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

[Alenka578]

Alenka578, let's see, this delicacy is not for every day. When I feel like it, I will heat milk in hot water, then ferment it in containers, wrapping it with a blanket

I will heat milk in hot water, then ferment it in containers with a blanket

Risk of overheating ... And there is no multicooker with yogurt function? In my opinion, the ideal solution is for me glass glasses from ikea for 14 rubles. (I scored a lot at once, in reserve). The multicooker contains 8 plump pieces, only 1.5 liters of milk. I sterilize them in the microwave, then cover them with cling film. So then I put it from the multi into the refrigerator. We have enough for 2-3 days for four.

[Alenka578]

Alenka578, nope, the slow cooker is simpler, without the function of yogurt. You make 1.5 liters. Well, there is so much space in the refrigerator for glasses you need to allocate)) Overheat - well, I don't know, I did it for the first time "by touch", without any thermometers.

[Yuri K]

Yuri K, the shelf is almost separately under them)) the little ones don't drink milk, but they eat yogurt, they crack behind their ears. Well, the elder was relieved of atopic dermatitis with this leaven. Therefore, such a reverent attitude to temperature. Good at 50 degrees, but useless
I put the glass on its side on purpose, I can see a little whey. Or maybe condensation.

[Alenka578]

Alenka578, well, you have a situational need! And we did it on trial, we liked it, we will do it from time to time. But not permanently. My children persuade my milk so well, but here you also have to buy ultra-pasteurized milk - it's more expensive, significantly)) But naturally you can't compare with purchased yogurt, this one tastes better))
What fat content do you use milk?

you also have to buy ultra-pasteurized - more expensive, significantly

Yes, it is expensive ... We take homemade three times a week, 50 rubles. per liter. I freeze part. Porridge, or yogurt suddenly ends)) It still turned out well from draft milk, they brought it from the farm, but it did not settle at all, but this one has a third of a can of cream)) I don't know the fat content))

We take homemade three times a week, 50 rubles. per liter.

Well, here's the answer)) Your fat content is clearly not like in the one I buy, which is 2.5% And for drinking yogurt my version will go))

[Yuri K]

Yuri K, if you stir with a blender with berries or bananas, then it also turns out to be drinking))
I did it several times in a slow cooker without "yogurt". They went to the sanatorium with the children, took with them an old cartoon. There you need to turn on the heating every two to three hours, for about 5 minutes. But still run with a thermometer. He overheated all the time, but it turned out very thick and without problems: no condensation, no loose "cap". I re-leavened five times. And then I read that it was from overheating. That is, one useless bacterium multiplies. And the rest, useful from leaven and harmful fermentation, simply die.
Delicious, maybe even beneficial in terms of calcium. But we needed sourdough bacteria.

Delicious, maybe even beneficial in terms of calcium. But we needed sourdough bacteria.

I see

[Yuri K]

Yuri K, I catch UHT milk for a promotion and take several packages at once, depending on how much money there is. I only make cottage cheese from the farm. And in a multicooker you do not have the ability to set the temperature?

And in a multicooker you do not have the ability to set the temperature?

No, just time.

No, just time.

in my cartoon, too, the temperature is not regulated.But I heat the milk (in jars) with the mixed sourdough right in the multifunction, close the lid tightly, turn off the heating and keep it for the right time. I heat up under the control of a thermometer. The first portion ferments into "standing" yoghurt in 6 hours, repeated in 4 hours. At first I also took full-fat milk, but once by mistake I poured 1.5% and fermented just as well. I take 1 vivo sachet for 1 liter of milk (I haven’t tried it anymore, I don’t need so much)

I take 1 vivo sachet for 1 liter of milk

Well, this is you chic in hussar style!
My wife divides such a bag into 4 parts, UHT "Vologda" milk 3.2%, mixes it in 720 g (four jars) and ferments it in a SUPRA YGS-8014 yogurt maker, ready-made yogurt can be turned over - nothing spills out!

Well, this is you chic in hussar style!

I have not figured out how to keep the opened sachet sterile, I don't need alien bacteria in yogurt. Moreover, taking into account repeated yogurt starter cultures, the storage of an open sachet is stretched for an indefinite time.
And I won't eat more than a liter of yogurt in 4-5 days.

[alien]

I have not figured out how to keep the opened sachet sterile, I don't need alien bacteria in yogurt.

You understand that while you are stirring the starter culture in jars, there is still air access, from which alien will get into your milk without any problems! This is not in doubt, you are not doing everything in a sterile-vacuum cabinet!
We have a printed bag, it is tightly wrapped, like a paper clip, and in its own box in the refrigerator is waiting for its next turn.
It's just a matter of faith: you didn't do a bacteriological test, did you? What aliens, what useful ... I'm afraid, and manufacturers can quite calmly write on the package: the composition is 7 types of bacteria, and put only 2 in the best case!
But you certainly have your own specificity in terms of the number of eaters, we have 2 times more of them!
Therefore, no one can force you to do otherwise!

manufacturers can quite safely write on the package: the composition is 7 types of bacteria, and put only 2 in the best case!

I quite believe that in our time everything is possible, dark times Nevertheless!
Recently I talked with one friend on the Internet, wrote to me, they say I'm doing nonsense, according to his words, he ferments whatever he wants - he wants "Snowball" - it ferments, wants something else - yes please. Yes, it re-ferments several times after. I can imagine what kind of a burdomag he gets there ... But he tells me fairy tales about healthy and wholesome food

On the other hand, leavened bread is eternally fed and no one is so worried about the composition.

On the other hand, leavened bread is eternally fed and no one is so worried about the composition.

The sourdough is added to make the dough, which is then baked at a high temperature.
And yogurt is consumed in a conditionally "raw" form.

Kvass is not milk. Poison yourself with milk so that only an infection is expensive.

Pokhlebkin William Vasilievich / Secrets of good cuisine.
If the thick milk, chilled at least 30 ° C and not higher than 35 ° C, ferment with 100 - 150 grams of sour cream per liter of milk and at the same time carefully wrap the dishes with milk in a cotton blanket, batting or quilted cloth, leaving for 8 - 10 hours in warm and protecting from shaking and moving, you get katyk (or yogurt, or Bulgarian sour milk).
True, the katyk will not appear immediately, not the next day, but only after two or three more times a similar leaven of thick milk has been produced, but not with sour cream, but with 100-150 grams of the same katyk, and the culture of the Bulgarian stick will be created, which in the future must be maintained continuously and every day a new katyk should be fermented with an old katyk. Only then, after a month or two, the real taste of katyk (yoghurt) will be created and its special properties will be formed.
How was yoghurt made without vivo ferments before?

[Yuri]

Yuri, Oleg himself can drink any product of his own preparation - he is an adult, must be aware of the risks. What are the risks - you yourself understand as a doctor.But children with their own products, when every third milk producer finds E. coli or something else, I would not risk feeding it for sure.

How was yoghurt made without vivo ferments before?

Before, is it 100 years ago? So then there were no planes and any infection around the world did not move at the speed of sound. I hope there is no need to explain that in our century the epidemiological situation is different and the immunities of both humans and bacteria are different, and the air where all this soars is not the same.

My journey to factory leavens began after a terrible poisoning with Activia products. ALL products of this brand cause me terrible cramps in my stomach and ... other unpleasant symptoms, from which an emergency cleansing of the body occurs. This product contains some kind of strain or additive or whatever, but I feel bad about it.
And I love sour milk very much. But in 10 years of using factory starter cultures and my homemade yogurt maker with all the sterilizations and precautions, there have never been punctures.
I am not campaigning for anyone, everyone chooses for himself.

the path to factory leavens began after the terrible poisoning with the products of Activia. ALL products of this brand cause me terrible cramps in the stomach and ... other unpleasant symptoms

Wikimapia screams "Be careful!"

🔗Activia. Direct Link is not possible, but not difficult to find

"Activia is a brand of probiotic dairy products from Danone (known as Dannon in the US)."
Riveters of the world order and the desire to reduce the population of the country, which is across their throats, by definition, cannot supply products to preserve health ... And mothers continue to feed children with poison to this day

Peace be with you bakers!

Long ago I tied up with sourdoughs from jars, which I advise everyone

Peace be with you bakers!

Long ago I tied up with sourdoughs from jars, which I advise everyone

What have you switched to?

Pokhlebkin William Vasilievich / Secrets of good cuisine.
If thick milk, chilled at least 30 ° С and not higher than 35 ° С, ferment with 100 - 150 grams of sour cream per liter of milk and at the same time carefully wrap the dishes with milk in a cotton blanket, batting or quilted cloth, leaving for 8 - 10 hours in warm and protecting from shaking and moving, you get katyk (or yogurt, or Bulgarian sour milk). How was yoghurt made without vivo ferments before?

before, sour cream was natural, but now in the shops of our city there is no normal sour cream. Either with thickeners, or it lasts, I won't say how that. At the bazaar, it is all the more dangerous to buy, because in the republic 80-90% of cows are infected with brucellosis and a decent percentage with tuberculosis
PS 30 years ago I also made yogurt from sour cream

Peace be with you bakers!

So, having lost a reliable supplier of dairy products, I do not risk doing it on store-bought yoghurts, sour cream and other similar products for sourdough.
OURSSON is quite satisfied with both the price and quality, well, of course, the Ultra has to buy milk, I try to take Parmalat or 6% Ashanovskoe

before, sour cream was natural, but now in the shops of our city there is no normal sour cream. Either with thickeners, or it lasts, I won't say how that. At the bazaar, it is all the more dangerous to buy, because in the republic 80-90% of cows are infected with brucellosis and a decent percentage with tuberculosis
PS 30 years ago I also made yogurt from sour cream

you will not make with such milk and leaven.

[Marfusha81]

Marfusha81I buy non-local milk

The next portion is ready
For 2 liters - a sachet of starter culture. From this milk, yogurt turned out to be much tastier, thicker and more saturated! Although also 2.5% fat.
It was put overnight at about 40 ° (three layers of a terry towel on a heating battery), it took 10 hours of maturation, then cooled in the refrigerator.

[Yuri K]

Yuri K, 4 liters at once? Did you do it right in tetrapacks?

4 liters at once?

Yes. Two for myself, two for my sisters. Immediately in tetrapacks - convenient.

Recently I bought the starter culture from the company Zakvaskin for testing.

Finally I have consumed these leavens. Snotty, horror. Even some snotty sour cream turned out
I returned to Viva's leavens. And so I wanted to expand the range. It is a pity that we have practically no choice. Apart from Vivo and Zakvaskin, I don't find anything.

I cook Bakzdrav with leaven, but this is in Russia, I order it on the Internet.

I cook Bakzdrav with leaven, but this is in Russia, I order it on the Internet.

Needshego comes out, taking into account the delivery by transport workers. Better to take Vivo at the pharmacy, in my case.

[Yuri K]

Yuri K, Viva is in Metro, Carousel, and can be caught with discounts.

[Elfa]

Elfa, I Vivo and take it through the pharmacy. On average, 217 rubles is obtained.



Girls, but surely someone tried such a leaven in business? It turns out even cheaper than VIVO, besides there are 5 sachets in a box.

[Yuri K]

Yuri K, I tried. The result was stable.

[Marfusha81]

Marfusha81, then another question. In the assets of this manufacturer there are starter cultures marked purely for hardware preparation, that is, a yogurt maker. Why is this condition strictly negotiated? Can't cook the product in a simple way?

[Yuri K]

Yuri K, Caprina appeared with us even before Vivo. And yes, the result is stable. I make it in a yogurt maker. The only thing is that she is somewhat softer than Vivo. Milk needs fatter for her. 2.5% will be soft yogurt.

If you can handle the technology, then what difference does it make where you make yogurt? The main thing is cleanliness and temperature. IMHO, there is no difference. And the manufacturer simply insures itself.

How was yoghurt made without vivo ferments before?

Do you remember yogurt from a fairly recent past? It has been a maximum of 25 years since yoghurts appeared on the mass market throughout the country. Before that there was only milk, kefir, fermented baked milk, sour cream. Local variations could be added in different areas. For non-maulatak fermented milk products in the dairy kitchen. And then only for those who are artificial.

[Yuri K]

Yuri K, and where did you see such leavens so inexpensively? I looked at the official website, something well, very inhumane prices for boxes of 5 pcs.



Exocat, dairy kitchens seem to exist in some places now. But you can hardly get sourdough from them. If only from their products to re-ferment.

and where did you see such leaven so inexpensively? I looked at the official website, something well, very inhumane prices for boxes of 5 pcs.

I order this in "Pharmacy ru", it is very convenient if there is a pharmacy next to the service cooperating. I don't know how it will look like for you, but I have registration there and, accordingly, discount prices

🔗

Caprina appeared with us even before Vivo. The only thing is that she is somewhat softer than Vivo. Milk needs fatter for her. 2.5% will be soft yogurt.

It's okay, I still make drinking yoghurt even on Vivo. I'll take it for a test!

[Yuri K]

Yuri K, yes, it really turns out inexpensively. You will also have to try. Thank you!

Girls, but surely someone tried such a leaven in business?

I like . I prefer it. I make in a yogurt maker.
But here it is much more expensive than the price that you indicated.

[$ vetLana]

$ vetLana, to the pharmacy. ru may be initially wholesale prices + a small markup. It happens sometimes. They themselves sell by the piece for 500 rubles, for example, and wholesalers - for 100 the same box. As a result, the pharmacy. ru - 200 r.

But here it is much more expensive than the price that you indicated.

Bulk purchases and cooperation with pharmacies seem to make the final version cheaper. Now you can do a lot of convenient things on the Internet, in particular, I found an option to order some medicines and ferments in the nearest pharmacy

and starter cultures in the nearest pharmacy

I did not use, I will consider

[$ vetLana]

$ vetLana, here is the price of VIVO as it looks to me after authorization, much cheaper than at the office. website

$ vetLana, here is the price of VIVO as it looks to me after authorization, much cheaper than at the office. website

I ferment with iherb capsules. And inulin.Pure yogurt does not sour, with inulin there is sourness - I am picking up more, I recently received it.
Inulin is a prebiotic.
For the price - very budget. 150 capsules - around 400 rubles. There are 2 capsules for 1.5 liters of milk. That is, 75 fermented portions for 400 rubles, if without inulin.