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

[Lactosha]

Write the title, the picture does not open.

Lactosha :
Structure:
• L.delbrueckii ssp. Bulgaricus;
• Streptococcus salivarius ssp. thermophilus;

[Lactosha]

Lactosha :
Structure:
• L.delbrueckii ssp. Bulgaricus;
• Streptococcus salivarius ssp. thermophilus;

Judging by the bacteria, this is yogurt The name, of course, is reflected, but still

Judging by the bacteria, this is yogurt The name, of course, is reflected, but still

A picture that you can't see either?
There on the box it says - yogurt starter, but some kind of new, maybe someone has already tried this ...

Here's another picture

aha! It is seen!
Interesting: 6 sachets of 0.5 g each.
In our (local on sale) starter cultures, everything goes 1 g, but here 0.5! Curiously, how much milk is it for and in time?

And so, a funny picture

aha! It is seen!
Interesting: 6 sachets of 0.5 g each.
In our (local on sale) starter cultures, everything goes 1 g, but here 0.5! Curiously, how much milk is it for and in time?

Duc and ours almost all write - for 1-3 liters of milk, that is, we calmly divide them in half. So 0.5 g is just a normal size for one liter of milk.

Hmm, next time (when I open a new leaven), I'll share it! leftovers in the refrigerator? in the freezer?

Hmm, next time (when I open a new leaven), I'll share it! leftovers in the refrigerator? in the freezer?

That's where you generally store this leaven before opening, and put it there. Only I don’t know how they make sourdoughs there in Russia and whether it will be possible to divide them. For now, only Lactin of those that I have tried is indivisible. From half a bag, garbage is obtained. The rest are excellent.

Well, just Lactin is. Clearly, we will not divide.

That's where you generally store this leaven before opening, and put it there. Only I don’t know how they make sourdoughs there in Russia and whether it will be possible to divide them. For now, only Lactin from those that I have tried is indivisible. From half a bag, garbage is obtained. The rest are excellent.

And I share VIVO. I just ferment half not in 1 liter of milk, but in 0.5 liter. With Laktina, it is also possible, I think. That is, you pour not into 7 jars, but into 4. And then one of them can be used for re-culture. Already in 1 liter of milk.

And I share VIVO. I just ferment half not in 1 liter of milk, but in 0.5 liter. With Laktina, it is also possible, I think. That is, you pour not into 7 jars, but into 4. And then one of them can be used for re-culture. Already in 1 liter of milk.

Recently, I generally do it in a thermos) I heat the milk to the desired temperature and in a thermos 1.2 liters. It keeps the temperature very well. And convenient

I returned to my favorite ferment good - food, a new fitness ferment has appeared for those who want to lose weight, today I will try.

Recently, I generally do it in a thermos) I heat the milk to the desired temperature and in a thermos 1.2 liters. It keeps the temperature very well. And convenient

I also make my child in a yogurt maker so that he can be in jars, and for myself in a thermos made of milk of lower fat content, it turns out no worse.

I also really like Good Food, I recommend it to everyone

Girls, I bought a yogurt maker today. The instructions are very short, so short that I didn't understand anything. I can't read everything here. Maybe someone will tell me step by step and in grams how to make yogurt based on Evitalia, or any other dry starter culture. There is only one principle, I think.
According to the advice from the instructions, we will now go to the store and the pharmacy.I will buy long-lasting fat milk, a sourdough in the pharmacy.

[celfh]

celfh, milk is not necessarily fat - I make from one and a half. But it tastes and colors.
The fat content of milk does not affect the yoghurt preparation technology. So, sterilize the container for mixing milk and sourdough or simply pour over boiling water (it is advisable to sterilize it, I do it in a micron), do the same with jars, a spoon and a ladle. Heat the milk to a temperature of 37-40 *, stir the sourdough in it, pour into jars, put in a yogurt maker. Plug in the yoghurt maker, cover and leave alone for a few hours.
If this is the mother's leaven (from powder, the first one) - it will take a long time to ferment, 6-8 hours. If the maker overheats, the yoghurt may be ready earlier. I start to drop in after 4 o'clock. Lift the lid, slightly stir one jar. If the milk is swaying, it's too early. Yogurt can be considered ready when the surface of the milk becomes like a porcelain, and with a slight tilt of the jar, the milk will not sway.
It is important not to overdo the yogurt! While warm, it will not be that thick. It does not sway like milk, but it is still quite alive, breathing. You need to catch this moment. Remove the jars from the yogurt maker, cover with individual lids (in the yogurt maker, the jars are open under a common lid). Reposition the jars in the cold. The yoghurt will acquire firmness in a few hours.

If I am not mistaken, the Russian Evitalia takes a very long time to ferment - up to 12 hours. Girls from Russia will correct me, if anything.

Good Food is very tasty and very thick yoghurt, it takes 4 - 5 hours to cook. I ferment from one starter culture 3 times, if the taste is no longer the same, I never sterilize the jars. More from the activity always turns out, but not thick compared to good food.

Tell me please.
I am making yogurt in a yogurt maker for the first time. Evitalia sourdough, heated the milk, added sourdough, poured it into jars, everything was as it should be. It's been 11 hours already, but the milk hasn't even thickened. Nothing happens. The serum does not separate, in general there is nothing wrong, but there is no result either. The milk remains liquid as it was. I measured the temperature in the jar with an electronic thermometer: it is clearly higher than 42 degrees.
How to be? Can anyone help with advice ...
Thank you in advance!

Tell me please.
I am making yogurt in a yogurt maker for the first time. Evitalia sourdough, heated the milk, added sourdough, poured it into jars, everything was as it should be. It's been 11 hours already, but the milk hasn't even thickened. Nothing happens. The serum does not separate, in general there is nothing wrong, but there is no result either. The milk remains liquid as it was. I measured the temperature in the jar with an electronic thermometer: it is clearly higher than 42 degrees.
How to be? Can anyone help with advice ...
Thank you in advance!

Maybe the leaven is not working.

Tell me please.
I make yogurt in a yogurt maker for the first time. Evitalia sourdough, heated the milk, added sourdough, poured it into jars, everything was as it should be. It's been 11 hours already, but the milk hasn't even thickened. Nothing happens. The serum does not separate, in general there is nothing wrong, but there is no result either. The milk remains liquid as it was. I measured the temperature in the jar with an electronic thermometer: it is clearly higher than 42 degrees.
How to be? Can anyone help with advice ...
Thank you in advance!

It seems like they said that on Evitalia the mother's leaven takes a long time to ferment.
Write to us what happened. The night has already passed

Thanks for your feedback !!
I didn't get anything ((((
The yoghurt maker turned off after 25 hours !!! The result is zero.
The milk remained liquid, only one jar contained something like a thickening.
Probably need to change either milk or sourdough.
Please, tell me one more thing ... Is it possible to touch the jars to check, stir with a spoon to see what stage of thickening, or not. Doesn't this interfere with the fermentation process? I just don't know how to determine when the process is complete, when to turn off the yogurt maker.
Thank you

Thanks for your feedback !!
I didn't get anything ((((
The yoghurt maker turned off after 25 hours !!! The result is zero.
The milk remained liquid, only one jar contained something like a thickening.
Probably need to change either milk or sourdough.
Please, tell me one more thing ... Is it possible to touch the jars to check, stir with a spoon to see what stage of thickening, or not. Doesn't this interfere with the fermentation process? I just don't know how to determine when the process is complete, when to turn off the yogurt maker.
Thank you

It will work next time! Necessarily!
To check, the jars are slightly tilted, DO NOT interfere with a spoon, DO NOT rearrange the jars, DO NOT shake!
And take a normal yogurt starter.

I read that Evitalia will go for fermentation ...
If it's not difficult, tell me what are normal for yogurt.

normal is: Lactin. Genesis. Good Food. Vivo in St. Petersburg is not a problem to buy

normal is: Lactin. Genesis. Good Food. Vivo in St. Petersburg is not a problem to buy

Thank you! I will try.
Now there is an option with Activia yogurt (I read that it is easy to do, therefore, after the failure with Evitalia, I decided to try it). It seemed to thicken quickly after three hours. I checked one jar (it turns out it was impossible) with a spoon: it was thick on top, and when it mixed it was liquid.
She turned off the yoghurt maker after 6 hours, put the jars in the refrigerator. I'll see what happens in the morning.
Thanks everyone for the advice!

Girls, tell me pliz, did anyone use such a leaven? I am interested in adding it 100-125ml per 1 liter of milk like Actimel yogurt (for example)? Sorry if you already wrote about this. : girl_red: Give me a kick in the right direction then.

Thank you! I will try.
Now there is an option with Activia yogurt (I read that it is easy to do, therefore, after the failure with Evitalia, I decided to try it). It seemed to thicken quickly after three hours. I checked one jar (it turns out it was impossible) with a spoon: it was thick on top, and when it mixed it was liquid.
She turned off the yoghurt maker after 6 hours, put the jars in the refrigerator. I'll see what happens in the morning.
Thanks everyone for the advice!

With Activia it will turn out to be not very thick, when mixed (after the refrigerator) it will be practically drinkable.

With Activia it will turn out to be not very thick, when mixed (after the refrigerator) it will be practically drinkable.

I disagree with you. I do it on Activia and I can't say that it comes out drinking. I add the jam and eat it with a spoon, it won't work.

With Activia it will turn out to be not very thick, when mixed (after the refrigerator) it will be practically drinkable.

If you mix yoghurt, you can drink any, from any starter culture and any fat content.

I disagree with you. I do it on Activia and I can't say that it comes out drinking. I add the jam and eat it with a spoon, it won't work.

And you stir it with a spoon and pour it into a glass, and you will drink. If eaten straight from the jar, then it is relatively thick.

If you mix yoghurt, you can drink any, from any starter culture and any fat content.

My son likes to pour it into a glass and mix it with grated strawberries with sugar, so with good food, even after these stirring, the spoon is in the glass. And if it is in a jar, then it is impossible to shake it out without a spoon.

My son likes to pour it into a glass and mix it with grated strawberries with sugar, so with good food, even after these stirring, the spoon is in the glass. And if it is in a jar, then it is impossible to shake it out without a spoon.

So the fact is that I do in a glass, I don't have a yogurt maker yet and I do it in a slow cooker. I specially moved the yogurt and put a teaspoon and it stands.

And today I bought a Dax 60 multicooker. So, imagine, there was an advertising brochure on several pages of GoodFood sourdoughs among the accompanying documents. All their products have been described. What is each for and what is included. Interesting. I had this Vivovsky complete with a yoghurt maker, and here - with a slow cooker.Because my model has a yogurt mode. But there, they say - 40 degrees. should be. And how it really is - I don't know. Most likely, I will not use this mode, my yogurt maker with a thermostat suits me more. But the fact that there is a mode - Vexation, is very excellent. Now you can make baked milk yourself and make a delicious fermented baked milk using fermented milk. I used to take the Genesis bio-fermented baked milk sourdough. And fermented on purchased melted meat - it just came out so easily. And if you make the topline yourself, then maybe it will be even tastier.

And if you make your own meat, then maybe it will be even tastier.

Do not even doubt
I constantly make melon in a slow cooker, then ferment with homemade cream and the result is beyond praise. The store was not even near

I also got hooked on homemade fermented baked milk

Girls who fermented KEFIR from GENESIS? How long does it ripen and temperature?

[RybkA]

RybkA
Take a look: 🔗

There, in the first paragraph, just about kefir - the temperature is not higher than 28-30 grams. and ferment for at least 6-8 hours (verified by personal experience), sometimes 10 hours if the kitchen is cool. In the refrigerator, then it becomes even more dense

Girls, has someone already used such a product?



Bo shoto, I lagged behind life and as far as I could see in the photo: Odessa-mom has already connected to the release, it was high time and the price was quite sane

[rusja]

rusja, thanks I missed the temperature, brought it to "as usual", I didn't know that so little is needed for kefir. Let's see what happens
Where did you find this Lactosha? In our city, I have not yet met such

[rusja]

rusja, thanks I missed the temperature, brought it to "as usual", I didn't know that so little is needed for kefir. Let's see what happens
Where did you find this Lactosha? In our city, I have not yet met such

And we have it in Kiev. I did not try.

And I made baked milk in a new multicooker at night. In the morning I slipped into the pharmacy for Genesis ryazhenka, but she's gone, only yogurt. Then she spread a spoonful of table sour cream from a store of small shelf life, Schaub just to be sure that there are lactic acid bacteria, and not palm oil with additives of sour cream aroma and taste. And rubbed 1 tbsp with this spoon of sour cream. a spoonful of cottage cheese. And with this mixture I charged my melon. I make it in a yogurt maker. Through clever inferences I set 35.0-35.3 degrees on the thermostat. I'm waiting for what will come out, and whether it will come out at all. Oh, and there were such warblers in the melon, I also poured them into jars, this is the most delicious !. I wonder how many hours it will ferment? If only the crumbs had time to thicken before nightfall.

Girls who fermented KEFIR from GENESIS? How long does it ripen and temperature?

I had a temperature of 31-30 (thermostat) for 10 hours fermented

[Monchik]

Monchik
as for me, the temperature for fermented baked milk is too small, in general, you need 37-38C at least

Under natural conditions, milk for fermented baked milk is cooled to 40 degrees, then they try to maintain the same temperature by any means - in a blanket, oven, etc. From this we conclude that your temperature, Monochka, is like for kefir, but fermented baked milk is different fermentation product, therefore, listen to Toffee, and put gr. 38, if 40, then ferments even faster, proven empirically

Yes, Monchik, you see, and Olga says so - put at least 37.5-38C, otherwise it will be to ferment the fermented brooms before the new brooms

Girls, so maybe this is good for sourdough - fermented baked milk. I fermented the sour cream with cottage cheese. Who knows how fast she needs it. Warm up then I will warm up, if not enough. I'm just afraid to burn the bacilli. By the way, when I was doing Genesis biorezhenka, it seems that I put 37-37.5 there, but not 40, for sure. It, of course, walks the temperature back and forth outside the thermostat. Well, in general, I don't know. What happens, I'll write. But it will not work, tomorrow I will have a new leaven. I made two liters of milk in a cartoon, half of it is fermenting right now, and a liter is in the refrigerator for now.

Well, 40 we are not asking, we know that you will not lead
And 37.5-38 - they will not do anything, I give a tooth
And there, see for yourself

No, I went right now, shoved a yogurt maker into a barrel, which is clearly not liquid, it grabbed a bit. Three hours so far. Well, it's worth a hi, since the process is underway. Thank you girls for your participation.