Ask an expert: all about homemade fermented milk products

[dzmitryli]

I will also assume as an option that since the bottle of starter culture was already open for some time (did I understand you correctly?), Then it either deteriorated, or harmful bacteria got attached to the beneficial bacteria of the starter culture and they fermented the milk "in their own way." Well, or milk this time, too, was not successful.
But in general, dzmitryli , To you with Belarusian sourdough in the topics Yoghurt with bacterial ferments (narine, VIVO, etc.) (2) or Yoghurt maker - choice, reviews, questions of operation (2)... In this topic, an expert on Lactina starters. Although it is possible that Ekaterina will tell you something, you just need to wait for tomorrow.

Sterilized milk is fine.

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

We decided not to guess very much on the coffee grounds and forwarded the question and description to our expert microbiologists. We hope that they will provide a more accurate answer.
We apologize for having to wait)

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

It's good that they didn't try! Our microbiologist said that this is a classic example of the rapid development of E. coli.

It's good that they didn't try! Our microbiologist said that this is a classic example of the rapid development of E. coli.

Your microbiologist said correctly

It's good that they didn't try! Our microbiologist said that this is a classic example of the rapid development of E. coli.

And where could she come from? I'm already afraid!

And where could she come from? I'm already afraid!

And you are not describing the cooking process) It's hard to say for sure.
But, in general, our kitchens are not sterile. That is why we recommend boiling milk, scalding dishes and thermometers to check the temperature too.

By the way, for the same reason, we do not recommend storing open starter cultures! anything can get into them!

oh, something and I became uneasy ...

oh, something and I became uneasy ...

What is the reason for your concern?
In fact, if you follow the simplest rules - cooking fermented milk products at home - the process is simple and safe.
Making yoghurt is easier than you think! Even the mother of a newborn baby can find the time for this Checked by us!

It will take you 4 minutes 39 seconds (we measured it!)
* Boil water - 59 seconds
While the water is boiling, prepare everything you need: a spoon, a thermometer, a saucepan, a yogurt maker or a thermos, remove the milk and sourdough from the refrigerator.
* Pour boiling water over all the items necessary for cooking - from 14 to 33 seconds.
* Heat the milk - 2 minutes 14 seconds (1 liter to 40 degrees)
While the milk is heating, prepare a yogurt maker (plug in) and a jar / thermos for pouring the sourdough milk.
* Pour the starter culture into milk and mix thoroughly - 17 seconds.
* Pour milk into jars / thermos and close - 13 to 36 seconds.
Total: no more than 5 minutes!

Hello, there is a need for homemade yogurt, I will use a thermos, there are several questions, how to measure the temperature of milk and how much should it be? I did it for the first time on "Narin" and the sourdough stratified, probably overexposed or had a high temperature, now I want to try the activity, how to cook it correctly? Thank you !!

Hello, there is a need for homemade yogurt, I will use a thermos, there are several questions, how to measure the temperature of milk and how much should it be? I did it for the first time on "Narin" and the sourdough stratified, probably overexposed or had a high temperature, now I want to try the activity, how to cook it correctly? Thank you !!

Elena, the temperature of the milk should be measured with a liquid thermometer. Baby thermometers tend to lie.
In extreme cases, you can (it is not always safe) to check the temperature with a CLEAN finger. Or just drip it onto the back of your hand. The temperature should be no higher than 40 grams, therefore. should be slightly warmer than its own temperature and not burn in any way.
But a thermometer is more reliable and, if processed, safer.
Regarding the activation, I just want to refrain :) We do not recommend re-fermenting on store-bought yoghurts (even if it is without fruit and other additives):
1. You are not sure about the conditions of transportation and storage.
2. Less benefit, as it is over-yeast. For example, bifidobacteria do not multiply in milk, therefore, with each re-fermentation there are fewer of them.
3. You do not know what is in yoghurt.
4. Bacteria during re-fermentation have undergone temperature changes (from warm to cold, and now back). This is an extra "stress" for them, which affects the quality of the product.
It is better to use any dry starter culture - there are many of them.
If your decision is firm, then adhere to at least basic safety rules:
1. Choose yoghurt without additives (without sugar, fruit, thickeners and preservatives), unheated, fresh - preferably today, with a short shelf life.
2. As in the case of the sourdough, boil the milk and refrigerate it to 40 degrees.
3. Add yogurt to milk (about 100-120 grams per liter)
4. Leave in a thermos for 4-6 hours.
But still, I repeat - weigh the pros and cons.
Good luck!

Thank you very much for the quick answer,: rose: yes, I understand that the sourdough is better, but I'm afraid to spoil the food again, I still have to read about "NARINE" and "bifibacturin" I was advised, but with him today it turned out yogurt with whey

I tried sour cream. Cream "House in the village" 20%, warmed to 40 degrees, added sourdough to the yogurt maker. Exposure 12 hours. The thickness of the final product is such that it is impossible to shake it out of the jar, just pick out the Taste with a spoon ... I would like a more pronounced sourness, but this is how the taste of cream turned out with a HINT of sourness. But my husband liked it And there is ductility .. here it reaches for a spoon ... I want to ask for a debriefing

[Aunt Besya]

Aunt Besya
while the experts catch up, I will tell you about my sour cream experience with VIVO ferments (which I have been making for more than a year), for a pronounced sour cream taste, you need to take cream of lower fat content. Most of all I like 12% -Selianskie, but this is in Ukraine, you have your own
Oh, about pulling and I'm interested to listen

🔗 🔗

Well, today I tried it with 10% cream, the same "House in the Country". I put it yesterday at midnight, estimating that by 10-11 it would be normal. I forgot completely about the fact that there was something in the yogurt maker and remembered only in the second hour of the day. Nothing leavened, everything was liquid, it was already liquid .. I poured everything from the jars into a ladle (at the bottom of each jar there was a clot no more than 1 cm thick), mixed , poured again and turned on the yogurt maker. After 1.5 hours, the jars could be turned over !!! And there seems to be no pulling ... I don't understand anything!

Well, today I tried it with 10% cream, the same "House in the Country". I put it yesterday at midnight, estimating that by 10-11 it would be normal. I completely forgot about the fact that there was something in the yogurt maker and remembered only in the second hour of the day. Nothing was leavened, everything was liquid, it was already liquid .. I poured everything from the jars into a ladle (at the bottom of each jar there was a clot no more than 1 cm thick), mixed , poured again and turned on the yogurt maker.After 1.5 hours, the jars could be turned over !!! And there seems to be no pulling ... I don't understand anything!

Hello, Elena!
Let's take a look at your flights :)
I'll start with your first question about acidity and stringiness.
In order to add sourness, you need to keep it a little longer.
Ductility is a matter, most likely, of overheating. It arises due to a special capricious streptococcus, which gives a greater density, but under non-ideal conditions, it becomes more viscous.
Now, according to the second experience (did you turn on the yogurt maker for the first time?): It is difficult to say unequivocally, but still we are inclined to believe that the cream was not of very good quality.
Sourdough is a good indicator of milk quality - it does NOT ferment 100% reconstituted, antibiotic, soda, etc. milk-cream.
It is in this case that the antibiotic "fights" with the leaven. This is a complex microbiological process. As a result, leaven wins, but much later.

Of course it did! The cream seems to be quite good, I constantly use it (for different purposes of different fat content). So I could not understand for myself - it showed me that the viscosity appeared precisely from the fact that I overexposed, but so that there was the sourness necessary for sour cream, it seemed like it was necessary to hold it some more. Then, it turns out, the viscosity would become even more?
The second sour cream turned out to be unpleasant - the taste is pronounced, when compared with the purchased one, then out of 10% cream tastes like 20% store-bought. But out of 22% it tasted like 40% Valio - very thick and fresh.
And also, IMHO, each yogurt maker has its own character. I have Tefal. And I know for sure that nothing needs to be preheated in my yoghurt maker - just put it right out of the refrigerator and it will be fine (experience of making yoghurt on Activia), and if you put it warmed up, it will overheat!
For the first time I did it according to the instructions - I warmed the cream to 40 degrees and only then put it in the yogurt maker. Maybe from this the viscousness? I'll just have to try to stir the starter culture in cold cream and put it in a yogurt maker .. It's a pity, one packet was left for the experiment

When I had a DEKH-108 yogurt maker, I also almost never warmed anything, and sometimes I took not just from the refrigerator, but from the zero chamber, where the temperature was maximum + 2 degrees and everything fermented perfectly, even though the yogurt maker, in principle, did not overheat , it was just that the final product took longer to ferment, but it was not critical to me

Of course it did! The cream seems to be quite good, I constantly use it (for different purposes of different fat content). So I could not understand for myself - it showed me that the viscosity appeared precisely from the fact that I overexposed, but so that there was the sourness necessary for sour cream, it seemed like it was necessary to hold it some more. Then, it turns out, the viscosity would become even more?
The second sour cream turned out to be unpleasant - the taste is pronounced, when compared with the purchased one, then out of 10% cream tastes like 20% store-bought. But out of 22% it tasted like 40% Valio - very thick and fresh.
And also, IMHO, each yogurt maker has its own character. I have Tefal. And I know for sure that nothing needs to be preheated in my yoghurt maker - just put it right out of the refrigerator and it will be fine (experience of making yoghurt on Activia), and if you put it warmed up, it will overheat!
For the first time I did it according to the instructions - I warmed the cream to 40 degrees and only then put it in the yogurt maker. Maybe from this the viscousness? I will have to try to simply stir the starter in cold cream and put it in a yogurt maker .. It's a pity, one packet was left for the experiment

Elena, the viscosity does not appear from overexposure, but from an uncomfortable temperature. Thus, streptococcus is protected. In my opinion, this process was described in more detail above. Most likely, you filled the starter culture at a temperature slightly above 40, maybe 42-43 degrees.
Also, remember that bacteria are alive and respond to mood. I often hear lately that the product turns out to be stringy the first time - when you worry
Regarding the preparation of activations. This is overseed.It must be remembered that bacteria in Activia and other yoghurts are no longer in a dry state (like in a leaven), but in an activated state. Therefore, fewer conditions are needed.
Well, there is always sour cream for you

I used a thermometer. It’s good. To be precise, at the time of adding the sourdough, the temperature of the cream was 39.8 degrees ..
Well, in general, we will try and search for optimal modes! Thank you!

To be precise, the temperature of the cream was 39.8 degrees when the starter was added.

This is a bit too much, for the ferment of VIVO sour cream (as well as for kefir), a temperature is needed within the range of 29-31 degrees and bacteria multiply accordingly for more than 10-12 hours, so your sour cream fermented almost close to the norm. Maybe the bacteria are already prepared for hibernation?

I used a thermometer. It’s good. To be precise, at the time of adding the sourdough, the temperature of the cream was 39.8 degrees ..
Well, in general, we will try and search for optimal modes! Thank you!

Experiment. Try not to heat the cream, it might be better. all the more since this is your proven way of working with a yoghurt maker, maximize the fermentation time.
Bon Appetit!

We started making yoghurts and other VIVO starter cultures. A couple of weeks later, my stomach started to ache (I had no idea where it was before ...)
Well, stomach upset after 3 weeks followed. But if I still heard about the disorder that it is normal when you start taking a lot of these very bacteria, but for the stomach to hurt ... We did not expect this ... Maybe the reason is that we rarely used sour milk before, but did they start abruptly?

Good day! Thanks for the right topic. Are instructions included with all leavens? What yogurt / kefir starter do you think is less capricious? Where is it better to start, if so far I have only been making yoghurt on natural activations (I know about the unhelpfulness, I’m looking for an alternative) by simply diluting it in milk and in CF for the “yogurt” program and such a “clean” scheme suits.

We started making yoghurts and other VIVO starter cultures. A couple of weeks later, my stomach started to ache (I had no idea where it was before ...)
Well, stomach upset after 3 weeks followed. But if I still heard about the disorder that it is normal when you start taking a lot of these very bacteria, but for the stomach to hurt ... We did not expect this ... Maybe the reason is that we rarely used sour milk before, but did they start abruptly?

Was there nothing new in the diet?
How was the leaven stored? Where was it bought (from official representatives)?
If you can safely answer all these questions yes, then there is one more suggestion.
Sometimes doctors do not recommend drinking "sour" fermented milk products (kefir and relatives of acidophilus) to those who have high acidity.
Our doctor confirmed the hypothesis and said that in this case it is not recommended to drink CP on an empty stomach.

Check the acidity and be healthy!

Good day! Thanks for the right topic. Are instructions included with all leavens? What yogurt / kefir starter do you think is less capricious? Where is it better to start, if so far I have only been making yoghurt on natural activations (I know about the unhelpfulness, I’m looking for an alternative) by simply diluting it in milk and in CF for the “yogurt” program and such a “clean” scheme suits.

Elena, good afternoon!
Instructions for preparation and storage should be attached to all starters intended for the preparation of fermented milk products at home.
All products are prepared simply: they light up, put on the "yogurt" program and you're done.
The question about capriciousness is controversial.
It depends on what kind of sourdough company you mean. Lactin starter cultures, in principle, are unpretentious.
The most common "difficulty" is the viscosity of the product, but it is not dangerous either and, as they say, "not for everybody". Possible when preparing any product.
Other "problems" are very rare.

I tried kefir sourdough. It also turned out snot. Personally, I would not eat this, since I don’t like milk at all and practically don’t use it. But my husband liked it very much, said that he hadn’t tasted kefir tastier. She asked if he was embarrassed by the visibility, and he said that he did not even pay attention

Thank you very much!!! What would we do without you?

Sourdough for curd. Milk. After cooking and heating, there are red dots on the bottom of the glass, similar in color to blood (as sometimes happens in raw eggs). Before that I cooked and there have never been such points. I'm sure of the cleanliness of the cups. If possible, please help to figure it out. Thank you.

I tried kefir sourdough. It also turned out snot. Personally, I would not eat this, since I don’t like milk at all and practically don’t use it. But my husband liked it very much, said that he hadn’t tasted kefir tastier. She asked if he was embarrassed by the visibility, and he said that he did not even pay attention

Elena, your yogurt maker is overheating a little.
Try to check the temperature of the food 2-3 hours after you set it to ferment. It should not be higher than 40 grams.

For some reason, my husband is generally viscous - he says that it is more convenient to eat with a spoon

Sourdough for curd. Milk. After cooking and heating, there are red dots on the bottom of the glass, similar in color to blood (as sometimes happens in raw eggs). Before that I cooked and there have never been such points. I'm sure of the cleanliness of the cups. If possible, please help to figure it out. Thank you.

I'll clarify, after the water bath? Is the product curdled? Has the serum come off? What a glass? Yogurt maker? Describe the process in more detail, please, pass it on to the microbiologist, I have not met with this yet)

Elena, your yogurt maker is overheating a little.
Try to check the temperature of the food 2-3 hours after you set it to ferment. It should not be higher than 40 grams.

For some reason, my husband is generally viscous - he says that it is more convenient to eat with a spoon

I fully admit: (There have never been any problems with Activia. These bacteria are more sensitive, but I have no time to run with a thermometer

Thank you, Ekaterina! I will try to clarify.
Yoghurt maker Tefal Multi Delices. Sour-milk cheese leaven. Milk "Selyanskoe" super-pasteurized (steamed). Program "Curd", insisted 8 hours. The consistency turned out to be thick and smooth, like that of yogurt. After the completion of the fermentation, the husband poured water on the bottom of the yogurt maker and turned on the "Desserts" program for 40 minutes (water is boiling down there and it looks like a steam bath). The whole mass thickened and was even until I moved it into free cups with special plastic mesh inserted to separate the whey.
The serum seems to be normal: yellowish and transparent, without foreign tastes and not sour. The curd also seems to be quite good. Only two glasses had reddish spots. In one, two with a diameter of about half a millimeter and many small ones about the tip of a needle. And it seems that around them the curd has acquired a slightly reddish tint. In another glass there are several small ones. I discovered them when I threw the curd into a glass with an insert - they are now at the top. The color is not bright red, but closer to the color of blood (as sometimes happens in a raw egg).
The glasses were washed before fermentation with water and salt (I poured salt on the bottom, then a little water, washed it for a long time under the tap, then my husband poured some water after osmosis on the bottom of the glasses and on the bottom of the yogurt maker (acidity ~ 6.55) and turned on the program for 40 minutes " Dessert".
--------------------------
Note 1. The instructions for this yogurt maker say that you need to wash the cups either in the dishwasher or in "warm soapy water". It is not entirely clear what this means: whether it is necessary to wash with soap, or whether the French call the detergent so - I do not know. But neither one nor the other wants to wash. Mine or salt or lemon.Further in the instructions it is indicated that the cups should not be poured with boiling water, although the material is indicated as glass (may be due to the fact that it can burst during sudden changes). I don't have a dishwasher, so my husband and I decided to put water on the "Dessert" program.
--------------------------
Note 2. In the booklet with recipes for the yogurt maker for the "Curd" program, the nets for draining the whey are inserted immediately - with them the curd is fermented. But the nets are plastic and I do not know if they can be heat treated, so I insert them after fermentation. I saw special sterilizers with ultraviolet light from doctors for instruments, but I don't know if there are such for dishes and whether they are suitable for such purposes ...
--------------------------
Another question about milk. Sometimes it tastes normal - very similar to natural, and sometimes somehow tart (not very pleasant), although it ferments normally (I specially tried it). What does this astringency mean? And in general, if it were possible to find at least some information on how to determine the quality of milk at home ...
--------------------------
Thank you very much again for your attentive attitude to our problems ... In a simple matter, sometimes it turns out to be very difficult to understand ...
Are the "Svoy Yogurt" starter cultures only in Russia, or is it also possible to buy them in Kiev?

Sorry, I forgot ... I just put the milk out of the refrigerator a couple of hours before ... Then I uncork it, pour it into a bottle with sourdough (about 3/4), put it in a bottle and pour it back into the bag with milk. I close it with a lid, put it on, turn it back and forth, then pour it into glasses.

[leya]

Are the "Svoy Yogurt" starter cultures only in Russia, or is it also possible to buy them in Kiev?

leya, ferments in Kiev have their own)) They can be purchased at the Institute of Milk and Meat.
And to sterilize the dishes, it is enough to pour boiling water over it from the kettle.

Are the "Svoy Yogurt" starter cultures only in Russia, or is it also possible to buy them in Kiev?

Svoi Yoghurt starter cultures are LACTINA Bulgarian starter cultures. Searching in Ukraine gives out a lot of them. And by the way, they are cheaper than in Russia.

I haven't tried lactin, but the local Vivo yogurt on the Bulgarian bacterial bacillus is yesaaaa)
Everything is cheaper in Ukraine So welcome to us)

Sorry, I forgot ... I just put the milk out of the refrigerator a couple of hours before ... Then I uncork it, pour it into a bottle with sourdough (about 3/4), put it in a bottle and pour it back into the bag with milk. I close it with a lid, turn it over, turn it back and forth, then pour it into glasses.

Your question is still being processed.
He is very unusual. This is actually the first time we meet. Even a photo was requested for points) (if any - send it)
What kind of water do you use? Ordinary flowing?

About the astringency of milk.
It's hard to describe the taste in words
I tried on the word astringency for a long time and didn't work out very well)
I can say this: leaven is an excellent indicator of milk quality. We have already written about this.
If the milk is unnatural or with an antibiotic, then the leaven will not take it, that is, the product simply will not ferment.
If the milk as a whole is "decent", then I would probably think that the cow is eating something so that it tastes like milk

I fully admit: (There have never been any problems with Activia. These bacteria are more sensitive, but I have no time to run with a thermometer

Elena, do you heat milk or fall asleep in a cold one?

[leya]

leyaAnd to sterilize the dishes, it is enough to pour boiling water over it from the kettle.

You are wrong - scalding dishes and sterilizing are different concepts. As a rule, scalding does not result in sterility.

Svoi Yoghurt starter cultures are LACTINA Bulgarian starter cultures. Searching in Ukraine gives out a lot of them. And by the way, they are cheaper than in Russia.

Yes, there are a lot of ferments in Ukraine.
Just when choosing a starter culture, do not forget to ask the seller for documents
Usually, there are not many large and official sellers.All of them are on the official sites of starter cultures.

By the way, about the red dots) They are not even completely red, but more brown - closer to brown.
There was a case ... I decided to use yogurt, which stood in the refrigerator for a very long time - about three weeks (two for sure). So, the same red dots were observed in glasses of yogurt. I don't know how harmful such a product is, but everything went without incidents

The curd also seems to be quite good. Only two glasses had reddish spots. In one, two with a diameter of about half a millimeter and many small ones about the tip of a needle. And it seems that around them the curd has acquired a slightly reddish tint. In another glass there are several small ones. I discovered them when I was throwing the curd into a glass with an insert - they are now at the top. The color is not bright red, but closer to the color of blood (as sometimes happens in a raw egg).

Here is the first answer from our microbiologist:
"I have been looking for a possible cause for a long time. Red milk color or blotches of red appear as a result of the development of the microorganism B. Prodigiosum -" miraculous rod ". This is a very rare phenomenon. This defect is inherent in milk from a cow. An additional confirmation of this cause is the appearance of milk flakes. Also red color may appear if blood gets into milk. "
Taking into account that you used pasteurized milk, it becomes almost impossible to make a "diagnosis" for these spots.
In any case, such a product should not be consumed for peace of mind.
Be healthy!

Thank you and your microbiologists, Ekaterina !!!
1. Sorry that I was missing - my husband was ill. And, as you correctly "predicted", it turned out to be stomach problems, only a little more serious.
The doctor allowed us to eat all the leavens (only not sour ones), except for "Narine" (acidolact?), And we just ate it when there were pains in the stomach.

2.

The red color of milk or blotches of red is the result of the development of the microorganism B. Prodigiosum - "miracle stick".

Is this "wonderful wand" (what an interesting name) is it very harmful?

Additional confirmation of this reason is the appearance of milk flakes.

Do you have to have cereals? And how do they look - large or small? (A couple of times it happened that all the yogurt consisted, as it were, of small dots).
3. It is a pity that there are no photographs of points - unfortunately, I am the "last mammoth" - without a camera built into my mobile phone. (
4. Can you comment on another version of the points:
I called the milk and meat institute. They said that these were poorly dissolved bacteria of the sourdough itself. That I cracked it badly in a jar.
And, depending on the leaven, the dots may still be yellow and, it seems, blue ... And this is not harmful ...
Is this possible?
Coincidentally, I did shake the jar less then. Usually bacteria stick to the bottom and dissolve gradually, and then all bacteria
immediately fell off from the bottom were not visible, so I jabbed the jar for a short time and poured it into milk.
It was the same again: the bacteria lagged behind the bottom immediately, but I jerked them a little longer, but in the end I still found 1-2 red dots at the bottom of the cups, only the first time the leaven was "curd", and the second - "yogurt".

By the way, about the red dots) They are not even completely red, but more brown - closer to brown.

Hi Kiyoff! Don't you remember what milk it was?

[leya]

Hi Kiyoff! Don't you remember what milk it was?

Hi Hi, leya))
Of course I remember) The milk was TM "Povna chasha" from Silpo.

What is the difference between store-bought yogurt of weekly storage from that. what month is stored? Does the latter contain live yoghurt bacteria?

It is difficult to answer this question unequivocally.
Maybe a longer period is due to good equipment (although a month - this rarely happens), and bacteria will be there, or maybe preservatives, thermization, etc. - then bacteria will not be there

In any case, fresh homemade yogurt will benefit greatly in terms of the content of beneficial bacteria.

It is very difficult to get completely non-acidic yogurt. Once it happened by accident.
then 2 times in a row - sourish.
True, at the same time I started the bread makers (two with an interval of 30 minutes) - it was hot in the kitchen. Maybe it influenced?
In general, is there any regularity in obtaining sour and non-sour yogurt?

Hello. I have a question. I'm making yogurt for a baby. He is 11 months old. I cook every day. But sometimes I give yesterday. And very rarely the day before yesterday, that is, on the third day. To be honest, it sometimes strains every evening to boil milk, cool, sterilize the dishes and put in yogurt. Does your child have to prepare fresh yogurt every day? Or can you cook for three days? There is yogurt in my refrigerator in a cold place. The temperature is 2-3 degrees there.

Sorry - more about the red dots.
I tested the milk and bacteria in the bottle separately.
I did not find anything in the milk, but when I poured the milk into a bottle of sourdough, familiar brownish-reddish dots began to be found in the beige clots of wet bacteria. Then I shaken the jar until the total mass of bacteria dissolved and set it to stand for a couple of minutes. As a result, there were about 40 "old friends" (points) of different sizes at the bottom of the jar. I jittered for a couple of minutes, but did not find any significant changes in the quantity.