Yoghurt maker - selection, reviews, questions about operation (1)

I will calm down the thirsty Vivo yogurt maker a bit. Here is a review from another forum where I often visit
A person, on my advice, began to look at the Clathronic + thermostat
I didn't really track reviews, this one was just "near". Therefore, pay attention to this fact

thank you friend!

A small report on the first use of Tefal Multidelices



My tefalk turned off (squeaked loudly and persistently).

Initial data - 1.6 liters of whole milk (not normalized in terms of fat content, namely whole milk) for a week storage. Vivo yoghurt starter culture - 1 bottle. The temperature of the loaded mixture is 15 degrees. Then the "yogurt" mode for 8 hours specified according to the instructions. There is a lot of condensation (water) on the lid, so open it neatly vertically upward, tilt it over the sink and drain the water. Immediately stuck an electronic thermometer into the finished yogurt (as soon as I opened it). Product temperature - 41.9 degrees.



The yogurt is the most delicate. I like a little longer, that is, with a slightly sour taste. This means either add 1 hour or warm the food before loading to a higher temperature (in fairness: the instructions indicate that the temperature should be room temperature, this is about 22 degrees, approximately, as I understand it).

There is some liquid in the two center glasses on top. I have the impression that water dripped from the lid, because I did not notice any signs of delamination and the other glasses have an ideal surface.



The whey in the yoghurt separates. That is, it is homogeneous, but serum begins to accumulate in the depression from the spoon. Tough, as befits a "young" sourdough yogurt. Sorry for the not very informative photos, but shooting white products with a flash is a pleasure ...



Once, of course, not indicative, but a start has been made ...

[Scarecrow]

FIRST GO
Scarecrow, thanks for the report
Just about the whey ... is that okay? or did you overexpose?
With VIVO, it was like that sometimes, with Bulgarian - no

really beautiful thing ... Congratulations again, good thing !!!!
Teach the girls how to make not snotty yogurt, pliz ... It seems to be good on top, but when you stir it, it stretches, although it tastes delicious !!!

[Scarecrow]

FIRST GO
Scarecrow, thanks for the report
Just about the whey ... is that okay? or did you overexpose?
With VIVO, it was like that sometimes, with Bulgarian - no

I have not overexposed to taste. Apparently, the characteristics of the leaven. We must also try to ferment with sour cream (I do this very often) and compare.

I also liked that all the jars can be put into the refrigerator right in the holder right away. I was afraid to bang all the time, while I was loading it into the refrigerator or taking out the Mulinex ones (touch something, knock them off the shelf, they are glass). And then she set everything right, as she fermented.

really beautiful thing ... Congratulations again, good thing !!!!
Teach the girls how to make not snotty yogurt, pliz ... It seems to be good on top, but when you stir it, it stretches, although it tastes delicious !!!

the same nonsense ... just not snotty, but thin ... and after you mix it. From milk 3.5% and starter culture - yogulact 4 tablets per moulinex

Tell me whether it is possible to use Activiu with fillers as a starter culture? there were no others, there is a hyper, but it is far away

Tell me whether it is possible to use Activiu with fillers as a starter culture? there were no others, there is a hyper, but it is far away

sure you may

sure you may

thanks, tomorrow then I'll try again, if again nonsense works out, I'll switch to leaven

thanks, tomorrow then I'll try again, if again nonsense works out, I'll switch to leaven

Is there a good sour cream (no stupid additives)?

2 tbsp. l. sour cream for 1 liter. milk. You will have excellent yogurt.

Girls, who has the Redmond yogurt maker? Share your impressions.
It seems that the volume of the product is larger, but the capacity is 50. Where is that much? The usual maximum is 12-13.
(I want to buy a second one. Well, I don't have enough yoghurts)

[Scarecrow]

Scarecrow,
Natasha, thanks for the report! It turned out great I will want her even more now

the contraption is certainly cool, but I'm not ready to pay 6 thousand for a yogurt maker ...

At this point, I have 3 cans of yoghurt out of 12. Besides, one should be left for "dilution". In short, tomorrow it is necessary to start the "hurdy-gurdy" again. My men are not asleep. I took out and thawed fresh apricot puree for yoghurt. No mashed potatoes, no yoghurts, in short ...

I put curd cream with dor blue cheese from the instructions. It is made on the cottage cheese mode (whole milk, fresh cottage cheese, dor blue cheese (brie, gorgonzola), lemon juice. Tomorrow I will write what came of it. However, I was already surprised that only milk will be half in the recipe for models with 12 cups and 6 cups. The amount of cottage cheese and lemon juice is the same.I made for 6 glasses (for a sample), but according to the recipe for a model of 6 glasses of the poured mass I had enough for exactly ... 4 glasses.

[Scarecrow]

Scarecrow, we will wait for the report, very interesting!

And what does it mean "... is done on the curd mode ..."? This yogurt maker has some extra options Are there modes?

Well, actually, it differs in that it has three modes: yogurt, cottage cheese (in English it says "young cheese") and dessert. The first two are on "dry" heat, and the last one is filled with water and steam.

Girls, who has the Redmond yogurt maker? Share your impressions.
It seems that the volume of the product is larger, but the capacity is 50. Where is that much? The usual maximum is 12-13.

Dex has 20, and most have 15. Maybe it's a mistake that 50 watts

That's strange to me too .. But everywhere it is written that 50.
And there are no reviews.
There is no possibility to consider live, just order through the Internet. I'm afraid to make a mistake.

It seems to me that if there are doubts then it is better not to take it. Take proven ones.

[Lara_]

It seems to me that if there are doubts then it is better not to take it. Take proven ones.

I also think so, it's better not to take it if you haven't seen it live.
Lara_ Here at this link download the instructions for the Redmond yogurt maker 🔗*** lux. - might come in handy (don't forget to remove *** !!!!!!!!!!!!!!)

And how do you know everything?

New Tefalca yogurt:

[Scarecrow]

Scarecrow,
Delicious-ah-ah and the spoon is worth it!

And this is curd cream with cheese (I have dorblu) from the recipe book for Tefal multidelis. It is made on the "curd" mode. Not very impressed yet. In the sense of the cottage cheese, it turned out, but the taste of this particular recipe is not yet. In my opinion, there is too much acid, although it is surprising that for 12 glasses and 6 glasses there is still the same 1 tbsp. l. lemon juice (why is not 0.5 tbsp for 6 glasses?). The cream is acidic.

And is this a cottage cheese dessert - sweet or vice versa, like Almette cheese?

The next time you try to put half a portion of the juice, it will most likely be tastier ... The worst thing is that at my house with the door blue no one will eat except me and the dachshund, but on the other hand, it will get more

[Antoshik]

Antoshik, Lenchik! Now I also want this Devaysina even more!
True, my yogurt is poorly eaten, there is enough Arieta, but I still want this one!

[Antonovka]

And is this a cottage cheese dessert - sweet or vice versa, like Almette cheese?

This is not a dessert. This is exactly the curd cream. He's unsweetened (well, from the category of Almette). The taste is soft young cottage cheese with a pronounced dor blue flavor.

Antonovka

Flax, they don't eat moldy cheeses at all? Because there was originally brie. Camembert and Gorgonzola have been suggested as alternatives.Well, since gorgonzola is a blue cheese, I took dor blue as a replacement.

This is not a dessert. This is exactly the curd cream. He's unsweetened (well, from the category of Almette). The taste is soft young curd with a pronounced dor blue flavor.

Thank you, I understand, and if not from mold initially, what should be added to this unsweetened curd cream? Today I made the first time from frozen kefir (2.5%), but it is a little sour

[Scarecrow]

Scarecrow,
Yes, Natasha, they don't eat mold at all, I just wrote it wrong

kubanochka,
In, Lenus, we will want together - I have long wanted

[Lara_]

Lara_, I have Redmond for three months, I am very happy, I ferment yogurt with Evitalia, preheat the milk to 38-40 degrees, put the first batch at 9 o'clock, and over-starter at 6 o'clock. The yoghurt turns out to be thick and delicious. I have already shown a photo here somewhere. I found https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=218&topic=60319.1100 I can't say anything about the power yet, now there is no way to look into the instructions

Please tell me, if anyone knows (or send it by the links), how to make curd cheese in the Mulinex yogurt maker (it would be very interesting with dor-blue) and curd?

[Lara_]

Lara_, I have Redmond for three months, I am very happy, I ferment yogurt with Evitalia, preheat the milk to 38-40 degrees, put the first batch at 9 o'clock, and over-starter at 6 o'clock. The yoghurt turns out to be thick and delicious. I have already shown a photo here somewhere. I found https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=218&topic=60319.1100 I can't say anything about the power yet, now there is no way to look into the instructions

Thank you so much

[Ikra]

Please tell me, if anyone knows (or send it by the links), how to make curd cheese in the Mulinex yogurt maker (it would be very interesting with dor-blue) and curd?

Ikra
If you do not find on your own forum in Cheese and Dairy products
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16564.0

then there are a lot of different things here:

🔗

[Curd cream (Crema de queso)]

Thank you, I understand, and if not from mold initially, what should be added to this unsweetened curd cream? Today I made the first time from frozen kefir (2.5%), but it is a little sour

This is essentially cream cheese, young cottage cheese. So you add whatever you prefer with cream cheese.

For example, I love:

1. cream cheese / non-acidic young cottage cheese with herbs (you can add: green onions, parsley dill, cilantro, garlic, basil), spread on homemade rye bread and chopped radish, cucumber, tomato on top (summer version).

Or 2. Add ready-made table horseradish, dill, a little (a small pinch) lemon zest to the cream cheese / cottage cheese, spread on the bread and lightly salted red fish on top. S-s-s-s-s ... I wanted it deadly ...

As it is written in my recipe book for Tefal multidelis

Curd cream (Crema de queso):

for 6 glasses:
350 ml whole milk
100g fresh cottage cheese
1 st. l. lemon juice
50g brie cheese
for 12 glasses

750 ml whole milk
100g fresh cottage cheese
1 tbsp. l. lemon juice
100g brie cheese

Preparation: melt the brie cheese (I melted it in the microwave in a glass), mix with the rest of the ingredients, pour into containers.

Notes: Can be cooked with other cheeses such as Camembert and Gorgonzola. The cooking time on the "curd" mode is 12-16 hours (I took the golden mean - 14 hours). Then let the serum drain.

I did it for 6 glasses (for a sample). Please note that for some reason lemon juice and cottage cheese are not halved in the recipe for 12 glasses and 6 glasses! It seems to me that all this needs to be reduced, this is most likely a mistake. This amount of lemon juice for 6 glasses is sour, I did not like it. Moreover, out of the exact amount of ingredients for 6 glasses, I had enough mass for exactly ... 4 glasses. In general, we need to exercise further.

The cottage cheese mode in tefal, in my opinion, is similar to that of yoghurt. When pulled out, the glasses are just lukewarm (I forgot to measure the temperature, a scarecrow, next time I measure it), it is prepared in a device "dry", like yogurt, that is, it is not processed with steam and all that. Therefore, it is quite possible to try to do this in mulinex. Moreover, Moulinex is round, a half-liter cup fits perfectly there (when you pull out all the cups). Mix everything, load and leave for 14 hours. Then weigh (let the serum drain).

[rusja, Scarecrow,]

rusja, Scarecrow, Thank you! I really want to try it with dor-blue, or with gorgonzola. About weighing later - we must not forget!

[Scarecrow]

New Tefalca yogurt:

Scarecrow Bravo! Well done! Great!

[Scarecrow]

Scarecrow, haven't you tried the whole recipe book yet? Have you already tried a string of desserts? Tus, and from what milk do you sculpt your masterpieces?

[Scarecrow]

Scarecrow, haven't you tried the whole recipe book yet? Have you already tried a string of desserts? Tus, and from what milk do you sculpt your masterpieces?

I do not have time. My many yoghurts devour eat, so it is released from me only periodically ...

I take whole milk / selected: our local Efremovskoe, Parmalat, House in the village. All milk is 1 week old. That is, it is not normalized in terms of fat content, it is simply heat-treated and packed. We don't drink ultra-pasteurized half-year storage at all for a very long time.

The husband rested and said that he did not want chocolate desserts (what harm is it, and I have 5 kg of confectionery chocolate in my stash), so that I can make him either creme brulee or almond cream.

Here I found a little more on tefalk, tested by the editors:

🔗

Hello everybody! Here help me ... my brother gave the yogurt maker to Tefalka 887241 it says automatic, it turns off itself when necessary, and the ripening time of all yoghurts is 8-10 hours, and it turns off two hours later, and it turns out, in fact, kefir ... I already did it twice, that's all one result. My sister's is ordinary, tame, so it burns for 8 hours and she turns it off herself. What's the matter? It shouldn't be the same, how can yogurt be made in two hours?

Your problem is most likely far-fetched. Probably, your tefalka does not turn off, but turns off after the required temperature is set. Then the milk just has to stand there, ferment until it turns into yogurt. That is, the very prescribed 8-10 hours. But it is still better to follow him manually, so that he has time to mature and does not stop. Good luck with your yogurt endeavors!

Hello everybody! Here help me ... my brother gave the yogurt maker to Tefalka 887241 it says automatic, it turns off itself when necessary, and the ripening time of all yoghurts is 8-10 hours, and it turns off two hours later, and it turns out, in fact, kefir ... I already did it twice, that's all one result. My sister's is ordinary, tame, so it burns for 8 hours and she turns it off herself. What's the matter? It shouldn't be the same, how can yogurt be made in two hours?

I have an automatic VINIS, also the same. Everything is correct - she picks up the temperature and keeps it, I did not see how long it was, but I also paid attention to this.

Hello! Can you please tell me the answer to a sore question for me? I have an Orion yogurt maker + thermostat. I connect everything as they write in many forums, that is, I insert the thermostat sensor on the bottom of the yogurt maker, set the temperature range, etc. When the desired temperature is reached, the thermostat turns off the yoghurt maker, BUT the temperature rises further, similarly and at a minimum, the controller turns on, BUT the temperature drops further. That is, in fact, the temperature range is much higher than I am asking.
So the questions:
1) Is this the way it should be, and if so, what temperature range should be set if the optimum temperature for the starter culture, for example, 38 degrees?
2) Why does not the T of the yogurt itself match the T on the thermostat ?? That is, yoghurt is 31 degrees, and on thermoreg - 38 degrees?

In general, I had a lot of Why in my head, but now I can't remember everything.

Thanks in advance for your answers!

: girl_claping: URAAA !!! Yesterday I bought a yogurt maker Moulinex. I could hardly wait for this morning to try what happened. Just a MIRACLE !!! delicate, thick. Most importantly, I know. that everything is natural in it. There are no thickeners, stabilizers, flavors, etc. It would be rather summer with fresh berries: girl_love: mmm ... the only question is girls, tell me. please, at what age you can give such yogurt to children and is it necessary then to boil milk?

: girl_claping: URAAA !!! Yesterday I bought a yogurt maker Moulinex. I barely waited for this morning to try what happened. Just a MIRACLE !!! delicate, thick. Most importantly, I know. that everything is natural in it. There are no thickeners, stabilizers, flavors, etc. It would be rather summer with fresh berries: girl_love: mmm ... the only question is girls, tell me. please, at what age can you give such yogurt to children and is it necessary then to boil milk?

My daughter started to introduce yoghurt from 8 months, she uses sterilized milk.

Hello! Can you please tell me the answer to a sore question for me? I have an Orion yogurt maker + thermostat. I connect everything as they write in many forums, that is, I insert the thermostat sensor on the bottom of the yogurt maker, set the temperature range, etc. When the desired temperature is reached, the thermostat turns off the yoghurt maker, BUT the temperature rises further, similarly and at a minimum, the controller turns on, BUT the temperature drops further. That is, in fact, the temperature range is much higher than I am asking.
So the questions:
1) Is this the way it should be, and if so, what temperature range should be set if the optimum temperature for the starter culture, for example, 38 degrees?
2) Why does not the T of the yogurt itself coincide with the T on the thermostat ?? That is, yoghurt is 31 degrees, and on thermoreg - 38 degrees?

In general, I had a lot of Why in my head, but now I can't remember everything.

Thanks in advance for your answers!

I do not use a thermostat, since my Dex yogurt maker does not overheat (tfu-tfu-tfu). But I'll try to answer:
Based on the principle of operation of the thermostat (when the upper limit of the set temperature is reached, the power of the yogurt maker is turned off, when the temperature has dropped to the set lower limit, the power is supplied again) - your behavior is not quite correct. After the thermostat has turned off the yoghurt maker, the temperature in it should not rise, but on the contrary, gradually decrease. When the yogurt maker is switched on again, the temperature slowly reaches the upper limit again. I would set the upper limit of 40-41C, the lower one 38-39C.
And the temperature of the yogurt in a jar with the temperature at the bottom of the yogurt maker (where the thermostat wiring) does not coincide - at the bottom it is always 1-2C higher, and you get it by as much as 7C - you either measured the temperature of the yogurt incorrectly, or pour cold milk, it did not have time to warm up, but you are already measuring the temperature, or the thermostat is faulty.
The thermostat wires are usually placed under the bottom of the jar.

I have a yogurt maker Moulinex, but I fell for Tefal 3-in-1 ad and bought it. Now I am absolutely delighted! As far as everything is thought out, a very high-quality assembly, graceful cute cups, which guests are not ashamed to deliver with desserts. The cups do not screw up, they just snap shut, I think this is +, because there is no annoying thread on the screw cup. Also, the jars are not placed in the yoghurt maker, but are hung, which allows you not to overheat the yoghurt during cooking! The subject of desserts is separate, they are just awesome !!! I haven't tried the curd yet, although there are special drains in the yogurt maker. It is also very convenient that it is automatic, it beeps and turns off, you can put it on at night and not worry about the food. The only minus is, of course, its price, several times more expensive than all the others, but there is a variety of cooking. In general, a worthwhile thing!

And I never experienced delight from my new Tefalka, probably I'm some kind of wrong ...

[Crochet]

Crochet,
It's a pity ((((Can I buy it from you?

And I never experienced delight from my new Tefalka, probably I'm some kind of wrong ...

You are not wrong. You are objective.

I make yoghurts with might and main. On my gluttonous men in quantity - super. But. For example, I don't like the way the glasses are opened. Take off the lid of the figs, poke around, poke around ...And they are poorly washed by hand (the upper curly part, where the "step" is a small glass one to hold the plastic inner cup). Constantly there a strip of milk remains, I clean it off with my nails. The PMM washes, of course, perfectly.