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

I got a problem
I bought a Yogulakt, I play with it. Everything is good only in extreme jars (moulinex yogurt maker), and milk in the central jar And so several times already.
Today I set to ferment on gastrofarm. 10 hours have passed - there is no result yet. At the same time, I was tortured to dissolve tablets in milk.

I had it once, but it prepares for about 12 hours, put it conveniently in the morning, in the fridge in the evening, ready for breakfast,
and on sourdough narine cooks for 5-6 hours, you can miss,
only I still think, maybe from yogulact, too, you first need to make sourdough?

In the instructions for Moulinex, it is recommended to use sterilized milk; to speed up the cooking process, it can be heated to 37-40 degrees. And in the article about which the Wanderer wrote, even sterilized milk is recommended to be boiled. Tomorrow I will cook yogurt for the first time, please advise whether to boil milk (sterilized) or not.

it seems to me - Sisyphean labor, everything has already been killed by sterilization, heat up to 40C and that's it, I don't boil and everything works out great

Tomorrow I will cook yogurt for the first time, please advise whether to boil milk (sterilized) or not.

I personally do not boil, and do not even heat up. Why, in fact, heat it up? The yoghurt maker will still heat, so let her do this.
Everyone should do their own thing, the yogurt maker should work, and I should rest (don't bother) and eat yogurt.

And I always warm up. Just so that everything is better mixed there ... It seems to me that both bacteria and sugar do not mix in cold milk ...

And I always warm up. Just so that everything is better mixed there ... It seems to me that both bacteria and sugar do not mix in cold milk ...

So why in cold milk? I take the bag out of the refrigerator an hour before cooking, and it naturally comes to normal temperature. The milk is sterilized, which means long storage, its shelf life is 45 days at a temperature not higher than +25 degrees. Even now, when it is summer and hot, an hour for him to lie outside the refrigerator will not spoil it in any way, and the temperature will already give a normal working temperature so that you can start manipulating the preparation of yogurt without any heating.

And in the article about which the Wanderer wrote, even sterilized milk is recommended to be boiled. Tomorrow I will make yogurt for the first time, please advise whether to boil milk (sterilized) or not.

Midnight lady, maybe just in boiling sterilized milk and there is a counter of "eternity" of using the same sourdough (i.e., more precisely, its derivatives), it is quite possible that in sterilized milk its flora becomes much less, and when boiled it completely is killed and an "eternal cycle" becomes possible. In the instructions, it is written that the same starter must be used no more than 10 times, and no recommendation is given to boil, but only to heat it up. And even then - this is already a big progress compared to only using the starter culture three times a day. But after the first sourdough, I still have excellent yogurt in taste and consistency (thick - "the spoon is worth it"), but under the influence of the uberipuzo fast, I decided to start a new sourdough again, after the first time, there is an opportunity to compare to try two sourdoughs at once, so yogurt on the new sourdough is inferior to the old one both in taste and in consistency, now it is necessary that it, like the first, gain strength.
So, Midnight lady, thanks, they focused my attention on boiling, otherwise I somehow missed this moment, all the same, now, just in case, I will also boil. Maybe I was still lucky with the quality of milk? We have styled "Voloshkovo Pole" of very good quality, better than a simple pasteurized one.

Many thanks to everyone for their help. I have already sterilized the jars in a double boiler, decided to heat the milk at least. I know many people make yoghurt from pasteurized milk. But I'm afraid after my daughter's tummy has suffered: I cooked homemade cottage cheese for her a couple of times on it, since the baby milk I used to cook for her disappeared from the stores. And I tried pasteurized milk from different manufacturers, all did not go. Now only sterilized. For starter, I have Danone Activia bifidobacteria yogurt without additives, but it has a shelf life of a whole month, which is somewhat confusing.

For starter, I have Danone Activia bifidobacteria yogurt without additives, but it has a shelf life of a whole month, which is somewhat confusing.

My first two leavens are not very good. Well, it seems to be better than the original purchased one, and only from the third time the taste and consistency of yogurt sharply improves. By the way, I was also embarrassed by this long shelf life of Activia. And like the first two times, I feel that something is not right. And only from the third time there is a clearly pronounced improvement in taste. Something there, in the source material is not right, but then it is leveled.

[Wanderer]

Wanderer, but you don't think that if by the third time you succeed a completely different product with a different taste, does it mean that you are growing not something that gave taste and consistency in the original product, but something completely different?

Midnight lady, it could be wrong with the sourdough, not only with milk, I do the other way around - I take pasteurized milk (I don't heat it, I don't boil it), but as a starter - children's yogurt "theme", it turns out great, kinder eats with pleasure in general without any additives, I did not observe any negative consequences

I totally agree with Chantal. The sourdough is primarily responsible for the quality of the yoghurt and its taste. Never use products with a shelf life of more than 10 days for fermenting milk. Not a single beneficial bacteria will survive in them. In previous posts, I talked about how to properly prepare the uterine starter culture and store it. If you don’t find it, but you’re interested, I’ll write again

And I do not heat "long" milk and do not boil it. I mix it with a whisk or fork, and pour it into the jars. It takes 6-7 hours to prepare. Then I put it in the refrigerator. Vkusnoooo

Unfortunately, in Moscow it is extremely difficult to find live yoghurt, which has a shelf life of less than 30 days, and even more so 10 days ... Despite the fact that our stores do not know how to store dairy products correctly ... This is especially noticeable in summer, when even in time, the products turn sour ... Therefore, we use Activia, or Valio Jefilus (both have a shelf life of 30 days). Here are "yoghurts" that have a shelf life of more than 30 days - they will definitely not fit, there is nothing at all.

[Mams]

MamsAs far as I know, children's fermented milk products cannot have a shelf life of more than 10 days by definition, so maybe it makes sense to turn your eyes to a children's showcase?

[Mams!]

Mams!
And I was advised by an institute somewhere in the Vodnoye region, not the Rechny one, which sells live starter cultures. Living leavens won't suit you? We, though not Kiev, are alive and we have!

[Mams!]

Mams!
And I was advised by an institute somewhere in the Vodnoye region, not the Rechny one, which sells live starter cultures. Living leavens won't suit you? We, though not Kiev, are alive and we have!

From here in more detail! It is very interesting for us, as before the Residents of the Water, and still great Lovers of the River! The main thing is not far

So I got my first yogurt in my yogurt maker (albeit from the old sourdough with which I made yogurt in the slow cooker) I don't know what else it tastes like, I think it's normal, because.the consistency turned out to be excellent, I tilt the jars horizontally perpendicularly, the contents do not pour out and do not come out, so you can insert a spoon.
The yoghurt was ripened in the yoghurt maker for exactly 5 hours. Thank God everything worked out, otherwise I already began to worry a little, because I read posts from people describing the process of condensation on the inner upper side of the lid in the form of drops, but I did not have this, only the lid was slightly fogged around the edges. And so drgoral with his hands a yogurt maker - it seemed barely warm, insufficient temperature. But now I pulled the cans out of the yogurt maker, but here I already felt warmth, I'm afraid to even put them in the refrigerator, I need to cool it down a bit, they stand to cool down just like that in an open place outside the refrigerator.

pysy: again at lunchtime I ate my own yoghurt today, but how delicious, beyond words. I have long forgotten what tea is, I eat yogurt all the time, and after that I feel clearly satiety, I don't want anything.

[Wanderer]

Wanderer, in general, the site is not a university but a club of alumni, and an article from the AMF in the heading "women's club" was written by Zhores Medvedev - journalist, publicist, human rights activist, radiobiologist-gerontologist, published as early as 2005.

Sorry!

see here the permissible levels of microorganisms in dairy products 🔗

Thank you!

they are in sterilized milk too. and if you add powdered or baked milk on the recommendation from this article, then there are even more of them

I guess. Therefore, I do not add.
But you see, still, to make my delusion more convincing, I would not have worked out yogrut, or it would have turned out badly. And then, after all, a kind of dog, the view is presentable, and the taste ... is a heavenly delight. Well, now it will be hard for me to give up this technology. Moreover, before that, I tried to make yoghurts on various other milk: bought on the market, pasteurized of several types, and there were obvious failures, but here everything is excellent, and most importantly - very tasty, eating it is one pleasure, and immediately removes all the negative aspects of digestion that occasionally occur after eating. This is rare, but it happens, after yogurt - where it just goes. You directly feel how a cool environment is being established inside!
Please convince me otherwise, I beg you, but maybe it really is some kind of disgusting? And I'm just ruining myself?
But I got hooked on this yogurt thoroughly, like on drugs.

[Wanderer]

Wanderer, the keyword "no higher than 25 *" you make yogurt at a higher temperature, favorable for the reproduction of any "living creatures"

uberipuzowhy guess? I gave a link, everything is written in Russian in white
in particular in baked milk
QMAFanM, CFU - 2.5 * 10³,
BGKP (coliforms) - 1.0 g / cm³,
pathogenic, including salmonella - 25g / cm³, from
taphylococci - 0,
listeria - 25g / cm³
- all, except for the first, indicated the mass in which bacteria should not be detected during quality control

for comparison in pasteurized milk
QMAFanM, CFU - 1 * 10⁵,
BGKP (coliforms) - 0.01g / cm³,
pathogenic, including salmonella - 25g / cm³,
staphylococci - 1g / cm³,
listeria - 25g / cm³

I'm not even guessing

I affirm : sterilized and melted milk is obtained using serious heat treatment and, unlike pasteurized, can be stored for quite a long time
this means that they contain very little microorganisms

for sure - much less than specified in the standards

[Wanderer]

Wanderer, the keyword "no higher than 25 *" you make yogurt at a higher temperature, favorable for the reproduction of any "living creatures"

Yes, but in order for any living creature to multiply, it must initially be there. And if it is not there initially, during sterilization of milk everything is killed, then why multiply?

Yes, but in order for any living creature to multiply, it must initially be there. And if it is not there initially, during sterilization of milk everything is killed, then why multiply?

it exists, but it is not enough
see standards

I wonder if we take plain milk and boil it. After all, the temperature during boiling is higher than during sterilization. However, boiled milk cannot be stored for as long as sterilized milk. Why is that?

I wonder if we take plain milk and boil it. After all, the temperature during boiling is higher than during sterilization. However, boiled milk cannot be stored for as long as sterilized milk. Why is that?

not higher
sterilization is at 140 degrees
and one more thing: sterilized milk is stored in an airtight bag

This is about the fact that special conditions are needed for the accumulation of the mass of bifidobacteria. I don’t want to communicate with you anymore! you rude boor!

so this is for whey conditions
these experimenters do not make yoghurt (from milk), but multiply bifidobacteria in milk whey
whey already has little lactose and no casein, there are only albumin

and WE ferment yoghurt with milk

[Chantal]

Chantal... Thank you! I read it carefully. Only I do not understand if heat treatment is a curd product already, then how can curd be stored for more than a week? He will turn sour, but Savushkin Khutorok lives for 30 days, but cottage cheese? Maybe through packaging? In general, I haven't fully understood yet ...

Hairpin, I also received a personal message Thank you! I'll try to get there in a week or two.

[Chantal]

Chantal... Thank you! I read it carefully. Only I do not understand if heat treatment is a curd product already, then how can curd be stored for more than a week? He will turn sour, but Savushkin Khutorok lives for 30 days, but cottage cheese? Maybe through packaging?

Surely 72 hours are written on ordinary cottage cheese packed in an ordinary paper wrapper, in foil packaging - 5 days

Yesterday I also joined the amateur milkmen - I bought a yoghurt maker and Narine bacteria. They have been fermenting for 8.5 hours, but there is no result
experienced milkmen, tell me, is there any point in waiting more?

the instructions say 18-20 hours if my memory serves me, but my narine ferments literally in 5-6 hours

Thank you. after all, something worked out. but not yogurt.

in fact, you got the sourdough, from which you need to prepare a drink, but this is not yogurt - it looks more like fermented baked milk

Good luck to all Yoghurts! I want to share my favorite win-win yogurt recipe. I have been doing it for more than half a year every other day (3 children are very fond of, and the little one drinks right through a bottle with a nipple): 1 bottle of selected Prostokvashino milk, 200 gr. cream 10% (I take any) and natural curd activity, and since the children do not like the sour taste, then I add 2 st. tablespoons of sugar. Everything from the refrigerator. I whisk and pour it into jars (I pre-scald the container with boiling water where the milk and the whisk are poured, and pour boiling water into the jars over a tablespoon and into a microvalve for 3 minutes at the highest power) Yoghurts are fermented from 5 to 8 hours. We love them very much

Please tell me, yesterday we bought a yogurt maker and decided to make yogurt. Now we have warmed up the milk and added curd activity there, and we are tired of adding children's yogurt AGUSHA there. Serum formed immediately in the dish. It's all? Yogurt can you not do it? Or is it okay and it should be

Sweetmama is now the only curd to do. There is no need to heat it up, take the milk and put a jar of yogurt Activia without additives mixed, poured into a jar and put it in a yogurt maker, if you like sweeter, then add sugar to taste.

take milk and put a jar of yogurt Activia without additives mixed, poured into a jar and put it in a yogurt maker, if you like sweeter, then add sugar to taste.

I always made natural (that is, without additives yogurt), yesterday I made it with added sugar and a little vanilla sugar. It turned out very tasty and nostalgic (once upon a time, when we did not sell yogurt in jars yet, my husband and I had to live abroad for a while, so we constantly ate creamy vanilla yogurt there).

So mine tasted the same. But now I think, and How does sugar affect the multiplication of these all good bacteria?

What do the pros say? I am ready to sacrifice taste for the sake of utility!

I always made natural (that is, without additives yogurt), yesterday I made it with added sugar and a little vanilla sugar. It turned out very tasty and nostalgic (once upon a time, when we did not sell yogurt in jars yet, my husband and I had to live abroad for a while, so we constantly ate creamy vanilla yogurt there).

So mine tasted the same. But now I think, and How does sugar affect the multiplication of these all good bacteria?

What will the pros say? I am ready to sacrifice taste for the sake of utility!

all additives should be added to yoghurt only after it has ripened

I, for example, now eat yogurt with jelly (purchased)

[uberipuzo]

all additives should be added to yoghurt only after it has ripened

I, for example, now eat yogurt with jelly (purchased)

uberipuzo, I do so - all the fruit additives are already in the finished yogurt, but a little sugar in the milk right away - is it really bad or not?

And I always add sugar before. What can grow out of sugar?

[uberipuzo]

uberipuzo, I do so - all the fruit additives are already in the finished yogurt, but a little sugar in the milk right away - is it really bad or not?

I wrote: all additives should only be added to yogurt after it has ripened

sugar can be added "before" only when making kefir

Can you ARGUMENT?

In my opinion uberipuzo is right, I have always made yogurt without any additives and without sugar. And the last time I decided to try adding sugar before the yogurt ripens. What can I say, you can eat, but it doesn't look like yogurt, but rather like some kind of "snowball" or sweetish kefir. But that's just my opinion.

[oleg9979]

oleg9979maybe you just added a lot of sugar ...

I added a little sugar and a little vanilla sugar, and it turned out to be a very tasty creamy vanilla yogurt. Sweetish kefir is obtained when my husband adds sugar to the finished yogurt and mixes it, a completely different taste!

Can you ARGUMENT?

the idea is this: if there is a desire for everything natural, then the composition of milk in the manufacture of yogurt should be natural

it will ripen, cool in the refrigerator - then you can add whatever you like

I used to add sugar to milk
the result was this: the yogurt was not sweet, because the bacteria ate all the sugar
the taste was - IMHO - more sour

I added sugar to make the yogurt ripen faster (I had such an assumption)
but did not notice much acceleration

I have a sweet tooth, but in this case I put 2.5% of the weight of milk in sugar.
Luysia has different tastes. I am glad for you that you get a delicious, creamy vanilla yogurt. But for myself, I decided that I would make yoghurt without any additives, using Activia, Ehrmann prebiotic and Yogulakte.

and I always add 1-2 tbsp. l. sugar, "before", just part of the milk I heat up and dissolve sugar there. the results with and without sugar are different, but no sourness from sugar is obtained - a delicate, slightly sweet taste!

and I always add 1-2 tbsp. l. sugar, "before", just part of the milk I heat up and dissolve sugar there. results with and without sugar are different

Fugaska, please tell us what is the difference? Does sugar affect yogurt consistency? I also like sweets, but so far I hesitate to add sugar to milk.

sugar does not affect the consistency, only a little sweetness is added, quite a bit - 1-2 tbsp. l. per liter (and for me it is almost 1.5 liters) does not make much weather

I also put sugar first and after and before. For me it is better - before ...

Girls from Moscow, please tell me where you can buy Greek yogurt, is it suitable for sourdough?

So I became the owner of a yoghurt maker. I already tried to make the first yoghurt - 1 liter of milk + 1 pack of Activia + 2 tbsp.tablespoons of vanilla sugar. I put it at night, so I didn't look before 8 o'clock. And after 8 hours she took out the jars, covered them with lids and put them in the refrigerator for 2 hours. Here's what happened:

The taste is very delicate and not sour.

Girls from Moscow, please tell me where you can buy Greek yogurt, is it suitable for sourdough?

In large super-hyper-markets it happens. In the ABC of taste. The platypus brought it.
But, to be honest, I didn't like the taste, and I didn't ferment in the yoghurt maker ... I didn't grab at all. For the sake of the experiment, it stood for 16 hours - it remained liquid and threw it away. It's a pity...

The other day I made yogurt with sugar "before" 2st. l. for 1 liter of milk. Something I didn’t like First, it’s somehow too sweet for 2 spoons, and secondly, the taste turned out to be neither yogurt nor dessert.
Now according to Tefal (I have it). Armed with a thermometer and patience, I came to the conclusion that if you let everything take its course (turn it on and leave it overnight according to the instructions), then it shamelessly overheats. On our site "Sourdough" is said in relation to Tefal "after 40 minutes. Unplug from the socket." I pour milk from the refrigerator and turn it off after an hour. And when I put it overnight, in the morning it exfoliates, that is, it is overexposed. Now I put it in the afternoon and after 5 hours from switching on (an hour on heating and 4 hours off) I put it in the refrigerator. The consistency is not as dense as overnight, but it also does not exfoliate. I am amused by the hope that this is more correct yogurt. Although the desired effect from the body has not yet been achieved