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

no-oh ... I definitely have something broken .. a few months ago we opened a yoghurt maker, and there, from below, in one place, the heating wires went off a little. And .. here it is .. happiness ..

[Lara_]

no-oh ... I definitely have something broken .. a few months ago we opened a yoghurt maker, and there, from below, in one place, the heating wires went off a little. And .. here it is .. happiness ..

Lara_
well, so what, congratulations on the breakdown (why, it sounds strange somehow)
As the saying goes "there would be no happiness - but misfortune helped"
Antonovka
and you seem to be forced to break the nuna yogurt maker now (joke of course)
In general, it's surprising: to get rid of overheating and get healthy yogurt, you need to break the yogurt maker

[irysska]

irysska,
Irish, well, it probably will

I recently tried this recipe:
We take milk, pasteurize it in a milk cooker, let it cool to 40 degrees, dilute the Evitalia starter culture and add it to the milk. Mix well. Put lemon jam with ginger at the bottom of the jars (you can replace it with your favorite jam), carefully pour the prepared milk and a yoghurt maker on top for 10 hours (because it takes longer with sourdough, then 8 hours). While the yogurt is being made, we make praline: we take a glass of nuts (cashews or hazelnuts or almonds), melt 150 g of sugar with 3 tablespoons of water in a pan, make a caramel and add the nuts there, stir, cool (you can put it on a silicone mat to make it easier separated). Then we put it all in a chopper (blender, combine) and chop it. When the yogurt is ready to put on top, you can, of course, stir, but it turns out to be more appetizing. Yum-dumb turns out !!! Bon Appetit!

You know, technologists categorically do not recommend adding sugar and other additives when making yoghurt, just immediately before use. Homemade sour milk is already a risky business (I even read the opinion of some doctors sharply categorical), and even adding sugar ... may develop completely the wrong flora ..
Maybe you shouldn't risk your health for the sake of a treat?

Well, right there boiled jam, not just sugar. And the instructions for the yogurt maker itself say that you can, although before I always added after, then I decided before I liked it. On account of the development of the wrong flora, I read very different opinions, and all have arguments ... arguments ...

Excuse me, of course, but if you do with jam, and even don't sterilize the dishes, as they wrote in a parallel topic .. I don't know .. in my opinion, you are very much at risk of your health and the health of your loved ones ... take it lightly .. It's better not to make homemade yogurt at all. And what's the point? All these yoghurts with sweets can be bought in the store and not steamed .. We, it seems, are doing it for good ..
Only, please, don't be offended, I didn't want to answer, it seems like I'm lecturing, but the matter is really serious, there is no need to take such risks ..

Well, with the addition of before cooking, this is, so to speak, an option for guests, the glasses look cute and appetizing! And so I still prefer to put it after, especially since there can be a bunch of variations on this theme, today one thing, tomorrow another. Now I generally eat yogurt three times a day, something like a preventive course, as the instructions for Evitalia say, so it is very convenient to alternate. And about sterilization and usefulness ...Well, here you can also say that the yogurt maker (not only mine, that's all!) Generally overheats and all the most useful dies, then why bother making yoghurts at home.In order for EVERYTHING to be useful, you need to live in an ecovillage and grow your own eco-products, and you need to eat it in a special way way, but this is a completely different and long conversation

[Tyafa!]

Tyafa!
Regarding that all yogurt makers overheat and everything useful in yogurt dies - let me disagree.
I have a simple Dex 108. And my yogurt maker does not overheat. Several times with a digital device, a multimeter with a temperature measurement function (I borrowed it from an amateur radio father) measured the temperature in my yoghurt maker - I placed the wires of the device on the bottom of the yoghurt maker under the bottom of the glass, the temperature was resistant to a maximum of 40C, which means that in yogurt, at least 1C, but less. What kind of overheating and unhealthy yogurt can we talk about? If desired, you can also connect the thermostat - then generally support at least 35C.
So in living conditions it is NOT "in an ecovillage and to grow your own organic products, and you need to eat it in a special way" at least something useful can be prepared at home. This is my personal opinion.

Excuse me, of course, but if you do with jam, and even don't sterilize the dishes, as they wrote in a parallel topic .. I don't know .. in my opinion, you are very much at risk of your health and the health of your loved ones ... take it lightly .. It's better not to make homemade yogurt at all. And what's the point? All these yoghurts with sweets can be bought in the store and not steamed .. We, it seems, are doing it for good ..
Only, please, don't be offended, I didn't want to answer, it seems like I'm lecturing, but the matter is really serious, there is no need to take such risks ..

Lara, excuse me, sometimes I want such a tasty treat, and not just a "useful natural medicinal ... product". Nasty bacteria are always felt both in taste and in consistency. And it is more likely to get poisoned with store-made products made according to all the rules than with your own, made in non-sterilized cans with additives of various substances.

Girls! Dishes must be sterilized - this is the law of yoghurt making.
I think the safety of my family is worth the extra couple of minutes on this matter. But what a problem - they poured boiling water over it and poured it out, it’s business-like .. To poison yourself with sour milk is a very simple matter, and it’s not a fact that you will be able to notice that something is wrong with it.
Just consult a specialist.

(And sweets - well, add after, before use, who forbids?)

[Lara_]

Girls! Dishes must be sterilized - this is the law of yoghurt making.
I think the safety of my family is worth the extra couple of minutes on this matter. But what a problem - they poured boiling water over it and poured it out, it’s business-like .. To poison yourself with sour milk is a very simple matter, and it’s not a fact that you will be able to notice that something is wrong with it.
Just consult a specialist.

(And sweets - well, add after, before use, who forbids?)

Lara_
I support you 100%

[Tyafa!]

Tyafa!
Regarding that all yogurt makers overheat and everything useful in yogurt dies - let me disagree.
I have a simple Dex 108. And my yogurt maker does not overheat. Several times with a digital device, a multimeter with a temperature measurement function (I borrowed it from an amateur radio father) measured the temperature in my yoghurt maker - I placed the wires of the device on the bottom of the yoghurt maker under the bottom of the glass, the temperature was resistant to a maximum of 40C, which means that in yogurt, at least 1C, but less. What kind of overheating and unhealthy yogurt can we talk about? If desired, you can also connect the thermostat - then generally support at least 35C.

Irishka, to be honest, did not measure herself either in the new or in the previous one, there was simply nothing, but she read a bunch of reviews on the internet, maybe she was deceived. Although I noticed that it turns out better in tefalk, maybe due to the fact that the jars do not stand on the yogurt maker, but are suspended.

So in the conditions of life it is NOT in the "ecovillage" to grow your own organic products, and you need to eat it in a special way "at least something useful can be prepared at home. This is my personal opinion.

Of course you can! and you need! For this we buy all these devices !!!!!!!!

Natural yogurt consists of three components: whole milk, bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic lactic acid streptococcus (Streptococcus thermophilus).

These microorganisms are extremely useful: they normalize the intestinal flora, stop the growth of putrefactive and pathogenic bacteria, strengthen the immune system, weakened by poor ecology and low-quality products. Stimulates the absorption of essential amino acids and vitamins (including rare K and groups B, D), calcium, iron.

Natural yogurt should be free from preservatives, stabilizers, flavorings, colors, sugar additives and sweeteners. The shelf life of natural yogurt is no more than a month. The problem is that during industrial production and transportation, beneficial bacteria have very little chance of survival. And if there is a scanty amount of them in yogurt, the effect of it tends to zero.

Don't: use store-bought yogurt as a starter, even without additives or preservatives. The fact is that due to the peculiarities of a fermented milk product, an extraneous polluting microflora (most often E. coli) is inevitably formed in it. When fermented, such pathogenic microflora can increase, which leads to infections and food poisoning.

Ideal - pasteurized or UHT milk with a short shelf life.

Don't: make yogurt with sterilized milk. The European Union is already abandoning this technology: vitamins and other valuable substances in such milk are lost. In addition, a lot of salt and stabilizers are added to the sterilized beverage.

Bring a glass of milk (150-200 ml) to a boil and cool to + 40-45 degrees. Add 5-7 ml of this milk to the sourdough bottle. Shake lightly. Mix the resulting liquid from the bottle with the rest of the milk. Transfer to a thermos or yogurt maker. Place in a warm place, such as near a radiator, or cover with a pillow. Ferment for eight to ten hours. Liquid sourdough can be stored in the refrigerator for up to two weeks.

Do not put ingredients in a plastic container. Even with slight heating, plastic can release carcinogenic phenol-formaldehyde resins into milk.

Boil and cool one liter of milk to + 40–45 degrees. Put a tablespoon of the diluted sourdough in it. Transfer to a glass jar, thermos or yogurt maker and ferment for five to six hours. This yogurt can be stored in the refrigerator for five to seven days.

Do not: add powdered milk to thicken it - this will definitely not add useful qualities to your homemade yogurt. Do not ignore the rules of sanitary safety - always treat dishes with boiling water.

Convinced! I will sterilize again. I used to put it in a double boiler, now I'm thinking of using a cartoon! I figured out how to make another yummy yummy, I'll try it - I'll sign it off!

[Tyafa]

Tyafa
Yes, no one deceived you, they write the truth - indeed, many yogurt makers overheat. I just wrote about mine.
It is quite possible that your new Tefalka keeps the temperature at the correct temperature - both due to the design (that the cups are suspended), and still, the developers are improving their devices and increasing the quality. And you buy a regular alcohol thermometer and put it on the bottom of a yogurt maker - you will see the temperature.
I have made yogurt several times on activization - somehow it does not work out very well for me, it is much better with bacterial starter cultures - much thicker, more homogeneous and I hope that it is useful (since I do not use yoghurts very much, but I do it mainly for a person with gastrointestinal problems).
So that

Do not: use store-bought yogurt as a starter, even without additives or preservatives.The fact is that due to the peculiarities of a fermented milk product, an extraneous polluting microflora (most often E. coli) is inevitably formed in it. When fermented, such pathogenic microflora can increase, which leads to infections and food poisoning.

I fully agree with this
By the way, after all, you must sterilize jars, spoons and other utensils in which you prepare the ingredients - it always does not hurt

Girls! Tell me please. I bought a yogurt maker Moulinex. I put it on the Bio-balance for the first time without additives. The result is delicious yogurt. The instructions for the yogurt maker say to leave one jar of ready-made yogurt for further fermentation. Today I did it with my homemade yogurt. Nothing succeeded. The milk didn't even thicken at all. Only a sour taste appeared. It can be seen that the milk sour in a day. Share your experience - does anyone put yogurt on their cooked earlier, or every time at the store?

Perhaps you are just overheating.
But I would not re-ferment from a purchased product, this is no longer good ..

You can re-ferment from yoghurt obtained from real (intended for this) starter cultures. I usually only once, then the consistency is not the same ..

It seems to me that the point is not in the overheating of the yogurt maker, but in the sourdough itself. The first time it worked out, but it was clear that the bacteria were already inactive, and the second time they could not. Try another yogurt for the starter culture, or even dry starter culture, which is better.

Virgo, I need your help. I have read all the topics, but the other day I bought Narine and I’m not enough for re-reading. last night I put two jars of children's purees on the leaven. in the morning in one of them, the whey has already peeled off and the leaven has become thick (I think that it has overheated and it has deteriorated) what do you think it will go to the sink now or will it still go? but the second jar remained so liquid. Yogurt maker Mulieshka with a timer, overheats a little during the campaign, put napkins. maybe making the leaven costs 3 hours to warm and then turn off for 3, and so on until it thickens.
And another observation happened - my daughter began to "strengthen" a little from yogurt (the chair became more "steep"). I did it on Activia, that's why I decided on Narine, but here's a complete stupor.
Help, pliz.

girls thank you all for the answers, and the next question - on some page (I don't remember anymore) I read that you can put an orange slightly boiled with sugar and water on the bottom, boiled something for me this confiture and the smell and taste not very yogurt will it change? like a boiled orange is not comme il faut, but what if you put a peeled fresh cut on the bottom, then the fruit is clean inside, I do not think that bacteria live on it under the peel, can you? milk curdles from orange juice?

I will not answer myself, but if no one tells you, so as not to risk it, put it in only one jar, and keep the jam in the refrigerator for now, use it in the next yogurt, if you like it. I like to put a spoonful of jam in ready-made yogurt chilled in the refrigerator before use. Delicious. If you succeed with confiture, share your impressions.

I think that the milk will curdle - anyway, there is some acid in the orange, well, not just sugar.

girls thank you all for the answers, and the next question - on some page (I don't remember anymore) I read that you can put an orange slightly boiled with sugar and water on the bottom, boiled something for me this confiture and the smell and taste not very yogurt will it change? like a boiled orange is not comme il faut, but what if you put a peeled fresh cut on the bottom, then the fruit itself is clean, I don't think that bacteria live on it under the peel, can you? orange juice curdles milk?

nothing with an orange, the taste is fresh. I did all this in a separate cup in the microwaves for just a few minutes. then put the fruits in jars on the bottom and on top of the future yogurt. when the yogurt is ready, it interfered and that's it .. I liked the peach and the pear.but then I also sweeten yogurt-2 tbsp. spoons per liter of milk. children really like

So NIZZYA pure bacteria, besides milk, mix with some other impurities, even raw, even boiled

So NIZZYA pure bacteria, besides milk, mix with some other impurities, even raw, even boiled

ZYA! I mix with vanilla sugar, raisins, dried apricots, instant coffee. You can honey, nuts. And I still put raw berries in ready-made ones.

[You]

ZYA! I mix with vanilla sugar, raisins, dried apricots, instant coffee. You can honey, nuts. And I still put raw berries in ready-made ones.

That is, if You so you do, then this means that exactly "zya"?

[You]

That is, if You so you do, then this means that exactly "zya"?

read the recipes for the yogurinits - there is nothing about no-zya-I, but there are recipes ... only I beg you, let's not argue about scalding jars and lids ... if you want to follow the recipes, you want to not ...

[You]

That is, if You so you do, then this means that exactly "zya"?

Well, each of us has our own poo. And the forum was created for the exchange of recipes, experience, and on the basis of this, our ZJ is formed. Well, I didn't take it from the ceiling, I have been making yoghurts for almost a year, I passed a lot of information through myself, and not only from this forum. And if suddenly our ZYA is different, I don't see a problem here. It suits me and my family, no sour yoghurts or health problems were observed after their consumption, which I wish all members of the forum with their WINTERS.

Girls, what are you doing? You somehow did not understand my question. Simply, you can express your thoughts in different ways. For me, it is correct when a person clearly formulates his opinion - "I do this because I think that it is possible, and that's the point" - this is correct, and this opinion is for this the forum.
And speak confidently - "you can!" is a very serious statement. After all, someone will look into Temka, for whom this is very important, and will read it and perceive it exactly like that - it says there that it is possible. But nobody knows 100% - it is possible or not. What if a person ruins the entire therapeutic effect of this?
You know, in general, in my life, I am very afraid of people who do not admit, even for a minute, that they may be wrong or in something wrong.
I'm not saying that you are wrong (just in case).

That's why she asked - ZYa, just because, or are there some serious arguments for this?

And you pounced.

And I didn't even argue anywhere, it's just that the message reads exactly like this: "You can! I do it." (That is, if I do this, then you can). Therefore, I clarified whether I understood correctly.

By the way, where is the dispute over the jars? I do not see. Also, everyone expressed their opinion, and that's all. For that, and the forum, no?

read the recipes for yoghurinits - there is nothing about no-zya-I, but there are recipes ... just I beg you, let's not argue about scalding jars and lids ... if you want to follow the recipes, you want to not ...

I didn’t finish reading to the chains, I stopped at scalding the jars.

And this was not invented by me:

There are several ways to add additives:

Method 1. Add additional ingredients to milk before mixing with sourdough. In this way, you can add sugar or sugar substitutes, honey, fruit, berry, flower or mint syrups, vanillin, cocoa, coffee, caramel flakes, fruit zest and other free-flowing and liquid fillers. When adding them, make sure that they are completely dissolved or evenly distributed in the milk when mixing. Adjust the amount according to your taste.

Note! The introduction of various additives before fermentation affects the consistency of the finished product. So, for example, sugar, sweet syrups, honey will make your yogurt thinner. And of course, do not forget that additives will affect the nutritional and energy value of fermented milk products: sweet yogurt will have more calories.

Method 2. Place the additives in the cups of a yogurt maker (or in a thermos) before pouring the prepared mixture of milk and sourdough into it.This method is suitable for additives in the form of separate pieces: dried apricots, prunes, nuts, some fresh fruits (pineapple, orange, tangerine).

Note! Berries and soft fruits (peach, apricot) can also be added to yogurt in this way, but it is recommended to pre-boil them with sugar over low heat, because in 7-10 hours of fermentation of lactic acid bacteria at a favorable temperature, these fruits and berries will become a source of fermentation, and the benefits from a fermented milk drink can turn into harm.

Method 3. Add the desired ingredients to the finished product immediately before use. This method works with all additives, including all fresh fruits and berries.

By the way, I have a lot of recipes for additives in the preparation of yoghurts. I do not know how they agree with the above recommendations, judge for yourself. They were taken from different sources and meticulously collected by me in a daddy. Maybe someone can learn something for themselves. Here is some of them:

Yogurt flavoring options

Vanilla yoghurt
The milk must be warmed up with a vanilla pod.

Yogurt with spices
Warm milk with cinnamon, cloves, various spices for mulled wine or pies.

Yogurt with chicory or instant coffee
Dissolve a couple of tablespoons of chicory or instant coffee in milk.

With syrups
Stir milk and syrup.

With tea, herbal infusions, mint.
A bag of tea, mint, linden - toss into boiled milk and allow to cool to the desired temperature.

With coconut
Boil milk and coconut first.

Chocolate yogurt
For 1 liter of milk add 200 g of dark chocolate 70% cocoa.
Chocolate must be dissolved in hot milk, beat until smooth, and then add sourdough to the milk, etc.
For a simpler option, you can dissolve cocoa powder in milk.

With Rose water (hydrolat)
Add rose water or other flower water to your taste.

A source ( 🔗)

Nut yogurt
Stir in the milk, grated sesame seeds (tkhina) or cashews.

Yogurt with honey / jam
This recipe is for portioned jars: a little honey or jam is placed on the bottom of each, and a mixture of milk and sourdough is poured on top.

These are not my ZYa, for which I bought, for which I sell. I also have recipes. If the forum users are interested and the respected moderator allows it, I will issue more. Use it. Bon Appetit!

oh good recipes: otherwise I only have about fruit ... we need it !!!!

I didn’t finish reading to the chains, I stopped at scalding the jars.

: girl_in_dreams: sad ..

: girl_in_dreams: sad ..

Why then? Everyone chooses from the information provided what is important to him. You selected recipes from the instructions, but I'm talking about scalding jars, I don't need recipes. Because we are all different.

Well, now in essence. I will express my opinion. I think (I don't know, I just think) that if you make homemade yoghurts just as a healthy product, then you can play with additives, and if the goals are medicinal, like restoring a severely disturbed intestinal microflora, then you shouldn't add anything to yogurt before fermentation. After - yes, but not before.
My opinion is not based on something scientific or on other opinions, purely intuitively I think so. I could be wrong.

you know, but I need recipes and about jars ... I don't see anything bad ... is it bad to know how to diversify food ?? even if yoghurts and for medicinal purposes information is not superfluous ... the main thing is to take from it what is necessary and acceptable for yourself, and the other is to know what it is, as an option, that's all ...

you know, but I need recipes and about jars ... I don't see anything bad ... is it bad to know how to diversify food ?? even if yoghurts and for medicinal purposes information is not superfluous ... the main thing is to take from it what is needed and acceptable for yourself, and the other is to know what it is, as an option, that's all ...

Natasha, especially for you and for everyone who needs it, here are some other recipes I have:
Chocolate yogurt:
1 liter of milk, 2 tablespoons of sugar, a bag of vanilla sugar, 2 tablespoons of cocoa.

With prunes:
finely chop 2-3 prunes into a jar and without sugar.

With strawberries and banana ::
1 liter of milk
1 enzyme yogurt
1 banana
200 gr strawberries
4 table. tablespoons of brown sugar

Cut the fruit into pieces, mix with sugar and boil over low heat until the consistency of jam.

Option 1: Put 1 full tablespoon of jam on the bottom of the jar. Pour over the mixed enzyme and milk at room temperature. Do not mix milk mixture and jam!

Option 2: before putting in a jar, beat the jam with the enzyme-milk mixture until a homogeneous pink mass is obtained.

Yogurt with dried fruits:
1 liter of milk
1 enzyme yogurt
5 pcs of prunes
2 pieces of dried figs
3 pcs dried dates
1 table spoon "Orange blossom" (extract)

Cut fruit and place on the bottom of the jars.
Stir in milk, enzyme and orange blossom. Pour over fruit, do not stir.

Raspberry yogurt:
1 liter of milk
1 yogurt
150 gr raspberries
70 g sugar

Soak raspberries in sugar for 1 hour. Drain the juice and put the berries in jars. Pour milk mixture on top.

Apple yogurt:
1 liter of milk
1 yogurt
1 dense apple
1 tablespoon butter
50 g brown sugar

cut the apples into cubes, fry in oil. When the apples are soft, cover with sugar and caramelize. After acquiring the color of light caramel, put the apples on the bottom of the jar. Pour milk mixture on top.

Lemon zest yogurt:
1 lemon
1 tablespoon brown sugar

Remove the zest from the lemon, taking care not to get the white bitter layer. Bring milk and zest to a boil. Remove from heat and leave to steep for 3 hours. Strain. Stir the resulting milk and enzyme. Add sugar. Pour into jars.

Yogurt with ice cream:
200 gr vanilla ice cream with nuts and caramel (or mint-chocolate)

Melt ice cream. Stir milk and enzyme. Add ice cream and mix well. Pour into jars.

Coffee-vanilla yoghurt:
2 table. tablespoons of instant coffee
2 table. tablespoons of sugar
1 bag of vanilla sugar

Stir lukewarm milk with enzyme. Add coffee and stir well until dissolved. Add sugar. Pour into jars.

Yogurt with pear:
4 pears in syrup
chocolate vermicelli
3 table. tablespoons of brown sugar (optional)

Drain the liquid from the pear. Cut into large pieces and place 1/2 per jar. Pour the milk mixture on top. Sprinkle with vermicelli and place in a yogurt maker.

Chocolate yogurt:
5 pieces of chocolate bar (black, white or milk chocolate, or options orange chocolate, with cocoa crumbs, with mint)
4 table. tablespoons of sugar
Chop the chocolate finely. Put the milk mixture on top, to which add sugar.

Feijoa yogurt:
Grate feijoa with sugar, refrigerate. Add to yogurt by a teaspoon.

Recipe with frozen berries (one lady shared the recipe from some forum):
"I made a quick jam from frozen blueberries and sugar. In the first batch I poured it on the bottom, then milk. And in the second, before eating, I poured a layer of jam on top. Both options turned out well, in the form of yogurt, nothing curled up. With blueberries it turns out very tasty and maximum Next time I will do it with frozen raspberry crumbs.
Natural yoghurt as an enzyme. "

Kiwi Yogurt - DO NOT DO! :
It is better not to mix kiwi and dairy products at all. It's about the kiwi itself. Yogurt with it gets a bitter taste. Here is his peculiarity.

you know, and I need recipes and about jars ... I don't see anything bad ... is it bad to know how to diversify food ?? even if yoghurts and for medicinal purposes information is not superfluous ... the main thing is to take from it what is necessary and acceptable for yourself, and the other is to know what it is, as an option, that's all ...

Did I write somewhere that this is bad? Or called it bad? This is exactly what I wrote - everyone takes for himself what is important to him.
Why is it necessary to take other opinions with hostility? Why argue at every turn? I do not understand.

Girls, let's all make up. We are wasting our time on some misunderstandings. It is better to make some interesting variant of yogurt as soon as possible, eat and share with all the impressions. World???

Girls, let's all make up. We are wasting our time on some misunderstandings. It is better to make some interesting variant of yogurt as soon as possible, eat and share with all the impressions. World???

I have a problem - switching from store milk to homemade milk. I will not adapt to the home. And this despite the fact that for two seasons I made yoghurts on it without any problems. Maybe the milk isn't right when the cow just started to milk?

I have a problem - switching from store milk to homemade milk. I will not adapt to the home. And this despite the fact that for two seasons I made yoghurts on it without any problems. Maybe the milk isn't right when the cow just started to milk?

Oksana, the problem with milk can be this: she has repeatedly noticed that in February-March milk and cheese often have a nasty taste. My husband (and he grew up in a village and everyone keeps their cows there) So he said that it was during this period that the cows calve, their hormones change or something else, but the milk starts to taste and smell. Maybe that's why now you can't make good yogurt from it? I sometimes bought a store in soft packaging with a smell during these months, even hard cheese came across. And before, what time of year did you make yoghurts at home. milk?
Maybe the milk that you use and has no smell, I do not claim, but since the cow has just started giving milk, the hormones probably have not yet returned to normal.

[Mona1]

Mona1
Tan, you need to open a mini-factory for the production of yoghurt - there you have how many different recipes

Oksana, the problem with milk can be this: she has repeatedly noticed that in February-March milk and cheese often have a nasty taste. My husband (and he grew up in a village and everyone keeps their cows there) So he said that it was during this period that the cows calve, their hormones change or something else, but the milk starts to taste and smell. Maybe that's why now you can't make good yogurt from it? I sometimes bought a store in soft packaging with a smell during these months, even hard cheese came across. And before, what time of year did you make yoghurts at home. milk?
Maybe the milk that you use and has no smell, I do not claim, but since the cow has just started giving milk, the hormones probably have not yet returned to normal.

I thought about it too. I did it all summer and autumn - normal flight. Yes, after calving, the milk, apparently, has not settled yet. The taste seems to be normal, but I just can't get the same consistency.

[Mona1]

Mona1
Tan, you need to open a mini-factory for the production of yoghurt - there you have how many different recipes

You know, I collected these recipes last spring, when I decided to buy a yogurt maker, I just copied what I thought was interesting and put it into a Verdov document. I made a couple of recipes, then I decided first to adjust, so that the yogurt just turned out well and slowly forgot about them. Right now I remembered, I found it. Now I want to print on a printer and hang it somewhere in the kitchen in a conspicuous place. Then, for sure, a conveyor of new sweets is provided. I still need to re-read my scribbles, maybe I'll find something valuable there.

I thought about it too. I did it all summer and autumn - normal flight. Yes, after calving, the milk, apparently, has not settled yet. The taste seems to be normal, but I just can't get the same consistency.

In the same place, after calving, milk comes with colostrum, right? Maybe it does.

In the same place, after calving, milk comes with colostrum, right? Maybe it does.

No, it's not right away, the heifer has already grown. But they began to take milk only recently from a cow, two or three weeks ago.

Mona1, recipes are very necessary Although mine is great without additives, I will gladly make them something tasty.

I think if you mean yoghurts as a treatment, then it is better to eat them in their pure form, and if they are just your daily food, then why not diversify it to everyone's pleasure? As a preventive measure, homemade yogurt with additives will do its job - it's fresh, natural, and made from the products you choose and trust.

Mona1, recipes are very necessary Although mine is great without additives, I will gladly make them something tasty.

I think if you mean yoghurts as a treatment, then it is better to eat them in their pure form, and if they are just your daily food, then why not diversify it to everyone's pleasure? As a preventative remedy, homemade yogurt with additives will do its job - it's fresh, natural, and made from the products you choose and trust.

Well, yes, and if you add fresh berries, honey, nuts - it's also + vitamins.