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

Yes, I always say that too. The main thing in this business is desire.
Did someone test the foil to the bottom? Well, in theory, it reflects heat and will not allow the banks to heat up so much. I have already put the tray in place (I removed the skewers), but I put one paper towel, and on it a piece of foil (which is for baking) about the perimeter of the tray. I'll tell you in an hour, but so far it keeps 36-37 hail.

I didn't think of something to folk, I have to try it, but I still buy a thermostat, it's calmer.

I did not put the tray with the jars on the heating panel right away (the jars in any situation do not touch it, they are suspended in the air), but on two wooden skewers for barbecue and laid one paper kitchen towel on the bottom, it turned out 37-39, depending on the location jars. But I decided for myself that I simply won't put the central jars, I don't care 1 liter, which goes for a bottle of Vivo, is not enough for all 12 cans, but for symbilact (IMHO) and bifivita 37-38 it is not scary. Here is cottage cheese, they write, at 30 degrees it should ferment, but I think it's not scary here either, because this is not a probiotic. In general, not 40 degrees, and good.

+100500!!!

However, I was already surprised that in the recipe for models with 12 cups and 6 cups, only milk will be half. The same amount of cottage cheese and lemon juice.

By the way, yes ... in fact, it's somehow strange ... After all, in theory, if the milk is half, then the sourdough should also be half, but no ... That's 1.5 liters. milk, which is 750 ml., 120 grams of natural yogurt is required for starter culture. I wonder why?

By the way, yes ... in fact, it's somehow strange ... After all, in theory, if the milk is half, then the sourdough should also be half, but no ... That's 1.5 liters. milk, which is 750 ml., 120 grams of natural yogurt is required for starter culture. I wonder why?

Yes, it seems to me that there is a complete confusion in that instruction: - \ The creators do not understand anything about yoghurts

maybe the translators have done it ???

or maybe the translators have done it ???

yes, girls, who have these tefalks, please note that she picks up the temperature only for the first hour or two, and then she just maintains. I first put the tray on skewers, and then after a couple of hours I put it back in place, leaving only a paper towel

[Cooking class, Kat-ryn,]

Cooking class, Kat-ryn, Herestarting from page 59 of this topic, Scarecrow wrote about her tefalk and how and what she cooked in it.

Thank you!

[everything is fermented perfectly, which means the microflora is alive and well]

I forgot to measure it on cottage cheese. but on yogurt for the first time it was 41, and now the last 2 times 52 gives out. What is this disgusting thing? Moreover, when I ferment the next batch with one remaining jar, everything ferments perfectly, which means the microflora is alive and well.

I have the same disgusting thing ... Today I measured the temperature of the finished yogurt, in general ... in one jar-47.2, in another-49, in the third finally can be a song-52 ...

Moreover, when I ferment the next batch with one remaining jar - everything is fermented perfectly, which means the microflora is alive and well.

So I think the same way. I thought the thermometer was odd, after reading you Natus, I realized that with him (with the thermometer) the truncated was in order.

Girls, who will tell you how to make kefir in a yogurt maker? If you take store-bought kefir for sourdough, lope it hang in grams will need nuuu ... say for 1 liter of milk? And how long (well, at least approximately) will it take for fermentation?

Girls on my ultra-pasteurized milk simbilact today came out liquid: pardon: I don't understand anything, all the time not very much on sterilized milk

Girls on my ultra-pasteurized milk simbilact today came out liquid: pardon: I don't understand anything, all the time not very much on sterilized milk

See, Do you make yogurt on water? Well, leaven plus water? I think no. You need milk for yogurt. And sterilization kills all milk in milk, as I understand it. However, pasteurization is a more delicate treatment. And sterilization of milk makes milk practically water. Well, I'm not an expert, and I haven't dug on this issue, but purely intuitively, I understand it this way.

Girls on my ultra-pasteurized milk simbilact today came out liquid: pardon: I don't understand anything, all the time not very much on sterilized milk

I didn’t quite understand - didn’t work on UHT or sterilized? Ultra is some kind of ultra-high-speed heating-cooling system, and sterilized, it seems, is just boiled milk. It smells like boiled. I've been doing ultra for a year. Everything works out. Maybe the milk spoils just a little because of the seasonality (cows walk). This may be, try to change the company or keep it a little longer.

I didn’t quite understand - didn’t work on UHT or sterilized? Ultra is some kind of ultra-high-speed heating-cooling system, and sterilized, it seems, is just boiled milk. It smells like boiled. I've been doing ultra for a year. Everything works out. Maybe the milk spoils just a little because of the seasonality (cows walk). This may be, try to change the company or keep it a little longer.

Written by ULTRA .... this is not the first time that it does not work out very well, I took parmalat, a house in the village, I will try yogurt, if it doesn’t work out, then I will envy with Ultra I will stop only at pasteurized.

Written by ULTRA .... this is not the first time that it does not work out very well, I took parmalat, a house in the village, I will try yogurt, if it doesn’t work, then I will envy with Ultra I will stop only at pasteurized.

It will be a shame if you have to tie. It is good because you do not need to boil. And it is imperative to boil pasteurized, while valuable amino acids are destroyed. If you have to take it, then in a month try again, maybe it's true, the seasonal factor.
Yes, also - did you add anything sweet when cooking? Vanilla sugar or raisins? This can make it more liquid.

I also always use the UHT "Selyanskiy", but I tried Lactina's yogurt for the first time, and it turned out in principle, but very thin. So I don't know now, whether milk has a "spring aggravation" or yogurt by nature

I also always use UHT "Selyanskiy", but I tried Lactina's yogurt for the first time, and it turned out in principle, but very thin. So now I do not know whether milk has a "spring aggravation" or yogurt is by nature such

No, ultra - not so important, it is important - pasteurized or sterilized. Here is the difference, it seems to me.

It seems to me that sterilizing milk on an industrial scale is more than just boiling. So I boil homemade milk, and nothing is done to him, and the yoghurts are thick. Although, of course, comparing homemade milk and store milk, even if BEFORE sterilization, is probably incorrect. There are probably a bunch of additives in the store. And it is not diluted in a childish way.

[Lozja]

Lozja
Spitsialno not their site went - write ultra-PASTEURIZED 🔗
I don't drink store milk at all, only when I opened it for yoghurt

No, ultra - not so important, it is important - pasteurized or sterilized. Here there is a difference, it seems to me.

If you boil pasteurized milk at home, it turns into sterilized milk. So there is no difference. And in the ultra most vitamins and amino acids are preserved and it is not necessary to boil it. So ultra is important.

[Lozja]

Lozja
Spitsialno not their site went - write ultra-PASERIZED 🔗

Well, pasteurization is all about bringing it to a boil and maintaining that temperature for a while. Boiling itself seems to be not allowed. This is completely different from sterilization. Sterilization is, in my understanding, complete sterilization, that is, everything in milk is killed - both useful and harmful. Water remains in its quality, well, it seems to me.

If you boil pasteurized milk at home, it turns into sterilized milk. So there is no difference. And in the ultra most vitamins and amino acids are preserved and it is not necessary to boil it. So ultra is important.

And I have not boiled pasteurized milk for yoghurts for a long time, I don't see the point. even if it is just pasteurized, not Ultra, then it is already suitable for yoghurts. Pasteurization kills everything dangerous. Sterilization kills everything. My opinion.

And what is ultra STERILIZED in Ukraine, Schaub even know?

On the other hand, you know, if I tell my mother-in-law that homemade milk must be boiled before drinking, she will twist her finger at my temple. People live in villages, they drink fresh fresh milk from under a cow all their lives and they do not chew anything.

But they bought a yoghurt maker for themselves and do everything according to the instructions - they boil milk. But they don't drink store milk at all, they say - not STE milk.

And what is ultra STERILIZED in Ukraine, Schaub even know?

I don't know what ultra STERILIZED is, I take the ultra-pasteurized "Health", "Burenka", "Frenzy Farm", what else is there, I don't know, I just take these nearby.

And what is ultra STERILIZED in Ukraine, Schaub even know?

Do not be afraid, you will not mix it up, on such milk it directly writes - Ultra-sterilized. Or just Sterilized.

But they don't drink store milk at all, they say - not STE milk.

And, absolutely, right, at the same time

And I have not boiled pasteurized milk for yoghurts for a long time, I don't see the point. even if it is just pasteurized, not Ultra, then it is already suitable for yoghurts. Pasteurization kills anything dangerous. Sterilization kills everything. My opinion.

I also do not boil pasteurized, but the thought that there may be something wrong there is. over-fermented this yoghurt already on pasteurized it turned out thick-class (y) Tomorrow photo!

I continue the photo marathon

[Pintusha]

Pintusha
Is this yogurt or simbilact? From VIVO?

[Pintusha]

Pintusha
Is this yogurt or simbilact? From VIVO?

This is a symbilact, today I tried to make it on ultra-pasteurized, yet it is thinner on it than on pasteurized one.

Is Simbilact tastier than yogurt?

Is Simbilact tastier than yogurt?

He is a little more tender, was yesterday the party which was so delicious: crazy: sat down everything. The yogurt is also delicious, just so far I have only symbilact and vitalact, since there was no yogurt on sale, the yogurt ordered genesis, they will bring it soon

Yesterday I was overheated again. Great yogurt.

[AND I NEVER BOIL THIS PASTEURIZED MILK!]

And it is imperative to boil pasteurized, while valuable amino acids are destroyed. If and

But I mainly use Harmony milk "Milk is pasteurized with a mass fraction of 3.2% fat". Yoghurts are almost always normally thick, the only thing is that on the Genesis sourdough the product is sticky (well, this is apparently a feature of the sourdough, not milk, since it also lasts on other milk). AND I NEVER BOIL THIS PASTEURIZED MILK!
But this is me personally. And I'm not agitating anyone for or against... Explain to me why you need to boil pasteurized milk

AND I NEVER BOIL THIS PASTEURIZED MILK! [/ b] [/ color]
But this is me personally. Explain to me why you need to boil pasteurized milk

I read it, but in the Internet they often write nonsense, believe it or not, everyone decides for himself:
"Should pasteurized milk be boiled? This question is usually asked by young mothers.And really, is it necessary? What happens if you don't boil pasteurized milk? Will the child get sick because of this?
Be aware that not all microorganisms die during pasteurization. Although such milk is processed at high temperatures, the microbes themselves are in a kind of shell that helps some of them survive. Among the survivors there may be disease-causing organisms that cause various diseases. This often happens, among other things, due to improper storage conditions of the product and its improper processing in violation of technology.
So it turns out that pasteurized milk must be boiled before use, especially if it is intended for a baby. "
And if so, then these disease-causing creatures, getting into the yogurt maker, can grow into monsters. Or they may not grow. I prefer not to guess or take risks.

[AND I NEVER BOIL THIS PASTEURIZED MILK!]

But I mainly use Harmony milk "Milk is pasteurized with a mass fraction of 3.2% fat". Yoghurts are almost always normally thick, the only thing is that on the Genesis sourdough the product is sticky (well, this is apparently a feature of the sourdough, not milk, since it also lasts on other milk). AND I NEVER BOIL THIS PASTEURIZED MILK!
But this is me personally. Explain to me why you need to boil pasteurized milk

So I, too, had not boiled before, but I found a link about our St. Petersburg dairy products, where they even found staphylococcus, which is now scary, it is better to boil.
Direct link to an external resource is prohibited

Defki, I bought myself Daxik.
I will put yogurt at night!
Lyapota!

[Girls]

Girls, who will tell you how to make kefir in a yogurt maker? If you take store-bought kefir for sourdough, lope it hang in grams will need nuuu ... let's say for 1 liter of milk? And how long (well, at least approximately) will it take for fermentation?

Crochet, I made super tasty kefir on the Tema baby kefir, they go in packs of 200 grams, fermented it turns out 200 grams of kefir per 1 liter of milk. It turned out to be thick and thick. I think 100 grams per 1 liter would be enough for the head.

Now I don't really like all the other kefirs to their taste, so I haven't tried anything other than the theme of live kefirs.

[Oksanochka]

Defki, I bought myself Daxik.
I will put yogurt at night!
Lyapota!

Oksanochka - congratulations on the new thing !!!

Defki, I bought myself Daxik.
I will put yogurt at night!
Lyapota!

Congratulations
Well, from you, you know the traditions

You will fall now, but I will return it tomorrow. Well I thought it was about the size of Moulinex, well, that at least 6 of my jars would be there. And they do not fit. She's so small, comparatively.
In general, I've already seen the 157th Dax, and I had to take it. I wanted a round one, you see ...

But thanks for the congratulations! I will gladly accept them again on Friday when Dax 157 arrives.

You will fall now, but I will return it tomorrow.

What I liked about my Arietka - she is rectangular and parks well at the cabinet.
Round - they take up more space, I had to refuse.

What I liked about my Arietka - she is rectangular and parks well at the cabinet.
Round - they take up more space, I had to refuse.

Not if I was going to make yogurt in my own glasses - then let it be for myself. And so ... she needs very narrow jars, if you pick them up. My husband says - "so small", I say - that it seems so, because it is deep, and our mulinex is shallow. They began to try on jars, but she's really small. 5 pieces from Muli didn't fit. There is nothing to dream about 6. It's just that no one has ever taken the 108th Dax from me, so I didn't hold them in my hands. I thought it would be bigger ...

[Ksyusha]

Ksyushaand indeed I
And why at least you didn't ask me about the size, I would tell you everything honestly, honestly, I have written more than once that the yogurt maker is a baby. Thought you saw Dex 108.I put 3 mayonnaise jars in it and 2 from Karapuz baby food, in total it is 1.1 liters. And Tanya, azaza, empirically found that 7 jars of marinado horseradish fit into Deksik 108, she also posted pictures (this is a total of 1.2 liters) - now we have her with horseradish for a year ahead
Be that as it may, a round one is more convenient for me, any suitable glass bowl or plastic saucepan can be put in it, and in a rectangular one - well, unless you pick up a rectangular plastic container.
Well, keep up to date, change the yogurt maker and show off the results later

You will fall now, but I will return it tomorrow. Well I thought it was about the size of Moulinex, well, that at least 6 of my jars would be there. And they do not fit. She's so small, comparatively.
In general, I've already seen the 157th Dax, and I had to take it. I wanted a round one, you see ...

But thanks for the congratulations! I will gladly accept them again on Friday when Dax 157 arrives.

And I just wanted to congratulate: D Well, nothing
And today they brought me a thermostat and sourdough genesis: girl_skakalka: Which of their branches are you most nra?

we now have it with hell for a year ahead

But there is no need to laugh at poor thrifty Pts even a decent fuck, and Pts even went. Now I don't add it anywhere, even to fresh salads. Before, I would not have thought of this, but now I have tasted it. So - with one blow he killed both (s): an excellent set of jars, and a decent supply of kastvennago to hell. I'm sooooo happy with the jars - it's so convenient when there are two sets! Sometimes, because of one remaining jar, you cannot deliver the next batch of yogurt.
Well, it’s a pity that Oksana doesn’t like it, but the taste and color. As far as I understood, she was immediately going to buy a rectangular one, like from her friends. I didn't even ask about 108. As for me - so 108 super. It was her size that bribed me: small, nimble, it will fit into any cabinet. And the sunny color is just a delight! And the additional bowl is, again, one continuous convenience - I make curd in it. But someone is more comfortable with a square one. Everyone has their own ideas about convenience. You need to take, of course, what will please. If the thing did not look right from the very beginning, it is better to refuse it while there is an opportunity, and buy whatever it feels like.

Exactly, I also thought about the cans of that marinado shit - which might work.
I like to store spices in them, they are neat, but it seems to me that they are not very convenient for yogurt, too narrow to work with a spoon to the fullest.
____
As for one vessel - we really like to eat in jars, so there is no problem to pick up some single container

But there is no need to laugh at poor thrifty

aha, I also stocked up))))))))) Toko under their spices

I'm sooooo happy with the jars - it's so convenient when there are two sets!

Well, I was worried that they were not comfortable for yokhurt

but it seems to me that they are not very comfortable for yogurt, too narrow to work with a spoon to the fullest.

Quite! Of course, a dessert spoon will not fit there, and a tea spoon is very convenient
I have another problem - this crap disappeared from us. I have just collected a set of jars - and there is no more Marinade. And I have only one spare. Not enough for me! Give me some more horseradish !!!

[julifera]

aha, I also stocked up))))))))) Toko under their spices

So I'm not the only one wretched thrifty
julifera, but how did you solve the problem with horseradish? Hope not thrown away? I put them in other jars and put them in the freezer. But I don’t know if the frost will kill the horseradish.
Well, to hell with him, with hell. In which case we'll buy another. But the jars ... Jars of "Marinado" - our FSE!

[azaza]

azaza - Do you have any Caravans? They always had the Marinaado firm in stock - and horseradish and mustard.