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

I bought a Smile yogurt maker with jars. I did it 2 times. For the first time, boiled homemade milk was fermented with activity, the shelf life was normal, but the taste was sour. After 4 hours I got it. There was some whey on top. When I put it in another dish, it turned out like curdled milk, both look and taste. You probably need to put it in your own jar from the refrigerator? The second time I did it with baked milk, but overheated (5 hours) It turned out delicious, but the consistency at the bottom with flakes. Girls, can you measure the temperature in a yogurt maker with an electronic thermometer to measure the patient's temperature? Or not? Can I put it in water? Or put jars, and attach a thermometer between?

You probably need to put it in your own jar from the refrigerator?

Of course in my own. And don't stir right away. Here's how to get it, just put it in the refrigerator, covering it with lids. Or you can hold it for about 20 minutes, taking it out of the yogurt maker on the table to cool it a little, and then into the refrigerator. For example, my refrigerator in the heat can go on strike, so I try not to put warm food in it, but if there are no problems with this, then you can immediately put it on.

I read some tips, my head is just spinning. Today, when cooking, I will try not to cover it with lids, but just a large lid. Although the instructions say cover with small ones. Here's the best way to measure temperature?

I read some tips, my head is just spinning. Today, when cooking, I will try not to cover it with lids, but just a large lid. Although the instructions say cover with small ones. Here's the best way to measure temperature?

It is necessary to buy a thermometer for liquids in the household. shops or online, usually on yoghurt sites. in the meantime, we need to measure the temperature in the jars. Collect warm water (up to 40 degrees), or just room water and put it in the included yogurt maker for several hours. Measure later, moreover, preferably in different jars. You took one out, measure it, while the others continue to stand in the yogurt maker. Then they got it out, measured it. Because it happens that heating is different in different parts of the yogurt maker. For example, I have a heating in the center of about 1-1.5 degrees. stronger than in the others, so I have this jar on an individual mug made of perforated cardboard, so that the temperature is the same as in other jars.
I do not know if it is possible to measure with an electronic one, suddenly it will deteriorate from liquid. My mother measured it for the first time with ordinary human mercury, but it only worked for one time. Firstly, it is a long time to wait until this mercury grows to the right place. During this time, the water has time to cool down, and if suddenly your temperature heats up to 43 degrees, then the scale will not be enough, you have to keep and monitor this mercury all the time, otherwise it will reach the end of the scale and break or something, I don't know.
We have girls here who use a thermometer for an aquarium. Go to your local aquarium store and buy. True, they can be called accurate with great reservations. I have an aquarium, 2 different thermometers are inserted into it, and at the same time, the difference in their readings is about 1.5 degrees. If you buy there, then ask them to put 10 pieces of them on the counter. Most of which will show the same, take that one.

Thank you very much. Today I will continue my experiments. Mom was disappointed in my purchase. I say, I will make one without a yogurt maker on a battery. And I answer that now the batteries do not heat. I hope that before the heating season I will get the product of the desired consistency. The taste of my half-yogurts is all right, but the consistency is just laughter.I'll try to put it on for a couple of hours, cover half with lids, but not half. I will report back tomorrow.

Thank you very much. Today I will continue my experiments. Mom was disappointed in my purchase. I say, I will make one without a yogurt maker on a battery. And I answer that now the batteries do not heat. I hope that before the heating season I will get the product of the desired consistency. The taste of my half-yogurts is all right, but the consistency is just laughter. I'll try to put it on for a couple of hours, cover half with lids, but not half. I will report back tomorrow.

In my yogurt maker, the instructions also say - tighten the lids and put in the yogurt maker. That's what I do. If you do not close it, then the common lid will be in condensation, and since I do not erase the common lid before cooking, then who knows what terrible bacilli are swarming on it. will still get into my yogurt with condensation. I don't risk it. Although many here do not close the lids when cooking, and so far everything is in order with them. In some similar yogurt makers it is written - do not close with lids. so that everyone decides this question for himself. I did it once with open, the taste of yogurt is the same. But the lid is all covered with sweat, now I close it, it's also hollow that I have a thermostat sensor between the jars, it will rust and start lying if there is high humidity there.
If you measure the temperature and it will be over 40, then you need to either put something in, or buy a thermostat and then there will be no worries about overheating.
Do you have any other starter cultures besides activation? There are many, which are powdered Bulgarian, Italian starter cultures, which are also sold by some pharmacies, their temperature is 38-39 degrees. needed. If you are from Ukraine, then VIVO starter cultures are good here, but they need 25-37 degrees mostly. Go to the topic about leavens, here
https://Mcooker-enn.tomathouse.com/in...=171094.new;topicseen#new
and read what suits you, where it is sold, ask everything that interests you, and if yogurt does not work out, ask there too. And this branch is specifically for the types of yogurt makers.

Mom was disappointed in my purchase. I say, I will make one without a yogurt maker on a battery. And I answer that now the batteries do not heat.

And my mother resisted buying a yogurt maker for a long time, but I live separately, bought myself. And she - not in any. What am I going to do, or what! Our store is full of different types of milk. Until I bought it for her. Now he can't even imagine a day without yogurt, and all the time he praises and thanks, thanks, they say, that she insisted on her own, now I appreciated it, so don't worry, everything will work out slowly. You can also make ryazhenochka other goodies. Just adjust the temperature and buy good starter cultures. Good luck!

Girls, I did it !!! Boiled 700 ml of homemade milk, and left to cool on the windowsill. But since I was baking waffles, the outlet was busy and the milk cooled to room temperature. I took out an activator for the sourdough so that it was at room temperature, but it turned out to be with the addition of muesli. I poured a little milk into it, stirred it well and poured the rest. poured into jars. Almost all of the muesli remained in the big jar. Five hours later, I got yogurt as the girls laid out on the pictures. The spoon is standing, thick, not stringy, not snotty. The serum didn't bounce. I put it in the refrigerator. We had breakfast in the morning. Now the task: to collect a set of cans for my smiley. Four 180 ml jars are not enough for us. The inconvenience is that the shape is not round, but in the form of a flower. Jars of Iranian tomato paste are suitable. have to wear.

Girls, I did it !!!

Well, well done, with the first success! And how was mom, did she like it?

Mom went to work without waiting for my wonderful yogurt. My daughter liked it. I left the jar to my mother, a jar for sourdough. Now I am mastering the branch about yoghurts with bacteria. I write out the names. I think I will surprise our pharmacists with something. They probably haven't heard half of the names.

today I did it for the first time, put it on 8 o'clock in Moulinex on Activia without additives, in the morning it turned out to be dense, without any detachments, yogurt, but sourish. I like bland taste. Added sugar to milk when fermenting, maybe it affected the sourness? Or just stuck? But if he stood, would the serum peel off? Or not necessarily?
Who makes on Evitalia, tell me what taste it turns out, we only sell it from the leaven.

today I did it for the first time, put it on 8 o'clock in Moulinex on Activia without additives, in the morning it turned out to be dense, without any detachments, yogurt, but sourish. I like bland taste. Added sugar to milk when fermenting, maybe it affected the sourness? Or just stuck? But if he stood, would the serum peel off? Or not necessarily?
Who makes on Evitalia, tell me what taste it turns out, we only sell it from the leaven.

With sugar, in the summer, for 8 hours at Activia? Simply sour. This is a very long time for Activation, 3-4 times more than necessary. It would be sour even without sugar, and even more so with sugar.

well, it's not hot at home it's cool even :-)
I just thought that if the acidic acid curdles, the serum will stand out, and it is dense, thick, quite edible, but ... yes ... it is sour.
And sugar enhances fermentation? I will not add now, only after.

[danuca]

well, it's not hot at home it's cool even :-)

danuca
where did you manage to find such a secluded place
Now even in Siberia - heat and fires

it's cool now in Saratov (well, more or less) :-) plus air conditioners :-)

it's cool now in Saratov (well, more or less) :-) plus air conditioners :-)

that's all ... I want to go to Saratov, otherwise it's too hot in Poltava

that's all ... I want to go to Saratov, otherwise it's too hot in Poltava

Well, I want to, especially because "There are so many singles on the streets of Saratov ..."

Well, I also want it, especially because "There are so many singles on the streets of Saratov ..."

Does your husband know about your Wishlist?

Does your husband know about your Wishlist?

And our Mona put her husband's vigilance to sleep with a Kiev fire

And our Mona put her husband's vigilance to sleep with a Kiev fire

No, Irisa, you're wrong. She put him to sleep much earlier than she hid from us. But he, naive, did not suspect her of bad inclinations, even when Berner appeared in the kitchen

No, I'm a faithful wife. And this is .... well, so what about dreaming nizya?

I'm new here
I bought a Daewoo yogurt maker with a timer the day before yesterday
made yogurt - the first pancake is certainly lumpy
can someone tell me what is the problem ???
I washed all the jars thoroughly and poured boiling water over them (freshly boiled water from the kettle)
milk 3% with a 3 day shelf life (today) boiled and cooled
I have yogulact as a starter (I keep it in the refrigerator)
She stirred 2 capsules first in a glass of milk (milk, which she boiled and cooled) and then poured into a saucepan and mixed well.
I poured everything into jars and put it in a yogurt maker for 5 hours, after 5 hours it turned out to be liquid - as a result, it kept it for 10 hours (I checked it every hour - starting from 6.7 ...)
covered with lids and put in the refrigerator for a day
I tried it in the evening and of course I expected the best
firstly the serum upset
secondly, the yogurt was so jelly chtoli, in short, it looks like yogurt
tell me what did I do wrong?
how to make yogurt instead of yogurt?

I'm new here
I bought a Daewoo yogurt maker with a timer the day before yesterday
made yogurt - the first pancake is certainly lumpy
can someone tell me what is the problem ???
I washed all the jars thoroughly and poured boiling water over them (freshly boiled water from the kettle)
milk 3% with a 3 day shelf life (today) boiled and cooled
I have yogulact as a starter (I keep it in the refrigerator)
She stirred 2 capsules first in a glass of milk (milk, which she boiled and cooled) and then poured into a saucepan and mixed well.
I poured everything into jars and put it in a yogurt maker for 5 hours, after 5 hours it turned out to be liquid - as a result, it held for 10 hours (I checked it every hour - starting from 6.7 ...)
covered with lids and put in the refrigerator for a day
I tried it in the evening and of course I expected the best
firstly the serum upset
secondly, the yogurt was so jelly chtoli, in short, it looks like yogurt
tell me what did I do wrong?
how to make yogurt instead of yogurt?

I wrote an answer to you in another topic - try dry starter cultures, pharmacy yogurt in capsules - a lottery, it may or may not work, I have never succeeded. Your milk just sour and you get yogurt. The bacteria never really started playing.

I also did not succeed from the pharmacy starter cultures, I switched to VIVO starter cultures and everything is fine. Pharmacy did not like the taste, very sour (for me ...)

I also did not succeed from the pharmacy starter cultures, I switched to VIVO starter cultures and everything is fine. Pharmacy did not like the taste, very sour (for me ...)

Oh, VIVO, they are on sale in St. Petersburg. I thought Russians couldn't buy them. Do they distribute it through online stores or some pharmacies?

Oh, VIVO, they are on sale in St. Petersburg. I thought Russians couldn't buy them. Do they distribute it through online stores or some pharmacies?

There is also an online store, there is also a starter culture store. You can also buy Bulgarian starter cultures.

You can also buy Bulgarian starter cultures.

And the Italian ones? I, for example, their Good Food, I liked more tender Bulgarian ones, the taste is more pronounced and denser, especially when compared with Genesis

[Olga]

And the Italian ones? I, for example, their Good Food, I liked more tender Bulgarian ones, the taste is more pronounced and denser, especially when compared with Genesis

And I like Good Food and Genesis, but tender Lactina turns out as for me.
Olga, but tell me, if you ferment with store-bought kefir, how much does it ferment in time, after all, you cooked

long, at least 6-8 hours, if in summer, and even longer in winter, but it turns out tasty if the starting material is children's kefir, I tried to re-ferment from the usual, stratified and went out, because, as in kefir, there is enough counterfeit

long, at least 6-8 hours, if in summer, and even longer in winter, but it turns out tasty if the starting material is children's kefir, I tried to re-ferment from the usual, stratified and went out, because, as in kefir, there is enough counterfeit

that I have in stock Lubensky kefir, not for children, but surprisingly tasty, so I'll try on it

Good day! I have been the happy owner of a yogurt maker for two years. True, in fairness, at first I did not think so. Here, I want to share my experience of use, can anyone come in handy?
When choosing, I stopped at Severin for 7 jars, it is convenient, the child is just a portion, and the rest do not need to be opened for the time being. But, she overheats - she stayed up to 50, did not continue, she was afraid that I would throw out the disorder. Napkins, thin polystyrene (which is for suspended ceilings), cardboard - I've tried everything, a little thicker layer and that's all - it doesn't close. Nothing helped. Fortunately, friends live in Ukraine, and she rushed to them with a request to buy me a thermostat - since then I realized my happiness.
I use only ultra-pasteurized milk, either Prostokvashino or Big Change, because in Moscow it’s a home-made strain, but I don’t take the so-called “farmer's” milk from the machines. There are several reasons for this: 1. not the fact that it is natural; 2. when fermented, it turns into a flocculent mass; 3. a couple of times did not ferment at all (I wanted to make cottage cheese, even with the addition of lemon juice - the process did not go).
As a starter I used dry starter cultures "Vivo", and Evitalia and children's drinking yogurt "Agusha". I did not notice a fundamental difference, except, of course, the purity of the dry starter cultures. We liked the yogurt of all, it is both thick and pleasantly acidic.
Not so long ago we have a yogurt maker Smile with a bowl per liter. It warms decently, in the end the container is quite hot, not 40, but rather closer to 50. But apparently due to the fact that the container per liter - yogurt is of good quality. And you can also put glass jars in it with a volume of 1 to 0.5 liters (for sour cream).
Like this. Hope it is useful to someone.

Girls from Ukraine!
Nobody tried to make yoghurt on the liquid starter culture "Prostokvashino", which is sold in stores in 1-liter bottles?

on liquid ferment "Prostokvashino"

Wo, girls, tell me what it is ??? I never got it from the sellers in Gaspra - sho tse take We don't have this

This starter contains two beneficial live bacteria - Lactobacillus bulgaricus (Bulgarian lactobacillus) and Lactobacillus acidophilus (Lactobacillus acidophilus), thanks to which the product has a mild taste, lightness and contains 10 times more fermented milk bacteria than other fermented milk products.

The fermented milk product "Prostokvashino Zakvash" Bulgarian Recipe "was created specifically for those who monitor their health and try to adhere to a healthy lifestyle.
Live bacteria Lactobacillus bulgaricus, which are part of Prostokvashino Starter Culture, strengthen the immune system and normalize the intestinal microflora, and with regular use of the product help to lose weight and improve health.
The sourdough tastes like kefir, and for sweet lovers, the manufacturers, in addition to the classic sourdough version, have prepared sourdoughs with strawberry and garden berries flavor to choose from.
Bulgarian starter culture is prepared on the basis of sterilized milk with the addition of a starter culture. The duration of fermentation varies from 6 to 12 hours, depending on the type of fermenting preparation.
The starter culture can be used as a stand-alone product or as an addition to many dishes.

And here's another thing I found.

Latest news from Prostokvashino: a recipe for making a fermented milk drink from our Sourdough and milk was found:

1) Steam all containers intended for use in the process of preparing the product with boiling water.
2) Suitable for use:
- Fresh milk (raw, pasteurized or sterilized) is desirable, Prostokvashino, - the finished product "Sourdough".
3) Heat pasteurized or raw milk to a temperature of 95C. Sterilized milk does not require additional heat treatment.
4) Cool the thermally processed milk to the fermentation temperature (37 - 40) C. In the case of using sterilized milk, heat it to the specified temperature.
5) Add the finished product "Sourdough" into milk, at the rate of 50 ml of product per 1 liter of milk.
6) Mix thoroughly.
7) Ferment for 7-9 hours. The formation of a dense homogeneous clot and a sour milk taste indicates the completion of the fermentation process.
Cool the fermented product in the refrigerator.
9) Stir the cooled product to obtain a drinking consistency.

Note: The homemade product may differ from the Sourdough product through:
- Different content of fat in products;
- Failure to comply with the temperature conditions of fermentation;
- Using stale or poor quality milk
- Untimely cooling of the fermented product.
Bon Appetit)

This is called she asked, she answered.

Earlier, the Yagotynska sourdough appeared, but in my opinion there is a priority of bifidobacteria, some of them fermented with it, only the yogurt seems to me to be more drinkable, because the sourdough itself is already made from something. But she tastes so-so to me, and not kefir or yogurt

No, I liked the Prostokvashino sourdough. Like a good yogurt, so thick.

[Mira7]

Good day! I have been the happy owner of a yogurt maker for two years. True, in fairness, at first I did not think so. Here, I want to share my experience of use, can anyone come in handy?
When choosing, I stopped at Severin for 7 jars,
Not so long ago we have a yogurt maker Smile with a bowl per liter.

Mira7, I have the same set of yogurt makers, the only difference is that Severin with 14 jars.
I also use a thermostat in Smiley, setting the sensor closer to the middle of a 1.2 liter glass jar.
I can't stop thanking for the thermostats Nadia-nvk and Lena-Antonovka .

[Ksyushk @ -Plushk @]

and not kefir or yogurt

Got it! thanks, girls!

Ksyushk @ -Plushk @,
Ksyusha, do you put 14 jars in a yogurt maker at the same time? Or 7 main and 7 spare?

[Linen]

Ksyusha, do you put 14 jars in a yogurt maker at the same time? Or 7 main and 7 spare?

Linen, duc second

Clear! Great!

And I have a yoghurt maker Ariete 85 for about a week. Before preparing yoghurt, I poured water into the jars and after a few hours measured the temperature in it at the bottom and in the jars. At the bottom of the yogurt maker (in the warmest place, in the center) 45 *, in jars 43. And since I have Evitalia (requires 40-43 *), I turned on my Ariete without a thermostat. 1 bottle of starter culture is designed for 2 liters of milk. I poured 1 liter into a thermos, the 2nd into jars of a yogurt maker. Result: in a thermos I got drinking yoghurt, in jars - "what the doctor ordered": rather thick, plump, ate with a spoon. I re-fermented in a yogurt maker, taking as a starter the required amount of what was fermented in a thermos. And I got a complete garbage ... It turns out that not to re-ferment, or what? Although the instructions for Evitalia allow over-fermentation ... Or over-fermentation with yogurt from jars ... (I have not tried this yet, I don't know what will work out.) Or divide the ferment from the bottle in half ... So that for 1 liter of milk ... Experienced yogurt makers , advise me something!

Good evening Lydia. I tried to re-ferment Evitalia, if the temperature was observed, it always turned out. Moreover, I fermented it in a yogurt maker and simply in a 3-liter jar. But when fermenting in a jar, I poured a jar into a 0.5-1 liter sourdough, put it in the cold and from there I took the sourdough for re-fermentation. And if in a yogurt maker, then I just used one of the jars as a leaven. The over-fermented yoghurt was also thick and not sour.

[Nadia-nvk and Lena-Antonovka]

I can't stop thanking for the thermostats Nadia-nvk and Lena-Antonovka .

So, sir, I also need a thermostat.Antonovka from Russia, and Nadia from where, not from Ukraine?

[May @]

May @,
Nadia from Ukraine

So, sir, I also need a thermostat.

🔗 here Ukrainians buy RT-10 / P01 thermostat from Ukrposhta imposition. payment. Just ask for a flat wire from the sensor so that the wires can be easily passed under the cover of the yogurt maker.

[Mira]

I poured a jar into a 0.5-1 liter of leaven, put it in the cold and from there I took the leaven for re-fermentation.

Mira, Thanks for answering. I think I did about the same. Only my yoghurt was fermented (in addition to the yoghurt maker) also in a thermos. And from a thermos I poured it into a jar and put it in the refrigerator. But the result ... Yogurt from a yogurt maker (the jars were simply put in the refrigerator) and poured from a thermos into a jar - these are, as Kozma Prutkov said, "two big differences." Not to taste, but in consistency. Although the milk is the same. Therefore, I am at a loss. I'll try to leave 1 jar for re-sourdough. Is it for 1 liter of milk?

And about "divide the original (dry) leaven in half" Can you tell me something? Or is it better not to? Just a bottle of sourdough is designed for 2 liters of milk ...

[Mira]

Mira, Thanks for answering. I think I did about the same. Only my yoghurt was fermented (in addition to the yoghurt maker) also in a thermos. And from a thermos I poured it into a jar and put it in the refrigerator. But the result ... Yogurt from a yogurt maker (the jars were simply put in the refrigerator) and poured from a thermos into a jar - these are, as Kozma Prutkov said, "two big differences." Not to taste, but in consistency. Although the milk is the same. Therefore, I am at a loss. I'll try to leave 1 jar for re-sourdough. Is it for 1 liter of milk?

And about "divide the original (dry) starter in half" can you tell me something? Or is it better not to? Just a bottle of sourdough is designed for 2 liters of milk ...

Sharing dry is not necessary, but possible. It is better to re-ferment from the result that is better. In general, what you re-ferment, you will have in the end. I always leave the best jar for re-starter.

Thank you!

Just ask for a flat wire from the sensor so that the wires can be easily passed under the cover of the yogurt maker.

And can someone show a photo of what the posting should be in order to check at the place of receipt?

[May @]

May @,
Maina, the wire should be completely flat, well, almost like a telephone wire. But there is also a thermostat for a yogurt maker (this is exactly what Nadia and I ordered for Ksyusha and me) 🔗

And there is a photo, but in the phone