Yoghurt maker Brand 100

Girls, help a novice yogurt maker. I just bought the leaven orsik-kefir. It says that a bag is for one liter of milk. If I dilute by 1.4 liters. will not ferment, not take risks?

[Elvira]

Elvira, I fermented for 3

Thank you!

In general, all yoghurts have a (almost) critical temperature of 45, after which they die.

For a long time I have not studied this issue, because at the very beginning, 4 years + - ago, I studied it up and down. And then it was believed that 42 degrees is just a guard.

I remember the discussion of the then not yet released multi 701 Brandovskoy, they presented the companies here on the forum and asked how the curd was better according to the program, like yogurt, in those discussions it also flashed that 39 + -1 degrees for yogurt. Incidentally, I love the Brand for this, for their openness and willingness to discuss the product BEFORE it is released.

And the data of the All-Russian Research Institute were then given by other producers of starter cultures (there were fewer of them then). And there are a lot of discussions about which yogurt maker overheats and which does not, etc., in multicooker topics fukali at 42-43 degrees.

But apparently now the numbers are different. This is not the first time I have met this year, that 45 degrees are ok.

.... at Masha

Why do I need a photo "at Masha's"? I focus on my product and can only be responsible for it.
For some reason, the photos of the resulting products in this topic did not arouse any interest in you.

I am generally more of a skeptic, and for a long time did not want to hear anything about yogurt makers, in bulk in the house of technology, in the cat. you can make sour milk and it suited me for the time being, until I needed one yogurt.
Now I also need kefir, and sour cream, and yogurt and so on. And we are tired of dancing with tambourines, because not all devices have the ability to set the desired temperature.
The release of a yoghurt maker with such capabilities was welcome.

In the first tests of the girl at once wrote that the bottom of the yogurt maker is hot. I took the information into account and IMMEDIATELY covered the bottom with a boom. towels.

All. The operation of the device, at this stage, completely suits me. You can set ANY temperature.

This is not the first time I have met this year, that 45 degrees are ok.

Well, 45 is still very undesirable. For ordinary yoghurt, a temperature of 40-41 grams is good, by the way I bought a ferment from the All-Russian Research Institute and it only says about the tone of 37 grams, and yogurt and acidophilus 40-41 grams, and usually manufacturers just give the ideal temperature, but there is + -4-5 grams, Well, of course, you need to try to ferment closer to the ideal. So it is actually noticeable when the yogurt is not very good, when + more than necessary whey appears, when it stretches, I noticed when I lowered the temperature more, the problem with viscosity was much stronger for me.

Added on Friday 13 May 2016 06:23

Oh yes, Vivo, they had a different formula for the starter cultures 2 years ago, each starter culture had its own temperature, now all the starter cultures have the same temperature and now they are the most problem-free, I never had any punctures with them.

[RepeShock]

RepeShock, Irina, beautiful pictures are not an argument for me.

To me categorically the benefit is important. If beneficial bacteria die during cooking - why go around at home with appliances, starter cultures, milk and the process itself? You can drive to the nearest store and at a reasonable price you can buy something delicious, but delicious!

Therefore, once again I ask someone who is not strongly committed by Brand to measure T at the end of the process using dry starter cultures! And that's all.

[Valkyr]

Valkyr, Maria, by God, you have a strange approach .... Or you are not very much in the subject, sorry.
Sour milk is such a product where it is very easy to determine the freshness and suitability. If the bacteria die from overheating, then you are unlikely to want to eat such a product, because.it immediately loses its presentation, but there is nothing to say about the taste, it will never taste bad.

There cannot be a HOME-made fermented milk product worse than a store one, only better. If you have followed all the manufacturer's recommendations.
And it's just ridiculous to read about the benefits of purchased yogurt, sorry.

I have never measured the temperature and am not going to, after one time it is quite possible to understand what is happening with the product and how the device works.

And even more so, I'm not going to agitate anyone for this or some other yogurt maker.
This is a topic about a certain model, so we share our impressions in it.

By the way, due to the fact that the appearance of yoghurt changes when overheated and at low temperatures, we did not come up with it, the producers of starter cultures themselves say that the appearance changes, yoghurt also begins to sour when overheated.

now all starter cultures have the same temperature and now they are the most problem-free

So something has changed over the years.

I'll need to order new Vivo.
My brother often travels and brings Goodfood, and now I will ask Vivo to take new ones. Still, in Kiev, they are not like here.

[Miranda]

Miranda, like here https://Mcooker-enn.tomathouse.com/in...555.0 it is not at all expensive, it turns out that the whole box is 140 rubles. What are the pre-reform prices.

[Valkyr]

Valkyr, so they are taking them from Kiev.
Thank you, but I have an established channel from my brother, which runs once a month or two.

[Miranda]

Miranda, yes, like from Sevastopol for 35 rubles per bottle.

Girls, today I made kefir from orsik sourdough. The temperature was set to 36 degrees, the time was 9 hours. The bottom of the yogurt maker is lined with paper towels, 4 layers. At the end of the time, on each jar on top of the kefir a little whey was formed, from seven cans of 23 grams (weighed it specially). Is this acceptable? I measured the pace inside the cans 38-39-40 degrees. I have never done this (and a lot of things before the bread machine). Is the formation of a small amount of whey acceptable, or should the temperature still be lowered?

[Elvira]

The temperature was set to 36 degrees

This is a lot for kefir, I do it at 30 grams.

A small amount of serum may be present, no big deal. If there is a lot of it, this is overheating of the product.
Elvira, did you like kefir?

Irina, thank you. The package says - put the mixture in a warm place 35-40 degrees, for 6-10 hours. Next time I'll set it to 30 degrees. Kefir is in the refrigerator, just looked, gave a little more serum. It tastes like niche, delicious. But it looks like it's overheated. Another indicator I have is a cat, he is ready to give his soul for a spoonful of yogurt, and then he hurries to lick the cans after all. But this kefir didn’t eat, I didn’t like it.Well, okay, although no one will yell nearby, demanding their share

[Elvira]

Elvira, yes, on the packaging of all orsik starter cultures, the same thing is written ..... unfortunately.
I also did the first time at a higher temperature, at a low one I liked it more. But it is done, the infection, about 9 hours)

If you don’t like it, then you can always put sour milk for processing) in bread, on cottage cheese, in sauce ...

No, for now it's all interesting and tasty for us, everything is eaten without a trace. The cat really got insolent, got drunk

We also like it, we no longer look at the store)

Good day! I also bought this yogurt maker - I'm very happy! She made sour cream. The set temperature is 32 degrees. After 4 hours of fermentation, I measured the temperature at the bottom of the jars. All were 34 degrees and only the central 37 degrees, although the central was on a double layer of paper towel. Nevertheless, the sour cream in the central jar does not differ either in consistency or in taste from the rest. Overall, I am very satisfied !!!

the center one stood on a double layer of paper towels.

and without a towel? This is the catch, that everything is good in it, only something is wrong with the thermostat ... In the previous model, there were no such problems, everything was exactly like in the data sheet ... For this, we are testing it .. ..

[balabolka]

balabolka, have you measured the T content of the jars? or outside? I still look closely at this yogurt maker ...

Today I made fermented baked milk. I made baked milk in a multitude of 502, added the ferment "Ryazhenka" from Lactoferms. I put it according to the instructions 38 Sleep for 10 hours, spreading 2 (!) Kitchen towels. Ryazhenka was cooked in 8 hours. The temperature in the central jar (always the hottest) was 42.3C at the end of the process. Ryazhenka is dense, but by the end she began to give serum. Something to taste with something Very tasty!

Lactofermskaya "Ryazhenka" can withstand up to 41C, so it's alive ..... I will use one of the extreme jars as a mother's starter next time.

[SchuMakher]

SchuMakher, Masha, aha, slightly encouraging!

[Valkyr]

Valkyryes ... third towel and the right temperature will be reached

yes ... the third towel and the right tempera

I measured the temperature inside the jars. I think that like Masha, I will put three layers of towels under the center

[Valkyr]

Valkyryes ... third towel and the right temperature will be reached

Masha, maybe a diaper is better right away?

Masha, maybe a diaper is better right away?

No offense or mockery: you can do it too, I just have left from Masya ... They will isolate well, there is also a good plump layer ...

I put imunalis yesterday. She put the fifth paper napkin on the bottom. According to the instructions, the temperature was set to 38 degrees, the time was 10 hours. After the signal, the temperature in the central jar was 43 degrees, (and it was noticeably hotter than the others) at the extreme 39-40. Chezh to do that? ... I will try to set 36 degrees next time. How else to check the thermometer, can it crack? Oh yes - there was no whey on top of the yogurt. Now standing in the refrigerator, ripening

[Irisha]

This is a lot for kefir, I do it at 30 grams.

Irisha, that is, no matter what sourdough from, in any case, you cook kefir at 30 grams, right, Irisha ?

In my yoghurt makers, alas, I cannot achieve this temperature ...

Maybe try it in a thermos ...

After the signal, the temperature in the central jar was 43 degrees, (and it was noticeably hotter than others)

yes, the central one is always the hottest, most likely there is a heating element ...

It’s a shame that she’s so hot (well, mine personally, Mary Vanna has a straight jacket in her jacket, by pull, I suppose), she is so nravitstsa to me, I just have no strength .. Small, neat, pretty

I will buy milk, put cottage cheese ... I wonder how many degrees in real life will be at 60C declared?

Added on Tuesday 17 May 2016 09:49 AM

Maybe try in a thermos

and cha, that multi-brandyuhi is not what la?

multi-scolding

Who is it ?!

I only have big Panas and small Redmond, and that's it ...

[SchuMakher]

SchuMakher, Manya, that's how I saw this

(well, my personally, Mary Vanna has a straight tunic in a tunic, by pull, I suppose), she is so nice to me, I just have no strength

Duc almost lifted me out of the grave! I will answer later ... I can not now .....

[MariV]

Who is it ?!

Brandovskaya slow cooker

MariV, and what to shoot at once?

[Elvira]

That is, no matter what sourdough is, in any case, you cook kefir at 30 grams, right, Irisha?

Of course, it doesn't matter, except for the leaven of Orsik, I did not make kefir from any other)))))
And if it's no joke, then, yes, kefir is better to do at 30 grams.

Chezh to do that?

Elvira, You yourself and answered correctly

I will try to set 36 degrees next time.

Just lower the temperature a little.

Just lower the temperature a little.

you can really set a lower temperature, so as not to shove the towels in ... In this model, taking into account the "multi-cook" function, this is possible .... the thermostat did not disappoint in this case ... We must try ... At this stage, testing is underway in the stated parameters and the goal is to identify all the pros and cons, and not to find a way to "cheat" the device

Oh girls.I was just going to buy such a yoghurt maker with temperature control, but here it is regulated by itself and does not correspond to the set one.

[tatjanka]

tatjanka, maybe you will be all right? Not everyone has such a situation ... The thing itself is good ... Give it up if that ...

If, with the declared 38C, in fact, 47 turns out, then you can set 28 - 30C

It's too cool))) I have kefir at 30 grams and three boom towels comes out great, the jars are a little warm, as it should.

Yours is somehow too drastic, for me, so it is enough to lower the temperature by a couple of degrees, not more.
But if the absence of towels in the device is essential), then you can probably reduce it more.

I, in the presence of 3 towels and a reduction of 1-2 grams (if for yogurt), the result is quite satisfactory.
Of course, it must be borne in mind that all devices work in different ways, including due to different voltage in the network.

Added on Tuesday 17 May 2016 02:50 PM

Testing is in progress at this stage

Well, if you have testing, then I have normal use of the device) And I need a normal product here and now.
Let the manufacturers take care of the rest.
We, as always, have to adapt to the existing, as in other email. devices.

As something too drastic, for me, it is enough to lower the temperature by a couple of degrees, not more.

if the leaven withstands 38, but I have 48C, what is the cardinality? I just shift the value exactly as much as it is exceeded ... 28C will not be, it will be what the doctor ordered. As yesterday's experiment showed, 2 towels lowered the temperature by 5 degrees, it became 43 ... Don't you think this is a lot for sourdough? If I put on a couple more towels, the lid won't close ...

Well, if you're testing,

namely testing ....
Good luck!

[SchuMakher]

SchuMakher, Manya, why did you accuse me of corruption? A? handicapped, yeah ..... and I, how to defend against attacks with a Berdan gun, so immediately you run away crying! It's a shame ...

here are the ones for this! just now, overcoming ailments, without waiting for my home helpers, I draw:

in the morning they put me kefir - on the Ukrainian sourdough Vivo. strictly following the instructions for the ferment T - 37-40, time 6-8 hours.

Attention - without gaskets!



T set 39 degrees - milk is not very ...



Time - 9 hours - because of milk



when everything sounded

in the central cup

- slight overheating from the set T - flight!

in the nearest glass - undershoot!



The consistency of the contents is smooth, shiny.



Uneven heating - I think this is not very good. These are the ones, Manya!

These are the ones, Manya!

here I am and gru ... I got an almost-malfunctioning yogurt maker by pulling And the others won a dance with tambourines with towels

Uneven heating is definitely not great But tell me pretty she

[SchuMakher]

SchuMakher, Masha, of course, is beautiful! However, when I wanted to stir up the cottage cheese in it - I had to set it to 50 degrees and hold it for a while - it didn't work out! Not given!

I had to jump with a bowl of water.

Dancing with towels - it’s interesting, before, when I was graduating from the institute, I danced with a shawl “in the presence of the governor and with other persons”

we danced with shawls!

and with Lenin (well, I myself remember how you panim)

Added on Tuesday 17 May 2016 06:21 PM

Not given!

voooot, and my current does what it gives ...

... Let me tell you

[SchuMakher]

SchuMakher, Manya, well, that's a lot, my honest ....., and tovya - you understand! bad luck...

bad luck...

this is our Jewish happiness

[SchuMakher]

SchuMakher, Manya, but what about changing your hot African woman?

[SchuMakher]

SchuMakher, Manya, and change your hot African woman?

right now, I'll finish it and maybe change it

[SchuMakher]

SchuMakher, yeah, I decided to stop by and play ...

[SchuMakher]

SchuMakher, yeah, I decided to stop by and play ...

Yeah, to test it ... Schaub didn't seem to live like honey ... Towels again ...