Leonidovna
Girls who faced such a situation, tell me, I forgot yogurt in the yogurt maker, he stayed there for 12 hours (6 with the yoghurt turned on and 6 with the yoghurt turned off), it is a little sour and the structure is a little curdled, the whey did not come off. Can you re-ferment with this yogurt?
Aygul
Quote: Leonidovna
Can you re-ferment with this yogurt?
Better not.
The manufacturers' recommendations say that we take the best jar for re-fermenting, because what you ferment from is what you get. Many of our people have already tried this and have come to a similar opinion. Sour will make sour.
shade
Peace be with you bakers!

For starter I took in one day \ with the same period \ milk and activation

I made one portion right away, and the second - so it happened - after 10 days \ until the end of the activation period there were 9 days \ and so it turned out both liquid and sour

Mirabel
I completely agree with previous speakers regarding the "old" or unsuccessful yogurt for sourdough. As-toya fermented with Greek yogurt, maybe a little beyond the shelf life. Got complete bullshit, not yogurt.
Sedne
Mirabel As far as I understand it is not advisable to ferment in Greek at all, it is weighed yogurt, I even read the instructions of Greek yogurt somewhere in the ferments, ferment, then select a small part for over-fermentation, and then weigh.
Mirabel
Svetlana, I fermented with Activia, something didn't work out very well, but it was at the beginning of my yoghurt production, maybe I didn't. Then, with the Greek, everything turned out quite well, especially sour cream and fermented baked milk.
And now, in connection with the move, yoghurt production is going through a complete stagnation, because there is no time for that at all. We are buying ready-made yogurt for now, but in the near (I really hope!) Future I will start this business again and will try to use other yoghurts for sourdough.
Thank you for sharing useful info!

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