Yoghurt maker - choice, reviews, questions of operation (2)

so how much yogurt to add to milk? or the whole jar?

In Claronic, I get it when I pour milk with sourdough (if I ferment in 1 liter of milk, then I pour 6 jars more, and on the 7th I get half a jar. I don't put it in the center of the yogurt maker, where it's hotter and then I use it completely And when I do it for the second time, then it comes out 1l + these half cans, that is, more product than the first time, it turns out I pour a little denser and the 7th jar comes out somewhere 2/3 full. - in the next starter culture. Some ferment this way 2-3 times, I - I look at the taste of the finished product. If it gets worse, then I take out a new dry starter culture.
By the way, for the first time, when I just started making yoghurts, at the first re-feeding, I simply scooped out the entire contents of the jar with a spoon in the heated milk. Mom dear, what have I done! The yogurt floated so in pieces, could not dissolve it. Now I do this: I take a jar, which is for re-fermentation, I stir it with a sterile spoon right in the jar, then I add a bit of milk there, stir it again until smooth, then add more milk, already to a full jar, stir it again so that it is uniform and only then this I pour a much more liquid mass than yogurt into milk (it can be already warmed up to 37-38 degrees, or then I heat everything together to this temperature over low heat. In one hand I hold a thermometer, in the other I stir with a spoon as soon as the desired temperature is needed, I take it off and pour it into jars.

clear. very good that the nuances told. so I can do without you

I bought baked milk yesterday. As usual, I threw it on the battery until evening and forgot.
Remembered only in the morning. Okay. Divorced, put on 8 o'clock. I took it off in the evening. Everything is strong. The spoon is worth it.
I'll try it in the morning.

I bought baked milk yesterday. As usual, I threw it on the battery until evening and forgot.
Remembered only in the morning. Okay. Divorced, put on 8 o'clock. I took it off in the evening. Everything is strong. The spoon is worth it.
I'll try it in the morning.

Brevity is the soul of wit.

I bought baked milk yesterday. As usual, I threw it on the battery until evening and forgot.
Remembered only in the morning. Okay. Divorced, put on 8 o'clock. I took it off in the evening. Everything is strong. The spoon is worth it.
I'll try it in the morning.

in this case, the main thing is to stand. otherwise no one needs snot

[chapic]

chapicBy the way, how did the yogurt taste like, didn't it sour?

did not sour. but strange. more like a non-acidic kefir. probably because of the fact that it was overheated. I don't know whether to re-ferment it or not

did not sour. but strange. more like a non-acidic kefir. probably because of the fact that it was overheated. I don't know whether to re-ferment it or not

If so, then it is better not to not transfer the milk. But if there is excess milk, then it is quite possible to ferment, then it will go into baking, pancakes, not very successful yogurt goes well for pancakes. In general, wherever you need kefir.

did not sour. but strange. more like a non-acidic kefir.

I don’t know if it worked out or we didn’t suck it, but one thing is for sure - don’t compare to taste with store-bought yogurt. He doesn't look like him. And not only Good Food, but others. If you put a couple of spoons of jam in a jar, then it looks more like it.

exactly like berries. and when mixed well in a jar it does not stretch and does not flake. how yogurt should be. but if you open a new jar and gently take a spoonful of yogurt and close it. then after a while a syvatka appears in that place. this is normal?

exactly like berries.and when mixed well in a jar it does not stretch and does not flake. how yogurt should be. but if you open a new jar and gently take a spoonful of yogurt and close it. then after a while a syvatka appears in that place. this is normal?

Yes, that's the same, a little stands out from the broken part. That is why, for example, I do not like to ferment in one container, so that later I need to select the skoko. In some yoghurt makers there are both jars and a total capacity. There is no one in Klatronic, but I somehow put a glass saucepan in it and I didn't like it. It's prettier in jars. And then in the container, only the first is beautiful, and the rest of my household, for example, I have such, will twist their nose, if not so. And with jars - everyone has beauty and deliciousness.

clear. then I will re-leaven. feeling strange when I tried live yogurt for the first time. something in the stomach was felt. strange. the husband says. right they are alive there then)

clear. then I will re-leaven. feeling strange when I tried live yogurt for the first time. something in the stomach was felt. strange. the husband says. right they are alive there then)

Were running through the stomach, right?

yes no more on the spot stood with a heavy load in the area of ​​the pancreas

Were running through the stomach, right?

And I wrote. You don't need a lot of leaven. Scatter over the body, you will not catch.

Brevity is the soul of wit.

Dined off in the morning. Fine. Ryazhenka taste. Thick. Perhaps at the bottom it snotty a little and stretches.
Maybe overexposed to batteries.
Can I re-ferment it?

Dined off in the morning. Fine. Ryazhenka taste. Thick. Perhaps at the bottom it snotty a little and stretches.
Maybe overexposed to batteries.
Can I re-ferment it?

Who knows.

So who knows? Is it possible or careful?

So who knows? Is it possible or careful?

You can, probably. Careful if.

(Based on your information - that's all I can).

I'll try. I'll tell you.

I'll try. I'll tell you.

It is desirable to be brief. That again it is not clear. That's cool.

You can, probably. Careful if.

(Based on your information - that's all I can)

So it's not clear.
I’ll turn the fermented baked milk.
I'll tell you what happens.
If you can't, tell me right away, otherwise I'll swear terribly.

So it's not clear.
I’ll turn the fermented baked milk.
I'll tell you what happens.
If you can't, tell me right away, otherwise I'll swear terribly.

A! So fermented baked milk! Of course not! Immediately.

Both on! And I did write. Well, it's good that the tragedy was prevented.
Thank you.

Both on! And I did write. Well, it's good that the tragedy was prevented.
Thank you.

Nifigan wrote an incomprehensible set of words. What did you ferment? Why battery? What fermented with? A question the answer. Don't be afraid of big offers, they don't bite.

I bought baked milk yesterday. As usual, I threw it on the battery until evening and forgot.
Remembered only in the morning. Okay. Divorced, put on 8 o'clock. I took it off in the evening. Everything is strong. The spoon is worth it.
I'll try it in the morning.

Nice to quote myself
Here.
On batteries, it is heated before refueling.
Starter culture Hysteresis-biorezhenka.

Doesn't it turn sour on the battery until the evening?

but I bought plain milk and baked milk. I want to mix and make yogurt. or completely on ghee.

baked milk will make fermented baked milk with yogurt flavor

why not yogurt with ryazhenka flavor?

because baked milk always has a more pronounced dense taste. In general, do it and decide what it looks like

why not yogurt with ryazhenka flavor?

This is exactly what it is to me - yogurt with ryazhenka flavor, and not ryazhenka. Because fermented baked milk is fat, it can only be with sour cream or with sourdough cream. True, I have not tried the second option yet. And yogurt with baked milk is just yogurt with baked milk, and nothing more. IMHO.

Starter culture Hysteresis-biorezhenka.

Haven't heard of one like that, but is it exactly what it is called? Maybe - Genesis bioreactor? Genesis is delicious, I did Dobrynya in a tetrapak several times on melted meat.

overcooked her yogurt. an hour and a half passed in a glass of water near the entrance of the cord 38.2. stands on a wooden substrate 2-3 mm thick. in another hour 39.2.

overcooked her yogurt. an hour and a half passed in a glass of water near the entrance of the cord 38.2. stands on a wooden substrate 2-3 mm thick

Oh great. Wooden is very good. The tree should be well protected from excess heat. Watch further, it will be gallop at the end of the process. By the way, if I suddenly overexpose yogurt, wrinkles appear on the sides of the jars. But in order to see them, you need to pull out the jar, so in order not to disturb them once again, then the first time in 3.5 hours I will look in, take out one extreme, tilt it back and forth, if it's already viscous, then everything means. Well, and I look at the sides. If there are no wrinkles, then everything is perfect. It will stand for 20 minutes on the table to cool down a bit and - in the refrigerator.

took off everything. everything stood for exactly 3 hours. in the hottest jars, the one closer to the cord and the central one. temperature in one 40.5. and in the other 42.5. in the rest 41.5-41.7. trienki. Well, I have not cracks but such a pattern. I think it's bacteria that multiply in a pattern))). although in rhodi it stirred well during fermentation. I had to take it off half an hour earlier. next time I will. but I still see that I need to buy a thermostat. After all, such a short time for dry sourdough is probably not good.

[Tefal YG 6528]

Girls! And someone we (or at least friends) has with such a yogurt maker - Yoghurt maker Tefal YG 6528 ... In the subject, I found it, but there seems to be only one girl and she hasn't been looking here for a long time. Interested in reviews and opinions. Is it really overheating? Convenient? The price doesn't matter. I'm looking at the power. Most often, yogurt makers have a weak power of 12-50-120 watts. And this one already has 600 watts. Respond with considerations.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0

I still see that I need to buy a thermostat. After all, such a short time for dry sourdough is probably not good.

And it seems like you were going to buy, I thought that you had already ordered, just until he arrives, then you do so, without him. Be sure to buy. Only when you order, think about which wiring is better for you from the sensor - flat or round. The flat folks pass it between the lid and the yogurt maker. I have a round cross-section, it would not have crawled through. And my husband made a hole in the hole near the place where the yogurt cord comes out. Maybe I gave you a link to the pictures. If not, then I will. And into this tiny hole I stuck the sensor there. And I don't want it differently. It's so convenient. The cord does not get tangled every time. Yes, even from constant friction on the lid, it will rub off someday. My salary will be in a week, I'm going to order my daughter-in-law, too, Klatronic and + thermostat, and I will also take it with round wiring. The husband will attach it. It's simple, 10 minutes of time was spent on all the machinations. But think about how it will be more convenient for you.

I read earlier about postings. Now, if I could look at the photo as you have done. Yes, I was and I am going to buy a thermostat. but I thought maybe I could do it without him.

I read earlier about postings. Now, if I could look at the photo as you have done. Yes, I was and I am going to buy a thermostat. but I thought maybe I could do it without him.

Here, look:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0

Girls, I am to you for help. I have a yoghurt maker "Dex", sourdough "Vivo". I did it several times, ultra-pasteurized milk, kept it in the yogurt maker for 6 hours, it seems that the yogurt looks good, but it constantly stretches, I pour boiling water over everything, I'm afraid even to breathe in her direction, but the result is the same. I changed the brand of milk, once I bought a bag of bacteria at the pharmacy, it still lasts. The granddaughter eats with pleasure, and the rest of the members refuse. Today I bought milk on the market, maybe something will change.Yes, after 6 hours in a yogurt maker, the jars are barely warm, maybe it doesn't heat up?

[blush]

blush
pulling is a property of living bacterial organisms, especially if there is an acidophilus bacillus, store-bought because they are so "attractive" because in one box there are whole rows of E-thickeners, stabilizers, sweeteners, etc.
If in your city you can buy Italian GOOD FOOD starter cultures, then they will be just stronger (especially Imunales), for VIVO and Bulgarian "Genesis" with "Lactina"

Girls, I am to you for help. I have a yoghurt maker "Dex", leaven "Vivo". I did it several times, ultra-pasteurized milk, kept it in the yogurt maker for 6 hours, it seems that the yogurt looks good, but it constantly stretches, I pour boiling water over everything, I'm afraid even to breathe in her direction, but the result is the same. I changed the brand of milk, once I bought a bag of bacteria at the pharmacy, it still lasts. The granddaughter eats with pleasure, and the rest of the members refuse. Today I bought milk on the market, maybe something will change. Yes, after 6 hours in a yogurt maker, the jars are barely warm, maybe it doesn't heat up?

and there is nothing to measure the temperature with?

Yoghurt maker Tefal YG 6528. In the subject, I found it, but there seems to be only one girl and she hasn't been looking here for a long time. Interested in reviews and opinions. Is it really overheating? Convenient?

Conveniently. I have been using it for about six months, I bought the same for my mother. Keeps the declared temperature, from UHT milk and lactin starter cultures or genesis, the result is stable. True, in this thread there is an opinion that the temperature in this model is too high, but the result suits me. I make yogurt and fermented baked milk on the first mode, sour cream - on the second, curd. The only negative for me is that the sour cream must be turned off manually, because there is a minimum time of 12 hours, which is a bit too much for sour cream.

Doesn't it turn sour on the battery until the evening?

No. I start up as it heats up, and the milk is in the package. Long-lasting.

Haven't heard of one like that, but is it exactly what it is called? Maybe - Genesis bioreactor? Genesis is delicious, I did Dobrynya in a tetrapak several times on melted meat.

Well yes. Genesis. Simply confused with the vector of the magnetic field voltage. Hysteresis.

and there is nothing to measure the temperature with?

no, the temperature is set automatically

no, the temperature is set automatically

jar temperature

jar temperature

sorry, I read it inattentively. I have a thermometer for water, and what should be the temperature in the jar and how to increase it