Yoghurt maker Brand 100

Okay, let’s give you another reason to think badly of me!

Look how awesome cottage cheese I got!



The base turned out great, did not overheat - I put 39, and the output was that much, however, the bowl was large, completely closed the bottom of the yogurt maker. The leaven is good - Krasnogorskaya, and the milk is good, Belgorod.



And when liquid sourdough was made on the basis of "Tonus" from the All-Russian Research Institute of the Dairy Industry, there was a slight overheating.

It was necessary and set 36 degrees, but the output was 3.62, oh, 40 degrees!



I didn't put any underwear on the bottom.

You stuck it in her glass container?

Whom?

Inside the yogurt maker .. ,,

A glass bowl with contents - 1 liter - was in a yogurt maker. Before removing the probe of the thermometer, immersed it in and measured. The fact that the display costs 2 hours - we turned off the lights in the village, had to be reinstalled. That is, it means nothing. The total time according to the instructions for the sourdough for cottage cheese (Krasnogorskaya) is indicated 10 hours, so I endured it.

I did the same with the liquid starter culture for "Tonus" - only there everything was fermented in a 200 ml glass and I set T (again on the recommendation of the starter manufacturer) 36 degrees.
now FSE.

Girls, how to cook wine in it? In what capacity? And in general, what capacity can you adapt if you don't want to use the cups? The height is kind of small. So I'm thinking, I need it or not ... Or start dancing with a tambourine in Oursson yogurt maker?

[Belka13]

Belka13, Olga, wine? One litre? This is not serious!

To get a good result of sour milk in this yogurt maker, you can jump around it a little to adapt!

One litre?

1.4 liters in it.

For wine, yes, not serious)

You will not get 1.4 liters - 7 cups, each, if you pour almost to the rim - 200 ml. But you need to leave a small reserve for the foaming drink, otherwise everything will foam and overflow.

So I was surprised - they declare the function of making wine, but the volume is not serious. I think maybe there is some kind of trick or some capacity can be adapted to increase the volume.

It's not about whether it works or not) it's just that the total volume is not 1 liter in this yogurt maker, as you wrote.
Put wine / kvass in these glasses? It needs to be a masochist)))

Added Sunday, May 29, 2016 5:24 PM

you can adapt a container to increase the volume.

So adjust whatever fits in and the lid closes. What is the problem?

[Irina]

Irina, so I haven't bought it yet - I think, should I contact? If only wine could still be made, and sour milk in me and in other yogurt makers and fermenters turns out well. A liter is not serious.

[Olga]

Olga, in this case, you do not need it, of course.

A liter is not serious.

[RepeShock]

RepeShock, Irina, thanks for the advice!

[Olya]

Olya, you are welcome!

It's not about whether it works or not) it's just that the total volume is not 1 liter in this yogurt maker, as you wrote.
Put wine / kvass in these glasses? It needs to be a masochist)))

Added Sunday, May 29, 2016 5:24 PM

So adjust whatever fits in and the lid closes. What is the problem?

the same recommendation for fermentation of kvass.

Green tea - fermentation in Brand 100 yogurt maker and Brand 701 multicooker. (MariV)

I also found a worthy use of this yogurt maker!

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

Masha, can you please tell me if you managed to overcome the problems with your firebrand? And if it's not a secret, how can it be changed? I ask because I also want to buy one for myself and I want to understand what options are there, if suddenly, too, something is wrong with the temperature.

Tell me, is the yogurt maker inside hermetically sealed plastic? Can I pour water there? I pour it into my cold one, thus leveling the temperature among all the jars.

[_JuMi_]

_JuMi_, Julia, well, sort of like a whole inside this yogurt maker.

But plastic is a fragile material. Microcrack - water gets on the heating element, and that's it!

We need to read the topic, again a new gadget

Marigold oil (MariV)

unfortunately, my device does not give out the declared maximum T 60 degrees - the maximum is 45 degrees! Therefore, we had to increase the time ...

Someone overheats, someone does not get warm ...

People who know how to calculate the calorie content and fat content of the milk formula? So I mixed a liter of milk 3.2% and 0.5 liters. cream 10% - I sit and think I was puzzled by two comrades - they gave me different results. How to count?

[How to calculate the fat and calorie content of yogurt?]

who knows how to calculate the calorie and fat content of milk formula?

How to calculate the fat and calorie content of yogurt?

The fat and calorie content of yoghurt is calculated on the basis of the products from which yoghurt is made (For convenience of calculation, we will assume that 1 ml of milk / cream = 1 g of product).
For example, if you use 1 liter of milk of 3.5% fat content (calorie content of 61 kcal per 100 ml or 610 kcal per 1 liter), dry starter culture (calorie content can be taken as 0) and nothing else, then the calorie content of your yogurt will be equal to 61 kcal per 100 ml: 610 (kcal) / 1000 (ml) * 100 (ml).
If you replace 200 ml of milk with cream of 20% fat (calorie content 206 kcal per 100 ml.), Then the calorie content of your yoghurt will be equal to 90 kcal per 100 ml: (0.61 (kcal) * 800 (ml of milk) + 2.06 (kcal) * 200 (ml of cream)) / 1000 (ml of a mixture of milk and yogurt) * 100 (ml of product).

The same principle applies to fat content. If you use milk of 3.5% fat, that is, 100 ml of milk contains 3.5 g of fat, then the fat content of yoghurt will be 3.5%.
If you replace 200 ml of milk with 20% cream, then the fat content of the yogurt will be approximately 6.8%: (0.035 (g fat) * 800 (ml milk) + 0.2 (g fat) * 200 (ml cream)) / 1000 (ml of a mixture of milk and cream) * 100 (ml of the product).

[Crochet]

CrochetThanks a lot!
Calculated Yogurt 5.4% fat and 76 kcal. Yummy!

[Crochet]

Crochet, Inulya, thank you for the info!

Just now I was making a homemade mascarpone - I mixed 0.5 liters of 33% Belarusian cream + 0.5 liters of 3.2% milk, added a liquid starter culture for cottage cheese "Tonus", fermented it, then warmed it up for 15 minutes in a water bath - 60 degrees , threw it back and let it stand by itself - did not wring it out! And what is my fat content? I focus solely on the consistency and taste - it turned out like a cream! Delicious!!!!

I bought this yogurt maker for Alli in the BrandRussia store for a special offer for 1400 re. in stores this device is 2400 .... Happy as an elephant.

Added Thursday, 22 September 2016 12:44 pm

Not for the sake of advertising, but for the sake of all consumers - so as not to enrich the huckster 1,419.30 rubles. But there is a peculiarity, they sometimes interrupt promotions - and beat the price like in a store - 2400 - this time needs to be waited out. I bought the first from them for 1800, the second for 1400, and now in the mobile (tablet) version for 1394 re. Yoghurt maker Brand 100 with digital control and MULTI-COOK function. LCD display. Temperature adjustment from 20 to 60 C. Cooking time adjustment from 1 to 48 hours. 7 glass jars of 200 ml. Excellent yoghurt.

[Krosh-a]

Krosh-a, Andrey, congratulations on your purchase!

I read it, worn out wrapping the jars and bought it, today I have already set to make yogurt.

[Shyrshunchik]

Shyrshunchik, Tatiana, that's good!

A yogurt maker was also delivered to me yesterday. How cute she is !!! Very cute and compact. Well packed, thick glass cups, caps fit snugly. We made yogurt on an automatic program, only then I added time, since according to the instructions it takes more time for my starter culture. Everything is excellent, the yogurt turned out to be tasty and of the right consistency! In the process, I measured the temperature several times with a thermometer from the Teskomovsky ham maker. It maintains the declared temperature (38g), only in the central glass there was 42g (it was with water, since 1 liter of milk was poured into 5 glasses). I didn't put anything on the bottom.

I set the temperature to 42 degrees and set it for 8 hours, as it is written in the instructions for the leaven. I checked the same with a thermometer, I did not rise above 45. The yogurt turned out to be thick like sour cream, I took 6% milk, next time I will take 3.2. ... I liked the yogurt maker very much.

[Andrei]

Andrei,.Hello . Please give a link to the store where you bought the yogurt maker.

[elvin]

elvin, I bought in the same store as Andrey, this is a BrandRussia store for aliexpress, but the promotion has already ended there. Now it costs 2490r and free shipping (the offer was 1419r.)

[Lena]

Lena, Thank you. I will wait, maybe they will still be generous with a share

[elvin]

elvin, since I didn't have yogurt makers before, I really like it. If I take the remaining glass of yogurt as a sourdough, then in general it is ready in 3 hours.

On November 11, Ali will again sell yogurt makers for the promotion. who needs to catch.

Girls, today on Aliexpress this yogurt maker costs 1394.40. Delivery within Russia is free. It's time to shop for gifts for the New Year.

There are certain flaws in this yogurt maker, but everything is easily solved. In any case, this is the best yoghurt maker on the market. I drove her in different modes and the best option is to pour 500-700 ml of warm water into the pan. Then the heating in all the banks is the most uniform (the run is 0.5-1 degrees from the central bank to the extreme ones) and the real temperature in the banks almost corresponds to that on the display. If the water is not poured, then at 38 degrees, the central bank heats up to 50, and the extreme to 44. All measurements were made with closed jars, since it is not correct to ferment without lids (which is written in almost every instruction for yogurt makers). By typing, I determined that the best correspondence between the real and the set temperature is at 36 degrees. In this case, the central bank is 37 degrees, and the remaining 36.6 degrees, which is most ideal for probiotic starters. I also wanted to make cottage cheese right in it, changing the temperature regime after fermentation, but it does not give the manufacturer's temperature of 60 degrees, all the same, it does not have enough power of 20 W for this. If only for such a regime it must be well wrapped up in order to reduce heat loss. I don't know about Aliexpress, but for 2100 rubles. you can still buy Yogurtel starter cultures in the house.

In the operating instructions for this device, under ten exclamation marks, it is written about the prohibition to pour water into the bowl, one layer of boom was enough for me. towels all prepared great.

Very interesting on the site now there is a 25% discount. went in. and there is no such beauty nearby !!! Available in M. Video. but dearly wanted a discount !!! Ali is not at all !!!

[MASTER]

MASTERSergey, your recommendations to pour water into the bowl of this yogurt maker are not just bad advice, but just dangerous!
Brand's technical department did not even recommend putting enamel dishes in a bowl - "It is better to ferment milk in a glass container, so we recommend using only original accessories (glass jars).
You can also use a plastic container. "This was the answer to my question" Can enamel dishes (metal all the same!) Be used for cooking in a yogurt maker? Will you short? "

Jumping with a selection of T and napkins, towels, rags is also generally not good. Home appliances must meet the stated parameters.

[delissima07]

delissima07, they write a lot of nonsense in the instructions for the yogurt makers, but this does not mean at all that this is exactly what should be done. So what do you think yourself, why did they write that water cannot be poured?

Added on Tuesday 20 Dec 2016 07:12 PM

MariV, and where does the enamel dishes to water in a yogurt maker? And maybe explain to the dark engineer what the danger is if you pour water into a yogurt maker?

[MASTER]

MASTERSergey, I will not discuss this with you, although there are enough arguments - I also have a technical education. We will invite specialists from the Branda technical department.

By the way, Branda's instructions are well written, not stupidly translated, but adapted to the Russian consumer.

[MariV]

MariV, if you have no opinion on this, then invite specialists from the technical department of Branda, we will listen to their arguments. I am really very interested to know what they were guided by when they wrote that water cannot be poured.Is it really this?

Have you seen on Ali from other manufacturers there is one bowl - metal !!! So this is also possible? Of course glass is better (this is my opinion)

[prubul]

prubul, of course available. All industrial sour milk in stainless steel is fermented

Good day and everyone a Happy New Year!

In the operating instructions for this device, under ten exclamation marks, it is written about the prohibition to pour water into the bowl.

do not exaggerate, please, otherwise it became scary in the instructions, I quote "There is no need to pour water into the body of the yogurt maker!" is a recommendation. At one time, we received a consultation from the manufacturer's plant, where it was said that, in principle, you can pour water into the body of the yogurt maker. We wrote in our own way because all the recipes indicated in the instructions were tested without water. The testers found that cooking time increased with water, and it was already quite long.

Yes, we cannot recommend pouring water into the body of the yogurt maker, although it is actually a good way to equalize the temperature during cooking. If you add water, it will increase the time it takes to prepare the yoghurt. And the time will be different each time - depending on the amount of added water, its temperature, etc. The operation of a yogurt maker with water in a bowl has not been tested. In addition, when adding water to the bowl, there is a great risk of water entering the inside of the case. This is very dangerous as it may short-circuit or oxidize the control board contacts.

[ksenia_br]

ksenia_br, let me make a few explanations

We wrote in our own way because all the recipes indicated in the instructions were tested without water. The testers felt that the cooking time increased with water, and it was already quite long.

If you add water, it will increase the time it takes to prepare the yoghurt.

This is not entirely true. The cooking time will depend on the temperature that the yogurt maker will keep. Yes, there is such a thing that with water the real temperature in the jars will be lower than without water. But, firstly, it will be the closest to the one installed on the display. Secondly, the temperature distribution across all jars will be the most uniform. Therefore, just with water, the product will cook exactly as much as it should cook at a given temperature. If you ferment without water, then the real temperature will be much higher than the one set on the display and with a significant scatter among the jars. In order not to be unfounded, I will give the results of real tests:

1. Without water, the temperature on the display is 38 degrees. Result: center - 50 degrees; left-right - 43 degrees; bottom - 45 degrees, top - 45.6 degrees to the left and 44.6 degrees to the right.

2. An intermediate version with a cardboard cell in which the jars are packed, the temperature on the display is 38 degrees. Result: center - 47.5 degrees; left-right - 41 degrees; bottom - 42.3 degrees; top - 43.1 degrees to the left and 42.4 degrees to the right.

3. Without water, the temperature on the display is 34 degrees. Result: center - 40.3 degrees; left-right - 35.8 degrees; bottom - 37.2 degrees; top - 37.1 degrees to the left and 36.6 degrees to the right.

4.With water (500 ml), the display temperature is 38 degrees. Result: center - 40.3 degrees; left-right - 38.8 degrees; bottom - 39.3 degrees; top - 39.1 degrees.

5.With water (500 ml), the display temperature is 37 degrees. Result: center - 38.5 degrees; left-right - 37.7 degrees; bottom - 37.8 degrees; top - 37.6 degrees.

6.With water (500 ml), the display temperature is 36 degrees. Result: center - 38 degrees; left-right - 36.6 degrees; bottom - 36.9 degrees; top - 36.8 degrees.

7.With water (500 ml), display temperature 32 degrees. Result: center - 33.2 degrees; left-right - 32.4 degrees; bottom - 32.5 degrees; top - 32.4 degrees.

As you can see from the above results, everything looks much better with water and the less we set the temperature on the display, the more it corresponds to the real temperature. This is due to the buffer capacity of the water.Therefore, if you add a little more water (600-700 ml) to the yogurt maker, then experimentally it will be possible to achieve an even greater temperature correspondence. And this is important for those who want not to ferment milk anyhow, but to get the right product with the desired organoleptic properties and desired properties.

In addition, when adding water to the bowl, there is a great risk of water entering the inside of the case.

This risk only exists if the body of the yogurt maker is damaged. If there are no cracks in the case, then water will never enter the cortex through the plastic