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

Ksyusha, my name is Tanya, and YOU, of course, especially since we are fellow countrymen.

Tanyusha, it's very nice, I'm sorry, I didn't see the name, that's how she wrote it. Let's get to know each other.

Ksyusha, I did not make sour cream leaven, but Ira irysska did it,

Precisely, I didn't just do it, but I do it regularly.
On the thermostat readings 37.5 - 36.5
For 1 liter of cream I take 1/2 pack of Vivo Sour Cream. I heat the cream to 36-37C.
And, I put it at night - in the evening at 10 o'clock, in the morning at about 8 o'clock it is ready.

Ksyusha, here is about the thermostat, there is a list of yogurt makers that it does NOT fit. Orion is there, is that not yours?
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GruSha, at the same link below the temperature plate for VIVO starter cultures, only for Sour cream there are 29-31, but this is probably the one that was produced earlier.

Toffee, hello, you have a new generation of sour cream, right? And what kind of fat cream do you use?
By the way, I use UHT milk for yoghurts, but do you also UHT cream, or do you take regular?

[Monchik]

Monchik
Yeah, new generation sour cream
I take cream Burenka ultra-pasteurized 10% or pasteurized Zlagoda 10% (for some reason I like these in ATB and on them)
And I also cook yoghurts from ultra and from pasteurized (more often on it).

Well, pasteurized milk is boiled, and ultra is simply heated to 37 degrees, but about cream, I sort of read that they are not boiled, but heated, it seems, up to 85 degrees, then cooled to warm and then the sour cream is added. You also heat like this, don't you boil those that are just pasteurized?

You also heat like this, don't you boil those that are just pasteurized?

I have never boiled pasteurized milk, and even more so cream - is it right or not - another question, but I do and will do so - well, that's the way I am

Yes, Tanyusha, I just warm up to the desired temperature in the micron and that's it

I just heat it to the desired temperature in the micron and that's it

And today I went on an Internet on the sourdough and even found that in the micra not only milk was heated, but also then fermented with sourdough in some special mode of Fermentation.
Here, read it, although I doubt that there any bacteria could survive after the microwave
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Ksyusha, here is about the thermostat, there is a list of yogurt makers that it does NOT fit. Orion is there, is that not yours?

No, I have a regular one with On-Off.
Yes, I realized that for sour cream I urgently need a thermostat ....... or not urgently
Thank you girls, I figured it out

[Tanyush]

Tanyush, well, such fermentation mode is also necessary to have (my micra does not have it).
And you doubt in vain - they even accelerate the fermentation of yeast (the same bacteria) in the dough - at the lowest power

[one-to-one]

Girls, help! The people here are voicing, I really hope ... (I will write for a long time. Brevity is not my talent)

The general situation is this: While it is not possible to buy Brand 4001 (I refused to take it with marriage, I am waiting for a new receipt), but for now, play around (although the word is more obscene approach to this process) I bought a cheap yogurt maker in Auchan for 599r - Selecline (its Yandex shows if ask, only the picture is small). She's just one-to-one Yoghurt Maker Velikie Rivers Chernichka-2 (generally one-to-one mine, only lids of other colors on the cans), clatronic jm 3344 and Bomann JM 1025 CB ... Only my button is yellow-green and the lids of the cans are multi-colored (in the clathronic and bomans all white) well, and the inscription is not Klatronic but Selecline. Simpotyavaya, banks if almost at least 200 ml, and if not at least 160-170 ml. Where can she buy banks for an inexpensive, until she found ...

She begins to overheat after the third hour of work. Up to about 45 ... I more or less coped with this - I cut different circles into the entire bottom of the yogurt maker from viscose napkins sold in magnet (4 layers just fit), on top of my own round corrugated cardboard from the yogurt maker, +
I bought a timer in Leroy Merlin for 138 re, I program it so that it heats up continuously for two or two and a half hours, and then heats up for 30 minutes, turns off for 30 minutes - somewhere 4.5, 6th hour, then 7, 8,9,10 hours - 15 minutes heats, 30 minutes does not heat ... as a result, the finished product is overheated by the end to 42 degrees only at the central bank, all the banks around the perimeter are excellent! ...
That is, I set it up once, yesterday it took approx. 9 o'clock, I haven't done over-starter yet, haven't eaten. While I was training with a timer, I had leavened on Activia (I don’t mind it), there all the leaven took place in 3-3.5 hours. Genesis also made sour cream, but not in cans, but in a bowl made of Diener's stone ceramics from IKEA, adding a microfiber terry cloth additionally (since sour cream needs a lower temperature) - it became possible (put something else under the sour cream) - because the bowl is lower than the native jars.

In general, I got to the heart of the question: people, native banks from this yogurt maker 8.5cm tall. Ferment as an extra. sets in tea cups - it's confusing, because the lids are tight on them for the refrigerator to pick up - masturbation is simple ... There are glasses for whiskey - they are literally 3 millimeters higher than native cans, and the lid of the yogurt maker lies on the glasses for whiskey not closing properly. I don't want to bother looking for lower whiskey glasses. Another cheap yoghurt maker will be cheaper (I'm already thinking about not spending money on Brand)

***Please tell me in which of the following yogurt makers are native glasses higher than 8.5 cm, and at the same time between the edge of these native glasses and the dome of the lid of the yogurt maker there is BULK space upward, so that you can either push some affordable non-exotic glass containers with sour cream, and also pads under the bottoms if necessary to poke? Well, so that one and a half or two centimeters were above their own glasses. which by themselves are not lower than 8.5 cm ..... In general, I hope I somehow explained it clearly ... Here in the brand there is enough height to put an ordinary polytrophic can instead of native glasses ...

In general, I read for a long time, peered at the pictures of yogurt makers ... so now I ask the owners - well, measure your yogurt makers (jars without screwed lids, and the height above them)

Yoghurt maker Maxwell MW-1430
Yoghurt maker SCARLETT SC-141
Yoghurt Mystery MYM-6001
***and who has a SEVERIN EG 3517 yogurt maker - measure your jars in height WITHOUT a LID, are they 8.5 cm? (they look like mine in the picture) SEVERIN EG 3517 yogurt makers in Eldorado, 8pcs- 589 rubles .... I have ALL Selecline yogurt maker I bought it with 7 banks for 599r ... go crazy ...

and a passing question: cottage cheese with sourdough Genesis ... Or, in general, cottage cheese ... Which store milk (Rostov-on-Don, Novoshakhtinsk - that is, Ukrainian and Belarusian milk can not be called) produces a normal yield? I made 4% on a bottle Kuban cow, though with kvassil activation, it came out 300-310 g (from a bottle of 0.93 l), yesterday I put it on 2.5% ultra-pasteurized ODARI - from three liters of milk and Genesis curd sourdough came out ... 550 g of cottage cheese! The cost of this homemade product somehow does not fit into my budget ...

[Pocket scales ATP-168 up to 100 grams]

......... I got used to half the bottle, so it lasts 2 times longer ...............

Tatiana, it seems .... Don't scold me for quoting you, besides, you are talking about Viva's leavens, and I will talk about halving. but Genesis .... They are 1-3 liters, it won't fit into a yogurt maker, manufacturers do not recommend half of something there, like, for reasons of "so that something bad does not attack there" ..... But thump in 1 a liter of all the leaven is expensive, especially if I plan to re-ferment, then how is it different from dividing the bag by 2-3 times, if I don't climb there with my fingers, spoons, etc., but I need to pour the hop, I'll wrap the rest tightly , cleave it with a tight clothespin to the next. times? Well, these are my thoughts, I do not impose on anyone, all the more I already know that many will be half ... Everyone has a budget not rubber ... But I want to suggest a thought, maybe someone will do: starter cultures in a package of 1 gram ... For reasons of sterility, do not sprinkle it on the K.-L.the surface, do not align in a path and do not divide into three equal parts It remains only through the cut corner of the bag to try to pour "about" to the touch ... but this is difficult to do, the sachet of starter culture is opaque and you can make a big mistake by touch ...

There is a way out, I decided for myself this way: buy pocket scales, especially since now they are available - my husband picks up me today in the online store Pocket scales ATP-168 up to 100 grams, measurement accuracy up to 0.01gr , the price is 545 rubles! (Moreover, for a long time I dreamed of such scales, for hanging preparations for flowers that I am engaged in ... But until yesterday I thought that they - the scales - cost many times more, and did not rock the boat). Prices for these scales from 550 r - to several thousand, I decided on these not only because of the price, but also dug reviews, found them on the otzovik and bought them ...

[one-to-one]

while playing around (although the word is more obscene approaches this process) I bought a cheap yogurt maker for 599r. She's just one-to-one , clatronic jm 3344 and Bomann JM 1025 CB ...

I didn't understand a little, do you want another yogurt maker in addition to this one? But there are simply no non-overheating yogurt makers. And mine is the same as yours now, only called clatronic jm 3344. For two years already. Lovely yoghurts come out. But I have a thermostat inserted there and that's it. You better buy it, it will turn out cheaper than taking a new yogurt maker, but it may not work, it will also overheat. By the way, for your and my yogurt makers in Ukraine in the Internet stores you can buy a set of native jars of 6 of them. These are
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For some reason, in Russia only the yogurt maker itself is sold, and I have not seen cans on the Internet. But maybe you have the opportunity to come to Ukraine, maybe to Crimea in the summer or something else. You could order before the trip in the online store, and then after arriving, go to the Post Office, where you will discuss to deliver. Well, as a last resort, here many people use baby food or mustard as additional jars, look for nada of suitable size in the store.
So I advise you to just buy a thermostat (not a timer, like yours), you will be happy. I also make kefir, having such a thermostat, for it I need 30 degrees, and I even put the dough in a round basket, then I put the thermostat at 26-28 degrees.

I will talk about halving. but Genesis .... They are 1-3L

Nastya, of course, if it turns out to be divided, then why not. And with weights - a good idea.

We do not eat kefir .... I will make yoghurts and sour cream, well, fermented baked milk can still ... Yes, I want one more yoghurt maker, BUT HIGHER IN THE LID, in order to pick up and be able to stick the "pads" in height and at the same time there is room up, so that it was easy to pick up a container from the jars available in the house .... well, or glasses .. so as not to fool around with extra. native jars for yogurt makers - they sell them expensively, unjustifiably ... I don't want the regulator, I don't want to take a steam bath and pick up with a bunch of measurements of the temperature of the lining, which is the same thing with a thermostat ... you also have to dance with it while you fix it ... what's the difference if I don't need a radically different temperature, like, for example, kefir ... All cheap and medium-range yogurt makers overheat, I won't buy tefali, and Brand for 1790 re, if you don't let Boh decide to overheat (nothing not forever under the Moon, the quality of the first Brands was the best, but EVERYTHING gets worse over time, and Brand also began to mow - and the timer at 06 became at the first turn on instead of 00, and the lids on the glasses either slide or dangle, and the glasses themselves with edge defects are , and the lid of the yogurt maker comes across a curve, etc. ...), to pick up the pads, it will somehow be a shame ... and the timer cannot be attached to it, like to yogurt makers with one on-off button ...

And I won't get to Ukraine, I don't go anywhere at all (for a number of reasons) ... so I have something that I can reach with my pens ...

.........Well, as a last resort, here many people use baby food or mustard as additional jars, look for nada suitable in size in the store ............

: girl_cleanglasses: and where can I then give 7 cans of mustard? (I can’t throw it out - I’m, oklmn, household) and baby food, I’ve got it ... He’s 21 years old ... vophem, I hope for the responsiveness of the owners of yogurt makers, about the cat. asked if some one would suit me ...

If I don't find what I want among the cheap ones, then I'll go and buy Brand ...

and where will I then give 7 cans of mustard? (I can’t throw it out - I’m, oklmn, household) and baby food, I’ve got it ... He’s 21 years old ... vophem, I hope for the responsiveness of the owners of yogurt makers, about the cat. asked if some one would suit me ...

But a can of mustard is much cheaper than buying cans for a yogurt maker, and even more so, a new yogurt maker.
I think you just want a brand new yogurt maker.

No, I want not just a new one, but a higher one in the lid ... so that there is room for maneuvers with both the stelotar and the selection of pads for different tasks

Eh ...
I bought a binaton yogurt maker. First I tested it on the water. The result - after 6 hours, the water in the jars that stand in a circle was 40 degrees, in the one that stands in the middle 45. I was glad that without a thermostat I could at least make yogurt, because according to the instructions it was possible to heat up to 40 degrees.
But early, I was happy to put in the leaven, and after 6 hours I measured the temperature. It turned out that in the jars in a circle it was 45 degrees, and in the central one it was generally more than 50
Our bacteria did not survive in such conditions - unequivocally.
It remains to wait for the thermostat, and this is still 2 weeks, but there is nothing to do.

And besides this, a lot of serum was released in all the jars, which means I overexposed, should I have turned it off earlier?
And the question is - you need to put the jars in the refrigerator, I know that. But put them right after the yogurt maker? They turn out hot, but we immediately get them in the cold?

I also read that the whey is not scary, that it can be drained and the rest to eat. If so, then drain when necessary - before placing the jars in the cold or after?

And besides this, a lot of serum was released in all the jars, which means I overexposed, should I have turned it off earlier?

Syvortka - and overexposed and temperature

[Mona1]

Mona1, Tell me please.
If whey is released, then you can eat yogurt (or rather bifivit - it's no longer possible? So it is spoiled? Or is it okay?
I don’t remember exactly where, but on the forum I saw messages that it’s not scary, but you can drain or stir and then eat

[Question:]

I didn’t do bifivit, but in principle, serum is not poison, it’s also sold in stores, it’s just possible that the bifido bacteria have partially died. So I just gave a link today in the thread about leavens, the one that is the first link.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0
Read, there are answers to many questions. Here's what about the whey:

Question:
I made a sourdough for yogurt, but most likely it did not work out. I did everything according to the recipe, but the yoghurt turned out to be viscous and water came out from above, like whey. Tell me what could be the problem?
Answer:
Serum can be in several cases:
- if you overexpose the starter culture for too long
- if the milk is low in protein or diluted, i.e. of poor quality
Low protein content in milk occurs in winter, and is due to the diet of the cow during this time of year.
Considering that your yoghurt is also viscous, most likely the problem is in the amount of protein.

[Mona1]

Mona1, Thank you
I tried what I got today. It turned out to be very tasty.
I will still experiment, until the thermostat arrives, I will try to turn off the yogurt maker for 10 minutes every hour. I really want yogurt.

I read everything by reference, and my husband and I will eat this batch together (if he agrees to eat it), and I will give my daughter when everything works out perfectly, without serum and without overheating.
Today I will try to read the topic of the forum about leavens in full.

Will I torment you with my questions a little more?
I read what to notice when "wrinkles" begin to appear and next time turn off the yoghurt maker a little earlier than this time, so that it will work without serum. But here's the problem: my entire lid of the yogurt maker was covered with condensation and only a little of the top of the jars was visible through it.
Who had the same problem, how to deal with this? Or is it just me that fogs up because of overheating?
And then how to check the readiness of the yogurt - remove the lid and watch

[nik-irina]

nik-irina
as an option to combat overheating, try to close the jars only with your own lids, without a common lid, as it is recommended to do this in the summer with extreme heat

It doesn't fog up with me, because the jars are with lids screwed on them (in my yoghurt instructions it is like this, although in other yoghurt makers it is written to put open, while the yoghurt makers are identical, so I think you can do this and that), lid My yogurt makers are always closed, in the heat too, but I have a thermostat, so I don't get hot inside the yogurt maker even in summer. And so you can see everything through the lid, but sometimes I can even slightly open the lid of a yogurt maker and pull out the jar to have a look, close the lid right away. If you look and see what else is needed, use the same method to quickly return the jar. The temperature inside the yogurt maker will recover very quickly, do not worry, and the temperature in the jars will practically not react to these actions at all.

Girls from Ukraine, help me buy a thermostat for a yogurt maker! You can buy from us (and even then it is not available now) with the purchase of 20 starter cultures, which is 750 + 1200 rubles. It's too much for me. Even taking into account the shipment from Ukraine, it will be cheaper. I buy starter cultures at a joint venture in my city, but there are no thermostats ... I would be very grateful for your help.

Here in my post, take a look
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
They send them to Russia too, many Russian women bought here.

Thank you! I left a request.

So, my experiments are stopped, the next leaven will only be with a thermostat (judging by the track, it will arrive in 8-10 days).

What happened this time: I also decided to close the lids right away (the instructions also say so, I don’t know why I didn’t close them right away), put them in the yogurt maker, and turned them off for 10 minutes every hour. With this, I only achieved the same temperature in all the jars, both in the central one and in those in the circle. In 4.5 !!! hours in the jars, the necessary (as I imagine it) clot turned out, but it became noticeable that the whey had just started to separate (or perhaps it was condensation from the walls of the jars, since the liquid was transparent), but having measured the temperature I was very disappointed - 51-52 degrees in all jars.
Apparently the temperature became higher because the jars were closed with lids this time.
In general, we gain patience and wait for the regulator.
One thing is good - since it heats up so much, then there will certainly not be any problems with underheating (they wrote about some model here), even when it is cold at home

When the regulator arrives, experiment with water in cans, after 4 hours measure the temperature of the water in the cans to understand whether you set the normal values ​​on the regulator or you need to adjust it somewhat.
If the bottom of the yogurt maker is heated unevenly, then put a cardboard box under the hottest can, even if you use a thermostat.

[Mona1]

Mona1, well, thanks for the tips, I hope someday we will eat homemade yogurt

Hello! I saw such a yogurt maker in the store today
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Does anyone own such a model, what are the impressions?

I have not heard anyone talking about such a yogurt maker in this thread. Well, maybe someone will answer everything.
Just make the link not active, please, this can only be done with links to the pages of our forum, otherwise the moderators will scold you.

OK. The link was corrected. This model attracted interest in the presence of two types of containers at a low cost.Well, plus two spare jars will not be superfluous, you can keep the leaven in them.

[bernard]

bernard,
in my opinion, your yogurt maker is a twin Yoghurt maker Vitesse VS-412 .... Only half of the jars were replaced there with a container .... You can easily do it yourself - save half the jars in reserve (and this will be as many as 6 jars, not two, like Sigmund Stein), and put any microwave container in this place (they have food safety in a wide temperature range - from -30 to +100 degrees) and get more spare cans for the same money. Banks will come from the Yogurtnitsa Severin, most likely, but they even cost in Eldorado ... almost 600 rubles for 7 cans ... and there are no many cans ...

[bernard]

bernard, Anastasia advises correctly. The yoghurt maker at your link is the same Vitesse VS-412. And the plastic container (which is suitable for microwave) can be selected in general in size for the entire yogurt maker.

But personally, as for me - a round yogurt maker (and so tall) is more convenient for me than a rectangular (or square) - it's easier to pick up containers in a round one. And I finished playing with jars a long time ago - I'm tired.

[Boyaka's catirysska]

Boyaka's cat
irysska
Thank you! Indeed, Vitesse-412 is of the same clan-tribe with Sigmund Stein. It seems that one OEM manufacturer rivets them to order. 12 cans from Vitesse are more than enough, you don't even need to buy anything additionally, and there are a lot of plastic food containers at home. I will look on the forum for reviews about this Vitesse model, except for tableware manufacturers, I do not know anything about them.

Girls-boys, who have a thread similar or even just such a yogurt maker - Ves VYM-1 🔗
I like the price, I look under the sour cream-kefir ...

I'm wondering where does it heat up - along the side walls or in the bottom? If on the side, is there any space between the inside. capacity and walls, in order to make insulation in case of overheating?

Yesterday my Travola Yoghurt Maker MD-1000 arrived. At Ozone, the discount was 500 kopecks, minus the bonuses were gift, total came out for 320 rubles, almost for nothing I stood a little warm, washed the bowl and immediately put in the leaven: milk 3.2% and 2 tbsp. spoons of sour cream. After 6 hours there was such a pretty yogurt. Then I stirred it a bit, it became liquid, I put it in the refrigerator with fear, but after two hours I looked, again, how the jelly became in shape. I tried it, deliciously, cut a banana there, it became even tastier. Only for some reason it was not smooth, but grainy ... maybe due to the fact that I did not whisk it with a whisk before and after? Who faced such a problem, tell me how to make it pretty?

immediately put the starter culture: milk 3.2% and 2 tbsp. spoons of sour cream. After 6 hours there was such a pretty yogurt

Only for some reason it was not smooth, but grainy ...

Yogurt is not made with sour cream.

[Ultra-pasteurized]

Usually granularity, if the sourdough was unevenly mixed in milk, and yogurt is really not made with sour cream, but if it turns out delicious, then as they say, even call it a pot, just don't put it in the oven.
And no one here whips it, neither before nor after fermentation. Try all the same to buy special starter cultures for making yogurt, there are now many different ones, for every taste, here in the branch they write a lot about bacterial starter cultures, read, there the girls give their names, and describe who has how they come out, and there are references where they are for sale. Or if you don’t find the links, then in Google type yourself: buy a sourdough .... name in the city .... Or if you can't find it in your city, then nearby, you can order by mail, there are descriptions of these starter cultures on the sites of starter cultures, read whether you can or cannot, very little children are not allowed to do everything, or they may need some kind of product for their health, but what is impossible. It is not recommended to do one type all the time. Have done a month or a couple of months, switch to something else.
Yes, more importantly: For a smoother, more beautiful yoghurt structure, use Ultra-pasteurized milk, you do not need to boil it, but only heat it up to 37-38 degrees, dilute the leaven in it and - in a yogurt maker.

Thanks, girls! Apparently, the whole point is in the leaven, you still have to buy it, I just wanted to save it. Tomorrow I will storm the pharmacies

Just look, just pharmacy capsules Yoghurt, which doctors sometimes prescribe, is not suitable for fermentation, or Linex type, that is, you need exactly starter cultures for making yoghurts. Often, a pharmacy sells different starter cultures from some manufacturer. For example, Good Food (Italian), so in the pharmacy, where they are, then there is Yogurt, Yogurt-fitness, Immunalis, Symbiotic, etc. Take, if there are several, just Yogurt, and rewrite the rest of the names there for yourself, and at home on a computer you will find in Google about them, read what you like, then later you will buy it for a test.
By the way, we not only sell starter cultures in pharmacies, but also in large supermarkets, but more reliably, in a pharmacy and, preferably, they are stored there in the refrigerator, pay attention to the expiration date.

[Tanyush]

Thank you, Tanyush, I will definitely take everything into account. But we don't have large supermarkets, the town is small, but I'll look wherever possible, maybe I just didn't pay attention. But in the pharmacy I ask around.

Finally I received a thermostat for three days trying to pick it up from the post office ...
During the day, I experimented with water, measured it, but I could not find it exactly, I didn't have enough patience, I decided to put the yogurt as soon as possible.
So so. I set the values ​​43.0 and 43.7. It turns out that the temperature "walks" after the relay is triggered by another 0.5-0.8 degrees. Time between relay 2 operations (for cooling) -3 (for heating) minutes.
It cools down faster than it heats up because it is cold at home.
Milk was taken by the House in the village, but it turns out to be not 1 liter, but only 950 g, this was enough for me for 6.5 jars. But it’s even so good, I filled the seventh jar with water and put it in the center on a cardboard (I’ll measure the temperature in it later, since the central one should warm up more, I’ll check how it is heated with the cardboard).
While the temperature in one of the jars of yogurt is about 36.4 (I have Yogurtel, bifylact, the permissible values ​​are 34-40 degrees, the optimum is 36-38, so that just the right temperature turned out)
But I don’t know whether I’ll wait for yogurt or not, it’s already one in the morning, and it’s not thickening yet, it’s already 5 hours.

Well, 5 hours is not enough for the first fermentation from powdered starter culture, you still have to wait. But I doubt that you have such large numbers on the thermostat. How long have you taken the temperature in the jars? And they heated milk with sourdough beforehand or put it cold? Maybe they measured it too early. I have about 38 on the regulator, and in jars after 4. But, of course, we have different yogurt makers, jars and thermostats, so maybe you really have it.
And yet, it's good because it turned out 6.5 jars. Why pour water into one did not understand. I also get 6.5. We eat 6 of them, and we use half of the seventh jar for re-fermentation another time.

[Mona1]

Mona1, measured after 5 hours, the milk was heated up to 38 degrees beforehand. I glued the regulator sensor with tape to the bottom where the wire enters the yoghurt maker, there probably was the hottest place.
I poured water to see how many degrees the central bank will be in the end. (My yogurt maker goes for 7 jars, 6 in a circle and 1 in the center). And I also thought that not all banks should be bet.
Bottom line: 7 hours passed, the leaven began to thicken, it became like sour cream, I pulled out the jars, measured the temperature in two (the rest did not open) and put it in the refrigerator. Let's see what happens in the morning.
The temperature in the jars was 37.9 and 38.5 (38.5 in the jar, which was right next to the regulator sensor).

Optimal, as you wrote, for this starter culture is 36-38 degrees, and it is better if the temperature of the finished yogurt turns out to be closer to 36 degrees, and you got 37.9 and 38.5, so next time I would be one and a half, and even two degrees lowered both thermostat values.And also, after cooking, I again measured the temperature of the finished product, in general, I need to adjust several times, so that everything will be OK. I wish you delicious yoghurts!

Thank you! I think I will experiment 2-3 more leavens and everything will turn out as it should
The main thing is that my bacteria have already survived (up to 40 is acceptable), and you can eat yogurt. Compared to the very first time, this is already progress (the first time it was already over 50 degrees), and there was serum.
Then, as I fill my hand, I will try other leavens, especially sour cream and fermented baked milk.

It just tasted, it seems to me, more sour than the first time, although the first time there was a strong overheating, the whey separated.
I took another milk, but also ultra-pasteurized, the first time I boiled it, but this time I just warmed it up.
Oh, I probably already need to write about leavens?