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

uberipuzo
By Bifidumbacterin, I just meant Bifidobacteria, I just put it wrong
wwwika - pasteurized milk, boil it!

Recently, I have been making yoghurt (on activity, in a slow cooker, in plastic taper mugs). It turns out just great!
I haven't mastered the whole Temka yet, for sure what interests me has already been discussed ... The question is - is it enough for safe use to wash and rinse the dishes with boiling water?

LudMila
If you do not have time to sterilize the dishes, rinse the dishes with boiling water is enough. For example, sterilization in a microwave oven or in a double boiler does not take much time, it is quick and convenient.

In my opinion, it is quite enough if there is no indication for a certain type of bacteria, but you just need sour milk. And the faster everything is eaten, the less chances for other bacteria to multiply in obscene quantities.

Thanks for answers! I also think that sterilization can be dispensed with.
It's not even a lack of time - my mugs are not intended for boiling, but light, comfortable, with a sealed lid.

And what kind of "miracles" with posts and pages are happening here ?!

It's not even a lack of time - my mugs are not intended for boiling, but light, comfortable, with a sealed lid.

If the mugs are plastic, then the acidic and alcoholic environment washes out harmful and carcinogenic compounds from the plastic.
Commonly used disposable cups categorically not recommended for drinking tea with lemon and vodka - but look what is being done ...

But Tapperware still doesn't produce disposable tableware!
However, this is better in another topic.

I am also interested in this: the density of the yogurt, as I understand it, depends on the amount of starter culture, that is, if I want to get a liquid drinkable - just put it 2 times less?

Dear forum colleagues

The Yogurt Maker has been split into three topics for ease of use:

- discussion of the device Yoghurt - advantages and disadvantages
- yogurt maker - recipes
- discussion of issues of harmful and other bacteria.

LudMila
A smaller amount of sourdough will not affect the consistency of the yoghurt in any way, just, the cooking time will slightly increase. If you want drinking yoghurt, it is better for you to take 1.5% milk, after fermentation, you will get a thick yogurt, stir it with a spoon, and get drinking yoghurt. After mixing, any yoghurt made from milk of different fat content (for example, from 0.5% to 6%) becomes somewhat thinner.

I want yogurt like in the store - sweet fruit with pieces of fruit. I have already frozen the fruit for this, but I just don't understand how to do it. so as not to sport? I don’t like the jam ...
tell me the whole process!

I want yogurt like in the store - sweet fruit with pieces of fruit. I have already frozen the fruit for this, but I just don't understand how to do it. so as not to sport? I don’t like the jam ...
tell me the whole process!

In fact, the topic ALREADY has a description of the processes of making yoghurts with sugar, pieces of fruit, syrups. You just need to familiarize yourself with the topic, read. Of course, I understand that I will have to read a lot, but along the way, you can learn a lot of useful things.

THX! but there is really a lot to read - I just don't have time to reread everything - the kid is small.
and another question - did it on the activity for 8 hours - the consistency is good but the taste is more and more kefir - how to make it more creamy ??

THX! but there is really a lot to read - I just don't have time to reread everything - the kid is small.

on this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18070.150 and this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18070.165 The page has several recipes for yoghurt with additives. But there are even more of them on the whole topic.

Fantasticas
You did not ferment with kefir Activation by any chance? Try to ferment milk with Ermann yogurt prebiotic "Muesli", and take 3.2% or 3.5% fat milk

Fantasticas
You did not ferment with kefir Activation by any chance? Try to ferment milk with Ermann yogurt prebiotic "Muesli", and take 3.2% or 3.5% fat milk

she herself - manyunya was capricious and grabbed a pen that came to hand ...

Fantasticas
, I thought so. If you are doing it for a child, you can take for starter culture, baby yogurts, Agusha, Tema, or buy pharmacy starter cultures.

Tell me who prepares yogurt in the microwave?
How are the results? Do you have a program for yogurt, or can it be cooked in any microwave?

I don't have a yogurt maker yet.
I am interested because there was a choice between two microwave models.
One of them has a fermentation program for yoghurt and dough.
So I'm thinking of buying this model, or another (it has its own advantages), and a yogurt maker separately.

I have a problem - lope did everything on tetrapacks, but on the homemade whey is separated and that's it ... what is it?

[Fantasticas]

Fantasticas - it can be assumed that "tetrapakovskoe" milk is not only pasteurized, but also subjected to antibacterial treatment. Do you boil homemade milk well? It is possible that a certain amount of bacteria remains in it, which suppress (or otherwise conflict with) the growth of yoghurt cultures

maybe it just ferments faster? try to give less time

I read this thread and realized that some people do not understand the essence of the matter
The main mistake is that the concept of fermented milk products is mixed in one heap. The bottom line is that: kefir, acidophilic milk (narine), bifivit, yogurt, etc. are different products containing different bacteria (it is impossible to make yogurt using, for example, difidobacteria).
Bifivit = lactic acid + bifidobacteria
Yogurt = lactic acid streptococci + Bulgarian bacillus
Acidophilic milk = acidophilic bacteria
Kefir = kefir mushroom (possibly lactic acid bacteria are added in the process)

You can use store-bought yoghurts as a starter, but they have a low concentration of live bacteria (even some of which they write "live yogurt"), the difference with homemade yogurt can reach 1000 times! I myself use ready-made starter cultures of the Institute of Milk and Meat 🔗 (The site has separate recommendations on the time of fermentation for all lactic acid products in yogurt makers Moulinex, Tefal + version with a thermos).
I personally use Mulinex. I don’t know, maybe the general problem of this model, or maybe such a specimen was caught but heats unevenly and overheats (it starts to curl at the bottom and is not ready from above). I solved the problem by buying a timer, which turns off before the start of curdling + I stand it "under steam" for a couple of hours (so that the upper part would reach).
I sterilize jars in the microwave, for this I put them there a little damp (the microwave acts more on water than on jars)
As a raw material for yoghurt and bifivit, I use Selyanske milk 3.2% (super-pasteurized, vacuum-sealed package ("flat")) I stir the bacteria directly in the bag in order to exclude unnecessary contact with other surfaces. Fortunately, the package allows this - it is hard (I cut a corner, pour in the leaven, bend the cut, pinch it with my fingers and shake the package n times). I selected this milk experimentally - it gives the most stable result. And as it turned out, yogurt (namely yogurt, other products are not so) - is very demanding and does not like the presence of other bacteria besides those that are in it! Therefore, whole milk (even after boiling) was not good enough for him, packaged milk does not need to be boiled (it gets worse, and the taste appears).
It is better not to use milk from tetrapacks at all (especially T-milk), since the package contains an antiseptic that passes into milk and prevents the development of bacteria (including good bacteria), and I do not recommend drinking milk with an antiseptic!
Consistency of finished products:
Yogurt - like thick sour cream (it stays in the jar when turning, after stirring it loses this consistency and is poured out)
Bifivit - nozzle-like consistency
Curd - "cut" with a spoon (before heat treatment, of course)
The rest - haven't tried it yet

Sugar and other fillers should be added after the product has ripened. I use the last jar (not all, approximately - 50 grams) as a starter for the next portion, but a limited number of times (no more than 3 times). The taste of the product begins to change (apparently the "left" bacteria gradually enter). Bifivit tolerates such a process worst of all (the manufacturer does not allow such a procedure at all for him)

And I also wanted to add about the use of store products as a leaven. If such a product has a low content of "basic" bacteria (for example, the product was pasteurized at the factory), then they will simply be replaced by other bacteria, for example: "wild" bacteria from the air or bacteria of a more resistant culture that survived after pasteurization. That is, the original product contained one set of bacteria, and after pasteurization and using it as a ferment, we get another product. The same happens when using the "product in a circle" (the last portion of the first batch of the next batch of starter).

[Dmytro31415]

Dmytro31415
I have a question for you. In your opinion, can a product fermented with "wild" bacteria have exactly the same consistency as the consistency of yogurt you described. Or can a product fermented with bifidobacteria, as you called it bifivit, have the consistency of yogurt?
The thing is that my product, obtained from sterilized milk and store-bought yogurt with bifidobacteria, has a consistency "like thick sour cream (it stays in a jar when turning, after stirring it loses this consistency and pours out)". So what kind of product do I get?

Of course, I would also like to make yoghurt from real sourdough culture of the Institute of Milk and Meat, but unfortunately we do not have this in Kazakhstan in the immediate area, so for almost a year I have been making yogurt for my child from Danon store yogurt green without additives - from store homogenized milk with a little Shelf life yogurt turns out to be thick and homogeneous - it is good and pleasant to eat, but it has bad cottage cheese - there is almost no cottage cheese; and every other time from homemade milk - under the same conditions, yogurt without whey is never obtained from it - I boil all milk the same way. since milk from the market - I decided that it was diluted with water - that's why the water exfoliates, but I made it in the village from milk that was definitely not diluted - when I was milked and poured - the same thing. Therefore, I think that homemade milk is heterogeneous, which is probably why it stratifies into water. well, okay - but I make it especially for cottage cheese - a lot of the same volume turns out to be tasty and tender

I also have the product slightly stratified with sourdoughs. But because of this, I don't tear my hair out - I shook the bottle several times, the product mixed and no longer flakes off.

Who has a problem to find yogurt makers on sale: I saw them in REAL (Moscow, driving from Krasnogvardeyskaya or Maryino or Bratislavskaya. Prices for the photo.

author = Fantasticas link = topic = 18065.0 date = 1249887309]
THX! but there is really a lot to read - I just don't have time to reread everything - the kid is small.
and another question - I did it on the activity for 8 hours - the consistency is good, but the taste is more and more kefir - how to make it more creamy ??

I used to make cottage cheese activations + 200 ml. 10% cream = very tasty creamy yoghurt, but purchased "Activia Yogurt" gives a sour taste. True, now I only do it on Evitalia from the pharmacy, well, it is very correct, and it is much more useful

I do it on the usual activia (green pack), so on the contrary the taste is not kefir, but rather a good creamy dessert.I take bottled prstokvashino milk (selected) and add 2-3 tablespoons of GOST milk powder, a teaspoon of vanilla sugar and syrup - 3-4 tablespoons. It turns out pink in color, very thick (do not shake out of the jar), creamy yogurt taste. 6 hours in a yogurt maker (I have Tefal) is more than enough, if you keep it on, it starts to sour and slightly curdled

Aunt Besya, I've also done this at Activia before, but recently I read an article about products containing GMOs and unfortunately our Activia was present there, and Jubilee cookies, and a lot of Ashanovsky products - it's a pity, but there is a way out! I probably already buzzed all my ears with all Evitalia, but believe me, it's worth it, and it turns out much more economical

While I was reading the forum for 2 weeks, everyone became so close. True, there has been no one here for a long time, is it really late? You need to ask experienced yogurt makers so much. Okay, I'll ask, maybe someone will answer.
1st - after reading the first couple of pages, somewhere from the middle (for which I paid) - rushed to order a yogurt maker. I bought it - Tefal (if I started reading from page 1, I would have acquired at least a moulinex) - naturally the problems described above began - overheating (I put the sensor from the weather station on a napkin !!! and here: chz 10min temp. 38gr-URA (thought I - I'm lucky, everything works correctly), but it wasn’t there for another 10 minutes and 44gr; chz another 10 is already 66gr !!!, eventually showing another chz 5 min.68.8 - the sensor refused to work in such conditions)
And I really need it !!! The doctor told her little son to do Narine every day. Naturally at such a pace. everything useful dies - I was terribly upset, because it’s not even a pity for money, but the hope for competent cooking. The oven does not keep the gas temperature less than 50. I tried it in a thermos from two plastic bowls: in the first one I made 1 fl. From a bottle Narine "Enzyme". for 0.5 milk (8-24 hours), in the second one from Narine "Narex" powder 1 for 150 g of milk (22-24 hours) - everything is as in the instructions (though the instruction, for fermentation in bottles, was not attached - I found it on the forum and in internet). She wrapped the thermos in her down jacket and put it on the battery. I'm waiting ... Before that, I conducted the experiment - I poured water into the cups, wrapped everything up to the battery for the night - took it out in the morning - just 38-40g of water. And what about the leaven - after 22 hours the result is from the powder - thick, but with whey, from the bottle - liquid milk. Sad, So what? nothing useful happened !? where everything died thickly, and where did not grow liquid? And further! I, that's what I can't understand? Can the sourdough be eaten or is it just for subsequent souring? And if it is possible, then there are not many of these microorganisms in it, because 1-2 tbsp is put on kefir. l. per liter of milk? - there are considerations or can anyone know what exactly ???
I am in despair, my son has to accept it, and I expertize everything, but the result is poor and the end of the edge is not visible. And I can't put the sensor, because my hands are growing from the wrong place in this case -0 Well, I don't understand anything about this.

I apologize for having written so much - it was very painful

While I was reading the forum for 2 weeks, everyone became so close. True, there has been no one here for a long time, is it really late? You need to ask experienced yogurt makers so much. Okay, I'll ask, maybe someone will answer.
1st - after reading the first couple of pages, somewhere from the middle (for which I paid) - rushed to order a yogurt maker. I bought it - Tefal (if I started reading from page 1, I would have acquired at least a moulinex) - naturally the problems described above began - overheating (I put the sensor from the weather station on a napkin !!! and here: chz 10min temp. 38gr-URA (thought I - I'm lucky, everything works correctly), but it wasn’t there for another 10 minutes and 44gr; chz another 10 is already 66gr !!!, eventually showing another chz 5 min.68.8 - the sensor refused to work in such conditions)
And I really need it !!! The doctor told her little son to do Narine every day. Naturally at such a pace. everything useful dies - I was terribly upset, because it’s not even a pity for money, but the hope for competent cooking. The oven does not keep the gas temperature less than 50.I tried it in a thermos from two plastic bowls: in the first one I made 1 fl. From a bottle Narine "Enzyme". for 0.5 milk (8-24 hours), in the second from Narine "Narex" powder 1 for 150 g of milk (22-24 hours) - everything is as in the instructions (though the instruction, for fermentation in bottles, was not included - I found it on the forum and in internet). She wrapped the thermos in her down jacket and put it on the battery. I'm waiting ... Before that, I conducted the experiment - I poured water into cups, shook everything to the battery for the night - took it out in the morning - just 38-40g of water. And what about the leaven - after 22 hours the result is from the powder - thick, but with whey, from the bottle - liquid milk. Sad, So what? nothing useful happened !? where everything died thickly, and where did not grow liquid? And further! I, that's what I can't understand in any way? Can the sourdough be eaten or is it just for subsequent souring? And if it is possible, then there are not many of these microorganisms in it, because 1-2 tbsp is put on kefir. l. per liter of milk? - there are considerations or can someone, what exactly knows ???
I am in despair, my son has to accept it, and I expertize everything, but the result is unimportant and the end of the edge is not visible. And I can't put the sensor, because my hands are growing from the wrong place in this case -0 Well, I don't understand anything about this.

I apologize for having written so much - it was very painful

Flirt don't be upset! try to put some layer on the bottom of your yogurt maker (well, for example, cut out a thick cardboard or if there is such dense transparent propylene left from the packaging, the manufacturers put it so that the lid does not break when transporting the yogurt maker) But of course Moulinex is much better. In general, they must change the unit, since overheating is a marriage!

Thank you macaroni. Yes, after all, I ordered through the Internet, bribes are smooth from them, no one owes anything to anyone, the goods were delivered, they took the money and thanks to everyone, everyone is free, and in general they say this is not a marriage, but the heating element is so hot. I will try to put something else thicker, however, I have a poor idea of ​​what can reduce 70g to 38-40

[koketka]

koketka , do not be discouraged ... on the site about sourdoughs I read that for yogurt makers Tefal (I also have one), you just need to unplug it from the outlet 1 hour after switching on. Determine empirically so as not to overheat. If you pour milk from the refrigerator, then longer, and if it is warm, then accordingly less time. Actually, I measured the milk itself in a jar.

[koketka]

koketka , do not be discouraged ... on the site about sourdoughs I read that for yogurt makers Tefal (I also have one), you just need to unplug it from the outlet 1 hour after turning it on. Determine empirically so as not to overheat. If you pour milk from the refrigerator, then longer, and if it is warm, then accordingly less time. Actually, I measured the milk itself in a jar.

Yeah I read it, only my wonderful tefal after 25 minutes - 70gr gives out If only every ten minutes to turn it off, as 38 will catch up - only then it is sheer torment, or there will be no night, or day. And she won't let the little ones stand around her all day, and why she owes us life and a technologist. make the process easier - but in the end it only complicated

[koketka]

koketka, you just recently bought a yogurt maker? And what she gives you is a pure marriage, that is, the inability to use the technique for its intended purpose. Contact the service center or directly to the dealer. Maybe you will have better luck with another copy? In the meantime, try to use, if not a food thermos, then ferment the Narine in a regular jar, but put it in a warm place. Beneficial bacteria work not only at 35-38-40 degrees, but at lower temperatures it may take longer for fermentation.

I also think that this is something too much. And you can try to contact the SC. Let them issue a conclusion, and with it you simply have to take the goods back (and it doesn't matter a real store or the Internet). Actually, you don't need to turn it on / off every 10 minutes. The principle of operation of a yogurt maker is simple - it heats up to a certain temperature, and then turns off and keeps the temperature (i.e.disconnects from electricity altogether). Therefore, one trip will be enough and let it stand until it sours.

[........... Milk heat in a saucepan to 40 * C (no more), ............]

........... Milk heat in a saucepan to 40 * C (no more), .............(Admin wrote in Temka about homemade cottage cheese)


Tell me, but cheese-cottage cheese (or for yogurt too) will not work if, for safety reasons, I boil the homemade milk first and cool it down to the same 40 *
Podskazhiiiiite pzhlsta at least someone thread! for several days they have not heard me!

[ZHIRULKA]

ZHIRULKA why shouldn't it work out? On the site of starter cultures, this is exactly what they recommend to do. I did this when my daughter was little. And now it's lazy to just boil, I pour pasteurized from a bottle

[k.alena,]

k.alena, and for cottage cheese with pepsin? nothing after boiling will evaporate the desired fermented milk?

3. not the best milk (which one did you use?).

Yes, different milk ferments differently (in time). I have yoghurt on Kagma, Yagotynsky, Slovyanochka in 4-5 hours ready, but I bought the Chernihiv plant, so it took 6.5 hours to prepare ... (

[k.alena,]

k.alena, and for cottage cheese with pepsin? nothing after boiling will evaporate the desired fermented milk?

I didn’t do that, so I don’t know. And ordinary cottage cheese can be made from boiled cheese if fermented with sour cream or kefir

Thanks to Rina72 and K.alena for their support. The only thing is that I can't go to the service center, I won't leave the baby. And my husband refuses, says that I’m doing nonsense (there is a wonderful kefir in the store) - fiddle around with my own ideas. But try to turn off the 10min chz and see how long it will hold? - it's an idea !!! today if my men give me a try.

Thanks to Rina72 and K.alena for their support. The only thing is that I can't go to the service center, I won't leave the baby. And my husband refuses, says that I’m doing nonsense (there is a wonderful kefir in the store) - fiddle around with my own ideas. But try to turn off the 10min chz and see how long it will hold? - this is an idea !!! today if my men give me a try.

I tried it, a lot of little trouble I inform you: I heated this unit (I refuse to call it a yogurt maker) to 39g and turned it off to see how much it will keep this temperature - “it” continued to heat up further and stopped at 44g, in 1 hour the temperature dropped to 35g - so, either constantly monitor the temperature with a thermometer and turn it on and off every time, or forget about this misunderstanding and not regret (even though it is hard) wasted money, time and hopes. We'll have to choose the latter. While I work with alternating success in the field of a thermos and cans by the battery

I have seen comparisons somewhere (their advantages, disadvantages of each), but I cannot find. Maybe someone knows, please give a link to this topic. I cannot decide which is better Moulinex or Severin, or they are the same in use.

Maya, yes they are all the same. They just heat up to 45 degrees and that's it. They have no other functions. The only thing - it seems to me that a model with a timer would be more convenient to use. The rest is a matter of pure taste and personal preference of the brand.

I have a question for you, dear.
Every time I make yoghurt, the first batch (with store-bought yoghurt as a starter) is the best. Uniform, dense. But each subsequent batch comes out thinner and thinner. Above, even more or less, and the deeper - the thinner - almost kefir.
What am I doing wrong, there are assumptions?

Well, you can congratulate me! The first batch of yoghurt is ready and is already cooling down in the refrigerator. It looks so pretty and it smells delicious, a little sour. I used 2.5% milk "Dobrynya" and yogurt "Lactonia" without additives, I also added 2 tsp. powdered milk. Nothing curled up, did not exfoliate !!!! The beauty!!!

I've already tried it! My little one added apricot jam for herself, and the cat and I ate that way. It turned out to be some kind of stretching, but I think it depends on the fungi (I added lactonia).At least now we will at least have breakfast, otherwise you won't force anyone (except for a cat, of course, this one can be fed at any time of the day)

Has anyone tried to make yoghurt from goat milk or soy milk?
I read on the French forums of yoghurt-business that soy milk yoghurt is thicker than even cow's milk, and it is made on the same crops as regular milk.

Simply, dairy products made from cow's milk do not have a very good effect on insulin - I try to limit them, but yoghurts made from soy and goat's milk would be a real salvation!

On the goat it seems to me to succeed. I didn't do it myself, because there is no longer access to such milk. But when the father-in-law kept their farm, they often made cottage cheese and a paradox: on skim milk (that is, low-fat) it turned out excellent, and on ordinary (fat) milk it was very soft, just a paste! Therefore, it seems to me that it is better to remove excess cream before sourdough. This applies to homemade milk, I have not even seen the store.

[yulichka]

Yesterday I tested my new yoghurt maker - I did everything "according to science", in any case, I tried very hard.
Milk - 2.5% Agusha, enriched ("For mothers and babies" - some kind of name)
Yoghurt Activia 5 days old - 1 pack 125g

The jars were sterilized in a double boiler - held over steam for 10 minutes. Boiled water in a saucepan for a couple of minutes, too, to increase sterility
Whisk, spoon and kitchen thermometer wiped with medicinal alcohol.

He heated the milk to 40C, poured yogurt into it, beat it with a mixer and poured it into jars. I turned on the yogurt maker and fell asleep.
In the morning, while I was doing sports, I put the jars in the refrigerator - and Voila! - after a workout, I ate my own homemade yogurt!

I was so afraid that something would not work out - guard! Thank God the yogurt is delicious! In consistency, it is more similar not to Activia, but to yoghurts, which are sold in ceramic and glass jars - that is, not quite creamy and smooth, but, as it were, slightly grainy, or something ...

The only thing I would like to make it thicker ... I'll have to experiment.
------------------------------------

yulichka, as it turned out, using the same sourdoughs, yoghurt from soy and goat's milk is perfectly obtained - I "incited" someone to conduct experiments.
And goat milk in our area is sold in pasteurized packages, like cow's.
In general, a lot of scope for activity!