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

[Olga3107]

Olga3107And you check the temperature and everything will be clear, I had a mulinex with a Moulinex YG230131 timer - I overheated, I handed over with grief in half, then I bought a Moulinex DJC 1 mechanic - I also overheated a lot, but saved the thermostat, although all the jars are still heated differently, I here on the forum described my epic with temperature equalization. Now I make yogurt every 3 days, everything works out, but this is with a tandem yogurt maker + thermostat. Initially, I also looked at the redmond, but the lid did not suit me, almost all models had it oblique and did not fit around the perimeter of the yogurt maker.

[olgea]

olgea, just put the yoghurt on check in moulinex for the last time. If it doesn't work out and you get yogurt, then I go for Redmond. Yesterday I measured the temperature with an ordinary thermometer at the bottom of the yogurt maker. It was over 42. the thermometer is normal and no longer shows. Do you need to change the temperature of the yogurt itself?

YES, you need to measure the yogurt itself in a jar, I experimented with water.

Girls, help! There is TEFAL MULTIDELICE YG652. For a while, the yoghurt came out pretty decent. Made using store-bought yogurt. Then I noticed overheating. Not always, but it was not possible to catch the reason. I put a katronka on the bottom (I read it here on the forum), it did not help ((
As a result, I got confused with the purchase of a ukrrele thermostat. Yesterday I fought with them at midnight! I connected everything, set it 39-41, put the probe on the bottom. The temperature began to rise and reached 68. I realized that the bottom is heating up to catch the air temperature inside to the desired one. I fixed the probe above and between the jars just above the middle. The temperature rises to 56 ...
What does the topic have to do with this: when the temperature is set to 41, the thermostat is cut down, but the temperature is still recruited by the inertia of heating. Reaches 56-58, begins to decline. Until it drops to 39, it takes 7-8 minutes. The yoghurt maker is off at this time. Once the pace. on the thermostat it reaches 39, the yoghurt maker turns on, BUT the program has time to reset during this time !!! She seems to keep 5 minutes in memory. But it turns out to slow down. longer in time.
Maybe I'm doing something wrong with them?)) Tell me how to make friends with a yogurt maker and a thermostat!)) Just do not throw slippers - I will not master 100 pages of the topic

To tell the truth, I did not understand how you use the thermostat in this particular yogurt maker. It is automatic, of course, the program will be reset and must be turned on again. But it’s necessary to sit next to her. It is a pity that they did not read Temka in advance, here almost every 5 pages it is mentioned that the thermostat can be attached only to the simplest yogurt makers, with one On / Off button. So, I don't even know what to advise. Unless you can buy the cheapest simple yogurt maker to try with it.
You have a Curd 36 degrees mode there. Maybe try to make yogurt on it (of course, without a thermostat)?
And you also wrote that at times overheating, but the reason is not clear. Maybe this is due to the temperature in the kitchen. Now it is summer, it can be hot, then it is hotter in the yogurt maker (in any), but it got colder and there is no overheating. Not noticed, not related to external temperature? Try putting the yogurt maker in the coolest room, or out of the kitchen, which is usually hotter.

Yeah ...
like when I found messages about this ukrrele there were no restrictions on the models of yogurt makers ...
overheating with the temperature in the kitchen, I think, is not connected, because in the heat in the kitchen it turned out quite a decent product. but yesterday, for example, apparently after my attempts to make them friends (as a result, I pulled out the thermoreg.and turned on the yogurt maker as usual), it turned out something too overheated! there was no such state and quantity of serum ((despite the fact that the kitchen was cool enough and the yogurt maker stood on the table by the open window at night.
I feel I need to buy something else

Interestingly, if, indeed, the program lasts for some time (5 minutes?) Without resetting, then you can try to somehow adjust so that the thermostat switches earlier. Then there is a chance. Only it bothers me that after the regulator turned off the yogurt maker, the temperature further increased by as much as 27 degrees. Well, this cannot be. Strange somehow. A maximum of 1.5-2 degrees is possible, and below the first level - by a degree. By the way, you have a couple of degrees between the values ​​set on the thermostat, that's a lot. You need 0.5 degrees. For example: 37.5 and 38.0. Maybe you connected the yoghurt maker to the regulator in the wrong place and think that he turns it off, but in fact, the yoghurt maker was periodically turned off according to the program - it turned on. The plug from the yogurt maker must be plugged into the thermostat from above (and not into the outlet), and already the thermostat into the outlet. So you? Maybe you put both the regulator and the plug of the yogurt maker into the sockets?

Nah)) I know how to use the thermostat)
the temperature rises by inertia from the heated bottom (in physics). It's like on an electric stove - the water in a saucepan boils, the stove is turned off, but it continues to boil for a while.
I'll try to play around today ...
there is actually a built-in thermostat and you can hear how it turns off. I need to somehow adjust them in the same rhythm to work)) today I will train on the water

Nah)) I know how to use the thermostat)
the temperature rises by inertia from the heated bottom (in physics). It's like on an electric stove - the water in a saucepan boils, the stove is turned off, but it continues to boil for a while ..

I have this same Ukrrele in a yogurt maker for two years now. I know about inertia.
I bought it for my relatives too. Here we have experienced
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0
It is strange that such temperature flights are simply cosmic for your yogurt maker by inertia.

And I also read about your yogurt maker, which is very unusual in comparison with others. The cups do not touch the bottom, but rather hang over it. And I also read that for the Dessert mode there water is poured into the pan. Have you tested the thermostat in this mode? Because water and even steam could simply spoil it, the sensor is not designed for use in an aqueous environment.

the thermostat was just brought in yesterday, I was just trying to make one batch of yogurt)) yes, I would not have thought of putting the sensor in the liquid ...
if I had cups at the bottom, there would probably be such overheating, judging by yesterday's check of the temperature regime

Hello everyone. Girls who have the same yogurt maker. Share the secret of making yoghurt with Evitalia bacterial leaven. What kind of milk? Time? And the process itself. Thank you very much in advance. Here is such
Can't see picture Elenberg - YM 8882

Girls who have a ViTek-VT 2603 yogurt maker share your impressions. Does everything work out: cheese, cottage cheese, yogurt? Thank you. Please write in thought about buying.

good day
Choice of yogurt maker: Vitek VT-2602 W, Tefal YG652881, Tefal YG652881, Tefal Lacteo YG260132
What do you advise?

Main purpose (in order of importance) yoghurt, cottage cheese, cheese

add. questions:
1. Is it possible, instead of jars, to put glassware in its entire volume in a yogurt maker -
2. Does it make sense to buy a yogurt maker with a cottage cheese and cheese regime?
or can you get by?
that is, is it a separate regime just dependent on the leaven? - just in the descriptions, often turn the glass over to drain the serum (you can actually drain the gauze / sieve with your hands)?

[sexi_65]

sexi_65, it all depends on your needs and luck.
I have no problems with Tefal, some of those who have responded here have.

1. Is it possible, instead of jars, to put glassware in its entire volume in a yogurt maker -

In Tefal yoghurt makers there is an opportunity to put a large plastic one liter trough for cottage cheese (purchased separately). It is unlikely that it will be possible to put another large container.

Does it make sense to buy a yogurt maker with a cottage cheese and cheese regime?

This is also a difficult question. It is inconvenient for me to make cottage cheese in a yogurt maker, it is easier for me to use a multicooker for this. But I didn't buy the cottage cheese container. Maybe it would be convenient with him in the yogurt maker.

Girls, tell me please, brought me 0.5 liters of goat's milk, my daughter just refuses to drink it, can it be mixed with cow's milk and make yogurt?

[Lanier]

Lanier, I understand that you do not yet have a yogurt maker and you are in the process of choosing. I don't have these yogurt makers. But here I wrote about the choice of a yogurt maker, read it, then a lot will become clear when choosing
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0
In a yogurt maker, where there is no common glass container, you can put a round salad bowl or saucepan that is suitable in size.

[olgea]

olgea, Olya, well, why not? There are also lactic acid bacteria. It seems that someone did it with us, on a goat, and did not even seem to mix it.
That's what the girls did
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59485.0
And then read a few posts up to post 612 inclusive:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0
You can knock this girl in PM for details.

Tan, it's just that if I had 1 liter of goat, I would make it purely on it, and 0.5 neither here nor here, and I also have a sourdough from the first batch of cow's milk .. Thank you for the references, now I read it.

[Cifra]

Cifra, Thank you

Hello everyone. Girls who have the same yogurt maker. Share the secret of making yoghurt with Evitalia bacterial leaven. What kind of milk? Time? And the process itself. Thank you very much in advance. Here is such
Can't see picture Elenberg - YM 8882

I have a Mulya. The secret is written in the instructions that MUST be given to you with the bottle. The bottle is for 2 liters of milk. I usually split (with a sterile needle) the dry starter culture in half, pack it and store it in the refrigerator. I ferment with half a bottle, adding a little milk to the bottle and shaking until dissolved. Then I mix it with the rest of the milk. Milk - store-bought UHT, warmed up to a temperature slightly above body temperature (drink in the elbow - it should be warm, but not hot) in a boiled (sterilized) saucepan. In it, the whisk is also sterilized, with which I mix everything. Glasses - not native, but 200-gamma almost cylindrical - I sterilize in an airfryer. Time - I have 4 hours, a neighbor has another model of yogurt maker - 7-8 hours. Check it out in 3 hours - you can see when it "grabs".
In addition to Evitalia, she began to use ferments from Caprina - yogurt, fermented baked milk, kefir. For the latter, a yogurt maker is not needed.

Good afternoon girls. I made it with goat milk. If it took me 3-4 hours with the re-starter, then I put it on goat at 10 pm, in the morning at 7 am I hardly even grabbed, although I added a whole jar of ready-made yogurt to 0.5 liters of milk, that's 160 ml. preparing for almost 12 hours. Tolley due to the fat content of milk, it is difficult for bacteria to multiply in fat.

It's a shame. Maybe a goat with a cow began to butt and not make friends. You've got sourdough on cow's.

[olgea]

olgea, goat milk ferments much longer than cow's milk, this is its property, so do not worry. I say this because I often make yogurt, cottage cheese, and goat cheese.

Thank you girls.

[Now the photo report:]

I thought for a long time and consulted with my frog whether it was worth taking a yogurt maker to the multicooker. In my case, practice has shown that for the preparation of yoghurt, I do not always fit the time. Plus, once I got yogurt with the smell / taste of borscht, although after the borscht I put the cartoon on the self-cleaning program

Significant, so.
They brought me my goods yesterday:
Yoghurt maker (for 12 jars) Tefal YG 652881 - 4950 rub
Container for cottage cheese Tefal XF 101032 - 680r
A set of additional jars (6pcs) Tefal XF 100032 - 570r
Delivery - 300r
Total - 6500r

I decided to make half of the yogurt just in a glass cup, and half with a wire rack (inserted into a glass). The second option, as expected, turned out to be stupid - a large amount of product at the bottom had to be disposed of. For me it is not critical, because in the house there is an eternally hungry dog's organism, which to eat everything that is not nailed down.

Made with milk in bottles Cheerful milkman, actimele, activia and Savoie vanilla yoghurt from the Azbuka Vkusa. I took the latter for a test - it was absolutely impossible to eat, sooo cloying.
I put it on 6 o'clock. She took it out and left it to cool slightly (it could have been immediately put into the refrigerator).
The consistency is good. No serum was separated. At the fourth hour of cooking, I looked into the yogurt maker and slightly shook the jars - the consistency was thin.
I specially filled all 12 jars to check if the center was overheating. The first time I turned it on without jars and felt it with my hand. It seemed more than 40 degrees and it was warmer in the center. But in the end, it seems, was lucky - the product came out of the same consistency.

Now the photo report:

The yogurt maker itself


Yoghurt maker and container for curd. The container must fit Tefal for 6 jars. Mine will fit two of these. Which is not bad, because there is not a lot of cottage cheese at the exit (I have not done it myself yet)


Container


Container. Sieve rotated 180 degrees to drain the whey


First batch of product:

On Actimel.
Right jar with drip grid


Just in a glass beaker


With lattice

On Activia from a green jar
Right jar with drip grid


I forgot to take a picture in a glass glass with a spoon, the consistency of the yogurt is thick.

With lattice


On Savoie (from the ABC of Taste)
I didn’t understand this yogurt at all, it’s impossible to eat just like that - almost cream, very sweet and a bit too much vanilla. The yogurt is a little sour. For that kind of money, nafiH.


Sorry, I got it mixed up and forgot to put a grate with thick contents. I photographed the yoghurt in the glass and on the right a glass of whey, I forgot the yoghurt in the grate. I hope you take my word for it - it turned out thick

Eventually. Probably depends on milk, but my favorite version on actimel, in the cartoon, was sweeter. True, the one that I did on the drainage grate turned out to be creamy and sweet. I will continue to experiment. It may be slightly sour in the yogurt maker due to slight overheating, although the consistency is excellent. To draw the correct conclusion, you will have to make from the same products at the same time in a multifunctional and a yogurt maker.

[Nyusha carefree]

Nyusha carefree, great, thanks for the review. For some reason I thought that the container for the curd was without a sieve. Although it would be logical to assume its presence, as in small banks. And in this form, it is probably convenient to make Greek yogurt in it - no additional dishes are needed.

Can you put a lid on the part of the container raised for draining?

Nyusha - thanks for such a detailed report
Have you tried Caprina's starter cultures? - I met them at the Pir Fair in December and since then I ferment them with pleasure.

And in this form, it is probably convenient to make Greek yogurt in it - no additional dishes are needed.

Just next in line.
A booklet was attached.

If it's hard to see, a short recipe. For 1 liter of whole milk, 100 g of yogurt without filler. Mix milk and yogurt with a whisk, pour into a container, having previously installed a sieve in it. Place on the cup holder. Mode "Yogurt", time 8 hours. When finished, turn the sieve 180 degrees. Leave in this position for 4 hours in the refrigerator.

Can you put a lid on the part of the container raised for draining?

Have you tried Caprina's starter cultures?

No, I haven’t tasted any starter cultures other than store yogurt.

Nyusha - thanks for such a detailed report
Have you tried Caprina's starter cultures? - I met them at the Pir Fair in December and since then I ferment them with pleasure.

what are you doing? how long? in what?

Have you tried Caprina's starter cultures? - I met them at the Pir Fair in December and since then I ferment them with pleasure.

Are you following the technology? Do you do it clearly as it is written in the instructions, or do you take liberties?
I forgot to mention that the manufacturer's advice "for yoghurt to be tasty and homogeneous, all ingredients must be at room temperature," I omitted. She took milk and yoghurts from the refrigerator, mixed it, poured it into cups, turned on the yogurt maker. The main reason is too lazy to mess around. Plus, as I mentioned, when I turned it on, I felt it with my hand for the first time, the temperature seemed higher than 40 degrees, and the time less than 6 hours was not set. I decided that in this way I would slightly reduce the souring time - while it heats up, half an hour will be cut out.
About overheating. I read that the heating temperature in the Curd mode is 36 degrees. I think, in order not to worry about overheating, you can make yoghurts on Cottage cheese. I haven't tried it yet - you need to gobble up what you have.

Girls help me - I make yoghurt (I have tefal) and a lot of whey comes out. I put it at 6 and 8 o'clock ... the result is the same ... It seems that the milk in jars begins to flake off already at 2-3 o'clock .... I can't figure out what to do ... The child asks for yogurt ... someone was talking about napkins or cardboard boxes inside the unit - show in the picture where to put it ???

About overheating. I read that the heating temperature in the Curd mode is 36 degrees. I think, in order not to worry about overheating, you can make yoghurts on Cottage cheese.

I do this in the heat or when I put yogurt overnight. This mode allows the yoghurt to stand in the yoghurt maker without detachment for 10 hours or more.

Ot. This is what I dreamed of hearing
Pasibki

[Taia]

Girls, please read this link, we really need help Tamara Taia... a person is in trouble, the only hope is for us.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390690.0

About Caprina. I make kefir - at night in the kitchen, just on the table in jars or glasses (it is convenient for me in 200 grams). It is fermented in 5-8 hours, depending on the weather-T *. Yogurt and fermented baked milk - in a yogurt maker. Ready in 4-5 hours. Ripening - faster, about 3 hours. I try to follow the technology (I paid money for starter cultures, for a certain tank culture. I don't need samokvash). As sterile as possible, that is, I boil a saucepan with a spoon and a whisk, sterilize jars-glasses. I warm up the milk in a boiled, sterilized pan. I determine the temperature by touch - I drip it on the inner side of the forearm: the milk should feel warm, not hot. I pour a bag of starter culture into warm milk (you don't need to heat it up for kefir), stir it with a whisk and pour it into jars. A spoon is needed, if the leaven is repeated, transfer it from a jar to a pan with milk.
After the purchase, I tested my yogurt maker: I poured water into glasses and after 1-1.5 hours measured T * with a chemical thermometer. If you put a towel or corrugated cardboard on the bottom - T * will be lower, you can heat the dough.

Good day,
Has anyone used a Redmond multicooker to make yogurt? What can you say about the temperature regime? Is it possible to set the temperature there, and if so, in what range?

[Lexxxi]

Lexxxi, this is a topic for discussion of yogurt makers, not multicooker. In the topic with pressure cookers (where you left a similar message), I answered you.

Thank you, I saw a fierce discussion here on the topic of yoghurts in multicooker before, so I decided

Still, in my Tefal YG 652881 on the Yogurt mode, apparently, it overheats a little. I was with my parents, they were making my favorite composition - baked milk and actimel. In the absence of a yogurt maker, it turns out sweeter in a jar in the daytime sun. Consistency, though it will be thinner at the bottom, but also made in one container 1.5 liters.
Got an oven, I'll try it the other day.

Hello. I was going to buy a yogurt maker. I choose between Moulinex and Brand. And are there still models with a temperature controller today and is there a need for it? Thank you in advance.

And I reinvent the wheel - I tried to make yogurt in the oven. And most of all I liked what you can do in any container.I put 4 jars of 400 ml each and 2 jars from a yogurt maker at 35 degrees at the same time (I took the oven from 30 degrees with a specialist). After 4.5 hours I got the perfect product. Well, maybe I'm not objective yet - I recently bought the oven, I can't get enough of everything, but I feel that I will wash the yogurt maker and send the nefiH from home to take a place.

It's like I don't see the point for myself in a slow cooker. For this I have an oven and pots, ceramic, cast-iron, glass. But I have an oven from 50 gr. Yes, and I think it will be more convenient to make yogurt in a yogurt maker

It's like I don't see the point for myself in a slow cooker. For this I have an oven and pots, ceramic, cast-iron, glass. But I have an oven from 50 gr. Yes, and I think it will be more convenient to make yogurt in a yogurt maker

I didn't see the point either until I bought the cartoon. And my kitchen life was literally divided into BEFORE and AFTER. Although it is Yogurt that I make exclusively in a yogurt maker + a thermostat that I bought for it, although there is such a program in the cartoon.
Unfortunately, there are no yoghurt makers with a built-in thermostat. There is one in Ukraine, where there are three modes: 30 degrees, 36 and 42, but if you need 38 or 40 degrees, you cannot set it and it turns out that, for example, Italian starter cultures are overheated by 42 and insufficient heating by 36. And this yogurt maker is called VIVO Thermomaster and it was made by order of the Kiev Institute of Milk and Meat specially for VIVO starter cultures, although, of course, you can make yoghurts of other companies in it, but with the same cooking temperature.

Girls, I found another use for my yogurt maker, it was cool at home, but I put the dough, it’s poor, I put it in the yogurt maker and lo and behold! Dream dough!

[Mona1]

And this yoghurt maker is called VIVO Thermomaster and it was made by order of the Kiev Institute of Milk and Meat specially for VIVO starter cultures,

Mona1, Tanya, is it possible for me to buy this particular yogurt maker? I have three yogurt machines in my house and all three overheat.

I have the simplest Supra. I bought it, given my difficult relationship with all products that require fermentation. Well, my premonitions did not deceive me. For some reason, on any yoghurt sourdough, even on Vivo, I get yogurt. What to do?

[anneta21]

I have the simplest Supra. I bought it, given my difficult relationship with all products that require fermentation. Well, my premonitions did not deceive me. For some reason, on any yoghurt sourdough, even on Vivo, I get yogurt. What to do?

anneta21, good day! And what does His Majesty the Thermometer say? How does the temperature change during the fermentation period?

[Yulia Antipova]

Yulia Antipova, I don't have a thermometer. Yes, even if there were, how is it possible to open the lid during fermentation and stick a thermometer into the jars? Will there be no pathogenic flora?