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

I did tvorg on the program Multicook 35 deg. 2 liters - 10 hours. The measure with a thermometer precisely holds 35 degrees, after 8 hours there was no clot, but 10 is normal. It's a pity in this multicooker a step of 5 degrees. Made with sourdough Immuno program Yogurt 8 hours 2 liters = spoon worth it. (I lied a little. We have been pouring milk into a pack of 900 grams for a long time, which means 1.800)

Yes, it really happens when it is written that the time for the same yoghurt takes 8-10 hours, and the clot is formed after 6 and 9 and sometimes after 11 hours. It is not only temperature that affects, but also other factors: the leaven itself, its storage, ambient temperature, milk and milk volume, etc. For example, it is written that the leaven is designed for 1-3 liters. Naturally, less volume will ferment faster.
I have a laboratory incubator and that time is not completely predictable.

And how long is yogurt ready on Orsik? And then only after 10 hours a clot is formed. Or should you mix the starter culture, let it dissolve and then pour it into glasses into a yogurt maker?

Peace be with you bakers!

I have 7 hours and the fry on the table until it cools down.

Do you boil milk? I boil, cool to 40C, separate the foam and add the leaven at a temperature of about 38-39C. For several minutes it dissolves, you need to mix it thoroughly, pour it into jars and then I put it in an incubator. As a rule, after 6-7 hours at 38C I get yogurt. Then I put it in the refrigerator for at least 3 hours. But there are a lot of nuances besides sourdough, milk, temperature, etc.

Peace be with you bakers!

Well, you need to boil it alive - I mostly use either Parmalat or Avida 5.5% and it's ultra

Orsik does not need 40 degrees - there is even 22-24 degrees written on the packaging

I tried Narine, Evitalia, now I stopped at VIVO. Firstly, because it always turns out (on Evitalia, it sometimes came out too liquid under equal conditions). I really like Fit yogurt, cottage cheese, excellent kefir comes out. And my son only with VIVO began to eat cottage cheese, before that, and so, and so tried to shove him, but in no way. As a result, it helped to make cottage cheese together, he timed the time himself and waited =)

Good day I also experimented with Narine, Evitalia, VIVO. Narine, you get tired of doing and waiting ... Evitalia, it turns out every other time. Tlllko blow to nerves, expectations and pocket. And we made friends with VIVO. I am over 1 liter. no need to do. I use the bag 2 times, open it, sprinkle half of it, immediately pinch the remainder and into the refrigerator. For the rest, I do it in a filipka for 6 hours, without sour cream, cream, only at the end I add syrup or berries. And that's all. A friend of mine began to take at the pharmacy ... the nursery.

Perhaps someone will be interested in my experiment. As a rule, I ferment 1 liter of Prostokvashino milk with 1 sachet of sourdough, it takes about 6.5-7 hours to ferment, if I take 2 liters and 1 sachet, then 7.5-8 hours.
The other day I fermented natural milk, which I bought at the farm in Bullfinches. I took 1 packet of starter culture and 2 liters of milk. The milk cooled for a long time, had a different foam and the leaven fermented such a volume in just 5.5 hours. So milk itself also plays a role in the rate of fermentation. The yoghurt also turned out differently. The taste is delicate, but with a slight "cow" flavor and a different consistency. Perhaps the effect is natural. It would sour itself in a few hours, being warm.

FYI: Bakzdrav has expanded its assortment. Sour cream, fermented baked milk, an enzyme for cheese, acidophilus and Normaflor yogurt for children appeared.
We tried the yogurt.The child does not eat, as well as their children's bifidum, by the way, I did not like the taste either, but I liked their Slim, Cardio and Active. I took 1 piece of fermented baked milk for a test, but so far I have not been able to test it. And sour cream should be good, since the manufacturer is the same Krasnogorsk, only the price is too high.

Good evening, oh, I read all 176 pages of this topic. I also want to share my achievements and small skills. I make yogurt from Narine and on yogulact. First, in both cases, I make the leaven, and then the fermented milk product itself. I take ultra-pasteurized milk 3.2. I ferment in a multicooker for the multi-cook function. The leaven is not super thick, but the yogurt is already thick. Delicious yogurt everyone!

"Multiflora" from Evalar. The manufacturer promises 7 types of bacteria. I ordered it at random without recommendations.

The result is beyond all expectations: the yoghurt is very dense, good balanced taste, not bounced at all. Mode "Yogurt" in OURSSON for 16 hours, 2 capsules for 1.2 liters, milk "Selected house in the village" from a bottle without boiling. Capsules open easily, powder without lumps, dissolves well in warm milk.

For several years I have been making yoghurts on "Yogulakt" plus "Linex" - I mastered the basics on this forum. It worked out well, but it hasn't worked out lately. "Yogulakt" has deteriorated, the ripening time has increased, if you overexpose it, it starts to bounce. "Linex" one is very bland. I thought to completely abandon yogurt in favor of kefir on the fungus.

Definitely a second life is given to yoghurts in my kitchen. Today I will make baked milk, it tastes even better and denser on it.

Why do yogurt take so long? 8 hours is enough for him with normal sourdough.

I tried different starter cultures with a short cooking time, the difference between 8 and 16 hours of cooking is understandable. I was not satisfied with the result in terms of taste and bacterial composition. And the fastest way is to buy in the store.

Peace be with you bakers!

on Orsik and 6% Savushkin's product, somehow I haven't taken this milk before, it turned out great -
Put the 1 liter container on its side, yogurt and did not move

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Girls action in "Bakzdrav" CHEESE SQUARE 📢 PROMOTION - 50%

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[vivo]

I bought a sourdough vivo for yogurt, it seems in the Ribbon or 5rochka, I don't remember.
Fermented yesterday - excellent yoghurt turned out. I really liked it, did not expect such a result. Not snotty, not sour, homogeneous, dense, pleasant to the taste.
It is a pity that in our region there are no such ferments on sale.

[Taia]

Taia, vivo has an online store, they send them by mail.

[Svetlana]

Svetlana, I do not think that they will be sent to Moldova, or it will be VERY expensive.
Ozone, for example, does not send us anything.
But I will take an interest in the possibility.

[Taya]

Taya, so it seems like these are Ukrainian leavens. I think they will.

[Olga]

Olga, Written by: manufacturer Moscow LLC Vivo Industry and further Moscow address.
Ukraine also has its own manufacturer. Do you think delivery from Ukraine is cheaper to us? It is also expensive.

[Taya]

Taya, I haven't bought them for a long time. Previously, like Ukrainian production, they were brought in bottles. Now they are in packages.

Vivo is a good starter culture (namely Ukrainian). But unfortunately, I am now without them - they do not send to Crimea

Vivo is a good starter culture (namely Ukrainian). But unfortunately, I am now without them - they do not send to Crimea

Hello, I have Ukrainian vivo on sale, the Institute of Milk and Meat. in bottles, my theme https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=449047.0 Welcome)

this is not a site but a miracle !!, I was looking for these leavens so much, and they were on a bread maker)) I ran to Temka

Ladies and gentlemen, I started to master homemade yogurt. Vivo sourdough, milk 3% fat. I did it in a multicooker in a jar with water in a bowl. After 6 hours - liquid, another 2 hours - already better.There were 5 jars, one of which was low, and it seemed to me that yogurt was a little thicker in it.

How much water should be poured in this case? To cover the maximum height of the jar or a centimeter at the bottom is enough?
Yogurt stings the tongue, although it is not sour in itself. This is normal? If not, what could be the problem?

[Katerina]

Katerina, I have yogurt ready in 4.5 hours.
I make 6% fat in milk. Yogurt turns out to be tender, dense, pleasant, completely without sourness and other foreign aftertaste.
I do it in a multicooker for 36 ", pour warm water into the pan according to the maximum, as far as the height of the jars allows. The main thing is that it does not get inside the jars. The jars are all the same in size. Well, according to the instructions for the sourdough: milk temperature, etc. ...

[Taia]

Taia, thanks, in the next attempt I will consider

I never pour water, so I sour. Yogurt takes seven hours, sometimes six hours. The tongue does not sting.

[Hvesya]

Hvesya, everyone chooses ways for himself. The main thing is to succeed.

And there are instructions for making yogurt in a slow cooker, you can view it.
🔗оtоvit / multivarka.html

[Taia]

Taia, I agree with you, to whom it is more convenient. I also share my experience. But I have not been making sour milk for a very long time, but I can’t eat store sour cream now. It's a pity that cream is expensive now

The method that I described is recommended by the ferment manufacturer Vivo.

Peace be with you bakers!

I have a yoghurt maker per liter, but I make kefir and fermented baked milk in a 2-liter container in a mult and I always pour water, according to how many in a mult, the bottom first heats up

I use other starters and they have different recommendations. I have a good result, which I am happy with. I make all the sour milk sama-Yoghurts, sour cream, cottage cheese, fermented baked milk, etc. I even took up cheese on the sly, but we have problems with good milk. You also have a result that suits you, because it is wonderful that there are different ways of preparing such healthy products



I make yoghurts in glasses in a yogurt maker, sometimes when there is not enough space I put in a cartoon, but yogurt cottage cheese, yogurt, I just pour milk into the multicooker bowl and ferment there, there have never been problems. But maybe I'm not right.

Peace be with you bakers!

Well, we reason

When you pour multi milk into a bowl, regardless of the brand of sourdough poured into it and the color of its packaging, it fills the volume and heats up more or less all at once, in yogurt makers, depending on the volume of the bowl, as for me, per liter, the same is necessary add water for even heating

I have a yogurt maker for cups, I honestly do not really represent yours. Something like a jug? I have not come across, sorry. And in the cartoon I make sour cream in half-liter cans, it turns out very tasty.
But I don’t argue, don’t think, I’m just writing as I do it myself, as I’m used to, it may not be right. It just turns out, so I do

Peace be with you bakers!

The yogurt maker is like this - VES VYM-2


but as already mentioned, I make yogurt from orsik in it, but kefir in a cartoon, since it is impossible to drink in a yogurt maker -

here is a liter on the side and does not move

When you pour multi milk into the bowl, regardless of the brand of sourdough poured into it and the color of its packaging, it fills the volume and warms up more or less all at once

I've also come to this logic. I also have an induction cartoon and at low temperatures I observe its duty cycle. It seems to me that more water will only benefit - firstly, uniform heating initially, and not from the bottom to the top, and secondly, it will smooth out possible small drops due to the duty cycle.

The yogurt maker is like this - VES VYM-2

An interesting thing, if there is more, you need to think about the purchase, otherwise it is not always convenient in glasses, but there is only one cartoon, not always free. Thank you so much.

Peace be with you bakers!

Well, we reason

When you pour multi milk into a bowl, regardless of the brand of sourdough poured into it and the color of its packaging, it fills the volume and heats up more or less all at once, in yogurt makers, depending on the volume of the bowl, as for me, per liter, the same is necessary add water for even heating

I have both a yogurt maker and a slow cooker, but not one. I tried to do it in a multicooker and I didn't like it. The small Phillips multicooker went with three 150 g yogurt cups. My family needs 7 every day.It was not pleasant that there are few of them, they somehow get obliquely into the multicooker, again it is necessary to pour water. Well, in general, the main problem is not warming up! For Evitalia, 40 grams is not enough. The temperature in the jars was generally kept at 28. I tried it without jars. The bowl was poured with boiling water for some time for disinfection. Then milk and leaven. I still didn't warm up. Closer to the walls, it probably warms better and ferments there, and in the center, there is a liquid, not fermented mass. I didn't like it. And I went back to the yogurt maker.

Peace be with you bakers!

I have already shared that yogurt is in a yogurt maker, and kefir / fermented baked milk is in a multi, but I do the same in it in a 2 liter container, and pour water into a bowl and it does not evaporate and warms up more evenly

The yogurt maker is like this - VES VYM-2

Can you please tell me if the Yogurt and Sour Cream modes differ in this model in something else, except for time? In particular, the temperature is of interest.



I also wanted to ask a question to those who share the leaven. Recently I bought the starter culture from the company Zakvaskin for testing. Before that, only Goodfoot and Vivo used. So in the instructions they sent me it says that the bag should be used for 3 liters of milk. If you need to ferment a smaller amount, then the starter must be divided. And I somehow vaguely imagine how you can divide such a small amount without special scales and at the same time keep its sterility ... Maybe someone has experience with the division and subsequent storage of the leaven?

Maybe someone has experience with the section and the subsequent storage of the leaven?

I pour a little into the milk by eye, the rest with a paper clip and into the refrigerator.

[Ofeliya]

Ofeliya, Olga, I answered you in detail here .

Thank you! I will try to share. I think it will be problematic to pour 1/3 of that amount into the eye. We'll have to use Elena's method. And with a half will be easier. How long can an opened bag be stored?

The faster the better, of course. Nevertheless, the packaging is opened - and oxygen is present, and some kind of moisture. And so - within the expiration date. Then, most likely, the viability of bacteria decreases, and the starter culture becomes ineffective (it will work very slowly, if at all).

Peace be with you bakers!

Olga--

Ches the word is not in the subject, for how much sour cream I did once, it turned out not bad, but unlike the most expensive of the boutiques, it turned out to be even more expensive, and since my son has sour cream at work, I abandoned this business

Thank you! I will try to share. I think it will be problematic to pour 1/3 of that amount into the eye. We'll have to use Elena's method. And with a half will be easier. How long can an opened bag be stored?

Why exactly 1/3, you can by eye, I have never been so that it did not work out. I already divide by 4 times 1 liter, that is, it comes out to 4 liters of milk. If everything is sprinkled on a piece of paper, the styrene will be much more disturbed if all this is left in a bag.

[Svetlana]

Ches the word is not in the subject

And I thought, now, as I find out, I will finally decide on the choice and it was not there. For some reason, I can’t find this information on the Internet. Everywhere they write only about time.

Svetlana, so the first thing I'll try by eye. I hope everything works out.

Can you please tell me if the Yogurt and Sour Cream modes differ in this model in something else, except for time? In particular, the temperature is of interest.



I also wanted to ask a question to those who share the leaven. Recently I bought the starter culture from the company Zakvaskin for testing. Before that, only Goodfoot and Vivo used. So in the instructions they sent me it says that the bag should be used for 3 liters of milk. If you need to ferment a smaller amount, then the starter must be divided. And I somehow vaguely imagine how you can divide such a small amount without special scales and at the same time keep its sterility ... Maybe someone has experience with the division and subsequent storage of the leaven?

This leaven is very fine) it is stored in the freezer, I have an "opened" bag lying around in the freezer for about 4 months, since I have a lot of leaven, I missed it)) I recently discovered and fermented it perfectly))