Yoghurt maker: recipes, questions, answers, problems ...

I bought Lactium at the Buffet shop. Where all the yogrurts are. This is a fermented milk product with a very short shelf life - 5 days. Probably, first of all, you should look for it in large stores with a large turnover.

Good time to all! And you can clarify. Lactium and Lactonia are the same thing or different ??

Let the newbie share their recipe. I use the yoghurt maker for six months. The recipe is as follows: a glass of "gefilus" yogurt from the Finnish company "valio". 2-3 tablespoons of sour cream with a fat content of at least 20%. I mix the yogurt and sour cream lightly whipping (it seems this thing for whipping is called a whisk) Continuing to beat slightly, gradually add 1 liter. milk with a fat content of 3.2%. Yogurt with this sourdough turns out to be not as sour as on "Activia".

Can someone tell me how many times you can make sourdough from yogurt? Usually I just leave 200ml of the finished milk and then add 800ml of milk. I read that you can't do this all the time, but what is the limit? otherwise, with leaven, it is either tight or very expensive

Can someone tell me how many times you can make sourdough from yogurt? Usually I just leave 200ml of the finished milk and then add 800ml of milk. I read that you can't do this all the time, but what is the limit? otherwise, with leaven, it is either tight or very expensive

You can - as long as you are satisfied with the quality of the prepared yoghurt. If you see that the yoghurt does not ferment well, has become less thick, etc. - it's time to change the leaven.

I have written in the instructions up to 7 times. But I have never done more than 4 (I don't like it, it starts to sour).

I have written in the instructions up to 7 times. But I have never done more than 4 (I don't like it, it starts to sour).

Here, the same story, 3-4 times and that's it.
There is still a way out if it is difficult to get the leaven, make it for more milk, and if you ferment it 4 more times, then it will be enough for a week or two

And I first read it Last week, my husband brought Moulinex ... Very handy We are all sick in turn, we drink antibiotics, so fresh yogurt (and fermented baked milk!) Is very useful. A friend brought milk from the market - they made fermented baked milk on it, according to the recipe of Lena (Myumly) for a multicooker. That is, at first, milk was heated in a multicooker, and then fermented with sour cream - and in a yogurt maker. After 6 hours - the spoon was standing With pleasure we crack the whole family. Now we'll eat it and put it on Bifidumbacterin at night.

That is, at first, milk was heated in a multicooker, and then fermented with sour cream - and in a yogurt maker. After 6 hours - the spoon was standing With pleasure we crack the whole family.

Ryazhenka is so thick? We just adore ryazhenka and I

My container is practically not hot but lukewarm. Now I put the linex-based yogurt (I slightly warmed the milk, although the instructions say - almost to a boil and then cool to room temperature). Now I read on the forum how many capsules are needed per liter of milk. And then I did not understand according to the instructions

: wow: And my liquid yogurt came out. I added 1 jar of Activia to 1 liter of baked milk. In 8 hours the yoghurt became curdled. And for some reason the spoon is not worth it, maybe it did something wrong again?

Swallowed means overexposed.
Do 3 hours. After that, check - if the milk has "hardened" (when you shake the jar, you see not a splashing liquid, but something homogeneous), put it in the refrigerator overnight.

For 1 liter of milk, 1 can of activity is quite normal enough.

If you want exactly yoghurt, do it with regular milk. On ghee there will be another product, it seems to me

[Rustic stove]

Rustic stove, thanks for the advice! Tomorrow I will try oyychny milk with Activia.
For 3 hours the milk was no longer splashing in the jar. From above it was like real yogurt. I decided to try it, but a little deeper it was already like cottage cheese. That is, the consistency is not uniform. For this reason, I decided to hold on to the yogurt some more. But something has not changed, as it was cheesy, and remained. I’m starting to think I’m having problems with the yogurt maker.
Tefal owners, are your yogurt jars hot? My bottom of the jars gets very hot

[Rustic stove]

And I get the top of the jar and the top of the yogurt warm, and the bottom of the jar and the yogurt itself at the bottom are hot enough. In my opinion, something is not white

But the heating element in the yoghurt maker is at the bottom, and naturally, the lower one in the jars heats up more.

Rustic stove, thanks for the advice! Tomorrow I will try oyychny milk with Activia.
For 3 hours the milk was no longer splashing in the jar. From above it was like real yogurt. I decided to try it, but a little deeper it was already like cottage cheese. That is, the consistency is not uniform. For this reason, I decided to hold on to the yogurt some more. But something has not changed, as it was cheesy, and remained.

If 3 hours is too long, check next time in 2 hours. Do not pick it, focus on the top of the milk. And immediately in the refrigerator. The yoghurt will get a pleasant, rather "firm" consistency after a night in the refrigerator.
And you get yogurt, which began to curl at the bottom - they still left to bask. The order of "transformations" is as follows: milk -> yogurt -> cottage cheese. Yogurt will not work out of cottage cheese.

I don’t know, maybe I don’t understand something in the fermentation process, but today I seasoned half of the milk with sourdough with narine, and half (for my husband - well, he doesn’t like sour), I put Activation (half of the pack) overnight (for about 10 hours) - the result ideal for two different products - a homogeneous thick mass (it will stand even thicker in the refrigerator). I use milk differently every time - pasteurized 2.5%, 3.2% fat from different manufacturers, added cream, baked milk - the difference is small. Therefore, it may be the case in the yogurt maker - well, it's not the point to be so tormented to check every hour, and curdling after a couple of hours is clearly not a problem in the products (well, only probably if the milk is sour). My jars are pleasantly warm, but the one in the middle is the warmest - probably the heater under it in the center.

For 1 liter of milk (White City 2.5%) I use:

1 jar (sachet, 5 doses) of Bifidumbacterin (bought in a regular pharmacy, costs about 55 rubles for 10 sachets).

or

1 pack of yogurt (125 g) - any white, natural. Miracle, activism, etc. (preferably without vanillin, sugar, but it is possible with them).

or

1 can of yogurt from a yogurt maker.

By time. I have a Moulinex yogurt maker. He barely warms the jars. They are never hot. According to my observations - about 6 hours. Mostly more. When with dry bifidum - up to 12 hours. With it, but in the form of a jar of ready-made yogurt - 6-8 hours. I'm waiting for the girls to write until the top is no longer liquid. In the refrigerator for the night. Even if the yogurt was thin, it turns into a pleasant dense mass overnight.

Ryazhenka.
According to the recipe of Mumla (Lena) (for a multicooker), the set of products is as follows:

For baked milk: - 1l 200ml milk + 400ml cream 10% - stewing for 4 hours.

Then add 1 pack (250 gr) 10% sour cream and heat for 6 hours. This process is perfectly done in a yogurt maker. True, there are so many products, but the last time my son drank a glass of baked milk (1l 600ml - 300ml = 1l 300ml), threw sour cream less than a pack - and that's it, jars to the very edge - it turned out to be a wonderful product. We ate with great pleasure.

You can take ready-made baked milk.

Hello everybody!! Although it's already night, I want to share ..UuuuuuuRrrrAaa !! Happened. Two times in a row. The first time was the "Activia" dressing, the next one is mine (4 spoons from the previous yogurt). Milk was brought to a boil (first bulb), cooled to room temperature, added ferment, put in a preheated yogurt maker (20 minutes). Maybe someone will come in handy !! Hurray again !! Yes, I forgot, all this stood for 3 hours, then in the refrigerator (did not wait until it cools down).

Yoghurts are prepared with milk + sourdough, such as sour cream

Sorry, I have not read the topic to the end, but I noticed that Admin has repeatedly suggested using sour cream for yogurt sourdough. Perhaps a fermented product can be called a natural fermented milk product, but not yogurt.
The fact that there are curdled milk, kefir, yogurt, koumiss, etc., we owe to lactic acid bacteria. Each type of microbes is "responsible" only for its products. Dairy products have different names, tastes and textures, and all because they use different types of bacteria as a starter culture.
Therefore, at the end we will get exactly the product that we use for starter culture, and its fat content will depend on the fat content of the milk used.
And I can say the following about standardized milk. For example, GOST milk does not contain vegetable fats and additives, but nevertheless, the standardized milk is indicated on the packaging, since it is not milked from under a cow, say exactly 3.2 or 3.5% fat. We can still find very decent state farm milk in packages. Although in the summer, whenever possible, we also try to buy rustic.

I don't care what the name of the dairy product, yoghurt, yogurt, etc. will be.
I take 1 liter of market milk + about 100-150 grams of market sour cream. I boil the milk, cool it to T 40-45 *, add sour cream, stir with a whisk, pour it into jars, and put it in a yogurt maker for 8-10 hours. Yogurt (yogurt, kefir, etc.) turns out to be cool and keeps its shape well.
This is my version of the leaven, on the forum you will find other options for milk sourdough, even in a multicooker.

Regarding normalized milk. I'm not talking about the percentage of fat that milk comes out of the udder of a cow. And about what, with what kind of fat milk is brought to the required fat content - sunflower, palm, soy and I don’t know which yet, and why sometimes the normalized milk from the package smells like fish, fish oil and has other odors that do not correspond to the smell of natural milk.

I have written in the instructions for the yogurt maker - do not move or shake. I put it in a place where no one will shake. Yoghurt is always great.

I have written in the instructions for the yogurt maker - do not move or shake. I put it in a place where no one will shake. Yoghurt is always great.

And Narine does it? What company is your yogurt maker?

I have tefal. I don't touch the yogurt maker either. Yoghurts from Immunele (the most beloved), Activii are excellent, and with pharmaceutical preparations they are capricious. I think they are just more demanding on temperature conditions. In the evening I will try to prepare the leaven in a separate jar and put it in a warm place. And if it turns out then from the working starter culture to make yogurt in a yogurt maker.

If I make it from store-bought yogurt, then add 2 tbsp. tablespoons of sugar per 1 liter of milk before cooking, or while yogurt is preparing, I make some kind of jam in a bread maker, and then add to taste to the finished one, you can add muesli.

DJ will now find a photo and post it. It is not liquid. In the same bottles as bifidumbacterin. Vials, in my opinion at 300 mg, in the pharmacy I bought about 170 rubles per unit. (10 vials), you can buy 1-2 vials. We have it in all pharmacies.
Narine in powders of 200 mg 10 sachets costs 105 rubles (green packs), if you want to take a picture of mine at home and post it in the evening.

[Lenusya]

Lenusya thanks, I will wait for the photo. ... Please tell me, where do you buy Imunele, where is it better to ask? (I will look for all possible options, I hope I can find something)

I have a historical Moulinex



It does not work from pharmaceutical preparations. Then one of the girls wrote that they fermented for 12 hours or more. Maybe it should be, but I haven't tried it. I do it with Imunele, Activia. Here they do not fail

DJ
Imunele in dairy departments, where yoghurts

DJ will now find a photo and post it. It is not liquid. In the same bottles as bifidumbacterin. Vials, in my opinion, 300 mg, in the pharmacy I bought about 170 rubles per unit. (10 vials), you can buy 1-2 vials. We have it in all pharmacies.
Narine in powders of 200 mg 10 sachets costs 105 rubles (green packs), if you want to take a picture of mine at home and post it in the evening.

And I really ask for a photo for everything. You are welcome.
And do not tell me, can you make yogurt in a multicooker?

Moulinex, according to reviews, keeps the desired temperature very well

We do not have it in a red pack in our pharmacies.

[Lenusya]

Lenusya such activity?
I tried to do it with this in a thermos, but it was very liquid, slightly sour, and it seemed to me that the taste should be different (maybe I'm too used to the purchased ones) what should be the taste?

do you use such an imunelle?

Imunele is correct. A Activation in jars.

Here is the right yogurt. It does not exfoliate, after cooling and the refrigerator can be at least held upside down - it does not move.

And the taste is a pleasant, tender, homogeneous slightly viscous mass with a light fruity taste, if made from imunele, (Mine are mixed in a jar). And if you do not stir, it will stand on a spoon

[Elena Bo]

Elena BoHow long does it take you to produce such a yoghurt? Just wondering. I have about 6 hours ...

7-8 hours. But I understand that it depends on the yogurt maker. In mine it says 8-10 hours. After 6 hours, it is still watery.

Thank you all very much for your support. So I will. It is very tasty with Imunele and Activia, I will make them.

Has anyone made yoghurts with additives according to recipes from the instructions for the yogurt maker?

Thank you all very much for your support. So I will. It is very tasty with Imunele and Activia, I will make them.

Has anyone made yoghurts with additives according to recipes from the instructions for the yogurt maker?

I tried several times with additives, but it only led to milk clotting. It is best to add additives to ready-made yogurt, immediately before use.

I did it several times with syrup and jam - it doesn't always work out, it really is better not to suffer.
And fresh berries definitely need to be added to the finished yogurt.

Yesterday I did it with biokefir, it turned out super. before that I always did it with sour cream, it turned out better

Only for some reason after 3 hours the yogurt was already ready, even a little whey appeared. Why could this be?

Rezlina, can you put a lot of Activation? How much for 1 liter of milk?
It seems to me that even with warmed milk in 2 hours, yogurt does not work

Rezlina, can you put a lot of Activation? How much for 1 liter of milk?
It seems to me that even with warmed milk in 2 hours, yogurt does not work

I have 1 activity + a liter of milk in 2-3 hours yogurt is obtained. After 2 hours I start to control (I take warm enough milk).

I have 1 activity + a liter of milk in 2-3 hours yogurt is obtained. After 2 hours I start to control (I take warm enough milk).

Wow, I also do this, but before 3.5 - 4 hours it doesn't work, probably because I take milk at room temperature

Rezlina, can you put a lot of Activation? How much for 1 liter of milk?
It seems to me that even with warmed milk in 2 hours, yogurt does not work

1 piece per 1 liter. Boiled the milk, cooled to 38-40 gr and added Activia. Maybe it takes a long time to prepare for those who put cold milk in a yogurt maker?

Well.I boiled the milk, cooled it down to 34 gr, added Activia from the refrigerator, thus it became even colder. The yoghurt was ready in 6 hours. Yesterday with Activia it was 40gr. Therefore, if we want yogurt faster, we measure the temperature
But nothing happened to Narine

Even with such a thing - Neo Beauty, it turns out delicious

Hurrah! I also have a yogurt maker. Just how many have you read? Tell me (don't judge strictly) Aktvia (100ml) is enough for a liter of milk? The first sourdough, that is, 1 liter, is fermented for 8 hours, and the following with this leaven -3-4 hours. So?

Hurrah! I also have a yogurt maker. Just how many have you read? Tell me (don't judge strictly) Aktvia (100ml) is enough for a liter of milk? The first sourdough, that is, 1 liter, is fermented for 8 hours, and the following with this leaven -3-4 hours. So?

100ml is enough, if the activity is fresh, then it will ferment faster

Hurrah! I also have a yogurt maker

Congratulations. Now I have one question - do you have a thermometer?
And with Activia everything was ready in 2-3 hours
What yogurt maker did you buy, if not a secret?

[ElenaBo]

Well finally I got yogurt thanks to your advice and tips, thanks !!!!
True, it turned out not as thick as that of ElenaBo, but still delicious, now I will refine it to the taste that I like.

I have two yogurt makers. I don't like Tefal, because he has tiny jars, but Moulinex is what you need, albeit without a timer.

The instructions for Moulinex say to use long-term storage milk, but from the usual pasteurized 3.5-6% yogurt I like more. I also do not like to add milk powder (even GOST milk has an unpleasant taste for me). Sometimes I add 22% shelf-stable cream.
Our family has two small children, so yogurt is prepared every day.

My favorite recipe is this:

1. Take 1 lump of dark sugar per jar + 1-2 more, put in a bowl, sprinkle with water so that the sugar is only wet and heat in a microwave until dissolved.
2. 1 liter of milk (you can cold) mix in a saucepan with the resulting syrup, put 1 Danon's activity without additives there, stir well. Activation must not come into contact with hot syrup!
4. Pour 2 tablespoons of expensive instant coffee into this mixture. Wait until the coffee is soaked, stir.
5. Using a funnel, pour the piece into the jars placed in the yogurt maker.
6. After 8-9 hours, take out, cover with lids and keep in the refrigerator for at least 1 hour before use.

For children I make yogurt with green tea and dried apricots (or prunes):
1. Pour dried apricots with a small amount of water and cook. Grind with a blender in mashed potatoes, spread over 2 tsp. to the bottom of each jar. The puree should not be too runny.
2. Brew strong green tea (water 80 degrees!). I do it in the French press.
Add sugar to the tea at the rate of 1.5 tsp. on a jar, but this is individual to taste. The volume is about 100 grams.
3. Mix 1 liter of milk and tea, pour in the activity, stir and gently pour over the puree through a funnel.
4. Before eating, stir everything with a spoon.
* tea does not taste strong, but I hope it will benefit

Having been using the yogurt maker for 8 years, we in the family have identified the following advantages:
Savings - to date approx. 3000 per month (your favorite coffee yogurt costs 20 rubles). For "active consumers" the figure for the year is decent.
Eco-friendliness - we do not litter the world around with nasty disposable cups (for a year minus 2000 cups)
The lowest chemical content, the highest possible naturalness for us.

And it also turns out very tasty yogurt (from the store in a glass jar) for khachapuri, and just eat it.

[Bulkina]

Bulkina, thanks for the great recipes! I will definitely try the coffee one. Question - can you replace instant coffee with ground coffee? It is already my second year (after buying a good coffee maker) - ground coffee is not found in the house. I can't drink it ... at all

And another question, you did not make chocolate yogurt. Well, like Danone's chocolate desserts.Very tasty, but I can't think of any way to make it chocolatey. It's just cocoa - it's not interesting.

[Bulkina]

Bulkina, thanks for the great recipes! I will definitely try the coffee one. Question - can you replace instant coffee with ground coffee? It is already my second year (after buying a good coffee maker) - ground coffee is not found in the house. I can't drink it ... at all

And another question, you did not make chocolate yogurt. Well, like Danone's chocolate desserts. Very tasty, but I can't think of any way to make it chocolatey. It's just cocoa - it's not interesting.

Instead Bulkina I will answer, do not mind?

If you brew a double espresso and add it to milk, followed by activations, why do you need instant coffee? You can adjust the amount of coffee yourself. I just brew in a coffee machine and add a little to the jar, my family does not like coffee, I do it only for myself.
As for chocolate - here you need to melt chocolate, add it to milk, then activate and dry. milk. Without milk powder, it turns out to be liquid for my taste, but there are no comrades for the taste and color.

It's just cocoa - it's not interesting.

Or maybe try adding Nesquik Nestlé cocoa instead of plain cocoa?

Or maybe try adding Nesquik Nestlé cocoa instead of plain cocoa?

We tried everything, but with melted chocolate the best.
Even if someone is not allowed sugar, and it is in ordinary chocolate, you can take bitter without sugar, it also turns out deliciously, we tried it.
Now the children are trying to make it with white chocolate, we will try, I will report.

Mams,

I didn't try to put brewed coffee, because I don't have it, we don't drink coffee. I am wary of instant, but in yogurt it is very tasty. I buy a small can of Moccona Premium Selection, it lasts for a very long time. Still, such a moment - brewed coffee - excess liquid in yogurt. If you try it, it will be interesting to know what happened and if there is a difference.

I also did something with caramel, that is, burnt sugar, dissolved in a small amount of water. It was also delicious, but more interesting with coffee.