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

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.

Well, as I try Sacco - I'll tell you, but I'm afraid that something more than my Bioygurt Genesis lasted - I won't believe it. In any case, I did it this way more than once - but the milk is different, and the leavens from the same batch - maybe the batch is so wrong

Well, as I try Sacco, I'll tell you, but I'm afraid that something more than my Genesis bioygurt lasts - I won't believe it. In any case, I did it this way more than once - but the milk is different, and the leavens from the same batch - maybe the batch is so wrong

It may well be. Maybe it was not saved correctly ... And where do you keep them? Starter cultures.

It may well be. Maybe it was not saved correctly ... And where do you keep them? Starter cultures.

In my fridge in the freezer compartment. At the pharmacy where I bought it, on the refrigerator door, but they were fresh by date - about a month after production.

In my fridge in the freezer compartment. In the pharmacy where I bought it, on the refrigerator door, but they were fresh by date - about a month after production.

Otozh. Did you read what he writes on the bags? 0 ... +6. In the freezer - minus. I keep Sacco in the freezer, and the genesis is on the coldest shelf of the refrigerator, I have there just about +5, I measured it.
Do you remember, you wrote more than once that when you put sourdough in cold milk, then it turns out to be sticky? Maybe that's why you are dragging on? From hypothermia bacil.

That we can and from that - striped devils freeze. But I always dissolve them only in warm milk or water, that is, I never add sourdough to cold milk.

That we can and from that - striped devils freeze. But I always dissolve them only in warm milk or water, that is, I never add sourdough to cold milk.

So, you freeze bacilli in the freezer. I can't understand why Genesis is viscous to you, if of all yoghurts it is the least viscous to me. And it is not stored in the freezer, like others. Come on, I'll give you one packet of mine, from the refrigerator, make it and see if it stretches the same way or not.

So, you freeze bacilli in the freezer. I can't understand why Genesis is viscous to you, if of all yoghurts it is the least viscous to me. And it is not stored in the freezer, like others. Come on, I'll give you one packet of mine, from the refrigerator, make it and see if it stretches the same way or not.

Come on, pass it on, kind soul I'm already uncomfortable
Well, when I just bought them (I didn’t hide them in the freezer yet), I cooked them right away - so it was horrible too. And it also stretches from the freezer. The only thing is when I once overexposed this yogurt thoroughly - it sour very noticeably, but almost did not last. So in order for me to use these starter cultures, I need to overexpose yogurt

Come on, pass it on, kind soul I'm already uncomfortable
Well, when I just bought them (I didn’t hide them in the freezer yet), I cooked them right away - so it was horrible too. And it also stretches from the freezer. The only thing, when I once overexposed this yogurt thoroughly - it sour very noticeably, but almost did not last. So in order for me to use these starter cultures, I need to overexpose yogurt

It's just that the bacilli have warmed up at last. In general, if you try, you will say.
And move the ones you have from the freezer to the coldest shelf in the refrigerator.

It's just that the bacilli have warmed up at last. In general, if you try, you will tell.
And move the ones you have from the freezer to the coldest shelf in the refrigerator.

Now I'll go and transfer it, honestly, honestly

Now I'll go and transfer it, honestly, honestly

Watch me.

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.

I have something that is not particularly thick, but when the over-starter is so generally kefir and to taste too: (I need to try bio yogurt, it might be better

I have something that is not particularly thick, but when the over-starter is so generally kefir and to taste too: (I need to try bio yogurt, it might be better

I understood that during the experiments with different leavens. It is necessary to adapt to each leaven separately - according to the time and fermentation temperature. It rarely happens that after one starter culture I switch to another and everything works out great the first time. One starter needs a lower temperature and more time, the other is more resistant to temperatures and ferments faster. You need to adjust, each time switching to a different starter culture.

About Genesis, I can say that it is more hardy in terms of temperatures, but ferments faster. But, if it turned out to be especially not thick, I can assume that they did not contain it * (sometimes it happens with me with any sourdough that it takes longer than usual, the bacilli are probably in some kind of suspended animation, while they wake up!) time, as it seems to me, if the kefir turned out. I have a re-starter from Genesis at normal temperatures (Moulinex + six pieces of paper towels at the bottom) is ready in exactly 3 hours. In the summer - for 2. If I hold an extra hour - there will also be kefir, probably.

Yes, and I was convinced from personal experience that I have the Genesis re-starter ready for 3-3.5 hours. And when I used to hold it longer, it really was more like kefir.

[We are not keeping Genesis in the freezer!]

Oh, and I will repeat myself - We are not keeping Genesis in the freezer! And at 0 ... + 6 degrees (I have this coldest shelf in the refrigerator, near the motor).

[We are not keeping Genesis in the freezer!]

Oh, and I will repeat myself - We are not keeping Genesis in the freezer! And at 0 ... + 6 degrees (I have this coldest shelf in the refrigerator, near the motor).

Yes, I already removed from there, so do not swear - I will no longer

Yes, I already removed from there, so do not swear - I will no longer

Yes, I’m not for you, I’m writing to the others, maybe they haven’t read it.

Hello everybody. girls, tell me lovely plizzz. and how to determine that the yogurt maker is overheating? measured with simple thermometers (electr. and mercury.). at the very bottom it shows more than 42 and put jars of water and measured the water after 4-6 hours, then only 38 from the force ...

On yoghurts it is possible, if the whey is separated, then overheating. Well, or a thermometer.

Tried genesis today - bio yoghurt turned out unlike plain yoghurt: yahoo: very tasty and thick

Tried genesis today - bio yoghurt turned out unlike plain yoghurt: yahoo: very tasty and thick

In-in! And we love him the most! And Genesis also has a novelty - Lactobacillus. Yesterday I fermented, the result is excellent! It seems to me that the taste is even softer than Bio-Yogurt, it fermented in 4-4.5 hours in my Moulinex to a thick state, when the jar was tilted, nothing moved, and no stratification. That is, Genesis for my Muli is an ideal sourdough, they are more resistant to temperatures of +/- 2-3 degrees. Density - at the level of Bio-Yoghurt. In general, we will buy, definitely.

On yoghurts it is possible, if the whey is separated, then overheating. Well, or a thermometer.

I don't understand ... how much should it be? is the temperature of the yogurt maker or the product itself? I can't do it .. neither with different leavens, nor with different milk ...

I don't understand ... how much should it be? is the temperature of the yogurt maker or the product itself? I can not.. neither with different leavens, nor with different milk ...
Just stick a thermometer into the finished yogurt and measure it. And the temperature should be suitable for the product you are making. It is slightly different for each product.

I don't understand ... how much should it be? is the temperature of the yogurt maker or the product itself? I can't do it ... neither with different leavens, nor with different milk ...

I was tormented with milk, stopped at curdled milk + vivo leaven.

I don't understand ... how much should it be? is the temperature of the yogurt maker or the product itself? I can't do it ... neither with different leavens, nor with different milk ...

There should be no more than 40-42 degrees near the yogurt itself, in jars inside, if you cannot yet establish friendly relations with milk and sourdough, first take milk from a house in the village, in packs, 3.5 or 3.2 fat. and activity without additives, I don't remember what it is called, in a plastic jar, or actimel and per liter of milk. I started with this, everything worked out. well, periodically go to the yogurt, as soon as it thickens, remove. and measure the cooking time, since overdoing threatens to separate the whey. Well, bear in mind that it takes much longer to prepare narine with bacteria vivo !!!

Girls, here's my soft yoghurt cheese. Recipe from here

[Pintusha]

Pintusha
oh, how delicious it looks through the monitor, I smelled dill and garlic

[Pintusha]

Pintusha
oh, how delicious it looks through the monitor, I smelled dill and garlic

In fact, it is very tasty, I took 500 ml of cream 25% + 500 ml of milk 5%, fermented yogurt and made cheese according to the recipe.

Greek yogurt is still talked about! I did, also from Genesis, I liked it! True, the output of Greek yogurt is half as much, but when there is a lot of yogurt and nowhere to put it, then this is a super option. At the exit, we get yogurt with the consistency of sour cream and with the most delicate taste!

Girls tell me how to add your recipes to your profile, I didn't understand anything there, some kind of button, some colors ...

Girls, here's my soft yoghurt cheese. Recipe from here

Oh thanks for such a recipe !!!! As you think, I made 1.5% fat from milk. yogurt, if I make such a cheese, will it work?
And who made cheese and sour cream, cottage cheese from Vivo's starter cultures? Share pictures, or can you describe what the taste is like? Does sour cream really work? otherwise I am only fond of yoghurts, and now I wanted something new !!!

I make yogurt from 1.5% milk. Sometimes I make ordinary cottage cheese from the same milk. It turns out great. I think this one will work as well.

Girls tell me how to add your recipes to your profile, I didn't understand anything there, some kind of button, some colors ...

if I understood correctly what you mean, then you can add to bookmarks like this. Raise the window up to the very end and almost in the middle of the monitor there will be a button "bookmark" you press it and the recipe goes to your favorites. I hope you wanted to know
dachshund ... I understood what was meant ... go to the profile, on the left side there are two windows and the inscription "button with the number of my recipes" and then there you choose a color and get a code ...

I make yogurt from 1.5% milk. Sometimes I make ordinary cottage cheese from the same milk. It turns out great. I think this one will work as well.

Thank you for the quick response!
just now I'm making a new yogurt ... now it will ferment and immediately put it on this cheese !!!! mmmmm, already in anticipation !!!

For curd, I overexpose yogurt. Well, you do it according to the recipe. You don't just need curd.

For curd, I overexpose yogurt. Well, you do it according to the recipe. You don't just need curd.

and for what purpose do you overexpose it? the consistency is changing or what?

Serum comes out better.

Serum comes out better.
[/ quota
and if it turns out in places with flakes, does it not reflect the taste and consistency of the curd?

Better whey leaves. [/ Quota

and if it turns out in places with flakes, does it not reflect the taste and consistency of the curd?

I didn't understand the question. What is the flakes in places? Yogurt, cottage cheese? I can't do anything with flakes at all. The yoghurt is stable-even, and the kefir (standing yogurt) is the same stable-even, only whey is noticeable along the edges of the vessel. The curd turns out to be very tender.

I didn't understand the question. What is the flakes in places? Yogurt, cottage cheese? I can't do anything with flakes at all. The yoghurt is stable-even, and the kefir (standing yogurt) is the same stable-even, only whey is noticeable along the edges of the vessel. The curd turns out to be very tender.

Yogurt . If I have overheated jars like flakes from below, or my yogurt maker started to overheat, I need to check. tomorrow I'll look at the consistency of my curd

If my yoghurt gets too old, as I said, serum appears around the edges of the jar. And these are all changes. There were never any flakes. And nothing is stratified from below, serum is not formed. Very uniform, stable mass. And yes - my yogurt maker keeps the right temperature

[Pintusha]

the girls yesterday put vivo yogurt as usual and missed it - the whey went away, well, I weighed it overnight according to the recipe that I gave Pintusha, this morning came out a tender tender curd

if I understood correctly what you mean, then you can add to bookmarks like this. Raise the window up to the very end and almost in the middle of the monitor there will be a button "bookmark" you press it and the recipe goes to your favorites. I hope you wanted to know
dachshund ... I understood what was meant ... go into the profile, on the left side there are two windows and the inscription "button with the number of my recipes" and then there you choose a color and get a code ...

But where to put this code?

[Pintusha]

the girls yesterday put vivo yogurt as usual and missed it - the whey went away, well, I weighed it overnight according to the recipe that I gave Pintusha, this morning came out a tender tender curd

Yes, I liked this recipe myself, I read that this is also called Greek yogurt, this is when yogurt is fermented on 11% cream.
In general, I'll stage another game myself in the evening.
Today I fermented vivo on lactin in a yogurt maker for 36 grams, the bifidum ferment has been standing for 13 hours and thickened a little: - \ I'm waiting ...
Something I am friends with lactin every other time.

And who made cheese and sour cream, cottage cheese from Vivo's starter cultures? Share pictures, or can you describe what the taste is like? Does sour cream really work? otherwise I am only fond of yoghurts, and now I wanted something new !!!

I created a separate topic about Vivo cottage cheese, there the whole cooking procedure is described.
As for Vivo Sour cream - we take cream of 10% and higher fat content (as you like), ferment with Vivo Sour cream - and an excellent sour cream is ready.

: Yes, I liked this recipe myself, I read that it is also called Greek yogurt, this is when yogurt is fermented with 11% cream.
In general, I'll stage another game myself in the evening.
Today I fermented vivo on lactin in a yogurt maker for 36 grams, the bifidum ferment has been standing for 13 hours and thickened a little: - \ I'm waiting ...
Something I am friends with lactin every other time.

and I have made friends with Narine, and we are friends until now. I don't like the first game, snotty, but the next ones are just right.
and they prepare faster. I have 2 hours 45 minutes-3 hours. and you're done.

I created a separate topic about Vivo cottage cheese, there the entire cooking procedure is described.
As for Vivo Sour cream - we take cream of 10% and higher fat content (as you like), ferment with Vivo Sour cream - and an excellent sour cream is ready.

I'm more interested in whether cottage cheese really turns out, and how it differs from the one that, for example, can be made from milk with the addition of lemon juice, for example. How it tastes, and sour cream too.

I also ferment for the first time narine, biokefir or yogurt (from the same as narine), and the first snotty, but then super,. I just realized this recently, otherwise I’m thinking why it’s snotty, but I’m already eating it, nothing like that, you can eat it.

I'm more interested in whether cottage cheese really turns out, and how it differs from the one that, for example, can be made from milk with the addition of lemon juice, for example. How it tastes, and sour cream too.

With the Vivo sourdough fermented milk cheese really turns out the most ordinary real cottage cheese photo here- both in taste and in appearance (not cottage cheese or putty, but such as market cottage cheese). I don't make cottage cheese with lemon juice.
As for sour cream (photo here post number 173 - for me personally, sour cream made with Vivo sourdough Sour cream and 10% cream (or someone who wants to - can take 30% cream - then the sour cream will have to be cut with a knife, it will be so thick) - much tastier than store sour cream. In appearance - not yogurt, namely the consistency of sour cream, taste - there is sourness necessary for sour cream. It probably tastes different from the bazaar, but it is as you like it.
What else to say - I don't know, cottage cheese and sour cream - both taste and appearance - cottage cheese and sour cream.

With the ferment of Vivo Fermented milk cheese, the most ordinary real cottage cheese is really obtained photo here- both in taste and in appearance (not cottage cheese or putty, but such as market cottage cheese). I don't make cottage cheese with lemon juice.
As for sour cream (photo here post number 173 - for me personally, sour cream made with Vivo sourdough Sour cream and 10% cream (or someone who wants to - can take 30% cream - then the sour cream will have to be cut with a knife, it will be so thick) - much tastier than store sour cream. In appearance - not yogurt, namely the consistency of sour cream, taste - there is sourness necessary for sour cream. It probably tastes different from the bazaar, but it is as you like it.
What else to say - I don't know, cottage cheese and sour cream - both taste and appearance - cottage cheese and sour cream.

the consistency of cottage cheese, do these grains depend on the percentage of fat content of the milk?