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

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.

Well, then everything is OK! Delicious and healthy yoghurts!

Well, then everything is OK! Delicious and healthy yoghurts!

Thanks, I'm just learning. And today is the first puncture. Fermented baked milk did not ferment on baked milk of its own, in general did not thicken a drop in 6 hours. But here it seems to me the problem is in the sour cream with which I fermented. Something I didn't look at right away, but it turns out that sour cream has a two-month storage period and has only 10 days left until the end of its shelf life, it looks like it doesn't smell of any bacteria anymore. I’m thinking: and if I now mix dry leaven there, is there a chance for salvation?

I’m thinking: and if I now mix the dry leaven there, is there a chance of salvation?

You can, of course, try, but no one can guarantee the result, because the chemistry from sour cream has already been mixed with milk and if the bacteria are strong, it will ferment, and if the "natural product" in the form of sour cream wins, then alas

You can, of course, try, but no one can guarantee the result, because the chemistry from sour cream has already been mixed with milk and if the bacteria are strong, it will ferment, and if the "natural product" in the form of sour cream wins, then alas

Eh ... I heated milk for half a day, such delicious foams, and here you are ... Well, I'll try what to do, it won't ferment, so I'll put it into baking ... Now I poured a glass into a cup, but it was as liquid as it was left, not even a drop grabbed :(

Good luck

Everything worked out!!!!! At 4 in the morning I really had to get up, put it in the refrigerator, but everything is super !!!! The breakfast was superb!

Everything worked out!!!!! At 4 in the morning I really had to get up, put it in the refrigerator, but everything is super !!!! The breakfast was superb!

Congratulations! Did it turn out Ryazhenka or fermented something else? And right now we have strawberries rushing with might and main, cherries gone. I put slices in ready-made yogurt before use, mix, tastefully! Right now I have - Imunalis from GoodFood.

IMHO, it is fermented baked milk or varenets, (for some reason we call it Varenets) because for me its taste is predetermined by the taste of baked milk, since I drowned it according to all the rules in the oven in a ceramic pot with fried foam on top. After the sour cream failed, I fermented it with Chinese dry sourdough with 7 bacteria. And the consistency turned out as it should, and you can drink and eat with a spoon. There is, however, a viscousness behind a spoon, but the reason, as I understand it, no one has yet determined ...

[Playful]

Playful
Congratulations
and sour cream, with its wonderful "chemical set", could give this pullingness, the microbes have already come to the plowed field, they just turned out to be tenacious

Good day! Help, pl., A novice yogurt maker! No sooner had I bought myself a yoghurt maker, which I had looked after, when a friend gave me another. Some mysterious company "La% er". Something like this. I added sourdough, without further ado, put the jars at 9 o'clock. Everything worked out great. Everything was fine until I wandered into the yogurt topic from studying baking intricacies. And then I became completely unbearable from the thermoregulatory discussions. Tell me, where you can read about It. Will I, absolutely technically illiterate, fit this device to a yogurt maker? Thank you!

[krya-kva]

She described in detail how to do without ferments. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=289092.0
And inside the recipe is a link to an improved cheap yogurt maker.

krya-kva And if everything turns out well - why should you have these difficulties?
Rejoice, ferment and eat. : nyam: This is all relevant when problems arise.

Still yoghurt for specials. sourdough culture is better than what you suggest. _{it is not clear what bacteria can be up to 30 times}

Tell me, where you can read about It. Will I, absolutely technically illiterate, fit this device to a yogurt maker? Thank you!

Read, here I described:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0
The thermostat can be built into the yoghurt maker if it does not have an automatic shutdown timer. That is, there should be the most simple yogurt maker with one button: On / Off. And where it is not necessary, according to the instructions for it, to pour water between the jars during cooking (we will put the sensor in the same place, it should not be in the water). If your yogurt maker is suitable for these conditions, then it is advisable to purchase a thermostat, even if now you are already doing well because there are many tasty starter cultures, for some it is desirable less degrees, for others - more. Kefir needs 30 degrees, but yogurt makers do not give this temperature (except for the VIVO TERMOMASTER yogurt maker). And besides, many yogurt makers start to overheat after a while. Again, in the summer, in the heat, external excessive degrees are added to the degrees of the yogurt maker and we get overheating.

[necessarily]

Still, yoghurt for specials. sourdough culture is better than what you suggest. _{it is not clear what bacteria can be up to 30 times}

Something I don’t understand, where did it come from which are not clear? See the recipe before discussing it.

We take natural yoghurt from a good manufacturer, look at the composition. It is immediately said that 15 times it is normal to use. : spiteful: I had a forced experiment at the dacha, there was no opportunity to change the leaven - now I warn you what happens. Why twist like that? Just keep putting on the leaven calmly.

I don’t argue - leaven is better. We make kefir on fungi, but they live at home and multiply for many years. And I don’t have a yoghurt culture that could be “milked” for sourdough.
; -D Simply neither I, nor thousands of the same sloths or people squeezed by the lack of time (or you never know what else), who will not or will not be able to run even for the leaven, or look for it. Why stay without yogurt.

I am trying to correct the rather misconception that making yoghurt is something super special, you have to spend necessarily time to search for rare ingredients, etc.
Or that the sourdough can be substituted for sour cream or cheap yogurt with additives such as Chemical Miracle or Ehrmann. In the first case, you get something like a dense curdled milk, and in the second - I can't even imagine. : girl_cleanglasses: Yogurt is obtained from yoghurt culture, not from sour cream, kefir, etc.

In general, not for perfectionists, but for those who would be easier.

Thanks to everyone who responded. But the more I read, the worse it gets. This is a thermostat, it somehow has to end up in a yogurt maker? To dig a hole for me is like throwing it away right away, I will rip it up. But is the flat design put under the lid? And then it will close tightly? Or is it not important? Does it need to be connected to a yogurt maker somehow? In the photo of the Mona1 yogurt maker, he looks like a small worm that has penetrated a hole. Where are the temperatures set? Sorry for the stupid questions, because I'm afraid I'll buy it, but I can't attach it. I read that it can be laid out between the jars, around, etc. But will it not heat those jars that are nearby?

I just had a round wire, so this "worm" went through the hole that we made in the yogurt maker. You do not need to do this if you order with flat wiring from the sensor (worm). Only this sensor should be placed in the yogurt maker and pressed to the bottom (with tape), and the thermostat itself is located outside the yogurt maker.There I can see it a little in the photo, there the numbers are on and there are two buttons, with the help of which the temperature measured by the sensor is set. I bought such regulators for both my daughter-in-law and the matchmakers, right now I will look for a link to the photo, how it looks externally.

I found
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0
It is not visible there, but there is a thin wire to the left of the right yogurt maker, it is flat, it goes very well between the lid and the body of the yoghurt maker, we also pressed it against the side with scotch tape so that it does not get in the way under our hands at each opening and closing. There is enough space for it, the lid closes very well.

Regarding starter cultures, special starter cultures - I'm not strong in this yet. I saw Good Food Yogurt at the pharmacy. I bought it. Stirred. I put it on for the first time. The result is a fairly dense fermented milk mass. Does not leak out of the jars. If you take it with a spoon, a hole remains, and in a spoon it lies in such a piece. There was no serum. And it tastes like ordinary sour milk. Since I am a lover of all fermented milk, this is delicious for me. Yes, and nothing lasted. It was 9 hours. I put it a second time. I added 2-3 spoons from the previous jar, as advised. Looked after 5 hours. Dense, the same as the first time, but a little serum on top. 9 hours and 5 hours, and the result is almost the same. It's kind of weird. Almost the same, because whey appeared, but the taste did not seem as sour as the first time, softer or something. Therefore, I decided that I needed a thermostat so that everything was correct. Or not needed? Can I handle him? Confused.

Tanya, thanks! Shouldn't you turn on the yogurt maker? Button On. Off? Does it heat itself, as I understand it, evenly? And this posting (or what to call it) will heat up those jars that are next to it more? Or not?

Therefore, I decided that I needed a thermostat so that everything was correct. Or not needed? Can I handle him? Confused.

Isn't it easier to reduce the time, is there such an opportunity? When reused, yoghurt often ferments more quickly.

Tanya, thanks! Shouldn't you turn on the yogurt maker? Button On. Off? Does it heat itself, as I understand it, evenly? And this posting (or what to call it) will heat up those jars that are next to it more? Or not?

Well, of course, you need to turn on the thermostat, set the desired temperature values ​​on it, then press On on the yogurt maker. She starts to bask. The tsyfirki begin to grow on the regulator's display and when they reach the set upper limit, the regulator turns off the yogurt maker. There, under the link that I gave, I have already described.
The wiring itself does not seem to heat up, but for example, in my yogurt maker, the bottom at the entrance of the yogurt maker's power cord and the place in the middle of the yogurt maker heats up more. When we fitted our sensor, we had to make a hole (I had a round wiring), so my husband unscrewed the bottom from below and we looked inside. Everything is so simple there and so empty. A pair of wires and a plate. So, where this plate is, it gets a little warmer there, this is a heating element. Therefore, in the center of the yogurt maker I have a circle made of perforated cardboard, on which I put the central jar, and move it as far as possible from the point of entry of the cord.

By the way, every time you do not need to re-set the values ​​on the regulator. It remembers the last set values. And if you make one kind of leaven and the values ​​suit you, then you do not change anything. If you took another starter culture, and it needs to be hotter or colder, then adjust the required number of degrees on the device and use it again. And in order to understand how much to exhibit, you first need to practice with water for the first time. Pour lukewarm into jars (the water temperature required for the starter culture) and put in a yogurt maker. Set the values ​​on the regulator. After 3-4 hours, measure the water in the jars with a thermometer for liquids. If it is less than necessary for the starter according to the instructions or more than necessary, then for this undershoot, adjust the regulator readings up or down.(both limits, and between them 3-5 tenths of a degree. They recommend 5, so that there is no sticking, but I put 3, for almost 2 years nothing is stuck.)

Oh! Thank you! It starts to clear up. The thermostat itself does not heat anything. The yogurt maker heats up, and he simply turns it off if the temperature has reached the desired parameters. Did I understand correctly? Now I would like to understand what yogurt should be. The instructions for the unit say: for a good yogurt, it takes from 8 to 15 hours, depending on the milk used (translated from Ukrainian, maybe a little clumsy). How to decide how much? Shouldn't there be any traces of serum?

Now I would like to understand what yogurt should be. The instructions for the unit say: for a good yogurt, it takes from 8 to 15 hours, depending on the milk used (translated from Ukrainian, maybe a little clumsy). How to decide how much? Shouldn't there be any traces of serum?

Forget about the instructions for the unit. They write, I don't know what. According to their instructions, all yoghurts are cooked for the same number of hours. It is necessary to focus on a specific starter, at least the instructions for it, and not for the yogurt maker. The cooking time is influenced by:
-Properties of the starter itself, as well as its freshness
-Milk that you will use
-The temperature that you set
-The first is fermentation or is it over-fermentation
-The presence in the jar, in addition to milk and sourdough, some components (for an amateur), such as vanilla sugar, raisins, dried apricots, prunes and some other things that can be fermented with yogurt.
So, as you can see, the combination of all this will give you a cooking time that only suits these conditions.
Here the girls have the same leaven, for example, while one is ready in 4 hours, and the other in 6-7.
Now about the serum. It should not be in properly prepared yogurt. If it appears, it means that it has been overexposed or overheated. But do not confuse it with condensation on the surface of the product, there may be a couple of droplets. If the serum has separated, then it separates from the sides and through the glass on the sides of the jar, wrinkles appear in the yogurt. This is serum release. If at the same time the jar is twisted in the hand, then the contents sway, and if everything is normal, then it is as if glued to the walls of the jar and rotates with it.
Therefore, after a few hours from the start of cooking, periodically come up and push the yogurt maker into the barrel and look at the surface of the contents: it sways even like milk or has already grabbed and like not thick sour cream.
And one more thing: the first preparation of the starter culture (powdered yoghurt culture) is usually one and a half times longer than the re-culture from the one obtained the next time.

Yes Yes! Exactly! I looked closely at the jar, and there seemed to be a small crack in the yogurt. So you need to definitely turn it off? Despite the time? And to spin the jar, you need to turn off the yogurt maker, and then spin it? Or can I not turn it off? Can I open the lid during operation? If you push, the milk swayed like sour cream, turn it off? I thought it was a simple matter to make yogurt, but there were so many questions "posed" ... So excuse me.

Yes Yes! Exactly! I looked closely at the jar, and there seemed to be a small crack in the yogurt. So you need to definitely turn it off? Despite the time? And to spin the jar, you need to turn off the yogurt maker, and then spin it? Or can I not turn it off? Can I open the lid during operation? If you push, the milk swayed like sour cream, turn it off? I thought it was a simple matter to make yogurt, but there were so many questions "posed" ... So excuse me.

So, don't panic. You can open it, preferably open it slightly, take out the jar for inspection and close it immediately. But the first hours 3.5-4 do not need to be opened, you cannot disturb the leaven much. The removed jar was tilted slightly to the side. If viscous, then you can turn off and take out. It will thicken more after the refrigerator.If the side starts to wrinkle slightly - definitely - turn it off and take it out! And to twist - it's just in your hand, hold a jar under the bottom and twist it along the axis with your hand. You can immediately put it in the refrigerator or let it cool down a bit on the table, about 20 minutes, then into the refrigerator. You can't eat right away. Cool in the refrigerator for at least two hours.

Aha! The further, the more terrifying. Today I "softened" two jars at once, still warm. And what will it be? Mum! Tanya !!! Why can't you eat right away? And another question. This means that if the first sourdough is 9 hours long, the second will take one and a half times less time, and the third will take even less or as much as the second? Thank you!!!

[Mum! Tanya !!!]

Aha! The further, the more terrifying. Today I "softened" two jars at once, still warm. And what will it be? Mum! Tanya !!! Why can't you eat right away? And another question. This means that if the first sourdough is 9 hours long, the second will take one and a half times less time, and the third will take even less or as much as the second? Thank you!!!

Mum? Well, okay, daughter, listen. By the way, I have no daughter, I have two sons, but I have a sister Lena, your namesake, then. You can't eat right away, because the bacilli are very active there. And the stomach doesn't need it. It is supposed to cool in the refrigerator for at least 2 hours. And yet, in order for yogurt to bring maximum benefits, it should not be eaten on an empty stomach. Because gastric juice will be strongly secreted, acids that will destroy the bacilli of yogurt before they work there and benefit, will take root, so to speak. And then their acids will be cut down on the way, so to speak. So it is ideal to take yogurt between meals, like an afternoon snack, for example. I, although it may not be right, after dinner (we have it around 18:00), after a couple of hours I can eat. And then we go to bed late, and eat hotts.
I usually have the second, third, and then the sourdoughs last the same, almost one and a half times shorter than the first.

[not right]

I, even though it may be not right , after dinner (we have it around 18:00), after a couple of hours I can eat. And then we go to bed late, and eat hotts.

Why is it not right, it’s very right
In the topic about Cups (if I saw a slimming topic), there is Tanya-Giraffe, even recommends drinking kefir and any sour milk 2 HOURS BEFORE SLEEP, that is, you intuitively went in the right direction

Why is it not right, it’s very right
In the topic about Cups (if I saw a slimming topic), there is Tanya-Giraffe, even recommends drinking kefir and any sour milk 2 HOURS BEFORE SLEEP, that is, you intuitively went in the right direction

No, Ol, I can't lose weight at all, I have 52 kg of live weight with a height of 170. So, I probably need to compensate for the slimming effect of yogurt before bedtime with a bun or a cookie.

badge up to 30 times it is not clear which bacter

you may not be bodybuilding, use fresh yogurt all the time

you may not be bodybuilding, use fresh yogurt all the time

I also make all the time fresh on dry sourdough. Bifidum. His to body over-ferment and do not recommend, since bifidobacteria do not multiply. To each his own, but experts do not recommend re-fermenting from over-fermented even the 2nd time, and even more so the 15th. I also tried to re-ferment yoghurt, but the most delicious is still from the first ferment. Then (to me personally) and the consistency deteriorates, and the taste is not the same. If, in order to save money, it is better to immediately ferment a little more - 3 liters and eat for your pleasure, and not re-ferment 1 liter 3 times. Again. IMHO.

I also use it only once, but for example, I like it immediately with fresh berries and sweet, so to each his own

I understand that fruits and all the goodies must be added to the finished yogurt, but it so happened that I dried apricots this year, by the way, the deliciousness turned out super. And now there is syrup, where to put it. One jar 700 gr. rolled up, and some did not fit, so now when I make yogurt in half the jars I pour 2 tbsp. l. to the bottom. The yogurt turns out to be just super, just like the store-bought one, but not so sweet.

I understand that fruits and all the goodies must be added to the finished yogurt, but it so happened that I dried apricots this year, by the way, the deliciousness turned out super. And now there is syrup, where to put it. One jar 700 gr. rolled up, and some did not fit, so now when I make yogurt in half the jars I pour 2 tbsp. l. to the bottom. The yogurt turns out to be just super, just like the store-bought one, but not so sweet.

Not necessarily ready-made. With the syrup, you correctly intuitively guessed that you can put it in before cooking. Here are some rules for when, what and how is added to yogurt, and some recipes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=291024.0

Tanya, thank you, I usually only added sugar and vanillin, and I thought that I could add some syrup.

Girls, tell me please, put the yogurt on evitalia in the cartoon for 6 hours, looked, fermented, put it in the refrigerator .... in the morning I looked at the mustache curled up and became so bitter, straight ugh ... ...

girls, I need help too !! I make yogurt, and not for the first time already, from Izbenka acidophilus. and now I don’t understand what happened to the last two games. a day or two after cooking, I open the lid, and there is something like white mold (what kind of mushroom?) If you remove "this", then the next is odorless and edible yogurt. But earlier, in summer, for example, this was not observed. the manufacturer started to chemize or am I doing something wrong? Help!! I love yogurt ...

And under what lid is the fermented product? Maybe it's the processing of the lids? I once had this: I scald the lids with boiling water, dry them on a towel, put them on the lid of the yogurt maker while the sourdough goes, and once, probably, one lid did not dry out properly, and a dark mold formed on it inside, barely noticeable ... At first I was surprised - what got dirty? The same thing happened once at the bottom of the yogurt maker itself - I did not ferment for two or three days, then I opened it, but at the bottom like a sprinkled spot. Now I wipe it inside with alcohol.
I myself ferment Mechnikov's curdled milk from the same Izbenka, there is more Bulgarian stick than in yogurt. By the way, a thin layer of yellowish cream is formed on the top of the resulting product, they have a different taste, not like the main contents of the jar, more "fermented". I began to take whole milk from Izbenkovskoe, but it must be boiled. Cream only from him, on another, ultra-pasteurized, has never been.

Karri, thanks for the answer. yes, it is "something" in the jar itself, on yogurt. I read your answer and realized that I do not sterilize the lids. But after all, they do not come into contact with the product, and this has not been observed before ... so, I will do it with complete sterilization, if everything remains so, I will have to eat Evitalia, but what should I do?

[steolin]

steolin, tell us how it goes, interesting. Well, Evitalia is also nothing, I did it in the summer, but I don't like the storage of the mother's ferment a little, for some reason it immediately starts to interfere with everyone in the refrigerator (for those who are skeptical at home about my fermented milk interest). I don’t understand, however, how to eat yogurt now - Evitalia is recommended before meals, I’m used to it, and recently I read here on the forum that it is not necessary on an empty stomach, bacteria die in the juice ... Although we are interested in the product of these bacteria and the digestibility of milk?

Has anyone tried Vivo starter cultures? Good?

[Irysska]

Has anyone tried Vivo starter cultures? Good?

The good ones, I like their symbilacat and streptosan tastes the most. The yogurt is sour there than that of Good Food, if you compare. Stores well in the freezer. I spent a year and a half there, bought a lot. It didn't affect the taste in any way. It's not summer already, I want to order it myself again on the Internet, otherwise in the summer until they arrive, they can deteriorate.
I also took bifidobacteria, but then it turned out that everything that begins with BI cannot be re-fermented, because bifidobacteria do not over-ferment. I tried to re-ferment, it was kind and thick, but the bad came out to taste. I will not take any more. Acidophilic milk is very sour, but it is useful if someone has constipation, for example. I didn’t take it, I don’t need it, I don’t like sour. Vitalakt - they take it for babies as the first complementary food, but we did it for ourselves, delicate. There is vivo-sour cream, Irysska I did it, I haven't taken it yet.
This time I will order streptosan, simbilact and Vivo-sour cream. Symbilact already has a good meal for prevention, and after treatment with antibiotics or drugs that kill the intestinal flora, with dysbacteriosis. He is very good in such cases. But in order for it to be useful, you need to eat it daily, but not less than 2 weeks and not more than 2 months, otherwise it can be harmful. I usually make any starter culture for 1 month on average, then I change it for another, then for a third ... and so all the starter cultures that I can buy. Then - in a new circle.
Just keep in mind that Vivo sourdoughs need a temperature of 35-37 on average, that is, lower than Bulgarian and Italian. If there is a thermostat, then it is normal, and if not, then you need to think about ordering Vivo or not.

Thank you very much for the answer.
I don’t have this thermostat. Yoghurt Moulinex is ordinary, simple. Thinking to buy it or by paying a cooler yogurt maker ???
Tefal appeared YG652 (or maybe they were a long time ago, I just found out about it recently) for 12 jars. You can buy a container for making cottage cheese, jars for drinking yogurt (by the way, I don’t know how to make drinking yogurt? ..) Or is it not worth the money?

Thank you very much for the answer.
I don’t have this thermostat. Yoghurt Moulinex is ordinary, simple. Thinking to buy it or by paying a cooler yogurt maker ???

I would take a thermoregulator for sure, such yogurt makers so as not to overheat - there is practically no and not the fact that there will be a normal one. And even then, it will not give you the 30 degrees needed for fermenting kefir for nothing, and with a thermostat - any whim. I even set it at 28 degrees and in a yogurt maker I set the dough in a round basket. So do not look at sophisticated automation, a waste of money, and the result may be even worse than in your Moulinex.

Tanya,

Girls, all a good day! So I got into this dark, they gave me a yoghurt maker and the kids are already dancing around it, they can't wait until my mother reads the whole topic. Does anyone use a SilverCrest yogurt maker? How is she doing? I want to test this device in the evening

Hello everyone! Tell me pliz, did anyone try the Lactin starter cultures that His Yogurt sells? Good?

Yes, not bad, but less dense than Good Food and more tender than VIVO

I ordered these starter cultures, I will try it ... I’ll wait like a yogurt maker and a thermostat ...
Such a question, is it possible to ferment without one jar, as I understood (I am still new to this business): girl_red: will it be busy with ferment for re-fermentation?