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

The first time I fermented with narine powder, it turned out to be a pleasant and tasty yoghurt, I did everything according to the instructions from the village milk. I have a yogurt maker Vesta. Does not overheat, does everything well. So I am very pleased with my daughter's gift

Well, they gave us a yogurt maker Moulinex. At home, the refrigerator contains capsules of Dr. Goodman. She was reinsured, she spread 2 capsules for 0.5 liters. milk (for sample), it turned out 2.5 jars, put it on, turned it on, after 4-5 hours I started to look, at first there was milk, then it seemed to thicken a little, and then I decided to make it thicker and held it for another 20 minutes and the skiff separated some whey. The result is a delicious curdled milk. Well, in no way I can not understand what it should look like - natural ready-made yogurt, when it already needs to be taken out and put in the cold. Apparently, at that moment, when the milk just thickened, and it was necessary to get it out of the yogurt maker? In the fridge, would it get to condition? The milk was pasteurized, 2.6%, "Dairy homeland", boiled, cooled.

Well, tell me approximately, at what point should you turn off the yogurt maker? What does it look like - ready-made prebiotic yogurt?

There is no one, everything has gone somewhere. And so at least some kind of advice from experienced is needed. This is my third time trying to make yoghurt on capsules Yoghurt. And the third time after 5.5 hours - the milk still seems to be, and after 6.5 - a little whey is already separated from above. Serum should not be, did I understand correctly? I read here, read it, and got confused. And in the cartoon they made yoghurt, showed a photo, it’s just like that - a clot that looks like yogurt, and whey, and it seems like it should be. Figs you will understand. Made from homemade milk, while fermenting, it is taken from above with a film, again figs you will understand what it is inside. In general, the third day we eat unknown sho, but delicious.
Again, apparently, she talked to herself ...

[Lozja]

If there is a little liquid on the top of the clot, then it is not serum, but condensate, pure water. The serum is usually separated at the bottom of the container.

I wait for the milk to become a little thick in the bottle, then I send it to the refrigerator. Thickening to the desired consistency usually occurs there. By the way, if you stir the same notorious yogurt holding on a spoon, it becomes very fluid.

Lozja, if the milk is high-quality pasteurized, then do not make unnecessary body movements - immediately add culture and kvass. Pasteurization already means that there is so little of any byaki that a normal, correct culture will simply suppress it. Bear in mind that the milk must turn sour! And now there are such types of milk that keep it open for at least a week, but it still won't turn sour.
It is necessary to boil homemade milk (there is more than enough flora from the udder of a cow, and from the hands of a milkmaid, and from a bucket, and from bottles).

Rina, thanks! At least some clarity. I assumed that it was necessary to catch precisely the moment when the milk thickens a little. But if for the first time I really saw this moment, I just decided to wait another half hour out of ignorance, then I won't catch this moment with homemade milk, it is taken from above with a yellow film and it is not clear at all what is inside, but I don't want to talk too much.
Who did it with homemade milk - how is it in general, how to understand what's under the crust?
In any case, I will bring to mind at the store, in order to at least see what is happening with the milk.

And yes, the liquid is on top, but when you start eating this clot itself, it looks to me like a dense tasty curdled milk clot. So I can't "taste", this is how yoghurt should be or not. I'll take a picture and show it to make it clearer.

Well, here's a photo session for clarity:

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1. This is how IT looks in a jar, "potholes" appear, by which I usually determine the readiness of yogurt to turn it into cottage cheese.

2. Here is a film from a helluva lot of fat homemade milk.

3. Here's what's under the film.

4,5,6,7,8 - no comments, as they say. Is THIS yogurt? The store one is completely different in consistency.

It seems to me that everything has already changed. Could it be the leaven? Try store-bought live yogurt as a sourdough starter. The Yogurt Maker is definitely not overheating?

It seems to me that everything has already changed. Could it be the leaven? Try store-bought live yogurt as a sourdough starter. The Yogurt Maker is definitely not overheating?

I also thought that I had to take it and do it at least once at the store, in order to at least understand what it should be like.
I measured the temperature in a jar of water, 41 degrees. That's not a lot? For here, too, I read different opinions on this matter. Today I also put two paper towels under the jars, folded in half, it seemed that it was not hot under the jars, so warm.

I made yogurt on Aktimel, well, it does not look like a store one, natural curdled milk (not in a yogurt maker) And collect fat from homemade milk with a very simple spoon after settling in the refrigerator.

I made yogurt on Aktimel, well, it does not look like a store one, natural curdled milk (not in a yogurt maker) And the fat from homemade milk is very easy to collect with a spoon after settling in the refrigerator.

Yes, I collect cream from homemade milk. I boil and remove the foam again. I get cold and take off again. But all the same, it remains bold and then this crust is still there.

Girls, sorry, not quite on topic. I make yogurt with Activia, but for some reason I can't do it with homemade milk. And with the store it is normal.

Vitalinka, thanks for the information! Let's keep in mind. If it doesn’t work again, you can at least drink some milk.

[Lozja]

Lozja what confuses you? I don’t understand why to change natural product for store milk. Well, it turns out a slightly different consistency, not like in the store, but it does not affect the taste?
I only make yoghurt from homemade milk. According to my observations, if the milk is fresh and the leaven is in powder, that is, it is used for the first time, it turns out to be similar in consistency to the store one and not at all sour. If the milk has already stood in the refrigerator for several days, and the sourdough, accordingly, too, it turns out curdled. I did it on activations and dry starter cultures.

I don’t understand why to change natural product for store milk. Well, it turns out a slightly different consistency, not like in the store, but it does not affect the taste?

+1!

[Lozja]

Lozja what confuses you? I don’t understand why to change natural product for store milk. Well, it turns out a slightly different consistency, not like in the store, but it does not affect the taste?

It is embarrassing that as a result I eat delicious yogurt, but I want yogurt. Well, completely different products in their structure and consistency, and the taste is not yogurt, which I would like to get, but just non-sour curdled milk. I can do this without a yogurt maker.
Well, in reality, I imagined that it would be yogurt, not yogurt, albeit not sour at all, and even tasty. But this is not yogurt. I overexpose him, it seems to me so. And with store-bought milk, I just wanted to practice in order to understand when to take it out, because at home it prevents me from seeing what's going on with the milk, that very film of fat.

Of course, I am also for natural products!

I understood the reason. In the afternoon I put super-pasteurized milk + Activia Danone without additives. I didn't catch it, after 3 hours I was already ready and a bit stratified, but the result was already pleasing. Having mixed with a spoon, I already got something vaguely similar to drinking yogurt. It's not yogurt anymore!
I put it down again, and put the temperature probe between the jars. After an hour and a half, it shows 46 degrees. In general, it is clear that you cannot do without a thermostat. But that's another topic for me. I went to order a relay.

Just tell me one thing - what should be a good temperature in a yogurt maker for 100% result, or such a result, where I will know for sure that it's not a temperature?

38-40 ° C

and how did you measure before that it turned out 41?

I measured the temperature in a jar of water, 41 degrees. That's not a lot?

That is why I sinned for leaven - I did not assume that it was overheating.

38-40 ° C

and how did you measure before that it turned out 41? That is why I sinned for leaven - I did not assume that it was overheating.

In a jar of water, the water temperature was 41 degrees, and the temperature of the bottom near the jars was 45-46, I didn't measure it inside, I'm afraid to ruin the yogurt. Eh, I should have put another jar next to the water.

And yet I got yogurt from the yogurt maker yesterday. I was afraid to overexpose, so it turned out to be drinking, that is, not very thick, but this is already yogurt, not yogurt! Absolutely homogeneous yoghurt consistency. Very tasty.
From all this opportunity, I concluded that it is much easier to make homemade yogurt from ready-made store yogurt than from dry pharmacy bacteria. But this makes little sense. Is that just saving.
I will still finish off the pharmacy yogurt until I get the desired result. I'm stubborn.
Well, you still have to spend money on the relay. Considering that the yogurt maker is a gift, I will somehow survive the relay.
There is only one jar left from yesterday, now I will divorce it into three or four jars and put it on to warm up, and tomorrow I will take up the pharmacy again.
Thank you all for your help and patience.

[Lozja]

Pharmacy starter cultures are often unsuitable for work - falsification, poor storage, etc.

Lozja, if you have Silpo or Velyka Kyshenya in your city, look there in dairy refrigerators there may be starter cultures of the Kiev Institute of Milk and Meat.

[Lozja]

Pharmacy starter cultures are often unsuitable for work - falsification, poor storage, etc.

Lozja, if you have Silpo or Velyka Kyshenya in your city, look there in dairy refrigerators there may be starter cultures of the Kiev Institute of Milk and Meat.

So I got the feeling that the pharmacy yoghurt just doesn't work, and the milk just sour from heating and yields yogurt. But right in the capsules we drink it with the whole family when there are problems with the intestines, and it helps. It's strange somehow.

We only have a buffet table and our land. Silpo in our city was not allowed to open by local merchants.
I will try to order one ampoule by mail together with the thermostat, but suddenly it arrives!

I also found Narine in our pharmacy. Maybe you should try it?

I understand that the yogurt maker overheats the milk? Temperature is very important in Kiev sourdoughs (as, indeed, in all microbiological cultures).

I understand that the yogurt maker overheats the milk? Temperature is very important in Kiev sourdoughs (as, indeed, in all microbiological cultures).

I also thought so yesterday, but today I measured the temperature of the yogurt itself - 38 degrees. It's not a lot, is it?

No, 38 is close to optimum. I'll find a link now.

I bought it!
Thanks for the tip LESENA
I went to REAL, looked at everything, felt and bought
I put the test now. Water poured I will measure the temperature first.

Girls, no one answered me something above: even if it is curled a little, does it mean that there are no beneficial bacteria there? Or is it just the consistency of everything? I'm in this teapot full

And do I still need to rinse the lids from Severin with boiling water (well, it's clear to rinse the jars, it's not a problem), have I left it out of sight?

I saw such leavens today in the Caravan:
🔗

Maybe someone wrote about them? Took to try 2 sachets (12 UAH apiece), for 1 liter of milk ... a little expensive. I put the yogurt maker, I'm waiting ...

And I also bought these:
🔗
Many different ...
Here you can see

Yes, an interesting novelty, I have not even heard of such ... I wonder how they will differ in action from the usual Research Institute of Milk and Meat

I report after 5 hours of testing on the water. The temperature in the cups at the edges is 44.78C, and the one in the middle is 45 * C
I will put a napkin

Soooo .... well, I will talk to myself
I put the yogurt at 23 o'clock at 2 am I got up and checked (that is, 4 hours have passed) zero emotion. Although the milk was warmed before being sent to the cans. I checked it after another 2 hours, zero emotion. Disconnected. I got up at 7 in the morning and turned it on. At 10 the yogurt was ready (more likely to drink).
The temperature of the final product in one jar is 43.3 * C in the other 39 * C. She spread a kitchen paper towel in several layers.

Good people what was that? I can't understand anything. Well, after 4 hours it’s clear it’s still too early, but after 6 hours something should already be there and what kind of magic happened next?

It is difficult to say, since I observed only at the level of measuring the temperature inside the yogurt maker. The instructions clearly state that you must not move the yogurt maker (apparently the shaking prevents the formation of a clot). Therefore, it is said in the recommendations for the leaven that the fermentation time is 6-8 hours (the time is slightly different for different leavens), and I started to verify only after 6 hours. I love the thicker consistency, so I kept the maximum specified time. And still, inside the jar, the consistency is liquid-viscous. In the end, I use a thermostat (to be sure of the health of beneficial bacteria and not to dance with substrates). And for density I add 3 tbsp to the original milk. l. milk powder per liter. I got advice somewhere here. I keep it in a yoghurt for 9-10 hours, depending on the temperature of the original milk. I bet for the night.
By the way, I strongly doubt the effectiveness of the substrates, since the temperature inside the yogurt maker (and not at the bottom) is measured using a room electronic thermometer. And she went off scale - above 42-45 turned off, who knows where she would have reached

I bought it!
Thanks for the tip LESENA
I went to REAL, looked at everything, felt and bought
I put the test now. Water poured I will measure the temperature first.

Girls, no one answered me something above: even if it is curled a little, does it mean that there are no beneficial bacteria there? Or is it just the consistency of everything? I'm full of kettle in this

And do I still need to rinse the lids from Severin with boiling water (well, it's clear to rinse the jars, it's not a problem), have I left it out of sight?

I can't say anything about the cheesiness, I only suspect that it means overheating, if I'm wrong, please fix it. But about rinsing the lids or not, I don't rinse anything. And everything seems to be ok.

Soooo .... well, I'll talk to myself
I put the yogurt at 23 o'clock at 2 am I got up and checked (that is, 4 hours have passed) zero emotion. Although the milk was warmed before being sent to the cans. I checked it after another 2 hours, zero emotion. Disconnected. I got up at 7 in the morning and turned it on. At 10 the yogurt was ready (more likely to drink).
The temperature of the final product in one jar is 43.3 * C in the other 39 * C. She spread a kitchen paper towel in several layers.

Good people what was that? I can't understand anything. Well, after 4 hours it’s clear it’s still too early, but after 6 hours something should already be there and what kind of magic happened next?

For me, if I make sourdough on the Narine, it takes as much as 14 or even more. And if I already make yogurt myself, 6-7 hours are enough.
Of course, 4 hours is not enough for this whole thing to become yogurt. As far as I know, if the temperature drops, then the bacteria inhibit their reproduction ... well, on the contrary, but there is a risk of overexposing and then serum will appear.
The thickness depends on the fat content of the milk, I think so. At least when I experimented with 3.2% and 6% without adding any dry. milk, then the difference in density was on the face.
What kind of milk did you use? on what fermented?

Aha, well, a lot has already become clear from the neighboring Temko, I called the people here from there, but they answered there.
1. Even if yogurt is overexposed, well, when a little curdled, the bacteria remain. Hurrah!
2.I will experiment with milk, because I did it in a different store and in a 2 liter saucepan. During the night in the morning it curled a little, but was thick. We ate normul.
3. I do on Evitalia. Really like. There it is written in the instructions for 12-14 hours at a rate of 40-43 * C. But this is a general instruction, apparently you need to experiment.

While I will do with the substrate, the thermostat is mute.
Thank you all very much for your participation.

What wonderful leavens in Ukraine! And who in Moscow used starter cultures from the Research Institute of the Dairy Industry? Which ones are worth taking? The ride is not close, I don't want to guess.

Narine and I made snotty yogurt, it is unpleasant to eat, albeit tasty. Does everyone do that with Narine? I made starter culture from one sachet into two jars, then gave 3 tablespoons of starter culture per liter of milk, store milk, did not boil.

Narine and I made snotty yogurt, it is unpleasant to eat, albeit tasty.

Yogurt cannot be made from Narine, because ACIDOPHYLLIN is obtained from this leaven. And he has just such a structure, a little "snotty".
To get exactly yoghurt, it is necessary that the leaven contains certain bacteria, namely, "it is fermented with special yoghurt bacteria - Bulgarian bacillus and thermophilic streptococcus".

"fermented with special yoghurt bacteria - Bulgarian bacillus and thermophilic streptococcus".

And what are these leavens? Directly yogurt, and what else?

🔗
We ate yogurt from this sourdough. Very tasty, perfectly homogeneous, quite a bit stringy (less than from the Mole and Meat Institute), and not at all sour. Definitely, I liked it very much. Fermented for about 8 hours. No whey or curd.

[Rimma71]

Rimma71,
Have you only seen them in the Caravan or somewhere else? ..

Unfortunately, only in Caravan I saw, there is a small point (refrigerator and table) near MAC FOXY, near the rink.
I also found it:
🔗
Only remove 1111, there is their site.

Thank you, Rimma, if you see somewhere else, not in very distant places, hang down

Yogurt cannot be made from Narine, because ACIDOPHYLLIN is obtained from this leaven. And he has just such a structure, a little "snotty".
To get exactly yoghurt, it is necessary that the leaven contains certain bacteria, namely, "it is fermented with special yoghurt bacteria - Bulgarian bacillus and thermophilic streptococcus".

Thank you! I call everything that I cook in a yogurt maker yoghurt, so in short.
Then what happens from Actimeli? We like it, but it's not clear why so much sugar should be poured in when preparing it? I took a sip from the bottle - well, awfully sweet. I also make myself sweet yogurt with all sorts of berries or fruits in the morning, but it still doesn't turn out as sweet as Actimel. Here is the question - why so much sugar syrup in a natural product?

Schaub hammer his unnaturalness

Yes, what to do, you have to be content with an unnatural product in the summer, because in our village sourdoughs are not sold, and in the heat they will not reach from Kiev alive. I'll try to order in the fall. Or I will "finish off" the pharmacy yogurt until "our brave Varangian surrenders."

Lozya, is there a Nova Poshta in your "village"? Usually, the programs go on for a day or two, if you pack it well, then the dry starter cultures will not die so quickly. Like in a week there should be a slight cold snap.

Lozya, is there a Nova Poshta in your "village"? Usually, the programs go on for a day or two, if you pack it well, then the dry starter cultures will not die so quickly. Like in a week there should be a slight cold snap.

The problem is that in our village there is only Ukrposhta, if it is not okay! And they've been messing around with packages from Kiev for a week.

and some kind of direct transport from Kiev? Minibuses, for example ...

and some kind of direct transport from Kiev? Minibuses, for example ...

It is, like there is still a direct bus. And who will transfer them to me?

Where do the minibuses and buses come from?

I'm afraid to promise, but next week I could buy and try to send with some of the minibuses.

Oh, woe to me, but I thought to bring sourdough from Ukraine .... And they don't like heat even when dry ... Maybe a refrigerator bag will save? The fat is arriving ...