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

I found what I was looking for, a recipe for the Summer Resident of uterine starter culture:
Yogurt with prebiotics (narine, etc.)
"Reply # 214: 25 December 2008, 04:37:32" p. 22
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=60319.210

But it seems to me that with Kiev sourdoughs of milk and meat, in particular YOGURT, it should turn out faster than 8-10 hours for a half-liter jar. Or does it all depend on the yogurt maker in principle?

My mother's starter culture on bacteria from the Institute also turns out in 7-8 hours, despite the fact that I use a thermostat and temp. constant in a yogurt maker. And already the second product ferments much faster in 5 hours.

What is the ideal temperature for a yogurt maker? After all, it is Yogurt that is the most temperature-resistant - from 37 to 45.
In general, as a percentage of 60-70%, I noticed on the forum here, yogurt makers overheat the product to one degree or another, and of different companies and models.
And the thermostat probably costs almost like the yogurt maker itself or not much less.

The thermostat costs 150 UAH. on the radio market. The simplest and cheapest yoghurt maker + thermostat, in my opinion the perfect combination.
And by temperatures:

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
I set the temperature to the minimum, since it heats a little by inertia (by about 1 degree). I put the sensor in the warmest place - near the heater and everything is in order.
and here are my pictures of the thermostat:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0

Hello! maybe someone also has a problem like me. I have a yogurt maker severin. Making yogurt with activism. But in the end something comes out The mass is lumpy and the whey is separated. Why it happens?

two options: standing yogurt (whey is separated) and not the first fresh milk (mass in lumps). What kind of milk do you make? and how long does yogurt cost? Well, I mean how long does it take to get to the refrigerator?

Hello everybody. I have been using the yoghurt maker for over a year now and am very satisfied. Even this year I took it on vacation. Children eat only homemade yogurt - they said about the store that it was disgusting. I also make yogurt from activism. My yoghurt curdles if it overheats. I don't know why, but it helped me - try putting the yogurt in a room temperature yogurt maker and covering it with lids right away. And place the jars so that they don't touch each other.

I take our local milk. And it costs about 6 hours

try to check early for readiness - now it may be too much 8 hours, it is hot and be sure to check the terms of milk and yogurt: the milk should be the freshest, well, the yogurt is fresher. if the shelf life is coming to an end, then the probability of getting "something" is great, and maybe this is the problem. or as an option, change the milk, well, in the sense of another manufacturer

fugaska, I have tried 3 types of milk. All local and freshest and yoghurt by date, usually 3-5 days. I don’t know what the hell is. We must try to get it early

[katryna88]

katryna88, now yogurt (1 l) is fermented in less than 3 hours. But I'm talking about my yogurt maker, in which there are not many jars, but one bucket, therefore, the jars reach faster. As soon as the milk with sourdough thickens - immediately send it to the refrigerator for ripening, do not wait for the whey to appear. And further ! For me this is the golden rule - the dishes with which all the ingredients come into contact for the preparation of both sourdough and yogurt - must be sterile (cups, spoons, jars, etc.) !!! You can boil it, or scald it well with boiling water. Then only the bacteria we need will remain, and no others will interfere with them in such an important matter for us.

katryna88, can change the leaven.I make on capsules - "Canadian yogurt" - everything works.

izvarina.d, I always sterilize too. In the summer I didn't make yogurt at all. Mainly in winter and spring. Every 3 days

Yesterday I fermented milk with fermented baked milk + 100 ml of cream - fermented baked milk at the exit

Conclusion: - it is not necessary to waste time on heating milk!

Of course, for the sake of usefulness, I will ferment with bacteria, but in a hurry if you want fermented baked milk, it's very convenient

Hello everyone! I'm new here)
here I put yogurt (on the activity of cottage cheese without additives) and Piskarev's milk 2.5% ... it costs more than 5 hours, but it looks like milk ... if you just knock on the jar, it trembles like liquid milk .. only some whey has come off! although the inside of the yogurt is pretty runny! I did the same yesterday and everything worked out ... but now I don't (((what is? (((

Hold, then, again, since it is liquid, now it is colder in the apartments and more time is needed than in summer. Much, from my own experience, depends on milk, if it is not sterilized and super-pasteurized, then there may be different surprises.

Hello everyone! I'm in trouble! Yesterday I bought a yogurt maker. I dreamed of good ...))))))))))
for lack of time from the joy of shopping, I dropped into the "Five" and bought Drinking Activia. The milk was sterilized 1.5 percent. To be honest, the result after 6 hours of cooking in the machine after boiling milk, cooling, adding yogurt and overnight in the refrigerator was not good. Something liquidish turned out.
today I bought pasteurized milk "Selected" and Lactobacterin in the pharmacy. I added the entire bottle (12 ml) to the cooled milk. I put it in the unit for 6 hours. She took out something very liquid. It looks like milk (((((((The whole family laughs at me. And I wanted to wean them from preservatives and chemistry. My son eats 2 "miracle cottage cheese" for breakfast) EVERY DAY!
EXPERIENCES, PROMOTE WHAT IS WRONG!
I DID NOT CLOSE COVERS, I DID NOT TURN, WATER DID NOT GLASS INTO THE JARS! MODEL MULEK something there 141! Crying ...

I never did anything good from drinking activity, I have to take a simple Activation

I started making yogurt from milk and yogurt, but not drinking. the result is a consistency similar to the starting material, so I tried not to take liquid yogurt. try on another yogurt.
But with drugs ... I have repeatedly heard complaints about Russian drugs, here you have to look for suitable material. but with us I have never gotten into a slapstick ...
Have you tried it from homemade milk? and yet, it seems to me that 6 hours is not enough, it would be necessary to give 8 hours ...

[Zhanik]

Zhanik, try looking for raw materials with the following characteristics:
1.As a starter culture yoghurt with a shelf life no more than 14 days, while it is highly desirable that the packaging of this yogurt was as little as possible. If the shelf life is longer, then either the microorganisms are killed or their vital activity is suppressed by antibiotics.
2. Try to find natural milk with a short shelf life too. It is enough that it is pasteurized (it is desirable that the milk in an open bag / bottle sour in a reasonable time).

I support! Drinking yoghurt doesn't work well

Zhanik. The main thing is not to worry - you will succeed. Yes, a lot depends on milk. By the way, the instructions for the yogurt maker say that it is necessary to use long-lasting milk. We cannot find fresh milk in Murmansk, so I use what I have. Earlier I liked the Belarusian milk "Savushkin Product" - it never failed and there was always an excellent result. Yes, and I always take the usual active without additives. I make yogurt no more than 4 hours, then it turns out very sour. if I take sterilized milk, I don't even heat it. By the way, whoever has a problem with overheating, then the yogurt is put cold, it saves very much from this trouble. A couple of times I had such an opportunity like yours, but I continued to keep the yogurt in the yogurt maker for another 6-8 hours until it was fermented. It turned out sour, but edible. I've always sinned on yogurt in this case. Now I'm making sour cream in a yogurt maker - super.The spoon is worth it. And always fresh. So when you pick up your milk and your yogurt, everyone will like it. By the way, this summer I took a yoghurt maker with me on vacation to Ukraine. Well, I’m thinking about how I’ll make delicious yoghurts from homemade milk, but personally I didn’t like them at all. And I went back to the milk in the boxes. This is of course a matter of taste and habit, but this is my personal experience.

[Tatianyshka]

Yes,Tatianyshka I also confirm that from homemade milk, yogurt often stratifies. This is, perhaps, due to a different fat content, because sterilized-pasteurized has already received special treatment in this regard, or there are some additives, not necessarily harmful, but components of milk.

And here I was making yogurt on the curd activator .. I didn't really like it ... I took the "yogurt" activator without additives, it turned out just super! also on six percent milk))))
before that, I took pasteurized milk, but it turned out somehow not very ... everything was somehow heterogeneous ..... I had to pour it out at all (I don’t know yogurt or milk was brought in), but nothing was fermented in 15 hours (the maximum was always done for 6) ... after 15 hours some kind of garbage was liquid and smelling not so hot ... I did not dare to do something from this ... in general, as it was milk with yogurt dissolved in it, it remained ... only gave sourness (((and now I take sterilized milk or ultra-pasteurized ... ... the result is excellent))))

Honestly, girls. I have a yogurt maker for a year now. Made from different milk and different ferments. There were seldom failures. But mostly I make it from farm milk (they bring it to the yard) and non-drinking yoghurts. It's always okay. Does not delaminate. I boil the milk, cool it and remove the butter that has settled on top. Then I heat it up again and in jars, in which there is a spoonful of activation, actimel or immun. I stopped using factory leavens because they had to be chased around the city. And there is no time to wait 12-15 hours of uterine starter culture. I have too many priests for yoghurt. Don't worry, handle the dishes well and you will succeed.

Oh! Thank you all, girls, for the feedback and advice huge! I did it! I bought "Narine" powders at the pharmacy. Just in case, I diluted one into 150 ml to make the leaven, and another one into a liter of boiled and cooled selected Prostokvashino milk and poured it into jars. Everything worked out after 6 hours, just super! And left the leaven for another 8 hours. There is just a spoon.
The family approved. The husband and I ate it neat. Son added 2 tablespoons of raspberry jam. Everyone liked it VERY!
Now I have put on a new batch with leaven. In the morning I'll look at the result))))))))
By the way, when I did Drinking Activia with milk out of the box for the first time, I also didn't like the smell .... It was liquid at all, but the smell confused me more ... And the second time, it was just some kind of crap. But I already wrote about it.
Now think that the bottles from the pharmacy let me down, but someone buys them, adds them to tea-coffee according to the instructions and are surprised that the treatment prescribed ((((It's a shame.
Once again, THANK YOU all for being so responsive!

Hello everyone! Yesterday we bought a moulinex yogurt maker without a timer. We measured t in it - 56gr. Cut from a thick pack. material circles for jars. As a result, after 3 hours milk, after 8 (I could not get up earlier, put it overnight) - flakes with whey. I put it on the bale. homemade milk and actimele.
Today I put a thin pack there. material and put on selected milk. 4 hours while milk. We are waiting ... And when I erased the cans in the microwave, one burst

Oleum,
While you were writing your post, I also had yogurt in the DEX maker, preparing yogurt.
I put it at 7.15 in the morning, at 12.15 I checked the temperature of 40 degrees. and it's still pretty runny.
She turned it off and went about her business, leaving the cups in the yogurt maker. Came in 3 hours, wonderful yogurt with a shiny, even surface. Made on the ferment of yogur VIVO with lactulose of the Kiev Institute of milk and meat and long-playing milk "Selyanske" 3.5%. I always fill it with cold, I don't warm anything.
Apparently you do this too, if it overheats strongly, measure the temperature when it will be 40 grams. turn off and leave in a yogurt maker until thickened.
And troubles with milk are also possible, select and experiment!

given the fact that I took out the jars in turn at different times, then the case in the yogurt maker. The first can was prepared for 5 hours, the last 8. I tried the first - tasty but a little thin. milk was 3.2
if it heats up to 56, then I will get 40 only if the regulator is forcibly inserted into it

you just need to turn it off earlier, do you have a thermometer?
So do not wait for your 56 grams, 40 has run up, manually remove it from the socket, and let the yogurt stand it that way, until it thickens completely.

[rusja]

... Made on the ferment of yogur VIVO with lactulose of the Kiev Institute of Milk and Meat and long-playing milk "Selyanske" 3.5%. I always fill it with cold, I don't warm anything ...

rusja, and you do not boil milk? Just like that from the bag + starter culture and in glasses?

[Oleum]

Oleum, I also have a yogurt moulinehka. And it also overheats. I put paper on the bottom of the yogurt maker. towels, turn off after 3-3.5 hours and leave for another 3-4-5 hours (as I wrote rusja). I have never kept a yoghurt maker on for 7-8 hours.
And I check the readiness of the yogurt like this - without opening the lid of the yogurt maker, I shook it slightly. If the yogurt does not splash in the jar, it thickens, then in the hol-k. If a little thin, it still stands (yoghurt maker not included).
Now it is already cold and yogurt can take longer to make (that's why such a variation in cooking time). But the included yoghurt maker costs me only 3 hours - otherwise, overheating and whey separates.
Sometimes, if the kitchen is very cool, then after turning off the yogurt maker, I cover it on top of the kitchen. with a towel so that it does not cool down so quickly and the yogurt can become faster.

[rusja]

rusja, and you do not boil milk? Just like that from a bag + starter culture and in glasses?

If it's homemade, from the market, then I boil it, of course.
But after trying a couple of times different options, both with pasteurized and sterilized, I settled on the "Selyanskiy" sterilized one, which does not need to be boiled.
And I pour it straight from the refrigerator into a plastic bowl that came with the yogurt maker, add the leaven, previously crushed with a spoonful of milk in the bottle itself, and pour it into glasses. In 5 hours, the temperature rises to 40 degrees. and I turn it off, the yogurt then reaches the desired condition.
But I have a yogurt maker quite recently, so I have nothing to compare with, I can only say that in the summer, in this hellish heat, yoghurt was obtained in 3 hours, maximum in 4.

I accidentally bought baked milk today - we will make fermented baked milk

I accidentally bought baked milk today - we will make fermented baked milk

I make fermented baked milk like this:
🔗

Good day! I bought a yogurt maker Moulinex YG-230 - the one with a timer. The instruction there is rather meager and I don’t understand if it contains the possibility of delaying the start, say now at 8 pm, I want it to finish tomorrow by 8 am with the duration of the program for 8 hours - that is, it is necessary to put a delay start for 4 hours the duration of the program is 8 hours, which will give 12 hours in total and will be ready by 8 am.

I have no timer, wait until those who have it will respond.
But yogurt on the timer, it seems to me, should be done very carefully, milk with sourdough, this is not porridge on a delay in a slow cooker. The product is very delicate - it can turn sour until morning, or vice versa, overheat ...

Good day! I bought a yogurt maker Moulinex YG-230 - the one with a timer. The instruction there is rather meager and I don’t understand if it contains the possibility of delaying the start, say now at 8 pm, I want it to finish tomorrow by 8 am with the duration of the program for 8 hours - that is, it is necessary to put a delay start for 4 hours the duration of the program is 8 hours, which will give 12 hours in total and will be ready by 8 am.

Yogurt is not dough in a bread machine. To prepare yoghurt "with delay" you need to be able to put milk and sourdough on the timer. And before the timer, they must be separately.Even at +15 the bacteria are already working. What can we say about + 20-25, which are usually in the kitchen.

This weekend I became the owner of yogurt. moulinex. And immediately of course I tried it.
Before that, I just did it in a thermos.
It turned out very well, the yogurt turned out to be quite thick (even the spoon stood and did not fall), but the serum was still present, I would like to get a thicker yogurt (like the Greek one). The sourdough was made using store-bought yogurt.
But I have a question for you: did someone get yogurt without serum ???
Share your experience.
Thank you!

If whey is present in the finished product, then overheating has occurred.
Walk a few. pages back in this thread for tips.

If whey is present in the finished product, then overheating has occurred.
Walk a few. pages back in this thread for tips.

... or too much leaven

This weekend I became the owner of yogurt. moulinex. And immediately of course I tried it.
Before that, I just did it in a thermos.
It turned out very well, the yogurt turned out to be quite thick (even the spoon stood and did not fall), but the serum was still present, I would like to get a thicker yogurt (like the Greek one). The sourdough was made using store-bought yogurt.
But I have a question for you: did someone get yogurt without serum ???
Share your experience.
Thank you!

Floreo, for thicker Greek yoghurt, the milk is boiled down 2/5 or almost half. This milk is also called "thick" - it is very tasty in itself, and the yogurt from it is thick and aromatic. You need to boil milk in a stainless steel pan over very low heat, without a lid in the "passive boiling" mode.

Oh, thank you very much for your advice! I'm very grateful to you!!!
I'll try it tonight, taking into account your recommendations.
Let's see what comes out in the morning!

Floreo, I have Moulinex for about a year, yogurt turns out like this
[url 🔗
I make 6% long-lasting milk, in my case "Summer Day", and 2 jars of Danone "Economical" yogurt.
I don't sterilize the jars, I just wash them first with the fairies, and then rinse them with cold water and put them to dry.
In a jug I mix yogurt with milk, pour it into jars, make sure that the jars do not touch, and turn on for 7 hours

I would say that the brand of the yogurt maker does not matter. It does not perform any function, except for heating, and the main thing in it is that it does not overstate the temperature.

I have this one with glass jars, it does not overheat, which makes me very happy.

izvarina.d, and how much is approximately 2 liters of milk boiled down to 1 liter? Well, that at least some landmark could be kept.
And I also had a question, is it possible to add cream of 20% fat to milk before boiling it, to increase the fat? how does this affect the result of the yogurt?
Thanks for the recommendations.
Unfortunately, I wanted so much yesterday to try to make yogurt on boiled milk, but I got free too late ....... well, today I will definitely try.
But I tried to make it in a yogurt maker: milk + cream and Sibmilax sourdough. By the way, it turned out very much even nothing, in appearance. The cheesecakes are not visible (which made me very happy (but of course I don’t know what’s inside), the yogurt does not flow out of the jar and does not fall out, but I didn’t have time to try it in the morning, I set it to ripen in the refrigerator.
In the evening we will taste.
I'd like to make a thick yogurt (I dream of Greek, after defoliation it in Greece, just dream about it, takooooyyyyyyyyyyy vkusnyachy, simply Yum, that would be so learn to do at home), so if you tell me, if you use today received the starter, how much should you put on 1 liter of ordinary milk and how much if I boil it ??? are there any proportions of the finished yoghurt starter culture to the volume of milk ?? I just don't want the cheesecake in the jar to be ...
BIGGEST THANKS TO ALL FOR YOUR REVIEW !!!

[6%]

I don't know what Greek yogurt should be ... But yesterday I tried to make yoghurt with milk 6% (brand "To health", super-pasteurized) + Yogurt sourdough (Institute of Milk and Meat), so it turned out so thick, you can't convey it!
P.S. I kept the yogurt maker on for 4 hours + for another 4 hours the jars were in a closed yoghurt maker, then in the cold. No serum was observed. (I have Mulineshka)

Fnezhinka, did you heat milk or dilute the leaven in cold?
The result is somehow influenced by your technological process (I mean: 4 hours on and 4 off, and then into the refrigerator) than just leaving it on for 8, and then without cooling immediately under the lid in the refrigerator ???
I also have Mulineshka, but only on Sunday I got it. Satisfied only that I want to try so many things and so many questions, my eyes run up.
Thank you for your advice!!!!

[Floreo]

Floreo, I slightly warmed the milk, because it was from the withers and who knows when the leaven "wakes up".
I hope that my "technological process" influences the result. Since for 8 hours when turned on, my Mulieshka can form half of the serum (it starts to overheat after 3 hours from turning on).
As soon as I bought Mulineshka, I "played" with a thermometer and took measurements both in the yogurt and near the bottom of the yogurt maker itself. Overheated thoroughly, especially after 3 hours of work.
So I got used to it - I turn off the yoghurt maker itself after 2.5-3-4 hours (depending on the temperature in the kitchen, in the summer there are enough and 2 hours turned on). And I leave it to stand for another 4-5 hours. During this time, the yoghurt thickens (because when I turn off the yoghurt maker, the milk still "splashes" in the jars if I shake the yoghurt maker slightly.
Well, then only in the hall.
Yes, I also put paper towels on the bottom of the yogurt maker (again, from overheating). You don't have to lay it, well then you probably need to turn it off after 2 hours.
Here the girls wrote (I don't remember who exactly, litter) that they are using the temperature sensor (it solves the problem of overheating). But I have not found such a "beast" yet.
Already adapted.

Floreo, I boil milk "by eye" and, honestly, I have no idea how long this process takes. I think 40-50 minutes ...
I won't say anything about adding cream either, I have no such experience.
For 1 liter of milk I give 2 tbsp. l. starter culture, but my starter culture is made from "Dr. Goodman" Canadian yogurt capsules - 2 capsules per 750 ml of ultra-pasteurized milk of minimum fat content.
Yogurt, in order to avoid the appearance of whey, I catch at the moment when it (yogurt) becomes like a medium-thick jelly and immediately into the refrigerator - there it ripens perfectly. And further! I am for the sterilization of all dishes that take part in the cooking process! You should not give the opportunity for extraneous bacteria to enter into battle with ours, yoghurt, let them work without distraction.

Yesterday I tried to make yogurt with evaporated milk. It turned out cool, only I boiled it more than twice, by accident. But it turned out delicious, with honey - the taste of condensed milk is straightforward.
Thank you very much!