Ask an expert: all about homemade fermented milk products

Catherine! Thanks for the answer.
I looked at the composition of the starter culture: "Artlife Probinorm Baby": Bifidum bifidum and Bifidum longum, Lactobacillus acidophilus. I wonder, for the future, what could be the reason for the bitterness in yogurt ...
We will wait for the microbiologist's answer ...

I have two questions, if I may.
1. Why does yogurt from store-bought milk turn out better than from homemade milk (what is added or removed to it?
2. My yogurt from homemade milk turns out to be fatty, is it possible to somehow reduce the fat content of milk before use?
Sorry if you already asked, but I did not notice

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" (as a part 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 yoghurt thickened poorly 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!

microbes stop growing when they run out of food. If the yoghurt is not fermented, then of course they will stop growing in the refrigerator. Yogurt becomes thicker simply by obeying the laws of physics. Any liquid thickens at low temperatures and becomes more fluid at higher temperatures.
As for the benefits, it is the same in warm and chilled yoghurts.
So it's more a matter of taste - warm or cold are more to your taste.

Thanks for the composition of the starter culture, I gave it to the microbiologist.

I have two questions, if I may.
1. Why does yogurt from store-bought milk turn out better than from homemade milk (what is added or removed to it?
2. My yogurt from homemade milk turns out to be fatty, is it possible to somehow reduce the fat content of milk before use?
Sorry if you already asked, but I did not notice

Yogurt made from homemade, not draft milk, it turns out thick, you just need to boil the milk and cool to the desired temperature of 36-38g. I cook at home myself.
Factory milk comes with a preservative - for storing and transporting milk - apparently it gives a certain density.

To reduce the fat content of homemade milk, it is separated (skimmed), and cream is added to the skim milk to the desired percentage of milk fat or stand in the refrigerator and remove part or all of the cream with a spoon.

Catherine! Thanks for the answer.
I looked at the composition of the starter culture: "Artlife Probinorm Baby": Bifidum bifidum and Bifidum longum, Lactobacillus acidophilus. I wonder, for the future, what could be the reason for the bitterness in yogurt ...
We will wait for the microbiologist's answer ...

Microbiologist's answer: if there are no vitamin supplements in the sourdough, then because of milk.
From myself, lots of milk are different, which means that the quality can be different.

Thank you!!!

Good morning. Yesterday I prepared yogurt from your starter in a slow cooker. She boiled the milk, cooled it down, poured it into the multicooker on the "yogurt" mode, after the signal, dissolved the bag and set it for 8 hours (probably it should have been at 6). Because the bag says "for 8-10 hours" In the morning I looked at the cartoon, but since I don't know what the consistency should be (I thought it should be thick and dense) I set it for another 30 minutes. But first I scooped up yogurt with a spoon, it tasted creamy, without sourness, in consistency like thick kefir, but, in my opinion, it began to flake a little, since whey was visible in the multi at the edges (a little). At the end of 30 min. the stratification was in places more and when I put it in jars it was already part of the thick and the taste became slightly sour (or maybe it seemed to me) I will wait 5 hours later and the result.
Tell me please, did I overexpose it? Probably 6 hours would be enough.
Only now I saw a video on your site, the yogurt should pour out immediately after cooking, I definitely overexposed ...
And even a small stratification, as I understand it, should not be ...
Waiting for your verdict

[Catherine]

Hello, Catherine... Thank you for the very interesting information that you bring to us.
I have been making homemade yogurt not so long ago. I used Activia and the multi-cooker fermentation process. Everything worked out well. Then I accidentally stumbled upon the topic of leavening and decided to switch to a more useful method. I make yoghurt in Evitalia. Therefore, reading your posts I was surprised by the review of this leaven.

I can't advise anything about 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.

Evitalia (Strpeprtococcus thermophilus, Lactococcus lactis, Propioni-bacterium freudenreichi subsp. Shermanii, Lactobacillus acidophilus, Lactobacillus helveticus.) Is sold in a pharmacy with instructions for the preparation of "Healing fermented milk product from dry yeast" "this is not a leaven, but a drug from which people have adapted prepare the leaven, and only then ferment the milk "... I think this is not just a successful folk recipe, but a clinically proven useful product.

where to get a starter culture on propionic acid bacteria except Evita (we have only Evitalia in pharmacies in our city)?

Good day. Ekaterina, please tell me on this issue, I have a lot of different temperature of yogurt at the bottom of the jar and at the top, in 160 ml jars the difference is 5 degrees, and in 220 ml jars the difference is as much as 10 degrees, I made yogurt from the sourdough, at the bottom it was 40 degrees, and in a layer of about 1 cm from the top only 30. Will the product cook normally with such a run? I just can't imagine how you can even out the temperature across the entire height of the jars. Thank you.

Hello. Pour in water and place the jars, the water will even out the temperature

where to get a starter culture on propionic acid bacteria except Evita (we have only Evitalia in pharmacies in our city)?

look at the Svoyogurt website. rf

Good morning. Yesterday I prepared yogurt from your starter in a slow cooker. She boiled the milk, cooled it down, poured it into the multicooker on the "yogurt" mode, after the signal, dissolved the bag and set it for 8 hours (probably it should have been at 6). Because the bag says "for 8-10 hours" In the morning I looked into the cartoon, but since I don't know what the consistency should be (I thought it should be thick and dense) I set it for another 30 minutes. But first I scooped up the yogurt with a spoon, it tasted creamy, without sourness, in consistency like thick kefir, but, in my opinion, began to flake a little, since whey was visible in the multi at the edges (a little). At the end of 30 min. the stratification was in places more and when I put it in jars it was already part of the thick and the taste became slightly sour (or maybe it seemed to me) I will wait 5 hours later and the result.
Tell me please, did I overexpose it? Probably 6 hours would be enough.
Only now I saw a video on your site, the yogurt should pour out immediately after cooking, I definitely overexposed ...
And even a small stratification, as I understand it, should not be ...
Waiting for your verdict

Hello. yogurt at the end of fermentation will be thick, if you beat it - drinking. In your case, the exfoliation and the serum are overexposed. Milk 2.5% - fermented in 5-6 hours, milk 3.5% fermented in 6-8 hours. Well, further on the principle, the higher the fat content, the longer it takes to ferment.

[Catherine]

Hello, Catherine... Thank you for the very interesting information that you bring to us.
I have been making homemade yogurt not so long ago. I used Activia and the multi-cooker fermentation process. Everything worked out well. Then I accidentally stumbled upon the topic of leavening and decided to switch to a more useful method. I make yoghurt in Evitalia. Therefore, reading your posts I was surprised by the review of this leaven.

Evitalia (Strpeprtococcus thermophilus, Lactococcus lactis, Propioni-bacterium freudenreichi subsp. Shermanii, Lactobacillus acidophilus, Lactobacillus helveticus.) Is sold in a pharmacy with instructions for the preparation of "Healing fermented milk product from dry yeast" "this is not a leaven, but a drug from which people have adapted prepare the leaven, and only then ferment the milk "... I think this is not just a successful folk recipe, but a clinically proven useful product.

what you emphasized is the words of a pharmacist who is extremely against such use.

Hello. Pour in water and place the jars, the water will even out the temperature

Good day. Thanks for the answer, I just saw it, but you cannot pour water into my yogurt maker, and its sides are not high, cm 3 well 4 maximum.

And also, if a sensor from a thermostat is inserted, then you won't pour too much, the sensor will deteriorate (well, of course, if it is not special - it is waterproof).

By the way, the thermostat sensor is also attached to the bottom.

Good evening! To be honest, I started reading about yoghurts a couple of days ago, but I haven't yet come across the information I need. Tell me, please, if scalding dishes with boiling water is not sterilization, then what's the point in scalding? After all, all sorts of non-beneficial bacteria will remain alive and unharmed. Or not all?

Hello . Boiling water practically destroys all bacteria. Therefore, if you rinse thoroughly, you can not fear for the purity of the product cooked in such a dish.

Complementary food number 1
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.

Price: 70 rub. for 1 sachet
Starter composition:
Lactococcus lactis subsp. cremoris,
Bifidobacterium bifidum,
Bifidobacterium infantis,
Lactobacillus acidophilus,
L. casei,
Propionibacterium shermanii.
Utility:

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 a 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 displace pathogens. The acidophilus bacillus, which is in the composition, produces bactericidal substances that destroy 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:

1. Heat milk to 36-40 degrees.
2. Add starter culture to milk
3.Place milk with sourdough in a yogurt maker, thermos, slow cooker or any other device that maintains a constant temperature of 36-40 degrees and leave for 8-10 hours.
4. As the product thickens, put it in the refrigerator.
5. Eat within 5 days! (for babies - no more than 3 days) The price is for a sachet containing 1 g of dry starter culture.

Good day!

A question from the "teapot" about the optimum temperature for fermentation with Lactina starter cultures ...
In the memo about "Your own yoghurt" in fermentation conditions it is written that you need to maintain a temperature of 35-40 degrees.
My newly acquired Mulka with a timer keeps a temperature of 42-44 degrees ... (measured with thermometers for tea and electronic for liquids - the discrepancy is less than half a degree) ... Is this temperature acceptable for making Lactin's yogurt?

There is such information:
Streptococcus thermophilus (thermophilic streptococcus). The optimum temperature for its development is 40-45 ° С
Lactobacillus bulgaricus. The optimum temperature for its development is 40-45 ° C.

For the "Yogurt" starter culture containing these cultures, 42 degrees should be optimal. Is it so?

SOS!!! They put the pots of milk in the bathroom to cool down and were distracted, as a result water got into the milk. Boiled over. There is no chance to ferment ???

I make Narine sourdough from different manufacturers (Krasnogorsk Ferment, Armenian Narex), according to the recommendations, I stand it for 22-24 hours. I get a thick slimy mass, separated in consistency like water, and in color like serum (gray-yellow-green substance). Overheating is excluded, since the water in which the cans with sourdough are located is additionally controlled by a thermometer and the temperature of this water is within the manufacturer's recommended temperature.

Questions:
1) Why does a liquid constantly appear (similar in consistency to water, and in color to serum) on top of the starter culture?
2) Why does the leaven get bitter?

Tried different milk and whole and separated - Nasha Milking, Vkusnoteevo, Prostokvashino, Avida, etc. - the result is the same: it always turns out to be bitter with long fermentation. All milk cannot, including whole milk, about which they write that without the use of powdered milk, all of it is made of dry milk ... Most likely the point is different, but what?
I also noticed this feature. If you make Narine's leaven for 12 hours, it turns out not bitter.

PS: I am making a starter culture in Steba DD1 in a large 600ml. jars, I pre-sterilize jars with lids in Shteba, like the spoons with which I stir the leaven. All milk is also pasteurized at a temperature of 82 degrees.

[it is not recommended to cook cottage cheese from kefir]

I read that you can make soft cottage cheese from kefir by freezing, so how much does it turn out to be cottage cheese?

For curd-it is not recommended to cook cottage cheese from kefir.

I wonder why ?

I wonder why ?

here everyone will adapt to make curd from kefir and yogurt from evitalia - then who will buy the leaven of His yogurt?))

Oh, there it is ...

I wonder why ?

cottage cheese has a completely different bacterial composition, it coincides with sour cream, but there is no kefir fungus in the cottage cheese

What is the correct name - yogurt, kefir, yogurt?

And from homemade yogurt by simple fermentation, from time immemorial people in Russia themselves at home prepared cottage cheese

[Aygulechka]

Aygulechka, Thanks for the clarification ...

Tanyusha, my grandmother (and indeed all the locals in the village Voronezh province), all her life she called sour milk yogurt, oh, and yogurt was good, they put it in layers from a can ...

The milk was not fermented with anything, it was simply left in the senets, read at room temperature ...

Inna, right! They just fermented - YOUNG MILK! And it turns out just yogurt, which you can take with spoons in layers - I like this and I love it. It is always tasty, tender-sour, sweet in taste And I eat with pleasure, without leaving the can - oh, sweet!
I still make such curdled milk, I only ferment it with a Tibetan mushroom (and before that with thick sour cream), and so that the milk is whole, natural

My grandmother in the village gave each other a sourdough for katyk called, I now understand that from somewhere someone brought the sourdough from the kefir fungus. And in the bath, they always put a bucket of katyk and a ladle on a bath day! Lyapota .....

Good day. I really want to learn how to make homemade yogurt. Now I and my children have problems with the intestines after antibiotics.
There is a 0.5l thermos, Evitalia sourdough and 3.2% milk in 0.5l soft bags. Dmitrogorskoye pasteurized shelf life is 5 days.

First time: I poured milk into a saucepan, boiled, removed, cooled. it was a little hotter. scalded a glass, poured a little milk into the leaven and diluted it. poured it into a thermos (doused with boiling water in advance) and added the remaining milk, closed it, wrapped it in a fleece blanket and put it near the battery (it does not heat well)

after 8 hours, it turned out like a homogeneous product, more like curdled milk in consistency, that is, so brittle or something. I put it aside in a jar for re-culture. the rest is in the refrigerator. ate with children. there was a little serum. I thought so. then stomachs ached. children have gas. I didn't pay attention. I made the second time and the mother's starter culture, the composition became more curdled, and a lot of whey. I thought so, and ate that too. stomachs again.

did not over-ferment any more.

Today I made 2 leaven.
the milk boiled, took it off the comfort, cooled it, touched it with a finger (washed it with a napkin, like it was warm) added a piece of sourdough to the scalded glass (a piece of mk thermos 0.5 l and sourdough for 3 l, I chopped off 5-6th part with a clean toothpick on my eye and took it out) , then poured everything into a thermos, closed, wrapped it up and to the battery.
after 6 hours I looked - liquid. after 7.5 it has already thickened, it looks like liquid but viscous cream (you know how farm cream is sold, that's the same). the taste is sweetish ... not sour. I put them in jars (however, I poured them with boiling water the day before for another, not received portion) so I did not pour it over again (was I wrong?) with a spoon, which I doused with boiling water and into the refrigerator.
after 10-20 minutes I look at the yogurt on top of the jar and below the whey ...

moreover, the yogurt is not bubbly, homogeneous. but a lot of whey is a third of a can ...
For the sake of experiment, I ate one can ... 10 minutes have passed - the stomach is normal ...
Tell me why the serum separated like that ??? what's wrong?? and in general, please, make comments, what did I do wrong and how it should be ???

Tell me why the serum separated like that ??? what's wrong?? and in general, please, make comments, what did I do wrong and how it should be ???

Evitalia is the most unpretentious leaven of all that I know! It is necessary to try to spoil the product!

- A thermometer is an inexpensive household appliance to measure the temperature is extremely useful so as not to guess at the coffee grounds! Perhaps your milk was too hot and only thermophilic streptococcus survived ...
- Check your thermos! I suspect that the vacuum is gone and it keeps the temperature for a short time ... (Quite a frequent occurrence not only with glass, but also with metal thermos after a fall). It is very simple to check: you pour 45 degrees of water into a thermos and measure the temperature of the watch after 8 ...
- Perhaps the storage conditions of the starter culture were violated and the bacteria died ...
- The quality of the finished product strongly depends on the quality of milk! Milk is a whole problem ... The shops are full of all sorts of rubbish ... I can't say anything about your milk, because I live in another region. Buy and try! It's enough for me to just taste a spoonful of milk to evaluate its quality. At the same time, it often happens that a manufacturer producing a decent product starts to drive trash!

Serum should not be a third of the can.
The first sourdough takes longer than the subsequent ones because bacteria come out of suspended animation! The second starter is tastier and the product structure is better!
It is not worth dividing the leaven, even of the "clean stick" type! Opened used!

Advice try to take just pure culture for several days, and then cook the product. Expensive, of course, but treatment is treatment!
You may be lactose intolerant due to gastrointestinal disorders ... Try the enzyme Lactase!

Thank you very much for the detailed answer. Now I took a break .. I will either buy a large thermos or a yoghurt maker .. I have not decided yet. Then I will try again. I hope everything works out

Good day!
We resume consultations on this forum

For now, I will comment on the latest posts:

To begin with, Evitalia is not a leaven, it is a dietary supplement, and what happens if you ferment milk with it is not known to the regulatory authorities. Their instructions are in no way compatible with the official registered Application Notes. Therefore, it is difficult to talk professionally about fermented, and even more so over-fermented on this "miracle product" yoghurts
I am not at all impressed by the way they mislead consumers by offering to re-ferment 10 times - any microbiologist who is more or less versed in the topic, even a student, will be very surprised at such recommendations.
Recommendations for use: for adults: 1 bottle, or sachet, or capsule, or tablet, or 1/2 teaspoon from the package 3 times a day, dissolving the powder in milk or freshly boiled water at room temperature; children over 3 years old - 1 bottle or sachet, or capsule, or tablet, or 1/2 teaspoon 1 time per day, pre-grind the tablet, or dissolve the powder, the contents of the capsule, bottle in freshly boiled water or milk at room temperature. Continuator reception time - 15-30 days. Shelf life of capsules and powder in glass vials - 2 years; sachets, bags and tablets - 1 year. Store in a dry place at a temperature not exceeding 25 ° С in unopened original packaging. Contraindications: individual intolerance to the components. It is recommended to consult a doctor before use.

I would like to present to your attention new, high-quality starter cultures "Svoy Yogurt" of Russian production.
We made a line of classic products in Russia.

These starters are similar to our Bulgarian line, but their own
They differ in the strains of bacteria used: the consistency of the products will be a little lighter, but they are not prone to stringiness. Try and choose !!!
Both lines are on sale - Russia and Bulgaria.

Yes, and one more thing - in 200 cities of Russia, starter cultures are sold in stores and a courier delivers them to your home within 1-3 days after ordering on the website (payment upon receipt).

Ask questions about the preparation and features of the product - I will try to answer as fully and objectively as possible

Oh, how I need it here !! The topic was highlighted on the side in the popular ones with answers, I did not know that such a topic exists !!!!
The question is. I've been scouring for a month in search of an enzyme for cheese in our city, and to no avail. On the site "my yoghurt" I found that we have a representative in the city and addresses where they sell useful things .. But in the Perekrestok supermarket (more precisely in the freshmarket) there is no enzyme and never was (I asked the employees), and I saw a couple of boxes of just yogurt ... I need an enzyme for cheese !!! I called a representative in Blagoveshchensk, the phone does not answer .. I would like to buy on the spot, not pay extra money for the shipment !!!

[Your Yogurt]

Your Yogurt, but I personally do not really like how you run into other leavens ... any leavens are dietary supplements, no more, but no less. And where did you personally see the recommendation to re-ferment the eucital 10 times? So I, for some reason, read it like this - 2 liters of uterine starter culture, then we eat about 1.5 liters immediately, and use the remaining mass for further fermentation, 150 ml per 1 liter of milk - once! (I could get confused with ml - I am writing from memory, I have been using Evitalia for 3 years now and I just put 3 tablespoons per 1 liter of milk).

Further - narine and evitalia are distributed through pharmacies - everything else is through stores and representatives, and it is here that the question "what happens if you ferment milk for her" ...

In my deeply unprofessional mu opinion - any lactic acid products are good, starters are even better, especially if they are made in accordance with the technological process. From the experience of this forum, everything works, from purchased starter cultures to yoghurts in boxes. Questions arise about proper fermentation at home and what should actually be the result.

As for the evitalia ... well, yes ... we got carried away a little with advertising our product ... we laughed and we continue to ferment. Until recently, I honestly thought that this was the most creative advertising for sourdough, until I came across a dietary supplement that is now advertised on the meow forum - this is really something with something ...

[Your Yogurt]

Your Yogurt, but I personally do not really like how you run into other leavens ...

Oh, how I need it here !! The topic was highlighted on the side in the popular ones with answers, I did not know that such a topic exists !!!!
The question is. I've been scouring for a month in search of an enzyme for cheese in our city, and to no avail. On the site "my yoghurt" I found that we have a representative in the city and addresses where they sell useful things .. But in the Perekrestok supermarket (more precisely in the freshmarket) there is no enzyme and never was (I asked the employees), and I saw a couple of boxes of just yogurt ... I need an enzyme for cheese !!! I called a representative in Blagoveshchensk, the phone does not answer .. I would like to buy on the spot, not pay extra money for the shipment !!!

Musyanya, we do not specialize in enzyme and usually do not supply it to points. This is an industrial enzyme not really for home use, which is why it is not available in retail stores.

[Your Yogurt]

Your Yogurt, Your unobtrusive advertising is understandable)
So Evitalia, don't understand that ... which is sold in pharmacies, is packed in the factory
And your sourdough in paper bags is of course the standard
Do not praise, so do not dump

[Your Yogurt]

Your Yogurt, Your unobtrusive ad is understandable)
So Evitalia, don't understand that ... which is sold in pharmacies, is packed in the factory
And your sourdough in paper bags is of course the standard
Do not praise, so do not dump

You will forgive me, of course, but I seem to have given all the links.
Read, counter arguments.
I am not very sympathetic to Evitalia's disinformation policy - not only is the product not intended for fermentation, why talk about 10 over-fermentation?
Any person who is more or less literate from the point of view of microbiology is clear that this is NOT PERMISSIBLE. It is NOT ALLOWED, in large letters, and not just not recommended.

Our starter cultures are packaged under sterile conditions, in a biofactory, the factory packaging is higher - the bag is hermetically sealed, does not allow light, air, or moisture to pass through.

For my quality, I am ready to answer and explain.

[Your Yogurt]

Your Yogurt, I read the instructions for Evitalia, which is attached to the package, and there were no talk of any 10 re-fermentation
What they write on the Internet doesn't interest me much. Everyone promotes their own

And I'm sorry, but no package can replace a glass bottle in terms of the quality of preservation of the product, any specialist will confirm this to you
Newspapers are constantly thrown into my mailbox, with all sorts of know-how of drugs that are sold at outdoor exhibitions and so on

When your product appears in pharmacies, then there will be a reason to evaluate

[Your Yogurt]

Your Yogurt, maybe you will be better off telling about the merits of your starter cultures, and not throwing mud at your competitors. It's somehow very unpleasant to read all this.
It is NOT ALLOWED to impose your product on people. Causes protest and rejection of your product.

I understood the reaction.
Okay.
We will try to take into account the wishes and feedback :)
I didn’t want to come in honestly, I just work a lot with people and the reaction “bad leaven, do not over-ferment 10 times” is annoying.
I apologize for my tone and continue.

And I'm sorry, but no package can replace a glass bottle in terms of the quality of preservation of the product, any specialist will confirm this to you
The above, I assure you, will not be confirmed by any specialist. This is not true. The glass bottle is not airtight and transmits light. Unlike a package.
The glass bottle is the previous generation of packaging in this case.

Regarding - any leaven of dietary supplements - the fact of the matter is that the leaven is not a dietary supplement, it is a leaven, it has other documents. Pharmaceutical dietary supplements are most often not intended for fermentation, they are just ready-made probiotics, and there are many of them, not one Evitalia.
The meaning of the leaven is to ferment milk. For example, bifidobacteria - usually do not multiply in milk. This is not a traditional fermenting microflora.
A good starter culture is made in such a way that the bifids, the strains used in it, give growth.

Ferment - must be certified differently, is intended for fermentation and must give rise to a certain microflora, good organoleptic properties of the product, etc. milk and dairy products

BAA - must contain some kind of bacteria, and there are no requirements for it either for fermentation or for the effect on health.

In dairy kitchens, for example, starter cultures are used, not dietary supplements, as well as in dairies.

[Your Yogurt]

Your Yogurt, very interesting. I'll stand and listen to about leaven)

[Yulia]

Your own Yogurt, very interesting. I'll stand and listen to about leaven)

And I'll sit))) Yulia,

Guys, what are you talking about the pharmacy. Pharmacies are now the same store. Who will buy what where. If something is on sale in a pharmacy, it does not mean that it is good. And, by the way, in our city sourdoughs from "your own yogurt" are sold in some pharmacies. And the bags of His yoghurt are not paper, quite worthy packaging. Not a glass bottle, of course. But who said that only he is correct.
Can I act as a peacemaker? I ferment both Evitalia and some of the products of My yogurt. And, sorry, I re-ferment store yogurt. The results are excellent in everything. It all depends on the milk. Now for a couple of weeks I was buying so-so milk - everything was so badly fermented. Changed the brand, everything is fine again.
Yesterday I personally read about "10 re-yeast foods" by Evitalia on one site with reviews. I was shocked. Because the official instructions that come with each bottle do not advise anything like that. There, the composition of the starter is specifically indicated, which bacteria, how many CFU, the temperature of fermentation, the duration of storage of the finished product. It is recommended to re-ferment the product ONCE from the mother's starter culture.
As for the rest, let's live together. "To people you need to be softer, and look shorter on questions"
Oh, while I was writing, everyone made up.

Comrades, in fact, I really want more feedback

Please tell me how to correctly display information?

The starter culture market is now actively developing, and there are problems of growth: manufacturers, striving to reduce costs, save on quality, and someone openly lies (composition, origin of the product, etc.).

Here's what to do with this information? On the one hand, it is negative and even imposing.
BUT: I am here, and in general there is a lot of me. I am ready to be responsible for the quality of my product and publicly answer questions on behalf of the company - I am sure that by fermenting Your yogurt you will get a high-quality and very useful product.
On the other hand, there are indeed cases when a company writes that it contains 10 beneficial bacteria, but in fact, and even according to documents (!!!) - there is 1 streptococcus ...
If such information is made public, first of all, it is useful for the client, he will become more competent, and secondly, it will discipline competitors, they will not feel complete impunity.

Or am I thinking wrong?

Regarding the over-fermentation of finished products, I have no doubts, they are not intended for fermentation, mainly streptococcus grows in the over-fermentation, "It is more useful to eat activia from a jar than to ferment on it," and you can grow a pathogen that way.
If someone asks me, I will explain in detail why this should not be done.

On the other hand, I also really want to live together and I certainly don't want to fight
I will gladly listen to the opinions of the forum participants.