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

Nah, for the first one it is generally 12-13 hours.

I want to show off my purchase! I bought a yogurt maker 🔗... Very easy to operate + there is a super shutdown function after shutdown. I never thought that you can make yoghurts and cottage cheese so simply and deliciously at home.

Girls and Mushchin
In Bill's supermarkets (Moscow) there is now a discount on the Mulinex DJC 141 yogurt maker, it costs 900 rubles.
And for now I am still selling mine on the sly here :) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27659.0

Hello everyone. I did bifidum from lactina for my little daughter. I set 37.5-38.00 on the thermostat. After 4 hours the measured in one was 35.6. Apparently not enough, since the yogurt came out snotty. according to the instructions, the temperature should be 36-40. So my adjustments continue.

I still changed the thermostat to a new one, on the old one the upper limit above 38.6 was not set, this one seems to work. Yesterday I made yogurt with lactin sourdough, but now it also came out snotty, although it took almost 9 hours to cook. The thermostat was set at 38.0 - 39.0, maybe the run is big and the yogurt was cooked at a lower temperature? There, after all, it will reach the lower border of 38.0 and the rate decreases for some time. to 37.8, then it starts to rise again ..., I will try to set the lower limit higher. Girls who use a thermostat, what should be the optimal difference between the upper and lower limit so that the contacts do not stick, and how in practice do you establish this difference, how many degrees?

[Melanyushka]

Melanyushka, you write everything correctly about the operation of the thermostat, set the temperature higher on it and also measure the temperature of the yogurt in a few hours, like Olga. Then you will find out exactly at what temperature of the thermostat what is the temperature for making yogurt.

Olga, make the temperature range 2 degrees higher and measure. Logically, the temperature of Bifidum will also rise by 2 degrees and will be just within the normal range.

And also, girls, that I noticed ... yogurt, bifidum, kefir, cottage cheese Laktinovskie began to cook longer, probably this is due to the fact that the external temperature has become lower (it is already cold at home, heating is still in dreams)

Thank you. I constantly have a measurement in a jar, I wrap the thermostat sensor in a p / e bag (cut off a finger from a new transparent glove for dyeing hair) and put it in one of the jars of water, the jar is in the center of the yogurt maker and thus I always see what temperature is in my jars inside. But it’s true, it has become cooler and the cooking time has increased, the yoghurt maker also needs to warm up its body, and the ambient temperature is already lower! I'll try to raise the temperature and make the lower limit higher too.

But it is true, it has become cooler and the cooking time has increased, the yogurt maker also needs to warm up its body, and the ambient temperature is already lower! I'll try to raise the temperature and make the lower limit higher too.

yeah, both the lower and the upper, it will still be within the normal range

Hello everyone! I have a simple ORION for more than a year now, a good thing, yoghurts are always without problems (I make for GOOD FOOD), I want to try something else from yoghurt (sour cream, kefir, etc.) And about the cooking time here they said this it is true, now it has become cooler, the time is increasing (in the summer 5-6 hours, and it's done)

[Nicaletta]

Hello everyone! I have a simple ORION for more than a year now, a good thing, yoghurts are always without problems (I make for GOOD FOOD), I want to try something else from yoghurt (sour cream, kefir, etc.) And about the cooking time here they said this it is true, now it has become cooler, the time is increasing (in the summer 5-6 hours, and it's done)

Nicaletta , of course try it! Kefir, I believe, I myself have not tried Good Food, it will be much tastier than industrial store. It already sits in our minds that "what to make kefir, buy faster and cheaper", but in fact the taste (I tried Laktinovsky, I am responsible for him) is completely different, very tender, absolutely not sour, contains those very useful, real kefir fungi and lactic acid bacteria, which are very useful. Having tried homemade yogurt, you start drinking it, but you don't drink the store one, and we don't. In addition, Kefir has a very interesting effect on the intestines.

especially, as you read the maker of store yoghurts ...... and fresh store kefir is difficult to "catch" on sale.

and fresh store kefir is difficult to "catch" on sale.

here it is easy, the whole republic is in dairy factories, but the TASTE is different at times, besides, batches are made for export, so what is put in for other republics also ends up in our stores. For us, our own, no one separately does

We also do not have a shortage of milk - the variety is huge, mainly of our production, eyes run wide, but I want to be completely hand-made

Girls, hello!
I have a simple Mulinex paired with a Ukrainian thermostat, I want to ask a question to the owners of the same regulator. What range do you set? Not the temperature (this is understandable, each product has its own), but the range. Because I recently transported the unit for wintering from the village to the apartment and read the instructions again - it says that it is not recommended to set a small range, especially since the error is half a degree, because from this relay it can work too often may close the yoghurt maker to shutdown, it will overheat, but we will not know, and in general the regulator may fly. I expose a 3 degree difference between top and bottom. Maybe someone knows which minimum range is safe? And then on another forum, a girl bought a yoghurt maker and a regulator like mine, her milk is ultra-pasteurized, the sourdough is normal, it observes cleanliness, she put up a super small range for the first time and her yogurt overheated to whey, a couple of times she unsubscribed, she never succeeded ... Now I think she killed the regulator. It seems to me that 3 degrees is a big fork, but I'm afraid to put less.

Girls, hello!
I have a simple Mulinex paired with a Ukrainian thermostat, I want to ask a question to the owners of the same regulator. What is your range?

You put it too much. Recommended (some have it in the instructions) 0.5 degrees. On mine, I set 0.3 degrees, checking empirically how long it takes from one relay actuation to another. Here I have written down my test results. But this is for my particular yogurt maker with a thermostat.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
You can put 0.5 and not worry. And so as not to worry, detect and check how many minutes it takes for you to fire when the temperature rises and when it decreases (these will be different numbers).

It seems to me that 3 degrees is a big fork, but I'm afraid to put less.

Karri, I have the same combination of a yogurt maker and a thermostat, I set it to 0.5 degrees. For the first time I noticed that there was more than 2 minutes difference between shutdowns and shutdowns. Everything works fine.

Tell me, plz, what should be the heating temperature for a non-overheating yogurt maker? I bought dex dym 157 with jars. It heats up to 36.8 max. Once I made yogurt in 2 hours on the activity, and today I made it at the children's company Zlagoda. Disconnected after 4 hours, but there is some serum.Tell me, is this a normal temperature or a little? Should you buy a thermostat or not? By the way, in Kharkov there are regulators of several types of local production.

Tell me, plz, what should be the heating temperature for a non-overheating yogurt maker? I bought dex dym 157 with jars. It heats up to 36.8 max. Once I made yogurt in 2 hours on the activity, and today I made it at the children's company Zlagoda. Disconnected after 4 hours, but there is some serum. Tell me, is this a normal temperature or a little? Should I buy a thermostat or not? By the way, in Kharkov there are regulators of several types of local production.

Is it the temperature of the finished product or how did you measure it? A thermostat is bought if it overheats, and each starter has its own suitable temperature. That is, it is different for different starter cultures. But for most, your temperature is normal if it is the temperature of the finished yogurt (it may differ from the temperature in the yogurt maker). It is not for nothing that ferments live in the human intestines, and the normal body temperature is 36.6, which means that it is very good for them. For VIVO, for example, you need 36-37 degrees. But the Bulgarian type Genesis or Italian Good Food needs 38-40 degrees. Although my GoodFood ferments well at 37. Kefir is mainly fermented at 30 degrees, if you suddenly want to ferment in store, it will not work out normally. I covered Tyoma's baby kefir, set the thermostat at 30 degrees. Cool came out. I don’t know what temperature your leavens need.

Mona1, I measured the temperature in the yogurt maker itself. The water stood for three hours t-36.2. I’m thinking, perhaps this is not enough? So far I have done only 2 times. I train, I learn the instrument. Then you will need to choose from starter cultures. What do you think of my machine? Not very critical t will be?

Mona1, I measured the temperature in the yogurt maker itself. The water stood for three hours t-36.2. I’m thinking, perhaps this is not enough? So far I have done only 2 times. I train, I learn the instrument. Then you will need to choose from starter cultures. What do you think of my machine? Will it not be very critical?

Do you have water right in the yogurt maker and put jars in it? I just have jars of yogurt in a dry yogurt maker. And 36.2 - I don't know if it is enough for your yeast, maybe not enough for them, or maybe a lot. Maybe someone will respond, who does the activation.

Mona1, no water filling. Just jars. After 3 hours of work, I put the thermometer inside. He showed somewhere around 37 ', and the water was 36.4'. Someone is struggling with overheating, but I must be underheating. Mona1, thanks for your understanding and for the operas. answers. I, for now, a full kettle with enty equipment (2 days from purchase), but very good. I want to master. Thanks to the forum! Without him, I would not have a new device and new delicious dishes.

Mona1, no water filling. Just jars. After 3 hours of work, I put the thermometer inside. He showed somewhere around 37 ', and the water was 36.4'. Someone is struggling with overheating, but I must be underheating. Mona1, thanks for your understanding and for the operas. answers. I, for now, a full kettle with enty equipment (2 days from purchase), but very good. I want to master. Thanks to the forum! Without him, I would not have a new device and new delicious dishes.

Tina, very good temperature, don't worry. Just buy normal starters. VIVO, for example, this temperature is the most suitable for them. You can take there yogurt, streptosan and symbilact, yogurt there is a little sour, and symbilact and streptosan are my favorites. You can mail from their website, you can buy in Kharkov. Here are a bunch of addresses for your city.
🔗
You can also read about each of these starter cultures on this website. VIVO starter cultures are perfectly stored in the freezer. They are perfectly re-fermented, and in general, they almost always turn out, which is good for beginners to get used to.
In the meantime, if it seems that the temperature is too low, then just put the yogurt maker in a warmer place, just not on the battery or right next to it, otherwise the jars that are from the heat side will heat up more.
By the way, it is very good that the yoghurt maker does not overheat, because many eventually start to overheat, or in the summer, when it is hot, then the temperature rises in the yogurt maker by these degrees. It will be possible to use Bulgarian or Italian starter cultures. In summer, by the way, the thermostat may come in handy. Then buy it.

Thanks, Mona, I will try. Try tomorrow N3. I hope for a good result and will definitely buy vivo. There are already contacts of the supplier of these starters.

Thanks, Mona, I will try. Try tomorrow N3. I hope for a good result and will definitely buy vivo. There are already contacts of the supplier of these starters.

Only if you want to be able to re-ferment, then do not take Bifivit from VIVO. It is not over-fermented. They have acidophilic milk - strongly sour, they say. Vitalact is the first complementary food for babies. We bought for ourselves, although the kids have grown up long ago. Well, he is tender, hefty, and in the over-starter - he survived twice, then it became sour, but the ones that I wrote are more persistent, especially symbilact. By the way, you need to eat one starter culture for at least 2 weeks and no more than 2 months, except for yogurt - this one can be as long as you like. In general, for a month (plus / minus) I eat one type of product, then change to another.

Only if you want to be able to re-ferment, then do not take Bifivit from VIVO. It is not over-fermented. They have acidophilic milk - strongly sour, they say. Vitalakt is the first complementary food for babies. We bought for ourselves, although the kids have grown up long ago. Well, he is tender, hefty, and in the over-starter - he survived twice, then it became sour, but the ones that I wrote are more persistent, especially symbilact. By the way, you need to eat one starter culture for at least 2 weeks and no more than 2 months, except for yogurt - this one can be as long as you like. In general, for a month (plus / minus) I eat one type of product, then change to another.

Valuable information, be sure to consider. My child, too, is no longer very small (15 years old), but she loves milk and eats it a lot

Valuable information, be sure to consider. My child, too, is no longer very small (15 years old), but she loves milk and eats it a lot

By the way, I took the starter cultures from them in plastic bottles with screw caps. I don't know how it is now. So I got the hang of half the bottle, so it lasts 2 times longer. Well, that later, when you buy, if necessary, then ask. Only not in this branch, but here, here, and for sourdoughs it is better to ask
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.740

a I was disappointed in VIVO starter cultures. Moved to Good Food. I put it in 2 yogurt makers at once (1 sachet of sourdough). The most delicious yogurt is obtained by fermenting ultra-pasteurized milk from tetrapaks (you do not need to boil it, just slightly warm it up)

[Irysska]

a I was disappointed in VIVO starter cultures. Moved to Good Food. I put it in 2 yogurt makers at once (1 sachet of sourdough). The most delicious yogurt is obtained by fermenting ultra-pasteurized milk from tetrapaks (you don't need to boil it, just warm it up slightly)

Yes, Good Food has yoghurt that is not as sour as VIVO yoghurt. I also prefer Italian yoghurt to VIVO. But a person may not get Good Food, because there it is desirable at least 38 degrees. Of course, if you move the yogurt maker to a warmer place, at least for the duration of the yurt preparation, then Good Food could also be. Besides, is Vivo's Simbilact bad, or is it streptosan? And here Irysska praised VIVO sour cream. Says cool. There they have a new modification right now, which does not ferment at 30 degrees, but at 36.
True, I buy Dobrynya sour cream, I like it, so I see no reason to make sour cream for myself. Moreover, it will not come out cheaper than a store one, for it it is not milk, but cream that is needed.

tried the entire VIVO range. I liked it until the adventure began: either the end product is "snotty", then the peroxide one (the technology did not break). Perhaps, it was simply unlucky and got the leavens stored in inappropriate conditions.
And the sour cream really turned out superb! Only the leaven for it is not always on sale (at least in our stores).

By the way, in the vastness of the Internet I found sourdoughs for mascarpone, Philadelphia, etc. I'll try - unsubscribe ..

🔗

Help the girls to make a choice of a yoghurt maker, from those that we have on sale, you need a simple one, without a timer, so that you can buy a thermostat later, but reliable. Here are the ones I found:
Yoghurt maker SEVERIN JG 3516,
Yoghurt maker SCARLETT SC-141,
Ariete AR YOGURELLA 85,
Bomann JM 1025 CB,
Binatone YM 70.
One could buy Mulenex, but I see no reason to overpay for the brand. Thank you in advance for your answers and for your help in choosing

Yoghurt maker ARIETE DC0085 - 6 glass jars with lids, flawless work, no timer (for which she was later sent to her mother, where she works to this day)

DELFA DF-101 - 7 glass jars with lids (you can take to work), perfect work, timer !!! (for me, its presence turned out to be useful), the service life is a year with a tail, jars from under the baby food CARAPUZ are suitable as additional jars.

VINIS VY-8000 P - 8 glass CUPs with lids (you can't take it with you), flawless operation, timer, service life - a little more than six months.

I'm happy with all three (it's not ARIETE's fault that I sometimes missed time)

Help the girls to make a choice of a yoghurt maker, from those that we have on sale, you need a simple one, without a timer, so that you can buy a thermostat later, but reliable. Here are the ones I found:
.....
Bomann JM 1025 CB, ....

Nata, I would buy mine a second time. I have a Clatronic JM 3344 Yoghurt Maker, this is an absolute copy of Bomann JM 1025 CB (produced by one concern, but at different factories), I have it in tandem with a thermostat for almost two years already. In addition, you can immediately purchase an additional set of native jars for it, which are very much needed. Otherwise, you will have to wait until every single jar is eaten, and only then put the yogurt, and some may break. Look, I immediately took both the yogurt maker and the jars. Here is my Clathronic, and this Bomann, you can see for yourself in their identity. And a set of jars in the first picture.
🔗
And I also thought about taking Arietta, not taking it, but I thought that the rectangular shape is worse than the round one - the heat is not so evenly distributed and in addition, you can put a round saucepan or salad bowl of a suitable size in a round one to make one container. I even put bread in a round basket for proofing.

Hello! Please help me figure it out. I have a Tefal YG 652 yogurt maker for 12 jars.
Recently I saw on sale a container for cottage cheese Tefal XF101032, but judging by the size of this
container for Tefal YG 654 for 6 jars. The husband says that for our model for 12 cans,
looking at the dimensions, you need two such containers. Tell me who is using the container,
Is it so?

Hello, I am again with a question about a pair of yogurt maker (Mulinex) + thermostat. Everything worked out for me with the product (except for cases in which I know the reason - I didn't boil pasteurized whole milk a couple of times). I clamp the regulator probe between the jars half their height, so that it measures the temperature between the glasses. But then I took Lactin's yogurt for the first time, set the required temperature (before that I made their fermented baked milk according to the same scheme, everything is fine), after 9 hours I found a crumpled half-dissolved mass and, apparently, not whey, but water at the top is absolutely transparent. The regulator showed 40 *, but when I took out one jar to take a closer look, the probe fell to the bottom and immediately dialed 47 *. Is this the difference between the bottom and the middle of the jar? 3 cm height and 7 degrees ?! It turns out that I cooked a Bulgarian bacillus, and thermophilic streptococcus made a kind of curdled milk? For the sake of interest, I turned it on past the regulator to understand the potential - 57 *. In general, I was upset. How do you position the probe? Right at the bottom? Or is lactin's yogurt capricious? Evitalia and starter cultures have always been obtained with live products, and here you have a single bag of yogurt and throw it away.

How do you position the probe? Right at the bottom?

Yes, I have it pressed to the bottom between the jars.
Olgea also has Mulinex, look how she experimented a couple of pages ago
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
, ask her how she positions the sensor.

Girls, good evening! Here, too, the question arose about buying a yogurt maker. In principle, everything is clear from the models, but once someone asked about a yoghurt maker - a Hilton thermos, and somehow the people unanimously ignored it.



Can really, than fool around with thermostats, thermometers, substrates to buy some good thermos? Hostesses, after all, stopudovo, before buying a yogurt maker, someone was shamanizing with the same thermoses, casseroles with blankets, etc. Explain, please, why a yogurt maker with all her whims is better than a thermos? I feel like I was asking nonsense, but nevertheless, develop doubts and I went for a yogurt maker.

Can really, than fool around with thermostats, thermometers, substrates to buy some good thermos?

And I would rather buy some good household incubator than fool around with thermostats, thermometers, substrates. Once I even posted a picture, there is a built-in thermostat, that is, in principle, an ideal yogurt maker. Only in some there is one inappropriate BUT: with a certain frequency, the eggs (in our case, the jars) are turned upside down.

Nata, I would buy mine a second time. I have a Clatronic JM 3344 Yoghurt Maker, this is an absolute copy of Bomann JM 1025 CB (produced by one concern, but at different factories), I have it in tandem with a thermostat for almost two years already. In addition, you can immediately purchase an additional set of native jars for it, which are very much needed. Otherwise, you will have to wait until every single jar is eaten, and only then put the yogurt, and some may break. Look, I immediately took both the yogurt maker and the jars. Here is my Clathronic, and this Bomann, you can see for yourself in their identity. And a set of jars in the first picture.
🔗
And I also thought about taking Arietta, not taking it, but I thought that the rectangular shape is worse than the round one - the heat is not so evenly distributed and in addition, you can put a round saucepan or salad bowl of a suitable size in a round one to make one container. I even put bread in a round basket for proofing.

I bought Bomann JM 1025 CB, such a cute yogurt maker, but I am worried about the question, the lid of the yogurt maker does not fit at all .... it just dangles like that, should it be like that or a marriage?

I bought Bomann JM 1025 CB, such a cute yogurt maker, but I am worried about the question, the lid of the yogurt maker does not fit at all .... it just dangles like that, should it be like that or a marriage?

This is true, but it does not affect fermentation, besides, it is very good, in the same place you will skip the wires from the thermostat sensor, so everything is in order. Congratulations on your purchase! Do you already have a thermostat? And you bought an additional set of jars?

No, until I have a thermostat, I haven’t bought additional jars ... I wanted to ask, who ordered starter cultures and thermostats on the site Your yogurt? If you ordered, then write whether they have normal thermostats, and how quickly will they send orders? And then I ordered, two days have passed, and no answer, no greetings ... is it worth waiting for them at all? or look for others?

Does anyone know where to buy a thermostat for a yogurt maker in Russia? tell me ... pliz

Does anyone know where to buy a thermostat for a yogurt maker in Russia? tell me ... pliz

You write under the avatar where you are from - Russia is big. And so I know that many Russian girls have ordered from us in Ukraine, they send them to Russia, and it seems even cheaper than taking them in Russia.
🔗
There to order, which is the first one drawn and it is necessary to indicate what exactly for the yogurt maker it is necessary to have a flat wiring from the sensor.
Where to buy in Russia - I don't know.

Nata160, try on the Svoy Yoghurt website to find out if there is a representative from their company in your city, and through him you can order a thermoglyer and Lactin ferments. I just typed in a search engine - Lactin ferments in ..I indicated my city, and then I looked at the links who were selling such products from us, and I found a representative and through him ordered a thermostat for myself, did not pay for delivery, only the cost of the thermostat, which is indicated on the website. Now I think the easiest way was to immediately ask about the representative on the Svoy Yogurt website. They sell just such thermostats from Ukrrele, with flat wiring from the sensor, very conveniently inserted between the lid and the body of the yogurt maker.

Nata160, try on the Svoy Yoghurt website to find out if there is a representative from their company in your city, and through him you can order a thermoglyer and Lactin ferments. I just typed in a search engine - Lactin's leavens in .. indicated my city, and then I looked at the links who sells such products with us, and found a representative and through him ordered a thermostat for myself, did not pay for delivery, only the cost of the thermostat, which listed on the website. Now I think the easiest way was to immediately ask about the representative on the Svoy Yogurt website. They sell just such thermostats from Ukrrele, with flat wiring from the sensor, very conveniently inserted between the lid and the body of the yogurt maker.

I did it for so long, just their "representative" was surprised when I said that according to the site My yogurt, she is their representative, it somehow puzzled me .... and replied that they did not have thermostats. I'll call you tomorrow and ask how you can order. They write a lot of their own yogurt, some kind of strange company, but according to my order they are still silent, some kind of "Sharashkina's office"

and answered that they had no thermostats. I'll call you tomorrow and ask how you can order.

Nata, what a pity. And here in Chelyabinsk, a very sympathetic girl Olya helped me, said that they were ordered often.
Good luck with Your Yoghurt, maybe they will send you a separate order.

Does anyone know where to buy a thermostat for a yogurt maker in Russia? tell me ... pliz

Why do you need a thermostat? All devices with temperature sensors with an accuracy of 0.1 * C are nothing more than a publicity stunt. And for this you pay extra money. It is IMPOSSIBLE to measure the temperature inside the yogurt itself, except by lowering the thermometer inside it.
I have been using the ancient Mulinex for about 10 years. After cooking yoghurt, I measured T of the product itself. It turned out to be overheating. In jars in a circle 43 *, and in the central jar as much as 47 *. After that, I cut out gaskets - 2 pieces of foamed foam for the bottom and the cooking temperature returned to normal.

Why do you need a thermostat? All devices with temperature sensors with an accuracy of 0.1 * C are nothing more than a publicity stunt. And for this you pay extra money. It is IMPOSSIBLE to measure the temperature inside the yogurt itself, except by lowering the thermometer inside it.

I agree 100%. In addition, all these temperature sensors are probably made in China.

Why do you need a thermostat? All devices with temperature sensors with an accuracy of 0.1 * C are nothing more than a publicity stunt. And for this you pay extra money. It is IMPOSSIBLE to measure the temperature inside the yogurt itself, except by lowering the thermometer inside it.

It is even possible to measure the temperature while cooking inside the yoghurt. There has already been a lot written about this in the topic, at first you will have to tinker a little to set up the thermostat - by measuring the temperature inside the jar when making yogurt, then, if the thermostat sensor is fixed at the bottom of the yogurt maker, select the temperature that will allow you to heat the product inside the jar no higher than required. The thermostat remembers the last readings, it is not necessary to adjust it every time.
I have Moulinex with seven jars, as a rule, 1 liter of milk easily fits in six jars, and in the seventh I just pour water, put this jar in the center, where the maximum heating is, I lower the thermostat sensor into the jar, having previously wrapped it in cling film for isolation from the water.I set the upper and lower temperature limits on the thermostat and overheating in this case no longer occurs, when it rises to the upper limit, the yogurt maker turns off and turns on again, having cooled down slightly when the temperature drops to the lower limit set on the thermostat. You just adjusted the heating temperature you need using foam rubber gaskets, it is more convenient for someone to do this using a thermostat. It shows quite accurately, measured the temperature in the jar with an electronic temperature probe and a thermostat sensor, there was no difference. Personally, it seemed to me more convenient to buy a thermostat and set the temperature for yoghurt to a slightly higher temperature, and for kefir, for example, it should be lower. I guess it's just a matter of convenience. After all, no one gives mandatory recommendations for using a thermostat, but with it it is more convenient and reliable, IMHO.

Why do you need a thermostat? All devices with temperature sensors with an accuracy of 0.1 * C are nothing more than a publicity stunt.

"You don't like cats? ... You just don't know how to cook them!"
And the thermostat is a COOL THING !!!

I wanted to say that making a thermostat for yogurt is like making a thermostat for boiling a kettle. And so it is clear that you need 100 *. Why customize it? And so it is clear that the temperature should be within acceptable limits, preferably 38-40 *. The easiest and most reliable way to make a device is to adjust it to a given temperature.
What's the point in setting it up if the required temperature has already been determined and it just needs to be well maintained. No thermal sensor can ever support T REAL with an accuracy of 0.1 *. And why such precision? In preparing yoghurt, the main thing is not to go beyond the upper threshold T.
And I just have one of the first yogurt makers, so it is inaccurately tuned. Modern models, as far as I know, support the factory setting quite well.
A certain pressure cooker company (Chinese design) has a setting of 70 !!! pressure levels. And why, if 2-3 maximum is enough? This is from the same advertising move. It is not necessary, but the people are already peeping from this co-va.