Ask an expert: all about homemade fermented milk products

Is this "wonderful wand" (what an interesting name) is it very harmful?
Can you comment on another version of the points:
... these are poorly dissolved bacteria of the starter itself.

Hello!
You are just so plump so engaged in removing these stains into clean water)
Here is the microbiologist's answer: From an unmixed sourdough, it seems to me not a red coloration, but a beige-brown color.
The microorganism in small quantities will not bring harm, but generally dangerous.

Sorry - more about the red dots.
I tested the milk and bacteria in the bottle separately.
I did not find anything in the milk, but when I poured the milk into a bottle of sourdough, familiar brownish-reddish dots began to be found in the beige clots of wet bacteria. Then I shaken the jar until the total mass of bacteria dissolved and set it to stand for a couple of minutes. As a result, there were about 40 "old friends" (points) of different sizes on the bottom of the jar. I jittered for a couple of minutes, but did not find any significant changes in the quantity.

And there are still no photos ??? Your case is rare, we do not undertake to diagnose precisely at a distance. We are afraid for your health
Change milk for the sake of experiment. Take care of yourself:))

In general, is there any regularity in obtaining sour and non-sour yogurt?

There is only one pattern - overexposed - will sour
Remember that bacteria multiply exponentially, so sometimes a half hour difference is enough.
Try to catch the time - you will definitely find the best one for yourself.

Hello. I have a question. I'm making yogurt for a baby. He is 11 months old. I cook every day. But sometimes I give yesterday. And very rarely the day before yesterday, that is, on the third day. To be honest, it sometimes strains every evening to boil milk, cool, sterilize dishes and put yogurt. Does your child have to prepare fresh yogurt every day? Or can I cook for three days? There is yogurt in my refrigerator in a cold place. The temperature is 2-3 degrees there.

Good day!
Under the right storage conditions, it is quite possible to give. Two days for sure.
The main thing you remember is that one-day fermented milk products weaken, older ones strengthen.

The main thing you remember is that one-day fermented milk products weaken, older ones strengthen.

YES??? This is important information for me! And what is the reason?

And what is the reason?

This applies primarily to kefir. Associated with the activity of yeast and a large amount of acetic acid.

It is very difficult to get completely non-acidic yogurt. Once it happened by accident.
then 2 times in a row - sourish.
True, at the same time I started the bread makers (two with an interval of 30 minutes) - it was hot in the kitchen. Maybe it influenced?
In general, is there any regularity in obtaining sour and non-sour yogurt?

I get non-acidic yogurt as follows. I add sourdough to the warmed milk and put it in a yogurt maker for 4-5 hours, then I take it out and leave it on the table for another couple of hours. It is now, and in summer 3 hours in a yogurt maker and an hour on the table. Vivo starter cultures. First, from a bottle I make a uterine starter culture for 0.5 liters of milk. Then I add 3-4 tablespoons of uterine starter culture per liter of milk to get yogurt or kefir. I like it more to taste and is more cost-effective. The starter culture keeps well in the refrigerator for a week.

For myself, I could not understand - it showed me that the ductility appeared precisely from the fact that I overexposed, but that there was sourness necessary for sour cream, it seemed like it was necessary to hold it some more. Then, it turns out, the viscosity would become even more?

I don't have enough experience yet, but it seemed to me the opposite - the more you hold, the less pulling ...

Girls, in which department do they sell starter cultures? I walked through the hypermarket for something, found nothing

Girls, in which department do they sell starter cultures? I walked through the hypermarket for something, found nothing

Where milk is sold. This is usually a small, separate showcase. Or next to prepackaged soft cheeses. But each market has its own troubles., You have to ask the girls-boys in the departments.

Girls, in which department do they sell starter cultures? I walked through the hypermarket for something, found nothing

There are also pharmacies.
Or you can order with home delivery. if there is a representative in your city

[Catherine]

Catherine, I have a question about these two leavens:


1. There is a sticker on the top of the boxes with the production date printed. Please tell me how to read it correctly: number... month. year or month... number. year?

2. What is the actual shelf life of these starter cultures? The packages say two, differing from each other by 6 months, depending on the storage temperature. I wonder which one should I choose? How do I know how my starter was stored?
How do you usually do it?
What is the best way to store them, at what temperature?
here is a photo from the package:

[number]

1. There is a sticker on the top of the boxes with the production date printed. Please tell me how to read it correctly: number... month. year or month... number. year?

2. What is the actual shelf life of these starter cultures?

Good afternoon!
We do not deal with Vivo starter cultures, so we cannot give a definite answer. But here's our reasoning. You yourself noticed that it is different depending on the storage mode - we cannot know how the supplier from whom you buy is stored It is better to ask a question directly, or even check I know that a distributor in Russia stores them in freezers, but sell their different sellers.

Good day! I am again with my red dots ...

You are so plump, you are so busy removing these stains into clean water)

But now I know for sure that it's not about milk! I poured boiled water into a jar with VIVO curd sourdough. And what? Here they are dear all on the bottom of the jar fell !!!
I was looking for lactin in pharmacies and stores nearby, but unfortunately I have not found it yet. To finish the "experiment" I bought a Good Food leaven and fermented yogurt with milk from the same batch - no red dots, the consistency is even, beautiful. The only thing that is bad (for me) is that acidophilic bacteria are added to the Yogurt starter culture (I cannot do that yet). So the yogurt came out again with sourness.

All. The VIVO starter culture is over. I was fed up with sending the finished product to the sink every time ... Moreover, I bought starter cultures not somewhere out there, but directly from the manufacturer - I ordered them at the institute of milk and meat. The last joke was with streptosan - some beige stains on the bottom of the glasses. I don’t know, maybe the leaven didn’t dissolve well, but I seemed to be afraid of the jar for a long time. And a few more times, sorry, indigestion happened ...
So they are fresh, not fresh - "our business is a side".

I get non-acidic yogurt as follows. I add sourdough to the warmed milk and put it in a yogurt maker for 4-5 hours, then take it out and leave it on the table for another couple of hours. It is now, and in the summer 3 hours in a yogurt maker and an hour on the table.

Thank you, Summer Resident!
When you put yogurt on the table, what consistency do you get?

Another question for you, Ekaterina.
I watched the composition of "Narine" Good Food:
Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrűeckii subsp. bulgaricus
Lactobacillus delbrűeckii subsp. lactis

And no Lactobacillus acidophilus.And I thought it was "Narine".

Something I got confused: "Narine" - what's this? And what bacteria should not be eaten for gastritis, ulcers, etc.?
Thank you.

Another question for you, Ekaterina.

As far as I understand, the red dot issue is no longer a question

You are right, Narine is a special strain of acidophilus bacillus, the composition of the product indicated above cannot be called narine.
It is better to consult a doctor about bacteria and gastritis.
I only know that with increased acidity, it is in principle unacceptable to consume fermented milk products on an EMPTY STOMACH!

I make yogurt from Lactin starter cultures all the time.

This was done in the Brand 4001 yogurt maker.



Dessert for me: yogurt + 2 tbsp. l. cornflakes without sugar + 1 tsp. strawberry syrup.



This is an afternoon snack for the youngest: yogurt and mashed strawberries, banana and kiwi as a filling.


I made these on yoghurt

Good day! Ekaterina, tell me, please, what could be the problem? I make yoghurt on pasteurized milk (not long-term storage, shelf life up to 10 days), I used different starter cultures (both Lactin and Evitalia), but the yoghurt stopped fermenting: (I used to get very good both in consistency and taste, but now (I don't even know what happened) after the necessary downtime in the yogurt maker, the leaven remains exactly the same as I put it in. I have already changed the milk producer, bought the fresher sourdough ..... a working yoghurt maker, because curd, sour cream, fermented baked milk are obtained in it, but yogurt already for the 4th or 5th time it does not work :( So far, only one guess is milk?

The video, which was laid out here as an aid in choosing a yogurt maker, is a hastily slapped commercial, in which there are no conclusions about the correct operation of the yogurt maker. In general, it cannot be recommended for viewing, since it rather confuses rather than helps in choosing. On this and other forums, we discussed a hundred times:
Tefali - not recommended for purchase, since the principle of their operation does not allow talking about some kind of temperature stability and, moreover, they overheat greatly.
230 mulinex - plus only one, there is a display on which, by subtraction, you can understand how much the yogurt maker is already in working position. There is no sense in the fact that it will turn itself off after the period set by you - no, because until we put the cups in the refrigerator, the process will continue (residual heat + positive room temperature).
Do not scald the lids, as they do not seem to come into contact with the yogurt - this is also an extremely dubious advice, IMHO it is at least necessary to scald. Soft Tefalevskie lids do not really like to be scalded with boiling water, while Mulinex lids with daters are fine.
At the moment, the vast majority of yogurt makers are made according to 2 principles:
1. The simplest, without timers - allow you to connect an external thermostat and more accurately keep the temperature
2. With electronic timers - do not allow to connect an external thermostat, because after a forced shutdown by an external thermostat, they do not turn on again.
Laying the bottom with corrugated cardboard is an ambiguous advice, since as a result of heating + a humid environment + a closed volume with sterile glasses, with open lids, it is not clear what it will emit, the same applies to other options for gaskets, here you have to choose one hundred percent that does not emit in these conditions material.
I would still take the advice of a specialist about a good mood as a joke, otherworldly forces in such a simple matter as making yogurt should not be taken seriously.
For an expert - unfortunately, there are very few really useful advice from you, you would prepare the FAK, describe the process with pictures for beginners, describe the main mistakes, make comparative tables of various similar starter cultures from different manufacturers, tell about the preparation of probiotic products from pharmacy products, the pros and cons. And so - empty temka.

Good day! Ekaterina, tell me, please, what could be the problem? I make yoghurt on pasteurized milk (not long-term storage, shelf life up to 10 days), I used different starter cultures (both Lactin and Evitalia), but the yoghurt stopped fermenting: (I used to get very good both in consistency and taste, but now (I don't even know what happened) after the necessary downtime in the yogurt maker, the leaven remains exactly the same as I put it in. I have already changed the milk producer, bought the fresher sourdough ..... a working yoghurt maker, because curd, sour cream, fermented baked milk are obtained in it, but yogurt already for the 4th or 5th time it does not work :( So far, only one guess is milk?

Hello!
The case is frankly extraordinary! That is, everything is fermented except yogurt (all other things being equal)?
Moreover, it does not ferment at all (remains the same liquid milk)?
If it was milk, then changing milk would help, or other products would not work either.
How many hours do you keep? What milk do you use in terms of fat content?

Video
Lay the bottom with corrugated cardboard
Expert advice on good mood
For an expert - unfortunately, there are very few really useful advice from you, you would prepare the FAK, describe the process with pictures for beginners, describe the main mistakes, make comparative tables of various similar starter cultures from different manufacturers, tell about the preparation of probiotic products from pharmacy products, the pros and cons. And so - empty temka.

Good day!
With whom do we have the honor to talk?
Your remark about "empty Temko" hurts a little. Many girls don't think so. We do not impose the topic of communication, but answer questions. We are the only company seriously involved in the development of the starter culture market in Russia - we offer users consultations, manuals, answer any questions, involve experts.

I studied your suggestions with interest. You are probably right - you need to lay out a couple of step-by-step recipes with a photo!
Thanks for the idea!
As for the video - you are right again - this is a commercial. When I proposed it, I wrote in the comments about unaccounted for overheating and which model I personally would recommend. (although to date we have tested another model that has a number of other advantages;)).
About cardboard - this is one of the many "household" tips, you can pour a little water on the bottom (if the heating is uneven), put a silicone stand, a cloth, etc.
Everyone can take advice about good mood as they like. But the fact remains - the bacteria are alive Therefore, some deviations can be attributed to this. Remember there was research on how the molecular structure of water changes when you express certain emotions and say certain words. There is something besides that we can definitely try on and touch It, of course, the lyrics. But our clients often say that the first time I did EVERYTHING as it should be. Did not work. And then they notice that for the first time they were very worried, etc.

On the very first page there is a FAK - in the very first messages
Regarding comparisons with other leavens, let me start from afar, why don't we?
So, there are really a lot of starters. When we entered the Russian market, only Vivo was sold here and we had a choice of which brand to go with (Vivo was also considered and we have their product - Kvass).
We studied all the starter cultures that were available at that time, attracted specialists to the analysis and tried to come up with the best brand, in terms of a set of parameters.
Now we also constantly monitor the market for the emergence of new starter cultures, but have not yet found starter cultures that are not inferior in quality to Lactin.

I don’t want to say why other brands are worse, because I think that leavens are a good product anyway!
I will only explain why we chose Lactin (perhaps these parameters will be useful to you when choosing "your" starter culture?
- a complete and understandable range of fermented milk products
- excellent taste
- excellent bacteria strains, high quality starter culture and manufacturer's rating
- "correct" bacterial composition - this should be yogurt, sour cream, fermented baked milk, etc.
- produced and packaged in Bulgaria
- modern packaging of the highest level, which allows you to store starter cultures at room temperature for a year
- all products have probiotic properties, have a beneficial effect on the body
- specially designed for home use, for children and adults!

A number of qualities, according to which Lactin is a leader, are obvious to a common buyer (taste, ease of preparation, packaging, storage, beneficial effects on the body).
Some are obvious to specialists, and some are visible only after various studies.
I will add that a number of manufacturers and suppliers give deliberately false information about their products. For example, some "Italian" starters are packaged in Ukraine, although consumers are assured that they are in Italy. And the most alarming thing is that Italian manufacturers do not even know about the existence of such a brand of homemade starter cultures, under which their product is allegedly sold (we communicated with these Italians at the stage of selection of starter cultures).
The composition and CFU of some products are also incorrect.
Some firms have non-classical bacterial compounds of classic products.
It is really difficult for a layman to choose a product such as a sourdough. For example, such a moment: the product turns out thicker and ferments faster if it contains more thermophilic streptococcus compared to other bacteria. Thermophilic streptococcus is harmless, but there is little benefit from it. And an ordinary consumer sees a thick and quickly leavening product and makes a conclusion about its quality, but the conclusion is not correct.
Unethical sourdough sellers add fuel to the fire, sometimes giving out deliberately incorrect, but beneficial information, expecting that the consumer will not figure it out anyway.
We wish you a successful choice!
Thank you for not staying indifferent and helping us make our theme more interesting!
There will be more recommendations for "improvement"! - we will listen with pleasure. It would be great if the advice was in a more respectful form - we are doing work that others do not, and I think there is a lot of benefit from our work.
Z. Y. in the near future I will post step by step photos!

I make yogurt from Lactin starter cultures all the time.

Ksyushenka, as always, great photos!
Thank you for your kind feedback!
As always the question is - can we use them in our group?

Thank you very much for your kind words!

Yes, of course, the photo can be used in a group.

How to make homemade yogurt * with a special sourdough?

You will need:
* 1 sachet of starter culture (contains only beneficial bacteria)
* 1-3 liters of milk
* thermos, yogurt maker, slow cooker or oven!
* and - 5 minutes of personal time
The yogurt turns out to be very tasty, without flavorings and preservatives! Fresh and with beneficial bacteria Great food for babies!

Marina Kwon cooked and photographed
1. Pour milk into a saucepan and heat to 38-42 degrees. Better to use a thermometer!
2. Add the starter culture. Stir.
3. Scald the container with boiling water, pour the future yogurt into a thermos, yogurt maker or other container, where it will ferment.
4. Close the lid and leave at room temperature for 5-8 hours.
5. Chill the resulting yoghurt in the refrigerator.
6. Serve yoghurt with berry syrup, honey, crisps, cornflakes and any other toppings of your choice.
Bon Appetit! Enjoy your meal!

* This recipe is also suitable for KEFIR, VITALAKT, BIFIDUM, RYAZHENKA (use ghee instead of regular milk), SOUR CREAM (use cream instead of milk)

And here is how fermented baked milk is prepared in a Brand 4001 yogurt maker.

The recipe was posted by a permanent member of the forum under the nickname Manna

Good day! Please help me figure it out! Yesterday I tried the Lactin Yogurt starter for the first time, bought milk from Izbenka - Whole 3.2% -4.5%. I heated the milk as indicated on the sachet with the sourdough ... I diluted the sourdough in a separate glass and mixed it with the total mass of milk ... I poured it into jars and set it for 9 hours. In the morning I discovered a strange picture - an incomprehensible something yellowish-beige, similar to cream, floats above, sour milk below ... Tell me, please, what's wrong? Maybe the milk is wrong? Yogurt maker Tefal, the regime chose "yogurt". There is simply no more Lactin "yogurt", there is "curd". And there is also a set of Yogurtel starter cultures.

Good day! Please help me figure it out! Yesterday I tried the Lactin Yogurt starter for the first time, bought milk from Izbenka - Whole 3.2% -4.5%. I heated the milk as indicated on the sachet with the sourdough ... I diluted the sourdough in a separate glass and mixed it with the total mass of milk ... I poured it into jars and set it for 9 hours. In the morning I discovered a strange picture - an incomprehensible something yellowish-beige, similar to cream, floats above, sour milk below ... Tell me, please, what's wrong? Maybe the milk is wrong? Yogurt maker Tefal, the regime chose "yogurt". There is simply no more Lactin "yogurt", there is "curd". And there is also a set of Yogurtel starter cultures.

So, from the milk I bought in the village, I got the same curdled milk, not yogurt. I tried different modes in time. Store-bought sterilized milk "makes" excellent yoghurt. And if you just take natural milk, you get yogurt ... Why? What's wrong?

Homemade milk must be boiled. Are you boiling?

The fact of the matter is that this is not homemade, but completely store-bought, Izbenka! yes, it is whole, and the shelf life is 5 days, probably this is the point ... I'll try today then on a regular one! Tell me, does anyone add sugar or vanillin right away?

[Tatyana]

Tatyana, my question about milk was directed to Yutan.

And your milk was not overheated? How was milk temperature measured?
Vanillin, sugar, fruits, etc. are added only to finished yogurt.

Good day! Please help me figure it out! Yesterday I tried the Lactin Yogurt starter for the first time, bought milk from Izbenka - Whole 3.2% -4.5%. I heated the milk as indicated on the sachet with the sourdough ... I diluted the sourdough in a separate glass and mixed it with the total mass of milk ... I poured it into jars and set it for 9 hours. In the morning I discovered a strange picture - an incomprehensible something yellowish-beige, similar to cream, floats above, sour milk below ... Tell me, please, what's wrong? Maybe the milk is wrong? Yogurt maker Tefal, the regime chose "yogurt". There is simply no more Lactin "yogurt", there is "curd". And there is also a set of Yogurtel starter cultures.

Is this milk pasteurized or ultra-pasteurized? If it is pasteurized, then it is not enough to heat it, it must be brought to a boil and cooled to the desired temperature.

More. Our local "whole" is actually powder, it does not ferment on it, that is, it turns out like yours (I remembered, there was such an experience). The term is also 5 days. Yeah, and it's called "Selected" 3.4-4.2%. We take it in the summer, it does not turn sour. Which also suggests that it is powder.

Change milk!

Is this milk pasteurized or ultra-pasteurized? If it is pasteurized, then it is not enough to heat it, it must be brought to a boil and cooled to the desired temperature.

More. Our local "whole" is actually powder, it does not ferment on it, that is, it turns out like yours (I remembered, there was such an experience). The term is also 5 days. Yeah, and it's called "Selected" 3.4-4.2%. We take it in the summer, it does not turn sour. Which also suggests that it is powder.

Change milk!

Thanks a lot for the advice! I will definitely buy something like "House in the Village" today.

Thanks a lot for the advice! I will definitely buy something like "House in the Village" today.

write later what happens

Catherine! I realized that this is not in your rules, but ... It concerns the addition of powdered milk to increase the fat content. We have milk in stores with a fat content of 3.2 - 3.5% or less. Fatty happens, but not everywhere and not always. The instructions for Daewoo (mine) say that for thick yogurt you need to add 10 SPOONS (usually I add 10 tablespoons from a bread machine) per 1 liter. It is not written what and what kind of fat content we will get milk and the finished product.
If it is not hard for you! How many grams to add and what is the fat content in the output?

And I also read on the Internet that you can store starter cultures in the freezer. This is me to the fact that it is not recommended to keep an open sachet of sourdough. Maybe in the freezer you can? I eat one yogurt and not a lot. 7 cans for me one is a lot.
Thank you in advance!

The fact of the matter is that this is not homemade, but completely store-bought, Izbenka! yes, it is whole, and the shelf life is 5 days, probably this is the point ... I'll try today then on a regular one! Tell me, does anyone add sugar or vanillin right away?

I add, it's been a year already. In the instructions for my tefali it was written that, in my opinion, about 100 grams per liter could be. Well, I like it that way more, because we like to break off yogurt in pieces. And if you then mix in sugar and vanilla, it will already turn out to be drinking. Yes, and several times she laid out thick peach, blueberry, cherry with nuts, orange jam) on the bottom of the jars. But then they decided that it was more convenient from above after cooking, because it is not always hunting him. The main thing is not to forget to pour the first glass without sugar, etc., only with sourdough. Well, and then so remove this glass in the cold store so that no one accidentally devours it, I just recently thought of sticking a sticker on this jar, such as on a transformer booth

I add, it's been a year already. In the instructions for my tefali it was written that, in my opinion, about 100 grams per liter could be. Well, I like it that way more, because we like to break off yogurt in pieces. And if you then mix in sugar and vanilla, it will already turn out to be drinking. Yes, and several times she laid out thick peach, blueberry, cherry with nuts, orange jam) on the bottom of the jars. But then they decided that it was more convenient from above after cooking, because it is not always hunting him. The main thing is not to forget to pour the first glass without sugar, etc., only with sourdough. Well, and then so remove this glass in the cold store so that no one accidentally devours it, I just recently thought of sticking a sticker on this jar, such as on a transformer booth

Tell me, do you then use the whole jar for the next tab for a liter of milk? or three tablespoons, like. some write? :-)

write later what happens

And here I am with the results of my torment. I bought Brest-Litovsk ultra-pasteurized milk. I did not heat it up, as I bought it and put it on the windowsill, closer to the radiator and that's it. I diluted the Yogurtel-yogurt starter culture in a small amount of milk, then mixed it with the total mass, and poured it into jars. For more confidence, I set it at 10 o'clock. In the morning I had something fast food !!! Frozen !!! So much so that when you turn it over, it does not pour, we will eat in the evening.
Thank you all very much for your advice!

Tell me, do you then use the whole jar for the next tab for a liter of milk? or three tablespoons, like. some write? :-)

zai4eno4ka, for "you", please. Yes, I mix the whole jar, because 2 liters with a tail fit into my yogurt maker. Everything turns out flawlessly

[Tatyana]

Tatyana, my question about milk was directed to Yutan.

And your milk was not overheated? How was milk temperature measured?
Vanillin, sugar, fruits, etc. are added only to finished yogurt.

Yes, milk was heated in a slow cooker. In the morning I set it warm. Then she just boiled it in a milk cooker. Never got yogurt. The starter cultures were bought at the Research Institute of the Dairy Industry on Lyusinovskaya.And I fill it with styled milk from the store, everything works out great. I have a yogurt maker Moulinex. Maybe you need to shorten the time?
The temperature was not measured, since there is nothing to measure. But the milk was lukewarm. But she poured the store directly from the refrigerator, put it overnight. In the morning, yoghurt turned out just like in a store. I watched the village milk, tried to catch the moment of yoghurting. She seemed to have caught. But after a while, the product melted into two phases - liquid and curd. My hands dropped, I stopped making yogurt. I live at the dacha for 6-7 months, I would like to adjust my own yogurt!

With homemade milk, everything is generally very unstable. Even if you constantly take from one milkmaid, in which you are 1000% sure, and then. After all, a cow also has not the best days, then from fresh grass to hay, it turns suddenly, and then it is corny "not in the spirit" I sometimes "cheat" on my constant thrush - she herself says when the milk is not great, or simply not can get to town. So I already noticed what kind of byaka turns out in a yogurt maker, depending on the defects: if the milk was diluted, it will stratify very quickly, and not necessarily horizontally; if the seller poured soda in order not to sour, the yogurt will go in small bubbles and also go away with water. In general, with homemade milk put eye to eye. But at least it can be seen that this is a living organism, and not a stable solution of something white.

zai4eno4ka, for "you", please. Yes, I mix the whole jar, because 2 liters with a tail fit into my yogurt maker. Everything turns out flawlessly

then we will be on "you" and what do you think, for my six jars of 150 ml. leave a kiss?

Well, if you follow the logic (which in application to me personally is nonsense), tada is kaneshna for 6 - half a glass. But, to be honest, a couple of times I had 2 glasses of uneaten, and I both booted, nothing fatal happened, with the only exception that I set the time not 8, but 6 hours. Although for the first time, it is probably worth trying to re-ferment according to all the rules.

ABOUT! The first time I mastered the whole topic. Ufff.
Already done 4 times. Yogurt. 3 times from the store. Re-souring .
All right. The spoon is worth it.
The last time from Genesis. Everything is worth it. Seemed a little sour.
We do not sterilize anything. We washed it as usual and that's it.
I threw a carton of milk on the battery for an hour and that's it.
I didn't like putting the fruit before it.
Strawberries in warm milk for 8 hours ..... alarming.
Yogurt Redmon. They write in the instructions about a 5-fold re-fermentation.
It's real?

.

Hello everyone) Here, too, has joined the lovers of the useful. Help is needed. I have a yogurt maker for about six months. Yoghurt has always turned out. (Except once when made with Lactel milk.) And like many, I strive to achieve density and absence of, sorry, "snot". I read the whole topic, concluded that it was almost unrealistic and went to make another masterpiece. I take milk "Farm Frenzy" 1.5% (since the goal was originally to eat low-fat and unsweetened yogurt). Boiled, (this time boiled for 5 minutes), added 3 tbsp. tablespoons of milk powder (skim) I don't know why. I scalded glasses with boiling water just before pouring milk. Ferment Genesis. I always bet at 5 o'clock. It turned out, in principle, as usual in appearance, but the upper half did not stretch at all, but was separated in pieces, there was no limit to joy! I really thought that I achieved the result of consistency, like in a store. But the bottom part turned out to be slightly stringy. What's wrong?

This is the top layer
But such a bad guy at the bottom

I'm putting Genesis at 8 o'clock in Redmont. Everything is homogeneous. The milk is just pasteurized.
No sterilization. Everything is homogeneous. Maybe a temperature problem?
Today I made over-sourdough from my own. I didn't feel the difference.

Initially I set it to 6 and 7. But then whey appears in small amounts. Tomorrow I'll try, of course, again at 7.

Measure the temperature.

I want to ask a biologist.
What happens in the jars after we have done everything and turned on the yogurt maker.
Who and what and in what quantity appears there?

I want to ask a biologist.
What happens in the jars after we have done everything and turned on the yogurt maker.
Who and what and in what quantity appears there?

First, the bacteria (if dry sourdough is used) gain moisture and begin to revive. After about two hours, they begin to divide, doubling their number every 30 minutes. In the process of their vital activity, bacteria process milk sugar - lactose into lactose and other organic acids, synthesize vitamins, polysaccharides, amino acids and other biologically active substances. The composition and amount of certain metabolites synthesized by bacteria depends on the type of bacteria and the specific characteristics of the strains used. When a certain concentration of acids is reached (65-70 degrees. Turner), the milk protein is curtailed and a sour milk clot is formed. The concentration of bacteria in the finished product can reach 10 to the 9th degree CFU / g. If the fermentation process is not too fast (preferably at least 8 hours), then some of the bacteria of the first generations have time to die during this time, their cell wall dissolves and the product is additionally enriched with just a storehouse of useful substances