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

The second day we eat yoghurts-son for our daughters "holiday" is not in time !!!! The stomach began to work better, I definitely noticed it! I really liked yoghurt !! I didn't think it would be so delicious !!!
I thought that I would do mostly fermented baked milk .. And someone bought additional jars, I would take it, but I don't know where ..)))

And someone bought additional jars, I would take, but I don't know where ..)))

I saw Sp at the Kidstaff for Tefal and Moulinex jars. But it's expensive, almost more expensive than the whole cartoon with jars.

When I bought my yogurt maker (Mulinex), the saleswoman persuaded me to take Tefal, as there are a lot of yogurt recipes, can anyone share the recipes with such a yogurt maker?

When I bought my yogurt maker (Mulinex), the saleswoman persuaded me to take Tefal, as there are a lot of yogurt recipes, can anyone share the recipes with such a yogurt maker?

In what sense - yogurt recipes?

Another question: do you need to put yogurt in the refrigerator as soon as it began to thicken or wait so that the yushka does not sway at all?

Well, she says that there seem to be such recipes that are not available anywhere else .. I don’t know which ones .. so I’m asking .. Or maybe she just wanted to fulfill the plan for implementation, but I resisted, grabbed Moulinex and that's it ..

In what sense - yogurt recipes?

Another question: do you need to put yogurt in the refrigerator as soon as it began to thicken or wait so that the yushka does not sway at all?

It depends on the starter culture and some other factors such as temperature, I think. Some must be removed as soon as it has thickened, but it still slightly moves when the jar is tilted, because if you wait for complete thickening, then below it can already stratify. Although, if the cartoon does not overheat, then I think this will not happen.
Now I make yoghurts using Bulgarian starter cultures, so you can safely wait until they thicken completely, nothing exfoliates and the whey does not have to separate.
Here you have to get used to your cartoon and leaven, and milk still plays a role. Everything is comprehended in most cases empirically.

When I bought my yogurt maker (Mulinex), the saleswoman persuaded me to take Tefal, as there are a lot of yogurt recipes, can anyone share the recipes with such a yogurt maker?

I have a Tefal yogurt maker. Yes, in fact, a booklet with recipes is also attached to the instructions, but they are so confusing in the sense that they suggest making mousses, and then yogurt, or with tea, or with various cocoa-cappuccino-vanilla fillings. In theory, it should be delicious, but spending half a day in the kitchen to make such yogurt is not for me. You did the right thing by taking Mulinex, my tefalk overheats specifically, and not only from me. A recipe book shouldn't nearly double overpay.

Tell me how to make fermented baked milk? for how long should the yogurt maker be put on?

Tell me how to make fermented baked milk? for how long should the yogurt maker be put on?

I personally cook ryazhenka about the same as yogurt.

or rather not so. I PLAN to cook as much as regular yogurt, but how it actually turns out ... always differently.
it all depends on milk, and on sour cream (or sourdough), and on the weather, and on what you will cook the fermented baked milk.
in such heat as it is now, I begin to approach any sour milk after an hour and a half, and then every 30 minutes.
I used to cook with sour cream, now I buy a special dry ferment "biorezhenka".

Hello yogurt lovers.I noticed such yogurt on sale, I decided to buy and make it in a yogurt maker. It turned out))) Very tasty and it came out a little tough. I'm very happy! So I decided to share. Sorry that the label is slightly torn in the photo, but it happened by accident.

[So look in the stores of the Selpo chain in the dairy departments for these boxes and you will be happy.]

I always ordered starter cultures in Kiev, which was a bit troublesome (well, my son is very busy).

And today I saw the same Kiev starter cultures in a small package (4 bottles in a box) in "Selpo".

Now I will not ask anyone to buy, the price is the same 32 UAH (8 UAH each bottle). Almost all of their assortment is on sale (symbilact, yogurt, streptosan, vitalact).

So look in the stores of the Selpo chain in the dairy departments for these boxes and you will be happy.

[Luysia]

Yes, they have been sold in Selpo for a long time, but I don’t know how wide the assortment is in each of them. Several times I went to Selpo near Shulyavskaya metro station (Kiev), and there was a continuous Vitalakt, Simbilakt, Bifivit, that is, "baby food", when asked whether they have a different assortment, the so-called department manager did not answer anything intelligibly.
I.e,Luysia, You are still very lucky with the assortment, otherwise I didn’t look for them anymore in the nearest Silpo and Velikiy Kishiens (they also say they are on sale there) and went to their verified representative office on the left bank.
Like this.

Ah, and there was still kvass. But a package of 4 didn’t suit me, because I perfectly use it in a jar, then I re-ferment it many times and the kvass only becomes richer from this!

[rusja,]

rusja, I wrote this for those who, like me, do not live in Kiev.

Our farm "Selpo" has reached the leaven only now, which makes me very happy.

Get healthy

I have a question about Lactina starters.
I use vivo and good food starter cultures, I have no complaints, everything works out and tastes good))
On the websites of the sellers of these starter cultures, the composition of the starter itself (which bacteria) and CFU per 1 g is indicated.
So I cannot find such information on Lactin. On the distributor's website there is only an assortment with prices and a story about how useful it is, but no specifics. At the point of sale, I asked the seller a question, only ran into irritation. I studied the length and breadth of the package for 10 pcs. - NOTHING.
Maybe someone from the members of the forum knows where you can find out such information?

[Opera]

yes, with Laktina, not everything is so simple, in the subject: "Yoghurts on prebiotics" I already wrote that I could not even find the pharmacy listed on the site. She left (commercial because), but they did not deign to notify about it ... Just how it "took" me away from searching and buying these bacteria, and now Opera asked a righteous question about their "staffing". When there are so many punctures in different places, this does not speak in favor of the seller-distributor

Hello everybody! I am posting a video about how I prepare yogurt again (moved to a new channel)

Thanks again, there should still be a video on our page, for beginners like me

Hello, dear forum users! I recently bought a yogurt maker Severin. I made yogurt 3 times already. With leaven Evitalia. Everything worked out great. And yesterday, as usual, he heated the milk (not long-playing, from a soft bag), heated it to 45 degrees, spread a bottle of Evitalia, poured everything into jars and put 7 jars in a yogurt maker (temperature 45 degrees) and 3 in the oven (temperature 30- 35 degrees). Delivered at 18.30. It's been 15 and a half hours. Liquid milk in jars.
Can you please tell me what to do next? Throw away this milk, wait some more, or dilute a bottle of Evitalia in the same milk?

Amazing! One of 10 jars is ready! And it interfered for a very long time and thoroughly, with a whisk. Yes, and cans are well washed in very hot water, but not sterilized.

put 7 jars in a yogurt maker (temperature 45 degrees)

It will be too much. At 45 degrees, in theory, bacteria have already played in the box. 40-42 degrees is the limit for yoghurt.

I repeat myself.I have already made a yogurt maker three times in this particular yogurt maker at the same temperature of 45 degrees. Everything was great!

[ANYUTA KM 010]

ANYUTA KM 010
The fact that you got yoghurt is due to milk, Lozja correctly wrote, at this temperature all living things in your evitalia were simply cooked. And what you think is yogurt is not, it turned out - yogurt.
Find in any search engine "yoghurt preparation temperature" and there you will see that yoghurt is the most hardy leaven, in comparison with bifivit, symbilact and vitalact, it can withstand temperatures up to 41 grams. NO MORE, all other starter cultures are made in the range of 29-32 gr. And on this forum, in topics about yoghurts, the temperature regime is constantly discussed.

Thank you very much for your advice. But I put three jars out of 10 in the oven right away. Next to the thermometer. He showed 30-33 degrees.

There, too, nothing happened. And in the late afternoon the milk turned sour and exfoliated. It just turned out yogurt. I don't understand.

Bake pancakes on it, do not waste the same product
In general, you will still have many losses and discoveries, the same milk and sourdough can behave completely differently. And bacteria may not wake up and let the milk down ... So you have such a case now, you will hardly be able to get to the bottom of the truth, only by experience.
Yes, and also, somewhere I read that it is not recommended to beat milk with bacteria especially, and even more so to beat it, just mix thoroughly with a spoon and a mustache
Successes in yoghurt making and yoghurt eating

I read it on the Internet. The cooking temperature of Evitalia is 40-43 degrees. How do such yogurt makers sell?

Yes, I didn’t beat or beat. I just interfered better with a whisk (no excitement :))

I read it on the Internet. The cooking temperature of Evitalia is 40-43 degrees. How do such yogurt makers sell?

Yes, almost all yogurt makers overheat. Try to lay a few paper towels on the bottom of the yogurt maker, I did this in my mulk, now the jars in the process are not hot to the touch, but warm.

Thank you very much, Lozja!
I read that they put something. I thought to just cut the paper and put it in several layers. How many layers do you need if you put towels?

Thank you very much, Lozja!
I read that they put something. I thought to just cut the paper and put it in several layers. How many layers do you need if you put towels?

I have thin towels, inexpensive, I put 6-7 of them, then I don't worry about yogurt. But I started with 4 pieces. You put 3-4 pieces and look at the temperature in the jars, if it's still hot, report a couple more pieces.

Thank you very much, Lozja!

Girls, and I bought a bread maker with a yogurt function, and now I'm not overjoyed - nothing overheats at all, ideally even temperature and immediately a half-liter container and no hassle with jars!

Hello everyone, I also bought Moulinex. Yesterday I did it on evitalia with ultra-pasteurized milk, set it for the night for 9.5 hours. It turned out well, the leaven was already ready-made in a thermos. the jars were hot on the bottom, cool on the top. And I like jars more than one large saucepan - and the consistency is lost and in general is somehow more aesthetically pleasing. I also want to make sour cream with cream and some kind of confiture of banana and kiwi in a multitask at low pressure, and then with a blender everything and in general I already salivated ...

[kVipoint]

kVipoint
do you have a cartoon pressure cooker? And sho this for confiture, you yourself will fantasize or is there a reference?

Like jam-sama I will fantasize. Tomorrow I'll write-food for fruit

[kVipoint]

kVipoint,
We will wait for both kiwi with bananas and a quick car with ND

Girl, SOS !!!! NAV measured the temperature in a jar of water - 50C The yoghurt maker shamelessly overheats. And what am I eating instead of yogurt ??? And what to do ??? I have already laid 3 layers of paper towels on the bottom.

Girl, SOS !!!! NAV measured the temperature in a jar of water - 50C The yoghurt maker shamelessly overheats. And what am I eating instead of yogurt ??? And what to do ??? I have already laid 3 layers of paper towels on the bottom.

Lay still! I have 6 or 7 pieces, I don't remember exactly.

They say the thermostat helps the most reliably - set the desired temperature and voila. But I don't know where to buy it from you. It appears on the Ukrainian market, the girls even gave a link. Maybe you should look in large construction supermarkets

[Omela]

Omela,
My Mulka with a timer is also overheating I took a thin insulation (like a tourist mat) - the temperature is more or less normal (about 41 degrees)

Explain to me dull, but if there was a high temperature, the bacteria would die and the leaven would not work or the yogurt would curdle, but how did I understand the consistency turned out to be normal? Like this?

And what kind of yogurt maker?

[Omela]

Omela,
My Mulka with a timer is also overheating I took a thin insulation (like a tourist mat) - the temperature is more or less normal (about 41 degrees)

The same model, did the same, though I put a white thing that was in a plastic box, about 5mm thick, it does not overheat

[mowgli]

mowgli,
I have thinner now. And the polyethylene was obviously thinner than 5 mm - you need to find and lay both things

[kVipoint]

Girls, now I have laid a thin chintz fabric in a certain number of layers. I barely stuffed the bottles there. Tem-ru measured - 43C. The instructions for Evitalia say 40-43C is normal. I will look for something thinner, but more effective. I'll leave it that way for now. I have Tefal.

Explain to me dull, but if there was a high temperature, the bacteria would die and the leaven would not work or the yogurt would curdle, but how did I understand the consistency that turned out to be normal? Like this?

kVipoint , so I don't understand. The consistency is normal. Not curled up. Must have chemists ask !!

can try silicone mats .. 2 weeks without yogurt-already mulite, but I like with fruit

Yesterday I made a type of jam with kiwi and bananas: cut 2 bananas, 0.5 tbsp, sugar, 0.5 lemon juice (it could have been a whole and 3 kiwi), on frying for a couple of minutes and 3 minutes on low pressure in a pressure cooker, chopped blender. When it cooled down, I barely took the can from my husband, the taste resembles baby puree, for an amateur. It turned out 0.5 liters. Very sweet (for my taste). Next time I'll just do it with kiwi. But with a bit of yogurt och. delicious. Considering that my husband tried yogurt for the first time, appreciated it, said to continue in the same spirit, my daughter persuaded to eat half a jar (just with sugar), I will teach it. I do it on Evitalia. Girls, how many times do you re-ferment on Evitalia who used it. I've done it five times already. Do you use a half per liter bottle or a full bottle? If you don't use half of the leaven, then you don't use the second one, or after the refrigerator you still tried to ferment. I would be grateful for your answer. Apart from narine and this sourdough, we no longer have in the city. I want different ones. And Vivo wants yogurt, but in Russia, as I understand it, not, except from St. Petersburg, but as I understand they do not send them through the mail. Although I see many in our city are starting to use yogurt makers. When I ordered in the online store, they brought as many as 4 at a time for sale.