Yoghurt maker Brand 4001

The temperature reached a maximum value of 41 degrees.

And then? Reached 41^aboutC, and then you didn't measure any more? The temperature, probably, drops to some limit, and then the heating element turns on, and heating again? Then there is no overheating?

[Manna]

Oh, Manna, we still want a lot. Soon Brand will say that it is more expensive to contact us.

No we won't say that
We will look very closely at what our beloved women need.

What is not necessary ???

Why not? I just can't wait to hear first-hand reviews. Elena is not very verbose, but this is understandable.

[Manny]

The temperature reached a maximum value of 41 degrees.

And then?

Manny, 6 hours for the eyes is enough at this temperature for yogurt, don't you think? So I think further and it makes no sense to make measurements.

[Vadim]

No we won't say that
We will look very closely at what our beloved women need.

Vadim, You are just like the wizard of the country of OZ, you embody any whim 🔗

[Elena Br]

Sorry for the silence. I measured the temperature.
I tested it for 6 hours. She poured 2 liters of milk into the bowl and covered the yogurt maker with a transparent lid. The temperature reached a maximum value of 41 degrees.
-

Elena Br, thank you very much for the work done. : rose: The required T for making yoghurt 37-40 *, I think 41 * is not critical? The main thing is not to recruit more later. Have you periodically measured T for 6 hours? Am I getting it right? Everything is not so hopeless.

Why not? I just can't wait to hear first-hand reviews. Elena is not very verbose, but this is understandable.

I probably won't be the first. : pardon: I'll wait for the Smokehouse Pressure Cooker to come out. If everything is OK with her, according to the results of the testing girls, then I will take everything at once. So as not to run twice, as they say.

[Manny]

We will look very closely at what our beloved women need.

Oh how nice

Manny, 6 hours for the eyes is enough at this temperature for yogurt, don't you think? So I think further and it makes no sense to make measurements.

That nope, you didn’t understand

The required T for making yogurt is 37-40 *, I think 41 * is not critical? The main thing is that you do not gain more... Have you periodically measured T for 6 hours? Am I getting it right?

Xun, that's exactly what I meant with my question

Yoghurt maker on sale! Who is first?

Yoghurt maker on sale! Who is first?

I still do not risk it yet, today I measured the temperature in a cartoon on yogurt, it turned out 41g ...
I just don't understand why you can't invent a temperature-controlled yogurt maker? Why is it difficult? Well, or at least with three modes like 32-35, 35-38, 38-40 ... or is it very difficult?

[Vadim]

why not invent a temperature controlled yoghurt maker? Why is it difficult? Well, or at least with three modes like 32-35, 35-38, 38-40 ... or is it very difficult?

Sure sure, Vadim answered this:

We will look very closely at what our beloved women need.

I still do not risk it yet, today I measured the temperature in a cartoon on yogurt, it turned out 41g ...
I just don't understand why you can't invent a temperature-controlled yogurt maker? Why is it difficult? Well, or at least with three modes like 32-35, 35-38, 38-40 ... or is it very difficult?

We are already puzzled by this question

In this regard, the question !!! What temperature range should I make? From and to?
And if possible, then give information in this form:
32-34 - for sour cream
34-38 - for cottage cheese
38-42 - for yoghurt, etc.
the numbers are taken from the ceiling, this is me just for example

[Vadim]

Vadim, here Ksyusha I wrote a little earlier:

Not all fermented milk products need 40 degrees. For some, this temperature is fatal. For example, sour cream max 36 *, kefir max 36 *, Vitalakt max 36 *, cottage cheese max 38 *. This is normal for yogurt and fermented baked milk up to 42 *. Bifidum max 39 *, well 40 * will not be very critical, more is already bad. This is me about the Lactina starters. I won't lie about others, I don't know.

[Manna]

Manna, I have Lactina starters. Others may have slightly different temperature ranges, although not a very large spread may be + - 1-2 degrees. It is necessary to somehow monitor the majority of starter cultures.

I will write a little later on my spread of degrees. And I will try to rummage in the net, maybe I will find others. Just give me the names. In addition to Vivo and GoodFood (so it seems) I don't know which ones are there.

[Vivo]

Here on Vivo

Ferment Fermentation time, hours Fermentation temperature, ° С
Curd 8 - 10 29 - 31
Kefir 10 - 12 29 - 31
Vitalact 10 - 12 29 - 31
Sour cream 8 - 10 29 - 31
Bifivit 6 - 9 35 - 37
Streptosan 6 - 9 36 - 38
Acidolact 12 - 14 37 - 38
Simbilact 6 - 9 35 - 37
Yogurt 6 - 9 37 - 45

There is also Evita, BioProduct, Caprina ... But I did not find about their temperatures

We are already puzzled by this question

In this regard, the question !!! What temperature range should I make? From and to?
And if possible, then give information in this form:
32-34 - for sour cream
34-38 - for cottage cheese
38-42 - for yoghurt, etc.
the numbers are taken from the ceiling, this is me just for example

Something like this, summarized data from the instructions for the leaven:
Yogurt - 38-42
Bioyogurt, bifidoacidophilic yogurt, biorezhenka, sour cream, curd of lactobacillus, bifidobacretia - 36-38
Biokefir, kefir - 30-35

And ideally, in general, to have a twist from 28 to 55 degrees!

[Vivo]

Here on Vivo

Ferment Fermentation time, hours Fermentation temperature, ° С
Curd 8 - 10 29 - 31
Kefir 10 - 12 29 - 31
Vitalact 10 - 12 29 - 31
Sour cream 8 - 10 29 - 31
Bifivit 6 - 9 35 - 37
Streptosan 6 - 9 36 - 38
Acidolact 12 - 14 37 - 38
Simbilact 6 - 9 35 - 37
Yogurt 6 - 9 37 - 45

There is also Evita, BioProduct, Caprina ... But I did not find about their temperatures

Manna, what is the first pair of numbers 8-10? This time?

And ideally, in general, to have a twist from 28 to 55 degrees!

We plan to do something like that. Why do we need a temperature over 42?

Another question (maybe stupid). And for cottage cheese, specials are not needed. make a colander in the appliance so that the water drains?

[SVP]

Hurrah!!! : yahoo: What good news! And now I am tormented by the question: why was it impossible to immediately release such a Yoghurt Maker with different temperature regimes ??? : pardon: So I wanted to buy 2 pieces and now I think we can buy one for now and wait for new items?SVP, and if you do launch a new yogurt maker, when can you expect it?_{rhetorical question}

Manna, what is the first pair of numbers 8-10? This time?

We are planning to do something like this. Why do we need a temperature over 42?

Another question (maybe stupid). And for cottage cheese, specials are not needed. make a colander in the appliance so that the water drains?

About a colander, you correctly think, for cottage cheese I think it will be needed.

Manna, what is the first pair of numbers 8-10? This time?

Yes, this is the time.

Another question (maybe stupid). And for cottage cheese, specials are not needed. make a colander in the appliance so that the water drains?

First, the cottage cheese is fermented at a certain temperature, and then the whey is drained through a strainer, and curdled cottage cheese remains in the strainer. That is, curd is fermented in the bowl of the "yogurt maker", and then the whey is drained through a strainer. I don't know if this strainer needs to be attached to the "yogurt maker"

[For Lactina starter cultures:Curd 34-38 *Bifidum 36-39 *Yogurt 38-42 *Kefir 33-36 *Vitalakt 33-36 *Ryazhenka 38-42 *Sour cream 34-36 *]

Girls, thanks for responding. I always knew that you could be relied on.

For Lactina starter cultures:

Curd 34-38 *
Bifidum 36-39 *
Yogurt 38-42 *
Kefir 33-36 *
Vitalakt 33-36 *
Ryazhenka 38-42 *
Sour cream 34-36 *

Time intervals from 6 to 12 hours. So as in this yogurt maker from 1 hour to 12 hours is fine.

As far as I understand, a clear temperature gradation is difficult to achieve. That is, so that the regulator can be set to 36 degrees. and he would only hold 36 *. It probably needs a processor + a thermostat + a temperature sensor and a bunch of other things, I think so. And this, in turn, will greatly affect the price. But the ability to set the temperature range is probably still possible.So you need to decide how many intervals (2-3-4-5) and within what limits (lower and upper).

[manna]

Yes, this is the time.
First, the cottage cheese is fermented at a certain temperature, and then the whey is drained through a strainer, and curdled cottage cheese remains in the strainer. That is, the curd is fermented in the bowl of the "yogurt maker", and then the whey is drained through a strainer. I don't know if this strainer should be attached to the "yogurt maker"

manna, but it seems to me that you can make a kind of double bowl with a removable strainer in which the curd mass will remain.

First, the cottage cheese is fermented at a certain temperature, and then the whey is drained through a strainer, and curdled cottage cheese remains in the strainer. That is, the curd is fermented in the bowl of the "yogurt maker", and then the whey is drained through a strainer. I don't know if this strainer should be attached to the "yogurt maker"

I will write recommendations for making cottage cheese from Lactina:
1. Heat the milk to a fermentation temperature of 34-38 *.
2. Add dry starter culture and mix thoroughly.
3. Keep the resulting mixture for 9-11 hours.
4. Heat the curd obtained as a result of fermentation in a water bath to the temperature:
32-35 * for soft consistency
45-55 * for grainy consistency
5. Throw the mass into a colander and separate the whey.

This is how to cook with a thermos. In a yogurt maker, if, then when fermenting, just maintain the definition. temperature 34-38 *. And now, based on the above:

And ideally, in general, to have a twist from 28 to 55 degrees!

Super run-up of temperatures. What the doctor ordered.

And a much needed accessory:

Another question (maybe stupid). And for cottage cheese, specials are not needed. make a colander in the appliance so that the water drains?

Then the cottage cheese is cooked: it is fermented, warmed up to the required temperature and strained in one container - the MEAL. It's real??

[SVP]

Hurrah!!! : yahoo: What good news! And now I am tormented by the question: why was it impossible to immediately release such a Yoghurt Maker with different temperature regimes ??? : pardon: So I wanted to buy 2 pieces and now I think, can we buy one for now and wait for new items?SVP, and if you do launch a new yogurt maker, when can you expect it?_{rhetorical question}

You are now present at the birth of a new idea, and in this case, voicing the timing is not a rewarding task ... Maybe 6, maybe 9 months

Then the cottage cheese is cooked: it is fermented, warmed up to the required temperature and strained in one container - the MEAL. It's real??

I don't know yet ... We will try. I don't see any obstacles yet. Take a container, put a stiff strainer in it, pour milk with sourdough. Then the device works like this: 9-11 hours at a temperature of 34-38g. Then the temperature turns on 45-55 degrees. And then raise the strainer with the resulting curd, leaving the liquid in the container.

[Vadim]

Vadim, You quite rightly understood the essence

But ... I'll just say something .... just don't hit.
To a strainer - a colander, it would be like pens - so that you can put it on them and then the whey would separate into a bowl without, again, our participation. Since it takes some time to separate the serum. And holding the sieve would be like that ... well, not very short.

Manna, what is the first pair of numbers 8-10? This time?

We plan to do something like that. Why do we need a temperature over 42?

Another question (maybe stupid). And for cottage cheese, specials are not needed. make a colander in the appliance so that the water drains?

curd curd up at temperatures up to 55 degrees! that is, to first ferment, and immediately warm it up so that the whey goes away and you could put it on a sieve (I fold it on gauze the old fashioned way)

I don't know yet ... We will try. I don't see any obstacles yet. Take a container, put a stiff strainer into it, pour milk with sourdough. Then the device works like this: 9-11 hours at a temperature of 34-38g. Then the temperature turns on 45-55 degrees. And then raise the strainer with the resulting curd, leaving the liquid in the container.

You are lovely! Ksyusha correctly wrote about the stops, since the serum does not immediately drain, then it was necessary that there was something to put the container on while the serum would drain down.

And another idea, though not on the topic: still, a chocolate maker, otherwise, apart from professional models, I did not find on sale at all ..

Different producers of starter cultures recommend very different temperature regimes for fermenting a particular product. For example, the same curd in Vivo 29-31^oC, while Lactina has 34-38^aboutC. The difference is not even very small

[Mannyash]

Mannyash, so Verunchyk wrote the run 28-55. Very normal. From us, as I understand it, these intervals lead to several positions of the temperature lamb.

Different producers of starter cultures recommend very different temperature regimes for fermenting a particular product. For example, the same curd in Vivo 29-31^oC, while Lactina has 34-38^aboutC. The difference is not even very small

that's why I wrote about the spinner and the plate based on the starter cultures of different sour milk from three manufacturers that I currently have.

No, I understand that. I meant that, in my opinion, it is not possible to make the "Curd" button. You can only do temperature intervals.

Well, in general, that's what we're talking about here.

[vivo]

By the way, here I am another sign on vivo found:

Yes, this is the time.
First, the cottage cheese is fermented at a certain temperature, and then the whey is drained through a strainer, and curdled cottage cheese remains in the strainer. That is, the curd is fermented in the bowl of the "yogurt maker", and then the whey is drained through a strainer. I don't know if this strainer should be attached to the "yogurt maker"

It is necessary, it is very convenient. Tefal uses this idea in his yogurt maker, which also makes cottage cheese and desserts. But if the drushlag is in a large bowl and it will be possible to set temperature intervals, then I will definitely buy such a device.

It is necessary, it is very convenient. Tefal uses this idea in his yogurt maker, which also makes cottage cheese and desserts. But if the drushlag is in a large bowl

Yes, yes, we have already agreed that we need a sieve insert.

Well, since a new era is coming in the creation of an abstruse yogurt maker, it seems that you will have to wait for it. There will be a new smokehouse on the way. : yahoo: In the meantime, we will monitor and write down useful information.

I read messages for several days and with each message my eyes widened more and more. This is no longer a forum or an LLC, but a whole institute for the development of kitchen appliances.

I read messages for several days and with each message my eyes widened more and more. This is no longer a forum or an LLC, but a whole institute for the development of kitchen appliances.

And we are all employees of this institute! Vika, hello, colleague!

And then? Reached 41^aboutC, and then you didn't measure any more? The temperature, probably, drops to a certain limit, and then the heating element turns on, and heating again? Then there is no overheating?

During testing, the time was set to 6 hours. Since this is the average value of the time it takes to prepare the yoghurt.
During testing, the temperature was measured constantly, and its maximum value did not exceed 41 degrees.

I just can't wait to hear the reviews first hand. Elena is not very verbose, but this is understandable.

I am ready to answer all your questions, ask.
If it is necessary to test the yogurt maker for a longer time, then tell me. I will do everything.

About the super yogurt maker
It is very difficult to catch the temperature inside the device with an accuracy of one or two degrees, since all measuring sensors are located below, and it is necessary to measure inside the bowl. Moreover, with 1 liter, the temperature variation is one, and with two, completely different, and when cooking in glasses - the third.

[Elena]

Oh thank you, Elena Now everything is clear Throughout her work, the temperature did not exceed 41^aboutC. This is a very good indicator.

About the super yogurt maker
It is very difficult to catch the temperature inside the device with an accuracy of one or two degrees, since all measuring sensors are located below, and it is necessary to measure inside the bowl. Moreover, with 1 liter, the temperature variation is one, and with two, completely different, and when cooking in glasses - the third.

Well, the main thing here is that the temperature does not rise above the limit, so that the bacteria survive. And the spread up to 3-4 degrees below MAX, I think, is not very scary.

[Elena]

Elena, such a question: do you need to put the jars directly in the yogurt maker or first in the plastic bowl? I didn't quite understand this point from the instructions, although maybe I was just not attentive.

[Yogurt cups Brand 4011]

Yogurt cups Brand 4011



Material Glass
Plastic lid with a choice of the expiration date of yoghurt
Package quantity 4 pcs.

Price 350 rubles.



Can be used to prepare yoghurt in a multicooker.
Elena, just a question about them: the volume is 200 ml? Is it on the top edge? Or is it without taking into account the edge for the lids? Or do the lids sit just outside the jar? I will not understand. See the back of the lid.

[Elena]

Elena, such a question: do you need to put the jars directly in the yogurt maker or first in the plastic bowl? I didn't quite understand this point from the instructions, although maybe I was just not attentive.

You can cook in the appliance itself and in the bowl, using it as a tray for cups.

Elena, just a question about them: the volume is 200 ml? Is it on the top edge? Or is it without taking into account the edge for the lids? Or do the lids sit just outside the jar? I will not understand. See the back of the lid.

Here is a photo of the cover from the other side.
If you pour 200 ml of water into a glass, then 4-5 mm will remain to the edge.

[Elena]

Elena, Thank you so much. I imagined the reverse side of the cap a little differently. But I like this better.
Elena, sorry to remind you, I sent you two drugs. Due to the fact that not everyone has received notifications about them lately, I hope you saw them. I look forward to hearing from you.

Are there really no owners of this device yet? : girl_cleanglasses: I'd love to hear the feedback.

[Elena,]

Elena, and 41 degrees - this when fermentation in cups that are installed in the bowl? or just in glasses? (and the bowl was lying next to it) or in a bowl without cups?

Try-la-la, try-la-la, tomorrow I'll be with yogurt!

Congratulations! now there is someone to test the new device: girl_skakalka: We look forward to the details!

We will wait for reports, maybe we will mature

Oh, I already want to

Vikulya! Congratulations! I look forward to reviews! I am especially interested in how kefirchiks will behave in it, etc. that loves a little less temperature ...