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

I put one jar aside from the second re-yeast, and so on.

but I'm not doing the third generation. And how is it?

This means that if 1 g is added to 1 liter of milk, it will be 3 times thicker than 1 g is added to 3 liters. milk. So?

no, not really, just 3 liters will ferment longer

but I'm not doing the third generation. And how is it?

Yes, great, both the third and the tenth. I re-ferment Simbilact up to 20 times, then change it to another, and not because I have become bad, but simply after 1.5-2 months I have to switch to another product. Yogurt - withstood up to 10-12 re-ferments. The main thing is that my temperature is 36-37 degrees, no more, and it is important not to overexpose, so as not to oxyderate. Many people here re-ferment many times, well, maybe not 20 times, of course, we all have different yogurt makers. But 5 times, I think, almost everything. But, it is better, let the girls themselves answer, who how many times it turns out to re-ferment.

Yes, great, and the third and tenth. I re-ferment Simbilact up to 20 times, then change it to another, and not because I have become bad, but simply after 1.5-2 months I have to switch to another product. Yogurt - withstood up to 10-12 re-ferments.

I don’t quite understand you, you asked questions in the three posts above, from which I concluded that you didn’t have anything to do with yeast at all .. If you use them, why such a strange question?

I followed the link, read it, and immediately the question: it says 1 year for 1-3 liters of milk. Is it like, that is, will it be thicker or more rare, at will? Or 1-3 liters, depending on the fat content of the milk?

But in any case, thanks for the communication, although I think the twentieth re-sourdough will be just yogurt

I think that if a fermented milk product after re-fermentation has a normal consistency, good taste and smell, you can re-ferment as many times as all these qualities of the product are preserved and there is a desire to do this.
Personally, I usually re-ferment 2-3 times - but only because it becomes lazy further and I take a short break in yogurt, and then I take a new bottle.

I don’t quite understand you, you asked questions in the three posts above, from which I concluded that you didn’t have anything to do with yeast at all .. If you use them, why such a strange question? But in any case, thanks for the communication, although I think the twentieth re-sourdough will be just yogurt

No, I followed the link to read about the Bulgarian ferments Genesis. There is about 1-3 liters.
And I've been fermenting VIVO for a year already. In addition to the bottom, I simply did not try anything else, so I asked. Because in VIVO there is clearly - 1 bottle per 1 liter.

For this 🔗

No, I followed the link to read about the Bulgarian ferments Genesis. There is about 1-3 liters.
And I've been fermenting VIVO for a year already. In addition to the bottom, I simply did not try anything else, so I asked. Because in VIVO there is clearly - 1 bottle per 1 liter.

Tan, I think that if you ferment 3 liters of milk with the same Vivo, it will also ferment quite successfully, but it will just be long. Although I may be wrong.

Deep, do not be offended, we just did not understand each other.

Deep, do not be offended, we just did not understand each other.

Mona1, what a grudge, I hope we helped each other, and this is the chapter

Tan, I think that if you ferment 3 liters of milk with the same Vivo, it will also ferment quite successfully, but it will just be long. Although I may be wrong.

It also depends on milk. Or maybe the Moon should be taken into account.On the growing moon, everything should ferment faster, in theory, it will be necessary to check.

[Mona1,]

Mona1, I can't open your link (is there good food?) .. but in general I think that inscriptions like 1-3 liters are written for the purpose of advertising, no more. We in you, experienced starters, know perfectly well that from this amount of starter you can get a centner of yogurt, no less)))

[Mona1,]

Mona1, I can't open your link (is there good food?) .. but in general I think that inscriptions like 1-3 liters are written for the purpose of advertising, no more. We in you, experienced starters, know perfectly well that from this amount of starter you can get a centner of yogurt, no less)))

There, delete the 3 stars, the girl who gave the link inserted them, because it is not allowed to directly indicate.

There, delete the 3 stars, the girl who gave the link inserted them, because it is not allowed to directly indicate.

now I see. understandably. But in general, the main characteristic of starter cultures is the density of bacteria and the weight of the package.
For example, on good food now there is such an inscription "ATTENTION! The number of bacteria in the yeast is doubled! Now the activity CFU / g: 5x10¹¹ (standard: at least 1x10⁹)."
The quality of the product depends on this "CFU / g". Everything else is from the evil one. But not all packages say this, you need to read the instructions.

And I already would like to buy something else, but I bought VIVO a year ago a lot, they are in the freezer. And since I divide it in half and got used to over-fermenting, they don't want to end in any way. Probably for six months, just enough.

[Mona1]

Now I divide the bag into two times - it is fermented in the same way, that half the bag is full. And why did it not hit my head before, I would save so much money.

Sacco also writes 1-3 liters of milk. I don't remember at GoodFood, it seems to me that there is something like that too.

Mona1, it's just that you have not tried anything except Vivo, as you say, so you are a wonder, but it seemed to me that he writes to everyone. It turns out, except for Vivo.

And I would like to buy something else, but I bought VIVO a year ago a lot, they are in the freezer. And since I divide it in half and got used to over-fermenting, they don't want to end in any way. Probably for six months, just enough.

Yes, the same problem .. so I see no point in re-ordering .. I have already bought both good food and vivo. I want to try everything .. but by the way, it says on the Good Food that you can't store open packaging .. but it's a pity. strange on vivo there is no such info

Yes, the same problem .. so I see no point in re-ordering .. I have already bought both good food and vivo. I want to try everything .. but by the way, it says on the Good Food that you can't store open packaging .. but it's a pity. strange on vivo there is no such info

Well, VIVO doesn't have a sachet, but a bottle with a tight-fitting screw cap. I opened it, poured it, twisted it tightly and again into the freezer.

And also because, in general, it is not provided to divide in half or more. The manufacturer is fully confident that we will empty the entire bottle, re-ferment 1-2 times and buy a new one. It is also beneficial for them.

Well, VIVO doesn't have a sachet, but a bottle with a tight-fitting screw cap. I opened it, poured it, twisted it tightly and again into the freezer.

Um .. and if you open good food and pour it into a vivo bottle, and into the freezer ..) will it be interesting for a ride? )

Enjoyed good food. In my opinion, 4-5 liters are fermented just as easily and successfully. The consistency is better than that of over-starter. If it were possible to divide the bag without sacrificing hygiene considerations, it would be great .. But, as already mentioned here, it is not profitable for the manufacturer ..

I like 2 and 3 over-starter better, somehow thicker.

But, as has already been said here, it is not profitable for the manufacturer ..

Only the manufacturer does not know who he ran into. Our people are very smart. The scarcity and economy, which was accustomed to in Soviet times, will affect the habits and abilities for several more generations, and this is great. We can do everything!!!

Em..and if you open good food and pour it into a vivo bottle, and into the freezer ..) will it be interesting for a ride? )

And why, it will give a ride only if you can keep them in the freezer, otherwise for some it seems from 0 to +6 you need. Frost may not be possible for them.

Only the manufacturer does not know who he ran into. Our people are very smart. The scarcity and economy, which was accustomed to in Soviet times, will affect the habits and abilities for several more generations, and this is great. We can do everything!!!

just not to the detriment of health ..
I personally would rather buy an extra bag than think that maybe bad bacteria will get into my yogurt too ..

And why, it will give a ride only if you can keep them in the freezer, otherwise for some it seems from 0 to +6 you need. Frost may not be possible for them.

In storage conditions, everything is written the same as for vivo / can be stored in the freezer, but only in closed packaging. That and what's the difference - vivo, good food, genesis - bacteria for yogurt are the same everywhere

just not to the detriment of health ..
I personally would rather buy an extra bag than think that maybe bad bacteria will get into my yogurt too ..

absolutely right .. it seems to me that in the process of re-culture, the amount of beneficial bacteria decreases .. but do we need it

It's not just that. And when overseeding, and when dividing the bag from the external environment, bacteria that are completely unnecessary to us, fungal spores, whatever .. That's why it is impossible .. We cannot guarantee the sterility of the procedure at home .. Therefore, you do not need to save endlessly either, to your detriment.

when dividing a bag from the external environment, bacteria that are completely unnecessary to us, fungal spores, whatever .. That's why it is impossible .. We cannot guarantee the sterility of the procedure at home .. Therefore, endlessly saving is also not necessary, to our own detriment.

Ah .. well, this is already too much, IMHO .. you do not ferment in styryl conditions, all the same there are a lot of bacteria around.
in a sealed package, the risk of infection is not so great) Opened - immediately closed. Everything is neat, clean)

In order to maintain the activity of bacteria and save on rather expensive starter cultures, you can prepare the so-called uterine starter culture from one portion of bacteria. It keeps wonderfully for a week in the refrigerator. This is how it is done. Boil 0.5 liters of milk, cool it to 35-37 degrees and ferment it with bacteria. Keep warm for 8-10 hours. before fermentation and put it in the refrigerator, where we store it in a closed container. To prepare yoghurt, mix milk with 3-4 tablespoons of uterine starter culture and cook in the usual way.

In order to maintain the activity of bacteria and save on rather expensive starter cultures, you can prepare the so-called uterine starter culture from one portion of bacteria. It keeps wonderfully for a week in the refrigerator. This is how it is done. Boil 0.5 liters of milk, cool it to 35-37 degrees and ferment it with bacteria. Keep warm for 8-10 hours. before fermentation and put it in the refrigerator, where we store it in a closed container. To prepare yoghurt, mix milk with 3-4 tablespoons of uterine starter culture and cook in the usual way.

This is what we do, in fact. But it turned out that each bag can be divided in half, and thus half the money is saved. That is, 1 sachet is enough for two weeks.

I'm taking away the Lactin leavens today! All kinds! I’ll come again and again I’ll study the process of how much, how to check, what kind of milk ... Even now there is no yogurt maker, I will study the multicooking processes. Maybe someone does in the cartoon? So, in a quick way, can you write? And then you want the result right away

[Aygul]

Aygul
I have been doing the last six months in a multicore or slow cooker.
The process is almost the same as in a yogurt maker, the only difference is that I pour water into the multi bowl.
In order:
1. Either heat the milk to a temperature of 36-38g. if store-bought, pasteurized, or boil and cool to the same rate. if homemade.
2.Sterilize in a micron or just pour boiling water over the dishes in which you will prepare yogurt.
3. In warmed milk, dilute the starter culture, preferably in a small amount, in a cup, then add it to all the milk.
4. Turn on cartoon on mode heating, pour water so that it reaches the hangers of your jars and bring the pace. up to 40g., cover the bottom with a silicone mat or gauze. Place the jars. Turn off the cartoon and after 4 hours see the first result, if it is completely liquid, leave it still. You can measure the pace. water if it is below 36 gr. turn it on for a minute or two to warm it up, but do not overheat, otherwise the milk will curd.
After 5-6 hours, yogurt should be ready, the rest of the products may take longer to ferment.
Try it!

Girls want to report on re-food. By the way, I also make yogurt in a cartoon, in three jars. So today I put the mother's starter culture in two jars (as usual), and in the third - a spoonful of ready-made yogurt from the previous time.

It was fermented under exactly the same conditions. The third can was ready in 3 hours! The clot is homogeneous, dense, without separation of liquid. I kept the first two (on the mother's) for another 3 hours.

As a result, the over-starter yogurt turned out to be tasty and dense, but much sour. And on the mother's leaven - as usual, a weak sourness, but the consistency is the same. In general, I decided that for sweet yoghurts, it is better to do it on the mother's, and if you just want a sour one, then the over-starter is better.
Thank you girls, I would not have dared to experiment without you

Girls, advise. In the freezer I have a package of Vivo (simbilact) 4 bottles, well, I can't get to them. I'm afraid that the deadline will pass, we must use it. You are writing here about re-starter, maternal ... What is the best way to do it, I only drink milk in my house, but 0.5-1 liters a day is easy for me. Therefore, which is better, overseed or motherboard?
And how much of it should be poured from the vial, so that per liter (otherwise I have a one-container liter yogurt maker)?
How do you measure something by eye? Tell me, otherwise I will find excuses for myself for another year ... they will disappear again.

Girls, advise. In the freezer I have a package of Vivo (simbilact) 4 bottles, well, I can't get to them. I'm afraid that the deadline will pass, we must use it. You are writing here about over-starter, maternal ... What is the best way to do it, I only drink milk in my house, but 0.5-1 liters a day is easy for me. Therefore, which is better, overseed or motherboard?
And how much of it should be poured from the vial, so that per liter (otherwise I have a one-container liter yogurt maker)?
How do you measure something by eye? Tell me, otherwise I will find excuses for myself for another year ... they will disappear again.

If for one person, then a liter of motherboard will be a lot. Take one fourth of one bottle (well, by eye). Dilute first in warm water (just a little bit, literally a teaspoon, then this liquid in warm milk (250 ml)) and ferment. The mother's sourdough takes longer to ferment, it will take about 10 hours until a stable clot forms.
And then use it to prepare the product. 1-2 tablespoons per liter of warm milk. See instructions for fermentation temperature and time.

How do you measure something by eye? Tell me, otherwise I will find excuses for myself for another year ... they will disappear again.

Well, I’ll clarify how I did it. ) I took a piece of clean thick paper, poured all the contents of the bottle onto it, and then divided this slide into 4 identical slides. ) I took one for the first time. The other three slides are put back into the bottle and into the trash can.
But in fact, this is not so important. Now I do it by eye. Well, you get a thicker motherboard - I will put less, it will turn out less thick - I will put more. There are no absolute recommendations on this score. Even the manufacturer writes - to use 20-40 grams of starter culture. Agree, the run is considerable. Try it. It is impossible to make a mistake. It will still work!

And further. The motherboard is best done on store-bought milk, pasteurized.If you use homemade (market) milk, there is a high risk of catching a very common bacterium. It is not harmful to the body, but it can make the starter product not very pleasant to look at - it can become viscous, like jelly. If such a thing happens to the sourdough, then all subsequent products prepared on its basis will also be viscous (even if you use high-quality milk in the future)
Therefore, it is better to play it safe. I like to make yoghurt using market milk, but sometimes it happens. Therefore, at least the motherboard is better done on the store one. This does not happen with super-pasteurized milk.

And further. The motherboard is best done on store-bought milk, pasteurized. If you use homemade (market) milk, there is a high risk of catching a very common bacterium. It is not harmful to the body, but it can make the starter product not very pleasant to look at - it can become viscous, like jelly. If such a thing happens to the sourdough, then all subsequent products prepared on its basis will also be viscous (even if you use high-quality milk in the future)
Therefore, it is better to play it safe. I like to make yoghurt using market milk, but sometimes it happens. Therefore, at least the motherboard is better done on the store one. This does not happen with super-pasteurized milk.

By the way, it is not known from which cow it is possible to catch a not so "harmless" bacillus through milk. There was such an actress in Soviet times, Ekaterina Savinova. The biggest role of Savinova in the cinema was the role of Frosya Burlakova in the film Come Tomorrow, if anyone remembers. So, on the set of one film, she bought and drank local homemade steamed milk. As a result, she caught brucellosis. The disease gave a complication to the brain, which led to the development of schizophrenia. She could not fully recover and spent the next nine years in the hospital every year for 2-4 months. In the end, Shiza completely killed her and she threw herself under the train.
And brucellosis can be easily caught through raw milk (so I even boil pasteurized milk, I'm not sure for sure whether they followed the technology)), and you can also get infected by eating dairy products (feta cheese, cheese, butter) of unknown origin. You can read more about brucellosis here
🔗*** (remove the asterisks)
Therefore, girls, do not buy milk from unknown grannies in the market. Believe me, it is better not so tasty shop than tasty bazaar with a surprise. Of course, this does not apply to milk from your own cow, this is by far the best option.

Yes, but this insidious brucella dies at least when boiled.
And this viscous muck, on the contrary, appears after boiling and fermentation. I don't know how to deal with it. In my opinion, nothing. Unless you always use the same proven milk. Or start a cow))

Yes, but this insidious brucella dies at least when boiled.
And this viscous muck, on the contrary, appears after boiling and fermentation. I don't know how to deal with it. In my opinion, nothing. Unless you always use the same proven milk. Or start a cow))

Yes, she is strange, this pulling. Maybe this is the way it should be. Why does it seem to us that bad bacteria have bred there and they give pulling? Or maybe it is some kind of good that has this property. Indeed, even in ordinary yogurt, not one, but several types of good bacteria.
And, in general, we divided them into good and bad, but in the animal world there are no good and bad, and any of these or those can have properties that we often do not like, pulling, for example.
And if all the same not good, beneficial bacteria, it means that it is bad.Now I think, where could they come from, if milk, for example, is boiled? It only comes to mind - from poorly sterilized (or not sterilized at all, like, well, nafig) jars, lids, a spoon, a thermometer, a common lid of a yogurt maker (if the yogurt jars in the yogurt maker are without lids). There were so many opinions that were diametrically opposed on this score. But fact is fact. The stretchiness is the result of the development of some kind of bacillus. And other options for its penetration into boiled milk do not come to mind.
Maybe someone else will offer options where this muck comes from, if it is:
a) bad bacillus and you need to take some measures
b) an integral property of one of the useful bacil, which are part of yoghurt products, and there is no need to worry about this.

Well, the fact is that not all bacteria can be divided into good and bad for us. There is just neutral. Harmless. But unpleasant. Here is what they write about them in the article about milk defects:
- consistency defects are formed as a result of the activity of certain microorganisms. Milk acquires a thick consistency due to the activity of lactic acid bacteria, mucous or viscous - under the action of mucus-forming microorganisms.

These "mucus-forming microorganisms" - and there is this byaka. )
I rarely have them and only with market milk. Now, for reinsurance, I make only one jar with the bazaar (if I eat it myself)), and two at the store, for the rest

These "mucus-forming microorganisms" - and there is this byaka. )
I rarely have them and only with market milk. Now, for reinsurance, I make only one jar with the bazaar (if I eat it myself)), and two at the store, for the rest

And when boiled, it does not die, does it work?

And when boiled, it does not die, does it work?

nope .. moreover, they are not visible in fresh milk. appear after fermentation

Thanks, girls, I understand. Now I'll definitely start, otherwise my health is in the freezer, and I have no time to improve my health ...

Thanks, girls, I understand. Now I'll definitely start, otherwise my health is in the freezer, but I have no time to improve my health ...

Don't worry, if it freezes normally, they can lie in the freezer for a very long time. Since April of that year, I have had Vivovskys, I also gained a lot, but with my savings everything will not end. For half a year is definitely still enough. The difference is generally not visible in the finished product, which is a year ago and now. Although, they seem to write for them - in the freezer for six months, but I think this is garbage, marketing policy. Anyway, the year is definitely normal.

Who uses the Evitalia ferment, does it produce kefir or yogurt? sour? Is it possible to ferment not 2 liters, but 1 liter of milk?

I used. It turns out a tender, not very dense yogurt. Not sour at all. And from 1 liter, and from 2, the same consistency is obtained, oddly enough.
Ferment at least a glass :-)

Thanks Lara! Then I'll try

There is a question - here I am making yogurt. the product turns out as in the best pictures of this forum. but - if I lick a part of the product (from the jar), and cover the remainder and put it in the refrigerator, then after 2-3 hours there will be serum on the surface. is it normal or is it a flaw in the cooking technology? the VIVO yoghurt starter is used, although the same is observed on the usual activation. that is, if I do not touch the contents, it is worth it and there is no hint of serum, it is worth taking part of the product and serum is formed.

There is a question - here I am making yogurt. the product turns out as in the best pictures of this forum. but - if I lick a part of the product (from the jar), and cover the remainder and put it in the refrigerator, then after 2-3 hours there will be serum on the surface. is it normal or is it a flaw in the cooking technology? the VIVO yoghurt starter is used, although the same is observed on the usual activation. that is, if I do not touch the contents, it is worth it and there is no hint of serum, it is worth taking part of the product and serum is formed.

Nothing wrong.Try putting the yogurt in the cold a little early, literally half an hour.