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

[Rina]

Rina, thanks for the answer

Yesterday I made yoghurt based on the mother's ferment from Kiev yoghurt bacteria. I put a jar of sourdough on 900 g of milk. Milk and leaven from the refrigerator. I decided to try to tighten the caps not to the end, but to let go a little.
The result is such a wonderful yogurt! Even tastier than the mother's starter itself, and I even liked the consistency, as I wanted. Ate - baldels
Thanks to all the girls who prompted me and gave me confidence

Now I also heard such a thing.
You cannot add products containing sugar to ready-made yogurt - jam, just sugar, berries in sugar. Bacteria die from this and yogurt does not give the desired effect for the body. Only fresh fruit or honey can be added. I believe in it, my husband - doubted, requires proof.
Have you heard anything about it?

[Joy]

I did bifivit to the child, the next day there was a little serum on top of the jar. Shouldn't it be like that?
Joy
I have heard that sugar should not be added as it enhances the fermentation effect and can cause intestinal upset.

[Freesia]

Freesiado not worry, it is normal that a little whey is released after the product is in the refrigerator!

JoyIt seems to me that if you add sugar just before use, then nothing terrible will happen.

Hello everybody!
Filmed a video of me making yoghurt. Welcome!

I did bifivit to the child, the next day there was a little serum on top of the jar. Shouldn't it be like that?

If it is on the surface of the yogurt (product), then it is not whey, but condensation.

In fact, it is better to ferment pure milk, and add all flavoring products to ready-made yogurt.

And yesterday I had an opportunity with yogurt. The consistency is normal, the serum is not cut off, but the smell ...
I don't even know what to think. Milk was taken by the House in the village, selected, fermented with activity, everything was fresh, and as a result of a strange chemical smell, we were left without yogurt in the morning. Now I have delivered a new portion, from another milk and bought the activation in another store, maybe I got yogurt from the "wrong" batch.
I sit and wait to see what happens today.

Ideally, it is best to use homemade milk. For several years now I have been buying all the milk from one chela on the market. And in store milk, as a result, from milk one name - continuous chemistry and vegetable fats. On the Test website, studies have shown that milk and sour cream from the store, most manufacturers, have nothing dairy. Then the point is to make homemade yogurt out of all sorts of nasty things? There will be the same chemistry as in the purchased yogurt. Well, this is my personal opinion, although all those familiar with this idea agree. And about all sorts of different additives - sugar, etc. need to be added to the finished yogurt, otherwise when sugar is added during the cooking process, the fermentation process will take place, and this is from another opera)))

I also don't have much confidence in market milk. And tests and checks of market milk and cottage cheese have repeatedly shown that there is no animal fat there either.
And one more + in favor of pasteurized milk (for me, at least) - it does not need to be boiled. Because in the market boiled one, most of the fat will go into the foam, and the process itself, along with bad bacteria, will also kill the good ones.

Good afternoon everyone!
Tell me how you can skim homemade milk.The fact is that I made yogurt from homemade milk, but it’s too fatty (it’s just such a hard film on top), which ultimately is reflected in the taste. I have a negative attitude to store milk. although due to the lower fat content it turns out tastier. Maybe you can advise something. I will be very grateful.
Thank you.

Duc bottles do not flop too much - they collect cream at the top. let it stand a little and spoon this very cream and remove. and the bottom will remain non-greasy.

... The timer was set to 8 hours.

I want to buy a yogurt maker, but what timer does Moulinex have?

can anyone have Binaton, I saw in our stores that I heard about such a yogurt maker?

[mowgli]

mowgli, 230 models have. And there is also a topic on the selection and discussion of models / manufacturers HERE

Personally, I would advise not to bother with choosing a yogurt maker. Taking Y. of famous brands, overpaying for firms At 300-400 hryvnia (40-50 USD), as my practice has shown, it makes no sense. A year ago, I also searched for J., Google, read the forums, and then on occasion in the int.-store bought VINIS for 199 hryvnia. And as it turned out, he was right. Pah-pah-pah. I measured the temperature - it keeps 40 degrees, is easy to use, goes into heating mode, when you set T. At the same time, I fill in milk of any T (sometimes from the refrigerator, then I increase the cooking time). And as I read on the forums, all sorts of Mulinex and other well-known companies give a temperature of more than 45 degrees (then the necessary bacteria die, and not multiply) and people begin to put napkins, rags, etc.)) And there are such J. 400-600 hryvnia ... So it makes sense to overpay only for the name, especially since everything is done in China and the brand-price-quality correspondence is not guaranteed. In our reality - a high price and a name is not always an indicator of quality. Unfortunately.

People, take a look at Temka
Yoghurt maker - choice, questions about operation.
https://Mcooker-enn.tomathouse.com/in...m_smf&topic=18181.new#new

And then I'm already there alone with myself

Altusya, I went through your link, I will try to answer mulberries. It may take a long time due to the quality of the milk. If the store, then, the fat content is low for thick yogurt. I only make it with homemade milk (I get it from the market), the fat content is high. But I do not do it in cups, but in a 1.5 liter bucket, it was included. For 1.5 liters of milk I pour half a bottle of Classic Activia or a whole package of the same activia if there is no bottle in the store. Then I use my finished product, from 150 grams to the same 1.5 liters. Depending on the temperature of the milk and the temperature in the kitchen, ready-made yoghurt in winter in 4 hours, now in 2 hours. But this is if the milk is room T. You also need to take into account that even when the yoghurt maker is turned off and the finished yogurt is removed to cool, the process continues. And you can overexpose, then the serum leaves or even curdles. In winter it was easier - I opened the window, put the bucket out and quickly cooled down. Some put them in the refrigerator right after turning off. I think that putting a bucket of +40 degrees with yogurt in the refrigerator is harmful for the refrigerator.)) In any case, the end product, even being thick, after mixing becomes more drinkable than thick. I tried adding milk powder, but it didn't work out too thick either, I don't add any more. We are satisfied with this consistency. And about curdling - beneficial bacteria must remain alive, only this is no longer yogurt, but also not cottage cheese. It's just a different product and it depends on who wants and expects what.

in fact, the consistency of store-bought yogurt is created using starches or guar gum.

Well, I'm talking about the same thing - why bother with homemade yogurt)) Drinking is also delicious, but the consistency does not change the usefulness.

Vovan, thank you very much for your participation

I understood everything, I will experiment. Everything turns out to be individual.
And I use Evitalia leaven. The doctor recommended it to me.

And about living bacteria I am very good. I was glad that they remain there regardless of consistency.

Thank you, thank you.))) You can press the button Thank you))). I am also not a big specialist, but I have some experience, at the level of my mistakes.

Good day! Perhaps one of the owners of the DEX 108 yogurt maker will tell you if it is possible to heat milk from the refrigerator in a "cottage cheese" bowl in a microwave oven (there are no identifying marks on the bowl) and sterilize this same curd and cup lids in a micron?

[TyominaAlyona]

TyominaAlyona
I warmed up plastic jars from DEKH and a container for cottage cheese in the microwave. So, nothing terrible should happen, but my micro is not very powerful, the largest is 850, it is still better to heat at a lower power

Thank you very much for your prompt reply !!!

Hello everyone ! And I'm in your ranks

I bought a yogurt maker yesterday and tried it right away, made 3 without additives and 3 with strawberries and sugar. Everything turned out excellently, the consistency is thick, those with strawberries (I immediately added after boiling the berry) are a little thinner, and without additives - a spoon is worth it. And what a taste!

Yesterday I reread all the participants, thank you all for the experience.

I have a yogurt maker Moulinex, I make yoghurts from store milk, fatty one, add milk powder. As a starter, I use Activia without additives. I can also add, for example, strawberry syrup or a spoonful of jam for a variety of flavors. Everyone loves yoghurts. And, of course, I prefer to do without dyes.

Yesterday I fermented yogurt with the help of danissimo (the one that is "two-component" - from yogurt and a separate container with jam. I took 2 yoghurt (180 g) per liter of milk, did not add jam during fermentation.
The taste of the finished product pleased us today, it turned out to be softer and more subtle than after fermentation with activation.

[Yoghurt maker: recipes, questions, answers, problems .... Volume 2]

You also need to try something out of something other than Activia. Boom to experiment!
Yoghurt maker: recipes, questions, answers, problems .... Volume 2

[Yoghurt maker: recipes, questions, answers, problems. Volume 1]

The first part of the topic can be read here:
Yoghurt maker: recipes, questions, answers, problems. Volume 1
Girls, the question is ripe here
The Ukrainian market offers TM Good Food Italian starter cultures and Kiev starter cultures from the Institute of Milk and Meat
Who knows which is better and how?
I've only tried Kiev so far and I'm wondering whether it's worth buying Italian ones to try.

and I also want to share with you information from another forum, these are the advice of Olga, a dairy technologist from Moscow:

"Regarding the product with sugar. Sugar should be added either to the finished product and immediately eaten. Or before fermentation. But here you should observe one rule: you need to make a syrup - boil this sugar in milk. Otherwise, instead of lactic acid bacteria, unknown microorganisms will start working for you , they are full of sugar.
It is interesting to know where this technology comes from - to stand yogurt before use in the refrigerator? You are confusing yogurt with kefir, these are very different products. Kefir for ripening requires exposure in the refrigerator. And yogurt contains only thermophilic microflora, it is only cooled and stored in the refrigerator, nothing else. By the way, as well as fermented baked milk. Fermented baked milk is made almost like yogurt, only with baked milk. "
.....
“As for Narine, as far as I know, the main microflora there are thermophilic streptococcus and acidophilus bacillus. Acidophilus is a good thing, but it gives a lot of acidity. So in the future, keep an eye on acidity, otherwise it will be impossible to drink.
The yogurt contains thermophilic streptococcus and bulgarian bacillus. These lactic acid sticks are very similar in properties. But in our country, they traditionally gave preference (for medicinal properties) acidophilic.
By the way, more about the liquid consistency. This is often the case in winter and spring - milk changes in composition. Add milk powder. Dissolve milk powder in warm milk (40-45 degrees), then refrigerate for 4 hours. The reconstituted milk must be ripened. Otherwise there will be a powder with water. Then you heat this mixture and ferment.
And, of course, it is better to ferment with Narine sourdough than any kind of activity.Although now I cannot advise a specific manufacturer, whose product to use as a leaven. Almost all work on concentrates of direct application, they behave poorly during further transplantation.
And it is not necessary to use bread crusts for fermentation (as it was advised here). You never know what will grow in milk there. Well, adults can experiment on themselves, but I strongly advise against giving such swill to children. "

I tried both TM Good Food and Kiev sourdoughs, nevertheless I liked the Italian ones more, on it the yoghurt is not so sour and it turned out thicker. They also recommend Bulgarian starter cultures, I found them and bought them, but I haven't had time to try them yet.

[Markofka]

Markofka

You probably take 1 packet of something Italian to try, otherwise everyone has different tastes.
Most of the Italian reviews were not very funny.
For example, I really didn't like the Italian bio-kefir, it's too sour.

[Markofka]

Markofka

You probably take 1 sachet of something Italian to try, otherwise everyone has different tastes.
Most of the Italian reviews were not very funny.
For example, I really didn't like the Italian bio-kefir, it's too sour.

Thank you) and where do you buy the Italian ones, unless of course from Kiev?

I tried both TM Good Food and Kiev sourdoughs, nevertheless I liked the Italian ones more, on it the yoghurt is not so sour and it turned out thicker. They also recommend Bulgarian starter cultures, I found them and bought them, but I haven't had time to try them yet.

Where did you find the Bulgarian ones?

I have tried Good Food and Vivo starter cultures. I did not like the first ones at all, and the smell was still the same. Now I only make Vivo. The child is almost a year old, 4-5 times a week the yogurt maker makes fresh food. While I tried kefir, bifivit, simbilact, fermented milk cheese. Narine didn't like it very much, maybe I did something wrong, I will need to experiment more. I am delighted with the rest, and the child eats with pleasure.

I take any (vivo, good food. Bulgarian) from girls with kidstaff, convenient and cheaper than anywhere else.

I took Vivo in the online store of sourdough. com. There for 8 UAH. And how much does it cost on kidstaff?

vivo from 7.30 found, but mostly also by 8

I take any (vivo, good food. Bulgarian) from girls with kidstaff, convenient and cheaper than anywhere else.

thanks for Kiefstaff, I found a lot of interesting things there) what to buy such and such))

[julifera,]

You probably take 1 sachet of something Italian to try, otherwise everyone has different tastes.
Most of the Italian reviews were not very funny.
For example, I really didn't like the Italian bio-kefir, it's too sour.

have already discussed these Italian leavens. I personally have had very bad reviews about them. I didn't like it at all. the taste was disgusting, all the samples of these leavens went down the toilet.

but I took a chance and bought it again, after probably half a year ... here here and below just the other day we discussed this issue.

julifera, I advise you to pay attention to italy again. apparently you and I were equally unlucky then.

today my daughter gave a yogurt maker to dr-Mulinex with auto shut-off, here I put yogurt for the first time, I'm worried about how I can do it, I want to ask where you can see how to make sweet yogurt right away, because I don't like sour yogurt ..

And another question is milk of what fat content do you take and what is the yogurt in consistency?

Congratulations on the beginning of the era of yoghurt making

Don't make sweet yogurt right away - it is not known how bacteria will work in the presence of fast carbohydrates. It is better to bring ready-made yogurt to taste with all sorts of additives (only milk + sourdough). So that it is not sour, track the moment of thickening and immediately put it in the refrigerator.

By the way, I have repeatedly advised: in order not to be disappointed in the first attempt, train "on cats" - pour pure water into jars and check in an hour or two, four or six how the yogurt maker warms up.Some specimens happen to overheat very much, so you can get cottage cheese instead of yogurt. In the absence of suitable kitchen thermometers, ordinary medical ones can be dispensed with - the optimum temperature for yoghurt cultures is 37-40 ° C.

Thanks for the compliments! I turned off the yoghurt maker in the morning, the yogurt was already thick, there were no "waters" on top, but the smell was sour ... I didn’t taste it, I would also like to ask if it was possible to see whether it had become in the cooking process or not? and somewhere they showed a device that monitors temperatures, but it is already clear that I will eat ryazhenka 100%

The previous volume on yoghurt makers showed thermostats / thermostats that allow you to maintain a well-defined temperature. They are mainly purchased in Ukraine.

In the process, you can simply take the jar and shake it slightly, then the consistency will be visible (note that in the refrigerator the yogurt still thickens). I would climb with a clean spoon

And I have been using Aunt Basie's recipe for a long time: a liter of pasteurized milk, 2 tbsp. l. sugar, 1-2 tbsp. l. dry milk (I don't add) and yoghurt activity (I also liked to ferment with Valio vanilla yogurt, I no longer add sugar). After 5-6 hours, the yogutra is ready. And then eaters add to it, just before use, whatever they want - fruits, syrups or jam.
At one time I took milk "House in the Village" - selected, but two or three times I came across this milk with some unpleasant chemical smell and taste. So now I don't even look at him.

Thank you for your help, today I made yogurt for the second time, the first time I made yogurt according to Aunt Basin's recipe, and the second time I did it with fruit: I cut the peach pieces, put them in a mug and put them in a micro for a minute, then put them in jars, and I poured milk with sourdough on top, after 6 hours the yogurt was already ready, my children liked it
This time "Kubanskaya Burenka" took milk, but who took plain packaged milk?

[Sonadora]

Sonadora, wanted to ask if your yogurt maker overheats? when I put the yogurt for the first time, the jars were hot on the bottom, I put on a napkin that went to the yogurt maker and the second time the jars were pleasantly warm .. the yoghurt turned out to be less sour, but I also put the yoghurt maker at 6 o'clock, and the first times by 8 .. So I wanted to ask, was the yogurt less sour because it took less time or because there was a napkin underneath?

[Mowgli]

and who - the thread took simple packaged milk?

I take packaged, pasteurized and on the advice of members of the forum do not boil.

Temperature measurements:
The working surface of the Muli yogurt maker with a timer (where the cans are) is 56 degrees at the edges, and 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 yogurt temperature - 45 degrees, in extreme banks - 37
The measurements were taken with a non-contact thermometer.

I don't know if it overheats or not, but even after 6 hours, the yogurt is always homogeneous, the whey does not separate, even in the central jar.

and the second time I did it with fruit: I cut pieces of peach, put them in a mug and put them in a micro for a minute, then put them in jars, and poured milk with sourdough on top, after 6 hours the yogurt was ready

Mowgli, somewhere Here the girls have already written that it is better to add fruit to the finished yogurt so that unnecessary bacteria do not start to multiply.
Rina and SchuMakher it is even advised to add sugar at the time of consumption, so that only lactic acid bacteria work, if you understand their idea correctly.

[mowgli]

mowgli, most likely the first time you have yogurt just acidified, it's hot, summer, 8 hours in this heat is a lot, I think. Now my yoghurts are ready in 2-3 hours, everything would definitely turn sour in 8 hours. So do not overdo it, as it thickens - immediately in the cold.
Take any milk that can turn sour. The fattier the milk, the thicker and fatter the yogurt is.Well, the degree of acidity of the yogurt also depends on the starter cultures.
And, as already mentioned, do not interfere with anything before use in yogurt. We have everything in jars, just before eating it, we throw in whoever wants what - fruits, berries, sugar, syrups, which the soul will want. And you need to ferment a pure product, without additives.
Now I'm trying different starter cultures, and almost always add a bottle of Bifidumbacterin to a liter of milk, in addition to the starter culture. Yogurt is thicker + benefits, I hope more from it.

Can everyone use Bifidumbacterin?
I read the "instructions" to him and did not dare to feed them to her family.

Can everyone use Bifidumbacterin?
I read the "instructions" to him and did not dare to feed them to her family.

Why? Bifidobacteria seem to be the most beneficial for the intestinal microflora. And the dochter told me that he is the best of all probiotics. I was prescribed it after CMV treatment, so I don’t drink it like that, I forget it before eating, add it to yoghurts before sourdough, and eat it all.