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

Tell me why the jars do not need to be closed with lids immediately, but only after the yogurt is ready?

Girls, thanks! I realized that everything is not so simple. Let's look for leaven.

Tell me why the jars do not need to be closed with lids right away, but only after the yogurt is ready?

Whether to cover with lids or not depends on the model of the yogurt maker. For example, in my DEH it is written to close, so I prepare closed jars under the closed main lid

Hello housewives! If I do not mind joining you, while at the level of a yogurt maker ... Today I made the first yogurt, I will try it cools. The children would like to make sour cream and cottage cheese, spoiled everything that was found nothing, maybe I missed it. There were no recipes in the device itself, the Internet does not give out anything. please share the recipe. The kids want to make yummy food.

Today I took a liter of milk 3,2, and yogurt is usual. from our dairy with strawberries. For a liter of milk, I put a jar of yogurt for 7 hours without covering it with dyes. The result is a neutral taste, a bit like fermented baked milk, the color is pleasant, like baked milk. You cannot beat off the hunt, children have less developed taste. The more neutral. all the better. Then it is easier to introduce fresh fruit into it. I made my daughter with fresh prunes, peaches, carrots. Very, very tasty! There I also add mashed potatoes from the Gerber series for the age of 9 months. It turns out delicious. Today we have already eaten everything)

Girls! Read the topic title carefully before writing. to which you post!
For talking about yoghurts based on pharmacy starter cultures and prebiotics from different companies there is a separate topic

Please direct me to where the "snotty" of yogurt was discussed. Thank you in advance

Thank you
Indeed, the milk was from the refrigerator or room (+18) temperature

Whether to cover with lids or not depends on the model of the yogurt maker. For example, in my DEKH it is written to close, so I prepare closed jars under the closed main lid

I also have DEX 108. I tried to do it with closed lids and with open jars. As a starter, I used the mother's starter culture of bifidumbacterin. According to the instructions it is written to close the lids. So here's what an interesting thing came out:
-with the lids closed (just dressed and not twisted), the jars in the yogurt maker stood for 24 hours! and it turned out to be curdled milk - although there was
tasty but not yogurt.
- with open jars (which is not correct), good yoghurt turned out in 5 hours.
Now I do it with open jars. Sourdough is made in 8 hours, and yogurt in 5 or 6 hours. Although the yogurt maker herself is very
happy, does not overheat, the temperature is stable at 38.5. And I just replaced the plastic jars with glass from under
baby juice.

GIRLS, PROMOTE - DO YOU PUMP WATER INTO THE YOGHURT MIXER? I just put the cups of milk and that's it. And I read the sourdough website - it says water must be poured ...

Girls are my first failures. I put the yogurt with a milk house, and it seems to stop ... It seems like the jars are not hot .. I already put a napkin under the bottom as advised here. Is the leaven the problem?

Girls are my first failures. I put the yogurt with a milk house, and it seems to stop ... It seems like the jars are not hot .. I already put a napkin under the bottom as advised here. Maybe the leaven is the problem?

Have you tried to turn it off before? Is it overridden - how long does it take?

I turned it on for 7 hours .. I'll try less now.I already have my entire fridge full of experimental yogurt.

It has already been discussed somewhere that the problem may be in HOMEMADE milk, it often behaves inadequately compared to different pasteurizations

I don’t know, in 7 hours I would have had a cool yogurt or cottage cheese. I have yoghurt ready in 4-5 hours, no more, and yoghurt over-starter in 3 hours maximum (both with homemade milk and with store milk). Most often I do it at home.

I don’t know, in 7 hours I would have had a cool yogurt or cottage cheese. I have yoghurt ready in 4-5 hours, no more, and yoghurt over-starter in 3 hours maximum (both with homemade milk and with store milk). Most often I do it at home.

Thank you, I put it on 4 o'clock, I'll take a look, unsubscribe. And about over-yeast, yes. there I put it at 8 o'clock. Probably just overactive .... I went to the store, bought an asset, put it on, let's see what happens. I used to always make yogurt with homemade milk, in a liter jar, covered with a heating pad and wrapped in a blanket, the weight turned out, dense yogurt stood overnight, just a lot of fuss, so I decided that it was easier in the yogurt maker. And it is something in any way. Here I will try to reduce the time, you are probably right.

Thank you, I put it on 4 o'clock, I'll take a look, unsubscribe. And about over-yeast, yes. there I put it at 8 o'clock. Probably just overactive .... I went to the store, bought an asset, put it on, let's see what happens. I used to always make yogurt from homemade milk, in a liter jar, covered with a heating pad and wrapped in a blanket, the weight turned out, dense yogurt stood overnight, just a lot of fuss, so I decided that it was easier in the yogurt maker. And it is something in any way. Here I will try to reduce the time, you are probably right.

And I don't have a timer in the yogurt maker to turn off by itself. Therefore, I just, starting from the 3-4th hour, go periodically and drop in every half hour. When ready, I turn it off and put it in the refrigerator. And I start looking at the over-starter in 2 hours.

I don’t understand the timer on the yogurt maker at all, the sourdough, in my opinion, depends on the pace in the apartment, on the original ingredients, I follow, as soon as traces of whey appear, the product freezes - I turn it off right away

I don’t understand the timer on the yogurt maker at all, the sourdough, in my opinion, depends on the pace in the apartment, on the original ingredients, I follow, as soon as traces of whey appear, the product freezes - I turn it off right away

That's right. Only I didn't understand a little about the whey - in general, as far as I know, it is not necessary to bring it to the whey. For me, if the serum or the stratification at the bottom has gone, the cracks are so yellow, it means that I have overexposed. I take it into the cold, when the yogurt, when the jar is tilted, no longer splashes so cheerfully, but becomes thicker. I never bring it to whey, unless I forget and miss it.

I never bring it to whey, unless I forget and miss it.

her, well, about the serum - I overdid it, of course, but as a sign - that the mustache is good

Yes, girls, yesterday I put down a water thermometer, the temperature reached 45 degrees in 8 hours. Hence, therefore, yoghurt is not obtained. I called the store, they said, take it to the service center .. And the most interesting thing is store milk, it turns out yogurt, the market overheats. And about milk - read yesterday a review of milk in Ukraine (and about Russia too) - brrrrrrrrr: crazy: Better water with a tap. : drinks: antibiotics, boric, salicylic acid. No, it's better to boil the cow bacteria

My dear, what can you say about this? can anyone have it?

🔗

struck by the price (the grab reflex was triggered). The question is - is there a bowl instead of jars? How good is it? In general, I'm waiting for an answer, like a nightingale of summer. And so, if you send it, then I'll go and read it, kaneshno ...

My dear, what can you say about this? can anyone have it?

🔗

struck by the price (the grab reflex was triggered). The question is - is there a bowl instead of jars? How good is it? In general, I'm waiting for an answer, like a nightingale of summer. And so, if you send it, then I'll go and read it, kaneshno ...

If I understood correctly, then there are like two buttons. One is to make yogurt, and the second is to heat a baby bottle.Cool too, by the way. Apparently, it can be conveniently placed there. Well, the fact that there is only one bowl, without jars, - Duc for 100 UAH is quite good. I would even take separately to make sour cream there, cottage cheese or yogurt bowl right away.

[: Guylechka]

: Guylechka It seems to me it's worth trying again, just not for 7 hours, but for 4 hours in the afternoon and try and see what happens, maybe you just have peroxide, Yoghurt needs to start to thicken a little and in the cold until it finally thickens, but you had a lot of warmth , I do not have a yogurt maker, I do it in a thermos or a jar and for a battery, and 4 hours is enough, but if I forget, then the cheese curd flakes and sour

No, no, it is not sour and does not exfoliate, it just does not look like store yogurt at all, and this is exactly what I was counting on so that my son would not eat store yogurt! And the matzonka turned out to be tasty and thick - when she showed it to hers, turned the jar over, the son was already exasperated "well, shake it!"

No, no, it is not sour and does not exfoliate, it just does not look like store yogurt at all, and this is exactly what I was counting on so that my son would not eat store yogurt!

I accidentally got a syrup from a dairy that is added to yoghurts. Sweet thick orange badyaga. I don't know what it consists of, but it is she who makes the yogurt look like a store yogurt, only tastier. The yoghurt was made with Vivo Yoghurt, but I don't think it really matters.

[IRR,]

The question is - is there a bowl instead of jars? How good is it? In general, I'm waiting for an answer, like a nightingale of summer.

IRR, probably convenient for those who make a lot of yogurt, like me. or for those who have consumers of different classes in the family, like me.
Well, here I have long given up on jars. and that's all why - for example, I can eat 200-300 ml at a time, my husband and the eldest son too, but small children in different ways (someone one jar, someone half). it is not convenient for me to cook in jars and then think who ate and who left. It's easier for me to cook in one large container and then pour each one according to needs.

when I was preparing yogurt in a yogurt maker, I specially found a container that was suitable in diameter. and instead of 1.1 liters (in cans) I got 1.7 liters (in a container). It was convenient for me to store (I closed the lid and put it in the refrigerator), to eat too.
now I generally do it in a multicooker right in a bucket, three liters at a time - I also pour as much as everyone wants and store right in the bucket in the refrigerator.

I got myself a yogurt maker. Immediately large - for 1 liter I can't stand the store because of the gum, but there is a periodic need for the product. I put it, in the morning I will find out what I made.

[Ikra]

I apologize in advance if this has already been discussed. But I have a weak Internet here for now (it's torn all the time, I can't master the whole topic), and the need to prepare a medicinal fermented milk product is urgent.
I bought "Evitalia" and there is still an untested (Santa Claus just brought) yogurt maker "Mulinex". The question is this: is it possible to dilute Evitalia in cold milk and put it on for the night (8-10 hours) to be done? Will it work without preheating the milk? And if you need to heat, as the instructions say, then how much should you keep in the yogurt maker until cooked?
If anyone tried this, please respond, or redirect me to the link, please !!!

Ikra, I have put the first time on Evitalia today. Still, it heated up to 40 degrees. I put it in a yogurt maker, I will wait until morning, that is, 12 hours (according to the instructions for the leaven). The jars included only a liter of milk, the rest - in a jar and in a microwave with a heated jar-neighbor (I did this before the yogurt maker) What happens - I'll write. Haven't you done it yet?

[Milda]

Milda , I will look forward to seeing how you do it. I’m still in another city, tomorrow evening I’ll be in Moscow, and I want to put on yoghurt right away, because in my absence my family members were poisoned by something, and I’ll have to put their unhappy stomachs in order.

[annnita]

annnita, welcome to the forum!
Thanks for the detailed story! We need to think about a thermos too. I also think that I will then do the second and subsequent portions without heating.

Is Aktivia a ready-made yogurt without additives? Then 12 hours is UNREALY MUCH for him !!!!! During this time, cottage cheese of Hour 4 can come out, well, from the strength of 5 it should be enough. In 8-10 hours, LIVE sourdoughs wake up from the pork, and then many need much less time for gelling

I bought a simple activator without additives, I'll try to do it at night (for 12 hours) as I did in a slow cooker - from milk at room temperature.

12 hours in a slow cooker made of milk at room temperature is a lot.
From cold milk and Activia, 6 hours in a multicooker is enough.

Oh! Thank you! So I will do it all the same tomorrow morning.

I also had my first experience, not that lumpy ... But it came out snotty, although it was quite tasty. Smeared with blueberry jam, ate.
And I did so. By nightfall, my throat ached And I realized that I could not sleep. On the 15th, I put 1 liter of milk + 1 jar of activity at room temperature. After 3.5 hours, the substance in the jars became non-poured, plump. I turned it off. And left until 7 am in the yogurt maker. Then I closed it with lids and put it in the refrigerator. For some reason, it smelled very tasty. At half past eleven in the morning (I fell asleep after all) we ate yogurt for breakfast. It came out a little snotty, but it seems to me that I still heated a little. It will be interesting to try it in the evening, maybe it will ripen? Somehow, in the cartoon, I also got snotty, on the second day it sour a little and nothing happened.
Yes, Torzhok took them milk, drinking. Maybe that's the point. We will continue

I also had my first experience, not that lumpy ... But it came out snotty, although it was quite tasty. Smeared with blueberry jam, ate.
And I did so. By nightfall, my throat ached And I realized that I could not sleep. On the 15th, I put 1 liter of milk + 1 jar of activity at room temperature. After 3.5 hours, the substance in the jars became non-poured, plump. I turned it off. And left until 7 am in the yogurt maker. Then I closed it with lids and put it in the refrigerator. For some reason, it smelled very tasty. At half past eleven in the morning (I fell asleep after all) we ate yogurt for breakfast. It turned out a little snotty, but it seems to me that I still heated a little. It will be interesting to try it in the evening, maybe it will ripen? Somehow, in the cartoon, I also got snotty, on the second day it sour a little and nothing happened.
Yes, Torzhok took them milk, drinking. Maybe that's the point. We will continue

Why did you leave it in the yogurt maker for so long? Turned off - and in the refrigerator.

[Ikra]

Why did you leave it in the yogurt maker for so long? Turned off - and in the refrigerator.

Ikra
So I just had the same question. We do everything - as soon as enough has thickened, then immediately in the refrigerator, and if you leave it in a yogurt maker, even if it is turned off, then the fermentation process continues !!!!!!!

Yes, I myself do not know why I left I sick. But still, it seems to me that the ferment was not enough. I would like a little sour and without nozzles. Next time I will experiment during the day, not at night

Yes, I myself do not know why I left I sick. But still, it seems to me that the ferment was not enough. I would like a little sour and without nozzles. Next time I will experiment during the day, not at night

Then get well and good experiments in the afternoon

irysska, thanks!

Please advise which yogurt maker is better to buy? Thank you!

Since I did not have a choice, and what I gave was given, I can say: I do not have enough timer. So pay attention to this, and by manufacturer, see the topic in more detail what users like more.

Since I did not have a choice, and what I gave was given, I can say: I do not have enough timer. So pay attention to this, and by manufacturer, see the topic in more detail what users like more.

And what is its use? Anyway, you need to put yogurt in the refrigerator right away.

Please advise which yogurt maker is better to buy? Thank you!

I can only say for the one I use, I really like it, I have DEX - 108. There is no need to fill in water and two types of containers 1 bowl of 1.5-1.7 liters (well, I did not measure the displacement) and 6 glasses of 170 gr. all containers are made of good plastic, the price is up to 200 UAH.

[Lozja]

LozjaWhen the process is completed, and you understand what kind of milk with what sourdough ferments how much, it would be convenient for me if the device turned off by itself. Although, of course, after the shutdown, it is still warm there, but maybe I walk somewhere else for 15-20 minutes At least it will not be critical for fermentation.
Yes, and then, in different yogurt makers, as I watched, a different number of jars. I have 7 in Moulinex, but I would like 8. I miss one.

[Ikra]

Ikra, I want to say about Evitalia. I did more. Everything worked out. I did it according to the instructions, except that I stood in the yogurt maker not for 12 hours, but 8. Thick non-acidic yogurt. Although, it reminds me more of a very thick kefir.

[Milda]

Milda , Thank you! I do not mind about kefir! It seems to me, if I remember their instructions correctly, that they promised exactly a semblance of kefir from this leaven.

Girls, write who has which model. well, pros and cons ...

[Elya la]

Elya la, I have Severin... The pluses include the fact that there is a set of 14 glass jars of 150 ml. I haven't seen any cons yet. Simple round yogurt maker with transparent lid, no timer. Holds 7 cans. There are values ​​on the lid from 1 to 12, you can put a memo at what time you put it for fermentation.

-Severin JG 3516

[Elya la]

Elya la, I have Severin... The pluses include the fact that there is a set of 14 glass jars of 150 ml. I haven't seen any cons yet. Simple round yogurt maker with transparent lid, no timer. Holds 7 cans. There are values ​​on the lid from 1 to 12, you can put a memo at what time you put it for fermentation.

-Severin JG 3516

wow! already 14 ??? I only see 7 in online stores ...
and does not heat up at the bottom, as some write about moulinex?