Yoghurt maker Brand 4001

This is an Italian-Russian leaven. I'll do everything beautifully

[Aygul]

Aygul,
How much does it cost?

[Lena]

Lena, just wait, I'll put the pictures in and write in a personal, ok?

[Aygul]

Aygul,
Of course, I'm looking forward forever I'm ahead of the whole planet

[Yoghurt Lactoferm ECO in Brand 4001 yoghurt maker]

So, let's begin.

Yoghurt Lactoferm ECO in Brand 4001 yoghurt maker

At first I prepared everything necessary:

ultra-pasteurized milk,
starter Yogurt Lactoferm Eco, 1 sachet,
thermometer,
yogurt maker Brand 4001.

The ladle in which I warm up the milk, the cups from the yogurt maker and the spoon with which I will stir the sourdough, poured boiling water, drained, rinsed thoroughly. Sometimes I put glasses of water in the microwave for 3-5 minutes.



My first impressions:

Pros:
+ box for 5 small sachets, convenient, cute;
+ the date of manufacture, expiration date, composition, some information about the properties of the product (in this case, yogurt), manufacturer: Italy is indicated on the packaging and each bag;
+ weight 2 grams for preparation of 1-3 liters of product (indicated on the sachet with starter culture). I consider it a plus, because usually manufacturers write that it is 1 liter.
+ Shelf life 12 months when stored in a refrigerator, 24 months when stored in a freezer, i.e. 2 years. It is very good!
+ composition. Classic composition, that is, yoghurt is made from those bacteria from which it should be.
+ to open a sachet of sourdough, you do not need any improvised means (knife, scissors, ...), there is a special already prepared "cut", which you just need to continue (oh, my words are poorly chosen today, I hope I explain it clearly, I try , honestly, yes, yes).

Minuses (mostly in comparison with Lactina):
- paper bag. After Lactina with a multi-layered form of packaging (you know what I mean) this does not seem very reliable. On the other hand, this is probably why the manufacturer indicates the maximum storage temperature of +6 degrees;
- storage is mandatory in the refrigerator. In summer, it may not be very convenient for trips to the country, for example, if you do not live there permanently or there is no refrigerator, but you want to pamper yourself with homemade yogurt. Therefore, I consider it a minus. Although I keep Lactin in the refrigerator just so that there are no temperature changes.
- the information "after opening, use within 24 hours" seemed strange. I always believed that it should be used immediately after opening.



The process itself.

Since my milk is ultra-pasteurized, it does not need to be brought to a boil, then cooled, so I simply warmed it up to the specified temperature of 38 degrees. I poured the starter culture from the bag, stirred it, poured it into jars, put it in my favorite Brand 4001 yogurt maker for 8 hours, since the manufacturer indicates the cooking time is 8-10 hours.
And immediately what I liked. The leaven was in the form of a fine white powder, dissolved instantly, and stirred purely symbolically.



What's next...
In the evening I went to visit, and when I came, I saw that the display of the yogurt maker was lit. 1. This means that the last hour is being prepared, then the yogurt maker will turn off. Opening the lid and checking the consistency, I saw that there was already a fairly thick mass in the jars, so I turned it off, took out the cups, closed the lids, set the cooking date and put it in the refrigerator.



Today in the morning I saw this:
the yogurt turned out just fine, very thick, the spoon is worth it, tender, not sour, there is no stringiness, the consistency is homogeneous. You can easily eat with a spoon, or you can mix well and get drinking yogurt. Delicious and healthy.

Remindthat all additives, including sugar and fruits, are added immediately before consumption. Only milk and leaven are involved in fermentation.



Outcome: Good thick and tasty yoghurt. The only thing is that next time I set the timer in the yogurt maker at 7 o'clock. If you have any questions, ask. I like it. Recommend

More. For children from 1 year old. Adults without restriction.

I asked my daughter: "Would you like yogurt?" Answer: "Yes, canessa"

[Aygul]

Aygul,
Thank you It looks thick - mine love just this)

[Lena]

Lena, it is really very thick. And in the glass on the photo there is a BIG spoon, dining room, and still did not fall. How!

<sub>ps. I write to you, I write, wait

I wrote, read it</sub>

[a]

TOanessa , we want What is this Lactoferm Eco? I haven't even heard of this

Mann, and you me link to 1 page? I want so much fame

I? I would bet, but I can't ... I'm not a moderator here ... here he is not here

- the information "after opening, use within 24 hours" seemed strange. I always believed that it should be used immediately after opening.

Interesting news

I found out from the representatives. They say that you can divide the bag, in the same place 2 grams. Once opened, the sachet should be used within 24 hours.

[Aygul]

Aygul,
Didn't you re-ferment it?

[Lena]

Lena,
when would I have time? Look at the date, I just fermented it yesterday, and today I took a picture of it ready-made, settled in the refrigerator. There were 7 jars, 2 we gobbled up I ate with pleasure with my daughter, there are 5 more left, well, that is, 4, eat for a week, tomorrow morning and tomorrow I will put over-starter, then I will show movie and I'll tell you how it happened.

Moreover, I'm doing it myself for the first time, so I'm waiting for the result no less than yours

[Aygul]

Aygul,
What am I inconsiderate

yeah, so to speak, from one hand, straight from the yogurt maker and pictures from the refrigerator, the latest information is only with us, look / read on

[Aygul]

Aygul, thank you very much for the new starter!
I use Artlife starter cultures (well, except for the widely advertised ones). And something did not occur to me to share info ... me girls! I'll fix it as soon as I put it on it and report back !!!
Is it possible for a personal price? And then there is no information on the site, no op prices and assortment ..... Thanks in advance !!

[MomMaxa]

MomMaxa,
Anh, I wrote.

And then there is no information on the site, no op prices and assortment ..... Thanks in advance !!

Range.

girls, how do you like this yogurt maker? Does she make cottage cheese? Does it overheat the leaven? Do I need a thermostat, I look at its power of 50W .... I just don't know which one to choose?

This yogurt maker does not make cottage cheese, it can ferment raw materials for cottage cheese, and after that it must be heated to 50-70 ° C so that the mass curdles.
Most of the yogurt makers of this model do not overheat. As far as I remember, there were one or two cases of slight overheating at the end of the process, when the mass was already thick.
The thermostat cannot be connected to this yogurt maker - it has a built-in electronic timer.
Power only affects the heating rate, not the temperature.

[Manna]

MannaI flipped a little and read the reviews about this model, I see there is a manufacturing defect - it has grown up.
Are there sets of jars separately for it?
Thanks for the explanation, I understood everything, I will continue to choose and compare.
Still probably such a question - I looked at the recipes (the menu so to speak) but at the same time you can make, for example, yogurt and fermented baked milk? 3 yoghurt and 4 jars of fermented baked milk?
I understand that each product needs its own starter culture - or is it only necessary to make one product?

About kefir, I understand that it eats at a temperature of 38 degrees not higher? but what about him?

and once again about cottage cheese, did you make cottage cheese in it? (do I need to read the recipe more carefully in the table of contents?)

[Elenta]

Elenta, in the first message of this topic there is everything that I fermented while testing this model
At the same time, you can only ferment those products that need the same fermentation conditions.
Cups can be purchased separately (as I recall, they come in a set of 4)

[Manna]

MannaThank you.

[Aygul]

Aygul,
Taki over-fermented or not

[Antonovka]

Antonovka,
Lena, over-fermented, BUT ... I love to run away while cooking, and here I ran away, so the yogurt stood a little, although she deliberately reduced the time, so I didn't take a picture. In general, I usually do not over-ferment, so, as an experiment only. We are fresh. I'd rather do a lot right away, eat and drink here: girl-yes

Girls, my friend has glasses from a yoghurt maker from 4001, with lids, she is ready to sell them, in a yoghurt maker she only uses a large capacity, but she does not.
He says that they only waste space.

So I bought this yogurt maker today. I didn't think for a long time. All in one day. I called Yulmart, made a reservation, went, took. The truth was a little disappointed by the sight of the yogurt maker itself. The sticker on the scoreboard sits on the bevel. The sides are slightly smeared. The impression was that it had already been watched. I didn’t return it because it was the last one, and I didn’t want to wait for the next delivery. If I caught fire it should be right away. In general, she re-pasted the sticker herself, stood up like a native. But when the display is turned on, 06 is displayed. I read it, it turns out that I am not the only one with such a question. I realized that this is not a problem. Moreover, Brand representatives explained everything. The lids fit well except for one. I put the yogurt on Lactin for 6 hours. Maybe not enough. It's late, I think, if not ready, leave it overnight. How do you recommend?

Of course, I was already late with the answer, but I think that 6 hours for re-sourdough is quite enough Or is it a primary sourdough? For the primary, it would be good 8 hours. But for 6 it can turn out to be drinking

[Manna]

Manna, this is the primary leaven. After 6 I added 2 more and went to bed. In the morning it was a little thin, but thicker than drinking. After 2 hours in the refrigerator, it thickens well, does not slip when the glass is turned over. The taste is neutral, but there is a slight viscosity. In general, I'm happy, delicious. Milk was taken by AMKA 3.2% ultra. We must try with another.
Manochka, is it possible to re-ferment Lactin? I used to do it on Evitalia, where you can. Only the yogurt maker was the simplest one, without a timer with one liter glass. It was difficult to catch the moment of readiness. Tired of that and decided to buy. Compared with Lactina, Evitalia has a more pronounced acidity, or I have it because I overexposed a little (the serum separated a little) What do you think?

but is it possible to re-ferment Lactin

You can, up to 3 times. But not bifidum, of course.
The serum separated due to overexposure (and therefore acidity)

[Manna]

Manna, I want to make fermented baked milk on Lactin. Is it possible to put the process itself in 0.5 cans, as in your recipe from the first page?

Sure you may. Why not?

[Manochka]

Manochka tell me please (so as not to reread the whole topic) to re-sourdough Lactina leave a whole glass? With Evitalia, I left 75 g per liter.

[2 tbsp. l. kefir]

I put 4 st. l. for 0.5l:

I decided to re-ferment the kefir. The leaven was a three-day kefir fermented with dry Lactina leaven.
I disinfected the cups with boiling water, placed them in a bowl, a bowl in the body of a yogurt maker.
I put in each glass 2 tbsp. l. kefir... In a 0.5 liter jar, I put 4 tbsp. l. kefir. In total, 1 glass of kefir went away.
Milk (sterilized, 3.5% fat, 1L) heated in warm water to a temperature slightly above 36 ° C.
Topped up the cups with kefir milk. Stirred.

I made fermented baked milk on Lactin. The first leaven. After 5 hours it was already ready, but I held it until the set 6. The fermented baked milk is very thick, the spoon is worth it, but very stringy. The taste is weak. I took baked milk House in the village and 100 g of cream 20%.

[Tata]

Tata, pulling from non-compliance with mixing temperatures. The milk should be close to the fermentation temperature. This is especially evident in Lactina.

[Tata]

Tata, pulling from non-compliance with mixing temperatures. The milk should be close to the fermentation temperature. This is especially evident in Lactina.

I warmed the milk, I won't say exactly how many degrees, I checked it on my wrist.It was warm.
And poured some water into the bowl. But in 5 hours it's fast, right?

Warm on the wrist - that's a pretty wide temperature range
5 hours ... yes, quickly. But that happens too. But since there was a stretch and it fermented so quickly, I can assume that the temperature during mixing was higher than necessary

I can assume that the mixing temperature was higher than required

Maybe you're right. However, if we assume that the milk is overheated, then the cream was from the refrigerator. In general, it is still tasty and healthy. Next time I will measure it strictly and try another milk.

[Manochka]

Manochka the ryazhenka has separated serum on the second day. This is normal, can I eat?
Yogurt made 2 days earlier is fine.

[Tata]

Tata, fermented baked milk means it was overheated. You can eat. Not much serum? It is no longer worth over-fermenting on it.

Not much serum?

A little serum, everything became homogeneous. She also wanted to ask about the over-starter, but you were ahead of me with an answer. Thank you.

Yesterday I put yogurt on VIVO. The temperature is strictly maintained at 38-40 degrees. After 5 hours it was possible to take it out, but I withstood the established 6. The yogurt turned out to be thick, not stringy, but with a drop of sourness. On Lactin, he is more neutral. I wonder if this acidity is inherent in VIVO or something went wrong.
P.S. and now I make fermented baked milk only on my own baked milk. I drown it in the MV for the whole night as prescribed by Admin (Tatiana). A completely different fermented baked milk is obtained, much more aromatic and tastier than from purchased baked milk.

Tell me please! Yoghurt on Evitalia did not work out at all (before that everything was normal.). The milk remains sweet (almost). I obeyed my husband and didn’t boil the milk - from that or what? Because I did everything as usual ... And now what to do with this milk? 2 liters are missing? Or can you "remake" on Activia? It’s impossible to boil it anymore ... Please advise!

I would cook cheese out of it, here such

I would make cheese from it

That is, just heat THIS milk (without adding sourdough)?

First, I would begin to heat this milk, and then watch it along the way. If there is not enough acid in it for good clotting, then I would add more lemon juice.

First, I would begin to heat this milk, and then watch it along the way.

So I also want to do so now - try heating. But, nevertheless, I would like more (and I should, because besides me no one will eat this cheese) to convert yogurt or kefir.
And even more I would like to understand why it did not work out. It’s not because I didn’t boil the milk? Local milk Domodedovskoye in a bottle, pasteurized. After all, it turned out on it

I think that something has been added to the milk so as not to sour (this is often done in summer). So ... I think I'll have to add more acid to it so that it curls well into a cheese mass. Still, it is better to take UHT milk - with it "punctures" are less common.

[Manna]

Manna, Thanks a lot for your help! As always, you help me out.Now I will stop getting upset and will do something