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

Thank you, Lena, everything is clear now.

[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 Ksenia and me) 🔗

On one of the sites where it is sold thermostat RT10 / P01 (flat wire), the instructions for it have the following remark: By buying a thermostat, you can control the temperature in any yogurt maker,BesidesTefal and Moulinex YG-230 and ORION OR-YM02 .

[Polga]

Polga,
Yoghurt maker can be anything, only without a timer

[Polga]

Polga,
Yoghurt maker can be anything, only without a timer

That's right, there are just listed models with a timer.

[Lozja]

Lozja,
Well, yes, I have just the first yogurt maker Mulka (with a timer), and the second Dex))))

Good day! I have a problem like this. My yogurt doesn't want to get thick. It was once - the very first time we bought it, and then nothing, liquid !!! When I take it out of the yogurt maker, there is a layer of water 3 cm in the jars at the bottom. What am I doing wrong? I boil milk 3.2%, mix it with the activity and in jars.
And yesterday I tried 10% cream and BIO MAX - the same garbage.
HELP!!!!

Good day! I have a problem like this. My yogurt doesn't want to get thick. It was once - the very first time we bought it, and then nothing, liquid !!! When I take it out of the yogurt maker, there is a layer of water 3 cm in the jars at the bottom. What am I doing wrong? I boil milk 3.2%, mix it with the activity and in jars.
And yesterday I tried 10% cream and BIO MAX - the same garbage.
HELP!!!!

Oksanakit is most likely not water, but serum. And this stratification suggests that you simply overexposed the yogurt in the yogurt maker. Reduce your time. When taken out of the yogurt maker and during refrigeration, the consistency of warm yoghurt should be sufficiently elastic - not dense. But after cooling (stopping the growth of beneficial bacteria in the cold), yogurt will become dense with such a fat content. Well, I have something like this

Solena thanks for the answer, I will try to reduce the time. I'll tell you later

Yes, it's probably a matter of time. The first time it was probably made from powdered sourdough, but it takes longer than the second time, if the second was fermented with the first yogurt.
It is necessary during the process to approach and push the yogurt maker into the barrel to watch how it sways there - like milk or has already grabbed. Then you will adapt and you will know approximately how much time is needed. My second yoghurt is usually one and a half (or even two, depending on the type of sourdough) less time to prepare than from dry sourdough for the first time. Yes, and do not over-ferment these spoiled ones. And then again, nonsense can come out, even if you reduce the time.

Girls, I'm telling you how I make yogurt in Mulka. can someone come in handy.
I tried all dry starter cultures and took yogurt in capsules at the pharmacy. I cooked with sourdough, Prostokvashino. And I stopped at Zhivinka yogurt (blueberries). One jar of Zhivinka for 1l 100g of homemade milk.
I boil the milk, cool it until warm, add yogurt and set it for 5 hours. The bottom of the yogurt maker is covered with a viscose napkin in 2 layers. Then I use 1 jar for re-fermentation.
My husband bought mustard, in exactly the same jars as in Mulka. The process now goes on without interruption - just have time to buy milk!

Girls, please, tell me, please, at least in which half of the two threads already, you can read about the choice of a yogurt maker.At the beginning of this topic, there is mainly a conversation about recipes and cooking, at the beginning of the last hundred we are talking about choice, but that was in 2007 (after all, 5 years ago) - how much has changed since then, how much new has appeared. I understand that Moulinex mostly overheats, and if you stop your choice on it, then you need to choose the one that does not turn off on its own in order to connect the thermostat (as I understood, it is generally better to immediately buy a thermostat and such a yogurt maker without turning off). Maybe someone will tell you which one to buy, or at least where in the topic to read about it. Otherwise, I sit all day and read, who cooks how, and there is very little about choosing a brand.
As I understand it, DEX DIM is very much appreciated, but I did not see them in St. Petersburg, everything is mainly tefal, moulinex, binaton, less often ariet, redmond, severin

[Olanwo]

Olanwo, I have a mulka. I am very pleased.!
Only a napkin at the bottom is ...

Girls, please, tell me, please, at least in which half of the two threads already, you can read about the choice of a yogurt maker.

You are probably looking at the wrong two threads. These are branches once - about recipes, and a branch where different yogurt makers are discussed - here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0

True, there are also two volumes. I advise you to read at least the second volume. There are 37 pages like. Make an idea and choose something for yourself. And there ask if something is not clear.
Unfortunately, I won't tell you specifically the model of the yogurt maker, because I'm from Ukraine and we don't sell such companies as in Russia. Ask Russian women.

And I used to have Ariata, cool, but when I bought REDMOND RYM-M5401, I realized what a good yogurt maker is. Does not overheat. The lid is high, so I put the sour cream immediately in earthen pots, they didn't fit in Arieta.



The girls have Brand yogurt makers. Redmond and Brand are very similar, the cups are so generally the same. Read the thread about Brand. If I didn't already have Redmond, I would definitely buy Brand.

Hello! Please tell me who can! Recently bought a Redmond yogurt maker once made yogurt with sourdough and milk 3.2% for 12 hours - great! But the second time I tried 1.5% with milk - it did not work. It turned out with water: at the bottom all the sourdough-yogurt, and above the water ... also set for 12 hours ... what could be the reason?
The first time, I put the starter culture in a yogurt maker in jars, covering them with lids, and then read the forums and put it without the lids for the second time ... but this kind of nonsense turned out ... it's a shame!

Hello! Please tell me who can! Recently bought a Redmond yogurt maker once made yogurt with sourdough and milk 3.2% for 12 hours - great! But the second time I tried 1.5% with milk - it did not work. It turned out with water: at the bottom all the sourdough-yogurt, and above the water ... also set for 12 hours ... what could be the reason?
The first time, I put the starter culture in a yogurt maker in jars, covering them with lids, and then read the forums and put it without the lids for the second time ... but this kind of nonsense turned out ... it's a shame!

True, I have a different yoghurt maker, but specify what you fermented with the first and second time. Dry leaven here and there. Or in the first case - dry sourdough, and the second time - ready-made yogurt after the first time. If this is the case, then you just had to take out yoghurt much earlier, it is prepared from the over-starter one and a half to two times faster. He just stood, perhaps stratified. Above, the serum bounced off. And what is your leaven - what is the name. 12 hours is a lot for most starter cultures.

[Ntaliana]

Ntaliana, still a lot depends on the temperature of the fermented milk. It should be warm.

Hello! Please tell me who can! Recently I bought a Redmond yogurt maker once made yogurt with sourdough and milk 3.2% for 12 hours - great! But the second time I tried 1.5% with milk - it did not work. It turned out with water: at the bottom all the sourdough-yogurt, and above the water ... also set for 12 hours ... what could be the reason?
The first time, I put the starter culture in a yogurt maker in jars, covering them with lids, and then read the forums and put it without the lids for the second time ... but this kind of nonsense turned out ... it's a shame!

Correctly Tanya said that 12 hours is a lot. I put it now (the kitchen is not very hot) at 8 o'clock. This is enough for the head. In summer, when it's hot, 6 hours is enough.
I don't cover with lids while it's cooking, and everything turns out great. I take mainly 3.2% milk, ferment it with Activia. From baked milk I ferment sour cream - it turns out fermented baked milk. If I add cream to milk + sour cream = sour cream. And she did matsoni. I had no problems in Redmond. Now I'm going to take a picture of the jar, put it in the refrigerator in the morning.

[the first and second times I made only leaven]

Me and the first and second times I made only leaven from evitalia. the instructions for it say: keep 12 hours. I did this with 3.2% milk (for the first time) and 1.5% milk (now). And the milk was heated to 40-43 degrees. The only difference is that the first time I covered all the cups with lids, and the second - no ... yes, and the first time it was ordinary milk for 40 rubles, and the second time I bought a special Valio ...

Thanks a lot to everyone who answered! You helped me a lot! So, I'll buy a yogurt maker and sit down on the forum already as a participant, and not just a spectator

[the first and second times I made only leaven]

Me and the first and second times I made only leaven from evitalia. the instructions for it say: keep 12 hours. I did this with 3.2% milk (for the first time) and 1.5% milk (now). And the milk was heated to 40-43 degrees. The only difference is that the first time I covered all the cups with lids, and the second - no ... yes, and the first time it was ordinary milk for 40 rubles, and the second time I bought a special Valio ...

I think maybe a bag of sourdough then some kind of bad, leaked or something else got caught. I did it with open ones and with closed ones, I take milk of different fat content, it turns out the same, I don't think that's the reason. And what is written on the sachet of leaven for how many hours is the total figure to say so. And it directly depends on the temperature in the yogurt maker. Someone heats up 38, and someone 45 and above. And you measured the temperature of the finished yogurt, I wonder how much is there.
Try also fermenting with milk of lower fat content, but from a different bag. In order not to translate the product, I would try this: I would pour milk into all the jars, and into a couple, and simply pour water into the rest. But, of course, the leaven from the bag, of course, then I would divide it and take the powder, as for these 1-2 jars. And saw how it came out. Or she poured 3.2% into half the jars, and 1.5% milk into half and fermented one half of the starter and half the other. And I would put in a yoghurt maker half with open lids, half with closed lids. Then a lot will become clear what the reason is. And do not wait 12 hours, but periodically check, push the yogurt maker into the barrel and watch how it sways. If it is like milk, let it stand further, and if it has already grabbed, then take it out, it will still solidify in the refrigerator. Experiment, because everyone has their own yogurt makers with their conditions, and at first we also set up experiments to determine how and what.

Mona1, no temperature was measured, it will be necessary to measure it. And I will follow your advice: I will experiment with milk of different fat content and caps) Let's see what happens) Thanks for the advice !!

[kubanochka]

kubanochka, and how much sour cream and cream do you put on 1 liter of milk, for sour cream and fermented baked milk?

I am not a Kubanochka, but I can answer, because I just put the fermented baked milk fermented overnight in the refrigerator. I put no more than 1.5 tablespoons of homemade heavy cream per liter, well, and sour cream, depending on the fat content, from 2 tablespoons. The store shop for many in fermented baked milk lasts when all the thickeners and taste improvers come into contact with the acidic environment, all their NATURALITY immediately manifests itself

[rusja]

rusja, thanks! I often have yoghurt on homemade milk.
Do you ferment sour cream with homemade sour cream?

Mom buys sour cream at the bazaar
I tried to make homemade on shop cream 10-20% and zakvaksk VIVO-sour cream, the impression is ambiguous, 20% very good. it turns out fat, 10% very creamy, but there are two problems -1. stretches a thread for a spoon, 2. if it does not stretch, then a small serum appears (not at the bottom), but wherever you try it, although the temperature mode is 30-32 gr. I try to comply always

I have never made sour cream, now I will try!

And I like to make sour cream with 10% cream Burenka and Vivo Smetana, it turns out great. A bit of pulling is certainly present, but not critical. And cheese, yes, Olga, and the truth is formed, although I use a thermostat (I set 31.5 - 30.5)
The only problem is that this sourdough is not available in Poltava, although there are many other types, and I don’t want to buy only Vivo Sour Cream on the Internet - I won’t stock up on sour cream for a year

I, too, have not seen this Sour Cream, except for their representative room, on Levoberezhka, anywhere else, and why I don’t know, such deficient and hard-to-obtain bacteria are needed for this leaven

I understand that Moulinex mostly overheats

I have had Moulinex for four years now, the most common one, without thermoregulators and a shutdown timer, I am very pleased with it. I have never let me down (y) Everything cooks great, 5-8 hours, depending on the season, faster in summer, longer in winter. I do everything on dry Vivo starter cultures (y) By the way, there is a large selection of these starter cultures in Megamarkets

I really want to make yogurt using bio-leavens. where do you buy and how much do you put and which ones? I would like to know about the most affordable

[mowgli]

mowgli
Now the most common and affordable is VIVo - ferments of the Kiev Research Institute of Milk and Meat, Bulgarian - Laktina and Genesis and Italian Good Food, enter this into the search and look for distributors in the region itself

Girls, where can you buy Genesis, Lactina or Good Food in Kiev? I haven’t seen anything other than Vivo

[Mowgli]

Mowgli, Vivo starter cultures can be bought in Stavropol
Lactin in the online store 🔗

Girls, where can you buy Genesis, Lactina or Good Food in Kiev?

In almost every pharmacy, forget about the search and look for addresses, Kiev is full of them

In almost every pharmacy, forget about the search and look for addresses, Kiev is full of them

Thanks: flowers: Found on Kidstaff for every taste

Girls, help please, I bought a yoghurt maker and Evitalia sourdough. The instructions for the leaven say that you need to dilute it in 2 liters of milk, and I have a yogurt maker for 1 liter. Do I need to dilute it in a liter or somehow divide it up? ... I understand that all this has already been written somewhere, but my hands are itching ... or poke your nose where it is written ... Shiba in advance

You can divide the leaven into two parts, use one at once, and leave the other in a jar, close tightly and refrigerate. And you can dissolve all the contents in a liter, most likely, it will ferment just faster.
I split the leaven in half

Anna, thanks for the advice !!
I divided the sourdough into pops, but overexposed it a little, exfoliated, made it from the mother's sourdough for the second time, everything is super !!! Even my husband ate, although he did not really eat sour milk)

You can divide the leaven into two parts, use one at once, and leave the other in a jar, close tightly and refrigerate. And you can dissolve all the contents in a liter, most likely, it will ferment just faster.
I split the leaven in half

I read that manufacturers do not recommend storing open sourdough for more than a day.

It seems to me that if you quickly divide and close again, then nothing terrible will happen. In addition, it is beneficial for the manufacturer if we buy starter cultures as often as possible, therefore it is not recommended to store the opened packaging. However, this is my personal opinion, I do not impose it on anyone. Of course, it is better not to save money, but I save money, I divided genesis, and lactin, and vivo, and evitalia. Taste and consistency in my common opinion were no different.

I hope I went right with the question
Girls, I'm in trouble - my yogurt maker is overheating
I use Mulinex - I bought it for kids last year ...
We recently moved (will eat), and now we decided to connect all our equipment to work .......
The third time the product was spoiled, it became clear - something was damaged during transportation - and it overheats
The temperature itself has not yet been measured (I’m waiting for the kids to go to bed ...), but with the naked eye you can see that the overheating is real! yogurt with whey already at 6 hours of operation (at 7-8 the norm) what to do? Is there no point in giving to the workshop? Can you do it?

[Tessie]

Tessie
yes, there is nothing to damage it so that it begins to overheat - it overheats by itself. And what is your specific model of Mulinex?
I saw the one with the timer.
Try placing either a round silicone mat, cardboard, or flannel on the bottom under the jars. Select a layer of pads based on the result.

[irysska]

irysska - Thank you!

Tessie, how long have you been fermenting? Although, of course, it depends on the leaven. But I have 6 hours if I ferment from the powder for the first time, and if I do over-fermentation, then 3.5 hours is enough. And this despite the fact that my temperature is 36-37 degrees. And if it is higher, then it will ferment even faster. If the instructions for the sourdough say 7-8 hours, then this is the first sourdough, and even then you should not wait for this time, but watch early, push the yogurt maker into the barrel periodically and watch how it sways there. If it's already viscous, then it's ready.

[Mona1]

Mona1 - surprised! I've been using a yogurt maker for a year, but I didn't know that! I did everything according to the instructions of the yogurt maker ...

[Mona1]

Mona1 - surprised! I've been using a yogurt maker for a year, but I didn't know that! I did everything according to the instructions of the yogurt maker ...

Besides, each leaven has its own troubles. One takes longer to complete than the other under the same conditions. By the way, if it suddenly happens that I overexpose, then on the walls of the jars, yogurt starts to wrinkle slightly, and if the jar is slightly twisted around its axis, then the yogurt sways, as it were, does not stick to the walls. That is, there is already serum there. This is bad. So I overexposed.

And yogurt makers, even one and the same model gives out one temperature for one, and another for another, besides there were many signals that over time the yogurt makers begin to overheat. Maybe with yours such de parsley. So you should look at their instructions very conditionally. It's a pity that you can't put a thermostat on your thermostat, they wouldn't know grief. You seem to have a timer? This almost always does not work with a thermostat. I have it from the very first day. I immediately bought a yogurt maker and this contraption. I didn’t even know whether my yogurt maker was overheating or not, because I wanted to make kefirchik and sour cream. And for kefirchik you need 30 degrees, and no yogurt maker gives such a temperature. Rather, there is one in Ukraine, VIVO TERMOMASTER is called, but there are 3 modes: 30, 36 and 42 degrees, and, for example, Genesis Bulgarian starter cultures I did not work out in it (or rather, not with me, but with my mother, she such). Because Genesis needs 38-39 degrees. So 36 is not enough for them, nothing has been fermented. And at 42 everything living and useful perishes there. But VIVO starter cultures in it come out wonderfully. But I want to be able to set ANY temperature that I want. Therefore, I bought a simple yogurt maker without automation and a thermoregulator. I even sometimes do 26-27 degrees - I put the dough in a basket in a yoghurt maker and put it on bread.

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. : - [

Good day. I want to share a recipe for sour cream. Yesterday I did it myself for the first time, and was pleasantly surprised that everything worked out: yahoo :.
I took 1 liter.cream 10%, there was no other fat content in our store. She poured the cream into a plastic container and warmed it up a little. After adding 3 tbsp. spoon sour cream carefully mixed with a spoon. And put it in the yogurt maker. After 4 hours, I opened it there, everything became dense, covered with a glossy film. I immediately took it out, covered it with a lid and put it in the refrigerator until morning. In the morning I tasted and was delighted with the taste of sour cream, plump. If you take the cream fatter, then there will be sour cream as grandmothers sell in the market. :)

[Little bird]

Little bird
Welcome to the forum and thank you for sharing your first experience, which, moreover, turned out to be successful
If it's not difficult, indicate in your profile where you are from, and it will be easier for everyone to communicate. At the same time, you can tell your "sour cream" followers what cream and sour cream you took for fermentation - trade marks

Thank you for admitting Formuchan into our ranks. I'm new here. Maybe I haven't done it that way yet, but I'll learn. The cream and sour cream were taken by the Kuban Milkman. And usually I take those manufacturers who at the moment "smiled at me from the shelf", that is, I look at the expiration date, and I take what is fresh. Today I want to try to make yogurt with jam, which will turn out later.