Sourdough yogurt: reviews and methods of preparation (rating of yogurt makers)

Girls, and if you put aside the chemical formulas of what happened, then yogurt, kefir, fermented baked milk are different from each other? Is it like sour milk? Soft and pleasant to the taste, thick.

Clearly, it's delicious, I believe, but it's not fermented baked milk.

Well, loshara, now I will look for the leaven

then yogurt, kefir, fermented baked milk are different from each other?

Here is the big difference in the chemical composition. Different types of fermented milk products contain different types of bacteria. This is the difference. But in fact, yes, all this is fermented (sour) milk.

[LisaNeAlisa]

LisaNeAlisa, Anita, is your yogurt the name of the leaven?

[TaTush]

TaTush, I'll be in charge of Anita. Yes. This is the name of the firm. There is their website in net. By the way, thanks to Anita for that. I wouldn't know.

[Tanya]

Tanya, Yes. It is easier to find it in Ufa than the others. And in terms of composition, it is good.

The yogurt makers have already gone through a million, and what I want to say, they are almost all the same. The principle of operation is the same, so you need to choose according to personal criteria, namely: how much are you willing to pay for a miracle technique, how many people are in the family (you need 6 jars or 12), do you need jars at all, maybe someone only cooks cottage cheese in it and extra jars. Well, the manufacturer, some have a warranty period of 2 years, some have 1, and some offer 5. Personally, I have already had TEFAL YG 6528 for two years, it contains 12 glass jars, it is convenient, the color is not easily soiled. If you pour full containers, then two liters of milk will calmly fit in, I can cook two products at the same time - one for 6 jars and the second for 6. The yoghurt maker is designed to simply warm, so the main responsibility lies with milk and sourdoughs. If milk is diluted with water, or contains antibiotics, the product simply will not work. I buy homemade, fatty))) I take dry starter cultures, BakZdrav are very good, I order on the website, delivery there pleases, because there is no time to run around the shops. In general, choose a yoghurt maker within your pocket, but you should look for the ingredients more carefully. With good milk and high-quality starter culture, the product will definitely turn out. There is a difference between sourdough and leaven, and someone correctly wrote above that the principle is the same, but the bacterial composition is different. Kefir fungus is responsible for clots in kefir, and in yogurt, for example, acidophilus sticks rule. There is a probiotic sourdough, in general, up to 15 species of different forms can live there. Happy choice!

[Mary Lee]

Mary Lee, when I studied the issue of buying a yogurt maker, I realized from the reviews that not all yogurt makers are equally useful. Some complain about overheating, that is, after some time of operation, the temperature limiter gets lost and the device heats up as much as it can. And here dances with a tambourine begin: who recommends placing a cardboard box, who a silicone mat, who pour cold water.
I am against giving money for the device, and any money, and then running around it. Technique should make life easier, not complicate it.

I agree completely, maybe I wrote it wrong, I meant that, ideally, the yogurt maker should just maintain the temperature, and force majeure such with overheating and cardboard boxes, of course, is not needed by anyone. It is necessary to read the reviews means, although you know, I also look at the sourdoughs that many have a significantly different permissible temperature regime for cooking. I don’t remember which one, but I saw that the maximum temperature was 35 degrees, despite the fact that the BakZdrav, which I use, is from 37 to 45. There may still be a reason that yogurt doesn’t work, that is.it seems to be heating normally, but the leaven is not designed for such degrees, so the porridge comes out. To be honest, I had this on a store activity, then a clot of whey floats in the ocean, then semolina comes out. Well, I changed the starter culture, milk too, it seems normal.

I think that a yogurt maker is still needed (although I have multicooker with the Yogurt mode). A multicooker may be needed at any time, but it will be busy and then it’s one thing when the unit works for 4 hours and 6 hours and 8 or more with a multicooker power, say 800W, and another thing with a 20W yogurt maker. Of course, overheating is undesirable, but this is already a lottery, so this is what yogurt maker you come across.

I got to read reviews about overheating, I want to say, it's true lotoreya. Some write that the equipment overheats for 2 thousand, and for some it is too hot for 12 thousand, so here you are lucky, although I still insist on an experiment with yeast and milk.

I had and still have yogurt makers, I don’t even know what, I’ll say that everyone overheats, unless Brand 4001 overheats. In all the rest, without exception, I put something.

My Orsiks warm up normally

[LisaNeAlisa]

LisaNeAlisa, I have 2 orsik overheat.

[Mams-Olga]

IMHO, the author of the topic advertised the leavens .... I registered, immediately left one message and left. So it's worth considering - is it necessary to develop this topic? The forum has enough topics on sourdoughs, yogurt makers, and so on. The seeker will find the answer to his question. Or ask in a profile topic ...

Girls like Mams-Olga noticed it pure SPAM.
The author of the topic (Malinka-Alinka-male. Sex) does not bother here anymore, today there is a new author ... in the same topic, an advertisement for leaven and nothing in essence ...

How do you know that the author is male, just wondering? If the topic is not relevant, you need to close it (contact the moderators), otherwise for whom we are trying, we advise ...

Girls, I'm here, I read everything.
Time is sorely lacking ((
I have a yogurt maker Moulinex YG 230131 for a test drive now
I read that it is inconvenient to cook without a shutdown timer, so I ordered a yogurt maker for my husband, so that only with a timer and an automatic shutdown
On a test drive, I have two weeks for it)) Well, so far I have determined one thing - it is definitely better than keeping it in a bank on a battery

otherwise for whom we are trying, we advise ...

Sorry, but this is very funny.
Today's registration, four messages in a single topic, similar to advertising, and already trying to advise?

But the topic really, it may be worth closing.

[Malinka-Alinka]

Malinka-Alinka, Wow))
thank you for supporting the topic so actively

Added Thursday, November 10, 2016 9:45 PM

Thread Starter with you)
I don't have time to just look here (
blockage at work ...
I will shoot at the weekend))
The topic in private spruce has been created, no advertising)

and I answer whenever possible, but I read the topic as soon as a new answer arrives, I just rarely manage to allocate time and go in to answer. The subject is very interesting, and not only for me!
I am sure that many "cooks" of homemade sour milk for sourdough will appreciate the useful information that you advised, girls))

Listen, well, I definitely didn't expect such a turn, it's already a shame ... today, just the first topic where I went, hmm ... and if I went to the forum with diapers first, and wrote that for the second child I buy exclusively Hugis, because I love them, and the price suits, and there is no allergy, then I would be accused of advertising diapers? And why leaven, and not tefal? insulting ...

Sorry, but this is very funny.
Today's registration, four messages in a single topic, similar to advertising, and already trying to advise?

But the topic really, it may be worth closing.

Please indicate what exactly in my messages prompted you to think about advertising - not a question, I will delete it.

[Mary Lee]

Mary Lee, because

one.Your first message is a little about the yogurt maker, and the rest is about the only sourdough, delivery method and how great the delivery is, what a wide variety of species. Well, all just managed to tell everything.

For your information, it is not the acidophilus bacillus that drives the yogurt, but the Bulgarian bacillus is the basis - Lactobacillus delbrueckii subsp. bulgaricus. Acidophilic is only an option.

2. Your second message is again about the uniqueness of this only leaven, which has such a huge variability of temperature, unlike other leavens. With an indirect conclusion that even a bad overheating yogurt maker will do with such a super-leaven

For your information, such a range of temperatures cannot be found in one sourdough. Each type of product has a specific optimum temperature.

3. In your third message, you directly insist on the importance of ferment and milk, since the yogurt maker is a lottery. True, you don't name the name anymore.

The 4th and 5th messages are already disassembled.

Of course, there is an option that you just express your thoughts, and you have recently begun to make sour milk, so you do not fully understand either about the composition, or about the principle, or about the temperature. But the combination of all words reduces the likelihood of such an option.

I don't understand why create a new topic Sourdough yogurt: reviews and cooking methods if there is exactly such https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.1420

Added Monday 05 Dec 2016 5:05 PM

another separate topic for yogurt makers https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
on issues https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0

[sazalexter]

sazalexter, yes here we are asking this question

A person registered and once - immediately a new topic about a new product in five minutes. If you already have a similar general theme about all products. Which suggests that most likely the person did not read the forum, did not look at the topic. The second one registered, and immediately in the same topic tell about the huge selection, uniqueness and delivery of the same sourdough

As for the range of temperatures, it says on the package, I'm not a specialist, what I wrote and read (I can take a picture and put it out), regarding the composition of the yogurt, thanks for enlightening, I will know, although I remember that there is acidophilic in the composition, now I will know that the main one is Bulgarian. I am nothing more than sharing my impressions and opinions, thank you for being at once with hostility and accusations.

[Mary Lee]

And the most wonderful thing is that these innocent lambs signed:
Mary Lee - Moscow
Malinka-Alinka - Russia
Although one broadcasts from Lviv, the other - from Kiev

As always in such cases, the conclusion is clear: if bakzdrav is promoted in such "honest" ways, then this is definitely disgusting, not recommended for purchase