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

By the way, the delivery of starter cultures appeared from VNIMI, did you know?

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They also had a different packaging, were in bottles, and now in bags. The assortment also increased. I did not order on this site, I was next to VNIMI on business, so I went in and bought. Do not think, not advertising, I just really like these leavens, but before they were sold only in the VNIMI building. By the way, these starters never snotted in me, even their acidophilus.

Who knows how to "dilute" the leaven to dry, for further more convenient
measuring with a measuring spoon, very small in volume of the purchased starter culture, about 0.32 ml. 10 liters. milk,
I would like to dilute with something free-flowing 1 to 10.

I don't think you can dilute the leaven with anything. It is most convenient to divide the leavens on a jewelry scale. And what kind of leaven do you have for 10 liters? I seem to have everything for 3, well, or probiotics per liter

Who knows how to "dilute" the leaven to dry, for further more convenient
measuring with a measuring spoon, very small in volume of the purchased starter culture, about 0.32 ml. 10 liters. milk,
I would like to dilute with something free-flowing 1 to 10.

Well, if only diluted with milk powder.

I don't think you can dilute the leaven with anything. It is most convenient to divide the leavens on a jewelry scale. And what kind of leaven do you have for 10 liters? I seem to have everything for 3, well, or probiotics per liter

I do not know how it is possible, but the "manufacturers" are bred for sure,
Italian for 1000 liters. weighs only 15 grams, and packers sell 0.5-1 grams. 1-3 liters.
So far I have bought for 100 liters - 1.5 g, with a measuring spoon for 0.32 ml - the seller claims that it is for 10 liters,
although in fact I put 1.5 g in 8 such spoons (approximately), so for now I have divided
This spoon is in 6 parts, 2 liters each. (I bought a 2 liter container for a yogurt maker), I'll try it soon.

It seems like I found that they are diluted with lactose, it is in the composition of pharmacy starter cultures,
which are simply required to indicate the composition.

"Yoghurt is considered ideal if its consistency is smooth and there is no difficulty in a spoon. If the yoghurt is thin, then the next time you need to add more yeast or milk fatter."
And yet, for density, you need more ferment or milk fatter?
And how critical is it to increase the dose of sourdough, for example, twice?

Peace be with you bakers!

Even instead of leaven - Activia, and milk 3,2 - you can eat with a fork

And yet, for density, you need more ferment or milk fatter?

I have Bifivit ferment from Vivo, the pact says that it can be diluted in 1-3 liters. That in 3 liters, that in 1 liter of milk 3.2% fat, you get thick bifivitis, a spoon is worth it. The thickest yogurt I have was obtained from milk evaporated by a third - you can cut it with a knife.
If the starter is fresh, you don't need to add too much.
Yes, 0.5 bifivit milk comes out more "liquid".
Also, liquid yoghurt happens when the temperature is incorrect - too cold, for example. Use a thermometer to check the temperature of your device or yogurt fixture.

Hello everybody. On the site not very long ago, and for some reason I did not go into this topic. Although I have been making yogurt for over two years. I looked through many pages, but did not see anywhere about liquid leavens. Does anyone do on them?
I have a redmond multicooker with yogurt function. I ferment them in ikeevsky glasses (there are glass ones for 14 rubles, 8 things stand up tight, 1.5 liters of milk. And it's easy to sterilize them). Liquid leaven, "Narine-forte" from Laktomir. For about 8 hours, if fermented only with sourdough, and 3-4 hours, if you add a glass of yogurt from the previous batch.
We sell sourdough in Lenta (and elsewhere, I was not particularly interested), produced in Novosibirsk. And they carry a lot. It is strange that she is little known ...

Please tell me who has experience with Vivo starter cultures.

I read information on the internet, I am generally confused. I want advice from our members of the forum.
I have 1 bottle for kefir and 1 bottle for sour cream - for a sample.
Tell me what kind of milk to take and in what proportions to make it so that it turns out deliciously. I want kefir of medium thickness, but sour cream is thick.

[Taia]

Taia, thick sour cream, to cut with a knife or just to make the spoon stand?
I usually make or from selected milk 4-6% fat content from 1 liter, then it turns out thick, from 10% cream already a spoon is worth it. For sour cream, the temperature should be higher than that of yogurt. There should be instructions on the Vivo starter cultures.
I made kefir from milk of 2.5 fat content, according to the instructions, but it was sour for me. Before drinking, be sure to shake well - there will be a fluid texture.

[Anastasia]

Anastasia, I have no instructions at all. Only 2 bottles in total: sour cream and kefir.
I went to the Vivo website, and they did not find a way to cook it specifically for sour cream.
I made yogurt at 36 degrees in a slow cooker, but what temperature should I set for sour cream?

[Taya]

Taya, I put 38, I also pour water about the same temperature into the bowl, and 0.5 liter cans with a mixture of milk and sourdough into the water (I also heat milk up to 36 minutes). So that it ferments faster and less sourness is formed, because I do not like sour. After 4-5 hours, everything is already grabbed and put in the refrigerator. I never did it directly in a bowl, but all the same, 38 grams are needed for sour cream streptococci. If you like more acidic, keep 8 hours approximately. But I won't last that long if I only sleep ...
After the sour cream has set, be sure to keep it in the refrigerator! As it cools, it matures and gets the right sour cream taste.

[Tricia]

Tricia, everything is clear now. Thanks for the clarifications.

I made yoghurt from 3.2% milk from ordinary sourdough, not vivo, the child said,
This is sour cream, it turned out quite thick, they did not recognize the taste.

I have 1 bottle for kefir and 1 bottle for sour cream - for a sample.
Tell me what kind of milk to take and in what proportions to make it so that it turns out deliciously. I want kefir of medium thickness, but sour cream is thick.

For kefir - regular milk 3.2-3.5%. Vivo's kefir turns out to be thick and non-acidic. With any milk.

And for sour cream - cream 10-20%. Sour cream will stand out of twenty. Checked By temperature - I make yogurt in a yogurt maker. Made both in the Headquarters and in Orson (205th model, two liters). I don't heat anything for sour cream, just like for yogurt-kefir. But sour cream takes a little longer to cook than yogurt. Sour meat did not work. But I do it with 20% cream. 10s will also give sour cream, but it will be a little sour, this is normal.

I made yoghurt from 3.2% milk from ordinary sourdough, not vivo, the child said

What is the usual leaven?

the child said
this is sour cream,

Well, it probably tasted like sour cream. Since without sour cream streptococci (or whatever they are called correctly), real sour cream, right here with sour cream taste, cannot be obtained. That's why we buy the leaven "sour cream".

Yesterday I made kefir with Vivo sourdough. For 1 bottle - 1.5 liters of milk 3.2%.
It turned out well, slight sourness. But very thick. You probably need to make 2 liters of milk.
But the problem is what - where do I need such a tub of kefir, a lot ...
And if you cut the sourdough in half, for 2 passes. Has anyone tried this?

[Taya]

Taya, I often share, just kefir and fermented baked milk

[Olga]

Olga, I do not quite understand, do you divide the leaven in half?

[Taya]

Taya, yes, sometimes three times (I repeat again, I divide fermented baked milk, kefir, sour cream), I have jewelry scales, on them, and a friend, pours a bag and divides it by eye

[Olga_Ma]

Olga_Ma, thank you very much for sharing your experience.
I have a suitable scale.
Just great!!!

[Taya]

Taya, for health, I have been doing this to you for a long time, since we will definitely not eat 3 liters of sour cream, so we must try to put a little less sourdough for kefir, it also turns out very thick

milk 3.2%.

It was necessary to take milk 2.5 or 1%. The sourdough does not lose its strength from the amount of milk and will still be thick! Calculated from 1 to 3 liters.

I don't divide the leaven from the sachets on the scales, because it is no longer sterile to eat, and what will then grow with the leaven (and I feed the child).But from the bottle, sometimes I gently pour half of it, quickly close it and immediately put the bottle in the refrigerator. While the rules.

I made kefir from Vivo several times. First time in a yogurt maker. It turned out as thick as yogurt. And the second time I did it in a multicooker. The temperature was set to 30 degrees, the time was 12 hours. It turned out to be drinking ordinary kefir. I always take milk 2.5% 1 liter.

[Tricia]

Tricia, thanks for the clarification.
I have sourdough in bottles, so I will zero the container on the scales (there are empty bottles) and pour the required amount from a new bottle. The remainder in the vial will remain clean. I plan to do so.
Though I'm not a child, but I have a very weak housing and communal services, I'm afraid of the wrong steps in cooking. Therefore, I advise here.
The store is full of milk. But they sell such kaku, there is simply not enough evil, either on manufacturers, or on stores that store incorrectly.
And my kefir turned out not very bad. Yogurt is generally gorgeous at me. It is necessary to further master the assortment of starter cultures.

I read a little topic, I wonder Somewhere on the forum I saw those selling sourdoughs, surprised by the price. In our city, for example, Vivo starter cultures - a bag turns out to be an immodest 58 rubles. (here I saw something within 30 rubles it seems).
Question: if the whole procedure is done in a tetra pack (ultra-pasteurized milk), will it be normal? I plan to receive heat from the still operating central heating, wrapping the containers in a terry towel.

if the whole procedure is done in a tetra pack (ultra-pasteurized milk) - will it be normal? I plan to receive heat from the still operating central heating, wrapping the containers in a terry towel

It is not written anywhere that it is impossible. So you can. By the way, the latest model of the scarlett yogurt maker (which is for one liter container, but without a container, but with temperature control), apparently, suggests that it will be fermented in a tetra pack. Someone does it in plastic cups.
Although it's easier for me to put glass cups in the microwave for 5 minutes, and then not think about harmful / harmless))

And still check the temperature on the battery in a towel just in case. Yogurt will work, of course. And it will even be delicious. But if it overheats, then there will be no benefit from the ferments. Have you seen your yoghurt sourdough? They have stocks all the time, including for shipment.

Have you seen your yoghurt sourdough?

I looked, it was even more expensive I ordered VIVO for a test, I'll see what happens

Watched, even more expensive

They have 555 rubles. for 10 pieces together with shipment, this is according to the action on the page, about the same as vivo ...
I buy Narine-Forte from Laktomir, now also about 50 rubles. for a bottle it turns out. And there is no point in re-fermenting many times, a maximum of four times ((

[Alenka578]

Alenka578, well, I ordered it for a test, and we'll see)) Vivo is said everywhere only once from the mother's ferment you can re-ferment. I don’t see much sense, it’s easier to ferment a sterile new package)) I saw all these groups in VKontakte, I didn’t bother with mailings, it’s easier to order at the pharmacy)) Ryazhenka and sour cream are just not in pharmacy business)

[Yura]

Question: if the whole procedure is done in a tetra pack (ultra-pasteurized milk), will it be normal? I plan to receive heat from the still operating central heating, wrapping the containers in a terry towel.

Yura, I do that quite often. Since then there is no time, then I am afraid to bring any unnecessary microflora into another container while stirring with spoons, or there is nowhere to sterilize the jars for bifivit and sour cream.
It is from ultra-pasteurized that I do it. Heat the tetrapak in warm water to 30-36 grams, then there the leaven and on the battery. The thermometer is close enough to understand what the temperature is, the layer of towels depends on it. And do not move the tetrapak, bacteria need peace. And then immediately in the refrigerator for the night.
I also do this: I take a 2 liter tetra pack of milk, heat it in warm water to 36 g, pour a sachet of sourdough into it, close the lid, mix thoroughly right in the tetra pack and then only in sterile jars and into a yogurt maker. No spoons to interfere with the leaven, and to bring in the pathogenic flora, everything is more or less clean. And a 2 liter sachet - all the savings. And I don't like to divide the bag by 2-3 times and keep it open, all the same, air gets there, everything is oxidized, we can also spores which fly in.

Yes, dear Vivo, but I take it anyway, because I feed the baby with this. I have bifivitis - it cannot be over-fermented. But there are leavens that you can. Choose for yourself those where it is possible and will be much more economical: from one sachet you can re-ferment 3-5 times. But only the sterility regime will have to be tightened.

[Tricia]

Tricia, but we have no choice for 2 liters. Yes, and for an incomplete liter, one or two, and missed, but I'll try to divide the bag into two tetra packs like that.
Is it enough to keep warm for the night, 8 hours?

[Yura]

Yura, and if you look for milk Big mug or is there a House in the village? Really no. Or have local manufacturers occupied the market?
Then check out Vivo's leaven in bottles! There are definitely some with bottles. It is convenient to pour out a part of them and quickly twist it back.
Listen, I looked at their website, nope - all the starter cultures are in bags. Only kvass in bottles!

look for milk Big mug or is there a House in the village?

All liter or maximum single 1.4l
There is here for 2 liters - but at the price of half a cow and it is just pasteurized

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Damn, my native country is wide, and you will find milk for 2 liters of figs!
Then according to your original plan! And then, all of a sudden, two-liter bottles will appear at a reasonable price. It is necessary to ask in stores, drip on the brain, maybe they will start importing.

[Tricia]

Tricia, we'll come up with something!

Peace be with you bakers!

That week I took Orsik for 160 rubles-32 rubles, the dose is obtained, although in the summer at the dacha I re-fermented twice, tried it 3 times, but with sourness it turns out

This post was born from the impression of the result obtained. I am wary of many things in food gimmicks, but after talking with friends from the forum, and even from the enthusiastic reviews of a friend (he is never a writer, but a reader), I decided to try this noble product for health. These are not some kind of idiots from the display shelves of markets, full of preservatives, thickeners and paints with flavors! A purely homemade product, which turned out to be so delicious that the children and I dared to drink a liter at the first sitting. And all that is needed: a couple of liters of milk (I took 2.5% fat, I planned how it turned out to be drinking yogurt), a jar of jam for sweetness and taste, and the sourdough itself. The sourdough was taken by Vivo firms, on the insistent recommendation of friends. You yourself know everything about the benefits and cooking technology

[Yuri K]

Yuri K, congratulations on a successful experience !!!
Degrees were not measured, how much does it heat up? Isn't it scary to put in plastic bottles? They are for water, not for fermented milk products ...

[Alenka578]

Alenka578, Thank you
I didn't measure the temperature, everything by eye, or rather, to feel it))) At the expense of plastic - it's not scary, sour milk is also sold in plastic. I would also wonder if they are dark (you never know what kind of chemistry there is for color), and so - well, plastic and plastic, I don't think that they are significantly different))

well, plastic and plastic, I don't think that they are significantly different))

Well, don't tell me ... Sour milk is sold in other plastic. Milk - yes, similar bottles.
Although, probably not really scary. The heating is small, the yogurt is still not stored for a long time.
Why is it drinking? Don't hold it any longer? Usually it is thick with sourdoughs, even with milk 2.5))

Why is it drinking? Don't hold it any longer? Usually it is thick with sourdoughs, even with milk 2.5))

Since childhood, I have not organically digested the kind of yogurt)) Therefore, I thoroughly shaken it to the state of factory fermented baked milk, kefir, i.e.to a thick fluidity after ripening.
Generally held for 8 hours, maybe it was necessary longer?

Generally held for 8 hours, maybe it was necessary longer?

Well, this is just an experiment ... When it is cold at home in our country, the primary leaven costs 11-12 hours. But I re-ferment in 2.5-3 hours.
In general, milk may not thicken for a long time. And then literally within half an hour it becomes a thick yogurt. So that the spoon is worth it. And if it stays longer, then the serum may appear. Here you need to catch the first times

And if it stays longer, then the serum may appear.

Is this already bad? Shouldn't it be so? I had very little whey on top, I figured it was from a small fraction of milk fat, more whey means.

is it bad already? Shouldn't it be so? I had very little serum on top

Well, we, homemade yogurt makers, strive to have no whey at all. But usually it happens a little. Sometimes disappears after yoghurt has stood in the refrigerator. It is assumed that it has stalled a little. It’s definitely sour then. But I ferment with narineh leaven, it is sour in itself. Sometimes, rarely, "catch" in the state of thick yogurt, but without sourness. There is something with a complex of bacteria, you can never guess which one will multiply more.

It is very bad when there is a lot of whey. Especially if the clot is like carbonated, porous. Then E. coli just multiplied. Better to throw it away. Well, or cook cottage cheese.

Well, we, homemade yogurt makers, strive to have no whey at all

Hmm, so this is probably technologically impossible, where can the whey go? Of course, simple yogurt gives almost half the capacity of the amount of milk, but then there are slightly different processes, and nevertheless it should be?

Hmm, so this is probably technologically impossible, where can the serum go?

But who knows. Well, you can't see it often)) especially when it's ripe from the refrigerator.

[Alenka578]

Alenka578, well, okay)) In the meantime, I'm "warming up" for a new secondary leaven

[Yuri K]

Yuri K, and what will you do when the heating is turned off?