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

[rusja]

rusja, well, I tried it on for the first time, it was not higher than 37. I specially chose the yogurt maker according to reviews so as not to overheat.

means lucky with the yogurt maker

[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?

Olya, look here
🔗
And then I found something
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but then it seemed like I went to their address, this is Petersburg and there is a shipment to Kazakhtan, so it's expensive, it won't work, I think. But also, as in the first link, it is called the House of Leavens. In general, figure it out, call there and ask.
If you are definitely not higher than 37 degrees in a yogurt maker, then VIVO starter cultures will be very good. Of these, the most delicious, in my opinion, are Simbilact and Streptosan, well, and Yogurt, although Yogurt is slightly more sour than Good Food Yogurt. But this is not for everybody. Good Food's Immunalis tastes good. Good Food needs 38 degrees, ideally, but I got it at 36.5-37. But Genesis needs 39-40 degrees, so if you have 37 in a yogurt maker, then you can do Genesis in summer when it's hot, but VIVO will probably overheat in summer.
You can take a couple of each that you like. Or at least 1 sachet to try and see at least some positive result. Take yoghurts, and what I wrote, except for Genesis, you can buy it in the summer. Maybe even from the list that is indicated on the site, the girls will advise delicious. I haven't tried everything. If you take fermented baked milk, then it should not be fermented with milk, but with baked milk, if you take Sour cream ferment, then you should make it on cream, 10-15%. Only VIVO used to have sour cream sourdough, which needed 30 degrees, and then a new one began to be produced, so 36-37 suits it, you ask there, if you need sour cream, what kind of sour cream they have.
VIVO starter cultures can be stored for a year in the freezer, and the rest cannot be frozen, they are in the refrigerator, but not in the freezer. Good luck!

[Mona1]

Mona1, I want to thank you for your advice) the yogurt turned out to be excellent. Obviously the problem was the temperature of the milk to which I was adding the starter culture. Cooled milk to 38 degrees and yoghurt was fermented in 7 hours. ABOUT! more starter cultures (Symbiotic GoodFood) used half a package for 1 liter of ultra-pasteurized milk 2.5%.
The yoghurt is creamy, viscous and not at all sour. This is my first time)

[rusja]

rusja, until I feel special luck I still have to contrive and find the leaven at this temperature
Mona1, thanks for the link, I have found it already, the prices are, to put it mildly, indecent. I will look in pharmacies.

Of these, the most delicious, in my opinion, are Simbilakt and Streptosan, well, Yogurt,

Tanya, are they not fastened? Yesterday I studied the forum, so I read that some are weak, some on the contrary. On the contrary ... I would not want

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

I always make from homemade milk (from a familiar cow) :-) and do not boil, but simply bring it to a boil and turn it off immediately (this is only for yoghurt, but we drink steam and then never boil) and the result is both on activation and on lactin (pah-pah-pah) always. I do 8 hours with both leaven and activ. Made in the oven and in the yogurt maker. The density immediately after taking out - we laid out in the photo - the thermometer is standing.

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

But it doesn't work in Narine, by the way.

[Sun4]

Sun4, thanks, useful information. Did you measure the temperature in your yogurt maker, by chance?

I always measure - in the first hours 38 degrees, at the end of cooking - when I take out after 8 hours - the temperature is 40 degrees in all jars, except for the average one - there are 42 grams in it (jars in a yogurt maker are 7 pieces, 200 ml each)

[Girls,]

Since my temperature is lower, it means that yogurt will take longer to ferment
Girls, How much do you buy starter cultures for? I’m looking, they sell one packet of VIVO, Good food, etc. for 80-90 rubles (if we transfer our money to rubles), is this normal? I read that it is correct to use one sachet no more than 3 times, and on the forum I read that the leaven from it is used 10 times.

I buy through Sp - Laktin at 41 rubles per sachet, in the store I already called and found out - 59 rubles, then in the Genesis store - packing 5 sachets - 239 rubles, and VIVO 69 rubles per bottle. I also ordered SIMBIO Lactoferm ECO Yoghurt through the JV - 53 rubles per bag. These are the prices.

[Sun4]

Sun4, yes, the prices we have ...
In the end, they answered me, I quote:

Vivo is not available. Since there is usually little demand for it, the price is the same as for other brands (and in the near future the supplier promised to increase it greatly), so they stopped shipping this brand. It is expensive and unprofitable (there are 0.5 g bottles for 1 liter of milk, while Genesis or Goodfood has 1 sachet for preparing up to 3 liters). Symbilact can be replaced with Symbiotic (Goodfood), yogurt - with Goodfood, Genesis, YOYO yoghurts. Only Streptosan is unique in itself, alas, it cannot be replaced by anything similar ...

[Boyaka's cat,]

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 it heats up - on 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?

Boyaka's cat, bought Ves VYM-2 from 1 differs in LED display and the presence of programs sour cream-10 hours, yogurt -8 hours. Price 800 rubles in Eldorado.
I use the 2nd day, I can't say exactly which side about heating, but there is a place. The plastic glass is not at the very bottom, but on coasters. I liked very much that there is only one container, there is an automatic shutdown and a delayed start. Made yoghurt from activity + milk 3.8%. I like it . Pleasant consistency, taste just like Activia. Now I will try sour cream, kefir, fermented baked milk, cottage cheese.
There are practically no reviews for these models. But I'm happy with the purchase!

The yoghurt is creamy, viscous and not at all sour. This is my first time)

Well, congratulations! You see, it's okay, the main thing is not to give up and analyze, find the reason.

Tanya, are they not fastened? Yesterday I studied the forum, so I read that some are weak, some on the contrary. On the contrary ... I would not want

Recently in a neighboring thread we discussed this, read from this post and down further
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0
You can search the Internet for each specific starter.

[Mona1]

Mona1, yes, yes, I'm in this thread and read that the effect can be different

[Mona1]

Mona1, yes, yes, I'm in this thread and read that the effect can be different

Ol, my name is Tanya.

I know, but it is more convenient to click on the nickname I will correct

And I did not know that if you press something, then the nickname is written by itself ...

If you click on the nickname, then the nickname will automatically appear in the message, you do not need to type yourself

[Lelikovna]

LelikovnaOh, I clicked and it worked, wow, but I have been on the forum for several years and all the time, to write a message, I clicked the Quote button.

Tanya, it's nice that I was useful too !!! Especially YOU (!!!), who helps me so much
P. S. Tanyusha, I have improved

Good afternoon, dear connoisseurs of yoghurts, yoghurt makers, starter cultures and everything else!
Thank you so much for such a helpful and detailed topic like this!
Tired of getting unpredictable results in a can of milk wrapped up and placed to a battery, I decided to purchase a specially trained technique.But I started, for some reason, from the end: namely, the first thing I bought was a thermostat. I thought it would not be so easy, and I didn’t really count on success, but suddenly, the ukrrele thermostat mentioned by many in this topic was available in Moscow.
As a result, I was faced with an atypical task to choose a yoghurt maker for the existing thermostat

Please help with advice! Based on the results of studying this topic, I came to the conclusion that I need a yogurt maker that combines the following parameters:
1) Lack of a timer (to be able to use the thermostat)
2) Bulky jars - better for 200 ml
3) the jars should be immersed in the yogurt maker at least 2/3.

I scoured the Internet, it seemed that the Supra YGS-107 model meets these conditions. Tell me if anyone has any experience with this yogurt maker (or other Supra yogurt makers)? Can I use it together with a thermostat? What is your opinion of her?

Thank you in advance!

[Catherine]

Catherine, if the yogurt maker does not have a timer, then it is suitable for working with a thermostat. Therefore, you can safely take any model you like without a timer to your liking.
And the Supra YGS-107 yoghurt maker is suitable for the thermostat.

Does anyone have such a PHILIPS HD9141 / 00 Viva Collection yogurt maker? Nowhere can I find reviews on it. Or is it not worth bothering with this? Is it easier to buy? I have Tefal. But I miss her for my family. I want to buy another one. Which one do you recommend?

[Which one do you recommend?]

Does anyone have such a PHILIPS HD9141 / 00 Viva Collection yogurt maker? I can't find any reviews on it anywhere. Or is it not worth bothering with this? Is it easier to buy? I have Tefal. But I miss her for my family. I want to buy another one. Which one do you recommend?

It seems to have been discussed on page 86 and a few further, more recently.
And in general, read a little Temko, a question Which one do you recommend? is asked here on almost every page, we will not add anything new to the answers to this question.

I read it, I look, so no one bought it ?!

Well, we mainly have yogurt makers here. I read, and the photo of yogurt from there did not impress me. Some kind of tortured. There he is doing something for a very long time. You have a yoghurt maker, compare your yoghurt with what is there. Although, of course, I don't know how your Tefal is doing there, overheating or not, but I have another yogurt maker and a thermostat is inserted into it. I have a steamer in the cartoon, and many have a multi right now, so very few people need this function in it. Well, if you buy everything, then please write here what the result is in the end. And then so far no one has had this, so we will not objectively prompt.

[irysska]

Thank you irysska per comment!

I bought a Supra YGS-107 yoghurt maker and tested it over the weekend. I'll tell you about my impressions - what if it turns out to be useful to someone.
The yogurt maker itself is pretty, glass jars, neat, close tightly. An unpleasant fact: the volume of the jars is not 200 ml, as stated by the manufacturer and written on the box, but only 170 ml! This upset me: I expected to consume almost one and a half liters of milk at a time, but it turns out only a liter - taking into account the fact that the jar cannot be filled to the brim. Why should the manufacturer mislead - it is not clear ...
Further, about the temperature regime. Without a thermostat, it overheats. Moreover, it has some kind of inertial heating: even when the thermostat forcibly turns it off upon reaching a predetermined temperature threshold, it continues to heat up somewhere else by 0.7 degrees, and only then begins to cool down smoothly.
As a result, with a thermostat, I, being an inexperienced person and taking into account this feature of the yogurt maker, got tired of it: I changed the temperature limits several times.
But the efforts were justified: the result is yogurt!

Further, about the temperature regime. Without a thermostat, it overheats. Moreover, it has some kind of inertial heating: even when the thermostat forcibly turns it off upon reaching a predetermined temperature threshold, it continues to heat up somewhere else by 0.7 degrees, and only then begins to cool down smoothly.
As a result, with a thermostat, I, being an inexperienced person and taking into account this feature of the yogurt maker, got tired of it: I changed the temperature limits several times.
But the efforts were justified: the result is yogurt!

Congratulations on the yogurt maker! Slowly adjust to the thermostat. About inertial heating - this is so not only for your yogurt maker, I wrote about it here once, read it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0
Only those limits that I have set for myself may not work for you. Depends on how far the sensor touches the bottom or there is at least a small, but air gap, in which place on the bottom you attached (the heating of the bottom in yogurt makers is uneven), and how it is attached to me, then there is the same link, but just below. I didn't crawl the wires under the lid, I had to hole the yogurt maker. But this does not affect the making of yoghurt.
It is necessary to experiment, measuring the yogurt in jars at the end of cooking, so that it is within the limits permissible for a particular sourdough. Well, and then adjust the values ​​on the regulator in one direction or the other. At the same time, the difference between the two limits is 0.3 degrees. It seems that to prevent "sticking" of the thermostat relay, they recommend at least 0.5 degrees. But my AI at 0.3 has not stuck for two years. But you, so as not to risk it, can bet on 0.5. And then, when you find the optimal values, the thermostat remembers them and the next time you make yoghurt, you no longer need to set its values ​​again.

[Boyaka's cat,]

Boyaka's cat, bought Ves VYM-2 from 1 differs in LED display and the presence of programs sour cream-10 hours, yogurt -8 hours. Price 800 rubles in Eldorado.
I use the 2nd day, I can't say exactly which side about heating, but there is a place. The plastic glass is not at the very bottom, but on coasters. I really liked that there is only one container, there is an automatic shutdown and a delayed start. Made yoghurt from activity + milk 3.8%. I like it . Pleasant consistency, taste just like Activia. Now I will try sour cream, kefir, fermented baked milk, cottage cheese.
There are practically no reviews for these models. But I'm happy with the purchase!

Today I bought the same one, put yogurt overnight, then I'll write what happened. And also water is poured into the body of the yogurt maker (according to the instructions).

I'll tell you about my experience with Tefal. The yogurt in it turns out to be excellent, the main thing is to adjust to the technique. I bought Tefal multideliches for 12 jars about six months ago. At first, the yoghurt was pretty mediocre, if not worse! but by the method of selection and experiment, I managed to get just the most delicious sourdough. Here are the results of my experiments: the optimal cooking time for yoghurt is 8 hours, I put it overnight, then it still takes 2 hours, just in the turned off yogurt maker. For a liter of milk, I put 4 teaspoons of sugar, this is optimal in terms of acidity (yogurt will not be sweet, turn it). then in the refrigerator for at least 2 hours and you can eat. Milk is mandatory, as the manufacturer advises, with an ESL badge and at least 3%, so far I have only found the Finnish Valio with such a badge. Before that I tried all the milk that we have in the region is presented from other manufacturers (others give nasty graininess in yogurt). A separate word about sourdough, I have tried many, as a result, my taste ideas about yoghurt were pleased with the sourdough of a completely unknown company from flax. region It was regular natural yogurt with a shelf life of only 5 days. Now I make yogurt all the time, I can say that it is very tasty and healthy, because I physically feel it on my own. I make the same yogurt for children, but with the addition of jam. By the way, I add the confiture before I start eating, and not while fermenting, it tastes better. If you have any other questions about Tefal yogurt maker, please contact.

I am reporting on Ves VYM-2. The yoghurt was set overnight for 8 hours (the time can be changed, but I left it "default"). The milk was taken pasteurized "36 cents", boiled and cooled to room temperature. Yogurt "Activia" without additives was taken as a starter culture. The yogurt turned out. True, somewhere in the middle of the container (above) it was very thick (as they say - the spoon stood), and a little thinner below. Perhaps the bottom is slightly overheating.After mixing, yoghurt of medium consistency is obtained. It suits me perfectly. It tastes great. I also want to try making sour cream. How do I - unsubscribe.
I liked the yoghurt maker, she fulfills the task for which she was bought. The price is affordable. And most importantly, it is very compact and lightweight.

Hello girls, everyone. I am still using my moulinex to the fullest. Then she persuaded her spouse to open it and move the plate evenly from the bottom, did not give in, as it was still under warranty. So while I put in, by the way, I really liked to put a piece of packaging from any medicine in ampoules, there are such rather high partitions for ampoules, and the jar is held well and an air gap is obtained with a decent volume. So, finally, I got a normal, convenient thermometer, I had a simple one up to 40 degrees, not convenient, it crashed as a result, then I bought a Chinese electronic one - the month was plowed normally, then I began to lie wildly, then here on the bread maker I read the girl's advice about the fact that she just disassembled an ordinary thermometer for water, such as a child's and he measures everything well, I broke the thermometer for water for my little daughter, and only then, holding the rod in my hands, I realized that the school remained on the broken plastic. As a result, I bought it with a clip for a saucepan, it is very convenient, I don’t immediately buy a normal one, so I threw out so much money for all sorts of nonsense.

Moreover, it has some kind of inertial heating: even when the thermostat forcibly turns it off upon reaching a predetermined temperature threshold, it continues to heat up somewhere else by 0.7 degrees, and only then begins to cool down smoothly.

This is a completely natural process, be it a yoghurt maker, a slow cooker, a pressure cooker, etc. - after all, the ten of a yogurt maker cannot instantly cool down to the set temperature on the thermostat, that is, it takes some time, and during this time it rises temperature by those 0.7 or even more degrees
in my Dex yogurt maker the same way
and my advice - do not bother you with this, because these 0.7C will not have any special effect on the yogurt cooking process

As a result, I bought it with a clip for a saucepan, it is very convenient, I don’t immediately buy a normal one, so I threw out so much money for all sorts of nonsense.

Oh, with a clip! Fashionable? I have not seen such. But now it's true, and it's more pleasant to cook with a good thing.

Like this


Yeah, Tan, and somehow the process accelerated, before I warmed up in the micron, pulled it out - interfered, measured, again in the micra, and now I just put a saucepan on the fire, I attached it with a clip and stood stirring it on the scale, looking at it for a couple of minutes and the milk was evenly warmed up. The beauty.

How convenient! And I hold a thermometer in one hand, a spoon in the other, stirring. And my scale is so small and frequent, it’s not very visible, and then, when it’s already warmed up, then in order to remove the saucepan from the burner, there are no more hands, you have to quickly throw the thermometer somewhere, or rather carefully, so as not to break.
And I like the jug. Is this yours or a photo from the Internet? I have a similar container, but the spout is straight at the end and when I poured it, the milk seemed to suck up and flowed down the jug past the jar. It is necessary that the tip of the nose was curved, like yours, as it seems to me from the photo.

Tan, when I received the thermometer, it also seemed to me that the scale is small, and the arrow is thick, since it is 4 cm in diameter. And when I started to do it, it turns out the arrow is just 1 degree wide and it is clearly visible at what degree it stopped. Tanya's photo is not mine, but I just warm it in a saucepan and pour it into jars with a twist, and the idea of ​​heating in this type of jug and immediately pouring out of it is so cool.

Yeah, if you look after yourself, then only with a curved spout at the end, otherwise a lot of milk will spill on the table. My jug is just the wrong one, so I warm it in a 1.5L enamelled scoop. And I also dream of the right jug. Glass or porcelain, on the other hand, cannot be put on gas, you only need to look in metal.

Hello! I was puzzled by the purchase of a yogurt maker. And now I seem to have chosen models of yogurt makers: Tefal 656832 (jars and container for cottage cheese included) and Tefal 500132 (also with a container for cottage cheese). I wanted to read reviews on them on the Internet, what to choose and came across your site! And honestly speaking now I don’t know what to choose. I read the forum and here they write that the ideal combination of a yogurt maker with a thermostat and such expensive ones should not be taken because I overheat and I will not succeed? That is, you shouldn't take such expensive models? And I also looked at yogurt makers with a container for cottage cheese, so that in addition to yoghurts, kefirs and a budget, I would also cook cottage cheese, because three children and we all love very fermented milk products! ! Will I be able to cook cottage cheese in a yogurt maker without a special container?

[Sun4]

Kefir basically needs 30 degrees, so this is only if the thermostat is inserted, but then you need the simplest yogurt maker. Although, maybe what companies produce the Kefir starter culture, for which you can 38-40, I don't know. In Ukraine, I would recommend Dex-108 from more or less not overheating. You have Russia. It seems that Brant 4001 is being praised, so we have a Temka on the forum specifically for him. This is very convenient, if something is not clear right away, then the girls will be able to explain it. By the way, there seems to be a bowl for cottage cheese. But this is an automatic yogurt maker, so the thermostat won't work. Read there, think.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=180408.0
We recently have her Anya Sun4 I bought it, she wrote there at the end of that Temko, you can write to her in a personal, ask what and how.

Thank you! I read it, I liked it, really not a bad yogurt maker!
I also saw a model for 12 cups, is it interesting how it is at work?

And please tell me who else owns Tefal yogurt makers, the models of which I indicated, how are they like cottage cheese, yogurt, cottage cheese? It's just that the presence of a mode for cottage cheese and a bowl-sieve captivates me, it seems to me it will be convenient to make cottage cheese!

Or is it better not to bother with cottage cheese in a yogurt maker, is it easier to buy in a store? Just thinking about switching to your own, freshly made homemade than the store?

It's just a lot of trouble, but little cottage cheese comes out. If a yogurt maker is designed for 1 liter of milk, then how much cottage cheese can come out there, 150 grams? the rest is serum. and this is not how it happens: I put everything in a yogurt maker, and after a few hours I took out the finished cottage cheese. We have to ferment the milk (as we do when making yoghurt), then we put the bowl in a water bath, or at 80 degrees to 80 degrees and melt the cottage cheese, then strain it through cheesecloth, wait until it hangs. And we get 150 g of cottage cheese after all this. And even less. Here Ira told how she did in her yogurt maker
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152304.0
Here someone recently wrote about the Philips Viva Collection yoghurt steamer HD9141 / 00 2 l yoghurt maker, it seems like cottage cheese is automatically made there, but no one has bought this yet, and the photo of the finished yoghurt was not impressed, some loose, as if overcooked, but perhaps it was not the yogurt maker, but the hands of the girl who tested it or something else. It's hard to judge, there are no owners of such a miracle here yet.
Here is a detailed story about it, it says how yogurt is made, cottage cheese and all sorts of desserts. There are a lot of pictures, maybe this will do.
🔗
But so far no one has ventured to buy. So I can't recommend it yet.

Take to yourself: hi: I have a Philips Viva yoghurt steamer well, probably more than six months
I like it, but for me there is a big BUT in my old Chinese one, I just poured warm milk with sourdough and forgot about it, but here ....... only cold milk is poured, the program turns on, the time is set, then about 40-45 minutes later when milk it heats up to 85-87g (sterilized), it beeps, you need to press the program button to open the lid and the milk will cool down to 38-40g, although everything is adjusted in time and when the milk cools down, the steamer again gives a signal and then it's time to put in the leaven. However, before that I have to skim the milk. bh .... Then close the lid, press the program again and wait for the next ready signal. then it turns off.Steam condenses on the top lid and there is a lot of it, but it NEVER gets into the jars, although the Yogurt is made with steam. Another program for yoghurt in a large container. There is a large container for cottage cheese, but in the recipes, the cottage cheese is made with lemon and kefir, I did not like it, so I make the cottage cheese sourdough and put the program on yogurt in jars and then I just take out a large container and the whey runs off. then again the program is yogurt but in a container (by the way, it is 2 liters) for 30 minutes and that's it. The cottage cheese is quite tasty, but for my taste it should stand, otherwise there is absolutely no acid. Oatmeal porridge is also very tasty and other semolina did not cook. For me, plus that you don't have to stand in the way. True, the view is not familiar at first, like cereal from milk separately, but when you mix it: victory: I also made very tasty desserts from milk and eggs once, we don't eat sweets very often. Well, just like a double boiler, so it's very convenient. Can anyone use my review

I forgot to say that Yogurut turns out to be excellent Not loose, does not flake off. I make lactin yoghurt on Vivo streptozate. it's just that you need to adapt in time, and if you are not too lazy to stroke it, because sometimes it is too much time to be displayed and the yogurt is already ready. By the way, the minimum time is very long, so it is not very convenient to make a ready-made sourdough from a ready-made sourdough; it is useful to set a separate timer. Then I will take a picture and put it just now in the kitchen renovation and have been chilling without yogurt for a week

[vetta13]

vetta13, we are happy to join our ranks! Well done, that painted in such detail. And then we have no one here with this yogurt-steamer, and the girls ask new ones from time to time, but I want to suggest, but it does not work. And now there is an expert on this miracle of technology. It's funny that you can cook so much in it. The only thing that is long and according to the program she boils milk (or rather, sterilizes). Many people here, including myself, use ultra-pasteurized, we just heat it a bit up to 36-40 degrees, so that as much as possible all that there is still usefulness to be preserved, or even with a room pour. Also, Chinese yogurt makers are mostly here, or not Chinese, but made there. And you (can you go to YOU, right?) Use this yogurt maker for yoghurt, or do you use your old simple one, and for desserts, cereals and the rest - then this yoghurt maker-double boiler? Or do you do everything in it?

Girls, I'm looking after myself a yogurt maker, I don't know what to focus on?
Liked the yogr. a double boiler from Philips, but it is embarrassing to prepare yogurt for a long time (length of time); I would like a yogurt maker to make fermented baked milk and cottage cheese there.

It seems like I decided, read the reviews on Mulinex. But not to take an automatic yogurt maker, or a thermostat and a simple one. I read about automatic ones, like how many people get yogurt and nothing flakes off; and here in Temko I read, all the time there are problems with the leaven?
What is flaking? What does it look like? After all, sometimes you buy purchased yoghurt and there may be a little water on top, and a thick consistency below.