Yoghurt maker - choice, reviews, questions of operation (2)

I read the whole topic. conclusions made. asked de bought. I bought a clathronic on the site that gave a link. I do not like different machines. I love to lead the process myself.)) is in the fridge good food leaven. yogurt. 🔗 and bought milk. only I'm not doing anything yet. the son fell ill coughing as if sleeping on ice. so I'm not up to yogurt yet. while I'm studying the Old.

Good Food I really like yogurt, delicious. Good Food also has a Symbiotic sourdough. So just if the son is sick, then it would be good for him to do this. It restores the microflora well if it is killed after antibiotics, for example. So if you are being treated with antibiotics, then look for such a starter culture. Yogurt is made as usual. VIVO also has a similar one. Symbilact is called.

and simbiter is different? just the doctor told me not to give the child a simbiter. no antibiotics have been treated.

and simbiter is different? just the doctor told me not to give the child a simbiter. no antibiotics have been treated.

Even babies can use a symbiotic. GoodFood also has Immunalis. I have not tried it, but they say it is very tasty and very useful, even for babies and pregnant and lactating mothers. Look, here is the site of their leavens. With the mouse you click on the one you need and everything is written there in detail.
By the way, if you have not been treated with antibiotics and the flora has not been killed, there is no dysbiosis, then you can not rush with the Symbiotic.

🔗

Immunized - very tasty! Recently, I have been taking from the Goodfood only Immunals and Narine.

Immunized - very tasty! Recently, I have been taking from the Goodfood only Immunals and Narine.

And how to taste Narina. Not too sour? Or for an amateur?

Not sour (I was afraid for the first time myself), but not insipid, I really like it. There is not even a hint of pulling, such a dense structure is obtained, only the cooking time is longer.

I brag to Narina again:

I hope the child will normalize the chair. that's all the hope for yoghurts.

[Luysia]

Luysia and we sell such a liquid liquid in bags from a local dairy plant))). I also haven't tried it yet. thanks for the info we will know. I also read that the fatter milk you take, the structure will be close to jelly. Well, the thicker the milk will be.

I have such dry sourdough Narine TM Good Food

[Luysia]

Luysia and we sell such a liquid liquid in bags from a local dairy plant))). I also haven't tried it yet. thanks for the info we will know. I also read that the fatter milk you take, the structure will be close to jelly. Well, the thicker the milk will be.

If a child has loose stools and needs to be normalized to be more abrupt, then Narina is not needed. On the contrary, it helps those who need to relax the intestines.

Not sour (I was afraid for the first time myself), but not insipid, I really like it. There is not even a hint of pulling, such a dense structure is obtained, only the cooking time is longer.

I brag to Narina again:

Yes, what a plump handsome man!

If a child has loose stools and needs to be normalized to be more abrupt, then Narina is not needed. On the contrary, it helps those who need to relax the intestines.

no, we need to do the opposite on the slurry)))

,

That's it, I'm leaving for the monastery! I'm tired of everything. 🔗

Maybe it's better in Moms of Rome?

Maybe it's better in Moms of Rome?

so dad hasn't been chosen yet

There was some serious humor.
If they write that for 1-3 liters of milk, and max. 1.5L
Either you can divide, or there are 3-liter jerkies.
And over-sourdough must be done. The consistency does not change, but these ... bacters could not be counted.

so dad hasn't been chosen yet

Well, before it's too late.
And we all have Vatican leaven.

There was some serious humor.
If they write that for 1-3 liters of milk, and max. 1.5L
Either you can divide, or there are 3-liter jerkies.
And over-sourdough must be done. The consistency does not change, but these ... bacters could not be counted.

excuse me, but I do not understand you. why not pour a bag of 1 liter of milk?

I don't share anything.

I pour out one bag of 1.5 liters of milk, it turns out great. Once there was a lot of milk, I fermented more than 2 liters in a bowl, it turned out well too.

You can pour out, but you can also save money.
1 package -50 rub. Divide by 2 times and 50r. we save. And only.

It's just that if you pour in 1 liter, it will thicken faster than if it is 3 liters. And so it is profitable to share. Saving.

I bet at 8 o'clock. at night. There is no hurry. I put over-brew to 6. Fine.

Even in the Viva leavens (old ones, in bottles of which) it was written that it was impossible to divide, after opening the bottle all useful living creatures die quickly. Of course, it is more profitable for them to buy more ... But I do not divide. Then I re-ferment once with mine and that's it.

Spender!

,
Spender!

The rich have their quirks.
I really didn't share the same.

And I have redistributed how many VIVO bottles, and I can’t count! What will she do? I divided the half of the remaining bottle in my native bottle tightly with a lid - and into the freezer before my turn.
By the way, for beginners. Not all starter cultures can be kept in the freezer. VIVO - you can.

I, too, have been sharing Vivo for some time now, and nothing

Divided the genesis of the leaven - normal. Imunalis Good food has divided - got a hogwash.

Perhaps the reason was different and this is just a coincidence, who knows. But I don't risk it like that with Imunalis anymore.

I also share Vivo for some time now, and nothing

How is it NOTHING? Judging by your hfiguristic avatar - very much even WH!

How is it NOTHING? Judging by your hfiguristic avatar - very much even WH!

I mean, nothing terrible happened, it turned out to be normal yogurt. Even the figure is noticeable

put the yogurt at 19:00. I put the corrugation on the bottom. paper. since there is no thermostat yet. now in the jar that stands in the area of ​​the cord entrance into the device the temperature is 42.3 is this normal? or overheating?

put the yogurt at 19:00. I put the corrugation on the bottom. paper. since there is no thermostat yet. Now in the jar that stands in the area of ​​the cord entrance into the device, the temperature is 42.3 is this normal? or overheating?

I do it at 37 degrees, but there seems to be possible up to 42. So it may work out. The main thing is not to overexpose. I have it ready at 37 in 3.5 hours (if overseed). So you can already have a look, believe it. If this is the first time, then in 4.5 - 5 hours from the beginning, look.

put the yogurt at 19:00. put the corrugation on the bottom. paper. since there is no thermostat yet. Now in the jar that stands in the area of ​​the cord entrance into the device, the temperature is 42.3 is this normal? or overheating?

For Good Food, it is perfectly normal. The main thing is to look and do not overexpose.

I do it at 37 degrees, but there seems to be possible up to 42. So it may work out. The main thing is not to overexpose. I have it ready at 37 in 3.5 hours (if overseed). So you can already have a look, believe it. If this is the first time, then in 4.5 - 5 hours from the beginning, look.

that liquid was when the temperature was measured with a probe. Well, just began to grasp. like jelly jelly

everything went clean. in the jar where the hottest thing is. type of sirovarka on top a little. took off bystrov. he is very shaky. the question can be put in the refrigerator. or wait for it to cool down and then in the refrigerator?

everything went clean. in the jar where the hottest thing is. type of sirovarka on top a little. took off bystrov. he is very shaky. the question can be put in the refrigerator.or wait for it to cool down and then in the refrigerator?

You can go straight to the refrigerator. Serum, exactly? Is it condensation? Serum is usually on the bottom and condensation on top. A photo would like to figure it out.

Actually, in theory, nothing should be shoved into the not yet ready-made yogurt, and it is especially impossible to be afraid of it, so it is quite possible that you simply disrupted the process and therefore there is some kind of serum. If everything was very shaky when you removed it, then most likely you rushed with the rest of the jars. But time will tell, the result will be clear in the morning.

that liquid was when the temperature was measured with a probe. Well, just began to grasp. like jelly jelly

Why did I measure the temperature so early. It is better not to stick anything there until ready, not to disturb. Because the temperature in an hour is the same, and in five hours it is completely different. So it's not a fact that there are 42. Now, if there were 42 in 4 - 5 hours.
It was necessary to do this: pour ordinary water into jars (with a temperature of 37-38 degrees. And put in the included yoghurt maker for 5 hours. And then measure it. And in several jars. The temperature will be one and a half degrees different. The central jar and the one near places where the power cord comes out, they get hotter.
Well, let's hope it works out. When you get it already, measure the temperature. I wonder how much will be. I was over 45 with water when I checked after purchase.
By the way, you can put something more substantial, not paper. Wood, for example, does not conduct heat well. You know, blinds on the windows are made of thin wooden strips. Put a piece of such a canvas. Some coasters under the hot are pushed in or silicone mats are laid (cut out of a large one or there are maybe small ones on sale. In general, you can build anything from any suitable improvised means. But it is better, of course, to put the thermostat in quickly. cooked at 37-38 degrees is much more useful than at 42, even without three tenths or higher.

Because I feel that in a product cooked at 37-38 degrees there is much more wholesome than at 42, even without three-tenths or more.

I tried to make heat-loving ferments like Genesis at temperatures lower than he likes. Such nonsense turns out, completely wrong. Therefore, empirically and not only with spoiled yogurt, I brought out such an idea for myself - if it writes 40-42, or 38-40 on the sourdough, then this is exactly what it needs for fermentation.

I tried to make heat-loving ferments like Genesis at temperatures lower than he likes. Such nonsense turns out, completely wrong. Therefore, empirically and not only with spoiled yogurt, I brought out such an idea for myself - if it writes 40-42, or 38-40 on the sourdough, then this is exactly what it needs for fermentation.

I, too, Genesis at 36-37 - did not ferment, but GoodFood yogurt fermented perfectly. And she gave my mom the finished yoghurt, she ferments it in her VIVO Thermomaster at 36 degrees. Also a great plump comes out. And her Genesis did not work either. Although it seems that both Genesis and GoodFood, according to the instructions, are at least 38 degrees.

I, too, Genesis at 36-37 - did not ferment, but GoodFood yogurt fermented perfectly. And she gave my mom the finished yoghurt, she ferments it in her VIVO Thermomaster at 36 degrees. Also a great plump comes out. And her Genesis did not work either. Although it seems that both Genesis and GoodFood, according to the instructions, are at least 38 degrees.

Because Genesis likes temperatures around 40 degrees. This is the only way to make great yogurt. I don't experiment anymore.

white top. a little half a teaspoon. means condensation. why early. put another 7 hours was not. somewhere 18:40 probably. and took off at 22:15. I didn't think of water. OK. measure what temperature you took out. it will not work already time has passed under cooled a little. put it in the refrigerator. I'll show you in the morning.

white top. a little half a teaspoon. means condensation. why early.put another 7 hours was not. somewhere 18:40 probably. and took off at 22:15. I didn't think of water. OK. measure what temperature you took out. it will not work already time has passed under cooled a little. put it in the refrigerator. I'll show you in the morning.

Will wait. I wish you a delicious treat in the morning!

white top. a little half a teaspoon. means condensation. why early. put another 7 hours was not. somewhere 18:40 probably. and took off at 22:15. I didn't think of water. OK. measure what temperature you took out. it will not work already time has passed under cooled a little. put it in the refrigerator. I'll show you in the morning.

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3 hours from dry sourdough is not enough at all, I speak as the owner of an overheating yogurt maker. It takes me 4.5-5 hours for the first leaven. But, we are waiting for the morning, too late to rush.

overheated a little along the way.

Yeah. If yoghurt is ready in 3 hours from dry sourdough, the yoghurt maker overheats great, it means. This is not very good - so quickly that it ferments, and it is very difficult to catch readiness in this case. I suggest you strengthen the substrate at the bottom and conduct an experiment with water in cans and measuring the temperature for 5 hours. When it is about 40 degrees, then it is normal, you can do Good Food calmly. Good luck!

4 hours almost stood. Well, the maximum was 43 when I was shooting.

4 hours almost stood. Well, the maximum was 43 when I was shooting.

Congratulations on your first try! Not perfect, but very good for the first time. Do now, as Lozya advises, check with water and add something else. Good luck!

4 hours almost stood. Well, the maximum was 43 when I was shooting.

And it's hot in the kitchen, isn't it? If it's hot, then it is quite possible in 4 hours, as it sometimes happens in summer. But it is better to extend the process by at least an hour, so there are more chances to catch exactly readiness so as not to overheat.

how hot it is. 24-25 degrees probably. and this yogurt can now be re-fermented. if so how?

how hot it is. 24-25 degrees probably. and this yogurt can now be re-fermented. if so how?

Choose the most beautiful and not overheated jar of yogurt, without whey, if possible, and ferment another liter of milk with it. Everything is the same as what you did with the dry sourdough, but it will be ready on ready-made yoghurt twice as fast, so stop by early.

so how much yogurt to add to milk? or the whole jar?

so how much yogurt to add to milk? or the whole jar?

I give one jar of a yogurt maker per liter and a half.