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

on activation, yogurt is ready in 3 hours

Even something incomprehensible is happening, probably Narina is not good for me - I prepared the leaven safely, but with the drink itself, a complete failure. Twice I made from sourdough, both times at the exit cottage cheese and whey ((((I put it with Activia - mixed it with cold milk, it’s already 6 hours, it’s not liquid milk anymore, we can get it ... I measured the temperature - in the center and in two nearby to the tempo display 1 - 1.5 degrees more ...

So what is the temperature in the jars? And under those where the temperature is higher, it is necessary to put a type of perforated cartridge. You can cut out one such piece not under each one, so that it covers the part of the bottom that warms up more. It is possible in two layers, if one is not enough. Then you measure the temperature again and orient yourself.

So what is the temperature in the jars? And under those where the temperature is higher, it is necessary to put a type of perforated cartridge. You can cut out one such piece not under each one, so that it covers the part of the bottom that warms up more. It is possible in two layers, if one is not enough. Then you measure the temperature again and orient yourself.

The temperature in the jars near the display (with water) was 41.6. I didn't measure it in the distant ones - there all the activity turned out to be yogurt, dense, but it took a long time to prepare, I put cold milk, the whole process took more than 5 hours ((((
And I will definitely try with cardboard, I tried to put a terry cloth napkin with Narine - all the same, the cottage cheese was prepared ((((she's probably very hot ...

Good morning hostess.
Recently I became the owner of the Dex108 yogurt maker. Already twice I made yoghurt, once from store milk, the second from homemade. Doesn't overheat Just one question. Girls who have the same you close the jars with lids when you put yogurt to do it or not, the first time I just covered the jars with them from the top, it turned out well, and the second time I did it as written in the instructions, I closed it, got yogurt with some water, now I think what to really do to close or not

Good morning hostess.
Recently I became the owner of the Dex108 yogurt maker. Already twice I made yoghurt, once from store milk, the second from homemade. Doesn't overheat Just one question. Girls who have the same you close the jars with lids when you put yogurt to do or not, the first time I just covered the jars with them from the top, it turned out well, and the second time I did it as written in the instructions, I closed it, got yogurt with some water, now I think what to really do to close or not

I do not close each jar, only a common lid.

Hello everyone! Yesterday I also finally bought myself a Mulinex yogurt maker, the one with a timer. At the same time, I immediately bought a jar of Narine for a sample at the pharmacy. And she put three jars of leaven overnight. This morning I took out one jar with a very thick sourdough, such a good one, and the other two are watery. I wonder why this is so? I touched the jars, all the same temperature. And the result is so different. But all the same, I put everything in the refrigerator, maybe everything will come to normal there. The leaven was made for about 10-11 hours. Nothing overheated or curled up. As long as the yogurt maker works well, luckily. Before that, I made yogurt in a slow cooker for 4 hours at 40 degrees on Activia. A little peeled off from above. I suspect, due to the fact that I washed the jars poorly. So, the jars from the multicooker were warmer than from the yogurt maker. So the yogurt maker did not raise the temperature to 40 degrees for 10-11 hours of work.

And I'm generally cool now - I bought a mechanical timer at OBI - now I have a yogurt maker with an on-off timer and a thermostat

And I'm generally cool now - I bought a mechanical timer at OBI - now I have a yogurt maker with an on-off timer and a thermostat

Cool!

Good morning hostess.
Recently I became the owner of the Dex108 yogurt maker. Already twice I made yoghurt, once from store milk, the second from homemade. Doesn't overheat Just one question. Girls who have the same you close the jars with lids when you put yogurt to do or not, the first time I just covered the jars with them from the top, it turned out well, and the second time I did it as written in the instructions, I closed it, got yogurt with some water, now I think what to really do to close or not

I am sure that the water is not due to the fact that the cap was screwed on or not. I always, as it is written in my instructions, tightly twist the jars and there is no water. They probably just overexposed the yogurt here. After all, when it is cooked for the first time, it cooks much faster than the second and subsequent times when re-ordering.

It's not really water, but condensation. The DEX yoghurt maker does not overheat, and condensation appears literally a couple of hours after turning on the yoghurt maker.

Hello everyone! Yesterday I also finally bought myself a Mulinex yogurt maker, the one with a timer. At the same time, I immediately bought a jar of Narine for a sample at the pharmacy. And she put three jars of leaven overnight. This morning I took out one jar with a very thick sourdough, such a good one, and the other two are watery. I wonder why this is so? I touched the jars, all the same temperature. And the result is so different. But all the same, I put everything in the refrigerator, maybe everything will come to normal there. The leaven was made for about 10-11 hours. Nothing overheated or curled up. As long as the yogurt maker works well, luckily. Before that, I made yogurt in a slow cooker for 4 hours at 40 degrees on Activia. A little peeled off from above. I suspect, due to the fact that I washed the jars poorly. So, the jars from the multicooker were warmer than from the yogurt maker. So the yogurt maker did not raise the temperature to 40 degrees for 10-11 hours of work.

In one it is dense, in the other not. Reasons: or uneven heating of the bottom. Or when a dry starter was diluted, then it must be well dissolved, some dissolve poorly. And, perhaps, more starter bacilli got into some jar.
In general, novice girls, do not get attached to Narina and Activia and other pharmacy ferments, with which something often turns out after 1-2 times. Now there are plenty of gorgeous starter cultures: VIVO (Ukrainian, very good), Italian GoodFood, Lactina, Bulgarian Genesis, the same Evitalia is praised by many. They are much less of a hassle and taste awesome. And this is not just one leaven, but they have whole series of products. That is, for example Genesis - there is yogurt, fermented baked milk, and more. And in others too. You just need to find where in your cities they are sold and buy a bag to test. Some pharmacy chains distribute them. In one of our pharmacies I saw GoodFood 4 items, in another I look, Genesis is on sale, also several types. Several places sell VIVO. (about these I can look for a link where all the places of their sale are written in Ukraine).
In general, good luck to everyone, let everything work out. And we will prompt.

And I'm generally cool now - I bought a mechanical timer at OBI - now I have a yogurt maker with an on-off timer and a thermostat

Lena, do you put on the timer after how long should the yogurt maker turn off?
I’m still not getting used to my leaven, then it will stand for 8, then 11 hours.

I am sure that the water is not due to the fact that the cap was screwed on or not. I always, as it is written in my instructions, tightly twist the jars and there is no water. They probably just overexposed the yogurt here. After all, when it is prepared for the first time, then it is prepared much faster than the second and subsequent times during re-ordering.

Thank you. But my first yoghurt on store milk and vivo sourdough "fermented" for 6 hours, and the second over-sourdough from the first yogurt and homemade milk froze after 3 hours but with water

Thank you. But my first yoghurt on store milk and vivo sourdough "fermented" for 6 hours, and the second over-sourdough from the first yogurt and homemade milk froze after 3 hours but with water

And, here's the key word - "at home". This is the reason. at home it is not always beautiful. Try again at the store, but with the lid closed. And you will see that the reason was not how the lid was closed.

Thank you. I'll try, though I really wanted milk and not powder.

Thank you. I'll try, though I really wanted milk and not powder.

I do it with homemade milk, everything works out great. It's just that the milk should be from a proven thrush or someone you get there. I get the thickest and tastiest yoghurt with homemade boiled milk.

Thank you. I'll try, though I really wanted milk and not powder.

In summer, powdered milk is not sold in stores. Because the technology of its production is more expensive than pouring the present, which is plentiful in summer. Some are sold in stores, and some are made into powder, from which milk will be made in winter and sold along with the present, in order to meet the needs of the population for milk, which cows give little in winter. So now do not be afraid about the powder, it is unprofitable for the manufacturer in the summer.

I do it with homemade milk, everything works out great. It's just that the milk should be from a proven thrush or someone you get there. I get the thickest and tastiest yoghurt with homemade boiled milk.

We have been taking milk for the baby for several months.

I'll try again, maybe that will change

We have been taking milk for the baby for several months.

I'll try again, maybe that will change

I will give this advice to understand exactly what it is because of milk or not. You will ferment some of the jars with the store, and some with homemade ones.

I will give this advice to understand exactly what it is because of milk or not. You will ferment some of the jars with the store, and some with homemade ones.

Tanyush, everything is individual, depends on many factors. I've read that ultra-patserized milk is the best for yogurt, I think, okay, let's try. Maybe it will be even better than home. And I got some kind of under-yogurt, if we compare it with homemade yogurt, to put it simply, for some reason I got drinking yogurt. It seems like I've been making yoghurts for the second year already, and I've tried different kinds of milk, but somehow it didn't work out in the heat. And I have already adapted to the homemade one for a long time - chic yoghurts are obtained in terms of density. So I repeat once again - too many factors play a role to unequivocally and confidently assert that the point is in one thing.

Thanks for the advice of the OWNER.
We will train and try, there is a lot of milk in stores and several friends carry home, my husband is not fastidious, eats everything, so I will make more starter cultures for cottage cheese and buy it and go

Thanks for the advice of the OWNER.
We will train and try, there is a lot of milk in stores and several friends carry home, my husband is not fastidious, eats everything, so I will make more starter cultures for cottage cheese and buy it and go

Consider simply the fact that store milk and homemade milk ferment slightly differently. Therefore, if there is still little experience in this matter, it is better not to jump from one milk to another, but to adapt to one. This will make it easier for you at first. Good luck and delicious yoghurts!

Hello, help with advice. If you make yogurt and the fermenting temperature is 38-40 degrees in the sourdough. what upper and lower temperatures do you set on the thermostat? / the sensor lies on the bottom of the yogurt maker, but the bottom heats up more than milk in a jar /
The yogurt turned out to be thick at the bottom and the milk remained on top, if you stir it, then of course it is nothing and tastes good, but did I underexpose or can anything else? Yoghurt is certainly thinner on top than on the bottom, but not so much.

Hello, help with advice. If you make yogurt and the fermenting temperature is 38-40 degrees in the sourdough. what upper and lower temperatures do you set on the thermostat? / the sensor lies on the bottom of the yogurt maker, but the bottom heats up more than milk in a jar /
The yogurt turned out to be thick at the bottom and the milk remained on top, if you stir it, then of course it is nothing and tastes good, but did I underexpose or can anything else? Yoghurt is certainly thinner on top than on the bottom, but not so much.

In theory, it should be the same everywhere. Maybe you didn't hold it? And maybe the temperature was not enough.

Hello, help with advice. If you make yogurt and the fermenting temperature is 38-40 degrees in the sourdough. what upper and lower temperatures do you set on the thermostat? / the sensor lies on the bottom of the yogurt maker, but the bottom heats up more than milk in a jar /
The yogurt turned out to be thick at the bottom and the milk remained on top, if you stir it, then of course it is nothing and tastes good, but did I underexpose or can anything else? Yoghurt is certainly thinner on top than on the bottom, but not so much.

I would put 38.2-38.5 for myself. Or a couple of tenths of a degree less. But it's in my yogurt maker. And I picked it empirically, once like this, another time a little higher (lower, depending on what temperature was the result in the jars. Do you measure the temperature in the jars at the end? If not, then you need to measure it. And if there is less 38, then slightly raise the readings so that it was slightly above 38 in the end.Well, if there are more than 40 in the jars, then lower the readings (both the upper and lower limits). Decrease it so that it is again slightly above the lower limit. it is indicated on the starter culture 38-40, I try to make it closer to 38 than to 40. Batsilka, I think, is better this way, although it takes a little longer.
Again, measure the readings not in one jar, but in several, maybe somewhere it warms more. And put something under these jars. And let the thermostat sensor lie in the same place, otherwise the bottom heats up a little more somewhere, somewhere a little less, you can press it with something.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @,
Yes, Ksyusha, I put it on after how long it takes to turn it off. I am now making Evitalia, it takes 6.5 hours for me to re-sourdough (I have already found this out) at a rate. 39-40 degrees. Immediately after work, I don't have time to put in yoghurt right away, so I’m going to stay turned off at night until I get up.

Host girls, advise. Help to reason logically))))
I have had Mulinex for 7 years, the old woman began to heat up unevenly, decided to replace it. I found this on the internet 🔗 ... Everything is good, the delivery is fast, the main thing that attracted me to it was that the saucepan, not the jars, I'm tired of playing with them, everyone is no longer small, they eat a lot))) .....
But then I found this one 🔗 in China, on TaoBao, I know how to order. The price comes out almost the same, but! stainless steel saucepan (if they write the truth)))))), at least metal))))). It will take longer, this is a minus. Heating 3D is a plus.

Question - to order from China with a metal saucepan or not to fool your head and order with a plastic one? That is the question)))
Advise, eh?

Host girls, advise. Help to reason logically))))
I have had Mulinex for 7 years, the old woman began to heat up unevenly, decided to replace it. I found one in the internet. Everything is good, the delivery is fast, the main thing that attracted me to it was that the saucepan, not the jars, I'm tired of playing with them, everyone is no longer small, they eat a lot))) .....
But then I found this one in China, on TaoBao, I know how to order. The price comes out almost the same, but! stainless steel saucepan (if they write the truth)))))), at least metal))))). It will take longer, this is a minus. Heating 3D is a plus.

Question - to order from China with a metal saucepan or not to fool your head and order with a plastic one? That is the question)))
Advise, eh?

For some reason, these two concepts are badly formed in my head - fermented milk products and metal. I even do not know why.

Host girls, advise. Help to reason logically))))
I have had Mulinex for 7 years, the old woman began to heat up unevenly, decided to replace it. I found one in the internet. Everything is good, the delivery is fast, the main thing that attracted me to it was that the saucepan, not the jars, I'm tired of playing with them, everyone is no longer small, they eat a lot))) .....
But then I found this one in China, on TaoBao, I know how to order. The price comes out almost the same, but! stainless steel saucepan (if they write the truth)))))), at least metal))))). It will take longer, this is a minus. Heating 3D is a plus.

Question - to order from China with a metal saucepan or not to fool your head and order with a plastic one? That is the question)))
Advise, eh?

are you from Ukraine? Then take Dex 108, there is a saucepan and jars.

Host girls, advise. Help to reason logically))))
I have had Mulinex for 7 years, the old woman began to heat up unevenly, decided to replace it. I found this on the internet 🔗 ... Everything is good, the delivery is fast, the main thing that attracted me to it was that the saucepan, not the jars, I'm tired of playing with them, everyone is no longer small, they eat a lot))) .....
But then I found this one 🔗 in China, on TaoBao, I know how to order. The price comes out almost the same, but! stainless steel saucepan (if they write the truth)))))), at least metal))))). It will take longer, this is a minus. Heating 3D is a plus.

Question - to order from China with a metal saucepan or not to fool your head and order with a plastic one? That is the question)))
Advise, eh?

It's hard to say, here on the forum no one seems to have this. And how to advise without trying it on your own experience. I can only say that when I inserted a purchased glass saucepan into mine instead of jars, it was not as homogeneous or something like in separate jars. But maybe that's the case with me. Metal - they write that stainless steel is good if it's true. But yoghurts contain acids, and if we are not made of stainless steel, but rather like stainless steel, then I don’t know how safe it is. I would, if I had a choice, took with glass. Well, if there is no choice, then with a stainless steel, of course. And I wouldn't take plastic. I don't know why, my soul does not lie. Although many in yogurt makers have plastic cups and it is normal. My jars are glass.
Only, you know, she can not throw out the old woman, but somehow cope with the uneven heating. What kind of unevenness - in some jars it warms more than in others? Then it can be corrected by placing something under these jars. And at the same time, just look after some glass saucepan of a suitable size or salad bowl. So there will be another container, which, by the way, can also be used for its intended purpose.
And if you have an unevenness of this kind that heats up strongly today and weaker tomorrow. That is, you never know how many degrees it will give out today, then, of course, it is either thrown away or for repair. But if there is a repair, then so that they first say what time this repair will be released and wait for details. Maybe it's better, really, to buy a new one.

Host girls, advise. Help to reason logically))))
I have had Mulinex for 7 years, the old woman began to heat up unevenly, decided to replace it. I found this on the internet 🔗 ... Everything is good, the delivery is fast, the main thing that attracted me to it was that the saucepan, not the jars, I'm tired of playing with them, everyone is no longer small, they eat a lot))) .....
But then I found this one 🔗 in China, on TaoBao, I know how to order. The price comes out almost the same, but! stainless steel saucepan (if they write the truth)))))), at least metal))))). It will take longer, this is a minus. Heating 3D is a plus.

Question - to order from China with a metal saucepan or not to fool your head and order with a plastic one? That is the question)))
Advise, eh?

and on rice in the first version of a jar like ... maybe I'm not looking at that? and the second one is interesting but did not find what kind of temperature? there I found another there at least a scoreboard but more expensive. I don’t know - tell me what they write for that-ru, maybe I missed it and how do you transfer the money - can you tell me how in rubles or euros, dollars?

I saw jars and containers there ..

there I found another there at least a scoreboard but more expensive.

From the scoreboard - this is probably automation, the thermostat will not work, if that. it is better that only on and off was.

Monochka, if I knew their joroglyphs - maybe you can set the degree there - then it's good ... like a built-in thermal ...

Monochka, if I knew their joroglyphs - maybe you can set the degree there - then it's good ... like a built-in thermal ...

Well yes. I once went to one site, I don't remember which one. And there are all sorts of Chinese yogurt makers, hundreds of models, like a catalog of some kind. I was specifically looking for a model with a thermostat. With great difficulty I found only one - an absolute copy of the VIVO Thermomaster yogurt maker, only under a different name. And on the Kiev site about this VIVO Thermomaster they write that it was made by order of the Kiev Institute of Milk and Meat. So, I think, the Chinese probably did not do anything on request, they just stuck a different name on their only yogurt maker with a thermostat.

Yes, what's more interesting. There, on the same site, on almost all yogurt makers in the description in the line - The appointment was written - for the preparation of yoghurt and rice vodka.

Yes, what's more interesting. There, on the same site, on almost all yogurt makers in the description in the line - The appointment was written - for the preparation of yoghurt and rice vodka.

yeah, it translates almost the same for me ...

Thank you very much for your feedback!
I answer, by question

What kind of unevenness - in some jars it warms more than in others? Then it can be corrected by placing something under these jars. A

Unevenness - yes, in some places it is stronger, in others less. I struggle with the fact that some are already taking out, others are still leaving - and I look at the lid all day))). Tired of it!

how do you transfer money - can you tell me how in rubles or euros, dollars?

I saw jars and containers there ..

I buy on Tao through an intermediary. on the website the price in yuan the price in yuan must be multiplied by 1.06 (the percentage of the intermediary), multiplied by 1.3 and the hryvnia will come out. Plus 10 dollars a kilogram delivery to Ukraine. This yogurt maker is a kilogram. I asked the person who bought it. on this forum

Thank you very much for your feedback!
I answer, question by question: girl_love: Unevenness - yes, in some places it is stronger, in others less. I struggle with the fact that some are already taking out, others are still leaving - and I look at the lid all day))). Tired of it!

No, that's bad. First, looking under the lid all the time is bad for yogurt. the temperature inside the yogurt maker immediately drops and the bottom heats up as well. And the yogurt gets hotter from below. And secondly, if in some it heats up so much that it is higher than the norm for this leaven, then the bacteria have died there and the benefits from such a product are one zilch. Better to ensure that everything is the same, put something under the hotter jars. Cardboard, thin plywood, silicone pad under a hot rolled paper towel. To achieve, in short, that it was the same, well, +/- half a degree is desirable. And then just look - what is the temperature everywhere and which of the starter cultures you can cook with it. If there are no suitable starter cultures, then think about a thermostat or put something else, but already on the bottom of the top of the previous pads.

No, that's bad. First, looking under the lid all the time is bad for yogurt. the temperature inside the yogurt maker immediately drops and the bottom heats up as well. And the yogurt gets hotter from the bottom.And secondly, if in some it heats up so much that it is higher than the norm for this leaven, then the bacteria have died there and the benefits from such a product are one zilch. Better to ensure that everything is the same, put something under the hotter jars. Cardboard, thin plywood, silicone pad under a hot rolled paper towel. To achieve, in short, that it was the same, well, +/- half a degree is desirable. And then just look - what is the temperature everywhere and which of the starter cultures you can cook with it. If there are no suitable starter cultures, then think about a thermostat or put something else, but already on the bottom of the top of the previous pads.

No, no, the doctor said to the morgue, then to the morgue!
No, girls, I don't always have enough time to put yogurt, but putting it in, measuring the temperature, remembering where to put it is beyond my strength !!!!!!!!!!!

No, you better tell me which one is better - the one that is Chinese, it is also good because the heating is 3D. And in DEH only at the bottom of the ten or also 3D?

No, no, the doctor said to the morgue, then to the morgue!
No, girls, I don't always have enough time to put yogurt, but putting it in, measuring the temperature, remembering where to put it is beyond my strength !!!!!!!!!!!

No, you better tell me which one is better - the one that is Chinese, it is also good because the heating is 3D. And in DEH only at the bottom of the ten or also 3D?

Well, firstly, it is only necessary to put in, measure and write down (and not memorize), and then the same pads will be there already in their places and nothing else will need to be measured.
And secondly, it is not a fact that in the new one it will not be necessary to add, measure and write down.

And if you are already tuned in to a new one, then do not look at what no one has here and in which case there will not even be anyone to consult. Dex advise you. Here he is with many. Listen.
Although, of course, it's up to you to decide. Let everything work out well.

I had VINIS 1600, then I bought a temperature controller and Orion. and several months in experiments. Yesterday I still returned to Vinis, I like yogurt more, it turns out better

like this, throwing again So which is better Vinis 1600 or DEH 108?

and they are the same. Even in appearance. only a vinyl with a timer, it's more convenient for me. And about dex, I hear some positive reviews.

like this, throwing again So which is better Vinis 1600 or DEH 108?

if you use a thermostat, then Dex 108, if you need a timer, then Vinis

I had VINIS 1600, then I bought a temperature controller and Orion. and several months in experiments. Yesterday I still returned to Vinis, I like yogurt more, it turns out better

why would yogurt be better in Vinisa when you can now set any temperature in Orion? And better - how is it - tastier, thicker or something else?

Toffee, you will not believe it, I myself do not understand. Well, it exfoliates in Orion and everything here - I already set any temperature, it’s not ready, then it’s overstayed .... and I decided to try vinis back - as I once told it, I put a timer for 4 hours in the evening, it turns off until morning waiting for "me- Thick, the spoon is worth ... I don't understand, if the word is ... that is, I turn on the temperature of 37-38 degrees for 6 hours, put it more, stratified, for 6 hours, and 5 hours, not ready ... some kind of mysticism ... but I'm not stopping - I will try ...

Yes, Tan is a shaitan, however. And you measure the temperature in Vinisa and set the same temperature on the thermostat in Orion (and put the yoghurt at the same time that it is in Vinisa) - and then you will compare the result under seemingly identical conditions - what happens. In general, of course - a mystery

Girls, tell me, please, what is the difference between DEH-107 and DEH-108? Or poke me where you can read about it (select)

In Dex-107, it seems, you need to pour water between the jars.

azaza, thanks.