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

Alexa_Alexa, do not bother so much with the observance of sterility - you will quickly beat off the hunt. We washed the jar thoroughly, doused it with boiling water from the kettle and that's enough.
2.5% fat content of milk is not enough for thick yogurt. Or take a fatty one (experiment) or add a couple of tablespoons per liter of dry to it.
The need for preheating milk also seems questionable to me. I never warm myself. After all, yogurt is stored in the refrigerator before it is added to milk, and nothing dies. I mix everything cold and put it in a yogurt maker.
All IMHO, of course.

take to the company. I bought myself this
🔗

the jars are plastic, but there is a liter capacity (although I think that it could be replaced with any suitable bowl / dish). In training "on cats" the water temperature in the large container yogurt maker showed 39 degrees. Now I'll prepare the leaven and go!

[Nikki_N]

Nikki_N , I also have moulinex. I make from narine, and from activism, and I also make sour cream. I didn't get anything out of the narine in 12 hours, it fermented only after 18 hours and this is 1 bottle of 0.5 liters. Out of 3 jars I ate 2 (mine does not really like it from Narine), and I used 1 for sourdough. It is worth while. The most delicious, and most importantly, fast yoghurt is obtained from the activity. Sour cream is also super. I didn't really like the actimel, but everything is subjective, not for everybody. Mine only burst out of activity. Everything else is just me. Everyone eats sour cream in large quantities))) It is very thick and tasty!

[Institut National de la Recherche Agronomique]

Found a series of articles on the site Institut National de la Recherche Agronomique - National Institute for Agronomic Research of France

Yoghurt production
Inra, M. Rousseau

The production of yoghurt is based on the effect of thermophilic lactic acid bacteria on the constituents of milk, which leads to a more or less dense coagulant.

Definition.
Decree n ° 88-1203 of December 30, 1988 The following definition was assigned to yoghurt: "fermented milk obtained using exclusively the following thermophilic lactic acid bacteria: Streptococcus salivarius subsp. Thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus, which must be present in the finished product in an amount of at least 10 million bacteria per gram."
Milk used for making yoghurt must be thermally processed no less than during pasteurization; however, it can be skimmed or whole, concentrated or powdered, enriched or not with various components of milk.

For a better understanding of the process:
In the process of fermentation of milk, bacteria produce lactic acid from milk sugar, lactose, change the structure of milk protein, making it heavier. The resulting product thickens without the release of whey.

Thick yogurt - fermented for 3 hours at 45 ° C, and then moved to a cold room to stop the acidification process and prevent whey release;
Also, after fermentation, yogurt can be given a creamier or more fluid consistency (for example, if you beat it immediately after fermentation, it will become more fluid).
Depending on the type of yoghurt, added sugar, colors, aromas and fruits, fruit pulp (no more than 30% by weight of the final product) is added before or after fermentation.

In addition to the characteristic taste, the bacteria also produce aromas, giving the yoghurt a distinctive aroma. Some strains of bacteria produce exopolysaccharides, which make yogurt more viscous.
---------------------------------------------------------------

On the site Institut National de la Recherche Agronomique
🔗
aliments_fermentes / le_yaourt / la_fabrication_du_yaourt_les_explications There are also detailed instructions with pictures for fermenting yoghurt in a yoghurt maker using industrial yoghurt.

It is advised to first stir yogurt with milk powder, and then add sterilized industrial milk.
They write that if the mixture is heated to 45C, then the yogurt will be ready in 3-4 hours, and without heating 5-6 hours!

Yogurt Cooking Secrets:

1... The fat and solids content in milk affects the texture, taste and nutritional value of yoghurt: whole milk produces a thicker yoghurt, richer than skim milk yoghurt.

2... The addition of milk powder thickens the yoghurt, makes it softer and increases the nutritional value (note: add 2-3 tablespoons of milk powder per 1 liter of milk).

3. If the yogurt does not thicken, then the following reasons are possible:
- the use of too old industrial yogurt, in which there are no longer living bacteria;
- the cooking temperature was too high or too low;
- low solids content in milk (milk powder).

4. If the yoghurt is too acidic or whey is separated, then the following reasons are possible:
- too long fermentation;
- too long cooling of boiled milk - low temperature (42-44 ° C) promotes the development of streptococci and the appearance of an unpleasant odor; a higher temperature (45-46 ° C) promotes the development of lactobacilli, i.e. acid production.

My translation
Clickable external links on the forum are prohibited !!

[If you post such long links in one line, the viewing screen will be distorted, which causes inconvenience to users]

Yes, when formatting the link, extra characters were accidentally added, and the message cannot be corrected.

Here is the correct link:
🔗
aliments_fermentes / le_yaourt / la_fabrication_du_yaourt_les_explications
If you post such long links in one line, the viewing screen will be distorted, which causes inconvenience to users

For a long time I looked towards the yogurt makers and yesterday I finally bought Severin. Neither Tefal nor Moulinex did, because many write that there is no difference. "And if you don't see the difference, why pay more ..."
After reading many recipes, I put it overnight (6.5 hours). I boiled the milk beforehand and cooled it down to 40g, added Activia and a spoonful of milk powder. At the bottom lay dried apricots cooked in syrup for a couple of minutes. But the result upset me a lot - it looks like thick yoghurt, but kefir taste and noticeable ..... (n) What could be the reason for this ?? : o

Kupa_1, try to make yogurt only from milk (regular and dry) and sourdough, and add dried apricots and other ingredients (sugar, chocolate, dried fruits, muesli, etc.) to the finished product. The fact is that dried fruits have their own microflora, which can survive even with short cooking in syrup.

NOTHING SUCCEEDED! Yesterday I decided to try to make yogurt from the pharmacy "Yoghurt" (made in Canada). After 10 hours in Moulinex - milk. I hoped it would thicken in the morning. Nothing thickened. I began to drain, and only two jars at the bottom were thick. I tried it - delicious, not sour at all. Maybe you should have added more capsules? I read that girls add 2 capsules per 1 liter of milk. Please advise how to make yogurt !!!

Don't panic I buy, like many others, ordinary yogurt "activia" or another in a jar (125 gr. I think). Without additives. Any milk in Tetropak 3.2 or 3.5% fat. Without bothering (sorry for my Russian) I warm it up, separately in a small amount of milk I mix yogurt (as in the instructions, it seems). Then I mix the heated and the mixture of yogurt with milk and that's it. In jars and for 5 hours (if the apartment is cold, then longer). It always works. The child mixes ready-made yogurt with jam. I eat clean, like everyone else at home.
About two years ago, when I just bought a yoghurt maker, I was perverted with the addition of dried apricots and prunes to each jar. It didn't work - it flaked off. Abandoned! Here somewhere girls soak dried apricots and prunes in cooked yogurt overnight. This is VESCH !!!!!

Don't panic I buy, like many others, ordinary yogurt "activia" or another in a jar (125 gr. I think). Without additives. Any milk in Tetropak 3.2 or 3.5% fat. Without bothering (sorry for my Russian) I warm it, separately in a small amount of milk I mix yogurt (as in the instructions, it seems). Then I mix the heated and the mixture of yogurt with milk and that's it. In jars and for 5 hours (if the apartment is cold, then longer). It always works. The child mixes ready-made yogurt with jam. I eat clean, like everyone else at home.
About two years ago, when I just bought a yoghurt maker, I was perverted with the addition of dried apricots and prunes to each jar. It didn't work - it flaked off. Abandoned! Here somewhere girls soak dried apricots and prunes in cooked yogurt overnight. This is VESCH !!!!!

So for me, too, with Activia, everything works out fine. I wanted to try a more useful product. I decided to try and in the end ...

Any milk in Tetropak 3.2 or 3.5% fat. Without bothering (sorry for my Russian) I warm it up ...

And I really don't "bother" at all - I don't even heat milk, but immediately take it out of the refrigerator and mix it with Activia and a spoonful of milk powder. The result is always.

I also don’t bother with activism, I don’t heat milk, I don’t add dry milk, the result exceeds all expectations. Yesterday at 19 I put the ready-made food in the refrigerator at midnight. I add jam and sugar to the one ready for my son. This yogurt is not at all like kefir.

[@ irina @,]

[quote author link = topic = 18065.0 date = 1264679071]
Maybe you really shouldn't bother with pharmacy starter cultures? Stop at Activia? And so I wanted to experiment !!!
[/ quote]
@ irina @, When I was just going to buy a yoghurt maker, I started reading this topic. It had not yet grown to indigestibility then). Immediately I realized that it is better not to mess with pharmacy starter cultures: from the words of users it turned out that either the expiration date was passing, or the quality was not right.

I made mega-delicious yogurt from baked milk with a fat content of 4.4%!
It turned out very thick and tasty! I put it on for 6 hours - as the French experts recommend - the yogurt became thick, tender and not at all sour, the taste is amazing!

I forgot to mention that I made yoghurt at Activia and my yoghurt maker Tefal.
PS And how did I live without a yogurt maker before?

And to be honest, I don't see any reason to do it at Activia at all. It is unknown what they stuffed into it. Does it make sense then to waste time on your supposedly healthy yogurt, if it is on the store Activia?
If I spend it for a doctor on Narine, at least I know what's there. And I only store it for 1 day, then a new batch.
This is just my opinion, no offense

Well, in Activia, for sure, there are lactic acid bacteria - otherwise the yogurt from it would not be fermented.
As for starch (for thickening if added), and other substances that may be there, their concentration in homemade yoghurt will be 8 times lower, so, in any case, homemade yogurt is a healthier product.
In general, I did not notice anything terrible in the composition of Activia.

As for the long shelf life, it is not that long. Home conditions are initially considered conditions of increased pollution (mold, harmful bacteria, etc.), and homemade yogurt can be stored in the refrigerator for 8-10 days.
In an industrial environment, sterility is maintained - this increases the shelf life by at least twice.
"Activia" is stored for a month - this is not such a long period for a product produced in sterility.
I will give another excerpt from the article 🔗
And yet, concerns about the long shelf life of the product are not entirely in vain. Long-lived yoghurts become due to additional heat treatment after fermentation. Some of the beneficial microbes die at the same time, and fermented milk products turn into a kind of "canned food" that can be stored even at room temperature. How to distinguish live yoghurts? They are stored only in the refrigerator and no more than a month. This expiration date is set for yoghurts by GOST.

So one month is the normal shelf life for yoghurt.

[ALL]

Alexa_Alexa, maybe you're right, and it's not all that scary. But, unfortunately, neither you nor I did laboratory research on store-bought yoghurts. Therefore, we can only hope for the honesty of the manufacturer and the fact that ALL the components are listed on the package (although personally I very much doubt this).
Although it's no secret to anyone that the manufacturer primarily relies on the cheapness of raw materials, and not on their quality.
And I'm calm about my homework - I don't put any starch, no dyes, no flavor enhancers, no preservatives, no stabilizers ... etc.

Good day! I have a severin yogurt maker, I make wonderful yoghurts, the whole family loves. If you will allow me, I will give advice. Experiment, and, to:) Once you enjoy the yogurt cooked, save 1 can of starter for the next batch. The result will certainly please you, I don’t know how the beneficial bacteria feel there, but I have my own starter culture, I don’t have to buy anything, look for it and invent it. Good luck to all!

Girls, I have a bread maker with the function of making yoghurt and buttermilk (I don't know what it is), but there are no recipes, help how you can - maybe someone has such a function and you have already tried it?

Can you please tell me how to use Immunele as a leaven? How much milk for how much?

elena_110
Simply pour Immunele into sterilized milk, or into pasteurized milk, which it is desirable to boil and cool so that the temperature is not higher than 40 degrees. You can have one bottle for 1 liter of milk, or maybe for 2-3 liters of milk, just fermenting yogurt will take a little longer. Yes, and do not forget to sterilize the jars. Good luck to you !

And we still can't do it the first time. I do it on fresh narine, everything is according to the instructions, and the "yogurt" is liquid like milk, and tastes like fermented baked milk.
Do not pour out the good, I poured this slurry from the jars into a saucepan and put it in the refrigerator for another night. In the morning I take out - yogurt!

They haven't made Narine's sourdough yet, but I propose to buy classic miracle yogurt, any pasteurized milk of 2.5% fat, boil the milk and cool it almost to a temperature of about 35 degrees. Add 5 tablespoons of this yogurt per liter of milk, then mix it in a mixer, pour it into jars, put it in a yogurt maker for 6 hours, then take it out and put it in the cold for at least 2 hours - take out the yogurt, or maybe you need to add more sourdough? From not boiled milk, yoghurt turns out to be more liquid than boiled

[Igor161]

Igor161

Tell me, do you need to pour milk into cans at a temperature of 35 degrees (mixed with yogurt) or do you need to cool it first?
Yesterday they brought me a yogurt maker, set it up for the night. The milk was not boiled. In principle, I really liked the yogurt, but I would like a little thicker. Today I'll try to boil the milk.

Elena_110, hello! add the starter culture to the cooled milk, then stir the starter culture in milk (with a whisk or mixer) until it is completely dissolved, then pour it into jars

Let's make March 1 (or April 5 ... or May 15 ...) a yogurt day !!! Shall we post recipes, and then vote for them? !!!

Hairpin, support! very healthy topic !!! I am for a day of yogurt !!!!

[Fugasca]

I think the people will catch up ... We do so. Until March 1, we sit in ambush, and wait for the moderators to catch their breath from the carnival and on February 23. And we begin to eeeeeeeeeeeeee it ...

Who will join us with Fugasca an ambush?

Let's make March 1 (or April 5 ... or May 15 ...) a yogurt day !!! Shall we post recipes, and then vote for them? !!!

Oh, clarify. How many yogurt recipes can there be? : - \ Milk + leaven + temperature and time = yogurt. Or is there something I still don't understand?

but how! excluding different starter cultures and different milk, you can make yogurt:
with fruits, nuts, jam, jam, garlic, cottage cheese, etc.! )))))))))))))))))

but how! excluding different starter cultures and different milk, you can make yogurt:
with fruits, nuts, jam, jam, garlic, cottage cheese, etc.! )))))))))))))))))

In addition, sugar, milk powder, sour cream are added ...

In addition, sugar, milk powder, sour cream are added ...

flakes (muesli), dried fruits, candied fruits, cocoa / chocolate

and you can also do it with milk, cream, baked milk!

I periodically make a delicious fermented baked milk on baked milk.

Good evening everyone. As a beginner, I would like to ask a few questions about the preparation of yogurt. I was presented with an Ariete 85/1 yogurt maker. Before making yogurt for the first time I read a lot of your recommendations. I tried to do it yesterday, took 1 liter of milk, fat content 3.2% and Activation 185 gr. Pre-boiled the milk and cooled to room temperature, mixed with the activator, poured it into jars and put it in a yogurt maker (overnight). My instructions say that the cooking cycle is 12 hours. I set it at 9.30 pm, and at 8 am I looked into one of the jars. The yogurt seems to work out, but not quite as needed. It was all thick, the top layer (about 1 cm) was homogeneous, but below it was a little curdled, heterogeneous, as if whey had separated. And then I saw it when I took it out of the jar with a spoon. It tastes sour, but not sour.
I have the following questions.
Do you understand that he is already ready? There I read that in 3 hours it can be ready, but someone even holds 12. How to determine this moment, what is ready and not overexposed.
Has anyone tried making yogurt on Simbiter?
And I also read with you that you do not close the yogurt with lids when it is being prepared, but only cover with the main lid, and that the lids are needed only for putting in the refrigerator. But my instructions say, close each jar with a lid and then cover the main one. Either I didn’t understand something, or in different firms it was different.
And also write, please, how to do it on Linex?
Thank you all in advance. I will wait for an answer and try again.

[Anytka]

Anytka, I'm not a very experienced yogurt maker, but I think that you just have peroxide - both the taste and curdiness from below ...

I define readiness as follows - after 3 hours after the start of the process, I periodically go up and move the whole yogurt maker a little. if the contents of the jars are no longer liquid - it costs like yogurt, then I take it out, close it with lids and put it in the refrigerator while it is still warm so that it does not peroxide.

I have written in the instructions - do not cover the jars with lids, only close the yogurt maker with a large common lid. I cover with lids when I take out the finished yogurt.

I did it on simbiter, on linex, settled on bifidumbacterin, and now I'm experimenting with Kiev starters. my time "H" is 5-6 hours after putting the jars in the yogurt maker. it ferments faster in spring, a little longer in winter, but the average time is about 6 hours. I wouldn't leave it for 12 hours, it's too much. check early: as soon as the yogurt has thickened, that is, the liquid does not hang out in the jar, then it is ready and you can take out the jars, close the lids and put in the refrigerator.

[Anytka]

Anytka , I define the readiness of yoghurt very simply. After 5-6 hours, I just walk up, open the lid of the yogurt maker (the jars themselves are without lids), take it in my hand. I slightly shake the jar in my hand - if the yogurt is frozen so that when you turn the jar it does not come out, then it’s ready! If it is liquid, then it is not ready yet. That's all.

[Anytka]

Anytka,
I have the same yogurt maker as yours, too Ariet, I have been using it for half a year all the time and I am very satisfied with the quality, it’s a pity that there is only one set of jars, I have to wait until one batch of yoghurt runs out to deliver a new one. Nizach that I would not think that you can get hooked on yoghurts like our family, we can't even imagine now how we lived without a yogurt maker. I had only one batch of failed yogurt, when I took milk not in a paper bag tetrapak 3.2%, but simple, in a plastic bag from a suburban economy, which probably needed to be boiled, but I just warmed it up, mixed it with activism and put it on, the yogurt turned out to be curdled and sour, so I no longer experiment with milk.
I buy milk one and a half liters Cheerful milkman, put yoghurts on drinking imunel, actimel and rastishka.I have already worked out the technology - if before I mixed milk and yogurt in a separate bowl, and then poured it into jars, now I just shake up the yogurt (purchased), one per batch, those for 6 jars I have 1 store, pour it into the bottom of each jar little by little, I do not measure anything just by eye, if somewhere it is clearly less or more it turns out, I just add from one to the other, I take milk directly from the refrigerator and pour it into jars on top of yogurt, close the jars with lids and put them away by 8 It’s possible to go to the yogurt maker for 12 hours, but not less than eight hours, because the milk is from the refrigerator, it needs more time. After 8 hours, I rearrange the jars in the refrigerator for three hours.
What else - I wash the jars after using just warm water, without soap and dishwashing liquids, I rinse them with cold water, because chemicals are added to the hot tap water, I put them to dry, and immediately before use I put all the jars in a large wide pan, in the same place I put the lids on and pour everything with boiling water for 5 minutes, then pour out the boiling water, and pour yogurt and milk into still warm jars.
And one more thing, I noticed that if you pour it under the neck, then it takes me more liters of milk for a batch of yogurt.

I tried to do it yesterday, took 1 liter of milk, fat content 3.2% and Activation 185 gr.

I also want to try with activation. Need to mix with the whole jar or two tablespoons?

[Hairpin!]

Hairpin! I mix a pack of Activia with 1 liter of milk !!

And the day before yesterday I made yogurt from 1 liter. baked milk, which I fermented with one pack of "Activia". The result is yogurt with a distinct taste of fermented baked milk, only much thicker. The family liked it. Today I put the yogurt on the fermented baked milk (also with "Activia").

I'm already making fermented baked milk at home from ordinary milk. Until now I bought ready-made ghee, but its taste is rather weak. And now I put one and a half or two liters to simmer in a slow cooker overnight, in the afternoon I send it to a yogurt maker with sourdough.

Hello everyone! Take me to your team! Friends gave her husband a yogurt maker "Mulinex" for Jam Day !!!! This is on my order .... Well, I could not wait for my own (in April). But ... now it is necessary, as I understood, to read very carefully everything that you write here ... Do not be angry if I ask "stupid" questions .... I understand that now the main task is to buy some sourdough, and so while I re-read everything ... mine will die of hunger ... Maybe someone will tell you a win-win option for a start, so that I quickly, without reading, zababahala ... and surprised everyone !!!

[Natusichka]

Hello everyone! Take me to your team! Friends gave her husband a yogurt maker "Mulinex" for Jam Day !!!! This is on my order .... Well, I could not wait for my own (in April). But ... now it is necessary, as I understood, to read very carefully everything that you write here ... Do not be angry if I ask "stupid" questions .... I understand that now the main task is to buy some sourdough, and so while I reread everything ... mine will die of hunger ... Maybe someone will tell you a win-win option for a start, so that I so quickly, without reading, zababahala ... and surprised everyone !!!

Natusichka, buy a bottle of Actimel or Imun + (just to be natural, no fruit fillers). Well, look by date, as fresh as possible.

Then boil about 1.2 liters of milk, cool until warm and add the contents of one bottle. Pour into jars and wait about 5 hours. Then in the refrigerator. It will cool down and you can surprise everyone.

Yoke! no experiments and frustrations needed! I found the best way out of the situation with my Tefal. First, I took a thermometer and measured the temperature for 3 hours. In my yogurt maker, the optimum temperature of 40 degrees came in 2 hours. Therefore, the scheme is as follows: I turn on, wait 2 hours and put the jars of leaven. I like yogurt after 5 hours. But you can hold it even more, since the temperature continues to be maintained until you unplug it from the outlet. Good luck!

But you can eat it only with jam ... It's delicious with jam. But so that the yogurt turns out like in a store ... I can't ... Probably, I will need to add sugar to the activation ...

Why not add? I add 1 tbsp. l. vanilla sugar and 1 tbsp. l. simple + 4-5 tbsp. spoons of the liquid component from jam, cherry, for example !! Very soulful comes out

Before or after? Well, sugar ...

I add sugar BEFORE, well, in the sense when I heat milk, then I dissolve a spoonful of sugar in it. but after that the jam is delicious!

Before or after? Well, sugar ...

I don't know if my technology will work for you, but I do this:
1. I take out 1 liter of milk from the refrigerator and -1 pack of "activation"
2. I pour about 250 ml. milk in a mug and put in the microwave for 1.5-2 minutes
3. I add 1-2 tbsp to the mug. tablespoons of GOST powdered milk, stir, filter through a funnel with a sieve back into the bottle
4. I put the "Activia" in the bowl of the combine
5. I add some (150 grams) milk and turn on the mixer at low speed
6. I add 1 tbsp. a spoonful of vanilla and 1 tbsp. a spoonful of simple sugar
7.Pour in the syrup
8 add the rest of the milk
9.I pour it into jars
10.I hold from 5 to 8 hours
11. put in the refrigerator