Yoghurt starter culture "Skvaska"

So ... I didn’t like the taste of the yoghurt sourdough "SKVASKA". Unlike Vivo, this one is somehow harsh, more like kefir in taste, with a characteristic sourness (absent in Vivo)
It is a pity, and cheaper, and more bags.

[Yura]

Yura, try to keep less time, suddenly the yogurt has stopped?
I use Vivo for the same reason - everything else is too sour.

try to keep it for a shorter time, suddenly the yogurt has stopped?

I'll try, like Vivo - I kept it for about 8 hours. By density - excellent (drinking, I shake well in the package)

Start checking at 4.5 hours. If you mix warm milk with sourdough, this may be enough.

[Nast]

Nast, milk at room temperature. I also put terry towels on three layers and covered them with the top end. It is necessary to really read, perhaps the ratio of bacteria there is different, although then yoghurt leaven should not be called))

Hmm ... And if the milk is heated to 36? And see it in 4 hours?
I do like this. I put the tetrapaks with milk in well warm tap water for about 40 minutes, and then add the starter culture to the battery.

[Tricia]

Tricia, and I tried warmed up, and at room temperature. It turns out the same, it warms up and the growth of bacteria goes exactly the same)

And I get one and a half times faster and less sour. But I do bifivit from Vivo.

I have no complaints about Vivo))

On this topic:

Yoghurt with bacterial ferments (narine, VIVO, etc.) (2)