Ask an expert: all about homemade fermented milk products

and here is such sour cream after weighing

transfer the clot to the bag without stirring

Thank you!

We have a NEW! Leavened leaven BREAD.
The leavened leaven has a composition suitable for baking bread, and it turns out great bread!
It does not smell of yeast at all, does not dry for a long time, does not grow moldy or crumble - it has all the usual properties of sourdough bread.

The composition of the leavened culture corresponds to a good quality starter culture:
Lactobacillus acidophylus
Streptococcus salivarius ssp. thermophylus
microflora of kefir fungi
dry baking yeast (genus Saccharomyces)
How to cook bread with our leavened leaven?
General recommendations

How to cook?
- use dry leavened leaven for baking instead of yeast;
- dilute the contents of the bottle with water;
- use to prepare the dough according to your recipe, in a sponge or non-steam way.

Advice:
- do not dilute the starter culture with hot water or add it to hot ingredients;
- dissolve the starter culture in the liquid before adding the rest of the ingredients.

Simple bread maker recipe *:
380 ml warm water, starter culture, 1.5 tablespoons of vegetable oil, 600 g of flour, 1.5 teaspoons of salt, 4 teaspoons of sugar
Mix the sourdough with warm water, add the rest of the ingredients in order, put it on the "Bread" program.
* use the recommendations for your bread maker, but dissolve the starter culture in liquid (water, milk) anyway.

You can bake a variety of baked goods with this starter culture!

I have already tried it, I really liked it!
Indeed, the quality of the bread is excellent, aromatic, tasty bread.

Baked loaf-shaped bread
used 1/3 of the total amount of premium flour;
2/3 flour of the total volume, first grade
.0.5 bottles of sourdough bread;
0.5 st. sour cream with Lactin sourdough;
0.5 tbsp warm water;
2st. l. sunflower oil;
1h l. salt; 1
Art. l. Sahara.
I loaded it into HB according to the instructions for my HB., Dough mode.
The dough has risen, rolled into a rectangle of medium thickness, rolled into a roll, made cuts.
After 30min. loaf of bread came up, greased it with yolk and for 20-30 minutes in an oven heated to 180g.
It's that simple!
Try it too, you will love it!

And the photo Kvass leaven BREAD. can I show?

The question is ripe! A woman living in Kazakhstan is interested in leavening. Are there any representative offices in Kazakhstan?

And the photo Kvass leaven BREAD. can I show?

I used up the leaven, threw out the bottle, as soon as a new batch arrives, I will post a photo

The question is ripe! A woman living in Kazakhstan is interested in leavening. Are there any representative offices in Kazakhstan?

yes, there is a representative office in Kazakhstan. you need to place an order on the Svoyogurt website. rf and a representative will contact her himself

Thank you! I have transmitted your answer.
Yes! Sour cream made from cream fermented with homemade sour cream turned out to be very good! Thank you!

you are welcome

I used up the leaven, threw out the bottle, as soon as a new batch arrives, I will post a photo

Be kind! Thank you!

In the absence of a yogurt maker, I have not seen such a useful topic before ...
A question to the experts `` for filling '', unfortunately, the search on the Internet was not crowned with success.
The essence of the question: what fermented milk product was given in Soviet times (80s) in children's hospitals in Leningrad? Of everything that can now be tasted, nothing is like what was put in the refrigerators in the evening in the compartments in small bottles plugged with cotton swab. This is definitely not acidophilus, not yogurt, not fermented baked milk ..., awesome thing !!! Maybe some kind of special leaven was used? Please help me find the `` ends ''

Ekaterina, please tell me, what do your experts think about milk kefir fungus in relation to your ferments and bacteria?

Ekaterina, please tell me, what do your experts think about milk kefir fungus in relation to your ferments and bacteria?

The answer of our expert Olga Sokolova: they cannot be compared. Both starter cultures and fungus have their pros and cons. If you do not take into account the laboriousness of making real kefir, then kefir on fungi is more useful in many positions. But again, I will make a reservation, there are enough minuses in it !!!

Tell me, what is the difference in action (and usefulness) for the body of dry yeast cultures YOGURT and KEFIR.
What is their fundamental difference? As part of? In action? If in action - which one?
I didn't really notice the difference in taste. Consistency, too.

Friends! we have amazing new items !!!
Fermented milk feed No. 1
Price for 1 sachet (1g for 1-3 liters of milk) - 65 rubles.

Super composition. Suitable for bottle and sippy cup.
Suitable for adults too.
Starter cultures "Your yogurt"
Starter culture for the preparation of drinking fermented milk feed, which passes well through the teat. Contains the well-known bacterium L. casei, which has a positive effect on immunity.

Structure:

• Lactococcus lactis subsp. cremoris,
• Bifidobacterium bifidum,
• Bifidobacterium infantis,
• Lactobacillus acidophilus,
• L. casei,
• Propionibacterium shermanii.

Fermented milk supplements help the intestines to work properly and to develop good immunity. The bacteria that make up the starter culture produce vitamins and also promote the absorption of macro- and microelements.

Fermented milk supplement No. 1 has a light consistency (due to the absence of thermophilic streptococcus in the composition of the usual for all other starter cultures). Stir the curd after fermentation, then the baby can easily drink it through the teat or drinking cup. A high concentration of this bifidobacterium is very important, since bifidobacteria are natural inhabitants of the human body. By their presence, they drive out pathogens.

The acidophilus bacillus, which is in the composition, produces bactericidal substances that destroy the pathogenic microflora, which can penetrate into the still not so strong child's body. Created especially for children, useful for adults too!

How to cook:

You will need:
• ultra-pasteurized milk (boil any other milk for five minutes and cool);
• starter culture "Complementary food No. 1";
• any device capable of maintaining the temperature for 8-10 hours (thermos, yogurt maker, battery jar).

Cooking method:
1.heat 1-3 liters of milk to 36-40 ºС;
2. pour a sachet of sourdough into it;
3. leave the mixture in the device until it thickens;
4. After thickening, the product is ready!

Store the finished product in the refrigerator for 5 days. Babies - no more than 3.
The price is indicated for one sachet of sourdough for fermentation of 1-3 liters
milk.
Production - Russia.

Prevention A
Price for 1 sachet (1g for 1-3 liters of milk) - 65 rubles.

Super-composition: 5 strains of acidophilus bacillus.
Suitable for adults over 1 year old.

Starter culture for preparation of probiotic fermented milk product based on 5 strains of acidophilus bacillus and lactic acid lactococci

Structure:

Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactobacillus acidophilus strains No. 5e, No. 3e, No. 20T, No. 336, No. 22p5.

"Prophylaxis A" is suitable for those who have some problems with intestinal function, and also want to improve and support their immunity in the future. Acidophilus bacillus in the starter culture is a serious barrier on the way of microorganisms hostile to the human body. It produces bactericidal substances that prevent the development of pathogens of dysentery, typhoid and some other diseases.

Lactobacilli form in the process of their vital activity vitamins, micro- and macroelements necessary for a person.In addition, they create an acidic environment in the intestines, in which the existence of pathogenic microflora becomes impossible. The starter product "Prophylactic A" has a mild and delicate taste. Suitable for adults and children over 1 year old.

How to cook:

You will need:

• ultra-pasteurized milk (boil any other milk for five minutes and cool);

• starter culture "Prophylactic A"; • any device capable of maintaining the temperature for 8-10 hours (thermos, yogurt maker, multicooker, battery jar).

Cooking method:

1.heat 1-3 liters of milk to 36-40 ºС;

2. pour a sachet of sourdough into it;

3. leave the mixture in the device until it thickens;

4. after thickening - the product is ready!

Store the finished product in the refrigerator for 5 days.

The price is indicated for one sachet of starter culture, for fermentation 1-3 liters
milk.
Production Russia.

Fermented milk feed No. 2
Price for 1 sachet (1g for 1-3 liters of milk) - 65 rubles.
Checkout: 🔗

Super-composition: high concentration of bifidobacteria.
Suitable for adults too.

Sourdough for making fermented milk supplements. Contains a composition of bifidobacteria and lactobacilli specially selected for babies, as well as L. casei bacteria.

Structure:

• Lactobacillus acidophilus,
• L. fermentum,
• L. plantarum,
• L. casei,
• Streptococcus thermophilus,
• Bifidobacterium bifidum,
• Bifidobacterium Breve,
• Bifidobacterium infantis.

Fermented milk supplements should be introduced only from those products that the mother is sure of. You can be sure of the composition of "Complementary food No. 2", because it is carefully designed specifically for babies. It contains lactobacilli necessary to create a protective environment for the intestines. It is they who produce organic acids, in which pathogenic microorganisms cannot exist. A high concentration of bifidobacteria of this starter culture will benefit your baby - they will complement the established healthy intestinal microflora of the child.

The acidophilus bacillus, which is in the composition, survives in the acidic environment of the intestine and continues its beneficial activity in the lower gastrointestinal tract. Created especially for children, useful for adults too!

How to cook:

You will need:
• ultra-pasteurized milk (boil any other milk for five minutes and cool);
• starter culture "Complementary food No. 2";
• any device capable of maintaining the temperature for 8-10 hours (thermos, yogurt maker, battery jar).

Cooking method:
1.heat 1-3 liters of milk to 36-40 ºС;
2. pour a sachet of sourdough into it;
3. leave the mixture in the device until it thickens;
4. After thickening, the product is ready!

Store the finished product in the refrigerator for 5 days. Babies - no more than 3.
The price is indicated for one sachet of sourdough for fermentation of 1-3 liters
milk.
Production - Russia.

Tell me, what is the difference in action (and usefulness) for the body of dry yeast cultures YOGURT and KEFIR.
What is their fundamental difference? As part of? In action? If in action - which one?
I didn't really notice the difference in taste. Consistency, too.

DRY BEAUTY CULTURE
LAT BIO KEFIR
Structure:
Lactic acid bacteria
(Lactococcus lactis subsp.lactis,
Lactococcus lactis subsp. cremoris,
Leuconostoc mesenteroides subsp

Kefir is a fermented milk drink obtained from milk fermented with cultures of multi-strain bacteria and a concentrate of kefir fungi.

is a product of mass consumption and is good for people of all ages.

has a probiotic effect, that is, it has a beneficial effect on the intestinal microflora and metabolism in general.

due to its complex composition, kefir prevents the development of pathogenic flora in the intestine. Active against causative agents of some gastrointestinal diseases and tuberculosis.

possesses immunostimulating, sedative and mild diuretic effect.
DRY BEAUTY CULTURE
LAT BIO YOGHURT
Structure:
Lactic acid bacteria
(Streptococcus thermophilus,
Lactobacillus bulgaricus)
07:47
Using this starter culture, you can prepare a real classic live yoghurt, consisting only of starter culture and milk, as it is made at home in Bulgaria.

Yogurt is considered a drink of long-livers and it is!

Bulgarian bacillus in yoghurt actively produces lactic acid, which can suppress pathogens, helping the body fight infections.

The fermentation process produces a number of vitamins, essential amino acids, trace elements and biologically active substances.

Yoghurt is a highly nutritious, immune stimulating product with excellent taste. Yogurt is irreplaceable in the treatment of dysbacteriosis of various etiologies.

In the absence of a yogurt maker, I have not seen such a useful topic before ...
A question to the specialists `` for filling '', unfortunately, the search on the Internet was not crowned with success.
The essence of the question: what fermented milk product was given in Soviet times (80s) in children's hospitals in Leningrad? Of everything that can now be tasted, nothing is like what was put in the refrigerators in the evening in the compartments in small bottles plugged with cotton swab. This is definitely not acidophilus, not yogurt, not fermented baked milk ..., awesome thing !!! Maybe some kind of special leaven was used? Please help me find the `` ends ''

The microbiologist's answer was that in dairy kitchens they did it on fungi. It was a classic young kefir. But in hospitals so far I have found only instructions on acidophilic milk for hospitals. Maybe it was.

Hello! I'm a beginner))) I make sourdoughs, they seem to work out, but for some reason they are a little stringy (they reach for a spoon) and also kefirchik turns out to be a little stringy, it seems to me that it shouldn't be so (((Help, tell me!)))

Hello! I'm a beginner))) I make sourdoughs, they seem to work out, but for some reason they are a little stringy (they reach for a spoon) and also kefirchik turns out to be a little stringy, it seems to me that it shouldn't be so (((Help, tell me!)))

Or the milk needs to be changed or the temperature during cooking is violated

and if the temperature is violated, is it overheating or vice versa?

Or the milk needs to be changed or the temperature during cooking is violated

and if the temperature is violated, then overheating, or vice versa?

Hello! Tell me, please, is it still possible to give small children a product made from over-yeast or not? And a couple more questions: in the Severin yogurt maker, the product heats up unevenly 2-3 jars are fermented, the rest later. Is there a problem in the yogurt maker? Sourdough lactin costs longer, more precisely, it rests (in a yogurt maker I stand for about 12 hours, and in a thermos for 13 hours instead of the indicated 11 hours), than genesis (genesis is fresher, lactin is still valid for half a year) is it about shelf life? Is it possible to use such a stale leaven, all the more so to give to a child?

[Evitalia]

Good day!
Thank you very much for the topic, for the opportunity to consult!
I'm a newbie. I'm going to make yoghurt for the first time, but I've read that it often doesn't work. Now I put it off, I'm afraid, fortunately I came across your topic.
Got a sourdough Evitalia... Tell me what are the features of making yoghurt using Evitalia? What temperature does the bacteria prefer? Cooking process time?
So far I figured out for myself:
it is better to boil milk and cool to the temperature of "baby formula"
the dishes involved in the preparation - scald with boiling water
mix dry starter culture with a small amount of prepared milk, then with the total mass
put jars of future yogurt in a multicooker bowl filled with warm water (just above the middle of the jars)
put a silicone mat or cotton napkin on the bottom
put sugar, vanillin and other flavors into the finished product
do not cover the jars in the bowl with lids tightly or do not cover at all
Is everything correct? I just want to prevent mistakes.

I would like to ask an expert about the new products "My Yogurt". Something they suspiciously remind me of the starter cultures of one domestic company. Strange .. The composition is one to one, I checked. And the cover is different. So whose leaven is this?

and if the temperature is violated, is it overheating or vice versa?

when overheated, the product curdles. in your case, the milk is not warm enough.

Hello! Please tell me, is it still possible to give small children a product made from over-yeast or not? And a couple more questions: in the Severin yogurt maker, the product heats up unevenly 2-3 jars are fermented, the rest later. Is there a problem in the yogurt maker? Sourdough lactin costs longer, more precisely, it stops (in a yogurt maker I stand for about 12 hours, and in a thermos for 13 hours instead of the indicated 11 hours), than genesis (genesis is fresher, lactin is still valid for half a year) is it about shelf life? Is it possible to use such a stale leaven, all the more so to give to a child?

Hello. The over-fermented product can be given. But remember, BIFIDUM CANNOT BE REFUELED!

Hello! Please tell me, is it still possible to give small children a product made from over-yeast or not? And a couple more questions: in the Severin yogurt maker, the product heats up unevenly 2-3 jars are fermented, the rest later. Is there a problem in the yogurt maker? Sourdough lactin costs longer, more precisely, it rests (in a yogurt maker I stand for about 12 hours, and in a thermos for 13 hours instead of the indicated 11 hours), than genesis (genesis is fresher, lactin is still valid for half a year) is it about shelf life? Is it possible to use such a stale leaven, all the more so to give to a child?

The fermentation time depends on the percentage of fat content of the milk - the higher, the longer. From the volume of milk, of course. And what is IMPORTANT - those that ferment for a long time are considered to be of high quality - they grow and eat the allotted time, which means they manage to develop all the necessary nutrients and vitamins. I ferment in high-fat milk - fermented from 14 to 16 hours - the product is of high quality and tasty. The shelf life of Lactin starter cultures is from 12 to 18 months.

[Evitalia]

Good day!
Thank you very much for the topic, for the opportunity to consult!
I'm a newbie. I'm going to make yoghurt for the first time, but I've read that it often doesn't work. Now I put it off, I'm afraid, luckily I came across your topic.
Got a sourdough Evitalia... Tell me what are the features of making yoghurt using Evitalia? What temperature does the bacteria prefer? Cooking process time?
So far I figured out for myself:
it is better to boil milk and cool to the temperature of "baby formula"
the utensils involved in cooking - scald with boiling water
mix dry starter culture with a small amount of prepared milk, then with the total mass
put jars of future yogurt in a multicooker bowl filled with warm water (just above the middle of the jars)
put a silicone mat or cotton napkin on the bottom
put sugar, vanillin and other flavors into the finished product
cover the jars in the bowl with the lids not tightly or not at all
Is everything correct? I just want to prevent mistakes.

Hello, I can't advise anything on Evitalia, because this is not a leaven, but a medicinal product from which people have adapted to prepare a leaven, and only then ferment milk. For this reason I do not use. I prefer high-quality ready-made starter cultures of direct application.

I would like to ask an expert about the new products "My Yogurt". Something they suspiciously remind me of the starter cultures of one domestic company. Strange .. The composition is one to one, I checked. And the cover is different. So whose leaven is this?

These starters cannot remind you of someone, they are exclusive, developed and prepared specially for the company Yoghurt and in the Russian laboratory in Uglich. Not the composition is similar, but the names of the bacteria.

Thanks for the answer! Today something completely incomprehensible has happened - the same batch of lactin bifidum was fermented in 5 hours, whereas usually this process takes much longer. In this regard, the question is: what is the reason for this, is it really in this bag that bacteria are more active and is it worth waiting for the prescribed 8-11 hours or can the process be stopped?
P.S. Is it true that thickeners are added to the genesis so that the product ferments better and faster? I would be grateful for your answer!

Thanks for the answer! Today something completely incomprehensible has happened - the same batch of lactin bifidum was fermented in 5 hours, whereas usually this process takes much longer. In this regard, the question is: what is the reason for this, is it really in this bag that bacteria are more active and is it worth waiting for the prescribed 8-11 hours or can the process be stopped?
P.S. Is it true that thickeners are added to the genesis so that the product ferments better and faster? I would be grateful for your answer!

The fermentation time directly depends on the quality of milk, on the percentage of fat and its amount, milk can be from one manufacturer, but different batches - fermentation takes place differently. If fermentation has occurred a little faster, you do not need to wait longer, otherwise the product will acidify. Maybe this time the device with milk was somewhere in a warmer place or the overall temperature was slightly higher. This also happens.

Genesis - as far as I know, was developed in Italy, but it is produced anywhere, just not in Italy, that is, there is no quality guarantee.
Lactin is developed and produced only in one laboratory on the territory of Bulgaria itself, like Vivo only in Ukraine and only in one laboratory, which means that the control is carried out properly.

Got it. I thought the genesis of Bulgarian production too

Hello forum users. I may be off topic, then please send me where you need to.
Give advice on how to make milk pudding. Just milk, without semolina and cottage cheese, so that the consistency turns out like in a store-bought miracle pudding.

Kefir VIVO
The cost of a bottle (ferments 1-3 liters of milk) - 60 rubles.
The cost of packaging (4 bottles) - 240 rubles.

The leaven contains a unique natural symbiosis - the microflora of kefir fungi, consisting of bacteria of various types and strains.

Kefir bacteria inhibit the development of pathogenic bacteria - pathogens of intestinal infections. Kefir has a beneficial effect on metabolism and significantly reduces the risk of cancer.

Regular consumption of live kefir increases the metabolic rate. It helps to normalize body weight and body fat.
Buy starter cultures in your region for good. rf

The fermentation time directly depends on the quality of milk, on the percentage of fat content and its amount, the milk can be from one manufacturer, but different batches - fermentation takes place differently. If fermentation has occurred a little faster, you do not need to wait longer, otherwise the product will acidify. Maybe this time the device with milk was somewhere in a warmer place or the overall temperature was slightly higher. This also happens.

Genesis - as far as I know, was developed in Italy, but it is produced anywhere, just not in Italy, that is, there is no quality guarantee.
Lactin is developed and produced only in one laboratory on the territory of Bulgaria itself, like Vivo only in Ukraine and only in one laboratory, which means that the control is carried out properly.

About Genesis you are not writing the truth !!!!! Genesis is produced and packaged WHAT IS VERY IMPORTANT in Bulgaria (I am 10,000% sure of this) and at the plant where the starter is produced, this means that no state of emergency buys industrial starter cultures for large displacement and does not pack it is not clear where and in unsuitable conditions and adding more lactose or milk powder there and call this starter whatever you like under the brand name of their state of emergency

Got it. I thought the genesis of Bulgarian production too

Thought correctly and they do not add any thickeners! They just don't dilute the starter culture with lactose to a minuscule amount because of this thick rich taste

I want to re-ferment Genesis Bifidoacidophilic yogurt. I am aware that bifidobacteria do not over-ferment, but in addition to bifidobacterium there is what is supposed to be "just yogurt" (thermophilic streptococcus and Bulgarian bacillus) and plus acidophilic lactobacillus. Will they be over-fermented? Can you do this? Or the cold corpses of those who died of grief (due to the inability to slow down) of bifidobacteria will make yogurt worthless?

Starter culture VIVO → Symbilact with lactulose

Structure:
Lactulose
Acetobacter aceti
Bifidobacterium bifidum
Bifidobacterium adolescentics
Bifidobacterium longum
Bifidobacterium animalis
Lactobacillus acidophilus
Lactococcus lactis subsp. cremoris
Propionibacterium freudenreichii

Can be used without fermentation

The probiotic of the new generation simbilact contains the highest concentrations of beneficial bacteria friendly to humans. This property allows using Symbilact not only as a fermented milk product, but also in its pure form, without the fermentation procedure.

The bacteria that are part of the symbilact inhibit the growth and development of pathogens in the gastrointestinal tract.

Symbilact helps to strengthen immunity, increase anti-infectious resistance, cleanse the body of toxic substances, reducing the risk of many dangerous diseases.

Symbilact is used to restore normal microflora in case of dysbacteriosis and dysbiosis, after the use of antibacterial and zymotherapeutic drugs, in acute and chronic diseases of the gastrointestinal tract.

Symbilact maintains normal microflora in ecologically unfavorable and extreme conditions.

Children from one year

Good day. I tried your new Prophylaxis starter. My daughter was prescribed antibiotics for 10 months and I decided to feed her with this product during this period. Of course, I liked the consistency of the finished product Lactin more. The product from Lactin turns out to be much denser when you take it with a teaspoon, it is kept in a piece, and this one immediately spreads over the spoon, if you take it with a slide like lactin, then everything slides over the edges, while the little mouth thinks to open it or shake it a little with its head.
In general, can you tell us, because there are probiotics and prebiotics, the ferments contain both, or what? Thank you.

What is the difference between pro and prebiotics?

Food hygiene doctor, candidate of medical sciences, Lyudmila Volkova answers:
- Probiotics are beneficial bacteria that primarily protect us from dangerous (pathogenic) and not very (opportunistic) microbes. The beneficial microflora participates in the production of B vitamins and vitamin K and many essential amino acids, maintains metabolic processes at the proper level, partially breaks down proteins, fats and carbohydrates. You can find beneficial bacteria in kefir, fermented baked milk and "live" yoghurts.

As for prebiotics, it is dietary fiber that is food for beneficial microorganisms. To supply the body with prebiotics, you need to eat more fruits, vegetables, legumes and grains.
consistency-prophylactic thick, apparently did not hold

Good day. Thank you for the answer, but at the expense of the density of the prophylaxis - I kept it until the wrinkles appeared, when I already understood, I will overexpose it a little more - I removed it. Yesterday I did complementary foods 1 - also thin and layered on a spoon as soon as you scoop out of a jar. It's somehow incomprehensible. I've already thought, but you can mix these leavens, for example, with Lactin's kefir. so that in addition to bacteria and density was?

Hello. Complementary food 1 and complementary food 2 should be liquid in consistency, complementary food 1 for the nipple. It is not worth stirring the starter culture, since the composition is selected by microbiologists and it is not clear what will happen to the bacteria when combined. The finished product may not be of the same density due to not very high-quality milk - this is a seasonal phenomenon - the pregnancy season of cows - milk changes in its composition.

Here is such a very important question for me: in the evening to drink and eat homemade yogurt, well, let’s say fermented at Evitalia ... and after an hour or two, “nerin” ... a combination of different --- will the useful substances of different products with each other? (This cool phrase about fights, from some forum). It is impossible to mix different sourdough cultures, it is not known what will happen ... and in my stomach?

You cannot mix during cooking and during storage of the finished product, but you can eat anything in a row.

Good day! Recently I have been making yoghurts at home. Therefore, several questions have ripened:
1. I made yoghurt, or rather tried, from the cultured culture "Artlife Probinorm Baby" (in the composition of bifidobacteria). Local milk, boil. I ferment yogurt in a thermos or in a saucepan in the oven. There were two attempts, both times the yogurt thickened badly and became bitter. I would like to understand what could be the reasons ... Other leavens work great on the same milk ..., the leaven itself is also working (the daughter-in-law makes on same milk and sourdough from Same party, makes in the oven ..).
Could this be due to a drop in temperature during the fermentation process? Or maybe there are some other reasons?
2. After cooking, it is recommended to refrigerate yoghurt for 2-3 hours. The growth of bacteria stops, the yoghurt becomes thicker. What other processes are taking place in it? And how beneficial is it for adults and children to drink yogurt right after preparation?
Thanks in advance for your answers!

Good day! Recently I have been making yoghurts at home. Therefore, several questions have ripened:
1. I made yoghurt, or rather tried, from the cultured culture "Artlife Probinorm Baby" (in the composition of bifidobacteria). Local milk, boil. I ferment yogurt in a thermos or in a saucepan in the oven. There were two attempts, both times the yogurt thickened badly and became bitter. I would like to understand what could be the reasons ... Other leavens work great on the same milk ..., the leaven itself is also working (the daughter-in-law makes on same milk and sourdough from Same party, makes in the oven ..).
Could this be due to a drop in temperature during the fermentation process? Or maybe there are some other reasons?
2. After cooking, it is recommended to refrigerate yoghurt for 2-3 hours. The growth of bacteria stops, the yoghurt becomes thicker. What other processes are taking place in it? And how beneficial is it for adults and children to drink yogurt right after preparation?
Thanks in advance for your answers!

Hello. Regarding the sourdough of the company "Artlife Probinorm Baby" (as part of bifidobacteria) I can not say anything about what is there and how I do not know.
Fresh yogurt is the most useful, active bacteria, there are no "strangers" from the external environment. We put it in the refrigerator to stop the growth of bacteria, otherwise you get yogurt. The microbiologist will describe the specific processes during the storage period in terms of microbiology, your question was forwarded to him. As the answer, I will quote.