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

The rule for choosing a thermometer.
Take a lot at once. The bigger, the better. 10 or more.
Lay everything out side by side and look at the readings.
Choose from those whose readings converge.
Very often the readings vary up to + - 5 g.
If there is a reference checked gr. Take it and choose by it.

Thanks for the advice, only the question arises of how to apply this method in a store environment.

That would be Ksyushka-Blyushki's reviews on her, she has a smiley with a thermostat, she took it for sour cream. But I never found reviews from her.

Girls, I cheer with children for the company. Therefore, I do not particularly read the forum, my eyes can not stand it.
Regarding Smile MK 3001. He is perfectly friends with the thermostat, only the timer will not count down. That is, the time will need to be monitored and turned off on time. If you have any other questions, you can immediately throw a cry to me in a personal message, otherwise I may not go into the branch for several days.

My Brand arrived, now I'm going to pick it up from the store))) Uraaa !! I hope he does not disappoint me)

My Brand arrived, now I'm going to pick it up from the store))) Uraaa !! I hope he does not disappoint me)

The choice has been made. Congratulations! And delicious yoghurts!

Yes, thanks, now I will definitely prepare yoghurts)) we will eat too much))

Thanks for the advice, only the question arises of how to apply this method in a store environment.

Well, if it’s an online store, then nothing, but if it’s real, then what’s so complicated? Ask to put several pieces on the counter to choose. I bought myself scissors for work. It was necessary to have high-quality ones, so that the silk ribbon would not be chewed, but would be chewed at once. So the saleswoman dumped a whole box in front of me, all that was, about 20. I didn’t just look, but chikked the tape with every scissors there until I identified the leader.

Thanks for the advice, only the question arises of how to apply this method in a store environment.

Ask for all thermometers you have.

-

Ahh, just measure the air? I already imagined how I come and demand a cup of hot water and let's test the thermometers.

I read all of you and ordered a yogurt maker for myself.
Tomorrow I will go to get it, and today I bought a leaven - Evitalia.
The instructions say - for 2 liters of milk.
Isn't it 1?
Tell me, pliz!

Evitalia is fermented for 2 liters of milk, and then this primary yoghurt can be re-fermented again. Everything is described in detail in the instructions.

Evitalia is fermented for 2 liters of milk, and then this primary yoghurt can be re-fermented again. Everything is described in detail in the instructions.

Yes, it is written in detail. But my future yogurt maker is only 1 liter of milk, not 2.

Yes, it is written in detail. But my future yogurt maker is only 1 liter of milk, not 2.

Ferment the first portion as described in the instructions, by hand (saucepan + blanket), immediately remove 600 grams from the finished yogurt as a ready-made ferment, and use the rest with pleasure. And you will already prepare the leaven by a liter (75 g of sourdough per liter of milk). And that's all.

[Whymuchka]

Whymuchka, and there are no multicooker with a mode at 40 ° C? Otherwise, one could prepare the uterine starter culture in a multicooker, and then re-ferment it in a yogurt maker.

Ferment the first portion as described in the instructions, manually (saucepan + blanket), immediately remove 600 grams from the finished yoghurt as a ready-made ferment, and use the rest with pleasure. And you will already prepare the leaven by a liter (75 g of sourdough per liter of milk). And that's all.

Thank you, the action plan is clear.

[Whymuchka]

Whymuchka, and there are no multicooker with a mode at 40 ° C? Otherwise, one could prepare the uterine starter culture in a multicooker, and then re-ferment it in a yogurt maker.

There is at the dacha, it will be necessary to involve her in a new business.

Whymuchka

Wrote not there)) girls, I want to make kefir and sour cream, I'm interested in what temperature to set on the thermostat for kefir and for sour cream and how long should I keep?

Wrote not there)) girls, I want to make kefir and sour cream, I'm interested in what temperature to set on the thermostat for kefir and for sour cream and how long should I keep?

She made kefir, fermented milk with Tyoma's children's keirchik. This is a Ukrainian brand. I fermented the whole bottle in milk at 30 degrees (160 g like) It was done like 6 hours, but you have to look. As it has thickened, it's time to take it out. VIVO sour cream of a new sample, so there is 36 degrees. And for the old model it was 30. It is necessary to look at your leaven, if you will make of leaven.

On the thermostat, it must be set so that the banks have about 30 degrees. Or as much as in the instructions for the sourdough, if you add sourdough. The only thing, I don't know, when I fermented, then my kefir Tyoma is regular or bio kefir, otherwise it will suddenly grow there. By the way, there are dairy products in which finally there are no lactic acid bacteria, there was a broadcast on the TV that there is palm fat, a thickener for cream or sour cream and a flavoring agent with the taste of sour cream. Well, the taste is no different from good sour cream. Only if you ferment this, then nothing will work, there will be no one there to multiply, there are no kefir fungi and other usefulness. So, in order not to get into this, then kefir, I think, should be taken in a simpler way, with a short implementation period.
Maybe in something I, of course, am not right, I do not pretend to be the ultimate truth.

I wanted to ferment the kefir from the children's Agusha. Can sour cream be made from sour cream or not?

The theme is also for sale. I buy a theme milk for whipping, because there are 3.0 proteins and an excellent foam is obtained.
Well, Agusha for children is like a good kefirchik.
And I buy sour cream Valio, it is an expensive infection, but it seems natural 42 percent fat. Although who knows ((

Hurray, I got kefirchik from Agusha)) I put it on the thermostat from 29.8 to 30.5. In general, the yogurt maker almost did not turn on, it had a temperature of 30.8. For 5 hours kefir came out))

put on the thermostat from 29.8 to 30.5. In general, the yogurt maker almost did not turn on, it had a temperature of 30.8. For 5 hours kefir came out))

Did Brand put that on the thermostat?

Did Brand put that on the thermostat?

Nah, not to Brand, but to my old yogurt maker, I have it for 4 jars. I also made the mother's leaven in it. And it seems like you can't go to Brand?))

And it seems like you can't go to Brand?))

That's why I was surprised

Girls tell pzhl can the thermostat be used in a multicooker?

[1oksi1]

1oksi1, can my friend make yogurt, kefir, sour cream, cottage cheese just in a slow cooker, she really likes it

[1oksi1]

1oksi1, can my friend make yogurt, kefir, sour cream, cottage cheese just in a slow cooker, she really likes it

And how does she put the sensor there, into the water, or what? There, water is poured up to the shoulders of jars. It seems to me that she just does it in the cartoon, without a thermostat.

[Mona1]

First of all, I want to say thanks to the members of the forum and the members of the forum for reading you, imbuing and understanding. As a result, the yoghurt maker was bought the very simplest + thermostat from Ukrrele (special thanks Mona1 ). Made yogurt and bifivit - delicious

[1oksi1]

1oksi1, you can use a thermostat in a multicooker, but it's inconvenient. And the sensor can be put not in water, but outside the bowl, so that it is pressed against the bowl, but not pressed against the heater. But this is very inconvenient, because the sensor will turn off the multicooker when the desired temperature is reached, but then it will not turn on when it cools down - the costs of electronic control. That is, you have to run and turn it on every half hour.
And if you heat up the water on some intensive program, the multicooker will turn off, and the heating element will be very hot and the yogurt will overheat.

First of all, I want to say thank you to the members of the forum and members of the forum for reading you, imbued with and figured out. As a result, the yogurt maker was bought the most simple one + a thermostat from ukrrele. Made yogurt and bifivit - delicious

It's very nice, let everything turn out to be tasty and healthy!

thanks girls, it's a pity that it's impossible, there are 40 degrees in my cartoon, but below it is dumb

It's the third time that I can't get yogurt: it's liquid at all. Is there something with milk? I read and saw enough about antibiotics in milk ... maybe they really are there? I measured the temperature (I put the thermometer on the bottom) - 42 degrees, it seems like it was like this before ... I changed the milk this time.

I read and saw enough about antibiotics in milk ... maybe they really are there?

I also tend to this, on the ultra-pasteurized "Farmer" and the real farm - draft from a barrel yoghurts were completely different. In the first case, it did not work out at all, then with difficulty and very stretching, and at home - everything is very good

Girls, maybe it's the date of manufacture. Try not to take February-March. The cows are calving, the milk tastes bad. Even cheese sometimes comes across in the store during these months with a specific smell. It is the end of winter - the first half of spring.

I have Saturn since November. It works fine, I do it for my family right away in a 3-liter basin (we don't have enough glasses in glasses).
I didn't measure the temperature, but there was no obvious overheating (unlike Vinis, there was generally a creep)
The result is the yoghurt maker.

I returned with a yogurt maker, set the fermentation on the activator (since I really wanted to do something), after 3 hours I will measure the temperature, this yogurt maker looks like in the photo

My SATURN ST-FP8511 yoghurt maker does not overheat. Very easy to use. Yogurt cooks for 7 hours. Everything works out great. I'm glad. And the price is also 199 UAH.

Dear owners of Saturns and other brands, help me make a choice.
SATURN 8511 attracts with its small size and the ability to adjust the thermostat, maybe 100 ml jars are not so convenient and 0.6 l of yogurt at a time is not enough, as if the fuss is not worth the candle? Price RUB 630
SATURN ST-FP8512 - looks like a clone of the vaunted Brand 4001, which plows well even without a thermostat (confuses the size and automatic mode) Price 1050 rubles
There is an opportunity to take on the Moulinex DJC1 promotion at a price of 900 rubles
Who will advise what? Yogurt maker never used

[Qxa]

Qxa and without a thermostat for me, but the hard worker Redmond never let down, for 8 large jars. The family is large, three children, with the purchase of two sets of jars there are problems - there are no empty jars, so I don’t know to put another batch. But, I must say, one additional set of 4 jars is enough.
She nestled comfortably on the kitchen windowsill.
By the way, yoghurt made from Vkusnoteevo milk with yoghurt starter BioMax (no additives) is very tasty.

I have such a yogurt maker Steba JM 1. I am very satisfied. I don't make yogurt very often.



And my mother is 12 years old already Moulinex. Works (mmm) like a clock, she constantly uses it ...

I have such a yogurt maker Steba JM 1. I am very satisfied. I don't make yogurt very often.

I really liked the design! You can buy it in E5 for 1735 rubles
Have you tried replacing the original jars with glass ones? Which ones are right?
Met on the internet infa about overheating

I don't think there is a replacement for glass jars. And what's the point?
I can't say anything about overheating. I'm all right. Nothing overheats or overheats ... Even if left for 14 hours ... maximum 16 hours ...
Jar shape ...

I can't say anything about overheating. I'm all right. Nothing overheats or overheats ...

And how can you 100% assert that it does not overheat if you have not measured anything at all? Any deviations by 2-3 grams.and already critical, yogurt will work out, but its usefulness will be close to zero

And how can you 100% assert that it does not overheat if you have not measured anything at any time? Any deviations of 2-3 grams. and already critical, yogurt will work out, but its usefulness will be close to zero

And I didn’t measure and I’m not going to do nonsense. ... The voltage in the network is also not the same throughout the day, but this does not mean that the soup in the refrigerator will turn sour ...
Excuse me..

And I didn’t measure and I’m not going to do nonsense.

Yes, it was Mechnikov's grandfather who was doing it (nonsense) when he opened the Bulgarian stick. Although there are different leavens. but above 45 g and live microorganisms come kirdyk
🔗

[The bacterium was first discovered by the Bulgarian medical student Stamen Grigorov in 1905. He studied the microflora of Bulgarian yoghurt and described it as consisting of one rod-shaped and one spherical lactic acid bacteria.In 1907, the rod-shaped bacterium was named Lactobacillus bulgaricus, after Bulgaria, and the spherical one was named Streptococcus thermophilus.]

Yes, it was Mechnikov's grandfather who was doing it (nonsense) when he opened the Bulgarian stick. Although there are different leavens. but above 45 g and live microorganisms come kirdyk
🔗

... I eat the wrong yogut. Nemechnikovsky ...

The bacterium was first discovered by the Bulgarian medical student Stamen Grigorov in 1905. He studied the microflora of Bulgarian yoghurt and described it as consisting of one rod-shaped and one spherical lactic acid bacteria.

In 1907, the rod-shaped bacterium was named Lactobacillus bulgaricus, after Bulgaria, and the spherical one was named Streptococcus thermophilus.

This is to the question of the discoverer ...

The first medical study of the functional properties of the Bulgarian bacillus was carried out in Russia.
Well, this is Mechnikov. and drank and researched ...
Until the end of his life, Mechnikov consumed not only lactic acid products every day, but also a pure culture of Lactobacillus bulgaricus.

[Birke]

Birke , do not argue with rusja, she is one of the main yogurt makers here, and believe me, she already knows how to make yoghurts correctly. And it's a shame if newbies read your post here and decide that overheating is nonsense, that it will do anyway. But it won't do. And if the opinion of experienced yogurt makers from this thread does not suit you, then please, about overheating and other questions you can find answers in the "Ask an expert" thread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0
There, a professional microbiologist will answer you professionally.

If this does not suit you, then do as you like, just do not lead others astray. After all, many take a yoghurt maker precisely to heal, and you will advise here.

What I need, I will ask my sister, who is a candidate of biological sciences. I'm sorry I don’t trust the Internet, especially some experts there ... This is not the ultimate truth for me ...
All the best to all and pleasant communication.

Girls, if the yogurt maker overheats, then in 14 hours the sour milk will exfoliate, won't it?

Girls, if the yogurt maker overheats, then in 14 hours the sour milk will exfoliate, won't it?

that I think that in 14 hours (especially if it overheats a lot) - then not only the cheese will rebound, but there will already be cottage cheese - a joke of course, but it will be sour with the cheese too

Girls, if the yogurt maker overheats, then in 14 hours the sour milk will exfoliate, won't it?

In our case, the dark ones, of course, will stratify, it is the one who has a microbiologist's sister who can see trained and super-stable bacilli, they can do so much. And it won't work out for us.