Ask an expert: all about homemade fermented milk products

ABOUT! Great. Interesting.
I knew they were multiplying.
Does this mean that the over-culture can be done endlessly?

It is impossible

Justify, however.
They multiply.

Hello Ekaterina. Please tell me if there is a representative office in Orenburg?

Justify, however.
They multiply.

They multiply and mutate with each re-yeast. And you also can't provide sterile boxing conditions in your kitchen, so with every over-starter you grow uncontrollably any associated crap. But this is not all the reasons, it will take too long to explain

Yo-mayo. There are also mutants.
Well, in general, it's clear.
And which bacteria mainly multiply in milk. Lacto.
And is there any point in bothering with different leavens.
In the sense of yogurt, kefir, fermented baked milk.
Basically the same thing?

Basically, lactic acid bacteria (lactic acid streptococci and bacilli), acetic acid and propionic acid bacteria multiply. Some strains of bifidobacteria also multiply in milk. Whether or not to bother with different leavens, decide for yourself. They differ in the species composition of bacteria.

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 on top, sour milk below ... Tell me, please, what is 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.

Girls, Ksenia made an absolutely correct remark!
Any milk from the store except UHT must be boiled, especially whole milk.
The leaven "loves" pure milk and ferments it perfectly.
Impurities of foreign microflora can lead to such results.

We add all additives ONLY before use.

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!

Good day!

Usually the fat content of the finished product is equal to the fat content of the milk used, with the exception of curd and Greek yogurt (since we remove whey there).
I think this is also true for milk powder.

About freezer storage: this is also potentially dangerous. The bag was opened. Even if bacteria do not multiply in the freezer, then again, the likelihood that they get there is not reduced. And everything that gets into the milk will multiply

Practice shows that homemade yoghurt is stored very well. It is usable for about 5-7 days. Only small children, of course, a maximum of 2-3 days.

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

You know, unfortunately, manufacturers of yogurt makers and other technicians are not very familiar with the topic of cooking))
It can be downright dangerous to make these supplements before the yogurt is ready. Since sugar, etc., provoke the development of pathogenic microflora.
Plus, it leads to the fact that some bacteria multiply more actively and the development of others is completely "choked". And this is a certain imbalance. The product loses its usefulness.
It's up to you to decide, of course, but it's not worth it.

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!

For the sourdough, it is important to observe the temperature regime when curdling is a sure sign of overheating. You don't heat sterile milk - maybe that's why there is still a difference ...

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?

With each re-starter culture, the bacterial purity decreases and the risk of introducing excess microflora increases.
Therefore, we do not recommend re-fermenting more than once.

And it should also be borne in mind that some bacteria can only live in milk, but not multiply, for example, bifidobacteria, so products with their content are generally not subject to over-fermentation.

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

Put something on the bottom, maybe overheated.
In general, according to your message - the density is given by the fermentation time and fat content of milk.
If your choice is low-fat and unsweetened (application for a healthy diet), then why chew milk powder?))

Hello Ekaterina. Please tell me if there is a representative office in Orenburg?

Yes - I'll throw contacts in a personal :)

Yo-mayo. There are also mutants.
Well, in general, it's clear.
And which bacteria mainly multiply in milk. Lacto.
And is there any point in bothering with different leavens.
In the sense of yogurt, kefir, fermented baked milk.
Basically the same thing?

Thanks to colleagues for the answers. Generally and generally agree.

Milk is a breeding ground for the growth and development of various bacteria!
Different products are obtained due to the different composition of bacteria, respectively, they have different properties (both taste and "health-improving").
That is why you should try the entire product line at least once and choose your favorite product.

Unambiguously

Basically, lactic acid bacteria (lactic acid streptococci and bacilli), acetic acid and propionic acid bacteria multiply. Some strains of bifidobacteria also multiply in milk. Whether or not to bother with different leavens, decide for yourself. They differ in the species composition of bacteria.

So is it lactobacillus?
Acetic acid are the ones in the vinegar?
The species composition is different, but how different bacteria affect the body. What is their effect.

Lactic acid bacteria and lactobacilli are one and the same. Acetic acid bacteria are not in vinegar, they produce acetic acid. Acetic acid, by the way, is also produced by bifidobacteria, but they are heteroenzymatic microorganisms, therefore, 2 parts of acetic acid produce another part of lactic acid and a small amount of formic acid. How different types of bacteria affect the body cannot be told in a nutshell, there are a lot of thick dissertations on this topic.In addition, much depends on specific strains and their metabolic activity.

The species composition is different, but how different bacteria affect the body. What is their effect.

Regarding the fact that there are a lot of them and cannot be told in a nutshell - absolutely for sure.
But I still want to try, since such a question arose.
Only I will confine myself to Laktina, as I know them for sure.

Sourdough "YOGURT"

The correct yoghurt is obtained by fermenting milk with a Bulgarian bacillus (Lactobacillus bulgaricus) and a thermophilic streptococcus (Streptococcus thermophilus).
Bulgarian bacillus and thermophilic streptococcus normalize the composition and activity of the microflora of the digestive tract, producing lactic acid, which prevents the retention of pathogenic and opportunistic microorganisms in the intestine, and also suppresses putrefactive microbes.

Moreover, 2 types of bacteria that come with yogurt do not allow our immunity to fall asleep. They stimulate the production of interferon and macrophages (cells that capture and dissolve microbes that are alien and potentially dangerous for our body), reducing the risk of developing many ailments and turning ordinary milk into an excellent healthy product.

In some cases, yoghurts can alleviate allergies. They heal the entire body, make life easier for those suffering from diseases of the liver, pancreas, and those who feel unpleasant with ordinary milk.

Ferment "RYAZHENKA"

Ryazhenka is a fermented milk drink made from baked milk fermented with cultures of lactic acid streptococcus.
- has a very delicate taste
- excellent thirst quencher
- protein from fermented baked milk is absorbed much faster than from milk
- restores balance in the stomach, especially after eating a lot of heavy food
- contains a complex of biologically active substances (enzymes, free amino acids, antibiotic substances)
- very useful in diseases of the liver and biliary tract, obesity, atherosclerosis, hypertension
- a glass of fermented baked milk contains a quarter of the body's daily requirement for calcium and 20 percent of the daily requirement of phosphorus.
- lactic acid contained in fermented baked milk increases appetite, and also normalizes the gastrointestinal tract. Therefore, children definitely need to cook fermented baked milk, and so that the child drinks it even more with great pleasure, you can add berries to the drink

Sourdough "curd"


The correct bacterial composition of the curd is very important!
Curd should not contain fungi and yeast!

The starter culture includes lactic acid bacteria (different strains of lactobacilli) and thermophilic streptococcus.
The role of the bacteria here is to convert heavy milk protein into an easy one for absorption.
And also lactobacilli work for immunity.
But the general properties of the resulting product will be much broader.
The unique properties of cottage cheese are due to the manufacturing technology of this product. In the process of making cottage cheese from milk, the most valuable components are released - easily digestible protein and milk fat. Cottage cheese is rich in calcium and phosphorus, without which the complete formation of the skeletal system is impossible.
The substances contained in cottage cheese are necessary for children during the growth of bones, including teeth, for pregnant women, with fractures, diseases of the hematopoietic apparatus, rickets, with hypertension, with heart disease, with kidney disease and many other diseases.
Cottage cheese is very useful for the health of children and is used in children's and medical nutrition for diseases of the liver, kidneys, gastrointestinal tract, cardiovascular system, lungs. Milk protein - casein contained in cottage cheese - has a high nutritional value and can replace animal proteins, 300 g of cottage cheese is the daily intake of protein required for the body. The amino acids contained in the curd help prevent liver diseases, the B vitamins protect against atherosclerosis.
Real cottage cheese is not only rich in essential vitamins, but also easily absorbed by the body, so this product is most valuable for children and the elderly. Low-fat cottage cheese has dietary properties, as a result of which it is included in many diets for weight loss and "fasting days".

Ferment "Sour cream"

Sour cream is obtained from cream by fermentation with sourdough containing lactic acid bacteria and lactic acid streptococcus.
These bacteria in the process of milk processing "secrete" a sufficient amount of vitamins A, D, K, B, C, niacin PP, as well as valuable trace elements for our body - cobalt, calcium, copper, manganese, molybdenum. Sour cream contains four times less cholesterol than butter.
Sour cream with a fat content of up to 15 percent is best eaten "live". It is used in dietary nutrition for diseases of the digestive system, included in diets with a decrease in sexual function and with vegetative dystonia.
Sour cream with a fat content of 20-25 percent is called "table" and is most often used for making sauces. Sour cream, like other fermented milk products, has a very good effect on skin regeneration and strengthens bones.

Sourdough "KEFIR"

The Kefir starter culture contains lactic acid bacteria (Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Leuconostoc mesenteroides subsp.cremoris.) And kefir fungi.

They activate the gastrointestinal tract, accelerate the digestion process, stimulate appetite, have a beneficial effect on the intestinal microflora, and help cleanse it.

Kefir has dietary and medicinal properties. Activates the immune system, increases the tone of the body; normalizes metabolism (including carbohydrate); facilitates and cures cardiovascular diseases; has a wound healing effect; smoothes and cures allergic diseases, including in children; antimicrobial, anti-inflammatory effect; perfectly removes toxins, salt deposits, increases sexual activity; promotes body rejuvenation; smoothes the side effects of drugs, expels spent antibiotics from the body; in diabetes, lowers blood sugar; improves memory and attention.
Kefir is an excellent cosmetic product.

Eat fresh!
Ferment "VITALACT"


Vitalakt is a special yogurt in our range of starter cultures.
Vitalact contains lactic acid bacteria (Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Lactobacillus acidophilus, Leuconostoc mesenteroides subsp.cremoris) and kefir fungi.

This is the reason for its wonderful properties on the body and light, refreshing taste.

Thanks to acidophilic bacillus, which is part of the starter culture, the protective properties of the gastrointestinal tract are formed, because these bacteria have the ability to produce their own antibiotic for a wide range of pathogenic and opportunistic bacteria, including staphylococci. Also, acidophilus bacillus helps the body to produce interferon, thereby strengthening overall immunity.

This pleasant drink with a slight acidity stimulates the stomach and pancreas, helps to cleanse the body and normalize digestion.
Sourdough "BIFIDUM"


Bifidum is a special leaven! It is more sensitive to the quality of milk than other species, it is a kind of litmus test. Therefore, for Bifidum, you need to carefully choose milk.

Bifidum contains lactic acid bacteria ((Steptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum)

Bifidobacterium has a lot of IMPORTANT functions for the body.
* Protective - one of the main functions. Due to their strong bond with the intestinal mucosa, they create a protective barrier on the intestinal mucosa, which prevents the aggression of pathogenic (disease-causing) bacteria.
* Digestive - participate in parietal digestion and utilize food particles.
* Synthesizing - the synthesis of a large number of substances important for our body. Among them are amino acids, proteins, vitamins-K, B (B1, B2, B3, B6).
* Absorption - activates the absorption of vitamin D, calcium and iron.
* Immune - stimulate reproduction and increase the activity of immune cells (B-lymphocytes, macrophages, monocytes). They have an effect on the synthesis of interferon (a protein that helps fight viral infection).
* Antiallergic - Bifidobacteria inhibit the conversion of food histidine into histamine (a substance that causes the development of allergic reactions).
* Detoxifying - involved in the removal of intestinal poisons (indole, skatole). They bind toxic chemical compounds with a carcinogenic effect.

Thank you for explaining everything here so well. But you can still ask this question - can you ferment sour cream and ryazhanka with yogurt bacteria, or is it better to buy all the ferments after all?

Or ferment the ryazhanka with sour cream?

Hello Ekaterina. Please tell me if there is a representative office in the city of Zlatoust, Chelyabinsk region?

Thank you for explaining everything here so well. But you can still ask this question - can you ferment sour cream and ryazhanka with yogurt bacteria, or is it better to buy all the ferments after all?

Or ferment the ryazhanka with sour cream?

I would like to emphasize once again that different bacteria (strains or species in simple terms) and their different ratio (balance) - give us different products.

It will not work out of sour cream yogurt, since there is no Bulgarian stick in it
Accordingly, on the contrary, it also works.

I just might not understand the question: why buy sour cream sourdough and try to get yogurt from it?

Hello Ekaterina. Please tell me if there is a representative office in the city of Zlatoust, Chelyabinsk region?

Nearby in Miass.

I just might not understand the question: why buy sour cream sourdough and try to get yogurt from it?

you probably didn't really understand. I asked if it is possible to add yogurt sourdough to cream and get sour cream?
Is it possible to add sour cream sourdough to baked milk and get ryazhanka?
Let me explain why I'm asking. I buy starter cultures in 500 l sachets. 500 is of course something bent here, but enough for me for a long time. But as you know, you make yogurt much more often than ryazhanka, but you don't want the mushrooms to disappear ..

Catherine, good evening. Please email me the contacts (address, phone numbers) of the Miass office.

you probably didn't really understand. I asked if it is possible to add yogurt sourdough to the cream and get sour cream?
Is it possible to add sour cream sourdough to baked milk and get ryazhanka?
I'll explain why I'm asking. I buy starter cultures in 500 l sachets. 500 is of course something bent here, but enough for me for a long time. But as you know, you make yogurt much more often than ryazhanka, but you don't want the mushrooms to disappear ..

Good day!
You puzzled me even more

Let's take it one more time and in order.
If you add a sourdough starter to a yoghurt starter cream - you get a high fat yoghurt!
If you add sour cream to baked milk, you will get baked sour cream! (by the way, cottage cheese on baked milk turns out to be very interesting)

But there is no way to make fermented baked milk from sour cream or sour cream from yogurt - different bacteria!

Further, I would like to note the choice of the starter culture. You cannot divide the leaven. This is dangerous.

Based on the collected experience and consultations with experts, we have prepared the following material (it will be relevant to you).

How can a consumer figure out what "good" starter cultures are?
Debunking Myths

MYTH 1: The higher the concentration of bacteria, the better!
In fact, this is not the case.

There is a certain threshold above which the concentration of bacteria in a product cannot be determined by definition. This threshold is 10 to the 9th power. Bacteria need a nutrient medium for growth and development, when it runs out, they begin to break down.
Therefore, it is not so important what concentration of bacteria was in the leaven (within reasonable limits), it will be approximately the same in the fermented product.

Moreover - if the concentration in dry form is much higher - fermentation occurs much faster than necessary, and this is bad (see the following myths), the product turns out to be sour, curdled or not useful enough.

An indication of a large concentration on a sachet of starter culture is a publicity stunt aimed at an uneducated consumer (we now know that this is not important!).
Moreover, some manufacturers simply give out false information (unrealistic numbers).
If it is indicated that the concentration is much higher, and the product is fermented in 7-12 hours (as it should be), then the packaging contains false information and you should not trust such a manufacturer

MYTH 2: The thicker the product is, the higher the quality of the starter.
This is not entirely true.

In reality, these parameters are not unambiguously related. The thickness of the product is influenced by the fat content of milk, the time of fermentation, and the bacterial composition.
Different microorganisms, different strains - give different density.
A good clot is necessary and characteristic for some types of ferments, for others the benefits of fermentation with special strains of bacteria are more important.
Most often, a very dense clot is obtained by fermentation with the most unpretentious and rather useless bacterium - thermophilic streptococcus. If only it is present in the starter culture, or it dominates, the curd will be thicker than if there are other bacteria in the starter culture.

MYTH 3: The faster the leaven ferments, the better.
It's not like that at all

If the product comes out very quickly, it is rather bad. If the fermentation time (primary, not over-fermentation) is close to 4-5 hours, then this is an indicator of a bacterial imbalance. During this time, not all strains of bacteria have time to open up, and the product can turn out sour and even curd, that is, a quickly fermented product will turn out to be tasteless and less useful.
Choose starter cultures that, at normal temperatures, require at least 6 hours for primary fermentation!

MYTH 4: The more starter in the bag (weight), the better!

For fermentation of "home" volumes, a minimum amount of sourdough is required, therefore it is packaged in 0.5 - 1 g. Large volumes are not necessary, and in no case should you store an open bag! This is dangerous due to contamination with extraneous microflora, which will multiply during fermentation.

But there are "craftsmen" who pack industrial starter cultures in large volumes and recommend consumers to simply divide the sachet. DO NOT DO THIS !!!

Most likely, the chosen type of packaging is due to the fact that the company does not have equipment or the ability to pack a smaller volume, and this unethical advertising step (the proposal to share the package as a marketing advantage) is needed to mask the cons.

Catherine, good evening. Please email me the contacts (address, phone numbers) of the Miass office.

I am sending :)

I am sending :)

Thank you.

Put something on the bottom, maybe overheated.
In general, according to your message - the density is given by the fermentation time and fat content of milk.
If your choice is low-fat and unsweetened (application for a healthy diet), then why chew milk powder?))

I would also like a thick one. Therefore, I tried to add milk powder (someone wrote here on the forum). Since it is fat-free, it seems to not violate my principles)))) And if it were not for the "snotty" layer at the bottom, the result would suit me completely. By the way, 7 hours of exposure gives me only serum detachment and does not affect the "snotty" in any way. I concluded that I was influenced by either the addition of dry milk (SKIM) or the "sterilization" of the cups. since before that I only rinsed them in hot water.
Thanks for the advice . I'll try to put a napkin on the bottom and put it again for 7 hours.

Thanks for the coordinates. While making yogurt. Me and my family really liked it. Children eat with great pleasure. There is a question. In other dry starter cultures, fermentation takes from 8-12 hours, and the re-product is prepared from 5-6 hours. And how to keep "your own yogurt" for 8 hours for re-fermentation too?

Thanks for the coordinates. While making yogurt. Me and my family really liked it. Children eat with great pleasure. There is a question. In other dry starter cultures, fermentation takes from 8-12 hours, and the re-product is prepared from 5-6 hours. And how do you keep "your yogurt" for 8 hours for re-fermentation too?

We are very glad that you liked it!
When re-fermenting, the time is cut in half, since the bacteria have already woken up and it no longer takes time.

I would also like a thick one. Therefore, I tried to add milk powder (someone wrote here on the forum). Since it is fat-free, it seems that it does not violate my principles)))) And if it were not for the "snotty" layer at the bottom, the result would suit me completely. By the way, 7 hours of exposure gives me only serum detachment and does not affect the "snotty" in any way. I concluded that I was influenced by either the addition of dry milk (SKIM) or the "sterilization" of the cups. since before that I only rinsed them in hot water.
Thanks for the advice . I'll try to put a napkin on the bottom and put it again for 7 hours.

The idea of ​​sterilization, by the way, may be close to the truth. If "snotty" is only at the bottom, then maybe you scald and pour the milk right away?
Let the cups cool.
Happy yogurt!

And I want to ask right away.
All the same. The number of beneficial bacteria in the preparation of yoghurt during the fermentation process increases relative to the initial number. And when over-sourdough.

[Fields]

Fields, good day!

I am glad to welcome you.

When preparing yoghurt, bacteria multiply in a favorable environment, which we create for them in a yoghurt maker / thermos / multicooker / electric oven. Unfortunately, not only beneficial bacteria multiply, but also harmful "flyers", which is why it is very important before preparing yogurt / kefir / fermented baked milk / ... to sterilize all utensils that will be used: a saucepan, a thermos / jars, a spoon for stirring the yeast, thermometer.

When fermenting milk with dry sourdough, bacteria "wake up" for a long time, so for 5-7 hours the milk can remain liquid, and then within an hour the milk thickens, and we get a fermented milk product. Reproduction of bacteria in the last hour of fermentation in the photo:



during re-fermentation, the process is faster, since the bacteria have already begun their "work" and it is easier for them to "take up a further favorable environment", so we put the finished yogurt in the refrigerator to stop the growth of bacteria.

I remind you:

Some information and answers to frequently asked questions:

8. Can the product be re-fermented?
Yes, you can. For re-fermentation, you need 2-5 tablespoons of the finished product of the FIRST starter culture (from the package) for 1-3 liters of milk.
It is not recommended to over-ferment bifidum.
It is not recommended to over-ferment from over-fermented.
It should be remembered that the initially prepared product contains the maximum amount of beneficial bacteria, and with each re-souring, their initial "purity" decreases (that is, fermentation occurs with the participation of bacteria introduced from the environment).
The fermentation time during re-fermentation is greatly reduced (up to 2.5-5 hours).

Yes. Thank you. Got it. All multiply. Both ours and yours.
Subject to a perfectly sterile environment, you can re-ferment endlessly, but ...
It's only in space.
And the diagram looks like an atomic reaction.

I need your advice: I bought a Lactin starter culture. I've been spoiling milk in liters for a week now, but I can't make yogurt in a multicooker (there is such a function). Milk is not fermented at all. Although I do everything according to the instructions. Why can't I do it?

I need your advice: I bought a Lactin starter culture. I've been spoiling milk in liters for a week now, but I can't make yogurt in a multicooker (there is such a function). Milk is not fermented at all. Although I do everything according to the instructions. Why can't I do it?

I've had this a couple of times. In my case, I put the starter culture in very warm (more than 40 * C) milk - the bacteria died (boiled). You may still have a case in milk. Antibiotic milk is not fermented. Change at least milk, heat milk strictly to 38-40 * C.

I also dealt with two types of super-pasteurized milk, one kind of all-Ukrainian "Selyanske", and the second "Farmerske" of the "Prize" trademark, ordered for supermarkets "Silpo", "Fozzy" and "Fora", and so in the first one there were punctures it was not the fault of the milk, everything was always buzzing with him, but with the second, the first time it didn’t ferment at all, after standing for 10 hours, it turned into a bitter toffee, and in the second it fermented, but it was very stretching And I suspect that there is super-pasteurization , was simply a wild amount of chemistry that ate useful bacteria
In general, for a start, take either just pasteurized milk with och. short shelf life (up to a week) or choose super-pasteurized milk, you don't need to boil it and it is most suitable for yoghurt

Tell me, can milk, what women sell in markets, can be used for yogurt? It's all the same pre-boil)))

Of course you can, only after boiling it must be cooled to a warm state of 38 degrees and then add the leaven.

[Elena]

I need your advice: I bought a Lactin starter culture. I've been spoiling milk in liters for a week now, but I can't make yogurt in a multicooker (there is such a function). Milk is not fermented at all. Although I do everything according to the instructions. Why can't I do it?

Hello, Elena! There may be several reasons.

For example, if you put the starter culture in too hot milk. Bacteria can die even at temperatures above 45 degrees! Do you use a thermometer?

Even if you introduced the starter culture into milk at a comfortable temperature, it may be like this: some yogurt makers overheat (keep the temperature above the comfortable temperature). If there is such a suspicion, you need to measure the temperature maintained by the yogurt maker. The thermometer should be in a jar, that is, we measure the temperature of milk with sourdough. Measured?

Sometimes it happens that milk does not ferment in 12 hours. Perhaps the multicooker does not maintain an ideal temperature, large heat loss (cold in the room), etc.In 99% of cases, milk will ferment if you give it more time.

Fermented milk microorganisms-probiotics of Bulgarian starter cultures do not ferment milk or cream, i.e. they do not live in a dairy environment, in the following cases:
- if an antibiotic (usually tetracycline) is added to milk and / or cream to increase shelf life;
- if alcohol is added to milk and / or cream to increase shelf life;
- if the milk you bought is not milk or even a milk drink (milk powder diluted in water);

What kind of milk did you use - the same or different? pasteurized or ultra-pasteurized?

Elena, please write in detail about the process itself, as you did, you can even step by step. Let's solve your question.

[Alinka]

Tell me, can milk, what women sell in markets, can be used for yogurt? It's all the same pre-boil)))

Alinka, if it is possible to take milk from a trusted cow, then, of course, it can be used for fermentation, first bring to a boil and cool to the desired temperature. It is better not to take from unknown milkmaids (and cows). But if there is a great desire, at least take an interest in certificates. And yet it's best not to risk it

[Elena]

I need your advice: I bought a Lactin starter culture. I've been spoiling milk in liters for a week now, but I can't make yogurt in a multicooker (there is such a function). Milk is not fermented at all. Although I do everything according to the instructions. Why can't I do it?

Elena, another question. Do you make yogurt in the multicooker bowl itself or in glasses that you put in the bowl and on the Yogurt mode?

[Elena]

Hello, Elena! There may be several reasons.

For example, if you pour the starter culture into too hot milk. Bacteria can die even at temperatures above 45 degrees! Do you use a thermometer?

Even if you introduced the starter culture into milk at a comfortable temperature, it may be like this: some yogurt makers overheat a lot (keep the temperature above a comfortable temperature). If there is such a suspicion, it is necessary to measure the temperature maintained by the yogurt maker. The thermometer should be in a jar, that is, we measure the temperature of milk with sourdough. Measured?

Sometimes it happens that milk does not ferment in 12 hours. Perhaps the multicooker does not maintain an ideal temperature, large heat loss (cold in the room), etc. In 99% of cases, milk will ferment if you give it more time.

Fermented milk microorganisms-probiotics of Bulgarian starter cultures do not ferment milk or cream, i.e. they do not live in a dairy environment, in the following cases:
- if an antibiotic (usually tetracycline) is added to milk and / or cream to increase shelf life;
- if alcohol is added to milk and / or cream to increase shelf life;
- if the milk you bought is not milk or even a milk drink (milk powder diluted in water);

What kind of milk did you use - the same or different? pasteurized or ultra-pasteurized?

Elena, please write in detail about the process itself, as you did, you can even step by step. Let's solve your question.

Unfortunately, I have not yet had time to acquire a thermometer, I am a beginner. And yet I understood the reason for my failures) the point is in the multicooker. it says that yogurt can be made in it, apparently it turns out differently. Yesterday I tried to make the last leaven in a thermos and I did it! True, I do not know when to pull it out in time and overexposed it a little.
But she did this: she boiled the milk, cooled it down. Instead of a thermometer, I put my finger in for a check: D poured leaven into the mug, added 3 tablespoons of milk, stirred well and poured into the rest of the milk and also stirred. then poured everything into a thermos.

[Elena]

Unfortunately, I have not yet had time to acquire a thermometer, I am a beginner. And yet I understood the reason for my failures) the point is in the multicooker. it says that yogurt can be made in it, apparently it turns out differently.Yesterday I tried to make the last leaven in a thermos and I did it! True, I do not know when to pull it out in time and overexposed it a little.

Elena, you can follow up a question: in what multicooker do you prepare yogurt? In the one that is indicated in your technique - Polaris 0508?

[Elena]

Elena, you can follow up a question: in what multicooker do you prepare yogurt? In the one that is indicated in your technique - Polaris 0508?

Yes, that's right, in it.

[Elena]

Unfortunately, I have not yet had time to acquire a thermometer, I am a beginner. And yet I understood the reason for my failures) the point is in the multicooker. it says that yogurt can be made in it, apparently it turns out differently. Yesterday I tried to make the last leaven in a thermos and I did it! True, I do not know when to pull it out in time and overexposed it a little.
But she did this: she boiled the milk, cooled it down. Instead of a thermometer, I stuck my finger in for a check: D poured the leaven into the mug, added 3 tablespoons of milk, stirred well and poured into the rest of the milk and also stirred. then poured everything into a thermos.

Elena, a thermometer can be bought in the same place as the starter cultures, they should be on sale. In any case, whether you will do it in a thermos or try again in a multicooker, maybe you decide to buy a yogurt maker, the thermometer will be useful for introducing sourdough into milk at a comfortable temperature. It is not recommended to check with a finger, someone's hands are cold, someone's are hot. Until you get a thermometer, the temperature of milk can be checked on the inner fold of the arm above the palm, where the skin is tender and not subject to temperature extremes.

You can make yogurt in a thermos, start checking after 6 hours - open it, shake it slightly to see if milk is still liquid or a clot has already appeared. If liquid, check again after half an hour. If the thermos keeps the temperature well, the yoghurt will be ready within 6-8 hours.

And in a slow cooker, you can still make yogurt, using it as a thermos (at least until you have a thermometer to make sure that the Yogurt mode is overheating). Just do it not in the bowl itself, but in jars, placing a cloth, a silicone mat in the bowl, pouring warm water (about 40 degrees) to create the effect of a thermos. In this case, you do not need to turn on the multicooker at all. When the milk thickens, just take out the jars, close and put them in the refrigerator. In this case, the yogurt will not turn out to be drinkable (as in a thermos, because when pouring from a thermos into jars, the clot collapses), but so thick that usually after a night in the refrigerator it costs a spoon

[Elena]

Yes, that's right, in it.

Elena, and in your multicooker 0508 is there a separate Yogurt mode?