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

Girls ... that's the question. Yoghurt Moulinex. Milk For health - 6% fat, starter cultures - from the Institute of Milk and Meat in Kiev. After 8 hours - the yoghurt did not thicken very well, left it for another 1 hour, put it in the refrigerator - it thickened a little better, but in each jar there is 0.5 teaspoon of water. So what is this? Why? The first time I use milk of 6 percent fat, before that I took milk 3.2 and 2.5% and everything turned out fine. Tell me the reason what I did wrong?

[Murr]

Murr, it could actually be water. I can see this very well, since the container is a bowl with a translucent lid. Quite a lot of condensation forms on it. The milk is heated, which means that the liquid evaporates.

Hostess, tell me, how do you measure the temperature? Where to look for such thermometers? I have a yoghurt maker Moulinex, I stood idle for a long time, so under the influence of your enthusiasm I decided to revive the yoghurt production, but ..... the thermometer with which I used to measure is irretrievably lost ... What thermometers are now, what companies and where are they sold?

if necessary, even the simplest medical thermometer (33-42 degrees) will do, only to be either glass or waterproof.

Take me to the ranks of the yogurt growers ...
Yesterday I tried the Vinis yogurt maker, bought by my husband. There was no starter culture at home (of course), so I indulged in actimel ... At night for a timer for 8 hours ... in the morning in the refrigerator ... it was liquid ... delivered for another 4 hours ... in principle, the same pure actimel ... only a little fatter (market milk) ... I didn't add sugar, juices, etc., too ... I love the pure taste ...
I'll try to make sour cream today ...
The temperature in the yogurt maker was 39 ...

supplement post ... temperature from 39 to 43.
My husband, looking at my preparation, expressed the idea "maybe pour jars of warm water inside a yogurt maker?" I dug around in the net and found that in DEKS yogurt makers it is recommended to fill the space between the cans with 35-45 g water. In mine, nothing is said about this. Who knows "water" we need or not?

And yesterday I got yogurt. I first warmed up the yogurt, put fermented milk (3.2%) in jars there for 3 hours. I put it in the refrigerator and the next morning the yogurt is ready. Delicious !!!!

Hello! I have another question: what is the best fat content to take milk? And how to make yogurt with linex correctly? I understand that these are the pills that are given in capsules after antibiotics ?! Please tell us in detail. And yet, is it possible to ferment milk with store-bought kefir or fermented baked milk, what will happen ?! What is the difference in taste between yogurt and kefir, if you cook them in a yogurt maker ?! What time did you ask for it !!!! Please answer me!

Natusichka, in principle, all these questions are answered somewhere at the beginning of the topic. but if reading this heap of material is really unbearable, here is an express answer
milk can be taken of any fat content. I do it for children by 1.5%, and for adults (if you want to indulge in fat) I did it by 3.2% and 6%. linex are capsules, the same ones that are prescribed after taking antibiotics. they must be opened and poured into warm milk (I pour 2 capsules for 1.5 liters of milk). you have to work hard when stirring - linex does not like to sink, it pops up all the time. so when pouring into jars, stir the milk thoroughly just before the next "pouring"
Well, actually, what you ferment with at the beginning, then you will get the result of fermenting with anything - sour cream, kefir, yogurt, just be sure to try the "original" product, because it is he who is the basis of the taste, which will turn out in 5-8 hours
did you answer all the questions? good luck making yoghurt !!!

girls, somehow I did not find anything about how important it is to use when making yogurt and so on. long-lasting milk.
Tell me, is it really bad to take fresh milk. My relatives give me 2 liters of fresh cow's milk 3 times a week.
... and another question ... can you use fresh goat?

[Teen_tinka]

Teen_tinka, sterilized ("long-playing") milk is taken if they do not want to bother with boiling. I use exclusively pasteurized milk (that is, some microflora may remain in the milk, but a good quality sourdough culture will simply overwhelm it). Homemade milk anyway it will be necessary to boil, since it will have enough flora that is not the most necessary (the udder of a cow, the hands of a milkmaid, dishes - all this is very non-sterile).
If you receive milk from a guaranteed healthy cow, then this is generally great (in which case I will envy the quiet white envy)! But it will still have to be boiled (or at least heated to 80-90 degrees).

🔗

Depending on the type and properties of food raw materials, different pasteurization modes are used. Distinguish long (at a temperature of 63-65 ° C for 30-40 minutes), short (at a temperature of 85-90 ° C for 0.5-1 min) and instant pasteurization (at a temperature of 98 ° C for a few seconds).

[Teen_tinka]

Girls, somehow I did not find anything about how important it is to use when making yogurt and so on. long-lasting milk.
Tell me, is it really bad to take fresh milk, but you can use fresh goat?

Teen_tinka, I believe that you can use the so-called "own" milk, but it must be boiled, unlike the "long-playing" one, and its fat content for yogurt is high (you can, of course, dilute it). Goat milk, as it seems to me, is completely unsuitable for yoghurt, given its "thickness", fat content and specific taste.

[Rina72 and Panevg1943]

Rina72 and Panevg1943 Thank you. I always boil homemade milk (even if the cow is familiar). What I have tried from homemade milk, I would not say that it is fatty, and it must be diluted. Of course, this is not dessert "President" ... well, in any case, it seemed to me that it is fatter than my home ...
but the consumption of homemade yoghurt has increased by 2 times compared to store yogurt (they used to take a lot) ...

For the sake of interest, I will try to make yogurt next week from goat's milk ... while all the milk (goat's) goes to baking bread .. we drink a little ... (and I bake both milk and whey, and the cat-dog kingdom helps).

Girls, I've been making yogurt in the Mulinex yogurt for quite some time. But the opportunity came out for the first time, my yogurt slightly acidified. I have it on the basis of a leaven from the Kiev Institute of milk and meat. Advise what you can bake based on it, throw a link, preferably with a proven recipe.

[Kvitka]

KvitkaThere are many recipes based on sour milk. Choose any where kefir or yogurt is used.

I like this one, for example:

https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=651.0

In general, it is possible, so that you managed to replace part of the water (for example, half) in almost any bread recipe.

I had no problems at first either, I always fermented on Agusha, it turned out great! I have already found that same pad, and tomorrow I will try with it. and Yogulakt fermented once - it also stood for a very long time and turned sour. Do you have strongly sour yoghurt on Yogulakte?

Do you have strongly sour yoghurt on Yogulakte?

PeNkA_kA
The yoghurt on Yogulakta was sour, but I would not say that it was very strong. But we have it in last place for taste. Most of all we love yoghurt on BioMax and Activia, as well as on our Belarusian Savushkin product.

And at what age can yogrut be given to human babies. 8 month is it possible? And they relieve allergies?

My question is: everyone says homemade yogurt is very good for the intestines. I am 9 months pregnant and have difficulties with stool (excuse me) from time to time. So this yogurt from a yogurt maker, fermented on Activia does not help me much, even if I eat 2 jars for the night, but the effect of purchased fresh kefir on my face .... Tell me what's the matter? Like yogurt should help in this matter? (once again I apologize for such a question, just cupida a yogurt maker, it turns out delicious, but there is no effect that I needed)

My question is: everyone says homemade yogurt is very good for the intestines. I am 9 months pregnant and have difficulties with stool (excuse me) from time to time. So this yogurt from a yogurt maker, fermented on Activia does not help me much, even if I eat 2 jars for the night, but the effect of purchased fresh kefir on my face .... Tell me what's the matter? Like yogurt should help in this matter? (once again I apologize for such a question, just cupida a yogurt maker, it turns out delicious, but there is no effect that I needed)

I bought a yoghurt maker, the doctor strongly advises (I am also in position), but he recommends making yoghurt with homemade milk ... Maybe then there is a long-awaited effect ...

Margo 333, I'm not a doctor ... but people's reactions to dairy and lactic acid products are varied. In your case, it may not be the effect on yogurt ... add pieces of prunes, fresh kiwi, dried apricots to yogurt if you carry it ... for me yogurt .. pure, active, or simply normalizes the digestive tract from starter cultures .. no more ... and store kefir is also different ...

Homemade milk is more fatty, but it does not work on me (in the sense that you need it in any way), but "Carries away" someone .. It's better to consult a doctor ...

[Margot]

Margot, I was not saved by any fermented milk. Exclusively dried plum (not prunes!).

Margo 333 is still very good to add bran to yogurt, it also improves bowel function, it helped me personally.

[Hairpin]

Hairpin, Something here nobody answered. You can give the young yogurt, just start with very small amounts. In the form of sour milk, even cow's milk is much better absorbed than in the form of just milk or cereals.

And my younger one is very fond of this product "buttermilk" (as I understand it, a fermented mixture of buttermilk and milk). I think that the convenience of a small plastic bottle (a little less than half a liter) affected not so much the taste as it affected. So now I pour yogurt into these bottles, then pour a little fermented baked milk, he walks and drinks on the sly.

Urrrya! I managed! Today we tasted it with the whole family - we liked it!

Tanita, I congratulate you on the fact that everything worked out for you
What was used for fermentation? if it's not a secret of course :)

Tell me please. Something my yogurt in a yogurt maker turns out to be some kind of viscous like fermented baked milk. What needs to be done to make it normal?

Anyuta82, if you ferment Narine, then he should be like that

Fermented on Imunella. Previously, it turned out to be ordinary in consistency ...

Dear yogurt makers, tell me, can you use "drinking yogurt agusha" as a starter culture?

We like to ferment on drinking yogurt "Agusha" which is without additives.

Dear yogurt makers, tell me, can you use "drinking yogurt agusha" as a starter culture?

You can ferment with any fermented milk product if it has a short shelf life

[Kati]

Kati , your question and answers to it are here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59485.0

Who can answer what should be the optimal temperature for making yogurt?

[RybkA]

RybkA, come here and look
🔗
written 37-45 degrees (specifically for yogurt culture), I think that it is better to maintain the golden mean - no more than 40-42.

38-40 degrees

RybkA
In my opinion, the optimum temperature for making yoghurt is 37-38 degrees, at this temperature the result is always perfect.
40-45 degrees for yoghurt in my opinion is too much (IMHO), yoghurt is also fermented, but the result is not always satisfactory, with a little overexposure, it can acidify and curd.

[RybkA]

RybkA, come here and look
🔗
written 37-45 degrees (specifically for yogurt culture), I think that it is better to maintain the golden mean - no more than 40-42.

Rinochka, thanks for the link I will definitely read it!
The spread is rather big 8 * C. At 42 * C, yogurt is ready in 3.5-4 hours. This is probably very fast?

In my opinion, the optimum temperature for making yoghurt is 37-38 degrees, at this temperature the result is always perfect.

oleg9979 , and how much time does it take at 37-38 *? Do you do this in a yogurt maker?

Rybka
Unfortunately, the yogurt makers of the volume I need are not sold, I make yoghurt immediately from 5-6 liters of milk. Lasts for 2 to 3 days. I make in a thermocontainer, fermented in 4h30min.

Rybka
Unfortunately, the yogurt makers of the volume I need are not sold, I make yoghurt immediately from 5-6 liters of milk. Lasts for 2 to 3 days. I make in a thermocontainer, fermented in 4h30min.

5-6 l? Where's the fainting smiley face? You have small-scale production!

Today I made delicious yogurt (or not yogurt) from milk melted in a slow cooker. Added 1 tbsp. l. brown sugar and a bottle of Actimel. 5 hours in a yogurt maker and you're done. This is the tastiest thing I've ever done.

Luysia is you got a very, very tasty fermented baked milk

[ideal]

I believe the result is ideal only when the pace is fully respected. product preparation mode !!! I don't even understand why many hostesses make yoghurt on their own, waste time, effort, money if they make it from Actimels, and other store products. What is the usefulness of the product in this case? Maybe it's delicious, I don't argue. But I bought a yogurt maker when my daughter got very seriously ill. Now it is a matter of honor for me to comply with all the conditions (ferment, milk, temperature, maximum sterility, (as far as possible at home, without fanaticism, of course) and to produce the most USEFUL product). IMHO
Sourdough Time, Temperature, оС
Bifivit 6-9 35 - 37
Simbilact 6-9 35 - 37
Curd 7-9 29 - 31
Acidophilic
milk 12-14 37 - 38
Yogurt 5-9 37 - 45
Vitalakt 10-12 29 - 31
Streptosan 6-9 36 - 38

sourdough specialists! tell me who faced this problem? I have been making yoghurt for over a year and all the time, yoghurt maker "Melinex" for 6 cans. in winter there has always been a good result, but with the arrival of the heat of the thaw, only nonsense will turn out: in the winter I cooked in 6 hours, now it is already curled for 5 hours, stylishly overheats - you take out the jars - they are very hot, especially the central one. I tried to put a linen napkin - the bottom began to heat up less, but still, the normal consistency does not work out not in 4 hours, not 5, not 6 ... last summer this was not. maybe the temperature regulator is broken? and in general is he there? and regulates temperatures depending on the environment? since the difference between the temperature of winter and summer is significant. please answer, who understands the design?

Dear FotinyaM, they write different things. Some say there is a thermostat, some don't. Of course the pace. also depends on the pace. environment. I solved the problem with a separately purchased thermostat. I wrote here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.390
post 391, 394.
I have been making yoghurt this way since June 2009, everything is always good. I overheated up to 40 degrees! Therefore, my husband had to smash his head, but now I am very happy! No napkins are needed. Now I don't care what the pace is. overboard.
The mother's starter culture is obtained in 7-8 hours, and the product itself in 4-5.

Rimma71, thanks for the idea. I’ll hardly find such a thermostat in our region, but the meaning is clear - I’ll turn to a craftsman with hands and head - let him look for a thermostat from the available ones

[Yuska]

Yuska, please tell me, do you need to beat with a blender when the milk turns sour? I don't have a yogurt maker, but I want yogurt ...

Please tell me, is activism or actimel added to milk every time or is it possible only for the first time, and then add your own yogurt?

Somewhere in Temka it sounded that you can ferment up to 6 times with your yogurt (obviously, provided that it succeeded), and then you need fresh bacteria again

Thanks, understood.