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

So I joined the ranks of yogurt makers. Today I bought Moulinex. While studying, but I have already promised my yogurt for breakfast, I would not disgrace myself.
Everything seems to be clear in the instructions, but it turns out that there are so many different nuances. I will try. Thanks to everyone who gave so much helpful advice. What will come of this, I will definitely write, suddenly someone will be interested.

So I joined the ranks of yogurt makers. Today I bought Moulinex. While studying, but I have already promised my yogurt for breakfast, I would not disgrace myself.
Everything seems to be clear in the instructions, but it turns out that there are so many different nuances. I will try. Thanks to everyone who gave so much helpful advice. What will come of this, I will definitely write, suddenly someone will be interested.

Viki, keep in mind that yoghurt is fermented from warm milk in 4-5 hours (in the instructions for my 12 hours it is written).

Thanks a lot for the advice. I hope it is not necessary to boil melted water?
Today I took "live" milk, boiled, cooled down, took away the foam from him, added Activia without additives. How long do you think he will need ???

How long do you think he will need ???

As the top "hardened" (turn the jar, you will understand) - ready, put it in the refrigerator.

Should the top itself harden? I have no idea how it is yet ...
But we will try. So the jar needs to be turned? And if it hasn't hardened, is it okay to open the lid? There, droplets formed, the lid fogged up from the inside.

Should the top itself harden? I have no idea how it is yet ...
But we will try. So the jar needs to be turned? And if it hasn't hardened, is it okay to open the lid? There, droplets formed, the lid fogged up from the inside.

well, you carefully remove the lid so that the condensate does not get into the yogurt (drain the condensate into the sink). Take one jar and shake it slightly in your hands. It can be liquid there (then keep heating), or not liquid, but such a hard, smooth surface.
It is not necessary to turn over sharply and strongly, otherwise everything will pour out. Just shake it.

well, you carefully remove the lid so that the condensate does not get into the yogurt (drain the condensate into the sink). Take one jar and shake it slightly in your hands. It can be liquid there (then keep heating), or not liquid, but such a hard, smooth surface.
It is not necessary to turn over sharply and strongly, otherwise everything will pour out. Just shake it.

And I don’t remove the lid at all, I’ll just crush the yogurt maker a little (putting my palms on its sides, shake very lightly to the sides) and everything is clear, the liquid is shaking or is already frozen
So, in which case, the temperature continues to be kept constant.

It turned out interestingly, I did just that! I was afraid to open the lid. It looks like it worked. It will cool slightly and in the refrigerator.
Let's try it in the morning. Thanks again! How nice it is to buy something useful for the whole family for a holiday! And the cow is a problem.
And there is no balcony, and if there is a dog, a cat and two aquariums with fish in this house, there is already an extra cactus!

and I remove the lid neatly, wipe it with a dry cloth, check the yogurt for readiness and, if necessary, put the lid back in a dry state
and I put the yoghurt in the fridge right away so that it doesn't over-acidify - it's not that hot after the yogurt maker

[Milk]

A short course for a young soldier.
Before the first use, wash and dry everything (glasses and lids).
Milk: bold or bold.Better non-boiling with long shelf life.
Boil dry or pasteurized, cool and strain to remove foam.
Enzyme: 1) non-flavored commercial yoghurt.
2) previously prepared homemade yogurt
3) dry enzyme that is sold in a pharmacy.

Yoghurt preparation
Add the enzyme to the milk and mix thoroughly, pour into cups, put into the device without lids, close the yogurt maker with a lid (it is convenient to put the lids on the lid). Connect to the network.
Cooling: Carefully remove the lid so that condensation does not get into the cups, close the lids, refrigerate for at least 2 hours. To make the yogurt thicker, use it the next day. The shelf life of yoghurt in the refrigerator is 8-10 days.

Do not move the device during operation.
Avoid placing the appliance in a place with vibrations and drafts.
To speed up the cooking process, you can heat the milk to 37-40 *.
Cooking time in the instrument is from 8 to 15 hours, depending on milk and enzyme.

A short course for a young soldier.

Another addition: As a subsequent fermentation, you can and should use 2-3 tbsp. l. cooked yogurt (I got it no more than 4 times, then "sour"

Brief instruction:

Choose varieties of Milk that do not require boiling; regular fresh pasteurized milk: high quality milk, aged milk, sterilized using UHF, long shelf life, powdered milk.
Raw milk should be boiled, cooled and filtered after cooling to get rid of foam.

Comment
1. Different types of milk yield different yoghurt qualities. Good results are obtained when using high quality pasteurized and homogenized milk and milk for long-term storage after UHF treatment. Whole milk produces a softer and more flavorful product.
2. For a denser yoghurt, add 2 or 3 tablespoons of powdered (dry) milk to milk and stir them thoroughly
H. Since milk is a natural product, its characteristics do not remain constant. There may be a case when you use a portion of milk that is not suitable for making yogurt, although before that it was satisfactory for you. You will only need to take milk from a different batch.

Selection of the "starter"
1. Or on the basis of commercially available yoghurt, but not pasteurized (neither stirred nor liquid) with the most distant date of sale.
2. Either based on your yoghurt preparation.
H. Or based on dry lyophilized enzyme (sold in pharmacies). In this case, lengthen the first cooking time by two hours.

Do not use your yoghurt for fermentation more than 12 times, as this will reduce the quality of the resulting product.

Recommendations
1. Use only chilled milk or milk at room temperature (not hot milk).
2. To achieve good mixing, whisk the yogurt until smooth, and then gradually add milk while continuing to stir.
H. Do not move the yoghurt maker while the product is being cooked. Avoid places where vibrations are possible, such as on a refrigerator, and do not place the machine in a draft.
4. When the yoghurt is ready, place it in the refrigerator at least one hour before serving. If you keep it for 24 hours, it will be denser.
5. The shelf life of the finished product in the refrigerator is no more than 8-10 days.
6.When cooking, proceed with care, keep all objects in contact with milk clean.

It takes 8 to 10 hours to prepare high quality yoghurt, depending on the type of milk used and your taste.
• Yogurt with fruit syrup
- 4-5 tablespoons of concentrated syrup
- 1 serving of yogurt or 1 package of enzyme and 1 liter of milk
Beat yogurt or dilute the enzyme in a little milk. Add syrup with constant stirring and pour in milk, stirring.Pour into jars.

• Yoghurt, coffee flavored
- 100 g sugar
- 3-4 tablespoons of coffee
- 1 serving of yogurt or 1 package of enzyme and 1 liter of milk
Dissolve sugar and coffee thoroughly in milk. Beat the yoghurt and stir in the cooked milk.

• Yogurt with jam
- 4-5 tablespoons of jam
- 1 serving of yogurt or 1 package of enzyme and 1 liter of milk.
Thoroughly dilute the jam while heating in a saucepan over low heat, then gradually pour in half a liter of milk. Cool down. Add the other half of the milk
Stir in whipped yogurt or ferment. Pour into jars.
• Yogurt with fruit in syrup (canned pineapples, apricots,
- 3-4 slices of pineapple or 8-12 halves of apricots or peaches, depending on
sizes
- 4-5 tablespoons of syrup
- 1 serving of yogurt or 1 package of enzyme and 1 liter of milk.
Chop the fruit. Beat the yoghurt or prepare the enzyme, add with constant vigorous stirring. Add milk gradually. Pour into jars.
• Yoghurt with fresh fruit
- 1 large orange
-100 g sugar
- 1/3 glass of water
- 1 serving of yogurt or 1 package of enzyme and 1 liter of milk
Peel the orange. Cut it into small pieces. Boil for 10-15 minutes. over low heat with sugar and water. Refrigerate. Beat the yogurt or prepare the enzyme, add the cooked product chilled and pour in the milk with vigorous stirring. Pour into jars.
Note: never add fruit without first boiling.

Place the jars without lids in the apparatus, cover with a common lid and plug in. Close the finished yogurt with lids and refrigerate.

How to understand if BIFIDUM DOES NOT WORK? is it not fermented or what?
I often buy - both in ampoules and in powders - everything is always fine. Is it really so lucky? Or maybe you add it to very warm milk? If it is above the norm, then all bacteria simply die and that's it. That doesn't work.
In general, I like to make milk like this (preferably long storage (but so that natural is written) - then the mass will be homogeneous, without interlayers. love), 2 tablespoons of sugar (this is average, you can have less and more, to taste). You can add 1 sachet of bifidum (or you can do without it! And sometimes I just do it on it, without activating it). Everything is CAREFUL !!! I mix. And that's all. The yogurt is ready in 7-8 hours (I don't heat anything in advance, I take milk from the fridge). And these pieces of berries that were in the activity are very good there. Sometimes I add live ones before meals already according to my mood.
That's all.

Yesterday I bought a yogurt maker Moulinex - I put yogurt in the evening, though I tried it from baked milk. In warm milk about 35 * poured a jar of yogurt, stirred well and poured into glasses into a yogurt maker. Tuned for at least 4 hours. A couple of hours later I looked into the yoghurt maker - I look at the jars from below, hot, but not very much from above. Below the yogurt is on the verge of curd, and on top it is still liquid. Upset no words - what is it? An unsuccessful attempt with baked milk and supposedly live yoghurt of local origin or a poor quality yoghurt maker?

Zubastik, you have an instruction for a while. The yogurt fermentation time is indicated there. Usually 8-10 hours. During the cooking process, it is better not to open the lid, the yogurt maker should not stand in a draft and not move it (well, do not shake the table on which it stands).
I have not tried to do it with baked milk, but anyway, 4 hours is not enough.
And in the instructions in which milk is it written to add yogurt? Warm or cold. In mine, for example, in the cold.

Elena Bo, the instructions indicate cold milk, but the notes say "To speed up the cooking process, you can heat the milk to 37 * -40 *". That's what I did, and with the help of a thermometer.And before that I made yoghurt in the Multicooker, and after suffering with them (I have two Multicooker, as it turned out, both heat completely differently, and I constantly confuse them) I decided to buy a yogurt maker for a stable result. But it was not there. I am embarrassed that the yogurt at the bottom is almost curdled, but at the top it has remained completely liquid, that's what worries me. If I kept on holding it, I would get a serum.

Try it on plain milk (I do it on sterilized milk). Add Activia or Imunele. Set and forget for 10 o'clock. Then open, carefully remove the jars (do not shake), cover with lids and cool. Then into the refrigerator. But then you get it, try it and stop worrying. The yogurt maker does everything herself, no need to help her. You just have to wait
I bet for the night. I take it out in the morning. It's more comfortable for me. No one is in the kitchen, no one opens the vents, they don't suit drafts, they don't pull the yogurt maker

Today I did everything as instructed - I boiled the milk, cooled it in the refrigerator, intervened with Activia, put it overnight for 8 hours - it turned out much better, everything froze, but the yogurt was peroxide. Serum came out and tasted acid. Oh, it looks like the hope for automatic preparation of yogurt is not justified, you have to stand over it and watch when it's ready. And so I wanted to put on and forget !!! For me, now it's still easier in the Multicooker - the process turns out much faster, although while you shift the yogurt it becomes already drinking.

It's always hot in my kitchen, yogurt from boiled milk with Activation is ready after 6 hours and goes straight to the refrigerator, and from the long-playing one it is ready an hour earlier, perhaps because it is in a 900 ml package.

Viki, is it in the yogurt maker for 6 hours? What model do you have?

Mulinex which is without a timer.
After 5 hours it is still liquid, after 5.5 it is already visible how it thickens, after 6 there is a cap, I close it and immediately go to the refrigerator.
I do it often. I bought a yoghurt maker at the end of December - not yet full!

Viki, I have the same! I'll try for 6 o'clock, though my kitchen is, on the contrary, cool. Do you pour cold or warm milk?

I pour it at room temp., If it is 35-40 degrees, you get yogurt even faster. They wrote to me somewhere in this thread that from the warm 4-5 hours and it's done!

I cook yoghurt in 4-5 hours in summer, and 6-7 hours in winter, even if I put it warm. and my yoghurt maker is also Mulinex without a timer

Therefore, it seems to me that the result when using dry bacteria is not that worse, but less predictable, and for sure the cooking process is more time-consuming.

So you think it's better to use something like Activia ...?

I didn't add milk powder before, I didn't have it ... And today I did it with powdered milk (I found it for baking bread) and simbivit, so half of the liquid did not live up to the yogurt maker, my husband drank like that.

And I haven’t tried it with milk, I don’t even know why ... sorry, but now I don’t buy it, I use liquid in bread, I can imagine what kind of thick yogurt it turns out

and my yogurt is thick and without milk powder! I add drinking cream (10%) - very tender and tasty yoghurt turns out

fugaska, and in what proportion should you add cream? It would be interesting to try. Is the cream suitable for long storage?

I also do it with cream now. For a liter of milk 200 ml add 10%. The fermented baked milk was very half-killed - so far I only make it, from baked milk. I also add 1 tbsp. l. Sahara.

I do not use milk or cream of long storage in principle - these products are bitter ... I take regular milk salus 1.5% and drinking cream 10% (the same salus). for 1 liter of milk I add cream "to the eyeballs" - it turns out somewhere around 300-350 ml. I assure you, milk powder will be completely useless! very delicate yogurt, children gobble up on both cheeks !!! my boogers do not respect sweet yogurt very much, so I add only one tablespoon of sugar. but when I did it to adults, I added two or three

But it seems to me that enough sweetness is obtained from good milk in yogurt. I can't even imagine how to add sugar there. I'll have to try!
And yet we do not sell cream of short storage. This is really a shame, I barely found milk - and then they immediately buy it up, you just can't buy it, and even more so there is no cream.

Well, I haven't bought a chebo maker yet, at least I have been using a yogurt maker for a long time and I will share my impressions about the sourdough.
I like Galicia yoghurt the most for starter culture. When I first bought live yogurt for sourdough in a store, I studied all yogurt labels, their shelf life and the additives present - thickeners. So far in Ukraine, "Galicia" is the only yogurt with a shelf life of 14 days and without any thickeners such as guar gum, starch, etc. Try it! Maybe you will like it. I have been making yoghurts like this for over a year, and for my nephew's christening I will be giving a yogurt maker - a device useful for mom and child.
And I take milk for long-term storage - I do better on it, but on pasteurized something does not work out

Friends, please help. I am making yogurt for the first time. here he has been there for 5 hours, I did not touch him. nothing is clear through the cover. what to do? when to get it? How to understand that he is ready?

Carefully remove the lid to prevent condensation from getting into the yogurt.
We take the jar and lightly try to shake it, if there is a "lid" on top, that is, it does not flow, we close it and immediately go into the refrigerator.
If it does, wipe the lid dry and cover it. We are still waiting.
I do just that ...

Viki, that is, if there are no traces left on the walls of the jar with light shaking, that is, if the yogurt is frozen? So

If the jar does not wobble, then it's ready.

If the jar does not wobble, then it's ready.

Exactly! It seems to have frozen on top of the "hat" and does not sway.
So it's time for him to cool down. You can try in two hours, but tomorrow morning it will get thicker.

I tried to shake it, it doesn’t shake, but there is a little milk on the sides when turning the jar. Isn't it ready yet?

Viki, read your posts in December. Exactly, so the questions are similar, I'm just as meticulous. And on what do you mainly make it now, what kind of starter do you use, what fat content is the milk?
Oh, I don’t know, it’s embarrassing that there are drops of milk on the sides, is this really normal?

Milk 3,2% plus Activia without additives 125g.
Added cream, mine said "the same". I can take long-playing milk and immediately mix it and not heat anything - it will take an hour longer to cook. I need to heat it up faster. My kitchen is the hottest place in my apartment, if I heat it for 5 hours maximum, or even faster, if I don't heat it for 6 hours. In terms of density, I try to be like Activia, but usually it turns out a little thicker.

I have a Tefal yoghurt maker with 8 cans of 125 ml each. The fact was that during cooking, yogurt layered into grains, as if curled. What am I not doing - and different milk and different sourdough As a result, in the repair and changed the thermal sensor. Then ordinary milk 3,2 pasteurized (better Prostokvashino selected in plastic bottles) and fermented milk Activia without additives. I tried acidophilus, but it has now become very liquid (as the technologist at the Ochakovo dairy explained to me, the density of milk is not there, it is winter). So, before, I ALWAYS warmed up milk and mixed it with sourdough, then yogurt was prepared. It was just curled up. Now I take ice milk from the refrigerator, ice sourdough and make yogurt. And lo and behold, it does not stratify. Turns out I have to keep the milk cold, that's why it is an automatic machine to even out the temperature itself. And I warmed it up, then I warmed it up, so it turned into liquid cottage cheese and turned.

I bought a new fermented milk product at Furshet - it's called Lactium. I liked that it has a shelf life of only 5 days. Only ferments from Galacton can be more lively, for which you still need to go specially.And the composition there is good - 0 preservatives and flavorings. Today we will finish the yogurt, and tomorrow I will make it with a new sourdough, try out Lactium and tell you what happened.

Hi there! I bought a yogurt maker just 2 days ago, I will make them mainly for my son, 2 years old. These 2 days I did just a classic one with Danone, it turned out delicious. Can you please tell me how to make fruit yogurt, can you add fruit immediately or just into the finished one? I have a lot of frozen fruits and berries since summer ... I would like to try with them.

fruit is best added to ready-made yogurt

fruit is best added to ready-made yogurt

Yes, otherwise the yogurt can curd. though here on the forum I read that someone (well, I don’t remember who!) boils the fruit and then adds them to the yoghurt leaven.
So as not to risk it, I usually do half of it as always, and a few jars are experimental. The yoghurt maker has been for a year, has not experimented for a long time, she has filled her hand and the result is fine. I add the difference to the ready-made yogurt

Made yogurt on lactium. Fine. As always, unsweetened - I do not add sugar to the yogurt, then to the finished one to taste. Lactium makes Salus baby food plant. I'll take it for starter cultures. Try it if you are willing and if you find it in stores

I saw this "thing" on sale. Can you tell us more about how to properly prepare yogurt on lactium? what how much and how long?

I saw this "thing" on sale. Can you tell us more about how to properly prepare yogurt on lactium? what how much and how long?

Yesterday I also cooked on lactium, for one pack (125gr) 2 liters of milk, for 7 hours, it turned out no worse than on activism and galychina

Yesterday I also cooked on lactium, for one pack (125gr) 2 liters of milk, for 7 hours, it turned out no worse than on activism and galychina

Great! It means not only I paid attention to the novelty. You already made 2 liters and is also normal?
I'll try to follow. once eat half of the lactium, and ferment half for 1 liter

Good time to all! Something new has appeared - lactium. And where should you ask him, in a store or in a pharmacy, or in a dairy kitchen?