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

And we froze a bunch of blueberries this year. They began to drag from the freezer to yoghurts immediately - in the summer. There are still supplies. How much you put it in yoghurts for taste, and stretched out for three seasons. Our scheme is as follows, yoghurt is put into cups in the morning so that it can be freely mixed with additives, grated berries with sugar are also mixed there, gently knead so that the density is not lost much and we use it. Daily. And how useful, and how tasty, and as a medicine, as everything in general. Sometimes with strawberries from the freezer. There were not many strawberries. But most of all I like it anyway with blueberries. In general, in any way we add something to make it tastier.

And I only ate blueberries once. In the late 70s, she and her parents went to Karelia on a voucher to the Sartavala tourist center. Now this camp site seems to be gone. The second half of July is the coolest season. They brought a bucket of blueberries
when they returned to their place in Ukraine. They made such a fragrant jam then! We don't grow blueberries in the Donetsk region. But currants, raspberries, strawberries, cherries, apricots, peaches and much more grow. I also like to add them to ready-made yoghurt in the summer, but right now there is jam from all this.

Please tell me, I have a tefal yogurt maker with hanging cups, it does not overheat, I checked, but the yogurt turns out to be kind of strange when the jar is not touched, even, dense, homogeneous, does not pour out, but it is worth stopping with a spoon, after a while whey runs into the void, and he himself is heterogeneous, not cottage cheese, of course, without grains, but like a powder. I did it on different activations, curd, liquid, ordinary, if left in a drainage net (I had them in the kit), when the whey drains, it becomes very thick and homogeneous, similar to curd cheese. I also tried different milk, did anyone have it?

I also tried to experiment with time, according to the instructions I have to set it at 6 o'clock, as soon as it thickened I took out the first glass (3 hours), and then took out one every hour. As a result, everyone has the same consistency, the same powder, but the taste is different, the former has no sourness at all, and towards the latter it becomes more and more acidic.

The moulinex yoghurt maker was bought only on Sunday - my husband made me happy by March 8, and last night I made yoghurt - a liter of butter milk 3.2 and 2 jars of activity with cereals. I put them on for 5 hours and cooled down for another 4 hours at night until 6 in the morning, until I put the jars in the refrigerator. It turned out great! I did not boil the milk, stirred everything in a jug and poured it into clean jars. Everything is so simple and wonderful result. The yoghurt is thick and pleasantly creamy.
Tell me, does anyone have recipes for desserts for a yogurt maker?
Somewhere there were records about yoghurts "for adults" with liqueur .... I can't find

Good evening, needlewomen!
A couple of days ago I became the owner of the Tefal yogurt maker with 12 glasses that are hung - they gave me. I realized that she was overheating. And now I'm wondering how to ferment symbilact (while I was only making yogurt vivo, it seems to withstand the temperature up to 42, in 8 hours the serum began to separate a little), if the instructions write a temperature of 36 degrees, and the glasses are much warmer from below when you take it out of the yogurt maker (thermometer no, but not less than 40-42 degrees). Even if you put (as many advise) a couple of paper napkins, I will only knock off a couple of garus. Today my yoghurt thickened (though I didn't take it vivo, but narine in a glass) in 3 hours, that is, I reduce the cooking time, but as I realized that this is not an option, since bacteria in symbilact are at such a high temperature will perish. How does anyone solve this problem?

Just don’t throw slippers, if it’s somewhere in the subject, I can’t read it all, I’m sitting with two children with a cold, one is 5 years old, the second is as many months, they don’t give a lot to read.

Well, what can you say, if it overheats, then it will not stop doing this, it will overheat, and, perhaps, even more over time. The problem is solved (for example, for me so) by buying a separate thermostat for the incubator, there are such, about 90 UAH. in Ukraine. Unfortunately, I don’t know which country you are from, because here girls from Russia complained that they could not buy such a thermostat in Russia. So it adjusts to the yogurt maker and keeps the temperature you set on it. But I have little idea of ​​your yogurt maker. The fact is that you cannot fit it into every yogurt maker. If water is poured between the glasses, then it is impossible. And if there is an automatic shutdown by timer, it is also impossible.
And so that without improvements, then only the yogurt sourdough will turn out, and even 40-42 is very uncomfortable for him. By the way, you held for 8 hours, this is too much. At 36 degrees, I have it ready in 4 hours. What is written in the instructions is very distant from reality. It is necessary through several. periodically check the hours - slightly raise the yoghurt maker by one edge or slightly swell and look at the yogurt in the jar. If you can see that it has already grabbed, then take it out. It will cool down when it thickens even more. I take it out, stand on the table for about 20 minutes, cool slightly, and put it in the refrigerator. And then I immediately take it out and in the refrigerator.

Well, what can you say, if it overheats, then it will not stop doing this, it will overheat, and, perhaps, even more over time. The problem is solved (for example, for me so) by buying a separate thermostat for the incubator, there are such, about 90 UAH. in Ukraine. Unfortunately, I don’t know which country you are from, because here girls from Russia complained that they could not buy such a thermostat in Russia. So it adjusts to the yogurt maker and keeps the temperature that you set on it. But I have little idea of ​​your yogurt maker. The fact is that you cannot fit it into every yogurt maker. If water is poured between the glasses, then it is impossible. And if there is an automatic shutdown by timer, it is also impossible.
And so that without improvements, then only the yogurt sourdough will turn out, and even 40-42 is very uncomfortable for him. By the way, you held for 8 hours, this is too much. At 36 degrees, I have it ready in 4 hours. What is written in the instructions is very distant from reality. It is necessary through several. periodically check the hours - slightly raise the yoghurt maker by one edge or slightly swell and look at the yogurt in the jar. If you can see that it has already grabbed, then take it out. It will cool down when it thickens even more. I take it out, stand on the table for about 20 minutes, cool slightly, and put it in the refrigerator. And then I immediately take it out and in the refrigerator.

This is just an option with a timer and water is poured only during the preparation of dairy desserts. Can't you open the lid? Or does the cooking technology require exactly the same temperature?
And about unscrewing, then there is no one with us, our dad is on the flight, and I will not even try.

This is just an option with a timer and water is poured only during the preparation of dairy desserts. Can't you open the lid? Or does the cooking technology require exactly the same temperature?
And about unscrewing, then there is no one with us, our dad is on the flight, and I will not even try.

It's a shame, but the lid cannot be opened, the heating is from below. and the lid, so that everything is in a stable temperature, otherwise it will not ferment. From below there will be overheating, from above - underheating. They do not even recommend opening it often in order to check readiness, and I don't know to open it for good. And your timer is exactly automatic or as it is on some yogurt makers, just a scale where you set the temperature, so as not to forget when you set it.
Are there any other options:
1) Return it to the store, if not 2 weeks have passed and there is a receipt and take another brand. Here Dax seemed to be praised that it does not overheat, or any other simpler, but so that you can build in a thermostat.Or VIVO, there are 3 modes - 30, 36 and 42 degrees. Cool, 399 UAH, but sold only in Ukraine.
2) Take it for repair, let it be adjusted there. Find out where you have a service center that serves this company. They are obliged to repair it under warranty, and if it is a factory defect, it will be sent to the manufacturer and replaced with a new one.

just finished yogurt with additive - I boiled an apple with sugar and cinnamon, then a teaspoon in each jar and on top, as usual, milk with sourdough - it turned out very tasty
now I will do with other additives
thanks for the recipes

I have a question for the owners of the yogurt maker severin: who measured the temperature to which the yogurt maker heats? (I have nothing to measure) And a question to all owners of yogurt makers: Where in Russia can you buy a thermostat?

I have a question for the owners of the yogurt maker severin: who measured the temperature to which the yogurt maker heats? (I have nothing to measure) And a question to all owners of yogurt makers: Where in Russia can you buy a thermostat? More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=18181.0

The usual alcohol for liquids. I ordered it with the yogurt maker. And my mother bought herself one for the household. store. And while it was not, she checked a couple of times with ordinary mercury, human, so to speak. But this is dangerous. Suddenly, the temperature there will trample the scale and burst again, and there is mercury. Scary, in general. And besides the thermometer, you can't check anything. So look in the household. Magazakh, I think they are. I don't know where in Russia there is, but I suspect that you can search on the radio market. They are looking for this there.

I have a question for the owners of the yogurt maker severin: who measured the temperature to which the yogurt maker heats? (I have nothing to measure) And a question to all owners of yogurt makers: Where in Russia can you buy a thermostat?

I know that some people can order a thermostat from this site, I myself wanted to order, but from next week they will be sold with us)))
🔗

I know that some people can order a thermostat from this site, I myself wanted to order, but from next week they will be sold with us)))
🔗

Where are we? The thing is very convenient !!! I use it, but summer is approaching and I want to make yogurt in the country. Therefore, I am looking for a second copy.

I know that some people can order a thermostat from this site, I myself wanted to order, but from next week they will be sold with us)))
🔗

Also interested in this question: where are we? Do they deliver to Russia too? Which thermostat is better to take in general and how do they differ?

Also interested in this question: where are we? Do they deliver to Russia too? Which thermostat is better to take in general and how do they differ?

Here in St. Petersburg 🔗 I don’t know how they differ, but I know what the majority in Ukraine has. Production Donetsk as I understand it. So you can order in Sochi and it will be cheaper from Ukraine.

Direct links prohibited

Here in St. Petersburg 🔗I don’t know how they differ, but I know what the majority in Ukraine has. Production Donetsk as I understand it. So you can order in Sochi and it will be cheaper from Ukraine.

Not if like this 🔗, then this is not Donetsk, but Dnepropetrovsk. I ordered myself from Donetsk from there.

will it be cheaper to order from Ukraine than from St. Petersburg? And how much does a thermostat cost? and how much delivery is there? I understand it just plugs into the outlet, and the yoghurt maker and the cord are put on the bottom of the yoghurt maker in it, did I understand correctly?

will it be cheaper to order from Ukraine than from St. Petersburg? And how much does a thermostat cost? and how much delivery is there? I understand it just plugs into the outlet, and the yoghurt maker and the cord are put on the bottom of the yoghurt maker in it, did I understand correctly?

according to the principle of work, everything is correct

will it be cheaper to order from Ukraine than from St. Petersburg? And how much does a thermostat cost? and how much delivery is there? I understand it just plugs into the outlet, and the yoghurt maker and the cord are put on the bottom of the yoghurt maker in it, did I understand correctly?

How everything works was correctly described, in St. Petersburg it costs 650 rubles, and on the website 84 hryvnia, which is about 340 rubles, so with delivery by mail from Ukraine, it seems to me that everything together will cost you a maximum of 600 rubles, and from St. Petersburg it is more expensive. Decide for yourself.

thanks, I will take a look. is there prepaid?

thanks, I will take a look. is there prepaid?

I think yes.

Take in the ranks of yogurt makers)) Today I got a yogurt maker Moulinex, and naturally I immediately decided to try it. But, yogurt tasty and thick, I didn’t work. I took milk 6% + activation without additives. The milk was heated to a boil and cooled to 39 degrees before mixing with yogurt. Then all this was poured into jars and put into a mule. Initially, I wanted to hold it for 8 hours, since the instructions say that delicious yogurt is obtained in 8-15 hours. But, after 5 hours, I noticed that his consistency was like thick yogurt and whey stood out in some jars, somewhere from below, but somewhere from above, so I decided that it was enough and the process was finished. The jars from the bottom were very hot, it did not pull at 40-45 degrees, it was terribly hot - 60 was exactly upset ((what did I not do, or is it more likely that the yogurt maker is overheating? mm 5 foam rubber, which was when packing the device, will not be much? Is it scary to think what would happen if I kept yogurt for 8-15 hours, or, on the contrary, I took it away in vain? I really want to taste good and thick yogurt
PS You won't be able to exchange a yogurt maker, so you have to look for an approach to the existing one))

[kseniaaa]

kseniaaa, so what would you not first read about choosing a yogurt maker, and then buy? And now the shtozh - now only to adapt, since there is no way to change. Now only dances with tambourines, and not otherwise. Moulinex shamelessly overheat, some bring milk almost to a boil (at least a foam is formed on milk).
Now try with linings: napkins, foam rubber, cardboard boxes, etc. In general, you won't be bored. I sympathize.

[kseniaaa]

kseniaaa, so what would you not first read about choosing a yogurt maker, and then buy? And now the shtozh - now only to adapt, since there is no way to change. Now only dances with tambourines, and not otherwise. Moulinex shamelessly overheat, some bring milk almost to a boil (at least a foam is formed on milk).
Now try with linings: napkins, foam rubber, cardboard boxes, etc. In general, you won't be bored. I sympathize.

Thanks for the answer! In general, is it all the same in overheating? And if the jars are kept for a little less time, say, 4 hours, theoretically, the yogurt will have time to ripen in such a time? Still, the instruction confuses me - 8-15 hours

if the jars are kept for a little less time, say, 4 hours, theoretically, the yogurt will have time to ripen in such a time? Still, the instruction confuses me - 8-15 hours

Naturally, yoghurt at the store Activia is ready in 4 hours, headlong, because these are not bacterial starter cultures with live bacteria that still need to wake up. And with your godless overheating, 3 hours may be enough

Yes, with such a godless overheating, at least 3 hours, at least five - the bacteria will die in Fig. You need to try this and that: with paper napkins, rags, with cardboard boxes. Vary their number. Or, perhaps, turn on the yogurt maker for an hour, and then leave the cans to go off. And constantly measure the temperature. Find an option for yourself when the yogurt maker will hold 40 *, and then it will be easier.
In general, temperature, time and good leaven are the three pillars of real yogurt.

Thank you girls for your answers! I will adapt

And my mulineoshka has gone crazy. She worked perfectly for two years, and the other day I started to "scrape" like that. I take out the jars, and they are just hot! Naturally, not yogurt, but some kind of horror came out, all the whey "jumped". Husband makes square eyes, they say why did I do it. I also have to cut out cardboard rugs and try to look for a thermostat (I can't even imagine how it looks). The service will hardly undertake to do it, and if they do, they will ask for money, like for a new yogurt maker. It’s a pity, I did it well, all of a sudden it went off the rails.

Please share the recipes. Thank you

Thanks for the answer! In general, is it all the same in overheating? And if the jars are kept for a little less time, say 4 hours, theoretically, the yogurt will have time to ripen in such a time? Still, the instruction confuses me - 8-15 hours

I put it for 4 hours. normal thick turns out, and does not sour

Please share the recipes. Thank you

On pages 13 and 14, have you looked?

On pages 13 and 14, have you looked?

: girl_red: I've reached 11 so far ...... thanks, I'll see

Oh, girls, and I bought a Mulinex yogurt maker .... And then everyone writes that it overheats ...: girl_cray: Upset.

Oh, girls, and I bought a Mulinex yogurt maker .... And then everyone writes that it overheats ...: girl_cray: Upset.

Don't get upset right away
Who exactly is Mulik?

Oh, girls, and I bought a Mulinex yogurt maker .... And then everyone writes that it overheats ...: girl_cray: Upset.

No need to get upset! I got along well with her and make yoghurts even in the heat, you just need to adapt. You will succeed, if you have questions - write in a personal.

Oh, girls, and I bought a Mulinex yogurt maker .... And then everyone writes that it overheats ...: girl_cray: Upset.

Everyone overheats. And tefali too. Only a few have a conscience and work as expected. We have learned to get along with everyone, so we will teach you too !!

girls, tell me. On activation, classic bioyogurt without additives. I did 2 times the temperature set 39-40, did 8 hours and 6. It turned out sour with separated whey or water, Delicate compared to the starter for GoodFood, but even sugar did not help to put on 1 liter. 2 tbsp. l. sugar and a jar of activity 125 gr.

girls, tell me. On activation, classic bioyogurt without additives. I did 2 times the temperature set 39-40, did 8 hours and 6. It turned out sour with separated whey or water, Delicate compared to the starter for GoodFood, but even sugar did not help to put on 1 liter. 2 tbsp. l. sugar and a jar of activity 125 gr.

I wrote to you in another topic. Yogurt from ready-made yogurt is fermented in a couple of hours, 6 is a lot.

girls, tell me. On activation, classic bioyogurt without additives. I did 2 times the temperature set 39-40, did 8 hours and 6. It turned out sour with separated whey or water, Delicate compared to the starter for GoodFood, but even sugar did not help to put on 1 liter. 2 tbsp. l. sugar and a jar of activity 125 gr.

I would set a temperature of 37-38 for yoghurt from the activity

girls, tell me. On activation, classic bioyogurt without additives. I did 2 times the temperature set 39-40, did 8 hours and 6. It turned out sour with separated whey or water, Delicate compared to the starter for GoodFood, but even sugar did not help to put on 1 liter. 2 tbsp. l. sugar and a jar of activity 125 gr.

for yoghurt from activity at such a high temperature and 2.5 hours is enough

[Lozja, Scarecrow, irysska]

Don't get upset right away
Who exactly is Mulik?

Lozja, Scarecrow, irysska - Thank you!
Yoghurt maker with timer. type YG230131 / 3H1. On the enclosed papers it is written - the service life is 2 years.
In our store, it is sold in bottles of m., Sourdough ,,
It can be drunk and made (I don't know what) from milk. I tried a delicate dairy kefir-yoghurt-yoghurt delicious. Now, in thought, what is the most useful sourdough to use for making yoghurt.

[Lozja, Scarecrow, irysska]

Lozja, Scarecrow, irysska - Thank you!
Yoghurt maker with timer. type YG230131 / 3H1. On the enclosed papers it is written - the service life is 2 years.
In our store, it is sold in bottles of m., Sourdough ,,
It can be drunk and made (I don't know what) from milk. I tried a delicate dairy kefir-yoghurt-yoghurt delicious. Now in thought what is the most useful starter to use for making yoghurt.

The most useful are dry bacilli in sachets or bottles. They are worth ordering even on an Internet if they do not sell in the city.

Lozja, we also sell 10 grams. for starter culture per liter of milk. But there are so many types ...

Lozja, we also sell 10 grams. for starter culture per liter of milk. But there are so many types ...

you can start with yogurt - it is the most persistent in terms of overheating - but this already needs to go into the topic of bacterial starter cultures, otherwise we'll talk here

Lozja, we also sell 10 grams. for starter culture per liter of milk. But there are so many types ...

Take Vivo Yogurt, Good Food, Genesis or Lactin. (the last two are better for your yogurt maker, since they need a slightly higher temperature than the others, so they are more suitable for you).

[Lozja]

Lozja, Thank you! Now for the leaven 🔗

Recently I bought a vinis 1600 yoghurt maker. The first two times I fermented it on activation. The first time yoghurt came out after 3 hours. And the second time in general something incomprehensible, similar to sour. Although for the first time, serum stood out on the sides. Today I did it on evitalia. After 10 hours, it turned out like yogurt at the bottom, and whey on top. The yoghurt maker is in the kitchen, by the window. The kitchen is very hot. Help

Try using Ksu_82 at night or in a cooler room. My kitchen is very hot too, but I turn on the air conditioner all the time while the yogurt is being made.

So does the yogurt get overheated?

If the room is very hot, the yogurt maker gets hotter too.