Antonovka
Ksyushk @ -Plushk @,
Ksyusha, what a beauty! and very tasty, I have no doubt about it!
Ksyushk @ -Plushk @
Quote: Antonovka

Ksyushk @ -Plushk @,
Ksyusha, what a beauty! and very tasty, I have no doubt about it!

How delicious it is. The younger ate half a jar. And today I argued a whole lot. I almost got sick.
Melisa72ru
Quote: Ksyushk @ -Plushk @

Well, well, well, well! While I was here, not sparing myself or my children, having trampled my feet in blood, I went for leaven (for you, by the way, I also bought Melisa Viktorovna), are you complaining here !? Oh well. So wait for me to visit, wait. I'll come. And I will not come alone. Hide the cutoff in the cabinets.
Today's afternoon tea Lactin yogurt with fresh strawberries (partly ground in a blender, partly in pieces)
Yoghurt with bacterial starter cultures (narine, VIVO, etc.) (2)

Ksyushk @ -Plushk @ thank you for the starter cultures !! looking forward to meeting ... them and the yogurt maker
what about cats ??? so the shaved one doesn’t get out of the closet, afraid that I’ll stuff the pills right away
Ksyusha, and your strawberries are fresh, or what ?? or was it freshly frozen?
Melisa72ru
AAAAA, probably strawberry jam ??? like from the photo ..... so you can say ...
Ksyushk @ -Plushk @
Quote: Melisa72ru

Ksyusha, and your strawberries are fresh, or what ?? or was it freshly frozen?
Quote: Melisa72ru

AAAAA, probably strawberry jam ??? like from the photo ..... so you can say ...

Nat, the strawberries were fresh when they were fresh from the garden yesterday morning. As proof, I can only show torn tails
Antonovka
Ksyushk @ -Plushk @,
Do you still have strawberries? and so you can see that it is fresh - in the jam it is all evenly red, and here it looks white too
Ksyushk @ -Plushk @
Linen, yeah, there is. Second harvest wave This is remontant. She will give birth twice a summer.
Melisa72ru
Quote: Ksyushk @ -Plushk @

Linen, yeah, there is. Second harvest wave This is remontant. She will give birth twice a summer.
Antonovka Lena, I propose to go to Ksyushk @ -Plyushk @, we'll eat fresh strawberries with sour cream
Antonovka
Ksyushk @ -Plushk @,
We used to have such strawberries
Melisa72ru,
Why - not a hook for a mad horse of a thousand miles
lunova-moskalenko
Quote: Melisa72ru

Antonovka Lena, I propose to go to Ksyushk @ -Plyushk @, we'll eat fresh strawberries with sour cream
Not so dishonest! Come to me. We have strawberries and raspberries in the second round, and even figs have already dropped in price. Lenchik, quit your job, come! We'll eat the flats, it also dropped in price ...
Antonovka
Eh, Nadyushka, teasing
lunova-moskalenko
Quote: Antonovka

Eh, Nadyushka, teasing
Aha! And today I dreamed so cool in Andryukha! ...
Ksyushk @ -Plushk @
Quote: Antonovka

Ksyushk @ -Plushk @,
We used to have such strawberries

Well, it goes like strawberries. But since it is large, we call it strawberries

Quote: Melisa72ru

Antonovka Lena, I propose to go to Ksyushk @ -Plyushk @, we'll eat fresh strawberries with sour cream

Here you know Melisa ViktorovnaLena will come from Moscow faster than she can lure you out, although we live in the same city.

Quote: nvk

Not so dishonest! Come to me. We have strawberries and raspberries in the second round, and even figs have already dropped in price. Lenchik, quit your job, come! We'll eat the flats, it also dropped in price ...

And I would not refuse flounder. And also from red mullet. May I also?
lunova-moskalenko
Quote: Ksyushk @ -Plushk @


And I would not refuse flounder. And also from red mullet. May I also?
So I'm calling you, why go to Tyumen, let's go to the Crimea!
Ksyushk @ -Plushk @
Quote: nvk

let's go to the Crimea!
I would love to, but alas and ah ...
lunova-moskalenko
Quote: Ksyushk @ -Plushk @

I would love to, but alas and ah ...
Clear! Well, if sho, we'll find an apartment at a normal price.
Melisa72ru
Quote: nvk

Clear! Well, if sho, we'll find an apartment at a normal price.

nvk Nadia, I still have half of my vacation left, I need to think about its correct conduct, well, bring a book, and take some kind of master class in fishing
lunova-moskalenko
Quote: Melisa72ru

nvk Nadia, I still have half of my vacation left, I need to think about its proper conduct, well, bring a book, and take some kind of master class in fishing
No problem, we will organize everything. there is even the possibility of underwater fishing! Welcom!
14anna08
yes, Yalta ... it would be great to get there. Nagy, you don't need a passport? Well, for the future (there will be three small).
lunova-moskalenko
Quote: 14anna08

yes, Yalta ... it would be great to get there. Nagy, you don't need a passport? Well, for the future (there will be three small).
Not yet! But for a minor child, they require his original document (birth certificate) and, like, permission of the second parent to rest. And so you are welcome.
Ksyushk @ -Plushk @
Quote: 14anna08

yes, Yalta ... it would be great to get there. Nagy, you don't need a passport? Well, for the future (there will be three small).

An not required
Ksyushk @ -Plushk @
I completely forgot to tell. I made sour cream from Lactin. Happened. True, at first I thought it did not work out. After 9 hours I look - everything is liquid like that. Was upset. I measured the temperature in the liquid = 32 *. Not enough. And since I turned on the yoghurt maker through the thermostat, I took it and switched it to the straight line. An hour later - the spoon is worth it. And after 6 hours in the cold - do not turn with a spoon, even cut with a knife. And delicious !!!! I put it aside and carried it to a friend for a test. So her mother, over tea, put sour cream on ChokoPai. She could not tear herself away. They laughed until colic.
14anna08
Quote: Ksyushk @ -Plushk @

I completely forgot to tell. I made sour cream from Lactin. Happened. True, at first I thought it did not work out. After 9 hours I look - everything is liquid like that. Was upset. I measured the temperature in the liquid = 32 *. Not enough. And once I turned on the yoghurt maker through the thermostat, I took it and switched it to the straight line. An hour later - the spoon is worth it. And after 6 hours in the cold - do not turn with a spoon, even cut with a knife. And delicious !!!! I put it aside and carried it to a friend for a test. So her mother, over tea, put sour cream on ChokoPai. She could not tear herself away. They laughed until colic.
oh, how I would like to make sour cream ... good for you in the city of sourdough.
Mona1
Quote: 14anna08

oh, how I would like to make sour cream ... good for you in the city of leaven.
Duc and do it. And it is not at all necessary for this to have specialized ferments. People who ferment with what. They even write a dry rye crust. Only it is necessary to ferment not milk, but cream. Read this specialized sour cream thread, there are not many pages.
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3767.0
14anna08
Quote: Mona1

Duc and do it. And it is not at all necessary for this to have specialized ferments. People who ferment with what. They even write a dry rye crust. Only it is necessary to ferment not milk, but cream. Read in this specialized sour cream thread, there are not many pages.
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3767.0
oooo, I missed this Temka, thanks Tanya.
Girly
I'm new here
I bought a Daewoo yogurt maker with a timer the day before yesterday
made yogurt - the first pancake is certainly lumpy
can someone tell me what is the problem ???
I washed all the jars thoroughly and poured boiling water over them (freshly boiled water from the kettle)
milk 3% with a 3 day shelf life (today) boiled and cooled
I have yogulact as a starter (I keep it in the refrigerator)
She stirred 2 capsules first in a glass of milk (milk, which she boiled and cooled) and then poured into a saucepan and mixed well as well.
I poured everything into jars and put it in a yogurt maker for 5 hours, after 5 hours it turned out to be liquid - as a result, it kept it for 10 hours (I checked it every hour - starting from 6.7 ...)
covered with lids and put in the refrigerator for a day
I tried it in the evening and of course I expected the best
firstly the serum upset
secondly, the yogurt was so jelly chtoli, in short, it looks like yogurt
tell me what did I do wrong?
how to make yogurt instead of yogurt?
Ksyushk @ -Plushk @
Little girl
1. Either overheating. Check it out for your own peace of mind.
2. Or overexposed. How much according to the instructions it was necessary to ferment your leaven, I do not know.
3. Both that, and another taken together.

P.S. If it turns out that the yoghurt maker is overheating, then the timer is not a GUD, without it it is better, since the temperature could be adjusted using a thermostat.
Mona1
Quote: Girly

I'm new here
I bought a Daewoo yogurt maker with a timer the day before yesterday
made yogurt - the first pancake is certainly lumpy
can someone tell me what is the problem ???
First you need to buy a thermometer for liquids. And measure the temperature of the finished yogurt in several jars. Compare this with the temperature that is optimal for this starter culture. Then it will be clear whether it is overheating or the leaven is of poor quality. Only a human mercury thermometer will not work. As a last resort, if not for liquids, you can measure with aquarium alcohol.
And also, from milk, the most problem-free for yoghurts is UHT milk. It is sold in tetrapak packages (do not confuse it with sterilized one) So, you don't need to boil it. And just heat up to 36-37 degrees, add dry sourdough (previously diluted in a tiny amount of boiled water, well, or whatever you need to do with yours), then pour it into milk and stir it very well for a few minutes. If you are preparing from the previous yogurt, then dilute half a jar in a small amount of milk, and then pour it into the warmed milk and stir.
In general, for the future, do not buy equipment, and then read about it on the forum, but first read it, and then buy. there have already been discussed a thousand times models that should not be taken, for example, with timers, not all of them then lend themselves to being tamed by thermostats, if it suddenly turns out that you have severe overheating and failure because of this. Well, let's not get ahead of ourselves. Measure the temperature and write what happened, we'll figure it out. By the way, in order not to transfer milk and sourdough, you can pour water 35-36 degrees into all the jars. and put in a yogurt maker instead of yogurt for 5-6 hours. Then measure the temperature of the water. Only not in one jar, but preferably in all, because the bottom can heat up unevenly. And write down - where is how much. Under those jars where it is noticeably higher, you can put thick perforated cardboard or something else to lower the temperature.
Lozja
Is Yogulakt capsules? I never got yogurt out of the capsules. Try at least from Activia, then you will understand what kind of animal your yogurt maker is and how it warms. And even better, special leavens. Capsules are a lottery game. Neither milk nor overheating has anything to do with it, IMHO.
Darik
Girl, I often make yogurt with yogulact. The first starter culture (mother culture) is made from capsules at least 10 hours, sometimes 12-13. The next - if the milk was warm - for 3 hours, if from the refrigerator - for 6-7.
I want to note that the yoghurt is not quite homogeneous, "smooth" consistency (like a store), but somewhat loose.
MASTER
Quote: Ksyushk @ -Plushk @

Girls, dear, tell me! Who uses (used) the Evitalia leaven, what consistency should the product have at the output? what is more like?
Yesterday I used it for the first time. Stood 12 hours. At the exit, liquid milk, but with a slight pleasant sourness and smells no longer like just milk. And I don’t understand whether it worked or not. I bought only one bottle per sample. But I dragged it in a bag in the heat of more than 30 degrees for more than half a day. When buying, I looked, the powder is in a bottle, and when I got it out of the refrigerator yesterday - one lump. I broke it and into milk at a temperature of about 40 grams. Well, as the instructions say, I did it in short. Today my husband, after cooling, tasted it, said tasty, not sour, but sour. I added freshly grated strawberries and drank two jars at once.What did I do? I can't find any intelligible characteristics of the product at the output (I haven't searched the forum yet, not when it was).

Not a girl, but I will answer) Evitalia is generally incomprehensible ... in fact, the usual curdled milk. And the powder seemed to you at the time of purchase, there all the biomass is a single "tablet", as it is lyophilized directly in the bottle.
MASTER
Quote: HelenaAlex

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.

Or - Escherichia coli
Mona1
Ksyusha, you know, I remembered! In our branch Altusya ferments exclusively Evitalia and wants nothing else. There's a lot of useful stuff in this Evitalia. And she does it very well. You knock on her in a personal, ask if what.
MASTER
Well, to begin with, the questions were not addressed to a specific person. And, if it is necessary professionally, then I will explain. Any pharmacy bacterial preparations (whether dietary supplements or drugs) were not originally intended for the preparation of fermented milk products and, as a rule:

1. Contain bacteria in a lower concentration than required for normal fermentation of milk.

2. May contain bacterial strains that have too little acid-forming activity.

3. Developed by medical microbiologists without taking into account the technological nuances of the process of fermented milk fermentation.

Therefore, if the instructions for them indicate that it is possible to ferment milk, it is usually through the preparation of the mother's ferment.
rusja
Quote: MASTER

Buy normal yogurt starters
And, normal, what are they? Supplements from another competing company?
MASTER
Quote: rusja

And, normal, what are they? Supplements from another competing company?

Normal ones are those that are specially designed for the preparation of fermented milk products. All of them have already been mentioned here. Only the people for some reason persistently try to ferment with all sorts of pharmacy yogulaks, narine, linex and others ... and then they lament why they are not doing well. I have not tried them myself, I cannot judge what is wrong with them, but judging by the fact that their manufacturer has long specialized in the production of dietary supplements, I fully admit that they did not take into account many technological nuances.
Creamy
master, and what are you? Are you a dairy graduate, food technologist, medical graduate with a degree in microbiology-immunologist, infectious disease specialist, or just an advanced lover of sour milk products?
MASTER
Creamy, none of the above: - \ Cook I
irysska
But I also think that if the annotation to any capsules does not indicate that this product is suitable for fermenting milk - there is no need to experiment and regret failures. Here I agree with the MASTER. And somewhere I read that someone even tried to ferment Linex - but why, what could come of it
MASTER
Creamy
Once, for medicinal purposes, bifidumbacterin was grown on milk in a special bacteriological box at an appropriate temperature. The experience was successful. the therapeutic effect has been achieved. When the grown bifidumbcterin was brought home, our calm cat simply did not ask for it, but demanded it for himself. poured the cat in a saucer, so he screwed it up! And the smell in the kitchen was ... frank g *** a. But the healing effect was strikingly positive.
MASTER
Yes, fermented milk bifidumbacterin is a useful and effective thing, albeit not very pleasant to the taste.
HelenaAlex
Once, for medicinal purposes, it was grown on milk in a special bacteriological box
------------------------------------------------
And I read here that bifidumbacterin does not grow in milk (a specialist from the laboratory answered).
fugaska
Now tell me what is wrong with fermentation of bifidumbacterin and linex? I fermented both (and continue to ferment), there are no punctures, except for the initially taken low-quality milk.children eat with pleasure, adults occasionally indulge in - in general, everyone is happy. but it turns out they should not be satisfied?
irysska
Quote: fugaska

Now tell me what is wrong with fermentation of bifidumbacterin and linex? I fermented both (and continue to ferment), there are no punctures, except for the initially taken low-quality milk. children eat with pleasure, adults occasionally indulge in - in general, everyone is happy. but it turns out they should not be satisfied?
That is not why they should not be satisfied - if they like it and tasty, then whoever suits them and whoever suits them does so!
Although, if now there are a lot of ferments just for milk, then why ferment just medicines? For medicinal purposes?
fugaska
Initially, they proceeded from considerations of the availability of purchase - in any pharmacy, you don't need to wander anywhere, look for, order ... somehow I trust "medicinal" bifidumbacterin more than ready-made kefir and cottage cheese ...
and by the way, just recently sourdoughs appeared in the supermarket. I even bought it for trial. and even tried to do it - the result satisfied me very much
irysska
Quote: fugaska

Initially, they proceeded from considerations of the availability of purchase - in any pharmacy, you don't need to wander anywhere, look for, order ... somehow I trust "medicinal" bifidumbacterin more than ready-made kefir and cottage cheese ...
and by the way, just recently sourdoughs appeared in the supermarket. I even bought it for trial. and even tried to do it - the result satisfied me very much
Svetik, well, what will you choose for - Vivo and others like them or Linex and bifidumbacterin? What's tastier for your family?
Mona1
Quote: fugaska

Initially, they proceeded from considerations of the availability of purchase - in any pharmacy, you don't need to wander anywhere, look for, order ... somehow I trust "medicinal" bifidumbacterin more than ready-made kefir and cottage cheese ...
and by the way, just recently sourdoughs appeared in the supermarket. I even bought it for trial. and even tried to do it - the result satisfied me very much
Among the preparations for milk, there are also many useful products that have a therapeutic effect. All medications should not be used for a long time. For example, simbilact VIVO, which is recommended to be used just like that, but also after antibiotic treatment, when the microflora is disturbed, in order to achieve a therapeutic effect, you need to drink at least 2 weeks, but not more than 2 months. What terms are set for Linex and bifidumbacterin, I do not know, since I did not ferment them.
But yoghurts - you can drink them all the time, without time restrictions.
MASTER
Quote: HelenaAlex

And I read here that bifidumbacterin does not grow in milk (a specialist from the laboratory answered)
You probably read in the "Ask an Expert" thread, where Olga Sokolova from VNIMI spoke about this, but this is not a completely correct statement. Bifidobacteria in their bulk are not able to develop in milk, respectively, they do not ferment it or ferment for a very long time. But some strains of bifidobacteria ferment milk, so they have been used to prepare fermented milk bifidumbacterin since the days of the USSR. In dry pharmacy bifidumbacterin, such strains may be present, but you need to know about this in advance, otherwise nothing will work. For example, the B. bifidum N1 strain, which is very often used for the production of pharmaceutical bifidumbacterin, does not ferment milk, and the B. bifidum N791 strain ferments milk in 18-24 hours.
fugaska
Quote: irysska

Svetik, well, what will you choose for - Vivo and others like them or Linex and bifidumbacterin? What's tastier for your family?

I will experiment and report while the older child cracked the leaven (more precisely, yogurt with sourdough) cracked with a bang

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