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

Wanderer - everything is elementary. Dianozon adjustment from -50C to + 99C. I made out yo-
the maker and switched on through the standard toggle switch. But it is also possible to spoil - an electric cord to the regulator according to the scheme. On the additional temperature sensor, the extreme terminals together are 1 wire, the central output is 2 wires. The polarity reversal is not terrible. Good luck

[oleg9979]

oleg9979, yogurt makers are different, my maximum is 2 liters of milk, I take ready-made starters, I already wrote about this in the subject ...

Pack-good health to you!
I am glad that you have such a yogurt maker. I, too, would not refuse, from a yogurt maker for 3 liters, and so that it already has a temperature regulator, say, from 37 to 45 degrees And not that I bought it, and then I have to bring it to mind myself

[at very serious prices]

I read the article about those alterations of Mulik that you were promoting in your blog, I also read the whole post about yogurt makers.
The problem is that these damn regulators are made by some kind of secret plant in Donetsk :-) and in Russia the regulators are exclusively Danish or Italian at very serious prices :-(

yeah, okay!

probably - it will be something like this:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10081.new#new

[plastic inserts]

uberipuzo
Yes, frankly, I already wrote a post in this thread that I have a daughter of thermos :-) Somehow it happened.
Many are very successful with wide throats and plastic inserts (containers) so as not to stain the glass of the flask from the inside.
I tried.
Of course you can not do it. And of course. everything will work out.

I remember
I just thought that these particular plastic inserts are not very convenient - for those who like to sterilize everything
what if this plastic is not designed for high temperatures?

and if we talk about aesthetics, then of course a yoghurt maker is preferable to a can of milk, wrapped in a blanket and standing on a radiator

but its technical imperfection kills all its advantages

many years ago I would have been interested to tinker with its completion
and now it's even too lazy to buy a heating pad or an electric sheet with a thermostat (too, after all, 40 degrees !!!)

... I, too, would not refuse, from a yogurt maker for 3 liters, and so that it already has a temperature regulator, say, from 37 to 45 degrees And not that I bought it, and then I have to bring it to mind myself

the main disadvantages of the yogurt maker emerge:

1 small volume

2 no temperature control

I am ready to put up with 1 drawback - if it were not for the second

[oleg9979]

I, too, would not refuse, from a yogurt maker for 3 liters, and so that it already has a temperature regulator, say, from 37 to 45 degrees But not that I bought it, and then I have to bring it to mind myself

oleg9979 , unfortunately, the largest are 2 liters / 2 quarts, they are available with regulators, look for European manufacturers, for your voltage ...

[oleg9979]

oleg9979that a thread like this:

With the tall cover you can make up to 80 ounces (2.5 qts.) Of creamy and delicious yogurt in your favorite container.
Translation: With this high cap, you can make up to 80 ounces
(2.5 L) thick, tasty yogurt in your favorite container.

Thanks pack for your search, a very interesting option. I will continue to use the oven.
uberipuzo are really the 2 biggest disadvantages of a yogurt maker, and for me too.

Packat, if I could find a similar yogurt maker, but so that there was more than one large container, but, say, can fit 250g cans, 10 pieces, it would be great. The container of a large volume does not suit me, because you cannot eat everything at once, and the consistency from transferring to small jars, after the yogurt ripens from such a container, will be broken, whey will appear, for sure. And I prefer mostly thick yogurt, homogeneous so that there is not a drop of whey, and besides, I usually make yogurt with two different sourdoughs.And when I want to eat not with a spoon, but drink, I add raw jam, any, from apricot (apricot), sea buckthorn, strawberry, blueberry or wild strawberry, stirred it, and you can drink, it turns out not thick, not liquid, in consistency, it looks like condensed milk. Fine

Now, if I could find a similar yogurt maker, but that there was more than one large container, but let's say 250g cans, 10 pieces, could fit, it would be great.

I suggest an option:
electric blanket is taken

and 10-20 jars

and the miracle yogurt maker is ready!

1296 rbl

🔗

[oleg9979]

oleg9979 , this yogurt maker has two lids, a high one and a standard one, put the jars you want:

The yogurt maker is better than crawling under the covers anyway ...

[Rina72]

Rina72, called Yogurt Maker, and here he is in Britain -
🔗

I have such a crazy idea, and maybe not crazy, but someone has already done it.
Is it possible to make yogurt in a refrigerator bag by putting hot water bottles there.
Well, this device is idle, but what if it works out?
what do you think?

Thank you: flowers: huge for your attention to my request.

wwwika
Why not? You just get it, instead of a refrigerator bag, a thermal container, go for it, everything is in your hands

Dear sirs, it’s so hot here, at least ferment the yogurt from the monitor.
I have such a crazy idea, and maybe not crazy, but someone has already done it.
Is it possible to make yogurt in a refrigerator bag by putting hot water bottles there.
Well, this device is idle, but what if it works out?
what do you think?

Thank you: flowers: huge for your attention to my request.

so already someone from the forum users did!

I even seem to have quoted her post on my blog

only instead of a refrigerator, a thermal container was used (isn't it the same thing?)

the result was positive - the yogurt was a success!

I have a question - and if I just washed everything with dish liquid, did not sterilize it before laying it? what awaits me?
but then I look finally can be sterilized at least in a micro minute ...

If you want to get a product fermented with specific microorganisms, then sterilize the dishes. If just any fermented milk product, then ordinary clean dishes are enough.

Hello everybody!!!! I read everything here. by the yogurt maker Moulinex. For what week I have been trying to do Narine, and everything is wrong. I bought a thermometer, measured the temperature in jars, and there it reaches 50, horror, all my bacteria die, I began to put napkins, first linen, then paper, then coasters for hot (under cups), and the lowest temperature is 42, my head is already spinning goes. Girls, you do not know, you can not close the lid, but just close each jar with a lid? Can it be so? Tell me please?

iklara, This is for you:

Muzuk
Young baker
Thanks: 1
Give thanks
Location: Moscow
Posts: 41
Panasonic SD-255 Yoghurt Maker-Choice Operation Questions
"Reply # 19: 08 June 2009, 02:01:24"

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Quote
but the problem with the yogurt maker may be: after all, this is a primitive electrical device: it does not have a temperature regulator and an increase in the voltage in the network or a deviation from the normal parameters of the heating element can increase the temperature in the yogurt maker above 45 degrees
then yogurt won't work
I completely agree with this. Since we faced this, we measured the temperature of the heating elements, as much as 60 degrees. No wonder the serum was at the bottom.
Had to reinvent this:

A sensor (resistance thermometer) was glued to the heating element, and the sensor was glued to the instrument. Now you can set any temperature, it also shows the current temperature. Among the disadvantages, the price of the device = the price of a yogurt maker

I read and read this topic and am more and more convinced that you only need to buy a device with automatic temperature control, because everything else is money thrown to the wind, alas ...
A simple alternative to unfinished appliances is a couple of cans of hot water, a thermometer, a thermo box, a cooler bag, and at least a blanket. And you will be happy!

I have Moulinex.I turn it on through an adapter with automatic on / off (somewhere here on the forum, these have already been discussed).
I set up this adapter: at first, it regularly passes the current for an hour and a half (I make yoghurts from the refrigerator - I need to warm the mixture), and then this scheme: it supplies current to the yogurt maker for half an hour, no 15 minutes, gives half an hour, 15 no minutes ... and so all 24 hours on a timer.
The result is that nothing overheats. Both Nerina and Yogulakt - everything works out great.

Correction: yogurt does not cook for 24 hours, of course.
I set it up late in the evening, in the morning everything is ready.
I just programmed the timer for all 24 hours - it just so happened.

I have Moulinex. I turn it on through an adapter with automatic on / off (somewhere here on the forum, these have already been discussed).
I set up this adapter: at first it regularly passes the current for an hour and a half (I make yoghurts from the refrigerator with milk - I need to warm the mixture), and then this scheme: it supplies current to the yogurt maker for half an hour, no 15 minutes, gives half an hour, 15 no minutes ... and so all 24 hours on a timer.
The result is that nothing overheats. Both Nerina and Yogulakt - everything works out great.

Can you tell me where such a thing is sold and what is it called? Otherwise, I won't find on the forum where they wrote about her
And what about automatic temperature switching is for sure

I didn't find exactly the same as mine, here is similar -


I took it in Ikea.

It is called "off timer".

Girls, I did it, Narine is so viscous, cool. My husband came up with an interesting unit that regulates the temperature in the yogurt maker, and it keeps 38-40 degrees, just great. Thank you for the tips ...

I have a thermostatic heater for an aquarium. Maintains a temperature of 34 degrees.
I wanted to make a Yoghurt Maker based on it.
QUESTION! Is this tempurature suitable for making Yoghurt?
Maybe there are sourdoughs more suitable for this temperature?
Thanks in advance for your answers.

Mitri
Yogurt is fermented at room temperature, but it takes much more time. In general, the optimum temperature for fermentation is 37-45 degrees.
The temperature of 34 degrees is quite enough for you to make yogurt, it will just ferment a little longer, not 5-6 hours, but let's say 1-1.5 hours more. Any starter culture is suitable, the main thing is that they are alive (workable).
Good luck to you!

I have a thermostatic heater for an aquarium. Maintains a temperature of 34 degrees.
I wanted to make a Yoghurt Maker based on it.
QUESTION! Is this tempurature suitable for making Yoghurt?
Maybe there are sourdoughs more suitable for this temperature?
Thanks in advance for your answers.

Did! Keeps exactly 35 degrees. It turned out very convenient!
I took a thermal bag for transporting aquarium fish of 25 liters capacity, put a heater with a thermostat for an aquarium, a thermometer for an aquarium (well, a professional aquarist). Any reasonable amount of any at least 3 liter cans fits. So, if necessary, I can still start up through the aquarium time relay. Consumption of 15 watts.
I bought gastrofarm, narine, bifidumbacterin. Where can I find recipes for cooking from these dietary supplements? Or throw a link please.

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10081.0

Read and chat with this friend. Of course, he is an ambiguous citizen, but he will answer many of your questions

[iklara]

Girls, I did it, Narine is so viscous, cool. My husband came up with an interesting unit that regulates the temperature in the yogurt maker, and it keeps 38-40 degrees, just great. Thank you for the tips ...

iklara, hello I understand for you this topic is no longer relevant, but for me VERY !!!! The kid was prescribed kefir to do every day, bought Tefal with nightmarish overheating - share the secret, what kind of machine did your husband come up with?

[iklara]

iklara, hello I understand this topic is no longer relevant for you, but for me VERY !!!! The kid was prescribed kefir to do every day, bought Tefal with a nightmare overheating - share the secret, what kind of unit did your husband come up with?

the device is assembled on the basis of a modern switch for room lighting - a dimmer.
This switch is shaped like a circle and allows you to dim the lighting in the room more or less.

The device needs an outlet (as for fixing into a wall), a plug, a dimmer, a little wire and a small box, for example, a plastic box, so that the wires are hidden inside and the device looks neat.

A wire with a plug is connected to the dimmer, and then to the socket, the socket and dimmer are fixed on the base of the box. The device is ready!

Now the yoghurt maker will be connected to the socket on the appliance, and the plug of the appliance to the mains.
Electricity goes through the dimmer and now you can adjust its power.

Turning the dimmer knob more or less and measuring the temperature of the milk in the yogurt maker, determine the desired position of the knob. Now the yogurt maker heats it up to the temperature you need. My yogurt maker keeps the temperature in jars at 38 degrees.

If something is not clear, write, I will tell you more.

[iklara]

Thank you so much iklara And you could not post a photo, I think it will be clearer and clearer And yet, how fire-safe this device turned out?

[iklara]

Thank you so much iklara Could you please post a photo, I think it will be clearer and clearer And yet, how fire-safe this device is?

Not at all, I understand you, they themselves faced such a problem. Safe, most importantly, do not leave bare wires and buy a thicker cord and that's it.

My narine ferments in a yrgurt maker for 3-4 hours at a temperature of 35-36 degrees

something fast) Acidolact (aka narine) from the Institute of Milk and Meat, Kiev, fermentation for 10-12 hours ...

people. what the ...
lately it’s straight to attack something --- yogurt doesn’t work out and that's it ... I don’t know what to do ...

I have a yogutnitsa for a very long time, the Clathronic company .... We are very satisfied. we make yoghurts all the time, using purchased Danone yoghurts as a starter. without additives....

people. what the ...
lately it’s straight to attack something --- yogurt doesn’t work out and that's it ... I don’t know what to do ...

Why doesn't it work? I was tormented here with bifidum - it also turned out badly. I came to the conclusion that the reason is overheating and little leaven. I began to put more starter cultures, 3 jars per 1 liter, and then use this first yogurt as a mother culture for an already food product. And reduced overheating. My yogurt maker is antediluvian Moulinex, it heats quite a lot, but bifidum does not really like more than 38 degrees, like other lactic acid ones. Therefore, the jars were replaced with one large earthenware bowl - otherwise, the overheating in the central jar is critical, and so the heating of milk is more or less uniform. I put the starter culture in milk warmed up to 37-38 degrees, it immediately cools down to 33-34 degrees from the cold starter culture, put it in a yogurt maker, heat it up to 38 and put a thick cardboard lining on the bottom to reduce heating. The thickness of the lining was selected experimentally so that the temperature of the milk in the bowl did not rise above 38 - 38.5. I close it with a lid and leave it until morning. The lid does not fit very tightly because of the lining at the bottom, but it's okay, as long as the temperature is right. And in the morning great yogurt is ready! I can recommend using bifidum with yogulact (1 can of bf + 2 capsules of yogi per 1 liter of milk) to use for starter culture - it turns out great! Moreover, it tastes different from both pure bifidum and yogulact, something in between. By the way, I used to ferment Narine before, so at room temperature it certainly ferments, but somehow it’s not right. The taste of the final product does not differ significantly for the better. It is edible, of course, it can even be medicinally, but if it is done according to technology - and this is 36-37-38 degrees, then it turns out much tastier.I didn't try to do bifidum and yogulact at room temperature - I don't see the need to experiment, bifidum is already capricious, nothing good IMHO will come of it. Better as it should be.

Recently I saw yogurt makers Severin and Moulineх in Mvideo, their prices are slightly different, but which one is better?

good evening everyone. I also wanted to buy a yoghurt maker, persuaded my husband, read the whole Temka about a yoghurt maker, and went through our shops - we don't have one !!! sellers look at me like I'm crazy !!!! in one shop there were adequate people, they promised to bring them, I've been calling for a week - they didn't. I will call again tomorrow. and I really want homemade yogurt!

[PeNkA_kA]

PeNkA_kA ! In the absence of the coveted yogurt maker, you can use a regular thermos. This is how I live - without a yogurt maker, but with a thermos.

[PeNkA_kA]

PeNkA_kA, I also used, like Kalmykova, thermos. Now I have simplified the situation even more - I buy pasteurized milk in bottles with screw caps. I open, pour or pour in the leaven, close and send it to the battery. In the evening I fermented, in the morning I already have yogurt (fermented baked milk).

Is the temperature on the battery not too high? Maybe try the truth in a thermos.

Maya, it all depends on how they drown.

my yogurt maker Moulinex was brought today! happiness knew no bounds. I don't have a thermos, they heat it very strongly (I tried to ferment on the battery - nothing came of it), so I was looking forward to this device. yogurt is already cooling down in the refrigerator, until I taste it - I won't go to sleep !!! fermented with what her husband brought from the store - Prostokvashino milk in a bottle (from 3 to 6% fat, as it was written there) and a bottle of immunel.

my husband gave a tefal yogurt maker for the new year /// I immediately launched it and had breakfast with delicious yogurt ... now I will look for recipes)))))
Here is the question - is it necessary to boil milk as stated in the recipe?

I used to try to make yogurt from boiled milk (Vkusnoteyevo or yogurt, which is not stored for long), it turns out a slightly different taste, this is what I like better.

[Toria]

Toria, my opinion is that if you are not going to use yogurt as a starter for the next portion, then you can take pasteurized milk and not boil (sterilized milk does not need to be boiled at all). And if you are going to use part of the yogurt as a ferment, then you will have to boil the milk or take sterilized milk.

thanks for the answer. I will take sterilized ...

Can you make yogurt on cream? he probably should turn out more gentle?

and another question: be sure to put all 8 jars ... can you start a half-filled yogurt maker?