Yoghurt maker: recipes, questions, answers, problems ...

The mother starter culture from bacteria can be stored for up to 10 days. With each fermentation, add only the mother's starter culture, or bacteria from the bottle. If you use a subsequent product for yoghurt, and even not the first production (first the first, then the second, and then the third), then there will be no benefit at all in it, because the number of bacteria decreases significantly with each fermentation!

... from 1 liter of pasteurized milk and a jar of activation ... Yoghurt was made for about 6 hours. It turned out thick, but sour! ... The question arose, what did I do wrong? Maybe I overexposed him?

Perhaps the Activia was not the first freshness? If you overexpose, the serum will start to stand out - was that so?

Yesterday I made yogurt from 1 liter of sterilized milk of 2.5% fat + a jar of activation + Art. l. dry milk. It was preparing for 5 hours (according to the instructions for a longer time), a clot was formed in an hour after 3-4 hours. The temperature was measured: in jars in a circle 41.8, in the center - above 42. When the temperature in the jars in a circle rose above 42, whey began to appear (on the bottom side of the jars), I unplugged the yogurt maker from the network and left the jars to cool in it. The yoghurt tasted no more acidic than the activity itself. It looks uniform, rather thick (due to milk powder). In the photo, yogurt before and after mixing.

Bottom line: I liked the yogurt maker: wide, roomy jars, an electronic timer, solid body parts. The yoghurt fermented perfectly. : nyam: Now I will experiment with sourdoughs (:) then that's another topic ...).

[zalina74]

zalina74
The yoghurt is just superb in appearance, special thanks for the pictures - you have a beautiful yoghurt maker, and as I understood the jars do not need to be closed with a lid? Put them open in a yogurt maker? And yet, here they wrote that the capacity is large, will they enter two liters of milk?
Do you think you can put a round pan on this yogurt maker, for example, to ferment sour cream?

I cooked it without milk powder. Serum was not observed. The activation was with a shelf life of 1 month, there were still two weeks left until the end. What I did - I spread it. Today I again tried to overpower the jar, it is very sour ... But I love yogurt without fillers and I try to buy only it

[Optimist]

Oh, Optimist, I'm afraid that it is indeed lukewarm 41-42 degrees. I have already laid out a table for starters from Inst. pier and meat, but I repeat:

Sourdough Time, Temperature, оС
Bifivit 6-9 35 - 37
Simbilact 6-9 35 - 37
Curd 7-9 29 - 31
Acidophilic
milk 12-14 37 - 38
Yogurt 5-9 37 - 45
Vitalakt 10-12 29 - 31
Streptosan 6-9 36 - 38

Rimma 71, please tell me, do you also make mother's starter in a yogurt maker?

[Lisistrata,]

Yes, Lisistrata, I also make the mother's ferment in a yogurt maker (bacteria directly from the bottle), only it takes longer - 5-6 hours to ferment.

That is, you mix the contents of the bottle with warm milk, pour it into jars, put it in a yogurt maker, and when the leaven is cooked again, pour everything into a large container and put it in the refrigerator. Then take 2-3 tablespoons of the finished sourdough, mix with warm milk and again in the yogurt maker. Now the yogurt itself is ready. Am I getting it right?

I make 7 jars of sourdough, leave one, eat the rest (this is the most useful product !!!), then for the next portion I take the sourdough from the first jar, and so on until it ends. The leaven is more than a week, I don't store a maximum of 10 days, during this time I make yogurt 2-3 times. When my daughter was after the operation, she did it every time from a new bottle, since in this case the maximum number of beneficial bacteria is obtained. And after half a year I switched to such a regime. I hope it is clear, ask if you have any questions!

Rimma, thank you so much. Now everything is clear.Best wishes to you.

I would like to ask the residents of Moscow, where do you buy pharmacy starter cultures and which ones do you like? Maybe at dairies? I called the nearby pharmacies, they only have Narine and Evitalia. I would like yoghurt or acidophilic.

jars as I understood the lid should not be closed?

The instructions say that if you do it with sourdough, do not close it with lids, but if you do it from an activity, etc., close it.

Beetle extractor, it seems to me that Narine is the acidophilic leaven. Everyone also praises the yoghurt made from Yogulact (the contents of 3 capsules per liter of milk), it is also sold in pharmacies. And look here- 🔗, maybe that will do

Read here and further the advice of a gastroenterologist about ferments and the use of acidophilus:https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=60319.0

[* kisena]

Sent: 10 June 2010, 21:10:19
Quote
Quote: veranikalenanika on 04 June 2010, 12:02:54
jars as I understood the lid should not be closed?
The instructions say that if you do it with sourdough, do not close it with lids, but if you do it from an activity, etc., close it.

* kisena Thank you very much, otherwise I was just overwhelmed by curiosity.

Hello everybody.
Tell me who knows.
When making yogurt, kefir, fermented baked milk and sour cream in a yogurt maker, sometimes I get a small amount (1-2 teaspoons per jar) of liquid - apparently whey.
Is this normal?
If not, what could be the problem?

The problem could be overheating or too long cooking times. Try to observe the product for the last hour and a half and prevent the formation of whey

Girls, if I repeat myself, I'm sorry (I can't yet master 65 pages of Temka due to lack of time), maybe someone has already written about the fight against overheating of yogurt makers.
I have Moulinex and also overheated milk with sourdough. Somewhere up to 42 * C heated. And this is not an acceptable pace. for the most useful home. yoghurt. There should be no serum. And yogurt with whey does not look aesthetically pleasing.
I read a useful piece of advice (unfortunately, I don't remember where, maybe even here on the forum) - put paper towels on the bottom of the yogurt maker.
I do this - a standard paper towel. I fold it in half and put it on the bottom of the yogurt maker. Then I also fold the second towel in half and lay it crosswise with the first towel. It turns out in the middle as much as 4 layers. But this is good, since the middle in my yogurt maker warmed up the most.
Well, for more than 4 hours, it does not warm me. The timer (bought separately) turns off the yoghurt maker and it costs several more. hours (depending on the season).
So girls, in spite of the instructions, it is still better to turn off the yogurt maker earlier (even if you spread paper towels).
Literally in 3 hours and let it stand until finished. thickening in a yogurt maker (do not open the lid, under it the heat can remain for a long time). And even more so now is summer.
You can check if the yoghurt is thickened or not by gently shaking the yoghurt maker itself (through the transparent lid it will be seen whether the milk is waving or not).

Fnezhinka, read on page 65, post 647, I wrote there, gave a link to my photo. I solve this problem with a thermostat. If you have any questions, write!

[Rimma71]

Rimma71, Wow! I did not even suspect the existence of such a miracle technology. I just bought a timer for my yogurt maker Mulineshka so that she would turn off at night after 4 hours.
Thanks for the tip! I didn’t flip through 1 page, I almost missed it.

[Rimma71]

Rimma71, Wow! I did not even suspect the existence of such a miracle technology. I only bought a timer for my yogurt maker Mulineshka, so that she would turn off at night after 4 hours.

To your health!
And to be honest, I decided that the timer was not needed. Because the yogurt still needs to be taken out of the yogurt maker when it is ready and put into the refrigerator, otherwise it may oxyderate.

And I didn't know about the thermostat, and I was afraid that I would forget to turn off the yoghurt maker after 3 hours (or if it is plugged in for 5 hours, it overheats even with paper towels).
And even more so I have adapted to bet at night. And I hope that my husband gets up earlier than me and takes him to the hall. Well, if in the afternoon, then mom puts it in the hall. The main thing for us is to turn it off from the network after 3 hours.
And the thermostat is very good. liked it.

Hello girls! Yesterday I bought a mulinex. Today for 4.30 yoghurt turned out on Valio 3.5 and Actimeli. The temperature of the finished product in the middle of the jar is somewhere around 40 * from above it is cooler (measured with an ordinary thermometer) isn't that too much? Are bacteria alive?

I read 15 pages, I try to go consistently, but I don't have time. How to make a starter culture with bacteria from a pharmacy, what are the proportions? And which bififorms to buy?

If the serum has not separated (there is even a little bit of water), then all the normal bacteria are alive.
I didn't try to do it with bacteria from the pharmacy, so I won't tell you.

Now I mixed it, tasted it, delicious, no whey, consistency like an activity. Is it okay? And then we were not given a warranty card in technoshock, they said first try, check, and then come for a guarantee

[before]

A before stirring there was no whey or you weren't looking closely?
If not, then everything is ok.

Before mixing, it was definitely not, but it was thicker from above, a little thinner from below.

I decided to cook ryazhenka. I prepared baked milk in a slow cooker, then sweetened it a little, added cream, activations and into a yogurt maker. It's incredibly delicious! And how did I live without such sweets before? On top of still mashed strawberries! If you used to buy 2 liters of milk per week, then I think that now you will have to buy 5 liters

Girls, please tell me.
The second time I try to make yoghurt from bacteria bought from the Ferment Institute and the second time the same thing. After 3.5 hours, the process of thickening begins, after 4 hours the spoon is in the yogurt, but water separates from above and below and some kind of stretching mucus appears. I understood about the water - I'm overheating, probably, although I did it according to the instructions 37-45 degrees, now I will try to do it according to your recommendations. But what kind of mucus is this? I make it in a jar, sterilize a jar, scald a spoon, boil milk right before cooking, can there really be something else in the purchased bacteria besides yogurt? Has anyone faced the problem?

[Yaninka]

Yaninka , try another milk.
I have a different effect on different milk all the time.
At home, for example, generally awful fatty yogurt is also curdled.
I try different manufacturers and none of them get the same.

[Yaninka]

Yaninka, I also think that the point is in the milk. Try another milk.

[Yaninka]

Yaninka, you can try yoghurt made in Bulgaria. Maybe you like this one more? Write in a personal, I have all the starter cultures, and the institute of milk and meat, and Bulgarian. At 8 UAH per ampoule. I distribute.

[But do you think it's not some kind of animal that has developed, but the specificity of milk?]

Well, yes, homemade milk, I have been buying milk from this cow for several years, and we drink fresh milk, and it costs raw in the refrigerator for a week, there have never been any problems. So that it is not too greasy, I skim the cream before use. Okay, I still have a friend, I will try to make a goat. But do you think it's not some kind of animal that has developed, but the specificity of milk?

Thank you, kipitka, if anything, I will contact you, but I have not yet decided whether I like what I have, because I am afraid to feed my family with an incomprehensible product.

If an acidophilic bacterium is included in the starter culture, it can give such "snotty"

If an acidophilic bacterium is included in the starter culture, it can give such "snotty"

Yes, there is an acidophilic bacterium, thank you very much for the tip, I have already found on other forums that this happens and it seems that nobody but me bothers.

Wanderer, good evening to you! Please write how you are doing with the "eternal" yogurt starter.She turned out to be "eternal" or not?

[Yaninka]

Yaninka, about some water ... Does it appear under the lid? Then it's completely normal. When heated slightly, water is released from the milk, which condenses on the lids and drips back onto the milk, collecting on the surface. Below is a little whey, which, when the finished product is stirred, "returns to its place" almost without a trace.

Wanderer, good evening to you! Please write how you are doing with the "eternal" yogurt starter. She turned out to be "eternal" or not?

Good night to you, oleg9979!
Yes, the "eternal leaven" was truly eternal! Like a year ago I bought in a store, put it into circulation, so this turnover is still happening. I don’t buy any more yoghurts. At first, where the taste improved for the first 3-4 times, compared to the store, and then this business all stabilized, and for a year now, somewhere in every 2-3 days, I get the same product in terms of quality characteristics: both in appearance and in taste. Both cheap and cheerful.

Wanderer, thank you for your detailed answer.
My "eternal" is only 4 months old, the yogurt is wonderful! I hope that in the future, everything will be just as good!
The Wanderer, thanks to you, he decided to make yogurt from his "eternal" leaven.
Good health to you !!!

Wanderer, thank you for your detailed answer.

Yes, not at all! Always happy to help!

My "eternal" is only 4 months old, the yogurt is wonderful!

Yes, you can't buy one in a store!

I hope that in the future, everything will be just as good!

You can be sure of this. Everything will be OK. All people are doing great, to whom I told, and who is doing this technology. And my circulating sourdough, in my opinion, is over a year already.

The Wanderer, thanks to you, he decided to make yogurt from his "eternal" leaven.

It means that I live in this world for a reason.

Good health to you !!!

And all good and good health to you, and that this yogurt serves as a necessary brick in this!

Please help me find a description of this very "eternal" leaven, otherwise I myself cannot.

Please help me find a description of this very "eternal" leaven, otherwise I myself cannot.

Zarinka
In short, it looks like this.
HOMEMADE yoghurt is a very tasty and healthy product that cannot be compared with store-bought yogurt. To prepare it correctly, you need to pay attention to the following important points: it is advisable to take sterilized milk, since the usual bacteria live in their own, which will "strangle" the yoghurt starter, and you will get the usual sour milk. To increase the fat content, add a little melted milk or 4 tablespoons of powdered milk for each liter of future yogurt. But this is optional. You can take high-fat sterilized milk. I take - 3.2% fat, it turns out great luxurious yogurt. The dishes must be perfectly clean.
Stir the starter thoroughly in the milk. Purchased yoghurt will do for starter culture, but only "live" - ​​that is, only the one whose shelf life indicated on the package does not exceed ten days. I personally bought "Activia Classic". You will have to spend money on its purchase only once - in the future, leave one of the jars of your own yogurt and use it to ferment the next portion of the product. The old leaven is getting more vigorous each time. It doesn't go bad in the refrigerator for about a week.
In the event that the consistency of the resulting yogurt turned out to be heterogeneous, with watery blotches, it means that in addition to the Bulgarian bacillus, lactic acid bacteria multiplied. They could get there with milk, sourdough, or dishes. There is nothing wrong with that - you can eat such yogurt.
And what is interesting. In this case, the leaven itself does not die.From time to time, such inclusions appeared, and then disappeared, and the yoghurt turned out to be perfect again, the surface was like polished shiny homogeneous white ice.
I want to draw your attention to one more such aspect, there are recommendations to boil this milk, I do not boil, having estimated, since the milk is sterilized and stored in a thermo-packaging, and I open it just before the very preparation of yogurt, there is absolutely no point in boiling, it already boiled up to me better than I will. But during boiling, or rather its cooling to the desired temperature, and the required temperature is 40-45 degrees, just some other fauna can join the milk. Who needs it?
In short, I take sterilized milk for making (but with a long shelf life - 45 days, less - it happens in Ukraine and this will not work, it is no longer sterilized milk), and I don't boil it. I just take the packaging out of the refrigerator about an hour before production in the summer, and a few hours in the winter. It is stored for a long time, and it is not afraid of it if it stays for a day without a refrigerator. It can be stored for 45 days at a temperature not higher than 25 degrees. And I have been doing this for more than a year, since June last year, there have never been any misfires. The cooking time only fluctuates, depending on the season, now the time is 3 hours and 20 minutes in my yogurt maker.
By the way, for those who do not make yogurt in a yogurt maker, or a faulty yogurt maker:
Cool boiled milk to 40-45 degrees. If the temperature is lower, the yogurt will turn out to be tasteless, "slimy". If it is higher, fermentation will not occur at all or the process will be greatly delayed.
Whoever makes it in a yogurt maker is not scared if the temperature is below 40 degrees, I mean before mixing with the sourdough. I mixed it several times in milk right out of the refrigerator, and it worked out great. Only the cooking time is lengthened. But it is better to let the milk reach ambient temperature.
Well, that's all. If you have any questions, ask. Bon Appetit!

Yes, and I forgot, for the future preparation of yogurt, it is enough to leave not a jar of yogurt, but half a jar somewhere. I buy sterilized milk in soft packages (much cheaper than in solid ones) 900 ml, and I have 5 full cans and one half can - about 105 ml, so I leave it as a circulating "eternal" leaven.
And the meaning of the "eternity" of the leaven: in sterilized milk, where all the fauna is killed. If you use ordinary milk, and even boil it, then it still has its own fauna (that's why I don't see the point in boiling sterilized milk), which "smothers" the yogurt fauna, and, as a rule, 3-4 times, already , it turns out, practically not yogurt, but ordinary curdled milk, which can also be useful and tasty (for an amateur), but if we want to make and consume yogurt, then we must strive to obtain exactly yogurt, which is what the technology I mentioned above provides. In addition, it is generally recognized that of all sour milk, it is yogurt that is the most useful. And the famous Bulgarian stick is found in yogurt.

Thank you very much for such a detailed description.

Tell me, did anyone try to make cottage cheese in a yogurt maker? After all, some models are sold with a special bowl for curd. How much is obtained from a liter, for example, how much whey is separated? I know perfectly well that everything depends on the quality of the milk and the degree of heating. But I would like to hear the thoughts of practitioners, so to speak ...

Yesterday we bought a yogurt maker !!! Today I set to make yogurt according to the instructions vanilla from milk with cream, added fresh peach to two jars. During the time I managed to read here that now he is cooking less - I ran to look. After 3 hours 45 minutes, a dense thick yogurt without whey turned out.But the jar is very hot to the touch: a regular thermometer went off scale at 42 degrees. Is it bad for yogurt? What is the maximum temperature for making yogurt?

RYZ-NIK, I wrote on the page:
https://mcooker-enm.tomathouse.com/in...n=com_smf&topic=18065.650
message 657 is in the same thread, you can see there is an approximate temperature for starter cultures from the Institute of Milk and Meat.
In the same place, but higher, I wrote how I deal with overheating in a yogurt maker. Good luck! If you have any questions, ask!

Even earlier, I copied the recipe for the mother's sourdough from bacteria in Word, but when I started doing it, I didn't find the recipe .... Maybe someone will throw a reference, pliz ?!
It was discussed in this thread, it seems. Scrolling through the first 10 pages, I did not find something.

On the previous page, there is a recipe for "everlasting leaven", but I use ready-made bacteria from the Institute of Milk and Meat. I make the first portion of the product by direct addition from the bottle, and use the resulting mother starter culture for subsequent preparation. It is advisable to store it no more than 5-7 days. No secondary fermentation product is used.

Thank you, Rimma!
But that recipe indicated the exact proportions and cooking times.