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

I made yoghurt with cream, it turns out fatter, but really very tender
and you can start a yogurt maker with at least one jar, at least with ten (if that much fits, of course)

Something I read the whole topic (finally there was time waiting for this) and somehow I was somehow frightened or doubted ...

As I already wrote, my husband gave me this device (tefal) on NG and I immediately launched it right at 23-30, rinsing the jars with plain water and wiping the inside with a cloth.
I did not sterilize anything, I took what it was and miraculously remained one yoghurt of activity ... I did not measure any temperature, I turned off the yoghurt maker from the outlet only in the morning ...

The yogurt turned out to be awesome for my taste. And me and my mother and even my husband liked it ...

Now the question is - did I do everything right? and di yogurt did I get it?
By the way, can these jars be washed in the dishwasher?

I don’t sterilize the jars, I don’t boil milk, I made yogurt for adults on ordinary yogurt (Danon), but for children I do it on bifidumbacterin. so you did everything right, congratulations on a lucky gift

Thank you, I really liked the gift !!!!

I've read the forum here - and I didn't understand how to check the readiness of yogurt? I just put it in the refrigerator after 8 hours and then tasted it when it had cooled down ...

and after reading the forum, I saw that many were pulling it out and after 5-6 hours, otherwise it oxydates.
how to define it? and can you open the lid of the yogurt maker?

after 6 hours, simply tilt the yoghurt maker and visually, through a transparent lid, you can determine readiness (liquid from thick is not difficult to distinguish). You can lift the lid, but carefully - it will be all wet, I usually wipe the condensate dry (if you have to remove it) and put it back dry

Today I ate my first cooked yogurt. I am generally a fan of yoghurt. Before that I bought mainly Danone and Savushkin product (drinkable). Conveniently, do you know in the morning instead of breakfast to drink half a liter of yogurt and it is healthy and dietary and satisfying. There were no particular complaints about Danone yoghurts. It is clear that the factory, therefore, are forced to add a stabilizer so that the presentation remains at the end of the shelf life. Well, and from flavors identical to natural ones (note that the flavoring agent is identical to the natural one, that is, it does not differ in any way from the natural one in principle), now no industrial product is protected. But in general they can and should be eaten - they also help.

But now the idiot's dream has come true and now I have a yogurt Moulinex without a timer.

So I went to the store and started choosing white yogurt for sourdough. I walked around two shops. The asset turned out to be almost a month old, a couple of days before the end of the sale period - I did not dare to take it. I had to take yoghurt of the local brand Savushkin product, since it was made just a week ago. And for comparison, I took another small jar of Actimel (100 grams), produced about 2 weeks ago. As it turned out, Actimel had a sweet and sour taste, which means that it was not without sugar and flavors, although something like Natural was written on the package and it seemed like no fruit was drawn.

For the base of the yogurt I used sterilized milk of 3% fat Savushkin product.
I chose sterilized milk. The fact is that bacteria in pasteurized milk are not destroyed, but only deactivated, and at a temperature of 35-40 degrees they will begin to multiply and not only yogurt bacteria will appear in yogurt - as a result, I think the taste of yogurt will not be ideal. I am already silent about the fact that in pasteurized milk that has stood in the heat, dangerous bacteria can also survive. Therefore, pasteurized milk should only be drunk from the refrigerator - it will not work for making yogurt. It must be boiled - that is, in other words, sterilized.And why buy pasteurized and then manually boil it when you can buy sterilized according to all the rules. In this regard, I trust Savushkin's product by 99% - you can even come to their factory on an open day and look at the entire technological process. They say there the most modern equipment and milk sterilization takes place almost in a vacuum.

In general, 1 cup of white bio-yogurt Savushkin product without additives 125 grams + 1 liter of sterilized milk - after 5 hours, an excellent yogurt turned out without stratification, without whey, with a homogeneous consistency. When the can is turned over, practically no yoghurt flows out. A spoonful in yogurt is worth it! It tastes very slightly sour - you can eat it even without sugar! But with strawberry jam it tastes even better than store-bought Danone!

I took out half of the jars 5 hours after the start of cooking, half after 6.5 hours - they tasted and looked the same.

I made one jar with Actimel - it didn’t taste sour either. But the mass turned out to be heterogeneous, like curdled milk ... I had to throw it out, it is not pleasant to eat this.

Today I will try to make 1.5% with milk and my own yogurt to get a more dietary yogurt

Now we need to think about how to add various additives to yogurt.
I want to make yogurt with grains. Is it just to throw grains there?
I also really like store-bought yogurt with prunes. I think to grind and add + sugar.
It will be necessary to experiment with nuts as well.

[eols]

eols
Congratulations on the successful start of homemade yoghurt
I also have a yogurt maker Moulinex. I also use Savushkin's milk often, but I like it 6% fat more than 3%. In summer, for some reason, yogurt with milk of 3% fat gave a little whey. But on milk Milk Gastinets and 2.5% and 3% fat content, yoghurt was obtained with an excellent consistency. I stopped buying Activia yoghurt (Danone) (the yoghurt turned out to be more acidic), and I ferment it with Savushkin's product. The yogurt turns out to be a little stringy, and the fermented Actimel (liquid, 100g) I turned out well, but not stringy, but such that it could be divided into pieces with a spoon. Pharmacy starter culture yogulact is in last place for preference. Sometimes I use it to use different bacteria. I can't say anything about the additions of cereals and prunes (in my opinion, there are such recipes on the forum), but I prefer to add jam before use.

have already been tested many times - it is really best to add additives before use. delicate yogurt and cherry jam ... that's it, I got into the fridge

Hello! Your recipes always produce yoghurt and sour cream! Thank you. Fermented with activism, imunele, danone, sour cream, narine - it always worked out, and in the oven

I wonder what happens if whey protein is added to milk before sourdough to gain weight

how to make sour cream?

I usually take 10% cream plus a couple of tablespoons of sour cream. It always turns out, cannot be distinguished from purchased ones. On the forum someone makes 3.5% milk + sour cream

And what is the point of making sour cream at home? Or do you suspect that preservatives, artificial sour cream flavors, etc., etc. are added to sour cream? Well, in your opinion, all this can be added to the cream.

[E1442 - blow to the pancreas]

🔗

E1442 - blow to the pancreas
“Not all yoghurts are equally useful,” they instill from morning till night to those who still manage to pay attention to advertising. This statement is logical. In fact, all modern "yoghurts" are practically useless, and some of them and other fermented milk products are harmful and pose a health hazard.
It is no coincidence that I put the word "yogurt" in quotation marks - what is offered under the guise of yogurt has nothing to do with this product, which was invented several thousand years ago in the territory where Bulgaria is now. That is why in modern Bulgaria it is forbidden to sell such "modern yogurt", "so as not to disgrace the national symbol."
Do you still believe in the myths about living bacteria, strengthening the immune system and the beneficial effects of "yoghurts" and some other modern fermented milk products on the gastrointestinal tract? You are being deceived. At the very least, they are useless, but sometimes worse.
As a surgeon at a Moscow clinical hospital told Food-n-Goods, the number of patients diagnosed with pancreatic necrosis, who admitted that they lead a healthy lifestyle and, believing the advertisements, actively use the Actimel and others drink produced by Danon, has sharply increased recently. Pancreatic necrosis is a very dangerous disease of the pancreas, and recently it has become very "younger".

If we compare the facts, then there is nothing surprising in this. Actimel and many other Danone products contain E-1442, which is genetically modified corn starch (hydroxypropyl dicrachmalf osphat - hydroxypropylated disarch phosphate - "cross-linked" thickener, stabilizer).

E-1442 in Danakor drinking yoghurt

Modified starches, widely used in the food industry, are distinguished by better solubility, stability in an acidic medium, stability during freezing and thawing, and they have a high swelling capacity. One of the varieties of chemically modified starches is "cross-linked" starches, which have huge branched molecules. The very chemists who create these starches are horrified, because it is impossible to predict how these monsters will behave in the human body.

They are found not only in fermented milk products, but also in ketchup and mayonnaise. The main danger of such starches is that it is not known for certain whether and how they will break down. It is not known how and on what body functions they will then influence. The facts available at the moment are enough only to make an assumption - such starches inflict a severe blow on the pancreas. This "supercomputer" of the human digestive system, apparently, simply does not understand what it is necessary to develop for the digestion of such, so to speak, "food".



Thus, with the help of Danakor Drinking Yogurt, you will reduce the “level of bad cholesterol by 10% in 3 weeks”, and with further regular use, you will be able to maintain this reduced level, but in return you can easily get lifelong pancreatitis, or even pancreatonecrosis ...

I just want thick sour cream ... you rarely buy this right now

By the way, do you need to add milk powder when making sour cream?

I would not add milk powder. I tried adding it to yogurt once - I didn't feel delight, so I think it's superfluous

I don't see any point in adding milk powder at all. In milk powder, the proportion of proteins and fats is 1: 1. That is, you cannot make dietary and protein-rich yogurt from it. If you want fatter yoghurt - buy 6% sterilized milk.

I stopped at 1.5% - it tastes the same as 3.2% and the protein is the same!

A spoon in my yogurt is in any (starter from bio-yogurt Savushkin Product).

Today I made the first leaven at Yogulakt. Fermented for 12 hours, while yogurt only fermented for 5 hours. 2 jars were not even fermented yet - the consistency is rather liquid - left to ferment for another couple of hours.

Yogulact report.

For 1 liter of sterilized milk 3 capsules of yogulact. He did not stir very well. It seems to have already stirred, then once again he stirred it a little more with a spoon and a small lump of powder undissolved in water emerged to the surface.

Fermented for 12 hours. After that, in 2 jars out of 6 it fermented very weakly - the consistency is similar to drinking yogurt. In 4 jars it seems to be better, but still worse than from yogurt starter - when turned 90%, this yogurt just fell out of the jar.

In almost every jar, some water (whey?) Peeled off on top - no more than half a millimeter true. But otherwise, the consistency seems to be yoghurt - jelly-like. A spoonful in yogurt is worth

The taste turned out to be definitely sour than from Savushkin's leaven. They don't like it either.Savushkin is practically not sour. I understand this because the yogulact still contains an acidophilus bacillus and bifidobacteria, which will taste sour? Did everyone get that from Yogulakt?

In general, I definitely liked the taste less. But is it supposedly more useful?

I don't like sour dairy products at all. Kefir did not drink until the age of 18. I am generally afraid to try acidophilus

eols - on my yogulact, it turns out yogurt with a little sourness, I neutralize it with cheese-making, but its consistency is not the same as that of normal yogurt. For example, I make yoghurt from the same milk 3.2%, mow half of the milk with yogulact, the second Ermann prebiotic, or Ermigurt fresh. On Erman, it turns out fatty, dense, without whey, and the consistency I like, yogurt, on yogulact the consistency is not the same, and it feels like these bacteria have devoured all the milk fat, and they left me nothing. I use yogulactom, as there are several types of bacteria, but rarely.

Clear. It means that my Yogulakt was fermented correctly. Sometimes it means to use it with jam.

I wonder if the fat-protein-carbohydrate composition changes after milk fermentation?

Hello everybody! So today I became the happy owner of a yogurt maker. My husband and I bought in M-video. When choosing, all sales consultants gathered: everyone gave advice. They say that tefal is better, it has a timer, but you can't fool me))) I'm already savvy in helping deviceaholics! I began to explain to them the principle of making yogurt, my husband stopped, says: now, as in "6 frames", they will give you a badge))) We bought mulinex, there the jars are more interesting. This is my emotion with joy ... And on business ... I wanted to ask, is it possible to put both yogurt and sour cream at the same time?

I just also put 4 cans of sour cream and 4 yoghurts)))

I want to make yogurt. Do you need some kind of special leaven for this? Who has experience and how does it taste?

I found it here, but I doubt the credibility:

MACONI

It turns out to cook yogurt is very simple, according to Tamriko Syroezhina, who will tell you how to cook it. Let us add that we are talking about making yogurt far from Georgia, where you can take real yogurt for sourdough.

So, for making yogurt, we need 200 grams of 25% House in the Village sour cream, this type of sour cream, according to Tamriko, is ideal for making yogurt.

Then we boil three liters of natural milk (yes, we need a water thermometer to measure the temperature of the milk, it should be 48 0.

Now mix the boiled milk with sour cream and pour the prepared mixture into jars or glasses and wrap them up warmly. It is best to cook yogurt in the evening, so that by the morning when you wake up and want to try it, it will be ready. This usually takes 12 hours. Bon Appetit!

P. S. By the way, the "pleasantness" of this very appetite does not depend on us, but on your taste preferences and the author of this recipe Tamriko Cheese. It is to her, in which case, and all the claims.

[eols]

eols , I love matsoni very much. Matsoni is sour than kefir. In the summer, when the youngest was small, I made it from goat's milk using a leaven from the leftovers. And they gave me the first leaven. I just added it to goat's milk and left it on the table. Everything worked out great. Matsoni is now on sale. It seems to me that you can use it. Thanks for the idea, I'll try.

For some reason, the message does not want to be edited. I forgot to say that it was over 10 years ago. And I often buy yogurt now, but in the summer. I think he is very pleasant in the heat. In winter, I rarely do this, no more than once every two weeks. It has a pleasant sour, refreshing taste. (she said, it's a pickle!))))

I admit that I haven't read all of Temka, but I really want the result. I bought Moulinex, put 0.5 liters on Activia right away. and on Immunel 0.5l. stood 5.5 hours, removed in the cold for the night. The yogurt turned out to be interspersed with whey, as if the milk was curdled so small.She boiled the pasteurized milk, sterilized the cans. What's wrong?

How much time has passed since the yoghurt used for the sourdough was made? Maybe there were no living bacteria there anymore?

It is better to buy sterilized milk immediately. Boiling pasteurized milk = sterilizing milk. The fear of sterilized milk is the fear of everything that we cannot understand. And buying pasteurized milk is a lottery - it could not be stored correctly. Maybe it was already a little sour.

Matryoshka, don't be discouraged! get ready for experiments - you need to find the very products from which you will always get excellent yoghurt, and this is only empirically that you can make a guarantee of a good result - the freshest products! I buy milk that is not long lasting and is always fresh. I make yogurt only from "today's" milk. and when fermented with store yogurt, I also carefully studied the dates on the jars and took fresher yoghurt ...
in general, please be patient and happy yogurt!
and if you indicate where you live in your profile, your neighbors will be able to help you in finding the right products

But I wonder where you can start banging your head on the floor so that the red-haired moderators make a table of contents for the yogurt makers? I already know one blonde head that is ready to start pounding ...
Otherwise, with my herd of kitchen equipment, I simply did not have time for everything. And now they sent me on vacation until January 25 (no panic, on December 30 I received the rest of the money for August), and here I have so much time ... And I had enough for a yogurt maker! I fermented yogulact a couple of times, but decided to try something else, but ... I remember that somewhere Aunt Basia asked that somewhere they cook sour cream in a yogurt maker ... I have two more weeks. WHAT SHOULD I TRY? !!!

Hairpin, ferment the drinking cream with sour cream and you will get sour cream! people rejected milk - I did it on milk, I got a dietary set

That is, it's all about low-quality milk and sourdough?
The milk was fresh, and yoghurt from 1 meter of shelf life (it seems) remained for another 15 days.
eols, and I took this milk because I was trying to save money.
now I will put the starter culture from Narine from 0.5 and Activia from the second half on the sterilized one.

If the yogurt is already 15 days old, then there were already very few living bacteria. Most likely this was the reason.

[Matryoshka]

Matryoshka, if fermented milk products have a shelf life of more than 1-2 weeks, then they are not very suitable for fermentation:
1. Flora was simply killed there,
2. The vital activity of the beneficial flora is inhibited (preservatives, antibiotics, etc.).
Therefore, for all the same, it is better to find either normal probiotics / starter cultures, or yoghurts / kefirs, which have a minimum shelf life.

eols is not a fact, I fermented yoghurt from expired yoghurt several times, yoghurt ripened in 4-5 hours, was of the correct consistency, and not sour, so there were enough bacteria in it.
Matryoshka-I think that it may be in the quality of milk. I made yoghurt using both sterilized and pasteurized milk, tried different brands, and selected the right milk for myself, from which a dense, whey-free yogurt is obtained. Now I ferment in boiled pasteurized milk. Also, blotches of whey could appear due to the high temperature in the yogurt maker. My opinion is that yogurt doesn't like temperatures over 38 degrees.

I admit that I haven't read all of Temka, but I really want the result. I bought Moulinex, put 0.5 liters on Activia right away. and on Immunel 0.5l. stood 5.5 hours, removed in the cold for the night. The yogurt turned out to be interspersed with whey, as if the milk was curdled so small. She boiled the pasteurized milk, sterilized the cans. What's wrong?

IMHO, 5.5 hours is not enough. I don't keep it for less than 8 hours.

I sent it to the next topic, but see it here.
I have a question for you, dear.
Every time I make yoghurt, the first batch (with store-bought yoghurt as a starter) is the best. Uniform, dense.But each subsequent batch comes out thinner and thinner. Above, even more or less, and the deeper - the thinner - almost kefir.
What am I doing wrong, there are assumptions?

Well, I took out the jars. I looked at the first one - again with serum, put one in the cold, left the rest, decided to get it in an hour.
As a result, I have 4 cans in 5, 6, 7 and 8 hours.
Which after 5 and 6 have already tried. the consistency is the same with whey, but after 6 it is sour, and after 5 it is also sourish. Milk DVD (house in the village), like he was praised, then the matter is in the leaven. Straight upset. It is still worth Narina until tomorrow.
How long does Narina need to keep?

And another question: can I eat my experiments? And then I also breastfeed the baby, it's scary to get poisoned.

Matryoshka, let's get the exact recipe - how much of what you pour, heat, etc.
let's try to figure it out together

Thank you, otherwise your head is already spinning. Everyone does it differently, unless it happens. Someone takes whole from under the cow, someone sterilized, someone pasteurized. I understand that milk can be different, but according to my logic, it should still be fermented. Is not it?
I am still sinning for leaven, today RZ Narine is prepared. Although, reading a bunch of information, I did not understand what it should turn out to be.
I put 3 jars: in one it was completely liquid, I poured it out just in case, in the second it was more or less thick, in the third in the middle there was a clot floating in the serum. I mixed the two and put them in the refrigerator. I'll try it on it.
BUT what kind of sourdough should be Narine? Was it working?

Please tell me what kind of yeast can be used for yogurt? Except for purchased ready-made ones? And yet - are there recipes for different delicious yoghurts ..?

This is for a child :-) We ourselves love a simple one - pour it on a sieve with gauze and let it rest .. it turns out very tasty thick yogurt - you can make dzatziki

I love yoghurt flavored yoghurt! For 100 gr. a jar of starter culture 1 liter of milk and 2-3 tablespoons of sugar. Ferment the yogurt and refrigerate!

For children, you can additionally add 1 spoonful of blueberry, strawberry or cherry jam to such yogurt per 100 g. a jar of ready-made yogurt! Instead of jam, you can use pureed frozen blueberries, cherries, strawberries, etc.

Why strain yogurt through cheesecloth ??? I somehow wildly imagine this procedure? Yogurt is a homogeneous consistency.

Matryoshka, I am also a young mother and I also make yogurt for the child. Narine did it, RZ turned out like yogurt with a small amount of whey, but her daughter didn't really like the finished one, if only add sugar ... I'm afraid that the benefits of this suffer ...
I also fermented yoghurt for her on children's drinking yoghurt Agusha, so he went with a bang !!!
I didn't really like the yogulact, it is very sour and takes a long time to ferment (maybe I have "dead" bacteria ???)

[eols]

eols

Yogurt is not filtered! Serum or reverse, or whatever else it can be called, passes through the gauze .. but thick yogurt remains on the gauze - like sour cream, but not sour ... or sour, if the yogrt was sour. Here is it with berries or garlic and herbs .. as a dressing .. I think!

PeNkA_kA

ABOUT! This is a thought - I mean drinking Agusha and forgot ... ndo try .. though for some reason it is difficult to find her in stores. Here at the dacha on the market in the stall was always without problems, but in our area you cannot find

we also rarely have drinking Agusha. but personally I (and my Varyushka) like yogurt on Agusha the most!

And today I could not buy the active without additives ... They ate it all at Preobrazhenka! But I bought natural valio. I'll try to deliver it tomorrow. Then I'll tell you what happened.

Hurrah!!! I bought Moulinex today! And immediately a question to the owners of yogurt makers and PMM: can the lids be washed in the dishwasher and to what degrees? If up to 70 *, then can this be considered sterilization? And can the lids be sterilized in the microwave? (double caps with date!)

[yulichka]

yulichka , Congratulations!!!
About the lids, if I honestly didn't wash them in the dishwasher, I washed the jars and ... I considered it sterilization. True, before pouring the milk, I rinsed it with boiling water. Before closing, I also rinsed the lids with boiling water and truncated ...

Hurrah!!! I bought Moulinex today! And immediately a question to the owners of yogurt makers and PMM: can the lids be washed in the dishwasher and to what degrees? If up to 70 *, then can this be considered sterilization? And can the lids be sterilized in the microwave? (double caps with date!)

I have had a yogurt maker for a couple of years, and PMM has appeared recently. Mine to 70 * and noted that it became easier to put the date on the lid. And the jars are so clean steel, without dried droplets of water. I don't sterilize them: no jars, no lids. Yogurt does not flake off, everything is fine.