Ask an expert: all about homemade fermented milk products

Banana-blueberry smoothie with sourdough yogurt Lactina

Delicious!

There is no special program, but there is a recipe in their recipe book: Leave cold milk with sourdough on the heating for 40 minutes. then turn off and leave for 8 hours. only overheating is obtained

[Elena]

There is no special program, but there is a recipe in their recipe book: Leave cold milk with sourdough on the heating for 40 minutes. then turn off and leave for 8 hours. only overheating is obtained

ElenaThe recipe books are unfortunately not always correct. This is clearly the case here. _{I would read the manufacturer's real reviews, and I would try to cook it myself} The cooking of yogurt is very badly affected by the increased temperature, which is what happens here - first we heat it up to 70-80 degrees, then we cool it naturally, and in this case the beneficial bacteria die

Elenahow did you solve your question? How are you doing now? In what? Does it work?

[Ksyusha]

Banana-blueberry smoothie with sourdough yogurt Lactina

Delicious!

Ksyusha, You, as always, are on top! It's just a masterpiece!

[Elena]

ElenaThe recipe books are unfortunately not always correct. This is clearly the case here. _{I would read the manufacturer's real reviews, and I would try to cook it myself} The cooking of yogurt is very badly affected by the increased temperature, which is what happens here - first we heat it up to 70-80 degrees, then we cool it naturally, and in this case the beneficial bacteria die

Elenahow did you solve your question? How are you doing now? In what? Does it work?

I am now temporarily doing in a thermos. True, I overexpose a little all the time (this is how it turns out, I just can't catch the time needed) and it turns out a little cheesy, but still tasty. It is done in just 5 hours. But Kefir is perfect)
I wanted to buy a yoghurt maker, went shopping and did not like anything there. I ordered Vitesse brands via the Internet (electronic board and 12 cans of 200gr each). Now I'm waiting for my order.

[Elena]

I am now temporarily doing in a thermos. True, I overexpose a little all the time (this is how it turns out, I just can't catch the time needed) and it turns out a little cheesy, but still tasty. It is done in just 5 hours. But Kefir is perfect)
I wanted to buy a yoghurt maker, went shopping and did not like anything there. I ordered Vitesse brands via the Internet (electronic board and 12 cans of 200gr each). Now I'm waiting for my order.

Elena, in 5 hours curdled? And what kind of milk do you use - boil ultra-pasteurized or pasteurized milk, cool it and then ferment it in it?

[Elena]

Elena, in 5 hours curdled? And what kind of milk do you use - boil ultra-pasteurized or pasteurized milk, cool it and then ferment it in it?

I take Unimilk pasteurized. Last time it was 5.5 hours. I opened it and looked: the serum had separated a little. Poured and stirred, and he is cheesy
I boil it, cool it down, then separately mix the sourdough and a few tablespoons of milk in a mug, then pour it into the rest of the milk. Mix thoroughly and pour into a thermos.

[Ksyusha]

Ksyusha, You, as always, are on top! It's just a masterpiece!

Oh, thank you very much, I am very pleased!

Oh, thank you very much, I am very pleased!

I'll try to make such a smoothie tomorrow too)

[Elena]

I take Unimilk pasteurized.Last time it was 5.5 hours. I opened it and looked: the serum had separated a little. Poured and stirred, and he is cheesy
I boil it, cool it down, then separately mix the sourdough and a few tablespoons of milk in a mug, then pour it into the rest of the milk. Mix thoroughly and pour into a thermos.

Elena, try to make it with UHT milk at least once. You just need to warm it up to a temperature of 35-40 degrees, stir in the leaven, pour it into a thermos. UHT milk still produces a very good smooth consistency, there will be no curdiness. The main thing is not to overheat the milk, so as not to kill beneficial bacteria.

Oh, thank you very much, I am very pleased!

We are waiting for the next culinary feats!

[Elena]

Elena, try to make it with UHT milk at least once. You just need to warm it up to a temperature of 35-40 degrees, stir in the leaven, pour it into a thermos. UHT milk still produces a very good smooth consistency, there will be no curdiness. The main thing is not to overheat the milk, so as not to kill beneficial bacteria.

Okay, thanks for the advice. I'll try

I forgot to report.
I use yogurt with Lactin sourdough in full, not only desserts, but also sauces, and I cook main dishes.
Chicken legs in yoghurt marinade


Baked potatoes with paprika and yoghurt sauce

[Ksyusha]

I forgot to report.
I use yogurt with Lactin sourdough in full, not only desserts, but also sauces, and I cook main dishes.

Ksyushawhat a worthy use for our homemade yoghurt! Very nice!
_{Dragged away to bookmarks}

Oh, thank you very much .
I replaced mayonnaise with homemade yogurt in almost all dishes. My family never noticed it

Hello. Can you please tell me, I use fresh milk for yogurt, which I make in a yogurt maker. but for some reason it turns out to be liquid.
I read that milk needs to be boiled.

Question: Is boiling milk a factor in yoghurt consistency?

I don’t want to boil just to disinfect it, because I’m sure about the quality of milk and its safety, but I don’t want to lose its properties due to boiling just like that, without affecting the quality of the yogurt.

[hobotastya]

hobotastya, Hello.

Microbiologist's answer:

Pasteurize the milk. In a water bath, heat to a temperature of 80-90 degrees, hold for 5 minutes. Then pasteurization will result.

You can try testing your milk for antibiotics.

Buy fermented baked milk in the store. Pour about a glass (100-150 ml, no more needed). Heat your fresh milk (do not pre-boil) to 40 degrees. Add an incomplete teaspoon of fermented baked milk. If after 5-6 hours everything is fermented, you get a dense clot - not "snotty", not flabby - it means milk without antibiotics. If the clot does not work out, the milk most likely contains antibiotics or some other substances with antibiotic properties (up to the fact that a detergent could get in, which prevents microflora from developing).

Only do not drink this test on fermented baked milk. Check and discard!

[by use]

Hello!
My question is not about cooking, but by use
So, what is the best way to consume yogurt in order to get the maximum benefit: as an independent meal, before meals or after meals?

[Cooking class]

Cooking class, Hello!
Yogurt is not a medicine, at what time you want and how often, so drink and eat
And further. The concentration of beneficial bacteria in homemade yogurt is maximum, and in any case they reach the intestines, do not worry.
Just eat homemade fermented milk products for your pleasure.

[by use]

Hello!
My question is not about cooking, but by use
So, what is the best way to consume yogurt in order to get the maximum benefit: as an independent meal, before meals or after meals?

From my own experience and experiments on her husband - in the morning, on an empty stomach, at room temperature.

From my own experience and experiments on her husband - in the morning, on an empty stomach, at room temperature.

ATP, and then, during the day, no matter how to take it?

If you like sour milk, then whenever you like. I'm not really, but necessary. I can’t look at her anymore, but I’m drinking hard.

[by use]

Hello!
My question is not about cooking, but by use
So, what is the best way to consume yogurt in order to get the maximum benefit: as an independent meal, before meals or after meals?

Instead of food

Conducted an experiment - cooked Creamy yoghurt with dry Lactina starter culture "dry" in a Brand 6051 multicooker-pressure cooker

The experiment was a success

She described in detail all her adventures in the recipe.

Good afternoon everyone. Now I looked at the leaven on your website and saw the leaven for the cheese. Can I ask about it? Is only fresh milk required for cheese making? If a little sour, then it will not work? They brought 2 three-liter jars from the village from their parents and I do not know what to do with it, it has already slightly sour. Thanks for the answer.

[Olga]

Olga, you can take sour. Only this can negatively affect the quality of the final product. Better, of course, fresh.

[Ksyusha]

Conducted an experiment - cooked Creamy yoghurt with dry Lactina starter culture "dry" in a Brand 6051 multicooker-pressure cooker

Ksyusha, as always, well done! Experimenting with great results

I cooked yoghurt with mother's sourdough, purchased milk in a tetrapak, instead of the usual 3-5 hours I set 9 hours and since I had already put yogurt in the night, I cooked it in a slow cooker on a special. program, the yogurt stood in the disconnected multicooker for several more hours and turned out to be thick! Something happened that I could not achieve from yogurt during my usual preparation, and so the question is: The longer the yogurt is cooked, the thicker it should turn out, or does the density depend only on the fat content of the milk?
I always have a little whey in my yogurt, and in a multicooker bowl, if I cook in it, and in jars with lids, if I pour milk with sourdough into jars. What does it depend on?

[Katerina-Olekma]

I cooked yoghurt with mother's sourdough, purchased milk in a tetrapak, instead of the usual 3-5 hours I set 9 hours and since I had already put yogurt in the night, I cooked it in a slow cooker on a special. program, the yogurt stood in the disconnected multicooker for several more hours and turned out to be thick! Something happened that I could not achieve from yogurt during my usual preparation, and so the question is: The longer the yogurt is cooked, the thicker it should turn out, or does the density depend only on the fat content of the milk?
I always have a little whey in my yogurt, and in a multicooker bowl, if I cook in it, and in jars with lids, if I pour milk with sourdough into jars. What does it depend on?

Katerina-Olekma, different types of starter cultures behave differently. Specify the name, please.
Of course, there is a dependence of the thickness on the fat content of milk, but some types of starter cultures are thick even with 2.5% milk. So once again: what starter do you use?
Serum. It seems to me that in this case you mean condensation, since whey is formed when the yogurt has stood, that is, the process of stratification is going on in it. And this yogurt turns out to be sour. Are you sour (although it also depends on the sourdough, some bacteria give sourness)?

These are such wonderful Indian tortillas NAAN I got it on Lactina yogurt





"Pockets" - just super (you can't praise yourself .....)

[Ksyusha]

Ksyusha, the cakes are just super! And intact beautiful, and with a pocket

Hello. For us, the issue of home-made milk has also become relevant. Therefore, I want to ask questions that may have already been raised on other sites.
1. The cost of the final product. You have already laid out the calculations somewhere. If we consider the production of sour milk on 1 sachet of starter culture from 3 liters of milk, then the rise in price of the final product is really not significant. But 3 liters of yogurt, sour cream, etc. is a lot even for a fairly large family. For my family, even 1 liter is a lot, but I can figure out what to do with the surplus, but the cost increases quite a lot. Maybe you should buy 0.5 g of starter cultures (except for curd) or, if there is none, make such an offer to the manufacturers.
2. You wrote that an open bag cannot be stored even in the freezer. But after all, logically, the same amount of harmful bacteria could get into it from the air, as into the leaven, which was already poured into milk, and they should not multiply in the freezer. Of course, I could be wrong.

[Katerina-Olekma]

Katerina-Olekma, different types of starter cultures behave differently. Specify the name, please.
Of course, there is a dependence of the density on the fat content of milk, but some types of starter cultures are thick even with 2.5% milk. So once again: what starter do you use?

On the day that I am describing I used a yoghurt starter (Vivo). Yes, yoghurt turns out to be sour, always, both with Vivo sourdough and Lactin sourdough, the result is the same, sour taste, but not peroxidized, probably it's still condensate and not whey.

Another question is, how much time should elapse from the moment of cooking, turning off the multicooker to the moment when you can eat yogurt so that it is beneficial? how much time should he spend in the refrigerator, at least? maximum?

made yoghurt yesterday Ksyushk @ -Plushk @, withstood in a slow cooker for 9 hours, Vivo sourdough, it turned out (for the first time !!!) the yogurt is not sticky. like this

Hello. I read the whole topic, learned a lot of useful things for myself. But I still have one question for the expert. In the first posts, Catherine wrote the following.

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 :)

The question is. In the instructions for yoghurts, the time is written much more than the time for which the yoghurt is gaining the desired consistency. For example, in Narine, it is recommended to make the leaven for 24 hours, but I have it ready in 8-10 hours. What is the right way to look after all? Precisely by consistency or withstand a given time? I tried to stand the right time, the yogurt turned out to be very dense, as if with bubbles inside and there was a lot of whey. And sour.
I haven't made your yogurt yet. In this regard, I have a second question, is there a representative office in Tula?

[kariba64]

Hello. For us, the issue of home-made milk has also become relevant. Therefore, I want to ask questions that may have already been raised on other sites.

kariba64, Hello!

Let's take 1 liter as an example. Assuming it is for 1 person,
then 1 liter = 5 jars of 200 ml = 5 days for 1 jar = in the morning, in the evening 1 jar for 2 full days, on the 3rd morning we finish eating, put the next portion (1 liter), in the evening 1 jar, 2 days for 2 jars again in the morning, in the evening ... Accordingly, for two or three with the same "doses" of use, you can make 2-3 liters

About 0.5g packaging - this will not greatly reduce the cost, since packaging, packaging and logistics make an important part here.

About storage - experts do not recommend, but we echo them, because everything is as usual here - they were allowed "hermetically and in the freezer", someone will guess to keep it open "and so it will do."

It is simply impossible to get poisoned with a sourdough product, properly prepared. But if you start to deviate from technology even in small things, problems may begin.

[Evgeniya]

The question is. In the instructions for yoghurts, the time is written much more than the time for which the yoghurt is gaining the desired consistency. For example, in Narine, it is recommended to make the leaven for 24 hours, but I have it ready in 8-10 hours.What is the right way to look after all? Precisely by consistency or withstand a given time? I tried to stand the right time, the yogurt turned out to be very dense, as if with bubbles inside and there was a lot of whey. And sour.
I haven't made your yogurt yet. In this regard, I have a second question, is there a representative office in Tula?

Hello, Evgeniya !

Properly written instructions indicate the time interval during which the yoghurt will be ready, since the speed is influenced by many factors, such as the fermentation temperature, the ambient temperature, the temperature of the milk into which the sourdough is added, whether the yoghurt maker is in a ventilated place or not vibrations of the air around it, etc. Based on this understanding, it becomes clear and logical that you need to look at the same consistency. And if you maintain the maximum time specified by the manufacturer, you can get a sour, stratified, curdled product.

About Narine. You have it ready in 8-10 hours, and the time recommended by the manufacturer is 24 hours. Have you added starter culture to warmed milk, room temperature milk, or milk from the refrigerator? It is possible that 24 hours is for starter culture added to cold milk (from the refrigerator).

I will answer the second question in a personal.

I put the starter culture either in cold milk, from the refrigerator, or in milk at room temperature. Even if the temperature of the milk affects the cooking time, you must admit that the difference of 14 hours is a lot.

I also have this question. Whey is sometimes produced when yoghurt is made. Can it be eaten with yogurt or should it be drained?

[Ksyushk @ -Plushk @]

On the day that I am describing I used a yogurt starter (Vivo). Yes, yoghurt turns out to be sour, always, both with Vivo sourdough and with Lactin sourdough, the result is the same, sour taste, but not peroxidized, probably it's still condensate and not whey.

Another question is, how much time should elapse from the moment of cooking, turning off the multicooker to the moment when you can eat yogurt so that it is beneficial? how much time should he spend in the refrigerator, at least? maximum?

made yoghurt yesterday Ksyushk @ -Plushk @, withstood in a slow cooker for 9 hours, Vivo sourdough, it turned out (for the first time !!!) the yogurt is not sticky.

Katerina, Hello!
The fact that the yogurt is finally working is great, congratulations!

According to your comment, it becomes clear that earlier yoghurt was stringy and sour in 3-5 hours, and in 9 hours it turned out "what you need". And this is normal, since it takes 6-11 hours to ferment yoghurt (the factors influencing this are described above), that is, there was a "shortage" in 3-5 hours, and therefore there was viscidity. If the yogurt is ready in less than 6 hours, then the fermentation temperature exceeds the recommended one, for a thermophilic streptococcus, the breeding conditions are favorable, therefore it thickens faster, but for many other bacteria, an elevated temperature is very bad, they die, so the usefulness disappears.

After fermentation to a thick and stable consistency, the yogurt must be put into the refrigerator in order to stop the multiplication of bacteria. After 2 hours you can eat it.Maximum time - it is advisable to consume yogurt within 3-5 days (preferably 3)

[Evgeniya]

I put the starter culture either in cold milk, from the refrigerator, or in milk at room temperature. Even if the temperature of the milk affects the cooking time, you must admit that the difference of 14 hours is a lot.

I also have this question. Whey is sometimes produced when yoghurt is made. Can it be eaten with yogurt or should it be drained?

Evgeniya, I once specially checked - I took milk from the refrigerator, added the leaven, put it in a yogurt maker. The yogurt maker reached the required temperature in 4 hours, it was on a sunny summer day, the kitchen was warm and calm. If the recommended temperature for Narine is below 36-38 degrees, then the fermentation time should also increase.If you ferment 2 liters of milk, then another +1 hour (compared to 1 liter). Apparently something like that for Narine

About serum. Serum up to 0.5 cm is considered normal, it can be stirred in yogurt or drained (if desired). If the whey is more than 0.5 cm, the yogurt has stood, it is better not to allow this.

[Own]

Own! Thanks for the consultation.

[Zhenya]

Zhenyaif you have / will have questions, ask, share your impressions and recipes, we will be very happy! May everything turn out deliciously

Thank you! : rose: So far I have done only on Evitalia and on Narine. We use it in its pure form, I give it to the child, but he loves it sour without sugar and fruit. And now I want to try other leavens. You liked the fact that the feedback is there and well established. And of course, girls' reviews.

Hello. Many suffer from lactose allergy, but they want something tasty. Soy milk will help! Cook on it in the same way as on the usual one, only before adding the leaven, you need to add fructose, 1 teaspoon of 1 liter of milk. Then everything is as usual!

Hello! I tried lactin yogurt. Liked. I will continue to make sour milk with these sourdoughs. Thank you!

Hello! I tried lactin yogurt. Liked. I will continue to make sour milk with these sourdoughs. Thank you!

Hello, I am very glad for you!

Good day. Please tell me why the first yeast can be stored for 18 days and made portions of it for consumption, while Lactina, like everyone else, has only 7 days, because the types of bacteria are about the same. Thank you.

I join the previous speaker and at the same time I also want to ask, can ready-made yoghurt be re-fermented, like, for example, yogurt on Evitalia? Or is it the final product?

Good day. Please tell me why the first yeast can be stored for 18 days and made portions of it for consumption, while Lactina, like everyone else, has only 7 days, because the types of bacteria are about the same. Thank you.

Hello. Zvitalia is not a sourdough, but a dietary supplement, so you prepare a sourdough first, and only then ferment. And Lactin is a ready-to-use starter culture. Accordingly, production technologies are different.

I join the previous speaker and at the same time I also want to ask, can ready-made yoghurt be re-fermented, like, for example, yogurt on Evitalia? Or is it the final product?

All products on Lactin CAN be re-fermented, except for BIFIDUM. Leave with the FIRST leaven 2-3 tbsp. l. finished product for 1 liter of milk. Store in the refrigerator for up to 7 days.

[Your Yogurt]

Hello. Many suffer from lactose allergy, but they want something tasty. Soy milk will help! Cook on it in the same way as on the usual one, only before adding the leaven, you need to add fructose, 1 teaspoon of 1 liter of milk. Then everything is as usual!

Your Yogurt, please tell me, why add fructose? What does it do?
Is it possible to do without it when preparing fermented milk products from soy milk?