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

I have been ill with household appliances for a long time))) only now I have a disease on professional household appliances. I got a multvarka when no one had heard of them yet, and as soon as I found out about it, I called all the shops, I toured the whole city, I didn't buy my Panasonic, I still can't get enough of it, I cook almost everything in it. The combine recently bought Kenwood, so it's a real holiday, a kettle with the ability to heat water of different temperatures, a Kirby vacuum cleaner, a Bork coffee maker, etc.))) and I would have bought a bread maker 10 years ago, but I don't eat bread, especially yeast at all, because I am chronically on a diet, or I eat rye fincrips or Indian chapatis)) In general, I already thought that I was the only one so sick with technology, and here is a whole forum !!! HURRAH!!! I'm just happy!!!

Yes, this is a wonderful forum, you just need to get vaccinated, otherwise here we all are practically sick with device addiction. Be prepared that the yogurt maker is just the beginning and very soon, if a virus catches you, a bread maker or an airfryer or some incredible blender will simply become vital.

In general, I already thought that I was the only one so sick with technology, but here is a whole forum !!! HURRAH!!! I'm just happy!!!

Monka, that helped the man, but he already had an aggravation

exactly exactly !!!

I also bought a yogurt maker. The baby is growing up better than the store one with a shelf life of a month. And from the children's cottage cheese we are torn from everyone. I have already made yoghurt 3 times, the first time I overexposed it. The second and third are ok. Re eats with pleasure. So far, I do it only with sugar, without any additives, any early daughters. The Binaton model is simple and inexpensive.

Well, that's it, I've read ..., I want a yogurt maker Yesterday I saw only one for 2 thousand rubles, there is no choice I will still look

Well, that's it, I've read ..., I want a yogurt maker Yesterday I saw only one for 2 thousand rubles, there is no choice I will still look

Tatyana, I saw Temka at the Brandovskaya yogurt maker 4001. Costs 1790. It is possible with delivery by mail or shopping mall. Read, you might like

Tatyana, I saw Temka at the Brandovskaya yogurt maker 4001. Costs 1790. It is possible with delivery by mail or shopping mall. Read, you might like

Thank you. I went shopping yesterday. Our choice is very, very small.

it seems to me better to still take a model with a timer and auto shutdown, I once again set yogurt late at night at 8 o'clock yesterday, if it were not for auto shutdown I would have to either get up and turn off at 4 am, or not put it on in the evening, but wait for the morning , (and inspiration may not visit me on schedule!) and so he turned off and that's it))) at 6 in the morning I got up to work and had breakfast with fresh tender yogurt, and put the rest of the jars in the refrigerator. and nothing stratified and did not change)))

Good evening everyone! After reading the forum, I wanted to buy a yogurt maker. You cook a lot of goodies and goodies in it. I bought a mulinex without a timer, and I immediately ordered a thermostat to her (only he will arrive on Tuesday). I'll try to cook something today. What if it works out?

Good evening everyone! After reading the forum, I wanted to buy a yogurt maker. You cook a lot of goodies and goodies in it. I bought a mulinex without a timer, and immediately ordered a thermostat for her (only he will arrive on Tuesday). I'll try to cook something today. What if it works out?

Congratulations on your purchase! Let everything work out! Now the apartments are not hot, as in summer, so it can turn out very well, especially if you put a plump cardboard box or a silicone lining under the hot one on the bottom. ... And the leaven is not very tender, for which you need 35-37 degrees, and which can be 38-42. So try it, we will be glad for the new companion in yoghurt making! When will you do it today? It’s already evening, if you make it from powdered sourdough, you will have to turn it off at 3-5 o'clock in the morning or a little earlier or later. Better to start in the morning, probably.

I have Severin, the cheapest, because I was not sure if I needed a yogurt maker in principle. Maybe I was unlucky, but the bottom is actually hotter, I didn't measure the exact temperature, but at the bottom of the jars, a rather dense cottage cheese forms, and if the milk is fatter, then generally lumps in the whey. Already shortened the time, so the taste is not "yoghurt" enough, so while my yoghurt maker is hanging out in the cabinet.

It’s already evening, if you make it from powdered sourdough, you will have to turn it off at 3-5 o'clock in the morning or a little earlier or later. Better to start with the morning, probably.
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That's what I'm talking about) I don't know who how, but I might be impatient to do it right now urgently, now, take it out and put it down !!! and not to wait for the morning, especially since the pill_007 has a brand new thing that has not yet been tested, I definitely would not have resisted))) I would do it))) Good luck, let everything work out

I have Severin, the cheapest one, as I was not sure if I actually needed a yogurt maker. Maybe I was unlucky, but the bottom is really hot, I didn't measure the exact temperature, but at the bottom of the jars, a fairly dense cottage cheese is formed, and if the milk is fatter, then generally lumps in the whey. Already shortened the time, so the taste is not "yoghurt" enough, so while my yoghurt maker is hanging out in the cabinet.

Why not order a thermostat? It costs 91 UAH, right here 🔗 are sent by Ukrposhta by cash on delivery, that is, do not pay money in advance if you are worried, but only upon receipt at your post office. Buy and enjoy yoghurts without cottage cheese and whey. Do you, as I understand it, have a simple yogurt maker, with only one On / Off button? And water is not poured between the jars when cooking? If yes, then very well and the thermostat will help. You and I are lucky that we are from Ukraine, but girls from many regions of Russia say that they do not have such a thing and envy us. So be brave, or tell someone that you want such a little thing for your Christmas tree. 🔗

Mona1 !!! Thank you very much for the idea, I didn't even know about that! You directly saved my yogurt maker from my anger! I will definitely order such a thing!

Mona1 !!! Thank you very much for the idea, I didn't even know about that! You directly saved my yogurt maker from my anger! I will definitely order such a thing!

Only there are many of them. You need the first one on the list. it says that it is suitable for yogurt makers. Just look, they have a round wiring to the sensor, and there are flat ones, like telephone wiring. It's better with a flat one, you can put the sensor in the yoghurt maker, and the wiring will not prevent the lid from closing strongly, but if it is round, then you will have to make a tiny hole in the yogurt maker from the bottom to start the sensor there. Although it is more convenient for daily use, posting does not interfere with it. I have done this. When I bought it there, it was not flat, I bought it with a round one, and now I see that the wire does not interfere and with a flat one I would not want right now. Here, if you're interested, you can take a look, I took a photo of how my husband built this regulator:

Thanks for the tip!

Thanks for the tip!

It is here
https://Mcooker-enn.tomathouse.com/in...18181.0
post 1211

Thank you girls for the warm welcome! This is my first forum where I decided to write. And about the time of preparation of yoghurt, you are right, I could not resist. I ran all night. The first time I decided to put it at 7 o'clock. The starter was taken from ashan yogurt "healthy producta", 125g. It seemed a little too little added 2 teaspoons of landliebe yogurt.As a result, the conclusion: the temperature at the time of shutdown in the central jar was 40 degrees, the whey separated, but quite a bit on top of the jars, the yogurt tasted slightly sour. Can you please tell me without whey yoghurt can be obtained or is it required? And so great! still much tastier than the purchased one!

Let them correct me if I'm wrong, but there shouldn't be any whey, the appearance of whey means that something is not done quite right, or the yogurt maker overheats, or you need to keep it less in time. the taste of the final product depends on the milk and the sourdough, but in terms of consistency it should be homogeneous, not curdled and without whey.

You are absolutely right. It seems to me that I overexposed, and I put in a lot of leaven. But everything is learned with experience! When I put my first bread in a bread maker (and this was 17-18 years ago), I did not translate the amount of liquid indicated in the recipe into ml. As a result, after a long wait, we got two completely inedible hard balls the size of an egg each! But then there were no forums yet and no one could tell. Today I will put the clock to 5 and put a paper towel on the bottom.

there is a wonderful recipe for yoghurt cheese called "Dehin - a delicate and light soft yogurt cheese" 🔗 just in case, I am writing a reference, if not, then tell me, I will delete it.

awesome yummy !!!

As a result, the conclusion: the temperature at the time of shutdown in the central jar was 40 degrees, the whey separated, but quite a bit on top of the jars, the yogurt tasted slightly sour. Can you please tell me without whey yoghurt can be obtained or is it required? And so great! still much tastier than the purchased one!

If the whey is quite a bit on top, then maybe it's not whey, but condensate? What temperature is indicated for your starter culture? Perhaps 40 degrees is too much for her. If it turned out sour, then maybe the temperature is too high. Again, serum or not is visible on the sides of the jar. Through the glass, small wrinkles are visible on the sides, and the yogurt itself, if you twist the jar along its axis by hand, as if spinning separately from the jar. And if there is no serum, then there are no wrinkles and the yogurt is spinning with the jar.

Mona1, thank you, they wrote in great detail and clearly, sometimes I also have a little water on top, I still doubted that it was, but now everything is clear, it's just condensation, you need to carefully remove the cover)))

Mona1, thank you, they wrote in great detail and clearly, sometimes I also have a little water on top, I still doubted that it was, but now everything is clear, it's just condensation, you need to carefully remove the cover)))

I have jars in a yogurt maker with closed lids, it is possible, in principle, this and that, girls do it differently. I also did everything, I didn't notice the difference in the taste or smell of yogurt. I just close them with my lids, because, like the jars, I scald them with boiling water before cooking, but the common yogurt lid is not, it is plastic, I'm afraid it might crack. And I close the lids so that, together with the condensation from this large lid, nothing harmful will attack my yogurt.

and I put lids under the cans so that nothing overheats, well, so that they do not hang out throughout the kitchen)

Well, I decided to buy this device ...
I want to buy the cheapest one, so to speak, to try the pen ...
Got Moulinex 141, do you have any positive feedback?

[tanya123]

Well, I decided to buy this device ...
I want to buy the cheapest one, so to speak, to try the pen ...
Got Moulinex 141, do you have any positive feedback?

tanya123, this device is very good and necessary in our kitchen. (y) But as far as I have read different reviews, the Mulks and Tefalkas overheat, and this is a huge minus. (n) Here comes the Brand 4001 yogurt maker and the price is not high. According to the reviews of our forum users, it does not overheat, and the quality is good. (y) Read hereif interesting.

Only you can't connect a thermostat to it, probably, but it will still overheat. Not now, so in the summer. Although, often advising and useless. How many times here on the forum a person rushes from one device to another, and if you advise taking it easier, they still take a "better" one, with bells and whistles. It seems to people that the more expensive the better, certainly without overheating. And then they write: oh, but what if it overheats? And what can you do? Just use whatever is possible to reduce overheating. And many yogurt makers warm up more or less at first, but several months will pass and begin to overheat. So think for yourself. All of us here at one time were tormented by a choice.

Only you can't connect a thermostat to it, probably, but it will still overheat.

Overheating is quite possible. But here's what I saw a plus: there the jars can be put not only in the nest of the yogurt maker, but first in a large container for kefir, and already with it in the nest. Two or three degrees, this capacity will definitely extinguish. And if it still overheats, then put a couple of napkins in this container. Minus - if you need to make a lot of yogurt in the bowl itself, it will be much more difficult to protect yourself from overheating. And you can't use a thermostat if the overheating turns out to be significant.
So far, there are few reviews on Brand, you cannot draw conclusions from them. But here's what surprises: Brand could have asked about the needs of the housewives, as he usually does, and only after that start developing a yogurt maker. And then they released it, and only now they are surprised: what, different temperatures are needed in a yogurt maker?
On the other hand, it is good that they listen to Russian hostesses at least belatedly. Our screams remain a voice crying in the wilderness

It also surprises me, why? WHY?!!! do not make a yogurt maker with a built-in thermo regulator, with an ADJUSTABLE temperature? !!! to set exactly the same temperature as needed, 38, 39, 40 degrees, and you do not need to invent anything, put in, calculate, etc. it's that simple! even if the price would be higher, but without problems. and that expensive tefal for 6 thousand and that is not regulated.

[tatjanka]

tatjanka
I probably didn't say everything correctly ...
Her mother-in-law presented me ...
So I'm already trying, let's see, the spouse said if it goes well, then we'll buy a normal one ...

[tatjanka]

tatjanka
if it goes well, we'll buy a normal one ...

No, if it goes well, then a new one is not needed. If it turns out badly, then it is necessary.

Well, here I am about the same ...
Now there is a trial yogurt ...
Zhdems

I honestly have no problems with yogurt makers. I bought Vivo ThermoMaster 201. Yes, not cheap, but no problem either. The thermostat is built-in, maintains the selected temperature. There are three modes: 30, 36 and 42 degrees. In short, no suffering. The timer is built-in. In general, I recommend it.

The presence of three modes is good ... but I read reviews that, unfortunately, this yogurt maker overheats too. Have you tried measuring the temperature of yoghurt when it is being cooked?

Yes, that's just the point - the process is so smooth that I can not find fault. Maybe, of course, if some kind of marriage turned out - I would rush back with her - return. And so ... calmly I expose the time and that's it. But I have it recently - 2 months.

The presence of three modes is good ... but I read reviews that, unfortunately, this yogurt maker overheats too. Have you tried measuring the temperature of yoghurt when it is being cooked?

She's not, she's not that overheating, my mom is like that. They put cardboard boxes on the bottom and that's it. The cups are high in it and like it or not, the bottom will warm up a little more. And with cardboard boxes - everything works out fine. This is if you make VIVO yoghurts and other VIVO products. But they tried to ferment Genesis, but he needed 38-39 degrees, so nothing was fermented, because they put it at 36 degrees. Although even the cardboard boxes were taken out. It turned out to be too little for him. But they did not set it at 42 degrees, because it is too much.
But recently they tried to ferment GoodFood yogurt in it.They also left the cardboard boxes at 36 degrees, but such a gorgeous yogurt came out, just a song! So the yogurt maker is good, my mother is very - very happy with it. You just need to select what kind of leaven will go well in it.
But, for me, of course, it is better to have a yogurt maker without bells and whistles, but also have a thermostat just in case. Then we can handle ANY sourdough, including kefir, which needs 30 degrees (by the way, there is such a regime in VIVO TERMOMASTER) But besides the strict binding to only three temperature regimes, I do not like it in it - this is that there are glasses each is inserted into its own hole, so to speak, that is, the design is such that you can't put anything there with one large capacity. Or yogurt in one saucepan, or this is how I put the dough on bread in a round basket there for proofing. And I connect it to the thermostat at 26-27 degrees.

yes, yes, I agree with you. but we both understand that this is a "new kitchen gadget". it will still undergo changes. Maybe they will come up with something like that soon .. I looked at the milk, thought about kefir and - oops! - he's already there!

Well, I decided to buy this device ...
I want to buy the cheapest one, so to speak, to try the pen ...
Got Moulinex 141, do you have any positive feedback?

I bought moulinex 141, she turned out to be better than her older brother with a timer, 230 seems to have been the last one she used for a year, then she burned out, the money was returned.
and it is better that the yield of the finished product is greater in volume, about 1 liter came out in Moulinex 230, and 1.7 liters in 141.
it's all about the height of the dome. at 141 centimeters 2 higher, as a result I put my cans, I have a lot of them, it is very convenient and the bottom has a different shape, the ledge is smaller, respectively, again the cans fit more.
and there is overheating in this model, but less.
Here are my observations.

And so the yogurt was cooked and eaten very quickly !!!!
I liked it just no words !!!!
Now is the second portion !!!!
Now, as an option on the topic of cereals, I also put fruits!

And so the yogurt was cooked and eaten very quickly !!!!
I liked it just no words !!!!
Now is the second portion !!!!
Now, as an option on the topic of cereals, I also put fruits!

Fruits and berries are recommended to be added to ready-made yogurt, and before cooking - or fruits or berries or dried fruits cooked in sugar syrup - raisins, dried apricots or prunes cut into pieces.
It is not advisable to eat yogurt immediately after cooking. It is recommended to chill it in the refrigerator for at least 2 hours.

Why is it not desirable? I like fresh, I put it in the evening, I eat it in the morning, it turns out so tender. Or is it harmful?

Why is it not desirable? I like fresh, I put it in the evening, I eat it in the morning, it turns out so tender. Or is it harmful?

Well, probably a little to wander in the warmth in a few hours, fresh ones begin and these harmful bacteria there in the heat are actively beginning to get divorced. True, for some reason citrus fruits can be put before cooking. I did not come up with the rules for these recommendations, I just found them somewhere. I posted them once, look at the first link, and for the other two recipes for different yoghurts, you seem to like all sorts of varieties, it may come in handy. By the way, rules are rules, but we can always break them somewhere, if it works out okay, right?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0

understandably, thanks) I looked at the links, but I mean that I put yogurt in the evening, and by the morning it is ready, so usually I eat 1 jar right away, and the remaining 7 are already in the refrigerator, which means that nothing and no one else can wander there , it's freshly made, it's just that for me it's just the tastiest ... although my husband doesn't like this ... the taste and color ...

although my husband does not like this ... the taste and color ...

That's right. My husband also loves that there is nothing, so that it is pure white.He doesn't even eat fermented baked milk in baked milk. The only thing he agrees to is a few raisins at the bottom of the jar.

I also love without anything, if I really want to, I can add something to the ready-made, best of all cottage cheese and honey. and so I eat it in its pure form, and instead of sour cream I add it to salads, soups, the second, etc. I have not bought sour cream for a long time, because even the lightest has 10% fat content, and I make yogurt either with 1.5% or 2.5% milk)

Girls, I watched the story on TV today. There was an examination of milk. So it turned out that pasteurized milk is disinfected at a temperature of 80 degrees. And this temperature is not enough for our domestic milk. Therefore, any milk must be boiled! Especially if we cook for kids! Or choose a sterilized product in which there are fewer beneficial bacteria, but less harmful ones! So today I will buy a pasteurized vivo for my experiments with sourdoughs

I always take UHT, and there were no problems more than once. and the manufacturer of the "own yogurt" starter culture also recommends ultra-pasteurized. just not the "funny milkman" about him bad reviews, antibiotics, they say, over-stuffed.

Girls, I watched the story on TV today. There was an examination of milk. So it turned out that pasteurized milk is disinfected at a temperature of 80 degrees. And this temperature is not enough for our domestic milk. Therefore, any milk must be boiled! Especially if we cook for kids! Or choose a sterilized product in which there are fewer beneficial bacteria, but less harmful ones! So today I will buy a pasteurized vivo for my experiments with sourdoughs

Take - ultra-pasteurized and you will be happy. In pasteurized - not everything is killed. In the sterilized one, everything is killed, including the useful. UHT is a great option. In any case, the beneficial amino acids of milk do not have time to break down in a short time of ultra-pasteurization. Plus, you can not boil it, just heat it up to 36-38 degrees, or you can dilute the starter in a cold one and into a yogurt maker. True, then it will take longer to cook, the yogurt maker will need time to heat the milk with sourdough.

Oh, while I was writing the answer, LiliANNA was ahead of me.