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

but I noticed, as soon as the leaven is old - yogurt is cooked for 4 hours and sour,
so I try not to store the leaven for more than a week

Well, I got used to my bourgeois yogurt maker, two pills of yogrulact - 11 hours. All the same, I add at the beginning three tablespoons of milk powder and four tablespoons of sugar. And then when you mix sugar later, it is still grains. In the second round I don't use the leaven, it's just lazy to catch it.
Today I decided to add three tablespoons of cocoa, and then I suddenly remembered why you can't shuffle chocolate there ... it's not alive ... mutants can't grow out of it ...

[Today I decided to add three tablespoons of cocoa, and then I suddenly remembered why you can't shuffle chocolate there ... it's not alive ... mutants can't grow out of it ...]

Well, I got used to my bourgeois yogurt maker, two pills of yogrulact - 11 hours. All the same, I add at the beginning three tablespoons of milk powder and four tablespoons of sugar. And then when you mix sugar later, it is still grains. In the second round I don't use the leaven, it's just lazy to catch it.
Today I decided to add three tablespoons of cocoa, and then I suddenly remembered why you can't shuffle chocolate there ... it's not alive ... mutants can't grow out of it ...

cocoa is not chocolate
cocoa is the dust left over from the squeeze of cocoa butter,
from this cocoa butter and make chocolate
and this dust is packed in a beautiful package with the inscription cocoa powder and sold for big money to gullible simpletons

it is better to do this: take a chocolate chip, or crush a chocolate bar, and pour it into the ready-made yogurt and stir

Nooo ... that's understandable, but in the initial ... it's more even. My sugar doesn't mix well, but ...
Why is cocoa sold for big money? The price there is a penny ... Well, like the Golden Label, not Nesquik ...
In general, I realized that there can be two parallel processes - the correct one (reproduction of lactobacilli, etc.) and the process of decay (if kiwi or oranges). But sugar, cocoa and chocolate can no longer give the decay process ...

Nooo ... that's understandable, but in the initial ... it's more even. My sugar doesn't mix well, but ...
Why is cocoa sold for big money? The price there is a penny ... Well, like the Golden Label, not Nesquik ...
In general, I realized that there can be two parallel processes - the correct one (reproduction of lactobacilli, etc.) and the process of decay (if kiwi or oranges). But sugar, cocoa and chocolate can no longer give the decay process ...

for mad because it is useless trash, waste from the main production
there are residues of cocoa butter, but they are not extracted and will not enter the body
only tannin gets in, which causes digestive disorders and headaches
this rubbish is sold at 300r / kg

about processes: I do not think that rotting is possible in yogurt - after all, it is beneficial bacteria that suppress it, they prevent putrefactive bacteria from developing
moreover, rotting does not proceed without oxygen access - (aerobic bacteria)

Mustache ... threw chocolate ... cooling!

[Nooo ... that's understandable, but in the initial ... it's more even. My sugar doesn't mix well, but ...]

Nooo ... that's understandable, but in the initial ... it's more even. My sugar doesn't mix well, but ...
Why is cocoa sold for big money? The price there is a penny ... Well, like the Golden Label, not Nesquik ...
In general, I realized that there can be two parallel processes - the correct one (reproduction of lactobacilli, etc.) and the process of decay (if kiwi or oranges). But sugar, cocoa and chocolate can no longer give the decay process ...

I just thought: even if you stir cocoa in milk, it will all the same then settle to the bottom
it doesn't dissolve like sugar

I don’t know about cocoa, but Babaevsky 75% - as if it doesn’t dissolve in milk (I’ve known about this for two hours !!!). Moreover, part is deposited on the bottom, and part - on top. Photos from me! Day after tomorrow!!!
But the cocoa will have to dissolve !!!

[But the cocoa will have to dissolve !!!]

I don’t know about cocoa, but Babaevsky 75% - as if it doesn’t dissolve in milk (I’ve known about this for two hours !!!). Moreover, part is deposited on the bottom, and part - on top. Photos from me! Day after tomorrow!!!
But the cocoa will have to dissolve !!!

why should he dissolve?
is it a crushed cocoa shell or something
trash - it is - trash
may not even drown, but will float on the surface ...

chocolate will dissolve more likely - it is 75% cocoa butter, in other words, fat

and why be so perverted? something to dissolve there?
I would have done it easier: I would have eaten chocolate and washed it down with yogurt (just kidding)

Well, here's what I got:



Only it turned out sour ... Three tablespoons of sugar per liter is not enough ... You probably need at least five. And so, I liked it !!!

Tell me why this could be. The sourdough on the Narin is producing too much whey. And today in a thermos is so loose, straight flakes. The method has not changed, the leaven is from one pack. Can Prostokvashino milk be bottled?

A lot of whey is separated when too much starter (or higher concentration) is added. For many years I have been making kefir and I was convinced of this from my own experience. Fermentation for too long or too high a temperature has the same effect. Temperature is very easily measured with a medical thermometer.

milk is really very good, but I would advise making it from short-lived milk - it is at least a little livelier
and I personally did it on long-playing milk, and fermented everyone in a row (including narine) - here the family will not let you lie, this has never happened! overexploitation or curdling - it worked, but in general nothing ... this has not happened in MY practice yet
oh, I lied ... I once fermented milk with skimmed kefir - the milk was sour, but the yogurt did not work

I just read your blog. I believe in antibiotics in milk. But this is baby milk: "recommended for babies from 8 months." More chances of being natural. I am more inclined to think about the dead Narine. And to whom to present a claim now? How, for example, in a pharmacy to prove that Narine is not working? What did I pay money for? To be honest, shocked. My daughter had colic, so we fed her for a good 4 months with all sorts of acipols, lactavites, hilaks, bififorms ... Where is the guarantee that they did at least something? Hmmm ... Regarding the yoghurt: I put a ferment for the night (I hope) Simbiter liquid in milk "Baby Lasunka". I hope it works out this time. Unsubscribe necessarily

I already wrote about Acipols and Khilaki: their sale borders on fraud

even if the same acipol contains live bacteria (and practice says that the probability of this is 20%), then these bacteria will die in the stomach from hydrochloric acid and will not be beneficial

I recommend not to arrange dances with tambourines, but to ferment with store-bought yoghurts - there will be more benefits

if you want - read more here 🔗

I already wrote about Acipols and Khilaki: their sale borders on fraud

even if the same acipol contains live bacteria (and practice says that the probability of this is 20%), then these bacteria will die in the stomach from hydrochloric acid and will not be beneficial

I recommend not to arrange dances with tambourines, but to ferment with store-bought yoghurts - there will be more benefits

if you want - read more here 🔗

I'm afraid of store yoghurts - my Lala is only 10 months old. For example, in the practice of our pediatrician there were many cases of poisoning with Rastishka. And here are bacteria in their purest form. I wanted to ask you. I used Simbiter Acidophilus. Do you think there is no need to bother too much about the impeccable sterility of the dishes?

I'm afraid of store yoghurts - my Lala is only 10 months old.For example, in the practice of our pediatrician, there were many cases of poisoning with Rastishka. And here are bacteria in their purest form. I wanted to ask you. I used Simbiter Acidophilus. Do you think there is no need to bother too much about the impeccable sterility of the dishes?

I previously boiled a kettle on purpose and scalded cans and a spoon with boiling water
then I began to ferment the yogurt right in the milk bag, without pouring the milk into the jar, I scalded only a spoon

and then I realized that all this is an unnecessary precaution, the dishes should simply be cleanly washed with hot water and dried
I need a minimum of dishes: 1 can and a spoon

if you want to play it safe, then you can, of course, make everything sterile
but much more important is the sterility of milk
therefore I ONLY use STERILIZED milk

but about the plant - never tried it
tried activism, aktimel, emigut, immunele, miracle yogurt, buttermilk
all OK

I previously boiled a kettle on purpose and scalded cans and a spoon with boiling water
then I began to ferment the yogurt right in the milk bag, without pouring the milk into the jar, I scalded only a spoon

and then I realized that all this is an unnecessary precaution, the dishes should simply be cleanly washed with hot water and dried
I need a minimum of dishes: 1 can and a spoon

if you want to play it safe, then you can, of course, make everything sterile
but much more important is the sterility of milk
therefore I ONLY use STERILIZED milk

but about the plant - never tried it
tried activism, actimel, emigut, immunele, miracle yogurt, buttermilk
all OK

Thank you calmed down. I'm just like that - I will boil and still I will doubt

[of course you can go.]

It's just such a tiny first aid kit with one seller (in the supermarket). I don't even have a check ... But try of course you can go.

and I flew into 600 rubles with dry bacteria - and did not go anywhere
only GASTROPHARM was suitable for sourdough
(I already wrote about this earlier)

now I buy only store yoghurts - and I'm happy

I'm not campaigning - I just share

I want to ferment acidophilus from pharmacy starter cultures (we do not sell acidophilus in our stores) - but now, after reading the forum, buying something at the pharmacy is not enough ...

This can of water heats milk, right? Why not do it in a thermos?

so as not to pack it in cans (250g cans) after 2.5 hours, you need to take cans and put them in the refrigerator

so as not to pack it in cans (250g cans) after 2.5 hours, you need to take cans and put them in the refrigerator

Interestingly :) I thought that in the heat, just do not need any allowances. Poured into jars and exposed to the sun. Probably. Need to try...

[DIA]

DIA, in Central Asia, they did so in the summer. The temperature in the shade is 40 degrees, boiled in the morning, allowed to cool, fermented and left until the evening, in the evening ready-made katyk - sour milk ...

yogurt, katyk and sour milk are completely different products
and different technology of their preparation

[uberipuzo]

Hello everyone!
As usual, I continue to experiment. On the contrary, I have never and never got involved with store-bought yoghurts. I make my starter cultures only using pharmacy starter cultures, but I'll make a reservation once again, I try to take only Moscow ones (if possible) and only in glass ampoules. Narine didn't like Armenian powder at all. Narine capsules Moscow - super! And the bifidum is excellent. Everything ferments wonderful. I don’t know why someone makes very sour yogurt, I’m fine.
By the way, thank you, uberipuzo great for the advice on inulin! My family now eats it tightly, and at the same time yogurt in the morning. I came up with a new recipe for the starter culture: 1 ampoule of bifidumbacterin, 1 ampoule of narine, 2 capsules of yogulact. The leaven came out gorgeous! But I had to launch the button in the yogurt maker for a second term. I have Tefal. In total, the leaven was fermented for 10 hours. For the preparation of yogurt from this sourdough, I take 5 tablespoons of the resulting sourdough. Yogurt - a spoonful worth, generally not sour at all. Very tasty. By the way, uberipuzo , there is no time now to reread the whole topic, how long have you been drinking inulin? This is very important for my family now. And one more thing: I found inulin-forte, yogulact only at VDNKh. Evitalia is not there. Now I'm scratching my turnips, where can I find it? Tell someone in Moscow where you can buy this sourdough?

Ufff ... I read to the end, it took almost 2 weeks
My story. The yoghurt maker was bought 15 years ago for reasons of economy (the children were very fond of store-bought yoghurt). For a jar of Danone for sourdough, I had to go to the company store on Tverskaya, now the store has sunk into Bose. But not everything is as good as I intended. The children ate my product without pleasure and only on my orders. I suffered so much, I suffered, and I sent the mulk to gather dust on the mezzanine.
And here's a miracle. I came across this forum (presented with HP), took out a mule and now I, my husband, and adult children are cracking my yogurt.
I did the first parties with activations and immunel. Delicious. But ... then she decided and bought bifidumbacterin. Everything worked out the first time! This is the taste that I wanted to achieve
One but. After reading all the posts, I still haven't found the answer to my question.
How much yogurt with real bacteria can you eat per day? Is an overdose possible? After all, bacteria are bacteria, and won't they turn from an excess from useful to harmful?

And the other day I made a curd out of yoghurt. Lyalya delighted

[uberipuzo]

And today I was visited by a crazy idea, but what will happen if I feed the kefir mushroom with duphalac? he (the mushroom) does not grow well with me, but he (duphalac) hangs out in the refrigerator unnecessarily uberipuzo, what do you think, he (mushroom) will not crack from such happiness?

[julalu]

Hello, I bought Moulinex, the yoghurts are great with activation, but I really want to do it on the linex. The first time I did it right away in jars (1 liter of milk + 2 capsules) it seemed to work out, but the consistency is not very good, on one of the jars I fermented a new batch, it fermented better. Then I read the forum and realized that I needed to make the leaven. I put 3 capsules on 500 ml of milk (I put a plate in the yogurt maker), after 7 hours in the yogurt maker, an uneven viscous mixture turned out, I thought that it was necessary to cool it, poured it into a jar, closed it and put it in the refrigerator. After a couple of hours in the jar, everything curdled (it turned out 5 cm thick water at the top and bottom Tell me what's wrong? How do I do the leaven? I put it in the refrigerator early?
I would be grateful for any advice.

Rather, you put it late.julalu, everyone does in the way that he (on his regional milk and local linex) is better at. If you do better without the leaven, do the same as the first time and don't worry about the leaven. What country are you from? For Ukrainians, the starter cultures of the Institute of Milk and Meat are available everywhere and there is no hassle with re-fermentation, etc.

And my cocoa yogurt stratified ... I should have boiled it with cocoa, probably, but I just stirred it ... Stick ... I ...

I live in the suburbs, buy milk from private owners. The trouble is that I don't remember at all how I did it the first time. The sourdough must be done exactly, when I did the second on 1 yogurt it turned out better. I don’t understand the consistency of the sourdough, should it be like yogurt or another?

So I started drinking yogurt.
I do it, however, in a slow cooker, in search of a yogurt maker I searched the whole city, I was nowhere for about 2 months. Literally yesterday or the day before yesterday, they began to bring it to stores. Now I am already choosing where it is cheaper. The price ranges from 420 UAH for Mulinex. up to 341 UAH Tomorrow, apparently I will already take it.
But in the multicooker I also liked doing. When the idea to make yogrut just appeared, I collected all the information in the internet on this matter. And I came across a very interesting article: 🔗 titled: "Yogurt - the elixir of youth?" How did she attract me? I used to make yogurt, and I only succeeded 2-3 times with the same sourdough, and then the taste obviously deteriorated, and I had to buy it in the store again. The article says that you only need to buy the leaven only once, and then make it all the time on its derivatives, each time, at the same time, the leaven is getting better and better, more vigorous. And they explained what conditions are necessary for this. tried it. Indeed, it worked. For three weeks now I have been making yogurt every other day, and sometimes even two days in a row, using the same sourdough, the only jar - Activia Classic, which I bought three weeks ago - the taste does not deteriorate at all. And the consistency has become noticeably better.
Briefly, who are too lazy to read a lot of letters in the article, I will say that yogurt should be made only in STERILIZED milk, because in ordinary milk, there is a lot of its flora, which strangles the flora of yogurt, and therefore the output is no longer yogurt, but ordinary sour milk ... too, it can be tasty (for an amateur) too, it can be useful, but this is no longer yogurt. And I think everyone will agree who made yogurt, it's not for nothing that most people use the sourdough not more than 3 times, I think not from the delight of the resulting product. And besides, yogurt bacteria are recognized as the most beneficial bacteria among all fermented milk. So, I conducted such an experiment and decided to share it, since I did not read such thoughts on this in the subject.
Yes, and it says that in order for the leaven to be eternal, you have to buy a living product, but, like the classic Activia, it is a living product.

[Wanderer]

Wanderer, ideally it is, of course, but in practice - I once looked at a "test purchase" or something like that, so there was NOT a SINGLE fermented milk product in which "uninvited guests" such as E. coli, etc. were not found. Danone products also participated. so if you want eternal leaven, you probably need to take it outside the store

Well, Chantal, I don’t know how eternal - or not eternal, but for three weeks now, as I wrote above, everything is still going on with one sourdough, the taste does not deteriorate, the consistency is much better than the original one - purchased. The spoon, as they say, stands, does not fall. And I do it for two days in a row, a day off, then again for two days in a row, well, probably, it will be typed more than two dozen times already, as I use the same leaven.
We will look further, just earlier, my taste deteriorated from the second time, the third time - it was something like, moreover, distant, for yogurt. And once I did it the fourth time - I couldn't eat like that, I let it go for bread. It's good that it appeared, where to launch the dairy products you didn't like.

[uberipuzo]

And today I was visited by a crazy idea, but what will happen if I feed the kefir mushroom with duphalac? he (the mushroom) does not grow well with me, but he (duphalac) hangs out in the refrigerator unnecessarily uberipuzo, what do you think, he (mushroom) will not crack from such happiness?

I tried to speed up the ripening of yoghurt - I added it separately:
duphalac
sugar
sorbitol
inulin
did not notice any acceleration

and I still recommend using duphalac inside - a useful thing
let duphalac feed on its own microflora, and not foreign bacteria from yogurt

Yes, I'm not interested in accelerating the process, but the growth of the mushroom itself, if you feed it with duphalac, will it grow faster or not? duphalac stands idle, children have allergies, others unnecessarily

So I started drinking yogurt.
I do it, however, in a slow cooker, in search of a yogurt maker I searched the whole city, I was nowhere for about 2 months. Literally yesterday or the day before yesterday, they began to bring it to stores. Now I am already choosing where it is cheaper. The price ranges for Mulinex from 420 UAH. up to 341 UAH Tomorrow, apparently I will already take it.
But in the slow cooker, I also liked doing. When the idea to make yogrut just appeared, I collected all the information in the internet on this matter. And I came across a very interesting article: 🔗 titled: "Yogurt - the elixir of youth?" How did she attract me? I used to make yogurt, and I only succeeded 2-3 times with the same sourdough, and then the taste obviously deteriorated and I had to buy it again in the store. The article says that you only need to buy a leaven only once, and then make all the time on its derivatives, each time, at the same time, the leaven is getting better and better, more vigorous. And they explained what conditions are necessary for this. tried it. Indeed, it worked. For three weeks now I have been making yoghurt every other day, and sometimes two days in a row, using the same sourdough, the only jar - Classic Activia, which I bought three weeks ago - the taste does not deteriorate at all. And the consistency has become noticeably better.
Briefly, who is too lazy to read a lot of letters in the article, I will say that yogurt should be made only in STERILIZED milk, because in ordinary milk, there is a lot of its flora, which strangles the flora of yogurt, and therefore the output is no longer yogurt, but ordinary sour milk ... too, it can be tasty (for an amateur) too, it can be useful, but this is no longer yogurt. And I think everyone will agree who made yogurt, it's not for nothing that most people use the sourdough not more than 3 times, I think not from the delight of the resulting product. And besides, yogurt bacteria are recognized as the most beneficial bacteria among all fermented milk. So, I conducted such an experiment and decided to share it, since I did not read such thoughts on this subject in the topic.
Yes, and it says that in order for the leaven to be eternal, you have to buy a living product, but, like Classic Activia, it is a living product.

be careful here
1 even if outwardly yogurt looks better than the purchased one - but we cannot check its composition at home
2 it's business - Simferopol, another - Moscow, etc.
in these 3 weeks in yogurt in the Moscow climate, you can get a divorce
I recently watched the movie "mold"
now it is clear why many people suffer from allergies, asthma, etc.
(if there is interest in the film - it is on my website, the address is in the profile)

and what are we winning here? 12p for an extra jar of purchased yogurt? dubious savings ....
but we have to be more careful about the sterilization of dishes

of course, the result of an experiment on the long-term use of sourdough - deserves a positive assessment
but I doubt that residents of areas with a climate similar to Moscow should apply this experience in practice

[Wanderer]

I recently watched the movie "mold"
now it is clear why many people suffer from allergies, asthma, etc.
(if there is interest in the film - it is on my website, the address is in the profile)

And my husband and I watched ... Nothing to her darling, you will not strangle, you will not kill ... Even survived in space ...

Wanderer, frankly speaking, it's terrible to use the sourdough more than 3-4 times. The instructions for the yogurt maker say that you can use it up to 6 times, then you need to change the leaven ... It seems to me that there is a grain of truth in this. How long can bacteria actually multiply? The breeding process also has limitations ... And then, I think that there is no absolutely sterile sourdough, sooner or later all nonsense will come out of it instead of benefit ...

[uberipuzo]

uberipuzo,
1 mushroom growth = its increase in size

2 in the annotation to duphalac it is written that there may be allergic reactions. he pours small from him at all at once, the older one is smaller, but also reacts

1 Duc I say: maybe the mushroom grows slow ? but - it grows ...

Does it grow in milk? and in milk it feeds on lactose (milk sugar)
you can just try adding sugar to milk

I found 2 here:
\ NataLy wrote:
We cannot take drugs with lactulose, as we are allergic to it.
You are wrong. There can be no allergy to lactulose for several reasons. First, lactulose is a sugar, and allergy, as you know, is the body's "battle" with a foreign protein. Secondly, lactulose is completely not absorbed in the intestines, since we do not have enzymes capable of hydrolyzing it.
Apparently, your intake of lactulose coincided with an exacerbation of your allergy for some other reason. \
🔗

I also doubted that duphalac (lactulose) could be allergic

[uberipuzo]

uberipuzo,

in the annotation to duphalac it is written that there may be allergic reactions. he pours small from him at all at times, the older one is smaller, but also reacts

now I found a piece of paper from duphalac - there are words allergy did not find at all

[hypersensitivity to the active ingredient or fructose, galactose, lactose.]

You are wrong. There can be no allergy to lactulose for several reasons. First, lactulose is a sugar, and allergy, as you know, is the body's "battle" with a foreign protein.
I also doubted that duphalac (lactulose) could be allergic

made of paper from duphalac
Contraindications:
* galactosemia,
* intestinal obstruction,
* hypersensitivity to the active ingredient or fructose, galactose, lactose.


and there is such a state of the body - lactase deficiency, that is, an insufficient amount of lactase is produced in the body for the processing of lactose

which leads to manifestations similar in nature to allergies and indigestion. Many people call lactase deficiency = milk allergy

I think that this "allergy" was meant

[hypersensitivity to the active ingredient or fructose, galactose, lactose.]

made of paper from duphalac
Contraindications:
* galactosemia,
* intestinal obstruction,
* hypersensitivity to the active ingredient or fructose, galactose, lactose.


and there is such a state of the body - lactase deficiency, that is, an insufficient amount of lactase is produced in the body for the processing of lactose

which leads to manifestations similar in nature to allergies and indigestion.Many call lactase deficiency = milk allergy

I think that this "allergy" was meant

don't be confused
lactose = milk sugar found in milk
lactulose = duphalac, an artificial disaccharide

who else would decipher the term hypersensitivity....

and that many call something there somehow is not an indicator
people have a mess in their heads
I would recommend all the same to use not everyday concepts - but scientific

lactose is sugar
with lactase deficiency, lactose is not broken down or absorbed in the small intestine - but enters the large intestine, where our favorite bacteria feed on it, while gas formation occurs
if a lot of milk is drunk, then lactose does not have time to be broken down by bacteria, it collects water and causes diarrhea

lactulose - not originally intended for intestinal absorption
if it is absorbed in a small amount by the intestinal microflora, it will help this microflora to multiply and save a person from dysbiosis

if lactulose is supplied in large quantities, it will collect water and cause a laxative effect
therefore duphalac is sold as a laxative
but in small doses it treats dysbiosis and hepatic encephalopathy

[uberipuzo]

uberipuzo, even if I sit in the lotus position and sing into space fifteen times at dawn fifteen times "there can be no allergy to duphalac because it cannot be", this will not change the reality, the fact remains - it pours on duphalac, believe my life experience allergy sufferer and also the mother of a couple of allergy sufferers, the wife of the allergic person, the sister of the allergic person, the niece of the allergic person and the daughter-in-law of the allergic person wrote and was horrified herself

people help !!!

put yoghurt in moulinex, milk and yoghurt sourdough natural activation. in the instructions, the cooking time is 8-15 hours. quietly left for the night, maybe 10 hours have passed. in the morning the whole lid is in condensation, and the temperature is above 40 degrees, unfortunately there is no thermometer. the yoghurt is flaked and tastes sour.
for a long time, or is the yogurt maker defective? does not keep the temperature?

Your yoghurt has stagnated, so it's sour and flaked. For yoghurt made from activation (yoghurt), usually 4-5 hours is enough, sometimes it is ready in 3.5 hours. The lid is in condensation - no big deal.
If you think the temperature is high, you can put a couple of napkins or a paper towel on the bottom of the yogurt maker.

thanks for the answer, but the temperature is very confusing, it was clearly more than 40 degrees
and in general, how much is it in moulinex? I read about 37

[cooking time costs 8-15 hours]

people help !!!

put yoghurt in moulinex, milk and yoghurt sourdough natural activation. in instructions cooking time costs 8-15 hours... quietly left for the night, maybe 10 hours have passed. in the morning the whole lid is in condensation, and the temperature is above 40 degrees, unfortunately there is no thermometer. the yoghurt is flaked and tastes sour.
for a long time, or is the yogurt maker defective? does not keep the temperature?

now in the apartment + 24 degrees - and the activity is ripening without yogurt maker in 12 hours

thanks for the answer, but the temperature is very confusing, it was clearly more than 40 degrees
and in general, how much is it in moulinex? I read about 37

The temperature should be 40-45 degrees. Without a thermometer, you will not be able to determine the temperature inside the yogurt maker. Doubt-put napkins down, it will definitely help

Lenusya, I didn't understand the trick with napkins.
Today I'm going to buy Moulinex too, I want to know all the tricks in advance.

If you are worried that the temperature is higher than recommended, you can rest on the bottom with a couple of napkins or a paper towel.
The Tefal yoghurt maker is automatic: in 1 hour it heats up to 50 grams, turns off and cools down for a long time. And Moulinex constantly maintains one temperature until you turn it off from the network.
The most interesting thing is that all yogurt makers behave differently and you need to get used to them.
When I began to put napkins in my Tefal, the yogurt stopped flaking, probably the bottom of the jar does not heat up so much. With the advent of the temperature probe, I conducted an experiment once and now I turn it off myself 40 minutes after turning it on (the temperature in the yogurt maker during this time rises to about 45 degrees)

(y) restraining! I put in a microlife thermometer, an ordinary electronic one, it shows! while the temperature is 32, the milk was probably cold

[story]

story If you are measuring the temperature of milk, not air, do not forget to wipe the thermometer with alcohol (for safety reasons).

crime report crimes
yogurt maker Moulinex
milk 1 liter 3.2 fat + 1/3 each yogurt for 2 cans of mixture
1 actimel natural
2 neo immunelli natural
3 ermann prebiotic 0.1 fat muesli

total after 7 hours:
conclusion that 6 hours would be enough
1 actimel is slightly exfoliated, taste is normal
2 neo is not delaminated, tastes nicer
3 ermann did not stratify, the taste is just some happiness, perhaps due to muesli
+ drinking is more convenient to mix of course
and why was it necessary to eat 4 cans at a time ...

the temperature rose above 43, is this normal?

And who uses what jars to make yogurt? (except for those that come with the yogurt maker). I'm from a small can of maccona coffee. True, I have few of them, and no one drinks such coffee. Can you advise what else you can adapt for this. (200 ml)
I am missing those jars that are included