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

Today I received my thermo, by the way it works with my Orion-02 (with a timer).

Anya, congratulations
So this is what works
May always get the right yoghurt

Monochka, Tanyush, look what happened.
I put it at 4 in the afternoon, well, it’s not so comme il faut to run around at night. Therefore, at 3 am, when I got up, he was still watery, but already at 8-30 am he was thick. But it obviously stood for a long time, for almost 16 hours.
Well, what can I say, it's still a little watery and there are small flakes. Looks like curled up a bit.
Without the thermostat, much more liquid was obtained, but for some reason it was thicker.
Something I expected more

Py. Sy. Tan, maybe we're on the wrong topic again? Now about yogurt. Although, the yogurt maker got a thermostat.

If possible, I will express my opinion on this matter. I myself recently bought a thermostat, the first call was also not entirely successful .. The ferment was used by VIVO bifivit, set the values ​​of 35.8 - 36.8 on TP (35-37 g in the instructions for bifivit), after 9 hours I checked it, it was liquid with pleasant smell of fresh yogurt, since there was no more time to wait, I put the whole thing in the refrigerator. It turned out tasty in the end, but not quite that ... I would like to be thicker ... Then the values ​​on TP increased by a couple of degrees 39 - 40 grams, after 7 hours what I needed was thick, without a drop of serum, homogeneous, just It's just that the temperature in the jars is a couple of degrees lower than at the bottom of the yoghurt maker, so this is the first time it turned out ...

I have not found anywhere in the instructions that you need to install at least 0.5 between the top and bottom: pardon: there it is written about the error, this is what it can measure with an error of 0.5 degrees if measured with several thermostats, it's like a thermometer out of five, one for sure shows the approximate temperature (when I bought a street thermometer) it was. I have a RT-10 / PO1 current I do not understand how it differs from the RT-2 / PO1 current consumption of the second 1W, unlike the first 5W

[RT-10 / P01]

I have not found anywhere in the instructions that you need to install at least 0.5 between the top and bottom: pardon: there it is written about the error, this is what it can measure with an error of 0.5 degrees if measured with several thermostats, it's like a thermometer out of five, one for sure shows the approximate temperature (when I bought a street thermometer) it was. I have RT-10 / PO1 current I do not understand how it differs from RT-2 / PO1 current by the consumption of the second 1W, in contrast to the first 5W

Here in front of me is the instruction for the RT-10 / P1, RT-10 / P01, RT-16 / P01
I retype it verbatim: it is not recommended to set the temperature difference at which the relay is frequently triggered (less than 0.5C for RT-10 / P01 and IRT-10 / P1, and 2C for RT-10 / P1). Frequent actuation of the relay leads to overheating and wear of the relay contacts, which can lead to "sticking of the relay" - the relay will not disconnect the load "(this is in the Operational Features section, point 2).
You can, of course, not listen to this, they say I have already set it to less than 0.5 for a year and nothing sticks (Mona, no offense will be told to you), but it's probably not for nothing that they write about this in the instructions, not just like that.

I have not found anywhere in the instructions that you need to install at least 0.5 between the top and bottom: pardon: there it is written about the error, this is what it can measure with an error of 0.5 degrees if measured with several thermostats, it's like a thermometer out of five, one for sure shows the approximate temperature (when I bought a street thermometer) it was.I have RT-10 / PO1 current I do not understand how it differs from RT-2 / PO1 current by the consumption of the second 1W, in contrast to the first 5W

now I understood correctly, I have a relay instruction, and another seven-meter one, in the relay one really needs to set 0.5 difference between the b and n limits, but then it will either warm up more or it will not turn on (it will take more than 10 minutes)

Anya, I generally put the difference 1C - and everything is okay, the yogurt is super, and with a difference of 0.5C, nothing terrible will happen at all.

[RT-10 / P01]

Here in front of me is the instruction for the RT-10 / P1, RT-10 / P01, RT-16 / P01
I retype it verbatim: it is not recommended to set the temperature difference at which the relay is frequently triggered (less than 0.5C for RT-10 / P01 and IRT-10 / P1, and 2C for RT-10 / P1). Frequent actuation of the relay leads to overheating and wear of the relay contacts, which can lead to "sticking of the relay" - the relay will not disconnect the load "(this is in the section Features of operation, point 2).
You can, of course, not listen to this, they say I have already set less than 0.5 for a year and nothing sticks (Mona, no offense will be told to you), but probably it is not for nothing that they write about this in the instructions, for a reason.

I have not in this topic, of course, the relay stub is worth, they also said because of such a sudden and low voltage, the relay will not last for a year, take the seven-meter one, and we have it for 2 years and pah-pah and the voltage is normal, although click it for me until scares

and what scares, then the relay clicks - a common thing
but my husband and I explained that too frequent triggering of the relay (if you put, for example, a temperature difference of 0.2C) can cause overheating of the contacts and their burning, this is generally typical for a relay, so it is better not to risk it

Garry77, I am very interested in your opinion. I don’t understand, you raised the temperature to 39-40, despite the fact that it is less in the recommendations?
On the recommendation of Mona, I set the tempo on TR a little less than I set initially, I will try to raise it a bit.
The instructions say about 0.5 degrees, I also read it. But I will not risk it, I put a difference of 0.6.

Also, ladies, I don't use jars. Well, I broke each one then, and so on. I bought a glass container for 1 liter. Fits perfectly. But I don't think this will be the case. Maybe there are other opinions on this matter. In principle, yoghurt works. We must probably play with TR.

Garry77, I am very interested in your opinion. I don’t understand, you raised the temperature to 39-40, despite the fact that it is less in the recommendations?
On the recommendation of Mona, I set the tempo on TR a little less than I set initially, I will try to raise it a bit.
The instructions say about 0.5 degrees, I also read it. But I will not risk it, I put a difference of 0.6.

Also, ladies, I don't use jars. Well, I broke each one then, and so on. I bought a glass container for 1 liter. Fits perfectly. But I don't think this will be the case. Maybe there are other opinions on this matter. In principle, yoghurt works. We must probably play with TR.

The fact that there is only one vessel - so let there be one, I also often do in a 1.5-liter container (I am also a lazy person), the quality does not suffer from this.
As for me: if the instructions for the starter culture indicate the optimum temperature, for example, 36-38C, then I will put 36.5-37.5C ​​on the thermostat, but preheat the milk at 37-38C. This is how I choose the temperature. I have adapted this way and am doing so - the result with the thermostat makes me happy.
So feel free to do it in one container, just heat the milk - and everything will be

Butterscotch, gee gee, you are a lazy person, And that's what I am, I don't even heat milk
Well, so far I have done only the first time with TR. So I'll play with the temperature.

Ladies, what about the fact that yogurt from one sourdough cannot be eaten constantly and the sourdough must be changed. Write in the topic with yoghurts, otherwise you can't.

[RT-10 / P01]

Here in front of me lies the instruction for the RT-10 / P1, RT-10 / P01, RT-16 / P01
I retype it verbatim: it is not recommended to set the temperature difference at which the relay is frequently triggered (less than 0.5C for RT-10 / P01 and IRT-10 / P1, and 2C for RT-10 / P1). Frequent actuation of the relay leads to overheating and wear of the relay contacts, which can lead to "sticking of the relay" - the relay will not disconnect the load "(this is in the section Features of operation, point 2).
You can, of course, not listen to this, they say I have already set it to less than 0.5 for a year and nothing sticks (Mona, no offense will be told to you), but it's probably not for nothing that they write about this in the instructions, not just like that.

Irisha, sticking will happen if the temperature, having reached the upper limit and turning off the yoghurt maker, IMMEDIATELY turns around and stumbles upon the lower one, and then does not continue a certain number of divisions down, but instantly IMMEDIATELY turns up and stumbles upon the upper limit, and so on in this mode. Or, in the process of climbing, she will walk back and forth. But when she moves, she walks with me only by 1 tenth of a degree, never by 2, and just in case I put the difference at 3, although I think you can put two tenths a difference. Or do you have it for more than three-tenths?
Maybe this is if the thermostat is used in large rooms or containers, where the heating element is located quite far from it, then this is possible. They just recently added that it can be used for a yogurt maker, but none of the developers of this device imagined that the sensor would just "sit" on the heating element.

Anya, congratulations
So this is what works
May always get the right yoghurt

well done! but I didn't even try, I immediately bought a new one, you fool !!! Well, nothing, thank God they are cheap!

Garry77, I am very interested in your opinion. I don’t understand, you raised the temperature to 39-40, despite the fact that it is less in the recommendations?
On the recommendation of Mona, I set the tempo on TR a little less than I set initially, I will try to raise it a bit.
The instructions say about 0.5 degrees, I also read it. But I won't risk it, I put a difference of 0.6.

And yet, ladies, I don't use jars. Well, I broke every wash, and so on. I bought a glass container for 1 liter. Fits perfectly. But I don't think this will be the case. Maybe there are some other opinions on this matter. In principle, yogurt turns out. We must probably play with TR.

After the first failed attempt, I made some small calculations, measured the temperature at the bottom and in the tanks. As a result, with the set 35.8 - 36.8 per TR, the temperature in the jars turned out to be 33-34 grams (and for fermentation rates, 35-37 are needed), then the value increased to 39 grams. on TR, in jars 36-37 (what the doctor ordered)
I also made measurements of a simply turned on yogurt maker, as a result, the temperature at the bottom after 1.5 hours was 54 grams.

After the first failed attempt, I made some small calculations, measured the temperature at the bottom and in the tanks. As a result, with the set 35.8 - 36.8 per TR, the temperature in the jars turned out to be 33-34 grams (and for fermentation rates, 35-37 are needed), then the value increased to 39 grams. on TR, in jars 36-37 (what the doctor ordered)
I also made measurements of the simply turned on yogurt maker, as a result, the temperature at the bottom after 3 hours was 54 grams.

Yes, that's right. To set what you want on the thermostat, you can measure the temperature of the contents in the jars. And I used the method of typing to adapt, at first I translated milk a couple of times. Only everyone here will have their own degrees. all yogurt makers are different. You can, so as not to transfer milk, pour water into jars and measure it after a few hours. And then correct it from the right side.
Well, for the experiments.

After the first failed attempt, I made some small calculations, measured the temperature at the bottom and in the tanks. As a result, with the set 35.8 - 36.8 per TR, the temperature in the jars turned out to be 33-34 grams (and for fermentation rates, 35-37 are needed), then the value increased to 39 grams. on TR, in jars 36-37 (what the doctor ordered)
I also made measurements of the simply turned on yogurt maker, as a result, the temperature at the bottom after 3 hours was 54 grams.

Yes yesterday I set 37.7-38 in jars after 9 hours of work it was 34-36. It turned out tastier Good Food does not sour, and there is no snot, but all the same, something is not as I expected, there is a little milk, namely milk, and not as before whey (without TR).It turns out either a little degree, or did not hold it, it was a little watery today I will try to raise the degree even more, I have 1/2 can of leaven left. In the morning from the fridge was thick, but the spoon is not worth long.
Girls want to try sour cream1 jar in a place with yogurt, but you need to take it out before, and what degree does it need?

The temperature for sour cream is 29-31C, and for yogurt it is much higher

The temperature for sour cream is 29-31C, and for yogurt it is much higher

then it will not work together, but how to do it then, two jars are obtained with 250 ml of 10% cream and what needs to be added and how much. Time how to know that everything is ready? put 2 jars and do not put the rest. Now you can set the temperature with TP. I have 2 tbsp of leaven left. l somewhere, it looks like a store sour cream, the current is looser and sour, can it be used as a sour cream starter?

then it will not work together, but how to do it then, two jars are obtained with 250 ml of 10% cream and what needs to be added and how much. Time how to know that everything is ready? put 2 jars and do not put the rest. Now you can set the temperature with TP. I have 2 tbsp of leaven left. l somewhere, it looks like a store sour cream, the current is looser and sour, can it be used as a sour cream starter?

Anh, here is a whole thread about sour cream, read at least the last pages, otherwise the first few years ago, then there were not some ferments, as now, for example, VIVO sour cream. But it's better to look through everything, there are not many pages
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3767.0

I made 1 / 2packetka yesterday at GoodFood, it was 2 weeks in the refrigerator for 6 jars, the temperature was set to 39-39.4 (rose 39.9) in the jars was 36-37.2 5 jars turned out super what I imagined, but those times that cooked without TR - it was all not yogurt
and in one jar it was watery, - I took it out 3 times, shook it, looked what it was, maybe because of this, in one it did not seem to come down liquid and with milk, but in the rest there was a spoon (it was worth it). I made with vanilla and melted milk

Anya, I'm glad that everything works out with the thermostat

I made 1 / 2packetka yesterday at GoodFood, it was 2 weeks in the refrigerator for 6 jars, the temperature was set to 39-39.4 (rose 39.9) in the jars was 36-37.2 5 jars turned out super what I imagined, but those times that cooked without TR - it was all not yogurt
and in one jar it was a little thin, - I took it out 3 times, shook it, looked what it was, maybe because of this, in one it did not seem to have reached it liquid and with milk, but in the rest there was a spoon (it was worth it). I made with vanilla and melted milk

Congratulations on the successful yogurt! Without a thermostat, it's not life, especially in hot summer. Today we have such a heat that it is horrible.
And what about a jar that did not ferment to a thickeness, this is exactly what it took out and shook it. I read about it somewhere. For the first 3 hours, you definitely can't do anything, and then look carefully, do not shake. I either push the yogurt maker to the side once and watch it sway, or take out the jar and tilt it a little back and forth. Also, I conduct such experiments on only one jar, so that if suddenly something is broken there, then only in one.

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0]

Girls, I invite you to a topic where you can not just share your experience, but ask all your questions about making sour milk at home to an expert https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

Girls, hello! I read about yogurt makers and also wanted such a thing. Shoveled the entire Internet, comparing various devices. I found that it seems like they started selling this in Russia: Vivo ThermoMaster 201. But I also dug up such reviews about it. Now I will quote:

The main selection criterion was the ability to adjust the temperature. As far as I understood from what I read about yoghurt makers, this is the first one in which there is such an option (and even against the background of a quite affordable price).
The question is of fundamental importance, since different products / starters require different fermentation temperatures. In general, this yogurt maker is specially designed for VIVO starter cultures, which, of course, does not interfere with using it for others.
I read reviews about other yogurt makers of well-known brands: how they overheat and need to adjust, experiment, then put something under the glasses, then, on the contrary, "insulate" the device, etc., etc.

Therefore, we decided to take a chance and take the Vivo ThermoMaster 201 (take a chance, because at the time of purchase, no reviews were found).

The yogurt maker has three possible fermentation temperatures:
30C, 36C and 42C.

Very easy to use. Detailed instructions "for fools" (in the sense that it is impossible not to understand)

Volume: 1L (4 glasses of 250ml)

Additional functions:
- clock
- shows the time until the end of the program
- fast introduction of fermentation time
- delayed program start

Convenient shape (I can't imagine where we would have shoved a round bandura).

Of course, the lack of preservation of the program during a voltage drop, as described in the first comment, is a serious drawback (although I do not know if other yogurt makers suffer from it).

Otherwise, the first impressions were very positive.

The cover is loose. However, during the first 2 weeks at the exit, they received a thickened tender bifivit, which was prepared for the baby as the first complementary food. And suddenly he stopped preparing ... This product must be fermented at a temperature of 36C for 6-9 hours. At first, 7 hours was enough.
And once again, after 7 hours, we got all the same liquid milk ... We added another hour ... then another 2 ... and more ... and more ... In the end, we got peroxidized rather from "old age "something ... On the next preparation, the situation repeated itself. Didn't know what to think.
Sinned on milk. Then they decided that the yogurt maker was covered. We were shocked, because 2 weeks had just passed when the goods could be returned / exchanged. And in most cases, service to technology does not benefit the same way as plastic surgery does to a person.
The first times everything turned out so wonderful that the relationship "lagging lid - temperature inside the yogurt maker" was blunt and for a long time reached.
In general, we finally measured the temperature. 32C in nonethe next part. The top glasses were generally cold!
They put on an elastic band and (lo and behold!) - exactly 36C!
I still don’t understand one thing: how, when the lid was lagging, the first times the product was successfully fermented ...

If you don't have such a wonderful elastic band as in the photo, an elastic band from old family panties is quite suitable.
For the manufacturer, I would recommend immediately adding it to the kit in order to forestall the fear and resentment of consumers. And so - they added a paragraph to the instructions, put in a rubber band - and everyone is happy and happy!

Taking into account the above, I, nevertheless, am ready to recommend this miracle of Chinese folk art
Happy cooking!
-----------------------------------
P.S. Once again, I'm editing the review. ANOTHER PORTION OF TRANSLATED MILK AND SQUARE. BABY LEFT WITHOUT FEEDING AGAIN. RUBBER DOES NOT HELP. PEROXIDED BOTTOM AND NON-OXIDIZED TOP. THIS IS SOMETHING (IT DOES NOT TURN TO CALL THE LANGUAGE YOGURT) - MONEY TO THE WIND!
-----------------------------------
P.P.S. And my husband went to the service center, which is nothing more than ... a room filled with new devices. At the checkpoint, the old woman half-questioning-half-affirmatively asked: "What, have you come to change again?" (!) And in "ss", without unnecessary questions, without looking at the warranty card, they simply issued a new cripple, which was enough ... for 2 successful preparations. Further - according to the previous scenario. Like this

Now I'm thinking about which one to buy, so that the temperature is maintained and the yogurt is made.

Now I'm thinking about which one to buy, so that the temperature is maintained and the yogurt is made.

Take the usual type Orion, or its twin brother Moulinex (purely because of the brand) and a thermostat and you will be happy

My mom VIVO has a yogurt maker for 5 months. Yoghurt is made all the time. She does not have such horrors, as described in the given review (at least in our yogurt maker). The review is clearly paid for by competitors, in my opinion. The yoghurt maker is good. BUT! As you rightly noted, it was made under the VIVO starter culture. And 3 temperature conditions - this is kefir 30 degrees. Yogurt, sireptosan, symbilact, etc. - 36 deg. And yogurt at an accelerated rate of 42 degrees. We mainly use such leavens. But I tried to ferment the Bulgarian sourdoughs - it doesn't work out as it should.For them, 38-39 degrees are optimal. And at 42 they die. We tried to ferment in mode 36. It didn't work. It did not ferment and was bitter. You can try at 42, but put something under the cups, but we did not try further. Mom and Viva's leaven are satisfied. And I ferment Bulgarian and any others. Because I have the most simple yogurt maker without electronics and all sorts of timers + bought and inserted a thermostat into it. And now I can set ANY temperature, and not only 30, 36, 42, which are not suitable for all leavens.
So if you plan to make only vivo starter cultures, which are very good, by the way, or starter cultures with a similar temperature regime, then the VIVO yogurt maker is a very good thing. But if the mode is different, then only the yoghurt maker + thermostat. I repeat - the yogurt maker is any, albeit the cheapest, in which there is only 1 On / Off button, without a timer, without water being poured between the cans during the cooking process (otherwise the thermostat sensor will get wet), well, + the thermostat itself ( look among thermostats for incubators, terrariums (but not aquarium)), with an adjustment step of 0.1 deg (not 1 deg.). Preferably with flat wiring from the sensor.
Think, and good luck with your choice.

As if I somehow did not think that three temperature modes only, so too inconvenient. In fact, probably so far nothing better than a simple yoghurt maker + a thermostat has been invented. It is necessary to sell these thermostats immediately together with the yogurt makers (idea for online stores).
Then you must first look for where in Russia you can buy such a regulator.

As if I somehow did not think that three temperature modes only, so too inconvenient. In fact, probably so far nothing better than a simple yogurt maker + a thermostat has been invented. It is necessary to sell these thermostats immediately together with the yogurt makers (idea for online stores).
Then you must first look for where in Russia you can buy such a regulator.

Yes, you read the topic, recently many have written that they bought a regulator. write if anything in a personal to people from Russia, ask where they took it. And so you can just ask around in your city, for example, on the radio market or on websites to look at Russian incubators selling, maybe they have this. Type in a search engine - thermostat. Or, equipment for incubators. Or - a terrarium (incubator) thermostat. The Internet will give something out.

I ordered on ukrrell 🔗 there by the way there is a delivery to Russia

I ordered here
🔗Thermostat-for-yogurt-makers-and-incubators-RT-10-P01-Learn-more? From = YmY3 thermostat reached in a week,
delivery by mail 250 rubles. The thermostat has never been seen anywhere else on Russian sites.

It is strange why until now none of the manufacturers of yoghurt makers have released a device with a built-in thermostat. Or do they not use their devices themselves?

It is strange why until now none of the manufacturers of yoghurt makers have released a device with a built-in thermostat. Or do they not use their devices themselves?

A thermostat is a complex device that is manufactured at a specialized instrument-making plant. And yogurt makers are stamped at an ordinary factory among other cheap consumer goods. They are already bought up like hot cakes, especially before the holidays for gifts. And in order to build a thermostat, they need to order it for instrument making. the factory, to build into a yogurt maker, which will increase its size, weight, and of course the cost by 2-3 times. And who will buy it then? Only those who know when buying that they are overheating. And there are very few such people. Basically, they take it, thinking that this thing is specifically for yogurt, then everything is taken into account. And even if a person knows about such a problem as overheating, the price will be so exorbitant that not everyone can afford it either. It is not profitable for the manufacturer to raise the price of the product. Well this is being done for our market.For some reason, it seems to me that in America or Europe, for sure, there are such ideal yogurt makers for their market, there people have that kind of money for it. And for us, and so it goes, they will buy it anyway. Well, the most meticulous ones, like you and me, will fork out for a thermostat. And I am sure that even in this case it will be much cheaper than buying a ready-made ideal yoghurt maker with a built-in thermostat.

It is strange why until now none of the manufacturers of yoghurt makers have released a device with a built-in thermostat. Or do they not use their devices themselves?

So they released it) Even in Ukraine they do this. It is called Vivo ThermoMaster. It has a built-in thermostat. I think this is far from the only yogurt maker of its kind.

Here I also had such an idea immediately that in Europe or America there are probably the right yogurt makers. I rummaged around in the import internet, found several models of different companies, read their descriptions, none of them mentions that the temperature is regulated. I found one used in the name of which was the word termostat - Euro Cuisine Termostat Control Yogurt Maker, I thought maybe this is it; but on the official website of the manufacturer of small household appliances Euro Cuisine - there is no such device at all. Either they were removed from sale, or the selling person wrote something wrong. Well, then, imported devices have a different electrical plug.

So they released it) Even in Ukraine they do this. It is called Vivo ThermoMaster. It has a built-in thermostat. I think this is far from the only yogurt maker of its kind.

Yes, with a regulator, but only for three temperatures. And what we need is to be able to set any temperature.

Imagine, too, set out to find the Perfect yoghurt with a thermostat. Did not find. but I found one that makes yogurt 35-45 deg. I don’t know how to understand this, there seems to be no adjustment, but this yogurt maker after making yoghurt cools it down to 2-8 degrees. and keeps it at this temperature sort of. This can come in handy if suddenly someone does not have a refrigerator (does someone really have?)
🔗

Girls, help me figure it out, maybe this question has already been somewhere, then tell me in which topic and page, otherwise my phone does not read the links (((
We bought a yogurt maker and a thermostat for it, so this is what the upper and lower temperatures should be set on it if you make yogurt from a store and from a special sourdough. The sensor lies on the bottom and the temperature in the jar can differ there too?
How to tell if yoghurt is ready and how long to wait before starting to drop in?
In general, advice on what to take and how to do it is accepted. My mom is hungry for the result, I would not want to be disappointed right away.

Girls, help me figure it out, maybe this question has already been somewhere, then tell me in which topic and page, otherwise my phone does not read the links (((
We bought a yogurt maker and a thermostat for it, so this is what the upper and lower temperatures should be set on it if you make yogurt from a store and from a special sourdough. The sensor lies on the bottom and the temperature in the jar can differ there too?
How to tell if yoghurt is ready and how long to wait before starting to drop in?
In general, advice on what to take and how to do it is accepted. My mom is hungry for the result, I would not want to be disappointed right away.

Each starter has its own temperature. For VIVO starter cultures 36-37 are optimal, for Bulgarian - a couple of degrees higher. I didn't do it from the store, I don't know. Read while in the topic Yoghurt Maker - choice, operational issues. Part 2, starting on page 10, discusses all of this.

Here, I'll write just in case, where I took it, it's cheaper there than in ordinary stores.
🔗
You can collect a lot to save on transportation costs. They can be stored in the freezer or just in the refrigerator, but then the shelf life is shorter. I have lived there for more than a year, they do nothing. For other starter cultures - it is not allowed in the freezer, only on the shelf in the refrigerator.
You can buy some other starter cultures in pharmacies, I recently took Bulgarian Genesis bioyogurt and biorezhenka. But also not all pharmacies have it, but only those that distribute their products.
And you only have a telephone, no access to a computer. Because once they are engaged in such a business, then in order to explain all the wisdom to you, it is necessary to tell a thick volume. It would be nice to read Temka:
Yogurt on bacterial leavens, the second part has already begun, and there is also the first part. There are a lot of useful things. It is not necessary to read everything from the beginning (although it is desirable), at least to flip through pages 30-40.

I bought two yogurt makers within a week. Like these ones
Smile MK 3001

and Severin JG 3519


Today at night I put Evitalia in both milk with leaven. For the first time. I don’t know what will happen in the end. Neither organoleptic properties in general nor taste in particular. I would like to think that everything will work out. Although I have a feeling that they are both overheating. I have already asked myself the question of purchasing a thermostat. In the city until the day with fire can not be found. From Ukraine (ukrrele) has already received a response about delivery and other things. There are three days to think about how to transfer money and whether it is worth doing it at all. Maybe you can find it at home. From Ufa (someone gave the link above) one TR is more expensive to order than two! from Ukraine. Well, in short, boom to think.
Starter cultures, besides Evitalia, are not yet available. There is a terrible heat, representatives do not risk ordering sourdoughs. Girls who used different leavens, do they taste much different? To be honest, I don’t eat sour milk, it is whiter for me, but my husband - with pleasure. Children would still be taught

[Ksyusha]

Ksyusha, why not in a multicooker?

From Ukraine (ukrrele) has already received a response about delivery and other things. There are three days to think about how to transfer money and whether it is worth doing it at all. Maybe you can find it at home. From Ufa (someone gave the link above) one TR is more expensive to order than two! from Ukraine. Well, in short, boom to think.

Ksyusha, with a purchase! : rose: Why two at once? And yet, someone here bought a smiley, they said that he squeaks scary after the end of the cycle, do not be afraid. And yet, I don’t remember, but it seems that it was not possible to build a thermostat into this smile because of the timer or something. I don’t remember, it was discussed in that volume. And the second one is very well related to the thermostat, it looks like mine. And why in doubt about whether to transfer money. Do you think they can throw? I took from them. True, I'm Ukrainian, but it seems like girls from Russia ordered them from them, everything is fine. And with leavens that they do not risk carrying in the heat, yes, a problem. It is necessary to buy a lot of them at once in the spring in the cold and store in the refrigerator for half a year until the cold autumn.

[Ksyusha]

Ksyusha, why not in a multicooker?

Ksyusha, in the cartoon excellent, but only on Activia did it. I'm tired of messing around with baby food cans. They have such covers now. No thread, which is shorter. I just never did it in a bowl. I decided to buy banks, also Severin, the price is about 700 re. Well I went to the store, I looked at the cans, and next to it was a yogurt maker with 14 cans for 1400. How not to take that? Took a set.

Ksyusha, with a purchase! : rose: Why two at once?

Mona, Thank you.
She took a smilie for sour cream. We eat more than a kilogram of sour cream per week. And if I baked something else with her, then all 2 kg. I replaced my own plastic jar with glass. I will also put kefir in it, as I will get sourdough. I have already contacted a representative in our city. At the expense of the signal in it, I put it in such a way that it would ring at 11 in the afternoon, otherwise the child would definitely be afraid. And we'll try it if I buy it. I do not know yet whether to contact Ukrrele. Throw may not be thrown, but in time, I think it will be on foot. I gave my husband a day to think it over. If they say order in Ukraine, then I will order.
Tomorrow he will try on Evitalia what will come out. Maybe not yet.
Oh, you have to go to bed. Bread has already baked, the heat is almost 30, and it's almost three in the morning, eerie terrible.

Ksyushka, can anyone go on vacation to Ukraine? It's a pity to overpay ... Then, even though my husband has a socket with a timer, load it ... Delivery is the same ... I wanted to order a "tail-sensor" - it's easier through friends, but since I'm leaving again, I don't want to leave gifts for mice ....

Mona1, thanks a lot. And tell me how to transport the leaven in the heat so that it does not deteriorate, otherwise we boom to live in the country, and it takes about an hour to get there. Can I put it in the freezer and then wrap it up so that it doesn't heat up so quickly? Can anyone come across how best to do so as not to deteriorate?

It seems to me that TP will work with Smile MK 3001, there, in my opinion, a mechanical timer, like on steamers, it ticks for itself, and the shutdown does not depend, only how many of that timer if I think normally at 12, my TP works (turns on the yogurt maker) after 6 minutes after shutdown (temperature rise)

Then, at least give my husband a socket with a timer ...

I bought an electronic timer for the slow cooker. There you can program on-off for each day of the week. Conveniently!!!

Mona1, thanks a lot. And tell me how to transport the leaven in the heat so that it does not deteriorate, otherwise we boom to live in the country, and it takes about an hour to get there. Can I put it in the freezer and then wrap it up so that it doesn't heat up so quickly? Can anyone come across how best to do so as not to deteriorate?

Yes, I think nothing will happen to her in an hour. But it's better as you (come on YOU?) Wrote. And just to be sure, you can not wrap it in a towel, but just put it in a thermos. Only open the thermos in the refrigerator for about an hour. If the leaven is in something waterproof, such as a bottle, then you can throw a few ice cubes on the bottom of the thermos. Although, without it, I think it will arrive fine. Some starters, manufacturers indicate, can stand for a day or two at room temperature. (Not in the heat, of course). Each starter has its own troubles.
Yes, there is an interesting branch opened on yoghurts. The link was given here, but maybe I didn't read your phone. Called: Ask an expert. Everything about homemade fermented milk products.
There are 2 pages so far, but there is a lot of useful information for beginners and from a professional expert in this matter. Read it, very interesting. And if they cannot answer any question here, then you can always ask it there.

I want to share information.
Who needs a silicone round mat for a yogurt maker is in Silpo d = 18.5 cm, price 9.99 g. (Now in discount)
Like this:


I bought, only brick color.
Actually, this is a hot plate.