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

I use the yoghurt maker all the time, about once every 3 days. I use a Scarlett device. This is a domestic company made in China. I chose as a gift to a friend for this new year and was faced with the fact that only bourgeois are on sale. What are the differences. All yogurt makers consist of a "saucepan" that is heated and a transparent lid. A container with yogurt is placed in a saucepan. Foreign appliances are all designed for 7-8 small jars, and a scarlett for one liter bucket. For me it is more convenient, because you don't need to wash the jar every time after I have eaten the product. I eat it straight from there. True, except for me in the family, no one is fond of this product, and if you count on a large number of consumers, then it is better to take with banks. Now about the functionality of the device. In addition to a timer with a beep, you do not need anything at all. Real yogurt is cooked for 5 hours exactly (not 4 or 6). Anything that costs more acidifies more, so as soon as he squeaks, I run and put the finished product in the refrigerator so that the bacteria stop multiplying. If you put on a timer with shutdown - while it all cools down and the process stops ... (I don’t need to say anything about the fact that everything is always ok with me, I had microbiology at the institute). Why exactly 5 hours? They just think so. I put it at 10 o'clock and at 8 o'clock, the product comes out much more acidic (bacteria multiply longer and there are more products of their vital activity, but they are sour). The classic product is almost tasteless. It costs 5 days in the refrigerator. About usefulness: You need to constantly crack yogurt only if you like the taste, as they say in advertising there will be no particular benefit. If there is a violation of the intestinal flora, for example, after antibiotics, then in 3-4 days everything returns to normal. If there is a lot of yogurt, then the composition of the native flora will change greatly towards fermented milk, and this is not entirely good. Not bad, no, but other bacteria lived there before and everything was fine, so why change them? In boys, only the intestinal flora changes; in girls, the sexual flora also changes. There is nothing bad in this, it just made me a little alarmed. Method of preparation: Everything is simply impossible
A liter of milk and a jar of live yogurt from the store. You can also put milk powder. Milk is better to take 3.5% any. Milk in a soft bag makes yogurt bad and not tasty, so you can't save money. If we take domestic bioyogurt for the starter culture, then the product is also not very good, some snotty one. For 10 years that I have been growing yoghurt, I have tried every and the most delicious of the Danon's usual activations. But the savings are still on the face You can still reduce costs by using a little previous yogurt for the starter culture, BUT NOT MORE THAN 3 TIMES !!! During this time, in addition to useful bacteria, all different types of mushrooms, etc., will have time to grow there, then again the store. And best of all from the pharmacy, because in the same activity there are also all kinds of nasty things. To increase the fat content, you can put milk powder - 3 tablespoons per liter of milk. It is not necessary to boil milk as it is written in the instructions, it is from a tetrapak package and is sterile, it is also not necessary to heat it to 90 degrees. Warm up in the microwave so that it is warm (try it with your finger), dissolve the milk powder, put the starter culture there and stir (but not actively and even less with a mixer). The temperature needs 45 degrees so do not overheat! At first I used a thermometer. If a toad chokes to buy a yogurt maker for a thousand rubles, take a thermos and pour the same thing there (remember, 45 degrees) and for 5 hours, there will be no difference
How many beeches, barely mastered

[Ilya]

Thank you, Ilya, for a detailed lizbez.

A liter of milk and a jar of live yogurt from the store.

And for example sugar? Or what other supplements? After all, purchased yogurt is sweetish, but a jar for a liter of milk will make it bland?
Or, for example, pieces of prunes or dried apricots - will they interfere with the normal fermentation process if they are added?

Live yogurt with live bacteria is always sold without sugar and additives. The rest is pasteurized, there is nothing living there. You can add anything, even sugar, even jam, but then. I tried to put the jam and the fruit I didn’t like, it’s so delicious as it doesn’t work in the store. I think it’s best to put additives just before eating - you never know what will start to grow there? For example raisins + sugar = alcohol, although it should not be in the refrigerator.

I have a Mulinex yogurt maker, the very first one that appeared in Russia (I don't remember what year) without a timer. So it says - milk from the refrigerator (that is, do not heat it), although in later models with a timer (my mother has one) it is recommended to warm it. I use Neo Imunele, Activia or Actimel for sourdough (and not only natural, but also with flavors - yoghurt acquires a pleasant taste). I add sugar 100g. 1 liter. milk, it turns out sweet (we love it so much), but you can put less. I add 2 tbsp. l. powdered milk. The yogurt turns out to be dense, the spoon is worth it. Without powdered milk, it turns out to be gentle, like drinking, you can drink from a jar. I tried to ferment with bacteria from the pharmacy, I bought Lactobacterin, but it turns out like liquid curdled milk. Maybe she put a little? One bottle (5 doses) per liter. milk. And to put more, it makes no sense, it is cheaper to ferment with store-bought yogurt.

I also have a Tefal yogurt maker. I found a shop at a dairy factory (Galacton) and buy there starter cultures (dry) bifidum and creamy yogurt while I tasted it, vague thoughts torment the store-bought starter culture (from ready-made yoghurts), it is unlikely that manufacturers care much about our health and do not put various additives in yoghurts (modif. starch, thickener, etc.) In general, the technique is useful until it is idle (I only have it for 1 month) I hope to continue growing these "miracle mushrooms" ... if nothing else has grown.

I also have a Tefal yogurt maker. I found a shop at a dairy factory (Galacton) and buy there starter cultures (dry) bifidum and creamy yogurt while I tasted it, vague thoughts torment the store-bought starter culture (from ready-made yoghurts), it is unlikely that manufacturers care much about our health and do not put various additives in yoghurts (modif. starch, thickener, etc.) In general, the technique is useful until it is idle (I only have it for 1 month) I hope to continue growing these "miracle mushrooms" ... if nothing else has grown.

I also have experience in making yoghurts. I tried to make additives at the beginning of the starter culture directly in jars. It ruined everything, foamed, the milk exfoliated. It is better to add additives to ready-made yogurt before use.
I make from market fat milk (boiled) plus 2-3 tbsp. tablespoons of market sour cream, withstand 8 hours in a yogurt maker.
You can make homemade sour cream in a yogurt maker. Even 10% store-bought cream ferments well in 8 hours.
Regarding store milk, cream, kefir and cottage cheese. The composition of the product is written on each pack, which says: made from normalized or reconstituted milk, that is, from dry milk. And of course, additives so that they do not sour ahead of time, do not deteriorate, antibiotics so as not to be poisoned, thickeners, glutamate to improve the look and taste, preservatives, etc. Well, there are not so many cows in Russia today to give as much milk as is on store shelves in different options.
Read labels carefully. Reconstituted milk is powdered skim milk, and normalized milk is the same, only with the addition of a certain amount of fat (which, palm?) To bring the fat content to 1, 3.2, etc. %%. Pay attention to how the fat is on the milk.It is not visible on the market, it lies in a thick layer in the form of a foam, even when you boil it. In store milk, the fat is located in the form of rounds (small pancakes) on the surface of the milk. So only vegetable fat lays down. Try pouring sunflower oil into water and see how it floats on the water. I have boiled market milk, for example, it costs up to 10 days and nothing, then I put it on pancakes, but everything is not sour. And how much the store can stand, remember yourself. Now see if we add even a very good leaven to such milk that we get. That's right - kefir, cottage cheese, etc. And what is the value of such products then?

Narine also does not always work, either expired, then she herself lacks something, then she does not want to dissolve, then she fell down, etc.
I ferment everything in sour cream, 2-3 full, with a slide of st. l. per liter of boiled, warm 38-40 degrees fat milk 6%.
True, I do it on market milk and market sour cream, for my beloved I do not mind. But yogurt is in the refrigerator for a very long time, for those. who doesn't eat it twice a day.

Hello everybody.
I'm new.
I live in St. Petersburg.
I really want to learn how to make dairy products at home, because I suffered, and my daughter is 9.5 months old.
I agreed that they will bring me 3 liters of real cow's milk from the region. Yesterday I read your topic, bought a thermos with a glass flask, but the volume is 1.4 liters.
For yoghurt starter, I'll try to buy an activator.
Only questions arise:

1) how to measure the temperature of yoghurt starter milk in a thermos?
2) can you tell me how to make sour cream at home?
3) and what can be used instead of activations (something I don't trust store products).
4) does anyone know how to make delicious (not very sour) curd?
5) How to make cheese?
Thank you in advance.

Polina Yu, before you make yoghurt from natural milk, do not forget to boil it properly.

Thank you girls for the tips and recipes.
Only on the head, I am sick, in terms of wanting everything natural.
I don't want to use milk powder, but instead of sugar I use fructose.
I'll try to get to the store at the dairy, maybe I'll get the leaven without preservatives there.
And another question, is it possible to use part of the finished yogurt as a starter for the next one?

Yes, I also have a plastic bowl in a thermos
Tomorrow should bring milk to her husband to work.
I'll try and write.

I have already read somewhere that you can use yogurt again for fermentation, but several times, because then all kinds of bacteria grow there ...
and today I fermented yogurt without milk powder - in the evening I will report on the result

I report - the yogurt without milk powder turned out to be thick. I think that powdered milk is needed to increase the fat content. so the more cream, the thicker the yogurt! 6 hours is enough, well, maximum 7 (in any case, I like it better)

Thanks, Admin.
I asked about leaven, what can be used instead of akivia ...
I will look for real sour cream for sourdough.
And they will bring me milk from under a real cow.
As for the temperature, it's hard for me to feel so 40 degrees, and for the advice - a huge human thanks.
I will set timers so as not to sour in vain.

Thanks, Admin.
I asked about leaven, what can be used instead of akivia ...
I will look for real sour cream for sourdough.
And they will bring me milk from under a real cow.
As for the temperature, it's hard for me to feel so 40 degrees, and for the advice - a huge human thanks.
I will set timers so as not to sour in vain.

Body temperature 37 degrees. For milk, they say "body temperature", so compare, with your finger in milk or a spoonful of milk in your mouth, and what you will feel. That's right - just warm milk.

About the timer. If you make yogurt in the device, then there are closed jars under a hood, where such a convenient environment for them at 40 degrees in a closed space is created and nothing affects its change, the temperature is even during all 8 hours. Then you take out the jars - they are a little hot, you have to cool in front of the refrigerator. Also in a thermos.

If you make it in the air, then it is better to have a natural leaven called "kefir mushroom" in the form of white grains, in a day kefir - it is impossible to come off! You can take it with a spoon.
Thanks for the kind words! I wish you success!

At the end I got to the forum.
I made yogurt from real cow's milk, added a spoonful of market sour cream, but the cream was not very sour, and I added another spoonful of store sour cream.
It turned out delicious autumn, but when I was full, I forgot to put it in the refrigerator, and when my husband came home from work, there was already yogurt in the thermos. I don't really like her, I "cooked" the cottage cheese.
And on the weekend I bought a milk mushroom from my grandmother at the market.
I make kefir. I like it very much, but yogurt is tastier and more pleasant.
I have a question for more experienced yogurt makers:
1) can you add homemade kefir instead of store sour cream or market sour cream, and in what proportion?
Sour cream, or rather cream, slightly sour, from the market, very tasty, but when I buy, I eat a whole jar without waiting for them to turn sour, and for my body it is very bad.
My goal is to make healthy dairy products that are not fatty.
2) I read that boiling in milk kills useful vitamins. And can milk be pasteurized instead of boiling, but how? Heat up to 60 degrees for 10-15 minutes? How to measure the temperature?
3) how can serum be used, does anyone know?

My goal is to make healthy dairy products that are not fatty.
for a low-fat product, low-fat components are needed, and as I understand it, both milk and cream are homemade, which means the fat content there is uuuuuuuuuuuuuh !!!!!!! the fatter the ingredients, the thicker the final product. I use drinking cream (10%) and milk 3.2% for yoghurt. as a result, the spoon is worth it! but I am sure that if you take just milk, without cream, then there will be no such density.
by the way, I would argue about the usefulness of homemade milk, cream and sour cream - it's all too fat !!!!!! here my body put me a couple of times before the fact that it's hard for him, I no longer experiment

is it possible to add homemade kefir instead of store sour cream or market sour cream, and in what proportion
you can add anything, the proportion is always the same - from one spoon to even half a liter. I take 125 grams of yogurt per liter of milk (such a box) - that's quite enough.
buy a thermometer to measure the temperature - if the temperature is so important ... and you can easily use whey when baking bread, instead of water.
by the way, the cream shouldn't be sour at all - the milk will turn sour anyway, well, maybe it will sour a little longer ...

Thank you very much.
They shone.
I will try to skim cream from homemade milk, and use it very sparingly, and ferment yogurt with kefir. I got yogurt from homemade milk of medium density, I liked it.
I'm just going to try to bake the bread, I haven't bought the necessary flour yet, so I'll have to pour out the whey.

Thank you very much.
They shone.
I will try to skim cream from homemade milk, and use it very sparingly, and ferment yogurt with kefir. I got yogurt from homemade milk of medium thickness, I liked it.
I'm just going to try to bake the bread, I haven't bought the necessary flour yet, so I'll have to pour out the whey.

You do not need to pour out the serum. It makes excellent pancakes, pancakes and other dough. Very tasty oatmeal pancakes are obtained or from 4 cereals.

I was 5 years old (while the children were small) made kefir at home. Quite elementary. I took a bottle of homemade milk (a trusted friend brought it, I didn't even boil milk), drained the cream from it (there were about half a liter!) And added kefir instead. Regular store (not bio). Stirred and set for about a day just in the kitchen on the table. Willingness was also determined very simply: cover the throat of the bottle with your palm, pick up the bottle with the other hand and turn it over. If it "falls off" from the bottom, then the kefir is ready. You can go to the refrigerator. In the future, this kefir can be used as a leaven. But it is advisable to update it periodically. Kefir does not need a high temperature - kefir mushrooms live just at 21-25 degrees. I also tried to make bio-kefir, but it needs a strict temperature regime, and I didn't have time to bother with it.Therefore, I did it only in the summer, when it's hot. 30-35 degrees is just what a bio needs.

[for Polina Yu]

for Polina Yu

to the question of sour cream. today made yoghurt entirely from 10% cream, no milk or sugar added. in short, yogurt (activia) + cream 10% = sour cream! the cooking technology has not changed - mix, heat and in a thermos for 5 hours. the product is great! take into service

I also refused the purchased yogurt on the recommendation of the doctor, I feed the child homemade from the yogurt maker - she eats it twice as much as the purchased one. It is very tasty to add fresh berries to the finished yogurt. And I cook from pasteurized milk in bags.

And I use a yogurt maker to make yogurt. I got some leaven and off we go. The trick is that for yogurt, milk is first boiled, then cooled, but with the temperature, you can easily miss. A little lower - it will not ferment, a little higher - it will peroxide and disappear. And with a yogurt maker, the risk is excluded. As a result, we drink yogurt.

every man to his own taste!
For example, I used to ferment milk and cream with yogurt + sugar. and when I tried to ferment with bifidus, I realized that it is much tastier - it is more tender! and this is not from a desire to use products that are cleaner and more useful, civilization has visited everywhere ...
It's convenient for me to feed my family (both seniors and younger ones) with yogurt - great breakfast or dinner!

Dear lovers of fermented milk products!
Good day.
I already wrote in the topic, but there were still questions. making yogurt in a thermos with a glass flask and a plastic container was not convenient for me.
Nothing worked.
I did this: milk brought by friends from the region was heated (seemingly up to 40 degrees) and poured into a thermos. For starter I used cream - sour cream, from the market, from a milkmaid, 2 tablespoons per liter. Recently, it has turned out to be something very liquid, or already yogurt. Yoghurt has not worked for a long time.
I have 2 questions:
1) What did I do wrong
2) I still want to buy a yogurt maker, but instead of inconvenient glasses, I want a 1 liter bowl. There is one in the internet, but where can you buy it ??? Clatronic YM2299.
I live in St. Petersburg. Can someone tell me ?!

Now my yogurt maker Tefal - you always think about us - under repair. As well as a bread maker. The bread burned in the Panasonic bread maker, and the yogurt maker was insanely overheating the milk. Not even in 8 hours, as it is written in the instrumentation, but in 4 hours all the yogurt was stratified. It turned out a half-yogurt-half-cottage cheese. I measured the temperature inside it - the thermometer went off scale for 55 g - they are now changing the temperature sensor.
From my observations on making yoghurt. Milk should be taken only real-pasteurized and no long-playing variations with a 6-month shelf life. Even if they made it from real milk (which is unlikely, usually in a mixture with reconstituted milk), there is a very complex process of homogenization, when milk fat is broken down into small cells of a single mass. And you will never get good yoghurt, sugar also undergo a complex transformation there .. With NARINE, not everything is so simple either - you need to buy it somewhere and it is a capricious leaven.
From natural starter cultures I use natural Activation or acidophilus. The consistency is thick with sourness. I don't add sugar.
And now, in the absence of a yogurt maker, I was making yogurt in a jar. Heated milk to 42 gr. Added sourdough. I carefully wrapped it in a terry towel and made a cap from the hood from the jacket on top. I left it for 4 hours. And the yogurt turned out great.

[Pet]

Pet

I took a natural

Now I'm testing. My first try was not very successful, my daughter didn't like it. I'll try to add to the sl. once cream in milk and a little sugar.

I'll tell you how I do it.
I take long-term storage milk because it does not require boiling.
All the jars and one lid are mine and for 1 min. put in the microwave (disinfection). I have a two-liter bowl, which is also convenient to put in the microwave.I stir milk and sourdough in this bowl (actimel, activia, narine, but more often simbiter) and pour it into a sanitized jar, close it with a lid. Add 7 teaspoons of sugar to the remaining mixture and stir. I pour it into jars and put it in a yogurt maker. I do not cover the jars with lids. after 12 hours I get six cans of yogurt and one can of sourdough. I do not open it until the next refueling, thus reducing the likelihood of other obscene bacteria getting in. After the yogurt maker, I cover the jars with lids and refrigerate for at least 2 hours.
I noticed that at the top, yoghurt is more acidic and differs in structure from the bottom. The first time I played and enjoyed the fact that I ate different yoghurts in one meal. And then he began to stir before use.
Tried the cream, absolutely didn't like it. The yogurt did not become thicker, but I don't like the extra fat.
Why don't I use boiled milk? Because at the moment of cooling, pagan bacteria can get into it, and I try to reduce this effect.

but in 12 hours my consistency turns out to be worse ... after 6 hours in a yogurt maker I check the jars - if it's not liquid, then it's time to take it out
when the yogurt is overridden, it does not work very well, the liquid exfoliates ...

but in 12 hours my consistency turns out to be worse ... after 6 hours in a yogurt maker I check the jars - if it's not liquid, then it's time to take it out
when the yogurt is overridden, it does not work very well, the liquid exfoliates ...

I have already read about this problem somewhere, but my yogurt comes up in 14-16 hours. Well, honestly speaking, that after 8 hours, that after 10-12 hours I don't see much difference. It does not particularly affect the taste and texture. 12 hours is more convenient for us. I work in shifts of 12.

the cooking time is greatly influenced by the ambient temperature - in summer yogurt is obtained faster (less drafts, warm air). but I also preheat it so that it ferments faster ...

the cooking time is greatly influenced by the ambient temperature - in summer yogurt is obtained faster (there are less drafts, the air is warm). but I also preheat it so that it ferments faster ...

So this is where the dog is buried ...
And I'm straight from the fridge. Probably this temperature difference is enough for a 12 hour mode.

but I don't add milk powder - this makes yogurt softer
but I add drinking cream (10%)
and by the way, I don't do it on long-playing milk - later, if it stands for a couple of days, the yogurt tastes bitter ...

I make from market fat milk (boiled) plus 2-3 tbsp. tablespoons of market sour cream, withstand 8 hours in a yogurt maker.

Admin I want to try making yogurt, though I don't have a yogurt maker, but I'll try it in a thermos. Tell me, besides sour cream, you don't add anything to milk, or any other leaven? Is it possible to charge store sour cream and what is the fat content? Do you add sugar?

I tried to ferment with sour cream - the output is also sour cream ... any fat content, does not matter much. and add sugar - the resulting sour cream will be a little sweet
I did it with sour cream in a thermos, in principle, the result is good, but it's not really yogurt

I put the fermented baked milk at 5 o'clock. I bought baked milk, added 10% cream and my own sourdough already. Let's see what happens

and what does "your leaven" mean? I'm really interested in baked milk ...

Dear yogurt makers!
Your opinion is needed)
I've been eating my own yogurt for several days.

Option: pasteurized milk 2.5% + activation = excellent
Option: pasteurized milk 2.5% + homemade yoghurt = I didn't really like it, some kind of "curdled" taste and like grains (especially at the bottom of the can)

Option: sterilized milk 6% + BioMax yogurt = pleasant to taste, BUT the consistency is viscous, you scoop it up with a spoon - and from it, like melted cheese, such a "nozzle" stretches straight (the previous versions had a consistency like jellied meat or thick jelly). I've already eaten 2 cans while I'm alive, but I wonder
WHAT IS IT? why is it "stretching"?

and what is the consistency of the yoghurt-leaven? if the same stringy, then everything is in order! I periodically get the same yogurt - it depends on the kefir with which I ferment ...

and what is the consistency of the yoghurt-leaven?

and activations, and bio-max as usual yoghurts in "troughs", similar to loose jelly.
I think that this is all the same because of the long shelf life of milk.
Somewhere above, "twice the technologist of the Soviet Union" wrote that during sterilization for such a long shelf life, water and fat molecules are destroyed. Looks like yoghurt bacteria can't figure out what to do with this "scrap".

Super-pasteurized milk does not need to be boiled. And in the instructions for the yogurt maker it says so, and in the instructions for the leavening. only pasteurized, with a short shelf life (3-5 days) must be boiled. Try to find starter cultures in ampoules, the result will be completely different. I have my own laboratory at home - a cat and a dog. You can't force them to eat store-bought dairy products, and then - as soon as they see me with a jar, a line immediately forms! know a lot about products!

[fugaska]

fugaska

and what does "your leaven" mean? I'm very interested in baked milk ...

yoghurt from a yoghurt maker I have already made myself. Not purchased.
And the fermented baked milk turned out to be awesomely tasty. I also added cream to the milk and a little sugar. It was ready in 3 hours.
My husband especially liked
And my daughter does not smoke

After the first fermentation from the ampoule, you can use the finished product as a ferment (just take quite a bit, 1/4 tsp, even less). According to the instructions for the yogurt maker, you can ferment this way up to 10 times, then take a new ampoule. But I usually do this 5-6 times. And sugar (and other additives) are best thrown into the finished yogurt. I also tried with baked milk, I liked it less

Option: sterilized milk 6% + BioMax yogurt = pleasant to taste, BUT the consistency is viscous, you scoop it with a spoon - and from it, like melted cheese, such a "nozzle" stretches straight (the previous versions had a consistency like jellied meat or thick jelly). I've already eaten 2 cans while I'm alive, but I wonder
WHAT IS IT? why is it "stretching"?

[/ quote]

In Biomax, acidophilic bacteria are the main starter culture (Mechnikov's curdled milk and yoghurt are just one of them) It is they that make your yoghurt snotty and viscous. Try to ferment with pure acidophilus - you will get the same result. But do not be afraid - acidophilus is very good for the stomach.
By the way, the leaven. "Narine" is also the biomass of acidophilic lactobacilli
yoghurt from a yogurt maker I have already made myself. Not purchased.
And the fermented baked milk turned out to be awesomely tasty. I also added cream to the milk and a little sugar. It was ready in 3 hours.
The husband especially liked the daughter and does not go out
For your daughter, try adding dumplings or jam there or making jelly according to the following recipe in ready-made yogurt 10 g of gelatin per liter of yogurt. I like the kind of stratification arising from <gelatin> better. after - in the refrigerator. well, sugar, jam, honey, etc. to taste. Dissolve the gelatin beforehand.

Interestingly, only I had a question, what is the difference between yogurt and kefir?

And about boiling. What is the point of boiling milk, if you then add market sour cream to it. Doesn't it have the same "left" bacteria in it?

Yogurt, unlike kefir, is not sour and more dense. And it tastes different
But I totally agree about the market sour cream. I would be careful. During fermentation, not only beneficial bacteria multiply at a breakneck speed. You must be very careful with this case.

Interestingly, only I had a question, how is yogurt different from kefir?

And about boiling. What is the point of boiling milk, if you then add market sour cream to it. Doesn't it have the same "left" bacteria in it?

Yogurt - contains lactic acid bacteria (at least 10 to some extent per 1 mm of product).
Kefir is a product of the joint activity of lactic acid bacteria and yeast.

It makes sense to boil milk if you do not want to suffer from poisoning with everything that grows in unboiled milk for the time it stays hot enough in a yogurt maker and sour (and you can get poisoned very much, believe my sad experience).
Sour cream already has its own rich lactic acid "animal" world. And if this is the "right" sour cream, then it has the "right" bacteria)

I agree with Elena that you have to be very careful. I would not take from unverified people.

Thanks for answers.

If I understand correctly, then standing yogurt is kefir.Most likely, lactic acid bacteria multiply faster and do not feed on sugar. Since yeast is clearly sugar. And if the time is significant, the yeast "catches up" the bacteria.

And about the "proven" people in the market, perhaps, I disagree. Dealers still trade on the market. They travel to villages, buy up, then sell. They can hardly control the quality of milk. And they hardly want to. And all the hygiene during milking is whether the milkmaid washed her hands and wiped her udder with a rag. So so many things get into the market milk ... But nevertheless, in the days of the Soviet Union that died in the Bose, parents every day took milk in the village from one granny. Then they set some to sour. Nobody boiled anything. Obviously, there were no yogurt makers (and I didn't even know the word "yogurt" then) and nothing superfluous there was never multiplied. Never!
So I think that most likely the byaka multiplies in what is called factory milk, since there is often no milk there. Of course, some kind of staphylococcus can be caught in the market. But he doesn't eat milk. And still, it will be sour or raw - you can get infected.

Thanks for answers.

If I understand correctly, then standing yogurt is kefir.

Do you mean overstocking in a yogurt maker, or overstocking in the refrigerator for a month?
The one who overstays in the yogurt maker is curdled, that is, it turns out not kefir, but cottage cheese.
And the one that stood in the refrigerator for a month will not become kefir either, it will just be expired yogurt))
To get kefir, you need a kefir fungus, this is a completely separate culture.

Do you mean overstocking in a yogurt maker, or overstocking in the refrigerator for a month?
The one who overstays in the yogurt maker is curdled, that is, it turns out not kefir, but cottage cheese.
And the one that stood in the refrigerator for a month will not become kefir either, it will just be expired yogurt))
To get yogurt, you need kefir fungus, this is a completely separate culture.

It is strange that curdled in a yogurt maker, in theory, the protein curdles at 56 degrees (if not confused)

And about the kefir fungus. It should be in kefir. And if you use kefir as a leaven ...

I will probably order a yoghurt maker and experiment

"And about the" proven "people in the market, perhaps, I disagree. Dealers still trade on the market."

I disagree with you.

There are producers of their own dairy products in my Butyrsky market. There are, of course, those who trade in the imported (bought).

For many years I have been buying dairy products from the same milkmaid, she brings milk twice a week, to her taste, beyond praise.
You feel the taste of real milk, cream, butter and other things - it's impossible to tear yourself away!