Bifidum "Stewed" (multicooker Philips HD3095)

Bifidum "Stewed" (multicooker Philips HD3095)

Category: Dairy and egg dishes

Ingredients
UHT milk 3.2% fat	2 l
Dry starter culture Lactin Bifidum	1 PC

Cooking method

• We wash the bowl and lid thoroughly to prevent the milk from curdling.
• Pour 2 liters of milk into the bowl.
• 
• Custom mode 80 ° C 10 hours.
• 
• We turn off the heating (this can be done immediately). Leave the milk to cool down to 40 ° C. This is about 2 hours (if you do not remove the bowl from the multicooker body). Foam will appear on top. It can be removed or left
• 
• We open a bag of sourdough and pour it into the milk. Mix with a sterile spoon.
• 
• Mode "Yogurt" 8 hours. After 6-7 hours, it is better to start checking the fermentation state. This is done by waving the bowl. It is better not to stir the milk during fermentation.
• 
• As soon as the bifidum is fermented so that the milk takes on the consistency of sour cream / yogurt, it will not flow when it sways, it can be transferred to sterile glasses / jars and put into the refrigerator for ripening. After a few hours (usually I put it overnight) the bifidum is ready
• 
• 

Time for preparing:

10 hours + 2 hours cooling + 8 hours

Cooking program:

Your choice 80 ° С, Yogurt

Note

My bifidum turned out to be a little stretching. Apparently, nevertheless, the initial temperature should be increased to 40 ° С, 38 ° С, probably not enough, or the leaven itself gives such an effect. I haven't fermented bifidum for a long time, but I don't remember that it stretched before

Great! Need to try! I’m pulling out of the activity only if I don’t pour boiling water over everything that comes into contact with the product when painting. Thank you ! Where do you get the leaven?

I don’t ferment at all at the activity. I sterilize or pasteurize everything. Recently fermented on Evitalia - it does not last. For a long time fermented on Lactin. The bifidum did not seem to last. I remember stretching yogurt, and of course vitalact.
I buy Evitalia at the nearest pharmacy. And Lactin in Moscow is the Flora pharmacy.

[Manna]

Manna, thanks for such important information !!

Yes ... not at all. Come in yet

[Mannochka]

I don’t ferment at all at the activity.

Mannochka, curiosity won out, so I'll ask, why?

Can I what about that "Activia" I do not know, what do you know?

And then I use it inside, if what ...

Mannochkaand milk the brand interests which one do you take?

In the morning, for the umpteenth time, I run into your melon to admire ...

I just can't persuade myself to cook sour milk at home ... I am content with the purchased one ...

Yoghurt maker almost new, two / three times used long ago sent on indefinite leave ...

I am ashamed of myself, yes ...

Mannochka, curiosity won, so I'll ask, why?

Because safe re-fermentation is possible only within 2-3 days after the primary ferment, provided that the primary ferment is stored correctly (can you guarantee these very conditions of activation during transportation and in the store?). Otherwise, it is possible to grow in favorable conditions not at all what was expected, therefore I always emphasize that I sterilized the spoon, jars, lids.

I usually take milk in the city "House ...". It is better to take ultra-pasteurized for fermentation, if otherwise, then boil.

I'm ashamed of myself, yeah

Don't worry, I haven't fermented for a long time. Somehow we didn't have sour milk
Yes I HERE found the cause of the toffee at the bifidum

Hello! I didn't find Laktina Bifidum, so I did it on Evitalia, it turned out super !!! Only the sourdough time was longer, about 11 hours somewhere. But it didn’t come to ripening in the refrigerator, everyone drank. Now it’s interesting: the taste will be different for the leavens Eutalia and Lactina Bifidum. We urgently need to find and try. Thanks for the recipe

[Irina]

Irina, I'm glad that I liked the stew

the taste will differ between the leavens Eutalia and Lactin Bifidum

Of course they will. By the way, Evitalia can be re-fermented, but Bifidum is not.

By the way, Evitalia can be re-fermented

I didn't know how it is done and how much?

[0.6 l. for further preparation of new portions]

So the instructions describe everything in great detail:

INSTRUCTION
for the preparation of a Healing Fermented Milk Product from dry leaven "Evitalia"
Boil 2 liters of milk (any fat content), cool to 40 ° - 43 ° C. It is hot, but does not burn.
A special water thermometer can be used to accurately determine the temperature. Remove the foam. Add a bottle of dry starter culture to milk, having previously dissolved it with warm milk. To stir thoroughly. Close the lid tightly. Wrap the container with fermented milk just as tightly with 3-4 layers of paper, wrap it well with a cloth and place in a warm place for fermentation for 12-14 hours.
Cool down. Then put in the refrigerator for 3-4 hours - The product is ready to use.
(if the temperature regime of 40-43 ° C is not observed and heat loss, the time of the fermentation process increases to I, 2, 3 hours, etc.)
Received Finished Product 2 liters divided into 2 (two) parts: 1.4 liters. for direct ingestion, starting immediately the course of treatment, and the second part - 0.6 l. for further preparation of new portions Store the product (Working Starter) in the refrigerator.
To prepare new portions of the Medicinal Product, boil 2 liters of milk, cool to 40 ° -43 ° С, remove the foam, add with a clean spoon 150 gr. Working Sourdoughand (1 incomplete glass), mix everything and close the lid. Wrap the container with fermented milk in 3-4 layers of paper, wrap with a thick cloth and place in a warm place for 7-8 hours for fermentation. Then place in the refrigerator. After 3-4 hours the Product is ready for use. Use the remaining Working Starter in the same way: at the rate of 150 gr. Working Starter culture (1 incomplete glass) for 2 liters of milk.