Yoghurt maker Brand 4001

[Elena]

Elena, from Evitalia at the primary sourdough, a uterine sourdough is obtained. Using this mother's starter culture, you can get thicker yoghurt in less (twice) time.

Is one glass of ready-made yogurt enough as a starter for two times?

I use 1 st of uterine euitalia for 2 liters of milk.

Homemade yogurt smoothie made from lettuce and greens.

Hello everybody!

I liked the cottage cheese very much, so we cook it every week.
So far we have tried only two leavens - Goodfood and Vivo.
What is tastier is very difficult to say.

We always use 3 liters of milk and a bowl from the kit.
Both sourdoughs showed excellent results at 3 liters, i.e. 1 sourdough per 1 preparation of 3 liters.

The yield of cottage cheese is always not the same. I do not know why.
But an approximate trend has emerged.

Of 3.2%, ordinary and baked - about 1.2 kg + - 50g.
From 5.5% - 1.35 kg + - 50g. (last time 1.4 kg came out).

The most delicious of melted, crème brulee flavor.
And if you compare white, then out of 5.5% it is tastier.


***
Question.
What do you think, if the milk is brought to a boil, kept on fire for 2-3 hours, and then in a yogurt maker for some time, you can get baked milk?

Why keep milk on fire for 2-3 hours? Milk from a store or from a cow?

To obtain baked milk, the temperature of a yogurt maker is not enough (70-80 ° C is needed, and a yogurt maker maintains 40-42 ° C) It is best to simmer milk in a slow cooker. The Steba slow-cooker pressure cooker also performed well (milk is made almost like a slow cooker). You can also simmer in multicooker, but the foam will be at the bottom. In pressure cookers, creamy milk (like baked milk) is also obtained in 1.5-2 hours.

Good night all. Girls, please tell me, when you turn on the timer, the number 6 is displayed at once, not 00. Is this all for everyone or only in my yogurt maker? And yet, please tell me, I made yogurt on Evitalia and after turning off the timer (after 11 hours) at the bottom of the glass for some reason there is a little liquid. Is this how it should be?

[Mama lizy]

Mama lizy, about 6 I can't say, I have 00 If at the bottom of the whey (liquid), then overexposed, you need less time, focus on the formation of a dense clot, if it is - yogurt is ready, you do not need to keep it longer.

I couldn't find a section where you can ask such a question. Does anyone know if Brand 4011 Yogurt Cups (sold separately on the website) can be used in a regular multicooker?

[Raspberries]

Raspberries, yes, cups can be used in any multicooker!

Ksyushk @ -Plushk @, thanks

Aygul, thank you very much for your answer

Tell me, what is the minimum - maximum to put the thermostat for yogurt?

There is no thermostat in this yogurt maker. only timer.

I know this =)
My regulator came to me for 1.5 months from Ukraine and finally came. Now you need to understand exactly where to put the sensor under the lid and what temperature max / min to set on the regulator.

[DimaK]

DimaK, excuse me, but what kind of makar do you want to combine this particular yoghurt maker and a thermostat? After all, there is no memory in it when the power is turned off.
And the upper and lower limits for yoghurts from different manufacturers are different. What is your starter culture?

My regulator came to me for 1.5 months from Ukraine and finally came.

And why such ordeals? After all, you have a representative office of EcoKom in St. Petersburg - Your own yoghurt, sells these same Ukrainian thermostats with home delivery.

Sorry, but for sure ...I'm already confused, my wife uses the device, but I just remembered that I bought Moulinex without unnecessary electronics - Moulinex DJC141. The sourdough is like this: 🔗

I do not use this, therefore I do not know the temperature data on Genesis, but I can’t find the info right away. I will write in Lactin, as I do. May help you navigate.
So yogurt from Lactin is fermented at 38-42 * C. I set 39.0-39.3 on the thermostat. Take-off run greater than 0.2-0.3 degrees should not be set. And it is better to set the temperature closer to the upper limit.

Thanks, let's try this!

I "drive" my yogurt maker once every three days since December - and ferments, and yoghurts, and acidophilus. I see no point in a thermostat. Everything ferments perfectly!

The temperature in such yogurt makers depends on the mains voltage, which, unfortunately, is not constant. We are now at the dacha, and there it is generally far from city standards - it works at the level and that's good.

Before buying a stabilizer, two refrigerators "burned out" in my village. Five years after the stabilizer was installed, everything became normal.

Hello!
Thanks to your feedback, I bought myself such a yogurt maker.
Today I made yoghurt for the third time, I ferment it on Evitalia, for the first time I set it at 11 o'clock,
serum formed on top, the second time for 6 hours - again serum on top,
today at three o'clock - the same
Yoghurt looks like curdled milk, heterogeneous ..
What am I doing wrong? Or is the yogurt maker overheating?

And when I turn on the yogurt maker, the indicator lights up not 00, but 06 ..
I've already read about this in the topic, who wrote, please respond .. Is everything normal with the yogurt maker, or are there problems?

Today I made yoghurt for the third time, I ferment it on Evitalia, for the first time I set it at 11 o'clock,
serum formed on top, the second time for 6 hours - again serum on top,
today at three o'clock - the same
Yoghurt looks like curdled milk, heterogeneous ..

And when I turn on the yogurt maker, the indicator lights up not 00, but 06 ..

And what is your yoghurt ready in 3 hours? In another 3 hours I have it liquid, like milk.

My yogurt maker shows 00, so I can't tell you anything about this.

I ferment on Evitalia. I put the first batch at 11 o'clock, there was never any serum. I re-ferment for 5 hours. I put it overnight, 5 o'clock ends and the yogurt stands in the yogurt maker until morning, cools down, and in the morning I put it in the refrigerator. The consistency of yoghurt is homogeneous, like sour cream, the taste is delicate, neutral, not sour. I did it several times on Yogulakta, that's where the taste and structure of yogurt is definitely obtained.

Yes, the yogurt turned out in 3 hours, whey was already formed on top, and again it looks like yogurt ..
At the same time, the taste is not sour.

Let's go with the details. In 3 hours the yogurt is ready when over-sourdough, probably? If 11 o'clock is too long, try taking out earlier. And what is the initial temperature of the leaven and milk?

Let's go with the details. In 3 hours the yogurt is ready when over-sourdough, probably? If 11 o'clock is too long, try taking out earlier. And what is the initial temperature of the leaven and milk?

Yes, in 3 hours when over-fermenting (the ferment is also with whey on top).
Whole milk pasteurized, fat content from 4 to 5.5%
I boil the milk and cool it so that it does not burn (I used to ferment Evitalia in a jar like that, as the instructions say)
There was a thought that hot milk cooled down more yesterday, the result is the same ..
I take the leaven out of the refrigerator before fermentation ..

manna, thanks for the advice about cans 0.5, it's really very convenient, I put two more glasses there.

Tell me how you can measure the temperature in a yogurt maker, what kind of thermometer?
Maybe her temperature is high, so this quality is obtained ..
It does not get a tight clot if I tilt the glass, whey will pour, and the yogurt is not uniform, not dense
The taste is not sour, pleasant, the same as when fermented in a jar, but the kind ..

And I am also confused by the 06 indication on the display, so the thought that there is something wrong with the yogurt maker ..
Thank you for responding

Hello!
Thanks to your feedback, I bought myself such a yogurt maker.
I made yogurt today for the third time, I ferment it on Evitalia, for the first time I set it at 11 o'clock,
serum formed on top, the second time for 6 hours - again serum on top,
today at three o'clock - the same
Yogurt looks like curdled milk, heterogeneous ..
What am I doing wrong? Or is the yogurt maker overheating?

And when I turn on the yogurt maker, the indicator lights up not 00, but 06 ..
I already read about this in the topic, who wrote, please respond .. Is everything normal with the yogurt maker, or are there problems?

Good day. This is what I wrote that my display is not 00, but 06. I don't even know why. Maybe this is the party. Hope this is not a marriage. The first time I made yoghurt on Evitalia, set it to 6 o'clock, it was necessary to add more time, since the yoghurt was liquid, but I thought that nothing happened and I poured everything out. Then I made Activia on yogurt, without additives. After 6 hours, the yogurt was ready, slightly sour. Then I did it on Evitalia, set it at 11 o'clock. And after 11 o'clock there was some whey at the bottom of the glass. The girls advised me to reduce the time, but I have not done it again on Evitalia.

Mama Lizy, thanks for the answer. I also hope it's not a marriage.

I also have "06" on the display, everything is fine. I make it with UHT milk, heat it up a little, until slightly lukewarm.

[Vichka]

Tell me how you can measure the temperature in a yogurt maker, what kind of thermometer?
Maybe her temperature is high, so this quality is obtained ..

Any thermometer (if there is no special one), for example, a water thermometer: pour some water into the bowl of a yogurt maker and after an hour or two measure the temperature of the water at the bottom of the bowl. The main thing is that the thermometer has the required range of measured temperatures.

Is there a lot of whey? If just a little, then this is within the normal range.

The first time I made yoghurt on Evitalia, set it to 6 o'clock, it was necessary to add more time, since the yoghurt was liquid, but I thought that nothing happened and I poured everything out. Then I made Activia on yogurt, without additives. After 6 hours, the yogurt was ready, a little sour. Then I did it on Evitalia, set it at 11 o'clock. And after 11 o'clock there was some whey at the bottom of the glass. The girls advised me to reduce the time, but I have not done it again on Evitalia.

Oh, well, of course, 6 hours for the primary leaven of Evitalia is very little, it takes 9-11 hours. But for activation, 6 hours is a lot (yogurt peroxide), and 3 hours is enough for her (Vichka and ferments less in time).

.

Is there a lot of whey? If just a little, then this is within the normal range.

In my opinion, a lot, in 0.5l cans, almost 1 cm on top of whey ..., in 0.5-0.7 cm glasses ..

In my opinion, a lot, in 0.5l cans, almost 1 cm on top of whey ..., in 0.5-0.7 cm glasses ..

really a lot

[Vichka]

Oh, well, of course, 6 hours for the primary leaven of Evitalia is very little, it takes 9-11 hours. But for activation, 6 hours is a lot (yogurt peroxide), and 3 hours is enough for her (Vichka and ferments less in time).

manna, thanks a lot for the advice. and I wonder why my yoghurt is a little curdled at the bottom. Now I will bet on the activity for 3 hours

Hello everyone!

Something my yogurt maker stopped keeping the temperature along the way.

Previously, the lid was fogging up, now it just barely fogged up. Moreover, condensation in the window over time.

I thought, okay, I'll wait for the yoghurt and see. When it sounded, I took out - a barely warm glass, one might say practically not warm, roomy, but before it was very warm and it was necessary to wait to put it in the refrigerator. Well, the yogurt itself is liquid.

I bought it in April, there is still a guarantee. I'm lucky on Monday.
But they will take it for a long time and I will be without yogurt and cottage cheese
It's a shame.

We decided yesterday to try to make cottage cheese.

Two hours later I tried to measure the temperature, and then measured it every two hours. That in two hours, that in eight - 28 degrees.

For some unknown reason, Taki stopped keeping the temperature.
And the cottage cheese came out bad.

I took out a guarantee. Four months have passed since the date of purchase.

How long does your yogurt maker work? Keeps warm well?

How long does your yogurt maker work? Keeps warm well?

As soon as I left for the dacha, I didn't use the yogurt maker anymore, although I took it with me (now I have completely different volumes). But for 5 months of use, the temperature was stable.

I took out a guarantee. Four months have passed since the date of purchase.

How long does your yogurt maker work? Keeps warm well?

I have had it since December, two or three times a week. I'm not overjoyed!

Hello everyone!

Something my yogurt maker stopped keeping the temperature along the way.
I bought it in April, there is still a guarantee. I'm lucky on Monday.
But they will take it away for a long time and I will be without yogurt and cottage cheese. It's a shame.

Miranda, hello!

The first time this happened with our yogurt makers ...
Bring it to our "Brand" service center, we will take a look.
We will try to return it as soon as possible.

Employee of the "Brand" company

Is the Brand 4001 yoghurt maker supplied to Ukraine?

Is the Brand 4001 yoghurt maker supplied to Ukraine?

Hello!

Unfortunately not.
You can purchase our products through friends or relatives living in Russia.

No, you'd better come to us (c)

Start shipping, please.

I catastrophically did not have enough jars for yogurt, today I measured all the containers in the house and, hurray, I found a replacement! Five 300gr. Whiskey glasses are perfect for a yogurt maker, and they are closed with regular plastic jar lids.

I have adapted to using jars of chocolate paste, there are good caps and fit in a yogurt maker very well !!!

[Oksana]

Today I received 4 yogurt makers and Our caps (first users, from the first deliveries) are so tight that if you turn over a closed glass of water, nothing will pour out. And these are so weak, you can't take yogurt in a jar to work.
Oksana (You are more often than others recently), have the molds for the lids changed or are they pouring in a little? because the coupling of the lid with the cup does not occur

[Oksana]

Today I received 4 yogurt makers and Our caps (first users, from the first deliveries) are so tight that if you turn over a closed glass of water, nothing will pour out. And these are so weak, you can't take yogurt in a jar to work.
Oksana (You are more often than others recently), have the molds for the lids changed or are they pouring in a little? because the coupling of the lid with the cup does not occur

Aygul, good afternoon!

We do not have information about the production technology, since this is closed factory information.
As for the yoghurt jars, they are originally intended solely for making yoghurt and storing it in the refrigerator, and not for transporting it. In addition, glass jars are heavier than plastic dishes, and there is a risk that they can break on the road and glass fragments get into yogurt ... Therefore, we do not recommend using them for such purposes.

Oksana, "Brand"

[Oksana]

In addition, glass jars are heavier than plastic dishes and there is a risk that they could break on the road and glass shards end up in the yogurt ...

Oksanais generally correct. I was embarrassed by the fact that in my yogurt maker, which was in December last year, lids are put on very tightly on all the jars and even, I would say, they are put on and off tightly, but here they are very, very easy to take off, put on, one might say, walk, no tight closing, but as if covering the banks.

[Oksana]

Oksanais generally correct.I was embarrassed by the fact that in my yogurt maker, which was in December last year, lids are put on very tightly on all the jars and even, I would say, they are put on and off tightly, but here they are very, very easy to take off, put on, one might say, walk, no tight closing, but as if covering the banks.

Aygul, the difference in the tightness of the lid to the jar will not affect the preparation and storage process of yogurt in any way.
Don't be confused by this ...

[Oksana]

Aygul, the difference in the tightness of the lid to the jar will not affect the preparation and storage process of yogurt in any way.
Don't be confused by this ...

OK, thanks for answer
Oksana, another question. 1 glass has some kind of roughness in the area of ​​the rim of a small size, but if you run your finger along the rim, you can feel this place, rough

[Oksana]

OK, thanks for answer
Oksana, another question. 1 glass has some kind of roughness in the area of ​​the rim of a small size, but if you run your finger along the rim, you can feel this place, rough

What's the question? If the roughness does not affect the quality of preparation and storage of yoghurt, then this is not critical.

What's the question?

Can such a jar be used? Could it be that small pieces of glass get into the yogurt? is this not a factory defect?
I would be wary of using such a jar. What is your opinion, Oksana?