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

Peace be with you bakers!
Now, if you make yogurt tomorrow, today I put a bag of milk on the table, and that's it, I don't heat anything, I mixed the leaven into the yogurt maker, 7 hours and a gorgeous product

[Anatoly]

Anatoly, and what leaven do you use? And for example, is it possible to first warm up the milk in a yogurt maker, and then stir in the sourdough, provided that the capacity is uniform.

[Olyushk @]

Olyushk @, if you buy milk "from under a cow", you have to boil it anyway. Warming up in a yogurt maker is not efficient, even in Redmond. Easier in a microwave or just hot water.
In general, judging by your requirements, a multicooker for making fermented milk products is more suitable for you. A small cartoon for the money will also be released, but the functionality is wider. And in a large one, you can pour milk directly into a saucepan, and ferment in cans of any volume. In a cartoon, you can also warm up milk before fermentation and cook baked milk for fermented baked milk.

[Olyushk @]

Olyushk @, Olya, if the milk is homemade, then it's really easier to use a multicooker. Or even a multicooker pressure cooker. I have been making yogurt (or rather, narine) for more than three years, three or four times a week. I also dreamed about a yoghurt maker at first, but an extra unit in the kitchen ... Recently I have been heating milk in a pressure cooker (from 15 minutes to 2 hours, depending on time and mood), you can just boil it in a saucepan. I cool it down, add the sourdough, pour it into ikeevsky cups (those inside with cell edges, high, 15 rubles each), on top - cling film. And in a slow cooker for 3 or 8 hours. Rises 8 glasses = 1.5 liters. The temperature of the milk in this case is not particularly important, just not more than 40 degrees. In a multicooker, heats up to the desired temperature.
Recently I bought a small gemlux multicooker pressure cooker, 2 liters. I tried it in one container. Conveniently! The milk was boiled under pressure, it cooled down there, added sourdough, after 3 hours there was fermented baked milk. But it is inconvenient - baked milk has foam, who does not like it, it is necessary to filter it. She also conducted an experiment in it (usually we don't buy tetrapacks): I rinsed the bowl and the lid of the pressure cooker with boiling water, poured a liter of milk from the tetrapak, and a glass of sourdough. After about 20 minutes I opened it - the milk was warm. Three hours later I was already shifting the yogurt. I didn’t put the original liquid sourdough on for 8 hours with a bottle, and it’s clear what happens. The pressure cooker was not bought for yogurt, or rather, not only for him. And it's more convenient for us in glasses.

[Nataliya]

Nataliya, I have 2 slow cookers, and there is a large one and a small one, and both have a yogurt function and both overheat ... so I use them for anything other than milk. But for the milk I still want a separate profile unit. Natasha, I still lean towards Redmond.

[Olyushk @]

Olyushk @, Redmond-multifunctional unit I bought it because of the choice of temperature and time and two large containers. I plan to ferment. Now I have a Tibetan milk mushroom, I will tie it up with yoghurts for now. I will do something interesting in Redmonde.

And I used to have a bread maker with the "yogurt" program, I used it all the time, but the stove was covered, now I plan to buy a desktop oven with the same program. For me, keeping an extra device with one single function is just an impermissible waste of a scarce kitchen space. Moreover, I also make cottage cheese, and there needs to be heated up to about 60 *, and few yogurt makers are capable of this.

[Nataliya]

Nataliya, I'll go read about the entot mushroom.And I also wanted to ask, I read that Redmond first heats everything up to 40 degrees and only then goes to the set temperature, even if it is set below 40.



Galina, Here Redmod 5402 just does the curd!

redmond first heats everything up to 40 degrees and only then goes to the set temperature, even if it is set below 40.

I was able to find only 2 reviews - I have not seen this anywhere. I myself did not measure the t-ru. But when she did kefir, she clearly did not rise above 28.

Peace be with you bakers!

I have already shared more than once - the starters from Orsik are specifically tolerant of temperatures, at prices loyal and the range is normal

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[Anatoly]

Anatoly, it is a little expensive with delivery to the regions ... maybe of course networkers sell them, you need to look.

[Olyushk @]

Olyushk @, "Own yogurt" reviews seem to be quite good. And the delivery is inexpensive.

Peace be with you bakers!

Olga
I took it to OKEY a month ago and it turned out that according to the card, the packaging cost 149 rubles

Hello everybody! I have a moulinex yogurt maker (unpretentious with jars). I have been using it for a long time and constantly. I am very satisfied. And I make yogurt like this: baked milk + classic danon (1 jar) and for 3-4 hours. The very first time I did it according to the instructions, put it at 8 o'clock (dear mother), what a disgusting result. Now only 3 hours maximum 4.

[IrinaIM]

IrinaIM, milk with sourdough, dry or liquid, is put for 8-10 hours. With a glass of yogurt, of course, it will be ready in 3 hours)) although there is a theory that not all bacteria multiply so quickly.

Peace be with you bakers!

in my 7 o'clock limit, further sourness appears

[Anatoly]

Anatoly, Hello! Somewhere I saw you have a wonderful recipe for yogurt with condensed milk ... lost. Could you remind me?

recipe for yogurt with condensed milk ...

here and below posts.
This?

Girls, good evening! Help me out, please !!! I urgently need a yogurt maker as a gift to my mother-in-law. I tried to read it - I didn’t master everything and was completely confused. I would read the whole topic and choose for a long time, but I work seven days a week, and there is no time - DR is very close! What do you need:
- necessarily jars (she will definitely not lay out the finished product)
- Temperature regulator
- timer
-signal about the end (without it it can miss)
- well, the opportunity to do something else besides yogurt there (this is not necessary, but I read that there are such)

Please help me with the choice !!!

[Nata-li]

Nata-li, in Temko recently praise ourson and kitfort. And now all firms seem to be making a temperature regulator.
Very cute and functional ourson, with 8 cups and 2 larger pots. It’s probably better not to think of yogurt, sour cream, and kvass for a gift))

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There is usually a timer, too, with a signal. It's only a matter of time - you need to watch the same. Yogurt and 3-4 hours cooking, and 6-8-12 ...
Isn't it easier to take a multicooker with the function of yogurt? Even if he abandons the yoghurt, he will use the multicooker ... And the multicooker rarely overheats.
There are a lot of yogurt makers on Avito, including new ones ...

Isn't it easier to take a multicooker with the function of yogurt? Even if he abandons the yoghurt, he will use the multicooker ... And the multicooker rarely overheats.

If you can set the temperature to 70 * in a multicooker, then you can make cottage cheese there. Although it seems that there are yogurt makers with the "curd" function.
I have not bought cottage cheese for a long time, I ferment the purchased milk, curl and strain, and such cottage cheese is much tastier than store-bought. I used to do all this in a bread maker, now I bought a mini-oven with T from 30 * and I drive it as a yogurt maker.
And instead of cups for portioned thermostatic yogurt, you can use any suitable utensils - shallow jars, glasses, glasses and mugs with regular or universal lids.

And I really like tefal for 6 cups, there is also a cottage cheese function. But the new ones are very expensive, I took mine on Avito.

Girls, thank you very much for your answers! Now, if it were not for the urgency, then I would have taken Brand 100 for myself. I liked the fact that there is a mode for setting the temperature.But, alas, they are not available anywhere. I'll probably take Oursson.

Have you considered Vivo?

Well, the plans have changed a bit. Now I choose slowly. Vivo hasn't looked at it yet, but I will definitely.

I want to tell you about my new yogurt maker REDMOND RYM-M5402.
Overall, I like it. And although my old favorite Binaton yogurt maker is still alive, this one also has its advantages, I will use it in turn
The yoghurt maker is compact because it is vertical. The old one takes up much more space on the table. There are two bowls - for 1.8 and 1.6 liters and a sieve for folding the curd. Programs "yogurt", "cottage cheese" (heats the made yogurt up to 60 degrees), there is also a button "kvass" and "suvid" and a function "multi-cook" (timer up to 72 hours and temperature from 20 to 60 degrees). I tried to make yogurt - excellent, but if you leave it on the preset timer for 10 hours, it will overheat, 5-6 hours were enough for me. But still I'm glad that I have it, with the old yogurt maker I had more than once bouts of forgetfulness when I remembered the delivered yogurt hours after 12-20 And so at least some kind of safety net.But in an old yogurt maker, milk "rises" much faster - in 3-4 hours, the displacement is the same.
I tried to make rolled curd cheese (without heating) and Greek yogurt - great and convenient too. You make yogurt in one cup, then put a sieve in the second and strain out the whey. Serum with (and without) salt is now a pleasure to drink in the heat, it is not heated, that is, "live", useful. The husband calls Greek yogurt "sour cream" and uses it in soups and salads.
I will try kvass in the near future. Usually I make samokvass on the kitchen table, let's see how it differs from kvass at a given temperature (it seems higher there, 28 degrees). I will hardly use the "suvid" button, I have not yet tried what kind of animal this is - a suvid, but in any case, a multicooker with the "multi-cook" function will be more convenient for this. Although there is a thought to try to boil eggs at 60 degrees according to Blumenthal, it seems. I cook at once about 10, for salads, okroshka and egg pates.
There is a lid for the container (though only one for two containers) and transparent for the device itself. There is a recipe book.
In general, who is looking for a yogurt maker with a timer and the ability to set the temperature and make cottage cheese - I advise. I bought with a promotion and with points, it turned out very cheap

Greek yogurt is great and convenient too.

I really want to cook Greek yogurt, I really need it for PP cakes.
I also ordered REDMOND RYM-M5402, receipt in 7 days.

[Plyushkin @]

Plyushkin @, thank you so much for showing this model of yogurt maker 5402 Redmond, it was after your post that I bought it and now I am happy as an elephant!
Now our heat is unbearable, I save myself with cold yogurt with peach, strawberries and add chia seeds, it's very tasty! Now I have such a glass of yogurt for breakfast and dinner!
I also want to try to make pn-ice cream out of yogurt.

I have an ice cream maker and I like yogurt ice cream very much. True, I did not decipher what ice cream means.

Peace be with you bakers!

And who ever fermented on NEMOLOKO?

I have not tried it and am plagued by vague doubts. In addition, these non-milk bred ... And from buckwheat, and from oats, and some other.

Peace be with you bakers!
son from work brought five packages, all of oats
I put bread on it - simple - I put it, it turns out deliciously from the fact that my daughter baked sweet rolls with chocolate
There is also a fruit one, but it is 0.5 fat, and a light 1.5 fat, and another small bottle of vanilla dessert - like a custard
I just thought - in principle, it can ferment? because they don't have yogurt in their line

I just thought - in principle, it can ferment?

Tol, it seems to me that no, because we ferment milk, and this ...

Peace be with you bakers!

And who ever fermented on NEMOLOKO?

it was on it - I don't know, but on home-made vegan milk - they fermented. Tumanchik has a recipe.

[jewellry]

jewellry,

Plyushkin @, thank you so much for showing this model of yogurt maker

To your health, I'm glad that it came in handy for someone!
Can you tell us more about PP ice cream? And I also discovered chia seeds relatively recently for myself, well, very tasty desserts with them

And who ever fermented on NEMOLOKO?

Just today I saw the release of Hungry Man on YouTube (the channel of a famous culinary blogger), he showed what kind of yogurt is obtained from soy milk. Thick. I also want to ferment oat milk, for daily morning porridge.