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

Narine is very simple to do: dilute the leaven in 0.5l. milk temperature 40 degrees and turn on the yogurt mode. After 10-12 hours, as it thickens, the mother culture will be ready. Put it in the refrigerator and then use it for yoghurt (3 tablespoons of yeast per liter of 40 degrees milk). Yogurt is prepared from the mother's starter culture for 5-7 hours.

Who uses Goodfood starter cultures? I took the Symbiotic, well, I have it very sour. This is normal? Which leaven of these is not sour?

[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.
[/ quote
Tell me, please, what does a normal thermometer mean? I also have problems making yogurt. I bought a thermometer at the pharmacy, which measures the temperature of the water for bathing children.]

: girl_manikur: No, that's not it. We need a thermometer for liquids. There the scale is up to 100 degrees. straight. We, of course, do not need a drain, but they seem to be accurate. Here Iriska wrote where you can buy them:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0

Thank you! I am writing here, because I have not yet quite understood what it means to say thank you under the autark

We sell thermometers for canning in our city ... in Medtekhnika My friend accidentally saw it, now I have

And I took mine on the site where they bought starter cultures. Both yogurt makers and thermometers were sold there. That is, you can look at such sites if you suddenly do not find them in the city.

Thank you! I am writing here, because I have not yet quite understood what it means to say thank you under the autark

if you want to thank the author of the message for valuable information - you can click "thank" and clarify what exactly, or just write "thank you"

Tell me pliz. If the yogurt is undershot. I put it in the refrigerator. Can I still put it in a yogurt maker and add fermentation? Or is it already?

Tell me pliz. If the yogurt is undershot. I put it in the refrigerator. Can I still put it in a yogurt maker and add fermentation? Or is it already?

Is it underdone in terms of taste, or has it remained liquid, like milk? If it has thickened, but the taste is not sour, then maybe it should be like that, the starter cultures are different. And if you took out a completely liquid one ahead of time, then you can try to get it and add it in a yogurt maker. I think it will work, although I have never had such a case. But if it remains liquid because of the fact that bacteria were killed there (milk is higher than the temperature required for this sourdough bacteria) or the sourdough itself was already purchased defective or expired. Either it was not expired, but was stored where you took it incorrectly, or you put it in the freezer (and some leavens cannot be frozen). Then it will not be possible to ferment or over-ferment it.

I just got it out early. it was at three in the morning and it seemed to me that it was thick, and in the morning it turned out that it was not thick.
And I, too, now with a thermostat. I hope now everything will be ok.

I just got it out early. it was at three o'clock in the morning and it seemed to me that it was thick, And in the morning it turned out that it was not thick.
And I, too, now with a thermostat. I hope now everything will be ok.

It is very good that a thermostat has appeared, only with water while you practice, connect through a thermostat, put on it, for example 37-37.5, and fix the sensor in one place at the bottom (you can use tape. Turn on, pour water into all the jars. Hours through 5 measure the temperature in all the jars. If it is higher somewhere, then the bottom there is hotter (heating element under them). Under this place you will need to put a cardboard box. And so watch that the temperature in the jars is suitable for the sourdough. If lower or higher, what the starter needs, then by the required number of degrees or tenths of a degree move the setting on the thermostat in the right direction. The temperature is not desirable to be at the upper limit of the allowable for the starter culture. For example, if the temperature for this starter culture should be 38-42 degrees, then it is necessary to regulate so that in the banks after 5 hours there is no 41-42, but better 38-39.

Mona1, thank you very much for repeating this for the thousandth time for another teapot like me.
Or it may be that the thermostat is set at 38-40 °, and the yoghurt maker does not heat up to this temperature. Well, I put a container of water (well, I like to make yogurt in one bowl more) in the evening. In the morning I measured it with a mercury thermometer and an electronic one. Both were not even 35 °. Added on the thermoregulator lower to 40, upper to 42 °. After an hour and a half, the water warmed up to 35 °.

Mona1, thank you very much for repeating this for the thousandth time for another teapot like me.
Or it may be that the thermostat is set at 38-40 °, and the yogurt maker does not heat up to this temperature. Well, I put a container of water (well, I like to make yogurt in one bowl more) in the evening. In the morning I measured it with a mercury thermometer and an electronic one. Both were not even 35 °. Added on the thermoregulator the lower one to 40, the upper one to 42 °. After an hour and a half, the water warmed up to 35 °.

Well, it was 35 in the morning, and here in an hour and a half. It was necessary to measure in 4-5 hours. it would be, I think, higher than 35.
Up to 38-40, the yogurt maker is heated, I think, but in jars it can be lower, probably even a little lower. The glass of the jar retains heat, the thermostat sensor does not get stuck right into the bottom of the yogurt maker, and perhaps there is a tiny gap between it and the bottom. Therefore, if after 5 hours there are 35 in jars, and you need, for example, 37, then you increase both readings of the thermostat by 2 degrees. Then again measure the water after 4-5 hours. If it turns out higher than necessary and or lower, then again adjust a little in one direction or another. This is all done at the very beginning only. If the sensor is fixed tightly with tape in one place and does not move, then the readings will always be the same in the jars. If you suddenly change the starter culture to a more thermophilic one, then simply adjust the thermostat for this difference. And then follow the first time during cooking, so as not to overexpose. The first time from the powder - it takes longer to cook, but differently for different starters. Maybe 6, maybe 10 hours. And the second time - one and a half to two times faster (when over-feeding). Just push the yogurt maker into the barrel and watch it sway. Well, you already know that.

That is, it could be. Thank you, I will continue to customize.

Today I went to the All-Russian Research Institute on Lyusinovskaya Street and bought dry starter cultures from them, three types. They gave me instructions, they write there that at the beginning it is necessary to prepare the first sourdough from which, then a fermented milk product is made. The first sourdough is prepared for 12 hours and then it must be kept in the refrigerator, it has a shelf life of 2 weeks. They write, liquid leaven. And he writes in tremendous letters that you cannot do over-yeast.

Today I went to the All-Russian Research Institute on Lyusinovskaya Street and bought dry starter cultures from them, three types. They gave me instructions, they write there that at the beginning it is necessary to prepare the first sourdough from which, then a fermented milk product is made. The first sourdough is prepared for 12 hours and then it must be kept in the refrigerator, it has a shelf life of 2 weeks. They write liquid leaven. And he writes in tremendous letters that you cannot do over-yeast.

If the ferment contains mainly bifidobacteria, then they are not over-fermented when over-fermented. All the others that are in its composition will be over-fermented. Therefore, since they write this, it means:
1) There is a starter culture of bifidobacteria completely or mainly.
2) They want you to buy starter cultures from them more often.

By the way, what is the name of the starter cultures?

Name, acidophilus, yoghurt and tone. Yoghurt - Bulgarian stick. acidophilus - acidophilic lactobacilli and tonus - culture of lactic acid, propionic acid and acetic acid bacteria. In)))

Girls, today I set to make the first yogurt starter from dry bacteria. In the instructions, he says that fermentation should be done 12-16 hours. I have passed 8 and it is already thick and does not move. I used my old yoghurt maker and thermostat.
What should I do? Take it out and put it in the fridge or hold out for another 4 hours?

[masinen]

masinen
Putting in the refrigerator - definitely! Otherwise, it will peroxide and you will eat vinegar for your bacteria in their specific conditions, it is better to know how much to multiply than according to the instructions

Ok, I got it)) let's do it)

..... and tell me if anyone, of course, tried to ferment Yogurtel ... what kind of animal is it? thank you in advance!

These are very good domestic animals, a whole flock of 18 special

Girls! I ask your advice. The fact is that I bought Lactin dry starter culture. I've been spoiling milk with liters of milk for a week now, but nothing comes of it. does not ferment into yogurt and that's it. I do it in a multicooker. I boil the milk, cool it to 37 degrees, stir the sourdough there and pour it into the slow cooker, put the slow cooker a little on the heat and turn it off. why doesn't it work out for me?

..... a little bit I put the multicooker on heating and turn it off. why doesn't it work out for me?

Try not to do this "a little bit" at all. It is very likely that it does not work at all

Girls! I ask your advice. The fact is that I bought Lactin dry starter culture. I've been spoiling milk with liters of milk for a week now, but nothing comes of it. does not ferment into yogurt and that's it. I do it in a multicooker. I boil the milk, cool it to 37 degrees, stir the sourdough there and pour it into the multicooker, put the multicooker a little on the heat and turn it off. why doesn't it work out for me?

Maybe this is a little too much, what is the temperature there in the end, can all bacteria die the death of the brave?
By the way, here I found information on the main mistakes when fermenting Lactin, read it, maybe find out for yourself.
🔗

Try not to do this "a little bit" at all. It is very likely that it does not work at all

but it will cool down. will it ferment if it cools down completely?

I don't know how your multicooker keeps warm. If it cools down completely and quickly, it will not ferment either. In addition, there is too little data from you to understand what the problem might be. How long did you ferment? What kind of milk did you use? I must say right away that if you used Valio ultra-pasteurized, produced in March-April, then there is a problem with it in fermentation, you have to wait 12 hours, or even more.

[MASTER,]

MASTER, Used milk: Zeleny Meadow, Altai Burenka and yogurt, and Irmenskoe. It is ordinary pasteurized. Unfortunately, I don't have a yogurt maker. Yesterday at 17 o'clock I put it. It is now 9 o'clock in the morning and nothing is fermented.

If you like homemade yogurt, then with the money that you transferred to spoiled milk, buy an ordinary yogurt maker and all issues will be resolved by themselves Well, or almost everything

If you like homemade yogurt, then with the money that you transferred to spoiled milk, buy an ordinary yogurt maker and all issues will be resolved by themselves Well, or almost everything

Oh, you're right, my husband just reminded me that a week later it was my birthday and asked what I want as a gift. I took the opportunity to order a yoghurt maker, but I don't know which brand is better to take? Can you tell me?

[Shipelena]

Shipelena
indicate your region in the profile, so they will quickly tell you, in different countries, your suppliers

Take Brand. Round like that. It does not overheat. The yoghurt turns out great

Take Brand. Round like that. It does not overheat. The yoghurt turns out great

Thank you! I looked at the price and description of such a yogurt maker, I liked those. specifications.

I myself was tormented with a choice, because they all overheat. And the girls Brand advised me.
Now I make yogurt in it with live sourdoughs and it always comes out. It turns itself off, which is very convenient.

[Shipelena]

Shipelena
it still seems to me that if each time the milk was different and the temperature was selected differently, then the reason is most likely in poor-quality leaven, well, it cannot at least not thicken at all
For the sake of sports interest, try to ferment the usual store-bought activity without additives in a green bag, if everything is buzzing with it, then, unfortunately, Laktina let down

I myself was tormented with a choice, because they all overheat. And the girls Brand advised me.
Now I make yogurt in it with live sourdoughs and it always comes out. It turns itself off, which is very convenient.

Yes. I heard about such a brand, but I didn't know if it was good) I looked, in our city it is inexpensive. One of these days I'll go buy! Thank you! I really want yogurt

[Shipelena]

Shipelena
it still seems to me that if each time the milk was different and the temperature was selected differently, then the reason is most likely in poor-quality leaven, well, it cannot at least not thicken at all
For the sake of sports interest, try to ferment the usual store-bought activity without additives in a green bag, if everything is buzzing with it, then, unfortunately, Laktina let down

I did that. In my slow cooker, it turned out incomprehensible))) layers of yogurt turned out ... it was heterogeneous, the yellow liquid was separated. serum-like.

So - definitely, cartoon is not your option for yogurt

So - definitely, cartoon is not your option for yogurt

Apparently it is) but how much milk and sourdough I translated, horror. even a pity for wasted products.

[MASTER,]

MASTER, Used milk: Green meadow, Altai cow and buttermilk, and Irmenskoe. It is ordinary pasteurized. Unfortunately, I don't have a yogurt maker. Yesterday at 17 o'clock I put it. It is now 9 o'clock in the morning and nothing is fermented.

It's spring now, it is better not to take pasteurized milk at all at this time, the quality is very poor. Moreover, as I understand it, you didn't even boil it, but only warmed it up? And this is already fraught with other problems Try UHT milk, preferably produced last year or before March of this year. For example, "House in the Village", it has never let me down. Quite recently, I was doing a test development, comparing it with the Finnish "Valio". "House in the village" was dated March 3, and "Valio" was dated March 26, fermented acidophilic yogurt. From March 26, the quality of milk, by definition, should be worse than from March 3, but I thought: "Suddenly, the quality of the Finns is always at the highest level and does not depend on seasonal characteristics." But "suddenly" it did not work. 5 hours at the "House in the Village" I already had excellent yogurt, and "Valio" remained milk for another four hours. In the end, of course, it also fermented, but the clot was still less dense.

And on the "house" here is such a yogurt turned out

Something my beautiful pictures are not attached

It is spring now, it is better not to take pasteurized milk at all at this time, the quality is very poor. Moreover, as I understand it, you didn't even boil it, but only warmed it up? And this is already fraught with other problems Try UHT milk, preferably produced last year or before March of this year. For example, "House in the Village", it has never let me down. Quite recently, I was doing a test development, comparing it with the Finnish "Valio"."House in the village" was dated March 3, and "Valio" was dated March 26, fermented acidophilic yogurt. From March 26, the quality of milk, by definition, should be worse than from March 3, but I thought: "Suddenly, the quality of the Finns is always at the highest level and does not depend on seasonal characteristics." But "suddenly" it did not work. 5 hours at the "House in the Village" I already had excellent yogurt, and "Valio" remained milk for another four hours. In the end, of course, it also fermented, but the clot was still less dense.

And on the "house" here is such a yogurt turned out

I boiled the milk, I was thinking: maybe the Lactin sourdough is spoiled? Today the last yeast is the yogurt. I try to make it in a thermos. has been standing for 4 hours, until the milk is fermented I will wait another hour 6-8

Where did you buy Lactina? What's the production date?

I bought it on a joint shopping site. production time 03.03.13 All the girls do it there, but they do it in yogurt makers.

I bought it on a joint shopping site. production time 03.03.13 All the girls do it there, but they do it in yogurt makers.

It means that the method of exclusion remains that either the multicooker mows or the milk is bad.

[MASTER]

MASTER Maybe you're right.

I have a redmond yogurt maker, I don’t know whether it overheats or not, I liked it externally. But yogurt really turns out different every time, it may depend on milk, I don’t bother with the brand, I take it in the middle price category. I buy the sourdough at the pharmacy, if not mixed up, it is called Vitoflor. In xp, I cook frozen strawberry jam, delicious and beautiful:

Redmond does not overheat, but heats up decently, keeps at least 45 degrees, but yogurt turns out well in it. As for the less thermophilic starter cultures, you can:
a) again, with cardboard or napkins, reduce the heat a little;
b) ferment cold milk straight;
c) turn off the yoghurt maker earlier (since there is a timer and there is no need to watch), so that the remaining fermentation time of the milk reaches at lower temperatures.

Girls, now I put yogurt from Evitalia for 1 liter of milk and a whole portion of dry sourdough fell out into my pan with milk. How long should I put yogurt now, provided 1 bottle of sourdough for 2 liters of milk?

[Antonovka]

Antonovka
do not worry, they always write on the packages for 1-3 liters of milk, but I always pour ALL the starter culture in 1 or maximum 1.5 liters. milk and, accordingly, a normal, thick yogurt is obtained, if all temperature and other technologies are observed. Then I re-ferment it once and everything is fine.
Do everything as usual and everything will be different: nyam: good