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

Good evening everyone! Can you please tell me, my yogurt is constantly stratified - inside the jar with a whole substance, yogurt, and to the walls - water (or yogurt). It does not affect the taste, but I would like to figure out - should it be so or not? Made with milk + actimel.
And further. After 4 hours of standing, the yoghurt reached 43 degrees (Moulinex yogurt maker) - is it something with the yoghurt maker?

Nothing to worry about. Yogurt-curdled milk at home can be different. It all depends on the products from which it is made and the conditions in which it is made.
As a rule, curdled milk is exfoliated. Yogurt is more solid and viscous.
If the product is fresh, with a good taste and smell - what else is needed.

I chased the Yogurt Maker for 3 months in my city, where recently it became bad with the sale of household appliances. In the shops, after my question, they looked at me like I was crazy - the shops were inundated with yogurt. Yes, yoghurts are not tasty, but those that are 25-47 rubles, etc. for 100g, as the price bites, if for three yes every day, we did not take. Yesterday I called the store, where I saw the yogurt maker for the last time, and they told me there was tefal. Since having read the forum, I could no longer endure the absence of such a necessary thing in the household, I ran to the store. It turned out to be not so simple with the leavens either. Of the three store leaders (according to the forum), I bought only Neo imunele with strawberries for divorce - the rest ate (the sellers said). I was very worried about the result that I even mixed up the milk in the refrigerator (the label differs only with the inscription about the fat content), poured 2.5% processed UHT (I wanted to pour 3.2%), 45 days from the refrigerator, did not boil, did not heat, sugar and milk powder I didn't put it down either, I decided to try the natural taste, not embellished with anything. After 5 hours I looked in with fear, shook the jar slightly, there was only the beginning of thickening. After 6 hours, everything worked out - the yogurt became so thick that it was not going to tick from the jar when tilted !!! She put the agonizing 2 hours of waiting in the refrigerator and stretched out ... The tasting was a success from the very beginning - we ate 5 cans ... The taste is extraordinary, because it is not sour at all! Sour store yogurt is covered with sugar in huge quantities, otherwise it is impossible to drink. Homemade does not need sugar, it can also be in a salad, for those with a sweet tooth, you can pour a moderate amount of sugar to taste - it will still be less and not so cloying. , Next in line is tasting with berries and jam, fruits. Today I poured more fatty milk and added more dry milk.
Thank you so much for the advice to beginners! Without you, I wouldn’t have been so tasty the first time!
As soon as a friend from Khabarovsk returns, I will tell her about the methods of making Yoghurt without a yoghurt maker - nobody's recipe will be in vain !!!!!! Many thanks to everyone again !!!!!!!

I have a question - I probably overheat the milk a lot? tried to make yogurt from Activia without additives. it turned out not quite homogeneous, but like just sour milk, with a sweetish taste (but this is only because of the added 1 tbsp. l. sugar). It didn't work out like Activia ... Do you get it exactly like the original? p.s. - cooked in a liter jar, wrapped overnight ... (I haven't bought a yogurt maker yet).

Symptoms of milk overheating are grains of cottage cheese in translucent whey.
Most likely, the Activation did not "work" for you. Or improper storage of the factory-store. Or overdue.

Or little time

Symptoms of milk overheating are grains of cottage cheese in translucent whey.
Most likely, the Activation did not "work" for you. Or improper storage of the factory-store. Or overdue.

I did not have a symptom of milk overheating, and the thermos flask is working properly. However, all the signs of the milk described above sour with grains of milk were. And how much in vain did she spoil the market milk, tried to ferment the yogurt for a day.
The reason is the Domik sour cream 20%. Such a dump turned out, sorry, I had to pour it out.

Do you get exactly the same as the original?

No, I usually get much tastier than store-bought Activia and less acidic.

Today I made for the first time a delicious drink from skim milk, curd whey.

Add 2 tablespoons of sugar and juice of 1/2 fresh lemon to a glass of whey, stir and drink.

It was delicious. Various juices can be added.

Try

Milk whey is a secondary milk raw material formed from milk in the production of cheese, cottage cheese and casein. Contains in its composition about half of milk solids, including proteins with high biological value (albumin and globulins), lactose, finely dispersed milk fat, a complex of vital macro- and microelements, vitamins and organic acids.
The energy value is one third of the energy value of whole milk, which defines it as a raw material that meets the requirements of “maximum biological value with minimum calories”.

That's how

and someone tried to cook NEo imunele in a yogurt maker? buy such yoghurt as a starter culture - photo 🔗
will it work? or not - all the same with strawberries already?

and someone tried to cook NEo imunele in a yogurt maker? buy such yoghurt as a starter culture - photo 🔗
will it work? or not - all the same with strawberries already?

I made natural from NEO-IMUNELE - everything worked out.

The first experience with the neo imunele sourdough was very impressive - the required thickness, taste, consistency. On the 4th transplant of the same sourdough, unsuccessful milk came across and sour yogurt was obtained. Since the search for 45-day milk was unsuccessful, I bought sterilized milk and fermented it with activity in the "coffin", as someone lovingly called it ... It turned out again nonsense - liquid sour. There is no guarantee that before entering the store's refrigerator, it (the activity) was stored correctly. I bought actimel and newly sterilized milk of different fat content for divorce. Already three times it turned out very tasty thick yogurt, but on the sides of the jar there is a separation of a small amount of whey, and today whey has appeared at the bottom. The taste is quite satisfactory. I put napkins at the bottom of the yogurt maker (someone advised me to do this for tefal on the forum), pour everything cold, I control the process. The question is: is it most likely connected with sterilized milk (separation of serum)? I forgot to say that the first time I waited for yoghurt for 5 hours, the subsequent ripened in 4 hours, the kitchen is hot.
I buy sterilized milk for the reason that other milk is almost always sour during the heat in the city, despite the normal shelf life and the presence of air conditioners in the sales area and normally working refrigerators. It will get colder, I will take 45 days, but it will not be soon, but I want yogurt without whey now! And yogurt, suitable for sourdough, is quickly disassembled, I cannot ferment, for example, with the same name for the purity of the experiment.

[musyanya]

musyanya, I do not bother: a house in the village 6% + activity (sometimes fruit, sometimes I take cottage cheese) + 1 tablet of linox (if there is at the moment, but it is possible without it) + 4 tbsp. l. sugar (we eat sweet, mostly). I do not observe the temperature regime of the products. There are no punctures. A little bit of serum is sometimes on the bottom. True, I have moulinex.

but as just sour milk, with a sweetish taste (but this is only because of the added 1 tbsp. l. sugar).
We make yoghurt only from natural yoghurt, in extreme cases, actimel without additives. All sugar additives (sugar, fructose, jam, fruit, honey) are added only to ready-made yogurt. Good luck!

it would be nice to try all the starter cultures before using it in yogurt. If there is even the slightest acidity, it will bloom in sour milk in yogurt with any super milk.
And I check the readiness of the yogurt by thickening, not by the hour. She shook, it turned out like jelly - close the jar and immediately into the refrigerator. All additives afterwards. And so, my homemade no longer add anything, yogurt is so sweet and tasty.

We have a house that hurts the road-55r, they never took it. I don't know anything about more expensive yoghurts, I haven't tried it before. When they took it for sourdough, I tried actimel and neo imunele, they were very liquid, aromatic, not sour. Classic coffin activity is almost tasteless, with a slight sourness. I don't know what they really should be. Local pier. plant yoghurts can live too, but they are with wild flavors and terrible dyes - I will not dare to use them for sourdough. Sour cream, butter are always delicious and cottage cheese, I'm not complaining.
But I just don't like sour dairy products (fermented baked milk, kefir, yogurt). Add additives to yogurt only in ready-made place. Our pharmacy bacilli are probably not alive either, because they often lie in the display case, and not in the refrigerator.

Actimel means with sourness and made sour milk.
If the House is expensive, buy ANY milk, only 3.2%, boil, cool to 42 degrees (I define it with a finger, hot, but tolerable), you can 1 table for the density. spoon dry. milk (although I had the experience that milk powder sour yogurt, probably sour milk was dried), we have Unpack normal milk powder, then the leaven, stir it, pour it heats up).
Do not give up, experiment, it is not difficult, sort out all the natural yoghurts that you have (just read the composition so that it does not contain gelatin, sugar, etc.), and the shelf life is no more than 3-4 weeks.
And you will have a useful product at home, but it will not work out - you will transfer the whey to bread, throw the sour yogurt on a drushlag with gauze, you will get a wonderful cottage cheese from yogurt, the thing is very tasty.
And I have been making yoghurts for a year now, and in the summer I also have misfires, although I do everything according to the same type.
Do visit pharmacies anyway, some chain or in the city center.
I get it from Narine in capsules. Failures with Linex, and Narine in bags. And if you sell ANY bifido and lacto bacteria in such small glass bottles - take, without a doubt, the highest quality product.
If you have any questions, I will definitely answer, do not despair.

I had a negative opinion about local yoghurts, I wrote that before they tasted normal, we took them every day, drank and nothing ... What do you drink, what do not you drink. We felt the real benefits of yoghurts only when they began to take neo imunele and actimel for sourdough, even though they cost 27 rubles per bottle in a discounter (and even more expensive in other stores). Apparently, I was not the only one who felt the benefit, they are taken apart very quickly (as my husband says: not all doctors work, their salary allows them to take at any price). I also saw yogurt simple danon for 16 rubles in a bath, then I'll try it for sourdough. And now I try different milk, I dare to buy Baikal milk, it is 10 rubles more expensive than the local one. Still, if there was no such abnormal heat36-38 (everything goes bad)…. We have never had such a situation; the construction of the Bureyskaya and Zeya hydroelectric power stations ruined the entire climate.
I’ll think about pharmaceutical bacilli, a friend of mine is working part time in a pharmacy, I’ll learn about the freshness and storage of drugs, and I’ll catch an infectious disease specialist and ask which manufacturers in our region sell viable bacteria.
Narine in the discounter is sold in a bottle of about 300 rubles, a bottle of about a liter. The pharmacy probably has a dry one.
The question still, I did not dare to ask for a long time ... Previously, bifidum bacterin in bottles when diluted with water (for medicinal purposes) had an unpleasant smell, like sewers ... newborn children already frowned and did not want to drink, but I read that many fermented with bifidum, which means the smell is specific homemade yogurt is not inherent?
I've never met bitterness in milk, haven't bought cream for 10 years, maybe they are bitter? They are bought a little - expensive. (Vegetable oil was bought yesterday for 90 rubles, what kind of cream to buy there!)
The jars I have without napkins and with napkins at the bottom of the yogurt maker are never hot, they are pleasantly warm, which means that overheating is excluded.
I will experiment further! Thank you for your recommendations !!!!

I also add cream to yoghurt using the fugaska method and I like that the yoghurt turns out to be very tender, but I do not add bifidum, but natural activation, because bifidum does not always work. And here the other day I saw probiotics in the pharmacy, I think I should buy and try to make yogurt with them.

Today I made 4 transplants of actimel to sterilized milk-taste, the density is excellent, the serum separation is small on the side in 2 cans of 8. Strange ...
Linex 301 r for 16 capsules - the risk is huge if they are already dead. I will experiment with store-bought yoghurts.

as for me, than ferment milk, then at the exit and get
I made sour cream (I fermented the milk with sour cream, just for a test) - the result is very excellent! so you can do Narine too! you can ferment ready-made narine, you can take capsules, and it seems to me that the more in the capsule, the faster it will ferment
in general, experiment - it will be delicious anyway

Do you stir sourdough and milk with a blender?
I also have punctures in the summer, I always look at the leaven so that it does not decompose during storage fresher than usual.

and lately I have no luck with sourdoughs ... The last successful time I transplanted actimel 5 times in a row, it was delicious. Then 2 times the activation-3 acidified. Then 2 different neo imunele-curdled milk ... Now again on actimele I fermented it 2 times, like yogurt is delicious, but it has already begun to sour a little. And the whey is constantly separated, sometimes to a greater or lesser extent, on the sides or at the bottom. Moreover, 1-2 jars from each batch are obtained with a minimum amount of whey or without it at all ...... The heat is at home and on the street and in stores ... In winter, probably, frost can ruin bacilli while they are being carried. ....

And as it was 6-7 hours, it still remains ... I read here that it will be faster, but for me it will not ... t-ra in the kitchen is 30 degrees, and Moulinex doesn’t care. Maybe we should wait until it is warmer will be? True, I'm afraid I won't want any yogurt, nothing at all

After an unsuccessful attempt to ferment with Actimel (the dead one was caught), I bought local yogurt with 9 types of bacteria, fermented after 4 hours, not sour, thick, but so snotty ... were (written on the packaging, but how it really is ..). And what is most interesting, there was a moderate amount of whey in all the jars, but in the morning it was gone at all .. The bacilli all drank ... I don't even know if I can eat such a specific yogurt for a long time. I like actimels and activations more, but where can I get them alive in our city, failures have been haunting me lately - the shelf life is normal, but they are sour, I don't ferment like that anymore, nothing will work.

Congratulations to Angela Davis!
Delicious yogurt for you!
Experienced yogurt makers!
Is yogurt on baked milk delicious? Or will it be just fermented baked milk?
I carefully read the topic, but did not notice that someone was doing something like that.
Thank you in advance for your response.

most likely it will turn out fermented baked milk, too, all nikk will not be going to experiment, but it should turn out tasty

Experienced yogurt makers!
Is yogurt on baked milk delicious? Or will it be just fermented baked milk?

There will be fermented baked milk, delicious, homemade. I did it.

Recently, I really like yoghurt-fermented baked milk:
baked milk -1 l (3.2%)
sugar - 2 tbsp. l.
starter actimel - 1 jar
tender, rather thick fermented baked milk.

The Scarlet Flower!
I quote Pokhlebkin: "If you pour one glass of sour cream for one liter of milk into baked milk, you will get fermented baked milk or Ukrainian varenets after fermentation for 3-4 hours."
For 1 liter of baked milk, I added 2-3 tbsp of sour cream, stirred the sour cream in a small amount of milk (so that there were no lumps) and then added the rest and a wonderful fermented baked milk was obtained in the yogurt maker. Try it!

Thanks for the recipe. I will definitely try one of these days. And with actimel, it's also tempting, but I don't like sugar in sour milk.

Thanks for the recipe. I will definitely try one of these days. And with actimel, it's also tempting, but I don't like sugar in sour milk.

If you don't like sugar, don't put it in. This is completely optional.

As tanya1962 correctly said, you don't need to boil baked milk. I am heating in the microwave. If you put the milk cold, then the yogurt will "ripen" longer.

Tashunya, I'm not a big specialist in making yogurt, although I still make yogurt without interruption since the moment I bought a yogurt maker. At first, with the activation of Imunele Actimele, I got the most delicious yoghurt for me (it's still simple), but since the summer and until now I can't buy fresh jars with such names in any store. Even if the shelf life has not yet expired, 100% of the jars turn out to be dead and instead of yoghurt, yogurt is obtained (we eat it, we did not get poisoned, Thank God). I found local yogurt of competitors of the dairy plant (fermented yogurt at the dairy turns out to be bitter and if you add it to baked goods, the bread does not rise well, now I don’t take such yogurt), it always ferments well and is inexpensive. When fermenting 6% milk with such yogurt, sour cream is obtained. The lack of freshness of the above-mentioned expensive jars is associated with long transportation from the place of production and, probably, violation of storage.
Perhaps, Tashunya, you were unlucky with the activation? Try fermenting with the freshest local yogurt, or in a thermos if available. And according to personal observations, yogurt fermented with live bacilli is obtained faster in time, and if yogurt is formed there, the liquid milk stands in jars for a long time, and then once a clot with separated whey is formed.

if I have grains, it means not very fresh and a little overheated - my personal observations. but I do in a yogurt maker or in a thermos. and you may have other reasons

Dear Colleagues! I have a yogurt maker Moulinex. I have been making yogurt for a long time. I read this topic, but did not find the answer to one question: I heat yogurt from the refrigerator in the microwave (30-40 seconds) and I doubt whether live bacteria remain there. If anyone knows, please answer!

I report - the yogurt without milk powder turned out to be thick. so the more cream, the thicker the yogurt! 6 hours is enough, well, maximum 7 (in any case, I like it better)

I have Tefal, the first time today I tried to cook Activia. But we left for a visit, and when we returned, 7 hours passed - as a result, a lot of serum. And the consistency of yoghurt is like curdled milk. Overheated .. but if you ferment again, but not from the new Activia, but from the one that you received today (over-fermented), will you get a good new product from it (if you don't overdo it)? or can it no longer be used as a mother's leaven?

kipitka, and nothing good ever came out of the over-fermented, yogurt and it turned out, even worse than it was ... Then I immediately buy a new sourdough.

ay !!! So I put it in an Actimel yogurt maker (without additives), 3 hours have already passed - how to determine whether it is ready or not? it probably will not thicken (in the original actimel is drinking, liquid, after all). Or will it fail at all? When to get it out of the yogurt maker? Waiting for an answer, really looking forward to it !!

You need to look at the contents of the jar, tilt and twist. It should thicken. But it all depends on the fat content of the milk (density). You can see the comparison in the photos on the website (comparison of yoghurt makers in useful information).Over time, the understanding of readiness occurs automatically.

Over time, readiness is understood automatically.

I do not yet understand "readiness" (((
here, Actimel overexposed - it turned out to be a lot for 4 hours - you can see serum, there is an uneven distribution of yogurt in the jar ... put it in the refrigerator - let's see what happens.

Time is impossible to predict. I spent 1.5 months learning to guess the time in a yogurt maker. I learned. Now only homemade cottage cheese, I don't want another. Good luck

For some reason, both in winter and in summer, yoghurt is fermented for 4 hours in total. For the first time I also tried to determine readiness with fear. When not ready, it moves like milk when the jar is shaken. Half-readiness - when it is a little thicker than milk, but ready, when it sways lazily or no longer and there is such a shiny "lid-film" on top. I also took out the half-finished one from the yogurt maker, while it was cooling down in the refrigerator (after all, it was not instantaneous) - it was ripening. When fermenting with any liquid yoghurt (drinkable), I get a thick, non-drinkable yogurt (liquid yogurt will definitely not be). When milk powder is added, it is generally like sour cream ..

... here, Actimel overexposed - it turned out to be a lot for 4 hours - you can see serum, there is an uneven distribution of yogurt in the jar ... put it in the refrigerator - let's see what happens.

So I overexposed - 5 hours was not enough, and 6 - already a lot ... And it was Actimel. This was not the case with Activia ... We will continue to experiment

Actimel after 4 hours had the consistency of sour milk, but not sour. But drinking, absolutely not thick .. So I think - either overexposed or underexposed.
I want to try Neo-Imunele today - I don’t know how it will turn out and how much to keep? ..)

I want to try Neo-Imunele today - I don’t know how it will turn out and how much to keep? ..)

Well, I kept Neo-imunele for 5 hours in a yogurt maker. After Activia, which overheated in 3 hours, I hurried and took out NEo-imunele 5 hours later, it seemed that it began to thicken - I went to the refrigerator. As a result, in the morning it is not yogurt, but just milk with the flavor of Neo-Imunele ... I can't yet learn to guess the readiness of the yogurt ...

Time is impossible to predict. I spent 1.5 months learning to guess the time in a yogurt maker. I learned. Now only homemade cottage cheese, I don't want another. Good luck

Please share how you make homemade cottage cheese in a yogurt maker?

The beginning is the same as for making yoghurt. I brew a sourdough for cottage cheese (taken from the Institute of Milk and Meat). I put it in a yogurt maker. When maturity like yoghurt is reached, I take it out and let it cool. I put on a steam bath. Curd flakes will form. After the serum has separated, put the serum on the drain (gauze, plastic colander).
If the milk turns sour, then you can put it on a steam bath and get cottage cheese.
Another recipe for making cottage cheese (without a yogurt maker) should be looked at in the topic: cooking dairy products from Admin.

[Ljyxfyrf]

Ljyxfyrf , try yogurt first. It tastes good - you won't be disappointed.

Hello everybody! I studied this forum inside and out. In my opinion, she learned it by heart. And still there was a problem, I can't understand what my mistake is. The yogurt turns out to be thick on top so that the spoon is standing, but inside it is liquid like sour cream. What I just don't do, I've tried all the methods, it doesn't work out as it is described here. I tried all the leavens, including the vaunted Danone activism. I do everything strictly according to the instructions. I scald the dishes with boiling water, everything is clean and sterile. I warm up the milk and measure the temperature with a thermometer so that it is 40 degrees. Milk was tested by all brands from all manufacturers from 0.5 to 3.5%. Added milk powder. Yoghurt Moulinex, keeps the temperature normal, does not overheat. I tried to hold it for 5 hours and 8 and even 12. Well, I don't understand what's the matter. Nothing helps, even though you crack! Please tell me, can anyone come across such a problem?

I began to mix with a mixer and the yogurt began to ferment evenly.

Hello everybody! I studied this forum inside and out. In my opinion, she learned it by heart. And still there was a problem, I can't understand what my mistake was. The yogurt turns out to be thick on top so that the spoon is standing, but inside it is liquid like sour cream.

I think this is normal homemade yogurt. I always have a dense milk "cork" on top. By the way, some people don't like homemade yogurt for this top layer!
I love this "layering". If you don't like it, then just stir vigorously before eating and get a homogeneous product.