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

When will you take it? I would like to add them to my Chinese parcel

That I already understood. Will succeed in any way. Why do you need to hang up grams?

That I already understood. Will succeed in any way. Why do you need to hang up grams?

And cho in grams Lactin is in bags, like Genesis

And cho in grams Lactin is in bags, like Genesis

From you, I just remembered the old advertisement - "you tell me exactly - to hang up grams?"

From you, I just remembered the old advertisement - "you tell me exactly - to hang up grams?"

I'm gray
To appear like this, I'll knock you in a personal with Laktina enta

I'm gray
To appear like this, I'll knock you in a personal with Laktina enta

OK! Knocking.

[Girls]

Girls, who uses this sourdough, how does yogurt turn out on it? Is it worth taking? This company also has ferments for kefir, fermented baked milk, sour cream and curd. I have never dealt with dry starter cultures at all, therefore, before ordering, I decided to consult with you, experienced starter cultures ...

[Girls]

Girls, who uses this sourdough, how does yogurt turn out on it? Is it worth taking? This company also has ferments for kefir, fermented baked milk, sour cream and curd. I have never dealt with dry starter cultures at all, therefore, before ordering, I decided to consult with you, experienced starter cultures ...

So I look at this Lactin, and I think - is it worth my money to take for a sample + pay for delivery or not? They are relatively expensive.

[Girls]

Girls, who uses this sourdough, how does yogurt turn out on it? Is it worth taking? This company also has ferments for kefir, fermented baked milk, sour cream and curd. I have never dealt with dry starter cultures at all, therefore, before ordering, I decided to consult with you, experienced starter cultures ...

I personally have more vivo nra, llactin is less thick, although fermented baked milk is just stunned how delicious

[Crochet]

And I took yogurt and kefir from Lactin, about yogurt I agree with Pintusha, he is very good. it turned out to be gentle: both the motherboard and the re-ferment, but I liked kefir much more for VIVO, there is no this pronounced acid inherent in vivos, soft, moderately sour kefir. Crochet, it's definitely worth taking, otherwise how will you find out which is your favorite product, besides, these are starter cultures from the homeland of yoghurts, my beloved Bulgaria

Girls, but yesterday I had a horror sho
Yesterday I decided to ferment the milk with sour cream (I wanted to make such a sour milk for baking, such as yogurt, and for one experiment to conduct an experiment). So, in a liter of milk I added 2 tbsp. l. sour cream with a slide. Dobrynya milk, sour cream President 20%. This thing stood in my cartoon on the program for 3 hours (water was poured into the bowl), then, like in a thermos - 2.5 hours. I opened it - liquid, only a little bit thicker than milk. Well, I turned on the Yogurt program for another hour, and after I turned it off, I forgot. And already as I went to bed, somewhere at half past midnight, I remembered, went to the kitchen, opened the lid - and that in the water in the bowl some kind of white foam floats. I opened the lid on the container with my yoghurt and sour cream (and I did it in a round plastic container) - and there was some kind of bubble mass, like standing yeast dough, and the smell is such that even now run for a basin
I have never met such a thing. In general, I had to wash the whole thing at night.
And the question arises: what could have happened to make such a garbage turn out Is the sour cream so low-quality, even though I tried it - sour cream is like sour cream. Yes, and Adyghe cheese has been made with such sour cream more than once.

Girls, but yesterday I had a horror sho
Yesterday I decided to ferment the milk with sour cream (I wanted to make such a sour milk for baking, such as yogurt, and for one experiment to conduct an experiment). So, in a liter of milk I added 2 tbsp. l. sour cream with a slide. Dobrynya milk, sour cream President 20%. This business stood in my cartoon on the program for 3 hours (water was poured into the bowl), then, like in a thermos - 2.5 hours. I opened it - liquid, only a little bit thicker than milk. Well, I turned on the Yogurt program for another hour, and after I turned it off, I forgot. And already as I went to bed, somewhere at half past midnight, I remembered, went to the kitchen, opened the lid - and that in the water in the bowl some kind of white foam floats. I opened the lid on the container with my yogurt-cream (and I did it in a round plastic container) - and there was some kind of bubble mass, like standing yeast dough, and the smell is such that even now run for a basin
I have never met such a thing. In general, I had to wash the whole thing at night.
And the question arises: what could have happened to make such a garbage turn out Is the sour cream so low-quality, even though I tried it - sour cream is like sour cream. Yes, and Adyghe cheese has been made with such sour cream more than once.

Otake. We draw conclusions - what kind of sour cream we use in our body.

Otake. We draw conclusions - what kind of sour cream we use in our body.

It turns out that way. But it is written, in leaven, and KUO indicated 1x10 to the 7th degree.
And now sour cream is so completely not hot for me as I remember this smell and look

What a coincidence! And I put the milk fermented with sour cream into the night. And for the same purpose.
True, I put 2 tablespoons of sour cream on 0.5 liters of milk. And in a thermos for the night. In the morning I opened it, everything was decent. Just not a lot, but like a kefir. It tastes like such a yogurt. Made from milk Prostokvashino 3.2% and sour cream from the local Lebedyansk dairy plant 20%. But when I made 25% with Prostokvashino sour cream, it was better, a thicker and not sour guslyanka turned out. And I just put it in a liter jar to the battery.

Girls - the sour cream turns out to be good and tasty - if you take the cream and ferment it with yoghurt sourdough.
The higher the percentage of cream, the thicker the sour cream.

_________
On the topic of shop sour cream:

From the reviews heard here and there - the President is considered not a very high-quality company, the amount of USEFUL lactic acid bacteria in their products is very far from the declared ones, the cottage cheese is artificial.
Well, in principle, they say this about all brands, but more often than not it turns out somehow about the President.
Although it tastes good.

From personal experience, the President's sour cream does not deteriorate when opened well for a very long time, there is something unnatural in it - this is a fact.
I try not to buy it now.
Previously, Kremez was good sour cream in soft bags, now it tastes a little bitter a couple of days after opening, even before the end of the term.

[julifera]

julifera
so I didn't want to get sour cream, but something like a kefirchik, so that later this business is in baking (so to speak, to reduce the cost of ingredients, but everything went to ...)

Ir, and Ir, our package has arrived! I'm already offtopil to celebrate.

[julifera]

julifera
so I didn't want to get sour cream, but something like a kefirchik, so that later this business is in baking (so to speak, to reduce the cost of ingredients, but everything went to ...)

Irisha, look here 🔗 about sour cream, down on the page there are tests of sour cream from different manufacturers, there President has 15% fat content, far from the first place and look where it is written about its smell and taste. And about microbiological indicators. This is what bred in the yogurt maker.
A good website in general, there you can find tests of whatever you want. By the way, there is a test of the same sour cream, but 20%, so the indicators are already better.

I read the tests on the link, what can I say - a nightmarrrr with this President, and indeed with sour cream. You have to do it yourself with Vivo sourdough - there will be tady

The girls took homemade cream, brought it to a boil, cooled it properly to a temperature of about 35 degrees, introduced the mother's fresh sourdough yogurt (not a powder, but already fermented) wanted to make sour cream, it stood in the yogurt maker for 5 hours and did not thicken in any way, I could not stand it and I put it in the refrigerator, I wonder what I can do in the morning ...

girls sour cream never thickened, let the whey at the bottom, delicious of course but not sour cream

girls sour cream never thickened, let the whey at the bottom, delicious of course but not sour cream

I also tried, pulling and without sourness came out, and then I found a description of how to do it, it's not the way everything else is fermented. Here I wrote, read
https://Mcooker-enn.tomathouse.com/in...18181.0
There's a post:
"Reply # 1425 13 March 2012, 13:12" I really didn't try to do it, it seemed somehow foolish, although I want to try everything.

Girls, do you think this device will fit

for stirring the starter culture in yogurt milk (my girlfriend is going to buy this for herself).
But I'm wondering if it will work out or the whole ceiling will be in milk. Who uses this device - what will he say

If in a deep vessel, then it will not.
Only this is a frother, then pouring the foam over the can is somehow not very interesting, it will hang from above - less yogurt will fit. I have such an Electrolux, but I do not use it for these purposes, it is enough to stir with a spoon.

Irus, this thing will froth milk, you need it - frothy yogurt instead of regular yogurt?

Although ..... if not for long, then the foam will not have time to form ...
I just don’t remember whether such mega-recovery is good for those bacteria

Yes, not for me, it's my korefansha that caught fire, but I think - and we can and I have nuna. Now they were at ATB for 16 UAH, I've seen it myself.

Yes, not for me, it's my korefansha that caught fire, but I think - and we can and I have nuna. Now they were at ATB for 16 UAH, I've seen it myself.

Whisk milk for coffee or something else - buy! I would not recommend using it for yogurt.

We somehow rolled hot cocoa in a mug - ohoho - it turned out to be a solid foam, there was nothing to drink

We somehow rolled hot cocoa in a mug - ohoho - it turned out to be a solid foam, there was nothing to drink

Here is zhezh. Now I myself want this.

[Ksyusha]

We somehow rolled hot cocoa in a mug - ohoho - it turned out to be a solid foam, there was nothing to drink

So you have a branded Electrolux device - and then it pounded, and the Chinese one for 16 UAH. - I will be surprised if at least something will pound. The one that I myself saw in ATB is very similar to the one in the photo (but I'm not sure).
Ksyusha Don't fall for my provocations

[Ksyusha]

So you have a branded Electrolux device - and then it pounded, and the Chinese one for 16 UAH. - I will be surprised if at least something will pound. The one that I myself saw in ATB is very similar to the one in the photo (but I'm not sure).
Ksyusha Don't fall for my provocations

Okay, don't pay for the delivery of one figurine. If we take Chinese, then it’s right there. I saw somewhere in the vast Chinese ... (* don't listen to me, don't listen ...)

Okay, don't pay for the delivery of one figurine. If we take Chinese, then it’s right there. I saw somewhere in the vast Chinese ... (* don't listen to me, don't listen ...)

So the picture is ottudava once again. But in ATB this same China is now UAH 16, and in China UAH 19.70. So tomorrow I'll buy myself this thing at ATB - I'll make foam on cocoa. And if something is thrown out it will not be a pity.

So the picture is ottudava once again. But in ATB this same China is now UAH 16, and in China UAH 19.70. So tomorrow I'll buy myself this thing at ATB - I'll make foam on cocoa. And if something is thrown out it will not be a pity.

And it is right! Well I wrote about myself, we have ATB mute. You understand there is no need to buy from China, since you have there for 16 UAH.

Isn't ATB all over Ukraine? I thought you have one too.

Isn't ATB all over Ukraine? I thought you have one too.

We have ATB in Donetsk

Isn't ATB all over Ukraine? I thought you have one too.

I live in a small town with 35 thousand inhabitants. We only have a buffet reception and Our Land of local bottling. Once upon a time they wanted to open Silpo, but local traders did not give it.

Girls, life in the regional center and in a small town are two big differences, as they say, in terms of shops, purchases and prices.

I looked at the map - 🔗 We are gradually being attacked, apparently. Or they simply ignore it.

We have ATB in Donetsk

So for sure and a lot more

I looked at the map - 🔗 We are gradually being attacked, apparently. Or they simply ignore it.

And we will show them to them: why ATB is not everywhere

And we will show them to them: why ATB is not everywhere

Our guarantor belongs, judging by the map.

And we will show them to them: why ATB is not everywhere

And I, by the way, only about 2 weeks ago first got into ATB. And before that she lived, not knowing about its existence, like people from small towns. It's just out of habit, you go to the shops that are close by, like your own little world in a big metropolis.

Girls, finally got around to yogurt, I bought it out of greed in VIVO Simbilakt in the cold store. There is a box (4 bottles) for 2 months already, there was no time, but I think I need to do it, otherwise the term is already coming to an end. But there is some kind of instruction, well, I don't understand anything there. And you can't just somehow explain how to make it a starter (well, so that you can destroy the bottle more than once), but so that at least a little is enough? And how long can you ferment this bottle? I have a yogurt maker per liter, but not jars, but one container. With the leaven that I used to use, I diluted the capsule in a liter, and then re-leavened five consecutive runs. Is it possible here or some kind of complex and strict technology? ..

Girls, finally got around to yogurt, I bought it out of greed in VIVO Simbilakt. There is a box (4 bottles) for 2 months already, there was no time, but I think I need to do it, otherwise the term is already coming to an end. But there is some kind of instruction, well, I don't understand anything there. And you can't just somehow explain how to make it a starter (well, so that you can destroy the bottle more than once), but so that at least a little is enough? And how long can you ferment this bottle? I have a yogurt maker per liter, but not jars, but one container. With the leaven that I used to use, I diluted the capsule in a liter, and then re-leavened five consecutive runs. Is it possible here or some kind of complex and rigorous technology? ..

It's the same here. How I save - read in my post # 1452 on page 73 of this thread. And simbilact is my favorite sourdough of those that I've tried.

Tanya, you are the savior, I copied your advice, and I will do so ...

Tanya, you are a savior, I copied your advice, and I will do so ...

We are always glad to help, especially practically to fellow countrywomen.
By the way, simbilact withstands much more over-fermentation than other ferments. I use almost 1.5-2 months before a new dry starter culture. And he and then good, but just more than 2 months. it is not recommended to eat one bacillus, it is necessary to change to another type. BUT: it turns out this way for me, because the temperature is stable at 36-37 degrees (thermostat). How he behaves in other yogurt makers - I don't know.

Girls!! Help me figure it out, all hope is for you!
So yesterday I tried to make yogurt from milk and Evitalia ...
The fact is that I recently had a yogurt maker (Mulinex). It does not seem to overheat, the jars are hot, but not scalding. The first times I made it with Prostokvashino milk (selected) and store-bought yogurt BioMax. It turned out in 6 hours a thick and non-acidic yogurt. And then I decided to make healthy yogurt, bought Evitalia at the pharmacy ... I read the instructions, reviews in the Internet ... there we are talking about 2 liters of milk ... This is a lot for me. Therefore, I decided to cut everything in half: I took 1 liter of milk and half of Evitalia's powder. After 8 hours, the yogurt did not thicken very much, I left it on ... After 2 hours, I turned off the machine, the product did not thicken anymore, only the whey began to separate. It tastes sour, more like kefir.
Who worked with her (with Evitalia)? Can you please tell me what I was wrong about? Maybe it was necessary to pour out the whole jar of Evitalia? What about cooking time? Someone writes 8 hours is enough, someone 12 ...

Who did something on "Genesis" that is not very thick for me: wall: how can I not fight, so it should be? Milk 3.5.

Who did something on "Genesis" that is not very thick for me: wall: how can I not fight, so it should be? Milk 3.5.

Yes, it is usually normal in density. What exactly? Bio Yogurt is thicker than just Yogurt. And I always have over-starter on it thicker than the first batch.

Yes, and my Genesis bioyogurt is always thick, it only lasts.

Yes, and my Genesis bioyogurt is always thick, it only lasts.

And, Irus, today I put my favorite Bio-Yogurt for the night, after Sakko I have already forgotten what it is. You know, whatever one may say, it seems to me that it lasts less than the same Bifido-Yogurt from Sacco.