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

[Tanyush]

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.

Tanyush
Duc lately I've been doing it in a common container (it's already 6-7 times) - well, I got lazy - and everything was And here it is

By the way, I wrote in the subject of yogurt makers that I ordered a thermostat on Ukrrela - and then suddenly my Deksik is "going z gluzdu". And she specifically indicated that with flat wiring. But today I received it - and the wires, like Mona's, are round. In the goats, ah, and they write a flat specialist for yogurt makers. So here I was upset.

[Tanyush]

Tanyush
Duc lately I've been doing it in a common container (it's already 6-7 times) - well, I got lazy - and everything was And here it is

Well, it's hot. Irish, but it seems like you wrote that you will buy a thermostat. Already ordered?
Oh, while I was writing, you already answered. Psychic!

Oh, while I was writing, you already answered. Psychic!

By the way, I wrote in the subject of yogurt makers that I ordered a thermostat on Ukrrela - and then suddenly my Deksik is "going z gluzdu". And she specifically indicated that with flat wiring. But today I received it - and the wires, like Mona's, are round. In the goats, ah, and they write a flat specialist for yogurt makers. So here I was upset.

Maybe they thought it was flat on the regulator, not the gauge. I have a flat one on the regulator, namely, that sho sticks into a yogurt maker with a sensor - round. They don't understand there, especially. Now the hole must be carefully digged in an invisible place.

Oh, while I was writing, you already answered. Psychic!

In our detachment, everyone has superpowers !!!

Now the hole must be carefully digged in an invisible place.

that answer

that answer

Well, don't cry. You tell Deksik: be patient, it's not painful.

Well, don't cry. You tell Deksik: be patient, it's not painful.

well I won't
and we will give Deksika anesthesia

Oh, defki, you baluvani! Last year, Moulinex was given to me right for the summer, I had to get used to it somehow. But now I have a hardening - do not worry, I make yoghurts both in the heat and in the cold.
Irus, for the summer you will have to forget about "put it on and go to bed."

Irus, for the summer you will have to forget about "put it on and go to bed."

No, she now has a thermostat. So the heat is not terrible.
Like in a cartoon: I was already happy, and now I am twice as happy, because I have ... a thermostat.

No, she now has a thermostat. So the heat is not terrible.

And I don't even doubt it.

Yes, it will be about yogurt, but what I will do in a fry - well, I don’t like the heat, I’m probably better in winter

Yes, it will be about yogurt, but what I will do in a fry - well, I don’t like the heat, I’m probably better in winter

Fall into hibernation, I'll send you a parcel in the fall.

Fall into hibernation, I'll send you a parcel in the fall.

Yes, it will be about yogurt, but what I will do in a fry - well, I don’t like the heat, I’m better probably in winter

And one of these days they will put air conditioning on me. In the nursery, however, I have the hottest there.

And one of these days they will put air conditioning on me. In the nursery, however, I have the hottest there.

that's a good thing

But I still wrote a cart in Ukrrel - after all, in the order I specifically indicated a flat wire specifically for the yogurt maker - let them change it. Well, I have no desire for 100 UAH. holes to drill I hope they will answer on Monday.
Here they have 🔗 and the description says "flat wire, ribbon cable, for easy installation under the cover of a yogurt maker."
If this was not available, it was necessary to warn, and then I would have consciously decided whether or not to nourish me.And so they sent in fact not what I ordered.
Well, it's a pity for me to make holes in the yogurt maker. And besides, to act so dishonestly should be warned.

But I still wrote a cart in Ukrrel - after all, in the order I specifically indicated a flat wire specifically for the yogurt maker - let them change it. Well, I have no desire for 100 UAH. holes to drill I hope they will answer on Monday.
Here they have 🔗 and the description says "flat wire, ribbon cable, for easy installation under the cover of a yogurt maker."
If this was not available, it was necessary to warn, and then I would have consciously decided whether or not to nourish me. And so they sent in fact not what I ordered.
Well, it's a pity for me to make holes in the yogurt maker. And besides, to act so dishonestly should be warned.

Ir, well, you will tear them like Tuzik a heating pad. Only if they say that there is no other, then do not send this one, it works well, besides, I have not met others like I have in the Internet.
When I took it, the TVM yogurt maker was not mentioned at all. Received and was insanely happy, albeit round. My husband immediately strained, he upgraded my Clatronic for 10 minutes.

I want kefir, but so that it tastes like Soviet. What to do?

There is just the leaven Lactin Kefir. Have you tried it?

Girls, who has already tried "Fitness" from "Good Food"?
Share your impressions .. Is it dragging on, or not?

Well, when will they appear in Russia?

There is just the leaven Lactin Kefir. Have you tried it?

No, I will not use up the Vivian yeast in any way, I typed it a year ago, and now I save from greed: I divide the bottle in half, and then re-ferment it until it turns blue. So it goes. Does Lactina Kefir exactly resemble that kefir? If yes, then how will my starter cultures come to naught, I will immediately order. Or maybe where I see it on free sale in the city, I'll take it for a test. Thanks for the information.

No, I will not use up the Vivian yeast in any way, I typed it a year ago, and now I save from greed: I divide the bottle in half, and then re-ferment it until it turns blue. So it goes. Does Lactina Kefir exactly resemble that kefir? If yes, then how will my starter cultures come to naught, I will immediately order. Or maybe where I see it on free sale in the city, I'll take it for a try. Thanks for the information.

One or the wrong ... I don't know. at the weekend I will try to do it myself. but I don't remember the taste, there is some vague memory, but this or that? ...

Ir, well, you will tear them like Tuzik a heating pad. Only if they say that there is no other, then do not send this one, it works well, besides, I have never met others in the Internet.

This morning I received an answer from Ukrrele. They apologized for having sent, through an oversight, not quite the (as they literally told me) thermostat. They said, send, we will replace - no problem. I already sent it - it means that tomorrow it will be with them. I hope that in a few days I will receive a thermostat with a flat wire and I will be twice as happy as the cat Matroskin

This morning I received an answer from Ukrrele. They apologized for having sent, through an oversight, not quite the (as they literally told me) thermostat. They said, send, we will replace - no problem. I already sent it - it means that tomorrow it will be with them. I hope that in a few days I will receive a thermostat with a flat wire and I will be twice as happy as the cat Matroskin

And sending back and forth at their expense *

And sending back and forth at their expense *

Girls, help me with advice, I don't know what to order from Lactina - yogurt, vitalact or bifidum. Who has tried it already, please, leave a review ..

[irysska]

For adults - more likely yogurt, vitalact and bifivit, this is for the first complementary foods and, in general, baby and infant nutrition or lovers of soft sour milk. We are with irysska this issue has already been discussed here, a couple of months ago, but the current to her Laktina, in my opinion, is still going from China

Thank you. But I meant the density, taste, consistency. Vitalact and Bifidum - are they generally thick? Not sour? Gooey?

Thank you.But I meant the density, taste, consistency. Vitalact and Bifidum - are they generally thick? Not sour? Gooey?

I tried vitalact and yogurt (from vivo, really)
vitalact is slightly sour than yogurt, more like kefir in taste. But it ferments faster and at a lower temperature. The consistency is about the same. Stretchiness is a defect .. with any leaven this can happen if the technology is violated

I mean about the density, taste, consistency. Vitalact and Bifidum - are they generally thick? Not sour? Gooey?

I don’t know, I haven’t tried it, I only know that from the usual yogurt very good. differ, softer in consistency according to reviews read

Stretchiness is a defect .. with any leaven this can happen if the technology is violated

This is for sure about the defect. But the fact that the technology is violated is unlikely. Rather, it is a storage technology.
I bought my beloved Evitalia at the pharmacy. I made a yogrut, the dog is stretching, I am the second bottle, again too. It's good that I bought a couple. I bought it at another pharmacy that I trust and everything is OK.

But these are my observations, and who knows there.

And how much does a thermostat cost in Ukrrel? I wrote to them, but they somehow turned the price down to me that I did not dare to buy. And already summer is just about, mine overheats in the warm season, already a really restless night for you is provided.

Girls, what is a yogurt maker with a thermostat now?

This is for sure about the defect. But the fact that the technology is violated is unlikely.

That's for sure. checked. The same starter culture in different milk can turn out both normal and viscous. It was already discussed here .. Poor quality milk and a violation of the temperature regime can be the reasons for the viscosity.

Hello. Here is a Ukrainian thermostat in Russia, for 650 rubles.
Contact page, refer to them ( 🔗)

[Lara_]

The same starter culture in different milk can turn out both normal and viscous. It was already discussed here .. Poor quality milk and a violation of the temperature regime can be the causes of viscosity.

Yes? Thanks for the info, apparently I don't have enough experience. But she wrote what happened to me. It's just that even when my temperature goes off scale, the serum simply separates, but there was no viscosity. Well, as it grit, live forever ...

Lara_ , thanks, I will take a look

It's just that even when my temperature goes off scale, the serum simply separates, but there was no viscosity.

Because viscosity appears, on the contrary, at a low fermentation temperature. And with increased everything is correct - the serum is separated

[Olga]

Oh, Olga, my Lactin starter cultures will soon come to me (now they live with Oksana). Ksyusha, who is Lozja, has even tasted yogurt. According to her, it is not sour at all, tasty, does not last. So specifically Yogurt can be bought.

Girls, what should be the temperature, so that there would be no viscosity, otherwise it stretches like chewing gum, what did you do wrong, tell me. plz? It turns out this way, then it is normal, I thought it depends on the sourdough, because I take the same milk - they bring good milk to us.

[Lara]

Lara, on the weekend I made yogurt - well, ooooooooooo delicious, the whole family appreciated it, and even gave a small child with a puréed apple, choked it for one or two) Yogurt can definitely be taken, but you can do more, and eat, and add to all sorts of dishes - very gentle, airy, all mouth receptors enjoy ... I don't even want to compare with the purchased one! and not close! as if there is not yogurt, but it is not known what is sold under this name.
I also made bifidum for a child (eaten long ago), so it turned out to be thick, not sour. For my adult taste, yogurt is a topic, for children it can also be bifidum. It just seemed tasteless to me - not sour, not bitter, not sweet, not salty. I added sugar for the child and mixed it well, it turned out to be drinking, mashed banana and added bifidum (without sugar), it turned out delicious! There is also vitalact and kefir for testing. I'll do it, I'll write it.

Girls, what should be the temperature, so that there would be no viscosity, otherwise it stretches like chewing gum, what did you do wrong, tell me. plz? It turns out this way, then it is normal, I thought it depends on the sourdough, because I take the same milk - they bring good milk to us.

Interested in the cooking temperature of what sourdough?

Girls, what should be the temperature, so that there would be no viscosity, otherwise it stretches like chewing gum, what did you do wrong, tell me. plz? It turns out this way, then it is normal, I thought it depends on the sourdough, because I take the same milk - they bring good milk to us.

For each starter - its own. Read the instructions for the leaven. On average, 38-40 degrees.

It depends on Vivo or Lactin. I have Lactin temperature regimes for some types of starter cultures 33-36 degrees.

It depends on Vivo or Lactin. I have Lactin temperature regimes for some types of starter cultures 33-36 degrees.

It's kind of about yoghurts, if I understood correctly. On kefirs and Vitalaks, everyone has their own temperature. On yoghurt (depending on the company) - on average 38-40 degrees. And why only Vivo or Lactina? There is also Genesis, Sacco, Good Food, etc.

It's kind of about yoghurts, if I understood correctly. On kefirs and Vitalaks, everyone has their own temperature. On yoghurt (depending on the company) - an average of 38-40 degrees. And why only Vivo or Lactina? There is also Genesis, Sacco, Good Food, etc.

we have only found these in Russia. well yes, many more

Girls, thanks for the answer, I, in general, apparently did not quite fit in there, I make fermented baked milk on sour cream and it turns out in different ways, I was sure that it depends on sour cream, but then I read that yogurt can be stringy and it depends on the temperature and I thought that this also concerns my fermented baked milk.

It's kind of about yoghurts, if I understood correctly. On kefirs and Vitalaks, everyone has their own temperature. On yoghurt (depending on the company) - an average of 38-40 degrees. And why only Vivo or Lactina? There is also Genesis, Sacco, Good Food, etc.

For vivo yoghurt, 36 is optimal. Even in the VIVO yogurt maker specially made for Vivov starter cultures, the mode is 36 degrees. You can, of course, make yogurt in it and make it at 42 degrees, but someone can quickly make yogurt in an accelerated mode, and 36 is much better for yoghurt bacilli. I have it ready in 3.5 hours at this temperature.

For vivo yoghurt, 36 is optimal. Even in the VIVO yogurt maker specially made for Vivov starter cultures, the mode is 36 degrees. You can, of course, make yogurt in it and make it at 42 degrees, but someone can quickly make yogurt in an accelerated mode, and 36 is much better for yoghurt bacilli. I have it ready in 3.5 hours at this temperature.

I wrote the average temperature (if we take all firms). For Vivo - 36, for Lactina - 40-42. That's why I just wrote it - read the instructions for my leaven.

Girls! And I already have a replaced flat wire thermostat So today I will conduct field tests
They sent it yesterday, but because of the holiday, the cars arrived late and did not have time to stuff the goods in warehouses.
So now the babble - the postings under the Dexica lid - and

Girls! And I already have a replaced flat wire thermostat So today I will conduct field tests
They sent it yesterday, but because of the holiday, the cars arrived late and did not have time to stuff the goods in warehouses.
So now the babble - the postings under the Dexica lid - and

Well, what, to throw my tsyfirki?

Well, what, to throw my tsyfirki?

Duc ... you're still asking. Of course, throw