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

[Pinky]

Pinky,
My yogurt maker lives only for the 2nd week, also Moulinex, she overheated, changed it - it overheats again, now I put a thick tourist mat inside, now the temperature is normal - well, this is me, by the way ... But I never had serum, it seems that they overexposed ... If anything, the girls will correct me ... How long did you have it? I'm slowing down and I can't figure out your yogurt setting time
I tried to cook Savushkin's product on bioyogurt, Akimel is liquid and not liquid, and the drugstore Yogulakt (somehow it is not very good for me). I liked the Savushkin product more - the liquid Actimel turned out to be such a sticky one. Next in line is the leaven Evitalia

To be honest, my serum often separates. I just stir the product and don’t bother. If only it doesn’t curl ...

sometimes a little serum separates from me. but when I lay out the jars for the refrigerator, it mixes with the yoghurt mixture and you never see it again. yogurt yourself and yogurt. or is it somehow unsportsmanlike?

hee! still sporty!

Girls, I came to cry again. I took out my "yogurt" from the fridge. Yes, thickened. But the taste is br-r, a rare filth by the Pharmacy and completely bland. I don’t know what to sin on - either milk powder gave a taste, or yogurt tablets.
Thicken then it thickened, but if you spread it with a spoon, you just get drinking yogurt. And I just want to eat with a spoon! If someone turns out so thick - please share what you ferment? Can you add sugar before fermentation so that at least a little bit the taste is not entirely bland?
Tomorrow I'll try to do it on Activia. And where to adapt this, I do not even know. I sometimes marinate meat in yoghurt, but I'm afraid if the meat will be given medications - the taste is too pronounced

[Pinky]

[

Pinky,
... I liked Savushkin's product more - it turned out to be so stringy

Is it stringy like jelly or what? Nope, I don’t want that. Once I got it like that in AG - I overheated, so no one wanted to eat. I made pancakes on it.

For almost a year now I have been making yoghurts with bacterial starter cultures from the site. The yogurt turns out to be thick (a spoon is worth, except for kefirchik and vatalact - these are thinner), tender and very tasty. I have never suffered with him (with my - the most unpretentious yogurt maker). I sometimes go to Kiev and buy from them in the store, but they also work with delivery.

[Zarinka]

Zarinka Yes, I also looked at these leavens when I ordered a yogurt maker. But I don't have them yet. however, ordering is not a problem - there is a representative office in the neighboring town. I have already called up. But there are also different opinions about Vivo starter cultures. While I will try on liquid - Actimele, etc.

[Pinky]

Pinky,
No, no jelly, I would not like it myself.I stretched a little for a spoon, that is, yogurt was not just a piece on a spoon
And I also remembered, I liked the yogurt made on Valio yogurt without fillers, I forgot the name, the jar is quite small

[Pinky]

Pinky , I did both on Activia and on leaven. Always a wonderful result (a couple of times only such an eeeeeeee curd mass turned out). But I do it in a multicooker. I don't boil milk, I don't measure temperature, I don't sterilize anything. probably you have something with the yogurt maker. we gave the mother-in-law a yoghurt maker, so it turns out from the pharmacy ferments, but those that are not from the store. I have any results.We sell starter cultures in Velyka Kishena, so pay attention. Activia, in fact, are the same eggs, the view from the side - the same sourdough, only liquid.
and add the failed yogurt to the baked goods: the people are too busy making cookies, you can add it to the bread. I hope I made pancakes on yogurt.

[sweetka]

Girls, thanks to everyone for the tips - I will definitely take it into account. Tomorrow I want to try on Activia from a plastic box (I would have started it today, so I'm waiting for guests). And I will try to warm up the milk - they suggested that it would turn out better this way.
Still, does anyone make yogurt with sugar right away? If you add a little, does the milk ferment? Otherwise, the taste is too bland - I remember this from the experience of making in the airfryer. And I want something tasty without any additives, I just love natural yogurt.
sweetka On Kishena - thanks for the tip. I will definitely look.

Still, does anyone make yogurt with sugar right away? If you add a little, does the milk ferment? Otherwise the taste is too bland

It ferments, you can add both sugar and vanilla before
But it is more useful for the body - when sweets are then added to the finished yogurt.

I just throw prunes in jars before ripening, I don't risk the rest.

Try not to add carbohydrates and other additives to unfermented milk. Just for the bacteria to work with the milk sugars.

[Pinky]

Thicken then it thickened, but if you spread it with a spoon, you just get drinking yogurt. And I just want to eat with a spoon! If someone turns out so thick - please share what you ferment?

Pinky , there are a couple of ways ... I make with homemade milk, add 1 tbsp. l. dry milk for 0.5l. I make sauerkraut with anything, mostly dry yoghurts from capsules, but sometimes I buy Vivo if I meet. I used to put sugar, now no.

I will add ... just now I took out yogurt from the refrigerator, the so-called ... in general, I fermented with kefirchik Topic - 1 box per 1 liter. The taste is great! Not sour, not snotty, in a lump in a spoon, and most importantly, I did not give milk powder here!

[RybkA]

RybkA I have not met the topic yet. Now, before the arrival of the guests, I managed to put the Activia fermented milk from the box (I didn’t endure it until tomorrow so I want it to work out fine). Turned on at 3 o'clock, set for 4 o'clock. After seven o'clock I'll check what happens, maybe I'll have to add time. I didn't add sugar, I decided to try it just like that. But I will definitely not add milk powder anymore - I really did not like its taste.

[Pinky]

Pinky , you see, the taste and color ... powdered milk does not give me any aftertaste, I don’t feel like it anymore with sugar ... try it and you will find your recipe. Where are you from? We have a topic in any supermarket.

[RybkA]

RybkA Of course, I will try different things - after all, I only have a yogurt maker for the third day. I just love when what I want comes out the first time - there is an incentive to continue. And bad experience often discourages doing for a long time. And I will not eat so many pancakes and pastries from unsuccessful yogurt

[Pinky]

Pinky , you, most importantly, do not be afraid! yogurt - it's like dough, you have to talk to it. and he, apparently, feels when they are afraid of him. as far as I carelessly approach the process, tse shoto very rarely does not work.
yes, as for "I will not eat". mnu has such a mass in the refrigerator for a month. type of old kefir. and old kefir for baking is even much better than young! so do not worry, it will always come in handy on the farm.

Can you please tell me if my yoghurt has gone bad overnight? Yesterday I put it at 19.00, today I put it in the refrigerator at 10.00. overslept. in total, he spent 15 hours in the yogurt maker. can I eat? or better not already

I have not met the topic yet.

In Kishen there is also

Here it is better to take mulberries Bulgarian sourdough - 🔗 At the same price, the weight is 1 gram, and in ours it is everywhere 0.5 grams.

[sweetka]

I made yoghurt on Saturday with the second run with Activia. Stood for 4 hours, look, still milk. And I forgot to take out the pad. She took it out and held it for another hour. It seemed that it had already thickened enough. The serum didn't go anywhere. She took it out and immediately put it in the refrigerator. Stood the night. In terms of density - like thick kefir, in two jars a little thinner. I think it's a bit early I took it out of the yogurt maker. You could hold it for another hour. For the test, I added currant jam syrup to the jar and stirred well. The spoon is certainly not worth it. It turned out like a very thick drinking yogurt. But the taste pleased - the consistency is smooth, no lumps and sugar are needed. In general, you need to do it a couple more times to guess the time for density. Today I will try to put the sourdough yogurt from one jar.
sweetka You are right - no need to be afraid. You just have to adapt. But despite the first bad experience, I do not regret buying. A useful thing. Now the main thing is to find YOUR sourdough, favorite ... and I'll start wanting something else
Girls, and now a very relevant question for me: there are jars, but has anyone already adapted some kind of saucepan in a yogurt maker instead of jars to make in ONE capacity? And what kind of saucepan should you take - glass or a plastic bowl?

[Pinky]

Pinky,
I put a small glass saucepan for 1 liter - everything worked out fine

Glass is easier to sterilize; plastic itself is lighter. I also have a "native" plastic container in the yogurt maker, and used a low wide jar.

I still have a question for the cooking experts: after turning off the yogurt maker, should the jars cool down or can they be put in the cold right away? It is fundamentally? Does ripening affect? Because I immediately put the warm ones in the refrigerator. Maybe if I let it cool, the yogurt would be thicker? And one more thing: add additives (jam there, fruits) into the jars BEFORE the refrigerator or later? If syrup is added to lukewarm yogurt and mixed, will it thicken in the refrigerator or will remain liquidish (in the same place, when mixing, the structure of the leaven will be disturbed, I suppose)?

[Pinky]

Can I put it right in the cold? It is fundamentally? Does ripening affect? And one more thing: add additives (jam there, fruits) into the jars BEFORE the refrigerator or later?

Pinky, I immediately put it in the refrigerator, well, maybe I keep it on the table for a couple of minutes after the yogurt maker. Ripening, of course, should theoretically be influenced, but only if the yogurt is not quite ready yet. In this case, it is better to put it in a yogurt maker for another half hour. And so, in the refrigerator it becomes unambiguously thicker anyway. To understand if the yogurt is ready, shake the jar with the product. In front of you there should be such a thick mass, a jerk.
Additives, I think, should be put immediately before meals: it will be more reliable, and you will not spoil the whole yogurt.

After turning off the yogurt maker, the jars must cool down. The ripening process continues, but you cannot put warm jars in the refrigerator for a simple reason - the refrigerator deteriorates! All the same, a temperature of 40-45 degrees is harmful to the refrigerator.

Oh, it seems to me, why is it spoiling, a refrigerator? Because of six tiny warm jars? If you put a pot of hot borscht, then yes, it may not matter for the refrigerator. It will take a long time to cool.
I immediately put it out of the yogurt maker and into the refrigerator in the door. Everything is OK with both yogurt and refrigerator.

Girls, don't hit me with slippers, I just unpacked the yogurt maker, there is no experience of communicating with her yet.
After rereading the forum, I want to put the yogurt overnight so that it will be ready by morning.

Correct me, please, if you misunderstood something:

1. Banks to sterilize.
2. Heat milk (pasteurized) to 42-45 degrees.
3. Add 2 tbsp. l. Sahara, activity (125 gr?) and stir without fanaticism.
4. Pour into jars, plug in, set the timer for 8 hours (cooking time).

Question:
8 hours for cooking is not a lot?

[Sonadora,]

Sonadora, congratulations!!! delicious and always successful yoghurts!
I always do this: milk (like Prostokvashino "selected" or House in the village "selected". In bottles). I take it out of the refrigerator, pour part 9 (about a third) into the chicken and put it in the micron to warm up for 1-2 minutes. Then in this warm milk I dissolve 1-2 tbsp. l. GOST milk powder (yoghurt is thicker and tastier, but this is not necessary if for some reason you are against milk powder). Yogurt "activia" is ordinary, I put it in a blender without additives, add a little milk from the bottle and stir lightly for 1 minute at the lowest speed. I add 2 tbsp. l. sugar, 1 tsp. vanilla sugar, 4-5 tablespoons of syrup (you can liquid from jam). I mix hot milk with cold milk to equalize the temperature and not to brew bacteria and pour it into a blender. stir at low speed for 1-2 minutes and pour into jars.
I have never had yogurt fail, BUT I only take milk for this, but with another there were punctures, so I no longer experiment

You can not add sugar, then there will be natural yogurt (sugar and other delicacies to bring the ready-made yogurt to taste). This is at the personal discretion of the cook

[Aunt Basia, Rina]

Aunt Basia, Rina, thanks for the advice and help!

Congratulations on your purchase!
Mulya is a good girl ..
I highly recommend measuring the temperature of milk with a thermometer ... at first I did it by eye and often made mistakes, as it turned out later ..
And if it overheats, put the cardboard on the bottom ..
And so .. I am sure that the yogurt maker will justify itself and bring a lot of benefits to your family ..
Happy yoghurt!

[Sonadora]

SonadoraBy the way, if suddenly there is no milk and a suitable starter culture, you can use this night effectively - pour water into the jars and measure the temperature (at least with a medical thermometer) to make sure that the yogurt maker is working normally, that is, it gives a suitable temperature.

You can not add sugar, then there will be natural yogurt (sugar and other delicacies to bring the ready-made yogurt to taste). This is at the personal discretion of the cook

... which, moreover, can be safely used as a salad dressing

Milk - Vkusnoteyevo 3.5% pasteurized and there is no additives for activating curd, so I will bake make.
The husband from the electronics store immediately went for milk so that he would have yogurt in the morning. Hopefully I won't disappoint him tomorrow.

[curd activity]

Milk - Vkusnoteevo 3.5% pasteurized and curd activity there are no additives, so I will bake make.
The husband from the electronics store immediately went for milk so that he would have yogurt in the morning. Hopefully I won't disappoint him tomorrow.

Virgin, and this is really suitable! I only take Activia Yogurt, no additives!

[Aunt Besya]

Aunt Besya, You puzzled me ... Curd activity is not much thicker than yogurt, or the bacteria are not the same?
I really have kefir - a house in the village 3.5% can then it?

I poured Danissimo yogurt in the refrigerator, the one with jam (in a separate container)

Yes, I was puzzled myself. I just use only Activia-yogurt, I have always counted. that for the manufacture of eigurt, kefir and sour cream, different biological cultures are needed!

[Summer resident]

don't be nervous. The first time I did it, the store found only curd activity. Summer resident said sho you can. I believed her and everything worked out great. The main thing is to believe!
Sonadora , delicious yoghurts!

[Summer resident]

don't be nervous. The first time I did it, the store found only curd activity. Summer resident said sho you can. I believed her and everything worked out great. The main thing is to believe!
Sonadora , delicious yoghurts!

Well, I'll believe you !!!! And then, recently, something has become problematic with Activia-yogurt, I even thought that something had happened to the line at the plant, not a single store was. All others, in bulk, but this one was not!

And the chest just opened-
There was a package in the box
With dry curtain (lyophilized)

Girls, thank you all very much for your help and support, so that I can do without you!

I put it on sourdough, tomorrow I'll tell you what happened.

I took Aunt Basie's recipe as a basis.
1 liter of milk, 2 tablespoons of sugar, 1 tsp of vanilla sugar, 2 tablespoons of milk powder, instead of ready-made yogurt, dry sourdough (the bag was in the box with the yogurt maker). The timer was set at 8 hours. Here's what happened:

Yoghurt is not liquid, keeps its shape on a spoon


There is very little serum in the jar, shouldn't it be? When I opened the jar, there was practically no serum on top, 2-3 drops.


After mixing, the consistency is uneven, small flakes


We all liked the taste, only the view turned out to be wrong after stirring. It seems to me that the milk was too hot 41-24 degrees and the jars after sterilization were also 45 degrees.

under the lid of the jar it is not serum, but condensation, the purest water.

[Rina]

Rina , and on the second photo or so it should be?

I always have, if yogurt is of such a consistency that it "keeps its shape", throws off the whey. If stirred until liquid, the serum will not separate like this.

I don’t have a ton of whey, but I don’t keep it for 8 hours .. After 6 hours I start looking: sometimes it comes out 6, sometimes seven

[Aunt Besya]

Aunt Besya , next time I will do it during the day, so that the process can be monitored and activated.

Consistency question. What makes the flakes?

It seems to me that due to excessive acidification (more time than necessary) the whey begins to separate and, accordingly, the structure changes .. But in this case I can’t say anything for sure, I didn’t try to do it with curd Activation or with sourdough. similar to the one that was given to you in the kit Milk also does not have 41-42 degrees, I heat only a small part of it in order to dissolve the dry well, and then mix it with the rest (refrigerator temperature) and pour it all into the leaven. The yogurt maker does not need to preheat the milk, she will heat it herself to the desired temperature

Good day!
I am the owner of the Ariete Yogurella yogurt maker. It's just by the way. I bought it recently and now my hands are itching to try, but somehow I find it difficult, the first time was a failure.
Advise, tell me please
1) Is it worth using Activation with cereals, which has 4 days left before the expiration date? I know that you need to take without additives and fresher, but not available.
2) Is it necessary to boil pasteurized milk of 2.5% fat content? What does boiling give?
3) For the first time I tried to add the contents of two capsules of the pharmaceutical preparation "Yogurt" from Dr. Goodman to milk at room temperature. Left overnight for 10 hours. The serum is gone. Was it overheating or a lot of bacteria?
thanks for answers