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

[Vespa]

Vespa,
Thank you very much for your feedback on Tefalka!

Now you and me will get completely disturbed ... Though do not read your reviews ...

Oh, where is this beauty sold? I have two yogurt makers, one is old (it was found on the third day after buying a new one) ... And there is a thermostat and a socket with a timer ... But against such a beauty, like Tefalka, I would not resist ... I am still on the French Amazon I saw others, I don't remember the name, but similar.

There is a significant drawback. No other container can be used. The cups are suspended in a stand. You cannot put anything on the pallet. According to the instructions. So you have to make the starter in the old DEAWOO. It's even convenient. You don't have to make all the glasses at once. Moreover, I noticed that in the very center, 2 glasses are very overheating. The temperature of the finished yoghurt is 49 degrees. It is not good. I decided to make 10 glasses each (t-43-45- depending on the distance from the center).

12 glasses is not very convenient to sterilize. I sterilize in a double boiler, it must be pledged four times.

I am not uncomfortable. I put it in the sink, pour it with boiling water. 5 minutes and you're done. Another thing that confuses me is the plastic drain trays for making curd. They are put into every glass. PP plastic. It is written everywhere that is suitable for hot products. So hot that you can even boil them? I doubt it. There is not a word in the instructions for sterilization. So I do, I sterilize everything, except for the tabs.

Yes, I bought in Moscow at Citylink. Self-pickup from Amurskaya. 5590 RUR If you want delivery add 300r it seems.

12 glasses is not very convenient to sterilize. I sterilize in a double boiler, it must be pledged four times.

Everybody will fit into my double boiler. It just depends on the model.

I wash the jars and lids in the PMM, and sterilize the last jar with the leaven in the microwave (but I have glass), pour boiling water over the lid.
More confused by overheating in the middle jar - everything is like mine is straight

Overheating does not affect the result in any way. Everything is working out great. In DAEWOO I put a thick cork plate on the bottom under the hot. The result is excellent. The new girlfriend has such a small notch in the center. The temperature is the highest above it. We should try to cut the tab. About the temperature regime, too, not a word in the instructions.

So it seems like beneficial bacteria die at temperatures above 43 degrees?

Now you and me will get completely disturbed ... Though do not read your reviews ...

And do not see provocations, this is how I raised the topic, in order to educate like-minded people, to look at beauty from afar

And do not see provocations, this is how I raised the topic, in order to educate like-minded people, to look at beauty from afar

I saw her live and felt her. I liked it. But I controlled myself ...

I saw her live and felt her. I liked it. But I controlled myself ...

Respect and respect

So it seems like beneficial bacteria die at temperatures above 43 degrees?

Well, we ourselves create difficulties for ourselves, and we overcome ourselves! All in our hands. Let's get it straight, tea isn't the first time. "Excellent" in the sense that it does not stratify, the taste is pleasant and not at all sour.
And what about yogurt makers that don't overheat? So everywhere you can hear: "Put a napkin on (in my case, I highly recommend the cork).

It turns out that everything is simple.You need to cook yogurt on the "curd" mode. The temperature of the finished product is 35-38 degrees. I would be glad if my experience is useful to someone.

[Vespa]

Vespa,
Yes, I'm already being sophisticated with mine as much as I can) I don't have a thin cork, and a thick cork stand from IKEA does not fit - the lid does not close. My husband was doing repairs on the balcony, the foil insulation remained - I tried only with it (before that there was thermal insulation without foil) - it overheats. Now I put 7 more paper towels to this, in the middle of the temp. up to 46-47 degrees, at the edges - 44 + - ((

I sympathize. I got tired of my first one too. In IKEA I bought cork coasters for glasses. They are smaller and much thinner. There are several of them in the set. I don't know if they are on sale now or not.

[Antonovka]

Antonovka, while Fugasych is preparing for the "rendezvous", order a thermostat for yogurt makers ... .. Ukraine makes them. And, more precisely, Dnepropetrovsk ... They sell all over Ukraine ... Fugasca, she is good .... Will bring ....

And I picked up a microwave lid (in volume) to the yogurt maker, it is higher in height, and then I put a silicone stand, cut out 3 circles in diameter from cardboard and put everything on the bottom, with a microwave lid, the jars got in, and now they overheat less.

Anty searched for thermostats all over Moscow and in online stores. Netuti. Husband for special the market has sent. No!

Take these regulators from Ukraine

[matroskin_kot]

matroskin_kot,
Matrosych, I have it with a timer - the thermostat does not fit-and-it

Antokha, a probe is put in the yogurt maker, the temperature is set, and the yoghurt maker is pushed onto the plug not into the outlet, but into the thermostat. FFFse ... The temperature is holding ... And the timerrr ... I don't really know ... I have a socket with a timer ... It will smooth it out, like ... a grandfather for a grandmother, a grandmother ... for a turnip .... You insert one figurine into another, but it works ... I wouldn’t interfere with another thermostat ... (Yogurtnits - as many as two ..) ...

Girls, tell me pliz. I bought myself a DEX108 yogurt maker. Now I put yogurt on Vivo sourdough. But I didn't really understand what needs to be done with the water filling? More precisely, how much to pour into the yogurt maker? I sit and worry whether it will work out or not. Keep your fists for me! Maybe someone will tell you in detail about cooking in this yogurt maker, I mean the owners of it.

[not]

I bought myself a DEX108 yogurt maker. Now I put yogurt on Vivo sourdough. But I didn't really understand what needs to be done with the water filling? More precisely, how much to pour into the yogurt maker? I sit and worry whether it will work out or not. Keep your fists for me! Maybe someone will tell you in detail about cooking in this yogurt maker, I mean the owners of it.

There is no need to worry, it will work out, of course! If there is a thermometer, watch the temperature so that the yogurt being prepared does not overheat and, if necessary, make a substrate on the bottom, under the jars.
I also have 108 Dex (though I turn it on through a thermostat) and I also often use Vivo starter cultures.
Water not pouring. I put the jars in a yogurt maker, do not cover with lids so that condensation does not drip. I set the recommended temperature to thermoregulated. From time to time I glance, from the mother's leaven it cooks faster than the first batch of dry powder. I cover the finished product with lids - and in the refrigerator.
Delicious yogurt!

[not]

There is no need to worry, it will work out, of course! If there is a thermometer, watch the temperature so that the yogurt being prepared does not overheat and, if necessary, make a substrate on the bottom, under the jars.
I have a tode 108 Dex (though I turn it on through a thermostat) and I also often use Vivo starter cultures. Water not I pour, I put the jars in the yogurt maker, I do not cover with lids so that the condensate does not drip. I set the recommended temperature to thermoregulated. From time to time I glance, from the mother's leaven it cooks faster than the first batch of dry powder. I cover the finished product with lids - and in the refrigerator.
Delicious yogurt!

Thank you! So I poured water in vain? What is the next? And another question, what does it mean to pry? I just put yogurt at 8 o'clock, when to spy? It turns out that I still need to buy a thermostat, a thermometer and what else? And put completely cooled yogurt in the refrigerator?

[at once]

Thank you! So I poured water in vain? What is the next? And another question, what does it mean to pry? I just put yogurt at 8 o'clock, when to spy? It turns out that I still need to buy a thermostat, a thermometer and what else? And put completely cooled yogurt in the refrigerator?

Are we talking about the same water? I thought about this - boiled water in a bottle (a little more than half) for good dissolution of the leaven, of course, you can add! Shake it properly until the contents are dissolved, add again, already milk, shake the bottle again. And then - stir the sourdough well in the milk and pour it into jars. Do not pour water into the yogurt maker.
It is convenient with a thermostat, because different starter cultures have their own recommended temperature. Do not rush yet, you will understand whether you need this, it is likely that you will be delighted with exactly those sourdough cultures that your yogurt maker will make and so great! Take a thermometer now, ordinary, medical (for measuring body temperature) or for water.
Look - watch the product "thicken". I also quickly remove condensation from the lid of the yogurt maker with a napkin. The process from different dry starter cultures can take 6 or 8 hours (+ -). From live yoghurt - about 2 hours. If the yogurt in jars becomes dense, has a porcelain surface, it is ready. If there are signs of whey, it has stopped, it was necessary to finish heating earlier. Still warm yogurt at once cover with lids and put in the refrigerator... After 5 hours in the cold, the yogurt is ready. (Eh, I sharpen earlier, in a couple of hours).

[at once]

Are we talking about the same water? I thought about this - boiled water in a bottle (a little more than half) for good dissolution of the leaven, of course, you can add! Shake properly until the contents are dissolved, add again, already milk, shake the bottle again. And then - stir the sourdough well in the milk and pour it into jars. Do not pour water into the yogurt maker.
It is convenient with a thermostat, because different starter cultures have their own recommended temperature. Do not rush yet, you will understand whether you need this, it is likely that you will be delighted with exactly those starter cultures that your yogurt maker will make and so great! Take a thermometer now, ordinary, medical or for water.
Look - watch the product "thicken". I also quickly remove condensation from the lid of the yogurt maker with a napkin. The process from different dry starter cultures can take 6 or 8 hours (+ -). From live yoghurt - about 2 hours. If the yogurt in jars becomes dense, has a porcelain surface, it is ready. If there are signs of whey, it has stopped, it was necessary to finish heating earlier. Still warm yogurt at once cover with lids and put in the refrigerator... After 5 hours in the cold, the yogurt is ready. (Eh, I'm sharpening earlier, in a couple of hours).

Thank you! I'm talking about the water in the yogurt maker itself. The instructions say fill with water between the jars. I closed the jars with lids and then the whole yogurt maker with one large lid. And should you measure the temperature in the yogurt or in the yogurt maker itself?

I'm talking about the water in the yogurt maker itself. The instructions say fill with water between the jars. I closed the jars with lids and then the whole yogurt maker with one large lid. And should you measure the temperature in the yogurt or in the yogurt maker itself?

Then, we already understood each other
It is quite possible to cover with lids, I just do not like it when condensate falls on yogurt with light dew. I close the top with a domed lid of the yogurt maker itself, I quickly blot this transparent lid 1-2 times with a napkin.
In order not to disturb the yogurt, we measure the temperature between the jars, it is better not at the very bottom, where it is warmest, but a little higher - put something.If you use a thermometer for water, then due to the plastic case, it will rise anyway.

Then, we already understood each other
It is quite possible to cover with lids, I just do not like it when condensate falls on yogurt with light dew. I just close it with a dome lid on top, which I quickly blot it 1-2 times with a napkin.
In order not to disturb the yogurt, we measure the temperature between the jars, it is better not at the very bottom, where it is hottest, but a little higher - put something. If you use a thermometer for water, then due to the plastic case, it will rise anyway.

Now I will not change anything, let's see what I get today. And according to your recommendations, I will do it next time. I want to learn how to make and then give my son a yogurt maker to the institute, otherwise he buys everything in store. I already bought him a slow cooker there, I persuade him for a sandwich maker, I'm thinking about a slow cooker. In short, I collect the dowry!

Everything will work out with yogurt at its best!
I remember you bought Perfezka for your son. And so that he does not become overgrown with a mass of devices, let the yogurt maker remain at your disposal, and the son can perfectly cook, if desired, yogurt in his cartoon. Marinka-oriana, owner of the same Perfeza 56, says that it turns out yoghurt even better than in a multi with a specialized function - Yoghurt.
In a hostel with many devices, there would be no unnecessary trouble. Cooking at home (in the dorm) is a way of life, not having aids.
And since you collect the "dowry", then at the highest level, by the time your grandchildren appear, you will have worked out the technology of all kinds of yoghurts

Everything will work out with yogurt at its best!
I remember you bought Perfezka for your son. And so that he does not become overgrown with a mass of devices, let the yogurt maker remain at your disposal, and the son can perfectly cook, if desired, yogurt in his cartoon. Marinka-oriana, owner of the same Perfeza 56, says that it turns out yoghurt even better than a multi with a specialized function - Yoghurt.

So Perfezka is constantly busy with something. Almost all the hostels use it there. But I will definitely ask Marinka-oriana how she cooks. It's just that there are two of us at home with my husband now, and to be honest, somehow we don't really gravitate towards milk. I really can't have milk when I especially want to. then eat. But then the song begins. So I took this yogurt maker for my son. But I'll think, I'll see what will come out! Also arz thank you so much for all the advice. and even a tiny question. Do you add all the additives before eating yogurt?

[Marinka oriana]

Do you add all the additives before eating yogurt?

I add to the finished product, because adding fruit-sugar-flakes before and during fermentation means adding some other crops (and not at all noble). Why complicate, the product will be of high quality if it is fermented with a pure culture.
Your son is a hero if he voluntarily agrees to make yogurt in a hostel - to be sterile, scald with boiling water, watch yogurt, and so on.
I also want to add - it is better to cook yogurt in glass dishes. Better to pick up jars of baby food or mayonnaise, juices, mustard, etc.

And this is an instruction from Marinka oriana about yogurt in Perfezka, very easy and simple:

And in Perfezza I do this. In the evening I bring the milk to a boil, cool it to 40 degrees, add the leaven. I heat it up for another 15 minutes, turn it off and leave it until morning. In the morning I get a shiny-glossy-porcelain surface, the spoon sticks out and does not go bad.
Lovely, you just look ... you can crack it, it doesn't fall off the spoon! If you want to make cottage cheese, pliz for another 40 minutes, the whey bounced off, you drain it through cheesecloth, you get the most delicate cottage cheese and wonderful whey for baking bread!

personally, I get yogurt better in MV without such a function than with this function (I have ORION) I do it in the same way as Marinka.

Thank you! I'm talking about the water in the yogurt maker itself.The instructions say fill with water between the jars. I closed the jars with lids and then the whole yogurt maker with one large lid. And should you measure the temperature in the yogurt or in the yogurt maker itself?

I never pour water into this yogurt maker. In my instructions for Dex DUM-108, there is not a word about pouring water directly into the yogurt maker. But on the other hand it is written literally "all fruits, syrups, flavors, etc. are introduced ONLY into the FINISHED PRODUCT, after the completion of the cooking process"
I do not close the jars in the yogurt maker with lids - only the lid from the yogurt maker.

personally, I get yogurt better in MV without such a function than with this function (I have ORION) I do it in the same way as Marinka.

When I was cooking Yogurt in a slow cooker at the function, I realized that it would overheat. Or cook in separate jars in water and on a substrate, not in the bowl itself. Or, like Marinka, a milder temperature regime is obtained if, after heating, it is simply in the cartoon, like it cools down in a thermos. Well, or cook it in a yogurt maker.

[Marinka oriana]

I add to the finished product, because adding fruit-sugar-flakes before and during fermentation means adding some other crops (and not at all noble). Why complicate, the product will be of high quality if it is fermented with a pure culture.
Your son is a hero if he voluntarily agrees to make yogurt in a hostel - to be sterile, scald with boiling water, watch yogurt, and so on.
I also want to add - it is better to cook yogurt in glass dishes. Better to pick up jars of baby food or mayonnaise, juices, mustard, etc.

And this is an instruction from Marinka oriana about yogurt in Perfezka, very easy and simple:

I can disappoint you, I showed this topic to my son. He said he wouldn't make yogurt in the hostel! Categorically! So now I myself will make myself in the yogurt maker. I have already taken it off and put it in the refrigerator. But something seemed to me more to taste like kefirchik. But the surface is smooth, serum free and shiny. To the touch of medium density, let's say like thick kefir, or even it seems to me more like fermented baked milk in appearance. When she tilted a little, it shifted, like a clot. But something is still sour.

I can disappoint you, I showed this topic to my son. He said he wouldn't make yogurt in the hostel! Categorically! So now I myself will make myself in the yogurt maker. I have already taken it off and put it in the refrigerator. But something seemed to me more to taste like kefirchik. But the surface is smooth, serum free and shiny. To the touch of medium density, let's say like thick kefir, or even it seems to me more like fermented baked milk in appearance. When she tilted a little, it shifted, like a clot. But something is still sour.

Honestly, I understand your son. I would also not bother with a yogurt maker in a hostel
The yoghurt will harden in the refrigerator and become more dense. And to taste - you have to try different leavens and choose your favorite.

Thank you! How long should yogurt stand in the fridge?

But it didn't work out for me with yogurt, I don't like that. For me it is like curdled milk, only thicker. I make fermented baked milk with sour cream in a yogurt maker, this is really tasty for me.

But it didn't work out for me with yogurt, I don't like that. For me it is like curdled milk, only thicker. I make fermented baked milk with sour cream in a yogurt maker, this is really tasty for me.

So, the recipe in the studio, pliz!

Who wants a budget, pay attention to the yogurt maker Rotex ryl 08-t

I bought it 3 weeks ago, I drive it every other day, I threw out the plastic bowl, put a glass jar of mayonnaise per liter, does not overheat, keeps strictly 39-40 (measured). I made fermented baked milk, yogurt (fermented with aktimel), kefir. All . Price 72 gr for the New Year promotion (or 74)

So, the recipe in the studio, pliz!

Oh, what's the recipe, everything is very simple.... I pour a liter of milk (I have Prostokvashino) into the pressure cooker and set the time to 40 minutes, after which time I have baked milk. I cool it to 40 degrees, I take sour cream, too, either Prostokvashino, or House in the village, composition: cream and sourdough of lactic acid cultures. I take three tablespoons of this sour cream, mix it in a cup with a small amount of baked milk, and then pour it all into a saucepan, mix and pour it into jars, put it in a yogurt maker for five hours, then turn it off and until it cools completely, Then in the refrigerator and here is the result ... though the sharpness is bad.

Oh, what's the recipe, everything is very simple. ... I pour a liter of milk (I have Prostokvashino) into the pressure cooker and set the time to 40 minutes, after which time I have baked milk. I cool it to 40 degrees, I take sour cream, too, either Prostokvashino, or House in the village, composition: cream and sourdough of lactic acid cultures. I take three tablespoons of this sour cream, mix it in a cup with a small amount of baked milk, and then pour it all into a saucepan, mix and pour it into jars, put it in a yogurt maker for five hours, then turn it off and until it cools completely, Then in the refrigerator and here is the result ... though the sharpness is bad.

Class, I don't have a current pressure cooker! And thanks for the recipe!

Class, I don't have a current pressure cooker! And thanks for the recipe!

It is possible in a cartoon, it is possible in an ordinary saucepan, only then the milk needs to be simmered for 4 hours. I bought a pressure cooker and am not overjoyed, it helps out when there is no time.

[nvk]

Thank you! How long should yogurt stand in the fridge?

nvk
As I understand it, at least an hour. But personally, I keep it for three hours, so that at least yogurt, at least another product, solidifies well, but sour cream - that costs a day in the refrigerator. And I do not keep the jars in the yogurt maker until it cools completely - as I saw that it was ready - I immediately close the lids and put it in the refrigerator.

Well, hands got around to show what I did. Tasty, but not what I wanted. It turned out to be more drinking yogurt, but I want the spoon to stand. I wonder where is my mistake? Immediately I apologize for the pictures, but I think it's clear. that liquid. This is no additives yet.


🔗

Well, hands got around to show what I did. Tasty, but not what I wanted. It turned out to be more drinking yogurt, but I want the spoon to stand. I wonder where is my mistake? Immediately I apologize for the pictures, but I think it's clear. that liquid. This is no additives yet.

Yes, it can be seen that it is watery - drinkable - but still probably tasty
Maybe they took them out of the yogurt maker early? And how long did they hold? And what was fermented with?

nvk, and for the last two months I have only obtained these (almost drinking), I did it on activation, evitalia (leaven), bifidubacterin and lactobacterin. After 4-5 hours I look at the yoghurt maker (it’s like it’s not "swaying" at the top anymore), put it in the fridge, and then I take it out, mixed it and it turns out the same, well, it’s not worth a spoon.