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

Well, maybe you compared it to the other Bomann. Look here, Klatronic and Bomann in the second row of pictures side by side. An absolute copy, only the name is written differently. And the price is the same. It's just that one Klatronic concern took over the Bomann company. These are two different factories, but they manufacture the same products of the concern.
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And above there is a set of spare jars. I bought them right away.
I once ordered their pepper grinder, and they sent exactly the same, but with the inscription Bomann.

Model 4001 is "unique" - Klantronic does not have such ...
I suspect that neither Bomann nor Clantronic are original manufacturers. Most likely, China does, and these firms outbid and glue stickers.

Model 4001 is "unique" - Klantronic does not have such ...

Yeah, only model 4001 is not Bohmann, but Brandt.

By the way, make the link inactive, otherwise they will scold. Only links from the bread machine's website can be made active by the forum rules.

[Dima]

Model 4001 is "unique" - Klantronic does not have such ...

Dima, take Brand 4001. Nobody, mmm, have any complaints, and I, too, and my friends who use it. Nice yogurt maker, really

Hello everyone today bought a yogurt maker. they will bring us sourdough soon, they don't sell in our pharmacies here
I saw the recipes here it says 2 linex capsules as a starter culture. Maybe I'm very dull. excuse me is that the same medicine? or is it something else ?? I want to try in different ways and from the activism and from the ferments.

[Dima]

Dima, take Brand 4001. Nobody, mmm, have any complaints, and I, too, and my friends who use it. Nice yogurt maker, really

Yeah, Dima, take it, only if suddenly it all overheats, then the thermostat cannot be attached there because of the automation in the yogurt maker. And even if she keeps 38 degrees, for example, she suddenly wants to make kefir, but he needs 30 degrees, or sour cream. By the way, I also distribute the dough for bread in my Klatronka with a regulator at 26-27 degrees.

Hello everyone today bought a yogurt maker. they will bring us sourdough soon, they don't sell in our pharmacies here
I saw the recipes here it says 2 linex capsules as a starter culture. Maybe I'm very dull. excuse me is that the same medicine? or is it something else ?? I want to try in different ways and from the activism and from the ferments.

IMHO, linex is better not. I somehow wondered if the bacteria were alive in the linex and I fermented one jar of yogurt maker with one linex capsule. Fermented, but the taste is unpleasant and the aftertaste is persistent.

IMHO, linex is better not. I somehow wondered if the bacteria were alive in the linex and I fermented one jar of yogurt maker with one linex capsule. Fermented, but the taste is unpleasant and the aftertaste is persistent.

Yes, I already understood, I found a topic here about yogurt with sourdough, I read. thanks for not passing by

Yeah, Dima, take it, only if suddenly it all overheats, then the thermostat cannot be attached there because of the automation in the yogurt maker. And even if she keeps 38 degrees, for example, she suddenly wants to make kefir, but he needs 30 degrees, or sour cream. By the way, I also distribute the dough for bread in my Klatronka with a regulator at 26-27 degrees.

I thought of taking MOULINEX DJC141. There, if anything, there is a mechanical timer. And from Ukraine I will order a thermostat.
How is this idea?

Only there is no mechanical timer. There is an hour scale on the lid, the lid rotates and sets the required time. It's just a visual reminder for you to turn off the yogurt maker.

Only there is no mechanical timer. There is an hour scale on the lid, the lid rotates and sets the required time. This is just a visual reminder for you to turn off the yogurt maker.

How is your experience with this yogurt maker?

I thought of taking MOULINEX DJC141. There, if anything, there is a mechanical timer. And from Ukraine I will order a thermostat.
How is this idea?

A mechanical timer is just a fiction, a lure for potential buyers, but it's good that there is no timer, which means that the thermostat can be adjusted if necessary. While new, it may not overheat much, lay some thin plywood on the bottom and if the heat is not strong, then everything will work out. Again, there are sourdoughs for 35-37 degrees, and there are for 38-40, so pick a more stable sourdough. And if what, add the thermostat. Good luck, let everything work out!

How is your experience with this yogurt maker?

In general, the experience is positive, but you need to monitor the product so that it does not overheat ...

Now I have such a yogurt maker, I like it much more.

For a year now I have a yoghurt ice cream maker Ariette. I am absolutely happy with both functions. I like a 1L bucket of milk, not jars that overheat. Ice cream is also quite decent

And I bought Moulinex without a timer. I made a control measurement of the heating temperature on water, after 3 hours of operation of the yogurt maker, the water temperature at the bottom of the jar was 40-41 degrees. So you can safely put the yogurt without fear of overheating (although the thermostat is already coming to me from Ukraine). It is not easy with leaven in Novosibirsk. I found Evitalia in the nearest pharmacy alone. But this is not yogurt, but, as they say in the instructions, the dietary supplement is a curative fermented milk product. I'll try! I read that it was delicious.

But this is not yogurt, but, as they say in the instructions, the dietary supplement is a curative fermented milk product. I'll try! I read that it was delicious.

So here we basically do not ferment yoghurts, but useful bacterial starters, the composition of which is different, in each of these products there are bacteria friendly to the body different in name. There is symbilact, bifivit, streptozan, immunalis, evitalia, and so on, and we ferment them all here, but we often generalize and call it all yoghurt starters, although they don't have YOGURT on them. There are products called specifically: YOGURT. There bacteria are selected with such a composition ratio that they can be constantly and in large quantities eaten. In other products, there is a different ratio and composition of bacteria, often aimed at eliminating some disturbances in the body, dysbiosis, for example. Such starters can be used both for treatment and for prophylaxis, for example, I did simbilact, I read that in order to achieve a beneficial effect for the body, it must be used for at least 2 weeks, but no more than 2 months, otherwise it can be harmful the body, so after a month and a half I usually switch to another starter culture, I also drive it for a month, then I switch to another one.

Yesterday in the store I saw a Vitek VT-2601 PK yogurt maker. She's so cute and compact.

And I bought a Maxwell yogurt maker as a gift. Round and with high, thick sides. Rose with flowers insert, where the power button is. 5 glass cups.
I tested it for overheating, measured the temperature and it showed itself well. Heats up gradually, which is very good.

Yesterday in the store I saw a Vitek VT-2601 PK yogurt maker. She's so cute and compact.

Only cute jars, but the design is not successful, like that of Mulinex.

It is very compact and will easily fit into the shelf. My "Severin" is a thug compared to her, but the functions are the same.

It is very compact and will easily fit into the shelf ..

Mine too


In my experience, a yogurt maker can be of any brand and shape, only the cups should be inside the body (as in the photo). Then heat retention and more uniform heating are better.

For the first time I decided to try making yogurt. I bought the leaven Lactina Yogurt, all according to the instructions: boiled the pasteurized milk, cooled it to 40 degrees, sterilized the cans, boiled a spoon and a whisk with which to whip milk with sourdough. I did it in a slow cooker for testing (I hadn’t bought a yogurt maker yet), heated the water there to 40 degrees and put jars of milk fermented with lactin there. Now, after 9 hours, I took it out, and from above somewhere mm 1-2 the serum separated. Is it due to overheating? After about four hours, I turned on the slow cooker for 15 minutes, it seemed that the pan was a little warm already - maybe I overheated the yogurt here.
The smell is pleasant from the jar, but something confuses this serum. What I got - is this product actually possible to eat? Won't get poisoned?

[Melanyushka]

Melanyushkamaybe it was over. In general, lactin is enough for seven hours, or even six. And this is taking into account the original milk at room temperature, without heating.

Can I have my product? Or is it better for processing - for bread, baking?
Now I went to put the jars in the refrigerator, and there even more whey separated, it's a shame - for the first time, and so ... And the curd will turn out from this, if we weigh it? What should I do next with the resulting piece? Throw it away? : pardon: Or can you add it to baked goods?
You have to buy a normal yogurt maker ...

The smell is pleasant from the jar, but something confuses this serum. What I got - is this product actually possible to eat? Won't get poisoned?

Well, the smell is nice. Maybe it's condensation if it's on top. The serum seems to be usually from below, and from the sides, wrinkles are visible through the walls. And if you twist the jar along the axis in your hand, then all the contents sway, as if sliding along the walls. And if there is no whey, then when you turn it, the contents rotate with the jar, as if sticking to it.

The serum seems to be usually from below, and from the sides, wrinkles are visible through the walls. And if you twist the jar along the axis in your hand, then all the contents sway, as if sliding along the walls.

Serum is already visible from the sides and from above, these jars just stood on the table, cooled down in front of the refrigerator. And the yogurt is already clear that curdled, a little flakes, grains went ... I put it in the refrigerator until morning, all the same, girls, tell me, can I put this "yogurt" on bread? Or is there something obscene in the case of overheating-stagnation?

Or is there something obscene in the case of overheating-stagnation?

Acidity rises, this can affect the body (strengthen). More like nothing terrible from "stop" should not be.

[Melanyushka]

Serum is already visible from the sides and from above, these jars just stood on the table, cooled down in front of the refrigerator. And the yogurt is already clear that curdled, a little flakes, grains went ... I put it in the refrigerator until morning, all the same, girls, tell me, can I put this "yogurt" on bread? Or is there something obscene in the case of overheating-stagnation?

Melanyushkamaybe it's because of the milk? You took pasteurized ... I did it differently on this (that is, there were shoals to a greater or lesser extent), then somehow I decided to take only ultra-pasteurized, as experts advise, on it all winter-spring ideally fermented in the Brand yogurt maker (this is a subtle hint), and then summer came, they brought home milk as much as 7 liters, good, fatty, so what happened on it was impossible to eat, I heated everything up a bit (up to 50 degrees) and weighed it out As for cottage cheese, here's what happened after that, tomorrow I will bake a casserole of some kind, but it looks and tastes delicious, it's just too much to just eat.

A yoghurt maker, of course, is necessary, and try with ultra-pasteurized milk, just put it not in the night, but watch, until a dense clot forms

you just stood it up, or maybe overheated when you turned it on after 4 hours, so you ended up underworking. just heat it all up again to separate more whey, and throw the rest in a colander with gauze. you can use whey for bread, and eat curd

Girls, my dear, thank you very much for your advice! In the morning I took out jars of strong frozen yogurt from the refrigerator! ... Delicate taste, with a slightly perceptible sourness, like the freshest sour cream, however, when I put yogurt on a plate, a little whey immediately appeared, already in the plate. And in the jars in the refrigerator it is not visible, apparently, for sure, this inclusion for heating was superfluous, and even stopped. I ate one jar in the morning to try it, mmm, alive and well, and even very tasty! I added one jar to the dough - bread is baked in KhP, from another jar they made a sauce with garlic and lemon - now it will be fat instead of mayonnaise.
I already ordered Brand 4001, like everyone here praises her, no one has punctures with overheating, and there is a bowl - the capacity for cottage cheese is very good. Now I will master various sourdough cultures, make yoghurts, sour cream, curd ... and take ultra-pasteurized milk.
As I understand you now, this is so yummy! It has long been necessary to acquire such a miracle, all the more so now you can buy different sourdoughs, otherwise I used to have a very unsuccessful experience with homemade "kefirchik" - I almost lost a child then, since then I have acquired very stable immunity from making and using " homemade sour milk ". But then there were no ready-made sourdoughs, they just fermented the milk with sour cream and everything was insisted on the table, the windowsill (that's how I was taught) ... and such a misfortune happened.
Thanks to these topics about yoghurts - now I already understand what happened then when fermenting "kefirchik" ...

Girls, I have a Clathronic (Bohmann) yogurt maker. Who is the same or who bought a set of jars of 6 pieces of this company, then this is what I discovered by accident:

Mushroom caps are very tightly screwed onto yogurt jars and vice versa, yogurt caps are screwed onto a mushroom jar. It was just that there were periodic reports in Temka that, unknowingly and in good faith, some for sterilization were boiled or put into a double boiler not only jars, but also lids, which made the latter warp and did not climb the jar. So here's a great example of replacement. By the way, these green metal lids can be boiled.
Such jars, as some people seemed to buy from me, as additional for Orion and Moulinex. Perhaps there, in these yogurt makers, similar cans and the same thread, but, of course, it is better to buy mushrooms and check.

Girls, good afternoon everyone. Please tell me the choice between the BOMANN JM 1025 C and Moulinex DJC141. The thermostat is already coming to me. Really looking forward to the answer. Thanks to all.

They work on the same principle. Both need a thermostat. You will soon have it. Bomann (there is her twin Clathronic, I have one) - cheaper, but on sale there is a separately sold set of additional jars of 6 pieces. But maybe he will come up to moulinex. And add. jars are very useful during operation. Moulinex is more beautiful, there are date markings on the caps (I'm not sure if it is really needed) and there is also a scale on the side of the yogurt maker, so you can put the lid so that some figure is visible, for example, the hour when you plan take out or the hour you put in the leaven. This is not a timer, as they sometimes write, but just a reminder so that you don't forget when you set it. Mine does not have one, and I do not grieve. I just set the alarm on my mobile phone at the time I need. But because of these things, Moulinex is more expensive. And so, if you put the thermostat in both one and the other, then it will be equally tasty yogurt. So take according to your mood, which is more pleasing to the eyes and the wallet.
I took mine (like your Womann) and took a set of jars right here
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: girl_blum: Tanya, thanks for the answer. I'll try to find a bomann in our city, and compare visually and at a price.After all, I have been fighting with our Eldorado store for 2 months in order to hand over the mulinex with a timer. Finally, tomorrow I'll go to pick up the money. And there would be no way to get to your forum before buying, because while choosing I read a bunch of everything, I chose it on my head. Of course, she overheated wildly and nothing worked, and even at home it was over 30 degrees. And the service, when submitting it for examination, did not even check the temperature, they issued a conclusion - it is technically sound, and the fact that it does not make the product for which it is declared, one answer - you are doing it wrong. Okay, my friends helped, so I brought food to the service and they tried to make yogurt there, after receiving the dough, they wrote out a conclusion about the defect in the board. So I ran between the store, home and service with a yogurt maker and a 3-month-old baby in her arms. Well, the main thing is that now I'll buy everything right. Thank you all girls for discussing and helping everyone else. I have a trace. Question: how to set up the Thermoregulator, it will not lie in a jar of yogurt, but simply at the bottom of the pallet. What is the difference in temperature between the liquid in the jars and the bottom of the yogurt maker?

Good afternoon girls
I don't even know if it is possible to write here, ... I did not find the right topic
I bought myself a cartoon with yogurt, switched to large volumes, and the yogurt maker turned out to be superfluous, it's a pity that it just lies
Daewoo DI-8224 for sale for 500r, Moscow
7 glass jars 150 g each, a liter of milk is included, one jar is not full
there is a timer, shutdown by timer,
slightly overheated, I put a thin foam pad, it works with a bang

[salanna]

salanna
THAT WAY

Girls, good afternoon
I don't even know if it is possible to write here, ... I did not find the right topic
I bought myself a cartoon with yogurt, switched to large volumes, and the yogurt maker turned out to be superfluous, it's a pity that it just lies
Daewoo DI-8224 for sale for 500r, Moscow

You shouldn’t hurry up, sell. I also have a cartoon with yogurt. But my cartoon is often busy and there is no way to make yogurt. Soon you yourself will face this.

That's it, I bought a mechanical Mulinex. For fun while driving my Thermostat noticed the temperature of the water. In the middle jar - 50, in the rest about 45. Tomorrow I will go buy a silicone support for the mug and a support for the central jar. I hope to find a common language with the yogurt maker.

That's it, I bought a mechanical Mulinex. For fun while driving my Thermostat noticed the temperature of the water. In the middle jar - 50, in the rest about 45. Tomorrow I will go buy a silicone support for the mug and a support for the central jar. I hope to find a common language with the yogurt maker.

Well, that's already normal. Be sure to put something under the central one, then turn it on again with water and measure it after a few hours. It is necessary to equalize the temperature so that everything is still 45. This, of course, is a lot for any sourdough, but as soon as the thermostat arrives, we will tame the yogurt maker. How much to exhibit now is too early to think. Come on, as soon as the regulator arrives - then we will think and immediately check in action. For now, decide what you will ferment, what temperature is needed for the starter you have chosen, and the regulator will arrive, then beacons, if you want here, if you want - in my personal, then we will adjust to the union of the yogurt maker + thermostat specifically for your union. Because everyone has their own values ​​obtained on the regulator. Depends on a specific instance of the regulator, on the focuses of a particular yogurt maker, on which place on the bottom of the yogurt maker the regulator sensor is pressed, because the bottom in different yogurt makers and even in the same yogurt maker, but in different places, heats up unevenly, from the thickness of the glass of the jars, yes you never know the reasons.
By the way, place the yoghurt maker in a place so that it is not blown by a draft, or so that it does not warm up from the side with a TV or HP or other device, otherwise the jars will overheat (underheat) from this side.

Thank you Tan for your help. I will write to you as soon as the regulator arrives. In the meantime, I'll try to align everything to 45 degrees.

I have Moulinex without a timer. New.But it is already overheating. Pace. in jars at the end of cooking it reached 50 degrees. Then I put all the lids on the bottom of the yogurt maker, and put the jars on them. Pace. was 45 degrees. For Evitalia, this is an acceptable pace. and it turns out delicious, but for Lactina max. pace. 40 gr. it is necessary. I received the UKRRELE regulator. I put the sensor on the bottom under the center jar. Set the regulator to a range from 36 to 40 degrees. Five hours later, liquid milk in jars as if nothing had happened, I take a thermometer, measure the pace. in jars. At the central bank at the bottom temp. 35. at least 32. I re-tuned the sensor three times to get the pace I wanted. in a jar. As a result, the established range of temp. was from 45 to 50 grams. In this case, the pace. the jar was 38-40 degrees. Why such a difference, I do not understand. It turns out that milk in cans is not heated to the temperature set in the regulator. We need to raise the pace. in the controller now always? What can you tell me, dear forum users?

[vein]

vein What model of Moulinex do you have?

And I joined in like this - I insert the tip of the thermostat directly into the jar (into milk), where the yogurt maker is most heated. Everything works out fine. I have Orion.

I have a round Moulinex with one ON_OFF button, 7 cans. The date can be set on the covers.
Is it possible to place the tip of the thermostat in a liquid?

The operating manual of the thermostat says: it is not recommended to immerse the sensor in liquid without additional. sealing.

[vein]

vein, the probe tip itself is already hermetically sealed, I have done this many times - nothing happens to it. But the exact temperature for yoghurt is observed. I used to put the thermostat under the jars and poured water into the yogurt maker - in general, I was tormented, could not adapt, and then I tried it this way.
If you are afraid to insert like this, then you can try to wrap the tip with cling film, only I disinfect the tip before dipping it into milk - I wipe it with alcohol ...

We need to raise the pace. in the controller now always? What can you tell me, dear forum users?

A specific regulator, of course, must be adjusted to a specific yogurt maker. If it turns out that you need to overestimate, then overestimate, what's the difference how much is on it, the main thing is that the jars are normal. And you don't always need to do this, in the sense that you set it up normally and that's it. Then you just turn on and make yogurt. The thermostat remembers the last set value.
And yet, why did you set such a huge range of 45-50 degrees? : pardon: The temperature is still usually outside and goes back and forth by a degree, or even more? The recommended minimum between the lower and upper set limits is 0.5 degrees, not 5 degrees. And I generally put 0.3. For example, now my installed 37.7-38.0.

Girls, please give an urgent link to the thermostat for yogurt makers.

Girls, please give an urgent link to the thermostat for yogurt makers.

I can sell mine, I played a little, and is lying around idle. She did not adapt.

Girls, please give an urgent link to the thermostat for yogurt makers.

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I can sell mine, I played a little, and is lying around idle. She did not adapt.

Thank you, but I'm in Moldova, it's problematic. I now want to buy the same yoghurt maker like yours, how do you use it then, does it overheat?