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

Mona1, Tanya, I have a mulinex with a timer. can it be connected through a thermostat? I began to doubt something

Mona1, Tanya, I have a mulinex with a timer. can it be connected through a thermostat? I began to doubt something

Ohh, you can't do that then. The thermostat is only suitable for yoghurt makers WITHOUT timer.

Mona1, Tanya, I have a mulinex with a timer. can it be connected through a thermostat? I began to doubt something

There you definitely have a timer, otherwise some of them have just a scale with tsyfirki written on them to remember when you put yogurt. But the yoghurt maker does not turn off by itself.
Or another option, if the timer is mechanical, then you can try. And if the electronics, then nothing will work, I think.

And, already looked, electronic. Then the sadness will not work. Haven't you ordered yet?

When I had a moulinex with a timer, I tried to block the start button in the pressed state. It did not work, because after disconnecting from the network, the yogurt maker turns on, that is, the start button can be pressed only after setting the time. And the time when disconnected also flies. In the beginning I generally thought that it was defective, since I turn it on, leave, come - it does not work. And it turns out the light just blinked.

well, my suspicions were confirmed
Well, at least I caught myself in time!
and if you try the dimmer? has anyone had any experience?

The girl in the topic once wrote that she successfully uses the dimmer. BUT it is necessary to look for her posts.
But I don't remember which yogurt maker she has - with or without a timer.
But personally, I think that with a dimmer, the idea can work out - less voltage on the power supply, less ten will heat up.

well, my suspicions were confirmed
Well, at least I caught myself in time!
and if you try the dimmer? has anyone had any experience?

I don't know what a dimmer is, but if I guess correctly that this is a thing that can be used to screw the light into a chandelier, for example, then nothing will come of it either, because I know that even though the light bulb seems to barely shine in the lamp, but winds on the counter as much as if it were without a dimmer, so probably the same amount of heat will be released to the yogurt maker.
In fact, in this case, I would try to somehow isolate the heating element from the jars. Or, where we put the jars, put something, or unscrew the bottom and look at how such a metal plate (heating element) is located there. And, if possible, bent it away from the surface on which the jars stand. Or stuck something incombustible and insulating into the gap between the heating element and this surface. Asbestos is NOT SUITABLE! Because it is very harmful, it will poison you when heated. The tree too, because it will burn. The most ideal is unglazed ceramics, an earthenware plate, for example, or unglazed facing tiles. Not all, but cut off the strip and stick it into the gap between the heating element and the bottom of the yogurt maker. But, of course, if the yogurt maker is still under warranty and you damage it when opening the seal, then it will not be taken for repair under warranty. If you are not going to take it, then I would definitely at least take a look at what is inside for the sake of interest. By the way, we got ours on the same day we got it. At the same time, the thermostat arrived at my place and I didn’t even bother to check whether it overheats much or not, they immediately began to attach it. And since he arrived - with a round cross-sectional wiring from the sensor and this wiring did not crawl under the cover of the wiring, we had to pick a hole from below, so we unrolled it. It turned out so simply there - a couple of wires and a long record and - a lot of emptiness.What they take money for is not clear. But, of course, you have more bells and whistles inside, there is also electronics, but at least look with one eye, maybe a solution will turn out. If you take a chance, take a picture of what's inside, I wonder, and maybe we can tell you what or what kind of a little man will look and tell you something.

Oh, I found a dimmer answer 1788,1793,1794

Tanyusha, thanks for the tips on how to gather my courage, spin it up. while I put all sorts of cardboard boxes and turn on and off

Ira, thanks for the link. I would never have found it, I just would not have read so much

Virgo, have you seen the new Moulinex model?



3 temporary operating modes - 8, 10 and 12 hours, auto shut-off, 7 glass jars.

Girls, tell me, please, which models of yogurt maker do not overheat yogurt? A friend wants to make yogurt for a child, I advised her old model mulinex (I have one), but she is dear to mulinex. Maybe there is something cheaper, without a timer and various programs?

I read a few pages, then only the fight against overheating of yogurt. And, if I understood correctly, then Dex can be advised? Looked that Deks are three models. Are all three good?

I read a few pages, then only the fight against overheating of yogurt. And, if I understood correctly, then Dex can be advised? Looked that Deks are three models. Are all three good?

Dex 108 is praised, ask Irysska, she has one. But also, what kind of specimen comes across, and in the summer in the heat, it will also overheat. And it also depends on what sourdoughs will be used. Some 38-40 degrees are normal, and some 35-37, and the first will work out fine, but the second will not. In any case, I would advise you not to take automatic equipment, so that if it suddenly overheats, you can buy a thermostat. It can only be attached to the simplest yogurt maker, where there is no automatic timer switch-off and water does not flow between the cans during cooking

Dex 108 is praised, ask Irysska, she has one. But also, what kind of specimen comes across, and in the summer in the heat, it will also overheat. And it also depends on what sourdoughs will be used. Some 38-40 degrees are normal, and some 35-37, and the first will work out fine, but the second will not. In any case, I would advise you not to take automatic equipment, so that if it suddenly overheats, you can buy a thermostat. It can only be attached to the simplest yogurt maker, where there is no automatic timer switch-off and water does not flow between the cans during cooking

The fact that you need to take a simple yogurt maker is just my friend and I advise, if anything, then at least the relay can be adapted. And then someone told her that the timer is needed and all that. Like, put it on at night and then it turns off, and in the morning it's delicious yogurt. Yes, I also offered her Dex 108, you can take it for 147 UAH.

Like, put it on at night and then it turns off, and in the morning it's delicious yogurt.

But you can't do that at all. First, ready-made yoghurt needs to stand in the refrigerator for at least 2 hours to cool down. You cannot eat warm yogurt straight from the yogurt maker, although it is tasty, but it is unhealthy, the bacteria are too active there, I read that this is not good. In addition, yoghurts will generally be ready much earlier than overnight. Especially if it is a repeated leaven. I have everything ready in 4 hours. She won't put it on for 4 hours, and get up in the middle of the night to get him out of the yogurt maker. And if you don't take it out and leave it until morning, I can't even imagine what will happen to the yogurt if it stays warm for so many hours. And again, in the morning she will get up, and immediately it is necessary to cool it for a couple of hours in the cold. By the way, it is undesirable to eat yogurt right in the morning even from the refrigerator. It is recommended to eat it not on an empty stomach, but somehow between the main meals, ideally as an afternoon snack, or in the evening a couple of hours after dinner, especially if you go to bed late and often many hours pass from dinner to bed.

Friends, tell me, can the viscosity of yogurt be the result of its underripe, unfinished business? Recently, I get a viscous, snotty product at the exit. Moreover, the leaven does not matter. I even took a jar of ready-made yogurt from Evitalia from a friend for re-souring, as a result, it is thick as sour cream, with a notch from a spoon, but after re-souring it reaches for a spoon with a thread ...

Friends, tell me, can the viscosity of yogurt be the result of its underripe, unfinished business? Recently, I get a viscous, snotty product at the exit. Moreover, the leaven does not matter. I even took a jar of ready-made yogurt from Evitalia from a friend for re-souring, as a result, it is thick as sour cream, with a notch from a spoon, but after re-souring it reaches for a spoon with a thread ...

Maybe you need to raise the temperature, maybe the yogurt maker has begun to underheat. It seems that someone wrote that snotty due to the low temperature. You may not have a thermostat, and of course, a month ago there was a heat, and in the yoghurt maker the temperature was higher because of this, everything worked out, but right now it is cool, naturally it has become cooler in the yogurt maker too. And if there is a thermostat, then the reason is not in temperature.
Puffiness is a property inherent in some bacteria. in Evitalia, and in other ferments, in the composition of several species of bacteria. Perhaps for the stingy ones - the conditions are suitable, they have multiplied immeasurably, and other bacilli need a higher temperature. Then they, multiplying, would not allow the first to seize power, suppressed them, so to speak. And the pulling would diminish or disappear altogether. Although a little stretch is good. These bacilli are also useful. Of course, everything I wrote is my assumptions, check it out empirically, or maybe someone else will tell you a possible reason.
Or maybe it's the milk. Do on the milk that your friend does and see.

I also had snotty, viscous yogurt and sour cream at one time. I rechecked everything and messed up a bunch of milk until I read here that it happens from both low and high temperatures. then it dawned on me, I poured milk with zvkvaska into hot jars. as soon as it began to pour into the cooled ones, everything passed in compliance with the temperature range during fermentation

When I had a moulinex with a timer ...

Ol, I can't hear you, how are your experiments with alignment with plywood and other things, and how is the thermostat there, did you make friends?

But what kind of yoghurt appeared


SC-141
13 watts
Compact model
Power: 13 W
Includes 7 glass jars
The volume of one jar is 200 ml
Yogurt, kefir, cottage cheese, sour cream, fermented baked milk - cooking with just one button
Includes stickers to mark the date of preparation
Power on indication

Nice and interesting functionality
I wonder how it does not overheat in action?

Either it seems to me, or this Scarlet from Moulinex is lapped
They write that it's a novelty.

even if licked, but it costs three times cheaper

And somehow I didn’t look for the price, because I have a Dex 108.

Yes, I looked at Hotline - 230 UAH.

Ol, I can't hear you, how are your experiments with alignment with plywood and other things, and how is the thermostat there, did you make friends?

Tan, girls, hello everyone. Now I'll tell you about my dances with a tambourine around the yogurt maker. After all, I had already decided on a pyramid for an average jar, but then kind Tanya gave a new idea about toothpicks and plywood and all that, I was again carried away to experiments. As soon as I did, I poured toothpicks, and weaved them like lattices, and my husband cut out a backing from plywood with the words "that's great, buy a yoghurt maker and finish it with a file." But still there was a difference of 1, 1.5 degrees. Then I decided to experiment right away with the thermostat, and completely different indicators began to turn out right away. Therefore, my conclusion is that if there are plans to use a thermostat, then you need to experiment right away with it. Here's where I left off:

these are the lattices weaved ^

Even in the process of experiments, I broke my thermometer, I had to do everything with a simple electronic one that is up to 42 degrees. I started experimenting as if I were making yogurt with sterilized jars.
So 1:
Thermostat readings 41.5 - 42.00. He heated water to 42, while pouring it became 41, poured it into hot jars after sterilization for a minute in a micron, the temperature became 41.7. After 30 minutes, the temperature is from 39.4 to 40.2. After 3 hours 39.7 -40.3. After 7 hours 39.5 to 40.5.
2: failed.
Thermostat 43.5 - 44.00. The thermostat was heated to 29.5 degrees. water was heated to 41.5, in jars that were sterilized for 2 minutes dropped to 40.7. after 30 minutes 40.9-41.5. after 3 hours the thermometer went off scale, so it was above 42.
3:
thermoregulated 42.5-43.00. Heated the water to 41.00, poured it into hot water to 41.2. The thermostat has warmed up to 38.6. after 30 minutes 40.8-41.3, after 2 hours 40.6-41.3, after 3 hours 40.8 - 41.3, after 4 hours 41.3 - 42, and after 5 hours 41.7 - off scale.
Then I began to try in one 1.5-liter saucepan, since at the beginning of the evitalia I planned to make the primary leaven in it.
thermoregulator readings 42.3 - 43.00. 42 the temperature of the water in the saucepan. the thermostat has warmed up to 41.5. after 1 hour 41.2, after 5 hours 39.6. that is, a little, since according to the instructions, the temperature should be from 40-43 degrees. Raised the temperature of the thermostat to 43.00-43.5. heated the water to 42, after 1 hour 40.9, after 4 hours 39.9.
I tried to do it yesterday, according to the instructions it is necessary to do it from 10 to 13 hours. I removed it after 9, as it seemed that wrinkles had gone, although the temperature in the product was 39.9 degrees, it seemed to be too low. Look visually, did it work right or not?


Here, I haven't made a second one from the leaven, tomorrow I will.
I would be glad if anyone could use my experience.

[olgea]

olgea

Tan, girls, hello everyone. Now I'll tell you about my dances with a tambourine around the yogurt maker.

Phew, Ol, well, you are an experimental engineer! Well done! How did it taste in the end? It may already be ready, even if the temperature does not reach the declared temperature a bit. All these bacilli live well and multiply in our intestines at a normal temperature of 36.6 degrees. So, if the beginning to wrinkle (like I see a fold there at the bottom left in the photo), then that's enough. Even if there is more according to the instructions. And then another couple of hours and there the cottage cheese flakes would float.
And you didn't write - this construction of toothpicks - you put a jar or cardboard on it right on top of them. And yet, if this design was used by the thermostat, then how much the temperature difference became between the center. jar and others? Or haven't you measured it already?

Tanya, I haven't tasted it yet. And I tried to put the cardboard and plywood on structures made of toothpicks, but for some reason in 10 hours the temperature of the jars did not even warm up to 38, so I removed and put the central jar on 2 of these, stacked on top of each other. And the difference between the jars:
From the first example: After 30 minutes, the temperature is from 39.4 to 40.2, that is, around 39.4 in a jar, and 40.2 in the central one. After 3 hours 39.7 -40.3. After 7 hours 39.5 to 40.5. that is, after 30 minutes the difference is 8 tenths, after 3 hours 6 tenths, after 7 hours 1 degree. And the readings in the jars in a circle are also slightly different from each other, I took the minimum. Of course, I still sin on an electronic thermometer, maybe he doesn't measure something exactly. This is how it turns out. I do not know how much this is correct.

Well, okay. And yet, you see, you have such a leaven that it takes a long time to prepare, so 7 hours - and already the difference reaches 1 degree, I used Goodfood and VIVO leavens. So here the first sourdough is 6 hours, and the over-starter - 3.5 - 4 hours, and at the same time the thermostat is set so that the yogurt is obtained at the temperature of the lower limit required for the sourdough.
So maybe you will have 4.5 hours when overseeding, I think the difference will be smaller in jars. But even 1 degree is not critical. If all this is annoying, then after three hours, just swap the coldest and hottest jars.

So if it works out today I'll put it in jars, like I finished off my moulinex. And at the expense of changing the place - this is a thought, if suddenly it will not work in the middle.

Tan, thank you for your help, without your tips I would not have been able to experiment so much and come to a normal result.

So if it works out today I'll put it in jars, like I finished off my moulinex. And at the expense of changing the place - this is a thought, if suddenly it will not work in the middle.

And you know, I only did it once in the total container, I didn't like it, now it's in jars all the time. Each took the jar and ate it. And if you take a little out of your total, then there in the place of the recess the serum starts to stand out (although it didn’t seem to exist), it’s not the same kind, somehow I didn’t like it. In addition, you can make jars with different additives. For example, in some - toss a little raisins to the bottom, and in others - dried cherries or vanilla. In general, to please each of the household.

I did it in general, because according to the instructions, the first sourdough is stored for 18 days and you can take portions for sourdough in jars from it for all these 18 days. I'll see how convenient it is, for a week I was looking for a saucepan that would fit in size and volume

Tan, thank you for your help, without your tips I would not have been able to experiment so much and come to a normal result.

As you read about such ordeals, the desire to buy a yogurt maker completely disappears ...

As you read about such ordeals, the desire to buy a yogurt maker completely disappears ...

Why ordeals? I was interested, I like it when everything is clear with me. Many do this and are happy with the result. And you have the opportunity to take advantage of someone else's experience.

Isn't this a tedium: buy a yogurt maker, then a thermostat to it, then attach cardboard boxes, toothpicks and stomp around. Pay money for the device + problems to it.
I make yogurt in a slow cooker, I would like to simplify my task. And you describe so many body movements ... I want this: poured, turned on, forgot = in the end, high-quality yogurt. It's just that my cartoon is often busy and there is nowhere to make yogurt. By the way, I almost bought a yogurt maker like yours.

I want this: I poured it, turned it on, forgot it = in the end high-quality yogurt. It's just that my cartoon is often busy and there is nowhere to make yogurt. By the way, I almost bought a yogurt maker like yours.

So now Olya will continue to do so, and I do this, these ordeals only for the first time or two, and then you don’t touch the regulator, as you set it up. But the cartoon has something to set up the bottom, there is always one temperature and, well, if it suits your starter culture, but VIVO will not suit the starter culture. Or you want to make kefir. An, netushki, he's 30 degrees high. Or sour cream too. And with the regulator - any of your whims will be fulfilled. And by the way, the yogurt maker is a thing. Even the one that was not bought, at least any simple one (but with a thermostat). They didn't buy it in vain. I also have a cartoon Dex60 with the function of yogurt, I did it there a couple of times, but in a yogurt maker (with a thermostat), the result is better. So I do it only in it. And Cartoon is for other things.

No, Mona, I have not completely abandoned the idea of ​​buying a yogurt maker. I am waiting for a suitable opportunity, opportunity, ... to buy a Dex-108 yogurt maker in Ukraine.

No, Mona, I have not completely abandoned the idea of ​​buying a yogurt maker. I am waiting for a suitable opportunity, opportunity, ... to buy a Dex-108 yogurt maker in Ukraine.

Oh, so this is wonderful! This is a good yogurt maker. So let the opportunity come up quickly. It is a pity that it is sold only in the Ukrainian open spaces.

Yoghurt maker Saturn ST-FP8511 on slando at an attractive price. Does anyone use it? I can't master the whole branch now, but suddenly a standing thing will go away from under my nose. Yesterday I bought an airfryer for myself for less than a third of the price.

Thank you all for the unfolding correspondence on setting up and using the thermostat for a yogurt maker. Smile 3001 with side heating until it overheats.I bought a thermostat just in case or for kefir. Now the question arose: should the sensor be fastened with tape to the wall of the yogurt maker in the heating element zone? Thanks for the answer!

Thank you all for the unfolding correspondence on setting up and using the thermostat for a yogurt maker. Smile 3001 with side heating until it overheats. I bought a thermostat just in case or for kefir. Now the question arose: should the sensor be attached to the wall of the yogurt maker in the heating element zone with tape? Thanks for the answer!

In my yogurt maker, the ten goes under the bottom, so I stuck it to the bottom, and if in Smile behind the side walls, then perhaps it is necessary to attach it to the side.

I also think that the thermostat sensor should be fixed where it is about ten.

For a year now I have a yoghurt ice cream maker Ariette. I am absolutely happy with both functions. I like a 1L bucket of milk, not jars that overheat. Ice cream is also quite decent

I also have the same ice cream yogurt maker. But I decided to make yoghurt not in the 1L bucket that comes with the kit, but in these glasses. We are all adults and such glasses are very convenient for us.

I also have the same ice cream yogurt maker. But I decided to make yoghurt not in the 1L bucket that comes with the kit, but in these glasses. We are all adults and such glasses are very convenient for us.

And the truth is, as the cups came up. And then somehow you close the lids?

Yes, then I cover the glasses with ready-made yogurt with lids and put them in the refrigerator to ripen.

Yoghurt maker Saturn ST-FP8511 on slando at an attractive price. Does anyone use it? I can't master the whole branch now, but suddenly a standing thing will go away from under my nose. Yesterday I bought an airfryer for myself for less than a third of the price.

Ukrainian girls, on page 31, found a review on a question of interest. But now I would still like to hear _{head of the transport department} more modern owners

Girls, hello everyone. I make an evitalia, just somehow quickly it prepares for me, although the temperature of the jars is lower than necessary. 2 hours and I look, the wrinkles have gone, it is necessary according to the instructions 6, 7 hours. And it seems to change. I still have a problem with milk, we do not have ultra-pasteurized, but sterilized or pasteurized must be boiled, but it burns on the Tefal saucepan, and you can't take another one, since the induction cooker is impossible. In short, I'm getting used to everything.

Girls, hello everyone. I make an evitalia, just somehow quickly it prepares for me, although the temperature of the jars is lower than necessary. 2 hours and I look, the wrinkles have gone, it is necessary according to the instructions 6, 7 hours. And it seems to change. I still have a problem with milk, we do not have ultra-pasteurized, but sterilized or pasteurized must be boiled, but it burns on the Tefal saucepan, and you can't take another one, since the induction cooker is impossible. In short, I'm getting used to everything.

Olya, I think it is necessary to take it out. You never know what is written there, but you can, so as not to think later: Or maybe it was necessary to leave more ..., and so, take out part of the household, and leave a couple of three for the recommended 6-7 hours. And then see what happened. It’s interesting, and this will be an experience. And yet, this is the 1st leaven or over-leaven. 6-7 is indicated for the initial fermentation, and if it is repeated, then it may be ready for 3.5-4.