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

ferment as you want, this does not affect the general condition of the yogurt

[Irysska]

There is vivo-sour cream, Irysska I did it, if not, then you need to think about whether to order Vivo or not.

I didn't just do it, but I cook very often - when I need sour cream, I like it - with a slight sourness inherent in sour cream, thick and practically does not last.

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?

Therefore, it is advisable to immediately buy additional jars or look in the store that are suitable in size for the yogurt maker. For some, jars of baby food and even horseradish are suitable, when the yogurt maker is available, measure the size of your bottle and in the store look for a similar size with screw caps.

I didn't just do it, but I cook very often - when I need sour cream, I like it - with a slight sourness inherent in sour cream, thick and practically does not last.

Irisha, and you ferment the cream with it and what fat content? You just heat them up, don't you boil them first?

Therefore, it is advisable to immediately buy additional jars or look in the store that are suitable in size for the yogurt maker. For some, jars of baby food and even horseradish are suitable, when the yogurt maker is available, measure the size of your bottle and in the store look for a similar size with screw caps.

So until I find a suitable jar, what to do?

Hello! I'm a beginner))) I make sourdoughs, they seem to work out, but for some reason they are a little stringy (they reach for a spoon) and also the kefir turns out to be a little stringy, it seems to me that it shouldn't be like that (((Help, tell me!)))

So until I find a suitable jar, what to do?

I use baby food

Good evening everyone! Today I made yogurt, at one time I decided to make two types, in 2 jars milk + Greek yogurt, it was ready in 3.5 hours, in other jars milk (about 600 grams) + Agusha curd (one box) had already passed 5 hours, and there is all liquid milk, it turns out that the yogurt is "dead" or wait?

in other jars milk (about 600 grams) + Agusha curd (one box) 5 hours have passed, and there is all liquid milk, it turns out that the yogurt is "dead" or still wait?

I probably misunderstood something?
How do you expect yogurt from the curd ..?

I probably misunderstood something?
How do you expect yogurt from the curd ..?

I decided to try it, I read that many children do this ........... The child is a year old, what else can I think of to do .........., "Narine" I do, I want something for a change, tell me what you can?

take the leaven "Curd" otherwise nothing will work ....

I read that many people add sugar and fruit before making yogurt.
Girls, keep in mind:

The raw milk itself is a very nutritious and tasty environment for the development of many pathogenic microorganisms. But lactic acid bacteria feed exclusively on milk components. By adding something other than milk itself to the product you are preparing, you induce the development of microflora that is non-dairy in nature. For example, the addition of sugar promotes the development of yeast, and fruits provoke the formation of putrefactive microflora.

Many, reading this text, probably already think that this is all not true, since many times they made yogurt with sugar and everything was fine. But here you need to understand that you are walking on the edge of a knife. The risk of getting poisoned is quite high, and all poisoning caused by dairy products is very difficult. At the same time, almost anything can be added to the finished yogurt.

[There are several ways to add additives to yogurt:]

Girls, I once found such recommendations, what is right and what is not, everyone decides for himself.
There are several ways to add additives to yogurt:
Method 1. Add additional ingredients to milk before mixing with sourdough. In this way, you can add sugar or sugar substitutes, honey, fruit, berry, flower or mint syrups, vanillin, cocoa, coffee, caramel flakes, fruit zest and other free-flowing and liquid fillers. When adding them, make sure that they are completely dissolved or evenly distributed in the milk when mixing. Adjust the amount according to your taste.
Note! The introduction of various additives before fermentation affects the consistency of the finished product. So, for example, sugar, sweet syrups, honey will make your yogurt thinner. And of course, do not forget that additives will affect the nutritional and energy value of fermented milk products: sweet yogurt will have more calories.
Method 2. Place the additives in the cups of a yogurt maker (or in a thermos) before pouring the prepared mixture of milk and sourdough into it. This method is suitable for additives in the form of separate pieces: dried apricots, prunes, nuts, some fresh fruits (pineapple, orange, tangerine).
Note! Berries and soft fruits (peach, apricot) can also be added to yogurt in this way, but it is recommended to pre-boil them with sugar over low heat, because in 7-10 hours of fermentation of lactic acid bacteria at a favorable temperature, these fruits and berries will become a source of fermentation, and the benefits from a fermented milk drink can turn into harm.
Method 3. Add the desired ingredients to the finished product immediately before use. This method works with all additives, including all fresh fruits and berries.
Using the above guidelines, you can make many variations of yogurt.

I always add sugar to milk, boil it, cool it down, filter it (remove the foam) and only then add the leaven. I use only sterile dishes. Sugar-free yogurt is worse eaten.

I always add sugar to milk, boil it, cool it down, filter it (remove the foam) and only then add the leaven. I use only sterile dishes. Sugar-free yogurt is worse eaten.

It can also be put in after cooking.

But adding sugar to the finished yogurt we lose the smooth structure of the product, it becomes less thick

But adding sugar to the finished yogurt we lose the smooth structure of the product, it becomes less thick

This - yes, of course ... but here IMHO you have to choose - either a beautiful product to use or a useful one

Does sugar lose usefulness? Apparently I missed something ...

Does sugar lose usefulness? Apparently I missed something ...

I quoted above saying that sugar contributes to the development of yeast in yogurt, which, in fact, should not be in it. Once I came across a forum where a woman who, by the nature of her work, deals with all these bacteria (I don't remember what her profession was called), said that thanks to the sugar in milk, the microflora that we need can begin to develop completely and Because of which, in fact, we are dancing with a tambourine around these jars of leaven ... Of course, she did not say anything about the poisoning, about which they write in the quote, only about the fact that it turns out completely not what is needed.

Thank you

Hello everyone. I'm a newbie :-)
bought a yogurt maker brand this week. like it turned out. the husband says taste like yogurt. according to our acidophilus. generally liked it.There was a problem with the thermometer - I did not find it locally anywhere in any pharmacy. in general, someone may come in handy: on Burakova str. 6, Moscow, VAO, online store servistorg. bought a bunch of stuff. for canning up to 100 C 90 rub. the same up to 200C, the kitchen is called. even for an oven up to 300C, otherwise I have a gas oven without Darin's scales.
There are also many of our MIKMA plant equipment on the site, who remembers, hair dryers used to be sold, electric shavers.
this is not an advertisement, it may just be interesting to whom.
there, by the way, I saw on the territory advertising hanging children's shoes antelope discount store.

Good day!

Maybe off topic ...

One of the heating elements in the Vivo Termomaster 201 yogurt maker cracked.
like that.

What is this heating element?
And how can you find it?

Thank you.

Oh, my mom has such a yogurt maker. Even though now I know what's inside. How did it happen that he cracked? Just by itself? There are almost no such yogurt makers on the branch, and those who have, until they encountered such a sad case, are not sure that someone will respond. In principle, if this is some kind of standard element that is used in various similar devices, then men who are versed in electrical engineering will tell you rather, but here on the branch there are mostly girls - blondes, there are not enough men here. You can ask on the branch where such specialists hang out, or go to the radio market with this detail or go to the corresponding store, there you can ask the sellers, maybe they will advise what, or to the service, but it will probably come out more expensive there, though how to say. This part may need to be soldered in the same place, or something else, which, for example, you cannot yourself. And your yogurt maker is simple, but stuffed with electronics. So it's better to hand over to the service, they will repair it and attach their warranty to it, otherwise you can buy it yourself on the advice, but it turns out that the advice was bad and everything will burn out when you turn it on.
There, maybe on the coupon of the warranty address there is where to carry, if anything. And the guarantee has already ended, I understand, right? If so, then in the same service centers they will fix it for money.
Good luck with the renovation, I hope everything works out.

Oh, my mom has such a yogurt maker. Even though now I know what's inside. How did it happen that he cracked? Just by itself? There are almost no such yogurt makers on the branch, and those who have, until they encountered such a sad case, are not sure that someone will respond. In principle, if this is some kind of standard element that is used in various similar devices, then men who are versed in electrical engineering will tell you rather, but here on the branch there are mostly girls - blondes, there are not enough men here. You can ask on the branch where such specialists hang out, or go to the radio market with this detail or go to the corresponding store, there you can ask the sellers, maybe they will advise what, or to the service, but it will probably come out more expensive there, though how to say. This part may need to be soldered in the same place, or something else, which, for example, you cannot yourself. And your yogurt maker is simple, but stuffed with electronics. So it's better to hand over to the service, they will repair it and attach their warranty to it, otherwise you can buy it yourself on the advice, but it turns out that the advice was bad and everything will burn out when you turn it on.
There, maybe on the coupon of the warranty address there is where to carry, if anything. And the guarantee has already ended, I understand, right? If so, then in the same service centers they will fix it for money.
Good luck with the renovation, I hope everything works out.

Yes, no, everything is simple, there are 2 such elements on the sides of an aluminum plate and inside a thermal sensor.
Everything works, just on one uneven heating.

I measured the voltage, 220 volts are supplied to it. Dimensions 24x15x3 mm. It remains to determine the power, something could not be measured

As far as I understand, this is one of the typical breakdowns of this yogurt maker, because the heating element chosen is not reliable.
Only one year warranty, breakdown in the second year.

I have such a yogurt maker 🔗
They gave it to me a long time ago, but I don't like the yogurt that turns out.
As a starter, I tried activism, actimel, and dry starter from GoodFood.
I put it on both six hours and eight.

But the result is the same. The yoghurt is liquid, the whey separates, the consistency is slightly more creamy than sour milk.

What do you need to do to get thick yogurt?

Probably, the yogurt maker overheats, like almost all yogurt makers. Measure the temperature of the finished yoghurt immediately after 4-5 hours of cooking. For Good Food (and of those that you have listed, this is the best, take it, they not only have Yogurt), for example, you need 38-40 degrees. Or use other powdered bacterial starter cultures for making yogurt. For others - its own temperature, it is necessary to read the instructions for the leaven. If you have more than there, then most of the beneficial bacteria die, while whey is released, but the most resistant ones survive - acetic acid, hence the taste of the resulting product.
There is, perhaps, another reason. If you have kept more time than necessary in the yogurt maker. There is no need to look at how much they write in the instructions for the yogurt maker or for the sourdough. Because these are general recommendations, and everyone has their own temperature in the yogurt maker, the properties of milk, you preheat milk or dilute the starter in milk at room temperature, from which the first is fermentation or over-fermentation. From possibly additionally added additives in the form of vanilla sugar or raisins, for example. Then it ferments faster. Fresh fruit can only be added to ready-made yogurt before consumption. In general, there are many reasons, think for yourself and measure the temperature in several jars, as I wrote (in the central one it usually warms more, although this is in what kind of yogurt maker it is like).
If measurements show that there is higher, then the case can be solved by laying a thin layer of foam plastic or a round rug under the hot or any heat-insulating material on the bottom). This can reduce the temperature of the finished yogurt by a couple of degrees, but buying a thermostat, as they write here, will not work, because you have a yogurt maker with a timer, electronics, and the thermostat will not work in it. Well, keep track of the time of finding the jars of the yogurt being prepared. A few hours later, they came up, pushed the yogurt maker lightly, if like milk swaying in jars, then it's too early. An hour later they came back to check. When it already sways, like a viscous mass, then it must be removed. It can be liquid, for example, five hours, and then quickly become thick in an hour or less.
Good luck!

Thank you for such a detailed answer!

Measure the temperature of the finished yoghurt immediately after 4-5 hours of cooking

Do you need a special thermometer? I have an electronic one for people)))

measure the temperature in several jars, as I wrote (in the central one it usually warms more, although this is in what kind of yogurt maker like).

I have them in a circle, so it should be evenly, probably.

I did not experiment with milk (store, homemade). I did as in the instructions - it starts to boil a little - I turned it off and wait until it cools down to room temperature.

Yes, no, everything is simple, there are 2 such elements on the sides of an aluminum plate and inside a thermal sensor.
Everything works, just on one uneven heating.

I measured the voltage, 220 volts are supplied to it. Dimensions 24x15x3 mm. It remains to determine the power, something could not be measured

As far as I understand, this is one of the typical breakdowns of this yoghurt maker, since the heating element chosen is not reliable.
Only one year warranty, breakdown in the second year.

By the way, I found a spare part, a pair costs UAH 40.
And, at the bottom of the recesses for the cups, I cut circles out of cardboard (not thick) ... yogurt began to turn out better ..

Thank you for such a detailed answer!

Do you need a special thermometer? I have an electronic one for people)))
I have them in a circle, so it should be evenly, probably.

I did not experiment with milk (store, homemade).I did as in the instructions - it starts to boil a little - I turned it off and wait until it cools down to room temperature.

Oh, here's another milk. Homemade milk is good, but nice uniform yoghurt usually does not come out on it, although, of course, if from your own cow, then milk is healthier.
The best yogurt with UHT milk is obtained. It is most often sold in a tetra pack, but it also happens in rigid such packages, only so that it was written Ultra-pasteurized. It does not need to be boiled, this is important, it is enough to heat it up to 38 degrees.
A mercury thermometer is not needed, but an electronic thermometer may be possible, but if the milk is very hot, will it not deteriorate? If for people, then it is probably a maximum of 40-42 degrees, or not?
Thermometers for liquids are on sale. They are up to 100 degrees, measure very quickly. I bought for myself from a site where starter cultures and all sorts of devices for making yogurt are sold. But I bought my daughter-in-law from us. market where all kinds of thermometers were sold.
Sometimes people use aquariums for yoghurts, but they lie, they can lie by two degrees, I say this for sure as an aquarium owner. I have several of these and all show different temperatures in the same aquarium. So, if you see for liquids, then buy, but for now, use the electronic one.

The best yogurt with UHT milk is obtained.

On the contrary, I bought something that had a short shelf life, thinking that it was more useful.
And why is it better on UHT? Just wondering)

electronic, perhaps it is possible, but if the milk is very hot, will it spoil? If for people, then it is probably a maximum of 40-42 degrees, or not?

up to 42 degrees and it is waterproof, according to the instructions. I will buy milk - I will try)

On the contrary, I bought something that had a short shelf life, thinking that it was more useful.
And why is it better on UHT? Just wondering)

It's not about the shelf life, but about the way milk is processed during manufacture. For example, Tetra Pak cartons also sell milk called STERILIZED. He also has a long life, but this is ordinary boiled milk. And UHT is brought to a boil in a couple of seconds, and then cooled in a couple of seconds. At the same time, most of the vitamins and microelements, as well as very important amino acids contained in milk, are preserved. Because in order to destroy all this, you need not only a high temperature, but also the duration of exposure to this temperature, and here it is only a few seconds. More clearly, this can be compared with a hot iron. What is the difference for the palm if you slap the sole of the iron with your palm or hold your palm on it. But even if you take homemade milk and just boil it on the stove, then all the usefulness will simply collapse. It's very interesting to read, I found it on the site for moms with little kids - in detail about UHT milk, there it is very clear about all its properties, as well as about other types of milk, what is their difference
🔗

[Mona1]

Mona1, thanks for the info)
I just measured the email. thermometer coffee temperature))) It seems to have cooled down - and there is more than 40 degrees.
I seem to understand what my mistake is. I allowed the milk to cool, but not enough; I determined the temperature by eye.

[Mona1]

Mona1, thanks for the info)
I just measured the email. thermometer coffee temperature))) It seems to have cooled down - and there is more than 40 degrees.
I seem to understand what my mistake is. I allowed the milk to cool, but not enough; I determined the temperature by eye.

Yes, try it, and after cooking, measure the temperature in the jars. You can even try it on the water for now, pour warm (38-40 degrees) water into jars and put it in a yogurt maker, and turn it on. After a few hours, measure how many degrees there are. If more, then try to enclose something, as I wrote to you.
By the way, I remembered that when I had children as babies and I warmed milk for them to dilute the mixture, I did not have a thermometer.And the desired temperature was determined simply - I dripped milk onto my wrist, from the inside of the hand, where the skin was tender. If the milk was overheated, then the warmth was felt where it dripped, if it was subcooled, it cooled, and if it did not feel anything, then just what is needed - the body temperature, 36-37 degrees. So we heat the milk for fermentation until about this, you can use this method when heating. Well, in jars - it's just a thermometer.

[Muzochka]

Muzochka, I in Vinnitsa in Epicenter bought a thermometer for canning (in the department where there are ordinary household thermometers) for 20 UAH, the temperature measures from 0 to 100 degrees. I think that it is showing correctly, because when I measured my yoghurt it showed 38 degrees and the yoghurt turned out to be good.

[stinks]

Hello.
A friend sent me a yogurt maker.
And so yesterday I put in yoghurt (milk straight from the refrigerator + natural yoghurt + sugar a couple of spoons)
yes, it turned out thickened, it tastes a little sour, very good. light in consistency and stretches slightly for a spoon
Here I am interested in this - why?
and most importantly, he stinks plastic from the lids - what to do ??? is it such a fig yogurt maker?

You asked a bunch of questions, but did not give any specifics at all, so that you could at least somehow answer. It is not clear, neither the name and model of the yogurt maker, nor what kind of sourdough, or is it not a sourdough at all, but purchased ready-made yogurt, whether there was whey, if so, then on top or bottom of the jars. Not how many hours (like if in the evening, then evening and all night?) Sugar does not need to be added, it is advisable to heat milk to 38-40 degrees (for some starter cultures - no more than 37 degrees), then dilute the starter culture and pour it into jars. Or maybe the yogurt maker is overheating, in order to check it is necessary to measure the temperature of the finished yogurt, if it is more than your starter needs (it is not yet clear which one), then all the useful bacilli have almost died, and the acetic acid ones have multiplied, so it becomes sour. The only thing that is clear is that you haven't read Temki yoghurt on the forum yet. Because questions like yours are asked on almost every page. And there are answers to them, practically one to one. So first read at least the last 20 pages here you can read Temka about the use of specific starter cultures
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.new;topicseen#new
Maybe they write about yours there, if you don't find it, then you can write the name in the search bar at the top of the page, for example: Lactin Sourdough. Or if you don't find the answer, then ask about your leaven, just not in this Temka, but in the one that I gave the link.
In general, homemade yogurt, no matter what sourdough you make, it is not the same as store-bought in taste, it is sour, there is neutral. Yours sour even with sugar (by the way, if it took a long time, then I managed to turn sour, with sugar).
About the caps, I can't say, mine did not smell like plastic. But it can disappear or wash them with detergent, just do not boil and do not steam in a double boiler, otherwise they will lose their shape, there have already been cases here, and then they cannot be screwed onto the jar.

Yes, no, everything is simple, there are 2 such elements on the sides of an aluminum plate and inside a thermal sensor ..

I measured the voltage, 220 volts are supplied to it. Dimensions 24x15x3 mm. It remains to determine the power, something could not be measured

As far as I understand, this is one of the typical breakdowns of this yogurt maker, since the heating element chosen is not reliable.
Only one year warranty, breakdown in the second year.

The native will probably have a problem to buy.
Measure the resistance of the heater and calculate: Power = 48400 / resistance. And on the market, pick up something close at par.

thanks for the answer
yes, I didn't sing to read anything)
the children sat down to make yogurt I had to do as they thought)
sourdough - ready-made yogurt
there was no serum
yogurt maker tefal
stood about 12 hours

thanks for the answer
yes, I didn't sing to read anything)
the children sat down to make yogurt I had to do as they thought)
sourdough - ready-made yogurt
there was no serum
yogurt maker tefal
stood about 12 hours

12 hours is a bit too much, I have it ready from ready-made yogurt in 4 hours. So I probably stopped. And if it is purchased from you, and not prepared from dry special ferments, then no one here, probably, will be able to explain the reasons, it is not known what is in the purchased yogurt and how to ferment it. Nowadays, a lot of dry starter cultures are sold, here mostly people ferment them, they already know what conditions are needed for this or that starter culture. And with a purchased one - it's as lucky. Some purchased ones may not ferment at all, since there are no lactic acid bacteria, but instead soy milk, thickeners and a flavoring agent with the taste and smell of yogurt or some sort of strawberry.
Now another moment - you don't have to put it on for the night yet. to understand how much this yogurt is fermented. And to follow the yogurt during the day, after 4 hours you can already watch it. Just do not open the jars and do not use a spoon to check, but simply walked up to the yogurt maker and pushed lightly into the barrel and look through the glass how it sways in the jars - as liquid or as viscous. If it's already like sour cream, then take it out and in the refrigerator for several hours, it will still freeze there.

I'll try another time in the afternoon
there are no starter cultures yet
I want to buy these
🔗.
🔗.
🔗.

the children refused to eat the resulting yogurt (
they need a store something (

12 hours is a bit too much, I have it ready from ready-made yogurt in 4 hours. So I probably stopped. And if it is purchased from you, and not prepared from dry special starter cultures, then no one here, probably, can explain the reasons, it is not known what is in the purchased yogurt and how to ferment it. Nowadays, a lot of dry starter cultures are sold, here mainly people ferment them, they already know what conditions are needed for a particular starter culture. And with a purchased one - it's as lucky. Some purchased ones may not ferment at all, since there are no lactic acid bacteria, but instead soy milk, thickeners and a flavoring agent with the taste and smell of yogurt or some sort of strawberry.
And to follow the yogurt during the day, after 4 hours you can already watch it. Just do not open the jars and do not check with a spoon, but just walked up to the yogurt maker and pushed lightly into the barrel and look through the glass how it sways in the jars - like liquid or like viscous.

I almost always make it from purchased yogurt and always work well (it didn't work out a couple of times from one store, but it was a jamb of store storage).
Yogurt "live" without impurities and additives - Activia or from Valio. No complexity. It takes about 8 hours to prepare, 4 hours will not be enough.
But how to push jars to check readiness, if manufacturers categorically do not recommend any shaking when preparing yogurt?

But how to push jars to check readiness, if manufacturers categorically do not recommend any shaking when preparing yogurt?

Gently

the children refused to eat the resulting yogurt (
they need a store something (

If you add a couple of spoons of tea jam to the finished yogurt, it is very similar to the store one.

stinks of plastic from lids

When you made yogurt, did you put lids on jars? If so, then this cannot be done ...

Yogurt "live" without impurities and additives - Activia or from Valio. No complexity. It takes about 8 hours to prepare, 4 hours will not be enough.

Are you sure? I've been making yoghurt all the time only on Activia for over a year. After 3 hours, the yogurt is ready. If you keep more, the serum begins to separate.
Yesterday's yogurt:

and and

Of course I'm sure I've been doing it for a long time. Surely it depends what to do. The very time of initial heating. Now I have an old Moulinex, it heats up and does not reach the desired temperature quickly, calmly. If you put it in a slow cooker with already warm water, then of course it will be faster.
One of these days I will order a yogurt maker for 12 jars in the i-store, because.disperses quickly if 6-7 jars. Let's see how much and how this yogurt maker will cook. I'll write later.

When you made yogurt, did you put lids on jars? If so, then this cannot be done ...

Well, it’s not so, if something didn’t work out as it should, it’s not because of that. It has already been discussed many times here who does how. And we do it differently and does not affect the result. Although I myself read that if you close it, then there is no air access and something there is worse because of this. But, firstly, we do not pour right next to the lid and there is a sufficient air gap, and secondly, in every second yogurt maker, the instructions say - close with lids, although the principle of preparation for almost all yogurt makers is the same (there are also some where water pours between jars during cooking, but in such ones it is definitely necessary to tighten the lids so that a sea of ​​condensate does not flow from the lid of the yogurt maker.
By the way, so that all doubts disappear, here's a picture of the instructions for my Klatronic yogurt maker, unfortunately, it was in Ukrainian, in Russian, but I think everything is clear and so

And the smell of plastic will soon disappear, I think.

In general, this is certainly strange - in half of the instructions that I read or asked my friends it is written that the lids must be closed, in half it is written that it is impossible. Can't the manufacturers themselves agree on this issue?
And most importantly - there is no UNIVERSAL opinion among specialists.
But I remember exactly, though I read 10-15 years ago, that for the full reproduction of beneficial bacteria, an influx of air is needed, and the cap itself is put on solely in order to ensure calm cooking of yogurt from possible drafts of air.

Yeah, it's not clear. As the saying goes: and where should a Christian go? Therefore, in such misunderstandings, it is everyone's business, as who considers it right, then it is right if the result pleases.

When you made yogurt, did you put lids on jars? If so, then this cannot be done ...

covered
I don't have instructions at all, so I didn't know about the caps