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

[Fotina]

Fotina, Sour cream may be tasty, but it's better not to get carried away with over-sourdough. If the product is not thermized, who can guarantee that it will not multiply, for example, E. coli. A pure culture of sourdough is better.

[sazalexter]

sazalexter, I completely agree .

I found my relatives at their company repairman, the pair cost 40 UAH.
In general, I found it on ebuy, but I don't need that much.

Did you manage to find out the characteristics? Is it possible to find any details in the radio? Or a link to ebay, please. We do not have branded repairmen.

Hello everyone.

Girls, tell me who can.

Is it possible to make a curd dessert in a yogurt maker like in a store?
For yoghurt, I buy regular yoghurt at the store, then leave the sourdough.
I update the leaven periodically.
Everything turns out fine.

But I really like the cottage cheese dessert.
I always buy, but I want to try it myself.
Of course, I can do it at random.
But maybe someone has tried it already?
If you do the same procedure as with yogurt, what will happen?
I would like the cottage cheese dessert to taste as well.
Or do you need to add more cottage cheese?
Share your experience if anyone tried to do it?

[Lenarnicole]

Lenarnicole, and what is a cottage cheese dessert?
By simply fermenting milk with cottage cheese from a can, you are unlikely to get something worthwhile. Greek yogurt is probably closest to soft curd. If you sweeten it with something, it will be quite a dessert.

There is Danone or Activia curd with different flavors.

It tastes not like yogurt, but softer and with a curd taste.

I just want to try what happens if you use them for sourdough.

Then try Greek yogurt too. I make it from yoghurt sourdough, then I weigh it in the refrigerator for about 10 hours. It seems to me that after weighing the yoghurt just gets a curd taste.

Greek, how's that? Making yogurt as usual and then just weighing it?
How do you weigh?
When I make ordinary cottage cheese, I just put it in cheesecloth,
I tie and hang over the container so that the liquid is glass.

Do you also do it or is it something else?

Thanks for the advice.

We once made Greek yogurt at a master class. He's actually fat. It is made in the usual way from cream, not less than 10% fat, and then laid out on cheesecloth in a colander to glass the whey. Keep in a cool place, refrigerator is best.

Now I weigh in curd containers from the Tefal yogurt maker. And before she put gauze on a colander or sieve, and already put this structure with yogurt in a bowl to be weighed in the refrigerator.
I do it differently according to the fat content, according to my mood. Sometimes it's just 3.2-3.5% milk, sometimes I add 0.5 liters of cream to a liter of milk, which I have at home. The output is about half the yogurt and whey.

Girls help with advice!
Yogurt maker Moulinex YG 231932 with shutdown timer, overheats.
There was water in one jar, the temperature after 7 hours of fermentation
44 degrees. I thought to buy a thermostat, so it is for models with a timer
it is written that it does not fit. I even put the cardboard on the bottom, otherwise the snot is in places in the yogurt.
What to do? Maybe raise the lid a little?

I even put the cardboard on the bottom, otherwise the snot is in places in the yogurt.
What to do? Maybe raise the lid a little?

The lid won't save. Heat exchange goes through the bottom. I poured large buckwheat on the bottom, cardboard on top. By adjusting the thickness of the buckwheat, I achieved the desired temperature.

Wow, this is creative. Just like the floors are laid

Tell the yogurt maker you can take back only within 14 days?

I even put the cardboard on the bottom, otherwise the snot is in places in the yogurt.
What to do?

Put a thick corrugated picture. The central jar in Molynex gets hotter than the others.

Good evening!
Can you please tell me what could happen to the yogurt if I did not turn on the yogurt maker, and the jars stood for 5 hours at room temperature? Maybe something will work out after turning on or pour everything out?

[Ane4ka]

Ane4ka, I would try to do it if the milk has not sour yet.

I turned it on, at night, at 3 o'clock I'll get up and see what happens.

Good evening!
Can you please tell me what could happen to the yogurt if I did not turn on the yogurt maker, and the jars stood for 5 hours at room temperature? Maybe something will work out after turning on or pour everything out?

It was so with me. She put the cans in the night, but did not turn on the yoghurt maker. I got up in the morning - my dear mom !!! I wanted to pour it out))) My husband did not allow it. I turned on the yogurt maker and got an excellent result))) Everything was tasty, edible, the stomachs did not hurt)))

I turned it on, at night, at 3 o'clock I'll get up and see what happens.

Probably everyone had a similar story
Well, how did it work?

No, it didn't work out, everything went to visit a faience friend

[Ane4ka]

Ane4ka, and what didn't work out? So the milk remained or stratified?

No, it didn't work out, everything went to visit a faience friend

I got excited. I should have saved it for baking. Surplus in the freezer.

Ane4ka, what didn't work out? So the milk remained or stratified?

Delaminated.

I got excited. I should have saved it for baking. Surplus in the freezer.

Yes, I am upset, although I always try to correct what I did not get, but about baking, it never even crossed my mind.

[Ane4ka]

Ane4ka, cheese could be made, yesterday I disposed of kefir, fermented baked milk, sour milk and sour cream residues. I'm also in thought ... Buy a yogurt maker or glasses to Shteba, the cost is the same.

cheese could be made

From this place in more detail, I would very much like to know how this is done.

[Ane4ka]

Ane4ka, there are a million recipes on the forum, but I did this from the remains of everything in the refrigerator: I poured cold water somewhere on a finger into a thick-bottomed pot, let it boil, then poured about 750 ml of fresh milk there, the remains of kefir with a squeaky expiration date , the same fermented baked milk, found a little boiled milk, and about two liters of sour milk, it turned out 4 liters, poured three tbsp. spoons with a slide of sea salt, while this kesya-month wrote down, whisk in a deep bowl with a whisk two packs of Dmitrogorsk sour cream 15%, the rest from a jar of sour cream Rosagroexport, with 5 chicken and two quail eggs. After boiling, the fermented milk mixture poured the egg-sour cream mixture into it, when it boiled, threw it into a deep sieve into four layers of gauze, squeezed it out and under a press. A set of products - leftovers from the refrigerator. The basis and principle, my Stebadyge cheese, but this is an improvisation.
Here's what's left of a pretty decent head:

Because of the fermented baked milk, it turned out to be marble.

And the site has many more interesting cheese recipes.

Girls, what will happen if I put the yogurt to be prepared, but from raw goat's milk it really is the freshest? Or please share a link where it is described why it is impossible and what will happen. Thank you in advance.

Girls, already asked, but did not answer .. maybe they did not see.
Does anyone have a curd yogurt maker?
Do you need, in principle, the "curd" program or the whole chip in special cups with strainers?

[Mirabel]

Mirabel, I found a tip on making cottage cheese

Yoghurt maker Tefal La Yaourtiere 2 YG500132

[Alex100]

Alex100, the link cannot be opened.

[Mirabel]

Mirabel, otz + ovik write before com
no plus

[Alex100]

Alex100Still, not much that turned out, but I read reviews elsewhere. The picture has become a little clearer
Thank you!

[Mirabel]

Mirabel, copied

So, I have a daughter.Before buying a yogurt maker, we bought baby yoghurts and curds. So we really needed such equipment and we approached its purchase responsibly. We immediately decided that we needed a yoghurt maker with the function of making cottage cheese, and for the price it was not very expensive. The choice fell on this yogurt maker, as the reviews were good.

The appearance is very simple. Light box with a transparent lid. Two buttons "Yogurt" and "curd", a timer from 6 to 16 and two more buttons "+" and "-" for setting the time. As you guessed it, the controls are very easy. You press any button to turn it on, then set the time and press on yogurt or cottage cheese.

The set includes 8 glass jars of 125 ml with lids and a container with a lid and a sieve for expressing serum with a volume of 1 liter. There is also a recipe book.

And now about cooking. It couldn't be easier. I will share some recipes and tips, since some users have problems with this, but my recipes are not in the book.

Yogurt. I take 1 liter of milk. I like Yogurt. And one glass of Agusha baby yogurt, either classic or with a banana. It is better not to take the berry color from me, the color of the syrup disappeared because of him. Stir yogurt and milk with a fork. Now add 2 teaspoons of syrup to the jars, it is better to be more liquid, otherwise it will remain at the bottom later. Pour the ready-made mixture into jars and mix with a fork in each jar. I describe this method because I love yogurt with different syrups. If you want all the jars of one syrup, you can stir the syrup into the mixture right away. And then everything is simple. Close the jars with lids and put in a yogurt maker for 8 hours. It turns out very tasty. Now we eat natural yoghurts with different tastes and cottage cheese every day. The yoghurt is homogeneous. Shelf life 7 days in the refrigerator. But we don't have it that long.

Cottage cheese. The curd turns out to be soft, not grainy. Perfect for baby food. It's even easier to do. Stir 1 liter of milk and 100 grams of cottage cheese and set for 16 hours. Then turn the sieve 180 degrees and leave for at least 15 minutes for the whey to drain. By the way, this is very convenient. The sieve is very clever. There are comfortable grooves. So you turn the sieve and put it in the same container, and about 2 cm is left to the bottom just for draining the whey. And then put the curd in the refrigerator. It gets so thick a little bit more. It turns out very tasty too. Shelf life 5 days in the refrigerator.

Now about the price. According to my calculations, a good saving is obtained. For yoghurt, 1 liter of milk - 50 rubles. A glass of Agushi yogurt - 25 rubles Total - 75 rubles. And it turns out 8 jars of 125 ml, i.e. 1 liter. And the purchased 11 glasses of 90 grams of Agusha for 25 rubles - 275 rubles. Total savings of 200 rubles. Not bad in my opinion.
It is also more economical with cottage cheese.
And do not forget that this is a natural product without preservatives, unless, of course, choose natural ingredients. In general, I am just delighted with this yogurt maker. We bought it for our daughter, but we eat it with the whole family.

[Alex100]

Alex100, Thank you very much! But there is nothing written about the temperature difference in different programs.
Yes, we have a very cheap yogurt maker on sale and I wanted to buy special cups with a sieve for it. And I don’t know. such savings will give you a ride, or it is still better to buy a yogurt maker from a maker.

[Mirabel]

Mirabel, here the main question is how well the yogurt maker keeps the temperature, although for cottage cheese the differences are not too significant, as for yogurt

[Alex100]

Alex100, but isn't a higher temperature needed for cottage cheese? I generally only care about this, yogurt makes me great with a slow cooker.

[Mirabel]

Mirabel, I have tefal 3 in one. The middle program is cottage cheese. The temperature there is lower than for yogurt. It was inconvenient for me to make cottage cheese in glasses, since after the whey drained, the cottage cheese remained neither one nor the other - not enough for a portion. It is convenient to make soft cottage cheese and Greek yogurt in large containers with a sieve (one container instead of six cups).
Now I do everything on this one program, and I have enough of it.

[Alex100]

Alex100, I have one question in the text, why does he immediately pour syrup into yogurt?

[Cifra]

Cifra, you have such a yogurt maker Tefal Multidelice YG656832 (3 in 1)

Mams, I don't know ... syrups and other additives can be added later

Peace be with you bakers!
Well, in my opinion, in order to make cottage cheese, you only need a saucepan and a piece of cloth

[Cifra]

CifraThank you very much for your reply!
As I understand it, you can take a simple yogurt maker and a large container for cottage cheese and this will be the most optimal?

[Anatoly]

Anatoly, you can do without fabric too

[Alex100]

Alex100, multi-delis, yes. I don't remember the number, for 12 glasses.
MirabelI think this will be enough.
I used to use a sieve and a napkin / cloth. A special container is more convenient, although without it, of course, you can also.

[Cifra]

Cifra, Thank you so much! then I will buy a simple cheap yogurt maker and a special form for curd.

[Mirabel]

Mirabel, Vika, I saw a recipe for cottage cheese without cooking. You need to freeze a bag of kefir, and then put it on a sieve at room temperature overnight, and the girls also took surgical caps for these purposes, and in the morning the cottage cheese was ready. Who little kids said they were like Agusha

[mowgli]

mowgli, Natasha, I know this recipe and use it, and I also make cottage cheese according to other recipes. But the need for a yoghurt-curd maker came into my head, there are still dairy desserts to do like ... well, and use the mold itself with a sieve for ripening cheese.
In short, the next aggravation is similar.

[Cifra]

Cifra, Can you also make some desserts in your yogurt maker? have you tried?

[Mirabel]

Mirabel, yes, you can make egg-milk (creamy) desserts such as crème brulee, almond cream and semolina pudding.
The creamy almond cream from the teffal recipe book is generally great.