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

1. I wouldn't risk it the first time. firstly, with additives, and secondly, the shelf life ... it's better to play it safe.
2. no need to boil. boiling kills bacteria if they get into, for example, homemade milk. in pasteurized everyone had already been killed before us.
3. How much milk was there? and 10 hours is a drop dead, definitely overheating.

[sweetka]

sweetka
thanks for the answer
There was a liter of milk. But, interestingly, there are 6 175 ml jars in the yogurt maker. The milk was boiled and it was enough for 4 jars! Has evaporated, or something ... Two had to be filled with water and put together with the jars of milk mixture in a yogurt maker, as the manufacturer recommends.

you should definitely check if your yogurt maker itself is overheating. this is a common problem. however, even in 6 hours, yogut can curdle.

[sweetka]

sweetka
Forgive me for being meticulous, but how to check? And is this normal? After all, you can adjust, as I understand it.
When I took out the jars, my hands were hot.

it shouldn't be hot at all! bacteria frolic well at 40-41 degrees, not higher. you know what sensations when a person has a temperature - from such and should be. You can check if you fill the jar with water (like we will make yogurt) and measure it several times with an ordinary human thermometer. although, judging by the hot jars, it does overheat. then the girls to the bottom of some thread to lay the substrate. run on this topic, already talked about it more than once. and the problem is solved in such a simple way remarkably.

Two capsules are definitely not overkill with bacteria ..
And overheating, perhaps, and only because the yogurt stood for a long time ... after all, 10 hours is a lot .. I have 6-7 hours on "Yogulakt", longer - the whey goes away ..

[sweetka]

sweetka
thanks for the answer
There was a liter of milk. But, interestingly, there are 6 175 ml jars in the yogurt maker. The milk was boiled and it was enough for 4 jars! Has evaporated, or something ... Two had to be filled with water and put together with the jars of milk mixture in a yogurt maker, as the manufacturer recommends.

I don't think there was exactly LITER of milk. Usually the manufacturer measures in grams, and in a liter 1033g. Look at the packaging, you will be surprised.
Plus boiling ...
I have a maximum of 5 jars.

Prepared yogurt again today. As a starter - yoghurt activity. Cooking time - 6 hours.

Temperature measurements:

The working surface of the Muli yogurt maker with a timer (where the cans are) is at the edges of 56 degrees, the center is 60 degrees.

Temperature on the surface of the glass, outside the jar - 42 those that stand at the edges; central bank -50

Central bank yoghurt temperature - 45 degrees, in extreme banks - 37

The measurements were taken with a non-contact thermometer.
ZY milk used pasteurized (not boiled) Clabber-Selected, fat content 3.8
After stirring, the texture is homogeneous, without lumps and serum.

Girls, thank you again for your advice and help!

Well, I don’t understand: are you satisfied with the result?

[Aunt Besya]

Aunt Besya , happy!

I just don't know if these are normal temperature readings, or do you need to put something in so that it doesn't get so hot?

If the result suits you, then nothing is needed, I've never even measured it at myself. Why measure if the yoghurt is thick and tasty! I would not be perfect, I would look for the reason, find out the temperature ..

Central bank yoghurt temperature - 45 degrees, in extreme banks - 37

that's probably why I prefer to ferment in one large container.

that's probably why I prefer to ferment in one large container.

I'll try it as soon as I find a suitable vessel. Can it be any glass container or is it better heat-resistant?

And one more question, for today definitely the last one.

If fermented with cooked yogurt, then add a whole jar of it per liter of milk or 2-3 tbsp. l?

I'll try it as soon as I find a suitable vessel. Can it be any glass container or is it better heat-resistant?

I couldn't find a glass one, so I picked up a plastic food container. it goes well with my yogurt maker. volume - 1.7 liters.

If fermented with cooked yogurt, then add a whole jar of it per liter of milk or 2-3 tbsp. l?

I usually fermented with dry Bulgarian sourdough. when I fermented with my own yogurt, 3-4 tbsp was enough for me. spoons for 1.7 liters of milk.

And I have a liter glass saucepan, it fits into the yogurt maker just fine

Help!
I stopped making yogurt! Sour, flakes, and today it is generally curled up. Yogrutnitsa Moulinex.
Milk "Nasha Milking" was made from yogulact in different ways.
1. Sourdough - 2 tablets per 140g jar for 12 hours - in a jar - yogurt, but very sour. I put the yeast in a spoonful in the rest of the jars and for 8 hours - it turned out sour yogurt with flakes ..
2. I just took 1 tablet per liter of milk, put it on 12 hours - cottage cheese !!!
What should I do ???
Nerina made it even worse ...

[AutoLady]

AutoLady , I would venture to suggest that 12 hours, as well as 8, is too much.

[yoghurt maker Sevein 3516.]

Girls, hello everyone!
Bought on Wednesday yoghurt maker Sevein 3516.

I came to share my first experience of homemade yogurt. Along the way, I have it unsuccessful ((((My product is bitter ((((

I took a pack of simple activations for a carton of UHT milk house 3.2%. First I warmed up the milk, then cooled it down (I don't know the exact degrees) and set it for 6 hours. Then she took it out, added kiwi cut into 4 jars (mixed), 3 simple ones remained. And she put everything in the refrigerator for the night. Now I tried the one with kiwi - it tastes bitter ((((I haven't tried the simple one. It seems they stopped short. What did I do wrong?

It's definitely not about milk. Because I use it often, it hasn't failed.
I often read about your yogurt maker that it overheats very much, therefore, it is advisable to put something under the cups.
As for the temperature of milk, it is very possible to make a mistake by eye. Better with a thermometer.
And yogurt supplements can be added before consumption. And kiwi, in my humble opinion, generally does not go well with yogurt, it is very sour, it can spoil the structure.
But in general .. very few people succeeded right away .. Try your successful yoghurts. I think everything will definitely work out!

Help!
I stopped making yogurt! Sour, flakes, and today it is generally curled up. Yogrutnitsa Moulinex.
Milk "Nasha Milking" was made from yogulact in different ways.
1. Sourdough - 2 tablets per 140g jar for 12 hours - in a jar - yogurt, but very sour. I put the yeast in a spoonful in the rest of the jars and for 8 hours - it turned out sour yogurt with flakes ..
2. I just took 1 tablet per liter of milk, put it on 12 hours - cottage cheese !!!
What should I do ???
Nerina made it even worse ...

I also have a Mulya, be healthy overheating. I put a cardboard box with holes down, no more problems.
I also do it on Yogulakta. Without mother's starter culture, either 5 capsules per liter at once, or one capsule per jar. The main thing is no more than 7 hours, then it will definitely curl up.
Everything will be fine..

It's definitely not about milk. Because I use it often, it hasn't failed.
I often read about your yogurt maker that it overheats very much, therefore, it is advisable to put something under the cups.
As for the temperature of milk, it is very possible to make a mistake by eye. Better with a thermometer.
And yogurt supplements can be added before consumption. And kiwi, in my humble opinion, generally does not go well with yogurt, it is very sour, it can spoil the structure.
But in general..few people did it right away. Try your best yoghurts. I think everything will definitely work out!

Lara, I bought this yogurt maker because I didn’t see anything about overheating. I talked with a girl who makes homemade yoghurts in her - she is very pleased with the result of the product)
Maybe first you need to, as they wrote here, pour water into jars and check how long it heats up.
My husband already said to me: "I thought so (like it won't work). I should have bought activations yesterday (we eat with additives) for breakfast."
We will try further. I think we’ll first learn how to make simple yogurt, and then add additives.
Although I saw a recipe on one culinary site in which a girl puts prunes from the very beginning and the whole thing is heated up in a yogurt maker.
Thank you for your encouragement! We will encourage further)

The husband, you see, was sure that it would not work ..
what does he understand ..
You will still be throwing away such yoghurts, just have time to put them on the table ..
Yes, Vera, it is desirable to measure the temperature in a yogurt maker. And to use a milk thermometer, 35-42 degrees so that it is somewhere, if it is less, it is not scary in a yogurt maker, it will heat up, but more may not work .. all our bacteria will die there ..
If it turns out that the yogurt maker is overheating, just ask your husband to cut a circle out of thick cardboard and make holes there ... and that's it .. no problem ..
And I do not advise putting fruit in yogurt, it can ferment. Better just before drinking.
Go for it! I also had a lot of bad experiences at first. Now I only have time to do it, and the eaters take it away in no time.
Then tell us how it went ..

)) Lara, in the preparation of yoghurts, he definitely does not understand, but in eating - a master))
And what is the best thermometer to take to measure temperature, what does it look like?
I understood with fruits)) I will not put more experiments

The thermometer is just not mercury.
Look, maybe you will find a special one .. If not, look for electronic, waterproof, in a pharmacy, it is better to have more degrees ..

Why not mercury? The main thing is to process it (rub it with alcohol) and not knock, that is, do not break it. In terms of hygiene, it is safer than any electronic one.

[yoghurt maker Sevein 3516.]

Girls, hello everyone!
Bought on Wednesday yoghurt maker Sevein 3516.

I came to share my first experience of homemade yogurt. Along the way, I have it unsuccessful ((((My product is bitter ((((

I took a pack of simple activations for a carton of UHT milk house 3.2%. First I warmed up the milk, then cooled it down (I don't know the exact degrees) and set it for 6 hours. Then she took it out, added kiwi cut into 4 jars (mixed), 3 simple ones remained. And she put everything in the refrigerator for the night. Now I tried the one with kiwi - it tastes bitter ((((I haven't tried the simple one. It seems they stopped short. What did I do wrong?

I'm not special in yoghurt yet, but I can say about the bitterness. Kiwi does not fit into yogurt, all the milk tastes bitter with it. I recently decided to mix cottage cheese with kiwi and eat, it tasted very bitter. And on TV the other day I saw some kind of culinary show, where they made dessert with kiwi and some kind of milk, all the participants spat, it tasted very bitter.

I also have a Mulya, be healthy overheating. I put a cardboard box with holes down, no more problems.
I also do it on Yogulakta. Without mother's starter culture, either 5 capsules per liter at once, or one capsule per jar. The main thing is no more than 7 hours, then it will definitely curl up.
Everything will be fine..

After all, I took it on purpose so as not to overheat, after reading the reviews, yeah ... Today I did it at the activity. 6 o'clock. Nothing like that. But still in small lumps. And I want it, like whipped meringue, so that .. As in Turkey for breakfast. Today I will cut out a cardboard ...

The fact that lumps .... and did not try to change the leaven?
I don’t know where you are from, if you’re from Ukraine, there are these ferments there .. the choice is very large .. Maybe you would find to your liking ..
But on Yogulakte I get a homogeneous, delicate consistency.

Girls...
I tried to make yogurt with 6% milk "Prostokvashino" and "Summer Day" (I put two batches).
Oh, this is not yogurt .. this is ... a song ... So thick, the spoon is worth, tender .. reminds of "Curd Activation" in taste and consistency .. I never thought that the fat content of milk changes the picture like that ..

The fact that lumps .... and did not try to change the leaven?
I don’t know where you are from, if you’re from Ukraine, there are these ferments there .. the choice is very large .. Maybe you would find to your liking ..
But on Yogulakte I get a homogeneous, delicate consistency.

I am from Moscow. I did it on activations, on biomax, on narine, on yogulact. I have never received a uniform consistency. I changed the milk. Better, but not comme il faut ... I'll try with a cardboard on the bottom ..

[Lara, May @]

Girls (Lara, May @), put kiwi in hot yogurt finished !!! And in general - you need to try to do innovative things in a single copy, and I swung 4 jars - in the cut, all 4 are in the toilet
And those without additives GOT IT !!! I did not try it and left them in the refrigerator (they stood with kiwi for 8 hours, and simple ones - 11). By consistency (before mixing, like a soufflé. Afterwards - like a simple activation, albeit with lumps. But it didn't affect the taste. So everything works !!!!
Girls, did anyone try to make milk with acidophilus or varenets as a sourdough?

Vera, I'm very glad you did it ..
You can also try to ferment "Yogulactom" (sold in a pharmacy, capsules), there are also representatives of the Kiev Institute of Milk and Meat in Moscow, they have ferments, you can also visit VNIMI in Moscow, they say you can also buy ferments for yogurt there. Well, that's me, for your information ..

Prompt pliz reading yogurt-maker.
Yesterday was my first experience. Valio milk 1.5%, slightly warmed up in the microwave, cottage cheese activity. 6 hours in a mule, it looked like nothing, thick (although not plump), the night stood in the refrigerator. now I look - some kind of slurry with small grains, it seems that it has not stratified, but obviously thinned out in the process of standing in the refrigerator. What's wrong? I was tormented by doubts about the curd activity, but there was no simple yogurt.
now chigo? for buns? there is not very hotzza, it is not presentable at all.

Vera, I'm very glad you did it ..
You can also try to ferment "Yogulactom" (sold in a pharmacy, capsules), there are also representatives of the Kiev Institute of Milk and Meat in Moscow, they have ferments, you can also visit VNIMI in Moscow, they say you can also buy ferments for yogurt there. Well, that's me, for your information ..

Lara, I'm also glad that my labors were not in vain)
Thanks for the info And where are these representatives of the Kiev institutes of meat and milk in Moscow located?

[reply to the previous post in the topic "Yoghurt on prebiotics"]

reply to the previous post in the topic "Yoghurt on prebiotics"

Girls, if I add a little kefir to warm milk, 3-4 tbsp spoons (House in the village) and put it in a yogurt maker, will I get kefir?

[Sonadora]

Sonadora , it seems to me then easier to put on the windowsill and make sour :)
Pure kefir is unlikely to work, but some sour milk will definitely come out :)

[Sweetka]

Sweetka, and will it be edible?

My child (15 years old baby) does not fall asleep without half a liter of kefir / fermented baked milk / curdled milk.

certainly edible. my grandmother fermented milk like this: a couple of tablespoons of sour cream in a jar of milk and on the windowsill. in the morning there was raspberry jam, and smashed it.

From a conversation with Elena Babkina, Deputy General Director for Public Relations, Savushkin Product OJSC

= In the survey, the person said that he does not consume purchased yoghurts, but makes them himself. Can yogurt be made at home?

= It will not be yogurt, but a fermented milk product with a fruity taste. It will have beneficial properties, it will contain protein, carbohydrates, vitamins and trace elements that are in a fermented milk product, but will not have the properties that yogurt has.

_

Brothers yogurt makers! Do they want to offend us?

[Ferry]

Ferry, it seems to me that everything is much more prosaic.
If this lady says that homemade yogurt is better, then who will buy their products?

[Sonadora]

Sonadora,
100% agree that people just don't go for profit and PR

Girls, if I add a little kefir, 3-4 tbsp spoons (House in the village) to warm milk and put it in a yogurt maker, will I get kefir?

my grandmother called the result "ryazhenka" only added, it seems, sour cream.

My child (15 years old baby) does not fall asleep without half a liter of kefir / fermented baked milk / curdled milk.

good habit!

Yesterday I was blind, instead of the usual yoghurt activity in the store, I grabbed an activity with cereals and muesli. I discovered it today, when I was going to add it to milk for fermentation. Since there were no more options, she added.
It turned out a very wow yogurt, a little sweeter than usual and with a pleasant delicate taste.

[Sonadora]

I was visiting Danonovites - I liked it. It's a little expensive, however, at the exit, but they do not spare their microbes and exploit them to the fullest! so it's not surprising that everything worked out from such an Activation! well done Sonadora !

Yesterday I was blind, instead of the usual yoghurt activity in the store, I grabbed an activity with cereals and muesli. I found it today, when I was going to add it to milk for fermentation. Since there were no more options, she added.
The result is a very wow yogurt, a little sweeter than usual and with a pleasant delicate taste.

and at first I didn't even get a grasp of the fact that it was necessary to buy pure activity - this is how I made yogurt just on such activities and I really liked it very much - with that delicate fruity note and slightly sweet taste (barely guessed)
only then I read that it is necessary to take pure activity

[rinishek]

and at first I didn't even get a grasp of the fact that it was necessary to buy pure activity - this is how I made yogurt just on such activities and I really liked it very much - with that delicate fruity note and slightly sweet taste (barely guessed)
only then I finished reading that we need to take pure activity

rinishek, I also really liked this subtle note in the ready-made yogurt. I don’t add vanilla sugar to yogurt, mine don’t like it, but here we have such a delicate and unobtrusive taste!

Sweetka

I quietly master my "beauty"
I have already done it with Varenets Ostankinsky as a leaven. First, in plain milk, 3.5%. and then I decided to use ghee to make it taste even more expressive. It turned out to be a very nice thing !!!
Now I downloaded a simple activity with 6% milk, at 23.00 I will put it in the refrigerator overnight.
I want fatter, but thicker

Girls, I measured the temperature in my Arieta. It turned out that in the side jars, water heats up to 39.5 degrees, and in those that stand between the side ones, it seems like in the center - 40.5. Well it’s the bacteria that all die, do I understand correctly? I tried to put the central jars on wooden sticks, the temperature went down to 39.8, but the bottom is still hotter to feel.
And another question. Yoghurt from Viva starter cultures, Kiev, should be thick so that it does not pour out when the jar is tilted? I got it so that at first part of the spoon flows down in a relatively thick stream, and then plops down on the plate ... I explained ... I cooked it for 5.5 hours, milk 2.5%. It suits me in taste and structure, but I don't know if the consistency is normal, maybe the yogurt still needs to stand.

Joy, in general, does not overheat much, although it is a bit too much for Kiev starter cultures. Here is their temperature optima
🔗

yogurt makers are designed specifically for yoghurt crops, and for them the optimum is almost 45

the density is determined by many things, but I would not be strongly guided by it - purchased yoghurts thicken with starches and gums, and homemade ones keep their shape until you stir them.