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

[Ludmila]

I still bought this model

Ludmila, congratulations on a great purchase. Good luck in making sour milk. I have two of them for 1 liter and 2 liters, so I use both and will not exchange for any other. I want to make everything sour cream, I have already bought sourdough, but I still can't get to it. If you cook cottage cheese, I would like to hear your opinion, although I make cottage cheese in a slow cooker, I have a Cottage cheese mode there, but I am a lover of all kinds of experiments.

Girls, help me, I don't know which yogurt maker to choose. I have tefal at home for 12 glasses, but since I'm moving to the dacha for the summer, I want to buy there too, and the question arose which one? I choose between redmond and steba. Steba must be ordered from Moscow, and Redmond can be bought from us. Advise, the hive mind works wonders

[Olga_Ma]

Olga_Ma, I would recommend the Oursson thermos yogurt maker to the dacha. And it does not depend on electricity, and the result is excellent.

[Olga]

Olga, thanks for the advice, but I want jars, and it's more convenient

I wonder, and in which devices is it easier and easier to get milk-cottage cheese and sour cream in a cartoon or in a special quehnybwt & Or does the complexity of preparation depend on the type of device?

It all depends on the capabilities of the device, for example, my bread maker has a "yogurt" function, so I don't need a separate yogurt maker at all. I put a large (1.8 L) can of sourdough milk in the oven and after 4 hours I get a great yogurt.
And I ferment the milk for cottage cheese in a saucepan, for the same 4 hours, then I immediately turn on the "soup" program for 20 minutes, the mass is warmed up and curdled, I just have to get it out, cool it and throw it away. A minimum of body movements.
For yoghurt, I use Aktivia store yoghurt as a starter culture, then I overload it with my own yogurt, and the cottage cheese is generally fermented with anything from it - a spoonful of old yogurt, yogurt, yogurt or sour cream, a couple of tablespoons of whey.

I also wanted to know about Redmond jars. How tight is their lid? Can you take the jars with you without fear that they will leak in the bag?)

At first, I also made thermostatic yogurt in separate jars and niggled at these glasses, but then I decided that it would be easier to buy any convenient and pretty jars of jam-jam in the grocery store, the price will be the same, and even + a sweet bonus.
And now I have no need for small cans, I immediately pick up a large one, it is more convenient for me to store it in the refrigerator and pour the required amount into glasses.

Girls and boys, good afternoon,
Save!
I want my mother (72 years old) to put a yogurt maker under the Christmas tree.
I myself have been making yogurt and sour cream in multicooker for several years already, it suits me perfectly. But mom's Panas-10 cannot be done in it. She will not agree to a new CF.
We need a simple and reliable gizmo, from Wishlist - the presence in the base of both a large cup and small glasses. Option - to buy any suitable dish in Auchan will not give a ride)))
I climbed on Ali ... somehow I'm not ready to pay 7-10 tr for a yogurt maker, realizing that for this money you can buy a full-fledged MV or even two that will make yogurt and a lot of other things ...

I would be grateful for advice and help

[Omka]

Omka, I personally put all my yoghurt makers aside and enjoy using the OURSSON thermos yoghurt maker. Cheap and cheerful. And my mother (79 years old) also regularly makes sour milk in it.

[Belka13]

Belka13, Olga, thank you.
And how much does it fit? She will definitely not bother every day ... and it is not clear what to do with the leftover food.
I usually make yogurt from a liter of milk, just in time to eat ...
Why was I thinking about glasses so that you could put yogurt and kefir or sour cream at the same time ...

[Olga]

Olga, I ferment a liter of milk. Sometimes I make half of the sour cream. Then I take out a glass and add the required portion to myself. Of course, two products cannot be made at the same time. But you can buy an additional glass - put one product at night, and in the afternoon in another glass - another.

I have a full-fledged ourson, but I also want a thermos, I don't know why), where else could I buy it cheaper?

[Yulia]

Yulia,
And how do you like ourson, does it overheat?
And I didn't even think that choosing a yogurt maker was such a hassle ... they seem to be all the same, but I don't understand what to take ...

[Yulia]

Yulia,
And how do you like ourson, does it overheat?
And I didn't even think that choosing a yogurt maker was such a hassle ... they seem to be all the same, but I don't understand what to take ...

Overheats, I put a substrate on the bottom. And somehow not always, either I use different sockets, or cans of different materials. In general, I do not risk it, I put paper napkins.

Girls, hello everyone. Tell me, please, I overlooked the whole topic, and either did not find it or looked at the ceiling at some point, no one has a Kitfort 2005 yogurt maker with a sieve for Greek yogurt? Maybe someone has what you say?

I also watch Kitfort. I already have a tea maker and a multi-cutter from this company. There are no complaints about the quality. So there are already yogurt makers at home (2), but here I like a sieve))) And it's not expensive either ...

So the sieve and the price captivate me. I have an auger and a steam mop from Kitik, too, pah-pah-pah, while everything works without pretensions. Girls, maybe someone already has, please respond)))

Friends, please help me decide on the choice of a yogurt maker.
In connection with the birth of a child, the idea arose to make dairy products on our own. In addition to the actual yogurt, kefir, narine, maybe cottage cheese are of interest ...

In general, there are two main questions.
1. The size of the jars.
There are models in which not 6-8 small jars are placed inside, but one large one. This seems to me the best option, since it turns out less worries with washing and scalding cans. Apparently, you can put any container in a large device, if you wish, not necessarily "native"? For liquid products, like kefir, a large container seems more convenient. Or there are pitfalls here, maybe in a large container the product turns out worse due to uneven heating?

2. Possibility of manual temperature setting.
In some models (unfortunately, there are quite a few of them), you can either set the temperature manually, or there are different modes for yogurt and kefir. It seems like there should be a slightly different temperature for them. Or is it not worth bothering with this and that yogurt and kefir can be cooked normally in any yogurt maker?

Or is it not worth bothering with this and that yogurt and kefir can be cooked normally in any yogurt maker?

Kefir, if it is correct, is made from fungus and at room temperature; no device is needed for it.

I, in the presence of different yogurt makers, continue to praise Ourson's thermos! How cool it is to make yogurt in it !!! I have a bunch of cans bought for him. No problem. Yogurt / kefir thick! And if the children want liquid, then I beat them with sugar until bubbles. I'm very happy! Although ourson's yogurt maker with small ceramic jars is also very pleasant. But the yogurt-fermenter overheated me over black (. And not one, but two. I bought the very first batch.

I also love my Orsik, but, just in case, I put a silicone mat, I bought it in Fix for 50 rubles for a hot one, although I measured the temperature, it seems like 41-42, but I put the carpet all the same. And in Kitfort it is the strainer that captivates))), like a magpie, everything is brilliant))). I want to order a two-liter jar of ceramics from Orson, beautiful)))

In the meantime, I'm playing with tefal delis into 12 jars.There is a lot for my family, but I try hard to teach them what is useful.
Fermenter Orson was overheating terribly. Thermos Orson is, but too lazy to do it, although everything turned out very tasty.
For me, the question of one can or many cans was decided in favor of small cans, since I do not like the whey that is released in the can when you save the required portion from it. But these are my cockroaches.

since I don't like the whey that comes out in the jar when you save the right portion from it.

If the ready-made yogurt is mixed, the whey will no longer be beaten.

In connection with the birth of a child, the idea arose to make dairy products on our own.

I also pulled out the yogurt maker again for the same reason. For myself, after many options, I decided that it was more convenient for me in separate cups, and not in a large capacity, since I introduced complementary foods to the baby and gave them a new jar for each meal, and you can store sour milk for babies only for 3 days ...
I have a simple round Moulinex yogurt maker. I replaced the jars with plastic lids from the yogurt maker with 220 ml jars from food with tin lids, which can be boiled in a micron.

The technology has worked out to automatism - I do it with my eyes closed: a liter of milk in a tetra pack with a screw cap for several. I put it in hot water for minutes, take it out, open it, gently pour in the leaven, stir for 1 min. I sterilize jars with lids in the mic in advance, put the hot ones in a yogurt maker. I pour milk with sourdough directly into hot jars, turn on the yogurt maker. After 4 hours, bifivit is seized, I close it with sterile lids and in the refrigerator, after 4 hours a wonderful sweet and delicate fermented milk product is ready - the baby is eating on both cheeks.

If whey is actively separated, then it is likely that the product was overexposed in the heat at the stage of fermentation. As soon as I reduced the cooking time, my whey almost completely stopped cutting off.

If the ready-made yogurt is mixed, the whey will no longer be beaten.

Thanks for the advice. Dont know.

peace be with you bakers!
I have a can for 1 liter and sometimes \ well, when the grandchildren are not with us \ do not eat on the second day, of course there is whey, but I drain it and use it when kneading bread

I drain it and use it when kneading bread

I have nowhere to put whey from cottage cheese, if I also start draining from yogurt ...
And in general, it tastes better to drink with yogurt than separately, well, after mixing, the yogurt remains thick, although it is no longer thermostatic.

Peace be with you bakers!

Well, if for garlic, then from a liter can of whey you get 50 grams \ sometimes a little more \

Thanks for the advice!

I, in the presence of different yogurt makers, continue to praise Ourson's thermos! How cool it is to make yogurt in it !!!

I looked at the instructions for the thermos, but somehow confused the moment that boiling water was poured there, which was in contact with the jar. Does this cause overheating at an early stage?

I bought myself a VITEK-VT 2600 W for 1890 rubles minus 1000 rubles of bonuses, it turned out 890 rubles. Lo jars 170 gr. just for a snack. I do it in two days, not a single marriage. It turns off itself automatically, but without a signal. Both my wife and I are very happy.

Hello everyone!
Those who know, tell me why you can't get yogurt on dry sourdough?
In a yogurt maker I made yogurt with Activia, in the last time I switched to dry sourdough. Everything was fine.
Yesterday I set the yogurt to cook. For 10 hours it remained watery, nights in the refrigerator did not change the situation. I put it in a yogurt maker again, the whey is already separated, and the result is the same.
What could it be?

[Mirabel]

Mirabel
You may not have a living culture or milk overheated. If the milk is cold, you did not heat it, then you can not wait for the result.

[Elena]

Elena, thanks so much for answering!
probably the milk is overheated, because what could have happened to the culture It was recently purchased and stored under normal conditions

[Vika]

Vika, do you use a thermometer?
When I didn't have a culinary thermometer and neither did yoghurt makers, the first experiments were with a regular electronic thermometer.)))
So, according to my feelings, the desired temperature was lower. If not for that thermometer, then there would be no yogurt. ;-)
You can overheat without a thermometer.
Store the culture in the refrigerator?

For yogurt, you can buy a penny bath thermometer, sold in children's departments, but they only have a scale of up to 50 degrees.

use a thermometer

I confess, I will be more careful next time without a thermometer.
when I made yogurt with Activia, I just took it and milk at room temperature and everything was fine, I thought that with dry sourdough I didn't need the most accurate pace either

Store the culture in the refrigerator?

no, not in the refrigerator. It is written that it is necessary to store at a rate not higher than 23 degrees. So in the kitchen on the windowsill, I think it will not be higher, especially since we turn off the heating at night.
after a night in the refrigerator, completely liquid turned into drinking yogurt

[Vika]

Vika, the fermentation temperature is important for the quality of the yoghurt. Once I read that the stretching structure of this product can be from fermentation at low temperatures.
I keep the starter culture in the refrigerator, because in supermarkets and pharmacies it is stored in the refrigerator. I think that the temperature in the kitchen still varies throughout the day, even on the windowsill. I chose the "warmest" shelf in the refrigerator for her, you can in the shelf of the refrigerator door.
Any alcohol thermometer can be used that can be immersed in milk, buy a suitable one at the pharmacy.
Or purchase an electronic temperature probe, a handy thing also for determining the readiness of meat, baked goods.

in supermarkets and pharmacies, it is stored in the refrigerator

we do not have starter cultures either in superfoods or pharmacies. I ordered it on Amazon, probably it was warm too ... but I'll put it in the fridge too

purchase an electronic temperature probe,

I have it! and now I will make yogurt only with it

[Mirabel]

when I was making yogurt with Activia, I just took it and milk at room temperature and everything was fine, I thought that with dry sourdough I didn't need the most accurate pace either

Mirabel, Vika, I take milk at room temperature with dry sourdough and do not heat it, yogurt always turns out. But I keep the leaven in the refrigerator, I buy it at the pharmacy. ru, she's probably everywhere now

[Deer pussy]

Deer pussy, Thank you!
Yesterday I made quite a decent yogurt, warmed up the milk until slightly warm

Hello! I was impatient to buy a yogurt maker, I broke my whole head, I reread the entire forum. Stopped at Oursinki, but which one to choose? Attracts with two glass jars, but you need to shift the yogurt, but for kefir, fermented baked milk is the best. Attracts FE 1405D with 10 jars, two half liter are super straight for sour cream, but 8 small ones ... too small. Or maybe even a Redmond 5204 Dairy Chef? Save - help!

[Olyushk @]

Olyushk @Oursson with glass jars is gone, and as far as I understand, it is not produced. I have Redmond 5204 now. I like. Does not overheat. Yogurt, kefir, sour cream, acidophilus — I do everything in it. In general, she has a lot of opportunities. But I only ferment fermented milk. The containers are large, but I store the yogurt in the refrigerator directly in them, I do not transfer it. The sieve is good, frequent. You can even flip the yogurt without additional lining. At Redmond, I was attracted by the ability to change the temperature up to 65 ° and the time up to 99 hours. Also tossed between her and Oursson with 10 banks. "Multi-cook" and the price won. But now I want in addition to her Kitfort KT-2007 with four cans.

But now I want in addition to her Kitfort KT-2007 with four cans.

We have two of these (at home and in the country).
It is very convenient that you can adjust the time and temperature. Do not overheat!

Kitfort KT - 2007 with four cans only in addition to the main one (for me it is too small). I would gladly buy 2 jars of 0.5, but apparently there are none in nature.

[Olyushk @]

Olyushk @, so take Oursson with 10 jars, and do not suffer. In addition, if you buy a yoghurt maker from them, the starter culture is a gift.

Peace be with you bakers!

sour cream is expensive to make

I take very good milk from under a cow, there is 1/2 can of cream, and I wanted sour cream from them. In Orsik, small jars will turn out to be unnecessary and it is not convenient to make drinking products. Or take another thermos for drinking?

[Olyushk @]

Olyushk @, You will not make sour cream every day. In between, you can make kefir and fermented baked milk.

Natalia, is yogurt thick in Redmond? Or is it more dependent on the raw materials than on the yogurt maker?

Peace be your baker!

I can eat from a liter jar with a fork, normal milk and sourdough that's thick! - I have ves

[shade]

shade, Anatoly, it is impossible to choose and your yogurt maker has excellent reviews ...

[Olyushk @]

Olyushk @You are right: how thick the yogurt will turn out depends on the raw materials and the aging time.