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

in the same place, in Leroy Merlin, there were once other timers, they cost about 370 rubles, electronic. Like these ones



They differ from mechanical ones in that they can be programmed for a different number of on-off times during one day and at least every day of the week in different ways ... moreover, with a random time shift even (it is convenient if you are not at home, on vacation, but for thieves, the light turns on and off as you program it, always at different times without repetitions) For a yogurt maker, this is not necessary, this time, and secondly, it has a significant drawback: if it is long (well, a year, maybe less - here I will not say for sure, for two years it was as if he lay forgotten, when he died, there was no one to detect) lies not plugged in, he dies completely and only in the trash (a permanent nickel-cadmium battery dies there, my son and I disassembled this comrade never used, who lay in my bins). Ah! .... and one more drawback is SIGNIFICANT. If it has already turned off, and suddenly you still need to warm up yogurt or something else that needs to be turned on on this timer, then - figs! ... only by pulling the plug of the device out of the timer and plugging the timer out of the socket so that the plug stick directly. There is no switch toggle switch there already ... it's okay if the outlet is freely available ... and if you need to climb somewhere with the letter zyu, then this is a very tangible drawback ...

I know firsthand about electronic timers, I have been using it for years .... well ... 4 years for sure. Maybe more ... I am growing plants, and my greenhouse is illuminated by lamps on timers. It turns on itself, turns itself off, at different times. And foolishly, I once bought this very electronic version. I decided, cooler means better. And now I understand that mechanical is better for my flower purposes. And for the yogurt maker too.

[temperature]

No, well, these are not thermostats, but timers, this is not at all that. They turn off and turn on the device (a lamp, a heating pad, in your version - a yogurt maker) when a certain time is reached (time is the time in English), and there are mechanical ones on the aquarium, the light is turned on and off for me), and the thermostats (thermo - this is the temperature) - turn off and turn on the yoghurt maker when it is heated and cooled to a certain temperature (according to the principle, as in the iron). This is important.

Tanya, well, until summer and heat came, I do not need a thermostat at all. Multiple temperature measurements convinced me of this. I laid the bottom of the yogurt maker with napkins, thus achieving a total decrease in temperature by several. degrees, overheating starts from the 3rd hour. This problem was settled with a timer. While I was getting along with all this, I drove water and not yogurt in cans within one (whole) day, then I adjusted it with milk with activity as a sourdough and then with sourdough. It took three days to do it. All. Now, for the sake of curiosity and peace of mind, I monitor the temperature in the middle of time and at the end, and then not even every time. I make yoghurts every two to three days. The flight is excellent. What do I need a thermostat for? When the heat comes, I will transfer the yoghurt maker from the kitchen, where it is now 23-24 degrees, and in summer it is warmer, to the greenhouse, where the split works for the same 24 degrees, I will put it in the edge where there is no active air movement (no "draft") and my conditions will be the same. Why then a thermostat? And who doesn't have a split / air conditioner now? few people ... Everyone decides for himself how to leave yogurt alive .... I managed to solve the problem, Brand 4001 I already changed my mind about buying therefore.Maybe it is also easier for someone to spend less money, despite the fact that the result is achievable with less money ... The cost of a thermostat is several times higher than a timer. And with a timer, you also need to podolbatsya - to dance, while you adjust specifically your device and for your yogurt maker ...

[rusja]

Well, yes, in principle, if it worked out that way, then it's fine. I simply would not be able to monitor the temperature all the time, and the leavens are different, one needs 36, others 40, each time measure, adjust the time intervals. And in our apartment it is 18 degrees, while the frosts, and then it got warmer, but the batteries are a little hotter, so it will be 25, and again measure, and you don't bother with the thermostat. But, as it were, to whom it is more convenient. Here is Olya rusja, so she did not manage to come to terms with the thermostat at all, she does without it and everything comes out. So nothing is impossible for a person with intelligence.

Girls, I offered the option of dividing Genesis starter cultures (1 g into three parts, through a cut corner) using pocket scales, accurate to the second decimal place .... I bought them and use them. If anyone is interested, I will share the minuses (although there are certainly pluses) ... Now I would buy other scales, accurate to the third digit. Their cost in Russia is from 1,500 rubles in online stores, but on Ibei with delivery they will cost less than 900 ... Considering that the declared accuracy is not confirmed, then just the accuracy up to the third digit will guarantee correct readings in the second))))

Oh, Nastya, my sister just asked today what to give me for March 8 and I asked for such a scale, just to precisely divide the leaven. She, however, twisted her temples, says: That sprinkle is just from a bag. Well, not our person, in general. I say: well, I want to, I asked myself.
Therefore, it is very necessary about the pros and cons and which model is better, if you have already monitored the reviews, you can in a personal, if it's off topic.

Well, we have a boiler in our house and therefore we make sure that the heat is the same (I have thermometers on the walls of the room in all rooms). And I don’t make kefirs from milk (I don’t eat them), and different yoghurts, although they need different temperatures, are not so strong differences. That is why I recently pestered the forum about which inexpensive yogurt makers have more space above the cans under the dome of the common lid. The problem, and this one was solved by itself: the Severin cans, bought as additional ones, turned out to be 0.5 cm lower than my relatives ... these half a centimeter will allow me to put an additional circle from a napkin or corrugated cardboard, if I feel like making sour milk with a lower temperature for sourdough (in the case of Genesis, this is cottage cheese and sour cream, I sometimes make them, but I don't make kefir)

[here we are about yogurt makers, and about those figurines that help make friends with them .. Why not the scales ...]

Tan, I hope on the topic. Because here we are about yogurt makers, and about those figurines that help make friends with them .. Why not the scales ...
I graduated from the Faculty of Chemistry of the Russian State University (another thing is that this is a long time ago and I do not remember much about chemistry). I love Libra. Precision too. I bought after looking for reviews (and this is bad - such scales are probably bought by drug dealers and drug dealers, and they do not advertise themselves and do not share their impressions) pocket scales ATP-168 up to 100 grams, 545 rubles. Accuracy is declared up to 0.01gr. It seems tempting ... But, in reality, the accuracy flounders to 0.04-0.06. It seems not scary .. But .. we pour the first time according to the indications of the scales 0.32-0.33, the second time the same amount .... And given the error of the first two portions, the last part of the leaven may turn out to be 0.20g instead of the required 0.33 ... Because the scales " with an accuracy of 0.01 g "do not feel the difference in 0.04-0.06 g! and I, it's really amazing, I don't feel it by eye either
This is not fatal, yoghurt after. Once I got it even from the 0.2 g remaining in the bag, no worse in consistency .... But it's a shame! That's just so much offensive .... So now I would buy jewelry pocket scales, accurate to 0.001g. That is, there, with deviations up to 0.004-0.006, the overall division accuracy will practically not be affected in hundredths, which is what we need. We need three identical 0.33 grams! And we will be happy ...

Summary: if you need a weighing accuracy in tenths, we buy scales with an accuracy of hundredths, if you need an accuracy of hundredths, we buy scales with an accuracy of thousandths! Then the real error will be satisfying ...

Now I long for these scales: 🔗

but buying the second .... this is too much ... there would be no first, I bought these. Jewelry in our online stores starts from 1500r

[3]

the forum has a topic on weights. But the scales are irrelevant in it, where you need to weigh 1 g into three parts equally, that is, by 0.33 gr. Therefore, the scales discussed here in relation to leavens in that topic will not be interesting, there, and accuracy to tenths is rarely in demand. Therefore, I ask the moderators to leave posts about the high-precision scales here .... please .... uh then it is PERFECT, or what ...

Here is Olya rusja, so she did not manage to come to terms with the thermostat at all, she does it without it and everything comes out.

Tanyusha, I have never had a thermostat, and yogurt makers have been for 2 years too, I have been doing cartoons / fast-paced makers for a long time Mabut confused with someone, since now there is SV Vimar with a built-in program Yogurt, which is generally a rarity for a pressure cooker and temp-ru observes strictly not higher than 38 gr. any yogurt maker will envy

And, Olya, I did not mix it up, I remembered about you how you wrote that there is no thermostat, I just forgot what is going on in the cartoon. I'm getting old, sclerosis, you see.
🔗

[Olya]

Olya, but tell us about the manufacturing method in the cartoon. I was thinking about the ARS and Redmond multicooker pressure cooker. But I realized that there the step is set from 35 (this is in the new Redmond) and the step is + 5g. i.e., the temperature range is small. How do you get 38 grams?
Anastasia, thanks for the detailed story about timers, how you figured it all out. It will be easier for me with a thermostat.
Girls, well, tell me, 20 starters is how much, and how much they usually have a shelf life (not unpacked). And what is worth trying besides yogurt. About Vivo, as I understood, they praise the leaven. How about Yogurtel?

Anya, I didn’t, but there is a message, the girl praises, write to her in a personal and ask
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=180408.0

By the way, I found this post very easy. There is a search engine line at the top of the page on the left. Type there: Yoghurt starter cultures ... and it will give out all the pages or posts where they were mentioned, go through all, maybe you will find answers to questions.
By the way, you can find everything on the forum - through the Search line.

Olya, tell us about the production method in the cartoon. I was thinking about the ARS and Redmond multicooker pressure cooker. But I realized that there the step is set from 35 (this is in the new Redmond) and the step is + 5g. i.e., the temperature range is small. How do you get 38 grams?

Anya, the fact is that I am not setting anything, this is the default Yogurt program and it keeps the temperature set by the manufacturer. And I make yogurt "dry", that is, I just put different-sized jars of yogurt on a silicone mat and close the SV lid, I don't pour water between the jars

Girls here's more about Phillips dug a yogurt maker: 🔗 and 🔗 I don’t know whether to take it or it’s really usual :-)

[rusja]

Well, who can tell, there is no such, a cat in a poke in general. I am worried and worried about the cooking time and what is in the order of things - draining the whey. In theory, it should not be there with proper cooking. And yet, as I understand it, there are jars not closed with a lid, but only with a common lid of a yogurt maker, and everything around is in a pair, like in a bath. I understand that all this water on the lid of the yogurt maker accumulates and drips into the jars. And, I think, quite a lot of it drips. Here in ordinary yogurt makers without steam, when the girls cook without twisting the lids of the jars, then even then the condensate gets a little, but here .... And the temperature of the steam there, it seems to me, is more than 40 degrees, although it may be regulated there somehow. And all the cans outside after cooking are wet and outside, and water dripped inside. And again, you need to constantly monitor so that the water does not boil out of the pan, otherwise it is cut down and beeps. And this means that you cannot leave the house, he is constantly attached.I can put in yogurt and go on business for half a day.
And then another moment, milk is poured there, heated in a yogurt maker, cooled and then put in a separate jar with a spoon the store (fu) yogurt, and each must be thoroughly stirred. They also make dry starter cultures, it is written, but how do they pour them from a bag into each jar? Or is it warmed up, poured out of the jars, poured in powdered starter culture, mixed thoroughly, then poured again?
Anh, I'm sorry, I've been thinking for a long time whether to write or not, you seem to really want to buy, but I’m sort of the other way around, I’m discouraging it. I myself am like that, for all sorts of buttons, bulbs, flashing lights, so I understand that I really want to.
Maybe you buy it, test it, and if you don’t like it, then give it to someone on March 8, a donated horse, as they say ... Or maybe you leave it, use it as a double boiler, and buy a yogurt maker.
Or another option, buy the same Vimar pressure cooker as Olya rusja, there are 38 degrees for the Yogurt program, which is just cool for most starters, and there are a lot of other functions. In my multicooker there is a Yogurt program, the multicooker itself is cool, on Yogurt there is 40 degrees, I did not really like it there in terms of the result.
After all, buy the simplest, cheapest yoghurt maker and try it in it. So that the cups or jars of toko are glass, maybe it will not overheat very much, you put something on the bottom to lower the temperature in which case you will buy a thermostat.
The hardest part, of course, is the torment of choice.

The agony of choice is for sure. I want the best option. But until you try, you won't know. You can cook yoghurt in the cartoon without the program, as many do, they use it according to the principle of a thermos, and a rice cooker, for example, too. But if you take a cartoon, it means cooking in it, then it is inconvenient to borrow, and most importantly, the temperature range is small.
In a double boiler, I now also cook mine on the principle of a thermos, but if incl. on auto heating, the temperature can instantly jump more than 40g. About condensation - I immediately wipe the lid thoroughly after processing the jars, then it appears just a drop, it is not in the jars. But overheating is easy. In general, personally, I am for the yogurt maker - so that I threw it and forgot for a certain time.

[That's exactly this question, Tan and I have arisen.]

[They also make dry starter cultures, it is written, but how do they pour from a bag into each jar? Or is it warmed up, poured out of the jars, poured in powdered starter culture, mixed thoroughly, then poured again? / quote] That's exactly this question, Tan and I have arisen.

Anh, I'm sorry, I've been thinking for a long time whether to write or not, you seem to really want to buy, but I'm sort of the opposite, it turns out I'm discouraging

After all, buy the simplest, cheapest yoghurt maker and try it in it. So that the cups or jars of toko are glass, maybe it will not overheat very much, you put something on the bottom to lower the temperature in which case you will buy a thermostat.

This is probably what I will do :-))) I don’t mind throwing it out and I’ll not do everything around with the ferry :-). Again, considering exactly what I need to buy in the M-video in the form, I think it will be most convenient and compact: Yoghurt Moulinex YG230131 - it seems you can't buy a thermostat here, but if I throw it out then already, but I hope everything will be okay, I already buy tea like a cow- I noticed with complex technology it's always easier - TV in 5 minutes I can choose) and a car for 10 :-))

This is probably what I will do :-))), - your words to my advice: buy the simplest, cheapest yogurt maker ...
And you choose Moulinex YG230131. Nope, I wouldn't buy this in my life, and it is with electronics and automation, which means that the thermostat will not fit it. And what meaning did I put into the simplest, cheapest - so that if anything, the thermostat will help out. And the Mulinexes are very overheating, I wouldn't even take theirs, remembering how the girls recently tried to tame the Mulinex and even out the unevenness of the bottom.
Toko mind then not scold me if you buy. And why are you so grabbed at the M-video.Well, there are a bunch of other shops where you can find something. I just looked for interest and now, it seems to me, a cool option, the Severin JG 3519 yogurt maker, plus - in addition to the main ones, 7 additional cans are included with it right away, (I didn't understand, however, glass or plastic, like in a branch someone praised the yogurt maker). It's just gorgeous that there are so many cans at once.
🔗

And why are you so grabbed at the M-video.

hehehe - yes I have a bunch of gift cards of them :-) - I'll go and buy wholesale I can't even think of anything already. You would have picked me up from there plii from already: 🔗
Or from here: 🔗

Hello girls! My yogurt maker Ariete is the simplest, always yoghurt turned out, once only the whey left for all the time and that was my fault, I overexposed it!

You would have picked me up from there plii from already:

You first gave a link to the yogurt makers, An, looked at the yoghurt makers: well, there’s nothing without automation, you twisted something, and your hand itself went to look for multicooker. Then I look, and you added a link to the multi, and I already walked there. Right now I'm still climbing there, then I'll throw off the options in a personal. I have already looked after one, nothing like that.

Hello girls! My yogurt maker Ariete is the simplest, always yogurt turned out, once only the whey left for all the time and that was my fault, I overexposed it!

Vika, and I also once wanted one, I know that the power is small even in winter, I read it, sometimes girls were wrapped up and they put it closer to the battery, like it didn't heat up. But in the summer, when it's very hot, how do you like it, does it overheat?, Or do you still need to put something on the bottom?

Tatyan, never wrapped her up, works properly, the yogurt comes out wonderful, there are absolutely no problems with her, maybe some of them have a marriage, it is still everywhere, I, pah-pah, am very pleased with her, for more than a year she has been preparing yogurt through day to the baby, until I let you down

Right now I'm still climbing there, then I'll throw off the options in a personal.

Thank you very much, I'll read everything now !!! I don’t know where you work (if you work :-) -but such employees, I think everywhere, are worth their weight in gold, if you approach technical issues like that, then how to work !!!

you can not post similar posts in different topics

you can not post similar posts in different topics

Tanya, did you write this to me? It seems like nowhere else have I praised you like that, in any other Temko

[Sun4]

Sun4
no, this, most likely, the moderators wrote to Tanyusha herself, therefore it is highlighted in red, and she, in my opinion, gave a link to the site for spare parts / jars for yogurt makers, no sedition like.

Sun4
no, it is most likely that the moderators wrote to Tanyusha herself, therefore it is highlighted in red, and she, in my opinion, gave a link to the site for spare parts / jars for yogurt makers.

Thank you :-)

Yeah, they spanked me in the ass. It's just that, besides the spare parts for the yogurt makers, there were spare parts for the AG, I also threw off the girls in that Temko, however, there was a link to the page of the air grills, and here it was the yogurt makers. Well, in general, if someone needs a link to the jars or someone's lids warped from boiling, which is done with them below, then here is this link, you will find everything you need in the section Spare parts for yogurt makers.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178996.0

A couple of weeks ago I bought a yogurt steamer. So far, I really like it, especially the opportunity to immediately strain out sour cream or cottage cheese in my own container. When I make portioned yoghurt with sourdough (I have VIVO), I choose the warmed milk with a syringe from one jar, dissolve it in my own bottle of sourdough, and then distribute it to all the jars with a syringe. I do not close the cans when the yogurt is being made, but, in principle, you can close the cans if you are worried that condensate will pour there. I just eat this yogurt so quickly that in any case nothing has time to spoil.
What conquered most of all was sour cream with sourdough. I took only 12% of cream, but the sour cream turned out - not to compare with the store 26%.
As for the boiling off of water - if you immediately pour it to the "maximum" level, then it will definitely be enough for the whole cooking cycle, and you will not need to add anything. My only problem is to make sure that the children do not turn it off ahead of time, they are still small, and they love to poke different buttons :)

I bought a Binatone YM-80 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.

What recipe do you use for making curds?

[Kind people]

Kind people, tell me what I'm doing wrong
I did (or rather tried) to make yogurt 3 times outside the yogurt maker, it did not work.
I recently bought a yoghurt maker, tried it 3 times, but it doesn't work !!! I shoveled a bunch of information in the net, I did everything according to the instructions (even several from different authors).
I describe in detail what I did, maybe you will find errors
1. I have homemade milk, I boil it (I did it in different ways: 1) brought it to a boil and turned it off, 2) boiled it for 5 minutes, 3) boiled it for 10 minutes, the result is one)
2. I cool, I specially bought a thermometer to measure the temperature (I tried different temperatures: 35gr, 40gr, 45 - the result is one). I first wipe the thermometer with alcohol.
3. I sterilize the jars (over a kettle with steam, over a ladle with boiling water), pour milk into one of them and pour Narine powder (or activia, or bios), mix and pour into a saucepan with milk, mix and pour into jars.
4. I do not cover the jars with lids, I put them in a yogurt maker. I turn it on, it turns off itself after 7 hours.
5. I put the jars in the refrigerator, at least an hour later - liquid milk with foam !!!
I don’t understand what I’m doing wrong, tell me, it’s painful for homemade yogurt

[Kind people]

Kind people, tell me what I'm doing wrong

Olya, don't panic. First, what kind of yogurt maker?
The temperature was measured in jars at the end of cooking or after how many hours from the start? Each starter has its own required temperature and cooking time. For some, 7 hours for the first fermentation is not enough. Diluted sourdough in milk at what temperature?
In general, write what, how, from what they were made in detail by stages. Then let's think about the reason, okay?

By the way, you don't have a yogurt maker in your list of equipment under your avatar.

[Mona1]

Mona1, yogurt maker Saturn ST-EP8511, I read reviews in the net, all positive.
I didn't measure the temperature at the end, but when I take out the cups, they are nicely warm. In total, the program in this yogurt maker is 7 hours, then it turns off by itself. That is, do you need to turn it on again for another 1-2 hours?
I diluted the leaven (I wrote above) in milk of different temperatures, I tried every one - 35 g, 40 g, 45 degrees.

You don't have a yogurt maker in your list of equipment under your avatar.

I could not point it out, since Saturn is not on the list of proposed technology.

Ol, heat milk (or cool to 38-40 degrees, no more.
Perhaps the leaven is spoiled: it is expired or was not stored in the refrigerator. And what is your Narine? I took it from GoodFood, it is normal, in the form of a powder in a sachet, but it is in capsules, it was sold in the pharmacy, then there were reviews from it, which did not work. At the top of the page there is a search bar on the left. Write NARINE there and click the magnifying glass icon to the right of the line and you will be given links to all the places on the forum where girls wrote about Narine, read it, but in general, in this Temka they ask about yogurt makers, but about starters and how to get the right product from them, then here in this temka ask questions
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.860
3) Now about milk, here read this post, and read the entire page there, a lot of useful information
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0
The fat content of milk affects the thickness of the yoghurt; the lower the fat content, the faster it cooks. And you have homemade-fat, 7 hours were not enough for him. In addition, each leaven has its own cooking time, and possibly more than 7 hours. Yesterday I fermented Lactin from a bag, so it took me 9 hours to ferment, and this despite the fact that the milk is not homemade, but ultra-pasteurized 2.5%. ... So maybe underexposed.
Measure all the temperature inside the jars (central and a pair of side ones) after 4 hours in a yogurt maker. The fact that they are well warm says nothing.If they are so warm that it is more than necessary for the sourdough, then everything died there and of course nothing happened - that is, overheating. Also measure with a thermometer, only not with a mercury, human, but which for conservation or is called - for liquids, or an aquarium in extreme cases, although these often lie by a degree and a half.
You can, so as not to transfer milk in vain, check it on water - fill the jars with warm (38-40 degrees) water and put it on in the yogurt maker. After 4 hours, measure the temperature.
Here is another very interesting link, there scroll down the page, under all the pictures there is a text where they write how to cook yoghurts correctly, how to prepare milk, jars, which affects the duration of cooking and the quality of the resulting product
🔗

but didn’t try to make it from purchased milk, does the quality of yogurt also depend on milk?

homemade milk for yogurt must be boiled, but purchased ultra-pasteurized milk can simply be heated

[Mona1]

Mona1, thank you very much for the detailed answer !!!
Narine from Narex. The term is good, in the pharmacy it was stored correctly 100%, I took it from my mother-in-law, she works in the pharmacy)) I also have it in the form of a powder in small sachets.
Yes, I have already read about Narine on the forum. I have already studied all the topics and it has not helped me yet ((
I will read about milk, thanks for the link.
Tomorrow I will try to increase the amount of time spent in the yogurt maker. Then I'll sign off on the results.
Tanya, but before you take it out of the yogurt maker, is the yogurt itself already thick or does it thicken after standing in the refrigerator? How can I decide when it is time to get it out and that the yogurt is fermented?

TorikAre you addressing me? If to me, then I answer I do not take store milk, because it is not clear what is being poured there - some kind of whitened water, than whitened is unknown. When there is an opportunity to buy real milk from a familiar manufacturer (former neighbor), even the thought does not arise to go to the store for milk. You may be doing better with purchased milk in Russia ... it's better not to take risks with us ...
I haven't bought milk in a store for 10 years.
And I boil homemade milk, it is not difficult for me.

[Torik]

Tanya, but before you take it out of the yogurt maker, is the yogurt itself already thick or does it thicken after standing in the refrigerator? How can I decide when it is time to get it out and that the yogurt is fermented?

No, you will see for yourself that it has already thickened. You can just periodically go to the yogurt maker and push into the barrel and watch how it sways inside the jars. If it's like milk, then let it stand, and if it's already like a viscous, like sour cream is not hefty steep, then it's time to get it. Only when fermenting is there such a tricky moment. It can remain absolutely liquid for 6-8 hours, for example, and then thickens sharply within an hour. That is, thickening does not occur evenly from the inclusion of the yoghurt maker to the finished product. Like I did yesterday Lactin yogurt. After 6 hours, I came to look, it is absolutely liquid. I left the kitchen and forgot. After 3 hours after that, it came up, already thick. I took it out, put it on the table for half an hour, so that it cooled down a bit and then in the refrigerator. Today I tried it - there is no serum, but a little sour. Overexposed, it can already be seen, thickened and stood for a long time. So I wrote, there are pictures there
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0
And in the refrigerator, the yogurt still gets cold and becomes even harder. True, when you eat, it looks thick, does not pour, but if you stir it with a spoon, then it becomes thinner, so that they know that this is normal.
And about milk for you Torik wrote correctly, do not be angry with her, she sincerely wanted to help you. Believe me, we have been sitting here for several years in this Temko and know a lot of things.
Because homemade milk is, of course, the most useful, but only when it is from a familiar cow, in which you are confident and confident in the sterility conditions under which this milk was obtained and then it is very useful to drink it steamed, not boiled. And if you boil it, of course, all the nasty things die, if any got there, but all vitamins, amino acids, in general, everything useful are destroyed. And what remains is actually just something fat. And yoghurts in high-fat milk ferment worse.
Ultra-pasteurized is made on specials. technology, while the technology is such that it is impossible to process powdered milk, milk with antibiotics, soda, and other things that are usually added to other milk sold in stores, and that's just another milk, like you yourself correctly said "some kind of whitewashed water than whitened is unknown." With Ultra-pasteurized milk, this will not work, it will simply curl up during production, milk of the highest quality is taken for it, in addition, most vitamins and amino acids simply do not have time to break down during its production. And then you don't need to boil it, just heat it up to 38-40 degrees. Read all the link about milk.

[Lelikovna]

Thank you, Tatyan, I also do it only on ultra-pasteurized, I always get yogurt and make a small curd from yogurt))) Once I also dug the Internet and tried milk, with experience everything will come. Lelikovna, you will succeed!!!

[Mona1]

Mona1, Thanks for the clarification . Today I put yogurt again ... already, it seems, the last time))) I have no more strength. Now 8 hours have passed, liquid milk ... we wait further.

And Torik wrote to you correctly about milk, do not be angry with her, she sincerely wanted to help you.

What are you, Tatyana !!! I didn't even think to be angry !!! I don't have such a habit)))
It's just that somehow there was not even a thought to buy milk in the store ... We do not boil milk, my husband whips him with mugs with everything in a row, I often use cocktails and coffee (tea) in the house, but for yogurt, as it is supposed to, I boil ... By the way, for the first time in my life I boiled milk (when I tried to make yogurt for the first time).
Torik, thanks, I will hope so

Bliiin, I am incredibly upset ... 9 hours have passed and the yoghurt is still not fermented !!! Liquid milk ... pulled out one jar, measured the temperature - 37g. What's the problem?

maybe not warmed up, sometimes you need closer to 38-40 g, for each leaven its own temperature, and what do you ferment with?

[rusja]

rusja, oh I don't know. 10 hours have already passed, nothing has changed. Narine sourdough. My husband came, began to cry to him, and he was so menacing: "Throw out the fuck this yogurt maker and don't suffer," but you want yogurt.

narine, it can be capricious, before it did not work out for girls in half the cases, buy another leaven Lactin, Genesis, VIVO, Good Food and start with the most ordinary yogurt

[rusja]

rusja, thank you And those names that you have listed, are they on sale in the pharmacy? Also in packs or by the piece?

it is in the pharmacy that I buy them, by the piece, look on the Internet, which of these starter cultures you sell and where. Lactina and Genesis - Bulgarian, Good Food - Italian, VIVO - Kiev Research Institute of Milk and Meat

[rusja]

rusja, tomorrow I'll go to the pharmacy, I'll see what we have, if I don't find the help desk, I'll call. And for those that you have listed, the temperature for the starter culture will be 37 grams?

should be enough, but is your yogurt maker so hot and does not rise above 37? Usually everyone complains about overheating.