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

I'll try as they write, I think I'll put 37-36.
I think there should be no difference in taste.

Finally, my husband drove to the pharmacy:

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Now it is clear why some members of our team criticize Activia as a leaven

Now it is clear why some members of our team criticize Activia as a leaven

Yes Yes! We are for quality! Means for good quality leavens!

I finally got a thermostat, but I can't get used to it. The fourth day I am already taking measurements on the water.
So far, I have only found out that the temperature at the bottom and the water in the jars differs by almost 10 degrees. But the proportions change with decreasing temperature. For genesis I put 49.1- 49.5, in banks 39-40. But if I put 39.1-39.5, then there are only 26 in the banks. And figs understand how to set it up, only through daily testing. And I already want to try Vitalakt.

I finally got a thermostat, but I can't get used to it. The fourth day I am already taking measurements on the water.
So far, I have only found out that the temperature at the bottom and the water in the jars differs by almost 10 degrees. But the proportions change with decreasing temperature. For genesis I put 49.1- 49.5, in banks 39-40. But if I put 39.1-39.5, then there are only 26 in the banks. And figs understand how to set it up, only through daily testing. And I already want to try Vitalakt.

Since this is the case, I propose to put one empty jar along with the yoghurts and lower the sensor from the thermostat into it. And on it, in this case, set the exact values ​​that are needed for fermentation.

Girls, I - "hat" I turned off yesterday, for some reason, the yogurt maker itself and today forgot to turn on. Pardon Mua for baseless confusion ...
Oksana, your idea is great, you should definitely try it!

Girls, I - "hat" I turned off yesterday, for some reason, the yogurt maker itself and today forgot to turn on. Pardon Mua for baseless confusion ...
Oksana, your idea is great, you should definitely try it!

Hee hee
the temperature at the bottom and in the jars differs by about 1-2C
I always add 1C to the fermentation temperature and everything is OK

Hee hee
the temperature at the bottom and in the jars differs by about 1-2C
I always add 1C to the fermentation temperature and everything is OK

Maybe she was holding a little and it didn't warm up well? For GoodFood, for example, I expose 37.5-37.8, for VIVO 35.5-35.8, it walks back and forth by a degree. Perfectly fermented. Maybe thick glass jars? Although, well, not up to 10 degrees. We need to figure out more closely what is the matter.

Yes, girls, I agree with you, I understand, I am also alarmed by such a large temperature difference. Indeed, after two hours one temperature, and after 5 it is already 3 degrees higher. It turns out that the temperature is gaining so slowly?

Yes, girls, I agree with you, I understand, I am also alarmed by such a large temperature difference. Indeed, after two hours one temperature, and after 5 it is already 3 degrees higher. It turns out that the temperature is gaining so slowly?

I dont know. If you pour at room temperature right away, then it is possible that it is. And I immediately heat it up to 37 (or more, depending on the sourdough) and pour it into warm jars with boiled water. So I have it at the right temperature right away, but you need to watch it no less than 3-4 hours later, even in this case.

And I am still from Immunalis - what a thick and tasty product it turns out! And it doesn't last at all.

I dont know. If you pour at room temperature right away, then it is possible that it is.

Yes, Tanyusha, you're right, she was flooding at room temperature. There is usually no time, so I am lazy, "brew" the leaven right in the milk carton and pour it into warm jars. Apparently this is the puncture.
Today I decided to make yogurt, opened the milk, and it is all in small grains, like powdered milk. I have always used it -ultropasteurized "M", and today you
put it on the stove, a minute later there was cottage cheese.

Yes, Tanyusha, you're right, she was flooding at room temperature. There is usually no time, so I am lazy, "brew" the leaven right in the milk carton and pour it into warm jars. Apparently this is the puncture.

Only if you do as I do: you preheat the milk with diluted sourdough, then it will cook faster than when you pour it into the room. Control the process.

And I am still from Immunalis - what a thick and tasty product it turns out! And it doesn't last at all.

I confirm, but also Imunalis
But I fermented the melt with them - it’s not that, with ordinary milk it somehow tastes better to me, I don’t even know why.

Today I was going to ferment Vitalakt from Lactina, and this is what I encountered: on the back of the sachet with sourdough it is written that it is necessary to boil and cool the milk to 35-40 degrees, and keep it in a thermos for 6-11 hours, but on the Internet the information is different (they write that milk must be cooled to 33-36 degrees). Question: at what temperature is it better to ferment this product?

I make Vitalact in a yoghurt maker, preheating UHT milk to 38 degrees. It turns out great

Vitalact turned out to be tasty, but snotty, is it underheating, overheating or normal?

Most likely underheating. Rather, the leaven was introduced into the milk below the required temperature. I have not yet bought a good thermometer (read accurate), too, snotty was observed.

Vitalact turned out to be tasty, but snotty, is it underheating, overheating or normal?

and maybe a little stood in the refrigerator? or underheating

Most likely underheating. Rather, the leaven was introduced into the milk below the required temperature. I have not yet bought a good thermometer (read accurate), too, snotty was observed.

Ksyusha, but what do you think, I sometimes heat up to 36 and then pour out the leaven (usually a jar for over-starter from the refrigerator). The temperature of the mixture immediately drops and I continue to heat it again to 36.

And sometimes I immediately dilute this jar in milk at room temperature and then heat everything together to 36.
Is there a difference, in this case, how it affects snotty, or no difference.

And it may make sense to take out the jar from the refrigerator in advance and let it stand on the table for an hour, get warm, and then mix.

In general, I do it differently, somehow I did not pay attention to snotty, then the leavens are different, then I will do it, but it does not work out, my husband and children grabbed it, and this snotty is somehow not important to me either. You just may have noticed some pattern.

Girls! I made GoodFood Immunalis on leaven and faced an unexpected problem. After two days of use, the one-year-old niece became ill - vomiting. They began to look for the reason and on the GoodFood website they found information that Immunalis has age restrictions - it can be from 2-3 years old. But nowhere, not a word about it on the packaging or in the instructions. Has anyone come across this? The doctors said for now to remove the fermented milk and give Enterosgel. I decided to write here, suddenly someone else has little children, so as not to repeat the mistake.

[Tan]

Tan, I don't even know what to say to you. I only know that when I measured the temperature with a thermometer for an aquarium, everything dragged and snotted. As she switched to a normal thermometer - as my grandmother whispered.
I'll tell you how I do it. Warming milk. While it is heating, the sourdough package is also heated while lying on the table.
If there is over-starter, then the jar is no longer on the table either, while I cook the rest. That is, I try to avoid large temperature changes. I don't know how important this is.

[
I'll tell you how I do it. Warming milk. While it is heating, the sourdough package is also heated while lying on the table.
If there is over-starter, then the jar is no longer on the table either, while I cook the rest. That is, I try to avoid large temperature changes. I don't know how important this is.

And pour (or pour) the leaven into the already warmed milk up to 36 degrees?

For yogurt, fermented baked milk, I heat up to 40 * C. For Bifidum - 38 *. For Vitalact, sour cream and kefir - 36 *. That is, I warm it up to the upper limit, not to the average. It was at such temperatures that the toffee stopped. This is for Lactin starter cultures.

For yogurt, fermented baked milk, I heat up to 40 * C. For Bifidum - 38 *. For Vitalact, sour cream and kefir - 36 *. That is, I warm it up to the upper limit, not to the average. It was at such temperatures that the toffee stopped. This is for Lactin starter cultures.

And in the yogurt maker, is it also at the upper limit of the temperature, or are you already setting it lower?

I set the thermostat close to these temperatures. But so that the maximum recorded temperature does not rise to the maximum allowed. Tan, at least I'm writing?

I set the thermostat close to these temperatures. But so that the maximum recorded temperature does not rise to the maximum allowed. Tan, at least I'm writing?

That is all clear, Ksyusha. I'll have to try this, otherwise I somehow try to keep the temperature near the lower limits, and snotty happens. I'll try how you do it.

I bought a bag of German sourdough, chose Imunale, the price of this particular type is 12 UAH, other types are 11.50 UAH.


Starter culture weight 1g, calculated for 1-3 liters of product.
The ripening temperature is 36-42C, the time is 8-10 hours.
Shelf life: 1 year at T 0-6C, 2 years at T -18C

The lineup, so to speak, includes Yogurt, Yogurt +, Imunale, Kefir, Ryazhenka, Narine and some kind of Biomix.

I haven't cooked yet.

I bought a bag of German sourdough, chose Imunale, the price of this particular type is 12 UAH, other types are 11.50 UAH.

Well, everything, I showed the photo and I agreed, so to speak. In general, if you run past the tuda again, then take me one Yogurt + for a sample.

Xun, I'll take it, of course.
But the saleswoman told me that Yogurt + is more sour, but simply Yogurt is more neutral. What are you

By the way, I cooked Sour Cream Vivo New consistency.
Here, help yourself


On the thermostat, the temperature was set at 37-36C, the milk was heated to 39C (it happened that way, it didn’t cool it, because I set it at night).
That is, it was set at 23.30, in the morning it turned off at 8.30

Summary: very tasty sour cream turned out on Burenka cream 10%

Xun, I'll take it, of course.
But the saleswoman told me that Yogurt + is more sour, but simply Yogurt is more neutral. What are you

Here is an ambush, and sour I don’t, and neutral strongly don’t. Then just yogurt is better. And you will test this Imunale.

Here is an ambush, and sour I don’t, and neutral strongly don’t. Then just yogurt is better. And you will test this Imunale.

Use understood, the chef will do everything

Ira, did this flash make the sour cream look like ice cream, or did you make it out of the melon?

Ira, did this flash make the sour cream look like ice cream, or did you make it out of the melon?

Olyushka, this lighting is like this This is Burenka's cream 10%

Olyushka, this lighting is like this This is Burenka's cream 10%

Irisha, what did you like better, the old or the updated one? Did you do that on Burenka too, Toko at 30 degrees?

Irisha, what did you like better, the old or the updated one? Did you do that on Burenka too, Toko at 30 degrees?

Tanya, the taste is exactly the same delicious sour cream

Tanya, the taste is exactly the same delicious sour cream

Clear. Didn't you try to make this new one at 30 degrees? Although, it may not work out that way.

Clear. Didn't you try to make this new one at 30 degrees? Although, it may not work out that way.

No, I haven't tried it. This is the first time I cooked this Sour Cream. And at 30C, I think there is no point in trying - at 37-36, and so an excellent result.

No, I haven't tried it. This is the first time I cooked this Sour Cream. And at 30C, I think there is no point in trying - at 37-36, and so an excellent result.

I have to buy and try, otherwise I haven't tried the new or the old one. When I bought the VIVO carriage, then there was no sour cream. I tried to make it from streptosan, fermented cream with it, I didn’t like it, it came out tough and without acidity, it was completely and very fatty, although there were 10% sivki. I haven't tried since then. Then it appeared on the websites of VIVO-sour cream, but somehow ordering one sour cream, shipping will be more expensive, and here in the city there are a couple of places with VIVO, but Sour cream was not there. So somehow it did not work out. We must go and take a look right now.

In Poltava, Vivo is sold in METRO, Silpo and Velmart - there are all types, except Sour cream. I wrote to Vivo's website a question why this particular sourdough is not there. I was told that these networks do not take sourdough sourdough and offered to buy it on their website. I ordered at Kidstaff.

Yes, I also tried to ferment the cream with both yogurt and streptosan, it turned out to taste like fatty yogurt, it didn’t look like sour cream at all, and it lasted decently.

[irysska,]

I bought a bag of German sourdough, chose Imunale, the price of this particular type is 12 UAH, other types are 11.50 UAH.

irysska, Thank you for developing our horizons!

Did you buy this leaven at the pharmacy?

Did you buy this leaven at the pharmacy?

No, not at the pharmacy
It's just that we have several Good Food outlets in Poltava, and this leaven is there now.

No, not at the pharmacy
It's just that we have several Good Food outlets in Poltava, and this leaven is there now.

And I take it from the pharmacy. In general, here is the link where in which city they are sold directly with addresses.
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[Tanyush]

Tanyush, that we are not about GoodFood
We're talking about a new German leaven

Good day! I am the official representative of Tokom-Elite LLC, the exclusive representative of Lactoferm ECO Italy. Our products have been on sale since January 18, 2013.
you bought a product that has nothing in common with the company.
Our yogurt ferments in 8-10 hours,
Kefir 10-12 hours
Ryazhenka 8-10 hours
Curd 10-12 hours

The girls are beautiful! Good day! Take into your ranks Husband gave a yogurt maker for the wedding anniversary !!! Having read your clever thoughts, I climbed onto the Internet and bought myself a couple of starter cultures to test Lactin - yogurt, Lactin - cottage cheese, and also a set "for testing" Yogurtel (there is nothing but sour cream, fermented baked milk, yogurt, etc.) ... I can’t solve the riddle in any way - pour this bag into a liter of milk, and then what is fermented right away you can eat? Or is it a jar of yeast? and tell me if anyone, of course, tried to ferment Yogurtel ... what kind of animal is this? thank you in advance!

Good day! I am the official representative of Tokom-Elite LLC, the exclusive representative of Lactoferm ECO Italy. Our products have been on sale since January 18, 2013.
you bought a product that has nothing in common with the company.
Our yogurt ferments in 8-10 hours,
Kefir 10-12 hours
Ryazhenka 8-10 hours
Curd 10-12 hours

and to whom is it addressed?

Hello!
Please tell me how to make yogurt on Narine.
Or tell me on which page (at least approximately) to look, otherwise I tried to climb myself, but here you have 30 pages and there is another 100 pages
I will make yogurt in a multicooker Polaris 0517.

so the principle of all starter cultures is the same: dilute the starter culture in warm milk, pour the resulting mixture into jars and put on heating. check after 4-5-6 hours, should thicken so that it "stands"