And they need special food, she always ran in search of it (food). He says that he will finish eating the last and that is all - knocks them up.

Oh, thank you for giving up this venture. A friend of mine kept quails in a high-rise building on a loggia. Poor she and poor neighbors. They cackle so loudly. Yes, and they need special food, she was always running in search of it (food). He says that he will finish eating the last and that is all - knocks them up.

This is how I felt. Well, why do we need these quails, we have enough yoghurts. You don't need to feed yoghurts, don't cackle, don't clean up the shit behind them, but it's delicious! And the benefit!

Natusya, Natusya !!! I found it for you! Here, in Orenburg, a representative office, there are all the leavens, and Lactin, and Genesis, and even Goodfood. Am I good?
( 🔗)
Now you will have yoghurts .. superfood. Try Goodfood, it always works out. You can make 3-4 liters of yogurt on one sachet. They ferment iron.

Larochka! And what a fine fellow !!! Only for some reason there is no pick-up address, no phone number for inquiries. And shipping today. Have to register

Hello everybody! Take a newly-baked yogurt maker into your ranks! I bought a yogurt maker Severin. I read reviews for a month and chose, but! overheats! Thank you for the information that the thermostat can now be bought in Russia and very close to Ufa. has already placed an order. I will share the experience of cooking Narine. First, according to the instructions, I made a working leaven:
1.the milk was taken from the market pasteurized
2.boiled, cooled to 37, added pharmacy starter culture - 1 vial of dry starter culture per half liter of milk in a terry towel for 17 hours (it turned out great)
Then, in fact, the same way, only in a yogurt maker: boiled the milk, cooled it to 30 degrees, added 3.5 tablespoons of working sourdough. After two hours I measured the temperature -37, after another 2-37, and it had already thickened! but I decided not to take it out. In the morning I measured the temperature -42-45 (ah! Everyone died!). It was necessary to take it out after 4 hours, its consistency did not change, it turned out to be thick, not at all stringy. It's delicious anyway. I will work on the temperature regime. until they send the thermostat.

Hello everybody! Take a newly-baked yogurt maker into your ranks! I bought a yogurt maker Severin.

We are very glad to join us! Nothing that stood, the first pancake so to speak. It was necessary, as they saw that thickened, to take out. It would have cooled in the refrigerator, it would have thickened. Well, nothing, with an initiative!

I have no thermometer. The sourdough turned out in layers. Serum interlayer. And I overexposed the yogurt. Probably all the bacteria died. I will not adjust in time, I will overexpose, then I will not.

Yesterday I made yogurt on Evitalia, I took a full dose of powder for 0.95 liters of milk. Fermented somewhere in 14 hours. How to determine what I did - yogurt or yogurt? Did the milk ferment by itself or under the influence of Evitalia?

Yesterday I made yogurt on Evitalia, I took a full dose of powder for 0.95 liters of milk. Fermented somewhere in 14 hours. How to determine what I did - yogurt or yogurt? Did the milk ferment by itself or under the influence of Evitalia?

I am also interested in this question. That's when you make a ready-made maternal and ferment in 3 hours, for example, it is clear that it does not just ferment during this time, and when it is 12-14 hours, then doubts torment.
Now I put it from mother's Evitalia on ultra-pasteurized milk (now not baked), I'll go for a walk with my daughters, I'll come - just let him try not to ferment! I'll eat her like that, let her be scared! I'm waiting for my yogurt maker from day to day

Natusya, Natusya !!! I found it for you! Here, in Orenburg, a representative office, there are all the leavens, and Lactin, and Genesis, and even Goodfood. Am I good?
( 🔗)
Now you will have yoghurts .. superfood. Try Goodfood, it always works out. You can make 3-4 liters of yogurt on one sachet. They ferment iron.

Larochka, I registered, met, ordered ... True, this is not a representative office, but the girl collects a joint purchase. But the meaning does not change from this, the order is made, I am waiting for the receipt. While I will try to be friends with Evitalia. Thanks again for finding

Yesterday I made yogurt on Evitalia, I took a full dose of powder for 0.95 liters of milk. Fermented somewhere in 14 hours. How to determine what I did - yogurt or yogurt? Did the milk ferment by itself or under the influence of Evitalia?

If the milk is UHT, then it itself would not ferment in three days. This is clearly the work of bacteria. And if this is another milk, then who knows.

It is logical!

If the milk is UHT, then it itself would not ferment in three days. This is clearly the work of bacteria. And if this is another milk, then who knows.

This time I bought a package of UHT. It turns out that I did it on Evitalia. But the consistency is not very dense, and on top is whey.
True, I do not do in jars, but in one large liter jar. I have a yogurt maker - Smile MK.
I read somewhere that in a smaller volume, the product turns out to be thicker, and in a larger volume, respectively, it is more liquid ...

This time I bought a package of UHT. It turns out that I did it on Evitalia. But the consistency is not very dense, and on top is whey.
True, I do not do in jars, but in one large liter jar. I have a yogurt maker - Smile MK.
I read somewhere that in a smaller volume, the product turns out to be thicker, and in a larger volume, respectively, it is more liquid ...

Yes, I did it in the jars thicker. Once in one large container I made more serum, and I didn't like the consistency. As if it was worn out there, although the temperature was the same on the thermostat was set.

Yes, I did it in the jars thicker. Once in one large container I made more serum, and I didn't like the consistency.As if it was worn out there, although the temperature was the same on the thermostat was set.

It's bad ... to try, perhaps, to mix a small amount on the resulting product and put it in a yogurt maker ...

Bad ... to try, perhaps, mix a small amount on the resulting product and put it in a yogurt maker ...

Try it, but if you try to make it in one jar, then don't put one of it there. Put on the rest, just pour warm water in them.

I kind of read here on the forum. that if the milk is "fermented" (ie, without bacteria), then the whey below is obtained as a result of the activity of yeast bacteria. and if a little at the top, then that's okay.

Try it, but if you try to make it in one jar, then don't put one of it there. Put on the rest, just pour warm water in them.

I have a place in the yogurt maker for only one can - a liter.

Once again I am convinced that everything depends on the temperature regime (experimenting with Narine). It became cooler from 38, the temperature dropped to 20. Accordingly, the yogurt maker stopped overheating, because I'm on vacation - I have nothing to do, so today I measured the temperature every hour - as soon as I noticed overheating, I turned it off. After 4 hours, in general, a wonderful product turned out - a delicate, not sour at all and not at all stringy, almost a whole clot - a few literally drops of whey on top.

For those who use Selyanskoe ultra pasteurized milk 3.2% 900g (in a soft bag) and Burenka cream 10% 0.5l - now in METRO (I bought in Poltava, but I think that in all Ukrainian METROs as well) you can use a special offer buy:

- Selyanskoe milk 2pcs. for UAH 14.54 (2 bags in such a common cardboard yellow package);

- Burenka cream - special offer 5 + 1 - a pack of six pieces 52.42 UAH. (it turns out 8.74 UAH for 1 unit, and now in the Metro without a promotion the price is 11.02 UAH).

The action on Burenka came in handy for me - I make sour cream from this cream. Well, I bought milk at the same time

Yes, even ARO milk 3.2% at 6.60 when buying 3 + 1 (but I have not tried this milk)

We must go to Amstor. I take Selyanskoe all the time. But the Metro is very far away, and Amstor is nearby, maybe there is an action too.

[irysska]

irysska,
Irish, I really liked your Selyanskoye - very tasty, sorry, we don't sell this

[irysska]

irysska,
Irish, I really liked your Selyanskoye - very tasty, sorry, we don't sell this

Of course, it's a pity otherwise we would have shared

make Selyanske in my mother's homeland in the Vinnitsa region.

[Special thanks to Antonovka - Lena and NVK - Nadya for their help in purchasing thermostats]

Finally I got the Lactina starter culture. I tried everything according to the rules. With thermostat. The result is great yogurt. And despite the fact that I overexposed it (I fell asleep in the morning) did not exfoliate, thick, without "water". True, with stirring, it becomes thinner. The taste - appreciated by everyone who tried it - delicious. I am very pleased that everything worked out. Special thanks to Antonovka - Lena and NVK - Nadya for their help in purchasing thermostats

[Ksyusha]

Ksyusha, great that you liked it! it Nade-nvk many thanks!
And my Evitalia turns out to be thicker with a thermostat than before

Ksyusha, congratulations! Say, a completely different parsley with a regulator!

And my Evitalia turns out to be thicker with a thermostat than before

I also need to try Evitalia with a thermostat. And then I didn't eat without, only my husband.

Ksyusha, congratulations! Say, a completely different parsley with a regulator!

Not that word. True, I did Lactin for the first time. I liked the yoghurt from Lactin

Girls! I purchased a thermostat. But I'm not happy with the result. Point out mistakes. Yoghurt maker Severin. Thermoregulator with flat sensor. The milk was 30 degrees, Narine fermented. The sensor is lowered to the bottom of the yogurt maker. I set the lower temperature limit of -37.6, the upper one - 42 degrees. I measure the temperature in the jar after a couple of hours - it's underheated barely reaches 37. I increase the upper value -45.As a result, it thickened after 8 hours (despite the heat). I measured 37 in some banks, 45 in two. It tasted a little stringy and flaked.
I tried to ferment a two-liter jar of Evitalia. She wrapped the jar with a heating pad. I connected a heating pad to the sensor, set -40 and 42.5.
The instructions say that the fermentation time is 12 hours. I was busy, I didn't measure every hour. I looked after 12 hours. The temperature of the product in the jar is -46. How could this happen? Yes, she wrapped the jar on top with a terry towel. I liked the taste, but the stratification was also observed. I did a month without a thermostat, somehow the result was better. What do you think is the reason?

[Elena]

Elena, the girls will pull themselves up and tell you, but for now I'll tell you how I did yesterday. Yoghurt maker Severin. Lactina sourdough fermentation temperature 38-42. Heated milk to 40 gr. On the thermostat, I set the lower limit to 39, the upper one to 39.3. When turned off, the temperature still rose to 40, when turned on, while the heating element was warming up, it dropped to 38. That is, in fact, the temperature was in the desired range. The yoghurt came out without delamination, although it stood for almost 11 hours instead of the desired 8.

Girls! I purchased a thermostat. But I'm not happy with the result. Point out mistakes. Yoghurt maker Severin. Thermoregulator with flat sensor. The milk was 30 degrees, Narine fermented. The sensor is lowered to the bottom of the yogurt maker. I set the lower temperature limit of -37.6, the upper one - 42 degrees. I measure the temperature in the jar after a couple of hours - it's underheated barely reaches 37. I increase the upper value -45. As a result, it thickened after 8 hours (despite the heat). I measured 37 in some banks, 45 in two. It tasted a little stringy and flaked.
I tried to ferment a two-liter jar of Evitalia. She wrapped the jar with a heating pad. I connected a heating pad to the sensor, set -40 and 42.5.
The instructions say that the fermentation time is 12 hours. I was busy, I didn't measure every hour. I looked after 12 hours. The temperature of the product in the jar is -46. How could this happen? Yes, she wrapped the jar on top with a terry towel. I liked the taste, but the stratification was also observed. I did a month without a thermostat, somehow the result was better. What do you think is the reason?

You make a very large distance between the lower and upper temperature limits on the sensor - as much as 5 degrees. Temperature and walking back and forth. Yoghurt is not very good for such big waves. Keep the distance no more than 0.5 degrees. For example 37.5 and 38.0. Or whatever is needed for a specific leaven. At the same time, the temperature will still walk by degrees to and fro beyond these limits. As a result, the spread will be 2-2.5 degrees. And you have more than 7 degrees. comes out. Now. You write that you measured the temperature in some cans 37, and in two - 45. Uneven heating is not the fault of the thermostat, for sure, it is the ten of the yogurt maker that heats unevenly in this place. The thermostat, on the other hand, cannot turn off some banks, while others cannot, and they are overheated. I am sure that the jars that stood in these two places, and without the thermostat, warmed up more. Therefore, it is not happy to be upset, but just in these places you have to put something under these cans and you have a difference of as much as 5 degrees between the cans, so the cardboard may not be enough. You can cut a piece out of a silicone piece under the hot or which plywood to put in this place, figure it out yourself.
Try experimenting with water, so as not to transfer milk and sourdough. Increase the temperature on the sensor higher or lower and measure the water in all jars after a few hours. By the way, the thermostat should be in the same place at the bottom of the yogurt maker every time, since you have a different bottom temperature. And then once it is normal, adjusted, and the next. once with the same readings, nothing will come out, because the thermoregulatory sensor is in a different place. It's generally good to sprinkle it somewhere with scotch tape and that's it.

Tanya, so I mean I did everything right, right? No wonder I read you all, with a pen and a notebook.

Yes, and one more thing, milk with sourdough can be heated up to 36-37 degrees, as your sourdough needs and pouring into jars, put them in an already warmed yogurt maker. I always turn it on empty 15 minutes earlier. While I sterilize the cans, fiddle with milk and sourdough, pour all this, the yogurt maker is warmed up.
By doing this, you reduce the time the product is in the yogurt maker.

Tanya, so I mean I did everything right, right? No wonder I read you all, with a pen and a notebook.

Ksyushechka, you are an excellent student. We put you great in your diary!

Ksyushechka, you are an excellent student. We put you great in your diary!

And mama will now praise

And mama will now praise

And he will buy ice cream.

And he will buy ice cream.

I will give up ice cream in favor of a pizza plate (I will ask my mother-in-law). Oh, and you unleashed my soul on Pokut ceramics But tse in a different theme

I will give up ice cream in favor of a pizza plate (I will ask my mother-in-law). Oh, and you unleashed my soul on Pokut ceramics But tse in a different theme

And we can wrestle here too. In such a pot, you can add sour cream in a yogurt maker or a liter of yogurt. You just need to find out the dimensions, otherwise it might not fit into the yogurt maker.