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

In order not to be unfounded, I took a picture of the over-starter of Lactobacilli from Genesis. Pasteurized store milk (not boiled), fermented in two half-liter jars, wrapped the gap between the lid and the yogurt maker with a waffle towel, time - 2.5 hours, Moulinex yogurt maker.



The drop in the second photo on the surface of the yogurt is condensation dripping from the lid of the can.

In order not to be unfounded, I took a picture of the over-starter of Lactobacilli from Genesis. Pasteurized store milk (not boiled), fermented in two half-liter jars, wrapped the gap between the lid and the yogurt maker with a waffle towel, time - 2.5 hours, Moulinex yogurt maker.



The drop in the second photo on the surface of the yogurt is condensation dripping from the lid of the can.

Listen, what a fine fellow you are, but I'm still worried about this gap, but you can just wrap it with a towel! And how it came out thickly and in 2.5 hours! And this is how much temperature, do you know by chance? Due to the lifting of the lid, the volume inside the yogurt maker has become larger, it is quite possible that the temperature has become a little lower.

Listen, what a fine fellow you are, but I'm still worried about this gap, but you can just wrap it with a towel! And how it came out thickly and in 2.5 hours! And this is how much temperature, do you know by chance? Due to the lifting of the lid, the volume inside the yogurt maker has become larger, it is quite possible that the temperature has become a little lower.

Of course, the temperature is slightly lower due to the loosely closed lid, but the towel compensates, therefore, even though the containers are larger than usual, the fermentation time has not changed - over-fermentation in 2.5 hours, for my Mulik - standard. In winter - 3 hours.
Forgive the shutter, I forgot to measure the temperature at the bottom of the yogurt maker again. I just never bother with the temperature, because my Mulik is friends with my beloved Genesis with a bang, therefore there was no need to measure.
And yes, it came out thick, as usual. And this is on store milk! At home, I get even thicker, a denser consistency, even after picking it with a spoon.

[Ksyusha]

Ksyusha
what a dense re-starter of Genesis turned out for me, it's still not so
By the way, about the over-starter of Lactins with baked milk: it is thicker than the original yogurt, but if you put the spoon vertically, it kind of falls through, sinks in yogurt. By the way, ryazhenka tastes like ryazhenka, but it lasts (apparently for me this is a sore point)

[Ksyusha]

Ksyusha
what a dense re-starter of Genesis turned out for me, it's still not so

You have not yet seen the first leaven, but with homemade milk. In general, you can play football and not fall out.

You have not yet seen the first leaven, but with homemade milk. In general, you can play football and not fall out.

Mystic

Girls, we need your help! I have a client who once bought an Orion yogurt maker from me with a timer. And suddenly, about a month ago, she stopped producing yoghurts. Everything was good, and then bam ... And then whey, then milk is simple. At first, I thought about the heat, I advised her to put it at night, where it is cooler. But while the point is, the heat seems to have gone away, and the yoghurts never come out, mostly just milk remains as a result. I asked everything in detail, well, it seems to do everything as it should, before it worked out!
I have already tried both homemade and store milk. Starter cultures are purchased by VIVO. I measured the temperature in jars of water according to my instructions, after 5 hours - 36-37 degrees. It seems okay for VIVO, isn't it? Here's the last time I did it - put it overnight, for 7-8 hours, 2 jars are ready, the rest - milk.Those that are ready stood on the edge - closer to the window, he says.
Where to think, eh?

Where to think, eh?

And the temperature is 36-37 in all jars or only in those where it turned out? Maybe where it remained liquid, the temperature in general, like in the room? For some reason, such thoughts that it was burnt inside something. My husband unscrewed my Klatronka, I imagine her inside, but I don't know about Orion. I used to have such a marching tile, in household markets there are such, with springs in a circle, as with a heating element. If such a spring burns where, then in this place, of course, it does not heat. Maybe there is something here. Or in general, maybe they hit or dropped it and the ten could fly off the mount and move to the side. I would unwind it neatly and see what was going on. Has the warranty already expired? Maybe turn in for repairs?

It seems to me that in warmed milk they would ferment in a yogurt maker and without heating somehow.
And there is no spiral in yogurt makers - there is only a small shadow, and it cannot heat according to the principle "I warm in one place, in another - no" - it cannot, it either warms or does not work at all.
Maybe all the same leaven from a bad batch.
It would be better to try on some others besides Vivo and Mio - it will show whether the yogurt maker is to blame or not.

And the temperature is 36-37 in all jars or only in those where it turned out? Maybe where it remained liquid, the temperature in general, like in the room? For some reason, such thoughts that it was burnt inside something. My husband unscrewed my Klatronka, I imagine her inside, but I don't know about Orion. I used to have such a marching tile, in household markets there are such ones, with springs in a circle, like with a heating element. If such a spring burns where, then in this place, of course, it does not heat. Maybe there is something here. Or in general, maybe they hit or dropped it and the ten could fly off the mount and move to the side. I'd unwind it neatly and see what was going on. Has the warranty already expired? Maybe turn in for repairs?

Well, the temperature was measured afterwards, in no particular order in jars of water. What, just like that - at one point the yogurt maker heats normally, and at the other it does not heat at all?
Which one to disassemble, there is still a guarantee. And under the guarantee, it is not a problem to hand over, it is simply unclear what they will tell her there if the yogurt maker heats up to 36-37 degrees.

Maybe all the same leaven from a bad batch.
It would be better to try on some others besides Vivo and Mio - it will show whether the yogurt maker is to blame or not.

So otozh, I write to her all the time - buy starter cultures in another place or another company, and try it. I did not understand whether she listened or not. Now I'll try again.
Says, a friend took the same VIVO, and she's all good. But whether a friend took at the same point of sale as she did not understand. I'll go and interrogate it again.

Thinking about the heating element. Duc this last time it turned out only two jars of yogurt, and before that several times in all the jars the milk remained simple. Means what? Fig knows what.

Thinking about the heating element. Duc this last time it turned out only two jars of yogurt, and before that several times in all the jars the milk remained simple. Means what? Fig knows what.

Let them hand over under warranty. Just don't say that there is 37 degrees. Let him say that it heats unevenly, unevenly. Something heats up a lot, then just barely, let them check. Well it's free, if there is a guarantee, let the prevention be done, maybe they will find it.

Let them hand over under warranty. Just don't say that there is 37 degrees. Let him say that it heats unevenly, unevenly. Something heats up a lot, then just barely, let them check. Well it's free, if there is a guarantee, let the prevention be done, maybe they will find it.

I would like to get to the bottom of it. Well, how will the yogurt maker be returned to her, but it will still be. Then what to advise?
She wrote that she would buy other leavens today and try with them. I told her that if there is a failure with others, then let her be a guarantee.

Maybe there is a banal cockroach wound up and died between the heating element and the bottom of the yogurt maker, interfering with heat transfer.Funny, but why not?

I would like to get to the bottom of it. Well, how will the yogurt maker be returned to her, but it will still be. Then what to advise?

Well, then we'll think of something else. It is necessary to try all the methods in order. Well, it's good that there is still a guarantee. By the way, when we took it apart, my yogurt maker also had a guarantee. We just unscrewed a couple of screws and looked what's inside. Then you can tighten it the same way. The guarantee does not disappear from such an inspection. No seals were broken there simply because they are not there. I would have climbed there with a screwdriver long ago and looked without breaking anything there. Maybe you will immediately see the reason - melted wires, carbon deposits, breakage, etc. And then screw it up and go to the service with a clear conscience.

Well, then we'll think of something else. It is necessary to try all the methods in order. Well, it's good that there is still a guarantee. By the way, when we took it apart, my yogurt maker also had a guarantee. We just unscrewed a couple of screws and looked what's inside. Then you can tighten it the same way. The guarantee does not disappear from such an inspection. No seals were broken there simply because they are not there. I would have climbed there with a screwdriver long ago and looked without breaking anything there. Maybe you will immediately see the reason - melted wires, carbon deposits, breakage, etc. And then screw it up and go to the service with a clear conscience.

Risky you did. Believe me, even without seals, it is sometimes clear that the device was opened, no matter how carefully it was done. So I don't advise you to do this with more expensive devices.

Risky you did. Believe me, even without seals, it is sometimes clear that the device was opened, no matter how carefully it was done. So I don't advise you to do this with more expensive devices.

Well, I had no choice in my case. Well, I had to build in a thermostat there and one opening was not enough. We also dug a hole for the wiring. And I have a device without timers and electronics, so there are a couple of wires, a record and a void inside. Even somehow the language will not turn to call this a device or technology. A tin can rather. There is nothing to break in mine. and if the wires burn out, the husband will be able to replace him himself. But after picking holes and inserting the regulator, this tandem already pulls on the device and copes with the tasks set with a bang. So if I hadn't killed him, I would have had overheated yoghurts for a whole year, it’s only now that flat-wired thermostats have appeared, and then a year ago this was not the case, so I went to this wet business.

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 ..
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Girls, but I'm tired of yoghurts ..
So I want the good old yogurt .. I tried to ferment the house in the village with yogurt, nothing came of it ..
I want curdled milk ...

Lara
So leave the milk just sour and add live sour cream to it - and there will be yogurt
By the way, did you tame the Smile?

No-oh, there is something wrong with sour cream now .. Even which is positioned as living, it gives some strange consistency .. And leaving the milk just sour is scary, suddenly, I will be poisoned nafik. And I will lie like this in the middle of the kitchen with a glass in my hand ... .. not .. somehow dumb ..

"Smile" was defeated by me .. Well, duck, how much we tamed these yogurt makers, tamed .. in vain, eh? I got used to it .. Don't throw away the unit ..

No-oh, there is something wrong with sour cream now .. Even which is positioned as living, it gives some strange consistency .. And leaving the milk just sour is scary, suddenly, I will be poisoned nafik. And I will lie like this in the middle of the kitchen with a glass in my hand ... .. not .. somehow dumb ..

"Smile" was defeated by me .. Well, duck, how much we tamed these yogurt makers, tamed .. in vain, eh? I got used to it .. Don't throw away the unit ..

Larik
so I mean live, which is independently cooked on sour cream sourdough
I'm glad that you still adapted to your machine

Friend!

And last night I put on sour cream dressing for the salad: this time 0.5 liters of 10% Burenka cream + 0.5 liters of 3.2% milk + 1/2 bottle of Vivo Smetana starter culture. The temperature on the thermostat was set at 31-30C, set at 23.30, turned off somewhere at 9.30-10.00 (somewhere in this interval). It looks very thick. We'll try tomorrow.

And leaving the milk just sour is scary, suddenly, I will be poisoned nafik. And I will lie like this in the middle of the kitchen with a glass in my hand ... .. not .. somehow dumb ..

Come on ... The villagers would laugh. And we ferment homemade milk all our lives - of course it ferments, then we either eat yogurt, or heat the curd. They seem to be alive.

Girls, friends, at last I bought baked milk and tomorrow I will try to make Genesis biorezhenka! Dobrynya milk 3.2% fat at UAH 13.30 per liter. I don't know if it's expensive or cheap, there was no other. Tomorrow, for the first time, I will not do Vivo bacilli. You need to readjust your thermostat a couple of degrees higher. Let's see what happens. I think to divide the bag in half and ferment the half with a liter of milk. Will it be okay, what do you think? There is 1 sachet for 1-3 liters. It's strange for me somehow, as for an inveterate VIVOVist. It was clear: 1 capsule per liter. And in general, some kind of dumb bag. No instructions on how to cook. If only they indicated the temperature. Not all people are sitting on this forum. A person bought it on the advice of a doctor, for example, but he doesn't know what to do about it.

And last night I put on sour cream dressing for the salad: this time 0.5 liters of 10% Burenka cream + 0.5 liters of 3.2% milk + 1/2 bottle of Vivo Smetana starter culture. The temperature on the thermostat was set at 31-30C, set at 23.30, turned off somewhere at 9.30-10.00 (somewhere in this interval). It looks very thick. We'll try tomorrow.

Oh, here's another thing that came to mind. My vivo wait a long time until the end, and sour cream is hottsa. What am I thinking? We have a department in the tsum that sells Viva leavens. Everyone. I’ll go and buy at least 1 piece of Vivo-sour cream to try.

Mona
boldly, Genesis will surely ferment
and yesterday Vivo divided Sour Cream and took 1/2 bottle of sourdough for 1 liter (milk + cream), that's all
and UAH 13.30 - it will be cool, we have Harmony 4% UAH 10.50

And in general, some kind of dumb bag. No instructions on how to cook. If only they indicated the temperature. Not all people are sitting on this forum. A person bought it on the advice of a doctor, for example, but he doesn't know what to do about it.

And then on the bottle VIVO instructions for making yogurt are written! A bag from a box, on the box - instructions.

and UAH 13.30 - it will be cool, we have Harmony 4% UAH 10.50

Yes, I agree, we have such a bourgeois shop here, everything is expensive there. Well, at least I'll try. And then I'll look for a cheaper one. In general, prices in Donetsk are higher than the national average for everything. Maybe an industrial region, like the people have money, so these prices are skyrocketing.

Yes, I agree, we have such a bourgeois shop here, everything is expensive there. Well, at least I'll try. And then I'll look for a cheaper one. In general, prices in Donetsk are higher than the national average for everything. Maybe an industrial region, like the people have money, so these prices are skyrocketing.

By the way, we have this Dobrynya at ATB, the price is no more than UAH 11.50.

[The subject is closed !!! Welcome to the second volume !!!]

The subject is closed !!! Welcome to the second volume !!!