Yogurt milk

children's most likely differs in composition, there apparently, in addition to lactic acid bacteria, there are other useful types of probiotics

can you be more specific?
what do they write on the labels?
while I see the difference between children's products and clothing only in the overpriced
Probiotics are medicines or biologically active food supplements that contain live microorganisms that are representatives of the normal human microflora.
means - and kefir contains probiotics

It is often mentioned that milk powder can be put in for thickness. But nobody tried to put dry cream? And what happens then? Does it even make sense?

It is often mentioned that milk powder can be put in for thickness. But nobody tried to put dry cream? And what happens then? Does it even make sense?

The first thing to check is whether it's real cream or not. 90% of milk powder and cream is soy or vegetable product. It hardly makes sense to pour THIS into yogurt.

I added liquid cream to yoghurt - 20% - honestly, I didn't feel the difference. Here, from 6% milk, delicious yogurt is obtained. Maybe 10% whole cream will be delicious too. But expensive and not useful

[Mams,]

I also want to try everything from 6% milk, we only have "Clover" 6%, and you,Mams, which one do you use ??

BaliYt
If you like thick yogurt, there is no need to add milk powder or dry cream to it. It is better to make from 6% milk, as Mams already wrote to you, or baked milk 4%, it turns out a wonderful thick, appetizing yogurt. A thick Yum-Yum is also obtained from 10% cream.

I make thick yogurt from 1.5% and 2.5% milk - when the can is tilted, it does not fall out of it, I have to pick it out with a spoon

what am I doing wrong ? Help...

uberipuzo
That's right, I also get thick yogurt from low-fat milk, but it's low-calorie, lean, not mine. And I like yogurt more fatty, from milk with a fat content of 3.2% to 6%. We all have different tastes.

uberipuzo
That's right, I also get thick yogurt from low-fat milk, but it's low-calorie, lean, not mine. And I like yogurt more fatty, from milk with a fat content of 3.2% to 6%. We all have different tastes.

it's so harmful when there is a lot of fat!
I deliberately take 1.5% milk - not because of its cheapness, but because of its low fat content
but then, if you calculate how much fat will enter the body with a daily consumption of 1-2 liters of yogurt ............ koshma R..........

[Mams,]

I also want to try everything from 6% milk, we only have "Clover" 6%, and you,Mams, which one do you use ??

We have Prostokvashino here 6%, if I don't have time to add it to yogurt, his children drink it very tasty.

And from St. Petersburg I like the Big Circle. There is 5% - such porridge from it ...

Today I made yogurt from drinking Agusha. Small bottles of 100 ml. Since the shelf life was coming to an end, both vials were poured into a liter of milk. It turned out 200 ml of Agusha per 1 liter of milk (3.2%). I haven't tasted it yet, but one interesting observation. Agusha itself is liquid because it is drinkable. But the yogurt turned out, as usual - thick, does not pour out of the can, but falls out, and cooked faster than usual. I always have at least 6 hours. I was ready here for 5, I think that even a little earlier, I just forgot to check

Tomorrow I'll try, unsubscribe how it tastes. Smells delicious, not sour

I always have at least 6 hours. I was ready here for 5, I think that even a little earlier, I just forgot to check

Tomorrow I will try, unsubscribe how it tastes. Smells delicious, not sour

And I have it ready in 3 hours ... Maybe what's wrong? but I've been doing it for a long time .. Not one month ...

By the way, about the birds!
We have been discussing the topic of making yoghurts on these pages for a long time.There is a lot of talk about which milk is better to use for making yoghurt - short shelf life or long-lasting. Found an interesting article, read it.
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You somehow trust the opinion of the Head of the Testing Laboratory of the Research Institute of the Dairy Industry in Moscow. I was about to go there and buy sourdough there. Take a look. Personally, my choice for almost 6 years - only pasteurized milk, with a shelf life of no more than 6 days (of course, in the absence of homemade). And to be honest, I really like Belarusian milk. Recently, I have been making yogurt only with Belarusian milk.
And about the fact that you can not mix different pharmacy bacteria - disagree. I have been doing this for almost 6 years now.
The other day a wonderful ferment came out: 1 ampoule of bifidumbacterin, 1 ampoule of narine and 2 capsules of yogulact per liter of milk. The most delicious, delicate leaven is out! Already the first portion of yoghurt was pounded from her and ate.
I liked the evitalia very much. But again, I must combine it with bifidumbacterin. I mix bacteria not because of taste preferences, but purely for medicinal purposes.

mageta
I agree with you, about pasteurized milk, when I’m too lazy to go in the morning for a real village milk, I take pasteurized milk from a local manufacturer, the shelf life of which is 3 days. From these types of milk, the best yogurt is obtained :) my opinion.

[mageta and oleg9979]

mageta and oleg9979
Please tell me, do you boil pasteurized milk?

Midnight lady
I tried to do it both unboiled and boiled at the same time. The results are similar, But I, for myself, decided to boil the milk, because not for long, I have 3 liters boil in 20 minutes, by email. stove.

oleg9979
Thank you. I also want to try making yoghurt with pasteurized milk. In principle, it is not a problem to bring it to a boil and cool it, because I still heat sterilized milk, and pasteurized milk is also cheaper. I just thought about how to be with the foam.

Midnight lady
I tried to do it both unboiled and boiled at the same time. The results are similar, But I, for myself, decided to boil the milk, because not for long, I have 3 liters boil in 20 minutes, by email. stove.

Uh-huh. Agree. I just have to boil it! Foam is formed. And where without her? When the milk cools down, I just gently remove it with a clean spoon and that's it. And then I put the leaven into this milk.
Having learned from bitter experience, I just do not leave milk when it is boiling. So a watchman is not required!
Although, however, the vesch is cool!

And I do not boil milk (draft), but pasteurize it. Very comfortably! nothing escapes, no need to guard, no need to wash pots - alone +.

But what about boiling even pasteurized milk? Or not?

But what about boiling even pasteurized milk? Or not?

you only need to buy sterilized milk
no need to boil
can only be heated to 45 degrees

So I did a whole year from pasteurized milk and did not boil it, everything was fine (Prostokvashino is selected), but I read the reviews and decided to boil it, the result was yogurt with grains and some kind of curdled below, why ???

So I did a whole year from pasteurized milk and did not boil it, everything was fine (Prostokvashino is selected), but I read the reviews and decided to boil it, the result was yogurt with grains and some kind of curdled below, why ???

I want to appeal to everyone again: do not use pasteurized milk for making yogurt
in such milk, not all microorganisms are killed and during the preparation of yoghurt they can multiply together with those bacteria that are in the leaven

use sterilized milk

macaroni
This reason you have, most likely (IMHO) because of milk (its quality), I buy milk, the shelf life of which does not exceed 3 (three) days.You just need to find, pick up, milk of the required quality, although if you like to make yoghurt from unboiled pasteurized milk, then please, as they say, is the master-master. If only the result suits you. How many people, so many opinions. All the best to you.

Which is the long-term storage? Sterilized?

wwwika
It is the very thing, the shelf life of such milk is from 45 days to 6 months.

just don't shower me with slippers, pliiiz! I make yoghurt from pasteurized milk and bifidumbacterin, I don't boil milk, the result is ALWAYS the same, excellent! it is milk with a shelf life of 3 days. I buy only fresh, because on the third day the milk will just give out yogurt with grains. initially I tried to do it on sterilized (long-playing) and fermented with ordinary yogurt, without additives - the yogurt turned out to be just as tasty, but it had to be eaten in five days - with long-term storage, it starts to taste a little bit bitter ... in general, experimentally find it in your nearest stores optimal products for yoghurt (milk and sourdoughs) and you will always succeed!

I buy exactly pasteurized milk: one manufacturer, with a short shelf life, in bottles. Unlike most others, cats drink this milk, and expired milk still turns sour. Now, while it was hot, I just opened the bottle, poured in the starter culture, closed the bottle, shaken it and left it on the kitchen table. The next day yogurt was usually ready.
But I recently bought sterilized milk (as we call it "long-playing") (for children to cook porridge at the dacha). What to say? Children from this porridge completely refused, when I tried it, I spat farther than I saw. It was not milk, but just some tasteless white liquid.

By the way, I boiled this pasteurized milk for some time for yoghurt. And the result is different. Boiled milk produces a thicker product.

I searched for a long time, and found the milk that suits me. From pasteurized milk, and fresh, country milk, I get just the kind of yogurt that suits me completely, both in taste, and in density (density), and consistency. I mainly boil milk for making yoghurt. I could not achieve such a result from sterilized milk, as well as ultra-pasteurized milk, although I tried a large number of different brands (brands), but this type of milk also produces good yogurt, but still not what I would like.

But I recently bought sterilized milk (as we call it "long-playing") (for children to cook porridge at the dacha). What to say? Children from this porridge completely refused, when I tried it, I spat farther than I saw. It was not milk, but just some tasteless white liquid.

Try "Health" baby. It also comes in half-liter bags. For such purposes (on a trip, to the country) it is the most. I always have such a package in my closet in case I forgot to buy the usual one, and even on the verge of shelf life the taste was

[But I recently bought sterilized milk (as we call it "long-playing") (for children in the country to cook porridge). What to say? Children from this porridge completely refused, when I tried it, I spat farther than I saw. It was not milk, but just some tasteless white liquid.]

I buy milk that is pasteurized: one manufacturer, with a short shelf life, in bottles. Unlike most others, cats drink this milk, and expired milk still turns sour. Now, while it was hot, I just opened the bottle, poured the starter culture, closed the bottle, shaken it and left it on the kitchen table. The next day yogurt was usually ready.
But I recently bought sterilized milk (as we call it "long-playing") (for children in the country to cook porridge). What to say? Children from this porridge completely refused, when I tried it, I spat farther than I saw. It was not milk, but just some tasteless white liquid.

By the way, I boiled this pasteurized milk for some time for yoghurt. And the result is different. Boiled milk produces a thicker product.

I use FULL MARKET milk (sterilized)
it's ok
someone here previously wrote that he also used this milk, and was also pleased

I also tried every milk, and came to the conclusion that only pasteurized, 3-day shelf life. I must boil! And the yogurt turns out to be very good. But in principle, I began to take Belarusian milk now. It makes yogurt better.
Let no tales of the Vienna Woods be told about dysbiosis. It is necessary to see it once in order to understand WHAT IS DYSBACTERIOSIS. Especially with a small child. When it's just scary to look at it, what are the consequences of the absence of "good" bacteria are expressed on the skin of the child.

Thank you! and what is UHT milk 6 months shelf life? suitable for making yoghurt in a yogurt maker? I have only such milk now.

Try it, but as for me this is not the best option. But in the absence of a stamp, as you know, a simple ride

[In accordance with the new terminological standard, milk, depending on the processing method, is divided into pasteurized, sterilized and ultra-pasteurized.]

Published in the magazine "Form of life" summer 2008 (Magazine of the Tetra Pak company in Russia).

On July 1, 2008, Russia officially introduces a new national standard for milk and its processing products, adopted in August 2007. This document approved a new term - "Ultra-pasteurized product"... It replaced the previous standard, which provided for the use of the concept - "UHT-processed product". The new term more accurately describes a product that has undergone a special gentle high-temperature treatment. The innovation is the result of many years of work by leading dairy enterprises with the active support of the Russian Dairy Union.

For several years, the Russian Union of Dairy Enterprises, large dairy companies and Tetra Pak have been actively involved in the development of new terminology in the dairy industry. At the same time, the requirements of international legislation were taken into account, in particular, the standards of the Alimentarius Code, directives of the European Union, regulations, international standards. The result of this work was the creation of two documents of state importance: technical regulations and the national standard GOST R 52738-2007 “Milk and milk processing products. Terms and Definitions". The technical regulations are designed to streamline the requirements of state control bodies to the manufacturer, reduce the base of regulatory documents, and harmonize Russian terms with international ones. The regulation for milk and its processing products takes into account the requirements of more than 800 technical and regulatory documents at the level of national standards and technical specifications. Developed simultaneously with technical regulations, the national standard GOST R 52738-2007 also establishes the basic terms and definitions of milk and milk processing products. Both documents introduce new terms that define groups of dairy products such as milk, dairy product (i.e. a pure dairy product made exclusively from milk and its constituents), and a composite dairy product.
An innovation of the regulation and the national standard is the term "UHT milk (milk processing product)", which replaced the term "UHT-processed milk".
In accordance with the new terminological standard, milk, depending on the processing method, is divided into pasteurized, sterilized and ultra-pasteurized.

Pasteurized milk - This is milk processed at a temperature of 60-70 ° C for about 10 minutes.

Milk is called sterilizedkept for half an hour at a temperature above 100 ° C. It meets the requirements of industrial sterility and can be stored for up to 6 months at room temperature.

UHT milk also meets the requirements of industrial sterility and can be stored for a long time, but the process of its processing and packaging is different.Such milk undergoes high-temperature (about 137 ° C) processing in a flow in a closed system for only a few seconds (on average 4-7 seconds). This milk is filled in aseptic packaging.
In UHT milk, which tastes like pasteurized milk, all the nutrients are preserved. Moreover, it can be stored for a long time at room temperature. The need to introduce a new term was due to the fact that the term "UHT-processed milk" did not take root in the consumer environment.
The abbreviation not only did not attract the buyer to the product, but, on the contrary, repelled him. It is believed that abbreviations subconsciously can cause a negative attitude towards the product in the consumer. Russian consumers were simply misled by an incomprehensible term, many believed that the product was subjected to some kind of complex physical and chemical effects, which undoubtedly influenced consumer preferences. The terms "UHT" and "UHT milk" are more understandable to the consumer and generate significantly more confidence. New terminology must be taken into account when labeling dairy products. In Russia, the standard is introduced on July 1, 2008 with early application right. Work on the introduction of the term "ultra-pasteurized product" is also carried out in Ukraine and Belarus, where the Russian draft of the terminological standard was taken as a basis.

Larisa Abdullaeva, RESPONSIBLE SECRETARY OF THE RUSSIAN UNION OF THE Dairy INDUSTRY

“If a manufacturer produces sterilized milk and wants to leave this name on the package, then he has the right to do so, even if the process of heat treatment of milk is in the ultra-pasteurization mode. The identification criterion for a product in circulation is the same for both sterilized milk and ultra-pasteurized milk - it is compliance with the requirements of industrial sterility. If the manufacturer uses the methods of UHT milk, then he has the right to amend his technical documents and name his product in a new way - "UHT milk". Nevertheless, if a manufacturer has prepared a large amount of packaging with the old names (“UHT-processed milk”), then no one will force him to destroy it. In accordance with the rules for the implementation of the new standard, the manufacturer develops an individual plan, which includes such items as the additional use of previously ordered packaging, changes to their technical documents, the introduction and development of a new packaging material and only then the introduction of a new term. If the manufacturer himself is the developer of his technical specifications, then he himself makes all the necessary changes. If he produces milk according to technical specifications that were developed, for example, by an industry institute, then such changes should be made by the industry institute, since it is he who holds the original of this technical document. "

The term "UHT milk" is already used in the development of new technical documentation. Thus, at the end of 2007, the National Standard GOST R 52783-2007 “Milk for the nutrition of preschool and school children. Specifications ”(the so-called“ School milk ”, ed. Note), which, like GOST R 52738-2007, comes into force on July 1, 2008 with the right of early application. The standard provides for the use by the manufacturer of only natural milk normalized in terms of fat, followed by ultra-pasteurization and aseptic filling into portioned packaging. Within the framework of the standard, it is possible to produce milk fortified with vitamins (A, C, B1, B2) and iodine (in the form of iodcasein).Information about the new standard was sent by the Russian Union of Dairy Enterprises to all government authorities responsible for feeding children in educational institutions, so there is every reason to expect that from the beginning of the new school year, tenders for the purchase of "School milk" will be held taking into account these innovations.


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[Rina]

.
But I recently bought sterilized milk (as we call it "long-playing") (for children to cook porridge at the dacha). What to say? Children from this porridge completely refused, when I tried it, I spat farther than I saw. It was not milk, but just some tasteless white liquid.

Rina! It is you who are out of luck with the manufacturer. We have been buying UHT milk in boxes for a long time. There is always a large supply of just such milk in the house. We take the "Big mug" of local production. All dairy products are checked "expert" - cat... I always focus on him. And yoghurt from this milk in a multit (in jars) turns out fine. Of course, homemade from a cow is better, but it is unrealistic to buy such a thing near the house.

[lega]

lega. The opinion of being "lucky" or "unlucky" is subjective. Everyone is based on their own experience. I am very skeptical about any shelf-stable dairy product. In addition, today's milk (simply pasteurized, without any "sterile" and "ultra-pasteurized") often does not turn sour, even when the package is opened. And this is already nonsense from the point of view of common sense and minimal knowledge of microbiology. That is, there is something "wrong" with milk - either it is not milk, or something has been added to it that prevents microflora from developing (useful or unhealthy - this is a completely different question). There is one more point connected not so much with microbiology as with elementary physiology.

I don’t know if you know or not, but when long-term storage milk appeared on the market (then it was already 45 days!), It was very actively given to children in school canteens. Still, you do not need to bother with the freshness of the product, monitor the temperature storage regime, you could get one batch of milk per month for the whole school and live in peace. However, after a while, many students who had problems with the liver and gallbladder began to deteriorate and exacerbate. They began to find out what was the matter. It turned out that the reason for this was milk. To increase the shelf life, it was additionally emulsified, and, consequently, the area of ​​fats that the child's body needed to process increased sharply. It turned out that drinking a glass of milk was about the same as eating 100 g of butter at once on an empty stomach.

Rina72 - I agree with you, UHT and sterilized milk is not healthy milk. These types of milk are (good) only for a long shelf life. I usually buy rural, natural cow's milk for yogurt (cooking porridge, etc.), and if this is not possible, then I take proven, pasteurized milk of local production, with a shelf life of 3 days (72 hours), or a maximum of 5 days (120 hours) IMHO.

Recently I "negatively" tested a local dairy producer ... Lukavits, milk of 2.5% fat content ... After fermentation, fatty spots of plant origin were found on the surface ... after a detailed "study", they turned out to be fatty drops ... and obviously of a palm type. .. and here they say that milk is "natural" ...

Teen teen
Yes, "some" milk producers sin with this, so to speak, raise the percentage of fat, but this vegetable type "milk" is generally inedible. But there are still manufacturers who comply with the technology of milk production. And whoever has the opportunity, it is better to take milk from under the cow, you will not regret it!

I usually do this ... homemade milk is definitely better ... I decided to try ... an unsuccessful experience, also an experience ...

[the way it is processed]

I'm not campaigning for UHT milk. Of course, milk from proven cows and proven milkmaids is much healthier. It's just that the taste of milk depends not so much on the way it is processedhow much from a cow's nutrition. Or from what dry powder it was made. It's no secret that even pasteurized or sterilized milk in stores is often made from powdered milk. But this very powder can be completely different in taste (often just expired). It depends only on the manufacturer to what extent he is greedy, whether he uses bad raw materials. I specially sometimes take in the store, at the same time, pasteurized milk from different manufacturers. I compare the taste myself and give it to the cat to try. Only then I make a choice who to believe and who should not.
I am very skeptical about the horror story about the equal harm of a glass of long-term storage milk and 100 g of butter. Lenusya cited an article in which UHT milk is recommended for school meals. Our officials can turn a blind eye to many things, but openly recommend a harmful product is unlikely.

Where in a big city can an ordinary person get milk from a domestic cow?

[lega]

lega, no, no, I do not consider your previous post to be agitation. You also need to take into account the realities in neighboring, but different countries.

As for a glass of milk and 100 g of butter - I am exaggerating a little, but this story was completely real, then in Ukraine it was forbidden to give "long-playing" milk in children's institutions, including schools. Milk actually seriously increased the load on the liver (my liver itself is a weak point, and my father is a physiologist, so these are not horror stories, but quite real information, verified on myself). Now, it is possible that the technology has changed, but doubts remain (I have already written about long-sour milk).

We still have two or three producers who work with fresh milk, or they themselves are producers of powdered milk (if they do restore, then "their" product). By the way, one of them (which I also use) passes the kitty test perfectly.

And I trust homemade milk even less. Alas, nowadays there is no such total veterinary control as it was in Soviet times in the villages, rarely a hundred are brought to the city milk of their own production (most often it is outbid). Therefore, the danger of all sorts of bugs such as tuberculosis, brucellosis, etc., not something that is excluded, is fully real. My friends were lucky to get real homemade milk - a woman carries only from her cow for three or four families, the head of one family is an employee of a veterinary laboratory, so from the very beginning he checked all the products, and now he regularly double-checks. But this is the greatest luck.

lga- no one even thinks that you are agitating for anything, in big cities there may be a problem, finding good country cow's milk, I live in a small town where we live, about 620 thousand. heads, a kind of large village.
Rina72-yes, you need to take homemade milk not from dealers, but from those who produce it, so to speak. I met a good milkmaid, she and her husband keep 8 cows. I took the milk to the laboratory for testing, everything is normal. I take her milk, and cottage cheese, and cream, from the latter I make homemade butter

[Teen_tinka]

Recently I "negatively" tested a local dairy producer ... Lukavits, milk of 2.5% fat content ... After fermentation, fatty spots of plant origin were found on the surface ... after a detailed "study", they turned out to be fatty drops ... and obviously of a palm type. .. and here they say that milk is "natural" ...

You know Teen_tinka, I, too, used to be skeptical about these floating fatty spots on the surface of milk, but literally today, preparing homemade fermentation milk, after heating, I found stains already familiar to me! I am still at a loss and I don’t know how to comment, but analyzing my actions, I’ll say that I used to always throw away froth from milk.No one like me eats or drinks from me, but this time I took it and rubbed it through a sieve. All the froth was not frayed, but a large, soft, cream-like part got back into the milk, and I threw away the skin itself. I have no doubt about the owners, we take mostly fresh milk, we specially come to milking and get it still warm.
Maybe it's okay? After all, if you melt butter, there is also something similar only in large proportions?

And I trust homemade milk even less. Alas, now there is no such total veterinary control as it was in Soviet times in the villages,

That's for sure .. I know in my city a mistress from the suburbs, so her cows roam along the highway all day and eat grass. which grows along and with all the exhausts, dust, dirt ... I'd rather buy a refurbished one than such a "natural" It is not yet known. how she milks these cows. ; -DI remember from childhood how my grandmother milked our Daughter: she will wash her udder, and even with a pale pink potassium permanganate, a massage therapist will make with melted butter ..

And here in the suburbs of Kiev (Boyarka) for about a year they have been bringing pasteurized milk 2 times a week in a barrel with a tap, as they used to sell kvass. I take it sometimes, it turns sour quickly, the fat content is average. In principle, I have not heard any complaints ...

[rusja]

rusja , I bought this only once.
Just right for yogurt.
The whole mass was curdled and tasted very fatty, there was a lot of whey.
I will not argue (maybe overexposed), but for such a time there was nothing like this with the store.

I just haven't tried to make yogurt with any milk, I just try on ...
But, thanks for the info!

I took milk all winter in a barrel with a tap. The yoghurt is delicious and the cottage cheese is always good.

And what is the difference: boil pasteurized or take ultra-pasteurized ???
It seems to me this is the same ... although in the first case, heating occurs twice

Rimma71, advise what kind of milk, from those brands that are found in Kiev, is it best to take for yogurt?