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

[Streptococcus salivarius sp. thermophilus, Lactobacillus delbrueckii sp bulgaricus,]

Girls, did someone re-ferment BIFIDOACIDOPHILIC yogurt from Genesis with the mother's starter culture?
How does it taste? (I am aware of the fact that bifidobacteria do not over-ferment, but the rest is quite what you need in there?)
Microbiological composition:
Streptococcus salivarius sp. thermophilus,
Lactobacillus delbrueckii sp bulgaricus,
Bifidobacterium complex,
Lactobacillus acidophilus

I just thought so myself - will become bifidophilic yogurt acidophilic yogurt ... huh?

My first yoghurt vivo bifivit (with a thermostat) turned out to be a little bit stringy. Overheated?

I re-fermented Bifidoacidophilic yogurt .... It took 3 hours. Quickly something. No serum, perfectly smooth .. I just put it in the cold, I'll try it by night.

Here's what worries. I put a thermometer in it - how to pull out a thermometer from a yogurt maker ... 42.4 degrees. Although there was no clot yet (literally shortly before) - the temperature was within 39. (made in one container). I have the impression that as soon as the density rises due to the clot, the yoghurt becomes more heat-capacious and begins to gain temperature under the finale ... Or am I being wise? ... and took out without serum ...

Well, who can tell you what is over-fermented there ... Without analyzes (in a good way) laboratory research - nobody.

Dear yogurt makers, tell me too, please. I make yogurt for evitalia, ultra-pasteurized milk, yogurt maker Brand 4001. After 8.5 hours, you get a smooth, beautiful yogurt, not sour. But when we eat it, liquid almost immediately appears in the hole from the spoon (serum?). And yet, when I take out the jars, everything is smooth from above, but as if from the sides like vertical stripes, what could it be, serum, or is this normal? The yoghurt maker was bought initially in order to feed a child (a year old), if for themselves they would not bother, delicious and okay. And the child wants to do something useful, and in order not to harm, God forbid ... I really hope for help, because the person for whom everything was started continues to sit on the store sour milk

And one more question at once - is it possible to make cottage cheese from evitalia, more precisely, can it be given to a child?

And yet - how do you keep the Evitalia? In one pharmacy they said that it was impossible in the refrigerator, in another they shouted right after that it was MANDATORY TO STORE IN THE REFRIGERATOR! The instructions are just up to +25. How do you store it?

I re-fermented Bifidoacidophilic yogurt .... It took 3 hours. Quickly something. No serum, perfectly smooth .. I just put it in the cold, I'll try it by night.

Here's what worries. I put a thermometer in it - how to pull out a thermometer from a yogurt maker ... 42.4 degrees. Although there was no clot yet (literally shortly before) - the temperature was within 39. (made in one container). I have the impression that as soon as the density rises due to the clot, the yoghurt becomes more heat-capacious and begins to gain temperature under the finale ... Or am I being wise? ... and took out without serum ...

Why did you decide that the bacteria were cooked? You didn't get cottage cheese, nothing was cooked there, you don't need to be so critical of the tempo, bacteria can withstand up to 44-45 degrees and there are varieties that can withstand a higher rate, so nothing needs to be thrown out if a smooth, homogeneous tasty curd

Dear yogurt makers, tell me too, please I make yoghurt for evitalia, ultra-pasteurized milk, yoghurt maker Brand 4001.After 8.5 hours, a smooth, beautiful yogurt is obtained, not sour. But when we eat it, a liquid almost immediately appears in the hole from the spoon (serum?). And yet, when I take out the jars, everything is smooth from above, but as if from the sides like vertical stripes, what could it be, serum, or is this normal? The yoghurt maker was bought initially in order to feed a child (a year old), if for themselves they would not bother, it is delicious and okay. And the child wants to do something useful, and in order not to harm, God forbid ... I really hope for help, because the person for whom everything was started continues to sit on the store sour milk

And one more question at once - can cottage cheese be made from evitalia, more precisely, can it be given to a child?

And yet - how do you keep the Evitalia? In one pharmacy they said that it was not allowed in the refrigerator, in another they shouted right after that it was MANDATORY TO STORE IN THE REFRIGERATOR! The instructions are just up to +25. How do you store it?

This is quite normal, it just stratifies a little, it can also depend on milk, often of course on homemade, the effect like in a magician yogurt is difficult to achieve only because the technology there is completely different and thickeners play the role of a homogeneous beautiful mass.
Curd can be made from any fermented product. Regarding storage, it is difficult to understand in our country, for example, all produced starter cultures should be stored in the refrigerator

My first yoghurt vivo bifivit (with a temperature regulator) turned out to be a little bit stringy. Overheated?

most likely not, milk was originally what was the rate when the leaven was introduced?

[Streptococcus salivarius sp. thermophilus, Lactobacillus delbrueckii sp bulgaricus,]

Girls, did someone re-ferment BIFIDOACIDOPHILIC yogurt from Genesis with the mother's starter culture?
How does it taste? (I am aware of the fact that bifidobacteria do not over-ferment, but the rest is quite what you need?)
Microbiological composition:
Streptococcus salivarius sp. thermophilus,
Lactobacillus delbrueckii sp bulgaricus,
Bifidobacterium complex,
Lactobacillus acidophilus

I just thought so myself - will become bifidoacidophilic yogurt acidophilic yogurt ... huh?

Who told you that they don't over-ferment? There are not only bifidobacteria, but others, some bifido will remain the same, the rest will grow well

And yet, when I take out the jars, everything is smooth from above, but as if from the sides like vertical stripes, what could it be, serum, or is this normal?

Overexposed, this serum began to separate. Take out before.

[ruLada]

nothing needs to be thrown away if a smooth homogeneous tasty curd

Well .. we sat down ... and ... almost all of it and ate it (I saved myself 150 grams in the morning) ... the over-fermented bifidoacidophilic yogurt turned out to be delicious .... silky some kind of taste and touch (with activation it differed in texture) ... sat down for three ... 1.5 liters But I have the same thing as ruLada- in the rescued part, too, after the serum stood still a little ... how to get it out in time - not to leave or what? It’s liquid, liquid, turned away, turned around, thickly ... When I did it in the mug earlier, it seemed like it wasn’t like that, I don’t remember, I’d overheat at the end there was nowhere to take ...

and in the uterine starter culture of bifidoacidophilic yogurt, I also had from the bottom upwards over the glass such ... uh ... vertical th bands that speaks ruLada... a few pages earlier, one girl called them "wrinkles" That is, this is the beginning of overheating and separation of the serum, it turns out ... Eh, I want usefulness to the fullest, but here until you get used to it, and the yeast will run out ...

[_IRINKA_]

_IRINKA_, Mona1, thanks for the advice)
I tried to get it after 8 hours, the serum is much less, but the stripes are still there. Wow, in the instructions we are talking about 12 hours, for me it seems that everything is prepared for 7)
Mona1, and if overexposed - that's all, is the utility lost?
Boyaka's cat, about the usefulness you correctly noted

Can I insert 5 kopecks about a thermos? I have been making fermented milk from Vivo-starter cultures in an ordinary thermos with a glass flask for many years.

And I'll stick my five cents.
I use Vivo starter cultures. The yoghurt maker gets dusty after using a regular saucepan.We heat the milk to 40-50 degrees, ferment it, and forget it for 8 hours on the stove / table in summer, in winter I put it in a slightly preheated oven. Further, if you wish: you can put a spoon in bowls, cups, etc. I just blend with submersible blenders, it turns out gorgeous kefir! We don't use yoghurt. We add fresh or frozen fruits and a delicious fruit kefir is ready, like aerin. I also ferment cottage cheese, now only homemade: I ferment one ampoule, don't be alarmed, 5 liters of milk. And I do the same with kefir for 2-3 liters at once. With this method, fermentation occurs evenly, and the whey does not leave, (if not overheated, of course).
Someone above wrote that a viscous comes out of bifivita, and it is. Another symbilact is heavy.

Girls, about wrinkles. You need to notice once when they start to rise from the bottom and next time try to turn off the yoghurt maker in advance, and let the jars stand still in a closed one, the temperature will still be there, the yoghurt maker will not immediately cool down, and the yogurt / ... will come to readiness / thickness without overheating-long-heating.

[_IRINKA_]

_IRINKA_, Mona1, thanks for the advice)
Mona1, and if overexposed - that's all, is the utility lost?

Well, not entirely, of course, lost, there are several types of bacteria in the same composition, some simply could not withstand such a time and such a temperature, but someone survived, since it thickened. Only if you re-ferment further, then only the survivors will multiply. Usually yogurt tastes sour if there are wrinkles on the sides of the jar than if you took out the jar earlier. This acetic acid lactic bacteria has multiplied more than others, probably more. They are not harmful to the body if consumed in moderation, but it is better to avoid overexposure. And what they write in the instructions, so how do they know which yoghurt maker, temperature, milk (brand and preheating temperature), what additives can (vanilla, for example, I like to pour a little). I, too, ferment faster the first time, and re-ferments. These finally can take 3.5 hours and you're done. Therefore, I do not really understand when people want to buy a yogurt maker with a timer. All the same, you need to look at it and turn it off when it's ready, you don't have to do it once at a time. Sometimes it can be prepared in 3 hours, and sometimes in 4 hours, moreover, with the same leaven there are such metamorphoses.

I will add my little experience to the "common pot"
I just saw the leaven "Evitalia" in the pharmacy
bought .. read a lot .... ne the first time I did it just
in a saucepan, I called the resulting result kefir,
daughter and granddaughter with yogurt, but not thick ...
Then I did it in a thermos, I didn't like it, I need to pour it,
and stagnant (I put it for the night, I need it in the daytime and in the evening.
Now I do it - in the evening I put it - I pour it into small glass jars
and on the kitchen table in the Capacity of the double boiler (there is one container in the other - the principle of a "thermos")
, wrap-wrap with thin foil
in the morning I put it on the window (winter, cold ... but you can also put it in the refrigerator.
Mine later wake up and "kefir" is ready, and I am after work
towards evening we "finish" the product, in the evening everything is all over again
one "dose" bottle is enough for a week, from Monday
I usually take a new bottle with a "dose" of Evitalia.
I would also like a yogurt maker and all kinds of kitchen primambases, but
in ordinary life they are not needed, and there is no place at all, even just for storage ...

Girls, here I have found a lot of usefulness, answers to many questions that are interesting in terms of leaven, there is a lot about GoodFood, but also in general about leavens, overheating, the properties of certain bacteria, why whey, why it starts to sour, about why it is undesirable to half a bag of sourdough, there are a lot of questions and answers there and it is very useful not only for beginners, but also for those who have already got their hands on this matter. I copied myself everything that is there into a separate daddy on my computer.
🔗
In my store there is also a link to such questions about VIVO starter cultures, if anyone needs it, then here you go
🔗./faq/obshee/bezopastni-li-zakvaski-vivo.html

Phew ... finished reading, both volumes ...
As I understand it, you have to try everything yourself, because someone does one thing better, someone else.Everyone likes different sourdoughs, in general it is necessary to search for "our" by the method of tests.
Only now I did not find such information: from what types of yeast, uh-uh ... it strengthens, from which it weakens, and which are neutral in this regard.
Someone can share knowledge or poison me where I should, in the sense of where can I read about it?

[Ask an expert]

It seems that I read about Narina that it weakens, for whom a steep chair is recommended, there are many acidophilic bacteria. I understand that if they are weakening, then you need to look for ferments with a large content. But it may also depend on when to take the leaven. I know for sure, for example, that fresh store-bought kefir 1 and 2 days weakens, but if you eat it on the 3rd or further day, then it already strengthens the stomach. so it can be so with leaven. In general, it's better to ask this question in the thread Ask an expert, there the specialist must correctly and accurately say.
This thread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.380

I won't say about all the leavens, but about Lactin ... Fresh kefir (1-2 days) has a laxative effect, that's for sure! They say that after 3 days it is already fixing, but we do not keep it until the 3rd day, because I make Kefir Laktinovsky specially to cleanse the intestines, so to speak.
And the store ... I strongly doubt it .... because you really come to the store and you can see kefir (and other products) with tomorrow's expiration date. That's why I do it myself, here I know exactly what the production date is

symbilact vivo, strawberry, honey

[Mona1]

Mona1, you gave links, I studied them and, perhaps, found a partial answer to my question.
Here's a link 🔗
Judging by the answers to the first and seventh questions, it turns out that:
Lactobacilli produce lactic acid during reproduction, and lactic acid (although useful) fixes the stool.
It turns out that starter cultures, which contain large quantities of lactobacilli, will strengthen

Oh, but I haven't finished reading this, now I will know too. Well, it turns out that since acidophilic bacteria are weakened, and lacto is strengthened, it means that to soften the intestines, it is necessary to choose starters, where there are many acidophilic and less lactobacilli. Well, and, probably, eat what will turn out in the coming days, fresh, although, perhaps, this applies only to kefir, which strengthens 3-4 days further. In kefir there is usually a kefir fungus, an active ingredient, although in Laktinovsky it may not, it is necessary to study the composition.

Girls, tell me (or direct where it says) how to make curd with sourdough correctly. It is not possible to study everything completely, since there are 2 little grandchildren in my arms. Thank you.

First, using any technology, ferment milk, and then set this kefir (yogurt, yogurt, matsun, ...) at 75-80 * C for half an hour, - if you have 2 liters of milk (this is about 450-650 grams of cottage cheese, depending on on the qualities of the milk itself), if less is more, then, accordingly, the time can be adjusted a little.
Then you put it in gauze in a colander, after a while you hang it up so that the excess serum is glass to the state of a lump in elasticity, like a child's bottom. All!
But remember that if you give this curd to your grandchildren, that not any sourdough is suitable for them. For example, at the age of 1 - 1.5 years, only bifidobacteria ferment is recommended for children, no matter what sellers and manufacturers of other ferments tell you.

.... Well, it turns out that since acidophilic bacteria are weakened, and lacto is strengthened, it means that to soften the intestines, it is necessary to choose starter cultures, where there are many acidophilic and less lactobacilli.

Girls, just go such a booze Let me remind you: if you have high acidity, periodically there is heartburn after eating (not associated with taking sour milk, but in general before you start eating sour milk) - it makes sense to refrain from sour milk with acidophilic bacteria, especially, and visit a gastroenterologist , even if there is no pain ... check the stomach with EGDS and donate blood from a finger for Helicobacter pylori (helicobacter pilori) .... otherwise you can aggravate what is available .... I speak from my own experience.To treat stomach and duodenal ulcers is not a joyful business and not cheap ... Have been treated - drink whatever you like

[where is better?]

Olga, thank you. Mine are already 2 and 3 years old, so there are fewer restrictions. I used to do it without specials. leaven, and now I decided to "ennoble". Sourdough yogurt works well (in a yogurt maker).
So, if I understood correctly, we ferment the milk with the "curd" leaven. Then we hold at 75-80 (where is better?). And then, as usual.

In fact, you can ferment with any leaven.
Some simply take kefir or kefir in half with milk. But I don't really like kefir cottage cheese (except for frozen - it's very tasty and tender).
I make yogurt (at 40 * C) and cottage cheese (at 75-80 * C) in a multicooker, where you can clearly set the temperature, it's convenient.
In addition, from any sour milk, you can make a very delicate curd mass such as baby curd without heat treatment: just throw the resulting sour milk product onto double gauze or a denser cloth, it is especially tasty from yogurt or matsun. Of course, it will take much longer to strain, but all the starter elements will remain in place, nothing will be destroyed by heat treatment.

So, if I understood correctly, we ferment the milk with the "curd" leaven. Then we hold at 75-80 (where is better?). And then, as usual.

Good afternoon everyone. And I do not heat it, I freeze it, then I heat it under warm water and in a bag for weighing the curd. The cottage cheese turns out to be an awesome consistency, tender, soft, like a paste. My 11 month old daughter eats this with pleasure, and before she tried to do it through heating - she chokes and that's it.

I also know about freezing, I tried it, but really gentle. She made the truth from the store Simbivitovsky kefir, if they did not have time to drink on time, then in the freeze, and then for cottage cheese. When heating, it is important not to over-hold, otherwise it will be either spongy or lumps, then no blender will help.

Thanks to all. No, frozen kefir cottage cheese is not mine. I did it several years ago. Didn't like it. While kefir was taken in the dairy kitchen, I made cottage cheese from it (since the boys did not drink that kefir) by heating. The boys ate it with pleasure.

And I want to rehabilitate Eco's yogurt sourdough from the ATB network, this is the most common Lactin, but they called it differently. It costs 9 UAH with a penny, it is in the refrigerator compartment of dairy products, the shelf life is normal, made recently. It's just that someone wrote, they say, full of yurynda, but I have 3.2% on ultra-pasteurized "Selyanskiy" and a temperature of 38 grams. in the Vimar pressure cooker, even the over-starter turned out to be thick and the most important thing for me DOES NOT LAST !!!!!!!
🔗
🔗

Oh, and I have ATB at my side, but I did not pay attention. Ol, and I haven't tried Laktina. Does this ATB taste like Genesis, GoodFood or VIVO yogurt?

Tanyusha, closer to Genesis, because they are also Bulgarians, Good Food has a more pronounced and dense taste, and Vivo used to be sour.
I do not know how much Lactin and Genesis costs in pharmacies now, I haven’t bought them for a long time, but Good Food is from UAH 12 and more, depending on the type of starter culture

Yeah, we also have 12 Good Foods, you have to go to ATB to go. And I also want to order Vivovsky Simbilakt, Streptosan and Sour cream. We have access points in the city, but somehow away from me. You can order them from the site, as I ordered a couple of years ago. Right now it's cold, they won't spoil on delivery. Only this is to pay for delivery, and + cash on delivery as much as 15 UAH in Nova Poshta, In general, you probably need to look for everything here.

and if you order through regular mail? or do they also charge some interest for the cash on delivery? and it will take longer, compared to the NP, of course.
Any delivery will definitely be more expensive than finding dealers

Hello everyone! Recently I have been making yoghurts at home. I do it in a thermos or in a saucepan in the oven for now. The yogurt maker will be coming soon .. Relatives threaten to give it on March 8 ... I approached the case responsibly and I read our favorite forum, but apparently the amount of reading is already porridge in my head ... Help me figure it out, please ...

one.I made yoghurt, or rather tried, from the cultured culture "Artlife Probinorm Baby" (in the composition of bifidobacteria). Local milk, boil. I ferment yogurt in a thermos or in a saucepan in the oven. There were two attempts, both times the yoghurt thickened poorly and became bitter. I would like to understand what could be the reasons ... Other leavens (Viva, Laktina, Genesis ...) work great on the same milk ..., the leaven itself is also working (the daughter-in-law makes with the same milk and leaven from the same batch, makes in the oven..).
Could this be due to a drop in temperature during the fermentation process? Or maybe there are some other reasons?
2. After cooking, it is recommended to refrigerate yoghurt for 2-3 hours. As I understand it, the growth of bacteria stops, the yoghurt becomes thicker. What other processes are taking place in it? And how beneficial is it for adults and children to drink yogurt right after preparation?
Thanks in advance for your answers!

[MomMaxa]

MomMaxa,
Anya, there can be two reasons for a quick glance:
1 and the main one - the starter cultures of the "Artlife Probinorm Baby" company, what is it for? exactly for fermentation or is it prescribed to drink in the form of a powder? if the latter, then it is not suitable as a ferment for yogurt, even if by some miracle your daughter-in-law succeeded. Here's what you have listed - VIVO, Genesis, Lactin and there are others who position themselves precisely as yogurt starter cultures, and not for side treatment in the form of a powder.
2. Best of all yoghurts are obtained with ULTRA-pasteurized milk, just pasteurized and even more homemade, they may not give such a density and density, not because it is worse, they just have a different milk structure

Olya, thanks for your help!
These are exactly the starter cultures for yoghurt ... Ingredients: Bifidum bifidum and Bifidum longum, Lactobacillus acidophilus. You can see it here: 🔗... Apparently it's all the same in milk ..... I will not experiment a third time without a yogurt maker .... While I will use other starter cultures, and then I will try in a yogurt maker and only with ultra-pasteurized milk ...

After cooking, it is recommended to put yogurt in the refrigerator for 2-3 hours. As I understand it, the growth of bacteria stops, the yogurt becomes thicker. What other processes are taking place in it? And how beneficial is it for adults and children to drink yogurt right after preparation?

Usually, it is recommended to put it in the refrigerator even for 6-8 hours. There yogurt ripens. That is, right after the yogurt maker, he is not yet ready, it is too early to drink it.

what is it for? exactly for fermentation or is it prescribed to drink in the form of a powder? if the latter, then it is not suitable as a ferment for yogurt, even if by some miracle your daughter-in-law succeeded.

I would not be so categorical.
Just when fermenting with the help of, for example, pharmaceutical bifidumbacterin "in powder form", a slightly different technology is needed.
Personally, I do everything on it and get a very tasty result. And doctors say that it is also very useful, especially for small children.

Just when fermentation using, for example, pharmacy bifidumbacterin "in powder form" requires a slightly different technology

Well, this other technology is the secret, compared to conventional fermentation with milk.

There is no secret!
It's just that at first a sourdough is made on milk, and then, with the help of this sourdough, yogurt is made according to the usual technology.
One starter culture from one bottle of bifidumbacterin is enough for me for about 17 liters of milk - this is both yogurt and cottage cheese ...
And the price is 7 rubles.

1. I made yoghurt, or rather tried, from the cultured culture "Artlife Probinorm Baby" (as a part of bifidobacteria). Local milk, boil. I ferment yogurt in a thermos or in a saucepan in the oven. There were two attempts, both times the yoghurt thickened poorly and became bitter. I would like to understand what could be the reasons ... Other leavens (Viva, Laktina, Genesis ...) work great on the same milk ..., the leaven itself is also working (the daughter-in-law makes with the same milk and leaven from the same batch, makes in the oven..).
Could this be due to a drop in temperature during the fermentation process? Or maybe there are some other reasons?

Look, they made three leavens, two turned out, and one was bitter, exactly the one in which there were bifidobacteria in the composition, as in your
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60319.0
In general, it is better to ask this question to a yogurt expert, in this Temko, it may be true, for bifido, there are some critical moments, maybe overheated in the oven or something.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

And I want to rehabilitate Eco's yogurt sourdough from the ATB network, this is the most common Lactin, but they called it differently.

Ol, I also bought it and made it! By the way, there and on the boxes it says Lactin and we have them 8.49 per bag, but I did not know if it was possible to take the bags separately, so I took the whole box of 10 pcs. There, the shelf life is 12 months, and the date of manufacture is December last year, in general, I put it in the refrigerator.

It was done for 9 and a half hours, I checked after 6 - there was still milk and milk, and then I forgot about it. There is almost no serum, a couple of droplets near the wall on the surface. Dense, but the taste is slightly sour, by the way it seemed to me like VIVO. I like Good Food more, or am I used to it. Maybe it was necessary to draw it out an hour earlier, would it come out less sour?

Tanya, thanks for the information! I would like to fully understand the "chemistry" of the process and the reasons for the failures. If the milk is not fermented, it is clear that the ferment is not working, or you can change the milk! If the peroxide is also clear, pulling (snotty) is due to overheating. But the bitterness? I asked an expert yesterday, but the expert is not answering something so far. So I crawled over here with a question .... Today I made the second Artlife ferment "Probinorm Active" In the composition: Bulgarian bacillus and thermophilic streptococcus. Everything turned out great .... I already want a yogurt maker as soon as possible!

Tanya, I think that 9 is still a lot, that's why it sour, for the first time I had less than 8 hours and it tastes just fine
Or maybe it’s a little different sourdough, on the one that I have clearly written ECO, and you have Lactin? Therefore, her taste is not as pronounced as that of Good Food, but also softer than that of Vivo.

So I overexposed for sure. And the yogurt is the same as yours, by some Ekokom. But look, in the lower right corner is written Lactina.

yes, the examination confirmed - this is her, and I like it

Some kind of Ekokom. But look, in the lower right corner is written Lactina.

Ekokom is like a distributor of Lactin, so this is the real Lactin.

Irusia, I don’t remember if I did it before, but this was almost the first time and the first time it turned out NOT stretching