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

I put a timer for 4 hours in the evening, it turns off and until the morning "waits" 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, more - layering - for 6 hours, and 5 hours - not ready ... some kind of mysticism ...

4 hours timer, it turns off and "waits" for me until the morning
and
stratified - for 6 hours, but 5 hours - not ready

And if you try in Orion for 4.5 - 5 hours, and then turn it off and let it wait inside Orion until morning.

Monochka, the fact is that I put it on at 11 pm and go to bed, the yogurt maker turns off without me and I continue to sleep ... she squeaks quietly. and then you must forcibly turn it off. but today, for example, she turned off but woke me up, I took and pulled out the jars on the table .. and the yogurt was not ready until the end. Well, I guess I = what is it ??? what's again

Monochka, we must immediately turn it off forcibly.

Look, I have such a thing. Mechanical timer with socket. It will forcibly turn it on and off when necessary. It plugs into a power outlet, and you insert a yogurt maker into it. It is cheap, mechanical, bought for cheap on the radio market. There are electronic ones, but more expensive.

But look, I have several of them. Hanging over my aquarium. And for me, by the hour, turn on and off the light, compressor, backlight at night. Even automatic fish feeders are on sale. If you connect her through a timer like this, then she will feed the fish at least 1-2 times a day in your absence (she went to the Bahamas, for example). In general, the right thing in the house.

Monochka I have a thermostat ... I had a yoghurt maker Vinis. I bought a thermostat. it turned out that Vinim did not work with the thermostat and I bought Orion. but something is wrong with me again .... maybe the reason is in me?

Monochka I have a thermostat ... I had a yoghurt maker Vinis. I bought a thermostat. it turned out that Vinim did not work with the thermostat and I bought Orion. but something is wrong with me again .... maybe the reason is in me?

Tanya, you do not understand, this is not a thermostat, this is a timer. You turn on the super-thermo-regulated Orion into it and this timer will shut down everything at the right time - both the yogurt maker and the thermostat inserted into it. Read it carefully.

In general, it seems that this Vinis is just heroically fighting for life. Well, so you don't put him in the closet, he decided to make superfood yogurts.

: ooh, I don't even know. but it turns out that yes ... tomorrow I'll put it in Orion, see ...

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

Dex 108 there is also a bowl for cottage cheese or cheese or sour cream and also portioned cups, and you don't need to pour water into it. And in Dex107 there is no bowl, there are current portioned glasses and you also need to pour water into it. You just enter the name of one of them in the search engine, and you will immediately get links to both and look. For example. 🔗catalog / Yoghurt makers

and in my opinion I understood what I was failing in Orion - I heat the milk to 40 degrees, as in Vinisa. And you?

and in my opinion I understood what I was failing in Orion - I heat the milk to 40 degrees, as in Vinisa. And you?

well, it depends on what I do. Bulgarian and Italian up to 37-38 grays, and Vivovsky - up to 36. And up to 40 is somehow too much for everything I know.

Girls, you can make your own yogurt maker. Just buy a thermostat. I have a yogurt maker and in it, in a round basket, I distribute the dough, including the temperature regulator for 29 degrees.But the oval basket does not fit and I am thinking of making such a thing that can be used as a yogurt maker. Principle if interested - in my post # 1119 here
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=8945.1100
and then they offer it on this principle too.

Hello! I read 26 pages of the forum, decided, I still buy a yogurt maker. I live in Ukraine. Please advise that it is better to choose a VIVO with a built-in thermostat or DEX plus buy a thermostat. The price does not matter. It is important that there will be better temperature control where there are fewer problems with uneven heating. Well, maybe I didn't take into account some other important issues? I really want, at least once in my life, to learn from other people's mistakes

In Dex you can cook yogurt in your own jars or in your own container for almost 1.5 liters. Plus, you can pick up a set of glass jars. I have seen in practice how convenient it is to have two sets of Dex does not overheat, except in the summer in extreme heat. But then yoghurt can be made without a yoghurt maker at all, since it has long been not uncommon for us to have + 35 * in the shade, in apartments it is completely under 40 *. The yoghurt maker is cheap, reliable, compact.
I won't say anything about Vivo. But it loses the price comparison at first sight. Whether the comparison will win in terms of quality is still a question. Then why pay more for a pig in a poke if Dex has already been tested by many, and is more than affordable?

Damn, I looked, Dex 108 has plastic glasses, and Dex 157 is glass, but the body of the yogurt maker is rectangular (better is round) .... Maybe then Orion plus a thermostat is better? What does an additional set of glass jars mean, where to get them .... such as for baby food, mayonnaise, etc.?

I bought mustard and horseradish TM "Marinado". Ideally suited in diameter and height, 7 pieces of 170 ml each are included at the same time. And already round or square - it's up to you

Damn, I looked, Dex 108 has plastic glasses, and Dex 157 is glass, but the body of the yogurt maker itself is rectangular (better is round) .... Maybe then Orion plus a thermostat is better? What does an additional set of glass jars mean, where to get them .... such as for baby food, mayonnaise, etc.?

Take Orion with a thermostat, it is very roomy, there are many different jars that will fit in size and height.

which is better to choose VIVO with a built-in thermostat or DEX plus buy a thermostat. The price does not matter. It is important that there will be better temperature control where there are fewer problems with uneven heating. Well, maybe I didn't take into account some other important issues? I really want, at least once in my life, to learn from other people's mistakes

Specifically on the issue of VIVO or a simple one with a thermostat, read here
https://Mcooker-enn.tomathouse.com/in...18181.0
post 1407

Wow, thanks, one question removed. Of course, a simple plus thermostat. And how is your Kletronic in terms of roominess. Are there any complaints about the model?

Wow, thanks, one question removed. Of course, a simple plus thermostat. And how is your Kletronic in terms of roominess. Are there any complaints about the model?

No, I have several Ktatronic items, everything works flawlessly. And a yogurt maker as well. Glass jars with screw caps. The indicated capacity is 160 ml. But at home she poured up to 190. In general - a liter of milk + half a jar of yogurt for re-culture.
It is better to buy on the Klatronic website, where of all Internet shops it is the cheapest. I took here
🔗
By the way, you can also buy a spare set of jars there. This is very useful, otherwise it can be difficult with one set. Until all the jars are empty (do not eat them), then a new batch cannot be placed. Only the spare kit contains not 7, but 6 jars, and the yogurt maker comes with 7 jars.

By the way, there is also a Bomann yogurt maker at this link, so this is the same thing, this is a Klatronic-Bomann joint venture.

The only thing is that this yogurt maker does not have a common container for cottage cheese, but if I need to do something with one container, I put a glass saucepan or salad bowl I bought in a suitable size inside. This, by the way, is the pluses of round yogurt makers. In a square one, it is impossible to dispose of space so elegantly.
And here I am in it, I distribute the dough for baking bread in the oven
She turned it on through the thermostat by about 26-28 degrees and covered it with a cake lid that fit in size.
Sorry for the poor photo quality. It's a bit dark in our kitchen in the evening.

Yes, I see no mistress ... I even have a bread maker that has never been used ... ... And here, bread in the oven with heating in a yogurt maker ... no

Yes, I see no mistress ... I even have a bread maker that has never been used ... ... And here, bread in the oven with heating in a yogurt maker ... no

The one you have is still ahead. And I have only been a baker for half a year. I played enough with baked goods, began to slowly expand my horizons - to bake in the oven. Although, too, not AH what a mistress, but finally I was afraid of dough all my life. A year ago, tell me who, that I won't buy bread in the store at all, but I will bake it all, I would have twisted it at my temple, I’d lost my mind, or something. So it's worth starting, and then it will be so exciting that you won't stop. Why don't you use HP, didn't you like the bread? Maybe just try another recipe. If you want, I will tell you if that. You can write to me in a personal and ask. Do not be shy.

So, I say, never unused, I can't get myself together, thank you for your help, I will use it. All in turn. I figured out the pressure cooker, now the yogurt maker is next in line (for a child you need), and after the bread maker ... So there will be a lot of questions ...

I bought myself a Daewoo Int yogurt maker instead of Moulinex. DI-9261 with auto shutdown, I really liked it, it turned off by itself, there was no overheating, the yogurt was ready in 6 hours. Fermented with activism.

Girls, please help me, I want to buy a tefal yoghurt maker, does someone have it, is it possible to make drinking yogurt in it with goat milk?

Girls, please help me, I want to buy a tefal yoghurt maker, does someone have it, is it possible to make drinking yogurt in it with goat milk?

As for me, Tefal is not the best choice, because they overheat great.
In general, what's the difference, goat's milk or cow's milk - you can cook in any yogurt maker, as long as it doesn't overheat (otherwise it won't be drinking yogurt, but cottage cheese)

Maybe I looked at us, but a new product appeared on Brand's website Brand 4001 Yoghurt Maker, however, there is no price or availability, but the volume of the cups is 200 ml and the volume of finished yogurt is 3.5 liters. рф / catalog / 56 / iogurtnicy.html

As soon as it appears on sale - I would buy it myself. It seems to me that their yogurt maker will not overheat.

The only thing is that this yogurt maker does not have a common container for cottage cheese, but if I need to do something with one container, I put a glass saucepan or salad bowl I bought in a suitable size inside. This, by the way, is the pluses of round yogurt makers. In a square one, it is impossible to dispose of space so elegantly.
And here I am in it, I distribute the dough for baking bread in the oven
She turned it on through the thermostat by about 26-28 degrees and covered it with a cake lid that fit in size.
Sorry for the poor photo quality. It's a bit dark in our kitchen in the evening.

Thanks to your advice, today I got the same yogurt maker, and the other day I will get a thermostat too! : yahoo: I also bought a timer, well, I just can't figure out how to use it, the timer too, as you are now testing the first run, I'm testing it on the water!

Thanks to your advice, today I got the same yogurt maker, and the other day I will get a thermostat too! : yahoo: I also bought a timer, well, I just can't figure out how to use it, the timer too, as you are now testing the first run, I'm testing it on the water!

Congratulations, I wish you success. And about the timer, I'll write to you in PM. And then it's not about Temko timers.

Eh, in theory everything seems to be correct, but in practice: pardon: Yesterday I put it for the first time in a new Clathronic yogurt maker, like Mona1, with a thermostat and a timer for 7 hours, then in the refrigerator for 6 hours, and I am in .. upset, not at all what I expected, stretches, after stirring with a spoon, generally like milk! : (on the thermostat I set 37-37.5, the upper limit rose to 38.6, this is normal ???, and the lower one to 36.8, the temperature of the product itself did not have time to measure, because.the yogurt maker turned off the timer at 5 in the morning, while I got up, naturally it cooled down. Help, what am I doing wrong? And in which Temka is it correct to write reviews about the product, otherwise the eyes

Eh, in theory everything seems to be correct, but in practice: pardon: Yesterday I put it for the first time in a new Clathronic yogurt maker, like Mona1, with a thermostat and a timer for 7 hours, then in the refrigerator for 6 hours, and I am in .. upset, not at all what I expected, stretches, after stirring with a spoon, generally like milk! : (on the thermostat I set 37-37.5, the upper limit rose to 38.6, is this normal ???, and the lower one to 36.8, the temperature of the product itself did not have time to measure, because the yogurt maker turned off the timer at 5 in the morning, while I got up, of course it has cooled down Help, what am I doing wrong? And in which Temko is it correct to write reviews about the product, otherwise the eyes

And what kind of leaven? Different leavens need different temperatures. For example, GoodFood and Bulgarian starter cultures like a higher temperature, at low temperatures it turns out about the same as yours.

I took the sourdoughs at Kidstaff, I don’t know if it’s possible to post links to third-party sites here like Italian ones, there is a Temka for cheese making and sourdoughs

Can you tell me the optimal boundaries of the thermostat, otherwise I re-read everything. but lost somewhere, here they wrote like

I took the sourdoughs at Kidstaff, I don’t know if it’s possible to post links to third-party sites here like Italian ones, there’s Temka for cheese making and sourdoughs

I’m not on thermostats, I don’t. You probably bought Sacco (Italy). These love medium temperature and ferment longer. The product itself turns out to be very delicate and its taste is rather neutral. For an amateur, in general. I think you have set the correct boundaries, it was just possible to hold it still, perhaps. After stirring, yogurt always becomes a little thinner, but not like milk at all.

Eh, in theory everything seems to be correct, but in practice: pardon: Yesterday I put it for the first time in a new Clathronic yogurt maker, like Mona1, with a thermostat and a timer for 7 hours, then in the refrigerator for 6 hours, and I am in .. upset, not at all what I expected, stretches, after stirring with a spoon, generally like milk! : (on the thermostat I set 37-37.5, the upper limit rose to 38.6, is this normal ???, and the lower one to 36.8, the temperature of the product itself did not have time to measure, because the yogurt maker turned off the timer at 5 in the morning, while I got up, of course it has cooled down Help, what am I doing wrong? And in which Temko is it correct to write reviews about the product, otherwise the eyes

Oksana, don't panic. There can be many possible reasons. Here are some, maybe someone else will add:
1) Well, maybe it's overdue, no? At the kidstaff, somehow take it like a pig in a poke.
As for the starter cultures - last spring I bought VIVO starter cultures through the Internet store, and now there are addresses in the cities of Ukraine where you can buy them. And no shipment needed. We went to the store and bought:
🔗 And Mariupol stores are listed there.
These are very good starter cultures, especially for beginners, and they work without problems. I especially like symbilact and streptozan from theirs, I also make yoghurts.
Read here, I wrote about them and about other leavens that you can buy. Some drugstore chains are distributing Italian and Bulgarian ones in Donetsk. I wrote there which ones. Maybe these pharmacies sell them in Mariupol too. Read the expiration date.

2) For the first time, it takes a long time to make from the powder, maybe up to 10 hours, depending on the type of leaven. And already when you re-ferment, it happens faster than one and a half to almost two times.
3) The fact that the temperature "walks" beyond the set limits on the thermostat is normal, so for everyone. But, perhaps, these frames should be made a little higher or lower. Before preparing yogurt, especially if it is unattended, it was necessary to experiment with warm water (up to 40 degrees), poured into jars and measure the temperature of the water in them after four hours. Otherwise, there may be 37 on the regulator, and there will be 35 in the jars, and for some, for example, Bulgarian or Italian, this is not enough.So it didn't get sour. For some starter cultures you need 36-37, for others 38-40, for kefir - 30 degrees. Rehearse with water. And then adjust the thermostat values ​​in the desired direction. The sensor should always be in the same place in the yogurt maker, as it will make a difference if it hangs in the air or is pressed to the bottom, and the bottom heats up a little differently in different places. Stick it, at least with scotch tape and let it be in one place.
4) After you experimentally found out with water that the water in the cans is exactly the temperature that your sourdough needs according to its instructions, then the first times you need to practice with milk, but not at night, but during the day, on a weekend, for example to figure out how many hours your yoghurt needs. The first time - at least 6 hours, from powder, then in 3.5 - 4 hours it can already be ready. Just come up after 4 hours and lightly kick the yogurt maker into the barrel. And at the same time, look at the yogurt (on the edge) - it sways, like liquid, or as if already set. You can slightly open the yoghurt maker and pull out one jar, open it and tilt it slightly, take a look. If it's liquid, put it back and walk for another hour. Just do not wait for it to thicken straight so that the spoon stands, otherwise you will overexpose. It will then cool down and thicken. By the way, if you took out the jar and look, and on the bottom of the jar there are, as it were, vertical lines on yogurt, it seems as if it starts to wrinkle, then it already stops and you have to take it out immediately. But you don't need to wait for these lines, this is the last bell, so to speak.
This is such a difficult task. In general, I never put it at night, since I have the opportunity to do it during the day. I take out the yogurt after four hours and it cools down on the table (not in the yogurt maker) for half an hour and then I put it in the refrigerator. After two hours, you can already eat. I have jars in the refrigerator for 1-3 days. I use one of the seven jars to prepare the next batch of yoghurt, and eat 6 jars.
Do not despair, everything will work out.
Ask if anything is unclear.

I’m not on thermostats, I don’t. You probably bought Sacco (Italy). These love medium temperature and ferment longer. The product itself turns out to be very delicate and its taste is rather neutral. For an amateur, in general. I think you have set the right boundaries, it was just possible to hold it still, perhaps. After stirring, yogurt always becomes a little thinner, but not like milk at all.

Yeah, exactly, they are the most!

Mona1, thank you for the advice in a personal and here !!! I will take note of everything, my husband wanted so much yoghurt,: girl_cray: that I had to put on the night! : D And I would not lag behind, but I will train! Thank you all, I will come to you for more advice

Mona1, thank you for the advice in a personal and here !!! I will take note of everything, my husband wanted so much yoghurt,: girl_cray: that I had to put on the night! : D And I would not lag behind, but I will train! Thank you all, I will come to you for more advice

And my husband is already used to his daily jar of yogurt. Sometimes I forget to do it, so he immediately: Where is the yogurt? It's just like brushing your teeth in the morning, and this is already in the daily routine.

Mona1, I checked it so to speak on cats, in the sense that it is on jars of water - the temperature of the water in the cans after 5 hours is only 34 degrees (the regulator is 37-37.5) but it is very cold in our apartment now. only 17-19 degrees, you need to raise the values, probably I'll try to put 38-38.5. And today I still bought VIVO starter cultures, tomorrow I will try them on them, but I still want to use home-made milk that has been tested from friends for three years already, and they are exactly Bulgarian ones: girl_red: something in my head is all messed up again!

[Oksana]

Oksana
the most delicious Bulgarian starter cultures are Genesis, for example bioyogurt, etc., they like temperatures higher than Vivo - they feel good at 39-40C and they cook quickly - usually no more than 6 hours from powder, 4 hours over-starter

Thank you, I will now look for genesis in Mariupol! : girl_in_dreams: I already have a whole shelf in the fridge with sourdoughs, but I haven't eaten normal yogurt yet

[erika75]

erika75
there are also Bulgarian starter cultures Lactin and Italian Good Food, both of which are sold in pharmacies

... We have Good Food and Vivo, but I haven't met genesis and lactin

Thank you, I will now look for genesis in Mariupol! : girl_in_dreams: I already have a whole shelf in the fridge with sourdoughs, but I haven't eaten normal yogurt yet

Try it (can I go to YOU? Otherwise I get confused all the time). VIVO first time about 6 hours, you have to look, and then about four hours. Well, of course it depends on the temperature. maybe a little more, a little less. There, from a liter of milk, six full jars come out - to eat them and one - 2/3 full somewhere. Use it as a leaven with the next liter of milk. Etc. I re-ferment more than 10 times. Then, as I feel that the taste is deteriorating (for example, it starts to sour), I start a new powder, usually something else, to alternate.
In general, they do not taste like the store ones, but if you put a couple of teaspoons of jam, then where is the store!
By the way, homemade milk is not bad, but be prepared for the fact that the structure of the yogurt will be loose, not uniform. I would first recommend trying it on UHT milk. You don't even need to boil it. Warmed up to 36 degrees, spread the leaven in it and - in jars.
By the way, I'll tell you about how I re-fermented for the first time. So that such a mistake does not happen. Heated milk to 36 degrees. , took out a jar of yogurt from the refrigerator, intended for re-fermentation, and spooned the yogurt into the milk to mix. And the yogurt was thick enough and he didn't want to stir in any way. Swam in lumps. I had to filter it through a sieve. So now I take a jar of yogurt for fermentation and add a little milk to this jar (it's not full with us) and stir until it becomes homogeneous, and then I pour it all into the warmed milk.
Okay, write about your successes, I will root for it.

Try it (can I go to YOU? Otherwise I get confused all the time).

I even need it Today I put Vivo yogurt, though with homemade milk, in the morning they brought fresh from the village, well, my husband does not recognize the store milk.

And with the heat gone, I returned to yoghurt making. Delight!!! I love homemade yoghurt, I love my yogurt maker, I love cool weather !!! Now I enjoy Good Food Imunal. This is pleas that takoe!
Erika, I highly recommend Polish milk, we have it in different fat contents. Or Belarusian. You cannot compare with ours. I am unsuccessfully whipping our milk for coffee, and in seconds a gorgeous foam grows from Polish and Belarusian milk, in volume it increases 2.5-3 times. And whipped, as you know, protein. Therefore, in our milk, he did not spend the night nearby. Although a couple of months ago Selyanske whipped more or less normally, but now the pure powder has become

[azaza]

azaza
And sho for the Polish. Name, sister, name

I hear about Polish for the first time sho tse take?

[azaza]

azaza
And sho for the Polish. Name, sister, name

and I wonder