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

She took out the fermented baked milk. It stood for 5 hours, it thickened normally, there were a bit wrinkles on the sides of the jars, it even came out, I overexposed it a little. Right now I'll put it in the fridge, in the morning we'll see what happened.

Monich, I'm picking up fermented baked milk in the same saucepan in which I tormented. I put it on yogurt in the cartoon, turn it off after an hour, and take it out with the lid closed for another hour and a half. It's enough. And in the cartoon - because I do a lot at once - 2.5-3 liters.
According to my observations, fermented baked milk is less capricious in sourdough than yogurt. The milk is tired, after such procedures there is simply no strength left for whims

I do a lot at once - 2.5-3 liters.

Tan, you're scaring me straight! And where can you put this 3L?

Tan, you're scaring me straight! And where can you put this 3L?

Eat! I love fermented baked milk! This bucket is enough for me for three or four days

Well, it seems like fermented baked milk (or something similar) happened. Here you can see what happened
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.0

Good day!
I didn't have the strength and time to re-read the topics about yoghurts, but I can't understand what I did) Mulinex yoghurt maker, Evital ferment, pasteurized milk 3.2%. I boiled 1 liter of milk, cooled it about 42 degrees. She removed the foam, diluted the leaven with milk in a vial, poured it into a saucepan and mixed. Poured into jars, it turned out incomplete, about 2/3. I put it at 8 o'clock. I took it off now, the milk was fermented, it turned out "something" of a dense consistency, and the whey (some water + some kind of film, such as foam on top), gives off a little curd. Now I sit and wonder if it is sourdough or over-fermented yogurt? What to do with it, can it be further used as a leaven?

Good day!
I didn't have the strength and time to re-read the topics about yoghurts, but I can't understand what I did) Mulinex yoghurt maker, Evital ferment, pasteurized milk 3.2%. I boiled 1 liter of milk, cooled it about 42 degrees. She removed the foam, diluted the leaven with milk in a vial, poured it into a saucepan and mixed. Poured into jars, it turned out incomplete, about 2/3. I put it at 8 o'clock. I took it off now, the milk was fermented, it turned out "something" of a dense consistency, and the whey (some water + some kind of film, such as foam on top), gives off a little curd. Now I sit and wonder if it is sourdough or over-fermented yogurt? What to do with it, can it be further used as a leaven?

I read in the instructions that one bottle of Evitalia is designed for 2 liters of milk. Perhaps your milk is just oozing due to the large number of bacteria ...

Perhaps your milk is just oozing due to the large number of bacteria ...

this cannot be, just because of the large number of bacteria, the fermentation process is usually significantly accelerated

[Tasha87]

Tasha87
It didn't seem sour, I mixed it with sugar, my husband ate it with pleasure, you can't call it yogurt.

irysska
And if the fermentation process is accelerated, then what will happen if you overexpose? What product then turns out?)) I poured it into a jar and into a refrigerator, can it now be used as a leaven?

I will ferment today on regular yogurt, I want the result.

[Tasha87]

Tasha87
It didn't seem sour, I mixed it with sugar, my husband ate it with pleasure, you can't call it yogurt.

irysska
And if the fermentation process is accelerated, then what will happen if you overexpose? What product then turns out?)) I poured it into a jar and into a refrigerator, can it now be used as a leaven?

I will ferment today on regular yogurt, I want the result.

If the yogurt does not work out as it should, you should not use it as a sourdough. Again, nothing good will come of it.

tell me - I bought a VIVO kufir starter - how much should be cast from the finished product for re-starter? for example on yogurt, I use an empty jar of Activia - enough.how much do you need on kefir?

[empty jar of Activia]

How much should be cast for re-sourdough from the finished product? for example on yoghurt, I use empty jar of Activia - enough. how much do you need on kefir?

Yes, the same amount, if more - it can sour

[Lozja]

Lozja
Thank you, then pour it out.

And another question. I have liquid Narine F-Balance. Is it suitable for fermentation?

[Lozja]

Lozja
Thank you, then pour it out.

bye, what I pour out - you can bake pancakes, some muffin, it's not sour, not bitter - why pour out

bye, what I pour out - you can bake pancakes, some muffin, it's not sour, not bitter - why pour out

Yes Yes. Any baked goods instead of kefir is a nice thing.

Don't embarrass me, I'm losing weight))) And about Narina, liquid ntikto knows nothing? I bought it, I didn't know which one I needed. Now I don't know what to do with him.

Girls, yesterday I decided to make a re-culture of Good Food yogurt from the mother's starter culture. I heated the milk with sourdough to 38-39 degrees, poured it into jars, screwed on the lids, put it in a yogurt maker, which I forgot to turn on. After 4 hours, as I usually take out yogurt, I took out the jars with the absolutely thickened product. I wanted to send it to the refrigerator and suddenly noticed that the yogurt maker was turned off. In, interesting. The jars stood there, warm butt and covered with a common lid. It was prepared and so. The jars were warm when I pulled them out. Just in case, I put them back in the yogurt maker, which I turned on for an hour. Then I finally pulled out the yogurt. This Good Food turns out to be very tasty. But, I think, it was possible not to bet for an hour more, it was already thick.

I heated the milk with sourdough to 38-39 degrees, poured it into jars, screwed on the lids, put it in a yogurt maker, which I forgot to turn on.

Cool and often so

Cool and often so

First time. Looks like she fell in love, and maybe sclerosis podkralsi.

This Good Food turns out to be very tasty. But, I think, it was possible not to bet for an hour more, it was already thick.

They have a new packaging, it is written that the number of bacteria has been doubled, so they multiplied and fermented without heating. I like this yoghurt starter too.

Girls, yesterday I decided to make a re-culture of Good Food yogurt from the mother's starter culture. I heated the milk with sourdough to 38-39 degrees, poured it into jars, screwed on the lids, put it in a yogurt maker, which I forgot to turn on. After 4 hours, as I usually take out yogurt, I took out the jars with the absolutely thickened product. I wanted to send it to the refrigerator and suddenly noticed that the yogurt maker was turned off. In, interesting. The jars stood there, warm butt and covered with a common lid. It was prepared and so. The jars were warm when I pulled them out. Just in case, I put them back in the yogurt maker, which I turned on for an hour. Then I finally pulled out the yogurt. This Good Food turns out to be very tasty. But, I think, it was possible not to bet for an hour more, it was already thick.

I always use good food, it takes 3-4 hours to cook, always thick. and delicious
But yesterday I made theirs biokefir for the first time in a thermos, the yogurt maker was busy with yogurt for her son. It turned out such a sour kapets, I really forgot about it too ... after 4 hours I took out the yogurt in the refrigerator, and my forgotten kefir stood for 7 hours. I took another fermented milk with this sour kefir, pulled out after 2.5 hours the thick whey was already separated and sour again.
So I think this is sour biokefir sourdough, or because I overexposed it turned out sour, and the second one is also sour because of the first?
Who made biokefir good food, how did you like it?

So I think this is a sour biokefir sourdough, or because I overexposed it turned out sour, and the second one is also sour because of the first?
Who made biokefir good food, how did you like it?

No, it's just that you got acetic acid bacteria, which multiplied in the stagnant kefir, and all the good ones have already died, which is probably why they did not multiply. In general, what fermented, then grew. And yet, I don’t know how Good Fudovskiy kefir, and VIVovskiy kefir is prepared at 30 degrees. The kefir fungus is higher - it dies. And I also once fermented milk with Tyoma's baby kefir, such in a small tetrapak package, less than a glass of it. And also fermented at 30 degrees. It turned out well, very, very tasty, not sour.

And Evitalia and I have some kind of trouble. Batch No. 26 does not taste normal and that's it, there is no sourness, what to do? Activation ferments this milk well, but the taste for me is worse than that of Evitalia

[Sandy]

Who made biokefir good food, how did you like it?

Sandy
Monochka is right

No, it's just that you got acetic-acid bacteria, which multiplied in the stagnant kefir, and all the good ones have already died, And I also once fermented milk with Tyoma's baby kefir, such in a small tetrapak package, less than a glass of it there. And also fermented at 30 degrees. It turned out well, very, very tasty, not sour.

Both Good Food biokefir and sourdough with children's kefirchik Tema or Zlagoda turns out Dense and BEAUTIFUL, only at a certain temperature up to 31 gr. everything from above will be a bite or its essence
Either adjust the temperature or remove the cans early from the yogurt maker, as soon as they reach 30 grams. turn it off and let yourself continue to ferment on the table or in a yogurt maker under a hood!

Good morning everyone:-)
And I'm in your friendly company :-)

Me on NG Santa Claus my husband gave a redmond yogurt maker, now they tried it on evitalia, it turned out deliciously, they took it in 2 days with my son :-) though, probably, I kept the dollar for 12 hours, and this ampoule was not 2 liters, but almost 1.5 , or maybe normal, did not stratify, moderately sour, until it mixed - the spoon was standing :-)

Today I fermented lactin in baked milk .... I wonder how it tastes like budep, we'll try it for breakfast now :-) I was afraid to simmer the milk itself, I can try it in a cartoon on the soup mode

I was afraid to simmer the milk itself, I can try it in the cartoon on the soup mode

Usually, in cartoons, this is done on the Simmering mode, if any, the point is the low temperature and the duration of the process from 5 hours, and on the Soup most likely the temperature is high and it will just boil, maybe even very good. strongly, but baked milk does not like it

Usually, in cartoons, this is done in the languor mode, if any

Well, mnu doesn't have that ...
I read the internet, someone is doing extinguishing, but I'm afraid to experiment with something, then to separate the heating element from the escaped milk ... it's a pity

And yoghurt for topl. Milk with lactin turned out very tasty, tender, thick enough and not sour :-) I made half with pear (I cooked it for 5 minutes with sugar, really a little, but I like sugar) ...

Well, mnu doesn't have that ...
I read the internet, someone is doing extinguishing, but I'm afraid to experiment with something, then to separate the heating element from the escaped milk ... it's a pity

I have a "children's menu" mode in my pressure cooker, I make baked milk on it. In time, somewhere about 30 minutes, and I take milk fatter, it turns out the most in color, taste and smell. From this milk I ferment fermented baked milk in a yogurt maker.

Well, mnu doesn't have that ...
I read the internet, someone is doing extinguishing, but I'm afraid to experiment with something, then to separate the heating element from the escaped milk ... it's a pity

And yoghurt for topl. Milk with lactin turned out very tasty, tender, thick enough and not sour :-) I made half with pear (I cooked it for 5 minutes with sugar, really a little, but I like sugar) ...

And I made fermented baked milk on purchased melted meat. It turned out to be something bitter and tasteless, and another time I bought another baked milk, from another manufacturer, it turned out to be such a delicious. And in the cartoon, on languor, I made melted milk, put it at night, but in truth, for some reason I liked the taste more on the second purchased one, though I fermented it with Genesis bioreactor, and fermented it with several tablespoons of purchased sour cream, in which a tablespoon of cottage cheese was rubbed. It turned out very tasty, but it tasted like sour cream, and with biorezhenka the genesis - how the fermented baked milk came out. And it also seemed to me that it would be better to heat milk in the Stewing mode than in the Simmering mode, if you make melted meat in the cartoon, it turned out not so rich on the Simmering mode (compared to the store one).

Fermented with Genesis biorezhenka, and fermented multi-melted with several tablespoons of purchased sour cream, in which a tablespoon of cottage cheese was rubbed. It turned out very tasty, but it tasted like sour cream, and with biorezhenka the genesis - how the fermented baked milk came out. And it also seemed to me that it would be better to heat milk in the Stewing mode than in the Simmering mode, if you make melted meat in the cartoon, it turned out not so rich on the Simmering mode (compared to the store one).

And I can't in moscow the genesis of nmiti, but I wanted so much, after your feedback ...
And what fat content of sour cream do you need?

Take the risk of extinguishing ...

And I can't in moscow the genesis of nmiti, but I wanted so much, after your feedback ...
And what fat content of sour cream do you need?

Take the risk of extinguishing ...

Sour cream must be taken with a short implementation time, we sell it in plastic bags, and which has a longer storage period, so there may not be lactic acid bacteria, I once watched it on TV, did an analysis, and there - palm oil, thickeners and flavoring with the taste of sour cream. The taste and smell is sour cream, the current does not deteriorate for a long time, because there is nothing to sour, there are no lactic acid bacteria there.
And I also wanted to say that if you can't make melted milk in a cartoon, then buy purchased baked milk, it is sold by you, I hope. I will do so. I will not risk extinguishing, it’s necessary to keep watch, and the electrician will wind up, I think, it will not be much cheaper than the purchased one.
By the way, look where you can buy this bioreactor for fermentation. There are Moscow telephones there.
🔗

Sour cream must be taken with a short implementation time
And I also wanted to say that if you can't make melted milk in a cartoon, then buy purchased baked milk, it is sold by you, I hope.
By the way, look where you can buy this bioreactor for fermentation. There are Moscow telephones there.
🔗

Yeah, I realized, I'll look for a short shelf life, we have one chain of dairy products, they stand in separate snacks in supermarkets, sell their sweets, they have there just 5 days in total shelf life, right after exactly 5 days I have their curd moldy, maybe it's really real) but now I can make my own and much cheaper)
Thanks for the link, I wrote to them in the mail! I'll call again tomorrow)

I tried Eco Italian lactoferm ferment, fermented 3.5% on a baked house in the village, 4-6 hours is written on the bag, after 4 it was still liquid, left for another hour.
The yogurt turned out without sourness at all, but I probably would like a bit :-) and I also made half of it simple for my son, and added a spoonful of condensed milk to the other 4 jars in sourdough, and so the simple turned out to be some kind of viscous ... though not liquid .... with condensed milk, it is less tanty ... well, in general, I don’t like the harshness .... and 9 more bags of this leaven, it’s a pity to throw away;) but I won’t buy any more

Finally it turned out to ferment Evitalia. I am convinced, as always, that 90% of the luck is the correct temperature setting. The "working leaven" stood all night. And the second fermented in 1.5 hours. It tastes great dairy product, not sour. The consistency is very thick, very little whey (a little bit on top). The temperature difference between the thermostat and the banks is significant (I set the thermostat to the top = 46, the bottom = 45.5). In jars in different ways from 39 to 41. You can add more.I wonder how much of it can be re-fermented, when the "working leaven" is over?

Elena, I have a question about Evitalia. I bought it, I also want to try it, but it's embarrassing that I need to dilute it by 2 liters. Is it possible to dilute per liter to begin with?

I was also confused by this fact. At first I put in a two-liter glass jar and nothing worked for me. She was either overheating or not warming up. I decided on the last experiment, took four half liters of glass (they actually were 0.6, but my Severinka included 3, that is, there was 1.8 milk.
Everything as usual. First, I make a "working leaven":
1. Pour boiling water over jars, lids, spoons.
2. Boil milk (I take ANY one and store and barrel, fat content 3.2)
3. I cool to 45, while the banks are prepared, cool down. I bring in vials of Evitalia.
4. I turn on the yoghurt maker first without a thermostat, so that it warms up.
5. Banks 0.6 are too tall from the yogurt maker, so I cover it with something warm so that there is no heat loss.
6. The thermostat I set the lower 45.5, the upper 46. in banks it barely reaches 41 (that is, you can calmly add a degree)
7. Banks stood at night (7 hours, although the instructions say 14), in the morning it was already sour, I did not hold them anymore. Cool down and refrigerate.
8. In the evening I already fermented with "working leaven" (4 tablespoons per 1.5 liters) in "native" jars, I was surprised that in 1.5 hours the yogurt was ready.
9. Today I leavened again, and again, in 1.5 hours it is ready.
I don't clean it right away. I turn off the yogurt maker, it cools down with the jars for about an hour, then I take out the jars themselves and they cool down at room temperature and in the refrigerator. All.
I think you can ferment a liter, but the ferment is not cheap. It is better to use it to the maximum. We have already eaten everything in a day (there is still a fermentation jar). I don't know if it can be kept open and how to store it. So I used everything. The experiment was repeated 4 times. It ended, as you can see, successfully. What I wish you too!

[

Girls, and today I also try to make yogurt on Evitalia. I took 1 liter of milk and 1/2 starter culture. I make in four cans in MultiVark. Tomorrow I'll look at the result, it's very interesting. And even if you do not leave the "working jar", for me it still comes out cheaper or at least much more useful than buying the same Activia. If this bubble for 60 p. will be enough for 2 liters. yoghurt. : girl_curtsey: And I don't really like that the shelf life of Activia is about a month, so this yogurt is not as useful as I would like. I try to buy Sourdough Brest-Litovskaya, it has a shelf life of 14 days.

Today I also decided to please Evitalia with "going out". Warmed the milk, cooled it, tasted it with a finger, normal. I divided the contents of the jar into two parts and threw one into the milk. I started to interfere ... Father, but the milk is too hot. I measured it with a thermometer - 45 and sadly realized that the bacteria were all dead ... But I'm not a murderer, I think we need to bury them properly ... and sent the remaining half of Evitalia into cooled milk (let them organize a good funeral procession , and then take a walk at the funeral)
Little time has passed, it is too early to judge the results. Do you think anything will work out? Or has my Evitalia's "publication" today failed?

Girls, did you make a preliminary sourdough from a yogurt maker or not?

Yes, I always do. (See above on pages 12-15, I kind of wrote how I do it)

I did, my husband didn’t like it, he said it looked more like sour cream, but he expected yogurt. It seemed to me that it was closer to kefir in consistency and I had some small lumps, although it thickened well and looked very much even nothing until I got a spoon.
First I made leaven, then fermented with it.

I measured it with a thermometer - 45 and sadly realized that the bacteria were all dead ... But I’m not a murderer, I think we need to bury them properly ...and sent the remaining half of Evitalia into cooled milk (let them organize a good funeral procession, and then take a walk at the funeral)
Little time has passed, it is too early to judge the results. Do you think anything will work out? Or has my Evitalia's "publication" today failed?

Calm, only calm. The truncated will come out, don't worry. First of all, where did you get the idea that they all died? Maybe there were some of the most persistent underdeveloped. Yes, and you let the remaining zinger go there, so everything will be normal.

Besides, the leaven was not warm. It means that she too lowered the temperature. Mabut, just to the border of survival (42 *).

It would be nice if everything worked out .... While there is thin milk in the jars, its temperature ranges from 38 to 40. Now I think, they are not freezing there at 38?

[first snow]

Today, or rather yesterday in the evening, I also put yogurt in MV with this sourdough. I made 1 liter of milk and took 1/2 jar of leaven. So in the morning the milk did not turn into what was needed at all. : girl_cray: It turned out a little jelly-like milk. Now she heated the whole mass again and added the remaining leaven. I'm waiting. : (I didn’t like it very much either, I don’t have that sourness to which I’m used to it, if it works out, I’ll eat it with jam.

first snow, I today already in another topic unsubscribed about my failure with Evitalia. : girl_cray: And the script is one-on-one with you, but I hope you will succeed in the end. (y) After the second starter culture, I got an incomprehensible consistency, more like kefir. In short, something has not grown together.

In a couple of hours I'll see what's there and how (the sourdough has been standing for 9 hours), and if there are no changes, I will turn off the yogurt maker and leave Evitalia to spend the night in it. And tomorrow I will write off about my successes.

Girls! everything thickened, put it in the cold, boom try tomorrow

Oh, already encouraging, we are waiting for the tasting!

I bought again biorezhenka Genesis and melted milk Dobrynya. Last time with this tandem, such a yummy came out! I'll do it today.