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

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

Look, now it's like this: 35.5 - 35.8 I'm making Viva yogurt. I ferment 1 liter of milk with a 2/3 jar from the previous yogurt. I preheat milk with this sourdough on the stove until 35 degrees, then into jars and into a yogurt maker (I also turn on the yoghurt maker 20 minutes in advance so that it is already ready to eat) The yoghurt is ready after 3.5 hours at this temperature. If you are just starting dry sourdough, then, of course, longer. Maybe for yogurt, of course, move these degrees a little higher, but it suits me that way, and you experiment for yourself. There the temperature reaches 35.8, then the yoghurt maker turns off, but the fries are on the thermoreg. continue to grow somewhere else by a degree. Teng, apparently, warmed up and gives off some more warmth. I didn’t want the temperature to go over 37. So I set it so myself. It's like this in my yogurt maker. You have another yoghurt maker, watch with an empty yoghurt maker where it will go and then slide these frames as it suits you. When the yoghurt maker turned off and the temperature goes down, there too - it reached 35.5, the yoghurt maker turned on, but the temperature also creeps down by almost a degree (maybe you will have less). In general, I picked it up by typing.

[Tanyushka]

Tanyushka
you are a true friend thanks for the recommendations
right now I'm going to put the over-starter of streptozan Vivo, I'll try to put 37.5 and 36

[Tanyushka]

Tanyushka
you are a true friend thanks for the recommendations
right now I'm going to put the over-starter of streptozan Vivo, I'll try to put 37.5 and 36

Irish, narrow the range to a minimum. One and a half degrees is a lot. I have only 3 tenths of a degree, otherwise the temperature goes back and forth beyond these limits, and for yogurt it is better to be more at the same level, and not fly back and forth by several degrees.

Irish, narrow the range to a minimum. One and a half degrees is a lot. I have only 3 tenths of a degree, otherwise the temperature goes back and forth beyond these limits, and for yogurt it is better to be more at the same level, and not fly back and forth by several degrees.

Tan, in the instructions for the thermostat it is written: "Do not set the temperature difference at which the relay is frequently triggered (less than 0.5C for the RT-10 / P01 model). Frequent triggering leads to overheating and wear of the relay contacts, which can cause" sticking relay "- the relay will not disconnect the load"
So I was frightened at 1.5C and set the difference. Now the lower border has been adjusted to 36.8

And here is my thermostat and a surge protector repaired by my dad (after squint-eyed Chinese)



I observed: the upper temperature limit after turning off the heating rises by 0.3 - 0.4C, the lower one turns on exactly when the set value is reached.
In short: I'm happy like an elephant

Tan, in the instructions for the thermostat it is written: "Do not set the temperature difference at which the relay is frequently triggered (less than 0.5C for the RT-10 / P01 model). Frequent triggering leads to overheating and wear of the relay contacts, which can cause" sticking relay "- the relay will not disconnect the load"
So I was frightened at 1.5C and set the difference. Now the lower border has been adjusted to 36.8

In, but I do not remember what is in my instructions. But the model I have is the same. For a whole year I have a difference of 0.3 degrees. Until nothing burned out. It is necessary to put 0.5 just in case. Thanks for joining.

In, but I do not remember what is in my instructions. But the model I have is the same. For a whole year I have a difference of 0.3 degrees. Until nothing burned out. It is necessary to put 0.5 just in case.Thanks for joining.

Yes, your model is the same, so it is better to put 0.5 or 0.6. With the difference - it will be more reliable

[Yoghurt TM Dalton Biotecnologie]

Girls, in what I found myself on the Internet, can anyone tried:
Yoghurt TM Dalton Biotecnologie


Microbiological composition:
Streptococcus. thermophilus,
Lactobacillus Bulgaricus.

NEW !!! Homemade yoghurt. Shelf life - 2 years at 0 + 4oC, 3 months at room temperature. Dry matter weight in a sachet 5g. Designed for the preparation of 3-5 liters of fermented milk product with the possibility of re-fermentation.

Yogurt sourdough is designed for fermenting 3-5 liters of milk. The finished yoghurt can be used as a starter and can be prepared into new yoghurt. Read more in the instructions for making yoghurt at home.

If you suffer from digestive problems, yogurt can help you to normalize your intestinal motility. And during the period of active growth of your child, the lactic acid bacteria of yogurt will help in the absorption of nutrients consumed with food.

has a wonderful fresh taste and dense texture, quickly quenches thirst and hunger;
prevents the reproduction of pathogenic bacteria in the intestines;
helps to quickly restore lost protein and fluid during sports and other significant physical activity;
cleanses the body of harmful metabolic products, toxins;
normalizes intestinal motility;
promotes body rejuvenation;
promotes weight loss due to the regulation of digestion;
adults are recommended to consume live yoghurts at least 5 times a week, especially those who play sports and lead an active lifestyle.

The finished product has the consistency of yogurt.
Price for 5g bag 15 UAH.

There are also 2 reviews:
Victoria:
04/30/2012 - 5:46 pm

Yoghurt is delicious. Not very sour, not very thick, just what you need. The children and I really liked it.

Lena:
05/03/2012 - 2:11 pm

I have been using yogurt with my husband for 2 weeks already, at first it was unusual in the morning on an empty stomach instead of coffee - yogurt, but it already pulls (especially when I read articles about the benefits of yogurt). Very tasty yoghurt is made from homemade milk, and I also use TM Yagotynskoe, Slovyanochka ... I add frozen raspberries and sugar - just class.

[the thermostat is a THING]

I put sour cream on 10% Burenka cream and sourdough Vivo sourdough in a yogurt maker overnight. I set the temperature on the thermostat 32C - 31C (fermentation temperature for Vivo Sour Cream 29-31C). I put it at 23.30, put it in the refrigerator in the morning at 08.30 (which means it was fermented for 9 hours.)
Sour cream is like a mirror, there is not a single drop of cheese, and without a refrigerator it barely moves in a jar when this jar is rocked.
Girls, the thermostat is a THING And why didn't I buy it before? Although the yogurt maker does not overheat (and in the summer everything can be) and you can do without a thermostat, but now I can even handle kefir

That's it, you need to take this thermostat.
In a letter to me on Ukrrel, they drove the price of 250 UAH. And I'm still in Moscow. Well, there could buy me friends, but 250 UAH. this is overkill !!

I looked in contact at the reference 650 ry. We must take

That's it, you need to take this thermostat.
In a letter to me on Ukrrel, they drove the price of 250 UAH. And I'm still in Moscow. Well, there could buy me friends, but 250 UAH. this is overkill !!

I looked in contact at the reference 650 ry. We must take

Wow, 250 UAH. - it's cool even with delivery. At Ukrrel for Ukraine the price is 91 UAH.
You just need to pay attention that the wiring with the sensor is FLAT, because if it is round, you will have to hole the yogurt maker.

Today I tried to make yogurt MIO (Ukrainian manufacturer), took it for a sample. Irusya said that, according to reviews, it takes a long time to ferment. Well, I put it on for the night. I dropped in all morning, and he is not ready yet. And then it seemed to me that it was already ready, and it was only milk that sour naturally, since it was homemade. In general, the leaven did not work. Either milk for such long-playing bacteria needs store milk. Either these MIOs are like capsules - lucky - not lucky.I have never had any luck with them.
In general, it's good that I didn't take more than one. True, I also took some other sourdough from the MIO for testing, I really don't know if it's worth transferring milk ...
Also, these leavens, together with Bulgarian and others, drove to me for a week in the heat. Are they dead? The Bulgarian survived, and these - .
In general, see for yourself, if anyone decides to take them, I warned.
Now I have a liter of yogurt.

[Ksyusha,]

Ksyusha, sorry that Mio was so disappointed right away.
And you do not transfer a liter of milk, you ferment 1 jar, and the whole sachet of ferment - if it works out, then there will be mother ferment, and if not, then the losses will be minimal.

[Ksyusha,]

Ksyusha, sorry that Mio was so disappointed right away.
And you do not transfer a liter of milk, you ferment 1 jar, and the whole sachet of ferment - if it works out, then there will be the mother's ferment, and if not, then the losses will be minimal.

It's interesting to think! I will definitely try this. But first I'll wait for autumn. And then my yogurt began to turn out like Lozi

It's interesting to think! I will definitely try this. But first I'll wait for autumn. And then my yogurt began to turn out like Lozi

Duc I have a complete nishtyak with Bulgaria! if it's hot, put it on the balcony for the evening or night. Although, perhaps, the leavens themselves fail, maybe they are not stored correctly everywhere, so they die.
My girlfriend bought a yogurt maker, before. And now she wrote that the yogurt suddenly stopped working. So I tell her - in the summer you need to adapt, or buy a thermostat. And she thinks that the yogurt maker has begun to heat worse. Duc in the heat in general, at least the hi does not warm, Duc yoghurt will turn out if it's no better on the street 30 and at home. Well, it would not ferment in winter, but now. It seems that either the matter is in milk + heat, or it is in leaven + heat.

It seems that either the matter is in milk + heat, or it is in leaven + heat.

I think so too. Both punctured times fermented Good Food, bought near the house. I always take the same milk, super-pasteurized, there should be no puncture in it. Most likely heat + sourdough. In any case, the heat cannot be excluded from this formula.

So I noticed Bulgaria (that Laktina, that Genesis) are the most resistant to high temperatures! I mean the heat and the overheating yogurt makers.

I bought myself a yogurt maker, bought a yogurt-vivo starter culture, the yogurt turned out the first time, well, just AWESOME so that they ate all 7 jars in one day. But I just didn't understand one point - how is the mother's leaven?
Option 1: I made yogurt from 1 liter of milk and 1 bottle of sourdough, then left one jar (the rest would be happily shrunk) and next time add this remaining jar to 1 liter of milk and from this batch again leave one jar for the next liter of milk ?
Or option 2: made yogurt from 1 liter of milk and 1 bottle of sourdough, and then each time take a jar from the sourdough prepared with this particular bottle for each next liter of milk?

And I bought a yogurt maker the cheapest Delfa DF-2136, I just thought after reading that almost all yogurt makers overheat, that if such a "capricious" one comes across, then at least not expensive, and for two days I measured the temperature simply by pouring water into jars. After 2 hours, the water temperature was 37, after 4 hours it was 39.1, and the next day it measured 3 hours after I turned it on it was 38.8 and after 5 hours it was 39.1 and after 8 hours it was 39.3, I measured it with ordinary "human" thermometer, poured water at room temperature

I bought myself a yogurt maker, bought a yogurt-vivo starter culture, the yogurt turned out the first time, well, just AWESOME so that they ate all 7 jars in one day. But I just didn't understand one point - how is the mother's leaven?
Option 1: I made yogurt from 1 liter of milk and 1 bottle of sourdough, then left one jar (the rest would be happily shrunk) and next time add this remaining jar to 1 liter of milk and from this batch again leave one jar for the next liter of milk ?
Or option 2: made yogurt from 1 liter of milk and 1 bottle of sourdough, and then each time take a jar from the sourdough prepared with this particular bottle for each next liter of milk?

And I bought a yogurt maker the cheapest Delfa DF-2136, I just thought after reading that almost all yogurt makers overheat, that if such a "capricious" one comes across, then at least not expensive, and for two days I measured the temperature simply by pouring water into jars. After 2 hours, the water temperature was 37, after 4 hours it was 39.1, and the next day it measured 3 hours after I turned it on it was 38.8 and after 5 hours it was 39.1 and after 8 hours it was 39.3, I measured it with ordinary "human" thermometer, poured water at room temperature

The mother culture is the second option. It is valid for 5 days maximum.

About the yogurt maker and temperatures - the flight is normal!

what about the first option? you can not do it this way? nothing will work?

what about the first option? you can not do it this way? nothing will work?

of course it is possible
just from this one jar left we take 2-3 tbsp. l. for 1 liter of milk and forward, then from the same jar another 2-3 tbsp. l. etc. And so for 5 days or until the jar is over

what about the first option? you can not do it this way? nothing will work?

It is possible, but starting from the second time it will no longer be the mother's leaven, but simply yogurt.

I bought myself a yogurt maker, bought a yogurt-vivo starter culture, the yogurt turned out the first time, well, just AWESOME so that they ate all 7 jars in one day. But I just didn't understand one point - how is the mother's leaven?
Option 1: I made yogurt from 1 liter of milk and 1 bottle of sourdough, then left one jar (the rest would be happily shrunk) and next time add this remaining jar to 1 liter of milk and from this batch again leave one jar for the next liter of milk ?
Or option 2: made yogurt from 1 liter of milk and 1 bottle of sourdough, and then each time take a jar from the sourdough prepared with this particular bottle for each next liter of milk?

I do it all the time according to the first option. I have 7 jars. Of the bottom, 6 are full, and one is 2/3 full. So I leave it for the next cycle. Next time, I again leave such an incompletely filled jar for a trace. times. and so on so many times until I feel that the taste starts to deteriorate, turns sour, for example. This also happens when I forget about yogurt and it stops. Then I start all over again with a powder leaven.

[Tanya-Mona]

Tanya-Mona
and you make yoghurt regularly, every day or so - I'm just curious

[the thermostat is a THING]

Girls, the thermostat is a THING And why didn't I buy it before? Although the yogurt maker does not overheat (and in the summer everything can be) and you can do without a thermostat, but now I can even handle kefir

Irisha, congratulations on a successful debut. With a smile, I recall the discussion here a couple of dozen pages ago, like, why a thermostat, if there is a non-overheating Dax. And the summer put everything in its place. And the ability to make both keirchik and sour cream now is a plus, isn't it? So, Irish, thanks for the Positive and the beautiful exclamation mark in favor of the thermostat.
Here we have promoted the thermostat, in the Borner thread - a plug-in. Where else to go, start a revolution?

[+]

Oh, Tan, + What is more, now there is our cloven-hoofed colleague in the herd (this is so loving) to persuade Azaz to buy a thermostat, otherwise she switched to store kefir and cottage cheese for the summer.

[Tanya-Mona]

Tanya-Mona
and you make yoghurt regularly, every day or so - I'm just curious

In one day. The husband is addicted every morning, demands. If you forgot, then right away - and where is the yogurt. Yes, and I get up, immediately clap the jar, and after an hour I have breakfast. Sometimes one of the children can take, but not regularly. So it turns out that there are 7 jars of them - one per track, cycle, and the rest for 2, sometimes 3 days is enough. I bought HP not so long ago, so usually I replace some of the water with whey, and if not, then half a jar of yogurt there. So I spend it.

[+]

Oh, Tan, + What is more, now there is our cloven-hoofed colleague in the herd (this is so loving) to persuade Azaz to buy a thermostat, otherwise she switched to store kefir and cottage cheese for the summer.

So, it's a mess! We need healthy fighters. Let's pounce on her en masse and carry out explanatory work. And then with whom are we going to arrange a revolution?

It's clear, approximately, and that's how I organized the production process

Here people became interested in thermostats, there I threw a topic with a plug and our squad in a couple of months reached the point that everyone who has a Trend now wants it. And it's nice that you are sharing valuable information with people - just take it, use it. But you can seemingly sit with a thermostat or a plug and be silent, giggling, they say, yeah, if I have something, but you suffer, I won't tell you anything. I can't do this. I am always glad to convey everything I know to people!

irysska, wow! What is the attractive price for you
And I wrote to ICQ in Ukrrela. Probably looked at the city and twisted. As if all millionaires live here. You still have to pay twice, here they are for 650 rubles

I am experimenting with mulberries with Lactina. I halved the bag, though I did not ferment it for a liter of milk, but somewhere around 700 ml. He writes on the packet - strictly 1 packet per 1 liter, well, let's see, we'll see ...

I am experimenting with mulberries with Lactina. I halved the bag, though I did not ferment it for a liter of milk, but somewhere around 700 ml. He writes on the packet - strictly 1 packet per 1 liter, well, let's see, we'll see ...

I think that the maximum that can be is only that it will ferment for an hour longer

I think that the maximum that can be is only that it will ferment for an hour longer

I think so too. It's just that I don’t re-ferment the second time, only once, and thus it turns out a little expensive - 1 sachet for one week. Rather, I did this for a whole year, and recently I doped Genesis to half, it turns out the expense is half as much - a blooper. But there is actually more Genesis in a bag than Lactins. Well, let's see what happens ...

Today I bought a bag of Genesis bifidobacteria for testing, it's already worth it, getting ready. The price of a bag in Poltava is 11.85 UAH.

Today I bought a bag of Genesis bifidobacteria for testing, it's already worth it, getting ready. The price of a bag in Poltava is 11.85 UAH.

Expensive. That's why I take a lot at once to save money. I take a girl from one girl at Kidstaf, where if there are 10 pieces at once, then 9 UAH a bag. Although the NP has risen in price, one for one comes out, probably. It's just that you can't buy this at all in our city, only recently Vivo appeared on sale.
And I tried bifidobacteria once, they are also good, but if my memory serves me (and this happens oh, how often), then in comparison with yoghurts this product has a slight sourness. Something like this.

And I tried bifidobacteria once, they are also good, but if my memory serves me (and this happens oh, how often), then in comparison with yoghurts this product has a slight sourness. Something like this.

Let it be a little sour, if only it lasts less - for me this is a sore point, you know

Let it be a little sour, if only it lasts less - for me this is a sore point, you know

I know. Then someone infected me with this pulling, I now also look, does it stretch too much?

I know. Then someone infected me with this pulling, I now also look, does it stretch too much?

And who could it be, but I don’t know

Today I called the company, the link to which was given by Lara_. There are no thermostats, and when they will be, they can't even promise, they just don't know.
Maybe someone will need this info. So I'm overheating my yogurt for now :(

Today I called the company, the link to which was given by Lara_. There are no thermostats, and when they will be, they can't even promise, they just don't know.
Maybe someone will need this info. So I'm overheating my yogurt for now :(

sorry so
I know that Pintusha (she is also from Russia) ordered a thermostat from Ukraine. Ask her how she bought it and how much it cost her

Virgo, finally I started using my Viva. I fermented Simbilact, made a motherboard, everything worked out. But pulling is present.
BUT: my girlfriend (she works in the medical laboratory) told me that this is not a minus. This is a property of some bacteria. That is, confirmation of its usefulness. However, my attitude towards pulling changed after I tried it. Absolutely homogeneous mass, no lumps, which may be why it is very pleasant to drink. My phobias are gone. I use homemade boiled milk. The only thing that confuses is this: if you make a mother's leaven, so that you can then re-ferment the next portion with it, it turns out that it stands in the refrigerator until it ends - five days. And during this period the bacteria do not disappear there? Will I heal the body by self-hypnosis?

[When using yoghurt, doctors and nutritionists recommend considering the following factors:]

When using yoghurt, doctors and nutritionists recommend considering the following factors:

1. Do not take yogurt when you are hungry. When people are hungry, the pH in the stomach and all the special bacteria of lactic acid will be killed by the acid in the stomach, and the medical value of the yogurt will be greatly reduced.

2. It is recommended to drink yoghurt one or two hours after meals. Then the gastric juice is dissolved and the pH value is most suitable for the growth of lactic acid bacteria.

3. After drinking yoghurt, people should brush their teeth immediately because some bacteria and acidic substances have certain damage to the teeth.

4. Do not use yoghurt for diarrhea or other intestinal diseases. Children under 3 years old should not drink yogurt. Patients with diabetes, atherosclerosis, cholecystitis and pancreatitis should not drink sweet fatty yogurt.

5. The category of people who are advised to drink yogurt are regular drinkers, regular smokers, computer workers, osteoporotic patients and patients with cardiovascular diseases.

The yoghurt should not be heated to a high temperature because the taste and value of the food will be destroyed. If you don't like cold yogurt, you can heat it slightly, which can not only preserve the flavor, but also prevent the product from losing its usefulness.

🔗

[Irun]

In general, I'm talking about the division of Lactin in half. Should not be doing that. Either it was necessary to hold it even longer, but it was 1 am and I really wanted to sleep ... In general, the yogurt turned out to be thin, really half a bag at a time is not enough. Of course, I'll try to ferment the second half for half a liter, but it seems to me that it will also take longer than usual. It took me 7 hours to ferment. It was necessary to remove the litter from the bottom, it would have gone faster, probably. Hindsight is strong.
In general, Genesis can easily be halved, since it is designed for 1-3 liters of milk, but Lactin is not enough in a bag, strictly per liter.

Irun, how are your bifidobacteria? Do not stretch?

[Irun]

Irun, how are your bifidobacteria? Do not stretch?

I tried these bifidobacteria. Tasty, homogeneous, but it cannot be said that it is very thick, medium, but they stretch in and out more than bioyogurt

I tried these bifidobacteria. Tasty, homogeneous, but it cannot be said that it is very thick, medium, but they stretch in and out more than bioyogurt

In, soon, in comparison with other Bioyogurt, you will find it generally unstable.

In, soon, in comparison with other Bioyogurt, you will find it generally unstable.

100%

Girls, you know what I noticed today. Today, I added sour cream to the salad (with 10% Burenka cream and Vivo Sour cream), which I cooked in a yogurt maker at a temperature of 31.5 - 30.5C set on a thermostat, and so: is it just a coincidence, or from the fact that sour cream fermented at the right temperature - it doesn't stretch at all Previously (without using a thermostat) it stretched just like yogurt. So these are the observations.

Girls, you know what I noticed today. Today, I added sour cream to the salad (with 10% Burenka cream and Vivo Sour cream), which I cooked in a yogurt maker at a temperature of 31.5 - 30.5C set on a thermostat, and so: is it just a coincidence, or from the fact that sour cream fermented at the right temperature - it doesn't stretch at all Previously (without using a thermostat) it stretched just like yogurt. So these are the observations.

Irisha, and at a price it comes out more expensive than the same fat content shop sour cream of a short shelf life (what's in polyethylene)? The cream is expensive, the infection. She also once made from streptosan and cream. True, the temperature did the same as for streptosan 37. It lasted without acidity, as it should be in sour cream. And as you mix it, it was so liquid, I can't directly. The store seemed to me tastier, and it is cheaper. Since then, I have not done more. Maybe try to ferment streptosan with cream at 30 degrees? And I don’t have sour cream.

[Tyunush]

Irisha, and at a price it comes out more expensive than the same fat content shop sour cream of a short shelf life (what's in polyethylene)? The cream is expensive, the infection. She also once made from streptosan and cream. True, the temperature did the same as for streptosan 37. It lasted without acidity, as it should be in sour cream. The store seemed to me tastier, and it is cheaper. Maybe try to ferment streptosan with cream at 30 degrees? And I don’t have sour cream.

Tyunush
Well, let's count: Burenka cream 10% UAH 10.30. + 1/2 bottle of starter culture 4.20 UAH total UAH 14.50 for 0.5l (this is if we do not re-ferment with our ready-made sour cream)
so the store is cheaper (with a fat content, for example, even 16%, well, if you believe that these 16% are still present there)
I tried to ferment the cream with streptozan - it tastes to me like just fatty yoghurt, on the sour cream ferment it tastes different
remember, I described how I fermented milk with sour cream President - and so, after that incident I do not eat shop sour cream