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

Floreo,
You have been describing this Greek yogurt so appetizingly for several days that I also wanted to try it, especially since I have a special saucepan-milk cooker!
So you cool this evaporated milk to 40-45 gr. and put in the leaven?

I cooled it not to 40 - 45 degrees, but to about 37 degrees (36-38, in general, less than 40 and more than 35 is possible) and added the yogurt starter "Vivo".
BUT I also really liked (for lovers of thick yogurt) this option: I took 600 ml milk (fat content 3.2%) + 400 ml liquid cream (fat content 20%) brought it all to the temperature I mentioned above + Symbilact "Vivo" starter culture. I put it in a yogurt maker for 7 hours and then put it in the refrigerator. I tried this yogurt only after 6 hours of being in the refrigerator, it turned out to be simply gorgeous: thick (while adding liquid honey for sweetness when used directly, mixed yogurt with liquid honey and still the spoon stood), without a drop of cheese, airy, well very tasty.
Try it!

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 increase the temperature.

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

I also have this, it does not overheat

I've read everywhere about the temperature regime. Someone puts some chevoto so as not to overheat, someone turns it off earlier. My yoghurt maker works on the principle: first heating, then heating. I bought a cheap one in an online store and did not think that it was so "fancy". I must say right away that I have made yogurt 7 times already. The first time with bacteria purchased from the yoghurt maker, then from the resulting yoghurt, as well as from Activia. I put it on for 5 hours, after turning it off I left it for 2-3 hours in a yogurt maker, then in the refrigerator. Once turned on for 6 hours, then left for 3 hours and in the cold. I didn't feel much difference in taste. The wife is happy with the taste (it was bought for her). Now the crux of the matter. Only today I decided to check the heating. Put it at 6 o'clock. I measured the temperature every hour. The first 3 hours (when it works in heating mode) the temperature was 40 degrees. After switching to heating mode (for another 3 hours), the temperature was maintained at the same 40 degrees. The question is - not a little? And then everywhere they write that for ideal fermentation 45-50 (but not higher) degrees are needed.

[Vovan]

Vovan

No, not a little

For some bacteria like this, if the correct way is generally needed 36-37.

So that:

- 40 is the ceiling of correctness
- 40-45 - wrong, but tolerable
- above 45 - specific overheating

PS
The word "correct" heating meant when the necessary bacteria do not die (which is observed in excessive peroxidation), but reproduce well and actively

Huge human merci !!! Calmed down.

[vanilla yogurt.]

I want to offer a recipe for a very beloved in our family vanilla yogurt.... I invented it myself. I breastfed my dots for a long time (1 year 10 months) and therefore rarely allowed myself alcohol. And after another birthday, a THOUGHT came to mind. This is what the miraculous effect of alcohol means.
Vanilla yogurt

• 40g sugar (or 1/3 tefal jar)
• half a packet of vanilla sugar
• sourdough (who has what, I have Vivo yogurt, usually I leave 1 jar from the previous batch)
  
• milk

I put all the sugar in a jar. From the total amount of milk, I pour some milk into another jar, heat it up a little in the microwave (so that the sugar dissolves faster). Pour sugar in warm milk and stir very well.When the sugar dissolves, I mix it with the rest of the milk, sourdough and mix well again. I pour it into jars and into a yogurt maker. It tastes like ice cream. Well sooo delicious! Dotsya scrapes to the bottom, although sometimes you have to force.

edited by a moderator due to an error in the formatting of the list

MOM SONY, how old is your girl now?

Good evening everyone, please tell me why, instead of yogurt, I got almost cottage cheese, the fermentation time for bacteria was written 6-9 hours. I left it for 9 hours (overnight). Yoghurt maker Orion. bacterium symbilact. I was told that Orion is gaining a very high temperature, and now I don't know how to make yogurt and not cottage cheese.

[Pinagri]

Pinagri, my assistant is 2 years old. Children can use vanillin from spices, if that's what you mean. True, I started giving her this yogurt from about 1.6 years old.
Elena 71, I also had such a problem before, put 3 layers of ordinary napkins in a yogurt maker and everything returned to normal. Your yogurt maker is overheating 100%.

Sonia's mom, thank you very much. for help.

Elena71, you are always welcome! Come now!

I was silent, I was silent - now I will tell you! A month since he became the owner of a yogurt maker. I do J. every other day. At first I did it in cups, now I do it in a 1.5 liter bucket. I immediately found the ideal option for us. I started doing it at 5 o'clock, but the mass is slightly curdled. I tried to put on 4 hours - it turned out to be IT. Well, then it costs an hour, until it cools down and in the refrigerator. We add sugar, syrup, etc. with our son before use. The wife eats like that. In general, I got what this device was bought for. I make it from boiled homemade milk, I have been buying from a reliable chela on the market for a year. Sometimes I add sour cream and milk powder. In principle, this affects the consistency of Y., but the taste is practically the same. Well, the fat content is more. Sour cream is also homemade. I take Activia as a basis, then 2 times my yogurt. Regarding the purchased bacteria. Started with VIVO. It turned out great, but there is nowhere to buy nearby. And here the other day I was talking with one specialist in bacteria. Accidentally crossed paths at work. So he said that VIVO is Ukrainian. firm, makes a quality product. BUT ... Their packaging is 0.5 g. And it costs 8 hryvnia, and a Bulgarian company sells its products - a package of 1 gram, and costs 9 hryvnia. But I’m very far away to go to Osokorki to their pharmacy, and even in such weather I don’t want to drag myself to the other end of the city. Many thanks to everyone who read this opus to the end.

[Vovan]

Vovan, and where exactly on Osokorki is Bulgarian yogurt sold for 9 UAH? And how is it called?
Beacon, pliz. You can in a personal.

Behind the "Mainland" is a pharmacy. Here is their website, only there is still an old address on Zhilyanskaya. 🔗

[MOM SONY]

MOM SONY, yes, I had outdated views that it is undesirable to introduce yoghurts under 3 years into the children's diet. Already studied! I limit mine because of the possible load on the kidneys.

[Pinagri]

Pinagri, does homemade yogurt stress the kidneys? Bifivit sourdough is generally recommended as the first complementary food for babies from 6 months. Maybe I misunderstood you? Do you, God forbid, any of the kids have kidney pain? If all is well, feel free to give homemade yogurt! But to ferment, of course, not with store-bought yoghurt, but with pharmacy ferments. We have an institute of bacterial starters in Kiev, I order there. You should have something similar 100%.

[MOM SONY]

MOM SONY, my youngest is a year old, so I tried to have no more than 200 ml of fermented milk (high-protein) products in the daily diet. The literature describes many possible consequences of excessive protein intake. And I try to make yogurt with sourdough.

Behind the "Mainland" is a pharmacy. Here is their website, only there is still an old address on Zhilyanskaya. 🔗

Laktina's office on Zhilyanskaya was closed. But in two weeks another will be opened again, closer to the center. Anyone who wants to go to Osokorki can visit pharmacy # 2 in Obolon (21 Timoshenka str.). It seems around the clock. So their young lady on tilipon enlightened me today.

Pts. I want to cook their sour cream.

On Sunday I experimented with Belarusian baby yogurt "Krepysh Without Sugar" as a starter and our milk "Veselyi Milkomchik" 2.5%. I put it at 12 o'clock (although with the classic sourdough "Slavyanka" it turned out to be 4 hours). It turned out very good. thick mass, in some jars there was a small amount of whey. After ripening in the refrigerator, we tried it. Quite a delicate product, slightly sour, more acidic than leaven. I would even say that it turned out to be more kefir than yogurt.

[Vitus,]

Vitus, who is the manufacturer of "Krepysh"?

[Vitus,]

Vitus, who is the manufacturer of "Krepysh"?

I can’t answer you right now, because the jar of yoghurt went to junk. I will buy next time - I will definitely unsubscribe.

I am ready to answer you, uv. Pinagri.

Producer - JSC "Dairy Products", Gomel. The exact name "YOGURT dairy" Krepyshok ", 2.5%

[Vitus,]

Vitus, Thank you! I'll try to use it if I find it.

[mulberry]

"train on cats" (c) "Operation Y"

mulberry, now take out the jars and send them to the refrigerator. Where whey has escaped, simply stir the contents.
Put the yogurt maker for a few hours with water in jars, then measure the temperature of the water. It should not be higher than +41.

[Rina72]

Rina72Thank you very much for your quick reply. The jars are in the fridge, now I will put the water in the yogurt maker. I hope very much that everything is in order with my yogurt maker. Thanks again.

For the first time, yoghurt fermented on activation in 2 hours, but there was something in between drinking and usual. The second time I overexposed for 3.5 hours (spun), it was very thick but with serum after the refrigerator, I whipped it lightly with a whisk, became homogeneous (I have a 1.5 liter bowl, in addition to glasses). the temperature measured in the yogurt itself is 38 degrees, it seems to be normal. Probably still overexposed ???

I make an assumption: the liquid on top of the yoghurt is not whey, but condensate, i.e. water.

agree! if there was whey, it probably would not be yogurt, but cottage cheese

No, not necessarily cottage cheese. My whey may stand out, but the yogurt will remain yogurt, you just need to stir. Usually whey is collected somewhere in the bottom of the vessel. And the fact that most often there is water on top is seen by a large container with a translucent lid. Condensation collects on the lid during fermentation. Then it does not disappear anywhere, but flows down to the surface of the milk, and when the yogurt has already thickened, then to the surface of the yogurt.

I report on my observations (maybe it will be useful to someone).
Today I made yogurt from the same milk as yesterday (homemade boiled), for starter I took a jar of yesterday's product, which turned out with whey. After 4 hours the yoghurt was perfect. The temperature of the bottom of the yogurt maker is 48 degrees, in the middle part of the chamber of the yogurt maker is 32 degrees, the product itself in the middle of the mass is 37 degrees, at the bottom of the jar is 40 degrees. In general, the conclusion: the difference with yesterday's procedure - yesterday the milk was a little warm, today - from the refrigerator.

if the milk was warm like yesterday, it would have become yogurt not in 4 hours, but 3.5-3 for example ... it seems to me so ... I just thought about the so-called whey. I got it not when the yogurt was in the yogurt maker, but after the refrigerator. Maybe because I'm "dark" at once its warm in the cold-to? Should I leave it to cool down to room temperature, and then hide it in the hall?

I also have yogurt in Mula ready in 4 hours

Please tell me who experimented in a yogurt maker - if you ferment milk with kefir:

- will you get kefir similar to the original one?
- how much time will be prepared?

Or do you only need special leavened kefir, but it just won't work?

Itself did not make kefir, and daughter-in-law kvass to small, kefirchik from the dairy kitchen + milk is not very fat.
Ryazhenka did it. Store or homemade baked milk + store or previously made its own fermented baked milk. Very similar to purchased, only tastier

I also made fermented baked milk, and fermented baked milk and fermented, it turned out to be excellent, but at our house everyone is indifferent to fermented baked milk. And all the fermented baked milk is for me to taste, no matter what they fermented.

But kefirs - they are all somehow different - you want to get exactly the one you like.
It is clear of course what needs to be tried, today, in principle, I will, I just first wanted to know how from whom

julifera, and you want to make from the store kefir?
It's just that with the purchase of a yogurt maker, I completely lost confidence in industrial sour milk.
I love kefir very much. I specially bought a ferment - biokefir (Italy).
I have not tried it yet, if the result is interesting, I can tell you when I will try.

julifera, and you want to make from the store kefir?
It's just that with the purchase of a yogurt maker, I completely lost confidence in industrial sour milk.

I'm going to make "Tyoma" out of children's kefir
I took it purely out of interest, I never even tried it and I don't know what it tasted like, I hoped - since it is specially for 8 month old children - it can somehow be smaller there.

I love kefir very much. specially bought a leaven - biokefir (italy).
I have not tried it yet, if the result is interesting, I can tell you when I will try.

Which institute or some other?

I don’t know, for some reason it annoys me with the institutes.
If the starter cultures have a short shelf life, and they probably have a short one, then this is generally inconvenient for me, we drink sour milk in raids and not in tons.
You need to pre-order it, go to pick it up, you can't - I wanted it and delivered it right away.
In short - matata with her ...

I took it purely out of interest, I never even tried it and I don't know what it tasted like, I hoped - since it is specially for 8 month old children - it can somehow be smaller there.

to be honest, I don’t trust children either. I can't pick up my normal baby porridge for my baby.

Which institute or some other?

no, it’s not an intuit of milk and meat. I like their products the least. but from a similar series.
It's convenient for me - a shop with leavens has opened under my house. they have institutes, and there are also Bulgarian and Italian ones. I am generally delighted with the Bulgarian ones, I haven’t tasted italy yet, but it just turned out that Italy has the BIOKEFIR sourdough. it really inspired me.

I don’t know, for some reason it annoys me with the institutes.
If the starter cultures have a short shelf life, and they probably have a short one, then this is generally inconvenient for me, we drink sour milk in raids and not in tons.
You need to pre-order it, go to pick it up, you can't - I wanted it and delivered it right away.
In short - matata with her ...

I used to think so too, now I see real savings. since the topic is suitable, then I will share ...
all starter cultures in hermetic jars (Italy in bags). they have a very long shelf life - half a year, but when stored in the refrigerator.
I get about 5 liters of the final product from one package of Bulgarian starter culture (in 3 passes).
Now I do not make yoghurts in jars, but I have adapted an ordinary plastic container that fits into my yogurt maker in diameter. volume 1.7 liters.
manufacturers recommend making 1 liter of yogurt from 1 bottle, but I have 1.7 liters always wonderfully fermented. yoghurt is always thick and tasty. what's primary, what's next.

Of course, it will be more expensive for a small family, but my trust in the producers is lost forever, because there are no other options for me.

if it's still more convenient with store-bought kefir, then I would try the same proportion as for fermented baked milk. and then she looked at what to add, what to subtract.
I do the fermented baked milk like this:
0.5 l. baked milk + 2 tbsp. l. sour cream. I pour it into two 250 ml jars and for 9 hours in a yogurt maker.
we change the broth for regular milk, and sour cream for kefir. maybe it will work out

[SupercoW]

SupercoW
Is the manufacturer listed on them, in Italian and Bulgarian? I will look in my city.
I respect the Bulgarian stick, it's on it a bunch of long-lived Bulgarians have grown

[SupercoW]

SupercoW
Is the manufacturer listed on them, in Italian and Bulgarian? I will look in my city.
I respect the Bulgarian stick, it's on it a bunch of long-lived Bulgarians have grown

I don't know about the Bulgarian stick. As I understand it, this is just a Bulgarian manufacturer, but perhaps you are right.
in any case, you can read about Bulgarian starters here -

if you suddenly don't find it at home, but really want to try it, I send starter cultures to my friends in other cities about once a month. I send by NEW MAIL. I can give you one too.

Bulgarian stick is quite the official name of the culture Lactobacterium bulgaricum... And it doesn't matter if it was made in Bulgaria or somewhere else.

[SupercoW]

SupercoW, I find it easier to "you", I think you do not mind?

I understood with leaven, thanks for the offer, first I will try to find it at home.

Now I tried Kefir Tyoma - I was baldela, I have no words, this is the kefir that I adore, I can not guarantee whether it’s the same kefir since childhood, when nothing was so bad, but it is very, very similar.
Why did I stop drinking kefir - because it all became tasteless, and this Tyoma, mmm ... now, she swallowed again, here he is real kefir

So it's already standing in jars, it's warming up, let's see what happens

[SupercoW]

SupercoW, I find it easier to "you", I think not against it?

Now I tried Kefir Tyoma - I was baldela, I have no words, this is the kefir that I adore, I can’t guarantee whether it’s the same kefir since childhood, when nothing was so bad, but it is very, very similar.
Why did I stop drinking kefir - because it all became tasteless, and this Tyoma, mmm ... now, she swallowed again, here he is real kefir

and what proportions ???
maybe I dare to make a little shop kefir

and what proportions ???
maybe I dare to make a little shop kefir

Per liter - all packaging - 200 ml. The result is a wonderful fragrant kefir!

The Italian ferment "Biokefir" also turned out to be quite good,
but from "Tyoma" I liked it much more, it is more kefir

[I took a jar of yesterday's product for sourdough,]

I report on my observations (maybe it will be useful to someone).
Today I made yogurt from the same milk as yesterday (homemade boiled), I took a jar of yesterday's product for sourdough, which turned out with the serum. After 4 hours the yoghurt was perfect.

Little secret: Yogurt will work great with HALF of a jar. You just need to wait a little longer, until the lactic acid "small pears" are softened. And the other half, of course, can be used freely.

[Lyubochka]

Made from 6% milk, 2 tablespoons of milk powder and a bag of bifidumbacterin. But from milk of 3.2 fat content, it turned out to be liquid, like kefir.

Lyubochka, why transfer such fat milk to yogurt? Enough 2.5% + natural activism = you can't turn a spoon! Milk straight out of the fridge, never warming up

Maybe it's easier with a mechanical timer?

Pinky, there is no mechanical timer in the above yogurt maker. You just put the lid of the yogurt maker in front of the risks over time (as long as you think is necessary) just so as not to forget when to turn it off approximately. You are guided by the type of yogurt in jars.

Panevg1943
Thank you! I will try, really high fat content, close to sour cream. How many hours do you bet with activation? I put on 8 o'clock and it always worked out well. With milk at 2.5 and 3.2 fat, at the same time, it turned out either liquid, like kefir, or there was whey at the bottom of the jars. Do you add a new activity each time or leave one jar of the prepared one for the sourdough?

How many hours do you bet with activation? Do you add a new activity each time or leave one jar of the prepared one for the sourdough?

Always 5 hours from cold milk. Husband loves baked milk, never cut off. You can take your own sourdough, but you like it better with the store one.

[I put on 8 o'clock and it always worked out well. With milk at 2.5 and 3.2 fat, at the same time, it turned out either liquid, like kefir, or there was whey at the bottom of the jars]

Panevg1943
Thank you! I will try, really high fat content, close to sour cream. How many hours do you bet with activation? I put on 8 o'clock and it always worked out well. With milk at 2.5 and 3.2 fat, at the same time, it turned out either liquid, like kefir, or there was whey at the bottom of the jars... Do you add a new activity each time or leave one jar of the prepared one for the sourdough?

It is surprising. Even with 2.5% milk, we get a very thick product in 5 hours (if we are talking about yogurt or simbilact). What can we say about 3.2, 4, or 6% product ... But ryazhanka, even from 4% baked milk, it turned out to be the consistency of condensed milk.