Yoghurt maker Brand 4001

[Luda,]

Vika, so what good is this Hilak forte thing? Buy? And how do you use it ... Only with sour cream?

Luda, it is possible without hilak, only with sour cream, and hilak-forte, as already mentioned, is a remedy to restore normal intestinal microflora.
Matsoni contains vitamins and essential amino acids, and hilak as a supplement. This is certainly not quite that yogurt-milk and sour cream you know what.

[Test one - Bifidum on Lactina leaven]

Test one - Bifidum on Lactina leaven



I used dry starter culture Lactina Bifidum for milk sourdough.


Milk (Brest-Litovsk UHT) was heated to a temperature of slightly more than 30^aboutWith warm water.
I poured the cups with boiling water for disinfection (so that bacteria that we do not need to multiply)
Poured sourdough into milk, mixed thoroughly.
She poured the mixture into cups. I set the cups in the bowl, which I put in the yogurt maker


Closed the lid


Turned on the yogurt maker 8 ocloc'k (red light came on - heating started)


A minute later, instead of a red heating light, a green light came on


After half an hour, the lid began to fog up


After 4 hours, the lid became quite foggy. I opened it to wipe it off and at the same time check the condition of the bifidum


After 8 hours from the beginning, the lid was again covered with condensation. The consistency of bifidum suits me perfectly


I put 4 cups in the refrigerator. And for the sake of experiment I left one glass for another hour (I turned on the yogurt maker for 1 hour). An hour later, a slightly serum appeared


And after a couple of hours in the refrigerator, the bifidum thickened a little more


The result is great! 8 hours in cups and a bowl is the ideal time to prepare bifidum from Lactina starter culture

P.S.: And here is Bifidum after a night in the refrigerator

Usekh settled down ... put the matsoni ... silence ...

[Mannyash]

Mannyash, how does it taste to you? I can eat it without anything clean, neither sweet nor fruit. It does not sour at all for me - a pleasant neutral taste. And my youngest child, as he sees the bifidum, is already shaking.

[Man]

Man, and you de take it?

Vika, so what good is this Hilak forte thing? Buy? And how do you use it ... Only with sour cream?

weigh! And in winter it is absolutely necessary for the body to raise immunity ... here ... And if you cook yoghurt on it, so finally it is beautiful, and tasty and healthy

[Xun]

Xun, I love this sour milk, and my dear only eats this with jam

Man, and you de take it?

Mashun, I bought this in a pharmacy in Ryazanka. You can buy sourdoughs in other pharmacies, or you can order them on the Internet. By the way, online stores are cheaper.

[Mannyash]

Mannyash, whisper, did you buy Lactina for a lope at the pharmacy? So much for general development. For representatives it is 60 re sachet.

[Man]

Man I have a pharmacy on Shabolovka, where Vivovskiye sourdoughs are on sale, I still can't get there.In fact, I think so, there is a thread in the next pharmacy ... I asked why, I see it is written on a nerid move

[The result is great! 8 hours in cups and a bowl is the ideal time to prepare bifidum from Lactina starter culture]

The result is great! 8 hours in cups and a bowl is the ideal time to prepare bifidum from Lactina starter culture

In terms of time, just like with the narine leaven, I also got an excellent result in 8 hours. I had problems in the thermos, often overexposed.

What does she taste like to Narine? I want to try it for 100 years, but all this garbage with a "mother" sourdough scares me ...

[Mannyash]

weigh! And in winter it is absolutely necessary for the body to raise immunity ... here ... And if you cook yoghurt on it, so finally it is beautiful, and tasty and healthy

Masha, can you make yogurt on it alone? Kind of like sourdough, only in liquid form?

Mannyash, whisper, did you buy Laktina for a lope at the pharmacy? So much for general development. For representatives it is 60 re sachet.

In Ukraine, Lactin is the cheapest among the starter cultures, less than $ 1 (7.5 UAH).

In Ukraine, Lactin is the cheapest among the starter cultures, less than $ 1 (7.5 UAH).

Half the price Why so?

[Mannyash]

Mannyash, whisper, did you buy Laktina for a lope at the pharmacy? So much for general development. For representatives it is 60 re sachet.

At the pharmacy for 70 rubles (I saw several at this price). In the online store Liktin 45 rubles. Vivo for 60 rubles.

Mashun, I wanted to buy Viva, but she was almost expired in that pharmacy, so I took Lactina.

Five hours later, she took her yogurt out of the refrigerator.



When the spoon is tilted, the drink begins to drain in a continuous viscous stream like honey.
I thought that there would be something sour, but it turned out to be a very delicate, not sour drink. Well, I don't know how much it looks like yogurt, but the recipe was just for him.
I liked it so much even more than yogurt with activia and faster in time, in just three hours.

Half the price Why so?

But the only confusing thing is that I saw her only in the stores of one chain and they were just on the shelf, and not on the cold showcase.

And the rest of the starter cultures from pharmacies get them from the refrigerator. Vivo is sold in stores of another chain and there are boxes next to the milk on the cold showcase.

they were just on a shelf, not a cold display case.

This is exactly what I don't like about Lactin starter cultures - they are stored at temperatures up to +18^aboutFROM.
Vivo gives me more confidence

Masha, can you make yogurt on it alone? Kind of like sourdough, only in liquid form?

.

honestly, this is a discovery for me. The fact is that Khilak is not the bifidobacteria and lactobacilli themselves, but embryonic water substrates of their metabolic products. So there is nothing to multiply there ... But sour cream will ferment milk, and Khilak will go as an additive ... So there is no harm, but on the other hand, put it in milk on the fick, if it's easier to drink drops

But the only confusing thing is that I saw her only in the stores of the same chain and they were just on the shelf, and not in a cold showcase.

And the rest of the starter cultures from pharmacies get them from the refrigerator. Vivo is sold in stores of another chain, and there are boxes next to the milk on the cold showcase.

And how much is Vivo in Ukraine? also in a whisper

The Lactin starter cultures have a storage temperature of up to +20 degrees - 1 year. But I still have them in the fridge. The packaging is sealed, opaque, made using some technology, that's it. And Vivo is in transparent bottles, maybe that's why more?
It is better to ask about packaging and temperature conditions in the relevant topic.

[Mannyash]

Mannyash, and what confuses? The packaging is multilayer, light-impermeable, like a tetrapack for milk and juices with some kind of inner layer. Everything should be fine.

embryonic water substrates of metabolic products of their substances.

In bent!

And how much is Vivo in Ukraine? also in a whisper

In bent!

well you like it: their poop and pussy

Approximately $ 1.5 bubble

Well! Where are the prices? I constantly buy at 8.00-8.50, which is exactly $ 1.

Well! Where are the prices? I constantly buy at 8.00-8.50, which is exactly $ 1.

What have I messed up ...? 32 UAH pack of 4, not 52 UAH? I haven't bought it for a long time ... only in Silpo ...

32 This is if 4. And if one at a time - then at 8.50.

Another question, since we are all awake here
I see in the pictures that all 7 glasses fit into an empty yogurt maker without an additional bowl, right? And if you put the cups in extra. bowl, then 5?

No, also all 7, but more dense

I think Aigul was confused by Manna's photo. Right? Manna just used only 1 liter of milk, which is exactly 5 cups. The 7 includes 1.4 liters.

I got 1 liter of milk + sourdough (I took ready-made yogurt), but did not pour it to the brim, left it about 1.5 cm

[Mash]

Mash, and how many glasses did it fit?

AT 7

Oh, okay, what fit into 7. It would be strange if it did not fit

Ha-ha-ha Here 1.4 tuda would not fit well with mnu, but with dry sourdough very much

Well Duc pralna, cha had a liter + skoka yogurt was that? Probably more liters have already turned out. And on dry, yes, almost 1.4 can be crammed, well, I imagine so.

I think Aigul was confused by Manna's photo. Right? Manna just used only 1 liter of milk, which is exactly 5 cups. The 7 includes 1.4 liters.

Aha, Ksyusha, pralna! The photo does not show how much space is free between the jars.

Well Duc pralna, cha had a liter + skoka yogurt was that? Probably more liters have already turned out. And on dry, yes, almost 1.4 can be crammed, well, I imagine so.

yeah

Conveniently, it turns out that not 1.5 liters, but 1.4. We now have milk or 0.5 or 0.9. Just

Here you are half-women Yes, and conversations are like that ...

Yes, in any way (both in the bowl and without it), 7 glasses of relatives will fit into the yogurt maker, that is, 1.4 liters. And I had a liter, so there were 5 cups.

[Luda,]

put yoghurt with sourdough Yoghurt TM Good Food

Luda, made yogurt with this sourdough too. In six hours, it turned out good-looking yogurt, in the refrigerator after eight hours, it became even thicker, but I did not like it, one to one, which is narine, snotty I don't like the ductility.



I put the fermented baked milk on, I'm waiting.

And my Matsoni is ready! For 6 hours everything curled up very nicely. The children ate, praised!

I love the yogurt maker ... The glasses are solid, the lids with the date ... The design itself is solid, a very informative window, the blue numbers are glowing Comparing with my 10-year-old Severin ... heaven and earth ...

I am absolutely delighted with the yogurt maker!


I immediately sterilized the cups, washed everything else - according to the instructions! - in warm water with detergent.

1 liter of ultra-pasteurized milk "Prostokvashino"

After 6 hours, I took it out, covered it with lids - and into the refrigerator.
The result was very encouraging.
The surface is smooth, glossy, nothing spilled out of the cup when turned over.



Some have already been drunk.
And from 2 tablespoons of homemade yogurt + 2 tbsp. l. made a sauce of mayonnaise and poured vegetables with it, and fried potatoes on top - oh, delicious!


I also made khachapuri on yogurt! Here!



Recipe HERE
To grumble a bit about the instructions - on page 5 there is a typo "You can" instead of "You can." And it is necessary, of course, to change the recipe on page 7 "Natural yoghurt" - there is no such measure of weight as 1 p - what "P"? People are different, they will not understand so - only in grams and liters, to the extreme - in half a liter!
P.S. For the quality of the photo - sorry!

[Luda,]

Luda, made yogurt with this sourdough too. In six hours, it turned out good-looking yogurt, in the refrigerator after eight hours, it became even thicker, but I did not like it, one to one, which is narine, snotty I don't like the ductility.

Vika, did you dissolve the leaven in cold milk? If so, try to dissolve the second bag in warm milk, it may stretch less ...

And today I bought Narina's starter culture from this company. First time, I want to try. And the recommended time for Narine is 12-14 hours. I'll put it on for the night.

Vika, did you dissolve the leaven in cold milk? If so, try to dissolve the second bag in warm milk, it may stretch less ...

Yes, dissolved in cold milk. And you?

I dissolve in warmth. But a slight viscosity is present, it doesn't really bother me, the main thing is that it tastes good.

"If bacteria are placed in an environment that is unfavorable for them, such as cold milk, they begin to produce polysaccharides - slimy substances to protect themselves from the adverse environment. They do not affect human health in any way, but they can make the product more" stringy "or" slimy ".

To reduce this effect, we recommend adding bacterial starter culture to milk warmed to about fermentation temperature, or using a yogurt maker that quickly heats the milk to operating temperature. "

🔗

I dissolve in warmth. But a slight viscosity is present, it doesn't really bother me, the main thing is that it tastes good.

"If bacteria are placed in an unfavorable environment for them, such as cold milk, they begin to produce polysaccharides - slimy substances to protect themselves from the adverse environment. They do not affect human health, but they can make the product more" stringy "or" slimy ".

To reduce this effect, we recommend adding bacterial starter culture to milk warmed to about fermentation temperature, or using a yogurt maker that quickly heats the milk to operating temperature. "

🔗

Are you saying that this is from the instructions for the leaven and I have it?

This is from the instructions for VIVO starter cultures, but who cares which manufacturer?

The bacteria are the same, albeit from different manufacturers and in different combinations.

I never mix any starter cultures in cold milk, only in warm or room temperature.

This is from the instructions for VIVO starter cultures, but who cares which manufacturer?

The bacteria are the same, albeit from different manufacturers and in different combinations.

I never mix any starter cultures in cold milk, only in warm or room temperature.

Maybe so, I will definitely try. I also liked the taste, but only the viscosity, even small, I do not like at all.

[Vitalinki]

Here.
I'm on yogurt buns too Vitalinki baked.

I really like to season salads with yogurt! In baking, I feel sorry for them alive ...

[Yogurt, garlic, dill.]

I really like to season salads with yogurt! In baking, I feel sorry for them alive ...

Why pity them! We will do more! For yourself!
I also make dressing / sauce:Yogurt, garlic, dill.