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

Peace be with you bakers!
I will not raise a conflict between blunt-headed and sharp-headed
but objectively
I noted in the topic that I took a yogurt maker for myself per liter and my daughter in jars
So after a specific use of the device, it is inclined in favor of my
Although it costs three more than mine - Tefal YG500132

I just ordered this (VES H-270 Yoghurt Maker) today

I really look forward to your feedback on it.
How is everything in the instructions and in general.

Externally and in terms of equipment - very interesting.
Although I don't know the firm at all.

Added Monday 04 Apr 2016 07:35 PM

and who prepares 2 liters of yogurt or kefir at once?

They cook in a big family.
3-4 people a day, 200 ml (glass) is 600-800 ml. in a day.

For cottage cheese, a large container is good.

Thermostatically (in cups) or reservoir (in one large bowl) - of course, holivar. But if anything, I’m in favor of both, but if you choose, then the reservoir.

They cook in a big family.
3-4 people a day, 200 ml (glass) is 600-800 ml. in a day.

I cook, I have a family of 3 people, I eat one 2 times 250 a day, in total I alone 500 per day, plus I like to add yogurt to baked goods, I have 2 liters for 2 days, rarely for 3

Hello again! I have a VES VYM 2 yogurt maker. I have been using it since November 2015. I am very satisfied. Works well so far. The only drawback is the container is only 1 liter. I can't understand why everyone writes about 6-8 hours of work. In 4 hours I get a wonderful yogurt, I tried different starter cultures, I stopped at Vivo.

why everyone writes about 6-8 hours of work

Different leavens, and different things to do so.
And if the temperature allows, then in devices such as a fermenter, not only yogurt, but also kvass, wine. This is also a different time.

Yogrtnitsy in which the heating goes through the water is better than those where the heating goes only through the bottom.
Remember what unused "electric pans" you have, which if you cross it with a thermostat, you get a yogurt maker ...
Deep fryer, slow cooker, bread maker, anything you like, even an electric casserole from the USSR ...

hmm ... here I have a deep fryer (Tefal visialis 1250) ... it stands idle, maybe they refused fatty dishes, and I feel sorry for the oil. the teflon inside the bowl is somewhat worn out ... the temperature is adjustable from 150 to 190 degrees. question: how can I convert it into a yogurt maker or what else is useful? (at home there is also a bread maker, a slow cooker. I want thick, drinking yogurt, sour cream, kefir, cheese, cottage cheese is not pasty, but in large lumps wet)
I'm from Yekaterinburg (some kind of thermostat, thermometer, where is it better to take it and how to use them in the case of a deep fryer? By the way, I did not find the power in her instructions, but the nameplate says 1830-2000 W. For example, they write in a bread machine up to 550W, a multicooker 900W in my opinion, in a new (if I buy) 20W yogurt maker) ... Explain to me, because a deep fryer is 100 more powerful than a yoghurt maker means. that is, the fryer will always be on / off? How economical is it and is it not dangerous for conducting such races? And another question: after all, there is a decent hole between the lid and the body, (the size of a chicken egg), when you remove the sieve with a handle for potatoes. how to close it?

Added on Tuesday 05 Apr 2016 10:17 am

And if the temperature allows, then in devices such as a fermenter, not only yogurt, but also kvass, wine. This is also a different time.

Here I have a question: I found on the Internet a recipe for wine from irgi in a fermenter.won't the wine color the container? how then to wash? (in recipes it is recommended to hold up to 168 hours - a week (!)

[only]

I just ordered this (Yoghurt Maker VES H-270) today

I was very interested in the VES H-270 yoghurt maker, but there are no instructions anywhere.
I wrote this morning by e-mail from the contacts section on the manufacturer's website, and received an answer! I thought they wouldn't answer, to be honest. Respect for that.

My question was like this (partially quoting):
"Does the temperature change there? Or does each program have its own temperature? Which one?"

How does the curd program work? After all, sourdough curd requires two stages - first as yogurt 38-40 degrees, then a high temperature of 60-70 degrees, replacing a water bath for separating whey. "

I received an answer and instructions in the form of a photo of each page:
"Curd is obtained by decanting the yoghurt mass, without additional heating.
There are two containers in the device. One for fermentation, another for expression + filter for expression. "

I do not know if it is possible to upload a photo of the instruction here, so I will retell it in my own words for those interested.

- the temperature does not change there
- there are two programs called F1 (yogurt) and F2 (sour cream). Perhaps they have different temperatures, but there is not a word about this in the instructions.
- by default, F1 has 8 hours, you can + - up to 24 hours, and F2 has 12 hours by default, you can + - up to 48 hours.
- when the program is over - a triple beep, and every half hour the beep again until you unplug it from the socket
- in each recipe before listing what and how there is an inscription: "Attention: before placing the container in the device, you must pour 100-200 ml of water at room temperature on the bottom of the device." That is, the container is placed on the water, as far as I understand.

There are different recipes - yogurt, Greek yogurt, kefir, sour cream, fermented baked milk, children's cottage cheese, homemade cottage cheese, Philadelphia cheese.

For example, Greek yogurt, for which a plastic filter sieve is included. Judging by the picture, a narrow type of glass container, which is placed in one of the containers (in the pictures they are of different sizes, for fermentation No. 1 and for decanting No. 2), a grid is drawn on the sides, from which the grid is not written.

But the recipe for cottage cheese is funny. They say on F2 it is necessary, change the time to 14 hours, take milk 1.5 liters, sour cream 200 ml and 2 tbsp. l. lemon juice. Then, after 14 hours, pour through a filter sieve + container # 2, that is, discard like Greek yogurt. They also write that such cottage cheese can be used as a leaven up to 10 times.

***
My short summary.
Externally and a complete set I liked it.
I would look at this filter sieve with interest, and maybe I would buy it with a suitable container under it, if it was sold. I like convenient cheese molds, colanders and filters, all sorts of sieve ..

But programmatically, it remained unclear. What is the temperature of these two programs?

Perhaps the yogurt maker is good. But since I do everything in a slow cooker, I have long decided that I want a separate yogurt maker only with temperature changes. I'm waiting for Brand 100 and the first reviews to appear. I also looked at the fermenter Orson, but nevertheless, since the temperature does not change, then, too, while in the folder of indefinitely postponed purchases, it is possible someday.

That is, roughly I want a yoghurt maker with the functions of a multicooker, but sharpened only for fermented milk products. And preferably with 1-2 large bowls, and the design is rather high and narrow than low and wide.

That would be this yogurt maker with a changeable temperature, then in terms of design and equipment it is exactly what I want. But if the cottage cheese is made from sourdough, then either put it in a multicooker or a water bath on the stove, eh

That's it.

[Miranda]

Miranda,
I join you. Also in search. And why did Orson cancel 168 hours for tinctures? And my Wishlist are the same))) I want:
- fermenter tall, so that an ordinary 2-liter can can be put (or (!) in a row two 2-liter, to really make tinctures, duck interest to satisfy, once a week the device will be busy (168 hours))
- multi-cook 1-168 hours (first step 1 hour, then you can increase the step) (dough, sourdough, sour milk, cottage cheese, kvass, wine)
- uniform heating and control temperature (temperature from 20 to 70, also so that it changes by 1 degree)
- the ability to purchase additional container and lid, sieve for straining
- price acceptable (and when will the discounts begin for users of the Bread Maker-site? After all, there is advertising, and testing of their products, and wishes for modernization)

strainer

I could be wrong, but I saw the filter sieve for filtering only in this brand new VES.

Therefore, I have never had such a requirement for yogurt makers.

My wishlist is more modest

Mandatory: large capacity min. 2l., Temperature setting
Desirable but optional: narrow and tall format

This would be enough for me to buy, and the rest would be considered as additional. bonus.

[Miranda]

Miranda, I already live here on the site, but I just decided to look before buying "so what kind of yogurt maker do people buy?" and soooo enlightened ...
analyzing all Temki and came to such conclusions, all the more I saw that manufacturers are also looking for trends here. can get inspired? and, of course, you need to talk about all the Wishlist, suddenly they are quite feasible, the manufacturers simply did not expect this, what exactly users are waiting for ... well, or as a direction of creative thought ...

[soulksiu]

soulksiuPlease tell me how do you pour milk into the bowl directly or how do you pour water into the bowl in the instructions and then put the bowl?

Good day! For Ves 270 yoghurt maker: the temperature is the same in both modes, about 42 degrees, only the cooking time changes. Water is poured into the yoghurt maker to evenly distribute the heat, since the heating comes from below, and then a bowl is placed in which milk with sourdough is placed. The bowl is closed with a lid and another lid on top for the yogurt maker. For Greek yogurt, a special sieve, which is placed in the second vessel and is also covered with a lid on top, so as not to dry out. In general, I am satisfied with the yoghurt maker, yoghurt made from milk 2.5 is thick, does not stretch, delicious. Recommend.

about 42 degrees

too much

For Greek yogurt, a special sieve, which is placed in the second vessel and is also covered with a lid on top, so as not to dry out.

How is the sieve made? What is the mesh made of? How much space does it take up?
Is it possible to take a photo?

I have a lot of different adaptations - lavsan bags, fabric, various forms for cheese, with a pallet and not. I really love all sorts of things.

The bowl is closed with a lid and another lid on top for the yogurt maker. For Greek yogurt, a special sieve, which is placed in the second vessel and is also covered with a lid on top, so as not to dry out.

Is it possible to take a photo of this device and show it to us in nature?
Better yet, prepare Greek yoghurt and display it with your own recipe
We have a lot of people on the forum who want to master this recipe for Greek yogurt.

the optimal temperature for yogurt at which the Bulgarian bacillus and thermophilic streptococcus do not die is 40-45 degrees, so this is the golden mean. I like Greek yogurt through a lavsan bag more, because through a sieve in a yogurt maker, a small part of the yogurt immediately flows down along with the whey. I'll try to take a picture.

Peace be with you bakers!
interesting twisted

🔗

the temperature for yogurt at which the Bulgarian bacillus and thermophilic streptococcus do not die is 40-45 degrees, so this is the golden mean

This is a controversial issue, I have different knowledge about temperatures.
For kefir and sour cream, in my opinion, this is a lot.
For yoghurt, almost over the edge.

because through a sieve in a yoghurt maker, a small part of the yogurt immediately flows down along with the whey.

Therefore, I really want to see this mesh!
How much space does it take in the sidewall, from what, what is the frequency / rarity of the mesh. Etc.

interesting twisted

Outwardly and in terms of configuration I really liked it, I even asked the manufacturers for instructions, wrote on the previous page.

Added Wednesday 27 Apr 2016 09:43 PM

[svetamir72]

svetamir72, beautiful

Do I understand correctly that the sieve is not up to the bottom of the bowl? That is, there is room for the whey to drain, right?

Eh!
If Nikanor Ivanovich's lips were put to Ivan Kuzmich's nose, and if I were to take some kind of swagger like Baltazar Baltazarych, and perhaps add to this the stoutness of Ivan Pavlovich - I would then immediately make up my mind.

That's right, the sieve is not up to the bottom, there is room for whey. In my opinion, there is a thermostat, when heating is in progress, the red light on the left is on, when the temperature is reached, the green light on the right turns on, when the temperature drops again, red, etc.

there is a thermostat

Every yogurt maker has it

I am again for advice.
I bought myself a toy, which I mentioned above. And how to neutralize the container. in which yogurt will be prepared so that different byaki do not grow there? after all, the container is plastic, you can't put it in a micra and you can't pour boiling water.

[Yoghurt maker Tescoma, 6 cups, with thermal bag]

Does anyone have such

Yoghurt maker Tescoma, 6 cups, with thermal bag

I am again for advice.
I bought myself a toy, which I mentioned above. And how to neutralize the container. in which yogurt will be prepared so that different byaki do not grow there? after all, the container is plastic, you can't put it in a micra and you can't pour boiling water.

Isn't it possible to just pour over it with boiling water ?! For example, I do so.

[Vikulya]

For example, I do so.

And I ...

I constantly pour boiling water over my Teskomovsky thermal container for preparing fermented milk products):



And plastic Aquacontrolin which I store yogurt in the refrigerator I put yogurt from a multicooker bowl into it), I also scald with boiling water ...

I bought myself a toy, which I mentioned above

Vikulya, I missed), but what kind of toy did you take yourself ?!

And how to neutralize the container. in which yogurt will be prepared so that different byaki do not grow there? because the container is plastic

Coddle. I also have a plastic container, I pour boiling water over 1/3, close it with a lid and shake it several times over the sink and even turn it over, just be very careful not to scald it. Sometimes I also pour boiling water over the cups and spoons, and sometimes wipe it with alcohol.

[svetamir72]

svetamir72, Plastic? Steep boiling water? Well, I'll pump it with boiling water, if possible
Crochet, Innochka, yes, a yogurt maker, like you have with many with a whole bowl. You, too, for boiling water.
MarinaAnd one more vote in favor of boiling water.
Thanks everyone! So I will handle all the cases with boiling water.

[Marisha Aleksevna]

Marisha Aleksevna, Marisha, the quote in your message belongs to Peru Vikuli-Mirabel , not me at all ...

This is not so important, of course, but still)) ...

Vikulechka, what is the name of your yogurt maker?

🔗
There she is.
Stood a week in the store, it seems like no one needed but me

Leave a review in case anyone is considering the Zigmund & Shtain Yogurt Maker YM-216DB. This yoghurt maker also overheats, and putting different napkins and silicone mats does not help, well, maybe it has become 2 degrees lower, it is suitable for yogurt, but too much for sour cream, you can't put a lot on the bottom, since the lid is flat, not domed, and the jars rest against into the lid. Can someone help a review when choosing.

Devuli, please help me choose a yogurt maker.
I have seen enough of all your fermented milk delicacies and decided that I should also eat all this.
I want to cook yogurt, sour cream, fermented baked milk, kefir.
There are no special requirements and preferences, but to be adequate in work. No tricks.
I confess that now I cook all this fermented milk very rarely, justifying myself by the fact that there is no good yogurt maker.
Or stop me toil with foolishness and use SV Shteba as a yogurt maker.
I made yogurt in it in portioned glasses. True, only a couple of times.Chegoy later became lazy.
But delicious. Good.

Since yesterday I have been going into this topic. Yesterday I had to go to the Gourmet stewpan, but today I did.
Please help.

Or stop me toil with foolishness and use SV Shteba as a yogurt maker.
I made yogurt in it in portioned glasses. True, only a couple of times. Chegoy later became lazy.

Rituel, I have several yogurt makers - Mulinex for 7 cans, Blueberry - for 1 liter can and Orson fermenter - for 1 and 2 liters. And right now, most of all I like to make yoghurt, yogurt and cottage cheese in a little Redik

[Olik]

Olik, and you're right in the Redik's bowl, right? No cups?

[Rita]

Rita, yes, right in the bowl. I will pour boiling water over it and the lid - and go. And what kind of cups will fit in there? And how many? Tears alone ...

And what kind of cups will fit in there? And how many?

from Filka. * JOKINGLY * He has good cups. Noble ones!
I'll go read about the editors again.

It is difficult for me to recommend a yogurt maker, because mine is not like in Russia. But I decided for myself that it is more convenient to make sour milk in a yogurt maker than in a cartoon. What if she is really needed, but busy.
And it's more convenient for me to use one cup than cups. faster somehow preparatory process.

[Rit, Rituula]

please help me choose a yoghurt maker.

Rit, Rituula, I like this one, read Yoghurt maker Brand 100
But this is my first yogurt maker, there is nothing to compare with

[Rituslya]

Rituslya, I had a yogurt maker, but then switched to a multicooker (a separate bowl only for milk and the plate on the lid is also separate). And now only in it.

I decided that if I have a yogurt maker again, then only with the temperature setting.

And recently, Brand 100 appeared with this option. There are no others yet. But Brand is good, I had a 4001 Brand Yogurt Maker. She did not overheat and was perfect.

About 100 they say it overheats a little, but it can be easily treated with paper towels or setting a slightly lower temperature. The only minus for me is that there is no large bowl, and you cannot end up with cottage cheese in glasses. Therefore, I will continue to wait for the ideal - setting the temperature + a large bowl (there are glasses or not - I don't care).

Good luck with your decision

Who is the specialist in yogurt tell me
What happened to the yogurt maker? the whey began to separate from the yogurt and it is not homogeneous but as if in lumps. I did it with homemade and store milk and with different sourdoughs. One result ((
Has it started to overheat?

Peace be with you bakers!
Yesterday I made yoghurt from Orsik sourdough and Avida 5.5% milk
Now I tried the current - it turned out gorgeous \ although it did not thicken very much - it will not work with a fork

Mixed with chopped strawberries and put in the freezer - it cooled down for half an hour and it turned out to be a great yogurt ice cream

Hey.
please tell me what good cups you can buy, I want to make yogurt in a cartoon.
Of course they like it from Orsyusha, but the price goes off scale, they like it from the brand because there are straight lines from above and it is convenient to wash, I will be glad if you throw in more ideas.

Hello.
Milk is fermented in the same way at all times: milk, leaven, temperature.
Yesterday I confirmed one more idea, took advantage of what everyone has in the house.
I took a saucepan of 5-6 liters "Salda", put two prepared jars of milk and sour cream in it, put an electric dryer for shoes (two plastic squares marked 220v-50Hz 5wt) into the pan, put a thermometer on top of the jars with which I measure the temperature of children and to households, of course, in a plastic case, I closed the entire system with jars, a thermometer and a dryer with a lid. I opened it a few hours later. On the thermometer it was 36.4 degrees, in the jar there was a dense, not sour curd - curdled milk. Most importantly, there should be no water in the pan (i.e. dry) and remember to plug the dryer into the outlet. You can take any containers for milk, any sourdough, you can find a thermometer NOT mercury, and it is not needed. For me, the faster it ferments, the tastier ..The main thing is not to complicate.

Good evening everyone.
Help advice who has experience.
Gave a yogurt maker Redmond, two attempts to make yoghurt have already been unsuccessful.
Both times there was Evitalia and boiled milk from the market (homemade), for the first time I put it at 12 o'clock, it turned out delicious sour cream and half a glass of whey - I understood that too much time, the second time I put it at 8 o'clock, it turned out yogurt ...
If it's not difficult, give an answer to a few delitant questions: I-Does homemade milk make good yogurt at all?
- Add starter culture to warmed milk?
-If it turns out well, how much of your own yogurt next time to add as a starter
-Who has such a model, does it overheat?
Thank you in advance

Recently I bought the Steba DD2 slow cooker-slow cooker. It has the ability to set the temperature from 30 to 150 degrees in one degree increments. And even though I have a Klatronic yogurt maker, to which I bought a thermostat at one time, and which suits me completely and completely, I decided to master yogurt in Shtebe. Moreover, the yogurt maker often has to be driven, but there is not enough time and it would be nice to charge both the yogurt maker and Shteba at the same time, especially since I once bought an additional set of jars for the yogurt maker.
And a couple of days ago I made yogurt, but not in ceramic cups from Shteba (they were not included in my version of Shteba), but in jars from my yogurt maker, they are 160 ml each. But I did not pour water into the bowl up to the shoulders of the jars, as they often do when preparing yogurt in multicooker, and my jars stood above the water, and the bottom of the bowl was covered with a layer of three centimeters. And I put them on the lower steamer from my Dex60 multicooker. I did this all the time in Dex, and I did it in the water environment up to the shoulders, but the result was worse. It was 40 degrees in the regime, but as a result, my sourdoughs overheated, they needed 37. I made jars in water, and in the air, putting the jars not on the bottom, but on the lower steamer from Dex. And I liked the second option much more in terms of the result, especially since the air environment around the jars somehow more resembles my yogurt maker.
And I did so at Shteba.

She poured water, put a double boiler, on it - 7 jars of milk with sourdough (everything - at room temperature). The water does not reach the bottom of the jars about a centimeter, the jars are screwed tightly with lids, so I do in the yogurt maker, it is written in the instructions for it. I fermented VIVO Streptosan for 6 hours at 35 degrees. In general, Streptosan needs 37 degrees, but for some reason I was afraid of overheating. As a result, the water under the steamer at the end of cooking was 35 degrees, as well as set according to the mode, and the temperature of the product inside the jars was 33, a couple of degrees lower, and not higher than the set one. And it froze sooo weak. I then set 39 degrees and for 2 hours. At the end, I took out a product of excellent consistency. I will continue to do so, but set the temperature a couple of degrees higher according to the program than is required for my sourdough. Well, take into account that the first fermentation is usually 6-8 hours, each ferment has a different way, but over-fermentation, if this is done, happens 30-40% faster. That is, less time to exhibit.
You can, of course, set 37 degrees and pour water up to the shoulders, but I read the posts of users that the temperature of the water at the bottom is higher than above, respectively, and inside the jars, I think the same picture. And the air in a small closed space is more uniform in temperature, and the water layer takes on the temperature of the bottom heated from the shade and more evenly gives off heat to the air in the bowl.
Here is my little experiment.

[Mona1]

Mona1, I make yogurt at the headquarters 2 times a week. In jars from Redmond, 7pcs fits perfectly. I make vivo yogurt at 38g for 8 hours. The most stable starter for me at the moment. I don't close banks. I put it in the water. I'll try to do on a stand

[Centipede]

Centipede, I have Redmond, it does not overheat, with euitalia it turns out very tasty yogurt. But I don't have homemade milk, I can't say anything about this. I'm making a Big Mug out of milk. If the leaven is in the form of a powder, then I set it for 8 hours, and if it is repeated from a jar (I add from 2 tablespoons to a whole jar for 1.5 liters of milk), then I set it for 6 hours. Well, I look at how it thickens I turn it off. The instructions say about euthaly to add to warm milk. When I re-make it from the ready-made sourdough, I add the cold one to the cold milk.

[Prank]

Prank, Nadia, if you do it in water, you can, at least if you do not twist it, just cover the jars, I did not do it in water, the water was under the jars, and so, all the jars were wet from condensation. Outside. Nothing otherworldly got inside thanks to the caps.

I do not get condensation even without the covers. I think the covers are not critical at all. I did it without them, because the instructions to the yogurt maker said without the lids. So then I did everywhere.

Hello everybody!!! I take Brand 100 to Alli in the BrandRussia store for 1400 instead of 2400 ... for a promotion - I've already taken three. I liked it very much and can be used for other purposes.

[Krosh-a]

Krosh-a, may I ask, why three?