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

[Lozja]

Lozja you misunderstood me a little, that is, you took out a jar from a yogurt maker - everything is uniform, dense and beautiful, as in the best examples of the forum. I immediately put it in the refrigerator (because following the instructions I keep it there for 2-3 hours, then I give it to the family to eat). after these 3 hours I get it out - everything is superbly again, put it aside for my son from the jar (everything is tight and good) and immediately put the rest back in the refrigerator. after 2-3 hours I take out and there are already 1-2 tablespoons of serum. I have a capacity of 1 liter (a yogurt maker dairy kitchen SMILE MK 3001) and so always - I use this recipe - 1 liter of milk, 125g of uterine starter culture or a jar of activation without additives, 2 tablespoons of table sugar and sometimes a bag of vanillin, or I replace sugar with vanilla sugar and 8 hours in a yogurt maker.

[Lozja]

Lozja you misunderstood me a little, that is, you took out a jar from a yogurt maker - everything is uniform, dense and beautiful, as in the best examples of the forum. I immediately put it in the refrigerator (because following the instructions I keep it there for 2-3 hours, then I give it to the family to eat). after these 3 hours I get it out - everything is superbly again, put it aside for my son from the jar (everything is tight and good) and immediately put the rest back in the refrigerator. after 2-3 hours I take out and there are already 1-2 tablespoons of serum. I have a capacity of 1 liter (a yogurt maker dairy kitchen SMILE MK 3001) and so always - I use this recipe - 1 liter of milk, 125g of uterine starter culture or a jar of activation without additives, 2 tablespoons of table sugar and sometimes a bag of vanillin, or I replace sugar with vanilla sugar and 8 hours in a yogurt maker.

I understood everything perfectly. You may not have understood me.
If I keep yogurt in a yogurt maker all the way, until it thickens completely, then the same thing happens as you do. If I turn off the yogurt a little earlier, when it is not yet completely dense, then in the cold it reaches the desired density, but then the whey does not appear in the jar. Try putting the yogurt in the refrigerator after 7 hours instead of 8 and see the result. Good luck!

[Lozja]

Lozja ahh, got it. I'll try this on weekends, otherwise getting up at 4 or 5 in the morning on a working day is tough for me, by the way, I like yogurt with VIVO sourdough much more than with activism.

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 whey, it is worth taking part of the product and whey is formed.

In, and I noticed such a picture with the formation of a syrovatka. I don’t even know if it’s right or not, but I think that this is normal - after all, yoghurt is homogeneous and does not taste sour at all - it means not overexposed.
We can really take it out of the yogurt maker a little earlier - although when I take out the jar from the yogurt maker, the cheese is not visible.

In, and I noticed such a picture with the formation of a syrovatka. I don’t even know if it’s right or not, but I think that this is normal - after all, yoghurt is homogeneous and does not taste sour at all - it means not overexposed.
We can really take it out of the yogurt maker a little earlier - although when I take out the jar from the yogurt maker, the cheese is not visible.

Do as I say and you will see the difference.

Do as I say and you will see the difference.

Mustache got it, chief!

I got the genesis starter cultures today! Hurrah! who cooked, tell me how? what? how much?

I got the genesis starter cultures today! Hurrah! who cooked, tell me how? what? how much?

Genesis is preparing a little faster than others, do not blink. And the rest - everything is the same as with the rest of the leaven. I divide the bag in half - it works just as well.

do you have to make the mother's starter first?

do you have to make the mother's starter first?

Well, that's what you want.

what's better?

what's better?

yes, in principle, it does not matter: just leave one glass of the finished product without additives in the form of sugar and something else for re-fermentation - and that's it
by the way, you need to look at the readiness in 4.5 hours - then you will find out, for your yogurt maker it is time for the genesis sourdough, and the over-sourdough - starting from 2.5-3 hours

I installed Genesis today and left home. 5.5 hours turned out to be a bit too much, the bundles went a little. It's warmer already, time is shortening in my Moulinex.

I installed Genesis today and left home. 5.5 hours turned out to be a bit too much, the bundles went a little. It's warmer already, time is shortening in my Moulinex.

Druzhbanikha, hello And when are you already oDeksishya? Or changed her mind

Druzhbanikha, hello And when are you already oDeksishya? Or changed her mind

I didn't seem to change my mind, but now I have a yogurt maker in the last place in need. Moving to an apartment, there are so many things to go there, there is a blockage - there is a refrigerator, a washing machine, a sofa ... ... Well, all sorts of different things on the little things ... for a couple of thousand. In general, I decided to wait a bit with the yogurt maker, there is at least some kind, okay, I adapted. Then I'll buy it. Moreover, for some reason 157 Dax disappeared from us, they are not being delivered.

Y-yes, with such "nadot" with a yogurt maker you can wait, that's for sure. Well, nothing, buy everything gradually After all, everything that you have listed is really very necessary, and without it anywhere.

Y-yes, with such "nadot" with a yogurt maker you can wait, that's for sure. Well, nothing, buy everything gradually After all, everything that you have listed is really very necessary, and without it anywhere.

Oto and I say, the most important thing is a sofa and a refrigerator, and you can enter.
By the way, I haven't bought Daxik yet, but I have already found a place where he will stand there. When it will be.

By the way, speaking of yoghurts, since we are already mulberries. Our Laktina, together with GoodFood, Vivo, Genesis and some other MIO have left, but will come to me already after the holidays. I hope they will not die in a week.

By the way, speaking of yoghurts, since we are already mulberries. Our Laktina, together with GoodFood, Vivo, Genesis and some other MIO have left, but will come to me already after the holidays. I hope they will not die in a week.

We will hold our fists so that the leavens feel good
And this is our way - for the future yogurt maker there is already a place, which means that the Dex yogurt maker will definitely be

I haven't got hold of a yogurt maker yet, I do it in jars and wrap it in a saucepan.

instead of the oven, put a thread (I look at the airfryer), since the kitchenette is very small, there is essentially nowhere to put the stove.

but it seemed to me that the AG is even more bulky than oven-stoves. Maybe then it is better to have a good micra with convection or (even the most scary) - an oven with a microwave?

but it seemed to me that the AG is even more bulky than oven-stoves. Maybe then it is better to have a good micra with convection or (even the most scary) - an oven with a microwave?

First, AG is a big pot (roughly speaking). The oven-stove is a large drawer. And take my word for it: this box is much larger than the AG!
And secondly, a micra and an oven are absolutely not AG. The results are completely different. Not a single micra and not a single oven will give such meat, chicken and fish, even with a conection, even without. But AG can replace the oven (provided that baking is required in small quantities). He can also replace the micra, although in terms of heating the micra, it is certainly more convenient.

Oh, thanks, girls, for the consultations, I was going to ask all this a little later in Temka AG, but since we started mulberries ... yes, the moderators will forgive us ..

So, it's hard for me to imagine an AG, which will take up as much space as a separate oven or microwave. I'm generally silent about the stove. Although I have not seen them live, it seems to me that they are still smaller. I don't recognize microwaves at all. The oven will take up half of the space on which I can put all the kitchen appliances. Yes, and it is dear to me now. You can put the stove, but I will also take half of the free space, I don't want to. Multi is enough for me in terms of cooking. But without baking I will suffer, bread, rolls ... still, it's not that in the cartoon.
And tell me, Tanya, what does the bread in AG look like more - like a bread machine or an oven?
That is, meat and fish are good, but I still need more for baking.

Oksan, in terms of dimensions:

This is the AG on the stove. She didn't take a picture of her full height - the height of the slab is quite traditional.
As for baking, you'd better consult a profile topic for the AG, where the girls told and showed pictures. I bake bread in MV, I really like it, it looks like it turns out to be terry. I haven't even tried it in the oven, because I'm more than satisfied with the cartoonish result.

By the way, a piece of multi sticks out on the side, so you can compare the dimensions with it too. It is quite comparable in size, only the AG is round (as opposed to an elongated multi), and it will be heavier due to the glass pan. Well, his lid is also heavy: after all, there is a heating element, a fan, and a control unit (albeit mechanical, but there is one).

This is the AG on the stove. She didn't take a picture of her full height - the height of the slab is quite traditional.
As for baking, you'd better consult a profile topic for the AG, where the girls told and showed pictures. I bake bread in MV, I really like it, it looks like it turns out to be terry. I haven't even tried it in the oven, because I'm more than satisfied with the cartoonish result.

Thank you, Tanyush! That is, in fact, no more than your Liberton by 5 liters, right? And how many liters do you have AG? At first I thought about taking the second cartoon ... And then I remembered about AG. I did NOT buy it before, because my oven was fine with me, I did not see the need to take a place. And if it is already without an oven, then the AG will come in handy, I think, more than the second cartoon.
Here I will rake with the move, I will get a job, then I will start torturing the girls in specialized topics. Or, at least I'll reread them ...

While I was writing, you already answered ...

I have a fairly standard AG, 12 liters. With ring 17. And it is not at all huge, as you can see. A normal unit for itself. With Liberton it is quite comparable in length, but in width Libert, of course, will be smaller, but not to say that much much.
For a small family, this would be the perfect combination: MV + AG. True, there are also two of us, but I have two cartoons, and with them + AG is much more convenient than just MV + AG. But this is because of the unthinkable love for cartoons - my will, I would buy them all. And in the princess, we would have had enough for two.
But it’s in vain that you, Oksan, underestimate the capabilities of AG in terms of frying meat, chicken and fish. You just haven't tried them yet! Take my word for it - OTPAD !!! And at the same time - absolutely healthy food, plus dietary food (which, as far as I know, is very important for you).

But it’s in vain that you, Oksan, underestimate the capabilities of AG in terms of frying meat, chicken and fish. You just haven't tried them yet! Take my word for it - OTPAD !!! And at the same time - absolutely healthy food, plus dietary food (which, as far as I know, is very important for you).

No, no, I believe it's insanely delicious. It's just that we don't have such food very often in everyday life, I bake bread rolls more often. Although, I think, if it is so tasty and simple, then we will do it more often, sometimes, after all, the head just swells - why would you cook something like that to be simple and tasty.
And by frying, I hope you meant baking, right? Don't scare me like that, we don't really respect fried. If it is cooked without oil, then this is baking.

I Now I do not like fried either. What turns out in AG cannot even be compared with a frying pan, oven, cartoon and micro. Perhaps with a fire, only without the "haze". They say about kebabs "fry", not "bake". This is what I meant by hot. If only frying without a gram of oil can be called that.

We drive AG almost every day. Today we are not friends with cereals, we have vegetables and fish meat on our table. So I grease the fish a little with oil, a brush, because it cooks very quickly, the crust does not have time to grab. And I smear chicken and meat only with a mixture of dry seasonings, and in AG. And there, whatever you call it, and at the exit you will get the most amazing dish! Banal chicken necks get soooo taste !!!

I Now I do not like fried either. What turns out in AG cannot even be compared with a frying pan, oven, cartoon and micro. Perhaps with a fire, only without the "haze". They say about kebabs "fry", not "bake". This is what I meant by hot. If only frying without a gram of oil can be called that.

We drive AG almost every day. Today we are not friends with cereals, we have vegetables and fish meat on our table. So I grease the fish a little with oil, a brush, because it cooks very quickly, the crust does not have time to grab. And I smear chicken and meat only with a mixture of dry seasonings, and in AG. And there, whatever you call it, and at the exit you will get the most amazing dish! Banal chicken necks get soooo taste !!!

Well, everything, dispelled the last doubts! What kind of bread there are! Thank you, Tanyush!
I don’t know yet where I’ll put it there, this AG, but I have to come up with something. As a last resort, I have a way out of the kitchen to the big empty balcony. I also built a refrigerator there. I would like to look into the eyes of the person who designed this house. Odnushka, balcony - at least ride a bike, but only a sink, two cupboards, and a table on the other side will go into the kitchen. All. I have never seen such babies. But all the same, I like it terribly, so cozy.

To your health!
Then you will report. With pictures !!!

Girls, how is Lactina, who tried it? Better than Good Food?

And no one knows, Good food never appeared in Russia?

I Now I do not like fried either. What turns out in AG cannot even be compared with a frying pan, oven, cartoon and micro. Perhaps with a fire, only without the "haze". They say about kebabs "fry", not "bake". This is what I meant by hot. If only frying without a gram of oil can be called that.

We drive AG almost every day. Today we are not friends with cereals, we have vegetables and fish meat on our table. So I grease the fish a little with oil, a brush, because it cooks very quickly, the crust does not have time to grab. And I smear chicken and meat only with a mixture of dry seasonings, and in AG. And there, whatever you call it, and at the exit you will get the most amazing dish! Banal chicken necks get soooo taste !!!

Tan, how do you (what about you?) Do you turn the fish over? At what temperature, I'm friends with meat in the grill, but I just can't adapt to everything else ..

Of course it is possible!
I do not turn meat or fish. The first times I dabbled, turned over, and now I threw it down, turned it on, left, it rang - I came. My grill fries evenly, and on both grates at once. The only time when you have to add extra time to the lower grill is if I cook with an expansion ring. Then I remove the upper grill with the finished product, and I give the lower grill some more minutes to fry that way. But again, I don't turn it over.

Of course it is possible!
I do not turn meat or fish. The first times I dabbled, turned over, and now I threw it down, turned it on, left, it rang - I came. My grill fries evenly, and on both grates at once. The only time when you have to add extra time to the lower grill is if I cook with an expansion ring.Then I remove the upper grill with the finished product, and I give the lower grill some more minutes to fry that way. But again, I don't turn it over.

AZAZA, and it’s about yogurt, is not order, however. I want kefir, but so that it tastes like Soviet. What to do?

AZAZA, and it’s about yogurt, is not order, however.

So, what am I? Well, I’m nicho. What should I do if I ask?
And I won't say anything about kefir - I'm more and more in terms of airfryer

If we are talking about kefir, which had to be shaken out of the bottle, then - this is thermostatic kefir, like ours, approximately - in a yogurt maker - in each bottle of warm milk, leaven was added and everything was ripe. Another type is already thermostable ... It is necessary, again, good milk and sourdough ... I have been in Magadan for a long time already - fakal on local milk is expensive, well, everything is from reconstituted milk ... But ... everything is learned in comparison ... In Sochi, where the products of the Krasnodar Territory are full ... the taste of kefir is complete nonsense. About yoghurts and the rest, I will keep silent .... Therefore, my conclusion, of course, is not binding, you need the purity of the raw materials (milk) and good leaven. Well, and the technology - not to violate ... it is said, for example, 38 degrees. - therefore, it is necessary to keep it ... With yeast, it is clear, there are many good ones. Buy is not a problem. Milk is better, of course natural, from a familiar cow ... but .... We manage - dry (restored). Again, it is necessary that, if we want to get useful bacteria, then eliminate unnecessary ones .. That is, where it is clearly stated to observe sterility, we observe, well, so that something wrong does not start in our sour milk.
I don't like simple bad work. This is a digression ... as if about microbes and bacteria. I do not understand the categorical meaning of sterilizing cans - if you then shove berries, sugar, spices, etc. there. I washed the can with soda until it squeaks, go ahead !!! Conserve !!!!
The same is with yoghurts - if you want the perfect set of sticks-micro-barrels-bacteria-pasteurize milk, kvass-get ... If we add berries, sugar, etc., but at the same time we do not bring it to the state of pasteurization, boiling, etc. - then in our yogurt there can be not only super-useful bacteria, but also unhealthy ones - from berries and fruits, well, from sugar, on sweetness - which just does not grow.
I do not mind - you can put whatever you want, but then what's the point, for example, "rinse the cans with boiling water three times, pour in milk, do not breathe, put in the leaven ... and ..- varnish- with strawberries from the garden ..." I am not calling for unsanitary conditions, as well as for sterilizing all items in the kitchen, but ... let's not do unnecessary operations anymore.
I wrote ... Just don't hit it painfully with slippers ... I signed something, but I won't give up on mine - if I boil cans, milk, yogurt spoons, then I just don't put raw fruits in there ... It will ferment, it will ripen - only then...
If something goes wrong, sorry ...

Girls, how is Lactina, who tried it? Better than Good Food?

And no one knows, Good food never appeared in Russia?

The taste of my family is Lactin yoghurt is softer and tastier than Vivo yoghurt.
And what is Good Food, we have not tried ...

AZAZA, and it’s about yogurt, is not order, however. I want kefir, but so that it tastes like Soviet. What to do?

The easiest option is to find in the store the kefir that you like best, with a mild shelf life and try using it as a sourdough. I do so, it turns out excellent kefir. And when he stands in the refrigerator for a couple of days, then a characteristic vigor appears in him.

So, what am I? Well, I’m nicho. What should I do if I ask?
And I won't say anything about kefir - I'm more and more in terms of airfryer

The easiest option is to find in the store the kefir that you like best, with a mild shelf life and try using it as a sourdough. I do so, it turns out excellent kefir. And when he stands in the refrigerator for a couple of days, then a characteristic vigor appears in him.

Yes, if you could find one, then of course. But there is no such thing even approximately. The old technologies have ceased to be seen doing.All are equal to the west. A lot of good things were spoiled. Young people do not know about it, they think it has always been like this, but who over 40 remember the taste of kefir and ryazhenka and ice cream as it should be. Eh, nostalgia ...

[Mona1]

Mona1
we have this KEFIR THEME arises periodically. The girls fermented at the children's Agusha, and I like Zlagoda more, also a children's kefir in a glass bottle with graduations, there is in every more or less decent super, such as Velyka Kisheni and Furshet. It exactly resembles the taste of the old "soviet" and a thickened kefir is obtained from it, only it is fermented for at least 8 hours and, indeed, the taste manifests itself after a day or two. Matures, probably

[Mona1]

Mona1
we have this KEFIR THEME arises periodically. The girls fermented at the children's Agusha, and I like Zlagoda more, also a children's kefir in a glass bottle with graduations, there is in every more or less decent super, such as Velyka Kisheni and Furshet. It exactly resembles the taste of the old "soviet" and a thickened kefir is obtained from it, only it is fermented for at least 8 hours and, indeed, the taste manifests itself after a day or two. Matures, probably

How much do you put it on a liter of milk? And ferment this kefir at 30 degrees. need, like vivovsky?

I put the whole 200-gram bottle per liter of milk, probably it is better for him to observe the same temperature as Vivovsky. I remember I took cold milk and the same kefir, brought it in a yogurt maker to the desired temperature, then turned it off and everything fermented in the already turned off one, if the temperature dropped, then turned it on again, because of these "dances with tambourines": girl_skakalka: and didn't its often but tasty

I put the whole 200-gram bottle per liter of milk, probably it is better for him to observe the same temperature as Vivovsky. I remember I took cold milk and the same kefir, brought it in a yogurt maker to the desired temperature, then turned it off and everything fermented in the already turned off one, if the temperature dropped, then turned it on again, because of these "dances with tambourines": girl_skakalka: and didn't its often but tasty

Interestingly, it will be necessary to look. True, there are no such shops nearby. There is ATB and Amstor. I'll look there. Dancing with a tambourine is not expected, I will set my thermostat to 30 degrees. and all the cases.

Good luck, this is how it looks

[Monochka]

Monochka
there is definitely such children's kefir in ATB - I bought it, so stomp there

Yesterday at 12 o'clock in the morning I set Streptosan Vivo to ferment in regular (not baked) milk of 3.2% in a plastic container for cottage cheese. Since today is a day off, I got up at 9 o'clock. I went to the streptozan to have a look - and there in the container a centimeter layer of cheese
This is not the first time I put milk on at night, but I have not yet received such a result. And you can't say that it was hot in the kitchen - normal. I put this mess in the refrigerator. Have not tried it yet - edible or not.
Now I'm wondering what's the matter - whether Deksik put a pig on me, or the milk is not very good, or whether I took a long time. And if I got up an hour earlier, would this cheese be or not. And could in an extra hour in a never overheated yogurt maker a 1 cm layer of cheese could form
In short, I

Iris, I think, could not deteriorate Dexik at the same time. It's about the heat, definitely. I messed up good food a couple of times and said goodbye to homemade yogurt until fall. Because milk turns sour faster than ferments.

Yesterday at 12 o'clock in the morning I set Streptosan Vivo to ferment in regular (not baked) milk of 3.2% in a plastic container for cottage cheese. Since today is a day off, I got up at 9 o'clock. I went to the streptozan to have a look - and there in the container a centimeter layer of cheese
This is not the first time I put milk on at night, but I have not yet received such a result. And you can't say that it was hot in the kitchen - normal. I put this mess in the refrigerator. Have not tried it yet - edible or not.
Now I'm wondering what's the matter - whether Deksik put a pig on me, or the milk is not very good, or whether I have been for a long time. And could in an extra hour in a never overheated yogurt maker a 1 cm layer of cheese milk could form
In short, I

Or maybe because I put it in the total capacity. And if in jars, then everything would be normal? I had something like that. I always do it in jars, but I wanted to put it in a glass saucepan. And it also happened with the serum, although the time was the same. So after that, I threw the saucepan, only in jars. Although, maybe this is how my stars were formed.