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

As for "snotty" from personal experience, I can say .. For the most part it is from the type of bacteria. For example, the so-called "Italian starters" all gave me snotty. Moreover, she complied with all the conditions and even reinsured herself .. And the milk was the best, and of different brands, and the temperature of the milk was as expected and the temperature of the yogurt was regularly measured, and the sterility of the dishes, and the names of the ferments were different ... and the result is the same .. in general, I was tortured to get this slime every time ..
Of all the remedies I tried, only Yogulakt and Evitalia did not give "snotty" ..

Lara_, thanks! I have not yet gained experience, but I want to "pierce" less.

Gods are not the ones who burn the pots! Everything will be great for you!

As for "snotty" from personal experience, I can say .. For the most part it is from the type of bacteria. For example, the so-called "Italian starters" all gave me snotty.

Your experience is best!

In my case, on the contrary, the Italian starter cultures "GoodFood" give excellent results, the product does not over-acidify, does not stretch. So far I like them more than VIVO, although I haven't tried all of them yet.

Well, I don't know, I won't argue ..
I had 50 different pieces. Maybe the game came across like that .. Although, it seems, the timing was okay ..
They have an undeniable merit - they ferment with iron. Moreover, instead of 1 liter, you can ferment all three. But the taste .. I don’t like that .. I bought a thermostat because of this, but it didn’t help me at all ..

Lara_, you have not specified, but what city are you from?
Luysia, I just strongly suspect that in Ukraine and in Russia, and even just in different cities, we all have different products, because the manufacturers are different. I often leave Moscow for 300 km to Ostashkov. There are completely different products - like milk, flour, or bread. The same charlotte in the same multicooker there and in Moscow is two different pies.

And I was told that there is no sour cream in the Bulgarian sourdough. Lied, right?
Olga, can I have a photo of your Bulgarian starter cultures "Lactina"? Does Genesis Laboratories make them or not?

It's like in a song by Pugacheva: You and me, we are both right
The fact is, Irusya, and I was surprised to discover that the Bulgarian starter cultures (at least in Kiev) are from 2 different manufacturers, you can imagine. That was nothing at all, except for VIVO, and now, as it flooded, right out of the cornucopia - and the Italians helped and the Bulgarian brothers - everyone is trying for yogurt connoisseurs.
Photos, litter, I can’t put it out, I don’t have Lactina available, but I’ll give indirect links to distributors and Genesis and Lactina. So, they didn’t deceive you - Genesis really doesn’t have sour cream, but Lactina has it and it is of very good quality, by the way
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Which yogurt is best? Have you tried both? I take genesis. Maybe Lactin is worth a try?

for me they are both good, there are few differences between themselves - gentle and neutral, compared to VIVO

Olga, thanks for the explanation! Now I will look at Lactina, and Genesis is in my fridge - but somehow I'm not happy with him. I already wrote about my creamy sour cream yogurt - at first it seemed to me that it lasts less, but I just did not pay attention - it stretches infection, but this time the temperature of the heated milk was checked with a thermometer, and the leaven was dissolved in the warmed milk. Well, here's what to do with these leavens - this pulling has already knocked off my whole appetite
Today I bought Yagotynskaya sourdough for testing, although only low-fat was available in Velmart, I already put it, I'll try to get it. The benefits are probably less, but it may at least not last.

Ira, probably, to some extent, all the yoghurts are drawn, these are living bacteria, only in some yeast cultures, indeed, less, and it seemed to me that the Bulgarian ones are a little softer than the Kiev ones. HAPPY OLD NEW YEAR! And wonderful yoghurts in the future

In the vastness of the Internet, I found a statement that if you use sterilized milk, the result is more like yogurt, and if pasteurized, then it looks like curdled milk.
Who has any experience with this?

and yogurt is yogurt, just like yogurt, katyk, and so on ..

I get thick yogurt from any milk, if it is of high quality. The difference is in the form of bacteria.

[rusja]

rusja
Happy New Year to you and everyone, everyone, everyone
I looked at your link to Laktina yoghurts - I have not seen such yoghurts, and there is no Poltava on the site in the "Where to buy" section.
My experimental yoghurt on Yagotynsky sourdough was ready in a yoghurt maker in 4 hours. I did this: I added 4 teaspoons of sourdough to each jar of milk (jars of baby food Karapuz) (the spoon is small, so I put 4, I don't know, maybe a lot).
I have not tried the resulting product, it is in the refrigerator, I will taste it tomorrow. But, I think that it will taste more like kefir (I have not tried the sourdough myself, but kefir by the smell). So I'll write about my impressions tomorrow.

I tried my product using Yagotynsky sourdough. It tastes like real, moderately sour curdled milk, rather thick (but not worth a spoon), does not last at all. For now, I will make 2.4% kefir with this sourdough and with Aktiviya, I’ll take a break from the bulgarian girls. And I ate this curdled milk (of course, it’s not yogurt to taste) with pleasure, maybe less useful, but it doesn’t cause any unpleasant associations.

Hello! I'd love to get answers to my questions ...
Yogurt maker mulinex yoghurtteo with timer. the first time I bought it, I didn’t bother at all, I’ll boil whole milk with a shelf life of 11 days, I’ll cool it down so that my finger can be lowered and it doesn’t burn and the bottle of evitalia is drunk. I will stir it with a whisk. I will pour it out. At 8h. Then a thick spoon is worth it and I will put it in the refrigerator for 1.5 hours ... delicious! no sourness, etc. Now what ???? then some water from above is some fucking straight! it does not thicken at all and sour milk for 8h !!!!!!!!! straight liquid. Not a hint of yogurt! I tried not to boil the milk, but to heat it until warm, then it comes out, then no.
And yet, how can you check the temperature inside if you can't stir it, otherwise the yoghurt fungi will fall off? and what kind of thermometer is needed? and if in my case it does not work, then the yogurt maker is overheating? the tool is thin to her ...

Is milk always the same? I can't make yogurt from sterilized milk, no matter how much it costs. Does not ferment at all.

I'd:
1. changed milk.
2.would buy a thermometer (because trying with your finger, believe me, is a very unreliable indicator)
3. would put a cardboard box with holes on the bottom of the yogurt maker.

Then tell us what happened :-)

Well, I wouldn't have held it for 8 hours yet. Since she was so infuriated, about 4 hours to start, and see if it has fermented to the desired condition?

Yes, I agree that it is too much. But, if there is water in 8 hours ..
Now, you know, what is not added to milk. And even expensive, so that it does not sour and is stored longer. Well, and in cheap, too, they say, and soda, and chalk, and antibiotics and any other byaka. Why is it fermented then? Look for good milk today ..

Hello everybody. Lara, I set it up at 10 am today. at 17, two cans checked - liquid. mooko, milk. at 19 I decided to look in again. it seems to have come. took off. put it in the refrigerator. but it's interesting ... I touched two cans. one of them thickened, and the second remained liquid !!! and another question.what do you do with condensation? I have such big drops on the lid of the yogurt maker !! today I opened 3p and shook it off ... or maybe this also cannot be done ...

Just yesterday I bought some ultra-pasteurized Nizhny Novgorod milk. It seems to look (packaging) decent, the manufacturer promised a quality product. Well, it did not ferment even overnight. But I attribute this solely to the milk itself. When I do it on "House in the Village", or on milk from Izbenka, everything is fermented for 4-4.5 hours on any sourdough. In general, I decided not to experiment with milk anymore, although for some reason homemade cheese, which is not fermented in a yogurt maker, comes out just fine (the recipe is local, Khlebopechkinsky). There, when heated to boiling, everything perfectly exfoliates into cottage cheese and whey.

And for yoghurt I always take just pasteurized milk, not super and ultra milk - there are special problems so that it does not ferment at all and there are no problems. What does the manufacturer need to say in these milk bags so that the yogurt does not work?
Ikra, JuliaK - are you sure about the quality of the bacterial starter or you are doing something like Activia?

And for yoghurt I always take just terrorized milk, not super and ultra milk - there are special problems so that it does not ferment at all and does not exist. What does the manufacturer need to say in these milk bags so that the yogurt does not work?
Ikra, JuliaK - are you sure about the quality of the bacterial starter or you are doing something like Activia?

this time I tried to do it on yogulact forte ... the result while cooling in the refrigerator ...

[YuliaK]

YuliaK
I didn’t use such leaven, so I won’t say anything.
I did something in my previous slip of the tongue - some kind of terrorized milk, but I have already corrected it.

[YuliaK]

YuliaK
I didn’t use such leaven, so I won’t say anything.
I did something in my previous slip of the tongue - some kind of terrorized milk, but I have already corrected it.

what do you say about the condensation on the lid of the yogurt maker?

I do it mainly on "Activia" and "Bifidumbacterin" from the store. I also tried it on "Miracle Yogrut" without additives, but somehow it turned out snotty. All the same - just pasteurized milk, and everything will be fine.
Evitalia is resting in the refrigerator while I really want to do it on it, but my hands do not reach.

what do you say about the condensation on the lid of the yogurt maker?

When I look at the readiness of yogurt, then I wipe it with a napkin, but I don't touch it.

well ... the same thing again. ... as you shake it, it becomes homogeneous ... what kind of kefir ...
I tried, Narine, Evitalia, Yogulact ... different times, different milk ... and always the same .................... .....................

Yul, so sorry .. I really want you to succeed ..
Tell us in detail how this happens ... Maybe we can find a snag?
As for the condensation, I don’t shake it off. Only when I turn off the yogurt maker. I don’t want to open it again, otherwise the bacteria will get out of the air the wrong ones ..

[YuliaK]

YuliaK
and you do not overexpose yogurt? Or maybe the yogurt maker is overheating?

Julia, do you measure the temperature of milk?
Are the jars hot when you take them out? (Is there something on the bottom of your yogurt maker?)
Do you handle the utensils used? (scald or rub with alcohol)
Maybe you should add more leaven? (although this is hardly the case)
I wrote about Yogulakt that it must first be diluted in a small amount of milk, because it does not dissolve well ..

I don’t understand at all what such a consistency means .... I first wash my dishes with soda, then pour boiling water over them, then pour a little water in the microwave and bring to a boil ... there is nothing to measure the temperature of the yogurt maker. I tried a simple electronic thermometer - more than 41, and how much unknown .... I ask about condensate, because it is a very large drop, it hardly ever drips back into the jars.

No, don't worry about condensation, it's okay, it's okay ..
But with the temperature, you can easily miss ... what if you weld them bacteria at the very beginning? , why then will the milk ferment?
It is better to make the temperature less than 40 degrees, the yogurt maker will warm up by itself.

Why it didn't ferment for the last time, I understood. Because of my laziness
Usually I pour the starter culture with a little milk into a cocktail blender, beat it, then add the rest of the milk and beat it all together again. And pour from a jug into jars. And then I was too lazy ... I just flung out a glass of bifidumbacterin with a whisk, yes, it seems, it somehow did not interfere well. Now I began to pour out the failed jars, and there ... at the bottom there is a fermented substance (it is clearly visible in white milk, since the bifidum is made on ghee), and the rest did not have enough ferment.
In general, it is her own fault. To paraphrase a well-known anecdote, I tell myself (and maybe someone else will come in handy) - beat the leaven!

Girls, on the third try I made yogurt from homemade milk! I can't even understand what was the reason for the failures. Yesterday it turned out to be thick and, most importantly, delicious yogurt.

I usually pour the starter culture with a little milk into a cocktail blender, beat it, then add the rest of the milk and beat it all together again. And then I was too lazy ... I just flung out a glass of bifidumbacterin with a whisk, yes, it seems, it somehow did not interfere well.

Maybe besides interfering something else has played a negative role?
Do you have dry starter cultures or is it a ready-made yoghurt of the activation type?
The fact is that I read somewhere, at the beginning of my yoghurt making, that it is better not to whip yoghurt bacteria (dry) with a blender, something happens to them, they get clogged, like. Therefore, I even shake such sparingly soluble bacteria from the Kiev Research Institute of Milk and Meat in their own bottle until completely dissolved, pouring in a tablespoon of milk or two. And then I mix it into the rest of the milk, but I don't beat it either, but just stir it well with a spoon. There is practically no draft
That is why Bulgarian starter cultures are not very convenient for me to use, that they are just in sachets and not in bubbles

Maybe besides interfering something else has played a negative role?
Do you have dry starter cultures or is it a ready-made yoghurt of the activation type?
The fact is that I read somewhere, at the beginning of my yoghurt making, that it is better not to whip yoghurt bacteria (dry) with a blender, something happens to them, they get clogged, like. Therefore, I even shake such sparingly soluble bacteria of the Kiev Research Institute of Milk and Meat in their own bottle until completely dissolved, pouring in a tablespoon of milk or two. And then I mix it into the rest of the milk, but I don't beat it either, but just stir it well with a spoon. There is practically no draft
That is why Bulgarian starter cultures are not very convenient for me to use, that they are just in bags, and not in bubbles

Just about, I also read that dry starter cultures are harmful to blender.I also dissolve Vivo in its own bottle, and pour the Bulgarian one into a sterilized small jar, dissolve it, and then pour it into general milk, but all without a blender, even on Activia.

I also just pour it from a bag into a bowl (I have 1.5 liters, for beating with a mixer, with a spout) pour sugar, vanillin, pour in a little milk and stir with a spoon. I use Italian GoodFood starter cultures, I like imunalis, bifidocomplex. It always turns out, I take milk only from a tetrapak.

The starter that didn't work out for me at first was a glass of bifidumbacterin from the dairy department. That is, these are bacteria already fermented with baked milk. I have already used them several times, and just whipping in a blender. Always good at it.

Italian starter cultures dissolve perfectly, even if you throw it into a large amount of milk at once.

And why sugar and vanillin? No matter how much I read, nowhere is it recommended to add sugar and additives when making yogurt, only after, if desired.

And then, in my humble opinion, sweet yogurt is already a delicacy, not a healthy product.

We like sweet yogurt more, because we only eat it for dessert. I have been doing this for 2 years already, everything always turns out delicious.
PySy after eating such yoghurts for 3-4 months, my husband forgot what a stomach ache like. Of course, I understand that he ate not only yoghurts, but I have no doubt that they had a beneficial effect.

Can i ask you?
You are using Italian starters. And what, does not last at all?
All of them looked like slimy jelly for me.

Yes, I only use Italian starter cultures and nothing lasts. The result is a delicious homogeneous yoghurt. I take milk only from tetrapacks and never heat it up, I stir everything right from the refrigerator and into a yogurt maker overnight. In the morning in the refrigerator and that's it.

People-and-and ... who have access to non-sticky Italian sourdough ... share with your Russian brothers ... that is, sisters .. that is .. with me
I promise you prepayment via Wester Union.

[unstable]

People-and-and ... who have access to unstable Italian sourdough ... share with brothers-Russians.

Lara
you amused me just from the heart
Yes, in dry form they are all the same, but already in the process of fermentation they inexplicably become stringy for some, while others do not, even from the same batch.
This is influenced by the quality of the milk producer and temperature, sterilization of dishes and the yogurt maker itself in the end

I thought so ..

The yoghurt maker is the most primitive household technique, and so much hassle is .. horror ..
Even dancing with tambourines doesn't help :-)

Hello! I make starter culture on yogulact 2 capsules per liter of milk. Fermented in 8 hours. I control the process completely. Temperature maximum 45. The structure is quite dense, but with tiny grains. Then from this sourdough (2-3 tablespoons per liter of milk) I make yogurt. Everything thickens in 3 hours. The consistency is the same - thick with grains. Certainly not store-bought yogurt, but the taste suits us. I think if such a product is useful. And in general, do I get yogurt or some other fermented milk product. If grains are formed, then something is wrong in the cooking technology? Or maybe this is a feature of yogulact? Tell me please.

[natalyushka]

natalyushka
I have never used Yogulakt, but I can suggest 2 options:
1) Yogulacta powder itself does not mix well, dissolves in milk and therefore grains are formed.
2) do not bring the temperature to exactly 45 C, try less, for yogurt 45 is already critical overheating, somewhere from 38 to 43 C, it will be fine.
Good luck !!

Oh, and this is painstaking work ... But do not hang your nose. We will achieve results :-)