Ask an expert: all about homemade dairy products

[Gandalf]

Gandalf,, I really did not like the ductility-snotty and other joys, and with the observance of technology and on different milk (well, suddenly the milk is not ice)

[Gandalf]

Gandalf, that's the point to take expensive starter cultures like your own yogurt, if on store yogurt (specifically, we have it from a cold storage plant), the same snot is obtained from the second re-starter culture. From their yogurt, the first re-starter comes out excellent, I like it, and why then overpay the money, you can really try to freeze 500 ml of yogurt into cubes, as our girls do, and ferment milk with them. Economical and tasty! The sour cream at our dairy plant and the dairy plant is remarkably over-sourced from the same cold storage plant, no snotty!

Good day!

An interesting and exciting thing life. At least you can't figure it out on purpose. I dropped out of communication due to the solution of personal issues, which, unfortunately, are more important than the reputation of the company, worrying about how Gendelf was with a test drive, and here such interesting events.

I see that the emergence of new nicknames is very logically associated with the inept actions of the company, but I absolutely declare that this is not my initiative. Although I'm not a pro on this forum, I'm certainly not entirely a beginner and I perfectly understand how these messages look. And the saddest thing is that I see them only now and did not influence the course of events in any way (honestly there was no time for that ...)

Hastily interviewed in-house marketers - they also refuse. I do not know the exact origin of these messages, but I admit unhealthy initiative of support from company representatives. Or maybe some more banal story. I think in the near future something will become clear.

Now let's point by point:

In general, in this dispute, I am depressed that the representatives of their yoghurt do not even admit the thought that there may be certain inconsistencies in their products. After all, a failure could have occurred during production.

Products are produced in very large quantities at once - several hundred thousand portions. The production where the Bulgarian line is made is very high-tech and quality control there is also at its best. If there are problems with the party, we will drown in negative reviews. Own yoghurt is a public company that openly communicates with its customers on social networks on its own behalf, often in the person of me, answering questions and working out negative reviews. In the social network In contact, for example, we have a group of about 100,000 real people, I know very well both the advantages of the product and its disadvantages, I know how to make the product turn out well and I can give advice.

I wrote about the viscosity of the Bulgarian line in advance, before the test (about the Russian product, I mentioned that there is no viscosity there). The viscosity appears under certain conditions, I wrote about this on the last page. And there are simple tips on how to avoid it. GRAVITY IS SAFE, it cannot hurt the stomach. Bulgarians generally consider it the norm. In the starter, special viscous strains of bacteria are used to give the product a special density. Ductility is the extreme degree of viscosity.

Oak, walnut or bast? - We start all over again

[Your Yogurt]

Your YogurtAre you familiar with such a concept as "organoleptic properties"? The product may be useful, but it tastes and looks unpleasant. I believe that stringiness is not dangerous ... But, just now, for the first time in several years, I got such a stringy product - I over-fermented the Brest-Lithuanian sourdough (well, ready-made) - well, I did not get to the pharmacy with the evitalia.All my family members said wh-e-e ...

So I personally also believe that in the case of Gandalf, there was a disruption in the technological process in the production of these batches of starter cultures or a violation of the temperature storage regime on the part of the seller. But in this case, mail delivery raises legitimate concerns, excuse me ...

[Lactobacillus delbrueckii subsp. bulgaricus]

That's all because of my shortcomings: gullibility and indifference (I can not stand injustice)!

I tried very hard not to deceive your trust, did not get personal, and I would like to ask you to rewind a little and discuss disagreements constructively.
I am an open person, I do not like undercover games, I am responsible for my words, I try to behave correctly in life, not to allow "outright delirium" and even more so a lie
.
Let's point by point:

Stop writing blatant nonsense!
The composition of VIVO yogurt:
Streptococcus salivarius subsp. thermophilus
· Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus acidophilus
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. diacetylactis
Lactococcus lactis subsp. Cremoris
The highlighted is the real Bulgarian stick.
I will not be surprised if the examination shows that your "yogurt" does not contain the Bulgarian stick, which will automatically mean that your product cannot be called yogurt.

Yoghurt is a product made from milk fermented with Bulgarian bacillus and thermophilic streptococcus. And nothing more.
ALL!
This is exactly what I wrote - in Vivo yogurt 6 bacteria are indicated in the composition, instead of 2.

In addition, the Bulgarian sourdough uses the classic composition of yoghurt (thermophilic streptococcus and Bulgarian bacillus, for example, Vivo has a composition that has nothing to do with the name "yogurt" of 6 bacteria).

And all you need to do is the following: Stop at last to lie and defame "thermophilic streptococcus" !!!

I will clarify:
Thermophilic streptococcus - sensitive to the quality of milk, I did not claim the opposite, on the contrary, I wrote about this test:

There is even such a milk test in production - a reaction to fermentation.

But its activity, sterptococcus, is several times higher - it is less whimsical and develops better than other microflora. If streptococcus is present in the leaven, and its concentration is high, it will ferment better than other microflora.

The benefits of well-known probiotics - Bulgarian bacillus, acidophilus bacillus, bifidobacteria - are significantly higher than that of streptococcus, which is more a technical flora than a probiotic one.
Let's continue.

[Your Yogurt]

Digress for a second:

Your YogurtAre you familiar with such a concept as "organoleptic properties"? The product may be useful, but it tastes and looks unpleasant. I believe that stringiness is not dangerous ... But, just now, for the first time in several years, I got such a stringy product - I over-fermented the Brest-Lithuanian sourdough (well, ready-made) - well, I did not get to the pharmacy with the evitalia. All my family members said wh-e-e ...

So I personally also believe that in the case of Gandalf, there was a disruption in the technological process in the production of these batches of starter cultures or a violation of the temperature storage regime on the part of the seller. But in this case, delivery by mail raises legitimate concerns, excuse me ...

Yes, I don’t argue (I’m repeating it many times) that many people do not like such a consistency (although there are also amateurs). But this is a constant property of the leaven, such features appear in a number of cases:
- different temperatures of milk and starter culture (for example, starter culture from the refrigerator)
- incorrect fermentation temperature
- poor quality milk
I tried to refine the technology in order to understand what is the reason.

Once again: I have no stickiness when fermenting with this leaven. But I know that sometimes it appears.
And once again: the ductility is inherent only in the Bulgarian line, I mentioned it IN ADVANCE, before the choice of Gendelf.The Russian line has no ductility; non-viscous strains of bacteria are used there.

[absolutely no evidence]

And after all, how simple it is, to intimidate the layman with horror stories about GMO-bacteria, about one continuous "thermophilic streptococcus" !!!
Sow the seed of distrust in a competitor's products, what's the fun absolutely no evidence!!!
To praise your product, again, is completely unfounded !!!
And that's all - it's in the bag!
Most will not understand, they will simply stop buying what has already been tested out of fear.

In fact, thanks to this short communication, I made for myself a number of rather commonplace, but discoveries:
- It doesn't matter how much you know, if you can't correctly convey information to people
Getting it right is much more difficult than knowing.
I sprinkle ashes on my head - I still have to learn and learn. But I'll still try to convey a little more.
- Work with competitors - you need to be very careful
And then, too, I realized that I was doing it wrong.

It is clear that my task is to "praise my product". It is done well and correctly, the products are useful, SOMETIMES errors of consistency come out, but these are external problems and obvious problems. Many competitors have internal problems hidden from users.
Here is an absolutely pertinent analogy - grandmother's tomato, some kind of crooked shape, but tasty and fragrant, or some imported (not every one), which is all shiny and shiny, but has no smell, and the taste of tomatoes and cucumbers is almost the same.

We, our company, have always relied on the highest quality bacteria, we choose production where the sourdough is "live", and the live one may have external flaws, and is unique - each new yogurt is slightly different from the previous one.

In fact, 90% of the producers knocked on us, I offer very interesting terms of cooperation, so that their starter cultures are sold under our brand. We tried to choose QUALITATIVE, we sowed (yes, in our own, not independent laboratories) products, tested them and selected quality according to all signs, not only obvious to users. Precisely because we feed our children with our products.

You can save a lot on the quality of the product, and the notorious streptococcus is easier "to use" and cheaper.

More conjectures and fabrications, again, without evidence! You would stop saying something like that unfounded!
Submit documents confirming your charges!
Submit the research results confirmed by the relevant authorities!
I am sure you do not have them and cannot be. because you write frank Lying!

What authorities do you need to confirm the research with?
Here, as it turns out, the "competent authorities" issue documents to leavens, which are produced according to the same documents ... in the office. And the office is located in a residential 5-storey building and is an apartment.

I'd like to insert a request to reduce the degree a little. I do not want to fight, and I do not plan to run from the field

Trust me, I had no desire to defend VIVO specifically.
It's up to them to take care of their reputation. And if I were them, I would sue you for libel !!!
I don't care what you personally feed yourself! (you certainly don't use "your yogurt"!)
But, I am outraged by the method of impudent promotion of my goods, at the expense of deceitful slandering competitors' products.
Thereby you consciously trying to mislead the consumer.
Having listened to yours, unsupported eloquent opuses, people consuming your product can harm their health!
What has already happened to me (suffered with the stomach for two days).
If there is time, I will definitely take your starter culture for examination. So it’s not okay!
And about your papers, the so-called certificates, a separate conversation. (I'll somehow check their reliability).

What is the false pokleb then ???
Here under these words I am ready to subscribe, what is not true in them?

Sour Yogurt sourdough in Russia since 2011, certainly no less famous and recognized.And even more so, by experts Initially, Bulgarian production, now we have released the Russian line (for a long time and systematically we went to this).
In terms of quality, it cannot be compared with the Ukrainian product now.
Earlier, a few years ago, Vivo was produced at the Kiev Institute of Fat and Meat and was a good product, but even then it was much inferior in quality to the Bulgarian line (production technology, product organoleptics, packaging, strains used).
Now TM Vivo has changed the place of production, what raw materials they use - they do not even indicate. Now TM Vivo starter cultures ferment milk in 3-4 hours, this is an indicator that the streptococcus microflora is growing (other strains do not have time to open up during this time).

Further I really want to write off on emotionality and conclude peace Well, or at least return to a constructive track.

About patriotism - yes, I am sure that we should try to produce and consume what has been done in our Motherland. And producers need to be monitored and put in conditions to do well.

About the quality of our product - unfortunately, this test drive was not in our favor. But any test, firstly, is subjective, and secondly, with errors.
Therefore, I propose this:

Dear Gendelf and other forum members!

I propose to conduct a test drive of your yogurt starter cultures.
To objectify subjective sensations

As a representative of the company, I propose to send 10 people who want to test 2 yoghurt starters (Russian (not prone to stringy) and Bulgarian (thick)) anywhere in Russia for free.
I really look forward to hearing from you a review and comparison of the two starter cultures - which one you liked more and what are the disadvantages.

Are there any interested persons?

[Your Yogurt]

Your Yogurt, to begin with, tell me, could you treat the interlocutor with respect ?!
Or are you deliberately making two mistakes in my nickname ?!

[Your Yogurt]

Your Yogurt, agree to participate, send me the leaven?

[Your Yogurt]

Your Yogurt, to begin with, tell me, could you treat the interlocutor with respect ?!
Or are you deliberately making two mistakes in my nickname ?!

No, I'm not doing it intentionally, I'm worried apparently
I always try to treat the interlocutor with respect.

[Your Yogurt]

Your Yogurt, agree to participate, send me the leaven?

Fine!
Throw me the address and phone number in a personal note and I will try to arrange delivery as soon as possible

Sent contacts in a personal

Me too, I want to participate. Contacts in PM.

[absolutely]

Dear Gendelf and other forum members!
I propose to conduct a test drive of your yogurt starter cultures.

So I've already done it.

any test, firstly, is subjective, and secondly, with errors.

I assure you, I have tested your VIVO starter cultures and starter cultures absolutely in full compliance with the yoghurt manufacturing process.
Without any preconceived opinion and with the desire to switch to the starter cultures of the Russian manufacturer!
I assure you, on my part, errors excluded!!!
I just do not know how to do any work that is not high-quality and irresponsible (due to my character)!
I can't tell the truth!
If I said that I was tormented with my stomach because of your yogurt, then this is absolutely true.
Even at the risk of my health, I decided to carry out the testing to the end and tasted your yogurt and did not eat anything else (even after the onset of pain and flatulence), so that nothing could affect the test result.

If you want me to once again test (as I understand it, specially prepared, pre-checked by you for quality) yeast, then your dealer in Samara has my phone number (by the way, her nickname, as I guess Olicya).

Me too, I want to participate. Contacts in PM.

And I don't want milk and cream (and money for them) sorry

And I don't want milk and cream (and money for them) sorry

I'm sorry too!
One yogurt test - 70 rubles.(only 1 liter of CU milk, not counting the leaven and time spent).
One test of sour cream - 219 rubles. (only the cost of 3 packs of 10% 350 ml. cream, 73 rubles.)

I hope you won't have to throw it out this time, you should still provide a good quality leaven.

Yuri, they forgot to calculate the electricity And the cost of starter cultures, of course!

electricity forgot to count

Well email. energy is actually not very much consumed.
The power of my yogurt maker is only 13 watts.

Sent contacts in a personal

Me too, I want to participate. Contacts in PM.

Girls, I answered you in PM, I will try to quickly arrange delivery.
We are waiting for feedback

[Olicya]

If you want me to once again test (as I understand it, specially prepared, pre-checked by you for quality) yeast, then your dealer in Samara has my phone number (by the way, her nickname, as I guess Olicya).

You tested the starter culture - Bulgarian, not Russian. The stringiness could not lead to stomach pain, it is either a placebo or milk and technology. The viscousness is the error of consistency, I do not deny it and do not deny it, I know what happens to Bulgaria. I wrote why it happened (viscous strains), the conditions under which it appears and wrote earlier what to do to reduce it.

I asked you to tell me what is the difference between cooking (by the ideal technology, everyone understands differently, oddly enough) in order to try to give advice specifically on our product, because each product has a feature that I know not due to some superiority over You (I do not apply for it), but due to the experience of working with this particular product.
You have good sour cream, the viscosity shown in the second video is absolutely normal (as well as, for example, a normally insignificant release of serum). Bulgaria will often drag on slightly (and it is not difficult to repeat for the hundredth time - viscous strains of bacteria are used there), but it will be practically unnoticeable, as on your sour cream.
But it holds whey better than other starter cultures and has a very pleasant dense curd. By mixing, you can get a good dense drinking yoghurt (for example, if a viscous product suddenly comes out, stirring will change the consistency).

Russia DOESN'T LAST. She has no such error.
That is why we offer two lines to choose from, both this and that have fans.
Now I propose to compare Bulgaria and Russia, but to those who wish.
To prepare something on purpose is completely unrealistic! I already wrote that the sourdough is packaged in hundreds of thousands of portions. I don't even know which batches we have in which cities, and if there is something in stock in the city, sending it by mail is stupid.
I try to fight pride, because I think that it is not good for me. Therefore, I propose a third time: if you want, I will send you a Russian leaven (I can not send you to Bulgaria at all). But the collective farm is voluntary.

And in general, I propose, if not peace, then a truce From this position it is easier to correctly assess the interlocutor and look at his words and actions in a different light. I understand your reaction: it didn't work out very well, on the forum my behavior could be assessed as strange, so everyone got a little turned on. But this is a really funny coincidence! I, too, in many ways an idealist, I do not tolerate lies and a very open and direct person, it is because of these qualities that I broke a little wood at the beginning with competitors, but now I understand my mistakes.
Both I and the company are trying to make a GOOD PRODUCT, solving difficulties and problems along the way (I assure you, there are many of them). And some of the competitors are not steaming, they pack different types of sourdough from the same bag with thermophil, but such a product sours well! And it's hard for me to live with this knowledge, but I still can't share it competently

Precisely because I see how you carefully approached the question of the test - your opinion is important to me. Let's test Russia? Only I will still give a couple of tips, if you agree.

I want to test a product.True, not in terms of the quality of the final product. I want to take it to the baklaboratory for sowing, what amount will grow. Can? At the same time I will take Evitalia there.

Girls, I answered you in PM, I will try to quickly arrange delivery.
We are waiting for feedback

Thank you, I'll wait for the leaven.
I will try to quickly try them and share my impressions.

I want to test a product. True, not in terms of the quality of the final product. I want to take it to the baklaboratory for sowing, what amount will grow. Can? At the same time I will take Evitalia there.

Okay, let's get this curious.
And what kind of Evitalia will you sow? They seem to be different.
And which laboratory will you carry to check?

Since Evitalia is declared as a "particularly useful" product, I propose to compare it with our special line (Complementary foods, Prevention) - it will be interesting, we also position them as particularly useful.
By what parameters will we compare?

How will you present the results?

[Your Yogurt]

Your Yogurt,
For yoghurts, there seems to be only one: COMPLEX OF DRY MICROORGANISMS OF PROBIOTICS LEAVER "EVITALIA"

Oh, I found another one, unfamiliar to me - all the time I was the first to use: Fermented milk product "Evitalia sourdough for yogurt makers"

Okay, let's get this curious.

We have one-in glass bottles. I'll take it to the clinical bacterial laboratory at the hospital. I worked there, I hope for payment benefits. Again, I am confident in an independent examination. How to compare? They will give me a piece of paper on which it will be written what microorganism is in what quantity in the dry sourdough. More precisely, in that part of it that will be sown. I will present the scans in this topic. As for the parameters, I don't know. I'm just wondering if there is, in principle, the microflora that is declared by the manufacturer and if it is not undesirable. I do not know the standards for such products, but if you wish, you can find them on the internet. I no longer have access to the food laboratory.

You have carefully approached the question of the test - your opinion is important to me. Let's test Russia?

With pleasure!
I like to improve my knowledge and experience.

And in general, I propose, if not peace, then a truce

And I was not going to fight!

Since, according to my information, the first trial starter cultures will soon arrive, I will start giving advice
If you have any questions, please ask!

So, I suggest starting with Russian yogurt
What are the catch?
The sourdough itself - a powder - is light brown in color. This is normal
The leaven dissolves in milk a little worse than Bulgaria. This is due to the peculiarity of the nutrient medium on which the bacteria are grown. Stir well. If, nevertheless, you see a little sediment in the finished product - do not be alarmed, this is an undissolved nutrient medium. But better stir better

For a stable result, it is better to take Ultra-pasteurized milk - it is usually more stable in quality, it does not need to be boiled (boiling for milk is still more destructive than UP). It is better to choose summer milk - the milk of the poorest quality in spring.
If you take UE milk and cook in a yogurt maker or a multitude - an appliance that heats up - it is not necessary to heat milk, just take milk at room temperature.

If you suddenly have your own cow - of course do it on it! But there are also tricks here: fresh milk does not ferment, it needs to settle, it is better for at least 12 hours. And still, it must be boiled thoroughly, otherwise you will get yogurt, not yogurt.

The product usually ferments in 6-10 hours, but sometimes it takes longer - keep until you win! Until a clot forms.
If you remove the product as soon as it thickens, it will be softer, but less thick. If you hold it still, a slight sourness will begin to appear and it will become thicker. After cooling, the density will increase.

If serum is released, this is usually due to overheating of the device. If there is not a lot of serum - up to 1 cm - this is the norm. If there is a lot, it is necessary to lower the fermentation temperature.

Here, like the main thing I mentioned

Yes, be sterile. It is convenient to sterilize the multicooker in steam mode, in a yogurt maker and thermos - be sure to pour boiling water over the jars.
In terms of temperature, it is better a little lower (it will take longer to do) than overheating. If the appliance keeps an elevated temperature, put something on the bottom.

[Your Yogurt]

Your YogurtWhat does the serum at the bottom mean? I saw it somewhere, but there was no answer

[Your Yogurt]

Your YogurtWhat does the serum at the bottom mean? I saw it somewhere, but there was no answer

Lots of whey underneath?
Sometimes this is how the pathogen develops, especially if the smell is also unpleasant.

[Your Yogurt]

Your YogurtAnd I want to get trial starter cultures, because I bought 20 different Bulgarian ones from your representative in Nizhny Novgorod and today, in the topic about the fermenter, I complain to everyone about solid snot. Sorry for the money spent.

I remind all testers that I will very much wait for your feedback.

I just got 2 starters today! Next week on vacation - I will ferment! Immediately the question of why sourdoughs / names are different - Bulgarian and Russian. You are of. the representative of the Bulgarian and they themselves began to make the Russian?

I just got 2 starters today! Next week on vacation - I will ferment! Immediately the question of why sourdoughs / names are different - Bulgarian and Russian. You are of. the representative of the Bulgarian and they themselves began to make the Russian?

The Russian one is completely our project, and we took the Bulgarian one ready-made, but we sell it on the territory of the Russian Federation, almost all of us.
It is now packed in boxes under our brand, the bags should have already been with our design, but in winter we received euros for 100 rubles and we put it off a bit.

[Your Yogurt]

Your YogurtAnd I want to get trial starter cultures, because I bought 20 different Bulgarian ones from your representative in Nizhny Novgorod and today, in the topic about the fermenter, I complain to everyone about solid snot. Sorry for the money spent.

Duc you first do it taking into account the recommendation, and then complain
Ductility happens, it does, but again, we constantly conduct surveys on the client base in order to understand what people are doing - ductility does not occur so often, it is just that if it occurs, they usually complain, so it seems that the product lasts often.
Yogurt - does not stretch often, but for example Bifidum and Vitalakt - stretch normally, this is their normal consistency, due to the acidophilus stick in the composition.
The stringiness is not a property of the Bulgarian leaven. Its own yoghurt, it happens with other leavens - this is a feature of the preparation technology and the tendency of the leaven to stickiness.

Lots of whey underneath?
Sometimes this is how the pathogen develops, especially if the smell is also unpleasant.

A little, the smell is good

A little, the smell is good

Then this is most likely a consequence of slight overheating, next time put something on the bottom and there will probably be no serum.

I tested the yogurt of the Russian line, kindly provided by "Svoi yoghurt", you can watch here.

I have rehabilitated yogurt, or rather the leaven, which the Russian line
I did it twice, it turned out snotty, and yesterday I cooked in another device and everything worked out. Milk 3.2, room temperature, 10 hours, did not measure the temperature, set it at night. There is not even a hint of snotty, but it turned out to be watery, drinking

I have rehabilitated yogurt, or rather the leaven, which the Russian line
I did it twice, it turned out snotty and yesterday I cooked in another device and everything worked out. Milk 3.2, room temperature, 10 hours, did not measure the temperature, set it at night. There is not even a hint of snotty, but it turned out to be watery, drinking

It's good
And how do the devices differ - where it is viscous and where it is not?

And how do the devices differ - where it is viscous and where it is not?

The first two times I did it in the Oursson FE0205D yogurt maker, the temperature in it on the fermentation program is too high for me, it overheats and in 10 hours the yogurt will just cook.
And I followed your recommendations that the yoghurt needs to be aged longer, well, I put Galaxy GL 2692 in my other yoghurt maker, it is less aggressive, but I also put a silicone mat
The yoghurt really turned out to be liquid but not sour and tastes good.
But I do not like that the leaven does not dissolve at all, I stir it for a long time and very well, but it is then on the surface of the yogurt and is visible at the bottom of the jar. Since her color is far from white, it looks like it is not very appetizing

I prepared yogurt on the Bulgarian line: milk DvD 3.2%, 2 cans of 650 ml each, cooked in Shteba for 8 hours in water, tempera 38-39 gr. Satisfied with the result, barely noticeable viscosity, yogurt of good consistency, not sour. Now the Russian line is next in line

Here is the sediment, in the form of the sourdough itself at the bottom of the jar
Why doesn't it dissolve?

Added one more yogurt test.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425283.0

Thank you all for the tests!

Sediment is a nutrient medium in the Russian line, it sometimes gives sediment, yes, I will not deny it here.
When mixed thoroughly, it is usually almost invisible.

I liked the photos of julia_bb very much, it is clearly visible there that the Bulgarian line is not sticky, not only for me Thank you!

Repeated test of yoghurt of the Bulgarian line from "Svoe yoghurt" here.

I liked the photos of julia_bb very much, it is clearly visible there that the Bulgarian line is not sticky, not only for me Thank you!

There is viscosity, but barely noticeable, not the same as that of Yuri in the test. I don't know, maybe it still depends on the brand of milk

Yul, depends on the cooking method. If the correct and stable temperature is maintained throughout the entire time (which cannot be done in a thermos for 6-8 hours), then the yogurt will have the desired structure and consistency, provided that the yeast is usable.

Here is my report on yoghurt ,, My own yoghurt ,, Made in a fermenter. I put it on for 10 hours. Why did I put a steamer there from a multi Redik 01: girl-q: Well, like, so as not to overheat. Later I became convinced that this is complete nonsense. You don't have to put ANYTHING. After 7 hours, nothing has changed in jars (three pieces of 350 ml.). I got angry, took out the steamer and after three hours it turned out yogurt. After the refrigerator: dense, medium consistency, creamy taste with a subtle sourness inherent in good yoghurt.
Honestly, I didn't really want to make this yogurt. After the yoghurts Lactin sour cream, fermented baked milk, I developed a prejudice against the sourdoughs in paper bags. But it was necessary to report here. I decided I would take a photo and try one spoon. As a result, I ate half a can: girl_haha: could not tear myself away.
True, at the bottom of the jar there is a yellow bloom from the leaven that has not dissolved to the end: I want to use it for subsequent re-fermentation.