Yoghurt maker Brand 100

Today I put sour cream in this 0.5 liter glass. small dish

37 gr, 8 hours, "Vivo" sourdough, cream 10%.
Vkuuusnaaa)



Of course, the choice of temperature is a great thing!
Thanks to the producers!

On Ozone, the price has already been raised since yesterday evening at 2490, and maybe even earlier. We just decided to buy another one, we go in, and there oops! already the price is different. Here are the greedy, they didn't even keep the low price tag for two weeks

I did it in my yogurt maker on the sourdough "Streptozan" - I measured T, everything was correct. The drink turned out well.


Fermented milk drink with "Streptosan" sourdough and with the addition of Jerusalem artichoke (Brand 100 yogurt maker) (MariV)

Girls, I need help. I bought a Brand 100 yoghurt maker. I brought it home today, and in anticipation of the Italian sourdoughs that are now on the way, I decided to make yoghurt using the sourdough purchased at the Evitalia pharmacy. I did everything as recommended in the instructions, washed and sterilized the jars. She boiled the milk, cooled it to 38 degrees, diluted the leaven in an ampoule and poured it into the milk. Stirred, poured into jars, and put in a yogurt maker. The default temperature and time are 38 degrees and 6 hours. After a lapse of time, I opened a yogurt maker, and the milk did not even think to ferment. it was all the same liquid, it did not even remotely look like yogurt. I measured the temperature in the central jar - 42 degrees, although I laid out the bottom of the yogurt maker with napkins in three layers. Now I set 37 degrees and added 2 hours. Where is the mistake, the leaven is useless, did you put up a little time, or did you screw it up somewhere out of ignorance?

38 degrees and 6 hours

And read the instructions for the leaven? 10-12 hours. For Evitalia 6 is very small.

[Elvira]

ElviraEvitalia takes a long time, about 10-11 hours, as the instructions say, and the temperature is normal for it.
So just wait.

Yes, I just bought one bottle, for trial, without instructions. Thanks, I'll add more time

Evitalia bottle for 2 liters of starter culture. The central jar shows +4 degrees from the declared temperature. Others +2. I have so.

My yogurt maker is overheating it seems Yesterday I put my yoghurt on ultra milk with sourdough for 12 hours, temperature 37 °. And she didn't put the seventh jar in the middle and put three layers of paper towels just in case. An hour later I checked, the surface temperature next to the jars is 42 °, and in the middle 60 °. Now in the morning after 11 hours I go up to look, and the yogurt gave all the whey and in the middle it was so hot, measured, and there it is already 70 ° and it’s impossible to hold a hand, it burns. Along the edges, it's already 60 °. Although the jars themselves contain liquid from 38 to 40 °. Is that how it should be? Although then the serum would not separate .. Is it really a marriage? So buy from Brand at a discount ..

[* Tanya *]

* Tanya *, I always put yogurt all night long, there was never whey, I usually put it for 7-9 hours, it depends on the leaven, my jars are not hot (warm), I have not measured the temperature even once, and why, everything turns out the same , but 12 hours for Lactin, and Your own yogurt is Lactin, a lot, for Lactina 8-9 hours is just that.

[Svetlan,]

Svetlan, I already did it with this leaven, though in a slow cooker and everything turned out well. And then after 8 hours and after 9 hours I looked in, the serum had already separated. I also sin for milk, I took another, not the same as usual. I'll just try on Activia, if there is serum on it too, it means it overheats.

And here I looked after 8 hours and after 9, the serum had already separated.

So it was necessary to immediately pull it out, why still heat if the serum has already separated?

Yes, it was completely liquid, not thick as usual.The package says until 11 o'clock, I thought it wasn’t worth it. In general, I don't know what to think. And the temperature that we set, should it be in the jars or the bottom temperature? It seems to me that for 70 ° this is a bit too much, but maybe it always happens like this, I just never measured it, and then finally the thermometer came, well, I’ll measure everything

Maybe it's true, the milk is to blame ... there is whey, but there is no clot ... I have not seen this.
I don't measure tem-ru, it turns out okay.
I also laid 3 layers of kitchen paper towels, yesterday I made yogurt for 38 grams, so after an hour it seemed to me that the temperature was small))) but after 8 hours everything was fine.

[Irina]

Irinaand the bottom of the yogurt maker is hotter? I almost burn in the middle, where the empty space was. Is that how it should be?

Is the bottom of the yogurt maker hotter?

Yes, of course hot, but not scalding.
I have, judging by the jars, the warmest place in front, where the ledge is, I even swap the jars.

I don't know how it should be, but it definitely shouldn't burn, it seems to me.
Maybe your ventilation under the yogurt maker is bad? well, is there a thread, for example?

There is a coffee maker in front of her. And the yogurt maker is near the wall. Can this affect? I'll try to rearrange ..

I think it can. There may be insufficient ventilation from the bottom. Try to rearrange so that it is free from all sides.

[Irina]

Irinaand the bottom of the yogurt maker is hotter? I almost burn in the middle, where the empty space was. Is that how it should be?

Do not leave an empty space, pour water into a jar and put it in a yogurt maker along with the jars with sourdough. Not so the temperature will be injected, but evenly distributed.

[Olya]

Olya, thanks, that's a good idea, I didn't even think about it. I've already put it on activations and other milk, I'll see what happens.

Maybe it's true that the milk is to blame ... there is whey, but there is no clot ...

this milk looks like an antibiotic. It does not ferment, there is whey and liquid sour milk, it cannot even curdle normally.

Yes, most likely milk. Mepnya had it with milk from a barrel - like from a farm. It did not ferment categorically - also some kind of liquid sour mass.

[one]

Don't leave empty space

I'm making sour cream one 0.5 liter can, everything works out fine, I put the can in the center.

It seems to me that it is not at all necessary to occupy the entire space, it is just necessary that there is enough ventilation for the device, as for any other e-mail. the appliance is a safety requirement and simply for the correct operation of the appliance.

[* Tanya *]

* Tanya *, and with what thermometer and how did you measure?

Today I made it with other milk, everything worked out great. Phew! So the milk was to blame .. I checked it with an infrared thermometer-gun, bought it on Ali. Now I go to them measuring everything

[* Tanya *]

* Tanya *, and with this gun you can check the readiness of the cake in the oven?

[Natalia]

Natalia, I just took it for this, since I do not have a thermometer in the oven and even the degrees are not drawn, some numbers. He measures contactlessly, from a distance. Temperature range from -30 to +320. We checked in the freezer, in the refrigerator, the temperature of the water, body, in the kettle, and wherever possible.

everything worked out great

That's good

Girls, tell me! I want to ferment yoghurt, as a ferment I bought thermostatic activia yoghurt. How long does it take to set 6 or 8 hours? And for 1.4 liters is one jar of activia 170 gr enough?

Here I am!!!! The Great Lent ended, we celebrated Bright Easter ... "May" burst out, vanity of vanities and all sorts of fuss, again Julienne with his cats But finally the stars came together, brains gathered in a heap and .... Take the report! The tests were summer cottages, therefore they were successful !!!





Wonderful jars

Such a screen when turned on


Default temperature

Temperature maximum


Temperature minimum


Time minimum


Maximum time


We went in a non-standard way ... First we cooked borscht, baked donuts ...And there is no sour cream Mixed everything according to the instructions in a blender ,

poured into jars ... Waited, waited, waited Sour cream came out a miracle how good And worthily decorated yesterday's borsch



The second stage of the test was also non-standard ... They put kvass ...
Everything was lit according to the instructions on a sachet with a kvass sachet (rye crackers + malt)


After a given time, we got real kvass, but without bubbles, the lids are not tight



Poured into a bottle, sealed tightly ...

First impressions: the color "a la Tiffani" pleases the eye. All of it is even, smooth, heats up evenly. Lipped jars are comfortable, the lids close well, the jars can be carried with you to work or school

The kvass turned out to be good, but the volume of 1400 is too small, so now it's a boom to try to put wine ... But that's later ... Today we'll go the standard way, boom to make yogurt

Today I put the yogurt as it was intended. I used Live Yogurt as a starter culture. At the output, all characteristics came out the same as at the input, and in taste, and in consistency ... The program was used "by default" 6 hours and 38C



Now about the tests ...

Temperature in the first row of jars at the bottom
Temperature in the first row of jars at the bottom
Temperature in the first row of jars at the bottom

Temperature in the first row of jars in the middle of the yogurt
Temperature in the first row of jars in the middle of the yogurt
Temperature in the first row of jars in the middle of the yogurt

As you can see, there is no question of any 38C, so at the very end the yoghurt defended a little whey. I wonder how special dry starter cultures will behave ... Will they not die from such a temperature?

[Masha]

Masha, dry leavens are very critical to temperature ... I'm afraid they will die ((
I had to upgrade my yogurt maker (I have Mulinex) by cutting into the food regulator ... then the result was stable

Masha, dry leavens are very critical to temperature ... I'm afraid they will die ((

yes, I know, so I'm afraid ... The temperature is stable in Mult, it comes out great there

As a rule, dry yoghurt starter cultures live at 40-43 grams, will not die, but the more temperature-critical starter cultures are simply saved by lowering the temperature of the yogurt maker. I did the tone at 36 grams, and it is quite critical to the temperature, it came out perfectly, there was no serum at all. Although I didn't have whey in yogurt at all in this yogurt maker.

It turns out that you need to underestimate the figure by 3-4 degrees?

[Miranda]

Miranda, depending on what sourdough, vivo lives on the standard one (38 g), genesis too, orsik too, except for kefir, and for tone yes, for Italian too, for lactin it seems to me better to underestimate too, but I can't check, no I won't, I don't like it.

And how at home can you determine the number of lactic acid bacteria, which in yoghurts should be at least 1x107 CFU per 1 g? I read somewhere that for the vitality of these probiotics, T up to 46 degrees is needed, and higher - as they will be kirdyk. No?

[Sedne]

Sedne, I have in constant use Goodfood, these are Italian, prepackaged in Ukraine.

It is interesting that they completely coincide in terms of the manufacturer of raw materials with Lactoferms, but I tried them - heaven and earth. Lactoferm categorically did not like it. Either they lie about the supplier, or they do it, but the Ukrainian packaging is better than the Russian one.

Recently I tried almost all Orsiki, very much even.

Before that (about 3 years ago) I tried Katrina, Yogurtel, Lactina, Evitalia, etc. All are somehow not very much in comparison, only Vivo are good, and Goodfood is even better. Maybe during this time that has changed, sometimes I try something new, but out of everything new, only Orsik liked it.

Both Vivo and Goodfood recommend not to rise above 40-41 degrees, 42 are considered a critical temperature.

Both Vivo and Goodfood recommend not to rise above 40-41 degrees, 42 are considered a critical temperature.

Vivo tolerates high temperatures normally, while Goodfood prefers lower ones.
I also liked the yoghurt (by the way, he also prefers a lower temperature), I just don't like Lactin from the starter cultures, I also like Genesis, but it disappeared somewhere from those I buy from.
In general, all yoghurts have a (almost) critical temperature of 45, after which they die.

Well, if there is such a T in the Machine ready-made yogurt - probiotics are most likely dead!

a pity, then a useless device!

died probiotics

[Valkyr]

Valkyr, well, why is it useless, you can lower the temperature in it.

and how? if by default - 38 - the finished product gives almost ten degrees. above? how to calculate the correct formula for probiotic activity?

here, for example, the All-Russian Research Institute of the Dairy Industry recommends for different groups of lactic acid bacteria from 35 to 40 degrees - is it necessary to set 25 degrees? and someone will dare to try and then tell the world?

then useless device!

Very helpful, very much!
All I need to do is cover the bottom with a paper towel, three was enough for me.

The best kefir, sour cream, yogurt, etc. - I get it in it. No serum and no overheating (there is a photo above in the subject).
Now here in the country without him, I dance with tambourines around 4 multicooker and a fermenter, which I already overheated kefir and yogurt.
Slav. more I remembered that in SV Brand 6051 there is a manual mode, I made a normal sour cream.

The neighbor has already bought this yogurt maker for herself, thanks me now for the advice and treats the insides with delicious sour milk.

[Maria]

Maria, I have 35 grams, the banks were warm, that is, there was just 37 grams

Yes, I also have towels at the bottom.

[Irina]

it is possible that different devices work differently.

I don't want to dance with tambourines - there is no time for that! I occasionally use an old lady-brandy, like 37502 (?), she is trouble-free, there - I specially measured it today - at the bottom 38, at the top 36.
I want to buy a yogurt maker. while in thought. Orsson overheats too ...

Irina, about the taste and consistency of course I believe. But this is not the main indicator for sour milk.

this is not the main indicator for sour milk.

And in my opinion, the most important
Taste, color, consistency, everything is normal. How it was made, from what, where and how much it was stored - everything is known.

What sour milk is good for, you can immediately understand an unsuitable product.

I agree with Ira, you can immediately see from the yogurt that it is overheated or overexposed, the whey is formed.

[RepeShock]

RepeShock, Irina, in Masha's photo looks great, but T -


Girls, and who else will be able to measure T inside the finished product of sour milk immediately after the completion of the program using dry starter cultures with probiotics?

We are not talking about sour cream - someone on the forum and on the battery turned out awesome!

measuring T of water in a jar - no matter how useless - milk and water have different densities.

oh, I'm sorry - I walked to the website of the All-Russian Research Institute of the Dairy Industry - it is permissible for probiotics like bifidumbacterin T 40 plus or minus 2.

And 47 is already too much!

Could it be that the temperature probe shows the temperature incorrectly? I’m standing here recently in a store and I hear a man asking a salesperson: "What is it that all your thermometers show different temperatures?"