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

Do, better, just pure yogurt, no additives, put the jam in the ready-made one. And, you will make it from Activia or from dry powder of bact. leaven?

Clean and so I do. I know that it is better without additives, but you probably know what a woman's curiosity and desire are with above all the prohibitions. I am so a couple of jars. I don't really like activism. I take different ones, except for activations.
I found Greek yogurt, I'll do it today. And also in the refrigerators there is bio-max and a miracle without additives. Something like that
P.S. you can call me on "you" And still I will not figure out how to add "my technique". I have so much of it that the kitchen will soon disperse at the seams

I don't use dry milk at all, it seems to me that this is not the same.

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 cream fatter, then there will be sour cream as grandmothers sell in the market.
[/ quote]

And what sour cream did you add, shop?

Clean and so I do. I know that it is better without additives, but you probably know what a woman's curiosity and desire are with above all the prohibitions. I am so a couple of jars. I don't really like activism. I take different ones, except for activations.
I found Greek yogurt, I'll do it today. And also in the refrigerators there is bio-max and a miracle without additives. Something like that
P.S. you can call me on "you" And still I will not figure out how to add "my technique". I have so much of it that the kitchen will soon disperse at the seams

What about commercial Greek yogurt or sourdough?

I bought Greek yogurt at the store. Yesterday I made yogurt on it, well, it turned out very tasty

is that how Greek yogurt writes? I just haven't met in Ukraine

is that how Greek yogurt writes? I just haven't met in Ukraine

You can do it yourself. Greek yoghurt is a very thick yoghurt made by throwing regular ready-made yoghurt (made from sourdough, for example) onto cheesecloth. And in the cold, let the whey flow down there, for the night, for example. Get some Greek yogurt in the morning - very thick and delicious.

I was surprised when I saw it in the store, so I bought one for trial, I liked it.

is that how Greek yogurt writes? I just haven't met in Ukraine

Greek yogurt is available in Silpo, supposedly import

And my trouble is straight. Second time yogurt didn't work out. The first time I made 0.5% of milk, GoodFood sourdough, jumped up all night to kick the yogurt maker, but as it was milk, it remained. It was over seven hours.
The second time there was milk 3.2%, GoodFood starter just opened a new bag. It stood for seven hours, constantly checking, it was liquid. Then I see the serum has already separated, but the yogurt is still very liquid.
I have an ordinary electronic thermometer so it goes off scale. That is, in cans more than 42 °. What is the puncture? Overheating or overexposing?
And how can it be that one jar is thinner than another? I mix well. Is the yoghurt maker not heated evenly?

And my trouble is straight. Second time yogurt didn't work out. The first time I made 0.5% of milk, GoodFood sourdough, jumped up all night to kick the yogurt maker, but as it was milk, it remained. It was over seven hours.
The second time there was milk 3.2%, GoodFood starter just opened a new bag. It stood for seven hours, constantly checking, it was liquid. Then I see the serum has already separated, but the yogurt is still very liquid.
I have an ordinary electronic thermometer so it goes off scale. That is, in cans more than 42 °. What is the puncture? Overheating or overexposing?
And how can it be that one jar is thinner than another? I mix well. Is the yoghurt maker not heated evenly?

then, in theory, I should throw it off, and then milk ...

So here I am about the same. Should it have at least curled from the heat?

So here I am about the same. Should it have at least curled from the heat?

maybe a little leaven? I had that

supplement post ... temperature from 39 to 43.
The husband, looking at my preparation, expressed the thought "maybe pour the jars with warm water inside the yogurt maker?" I dug around in the net and found that in DEKS yogurt makers it is recommended to fill the space between the cans with 35-45 g water. In mine, nothing is said about this. Who knows we need some water or not?

Maybe all yogurt makers have different ways, it is strictly forbidden for me to add water. Yogurt maker Klatronic.

Moulinex I don't need water

maybe a little leaven? I had that

Starter cultures half a sachet per liter. Seems to be OK.

Starter cultures half a sachet per liter. Seems to be OK.

Maybe the leaven is spoiled, the expiration date has not expired? And maybe where you bought it, it was stored incorrectly and everything has already perished there, that's why it doesn't ferment? Some starters cannot be frozen (GoodFood, too) in the freezer, some you can. Or maybe they were just kept in their room?
In general, it would be nice to accurately measure the temperature in the jars of hours after 5, only with a normal thermometer for liquids, and not an electronic one. It can be buggy. Maybe the truth is, the yogurt maker does not warm up. But no, by chance you have VIVO starter cultures. They need 2-3 grams lower than Good Food. Maybe they will work if they are a little underheated, but they just will.

1. Buy a normal thermometer up to 100 degrees which.

Measure, if everything is buzzing with the temperature, then

2. buy other milk and other leaven.

I just thought, what could be the reason. The girl did not write how she made the yogurt. Did you dilute the sourdough in cold milk, or in warm, warmed up? If it was warm "by eye", the bacteria could die if it was more than 42 degrees.

Yogurt will withstand up to 45C. Most likely, it's just that the leaven is of poor quality, well, or the milk is completely non-dairy

Thank you all for the advice.
Tell me where else you can buy a thermometer for liquid. Is it in the household or where?
I didn't know about the freezer. I always thought that I needed to store starters in the freezer. It never seemed like a problem. Can Vivo be in the freezer?
The yoghurt maker rather overheats, because the jars are pretty hot.

Yes, hardware stores may have household thermometers.
And also - there is in the Epicenter, in the department, where there are different street, room, barometers - called Thermometer for canning (0-100C)

[VikaAll]

And you can put Vivo sourdough in the freezer, but you don't need Genesis, GoodFood is also possible

VikaAll, are you confident in the quality of milk? Previously, I used this - although once at a time it is not necessary.

Milk "Health" 0.5%
From VIVO and the same milk, it turned out, but clearly petegreted. Lots of whey.

The yoghurt maker rather overheats, because the jars are pretty hot.

Vika, what is your yoghurt maker? If - not automatic, then you can stick in the thermostat and everything will be OK. You order online, we all bought there, in Ukrrel. Reliable, I have already been working for a year and a half, no failures and everything works out. Even kefir (then I put 30 degrees on the thermostat and it works in conjunction with a yogurt maker on the principle, like in an iron). Warmed up to the desired temperature, turned it off. It cooled down a bit by a few tenths of a degree, then turned it on again.

Vika, what is your yoghurt maker? If - not automatic, then you can stick in the thermostat and everything will be OK. You order online, we all bought there, in Ukrrel. Reliable, I have already been working for a year and a half, no failures and everything works out. Even kefir (then I put 30 degrees on the thermostat and it works in conjunction with a yogurt maker on the principle, like in an iron). Warmed up to the desired temperature, turned it off. It cooled down a bit by a few tenths of a degree, then turned it on again.

To begin with, you need to buy a normal thermometer, maybe it's not the yogurt maker at all.

I have a BINATON yogurt maker. But it is not clear from the reviews. Who's ok, who's overheating.
I'm going to order a thermostat, I already went in and looked at this beast on the site. And I will look for a thermometer.

Today everything worked out. Milk took Selyanskoe 1.5%, Goodfood Symbiotic (poured the whole package), heated the milk quite a bit, put a circle of cardboard with a packing napkin from its packaging on the bottom of the yogurt maker, put it overnight, from 10 to 6:00. Happened!

I also wanted to ask. Who bought the thermostat at Ukrrel? Do they generally react quickly to orders? The day before yesterday I left an order and not gu gu. Do you need to confirm the order?

I also wanted to ask. Who bought the thermostat at Ukrrel? Do they generally react quickly to orders? The day before yesterday I left an order and not gu gu. Do you need to confirm the order?

I ordered for a long time, I don't remember how. I remember talking on the phone, but maybe they called back. If you can't wait, call them yourself, are there phones? I saved the one I used to communicate with them. I'll throw you in a personal. And they sent me by Ukrposhta cash on delivery. Right now, maybe they have it differently, everything is changing. And I didn't get it anymore, because Ukrposhta is slow. If by Nova Poshta or another road carrier, then it will come in a day or two.

There seems to be a telephone. I indicated the form of delivery by New mail.
Now I tried yogurt. It's still not that. Sour and watery. Although he could shake while I brought him to work. The consistency is like kefir.

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

Finally, we have this leaven. Delicious in itself.
But the store said that you should drink like that, not make yoghurts.
So educate who is using it how.

[Arbena]

Arbena, I also heard that it should be drunk like that, but it is still better to make yoghurts on special dry starter cultures

Girls, tell me how much temperature should be for kefir and sour cream? What range should I set on the thermostat? And how long does kefir and sour cream ferment.

Girls, maybe you will shower me with slippers, but I came to sing an ode to a yoghurt maker with auto shut-off, I have Saturn, an analogue of the 4001 brand, and so, I put yogurt in the morning for 5 hours (I bought some kind of live German yogurt for a test for sourdough) and myself I went to work in 2 hours, that is, the yogurt had to be pulled out after 3 hours, my husband stayed at home, I thought I’ll call him, remind him to take out the yogurt. Yeah. Wait straight, I have nothing else to do at work, in general, after 8 hours I remembered when I was already driving home. calling - how's the yogurt? He's round eyes: what kind of yogurt? Well, in general, he pulled it out and put it in the refrigerator, and what is the result? excellent yogurt, even no whey, it's good that I left the kitchen window open, the temperature was probably 16 degrees in the room, and so my clever girl did not spoil the yogurt at all That is, the yogurt maker turned off the heating after 5 hours, but probably cooled down for an hour and then just kept the yogurt for me (probably 6 hours for sourdough would be just right)

Girls! I need advice: after a week of unsuccessful experiments in cooking yogurt in a slow cooker and a thermos, I decided to buy a yogurt maker. Moreover, there is a reason: in a week I have jam day. and my husband asked just what to give. I made an order for him, but I heard different reviews. What is the best brand of yogurt maker to take?

Shipelena
indicate your region in the profile, so it's faster on the case: girl_in_dreams: prompt

Shipelena
indicate your region in the profile, so it's faster on the case: girl_in_dreams: prompt

Made) indicated: Novosibirsk

Girls, and who can tell? I bought acidophilic yogurt in the Izbenka store. can yogurt be made from it? packaging 400g, how much milk can you use? if anyone tried it, please tell me.

[steolin]

steolin In principle, you can. Take about 100 ml of the purchased product and add to 1 liter of boiled milk and carefully move, and then everything is as usual. Everything will work out. Only the benefits will be much less than if you use a special leaven.

[Shipelena]

Shipelena, Thank you! I'll try, just interested in proportions. in the city in pharmacies only Evitalia, for special ones you need to get out to Moscow .... in general, I'll try.

[steolin]

steolin Wish you luck! I also do this when the leaven runs out. It's hard to find even in atek in our city. ordered online. Recently, I only found a representative for sourdough.

Well, actually, I did. about 120 ml per liter of milk. acidophylline and sour cream booze. 4 hours in a yogurt maker. thickened, cooled and already tasted. Sour cream yogurt. by the way, it turned out thicker than Evitalia. tomorrow I'll try to insert a photo.

Also one of these days I will join the ranks of yogurt makers. I ordered the cheapest yogurt maker with Tao and different starter cultures to it. They have a huge selection of them there and the price is ridiculous. I immediately ordered a thermostat for her, which, by the way, can be placed in water, since there is a waterproof probe to choose from. The only bad thing is that the step of this thermostat is 1 degree. But I think it's not that scary ...

The only bad thing is that the step of this thermostat is 1 degree. But I think it's not that scary ...

By the way, this is probably very bad. It is likely that this is a thermostat for aquariums, I once had one in the aqua at home. But in mine for a yogurt maker with a step of 0.1 degrees, so there, for example, you set the temperature limits of 36.0-36.5 (according to the instructions, at least 5 divisions should be between the limits, so that there is no sticking, I really put 3). And then, during work, the temperature walks by a degree - one and a half beyond these limits. That is, this is a degree and a half for me, but in yours it turns out 10-15 degrees above the upper limit and the same amount below the lower one. Well, maybe a little less. And between the limits I have at least 3 tenths of a degree, and you get 3 degrees. I don’t know, it’s too big a setting. Well, maybe, of course, everything is not so critical, read carefully the instructions for it, try it in practice, with water in jars instead of yogurt at first, I hope everything will work out.

Girls, as they say, I was already happy, and now I'm twice (and I'm three times) happier, because now I have two (that is, three) .... yogurt makers. Here is a photo from a field test in my kitchen. In one, yogurt is made in jars, in the other two - warm water is poured. In 3-4 hours we will measure the temperature.

The one that can be seen in the back of the room is my Clathronic, connected through a thermostat. And in the foreground are yogurt makers, bought for a gift for a son and matchmakers. This is where my daughter-in-law and I carry out the first run-in with thermostats. I wanted to order, like mine, with a circular wiring, so as not to skip wires under the lid, but how to make a hole in my yogurt maker and insert it. I thought that the lid would not close well even flat. And they sent me regulators with flat wiring. And it turned out that this very wire fits under the lid. And so that over time it does not rub with the lid, we once wrapped a piece of wiring with a thin scotch tape in the place of friction and fixed it with a piece of scotch tape from the outside of the yogurt maker so that it did not dangle. , and the sensor itself was pressed to the bottom of the yogurt maker with scotch tape too. Everything is very neat and pretty, you don’t need to punch anything, otherwise the guarantee will kick in.

By the way, this is probably very bad. It is likely that this is a thermostat for aquariums, I once had one in the aqua at home. But in mine for a yogurt maker with a step of 0.1 degrees, so there, for example, you set the temperature limits of 36.0-36.5 (according to the instructions, at least 5 divisions should be between the limits, so that there is no sticking, I really put 3). And then, during work, the temperature walks by a degree - one and a half beyond these limits. That is, I have a degree and a half, but in yours it turns out 10-15 degrees above the upper limit and the same amount below the lower one. Well, maybe a little less. And between the limits I have at least 3 tenths of a degree, and you get 3 degrees. I don’t know, too big a setting will work. Well, maybe, of course, everything is not so critical, read carefully the instructions for it, try it in practice, with water in jars instead of yogurt at first, I hope everything will work out.

This thermostat is suitable for greenhouses, incubators, underfloor heating and everything else where temperature control is required, there are 3 probes to choose from. I received it already and everything works fine: it is electronic, if I set the temperature to the maximum 40 degrees, then at 40 he turned off the yogurt maker, no festivities happen .... Your opinion that the thermostat should be exactly the same as yours a little erroneous: I calmly submerge it in water, since it has a waterproof probe and does not walk beyond the set temperature, so a step of 0.1 is not necessary for me personally ...

[it doesn’t mean that I’m right]

Your opinion that the thermostat should be exactly the same as yours is a little erroneous: it calmly plunges into water, because it has a waterproof probe and does not walk beyond the set temperature, so a step of 0.1 is not necessary for me personally ...

Well, I'm not saying that exactly what I should be. And if you are satisfied with yours and everything is working out, then this is great!
True, I'm not entirely sure what to work in conditions of high humidity, that is, in greenhouses, greenhouses, terrariums - this is the same thing for a sensor that to work completely and constantly submerged in water, that is, in aquariums and some types of yogurt makers, where it is poured water between the jars. I repeat: I'm not entirely sure and it doesn’t mean that I’m right.
Everyone has the right to weigh the pros and cons and choose the appropriate option.

[it doesn’t mean that I’m right]

Well, I'm not saying that exactly what I should be. And if you are happy with yours and everything is working out, then this is great!
True, I'm not entirely sure what to work in conditions of high humidity, that is, in greenhouses, greenhouses, terrariums - this is the same thing for a sensor that to work completely and constantly submerged in water, that is, in aquariums and some types of yogurt makers, where it is poured water between the jars. I repeat: I'm not entirely sure and it doesn’t mean that I’m right.
Everyone has the right to weigh the pros and cons and choose the appropriate option.

And the aquarium is also included in this list, I just did not even write, maybe. thought it would be clear. The probe comes in a choice, there are 3 different ones, including the waterproof one, which I took, since you can pour water into my yogurt maker.