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

And I kind of understood it

I had no doubts, it was just not me who had to answer.

Why are you so angry?

Where did you find anger?

And about not usefulness, you can read here under the spoiler.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

8 hours is not a lot, but just right

Longer than 6 hours, none of the three starter cultures I tested took.
Now I have fermented in 6 hours. "Yogurtel".
Sorry, more precisely in 5.5 hours.

Longer than 6 hours, none of the three starter cultures I tested took.
Now I have fermented in exactly 6 hours. "Yogurtel".

I just have Yogurtel for 8-9 hours. No serum! Acids too. How do you like their products? Which batch are you trying?

Which batch are you trying?

I just put it in the refrigerator, I'll test it tomorrow.
I will definitely post the video here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425283.0

I just have Yogurtel for 8-9 hours. No serum! Acids too. How do you like their products? Which batch are you trying?

What are you betting on? Maybe not getting warm?

[Yuri]

Yuri, yeah, classic, then. I ordered my babies from probiotic, I like it. And budget enough)

What are you betting on? Maybe not getting warm?

The yogurt maker Redmond, with the temperature everything is fine, froze. So they have in the instructions - 8-10 hours ...

And budget enough

I disagree.
ProBio Complex - 88 rubles, and "Yogurtel" classic - 66 rubles.
"VIVO" and "Own Yogurt" are the same - 75 rubles each.

Why take so long? 8 ocloc'k

Software installation. At 4h. it was 42g. Which is not enough. Of course, you can keep it less, which sometimes I do, but it affects the consistency.

The yoghurt is worth 8-9 hours

And VIVO stands, and Genesis - do not deteriorate, do not flow, do not sour. But 45g is still a lot.

Longer than 6 hours

I know, but don't jump off in the middle of the night! Let it stand before the rise.

And VIVO stands, and Genesis - do not deteriorate, do not flow, do not sour. But 45g is still a lot.

45 - of course a lot ((but I now have 39.40 with bedding - only by the end of 8 hours it rose. (These are measurements in a container with water)

Hello konfa! We bought a ves vym-2 yogurt maker, which is with a liter container. I set the yogurt to cook for 8 hours. After the end of the program, put it in the refrigerator. There were questions: 1. How long to put in the refrigerator? 2. Do I need to stir the yogurt? thanks for answers!

Hello konfa! We bought a ves vym-2 yogurt maker, which is with a liter container. I set the yogurt to cook for 8 hours. After the end of the program, put it in the refrigerator. There were questions: 1. How long to put in the refrigerator? 2. Do I need to stir the yogurt? thanks for answers!

Good day!
It is necessary to put it in the refrigerator in order for the process to end and the yogurt to mature.
As a rule, 2-3 hours is enough and you can eat.
If you want drinking yoghurt, you can safely stir it, the product will become fluid.
Otherwise, no.

Comprehensive answers!

Good day!
It is necessary to put it in the refrigerator in order for the process to end and the yogurt to mature.
As a rule, 2-3 hours is enough and you can eat.
If you want drinking yoghurt, you can safely stir it, the product will become fluid.
Otherwise, no.

Thank you very much!

The first experiment was a success))))) For the sourdough I used Yogurt from the hut. It turned out delicious))) But I would like it thicker. How to increase the density?

[mifril]

mifril, I make yoghurt with 12% cream in half with milk, as a starter yoghurt Activia. I get yogurt like a cream.

The first experiment was a success))))) For the sourdough I used Yogurt from the hut. It turned out delicious))) But I would like it thicker.How to increase the density?

The fattier the milk, the thicker the yogurt will be.
You can dilute milk with cream or add dry milk.

Peace be with you bakers!

I also wanted to ask about the density, since I also need a thick one - for adults and drinking for grandchildren
It turns out that the density depends on the fat content of the pledged: - \ or the cooking time is the same.

I will take two yogurt makers at once, one with jars and the other with the same capacity, and in this regard, another question - which one in your opinion will work better, I just want one for myself and the other for my daughter, but she needs more drinking

Now for children we take beefilife from a hut in Vkusvilla, children only consume it
But from agusha they began to turn their nose up completely

one with jars and the other with one container, and in this regard, another question - drinking in which in your opinion it will turn out better,

In me, both in jars and in a jar, the density is the same, regardless of the fat content. My density depends on the leaven and time. But for drinking I do it in a large jar, because it is convenient: I take the jar out of the dryer, put it in the refrigerator to ripen. Then I put the whisk of the mixer in there and oops! delicious drinking is ready with a minimum of dirty dishes))) And if you mix it for drinking in a small jar, everything will be smeared with me like Piggy's ...

Peace be with you bakers!
Julia--
I understood correctly, if you do not interfere, then you can eat with a spoon, and if you walk with a whisk, it turns out drinking

[Anatoly]

Anatoly, when transferring yogurt from one container to another, its structure changes, it becomes thinner. Therefore, thick yogurt should be made in portions in glasses. And drinking in a large container.
I have tried many different recipe methods for thickening yogurt. For me, the most acceptable was a box of Tetra Pak 12% cream 500ml + 400ml milk + a jar of Activia. It turns out 4 cups of yogurt.
I don't like liquid yogurt, why bother, then you can also kefir. In my opinion, yogurt should be as thick as cream.

I understood correctly, if you do not interfere, then you can eat with a spoon, and if you walk with a whisk, it turns out drinking

As if so, but not so.
Initially, the yogurt is thick. And if you break the structure, it will become thinner. And not necessarily with a whisk, just use a spoon to loosen it.
BUT! The initial density is different.

Peace be with you bakers!

I think that I will do either from Belarusian 6% or from imported - draft, it is fatty and tasty, but it is brought only on Saturdays to the weekend fair
And my grandchildren need liquid, my daughter pours a bottle for them at night

I made from 6% milk.
I thought so - logically, if I use cream in half with milk, why not take fat milk. And nothing like that, you get dense yogurt.
I have already shown here what kind of yogurt I get, I repeat.

Peace be with you bakers!
My wife carried samples of Minsk milk and draft milk to work - everything is fine, but the cream of about five in my opinion all turned out to be spoiled

The yogurt turned out to be sour (((probably overexposed ... set for 8 hours. Maybe due to the fact that a lot of yogurt was added to the milk?

The yogurt turned out to be sour (((probably overexposed ... set for 8 hours. Maybe due to the fact that a lot of yogurt was added to the milk?

It takes me 3 hours to make yogurt, where ready-made yogurt from a box is used as a starter culture.
Per liter of milk - 140g jar of yogurt
Everyone has their own experience and their own opinion, but you overexposed yogurt.

Peace be with you bakers!

And in order to be ready in 3 hours - do you need to heat milk?

Does anyone have a cheese yogurt maker (or cheese maker, or maybe even a cheese maker)?
Do you need an additional function for cottage cheese or is it enough to buy a special form and use any yogurt maker or multicooker?

And in order to be ready in 3 hours - do you need to heat milk?

Anatoly, I take milk at room temperature. In 3 hours, yogurt is ready. But this is if overseed. And if made from dry sourdough, then you need to stand for 7-10 hours.

Peace be with you bakers!
Natasha--
I want to try the first experiments with ready-made ones - with activity or a hut
And then on Lactoline - Genesis Laboratories \ Streptococcus salivarius sp. thermophilus Lactobacillus delbrueckii sp bulgaricus \ I will probably aim: yes I have next to work \ in the center \ White Clouds - it seems like I looked at the assortment on the site

🔗

[Anatoly]

The first experiment was a success))))) For the sourdough I used Yogurt from the hut. It turned out delicious))) But I would like it thicker. How to increase the density?

You have already written, I will add on my own. With 10% whole cream (a liter of cream per activation can), a very thick yoghurt is obtained. It is difficult to interfere with it even with a spoon. It won't come out of this drinking, it's too thick initially.

Anatoly, in a regular yogurt maker (moulinex with glasses), yogurt is cooked for 5-6 hours. It is extremely rare (if the heat is outside) - a little less, 4-4.5 hours. Milk at room temperature, yoghurt from the refrigerator. There will be some water in three hours. Of course, this is my experience. In three hours, it seems to me, this is if the yogurt maker overheats immediately and strongly. IMHO ... Maybe it will be faster if the milk is heated. But I haven't tried it, I can't say here.

I make drinking milk 3.2% in a fermenter (the essence is the same as in a yogurt maker with one container, I bought it specifically for liquid dairy products, kefir, drinking yogurt). After cooking and standing in the cold, I just stir it with a spoon (or a whisk), it turns out exactly drinking. Mine drink with great pleasure.

I made yogurt from farm milk (the barrel came to our market). Honestly - there is no difference in taste, but there is more trouble. Boil it, cool it, then ferment. But fermented baked milk from barrel milk turned out to be definitely tastier than from ultra-pasteurized milk.

You have already written, I will add on my own.

: hi: For us and for us !!! You also wrote a lot of useful things for me.

walk with a whisk, then it turns out drinking

And it is not necessary to use a whisk, just spread it with a spoon.

Taya is right, you can use a spoon. But I do it with whisks, because then it is not just liquid, but slightly airy, plus for my husband and daughter I mix the syrup more uniformly (I cooked the cherry, rolled it up - I dispose of the remains of production). Yes, and I don’t have such a convenient spoon so that it’s good to get it in a two-liter jar. And a mixer is a sweet thing

I thought so - logically, if I use cream in half with milk, why not take fat milk. And nothing like that, you get dense yogurt.

And I have the same)

[shade]

then on Lactoline - Genesis Laboratories \ Streptococcus salivarius sp. thermophilus Lactobacillus delbrueckii sp bulgaricus \ I will probably aim

shade, Anatoly, you can aim right away, excellent leavens! I have been making yogurt, sour cream, fermented baked milk, kefir for over a year, always an excellent result! I set my sights on the curd, bought it, but I just can't get it. True, I do it in a cartoon, my yogurt maker Moulinex after 2 years of operation began to overheat

Peace be with you bakers!
Elya--
And in your city these sourdoughs are at what price We have 55 rubles per bag.

Anatoly, we have 270-280 rubles. 5 pieces per box. So, somewhere around 55 rubles. for a bag. But it's worth it. You can also re-ferment 2 times for sure.

Yeah, I also bought this Genesis for myself, I have already done it 1 time, tomorrow I will do it. I did it in jars - the child has already eaten almost everything with pleasure

So I took care of buying a new yogurt maker. I would like a yogurt maker with one container.
My torment occurs between Tefal Lasteo and Travola MD-1000S
In reviews of this model, Tefal write that it does not overheat (it is doubtful, given dancing with tambourines my experience with the old model). Also, the container is plastic, which is also not ice.
Travola attracts more with its price, as well as the ability to insert a glass jar inside instead of a plastic one. But as far as I understood, it is necessary to buy a thermostat for her.
There is also Smail a little cheaper than Travola.

Tell me where everyone buys thermostats?
Can anyone have such models in use? how are they to you?

But I have already bought the leaven

Thinking aloud helps. I stopped at the option Yoghurt maker inexpensive + thermostat.

[Lenusya]

Lenusya, I also have a travola, but where can I buy a thermostat?

[Irina]

Most likely I will buy a thermostat on Avito, I have already phoned the seller. Price 1100. Sends +300 rubles across Russia.
there is also a thermostat with a timer here, however, the model is different, more expensive and the cord is round, not flat 🔗 It seems to me that the presence of a timer is not important.

IrinaHow do you like Travola? Convenient? Is it really possible to put a glass jar instead of a plastic one?

where does everyone buy thermostats?

Everyone does not buy.
Well, if you buy TR, then, I think, it doesn't matter which yogurt maker you choose. Then take by size, capacity, etc.

[Lenusya]

Lenusya, there are no complaints about grass, and I make sour cream in it and yoghurts. Sour cream is obtained in 4 hours, and yogurt for about the same

Everyone does not buy.
Well, if you buy a TR, then, I think, it doesn't matter which yogurt maker you choose. Then take by size, capacity, etc.

How not important? very important! The yoghurt maker should not be electronically controlled, without an automatic timer shutdown, and besides, one that does not pour water between the jars according to the technology, because there will be a sensor from the thermostat (of course, excluding variants of thermostats that can be used in water)

Good day everyone!
I would like to express my opinion on the choice of options for yogurt makers.
Based on personal experience and collected statistics, I consider canned versions of yogurt makers to be better than single-capacity ones.
Small volumes of milk are evenly heated in jars, resulting in faster fermentation and better uniformity of the finished product. In addition, there is no need to pour the finished product into portions, in this case the uniformity is not disturbed either.

How not important? very important! The yoghurt maker should not be electronically controlled, without an automatic timer shutdown, and besides, one that does not pour water between the jars according to the technology, because there will be a sensor from the thermostat (of course, excluding variants of thermostats that can be used in water)

And the sensor must be fixed from the inside between the plate with the heater and the upper body of the yogurt maker.

I wonder how in the past centuries yoghurt was made without temperature sensors, probably not 170 gram jars, as they observed the notorious sterility and achieved non-seeding of their yoghurts with unfriendly microflora

I'm wondering how yogurt was made without temperature sensors in the past centuries

Milk was poured into large pots-jugs-jars and left just on the table, and the milk was fermented by itself in 2-3 days. And since milk in past centuries was without additives and antibiotics, natural milk from a cow - it fermented until thick, worth a spoon. It turned out just curdled milk, "sour milk", since kefir and yogurt sticks were discovered much later

I still do this now - I leave natural milk in a jar on the table, under a loosely closed lid, and ferment it - it's delicious, I like the natural taste of yogurt. But for this, milk must be natural

[true]

But for this, milk must be natural

Here she is - true

[Tatyana]

Milk was poured into large pots-jugs-jars and left just on the table, and the milk was fermented by itself in 2-3 days.

Tatyana, and what is the temperature of the milk? Right out from under the cow? And if we take natural milk, but the next morning - its hostess stores it in the refrigerator - then it needs to be warmed up? Should I boil? Did you keep milk in the senses or in the kitchen (there are different temperatures)?