Yogurt with bacterial starter cultures (narine, Vivo, etc.)

and who did it on bifilak ?? as a result???

[SupercoW]

can I have fermented baked milk? strange of course, I kind of liked the fermented baked milk.
Imunalis did not try. I usually take the bifido complex from them.

SupercoW, so I took a sachet for a sample so as not to miss ... but with one I already missed

melrin , and your fermented baked milk turned out what consistency? Thick as yogurt or drinkable?

made on aktimelka and milk 3.2% turned out very tasty, most importantly thick

[melrin]

melrin , and your fermented baked milk turned out what consistency? Thick as yogurt or drinkable?

I didn’t even make baked milk, it turned out to be an ordinary tasty yogurt, I ate it with a spoon, and my beloved chopped it well and drank. True, he makes any yogurt drinkable for me, even from milk "for health" 6%, and from it always creamy yogurt is obtained, like a dessert

[melrin]

melrin , it turns out I didn't hold it ... But, anyway, snotty ... I've already sent half of the fermented baked milk into pancakes. There is still half left)))

Here's an interesting thing
After buying Severin in the summer, when she was shamelessly overheating, in the fall she behaves completely normal. I didn't drink sho this?
But she asked me to buy a thermostat for every fireman. When they bring me to play.

Here's an interesting thing
After buying Severin in the summer, when she was shamelessly overheating, in the fall she behaves completely normal. I didn't drink sho this?
But she asked me to buy a thermostat for every fireman. When they bring me to play.

Duc is normal. The ambient temperature plays a big role. I put 6-7 paper towels on the bottom of the yogurt maker in the summer, and I catch the result earlier. Autumn came, I had to clean it up, left 1-2 pieces of paper at the bottom, just so that the jars did not go, it's a habit. And now it takes longer to cook than in the summer heat.

[RybkA]

RybkA
it seems to me that the whole point is in leavens and personal addictions, love-do not love the pulling, and not in UNCOOLING-OVERHEATING
For a year and a half of using the DEX-108 yogurt maker, I tried VIVO starter cultures with milk of different temperatures and warmed up to the desired temperature and completely ice-cold (from the zero chamber), the yogurt turns out to have exactly the same consistency - dense, shiny, but constantly with a stretching thread. It is not slimy and not nasty, but this thread that stretches a little for a spoon is always present.
Ryazhenka from streptolact (theirs), it seemed to me, in general, a quiet horror, completely incomparable with fermented baked milk on homemade sour cream (or even better cream) and even if it is not so useful, but naturally there is no such continuous slimy lump, which is still I shudder to remember

[rusja]

Ryazhenka from streptolact (theirs), seemed to me, in general, a quiet horror, completely incomparable with fermented baked milk on homemade sour cream (or even better cream) and even though it is not so useful Doctor Girl, but naturally there is no such continuous slimy lump, which I still remember with a shudder Crazy

rusja , that's how Verka Serduchka said "not in the eyebrow, but in the eye" well, that's exactly how it is described Well, that's right, I'll go and post a plus sign!

Good afternoon everyone !!! I will share my yogurt recipe (it may be useful to someone). I make yoghurt with 6% milk and 10% cream. Fatty of course, but worth it !!! Beat the cream with the Evitalia sourdough, and then pour the mixture into the slightly warmed milk. I sterilize the jars in the microwave. I put them on for 3 minutes. Then I pour milk over them. I bet for 8-10 hours. The yogurt is thick and tender.Son, I have a terrible fussy (as for dairy products), but this yogurt cracks with pleasure !!!

Oh yeah!!! Evitalia is very tasty, I confirm. I just do it with milk 3.2%

Girls tell me, it has already happened 2 times that VIVO simbilac did not ferment in 8 hours. Store milk Molokia, I bring it to 29 degrees. I bet for the night.
And at the bottom of the jars, the leaven settles. Is it the same for you?

You got me hooked on yogurt, I do it every other day. I add the frozen blueberries, grated in a blender.


Even sour cream was made with 33% Prostokvashino cream. Cool came out, but very fat! Today I will put sour cream on 10% cream so that I don't have to buy for Sunday dumplings.

[GalinkaMalinka]

GalinkaMalinka , cool you have attached your bottles And how do you then pick out yogurt? It's like in the fairy tale "The Fox and the Crane". It probably doesn't thicken very much with you. And then my only spoon, you don't learn to drink
Do you immediately dilute blueberries in milk and ferment them with berries?

[RybkA]

RybkA I make milk from 3.4% fat, it turns out to be thick drinking. Immediately when it is fermented, add syrup to these jars (homemade raspberries, grated with sugar and strained) or puree frozen blueberries with sugar in a blender and add to the jars, twist and shake.
But I couldn't get a thick one. Slightly thicker from homemade milk, then I use nutela cups.

I decided to try to make a sourdough with narine, in the end I got a curd and whey. What's wrong? I read earlier, probably all the same, overheated, did it in a thermos.

I took Italian ryazhanka and Imunalis for a sample. Ryazhanka is a rare filth, such a viscous semi-gelatinous substance (beee). Nobody wanted to drink it.

Yesterday I cooked fermented baked milk on Italian GoogFood ferment Ryazhenka bio and baked milk 4% (our local pasteurized Harmony produced by Lubny). It took a long time to prepare, of course, about 12 hours - though it was not hot in the kitchen at all - but the result was awesome - thick like yogurt (it doesn't fall out when the glass is turned over), almost doesn't last and tastes just suuuuuper
Today I'm experimenting with Vivo cottage cheese, making it for the first time. Who prepared Vivo cottage cheese, share your experience, well, please. Can there be any subtleties?

[irysska]

irysska
maybe someone, this Vivovsky cottage cheese and brought it to mind, but at me the last stage, namely the formation of cottage cheese flakes, after fermentation, did not work out twice, although she did everything according to the instructions But the very tasty substance that came out of it, which- the average between yogurt and kefir

[rusja]

rusja, maybe everything, we'll see. But I forgot to warm up the milk, I poured the sourdough into it - and only then I thought that I needed to warm it up. And already with the leaven, I was afraid to heat it in the microwave - suddenly the bacteria did not like it and they would fall asleep forever. I warmed up the milk a little in a water bath and put it that way. Someone knows what kind of beast it will turn out About the results I will write

[irysska]

Yesterday I cooked fermented baked milk on Italian GoogFood ferment Ryazhenka bio and baked milk 4% (our local pasteurized Harmony produced by Lubny). It took a long time to prepare, of course, about 12 hours - though it was not hot in the kitchen at all - but the result was awesome - thick like yogurt (it doesn't fall out when the glass is turned over), almost doesn't last and tastes just suuuuuper

irysska, I rather didn’t. I had no density at all, such a semi-stretching one. I put it down on the pancakes. Ate and did not notice)))

[irysska]

irysska, I rather didn’t. I had no density at all, such a semi-stretching one. I put it down on the pancakes. Ate and did not notice)))

RybkA, yes, maybe underexposed. When I was making this fermented baked milk, I myself got tired of looking into the yogurt maker - for so long. At the same time, not a single gram of cheese was released in the cups - it means that it did not over-acid, and why is it so long in time - it was probably cool in the kitchen. By the way, only a little lasts.

What about these yogurt makers, many say that at first everything is fine, and then the torment begins ... I am now also afraid: for now, TTT, the flight is normal - the yogurt is thick, tasty and it turns out in 5-6 hours, and how long will this happiness last - I don’t know ... But it cannot be that some of the leavens were not correct, well, let's say, stale, you say that 2 times out of 10 you get normal yogurt, and the smell is "strange", maybe a confirmation of this?

I also made activia natural without preservatives, still drinking yogurt (not liquid, but a spoon is not worth it), I go shopping and looking for a deadline (so that it is made in the first half), but something began to come across a lot with practically .. .. expiring m .. and generally something became sour. I thought about it and switched to pharmacy starter cultures. I bought lacto and bufidobacterin, wrote about lacto (and the smell of lactobacillus itself gives, it is not nasty, just strange, bifidobacterin (I buy it in a pharmacy, I look at the production time and ask for storage), it ferments well. to stand in a yogurt maker is a long time. The first times I made "sour cream" (cream + we sell bifilux) it turned out no worse than a store one, but now not, although all the ingredients are the same ... I do everything the same, there is no whey, as soon as it thickens I put it in the refrigerator , I take out "Curdled milk"

You know, a neighbor brought me a pharmacy sourdough at the end of the summer to try to make yogurt in a thermos, but I, due to natural laziness, did not bother and generally forgot this bottle in the refrigerator. And recently, when I got a yoghurt maker, I decided to try using it, although there were doubts ... it turned out to be a GOOD oygurt, thick! Most likely, there - at the manufacturing plant, something is muddied with the sourdough, that the bacteria are half-dead and have no strength ... or the reason may be in milk (antibiotics are often added to the store for long storage and they kill unfortunate bacteria .. ...

And now I'm making yogurt from Evitalia. I noticed that when I don't heat the milk to 40-43 degrees (which is prescribed in the instructions), but I take it at room temperature, then the yogurt comes out liquid. And when I heat it up, it turns out thick

And I must boil ANY milk, and not just heat it up, let it cool to room temperature and the yogurt turns out thick, maybe this is the reason?

I also use Evitalia, I use different milk, yoghurt always turns out thick, regardless of the type of milk and its temperature. But still, the most delicious, for my taste, is obtained from selected pasteurized milk Prostokvashino, heated to 40 grams, in consistency like ice cream. Yesterday I made from ultra-pasteurized Prostokvashino without preheating, it turned out in consistency like thick sour cream, slightly viscous, but not drinkable

I don’t know, maybe I first took expensive ultra-sterilized milk in milk, switched to packaged pasteurized, boiled at home, cooled to 39-40 degrees, then either I make the sourdough or yogurt itself. I'm also thinking about the evitalia, but it's expensive up to 700 rubles and they don't share it, and if I finish the bifidobacterin again, I'll bring it in and see. Now at least there is more space in the yogurt maker, I will put a napkin and put not jars, but a 1 liter bowl and see. I made ryazhenka with baked milk and bifidobacterin. Delicious (a liter was drunk in an hour). I did it twice - one baked milk from a producer (local state farm) is good, another state farm is worse.

The question is, who makes the leaven with Evitalia, how you do it, as it is written in the instructions.

[BON BON]

BON BON,
Their instruction is painfully tricky. I take 1/2 bottle for 1 liter of milk, heat the milk, put the leaven there, pour it into jars and for 10-11 hours in a yogurt maker, then I use 1 jar as a leaven - I keep it in the yogurt maker for 4 hours. By the way, we have 1 bottle each sell - 67-73 rubles. a piece

As promised, I will tell you about my experience of making cottage cheese in a yogurt maker with Vivo sourdough fermented milk cheese. But since cheese is still not yogurt, then apparently you need to create a temka about cottage cheese "Fermented milk cheese (with Vivo sourdough) in a yogurt maker" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152304.0 - where I go

How do you measure the temperature of milk? I did the sourdough (Narine), it turned out to be a product that tastes like normal, but the whey is going away, what's wrong?

I have a temperature probe - I measure it with it. And when I overheat, my serum does not stand out

How do you measure the temperature of milk? I did the sourdough (Narine), it turned out to be a product that tastes like normal, but the whey is going away, what's wrong?

I measure the temperature of milk with an alcohol thermometer for canning with a scale from 1 to 100 C, like this:

And if the cheese leaves, then: either the product is overexposed, or the yogurt maker overheats.

I'm still trying in a thermos.

Maybe the yogurt maker really overheats. Jars are hot already after 8 hours

Maybe the yogurt maker really overheats. Jars are hot already after 8 hours

Really, straight - hot? What is even unpleasant to hold in your hand or how hot? Have you tried measuring the temperature of the contents inside this hot jar?

[irysska]

irysska did not measure. I measure it today. And what should be? Well, it doesn't bake, but a hot jar

[GalinkaMalinka]

GalinkaMalinka
Yoghurt bacteria are the most hardy - they live up to 45 degrees
The rest die on the way from overheating

[irysska]

irysska did not measure. I measure it today. And what should be? Well, it doesn't bake, but a hot jar

Manufacturer's recommendations for Vivo starter cultures (ideally with a thermostat):
Starter cultures Time, hours Temperature, ° С
Bifivit 6-9 35-37
Simbilact 6-9 35-37
Curd VIVO 8-10 29-31
Acidolact 12-14 37-38
Yogurt 6-9 37-42
Vitalact 10-12 29-31
Streptosan 6-9 37-38
Sour cream VIVO 8-10 29-31
Kefir 10-12 29-31

[irysska]

irysska did not measure. I measure it today. And what should be? Well, it doesn't bake, but a hot jar

The jar should not be hot. Warm is necessary. When I have hot jars, stratification already begins. I call hot glass a very warm glass of a jar. If it's just warm (warm to the hand), then it's normal.

The jar should not be hot. Warm is necessary. When I have hot jars, stratification already begins. I call hot glass a very warm glass of a jar. If it's just warm (warm to the hand), then it's normal.

I totally agree, it's warm - but not hot - bacteria are so picky - just like

Today, for testing, I bought Evitalia (I had to take 5 bottles, they did not share less). Can anyone post a photo of the product received from Evitalia (I'll at least see what the spoon really costs .. or).

[BON BON]

BON BON, especially for you, my yoghurt on Evitalia
height = 194] https://Mcooker-enn.tomathouse.com/r-image/s017.r.1/i440/1112/2e/020877b56868.jpg

And you do it in a slow cooker or yogurt maker?

this one in a Redmond yogurt maker, milk 3.2%, ultra-pasteurized, Prostokvashino, preheated to about 40 degrees

I will try to do it on pasteurized milk and pasteurized cream (pre-boil them and cool them to 40%). For evitalia, 42-43 degrees is possible. I'll do it for 2 liters. How much will fit in the yogurt maker, the rest on the battery or in the multicooker.

I don’t know what to do ... The temperature measured 40-41 degrees. Vyvo bought yoghurt sourdough yesterday at Metro. On it the date is 11/09/2011.
She warmed the milk of Molokia to 29 degrees, washed the jars with boiling water, and at 12 pm put liquid milk in the yogurt maker at 8 am. At 10 o'clock my daughter watched and said that all the jars were of different consistency. I don't understand anything .... one time it comes out, another time it does not come out. What is the problem???? Well, the question is about density. Today I will buy Buttermilk milk, I was upset ...

[BON BON]

BON BON, I also did it on pasteurized, it turns out great, I haven't tried it on cream, it's a bit fat for me. Today I will try 0% and 1.5% milk

I don’t know what to do ... The temperature measured 40-41 degrees. Vyvo bought yoghurt sourdough yesterday at Metro. On it the date is 11/09/2011.
She warmed the milk of Molokia to 29 degrees, washed the jars with boiling water, and at 12 pm put liquid milk in the yogurt maker at 8 am. At 10 o'clock my daughter watched and said that all the jars were of different consistency. I don't understand anything .... one time it comes out, another time it does not come out. What is the problem???? Well, the question is about density.Today I will buy Buttermilk milk, I was upset ...

Your temperature was low for the start, but if the milk was 37-38 gr then the process would have started. In zakavsk, not the release date is the main thing, but the storage conditions, I have March leavens and ferment perfectly, while I do not use a yoghurt maker, but I do it just in a jar, here the main principle is to give a start to bacteria so that the rate is initially acceptable for them, and then it's even good that the pace is slowing down, then an excellent result, not when I get an acidic product and is always very thick (because I dilute min by 2 liters so there is more nutrient medium for bacteria and the taste of the product is richer)