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

but I do not have layering, it always turns out to be a homogeneous light, but at the same time not a liquid mass ... if it exfoliates, then I have overexposed, or mixed it poorly, or the milk is not fresh (or unsuitable in quality). all these options happened to me. but if everything is in order, then yoghurt always turns out beautiful

Thanks to all! :) I mix well with a blender, that's for sure. This consistency suits me perfectly and really likes it. It's just in principle: (Why can't I do it like others do. Maybe it's really about the quality of milk? Fugaska tell me, what kind of milk do you use: name,% and exactly how long you keep. You wrote 5-6. How much exactly, let's say is it winter now?

I get yoghurt on activation in 4-5 hours,

And please tell me, is the yoghurt on the activity viscous? or the same as the store?

Normal, thick (if stirred, it becomes less frequent, but not drinking). Better than shop. I make 3.5% milk and a jar of Activia. If there is no "clean", then I do it with additives: "apricot", "peach", etc. Notes are felt.

And please tell me, is the yoghurt on the activity viscous? or the same as the store?

Thick enough. I did not notice any "stringiness".
I make with baked milk 3.2% and a jar of activation.
I used to do it on actimel, but after the experiments I realized that it turns out faster and tastier on activity (just not drinking, but normal).

Recently made a creamy yogurt recipe for fugaska (page 3). But since I do not have a yogurt maker, I made it with a saucepan, wrapped it in a blanket and left it near the radiator overnight. The yogurt turned out to be simply excellent. After cooling, I added raw jam (raspberries, grated with sugar). My whole family is absolutely delighted, thanks for the recipe!

Thank you! as soon as they get decent yoghurts, I'll start making curds !!

Nope! You will eat them!
Curd is made from unsuccessful experiments.

Donetsk, I also get snotty, viscous, nasty yogurt from the activity. Even though everyone here is unanimously singing praises to her, it seems to me that there is a fair amount of guile in every such message. Yoghurt is obtained as one activity itself. But from the starter cultures, a thick, beautiful, tasty and pleasant yogurt in all respects is just obtained. In general, I realized that milk is like a container. What you fill it with, you get it. You add activity, there will be activity, you add kefir, there will be kefir, etc. It simply multiplies and repeats what was put into it. Therefore, if people like activity, then they say that everything is fine. Try the starter culture, you won't regret it.

Donetsk, I also get snotty, viscous, nasty yogurt from the activity. Even though everyone here is unanimously singing praises to her, it seems to me that there is a fair amount of guile in every such message. Yoghurt is obtained as one activity itself. But from the starter cultures, a thick, beautiful, tasty and pleasant yogurt in all respects is just obtained.

No "fair share of guile". Why do I need this? I am really quite satisfied with the yoghurt from the activism: it is thick enough, pleasant taste, quickly made, the starter material is available in any grocery store.
Everyone has different preferences. For example, I don't really like dairy products, especially fermented milk. Narine gives me too pronounced sourness, and the activity is just what I need, it is even slightly bland.
Fortunately, everyone's tastes are different. You need to try several options so that you can choose the best one specifically for yourself.
Good luck!

Hello everyone!
I have been reading your forum for over a year. First, thanks to your advice, I chose a bread maker, and now I decided to buy a yogurt maker. Well, oh, I really wanted to, I rushed to look, but I didn't find the Mulineks anywhere in Kiev and bought Tefal. Prepared yoghurt according to your advice and recommendations from the starter cultures of the Institute of Milk and Meat. Everything is cool, tasty, the kids are delighted. But! There is a small amount of whey in the finished product. No more than two teaspoons! Is this normal or what? Answer please!

[Galo4ka]

Galo4ka, whey appears when the yogurt is slightly overcooked. Try to remove the jars the next time, as soon as the mass stops waving. But in general, it is normal if the yogurt is not curdled - this is permissible.

Well, here I am, having read about yogurt makers, today I bought Moulinex, take me to the company! I set to prepare from Activia, and now I think how much time is needed ?! I'll try 6 hours to start. I really want everything to work out ...

[Lulusha]

Lulusha , thanks for the support .

Something yogurt didn't come out (for the first time in several years), but I'm not upset. I sin on milk, I always make it from homemade, but this time I bought 3.2% in the store, from which warm milk turned out in the morning.

[Celestine]

Celestine, I had an idea to prolong the fermentation process, but I was in a hurry in the morning. Finally I thought to wrap the "yogurt" in a terry towel, but also changed my mind.
Do you heat it up in the microwave?

Hey. Take in your ranks. Today I ordered a yogurt maker Moulinex, they said they would deliver it on Friday. ; D Read all your opinions and at a loss: where do I start? Buy Activia or something in the pharmacy?

First, buy Activia and try it with it, I really like it.

[Andrea]

Andrea, Congratulations!
To make sure everything works out, start with Activation. Milk and Activia at room temperature and in 5 hours you will have delicious and healthy yoghurt !!!!

Thank you very much for your advice. I read that with Activia it turns out to be slippery. Or I'm wrong?

I bought today a yogrut maker "Severin", there is only 1 recipe (on kefir), now I am trying to find recipes on these 72 pages.
But there is a question: if I put the yogurt overnight, and for example it will be ready in 5-6 hours, and I can take it out only after 10, will it not get bad? or is it not worth the risk?
Thanks in advance for your reply!

I bought today a yogrut maker "Severin", there is only 1 recipe (on kefir), now I am trying to find recipes on these 72 pages.
But there is a question: if I put the yogurt overnight, and for example it will be ready in 5-6 hours, and I can take it out only after 10, will it not get bad? or is it not worth the risk?
Thanks in advance for your reply!

Whey is more likely to appear and it will be sour

then it’s not worth it, still all the questions: so that there was sweet yogurt, how best to make it, add sugar when and when it’s ready or right away, or better than juice ???
I'm not very clear about everything yet, with additives, but I really want to try it quickly. And tasteless, well, not sweet, my men are unlikely to eat, but I myself only have dairy yoghurts, that is, sweet)))))

sugar must be dissolved in milk before sourdough, for a start, two tablespoons will be enough. but all sorts of additives such as fruits, nuts, syrups, etc. are better during meals, just put two jars next to each other, each will add whatever he wants to his own taste. tested - with additives, yoghurt turns out badly, unfortunately

[fugaska]

fugaska
Thanks, sunshine!!
2 tablespoons of sugar for 1 liter of milk?

and can you tell me more (burdock in this case)))
I have sterilized milk 3.2% Ostankino with vitamins and iodine
and kefir 3.2% (House in the village).
Is it worth trying and still buying an asset tomorrow and doing it with it?

[lira70]

lira70, my husband hates store-bought natural yoghurts. But home - without sugar, without jam, without honey - he loves very much. I don't know why, but now he eats with pleasure

exactly, 2 tablespoons per 1 liter of milk is enough. I took it with a good slide, so in principle you can put three without a slide
milk, in principle, is quite normal, but I have not tried to make yogurt on kefir yet, so I can’t vouch for the result. in theory, the output should be kefir, only sweeter. I would advise you to buy the activator anyway, and another little advice: you first need to dilute the activator in a small amount of milk, somewhere around 200-300 ml, so it's easier to get rid of the lumps. and then pour in all the remaining milk there

[Mams]

Mams
THANK YOU!!!
Well, now I'll go all the same to put it as it is advised in the instructions, well, you should at least check it, if everyone doesn't like it - there is an opportunity to use it in baking or give a tasty dog ​​to the dog)))
fugaska

got it!!! boom think - spoil kefir or not))) hands itch, and I can no longer go to the store, and so half a day in Mega staggered ...

and what prevents you from fermenting kefir? you should get curdled milk, and very tasty and tender. then you can make curd from it, or you can just eat it - this is very useful, just the taste will be more kefir than yogurt

[fugaska]

fugaska
Yesterday I fermented with kefir, put it overnight, it turned out yogurt. I added one jar in rye, and transferred the rest to a large jar. I put a new batch of activations, maybe I'll wait for yogurt)))
Tell me, how can I make cottage cheese from yogurt? My husband eats it extremely rarely and today is not that day, and my son does not eat at all, and I don’t eat dairy either. So if I make cottage cheese out of it, then I'll either start baking or make cottage cheese.

very simple! put a jar of curdled milk in a saucepan (preferably on a rag), pour warm water, but so that the jar does not float, and put it on gas. until the water boils, gently stir a couple of times, and when the water boils, turn it off. leave for 10-15 minutes and fold on a fine sieve or cheesecloth folded two to three times. the "juiciness" of the resulting curd depends on the amount of runoff time

[fugaska]

fugaska
Yesterday I fermented with kefir, put it overnight, it turned out yogurt. I added one jar in rye, and transferred the rest to a large jar. I put a new batch of activations, maybe I'll wait for yogurt)))

lira70!
You probably won't be able to make kefir in a yogurt maker: for the formation of kefir (in the case of "fermenting" milk with kefir), room temperature is required, that is, 18-20 gr. The temperature in the yogurt maker is much higher.

about fermenting kefir in a yogurt maker: if my milk did not ferment by time, then I put the jar in a bowl with very warm water (in principle, like in a yogurt maker) and everything quickly ferments with me, in any case, cottage cheese from the obtained yogurt can to do
But I like purchased kefir much less than curdled milk - and the consistency is very tender, and it is not sour, and the children are eating it by both cheeks! if suddenly there was no yogurt, then homemade yogurt is very suitable for dinner

I report: after yogurt (with kefir) I got yogurt, bought a simple activator with additives. My husband and son finished their meal yesterday and put a trail on my night. party. so it EARNED !!!!!! Thank you girls !!!
By the way, my friends from another forum suggested that the jars should be put without a lid, and I closed, and therefore, apparently, my water did not evaporate ...

I join the owners of yogurt makers
I wanted to buy it for a long time, but I still thought that it would be more like a toy ... Sometimes I made fermented baked milk in the oven. And so I went into a store the other day and for some reason spontaneously decided to buy. I got Moulinex. The first time I did it with Activia, everything turned out great, although the taste is a little unexpected, unusual, of course, in my opinion. I also made several jars on melted ones, I liked it, such a ryazhenochka turned out (I only warmed it up).
Honestly, I got to the 53rd page ... Everything is clear, but the more you read, the more doubts, then on one occasion, then on another ... And about the ferment-usefulness, and about the microwave, and ... that is, ...how many people have so many opinions. It is better not to take everything too literally, the truth is somewhere in the middle It would be interesting to hear the opinion of doctors.
Tell me, please, if you add sugar, then boil it with milk or then you can stir it? Or is it not important?
And yet - if the milk is boiled, then a large percentage of the useful is also lost .... And if you are sure in milk (I mean homemade milk) - can it be heated only or is it still desirable to boil it?
And, of course, about additives - many advise adding after, although I would like to immediately ..
In general - super. Prepared, turned on and forgot for a while
And who has kids, then generally an irreplaceable thing

I can't answer for everyone, here everyone has their own technology, so I'll tell you how I do:

1. I add sugar after the milk is heated

2. I use sterilized milk so as not to boil. I'm a city dweller, so I don't know if raw milk can be used for yogurt. To be honest, I wouldn't risk it.
Sorry for the horror story, but I am well acquainted with the girl (we walked with the child together), who fell ill with brucellosis from raw milk. The fact that a twenty-five-year-old girl has a disability due to joint complications made a very strong impression on me. Now I even boil pasteurized milk ...

3. Additives are best added to the finished yogurt. If done right away, then there is a risk of getting a heterogeneous structure (something like yogurt).

[Kosha]

Kosha , thanks for the answer. I also live in the city, I just take milk in the market from a trusted woman I know. We drink raw milk, but as far as yogurt is concerned, I doubted whether it could be raw ... Thanks again for the answer.
Do you make yoghurt with sourdough or yoghurt?
Which turned out better - from what?

again twenty-five! It turned out yogurt. And it tastes and seems to be in consistency ... The top is nothing but niche, and the closer to the bottom of the jar, the thinner and thinner .. and the water flows around the small flakes.
Looks like she did something wrong, although what to do there? mixed and poured ... Time 5 hours. Actimel does not seem to be old, the milk is warm, not hot. Maybe it was a little?
I ate one jar of course. but disappointment is right in the stomach and scratches ...

maribraun!

It seems to me that there may be several reasons:

1. conditionally fresh milk (milk still might not be entirely fresh);

2. unsuccessful actimel (the storage regime was violated in actimel and there were no yoghurt bacteria there, therefore lactic acid bacteria multiplied);

3. overexposed yoghurt (if yoghurt is overexposed longer than necessary, then it begins to curl);

4. the yogurt maker is overheating (for some yogurt makers, the device heats up above normal, so the milk turns into yogurt).

Try again with fresh food! If you do not have pharmacy starter cultures, then maybe you can start with an activity (in a green jar)?
Try to measure the temperature in a running yogurt maker. If it overheats, then spread a few napkins on the bottom (as some forum users do).
Good luck!

well, try number two!
She boiled the milk - to check if it was sour - and cooled it down, adding actimel. Because all the yogurt from the first batch was licked off too quickly and had to ferment from what was left ...
Let's see what happens.
we have Narine in the pharmacy next door. It costs 111 rubles 10 kopecks. On the phone, the aunt in the pharmacy said that she did it herself with Narine and everything was fine. (probably lying to buy ...) I'll go buy it. We don't have Roselle in the whole city, I found out at the pharmacy information desk.
Let's hope for a good result!

maybe one actimel is not enough per liter of milk? I put 1-2 tablespoons in each jar ... I put it? add up? straight with this spelling, soon I will completely forget Russian, this applies to any sourdough, whether it is yogurt, sour cream or kefir, so that for sure
from my prehistoric (before the yogurt maker) experience, I know that Narina turns out deliciously if the temperature regime is strictly maintained, and so very sour and pro-aative turns out in a yogurt maker I have not done it yet, but it should be, a useful thing

I keep going around the bush, looking around. It is a pity that the process cannot be seen, otherwise you do not even know what is happening there. When I bake bread, the process is visible, and the most important thing is clear! And then - think and suffer what will happen in the end ...
I then opened the lid at my own risk and risk, looked, with a clean teaspoon in one jar poked - it seems not liquid already.Who checks how readiness is? by the hour? or is it with experience?
Someone here talked about dancing with a tambourine - I'm almost ripe! What a spell to say so once - and the highest class !!! Hmm ... experience ... son of difficult mistakes ...

[maribraun]

again twenty-five! It turned out yogurt. And it tastes and seems to be in consistency ... The top is nothing but niche, and the closer to the bottom of the jar, the thinner and thinner .. and the water flows around the small flakes.
Looks like she did something wrong, although what to do there? mixed and poured ... Time 5 hours. Actimel does not seem to be old, the milk is warm, not hot. Maybe it was a little?
I ate one jar of course. but disappointment is right in the stomach and scratches ...

maribraun but for me, on the contrary, they underexposed (IMHO), since it is liquid, when it is ready, it is only warm like jelly (even hot), then cool it, do not immediately interfere, it is better to cool it (and in the refrigerator), for example, put it in the morning, turned it off after work , first on the windowsill, at night in the refrigerator and in the morning plump yogurt! The girls praised Narina, they said 2 capsules per liter, 1 jar of activation per liter is also enough

And dancing with tambourines here on the forum is almost "national traditional dance"

I then opened the lid at my own risk and risk, looked, with a clean teaspoon in one jar poked - it seems not liquid already. Who checks how readiness is? by the hour? or is it with experience?

Readiness can be checked by slightly shaking the jar from side to side. If what is in the jar is no longer milk, that is, it has thickened, you can immediately put it in the refrigerator. If you overexpose, then first at the walls, and then at the bottom, the serum will be delighted. You can also eat such yogurt, it’s already somehow not right.

One jar of actimel was enough for me per liter of milk. Fermented in 5-6 hours.
Activation ferments me in 3-5 hours.
I heat the milk in the microwave. It takes me 2 minutes per liter. Then I add two tablespoons of sugar, a jar of activation and stir with a mixer for one minute. I pour it into sterile jars and put it in a yogurt maker.

It is very convenient to do all the manipulations in such a bowl (sold at IKEA):



There is also a "spout", so pouring into jars is easy and convenient.

and I am such a suspicious unnecessary dishes - I use a sterile spoon to spread the starter culture in jars with a sterile spoon, add milk straight from the bag, mix it with the same spoon and alga
and in the refrigerator it is enough to stand for an hour (as far as I remember from the ancient instructions for narin), in order to simply stabilize the composition, that is, to stop the growth of bacteria

curdled milk, in my eyes, is no longer such a dense or delicate consistency as yogurt, but still not so fragmented into a curd component and whey. This is something before. It can be seen separately fine (bent!) Mass and separately serum.
I decided not to experiment fully yet. I took a jar of Actimel and crumbled one tablet of Narine and thumped it there. She put a towel on the bottom. Well, I decided to cut the time. I'll try to hold it for only 3 hours. Then I will see - I will stir what will be there.
Tablet -500 mg, and capsules of 100 and 150 mg. A couple of ampoules are taken per liter of milk. For some reason, I am inclined to believe that my actimel is not so hot, it seems to me that the storage conditions are violated. although if you just drink it without adding anywhere, it seems to be delicious. In general, I'll see what happens. I will report as ready.

And I used to make yogurt in a food thermos (1L), but I waved the finished product around the jars, so I bought myself a floss, by the way, the advantage of the floss is that you can put different-sized jars there! seven standard jars that can be replaced with coffee, honey, jam and baby food cans. and if you take only baby food jars, then you can put 8 of them at once! almost 1.5 liters will also fit there !!!

Yogurt starter

For starter, I use store-bought yoghurts:

1 Actimel Danone

2 Activation Danone

3 Immunele Wim-Bil-Dann

4 Prebiotic Ehrmann

I use all these starter cultures in the same way: half a bottle or half a trough for a liter can of milk.

You can use other starter cultures: kefir, bifidok, acidophilus, etc. But I prefer these: the quality of the resulting yoghurt is good. Unlike the liquid substance sold in bottles, yoghurt is very thick. And there is a lot of it. And it's much cheaper ...

And from Activia, a better quality product is obtained than from a simple bifidoc, although the bacteria are the same.
🔗

I took a yoghurt maker to try, tell me how much should Activia Danone put on a liter of milk? Just from the store and here's a dilemma: there are 835 grams, there are 430. So which half of which can of yogurt Activia is needed for a liter of milk? Forgive me, I don't want to read 82 pages right now. I'll read it later)

I took a yoghurt maker to try, tell me how much should Activia Danone put on a liter of milk? Just from the store and here's a dilemma: there are 835 grams, there are 430. So which half of which can of yogurt Activia is needed for a liter of milk? Forgive me, I don't want to read 82 pages right now. I'll read it later)

For a liter of milk, I add a small jar (125g) of Activia with the usual unsweetened non-drinking.

Made yogurt at Moulinex. 1 liter of Lianozovskoe long-lasting milk and 125 ml of Activia Danone. Has cut, the banks stood for 6 hours. They cooled down and peeled off a little, but after stirring a little with a spoon, I found that it turned out to be an excellent and delicate yogurt. I didn't add sugar at all. The taste of sour cream or tender kefir - it was so nice to gulp Thank you all for the advice. I'll try to stand it for 5 hours - for the first time it seemed a little thin, I was afraid. As an experiment, I will eat 1 can a day - I will write the result. whether or not it will taste bitter - we'll see, but at the moment the question of buying yoghurts has disappeared - I'll do it myself, I'll add banana puree or other additives.

Shurshun
empirically it was established that additives should be added to ready-made yogurt