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

Our Ta Dex prepares yoghurts normally, but you really need to turn it off earlier, and then keep it like in a thermos
For a long time now I have been preparing milk only in a yogurt maker, and now even more so
And why am I about my overexposed yogurt: your Mulik does not overheat much, but for Bulgarians, apparently this is what the doctor ordered, the main thing is to turn it off in time, otherwise it will also be with cheese

While I'm at home, I decided to taste the Lactina. Tasty, as for me, looks like Genesis bioyogurt, but even after the refrigerator is not very thick at all, it also lasts, but less than Genesis bifidobacteria.
Maybe the overseed will be thicker

While I'm at home, I decided to taste the Lactina. Tasty, as for me, looks like Genesis bioyogurt, but even after the refrigerator is not very thick at all, it also lasts, but less than Genesis bifidobacteria.
Maybe the overseed will be thicker

Not nay, not nay, I got it from Lactina - I put it in milk, then I got it by the thickness. But try it. Give more yogurt per liter of milk. Good luck!

[Ksyusha]

Ksyusha
Thanks for the advice - I will do it - instead of 3 tbsp. l. put spoons 5-6

[irysska]

irysska
Well, with Lactin's initiative

[irysska]

irysska
Well, with Lactin's initiative

Yeah, yeah, you went to this for so long!

[Ksyusha, Olechka]

Ksyusha, Olechka
thanks to the ideological inspirers of Lactin

Girls, congratulate, I found this pharmacy with Genesis. Thanks to Iriska! It turns out that this is the same pharmacy where we buy up all the time when necessary. 5 minutes walk from home. Here I am a deer! And I didn't know it was there. There are only Genesis sourdoughs, there are no others. At 8.95 UAH per bag. I bought 2 pcs. bioyogurt and biorezhenka. And they also had there: acidophilic (yogurt, I probably can't understand what I wrote down here), biokefir, bifidobacterin, homemade yogurt, homemade kefir, homemade cottage cheese. So it goes. I gave my mom a bag of bioyogurt and biorezhenka. She has a yogurt maker VIVO. There shey what mode is necessary for them - 36 or 42 degrees, which is better? And what is the best temperature for me, if there is a thermostat and I can set anything I want. It seems to be higher than Viv's yogurt? True, while my mom is going to experiment, because I have, I forgot, the beefivit, once over-fermented, has been waiting for 5 days. I'm trying to figure out how much I can re-ferment it. so while I will deal with it. Just set to be done. This will be the second re-food. Then I'll take on Genesis.

[Mona-Tanyusha]

Mona-Tanyusha
you see how simple it turned out, and you are all "on the Internet - on the Internet"
and we have a Good Day Pharmacy in Poltava, where I bought Genesis, the price for any kind is 11.85 UAH. and you have there the price from the Internet is straight
I would put 38.5-37.5C ​​for them - try it, and then it will be seen in which direction to move (but this is for Yoghurt)
and in the Vivo Yogurt Maker, 42C is probably closer for Yoghurt, 36C seems to be not enough, otherwise we have already come to the conclusion that Bulgarians are hot guys

[Mona-Tanyusha]

Mona-Tanyusha
you see how simple it turned out, and you are all "on the Internet - on the Internet"
and we have a Good Day Pharmacy in Poltava, where I bought Genesis, the price for any kind is 11.85 UAH. and you have there the price from the Internet is straight
I would put 38.5-37.5C ​​for them - try it, and then it will be seen in which direction to move (but this is for Yoghurt)
and in the Vivo Yogurt Maker, 42C is probably closer for Yoghurt, 36C seems to be not enough, otherwise we have already come to the conclusion that Bulgarians are hot guys

Will it be hot in Vivo 42? And if you do this, heat the milk with sourdough to 38-39, but set it to 36? There, in this yogurt maker, the cups are so tall and they are inserted into the recesses (like wells) and only the top looks out a little. So there it will be like in a thermos, up to 36 exposed it will cool very slowly.

[Tan]

Tan
yes, it may be hot, but for the Bulgarian yogurt it is not at all destructive
well, it's not enough 36C
I don’t understand at all what they put 42C there, 40C would be just right
and what is written in the instructions for the yogurt maker - why 42C
I would put 42C, but I put circles under the cups either made of silicone or cardboard
you read what Ksyusha wrote today - Genesis is thick in her overheating mulika, but I have no overheating without

[Tan]

Tan
yes, it may be hot, but for the Bulgarian yogurt it is not at all destructive
well, it's not enough 36C
I don’t understand at all what they put 42C there, 40C would be just right
and what is written in the instructions for the yogurt maker - why 42C

It is written that 36 for yoghurt in normal mode, and 42 for yoghurt in accelerated mode. Although, as for me, rush is needed only when catching fleas and when ... as if censoring to write (with diarrhea). And that's what they had in mind for Vivo's yogurt. It’s like they did it for them.

It is written that 36 for yoghurt in normal mode, and 42 for yoghurt in accelerated mode. Although, as for me, rush is needed only when catching fleas and when ... as if censorship to write (with diarrhea). And that's what they had in mind for Vivo's yogurt. It’s like they did it for them.

yes under Vivo of course
and Bulgarian starter cultures are generally more hardy than Vivo
well, try it according to your option: heat the milk to 40C, and choose the temperature 36C

36 it will not be enough ... It may turn out a little not what you need ... But see for yourself. I would put 42 and catch the result of an hour in 4.5-5.

So, sir. I just turned off the yoghurt maker and put Genesis Lactobacilli in the refrigerator. I solemnly declare - 36 degrees for Genesis is LOW! Although there is no heat today, but in my Mulik there are only three thin paper towels at the bottom, practically napkins. The jars were particularly warm to the touch. Fermented in 5 hours -. Doesn't even budge, no stratifications and serums, just perfect!
I once put a yogurt maker on the balcony for the evening, but it was chilly and somehow I didn't calculate, and then I didn't want to disturb - to transfer it. Duc, I remember, I got some kind of underdoyogurt from Genesis. Something incomprehensible - like yogurt, but as if from some other company at all.
Therefore, Mona, 36-37 degrees is not enough for Genesis. Bulgarians ferment hotter and faster. And this is not a marketing ploy at all.
I think if you put 42 degrees, then you need to look at the result, starting at 4 o'clock. It's just that yoghurt will ferment faster.

So, sir. I just turned off the yoghurt maker and put Genesis Lactobacilli in the refrigerator. I solemnly declare - 36 degrees for Genesis is LOW!
Therefore, Mona, 36-37 degrees is not enough for Genesis. Bulgarians ferment hotter and faster. And this is not a marketing ploy at all.
I think if you put 42 degrees, then you need to look at the result, starting at 4 o'clock. It's just that yoghurt will ferment faster.

Tan, here I told you the same thing, better 42C, and then decide for yourself

Girls, thanks for your participation, so we will do it with mom. That means 42. Maybe we can put something else on the bottom.
She took out the over-fermented bifivit a second time. thick, put it in the refrigerator. True, I took out the first re-starter in 3.5 hours, and missed this one a little, after 4 it came out. It ferments a little faster with me, because I pour a little vanilla sugar into the milk. Therefore, I am afraid to overexpose everything, so as not to peroxide. We'll taste it tomorrow.

Girls, thanks for your participation, so we will do it with mom. That means 42. Maybe we can put something else on the bottom.

Be sure to add! Just remove an extra degree or two in this way and it will be the very thing.

The jars were particularly warm to the touch. Fermented in 5 hours -. Doesn't even budge, no stratifications and serums, just perfect!

But no matter how much I did Genesis, it is not very thick for me, it even moves, but Ksyusha does not
apparently the whole point is that I need to set the temperature higher
Ksyusha, have you measured how much your Mulik is at the bottom?
and then how much to exhibit 39.5-38.5 What do you think?

But no matter how much I did Genesis, it is not very thick for me, it even moves, but Ksyusha does not
apparently the whole point is that I need to set the temperature higher
Ksyusha, have you measured how much your Mulik is at the bottom?
and then how much to exhibit 39.5-38.5 What do you think?

Why didn't you ask before, the yogurt maker is already cold! Here you see what's the matter, Irus, your Daxik doesn't overheat, except in the heat. Duc here and the thermostat will not help. The thermostat can slow down the temperature, but not in any way increase the limiting capabilities of the yogurt maker. I think you need to ferment Genesis just in the heat, set it somewhere around 38-39 degrees and forward. And look somewhere in 4.5-5 hours. It should work.

But after all I've read and after your experiences with the Bulgarians, now somehow I don't want to change my Mulik. Well, I thought my Genesis would be better off if it sauces colder and longer. But it turned out that Bulgarians are hot guys, and do not like to languish for a long time. So now I started thinking - do I need it?

[Ksyusha]

Ksyusha
I'll reveal a terrible secret - I've just turned on a yoghurt maker a couple of times without anything (in the sense of jars), without a thermostat - and you know what I caught Deksika on ..... at 42C at the bottom .... like that ..... Deksik zykhav z gluzda
it's just that I checked the temperature on my head
so Dexa is also not without sin, although it used to be 39C

[Ksyusha]

Ksyusha
I'll reveal a terrible secret - I've just turned on the yoghurt maker a couple of times without anything (in the sense of jars), without a thermostat - and you know what I caught Deksika on ..... at 42C at the bottom .... like that ..... Deksik zykhav z gluzda

So listen, 42 at the bottom of the yogurt maker is kind of normal, there will be smaller jars inside. I remember that once it was discussed here for a long time, measurements were made more than once at the bottom and in jars. At the bottom of a yogurt maker, the temperature is always higher than in jars. Tomorrow I will make perezkvass - I will take measurements, if I don’t forget.

so Dexa is also not without sin, although it used to be 39C

If earlier it was less, it may be that the yogurt maker began to heat more. This has been noticed in many yogurt makers. Did you take into account the ambient temperature?

So listen, 42 at the bottom of the yogurt maker is kind of normal, there will be smaller jars inside.

maybe normal, but earlier it was З9-39.5С
why did it hit him in the head now

[Ksyusha]

If earlier it was less, it may be that the yogurt maker began to heat more. This has been noticed in many yogurt makers. Did you take into account the ambient temperature?

Ksyusha
the fact of the matter is that it is cool in the kitchen yesterday and today (measured yesterday and today)
it got colder in general, the window is open all day

[Ksyusha]

Ksyusha
the fact of the matter is that it is cool in the kitchen yesterday and today (measured yesterday and today)
it got colder in general, the window is open all day

So, your Daxik was offended that you did not trust him and attached some kind of garbage to him, and let you warm you harder so that you know.
Well, you can try to make Genesis just without a thermostat and during the day, in a warm place, so that there are no drafts. Maybe it will turn out right.

So, your Daxik was offended that you did not trust him and attached some kind of garbage to him, and let you warm you harder so that you know.
Well, you can try to make Genesis just without a thermostat and during the day, in a warm place, so that there are no drafts. Maybe it will turn out right.

that we can and so, offended
Well, when I bought the thermostat, the temperature was not for him, I just wanted to cook the right sour cream (and there is 29-31C), try kefir (also 29-31C), and I was scared of the heat and so I bought it
it hit my head yesterday to measure the temperature for the sake of interest

Listen, Ir, and here another thought came to my mind. Maybe the heating elements are starting to warm more in yogurt makers from this constant on-off? All the same, the wear of the device goes more with such a click, it seems to me. Maybe that's why the tens get stupid afterwards?

Listen, Ir, and here another thought came to my mind.Maybe the heating elements are starting to warm more in yogurt makers from this constant on-off? All the same, the wear of the device goes more with such a click, it seems to me. Maybe that's why the tens get stupid afterwards?

Listen, Ir, and here another thought came to my mind. Maybe the heating elements are starting to warm more in yogurt makers from this constant on-off? All the same, the wear of the device goes more with such a click, it seems to me. Maybe that's why the tens get stupid afterwards?

No, I don't think so. There were a lot of messages on various forums and a year ago that over time, yogurt makers begin to overheat, and then there weren't even a trace of thermostats as now. I found only one craftsman then, who offered to use it and told how to do it. No one else bothered with this, and I rummaged through sites and forums before buying a yogurt maker. So I don't think so.

For everyone interested in the topic of Lactina
put the over-starter yogurt on melted 4% milk (but already in glass jars, found the strength to drive away laziness and sterilize the jars)
for 1 liter of milk I took a little more than half of a mayonnaise 0.25 liter jar of yogurt
set at 15.00, temperature 39.5-38.7
milk + yogurt = temperature 40C (checked with a thermometer)
we are waiting

Irisha wanted to ask. You there right now in the thread about the yogurt maker wrote that you did the biorezhenka. Did you do it with baked milk? And if so, did you buy it or did it yourself?

Irisha wanted to ask. You there right now in the thread about the yogurt maker wrote that you did the biorezhenka. Did you do it with baked milk? And if so, did you buy it or did it yourself?

kanekha on melted, this is fermented baked milk
purchased milk, 4% Harmony, Lubny - delicious milk, real

kanekha on melted, this is fermented baked milk
purchased milk, 4% Harmony, Lubny - delicious milk, real

Do you boil it or not? It seems to me that it’s already boiled, since it’s melted, it’s not necessary again. As you say?

Do you boil it or not? It seems to me that it’s already boiled, since it’s melted, it’s not necessary again. As you say?

do you remember, I said that I never boil pasteurized milk, and melted milk - even more so (but I'll make a reservation - I do this, I also know that pasteurized milk is recommended to be boiled - but I)
so don't, don't boil
I always use milk Harmony

I report
Lactina put the over-starter yogurt in the refrigerator - it's ready (in 3 hours)
looks thicker than from dry powder (well, really, I put more of it)
let's see what happens after cooling

do you remember, I said that I never boil pasteurized milk, and melted milk - even more so (but I'll make a reservation - I do this, I also know that pasteurized milk is recommended to be boiled - but I)
so don't, don't boil
I always use milk Harmony

We have not met harmony. And if milk is pasteurized, then I do not take it for yoghurts, but only if I cook the porridge. And there you want it or not, but boil. So, without boiling, we drink ultra-pasteurized, and I make yogurt on it. And I only took ghee once, fermented symbilact or streptozan on it, I don't remember what it was advised to make fermented baked milk from there. And I didn't boil. I didn’t like what happened - the loose structure came out and tasted with some bitterness, as if the milk, when it escapes, the smell of such burnt milk, although the milk itself did not smell of anything before cooking. Maybe it was a bad brand, I’ll look for another company and do it as I find Genesis biorezhenka, try out the purchase. And then I love fermented baked milk so much, but it did not work out with baked milk. I know that people somehow make ghee themselves in slow cookers or slow cookers, I don't have this technique. There is a thermos, it is possible, they say in it, but it seems to me that you cannot get a full-fledged melted one in it, and I heard that the thermos will then stink for a long time with all this, and we’ll steam up a rosehip in it, then a hawthorn, we don’t want to mess with it.

Mona, baked milk in the oven is easy to do, I read.

Mona, baked milk in the oven is easy to do, I read.

Yes, but that's not an option. For now, at least. I don't have a thermometer there, but I need a certain temperature for that. There are lines on the pen and that's it. And the instructions say what kind of dash what temperature corresponds, but according to the experience of using there nifiga does not correspond to reality. I want to buy a thermometer for the oven and improve it a little more, otherwise the bottom is on fire, and the top is white. I'm suffering. I already know how to improve this more or less, I read the tips in the corresponding thread. When I do this, then I will try to make baked milk and many other things. Until then - seams! Shop only.

[BUT I DO NOT CALL ANYBODY NOT TO BOIL PASTEURIZED MILK!]

Even as a child, I always drank just pasteurized from a bag (then no one even heard about ultras and was not puzzled by this topic) - and it’s alive. Yes, and the packaging says “drinking” and there is not a word about preliminary boiling.
BUT I DO NOT CALL ANYBODY NOT TO BOIL PASTEURIZED MILK! THIS IS MY PERSONAL OPINION AND I AM NOT GOING TO ARGUE WITH ANYONE! Here.

[BUT I DO NOT CALL ANYBODY NOT TO BOIL PASTEURIZED MILK!]

Even as a child, I always drank just pasteurized from a bag (then no one even heard about ultras and was not puzzled by this topic) - and it’s alive. Yes, and the packaging says “drinking” and there is not a word about preliminary boiling.
BUT I DO NOT CALL ANYBODY NOT TO BOIL PASTEURIZED MILK! THIS IS MY PERSONAL OPINION AND I AM NOT GOING TO ARGUE WITH ANYONE! Here.

Irish, yes, I never boiled water from the tap before buying a filter, although there is nothing there. And I never boiled pasteurized milk for drinking, until I switched to ultra-pasteurized milk. And she's alive too! T-t-t. And I, too, DO NOT CALL ANYONE NOT TO BOIL PASTEURIZED MILK. I am the only one, even when a store-bought pasteurized saw, not boiling, it sometimes happened to take something imported from a barrel. So I always boiled it, you never know what kind of cows there are and what has multiplied in this reusable barrel, how do they wash and sterilize it every time (and every one?)

Irish, yes, I never boiled water from the tap before buying a filter, although there is nothing there. And I never boiled pasteurized milk for drinking, until I switched to ultra-pasteurized milk. And she's alive too! T-t-t. And I, too, DO NOT CALL ANYONE NOT TO BOIL PASTEURIZED MILK. I am the only one, even when a store-bought pasteurized saw, not boiling, it sometimes happened to take something imported from a barrel. So I always boiled it, you never know what kind of cows there are and what has multiplied in this reusable barrel, how do they wash and sterilize it every time (and every one?)

In general, I avoid this farm milk from barrels. You never know what is there in this barrel ... Who washes it thoroughly there, and how?

No, Mon, you must boil from the barrel
And the rest - as it is convenient for whom

In general, I avoid this farm milk from barrels. You never know what is there in this barrel ... Who washes it thoroughly there, and how?

So no one washes, just like the barrels for kvass

So no one washes, just like the barrels for kvass

Duc in general, how can you drink anything from such barrels? And about kvass from barrels - yes, I watched a program once, I was impressed.

Well, my friends, I just grabbed a jar of bifivit of the second re-yeast. Nothing so tasty.
Oh, this is a funny situation. My husband has also eaten a jar with a piece of bread with raisins from the bread machine, so pleased. I say: You know, it's not yogurt you eat, but bifivit. And he asks: What is this? I say: This is the first complementary food for newborns. He freaked out: Well, why do I need to know this? I wonder what?
As if I called him a newborn. No, to say thank you - both yogurt and homemade bread, and he turned around, freaking out, and dumped into another room. The men don't understand anything. What is the most delicious and valuable for the body for newborns. I even use soap exclusively for children for the same reason - more natural, less chemistry in products for children.

My husband has also eaten a jar with a piece of bread with raisins from the bread machine, so pleased. I say: You know, it's not yogurt you eat, but bifivit. And he asks: What is this? I say: This is the first complementary food for newborns. He freaked out: Well, why do I need to know this?

Tanyusha, thank you for warning me, I will feed mine tomorrow with fresh vitalact. If he asks what it is, I will answer "yogurt for macho"

Tanyusha, thank you for warning me, I will feed mine tomorrow with fresh vitalact. If he asks what it is, I will answer "yogurt for macho"

[read the tips in the corresponding thread]

I want to buy a thermometer for the oven and improve it a little more, otherwise the bottom is on fire, and the top is white. I'm suffering. I already know how to improve it more or less, read the tips in the corresponding thread... When I do this, then I will try to make baked milk and many other things. Until then - seams! Shop only.

Tanya, and what kind of advice is this, throw a reference, pliz. Bo, though, I have a more or less new stove, but the oven is not ice in it either, in gas stoves it is difficult to achieve the same result as in electric ones, and even with blowing-convection.

Tanya, and what kind of advice is this, throw a reference, pliz. Bo, though, I have a more or less new stove, but the oven is not ice in it either, in gas stoves it is difficult to achieve the same result as in electric ones, and even with blowing-convection.

I'll write in a personal.