Ask an expert: all about homemade fermented milk products

Why doesn't it dissolve

Previously, shepherds soaked a cloth in yogurt, dried it in the shade and, if necessary, put it in fresh milk to ferment, I have a suspicion that it did not dissolve either

[selenа]

selenа,

Business recently yogurt from the Bulgarian line, turned out good and there is absolutely no snotty. Pasteurized milk, not boiled or heated, at room temperature.
And most of all I liked the bifidum, it turned out thick and very tasty.

[Irina]

Irina, which is Lactin? Did you do it in a fermenter?

This is Natal



And where did I probably do it in the fermenter or in the cartoon, I don't remember

Yes, this is Lactin. I have kefir, sour cream, fermented baked milk and yogurt. Everything is lactin: girl_in_dreams: I've done it three times already. All nasty, snotty turns out. Everything is like in the last video from Yuri. Even milk is a pity for these leavens.

Twice were terribly snotty too. Then things were on the rug and milk changed.

I did it in Shtebe and in the fermenter. Warmed up and no: pardon: My milk is good ultrapast. 6%. I have to make up my mind once again, although I don’t even believe Lactin

[Natal]

Natal, try to change milk. I used to get snotty evitalia, I thought I wouldn't buy it again, but yesterday I tried it again, no snotty was completely overheated, the truth is again
On the stand from Redmond, nothing came of it, and then there was too much. I experimented in a shorter time, I wanted the best, it turned out as always

[Irina]

Irina, so on the same milk other starters are obtained. And for this sourdough also pick up milk

Then it can lower the temperature and increase the cooking time, I did 10 hours in the galaxy with a rug.

[Irina]

Irina, I will try to repeat everything as with the Russian sourdough ,, My yogurt ,,

Yes, this is Lactin. I have kefir, sour cream, fermented baked milk and yogurt. Everything is lactin: girl_in_dreams: I've done it three times already. All nasty, snotty turns out. Everything is like in the last video from Yuri. Even milk is a pity for these leavens.

Lactin - without guile - is one of the most modern and respected laboratories in Europe. The quality of their product is very high, and not only starter cultures for domestic products are quoted, but also industrial ones - this is an important indicator. Since testing the finished product in the factory is much more serious.

The viscosity pops up, yes, I will not say for everyone, it is VERY rare for me (Bulgarians do not consider this a defect in consistency). For example, sour cream stretches if cooked at 40 g, and does NOT stretch if at 34 g.

I will try to figure out with technologists what to do to minimize viscosity.

[Natalishka]

Natalishka, in my Redmond at 40 degrees, euitalia is obtained regardless of milk - what I poured, it fermented ... without any snot

[Svetlana]

Svetlana, we are here about lactin, not everyone has lactin

[vernisag]

vernisag, this is understandable, but you wrote that your Evitalia behaved in the same impudent manner ...
For some reason, my narine didn't go well ...

Completion of testing of dry starter cultures from Svoy Yogurt here.

[Please conduct all discussions of the results of the starter culture test from "Your Yogurt" in this thread!]

Please conduct all discussions of the results of the starter culture test from "Your Yogurt" in this thread!
No need to litter the topic with discussions, where only the video of the tests is posted!

It's just such an attempt to express my opinion about testing ... Everything is wonderful and perfect, it just barely fits with my impressions of this product

Did you cook "Narinel" or just by consonance decided that it was "Narine" too?
And then the similarity between them is as much as that of adidas from abibas.

Completion of testing of dry starter cultures from Svoy Yogurt here.

Prophylactic A (Narinel) should not be thick. Density - "handiwork" of thermophilic streptococcus, which is not present in this leaven at all. It was sent to you as one of the most useful.

In general, density is really not the main quality of either yogurt or other products (although it is often inherent, including in our products). It's like arguing about form and content - it's good when both are beautiful, but errors in form are better than errors in content, IMHO.

Sourness in products with Acidophilus bacillus is the norm. Acidophilus bacillus is a strong probiotic that is very useful for the body.
Again, the acidity of the product is regulated by the holding time after fermentation, the shorter the time, the lower the acidity, the longer the time, the higher.

[Please conduct all discussions of the results of the starter culture test from "Your Yogurt" in this thread!]

Please conduct all discussions of the results of the starter culture test from "Your Yogurt" in this thread!
No need to litter the topic with discussions, where only the video of the tests is posted!
Did you cook "Narinel" or just by consonance decided that it was "Narine" too?
And then the similarity between them is as much as that of adidas from abibas.

The similarity between Narine and Prevention A (this is the trade name, not Narinel) is that these are all strains of acidophilus bacillus.
In Narine, a special, very useful, but giving high acidity strain of acidophilus is used.
There are 5 strains in Narinel, but with their help you can get just not sour, but at the same time also very useful product.

I will attach some photos from our VK group, from clients.
this is how their products turn out.
Vitalact (Kefir with acidophilus stick)


Yogurt - you can clearly see its density


Ryazhenka:


Sour cream:

I have no problems with the Bulgarian line and there is absolutely no stringiness:

There may still be problems in the raw materials, i.e. in milk
Therefore, the end result is sometimes so varied.

Maybe in milk. I always do either on parmalat or on the White City, which is the same thing.

[Your Yogurt]

Your Yogurt, please tell us about the peculiarities of cooking products on steam - cow's milk. Sour cream, yogurt, etc.
No yoghurt maker, only multicooker

on steam - cow's milk

All the same, you probably need to boil ... Sorry for getting in

[vernisag]

vernisag, Irina, good advice) I also boil farm milk

I also boil farm milk

Necessarily It is not sterile, you can grow soooo there in 8-10 hours

[Your Yogurt]

Your Yogurt, please tell us about the peculiarities of cooking products on steam - cow's milk. Sour cream, yogurt, etc.
No yoghurt maker, only multicooker

Good day!

HOMEMADE MILK

Products based on homemade whole cow's milk are very tasty and consistently thick. But there are some nuances that must be taken into account before cooking with it.
- Never ferments in fresh milk. Let it stand for at least 2 hours, and preferably all 10 in the refrigerator.
- Strictly observe the temperature and time conditions.
- Be sure to boil before use. For cottage cheese, it is enough to heat (pasteurize), if you are sure of the purity of the milk.
-Depending on the season (feeding, pregnancy, keeping cows) finished products may have a slight "pulling". But it will disappear if you let it stand for a while in the refrigerator or beat well.
- If you need a drinking option, beat the finished product well enough.
- It takes more time for fermentation. 8 to 14 hours. Depending on the fat content and the amount of milk used.
- The yield of finished cottage cheese by weight is greater. The fat content of homemade milk is about 5-6%. Therefore, the cottage cheese will have 10 -12% fat content.
- For fermented baked milk, you can cook it yourself. Bring the milk to a boil, then turn on the "stewing" or "languishing" or "heating" mode in a slow cooker, leave overnight. Or pour into a thermos, wrap it up well and leave overnight. The foam on homemade milk is dense. You can remove it with a clean spoon, or you can beat it well with a whisk.
- Homemade cream has a fat content of 40-50%, keep this in mind before cooking sour cream with it.
- Sour cream can be cooked not only with cream, but also with milk. If you need a thicker sour cream, put the finished one in a lavsan bag and let it hang
to the consistency you need.
- For cheese, it is better not to boil milk, but if you are not sure of its purity, then boil it. The cheese will turn out anyway.

Nina Abramovskaya, representative in Asbest

[in the very bowl]

Hello, Own Yogurt, and yogurt can be cooked in a slow cooker in the very bowl, not in glasses? We have a great demand and we don't have enough cups)))

And further. Are there any tricks for making yoghurt with plant milk? I understood that it is necessary to put fructose as a nutrient medium. It turns out that homemade vegetable milk needs to be boiled before sourdough? And this is frustrating, since some of the nutrients will be lost. Although pasteurization at a temperature of 80-90 degrees may be enough, as you advised. Are there any vegans or clients among your friends or clients who successfully cook from starter cultures of your production? Are all types of plant milk suitable, because only soy milk was mentioned in the text.

P.S. I am awaiting the results of the study from Bridge (it was planned to take the samples to the laboratory and publish the results). For me, first of all, the effect of the sourdough on health is important, and such indicators as pulling / density, sourness / sweetness, etc., are so unimportant that I just wonder why people get upset that they don't have a spoon somewhere. worth it)))

[in the very bowl]

Hello, Own Yogurt, and yogurt can be cooked in a slow cooker in the very bowl, not in glasses? We have a great demand and we don't have enough cups)))

And further. Are there any tricks for making yoghurt with plant milk? I understood that it is necessary to put fructose as a nutrient medium. It turns out that homemade vegetable milk needs to be boiled before sourdough? And this is frustrating, since some of the nutrients will be lost. Although pasteurization at a temperature of 80-90 degrees may be enough, as you advised. Are there any vegans or clients among your friends or clients who successfully cook from starter cultures of your production? Are all types of plant milk suitable, because only soy milk was mentioned in the text.

P.S. I am awaiting the results of the study from Bridge (it was planned to take the samples to the laboratory and publish the results). For me, first of all, the effect of the sourdough on health is important, and such indicators as pulling / density, sourness / sweetness, etc., are so unimportant that I just wonder why people get upset that they don't have a spoon somewhere. worth it)))

Good day!
I recently wrote to Bridge in PM, we expect crops from her too, but I can say that we often sow our own starter cultures and competitors' cultures Ours always look much better. TTT, so as not to jinx

On a multicooker - I myself cook for the family in a bowl, because we also eat a lot

I put the cartoon on steam mode, it perfectly sterilizes the bowl and the entire multicooker as a whole.

On vegetable milk - I myself have never cooked, but in the same topic there is a recipe for cooking with soy milk (without adding anything), everything works out great. There are many vegans among our clients.
About sterilization - if you cook immediately after pasteurization, it is enough (do not store pasteurized raw materials, but do it right away).

If you do, please share your experience, we will broadcast it to the masses To make it easier for followers.

Oh! With crops, everything turned out to be not as simple as I expected. I don't want to do them anywhere. There is still hope for Rospotrebnadzor. But there I just ...I don't know when I'll get there.

Finally, I fermented the package "My yogurt" in Orson, milk DVD 6% at room temperature, set it for 8 hours. No viscosity is observed, but undissolved particles are visible. I liked the taste very much

Finally, I fermented the package "My yogurt" in Orson, milk DVD 6% at room temperature, set it for 8 hours. No viscosity is observed, but undissolved particles are visible. I liked the taste very much

Thanks for your feedback!
Taste yes, I also like Russia very much
We will work with the nutrient medium, but so far, there may be undissolved particles.

Taste yes, I also like Russia very much

Yes, such a creamy, probably milk also gives a little fatter taste

One more question)) Some ferments can be used by strict vegans (in particular, Narine), since bacteria are grown and multiplied biotechnologically, and not from milk (at least so they say). And what is the origin of the bacteria themselves? Are products of animal origin used in their production?

One more question)) Some ferments can be used by strict vegans (in particular, Narine), since bacteria are grown and multiplied biotechnologically, and not from milk (at least so they say). And what is the origin of the bacteria themselves? Are products of animal origin used in their production?

As far as I know, Narine is grown entirely on milk. The wording is very general - in a biotechnological way - in milk it is also a biotechnological way
And we have a biotechnological way.
Some bacteria grow on milk culture media, some on other culture media. But I will not immediately name any of our starter cultures, which are grown completely without milk.

I have a question not about homemade products

Someone can tell why kefir from different manufacturers can be different: baking from one is crumbly, and from the other is rubber

Good day, everyone.
Can you please tell me if the yogurt fermentation time is important?
The fact is that yogurt from a liter of milk and store-bought yogurt biomax takes 3 hours to paint over. the temperature in the yogurt maker does not overheat.
if yogurt costs more, it already becomes sour.
Now I want to ferment the eucalyptus and I think that the yogurt will be ready at me earlier than in 10 hours, tell me this correctly? will it be just as useful? That is, will it ripen?
Thank you

Good day, everyone.
Can you please tell me if the yogurt fermentation time is important?
The fact is that yogurt from a liter of milk and store-bought yogurt biomax takes 3 hours to paint over. the temperature in the yogurt maker does not overheat.
if yogurt costs more, it already becomes sour.
Now I want to ferment the eucalyptus and I think that the yogurt will be ready at me earlier than in 10 hours, tell me this correctly? will it be just as useful? That is, will it ripen?
Thank you

When I ferment Evitalia for the first time, I start checking in 7-8 hours. And when I re-ferment it - after 2-3 hours. I always strictly observe the temperature regime of 40 degrees, and the milk is always the same, I scald everything with boiling water, but each time its own small nuances and time difference. Although every time you get a delicious product the first time. She also made sour cream from 10% cream - much tastier than any store-bought and very tender (fermented with ready-made sourdough in Evitalia)

Hello,

I have such a question. I make yoghurt from dry Bulgarian Yoghurt Starter Lactina Rosa Damascena and French milk Elle & Vire 3.6% Le Lite (milk looks like baked milk) like this in a red package.

Yogurt turns out to be divine! But if I re-ferment it a second time (say, on the 3rd day, the yogurt itself has an excellent taste), but with another, simple milk, then sourness appears.What could it be from? I read that you can re-ferment several times this way, but it’s not the same for me the second time. Maybe due to the fact that other milk is used? A couple of times I had to re-ferment from this French to simple and both times it sour a little. I cook for 8 hours in a multicooker on a multi-cooker
I always disinfect everything in the oven

Thank you in advance

The link about milk could not be inserted

I read the previous answers and probably realized that the second time I ferment for a very long time ?! But now if you use this second leaven for the third time and ferment for 3 hours. will it be sour too? Do you need to make a new leaven and then observe every trace of leaven correctly?

I'm not an expert, of course, but in my opinion the reason is this

French milk Elle & Vire 3.6% Le Lite (milk looks like baked milk)

but with another, simple milk

In any case, on different milk, the taste of yogurt has nuances even at the first leaven.
If you like the first leaven, why do you re-ferment with another milk? Try to make overcooking in the same French.
And do not forget, with multiple re-feeding, yogurt seems to "empty" or something, it becomes thinner. But while he likes the taste and other parameters, then for God's sake.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @

French milk is sold only in one market, but it is far away, and it costs 1.5 times more

When I initially make it with regular milk, the yoghurt is also not sour. I will try to keep the brand of milk from the first time to the second time, and also try to ferment the second time in less time.

[meatball]

meatball, here's what I found on your question: "When over-fermenting yoghurt, the composition of the starter is constantly changing. In practice, each subsequent batch will be more acidic than the previous one. During the first or second over-fermentation, reducing the fermentation time can help, in the future, as soon as the taste of yogurt ceases to suit you, you need to take fresh sourdough. "

I bought a Vivo yogurt starter - I want to make it in a slow cooker.

I read that when fermenting yoghurts, you cannot mix additives like berries, fruits, etc. Due to the likelihood of the growth of unhealthy bacteria. Is it possible to add vanillin, cinnamon or cocoa from a fresh (i.e., first opened) bag?

And can sugar or sweetener (sucralose) be added? The question about the sweetener is especially interesting, since if sugar can be added afterwards and it dissolves well, the sweetener must first be diluted in a warm liquid (say, milk), otherwise it will not dissolve in a cold thick substance.

[Doxie]

Doxie,
It is advisable to add all additives already to the finished yogurt and preferably immediately before use.
- A number of additives can interfere with bacteria from fermenting milk (e.g. honey)
- Supplements may contain bacteria that we don't need to breed at all.
- Bacteria will process the same sugar, while their task is to process milk sugar.

Is it possible to add vanillin, cinnamon or cocoa from a fresh (i.e., first opened) bag?

There will be more than enough bacteria! No producer sterilizes cinnamon, cocoa.

[DarthSidious]

DarthSidious, Thank you so much!

Hello everyone! Ekaterina, is it possible to use lactose-free milk with your ferments?