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

Good afternoon everyone, a week ago I bought a yogurt maker TEFAL MULTIDELICE YG652, there is no limit to delight, 12 cans, the jars are obtained by weight, the bottom does not touch, because of this there is no overheating, yogurt from 1.5 liters of selected buttermilk and jars of activation are ready in 5 hours 30 minutes,

Hello! I'm still wondering which yogurt maker to take, and initially I looked at your TEFAL MULTIDELICE YG652! Elena 1805, tell us how is your yogurt maker? is it always yogurt, cottage cheese? Doesn't overheat? Have you tasted with the leaven from the pharmacy? Is it worth it?

I advise everyone to Brand not happy !!! all the problems below do not concern me)))

I made yoghurts three times, when I take out the jars, they are pleasantly warm, the whey does not separate, dense, homogeneous. Made with coffee, with compote strawberries, all three times without problems. I haven't tried cottage cheese, nobody eats it, and even my daughter began to eat yoghurts, she hasn't eaten milk from me for 10 years. The only time I watched it, when the film from the top appears, it turned out 5h30min, and the instructions say 8 hours. I am happy as an elephant, one thing upsets additional jars to buy is problematic and expensive.

It is a pity that we did not try the cottage cheese, I was considering it because of this function, because in our family they love milk. And now, in this yogurt maker, there are additional jars already included, albeit plastic ones, and a bowl for cottage cheese included!

Hello, and I'm looking at the Shteba yogurt maker, has anyone tried it?

It has an electronic timer. I called the store, checked, when the electricity is turned off, the timer is reset.

Let me say a few words on this topic. I caught fire with homemade yogurt a year ago, before that I had not used it for 40 years. I don't like sour milk. But suddenly I liked home. So. I bought Philips Viva, since both me and the puppies needed a lot of product, I give it to the little ones. What I didn't like. Boiling milk that cannot be turned off. If it's already pasteurized, why boil. After that, a foam forms, as we all know. It is necessary to monitor the water in the lower trough, in short, press more buttons in the process. In general, no automation. Lying in the closet. I bought for Su Vid Shtebu DD1. She knows how to accurately enough, within 1-3-5 degrees to keep the temperature from 30 and above, in 1 degree increments. I monitor Yulmart for discounts every single day. As a result, I bought almost new 2 Shteby, approximately 2800 rubles each. The pans were in perfect condition, almost a year's guarantee. I pour 2 liters of pasteurized milk at once 3,2. My favorite starter culture Bio Max without additives goes there. I change it to a fresh one every 6 times. No idiotic, sorry, 100-150 gram jars. And just a huge pan of yogurt, in which it also lies in the refrigerator. People, do not bother with these jars, Philips, which works for a couple, and so on. Tefal is the same for big money. Buy as I do Shteba, BU, for example, with a guarantee, you can also buy a new one. There will be a gorgeous cartoon and a great yogurt maker. Set the temperature at least 30, at least 35, at least 39 degrees. I was the idiot that Phillips bought. She takes up a lot of space. I didn’t pour water from the bottom trough once. After 5 days there was a sea of ​​mold. I had to scrub it. And rinse with boiling water.

ps I have 3 more pieces of Polaris 0517. There are 6 of these jars. A total of 18 pieces. Why are they? Lying in the closet too. There is nothing there. And so he piled himself a normal bowl, there strawberry jam, this is a normal portion. And so only dirty dishes.

ps2 Why Shteba. All 6-8-10-12 hours you will be sure that the temperature is exactly what you need.There, the sensor shows everything very well on the display. Why did I write the temperature 1-5. unfortunately, it has inertia when heated. Heats up, turns off, but the ten is still hot. There is a slight overheating and cooling back. It doesn't matter how much I cook in it, it didn't go out more than 5 degrees. I bet 33-34. Well, it will overheat to 39. Not scary. Then he goes down and holds these 34-35 for a very long time.

Everything, of course, is fine, except for the price. Five such yogurt makers like mine, along with thermostats ... And we all have several multicooker and pressure cooker, including one with the Yogurt function. The yoghurt maker is smaller, cheaper, electricians eat 15 W, and Shteba 900 W per hour (well, maybe when making yoghurt and less, of course, but still not 15, like a yogurt maker). And the thermostat inserted into the yogurt maker gives a backlash of temperature less than 5 degrees, as you wrote in Shteba. A degree 2 somewhere.
And the jars have their own buzz, but this is understandable only to girls who follow the figure. And the figure with one common pan of yogurt does not fit well. ...

Everything, of course, is fine, except for the price. Five such yogurt makers like mine, together with thermostats ... And we all have several multicooker and pressure cooker here, including those with the Yogurt function. The yogurt maker is smaller, cheaper, electricians eat 15 W, and Shteba 900 W per hour More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170887.0

What I bought for 3500 Philips, which is lying in a box in the pantry. this is of course a complete disorder. I would have known about Shteba, I would have bought it earlier. It always seemed to me that in a multi-cooker and in multi-cookers in general (I didn't even think about heating) there was no temperature adjustment to a degree.
Well, about our expensive electricity. Any mulka has a fairly serious thermal casing. Shteba has a very good one. It turns on for 6-8 seconds, turns off and so picks up the temperature. When it is dialed, I think at least half an hour between switching on. And this is 3-4 times for 6-8 seconds. 900 watts play no role here. For 8 hours, even 0.1 kilowatt will not be spent. If you turn it off, with a volume of 2 liters, it confidently keeps the temperature with a drop of 1-2 degrees per hour. So it's just ridiculous to count electricity on all mulks in yogurt modes. This is not frying with the constant inclusion of a heating element. Yes, and in Unit, which I have per kilowatt, in the roasting mode there is no adjustment and the ten is scalded for the whole. The pilaf onions are fried until the color changes in 10-15 minutes. That is, I spent 0.2-0.3 kW on pilaf with all the roasting and so on. I have a tariff of 2.58 per kilo, I spent 86 kopecks on pilaf. I think I spent 20 kopecks on yogurt.

As for the figure, I make yogurt from 2.5 and 3.2 percent, I don't know, probably the girls know better how you can get better from such fat. I think all sorts of fillers in yogurt will add more weight.
In general, it is strange to talk about the figure on the Breadmaker's website. What is not a recipe, then death to a figure. ))

And finally. Everywhere, where there is heating, there is inertia. It is impossible to keep the temperature up to 1 degree in a domestic environment. Well, a maximum of 2. Even in professional suvidnitsa there is such a volume of water that the cooling inertia from the product filling is not so felt. The heating elements turn on anyway, they cannot cool down in 1 second. Automation turns them off, and they still spar. That's overheating. Also, tell me the culture of the leaven. which would die from overheating of only 5 degrees. But with the condition of course from the lower limit in the same 33 to the upper 38-39. This is complete nonsense. And yet, if Shteba is overheating according to the sensor, which is at the bottom of 5 degrees, this means that there is overheating in the area of ​​the heating element. but it has a thick bottom, the product is constantly trying to cool the ten. so this extra 5 degrees until it reaches the milk, even 1 cm from the bottom, will simply dissolve. That is, on the surface the product will be 34, at the bottom it will be 36-37 with a decrease. Is all useful culture dead?

And finally. If a person has at least 1 multicooker, then he does not lead a beggarly lifestyle, as in African countries. If he also has a yogurt maker, in addition to a bread maker, we can stop counting pennies for electricity, remembering how much computers, refrigerators, freezers, etc. eat. We will not forget the TV set, which works 23 hours a day.
And yet, it is not advisable to save on food, or rather on its preparation. A nervous breakdown may occur. I'd rather turn out the light bulb in the toilet, touch it to the touch, than turn it off and get rid of all my slow cookers, grills, ice cream makers, etc.

I am not advertising Shteba. Just having already 8 multicooker, bought very cheaply at a discount (except for the first Panas) and 1 expensive yogurt maker, I came to the conclusion that the yogurt maker is the most useless thing in the kitchen. There are devices that cannot be replaced with something, Aerofray Philips (remember about electricity) for example. It is unrealistic to replace it with something, but the yogurt maker is easy. I'm not talking about the price of 1000 rubles, but no problem, if you want you can buy. But like me, to buy Philips for 3500, or even more expensive, for 4500, this is completely incomprehensible. It's easier to buy an extra slow cooker, because there are no superfluous ones, at least some benefit from it will be besides yogurt, but from my Phillips there is a complete zero, and this is taking into account that it is also a double boiler. She has troughs, you can keep something in them. And how to use the same Tefal when yogurt is not needed, that is the question. It's just a piece of useless plastic with wires. Sorry, but it is.

Well, I'll completely hammer in a nail and close this topic for myself. Whoever interferes in the same Shteba, put jars in any mulka, well, if you really want to in jars. And I will tell everyone one more trouble about Philips. Jars for her are very problematic. They have a small hollow in a circle, yogurt gets there, dries up there and the hell you wash it out of there. Use a brush for half an hour. After the first testing, the banks were not washed even in the PM. It was then that I began to think about pots, any bowls with a perfectly flat surface for yoghurt and about multicooker for yoghurt. And what wretched jars go to yogurt makers. I'd rather put a nice yogurt in a bowl, pour jam and eat. How to pick out a teaspoon from plastic, like Polaris.

I'd rather put a nice yogurt in a bowl, pour it with jam and eat it.

A matter of taste. For yogurt, fermented baked milk and sour cream, for example, jars are much more convenient for me, so for their preparation I will take a yogurt maker. The portion is measured, you do not need to think about shifting. If it occurs to me that I want Greek yogurt, the jars will be absolutely unnecessary, I'd rather borrow a multicooker for the night. All the same, then weigh it in bulk.
About idleness of the device until yogurt is being prepared, you are dissembling. If you store ready-made yoghurt in a multicooker pan, then it will be idle for the same time between preparations as the yogurt maker. If you only increase the number of pots .. But here already a very strange economy comes out.

[NO]

I'd rather put a nice yogurt in a bowl, pour it with jam and eat it.

To be more precise about what I wrote, it’s easier to say so. People if you have NO more yogurt makers, take my word for it - this is the most useless unit in the kitchen. This is nothing more than just a pretty word. Even the thermal sweat is more useless. The cheap yogurt maker sucks. Expensive? And why, when you can buy an advanced multicooker. And you can save space and you can cook many times more dishes. And the main thing is money. Instead of 4500 for Tefal and 5800 for Shteba, it's easier to pay 5800 for Shteba and 400 for glasses. Is it logical? If not, I give up and remain silent on this topic.

Well, expensive yoghurt is not the best option, but a cheap and + thermostat is a very great option. I even let the dough in it for one loaf of bread at 26-28 degrees in a round basket. I make kefir at 30 degrees, Vivo sourdough at 36-38, depending on the type. Italian and Bulgarian at 38-40. And since everyone in the family eats yoghurts, you have to use it every two days for at least 3.5-4 hours. And if a new leaven, then 6-8 hours.
And as for the electrician, that there is no need to save money, if there are several cartoons, this is not the case for everyone.And even if there is, then what? I have a lot of equipment, two aquariums, one of which is 250 liters, also has light, and the electrician winds the filter in it, be healthy. But, it is quite possible that all this will soon be inactive or not used as actively. Maybe this very electrician will be very expensive in general, or they will turn it off altogether and make fires. Looking at my place of residence in the profile, I think that this says it all. (((

[Mona1]

Mona1, Tanya, I'm for help. I got a thermostat. Today I used it for the first time in the preparation of yogurt, and something got confused. How to set the upper and lower temperature limits correctly? How long, approximately, in time is yogurt prepared? I have Vivo and Genesis starter cultures. Today I did it with Vivo and I didn’t have a very thick yoghurt, and on top of it was whey ... Before that, I cooked for many years simply by visually controlling it. Yoghurt Moulinex from the very first release. Overheated strongly, in the jars it was 42-45 degrees.

[Tashenka]

Tashenka, here the girl tried to make friends with Mulinex the regulator, read the discussion on this one and the next. page.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
And so I found several of my posts about setting values
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0
I will say briefly that for VIVO I put 35.5-35.8 right now (36.0 - they advise 0.5 degrees between the numbers, but somehow I do 0.3). For Genesis I put 38.5-38.8. He needs it hotter. The first time, when from powder, it takes longer to cook, for VIVO - 6-7 hours. And over-starter - 3.5-4 hours. But I do not take it out precisely in time, but as I see what is ready, that is, as you did before, I visually control it. It is prepared faster, thickens, if more leaven is introduced into milk. And if less, then longer, you have to look.
Is this really whey on top, not condensation? Usually the bottom of the serum and the sides in the jar wrinkle - the serum leaves. Do you do with caps? It would be nice to measure how much the temperature of the finished yoghurt is inside the jar and adjust the range of the regulator to the left and right by such an amount of tenths of a degree, so that the temperature in the jar is within the limits required for a particular starter culture. Do not worry that you will have to measure all the time, this is a couple of times until you find your reading interval. And then the regulator remembers the values ​​and you just plug it into the network and that's it.

Thank you! I'll put my grandchildren to bed and read.
The first conclusion for myself is that the temperature is too high. I bet 37-37.5. I have a stereotype in my head that pace is needed. 37-38. And I heat the milk to 37.
I always put jars without lids. In the next. just try not to forget to measure the temperature in the jars. Do we have an indication of the temperature of the finished yoghurt for sourdough somewhere?

For Vivo 37 is the maximum. But the temperature "walks" outside the limits set on the regulator, so it is likely that there could be 38-39 in the jars. Put up 36-36.5 or even 35.5-36.0. And measure the temperature in jars when ready.

Good evening. Tell me, please, or poke a link if it's not difficult.
1. What is the principle of making curd in a yogurt maker? Yesterday I made cottage cheese for the first time in Tefali, from what was at home: milk, cottage cheese and lemon juice. I assumed that the process should be similar to the usual one on the stove. That is, fermentation of milk and intense heating for curdling. It turned out to be wrong. The yoghurt maker, as it was barely warm, remained. The curd came from a series of curd, soft mass. The serum is transparent.
2. How to get cottage cheese flakes, more dense, and not pasta?
3. If you do not use special sourdough for cottage cheese and do not add lemon juice, will you get cottage cheese?
I am very grateful in advance to those who responded!))

[Svestrik]

Svestrik, the yogurt maker is just that, pasty, and makes cottage cheese. In tefal, the temperature for curd is lower than for yogurt. A denser curd from a yogurt maker can be obtained by weighing for a longer time to drain more whey. But it will still remain pasty, just denser.

Thank you! We'll have to do it the old fashioned way, in a saucepan ...

[Mona1]

Mona1, Tanya, set the temperature to 36-36.3. True, she violated these boundaries ... But the temperature in the jars was already 40-42! Why did this happen?

[Mona1]

Mona1, Tanya, set the temperature to 36-36.3. True, she violated these boundaries ...But in the jars the temperature was already 40-42! Why did this happen?

You have like an old Moulinex, right? Here a few months ago the girl tried to tame her new Mulinexic, somehow he cooked her hefty, it also happened, even with a thermostat, then she was able to adjust it .. And over time, the yogurt makers begin to overheat even more. I think we should try to lower the temperature on the regulator by another degree and put something like perforated cardboard on the bottom, in general, insulate it with a gasket of some kind, by the way, the bottom usually heats up unevenly in yogurt makers. The difference in the jars is sometimes 1.5 degrees, maybe more. In my center, the jar is heated stronger and the one near the place where the cord from the yogurt maker enters into it. I have a cardboard circle under the central jar, but not under the others. Read it in turn, I found the whole epic of the taming of Mulinex, read it, maybe you will notice some similar moments or take note of it. In general, all this is purely individual, for some, even without a regulator, Moulinex and other yogurt makers happen that they do not overheat, it is necessary to experiment with liners for jars, with the temperature on the regulator, well, and measure the temperature every time after cooking (by the way, you can use water, and not experiment with milk with sourdough, so as not to translate the product in vain)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
then here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
Then a continuation from here and down the page
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
If something is not clear from what you have read, then knock on her PM, ask how she is doing right now, maybe she will read it here and will respond herself. Or ask here if something is unclear. Good luck, everything will work out, I'm sure! (by the way, doesn't your thermometer lie?)

I have 2 layers of perforated cardboard and an additional circle under the middle jar ...

I have 2 layers of perforated cardboard and an additional circle under the middle jar ...

Is the sensor under the cardboard or above the cardboard? It is necessary to stick it to the bottom so that there is no gap between it and the bottom, maybe there is a gap and the bottom turns out hot, what is the place where the sensor is? I would stick it with scotch tape in the hottest place - where the cord of the yogurt maker is, on the other side (inside, of course, not outside the yogurt maker), and I would put the cardboard on top of it.

That is, the sensor does not need to be attached to the cardboard ?! I, unlucky, just put it on cardboard near the middle jar, because it heats up the most ... Tanya, do you need to glue it so that the very tip of the sensor touches the bottom? My problem is that the yogurt maker does not constantly stand in one place, and the sensor has such thin wires that my cats look sideways at it with the intention of gnawing (all wires, bastards, gnaw!). So I think how and where to store this complex structure, if the sensor is completely attached ...

You know, that's what I think, it's better to shove it under the cardboard. I have not personally had such a case. It's just that the temperature in the same place is higher than on the regulator, and if the sensor is on top, then it thinks that it is not time to turn it off. Try it, Toko on water, and after 4 hours measure the water in the jars. And leave the testimony for now, as you had. If you measure it and it turns out that it has decreased, but not enough, then you will adjust both values ​​down. And bet, probably the difference between them is not 0.3, but still 0.5 degrees. It will be, as it were, in a tight space, this sensor may not be enough. And it is desirable that the sensor be in the same place and pressed to the bottom in the same way every time. In general, I have a gap there somewhere less than a millimeter. My sensor is not fixed, but a kind of wiring near the sensor. There I have a sensor - about 4 cm somewhere. Maybe we have different designs with yours. You can stick it with scotch tape, and after cooking it carefully, in general, think about it somehow, it is not necessary to spank it to death. It's just that every time you have to stick tightly to the same place.
I'm running away right now, if I can write any questions in the evening.

Girls tell me, pliz who has a Tefal YG652881 Yogurt Maker there is the minimum cooking time? And then my Phillips will not be enough for me. works every day. By the way, in Phillips, any sourdough is obtained. Not a single time did I have overheating.

I have 6 jars, the minimum time is 6 hours for yogurt and 12 for cottage cheese.

By the way, in Phillips, any sourdough is obtained. Not a single time did I have overheating.

What model do you have?

Yoghurt steamer Philips Viva

I have a Supra yogurt maker. the simplest. And so several times I made yogurt in it and threw it. I just have a block of some kind in my life for all fermentation processes. The yeast is dying, the baking sourdough doesn't even think to blow bubbles, now it's the same with the yoghurt sourdough. I tried Vivo and Narine ... It seems that the milk is warm, not sterilized, and I stir it thoroughly, but it still happens that it does not ferment, or it turns out some kind of viscous, like, sorry, snot yogurt. I don't know what to do. This is the fate.

The easiest way is to add not individual starter cultures, but just a jar of "live" store-bought yogurt. No fuss and the result is 100%. Try it and you won't throw the yogurt maker into the corner.

Easier, who would argue, and the result is extremely rarely negative. But what do we get at the output (in terms of bacterial composition)? So I gave it up in favor of starter cultures. So: "Think for yourself, decide for yourself ..."

The easiest way is to add not individual starter cultures, but just a jar of "live" store-bought yogurt. No fuss and the result is 100%. Try it and you won't throw the yogurt maker into the corner.

Live yoghurt is only active. And for some reason I always itch from her.

Yoghurt steamer Philips Viva

Please tell us about this model. I really liked it for its functionality, but I could not find information about it on the site.

I kind of written a little earlier. If you are interested in anything specifically ask. I like to cook porridge in it and oatmeal and semolina. Because there is no need to interfere. Yoghurts can be made both in jars and in large containers. Curd nothing turns out (but only in a large container) Well, just how a double boiler works. Yoghurts are always made with any sourdough.

I bought a Yoghurt Maker here the other day. Tefal YG 652. To be honest, this is my first yoghurt maker in which I can't get yoghurt. for a long time it did not reach me that this was a banal overheating. \. The jars are small. Continuous disorder. Bought for appearance The thermostat will not help. a couple of days I arranged dances with a tambourine in the form of cardboard boxes, etc. IMHO Tefal in the furnace. Let the owners not be offended by me.

this is a banal overheating

If you need a lower temperature, use the curd setting. It does not overheat yogurt even in the heat of 35 degrees.

Thank you

Yes, Tefali's temperature is far from 40 °. Only now I cannot understand whether it overheats? In one place I subtracted that bacteria begin to die after 45, in another after 40 °. And who is right? Prog cottage cheese is just under 40 and looks like. But yogurt turns out, though snotty, but perhaps you just need to stand longer. There were also dances and experiments with a thermometer. I achieved some lowering when I did not close the large lid, but closed each glass with a lid. And a cloth folded in several layers, placed in a recess for water, also helped. But of course, having paid a lot of money for this little thing, you want to at least do without dancing. I asked a question at the office. website, and in response, silence

Each starter has its own temperature. There are those who need 36-37 (almost all VIVO starter cultures), and some 38-42, 38-40 (Bulgarian and Italian), Evitalii seem to be up to 45, but I'm not sure, I didn't take it, you need to read the instructions for each specific sourdough. Kefir, sour cream - mostly 30 degrees, although right now some firms sell for higher temperatures.

[Svestrik]

Yeah, Tefali's temperature is far from 40 °

?
Svestrik, have you measured the temperature?
In the summer, in the heat, I make yogurt on the cottage cheese mode. When the temperature in the kitchen was more than 30 degrees, in this mode the maximum temperature in the central two jars, above the water well, was 41 degrees. In the rest of the banks - 40, in the corner ones - about 39.5.
This is higher than the declared 36-38 degrees, but from lactin and yoghurt and fermented baked milk are obtained in this mode perfectly for 8 hours, sometimes for 9. Fermented baked milk sometimes stretches at the same time, yogurt is evenly dense.
In winter, I use the yoghurt program. There, if my memory serves me, it was promised up to 43 degrees. I had such a temperature in the central banks in winter, 4 hours after starting the program, at an air temperature in the kitchen of 20-21 degrees.

I measured it, but with an ordinary thermometer, for lack of a special one. On the program, the cottage cheese is roughly as you wrote, but on yogurt it goes off scale in a second. Unfortunately, I didn't write it down. I thought about using cottage cheese, but then I decided to experiment. And in general, both of my options take place. Please tell me, where did you find the declared temperature?

[Mona1]

Mona1, Thanks for the information

[Svestrik]

Svestrik, I don't even remember where I was looking for information. My yogurt maker is almost two years old.
But it was like this:
1. Yogurt +43
2. Curd +36
3. Desserts +85

Thank you

Unfortunately, I became the owner of the Philips hd9141_00 yogurt maker six months ago. The manufacturer apparently wanted to create something original, but it turned out not to understand what. It consumes a lot of electricity, and overheats yoghurt and desserts. Everything turns out in lumps. For some reason, milk heats up to 85 degrees, and then it must be cooled. And there is no way to cancel it. Milk makes foam. You can, of course, lay a towel in 2 layers, then put the lids from the cans, and already on them the cans themselves. But why such dances, if my yogurt is perfectly prepared in a slow cooker, although there is no necessary mode in it. And there is no power consumption. Works like a thermos. You can cook porridge in a yogurt maker, but again for a long time. 45-55 minutes to cook. Much faster on the stove. In general, I put it in the closet, and now there is only one hope that one day it will break. The service center does not accept the overheating argument.

Elena, good afternoon. My moulinex with a timer was also very overheating, but I finished off the service center with overheating, called the manufacturer, officially requested the temperature that the yogurt maker should keep, brought food to the center and made yogurt, after nothing came out, they issued a conclusion about the defect of the heating board - It seems like that, and they returned the money to me. So you can finish them off with overheating.

olgea, you are great! I'm afraid I just won't have the patience for that. Although, this is correct. You must defend your rights. Thanks for the advice.

I had a daughter for 6 months with a terrible dermatitis, I specially bought a yogurt maker to feed her, and I have at least something myself, but here it is, apparently I just had a bite. And so a little more persistently you start to put pressure on the service center - they go to a meeting. Moreover, this yogurt maker was the first device bought without reading forums, now I don’t buy anything without forums.

Hello! Are there any owners of the Redmond yogurt maker here? If so, please respond. Write your impressions about this device. I think they should replace Moulinex (there are suspicions of overheating). I think, is it worth it?