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

lelik, thanks for the answer! It's just that I have a habit of putting the lids from ordinary cans into the PMM, and then closing the hot ones. I just read the instructions that the caps can be washed in the dishwasher.

Thanks to all! I just put everything in the PMM to wash, and on my next day off I will already experiment with cooking (for the first time I like to work with any new technique slowly, with pleasure!)

And I was completely confused. I made yoghurts very rarely, but now - a lot of time ... Trouble is that I have water on top (probably whey), and the yoghurt itself ... the consistency of kefir ...
I do it classically. Per liter of milk - two tablespoons of sugar, two tablespoons of milk powder, two capsules of Yogulact. Shake with a mixer and for 11 hours.

1. Overexposure?
2. Underexposed?
3. Yogulakt began to die in the refrigerator for many months?

Hairpin, if the serum comes off, then you seem to overexpose ... 11 hours is a bit too much ... and you don't want to look at the readiness in 7-8 hours?
but the consistency of kefir is how? grit or liquid? if the grain structure means the milk is not suitable, change it. and if it is liquid, then your yogulact does not work at all.
and what fat content?

Report: At night I put three jars of agusha, three jars of valio and one of sour cream. I set the alarm after 5 hours (the previous time I was ready for the activity exactly 5 hours later, I even measured the temperature in a jar, it was 38 degrees). I got up at 4 o'clock to remove the yogurt and honestly still sleep until 8, but ... three jars of valio were of the desired consistency, and the rest was clearly not ripe ... (I had to get up again at 7 ... By 7 everything was ripe , nothing separated, everything was of the correct consistency. Milk took different: Tyoma 3.2%, buttermilk 6% (I want creamy for my son), cream for sour cream 20% (before the yogurt maker I bought Valio 23%, I think it might work out like that?) . Such a night stood out)

Trouble is that I have water on top (probably whey), and the yogurt itself ... the consistency of kefir ...

Why from above? serum like from below always

What is it then?

This is not yogurt. Well, or rather yogurt, but a large number of other bacteria took part in the fermentation there.

Hairpin

looks unappetizing, apparently, there is still something in yogurt ..
and I put on Ashanovsky yogurt and everything was OK until I decided to try to ferment not with the yogurt itself, but with what I did .. The second ferment came out more liquid and viscous .. bacteria do not work? or because you changed milk? There was only Vkusnoteyevo milk ...

This is not yogurt. Well, or rather yogurt, but a large number of other bacteria took part in the fermentation there.

Mom dear! Where could they come from? Dishwasher jars, pour boiling water. I even rinse the whisks from the mixer with boiling water ...

So they were either in sourdough or in milk ...

[Hairpin]

Hairpin , I drink a lot of milk at home and only 1.5% Valio. But when I began to make kefir on the fungus, for some reason, with this milk, it turned out completely different from my friend's (she gave it to me). I switched to a short-lived 1.5% Valio - still, it’s not like that. I didn't experiment with yogurt, I bought buttermilk, which says that it is without powder .... Can you try?

Eh! Something curled your yogurt, some enemy got in!

I'm experimenting with everything. Some kind of nonsense comes out of me.Tell me, is it necessary to measure the temperature of the yogurt? I put the thermometer under the jars, it was more than 42 (the thermometer only up to 42). Maybe that's why I'm not doing anything?
And another question: should the yogurt be completely homogeneous, without a drop of whey?
I also tried to strain the yogurt through cheesecloth and the colander worked out very well. That is, if it were not for the whey, it would have been delicious initially. It is too time consuming to filter every time.
Also, everywhere they write that Narine stretches, but I do not. So what's this, what's wrong?

Tell me, is it necessary to measure the temperature of the yogurt?

If yogurt turns out, then there is no big sense. But if, like you, it does not work out, then yes, you need to find out the temperature.

yoghurt should be completely homogeneous, without a drop of whey?

It depends on what bacteria to ferment. I ferment with the local Savushkin product. It turns out perfectly homogeneous without a drop of serum.

If you ferment with bifidobacteria, the consistency will probably be different. If it’s narine, there’s probably something else.

I bought a narine today, but I will ferment on the weekend, and I'll tell you what happens. From everything else - activations, agushi, valio - the yoghurt turned out to be homogeneous without whey ..... But, as I said above, my temperature is 38 .......

Good day to all!
I decided to buy a yogurt maker home, but I read the topic and was confused, to be honest.
There are a lot of reports that the yogurt makers overheat the product and the bacteria are killed ... but isn't this a marriage then? It turns out that such a yoghurt maker should be returned to the store as if it was spoiled, and then they all start to alter them (I can’t alter anything, for sure - the handles are crooked)?
And I still don't understand - which yogurt makers are more reliable than Moulinex or Tefal?

Alexa_Alexa, it is impossible to say for sure which one is more reliable. It's just that each has its own principle of work. Any technique can break down (even a super fancy one - the voltage in the mains blasted and everything was kirdyk). Yes, there can be problems with overheating (very often it depends on the voltage in the network), but you can always adapt !!! I only have a yogurt maker for a week, but everything works out great the first time !!! And in the choice and in the preparation, I took into account all the tips on the forum and as a result there is a fight in the house for yogurt (even a cat is involved in this) Therefore, the choice is always yours. Yes, I have Moulinex.

I have been using a yoghurt maker not so long ago, but there have been no misses yet :-))) especially on milk 6% super yoghurts: -0 Yoghurt maker Tefal, I will run into more .. especially the timer! I put the yogurt overnight and the timer helps out

[yulichka]

yulichka, so, it seems, the principle of operation is always the same: maintaining the optimal temperature for several hours and that's it

So far for myself I have compiled such a summary of the advantages and disadvantages - so far not many:

Tefal
+ there is a timer;
- only "native" jars are suitable

Moulinex
+ jars are suitable even for baby food;
+ in a rounded form, yoghurts are "supposedly" more evenly heated;
- no timer

It turns out that you won't leave Moulinex overnight - it's inconvenient, of course ... On the other hand, I probably won't do that. And the cans, most likely, I will instantly beat, so Moulinex is closer to my body, most likely.

It is a pity that there is no comparison of these two brands anywhere on the Internet ... Previously there was a link to the site of "sourdough", but this article is no longer there ... Here I am sitting in front of the MVideo website and am tormented by the problem of choice.

Why beat them then? I ate, washed and put it back in the yogurt maker ... there is no time to even beat

my kitchen is small, so I can't put a yoghurt maker in the daytime - it takes up a lot of space .. so I put it before bed: -0 and you don't have to worry even if suddenly during the day and go where you need to :-)

Alexa_Alexa, in Tefala, the temperature first warms up to 60 *, then it turns off and works like a thermos, in Moulinex it is constantly maintained at 36-39 *. I had in mind these differences in work, so I decided not to take risks with Tefal and chose Mulka !!! In addition, I have plans to make kefir in one large bucket (after the sourdoughs arrive from Kiev), as well as put the batter on the layering

Seriously such a temperature difference? Is it in the annotation, right, is it said?

And why, for example, then not a Severin JG3516 or Ariete 85 yogurt maker? They also do not have a timer and are cheaper :-) and cans can be supplied from food ..

Severin and Ariete are not in MVideo, but I basically need to buy there
By the way, I looked at the Moulinex website - they already have an automatic model, like Tefal. But, apparently, it has not yet reached Russia.

[Mummy mama]

Mummy mama

And why, for example, then not a Severin JG3516 or Ariete 85 yogurt maker? They also do not have a timer and are cheaper :-) and cans can be supplied from food ..

here 🔗 you can safely buy spare jars. This is on Dmitrovskoe shosse, 157. I won't tell you the price, because I didn't buy

[Alexa_Alexa]

After the end of cooking, you still need to put it in the refrigerator to stop the development of bacteria. It's like turning off you that timer.

Alexa_Alexa , personally, I was guided only by the choice of jars. I found Mulinex's more entertaining. For the heap, I still bought an electronic timer socket, but I still do not use it. It turns out there is no need ...

Seriously such a temperature difference? Is it in the annotation, right, is it said?

This is not said, if it was 60 C, then all bacteria would die and yogurt would not work.

you can safely buy spare jars.

maybe someone will tell you where in Kiev you can buy spare jars for Tefal?

and who said that you won't leave yogurt in mulinex overnight? I leave all the time. I put it on at about 12 at night, and I clean it as soon as I wake up, at 7 o'clock, and now it's pretty cool in our kitchen, so my yogurt is ready from time to time already after 8 hours

I looked at the reviews: the people even manage to stuff jars into the Tefal yogurt maker, so it seems that this problem can be solved somehow.
Also, as it turned out, Tefal is slightly smaller in size than Moulinex - in my microscopic kitchen this is also important.
Another point: in the annotations to Moulinex, it is not recommended to add any flavoring additives to yoghurt at the time of preparation, and Tefal - even in recipes there are options where jams and various boiled fruits are added to the bottom of the jars before making yogurt.

Alexa_Alexa, I never pay attention to the instructions when choosing (there were examples when the recommendations in the instructions caused hysterical laughter). One of the important factors turned out to be that the Kiev Institute of Milk and Meat - produces ferments for sour milk - recommends only Mulinex and Dex! Why? Maybe because they do not guarantee work in Tefali with their ferments? But I repeat again, the choice is only yours !!!

Well, you understand that the recommendation of the Institute of Milk and Meat costs money - so this is not an indicator, of course.
As for the instructions, I learned about them from the mouths of the users of yogurt makers, and then, nevertheless, the manufacturer gives recommendations based on his research, I do not think that they should be neglected.

And there are those who use yogrut makers from other manufacturers Orion OR-YM01 or Ariete M 85, model Ariete 637, they also have the ability to make ice cream ...

maybe someone will tell you where in Kiev you can buy spare jars for Tefal?

Lisss's, just the other day in the online store came across jars for Moulinex. But the price ... 65 gr. Maybe there is also for Tefalki? I'll try to search for the address.

maybe someone will tell you where in Kiev you can buy spare jars for Tefal?

/
Found it. 🔗 Maybe someone else will come in handy.

Alexa_Alexa Sent: Today at 13:26:11
Quote
Another point: in the annotations to Moulinex, it is not recommended to add any flavoring additives to yoghurt at the time of preparation, and Tefal - even in recipes there are options where jams and various boiled fruits are added to the bottom of the jars before making yogurt.

the principle of making yoghurt is absolutely the same both in moulinex and tefal, and even in a thermos! I have personally learned from my own experience that it is best to indulge in supplements just before use. I made yogurt in a thermos for a very long time, and then it was ripe for a yogurt maker. absolutely all the same what to do - the main thing is to choose the right products and develop your own technology

and I don't consider the presence of a timer to be a fundamentally important element, because the yogurt must be removed to the refrigerator, and the timer only turns off the heating, but does not turn on the cold in any way, so if there is not enough money for tefal, Moulinex is no worse

maybe someone will tell you where in Kiev you can buy spare jars for Tefal?

428-65-66 or 417-24-93 This is for Tefal and Moulinex. On Glybochitskaya.

Thank you all for your opinions about the yoghurt makers - at least I figured out a little about them.
As a result, last night I brought home Tefal - the choice was influenced by the auto-"shutdown" and dimensions compared to the Moulinex - "live", so to speak.
So I am now a happy owner of a yogurt maker

One of the important factors turned out to be that the Kiev Institute of Milk and Meat - produces ferments for sour milk - recommends only Mulinex and Dex! Why? Maybe because they do not guarantee work in Tefali with their ferments?

In Tefal, you can also make yogurt from in-that mioloka starter cultures and meat, the site even has instructions for Tefal separately: 🔗

jars for the yogurt maker Severin JG3516 are available in the service center in Moscow on st. Freedom, 18 at a price of 65 rubles. for 1 piece, so that a complete set of cans is exactly half the cost of a yogurt maker.

[Chinese yogurt makers]

Chinese yogurt makers Check it out!
0.5 l



One total capacity and / or cans



0.5 - 1 liter













One large container and / or multiple cans

And in this one you can also make rice wine (read mash)


1-1.5 liters









2 (!) L



And the "apofigey" of this carnival - yoghurt ice cream maker !!!

I forgot to say about the prices. The cheapest is 212r, and the most expensive is 824r. True, it is "clean", without shipping costs. Delivery of rubles 400-600.

This is for sale at the Chinese TAOVAO auction. I am just studying the possibility of acquiring from there. There, by the way, there are also separate ice cream makers 216r - platy, 279r stainless steel. Ice cream makers are small, half a liter!

Please tell me, how can I measure the temperature in my Moulinex? Put the thermometer on the bottom of the yogurt maker? Or shove it into a jar? Is a regular indoor room okay?
I’m doing it and I don’t know what it is ...

[Nikki_N]

Nikki_N ? I measured in a jar with a Tescom thermometer, the one that is up to 100 degrees. The temperature of the yogurt is about 38-40 degrees. Probably you can try on anyone)

Hello! Please advise which yogurt maker to buy? Pre-opted for the severin 3516? What to do?

how what to do? buy a yoghurt maker, sourdough milk - and go! to new achievements! more precisely to making yogurt !!! read Temko first, make sure you make the right choice and good luck!

Instead of sourdough, you can use quick yoghurts - those that do not last long.
My husband brought me two types of organic organic yoghurts from Stockman .. let's try!

for a start, you can use ordinary yogurt, so to speak, I do "shoot" on bifidumbacterin and linex, but many complain about the poor quality of these drugs, so I will not advise