Ask an expert: all about homemade fermented milk products

And I do everything bifidum. This time it turned out strange again. For some reason, it doesn't thicken for a long time, about 7 hours, then it becomes thick in about half an hour. This time I watched, watched, once again came up - a layer of serum on top. Well e-mine. Why is the process so strange.

I just saw this topic.

I would like to know where in Moscow you can buy your starter cultures. Thank you in advance.

And I do everything bifidum. This time it turned out strange again. For some reason, for some reason, it does not thicken for a long time, about 7 hours, then it becomes thick for some half an hour. This time I watched, watched, once again came up - a layer of serum on top. Well e-mine. Why is the process so strange.

the process goes as it should, and it is, for a very long time the milk is in its normal state, and literally in 30 minutes it thickens.
Try changing the brand of milk.
Cook from UHT - it will definitely work.

Once again how to cook Bifidum
Pour boiling water over all dishes, wipe the thermometer with alcohol.
Heat the ultra-pasteurized milk to 36-38g.
Add 1 sachet of starter culture to 1-3 liters of milk.
mix.
Pour into yogurt jars or thermos.
close the thermos. and put the jars in a yogurt maker and cover tightly with a common lid.
The fermentation time depends on the percentage of fat content of the milk, the higher the percentage, the longer it takes to cook.
And from the amount of milk, 3 liters will ferment a little longer.
Keep refrigerated.
If at the end of the process you don't have a lot of whey, it's okay, stir and put it in the refrigerator.
it usually disappears after cooling.

If you are using NOT UHT milk, be sure to boil and cool to 36-38 gr.

I just saw this topic.

I would like to know where in Moscow you can buy your starter cultures. Thank you in advance.

Write an order on the Svoyogurt website. рф You will be contacted and told where and how you can buy in your city.

Thank you!

[Your own yoghurt, Ksyushk @ -Plushk @]

Your own yoghurt, Ksyushk @ -Plushk @ thanks for the answers and advice! I have already prepared a suitable jar, I will try it with a yogurt maker. I only have a thermos for 0.5 liters, I was thinking of buying a liter one, but I'll try to figure it out with the yogurt maker for now. Maybe I'll get used to it.
What do you think, is it possible to wrap the jar with a towel and put it in a yogurt maker (since its heating comes from the walls, and not from the bottom)?

And another question about the bifidum. What consistency should it be? Thick or like kefir?

Hello. I think you can try the option to wrap up the entire can, it should help. The consistency of any product and Bifidum, including - rather thick, if it turns out to be liquid, hold it a little more.

Hello Ekaterina!
Today ryazhenka from Lactina has been prepared. At first I was afraid that I had messed up and nothing would come of it - when I poured the milk with the diluted sourdough, I found a small sticky curd at the bottom - apparently, the main contents of the bag were grouped and did not stir well, but all the same, in 8 hours everything was perfectly fermented. Everyone liked the fermented baked milk, thick and tender. But very stringy. My father saw and ate a real fermented baked milk (unlike me), he was surprised at such a pull. Is this a feature of Lactin's fermented baked milk, or is it a consequence of the fact that the leaven is not fully stirred? The sourdough milk was warmed up to 38 degrees in an enamel bowl.I made it in a jar in a yogurt maker, set it to 38-40 on the regulator (since the yoghurt maker, when the heating is turned off, still gains a little by inertia up to 0.5-1 degrees), it seems not cold. Settled in the refrigerator for 4 hours.
And another question: the composition of the fermented baked milk contains a thermophilic streptococcus. But you wrote in the topic above that:

By itself, it is absolutely harmless, but there is no use in it either.

Should this be understood in such a way that the resulting fermented baked milk contains only taste, but there is no benefit? Or, as indicated in the description of fermented baked milk, the waste products of thermophilic streptococcus still have benefits?
Thank you in advance.

Hello Ekaterina!
Today ryazhenka from Lactina has been prepared. At first I was afraid that I had messed up and nothing would come of it - when I poured the milk with the diluted sourdough, I found a small sticky curd at the bottom - apparently, the main contents of the bag were grouped and did not stir well, but all the same, in 8 hours everything was perfectly fermented. Everyone liked the fermented baked milk, thick and tender. But very stringy. My father saw and ate a real fermented baked milk (unlike me), he was surprised at such a pull. Is this a feature of Lactin's fermented baked milk, or is it a consequence of the fact that the leaven is not fully stirred? The sourdough milk was warmed up to 38 degrees in an enamel bowl. I made it in a jar in a yogurt maker, set it to 38-40 on the regulator (since the yoghurt maker, when the heating is turned off, still gains a little by inertia up to 0.5-1 degrees), it seems not cold. Settled in the refrigerator for 4 hours.
And another question: the composition of the fermented baked milk contains a thermophilic streptococcus. But you wrote in the topic above that: Should it be understood in such a way that the resulting fermented baked milk contains only taste, but there is no benefit? Or, as indicated in the description of fermented baked milk, the waste products of thermophilic streptococcus still have benefits?
Thank you in advance.

Hello. As an option to get rid of stringiness, beat with a blender and leave in the refrigerator overnight.
Waste products of thermophilic streptococcus are useful in baked milk.

Greek yogurt
Traditional Greek yogurt is made from sheep's milk by adding yoghurt culture, fermenting and then removing excess whey from the finished yogurt. Nowadays, Greek yogurt is often given as simply a fatty thickened mass, from which this yogurt noticeably loses its taste and adds extra fats.

The famous Dzadzyki sauce is made from Greek yogurt. Also, Greek yogurt makes a delicious light cream for desserts.
Preparing Greek Yogurt

1. Bring milk to a boil. Cool at room temperature, then strain through a sieve to remove the resulting foams.

2. Add starter culture to milk + 35-40C and mix.

3. Pour into a thermos / yogurt maker and leave for 5-9 hours.

4. Pour the finished yoghurt into a sieve covered with a clean towel (or several times folded gauze). It is convenient to use lavsan bags for these purposes.
The whey will immediately begin to drain, therefore it is necessary to substitute the container for the liquid to drain. Cover the yogurt with a lid or plastic wrap. Put to drain in the refrigerator in order to stop the yoghurt fermentation process, otherwise it may oxyderate.

5. Greek yogurt is ready in 6-10 hours. It resembles a little Adyghe cheese in terms of density. But if you stir it, then the Greek yogurt takes on a thick, creamy consistency.

6. Whey from yoghurt turns out to be a transparent yellowish green color. Do not pour out the whey, it is an extremely valuable product for all kinds of baked goods. One use case for whey is fluffy spring rolls.

Good day! Tell me what my mistake is! I prepared yoghurt from dry sourdough, ultra-pasteurized milk, in a MV saucepan for 6, whey left.

The next day with mother's starter culture and homemade milk, in jars in a water bath, 5 hours in MV and 3 hours in switched off MV. The result is a thick sour yogurt.

Overexposed? Overheated? Or foreign bacteria have settled in the mother's leaven? Please teach me how to make yogurt

Good day! Tell me what my mistake is! I prepared yoghurt from dry sourdough, ultra-pasteurized milk, in a MV saucepan for 6, whey left.

The next day with mother's starter culture and homemade milk, in jars in a water bath, 5 hours in MV and 3 hours in switched off MV. The result is a thick sour yogurt.

Overexposed? Overheated? Or foreign bacteria have settled in the mother's leaven? Please teach me how to make yogurt

Hello.
There are two options for the first case - not quite fresh milk (buy whiter fresh or change the brand of milk) and overheating (you need to measure the temperature in the yogurt mode.
And since the first leaven did not work out, nothing will come of it.

I am writing the algorithm again, read it, check your actions again.

Pour boiling water over all dishes, wipe the thermometer with alcohol.
Heat the ultra-pasteurized milk to 38-40g.
If you use another, boil and cool to 38-40g.
Add 1 sachet of starter culture to 1-3 liters of milk.
Stir.
Turn on yogurt mode.
The higher the fat content of the milk, the longer it takes to cook.
A small separation of serum is allowed.
Mix well and refrigerate - the whey will disappear.

What is natural yogurt like ?!
To begin with, whey can be released in natural yoghurts.
The lower the fat content of the yoghurt, the more likely the release of whey, because whey is the basis of yoghurt and any other fermented milk product.
Serum release depends on many factors.
Whey release is a sign that yoghurt does not contain milk powder, thickeners and water-retaining chemicals that are necessarily added to regular yoghurt à la danon.
Fatty yoghurts rarely produce whey because they have a higher dry matter (protein and fat) content.
Natural yoghurts always come out slightly different, they can have different consistency and taste.
This is because the bacteria that are contained in yogurt (and these are Bulgarian bacillus and thermophilic streptococcus) are living microorganisms, not robots.
Their work is influenced by many factors - pressure, temperature, air composition, milk composition (and the composition of milk, in turn, is influenced by the feed of the cow, even the type of grass that it eats), weather conditions, magnetic storms, and so on.
Therefore, sometimes yogurt turns out to be thick and slimy, and other times it is more liquid and completely free of mucus, sometimes a lot of whey is released, and sometimes very little.
To remove the whey, simply shake the yogurt well.
Fruit in yoghurt can change color, i.e. darken.
This is typical for apples, pears, bananas.
This is also a sign of natural yoghurt without additives.

Question.
culinary cream 20% Valio. Can I use sour cream for fermentation?

cream you can use any fat content of your favorite brand, the higher the fat content of the cream, the thicker the sour cream

Good day. Please tell me, we are 8 months old, the pediatrician says that you need to inject kefir. We eat bifidum, and what kind of leaven can be used to make kefir. Thank you.

Hello!
Please tell me about Lactin. Concentration 10⁹ CFU / g, if diluted by 1 liter, then 10 will be released in the product⁶ - this is less than it should be according to GOST 10⁷ in the finished product. How then is it said about starter culture up to 3 liters in 1 sachet, this is a very low concentration. Or do bacteria also multiply at the same time during fermentation?

Or do bacteria also multiply at the same time during fermentation?

multiply, but the finished product will turn out to be watery

Good day. Please tell me, we are 8 months old, the pediatrician says that you need to inject kefir. We eat bifidum, and what kind of leaven can be used to make kefir. Thank you.

Hello.Bifidum is children's kefir, if you want to diversify, then you can Vitalakt - also kefir - it is more suitable for children under one year old.

Hello!
Please tell me about Lactin. Concentration 10⁹ CFU / g, if diluted by 1 liter, then 10 will be released in the product⁶ - this is less than it should be according to GOST 10⁷ in the finished product. How then is it said about starter culture up to 3 liters in 1 sachet, this is a very low concentration. Or do bacteria also multiply at the same time during fermentation?

bacteria multiply, the finished product does not lose quality and density, a good thick product is obtained. I myself constantly make 3 liters of milk.

multiply, but the finished product will turn out to be watery

the product is liquidish - it is not leavened. I myself always ferment for 3 liters - a thick dense product is always obtained.

Among the fermented milk products that have undoubted benefits for humans, there is one called vitalact.
It differs from other fermented milk drinks in a significantly higher content of nutrients.
In addition to kefir fungus, lactic acid bacteria, acidophilus bacillus, this lactic acid drink contains a complex of valuable amino acids and vitamins.

The drink is prepared using the Vitalact starter culture.
Like all fermented milk products, vitalact has the property of restoring the disturbed intestinal microflora, populating it with beneficial bacteria.
And of course, this drink belongs to the category of dietary ones and is recommended for both one-year-old children and older children. Almost all doctors and researchers unanimously recommend this product to children of this age - acidophilus bacillus and milk bacteria have a very positive effect on the health of the baby.
But in order for vitalact to bring tangible benefits, its regular use is desirable.
However, it is not so difficult to comply with this condition, since, like other fermented milk products, this drink is endowed with a pleasant refreshing taste.

Thank you. Tell me more, here I take out a jar of bifidum for 2 hours for drying, my daughter likes to eat a clot more, and not stirred. If she has not finished eating, how much can you leave it without putting it in the refrigerator? And yet, we need to start eating cottage cheese, but no matter how I do it, it will crush. I read that you can make soft cottage cheese from kefir by freezing, so how much does it turn out to be cottage cheese? Thank you.

Thank you. Tell me more, here I take out a jar of bifidum for 2 hours for drying, my daughter likes to eat a clot more, and not stirred. If she has not finished eating, how much can you leave it without putting it in the refrigerator? And yet, we need to start eating cottage cheese, but no matter how I do it, it will crush. I read that you can make soft cottage cheese from kefir by freezing, and so how much cottage cheese is it? Thank you.

Hello. Focus on the product, how long it does not sour. For kefir curd, curd is not recommended to cook. The freezing method is also acceptable for sourdough curd. That is, the finished clot is frozen, and then it hangs in the bag. In this case, be sure to first boil the milk, if it is not ultra-paste.

🔗
Prepared sour cream from Valio cream (culinary cream 20% 500 ml) Sourdough Sour cream TM Lactina (Bulgaria). Delicious. There was liquid on top - poured into a coffee cup. Now I'm thinking - I'll mix it next time without draining. A very dense mass turned out.

I haven't had time to make sour cream yet. She made yogurt, bifidum, vitalact. I liked everything very much! And the child eats with pleasure.
And sour cream is, as I understand it, how is ordinary sour cream obtained? For a child, it will probably be very fatty?

Now I blow it - I will mix it for the next time, without draining. A very dense mass turned out.

I did it in a yogurt maker (in jars) - at first there was also liquid, but in those jars that survived until the second day, the liquid disappeared. Sour cream is delicious, that's right.10% cream is not sour and thick at all.

🔗
Prepared sour cream from Valio cream (culinary cream 20% 500 ml) Sourdough Sour cream TM Lactina (Bulgaria). Delicious. There was liquid on top - poured into a coffee cup. Now I'm thinking - I'll mix it next time without draining. A very dense mass turned out.

stir and refrigerate, there will be no whey

I haven't had time to make sour cream yet. She made yogurt, bifidum, vitalact. I liked everything very much! And the child eats with pleasure.
And sour cream is, as I understand it, how is ordinary sour cream obtained? For a child, it will probably be very fatty?

fine! Thank you!
about sour cream - use a low fat baby cream

*** She advises her own yogurt! ***

Please note - when the fermentation process is in progress, the consistency of milk does not change for a very long time (about 80-85 percent of the entire time), and then abruptly - literally in an hour! - the milk thickens. This is due to the growth of bacteria exponentially.

With the initial fermentation, the milk begins to thicken after 6-12 hours. With secondary fermentation, the fermentation time is only 3-4 hours.
The fermentation time is influenced by the type of starter culture, the device and even the temperature in the room.

Good day!
I decided to compare the composition of all Lactin starter cultures, and found that the composition of Curd and Sour cream is the same. Theoretically, it turns out that I can get curd from sour cream? And I'm also wondering whether it is necessary to additionally heat this fermented curd mixture so that the whey is formed? After all, you can eat it anyway, it still turns out very tasty, or does all the usefulness of the curd arise precisely in the process of separating the whey? Since it is the utility, not the consistency, that worries me. Can you explain please. So I want to optimize the process of making curd for a child without sacrificing useful properties.

Good day!
I decided to compare the composition of all Lactin starter cultures, and found that the composition of Curd and Sour cream is the same. Theoretically, it turns out that I can get curd from sour cream? And I'm also wondering whether it is necessary to additionally heat this fermented curd mixture so that the whey is formed? After all, you can eat it anyway, it still turns out very tasty, or does all the usefulness of the curd arise precisely in the process of separating the whey? Since it is the utility, not the consistency, that worries me. Can you explain please. So I want to optimize the process of making curd for a child without sacrificing useful properties.

Hello.
About the composition, in theory, yes, you can.
About cottage cheese - the essence of the whey separation - along with the whey, all carbohydrates go away, nutrients remain.
If you don't want to heat, there are other options:
1) discard the finished curd to separate the whey (the process will take a little longer).
2) freeze the curd, already frozen, put it in a bag for separating the whey, you get a very delicate creamy cottage cheese (I did it, I really liked it).

2) freeze the curd, already frozen, put it in a bag for separating the whey, you get a very delicate creamy cottage cheese (I did it, I really liked it).

Thanks for the answer! That is, when freezing, beneficial bacteria will not die? And how long can such a frozen mixture be stored? Probably longer than the usual fermented mixture in the refrigerator. Is it possible to freeze several pieces at once for future use, and take one out every day? How great it would be!

Thanks for the answer! That is, when freezing, beneficial bacteria will not die? And how long can such a frozen mixture be stored? Probably longer than the usual fermented mixture in the refrigerator. Is it possible to freeze several pieces at once for future use, and take one out every day? How great it would be!

beneficial bacteria calmly tolerate temperatures from -30 to +30.
by storage time -wrote to an expert-microbiologist-how to answer-write

Thanks for the answer! That is, when freezing, beneficial bacteria will not die? And how long can such a frozen mixture be stored? Probably longer than the usual fermented mixture in the refrigerator. Is it possible to freeze several pieces at once for future use, and take one out every day? How great it would be!

As the expert replied, the storage conditions for the frozen curd curd at a temperature of -18 to -25g for no more than 5 days.

As the expert answered, the storage conditions for the frozen curd curd at a temperature of -18 to -25g for no more than 5 days.

thank you very much!!! 5 days is very good!

What should be fermented with a sachet sourdough every time, and what can be fermented with a prepared fermented milk product?

Repeat the preparation of sour cream with 20% cream. Everything froze perfectly, mixed. put in the cold for 3 hours. Delicious sour cream!
Thanks for the advice.
I ask again for advice: with this prepared sour cream, you can ferment the cream. to get sour cream?

Repetition of sour cream preparation 20%. Everything froze perfectly, mixed. put in the cold for 3 hours. Delicious sour cream!
Thanks for the advice.
I ask for advice again: you can ferment milk with this prepared sour cream. to get sour cream?

WHAT BEAUTY !!! of course you can re-ferment with ready-made sour cream from the first leaven.

What should be fermented with a sachet sourdough every time, and what can be fermented with a prepared fermented milk product?

Can the product be re-fermented?

Yes, you can.
It should only 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 also occurs with the participation of bacteria introduced from the environment)

The manufacturer does not recommend re-fermenting bifidum.

HOW TO REFRIGERATE
1 sachet will ferment up to 3 liters.

For re-fermentation, you need 2-5 tablespoons of the finished product of the FIRST starter culture (from a 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).

Repetition of sour cream preparation 20%. Everything froze perfectly, mixed. put in the cold for 3 hours. Delicious sour cream!
Thanks for the advice.
I ask for advice again: you can ferment milk with this prepared sour cream. to get sour cream?

And you ferment sour cream with milk, not cream? And then how to determine that it is exactly 20%?

And you ferment sour cream with milk, not cream? And then how to determine that it is exactly 20%?

I just wet myself - of course it meant cream, not milk... Thank you!

Can the product be re-fermented?
Yes, you can.
Just remember that ...

Thank you for such detailed advice!
.....
Please - try to correct my mistake in the quote: replace the word "milk" with the word "cream" so as not to mislead anyone. In my post I have already fixed it. Thank you.

Good day! I make yogurt from 2.5% UHT milk in a multicooker in a water bath. The finished product is obtained in 4 hours. Please tell me what is the reason?

Thank you for such detailed advice!
.....
Please - try to correct my mistake in the quote: replace the word "milk" with the word "cream" so as not to mislead anyone. In my post I have already fixed it. Thank you.

nothing terrible, because.you can cook in whole milk, and that's what I do, it turns out a rather dense curd, if you weigh it a little, so that the whey is glass, you get thicker sour cream. I use the remaining whey for the dough.

Good day! I make yogurt from 2.5% UHT milk in a multicooker in a water bath. The finished product is obtained in 4 hours. Please tell me what is the reason?

milk features

... you can cook in whole milk, I do it, it turns out a rather dense curd, if you weigh it a little, so that the whey is glass, you get thicker sour cream ...

I made 6% milk in a cup plus sour cream from dry sourdough. The cup froze evenly. but after mixing, the consistency of thick kefir came out.
🔗
Was it supposed to happen? I didn’t weigh the weight because I did not cook much.
Now the cream with homemade sour cream is being fermented.

If you mix, then yes, you get such a consistency.

such a curd, not mixed, is obtained from sour cream from whole cow's milk