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

I don't look at the temperature. I poured it into a jar and put it on the table - let it ferment. Along the way, the temperature of the milk will become room temperature, it will still turn sour for 2-3 days. And sometimes I leave the jar in the refrigerator, it also ferments well, only a little longer.
If it is very hot in the kitchen, you can let the milk sour for a day, and then put it in the refrigerator for a complete souring.

Temperature and starter cultures are needed when you need to ferment milk in a few hours.
And if it's natural, then it will ferment well in a few days

I don't have Sentssev on the 6th floor. Milk is just on the table, you can put it on the balcony and cover it with gauze. Milk is not boiled.

[Tatyana]

Tatyana, thank you very much. Perhaps I'll take a chance ... I don't know why, but I'm terribly afraid of being poisoned by milk. When my milk disappears, it becomes bitter and spots float on it. We switched to natural milk more than three years ago, but I'm still afraid to ferment it just like that. Mom sours sour cream, I sourdough.

Today my husband, as always, brought 10 liters. I've already boiled it. Perhaps I will pour a liter jar and take a chance.

Peace be with you bakers!
I've already shoveled a specific ton of information
I decided on both milk and sourdough, I also staked out a yogurt maker with one container
But with jars, it's not like - 50-50 according to reviews, and mostly overheating
Well, sort of like a week before the purchase, I still have some - I read.

The yoghurt maker should not be electronically controlled, without an automatic timer shutdown, and besides, one into which, according to the technology, water is not poured between the jars, because there will be a sensor from the thermostat

That is, a yoghurt maker is a saucepan, can, etc. capacity ?! Why does she then need a TR, that it will regulate non-electric thermoregulation ?! And also NOT electrically?

[bank]

But with jars, it's not like

Read this (full text on this page above):

... Based on personal experience and collected statistics, I consider canned versions of yogurt makers to be better than single-capacity ones ...

True, I advise you to read it as a personal, and not as an analytical conclusion. Since for me this is a more authoritative opinion and correct too:

Poured into bank and put it on the table - let it ferment.

[Sergei]

Sergei, Mona wrote absolutely correctly. In this topic, it was already detailed why this is so. Do not be lazy, read it yourself. And do not confuse newbies with the words about the pot and electricity.

shade, Anatoly, good luck with the purchase)) Then we wait with the report

And don't confuse newbies with words

Please read carefully. And not only my message to understand the topic.

Peace be with you bakers!

Sergei--
I absorbed all of ours and climbed on other sites, in principle, nothing terrible - people put something on the bottom to lower the temperature, and it seems like it turns out

to understand the topic.

I have read this topic in full. Mona's phrase is absolutely correct from a technical point of view. At my house 4 devices make sour milk. So I understand what I'm talking about.

[natural milk]

True, I advise you to read it as a personal, and not as an analytical conclusion. Since for me this is a more authoritative opinion and correct too:

Well, right and wrong, but fermented this way natural milk in Russia - the question was this
And about this you can read the authoritative opinion of Maxim Syrnikov, a connoisseur of Russian cuisine, he has such a recipe on the website and in his book about Russian cuisine.

I am familiar with this principle of milk fermentation since childhood (when they had no idea about yogurt makers) and milk was always only natural.
And I continue to use it to this day, too, if the milk is natural. Izbenka milk is fermented very well, I leave it on the table right in a purchased package for a day or two and then put it in the refrigerator for additional fermentation.

If the milk is natural, then it will ferment correctly. If the mura is on preservatives and antibiotics, then it will take a month to ferment, and it will be covered with something incomprehensible - verified by our own experience

I am not an enemy to myself in order to poison myself and my family.Therefore, I observe, analyze, read, and so on ...

Mona's phrase is absolutely correct from a technical point of view. I have 4 devices at home making sour milk

And all 4 you have "not electronically controlled, without automatic shutdown by timer"

I am not my enemy ... I observe, analyze, read and so on ...

And it is right! For this we appreciate, and listen, and respect ...

That is, a yoghurt maker is a saucepan, can, etc. capacity ?! Why does she then need a TR, that it will regulate non-electric thermoregulation ?! And also NOT electrically?

Read my post carefully. not electrical control, I wrote, but ELECTRONIC. Feel the difference, as they say.
And, believe me, I will not advise bad or wrong. You have been wearing yogurt Temka only since June 10, 2015, and I am in February 2012. And one of the first thermostats (like, even the very first) from those who wrote in this Temka was mine. So for them, as they say, I ate the dog. And she helped a lot here. In recent months, I rarely come here, but before I just lived here.

And the sensor must be fixed from the inside between the plate with the heater and the upper body of the yogurt maker.

If you do this, then you will have to knock out the yogurt maker, unscrew it, then go to service under warranty, if anything, it is unlikely. And, for example, in my Klatronic yogurt maker (we tried to do everything as you wrote), then unscrewing the bottom, we found that the heating element plate was attached so close to the inner bottom of the yoghurt maker that it was not possible to push the thermostat sensor into it, it was at I am about 3-4x mm thick, covered, like a cord, with a plastic sheath, which, I'm sure, in tightness, could easily touch the heating element and melt.
Here is a photo of how I attached my sensor
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18181.0
I was not very lucky, then I was able to buy only a thermostat with a round wire from the sensor, and it did not fit under the cover of the yogurt maker, and inside, as I wrote, there was no room between the heating element and the bottom. I had to dig a hole in the case neatly next to the place where the power cord enters and stretch the sensor there. And now manufacturers probably took into account the wishes of yogurt makers and sell the same thermostats, but the wiring from the sensor is flat, like a telephone, even thinner. And onn perfectly passes between the lid and the body of the yogurt maker. You don't need to hole anything. So you need to look for such a thermostat. And also regulators have different temperature steps, it is necessary that there was not 1 degree, but 0.1.

Read my post carefully. not electrical control, I wrote, but ELECTRONIC. Feel the difference, as they say.

Your truth. Using an external thermostat that completely cuts off the power to the yogurt maker, we run into the trouble of resetting the electronic heater control timer. Conclusion - it is advisable to use an external thermostat with yoghurt makers without a timer or with a mechanical timer.

If you do this, then you will have to knock out the yogurt maker, unscrew it, then go to service under warranty, if anything, it is unlikely. And, for example, in my Klatronic yogurt maker (we tried to do everything as you wrote), then unscrewing the bottom, we found that the heating element plate was attached so close to the inner bottom of the yoghurt maker that it was not possible to push the thermostat sensor into it, it was at I am about 3-4x mm thick, covered, like a cord, with a plastic sheath, which, I'm sure, in tightness, could easily touch the heating element and melt.

I had to disassemble yogurt makers more than once, and almost all of them were without sealing stickers, and where they were, it is done simply: you heat the sticker with a hairdryer and it quietly peels off.And everything is sorted out wonderfully, no one will notice what was being opened, unless of course a hammer and a chisel are used.
What you call TEN is just a plate-radiator on which the heater is fixed - it can be either a heating cord or an RTS thermistor (there can be several pieces). Nothing can melt there, since the temperature fluctuates around 40 degrees, this is not a stove, but a yogurt maker.

And why a thermostat with such an accuracy, 0.1? The spread of the fermentation temperature is 38-42 gr. Step 1 is enough for a yogurt maker.

And why a thermostat with such an accuracy, 0.1? The spread of the fermentation temperature is 38-42 gr. Step 1 is enough for a yogurt maker.

It's not all that simple. On the thermostat, 2 values ​​are set - upper and lower, between them there are several values, for example, I set 37 and 37.5 on mine. As soon as the temperature in the inner volume of the yoghurt maker reaches 37.5, the regulator switches off the yoghurt maker. BUT the burning numbers of the temperature on the regulator still grow upwards by 1.5 degrees, the heated heating element still gives off heat for some time. Then the values ​​stop and the process went the other way, the numbers decrease. And as soon as they reach 37, the thermostat turns on the yogurt maker. BUT: tsyfirki continue to fall below 37. Here, however, not by 1.5 degrees, but by half a degree, then the heating element, warming up, begins to raise the temperature. This is how the thermostat works, on the principle of an iron. The trick is that between the set values ​​on the thermostat it is impossible to put (in the instructions for mine) less than 5 intermediate values ​​to prevent the relay from sticking. That is, so that ON and OFF does not work often. Otherwise, the relay overheats and may burn out. And just imagine, if I have a graduation with a step of 0.5, then when I set it to 37-37.5 degrees and taking into account the "walking" temperature beyond these limits, the total temperature corridor will be approximately from 36.5 to 39 degrees, that is, 2.5 degrees. And if the step was 1 degree, then even if you set not 5 required values, but 3, as I do, then the corridor will be these 3 degrees +1 degree to the left (because half a degree will not show there) and 2 degrees to the right, because 1.5 is not there either. The common corridor is 6 degrees.
I don’t know of a leaven that would arrange such a 6 degrees back and forth during cooking. I, in my corridor of 2-2.5 degrees, set the values ​​of the regulator so that the corridor completely suits this leaven in temperature.
It is necessary for those who buy a regulator, this should be borne in mind and the first times will need to be adjusted, for example, filling the jars with water, setting the values ​​on the regulator and then after 5 hours measure the water in the jars with a thermometer for preservation or for milk. If it is higher or lower than the one required for the starter culture, then shift the values ​​of the regulator (both left and right by the required number of values ​​to the left or to the right). And, preferably, closer to the lower temperature value required for a given starter culture. For example, if, according to the instructions for the leaven, a temperature of 38-40 degrees is suitable for it, then the temperature in the jars should preferably be 38 with a small tail or without a tail. Again, you can shift the temperature with the tails only if the step is from 0.1 degrees.
It is very incomprehensible, probably, I wrote, but you seem to be a man familiar with the technique and all sorts of things, I hope you understood the essence.
Here is my thermostat, I only have round wiring, and here is a flat version for yogurt makers. Perhaps, if you buy not this company, but others, then there is a different principle, and the yogurt makers give off heat in different ways with heating elements. So it is possible that 1 degree graduation will be justified there. I don’t think so.
🔗

I'm in February 2012

I am silent, I am silent ... You have gone far in all the understandable difference between electrical and electronic. And in the condensed form of the 1st sentence.
Oh! I am silent again ..... For a long time.

Agreed.

It is very incomprehensible, probably, I wrote, but you seem to be a man familiar with the technique and all sorts of things, I hope you understood the essence.

Of course I apologize, but I understand all this perfectly and I know the principle of operation, so I paid attention to this. The fact that the temperature is growing (according to the digital indicator) is due to the inertness of the heater, which heats up for some time after the power is turned off, also take into account the measurement error, the time of recalculation of the readings (this is the thermostat itself). Do not bother with the indicator readings in 0.1 degree increments. With this step, your thermostat will click like a stopwatch and, as a result, the relay contacts will burn out.
Measure the temperature in the jars themselves, there it will not fluctuate so much, definitely.

Do not bother with the indicator readings and in 0.1 degree increments. With this step, your thermostat will click like a stopwatch and, as a result, the relay contacts will burn out.

You do not quite understand yet. I have a 0.5 (sometimes 0.3) difference on the values ​​of the regulator. He clicks at me at intervals of several minutes. And I don't bother at all. I'm doing very well. But I do not advise taking it with a step of 1 degree. Typically, these are taken for large rooms, greenhouses, for example, or greenhouses. But, as they say, it's the master's business. You can just ask other Temka users who have thermostats what step they have. If someone has 1 degree and everything is OK, then well, then another conversation.

I have been using a yogurt maker thermostat for a long time. When I was studying this topic and deciding which yogurt maker to buy, on the advice of Tatiana-Mona1 I took a simple mechanical one (I have Mulinex) and purchased a thermostat. Now I pour the milk into jars, I just fit 1 liter of milk and one jar from the set of the yogurt maker remains free, I pour some water there and lower the thermostat probe into it, that's all. Yoghurt is always good. Only the cooking time sometimes I regulate - in summer, in the heat, less time is needed for cooking, in autumn-winter a little more.
I am very grateful to Tanya for the advice on this topic, she analyzes all the points in such detail that even additional questions do not arise, beginners can be advised to simply reread the posts in the topic very carefully. Yes, and I have the same thermostat, with a step of 0.1, I installed it once and now I use it constantly, it is very convenient.

[Melanyushka]

Melanyushka, thanks for the feedback, for the kind words. Yes, you need to take a simple yogurt maker, where there is only an On and Off button, if possible, you will have to buy a thermostat. Maybe you won't have to, but if suddenly there is overheating, then the thermostat will not work with automatic yogurt makers. True, I did not advise Moulinex, I myself - Klatronic. Any simple yoghurt maker just works. On the Ukrainian market, I can recommend Dex108 to newcomers. This is the most non-overheating yogurt maker.
Melanyushka, how do you lower the sensor into a jar of water? Or is it allowed in your thermostat model? Or wrap it in a plastic bag so you don't get wet?

[Mona1]

Mona1, Tanya, I choose a yogurt maker, maybe I’m looking closely. I want it without problems and not expensive, 1.5-2.5 thousand for the money. What to choose?

Tanya, she chose a yogurt maker just mechanical, at that moment we had Mulinexes in our stores, so she took it and immediately ordered a thermostat through a representative in our city. And yes, I wrap the sensor in a film, intercept it with a paper clip so that it does not slide off the wire and put it in a jar of water, it stands in the center of a round yogurt maker. I carefully straighten the wire from the sensor on the edge of the yogurt maker and close the lid. Somehow, my wire is not pinched, and at the same time the lid rises evenly, without distortions.

[Anatolyevna]

Anatolyevna, Tonya, I advised Dex108 in Ukrainian, but you have your own brands for sale in Russia, unfortunately, I cannot tell which of the simplest is the most non-overheating. Tefali are sparring a lot, as far as I heard. Although if you buy a thermostat, then, in principle, any one will do. You can take a cheaper one to save money for a thermostat.You can choose several models of the same type and look at the power in the characteristics. Where is the smaller one - and take that, then maybe there will be no overheating and the thermostat will not be needed. I would also take with glass jars, not plastic ones. There are yogurt makers with jars and a bowl for cottage cheese. Although you can simply put on a suitable salad bowl if necessary. Or a glass saucepan. I would be careful when choosing a rectangular yogurt maker. From simple rectangular - Arietta is. I wanted to buy it when I was choosing myself. She, by the way, is of low power, but she read reviews that heats unevenly, the rectangle keeps heat worse than a round one, in winter - when it is cold in the apartment, they even wrap her up during work so that it warms up to the desired temperature. It also depends on where the heating element is attached. My jar in the center gets hotter, the bottom is hotter there, I put a circle of cardboard under this jar. Well, and read about the chosen yoghurt maker, so that water is not poured between the jars, otherwise if you have to adjust the thermostat, then it does not tolerate dampness. Melanyushka wraps her own in a film, and - in a jar of water. But only the sensor itself will fit into the jar, and if there is water between the cans, then somehow you don't want to urinate both the sensor and the wiring from it. I chose my Klatronic for glass jars and for the fact that in the same place it was possible to buy a set of 6 native jars separately. And spare ones are always needed. Then there is no need to wait until all the jars are empty. I lost a couple of things, I found honey and mustard on sale in jars that fit perfectly in size to my jars. I bought in addition so that there were 2 complete sets. Now I put yogurt at the same time - in the yogurt maker and in the cartoon for the Yogurt program. We eat it quickly, so in order not to do it every two days, I do a lot at once.
Also, pay attention to the volume of the jar in the selected model. My 160 ml. This volume suits me at a time. But there are also 200-250 ml. And multiply by the number of jars or cups, how much the total volume can be prepared at a time. There is 1 liter do, there is more as you like.
Simple yogurt makers - they do not turn off by themselves if they are very hot, they just heat up constantly and continuously, there is no temperature sensor there. Therefore, when it is hot, the inside of the yogurt maker is also hotter, and if it is cold in the room, then it is colder inside the yogurt maker by the corresponding number of degrees. So in the summer - put in a cool room when cooking, but not with a draft. If the air conditioner - then so as not to blow directly on it. So it may overheat and it won't be much, if something is covered with cardboard or silicone, or with a bamboo rug, in general, dancing with a tambourine. And on a specific model I can not orientate. I like mine, the plastic is good (in the lid and case), glass jars. In work 3.5 years. But it is not the cheapest of the simple ones. And also - without a thermostat - for 45 heats. So read, maybe someone from the Russians will advise the model. If you buy, don't be lost, ask. If anything, we will tame the obstinate beast.)))

And yes, I wrap the sensor in a film, intercept it with a paper clip so that it does not slide off the wire and put it in a jar of water, it stands in the center of a round yogurt maker. I carefully straighten the wire from the sensor on the edge of the yogurt maker and close the lid. Somehow, my wire is not pinched, and at the same time the lid rises evenly, without distortions.

How well did you come up with the idea of ​​lowering it into the jar, so it will be more accurate, and probably, the temperature does not "walk" beyond the set limits, how does it generally behave in the process?

So it seems here, in the subject, and there were all these tips, so I didn't have to invent myself. And the temperature also behaves as in your thermostat, by the way, I have it exactly the same. The temperature reaches the upper set limit, the heating is turned off, but the temperature still rises slightly, then it lasts for a while, then it goes down a little, then the heating turns on again and the temperature starts to rise, and in this algorithm it is constantly preparing.

[Mona1]

Mona1Explained very well.Tanya, thanks for the advice, I will consider when buying.

And the temperature also behaves like in your thermostat, by the way, I have it exactly the same. The temperature reaches the upper set limit, the heating is turned off, but the temperature still rises slightly, then it lasts for a while, then it goes down a little, then the heating turns on again and the temperature starts to rise, and in this algorithm it is constantly preparing.

But didn’t notice, less goes beyond the boundaries when the sensor is in a jar of water, or, in principle, the same as if you put it between the banks?

how do you lower the sensor into a jar of water?

Like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417405.0

But I didn’t notice, everything goes out of bounds less when the sensor is in a jar of water

I set the range to +/- 0.2 ° C.
Example: when set to t ° = 41.5 ° C, shutdown will occur at 41.3 ° C, and turn on at 41.7 ° C.
As a result of inertia, the temperature actually rises to 41.9 ° C and drops to 41.3 ° C.
Frequency on / off. about 5 - 7 min.
In my Scarlett SC-141, the center jar heats up 2 ° C more.
In fact, right after buying a yogurt maker and a thermostat, I took a measurement in all the jars every hour, using these data I made a temperature map for each jar.

Like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417405.0

Yuri, cool! Is there a hole in the lid of your yogurt maker, or did you make it for the sensor cord yourself? the thermostat is not the same as mine. Is your sensor waterproof or wrapped in something?

And in your yogurt maker there is a hole in the lid

Made it myself immediately after purchase.
The sensor is crimped with a self-shrinking thermotube, the tightness is ensured.

Made it myself immediately after purchase.

What the right approach! And it is clear that everything is arguing in the hands. For some reason, I am sure that your taps never drip and that handles that have fallen off the doors and so on do not lie around for years.

[Mona1]

Mona1, Tanya, thanks for the kind words, you can watch my experience of making yogurt for interest here.

But didn’t notice, less goes beyond the boundaries when the sensor is in a jar of water, or, in principle, the same as if you put it between the banks?

Tanya, to be honest, did not even think about it, did not experiment without a jar. I put the very first yogurt, made sure that the yogurt maker was overheating a little - the serum in the jars was cut off, and then the thermostat quickly came to me. The whole structure works flawlessly, everything suits me. Somehow, my curiosity did not wake up, I use the developments of the members of the forum, thank you very much to all our experimenters.
In fact, it will be necessary to observe somehow, try to rearrange the sensor. But it seems to me that when the sensor is in a jar of water, it will more accurately observe the temperature process, because, in fact, in this way the temperature is measured directly inside the product being prepared, and if the sensor simply lies on the bottom of the yogurt maker, then it will show only the temperature of the heated surface.

it seems to me that when the sensor is in a jar of water, it will more accurately observe the temperature process, because, in fact, this way the temperature is measured directly inside the product being prepared, and if the sensor simply lies on the bottom of the yogurt maker, then it will only show temperature of the heated surface.

Agree.

the thermostat is not the same as mine.

He has a completely different algorithm of work.
Set the desired temperature value and select the tolerance range for the deviation from the set value (the default is 0.2 ° C) and that's it.

[Friends]

Friends, I know that among us there are the owners of the Travola-MD1000S yogurt maker ...

I'm talking about this, if that:

Tell me, does this yogurt maker sin overheating?

[Crochet]

Crochet, this is a copy of the smiley and blueberries, you can see reviews about them, if anything

[Crochet]

Crochet,

What are you doing here ?!))) You haven't mastered Tefalya yet! Go and master ... And then she is all sorts of Travola, you understand, asks!)))

And I made yoghurts from 2 liters of milk (I just barely fit into glasses, 70 grams))) and also a liter of kefir in bottles. Kefir seems to be a drinking thing and still shake it before use, and the bottles are plastic, so I loaded them side by side into the Orsson fermenter))). Tefal was busy with yoghurts. Today I sharpened a bottle of gingerbread with kefir at work. I sit, enjoy life ...

My men have already devoured almost all the yogurt. Monsters, damn it))).

Made it myself immediately after purchase.
The sensor is crimped with a self-shrinking thermotube, the tightness is ensured.

Yuri, tell me the type of thermal relay?
maybe someone knows where to get such a thermal relay?

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, it fulfills the task for which it was bought. The price is affordable. And most importantly, it is very compact and lightweight.

Nadezhda, do you use the VES VYM-2 yoghurt maker? How did the opinion about her not change? I want to order, I would like the opinion of experienced housewives.

[boloto]

yoghurt ice cream maker Ariette.

boloto, boloto, how is the yogurt-maker-Binaton behaving now? Share your opinion, I want to buy one.

[Mona1]

Mona1, please advise the Brand 4001 or Binatone YM-80 yogurt maker, tomorrow you need to decide and redeem, Thank you

I join Tiny question, what is the trawler in business? Herbalists, answer me! And that lies at the point of issue, so I think to go or not ... I have a pressure cooker and a redmond with the function of yogurt, but yogurt is mostly "snotty" comes out. All in thought: girl-th: Help! Is it bullshit?

[Evgesha]

I think to go or not

Evgesha, you bought ?!

I did not dare ... put it off for later ...

[Inna]

Inna, until we just have such rains, you can't stick your nose out. Along the way, I made yogurt from the activity in the staff, it turned out great. Now I think, is it necessary, I found info that it overheats. In general, it is probably not her destiny to settle with me

found info that it overheats

It still overheats, so ...

Nah), I don't need a second overheating one, one overheating one is already worth it / it takes up a lot of space, tefalka multi-deal ...

I will continue to Teskomovsky thermo container yogurt to do !!!

[Mams]

Mams, Have you bought the Shtebu Yogurt Maker? How do you like it? I also like its shape. I am tormented with a choice. Or can take Tefal 6568 right away?