Ask an expert: all about homemade fermented milk products

Good day!
My name is Ekaterina. I am opening a consultation topic on how to properly prepare homemade fermented milk products.

Most of your questions, due to the experience and specialization of activities, I will answer myself. For complex and interesting questions, it is possible to attract consultants of our company: microbiologists, doctors, etc.

Making fermented milk products at home is becoming more and more popular. The interest of citizens in this activity is understandable. After all, the products obtained in this way are very tasty, healthy, do not contain extraneous additives (preservatives, thickeners, flavors, etc.). But there are a number of mistakes and misconceptions that are passed "by word of mouth", there are some simple rules when cooking dairy products at home, which not everyone knows about.

Let's try to figure it out together
I am ready to answer questions related to the preparation of fermented milk products at home. Since our company sells bacterial starter cultures and I am sincerely convinced that starter cultures are the best way to get homemade fermented milk products, the emphasis in my answers will be on them. But I will try very hard to answer as honestly and objectively as possible!

Some information and answers to frequently asked questions:

First, let's understand what bacterial starters are.

Bacterial starter culture is a product containing live, human-friendly bacteria. These bacteria have a number of characteristics:
- are able to ferment milk, turning it into a fermented milk product;
- have probiotic properties - contribute to the restoration of intestinal microflora;
- are antagonists of many pathogenic microorganisms, in other words, they resist the development of pathogenic bacteria.
Frequently asked Questions

1. How to store starter cultures?
All Lactina starter cultures are stored for a year at temperatures up to +20 (other starter cultures have slightly different storage conditions and periods)
The best place for starter cultures is in the refrigerator (any shelf). This temperature is most comfortable for them, there are no temperature differences that are undesirable.

The company "Svoy Yogurt" stores all batches of starter cultures in the refrigerator so as not to expose them to temperature changes and so that the storage temperature is guaranteed not to exceed 20 degrees.
2. Will the leaven die during transportation? Especially by mail, in the summer heat?
The bacteria in our starter culture well tolerate violation of the storage regime during transportation. Tests were carried out, during which it was shown that in case of violation of the storage regime (2 weeks about 30 degrees Celsius and above), it did not affect the leaven.
This is due to the excellent packaging and the original quality of the starter culture. Feel free to order our starter cultures to the most remote corners of Russia 

3. How do you know if the leaven has gone bad?

The leaven is made with a significant shelf life - that is, even after its expiration, it works great for a long time. If there were no glaring violations of storage conditions, it is difficult to spoil the leaven.
If, nevertheless, the leaven deteriorates, it will simply stop fermenting (you will not be able to get a "spoiled fermented milk product" if you suddenly have to use spoiled leaven)
That is why it is impossible to get poisoned with a sourdough product (made according to the rules). It does not fade, does not sour and does not fade 

4. Is it possible to divide the leaven into parts? Can I store an open bag?

The manufacturer does not recommend it.Foreign bacteria may enter the opened bag during storage.

How to cook, which milk to choose:
5. How to know if yoghurt is ready?
By the consistency of the product. When the yogurt is ready, it will look like yogurt - a thick, homogeneous mass :)
6. Which milk is better to use?
It is better to use milk from trusted manufacturers. The quality of the product directly depends on the quality of milk. We recommend using UHT milk in an antiseptic package (tetra-pack). It is the safest, and fermented milk products of the most stable quality are obtained on it.
Milk quality is worse in winter. This is due to the fact that the cows are transferred to a different feed. At this time of the year, it is especially important to choose good milk, ideally UHT milk produced in summer.
Choose fat at your discretion.
7. Why do you recommend UHT milk for sour milk? It doesn't even turn sour normally, does it?
If UHT milk does not turn sour at all or simply becomes bitter, then this means that there are not enough lactic acid bacteria that would cause it to sour, but other bacteria that cause bitterness may just be enough for the spoilage process. The fact that milk becomes bitter does not mean that it was originally of poor quality. For sour milk, it is definitely better to use long-term storage milk, since it meets the requirements of industrial sterility and there is a guarantee that nothing superfluous (if you suddenly don’t add it yourself) will not grow there.

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.
Over-fermentation of bifidum is not recommended.
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 ripening time during re-fermentation is greatly reduced (up to 2.5-5 hours).

9. Can you use goat's milk?
Yes of course! You can use goat, sheep, soy milk.

10. Is it possible to ferment more than 1 liter of milk with one sachet?
Yes, you can.
One sachet will easily ferment up to 3 liters of milk. But! Don't keep an open package!
Therefore, since most yogurt makers have a volume of 1 liter, and it is written in the recommendations that the package is designed for 1 liter of milk.

Good day!

Good afternoon, Ekaterina!

In agreement with the administration of the forum, I am opening a consultation topic on how to properly prepare homemade fermented milk products.

I'm very happy about that! Thanks both to the administration of the forum and to you personally.
I didn’t have to make homemade yoghurt, and I don’t buy shop yoghurt for obvious and well-known reasons. Tips for beginners are very much needed.

I represent the company "Svoy Yogurt" - a large Russian seller of bacterial starter cultures for the preparation of fermented milk products at home; we have offices in most regions of Russia.

Is there a representative office in Voronezh? If so, at what address?

[Catherine]

Catherine, welcome!

Is it possible to buy bacterial starter cultures of your production in Moscow, and if so, where?

Is there rennet or sourdough for making cheese at home?

Ekaterina, thanks for the much-needed topic, I hope that all unclear questions will now be clarified by a professional in this matter.

[Your Yogurt]

Your Yogurt, is a yogurt maker required?

No, the yogurt maker is optional. Many people successfully make all products in a thermos or even in jars under a blanket))
But the yogurt maker "gives" more comfort in preparation - timers, jars, ease of extraction and so on. So it's everyone's personal choice.

But the main thing is not here - the heating force.Therefore, before you buy a yogurt maker, read reviews for overheating.

[Catherine]

Catherine, welcome!

Is it possible to buy bacterial starter cultures of your production in Moscow, and if so, where?

Is there rennet or sourdough for making cheese at home?

Alexandra, hello!
There is certainly an opportunity (link in a personal).
Enzyme for cheese too)

[Catherine]

Catherine, good day! It's great that such a topic has appeared on the forum!

Thanks to the administration and moderators)
Everyone turned out to be responsive and really not indifferent to their participants))

[/ i]

Ekaterina, thanks for the much-needed topic, I hope that all unclear questions will now be clarified by a professional in this matter.

Thank you, Lyudmila! We will be glad to help!
Happy Birthday to you! We wish you new culinary (and not only) peaks!

Catherine, hello!
I am very glad that such a necessary topic has appeared and that it has appeared right now. Most recently, I bought a yogurt maker with one liter capacity and literally today another one with jars. And although I have experience (and quite successful) cooking yoghurt in a slow cooker, but I have not yet tasted sourdoughs. But just on them I want to try to make yogurt, because this is very important for my husband. I would also like to cook sour cream, kefir, curd at home. And now the question is: is there a representative office in Tyumen?

Catherine, hello!
I am very glad that such a necessary topic has appeared and that it has appeared right now. Most recently, I bought a yogurt maker with one liter capacity and literally today another one with jars. And although I have experience (and quite successful) cooking yoghurt in a slow cooker, but I have not yet tasted sourdoughs. But just on them I want to try to make yogurt, because this is very important for my husband. I would also like to cook sour cream, kefir, curd at home. And now the question is: is there a representative office in Tyumen?

Ksenia, hello! Such a long introduction that I was expecting a question-question)))
It will be many times more useful with leaven. Let me cite a quote from an article by our expert Olga Sokolova, published in the journal health:
"What to ferment with?
Browse the internet for starter cultures and you will get a variety of options. Milk starter cultures are also sold in pharmacies.
If you reject the theory that adding fresh fruit to homemade yogurt is beneficial, and expect the health benefits of bifidobacteria, you will be interested to know one more fact: bifidobacteria in milk do not multiply! It is almost impossible to ferment yogurt with bifidobacteria at home. Why "almost"? It is impossible to say "completely impossible", because there are a lot of starter cultures with bifidobacteria on sale. They are added to the starter cultures artificially in the so-called freeze-dried form.
Any fermentation, and not only in the dairy industry, is a directed reproduction of microorganisms in the environment. In the case of the preparation of fermented milk products, this is the reproduction of lactic acid microflora. However, bifidobacteria are only present in milk and do not affect the process itself. Milk is an alien environment for them. In the process of fermentation, the number of lactic acid microorganisms increases, while the number of bifidobacteria remains unchanged.
Example: in a glass of leaven, let's say 1 cu. e. bifidobacteria and 7 cu. e. lactic acid microorganisms. If you ferment a liter jar from this, you will have 20 cu in it. e. lactic acid and 1 cu. e. bifido. If you ferment a 5-liter jar from the same glass, you will have $ 10,000. e. lactic acid and 1 cu. e. bifido ".
There is a representative office. All links are in a personal.

And we remind you that we are waiting for your questions about the technology of cooking homemade fermented milk products!
Here are a few more frequently asked questions:
11. How long is the finished product stored?
The manufacturer recommends storing the finished product for no more than 5-7 days, but it is better to eat it fresh! Ready cottage cheese is stored for 2 days. After the indicated terms, the number of beneficial bacteria in the product decreases, but the number of harmful ones, on the contrary, increases. Children, especially small ones, are advised to give the product no older than 2-3 days.

12. Do you need to boil milk and why?
It is imperative to boil draft milk, since no one can be responsible for its quality. Milk from under a familiar cow with all the analyzes is an almost impossible option in a city.
Packaged milk with stable quality, especially UHT, does not require boiling so much.
It is necessary to boil in order to grow in milk exactly that colony of bacteria that is planned by the sourdough, and not by the composition of the milk or the content of the pan

13. How to check the temperature of the milk?
There are special thermometers, including those on sale in our store. But for these purposes, you can use ordinary thermometers. The temperature of the milk can be estimated approximately - it should be like the temperature of the "formula for a baby" - just drop a drop on your wrist.
But bacteria are quite sensitive to deviations in the temperature of the milk into which the starter is introduced. If the temperature is not ideal, the consistency of the finished product changes, and if the temperature is very high, bacteria may even die.
14. How much finished product will be obtained from 1 liter of milk?
1 liter This is true for all starter cultures, except cottage cheese. The yield of cottage cheese depends on some factors, but on average, 300-350 g is obtained per liter (the rest is whey that can be used in baking).
15. What fat content will the finished product have?
The fat content of all products, except for cottage cheese, is equal to the fat content of milk. The fat content of cottage cheese in comparison with the fat content of milk increases by about 2 times.
16. Why are leavens needed? Why not use live yoghurts?
It is almost impossible to find truly live yoghurt in a store. Most of them are either pasteurized or "heat treated", that is, they do not contain practically beneficial bacteria. Even if the yogurt contains bacteria, most often the thermophilic streptococcus predominates there and fermentation occurs due to it. By itself, it is absolutely harmless, but there is no use in it either. In addition, unlike starter culture, ready-made yogurt is not sterile, it also contains other bacteria. And what will eventually "grow" in the resulting "yogurt" is not very clear. If there is a need to reduce the cost of the finished yoghurt, it is better to re-ferment from one made with sourdough. And although the bacterial purity decreases with over-fermentation, such a product will still contain beneficial bacteria, and, of course, all those vitamins and microelements inherent in this fermented milk product.

I had the following question. I bought a thermometer for aquariums, no mercury, alcohol. And what is the best way to disinfect it so as not to add some kind of byaka to the milk?

I had the following question. I bought a thermometer for aquariums, no mercury, alcohol. And what is the best way to disinfect it so as not to add some kind of byaka to milk?

Ksenia, alcohol is suitable for disinfection. It is alcohol, since vodka does not have enough concentration, for example.

Ksenia, alcohol is suitable for disinfection. It is alcohol, since vodka does not have enough concentration, for example.

Only if the thermometer is an aquarium, then it may not be very accurate. At my house, the fish live in an aquarium. And 2 thermometers are inserted into the aquarium. The difference in readings is almost 2 degrees, although they hang side by side and the water is the same. Look for peace of mind in the household. magach thermometer for liquids. I think it is more accurate.

Ksenia, alcohol is suitable for disinfection. It is alcohol, since vodka does not have enough concentration, for example.

Ekaterina, thank you, I thought it was alcohol.

Only if the thermometer is an aquarium, then it may not be very accurate. At my house, the fish live in an aquarium. And 2 thermometers are inserted into the aquarium. The difference in readings is almost 2 degrees, although they hang side by side and the water is the same. Look for peace of mind in the household. magach thermometer for liquids. I think it is more accurate.

Mona, it's clear what is needed for liquids, but has not yet been found. Sho bulo, then I bought it. But the search continues.

hello, which yogurt maker do you think is the best? and how critical is the temperature, that is, if it overheats?

hello, which yogurt maker do you think is the best? and how critical is the temperature, that is, if it overheats?

Anna, the question is very controversial. It is about personal preference rather. And there are as many of them as there are people.
Here is a video of a comparative review of yogurt makers



But there is no main parameter - overheating.
I personally like the Yoghurt Maker Ariete 85. In my opinion, it is ideal in terms of price-quality ratio.
- It is low-power, overheating is less likely than on other models
- There are no unnecessary elements that increase the cost of the device (timer, LCD display, etc.)
- It is well made, high quality - neat and solid
- Convenient compact shape of the yogurt maker, takes up little space and is convenient to store
- High quality glass jars
- For a long time working with this model, it has shown itself to be very reliable.

The issue of overheating in all yogurt makers is solved simply - corrugated cardboard to the bottom or a little water. The temperature is critical over 42 degrees. With it, bacteria begin to die and the product may not turn out so thick, or even not work out at all.

Good day. I want to ask a question that was already asked in the thread about leavens, but did not receive an answer. I would like to know the opinion of a specialist. The question is. Bacterial starter cultures on the market are very different, they contain different types of human-friendly bacteria. How long in time can one type of leaven be taken with daily use, after how long it is necessary to switch to another type. After all, not all of us live in Moscow or large cities. Many are from small towns or villages, where only Narine is in the pharmacy, for example, or Activia, and a person takes this product every day for months or even years. Or there are different sourdoughs, but I really liked some and don't want anything else and eat only it. Will these bacteria suppress other beneficial microflora in the human body with such a massive introduction? How often should the starters be changed?

Good day. I want to ask a question that was already asked in the thread about leavens, but did not receive an answer. I would like to know the opinion of a specialist. The question is. Bacterial starter cultures on the market are very different, they contain different types of human-friendly bacteria. How long in time can one type of leaven be taken with daily use, after how long it is necessary to switch to another type. After all, not all of us live in Moscow or large cities. Many are from small towns or villages, where only Narine is in the pharmacy, for example, or Activia, and a person takes this product every day for months, or even years. Or there are different sourdoughs, but I really liked some and don't want anything else and eat only it. Will these bacteria suppress other beneficial microflora in the human body with such a massive introduction? How often should the starters be changed?

Mona, good afternoon!
The question is undoubtedly interesting! My intuition prompted the answer, but I nevertheless decided to redirect the question to a specialist, microbiologist, dairy production technologist.
Olga Sokolova - she knows all bacteria "by sight":
"Some" danger "are only bifidobacteria. They are able to displace the native bifidobacterial microflora of humans. And those bifidobacteria that are in the starter cultures are friendly to the body. So there is nothing to be afraid of. In the composition of the starter cultures there are mainly lactic acid microorganisms. They will not cause harm.If you want one thing, then you should eat it. "
So - eat to your health!

Mona, good afternoon!
The question is undoubtedly interesting! My intuition prompted the answer, but I nevertheless decided to redirect the question to a specialist, microbiologist, dairy production technologist.
Olga Sokolova - she knows all bacteria "by sight":
"Some" danger "are only bifidobacteria. They are able to displace the native bifidobacterial microflora of humans. And those bifidobacteria that are in the starter cultures are friendly to the body. So there is nothing to be afraid of. In the composition of the starter cultures, it is mainly lactic acid microorganisms. If you want one thing, then you should eat it. "
So - eat to your health!

That is, if you eat only bifidum or bifivit or something like that, without over-fermenting, then you cannot take it for a long time. And if you re-ferment a product containing, in addition to bifidobacteria, various other beneficial bacteria several times, then bifidobacteria do not multiply (you wrote about this above), but other useful ones remain, which can be taken without fear for a long time (meaning so far it turns out to over-ferment without deterioration of taste and consistency).
In general, I think that leavens, which contain mainly bifidobacteria, should be eaten mainly for medical reasons. If a person does not have an urgent need for them, then it is better to take them using starter cultures, where their amount is small compared to lactobacilli, lactic acid streptococcus, acidophilus bacillus and others.
In general, I wish everyone not to get sick and to improve their health by eating properly prepared dairy products.

That is, if you eat only bifidum or bifivit or something like that, without over-fermenting, then you cannot take it for a long time. And if you re-ferment a product containing, in addition to bifidobacteria, various other beneficial bacteria several times, then bifidobacteria do not multiply (you wrote about this above), but other useful ones remain, which can be taken without fear for a long time (meaning so far it turns out to over-ferment without deterioration of taste and consistency).
In general, I think that leavens, which contain mainly bifidobacteria, should be eaten mainly for medical reasons. If a person does not have an urgent need for them, then it is better to take them using starter cultures, where their amount is small compared to lactobacilli, lactic acid streptococcus, acidophilus bacillus and others.
In general, I wish everyone not to get sick and to improve their health by eating properly prepared dairy products.

Mona, we do not recommend re-fermenting bifidum at all!
There are other foods you can make.
Once again I emphasize that you can use what you want) The body itself knows what is useful for it)))
Therefore, there are no indications, but I WANT - drink!
By the way, about the testimony. Do adults often find out if there are indications (tests, etc.)? It seems to me that no. Although living conditions (stress, taking antibiotics, etc.) are in the life of almost every person.
Believe your desires))) Be healthy!

Hello. I made two of your starter cultures - bifidum and yogurt. Both products turned out to be stringy, especially bifidum. Although I used ultra-pasteurized, high-quality milk, a thermostat and followed all the recommended cooking rules.
Question. I want to try vitalact or kefir. Which one will definitely not last?

Question. I want to try vitalact or kefir. Which one will definitely not last?

Only curdled milk will not last, including homemade, fermented with simple sour cream or past ferment

Yogurt has this property of being stringy.

For some reason, my yogurt turned out to be heterogeneous, with lumps. This is the first time I've seen this. What could be the reason?

Hello. I made two of your starter cultures - bifidum and yogurt.Both products turned out to be stringy, especially bifidum. Although I used ultra-pasteurized, high-quality milk, a thermostat and followed all the recommended cooking rules.
Question. I want to try vitalact or kefir. Which one will definitely not last?

Lara, good afternoon!
The main reason for the stickiness is the different temperature of the milk at which you dilute the starter culture.
In all our starter cultures, a special strain of streptococcus is used, which gives thickness and maintains its consistency well, but is prone to stringiness.
Have you put the starter culture in milk of the right temperature?

Only curdled milk will not last, including homemade, fermented with simple sour cream or past ferment

Yogurt has this property of being stringy.

This is not correct information.
Without going into the jungle of microbiology, it all depends on the strain of bacteria. Yogurt is often not sticky. Ductility is a consequence of the release of a special type of polysaccharide by bacteria, they usually release them under uncomfortable conditions, often temperature, to protect themselves from the influence of the environment.
This consistency is absolutely safe and harmless, it's just a matter of taste - someone doesn't like it, although there are also amateurs.

For some reason, my yogurt turned out to be heterogeneous, with lumps. This is the first time I've seen this. What could be the reason?

The main reasons are: overheating, stale milk, poor quality milk, incomplete fermentation process.

[quote author = Your Lara, good afternoon!
The main reason for the stickiness is the different temperature of the milk at which you dilute the starter culture.
Have you put the starter culture in milk of the right temperature?
[/ quote]
The main reason for ductility is different from ideal temperature - in which direction - more than necessary or less than necessary?

[quote author = Your Lara, good afternoon!
The main reason for the stickiness is the different temperature of the milk at which you dilute the starter culture.
Have you put the starter culture in milk of the right temperature?

The main reason for ductility is different from ideal temperature - in which direction - more than necessary or less than necessary?

As I understand it - downward. In the large - the bacteria will cook, in the smaller - they will begin, figuratively speaking, to defend themselves from uncomfortable conditions. My own dream is to buy a thermometer and start working closely

As I understand it - downward. In the large - the bacteria will cook, in the smaller - they will begin, figuratively speaking, to defend themselves from uncomfortable conditions. My own dream is to buy a thermometer and start working closely

Bacteria are sensitive to temperature deviations in both directions, so of course the use of a thermometer is desirable.
They do not cook immediately, first they defend themselves

Lara, good afternoon!
The main reason for the stickiness is the different temperature of the milk at which you dilute the starter culture.
In all our starter cultures, a special strain of streptococcus is used, which gives thickness and maintains its consistency well, but is prone to stringiness.
Have you put the starter culture in milk of the right temperature?

I don't know how you can make yoghurt even more professionally. I use UHT milk, heat it to the required temperature as indicated in your manuals, and dilute the starter in it. I put the thermostat within the temperature that is written in the leaven. I have already made 15 Bifidums, all turned out to be unpleasant ductility. Well, very much an amateur. Can't you do it only on a Bulgarian stick, without streptococcus?

I don't know how you can make yoghurt even more professionally. I use UHT milk, heat it to the required temperature as indicated in your manuals, and dilute the starter in it. I put the thermostat within the temperature that is written in the leaven. I have already made 15 Bifidums, all turned out to be unpleasant ductility. Well, very much an amateur. Can't you do it only on a Bulgarian stick, without streptococcus?

Lara, I'm still not a technologist or a microbiologist, but I asked a similar question to a specialist.
They gave me a very unexpected answer.

I quote:
There is another very important factor that could be called mythical, but experienced microbiologists know about it from their own experience, they know that it works, but do not understand how exactly ... The trick is that if the one who does the product (ferments) at this moment, bad mood, negative emotions, etc., then the product really ferments worse than that of someone who approaches the process with love and good thoughts, in a calm, peaceful state. So cook with pleasure and joy!

Bacteria - they are alive
I will add: at the dawn of my own yoghurt making, it was bifidum that often turned out to be viscous (this is the most capricious leaven). Since the beginning of using the thermometer, this problem comes up, but extremely rarely. Not more than 1 time in 10, and also for unexplained reasons.

Yogurt is less prone to stringiness. Try to do it.

We apologize to everyone for the delay in answering.
Indeed - a vacation!
But now we are cheerful, cheerful and ready to answer your questions.
It seems that I sent all the links, if you missed anyone, write!
We are waiting for your questions!

Ekaterina, I immediately asked a question. Yesterday I tried Lactina yoghurt for the first time. I did it in a yogurt maker and with a thermostat, so it worked out. And I liked the product. Question: is it possible to get into the house. conditions so that after mixing the yoghurt is denser and not more like drinking? Although this consistency suits me, but the younger child is used to denser products, such as curds.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @,
Ksyusha, I sometimes add a bag of 10% cream for density. Of course, not the curd comes out, but more dense

Linen, and how many grams are in your bags

[Ksyusha]

Ksyusha, the smallest 200g

[Lena]

Lena, thanks, I understand, I will try. I would now find good quality cream with us, for sour cream (well, for yogurt)

Ekaterina, I immediately asked a question. Yesterday I tried Lactina yoghurt for the first time. I did it in a yogurt maker and with a thermostat, so it worked out. And I liked the product. Question: is it possible to get into the house. conditions so that after mixing the yoghurt is denser and not more like drinking? Although this consistency suits me, but the younger child is used to denser products, such as curds.

Ksyusha, two main factors affect the density of the product:
- fat content of milk
- fermentation time.
You can take more fatty milk, then the consistency will change. As for the cream, the product will be heterogeneous in fat content and the probability of stratification is high.
There is one more recipe (we don't really support it, since we advocate naturalness, but if you really want to, you can try). Add milk powder to the milk. Then the product will be denser.
Try experimenting with fermentation times.

Thanks for the nice review!

[Catherine]

CatherineThanks a lot for the tips.
I have milk with a fat content of 3.5%. But I still ventured to add 200 ml of cream to a liter of milk and fermented it on previously prepared yogurt. It turned out to be a thick product. The taste is not worse, but even better. The truth lasts a little, but this is not a problem (overexposed perhaps). The children ate, but it cracked behind their ears. If the first 6 jars were eaten in 3 days, then the second 7 was not enough for a full two. Even my daughter, who hates sour milk, asked for more. This is our afternoon snack today: yogurt with fresh strawberries (partly ground in a blender, partly berries). Yummyaaaaaaaaaaa !!!!!!!!!!!!!!!!!!!!!!


Catherine, today I bought a package of yogurt from a representative in our city. Before that, a strawberry was painted on the package, now there are three children of different skin colors. Is this how it should be?

[Catherine]

Duplicate.
I completely forgot to tell. I made sour cream from Lactin. Happened.Truth at first thought it didn't work. Giggles. After 9 hours I look - everything is liquid like that. Was upset. I measured the temperature in the liquid = 32 *. Not enough. And once I turned on the yoghurt maker through the thermostat, I took it and switched it to the straight line. An hour later - the spoon is worth it. And after 6 hours in the cold - do not turn with a spoon, even cut with a knife. And delicious !!!! I put it aside and carried it to a friend for a test. So her mother, over tea, put sour cream on ChokoPai. LoL She could not tear herself away. They laughed until colic.

And now, Catherine, I am writing more to you. I put cream 20% + sachet sourdough, in one liter container. The milk was heated to 36 *. I installed a jar in a yogurt maker, connected it through a thermostat. On it I set the lower limit of 35 *, the upper one 35.2 *. The temperature ranged from 34.5 to 35.5 *. Did I do everything right? At the first check, there was probably not enough time, right? Was it thin? Or the temperature next. increase once, what would it reach 36 *? In short, I ask you to review my flights

[Catherine]

CatherineThanks a lot for the tips.
I have milk with a fat content of 3.5%. But I still ventured to add 200 ml of cream to a liter of milk and fermented it on previously prepared yogurt. It turned out to be a thick product. The taste is not worse, but even better. The truth lasts a little, but this is not a problem (overexposed perhaps). The children ate, but it cracked behind their ears. If the first 6 jars were eaten in 3 days, then the second 7 were not enough for a full two. Even my daughter, who hates sour milk, asked for more. This is our afternoon snack today: yogurt with fresh strawberries (partly ground in a blender, partly berries). Yummyaaaaaaaaaaa !!!!!!!!!!!!!!!!!!!!!!


Catherine, today I bought a package of yogurt from a representative in our city. Before that, a strawberry was painted on the package, now there are three children of different skin colors. Is this how it should be?

Ksenia, but what a beauty !!!!! You are just a masterpiece made from ordinary yogurt!

As for the packaging, yes. everything is fine, these are just different issues)

[Catherine]

Duplicate.
I completely forgot to tell. I made sour cream from Lactin. Happened. Truth at first thought it didn't work. Giggles. After 9 hours I look - everything is liquid like that. Was upset. I measured the temperature in the liquid = 32 *. Not enough. And once I turned on the yoghurt maker through the thermostat, I took it and switched it to the straight line. An hour later - the spoon is worth it. And after 6 hours in the cold - do not turn with a spoon, even cut with a knife. And delicious !!!! I put it aside and carried it to a friend for a test. So her mother, over tea, put sour cream on ChokoPai. LoL She could not tear herself away. They laughed until colic.

And now, Catherine, I am writing more to you. I put cream 20% + sachet sourdough, in one liter container. The milk was heated to 36 *. I installed a jar in a yogurt maker, connected it through a thermostat. On it I set the lower limit of 35 *, the upper one 35.2 *. The temperature ranged from 34.5 to 35.5 *. Did I do everything right? At the first check, there was probably not enough time, right? Was it thin? Or the temperature next. increase once, what would it reach 36 *? In short, I ask you to review my flights

Ksenia, it's so nice to read your reviews. Thank you!
On the merits of the question. There are several nuances. First, bacteria do not reproduce evenly. Here is a picture that roughly reflects the process over time.
The second is temperature. 36 is quite acceptable. So put. Perhaps the effect will just come faster)

[Ekaterina, thanks for the answers!]

Ekaterina, thanks for the answers!
In my two yogurt makers, it seems to me more or less understood at what temperatures and for how long to set. But my friend has a completely different yogurt maker (Binatone YM70), with jars of a different design, we can’t get used to them. For 10 hours, Bifidum is more drinking. Sour cream is not as thick as mine. Time, it seems to me, needs to be added. But we are stubborn, we will achieve our goal.

Made a cocktail of yogurt from Svoy Yogurt - can't be described as delicious

Made a cocktail of yogurt from Svoy Yogurt - can't be described as delicious

Ksenia, you are doing great! Keep it up!

I wonder if one fine night instead of yogurt they saw this!
Who is guilty? Leaven? Milk?
The top is quite yoghurt, only with bubbles. The bottom is green-yellow. They were afraid to eat.

I think. what a fever.

[dzmitryli]

dzmitryli, describe the process in more detail: how did you do it, in what, how long. All I see is the separated whey and curdled yogurt. Overheating is possible.

Yoghurt maker Vesta, a sourdough of one of the Belarusian dairies (it was used from the same bottle three times, the shelf life has not come to an end), local milk (the shelf life has not ended - the second day from the date of production and bottling).
Program one in the yogurt maker, 7 hours. The kitchen is neither hot nor cold, the window is closed.
In general, everything is as usual. A year ago, in the winter time, I had the same problem, I sinned at the local dairy, then the problem was solved by replacing milk with the production of another dairy. Now it will not work - one sterilized milk (is it good?), And milk with a strange composition (without mentioning cows at all)