Yoghurt maker Brand 4001

Now I took a sample of yesterday's fermented baked milk.
Yesaaaaaaaaaaa ....... you can't buy this in a store.
A liter of milk, three hours, stewed in a multicooker Brand 37501; cooled; added a tablespoon of sour cream "house in the country" and put it in a yogurt maker without an additional bowl for 3 hours.
It turned out 4 full glasses.

[Test the second - Sour cream on Lactina sourdough]

Test the second - Sour cream on Lactina sourdough



I used dry starter culture Lactina Sour cream for milk sourdough


Milk ("33 cows" 3.2% fat, ultra-pasteurized 0.8 l) was heated to a temperature slightly above 30^aboutWith warm water.
Poured dry sourdough into milk. Mix it thoroughly.
Poured the mixture into cups. I added 22% fat cream to one of the glasses.
She put the cups in a plastic steamer. She was placed in a bowl of a yogurt maker filled with a third of slightly temp water. I put the bowl in the yogurt maker


I closed the yogurt maker with a lid. Included timer for 4 hours... After three hours, the lid of the yogurt maker became covered with condensation, just as it does without water after 4 hours. I wiped the lid


At the end of the exposed 4 hours. I checked the state of the "sour cream". At the same time I decided to measure the temperature of the water in the bowl with a household thermometer. It turned out just over 39^aboutFROM


I closed the lid and left the "sour cream" in the switched off yogurt maker for another 5 hours.
Total 9 hours... This is the limit. Further detachment would begin (this was evident from the state of sour cream)
This is what came out in cups with milk


And this is in a glass with the addition of cream


And this is sour cream in milk after the night in the refrigerator


Sour cream in milk with cream after night in the refrigerator


Conclusion: sour cream, of course, is better to cook with cream, but it does not work badly in milk either in 4 hours in a switched on yogurt maker and 5 hours in a switched off one, but in a water bath (without water, the glasses will cool faster).

P.S.: I installed the steamer as insurance against overheating of sour cream (its optimum sourdough temperature is 32-36^aboutC), and water was poured for greater temperature stability after turning off the yogurt maker (the heat capacity of water is 4 times higher than that of air).

P.P.S.: Maybe I, of course, did it ...

And here's another Bifidum after a night in the refrigerator

[manna]

manna I also did it on ordinary milk, albeit in a cartoon, to taste, if done on milk it looks like yogurt as it seemed to me.

[manna]

manna I also did it on ordinary milk, albeit in a cartoon, to taste, if done on milk it looks like yogurt as it seemed to me.

I also think that you can't get real sour cream in a yogurt maker. Yet this is a product obtained in a different way.

Well, I rarely eat sour cream, the main thing for me is that the main eater of sour cream should like it. As he tries it, I'll tell you his impressions right away. From myself, I can say that it turned out to be sour with milk than with milk with cream.

Still, it is recommended to make sour cream on cream. I haven’t even tried it on milk, but on cream, well, oooooooooooooooo delicious. I usually take 10%

Still, it is recommended to make sour cream on cream.

Well i'm experimenting

Well i'm experimenting

it is very dietary on milk and the taste and consistency after the refrigerator? does it make sense to experiment?
the most ideal consistency of sour cream for me is obtained after 6-8 hours in the refrigerator, or if cooked in the evening, after the night

[Vichka]

and the taste and consistency after the refrigerator?

Earlier, I already wrote about this:

From myself I can say that it turned out sour with milk than with milk with cream.

And by the way, Vichka (), sour cream on milk turned out a little "snotty"

And this is sour cream in milk after a night in the refrigerator


Sour cream in milk with cream after night in the refrigerator

And there is always a sense in experiments, otherwise we would not learn anything new in our life

[manna]

manna, I mean, in the pictures - the pictures you can see that the milk sour cream will be thinner, and which with cream, it is also not pure cream, but cream + milk, right? spoon is not worth it? or is it thick enough, like "that"? reviews from the main eater-lover of sour cream, of course, we are waiting

spoon is not worth it? or is it thick enough, like "that"?

It is worth it The one that is on milk with cream turned out to be very thick (which made me very surprised)

[Vichka]

And by the way, Vichka (), sour cream on milk turned out to be a little "snotty"

Yeah, got it. I will do no snot on cream.
Thank you!

Today I have Narine on the market milk. I put it at 12 o'clock. I'm waiting, the last hour is left ...

In the meantime, I'm reading about how useful it is ...

"Fermented milk products prepared on the basis of Narine starter cultures contain cultures of live lactic acid lactobacilli of the acidophilic group and have a complex anti-inflammatory effect, activate the body cleansing process, neutralize the side effects of food and medicinal substances, antibiotics, stimulate the production of its own interferon, which is a determining factor in antiviral and anticancer protection, restore the body's immune system. Effective in the early stages of atherosclerosis, significantly improves the activity of the nervous and cardiovascular systems (central, humoral and autonomic regulation). Regular use of Narine is indicated for pregnant and breastfeeding women.

• has a wonderful fresh taste and dense texture, quickly quenches thirst and hunger;
• provides a complex anti-inflammatory effect;
• activates the processes of cleansing the body;
• neutralizes the side effects of harmful food and medicinal substances, antibiotics, chemotherapy;
• effective in the early stages of atherosclerosis;
• significantly improves the activity of the nervous and cardiovascular systems (central, humoral and autonomic regulation);
• contributes to the normalization of metabolism;
• regulates the work of the gastrointestinal tract;
• restores the balance of lactobacilli in the intestine. "

[dry starter culture Narine TM Good Food]

So, dry starter culture Narine TM Good Food.


The recommended fermentation time is 12-14 hours. Bazaar milk (I take all dairy products from one auntie).

Set for 12 hours (maximum time for Brand 4001 yogurt maker).



After finishing work, the yogurt maker measured the temperature of the product in the glass. Exactly 40⁰C. Very good!

The product is thick the spoon there is a thermometer in it.



The taste is more pronounced than that of yoghurt, but not sour, very pleasant. Doesn't last at all! This is a photo of Narine immediately from the yogurt maker, it will thicken in the refrigerator.

Girls, what are you all great! : bravo: All reports are laid out as if in the spirit, write the whole truth. How am I to you. This is very useful information for people like me, for example, who are choosing and doubting.

[dry starter culture Narine TM Good Food]

So, dry starter culture Narine TM Good Food.



The taste is more pronounced, not sour, very pleasant. Doesn't last at all!

DOESN'T LAST? !!! This is great!

Girls, is this leaven on sale in our pharmacies?

[YES???]

Girls, is this leaven on sale in our pharmacies?

YES???

Girls, is this leaven on sale in our pharmacies?

Which one? Good Food? Nope. There are others.

I greet everyone, it may be a little off topic, but there was a rumor that all the information and wishes of users on the topic of an ideal yogurt maker were collected here))) I was just thinking about this topic today, because I'm tired of dancing with tambourines every time) mine wishes:
shape: square or rectangular.
colors: wide
functionality: built-in thermostat with the ability to set any temperature from 20 to 45 C with an accuracy of one degree.built-in thermometer for process control. countdown timer. by itself auto-off. after auto-shutdown, automatic turning on of the cold mode, so that the yogurt does not stop if you forget to take it out. function of preheating milk to the desired temperature with a signal at the end. the ability to put both several small jars and one large container. several automatic programs for different temperatures.
here's another, very important! the jars should either be screwed or close very well, my jars in redmond do not close well, because of this I do not take yogurt to work, for a snack, as I was going to do from the very beginning because I am too lazy to transfer it to a normal bank, wash it later, etc.
that's all)

Well, I rarely eat sour cream, the main thing for me is that the main eater of sour cream should like it. As he tries, I'll tell you his impressions right away. From myself I can say that it turned out sour with milk than with milk with cream.

strange, I had sour cream without sourness at all

Girls i 🔗 I take the leaven, they seem to send it by mail. There is good foot, and lactin, and genesis ...

Nevushka, did you see that TM GoodFood rules there? Most of all in the survey of fans of these leavens.

Nevushka, did you see that TM GoodFood rules there? Most of all in the survey of fans of these leavens.

didn’t pay attention, to be honest, I don’t understand which ones I like more, but I haven’t tried everything yet ..

[manna]

Which one? Good Food? Nope. There are others.

manna , and what is it? Announce the list!

[Tatyanka]

Tatyanka, there is vivo, there is lactin, evitalia. This is what I saw in Moscow pharmacies. Perhaps there are more. But these leavens are not available in all pharmacies.

I came to share my impressions after tasting sour cream ...
The one in milk is actually more acidic. The taste contains shades of kefir.
The one with milk and cream (a couple of tablespoons of cream per 200 ml of milk) is tastier, thicker, more like sour cream. But, Vichka, this sour cream also stretched a little
We came to the conclusion that it is better to cook sour cream with milk and cream in a 1: 1 ratio.

As you, Mannochka, guessed my thoughts - today I did just that with one jar! First, as usual, per liter of milk - warmed up! - added activations, then poured everything, and what was left - added 3 tablespoons of 35% cream - and everything just fit into the jar! Now it will cool down, I will put it in the refrigerator, and tomorrow I will unsubscribe how it tastes!

[Man]

Man, and if on pure cream?

Well, then you get a real sour cream, I think so.

It seems to me that there will be a very thick straight thick sour cream
You can try I have not tried to make sour cream before. So I draw conclusions based on my dairy experiments

35% cream may not be necessary, but 20% or 15% can be tried. I will buy sour cream sourdough for breakfast.

Demonstrating (with an assistant) to the narine after the refrigerator!

It is worth not only a thermometer, but also a spoon! I liked it, I expected something sour and sticky, but it turned out delicious!

It's worth not only a thermometer I liked it, and it is stretchy,

Is it worth it? does not last?

[Man]

Man, and if on pure cream?

On some cream, Laktinovskaya sour cream is not worth a spoon, you can cut it with a knife. I tried to simply whip sour cream chilled in the refrigerator, and then it became possible to use it in different ways. My daughter loves to spread sour cream on bread. Therefore, I do not make it very liquid anyway.

On some cream, Laktinovskaya sour cream is not worth a spoon, you can cut it with a knife. I tried to simply whip sour cream chilled in the refrigerator, and then it became possible to use it in different ways. My daughter loves to spread sour cream on bread.Therefore, I do not make it very liquid anyway.

and this is how much cream it costs so much?

I did it on the cream that was in the fridge, but it was 35%, how it will turn out - it will be clear tomorrow. Virgo, who knows what and tried about linex? Is it possible with him or .....?

Virgo, who knows what and tried about linex? Is it possible with him or .....?

We must try, in theory it should work out ...

With wild delight, choking on saliva, I share the result - to be stunned !!!! (y) Yogurt from milk warmed up in the microwave turned out the way it should - not sticky! Sour cream, I think, too! I'm afraid to touch, first I'll take pictures ...
Thank you all for your advice !!!!!!

I sterilized the jars in the microwave, but it is also possible in the pressure cooker on the "Steam cooking" program.

[Lilyanna]

Lilyanna

functionality: built-in thermostat with the ability to set any temperature from 20 to 45 C with an accuracy of one degree. built-in thermometer for process control. countdown timer. by itself auto-off. after auto-shutdown, automatic turning on of the cold mode, so that the yogurt does not stop if you forget to pull it out. function of preheating milk to the desired temperature with a signal at the end. the ability to put both several small jars and one large container. several automatic programs for different temperatures.

The wishes are, of course, good, but the presence of these functions will significantly increase the cost of the device. To turn on the cold - is this how a mini-refrigerator should be? If it's just a fan, then it won't solve the cooling problem
This yoghurt maker has the ability to put both jars and a large container with a lid. By the way, the jars close well - my husband took them to work - they didn't spill.

[Ver]

and this is how much cream it costs so much?

Ver, I take 10-20%, focusing more on freshness than fat content.

Here is that sour cream in milk, a day later in the refrigerator

The draginess, of course, remained ...

But in any case, I will no longer make sour cream only on milk Nada with cream

This yoghurt maker has the ability to put both jars and a large container with a lid. By the way, the jars close well - my husband took them to work - they didn't spill.

Today I also gave my husband a jar of narine to work, although he doubted it, since the lid does not twist. But I said you must Fedya, you mustthat this is an experiment.

[Third test - Vitalact (kefir) with Lactina sourdough]

Third test - Vitalact (kefir) with Lactina sourdough



For fermenting milk, I used dry starter culture Lactina Vitalact


Milk ("33 cows" 3.2% fat, ultra-pasteurized 0.9l) was heated to a temperature slightly above 30oC in warm water.
Poured dry sourdough into milk. Mix it thoroughly.
She poured the mixture into cups and into a 0.5 liter jar (the cups were just still occupied).
She put the cups in the bowl. I put the bowl in the yogurt maker


I covered it with a lid. Set a timer for 5 hours. This time there was practically no condensation on the lid


After 5 hours, I put a street thermometer in the bowl. It was about 41^aboutFROM


An hour later, in the switched off yoghurt maker, the temperature dropped to 31^aboutS. So she stayed the rest of the time


In the switched off yogurt maker, I defrosted Vitalakt for only 4 hours


Vitalact after a night in the refrigerator


So, I kept Vitalact for 5 hours in the switched on and 4 hours in the switched off yogurt maker. Turned off the yogurt maker, because the optimal proofing temperature for Vitalakt is 32-36^aboutC. The total is 9 hours. Perhaps it is still worth pouring in a little water for a greater heat capacity of the environment, so that the temperature does not drop so much after turning off the heating.

Here's my sour cream:



Here, with bubbles before the start of the cycle.



After graduation.


After a night in the fridge.

I made ordinary yogurt 1 liter of milk + 150 g of natural activia. The jars were sterilized in a microwave - filled with water at 100% power for 5 minutes. I also warmed up the milk in the microwave, added activia, stirred it with a broom, poured it into jars, there was room in one jar - I threw 3 tbsp. spoons of 35% cream, stirred and started a standard cycle - 6 hours. The photo shows this jar, it is with bubbles.It tasted like real sour cream!

[Olga]

Olga, remind me, what sourdough did you use to make sour cream? You did it right in the yogurt maker without a bowl, right? How long does it take?

[Mistakes when making yogurt and how to fix them]

I propose to make additions to the instructions:
Mistakes when making yogurt and how to fix them

1. ...............
2. ..............

3. Peeled whey or sour yogurt

* the yoghurt has stood, the cooking time should be reduced
* poor quality sourdough
* poor quality milk (diluted with water or powdered)

4. The yogurt turned out to be viscous

* do not dissolve the starter culture in cold milk (use warm milk or milk at room temperature).

[4. The yoghurt is viscous]

4. The yoghurt is viscous

* do not dissolve the starter culture in cold milk (use warm milk or milk at room temperature).

I just got Vitalakt viscous, although I dissolved it in warm milk
By the way, I didn't really like Vitalakt's taste either. I will not buy such leaven again

Vitalact contains acidophilus bacillus along with lactic acid bacteria. She gives pulling.

Those who are older remember how acidophilus in bottles was sold in dairy stores. It was terribly stringy, but it was bought because it was considered useful.

Vitalact is a product for children 1-3 years old. The main thing for them is usefulness, that it is not tasty, they do not know yet.

Okay, I'll eat it with the thought that it is very useful

[Olga]

Olga, remind me, what sourdough did you use to make sour cream? You did it right in the yogurt maker without a bowl, right? How long does it take?

interesting too
Sour cream Lactin looks different