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

[julifera]

Oh, julifera, and what are these stripes?

Girls, who adds milk powder to yoghurts? How much do you put in? And how do you dissolve it?
I usually give 1 tbsp. l. for 1 liter of milk. The result is that it thickens significantly and there is no "snot", BUT the problem is in its dissolution. I already bred it cold and hot - lumps and more!

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

Stands from half past two.
I do not know how to determine if it is ready, this is not yogurt, it does not become thick
After such advertising, I could not resist

Girls, who adds milk powder to yoghurts? How much do you put in? And how do you dissolve it?

I don’t add powdered milk to yoghurts, but there was a time when we had very little milk supply and it was difficult to find normal fresh milk. I made milk porridge only on dry basis, it was a whole business to dissolve it, but I came up with ...
I picked up a jar with a screw cap, about 350-400 ml. poured 1/3 of water, then poured the required amount of milk powder. at first she stirred slightly (just by jabbing the jar a little), then closed it with a lid and cowardly for 3 minutes after such a test, if the lumps remained, there were very few of them.

Stands from half past two.
I do not know how to determine if it is ready, this is not yogurt, it does not become thick
After such advertising, I could not resist

It becomes, as it becomes, even with 1.5% milk thick
If the milk is not from the refrigerator, but heated to 28 C, then I have clearly 6 hours, at the maximum temperature in the yogurt maker 38-39 C
I slept once, it turned out 8 hours - serum formed at the bottom, but nothing curdled from above, I blabbed out - wonderful kefir

Determine that kefir begins to permeate - this is when it begins to increase in volume
I poured it 3-4 mm to the side, so I almost fell over the top after 8 hours, now I strictly follow, I think 7 hours is the limit.

Of course, according to all the rules - kefir would have to be kept at 29-30C.
When I had time to watch with a thermometer, I put thin wooden sticks from kebabs - right through under the lid, but with such ventilation my temperature did not rise above 28C
______________

The Italian sourdough is resting, it's good that I only bought 1 pack of it, kefir sour from it and a little stringy, I had to lime it for meat and pastries.

Hello everyone! To whom the topic of overheating a yogurt maker is relevant: I found a thermostat in Ukraine for 480 rubles (130 g), a portable one with a thin wire. I will order there (friends will send).
🔗
In St. Petersburg I was able to find only from the category of "do it yourself", but you can also assemble it, it will be twice as expensive ...

Angelinka, I've also been using this for almost 2 years! It keeps the temperature very well, yoghurt is always successful, although at first there was a moulinex yoghurt maker, and then replaced with Arietta because of saving space on the table.

I have had Moulinex for a year now ... no overheating Any yogurt is ready in 4-5 hours, if I make it from dry sourdough, then only then 8-10 hours

So I join your ranks ... My sister gave me to DR Mulinex! Yesterday I set to do it for the first time, milk 3.2% + activia ... it stood for 8 hours, it did not reach the state "you can turn the jar", the serum began to separate ... Tell me, this may be due to the fact that Has the term already expired? And is it worth using your yogurt next time as a starter?

[White]

White , with your Activation everything is in order to the state "you can turn the jar" , definitely overexposed, therefore the serum. It is necessary to hold until the moment when it is no longer liquid milk, the top grasps slightly. In order to turn the jar, the yogurt still needs to mature in the refrigerator for 4-5 hours, preferably at night.

[RybkA]

RybkA thanks for the answer! Do you think my resulting yoghurt is worth using as a starter?

[RybkA]

RybkA Should I use my resulting yoghurt as a starter?

I think no, take a new Activation better.

The yogurt after the yogurt maker will never immediately become straight thick. Only after the refrigerator will the spoon really stand in it. I always do 4-5 hours no more and 3-5 hours in the refrigerator. And whey also depends on the quality of milk. Sometimes it's almost gone, and sometimes it's almost a teaspoon straight from above

When I take out yogurt from the yogurt maker, he has a state of "! Can be safely tilted 90 degrees", after the refrigerator "can be turned over." You can use homemade yogurt for the next sourdough, in any case it is written in my instructions, however, it is stipulated that this should not be done more than five times. Next, you should use a new starter culture. Personally, I have not used more than three times, but there were no punctures either!

When I take out yogurt from a yogurt maker, he has a state of "! You can safely tilt it 90 degrees"

No, if I ferment to such a state, then the whey will go away in the refrigerator anyway
I wonder why everyone has a different condition?

Probably depends on milk, I can not easily tilt mine, but a little bit YES. It seems to be moving away from the walls, but not yet very thick.

And I do it all the time on the classic Activia. And then 3 times on your yogurt. Now I started taking Activia in jars. More convenient than a box. I take without various fruit additives. I experimented with different strawberry-pineapple, but didn't like it. Therefore, the classic is the most suitable (for my family). Then everyone adds what they want to the finished one. I cook for 3-4 hours, depending on the temperature in the kitchen. When the cooking temperature rises in the kitchen, the yoghurt is ready in 3 hours. Well, then in the refrigerator. I make it from homemade milk, and after 3-4 hours the yogurt is thick. And after the refrigerator - the spoon is worth it. I tried, when cooking, adding homemade sour cream or milk powder. Sour cream gives fat content, milk powder gives thickness. But when using homemade milk, it turned out that all this is superfluous - and so super!

On Activia, I also always ferment quickly, the fastest
And I give powdered milk even in homemade milk, because these snot makes me sick.

But I somehow didn't have Activia at home, and I needed yoghurt for cream by morning ... put in store sour cream: -X I don't know what they make it from ... but the yoghurt remained milk after 7 hours. It was good a little homemade fermented baked milk for her. Well, of course it didn't go into cream ... but everyone was very happy with the cakes

Friends, a yogurt maker (Mulinex with a timer) arrived to me today. I want to make yogur, but I don’t understand how, although I’ve read this whole topic - I’ll see a stupor .... I bought bioyogurt "Savushkin Product", what should I do now? Or is it better to do it in the morning?

Pour 0.5 liters of milk into a saucepan, pour a tablespoon of sugar into it and heat it well to dissolve the sugar. in the second half liter, pickle savushkin bioyogurt and mix well so that there are no lumps. combine both half liters and stir. the temperature of the resulting yoghurt milk should be about 40 degrees, well warm, nice like that. now pour into jars and put in the yogurt maker. in the morning you will receive the finished product. but I would advise making yogurt the first time in the afternoon, so as not to miss the readiness time. if it stops, it will flake off, you will get upset at the first batch, an unpleasant residue will remain ...

Too late to rush ... Made according to the instructions, with syrup, lumps remained ... My son decided that we would survive the first pancake lump ...In the end, there is also a can of bioyogurt

eh ... okay, next try mine, lazy

And mine is also lazy, your next one will be ........ Only now I get up early because of this thing early

do you want a secret to reveal how easy it is to get rid of lumps? first stir yogurt in 200ml of milk, then add another two hundred, stir again, and then pour everything else - there will be no lumps

I'll know

[Antokh!]

Antokh! You are here too! I pour the activation and put it on for 8 hours ... I don't understand how to warm it up .. By the way, the instructions say that all the supplements are only after the yogurt is ready ... the bacteria grow well in the natural environment

ShuMakher, you are right about the supplements, but I tactfully kept silent so as not to upset her ahead of time. and who pulls you by the tongue, eh?

[SchuMakher]

SchuMakher and you pour this kind of activity ?

[Fugasca]

Fugasca and SchuMakher,
And I have not written this - so I nafigachila syrup, it came out thick, but I have not tried it yet ..... My overheating is 46.5 degrees So I think - to throw a slipper into the store or put a cardboard box?

I use this one. Only classic. I think all fruit additives are chemistry. In principle, chemistry is everywhere, but if you make homemade yoghurt, then it makes sense to reduce to a minimum various unnatural additives. Although in the Classical Che there is something from Mendeleev. Better on natural bifidobacteria, and then in ready-made yogurt - sugar or jam. Or so to burst - whoever loves it.

We tried the resulting yoghurt - I liked it, although I don't like yoghurt at all. And here is such a gentle one. My son and I decided to do it without additives - for some reason, yogurt with syrup was only at the top, but inside it was white ... Now we'll gnaw 2 jars and put another one

[Antokh!]

Antokh! Congratulations !!!! Tasty right? I put muesli in it, well, or it in muesli .. although lately I've started to make more multi-fermented baked milk ...

White dpa, that's exactly what I pour.

You put the last of your jars on clean (from the eaten) and pour milk again, such passages are usually enough for 4 - 5 times, then it ferments poorly. Here's a saving of 1 bank of activity for 30-something and at the output of a won skok yogurt

Yeah, delicious ... I used to often make baked milk in a cartoon, and then the family stopped drinking for some reason

So you can make fermented baked milk from it, and in your new yogurt maker you can make yogurt from baked milk

Hello, good day everyone! I will share my problem (((Yesterday I put ryazhenka in a yogurt maker Tefal (Prostokvashino baked milk + sour cream 23% Valio)) I warmed the milk up to 45 degrees, put the sour cream, stirred it and poured it into glasses. and there, as everything was, it remained, well, nothing has changed (but the taste is nice) Well, I am in a state of disarray, what do I do next, try again with the same jars or do everything in a new way. People are good !!! Prompt !!!! PLEASE !!!

Did you press the button? Was the fire burning?

Processed milk Prostokvashino + sour cream 23% Valio)

Natural sour cream? Pasteurized baked milk or "long-playing" milk?
Better try to ferment baked milk with any live yogurt. The result will be good (I only ferment fermented baked milk with yoghurts).

Ryazhenka is generally a very capricious product. Temperature subcooling or overheating is very sensitive and starter cultures also play an important role.

And we have a yogurt maker for a month. If I put the jars, everything is ready by the morning, and if my husband - 3-4 who have not sour .... the family council decided - now I will "ferment" !!!!

Girls, we need advice, urgently! Yesterday I bought a yogurt maker Moulinex and the first experience was unsuccessful: (I put yogurt. Milk 3.2% + 2 tablespoons of milk powder + 6 tablets (!) Of pharmacy yoghurt. I put it for 6 hours, it didn't even thicken. It stood for another 4 hours, s I turned it off and left it in the yogurt maker overnight.In the morning - all the same milk that she poured in at first. Having read about overheating, I did not take out the gasket from under the jars. All jars are slightly warm. What could be wrong? The jars and dishes in which the milk was mixed were sterilized in the AG. There is no thermometer to measure the temperature. I ask the audience for help!

"Train on cats" (c) "Operation Y"
Pour water into jars and check the temperature of the yogurt maker after a few hours. Do you have a simple pharmacy thermometer? They have a range of 33-42 degrees. What milk did you use? If "long-playing", then the problems may be due to it. And tabletted probiotics -

There is no pharmacy thermometer, you will have to buy! Will a thermometer, which I use to measure the temperature of bread, work? There are up to 110 *. Now I took out the pad and put the jars directly into the yogurt maker. I'll check it in a couple of hours. But I'm afraid my first experience will be judging the dogs. Milk is good, not long-lasting. But yogurt in tablets - I looked now, and it is expired. Last year I bought yoghurt to make in the AG. Maybe because of this it does not ferment? Now my husband brought me Activia. I'll try with her in the evening.

If only the thermometer was accurate enough. It is possible to do without a thermometer, the temperature of the milk should be the same as that of a person with temperature - a little warmer than the lips (as we check the temperature - by touching the patient's forehead with our lips).

[Rina72]

Rina72 I have a thermometer, the infection seems to lie a little. I checked it on boiling water so it does not reach 100 at 5 degrees when boiling. And now I won't be able to check with my lips - I have a temperature myself, I am ill. And I don't want to climb with a finger. In general, I will put on one more batch for the night. It should finally work! Everyone succeeds and I will adapt, I hope. And I'll warm up the milk slightly, otherwise I poured it straight from the refrigerator.

Wash my hands thoroughly ... Awesome sterility is unnecessary. Is there no ordinary human thermometer? Electronic or even mercury

Common human mercury is, however, in a single quantity. And what, and so it is possible? And what is still better to ferment -Activia or powdered yogurt. My husband bought it for me now in a Canadian pharmacy in capsules. There's a powder inside. They also say that it turns out deliciously.

Well, what am I talking about ... the range of mercury 34-42 degrees is just what you need to know (well, if it starts climbing above 41, then you can take it out, the yogurt maker overheats).

Tack, took her thermometer, went to measure the temperature in the jar (I still decided to keep in the yogurt maker without a lining what I didn’t succeed right away). The temperature is 36 *, there is a trace on the thermometer, as if dipped in kefir, so slightly curdled. I'll wait another hour - maybe something will turn out.

Girls, I finished off my fermented baked milk! It seems like it happened! Probably initially I held a little. The button was on fire, the milk was pasteurized, I probably raised the panic ahead of time))) Sednya I will continue to experiment, I bought the activity, I will try what happens! Good luck to all!

I just turned off the yogurt maker. As a result: In the incomplete jar (in the first photo), the serum has separated at the bottom. Is that how it should be or not? Because in the rest, the serum was not separated. It looks like there is no need to leave the pad in my yogurt maker. In three hours, my failed mixture thickened. Now I put it in the refrigerator, I'll see what happens in the end. But, perhaps, I will not experiment with tablets anymore (there was simply nothing else, but I really wanted to update the yogurt maker)