Yoghurt maker Brand 4001

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.

: lol: Poor husbands, they also got mixed up.

I read the whole topic from start to finish)))
With the purchase of multi with the "yogurt" mode, the topic of homemade sour milk was soooo captivated!

I make yoghurt on Actimel and Narine - I bought this at the pharmacy:
It's not like a sourdough, it's written right to take it, but there is also a description for making sour milk.
I make the "mother's leaven" at the same time with a batch of yogurt from Actimel, only then - in the refrigerator, and the leaven - in a thermos (she needs 22 hours according to the instructions).
Then I make yogurt twice with sourdough, then again - actimel and narine sourdough ...

Yogurt on narine turns out to be a little sour than on actimel, but (although I, due to laziness and illiteracy, ALWAYS take cold milk) - it completely not stringy!

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 itself is viscous and rather bland taste. After cooking, I add jam to it - and the children and my husband eat it by both cheeks.

[Nevushka]

I just usually eat all homemade sour milk (yoghurts, kefirchiks, curd) without any additives. So, I'll try to eat vitalact with jam. Nevushkathanks for the hint

and when sending the shopping mall, is it still packed somehow? otherwise, after the shopping mall, the cargo often comes with crumpled corners, and if there is no foam, then I cannot imagine in what form it will come. And they do not allow checking the goods for integrity in the same Autotrading. Because there you first sign the documents that everything is safe and sound, and then the cargo is handed over.
And another question, are there enough yogurt makers in the warehouse? I just would like to wait for the arrival of the waffle makers and buy already with the yogurt maker.

Before sending by shopping cart or by mail, our employees put the equipment in its original packaging in another box and fix it with tape. And they also carefully monitor that everything is packed tightly.
In any case, if Brand equipment came to you with damage, then let us know and we will replace you with a new copy. Shipping in this case will be at the expense of the company.

I am absolutely delighted with the yogurt maker!
I'll grumble a bit about the instructions - on page 5 there is a typo "You can" instead of "You can." And it is necessary, of course, to change the recipe on page 7 "Natural yogurt" - there is no such measure of weight as 1 p - what "P"? People are different, they will not understand so - only in grams and liters, to the extreme - in half a liter!

We will definitely make the proposed changes to the instructions.

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:
....

Everything is in the subject, we're talking about the Brand yogurt maker (though for now, about the future one)
I conveyed your wishes to the developers of this model.

Everything is in the subject, we're talking about the Brand yogurt maker (though for now, about the future one)
I conveyed your wishes to the developers of this model.

I will look forward to the updated version!)

I will look forward to the updated version!)

We all boom to wait But only it's not less than half a year to wait

Nothing, "a good thing is not a sin and wait" (C).

I am still experimenting with HP 3801

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)

Thank you for participating

Take note. Of course, nothing supernatural, well, perhaps, with the exception of turning on the cold mode, since it will be quite expensive to build a refrigerator into a yogurt maker

[Test four - Sour cream (re-sourdough)]

Test four - Sour cream (re-sourdough)



I decided to re-ferment the sour cream. The leaven was sour cream in milk, which I made in the second test.
In one glass, cream is 22%, in the second - cream is 22% and milk is 3.5% in a 1: 1 ratio.
I put in each glass 1.5 tbsp. l. sour cream.
Didn't heat anything, everything was in the refrigerator.
I set the cups in a plastic steamer. The steamer is in the bowl. And the bowl goes to the yogurt maker.


She closed the lid. Included timer for 4 hours... I measured the temperature with a street thermometer.

After 3 hours it was 40^aboutFROM


After 4 hours - 41^aboutFROM


After turning off the yogurt maker, the temperature began to drop. Dropped to 33 in an hour^aboutFROM


After 7.5 hours from the beginning of the sourdough sour cream on cream has already acquired the form of sour cream, and on cream and milk it is still very liquid.
I held the glasses for another two hours, while once an hour I turned on the yogurt maker until the green light turned on and turned it off immediately, so I held temperature about 34^aboutFROM.

Sour cream with cream


Sour cream with cream and milk


Creamy sour cream after night in the refrigerator


Sour cream with cream and milk after a night in the refrigerator


In general, only cream is suitable for re-souring sour cream. And for the first sourdough with the help of dry sourdough, you can use milk with cream.
Another conclusion - there is no difference in temperature with and without an additional plastic steamer. I will not use it anymore.

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.

Most importantly, these jars need to be easy and cheap enough to buy additionally. In my tefal, all the principles are observed: both square and close well. However, I don’t take to work, I’m afraid to break glasses during transport, moving.

: lol: Poor husbands, they also got mixed up.

The test was successful, the jar did not open, albeit without a thread. If not dropped, then it is quite possible to hire.

The test was successful, the jar did not open, albeit without a thread. If not dropped, then it is quite possible to hire.

She also took to work, carried it in her purse, and was satisfied.

Made a cake with homemade yogurt


Flatbread recipe - HERE.

[Ryazhenka-narine from baked milk]

Ryazhenka-narine from baked milk

Yesterday I made baked milk in a pressure-cooker smokehouse, and today I decided to make fermented baked milk. But it was too lazy to go for the dry ferment of Ryazhenka, not May yet.

And in the refrigerator I still have some narine, which I really liked both in taste and consistency.

From these products we will make fermented baked milk:



Two tablespoons with a slice of narine for one and a half liters of warm milk, she blabbed everything well and poured it into jars.

Narine cooked from dry sourdough for 12 hours, but from experience I know that when re-fermenting, you need less time!

After 8 hours, we get ready-made fermented baked milk!



Not sour and not tiring!

The fermented baked milk was not as thick as Narine (but not liquid at all!), But very tender and tasty! The spoon is also worth it!

And with sour cream in three hours, fermented baked milk is obtained.

And we have nowhere to rush!

[Lyusechka]

Lyusechka, I sedna the same milk stomil ... So, I think, put ryazhenka for the night. Only I'm afraid she won't stop while I sleep Zakvasochka - Ryazhenka Lactin. It says 6-11 hours. Probably, it will also stand for 8 hours, right?

I don’t know, I only tried yogurt Lactin. I think it will be eight o'clock ... but in 6 it would be nice to look in.

Put something on the simmering milk ...

but after 6 it would be nice to look.

Hee-hee this just at five in the morning is somehow not very happy

[Man]

Man, and those tinsel on your pipe did not like it?

And the milk languishes perfectly in the smokehouse I really liked it so much

[Man]

Man, and those tinsel on your pipe did not like it?

You see, I've already wound up
I'll put milk in 502 ... I have a kosher saucepan for her

[Mannyash]

Mannyash, and lope in the smokehouse to simmer that milk? Choi I ​​forgot!

Wow, Ksyusha, you can't be recognized! Pure beauty !!!

And we have nowhere to rush!

The quieter you go, the further you'll get?
Yes, during this time I will have time to reach the Ukrainian border, already three times!

Wow, Ksyusha, you can't be recognized! Pure beauty !!!

Exactly! I'm from such beauty!

Milk if heated for 99 minutes is good, and 99 + 30 is very good!

[Tan]

Yeah, Tan, clean, fresh from the shower.

Thank you !

[Ksyunya]

Ksyunya, I did not recognize thee. I languished for 99 minutes

Wow, Ksyusha, you can't be recognized! Pure beauty !!!

I also came up with those there

I also came up with those there

Ihde? Mannochka-Snegurochka, show you urgently! And then you are all such New Year's, and I'm like this ... Like that ... last year's Christmas tree

And I heat milk in a pressure cooker for an hour, or even an hour and a half. They say that 20 minutes is enough for a clear melted taste, but I like it more. And I usually ferment with Vivo yogurt

Thanks to everyone for reminding me, otherwise I have been muddied lately, I can't keep anything in my head. I’ll probably try to wear the milk for yoghurt. We are right now current and it is possible that milk and boiled / steamed.

[Test five - Fermented baked milk on Lactina sourdough]

Test five - Fermented baked milk on Lactina sourdough



For fermenting milk, I used dry ferment Lactina Ryazhenka


The stewed milk was filled with dry ferment Lactina Ryazhenka. Stir it thoroughly. She poured the mixture into cups. She poured some water into the bowl. She placed the cups in the bowl, and the bowl in the yogurt maker.


She closed the lid. I set a timer for 5 hours (for fear that the fermented baked milk could stand, I left it overnight). In the morning (8 hours after the beginning of the fermentation) the fermented baked milk was still thin, and there was condensation on the lid, but not a drop got inside. The water in the bowl was already a little cool


I turned on the yogurt maker for another 1 hour. An hour later, there was a hint of a detachment. And the fermented baked milk is still watery


Ryazhenka after 3 hours in the refrigerator


Total 9 hours: 5 hours heated, 3 hours unplugged, 1 hour heated.

The fermented baked milk itself did not impress me much - there was a hint of pulling (although, the milk was at room temperature when fermented)
And I am delighted with the yogurt maker!

It really keeps the temperature stable (according to all my measurements, the temperature did not exceed 41^aboutC, which is optimal for yogurt and some other fermented milk products).

I really like that the cups are glass, the lids are comfortable: they fix well, you can set the date.

The only inconvenience for me is that the "Start / Stop" button is pressed tightly, I have to hold the yogurt maker with my other hand. This, in principle, is the same for all devices (the on / off button is always pressed tightly), it's just that the yogurt maker is light in itself, and it is easy to move it by pressing the button.

This is, of course, a trifle, compared to the fact that the yogurt maker really does NOT overheat !!!

[And I am delighted with the yogurt maker! It really keeps the temperature stable (according to all my measurements, the temperature did not exceed 41aboutC, which is optimal for yogurt and some other fermented milk products). I really like that the cups are glass, the lids are comfortable: they fix well, you can set the date. The only inconvenience for me is that the "Start / Stop" button is pressed tightly, I have to hold the yogurt maker with my other hand. This, in principle, is the same for all devices (the on / off button is always pressed tightly), it's just that the yogurt maker is light in itself, and it is easy to move it by pressing the button. This is, of course, a trifle, compared to the fact that the yogurt maker really does NOT overheat !!!]

And I am delighted with the yogurt maker!

It really keeps the temperature stable (according to all my measurements, the temperature did not exceed 41^aboutC, which is optimal for yogurt and some other fermented milk products).

I really like that the cups are glass, the lids are comfortable: they fix well, you can set the date.

The only inconvenience for me is that the "Start / Stop" button is pressed tightly, I have to hold the yogurt maker with my other hand. This, in principle, is the same for all devices (the on / off button is always pressed tightly), it's just that the yogurt maker is light in itself, and it is easy to move it by pressing the button.

This is, of course, a trifle, compared to the fact that the yogurt maker really does NOT overheat !!!

Mannochka! well written!
I fully subscribe to your conclusions!

[manna]

manna, call me, pzhlsta, where did you buy dry leaven? I now have homemade sour cream in the refrigerator - Obninsk drinking cream with a 5-day shelf life + activia - and yogurt, also on activation. I want to try it with sourdough.

I tried - oh, oh - how delicious! And sour cream and yogurt. Photo - later.
I put it at 6 o'clock last night, hoped to get up at 2 o'clock in the morning and put it in the refrigerator, but overslept - I would have to try with a delay.

[Olga]

Olga, here is a delivery in Moscow - 🔗... There are also addresses of pharmacies. They also promised to do the pickup. There is also this - 🔗... Pharmacy addresses are the same there. But I was told at the pharmacy last week that Vivo had not yet shipped a new one to Russia. Good Food in Moscow in the page - 🔗. 🔗 - ( 🔗). Choose where it is more convenient for you

I found these recommendations on the pages of the My yogurt group:

Is it possible to ferment more than one liter of milk with one sachet?

Do I need to close the lids of the yogurt maker jars when fermenting?

What is the difference between sourdough curd and calcined or made from kefir or yogurt?

Why are leavens needed? Why not use live yoghurts?

Why do you recommend UHT milk for fermented milk? It doesn't even turn sour normally

I asked a specialist about one inexplicable situation when all the conditions are met, but the product still does not work, and I received a very interesting answer

[mannochka,]

mannochka,, thank you very much! !

But they did not write about cottage cheese that it is not recommended to consume more than 100g of calcined cheese. in a day..

But they did not write about cottage cheese that it is not recommended to consume more than 100g of calcined cheese. in a day..

Yes? I didn't even know about it.

Yes? I didn't even know about it.

I don't remember the whole base anymore, but the point is that mineral metabolism is disturbed and salts are being deposited ..

Girls, did you order yogurt makers with or without rigid packaging? Still, glass ... and there is no foam ... I am afraid ... they told passions ...

Girls, can you explain to me why if the yogurt maker does not overheat at first, then it can overheat later? And in general, can this be? : - \ I also read this information on our forum in the topic about choosing a yogurt maker. Well, I really want it to affect this pretty girl.

But they did not write about cottage cheese that it is not recommended to consume more than 100g of calcined cheese. in a day..

And ours is not calcined, we made our own, the right one! And so we can eat from belly as much as we want!

And ours is not calcined, we made our own, the right one! And so we can eat from belly as much as we want!

Did you get that out of the yogurt maker?

I took out the curd from the strainer with gauze, but I made it with the Brand 4001 yogurt maker! _{recipe at work ...}

I took out the curd from the strainer with gauze, but I made it with the Brand 4001 yogurt maker! _{recipe at work ...}

Go ahead and upload the recipe!

I have a question. There is real milk in the refrigerator, but it's already sour.
Can I make cottage cheese with it in a yogurt maker or is it already yogurt and shouldn't be done?

Go ahead and upload the recipe!

I have a question. There is real milk in the refrigerator, but it's already sour.
Can I make cottage cheese with it in a yogurt maker or is it already yogurt and shouldn't be done?

If the milk is already sour, then there is no point in shoving it into the yogurt maker. Put it on the table, let it dry, and then you need to warm it up in a water bath, cool it and put it on the gauze.

Only such cottage cheese should be used on cheese cakes, casseroles, etc., but not raw.

If the milk is already sour, then there is no point in shoving it into the yogurt maker. Put it on the table, let it dry, and then you need to warm it up in a water bath, cool it and put it on the gauze.

Only such cottage cheese should be used on cheese cakes, casseroles, etc., but not raw.

Well, yes, that's how I did it with such milk. Well, let the yogurt maker rest, otherwise I tortured her with fermented baked milk!

Fermented the baked yogurt milk. Happened. The taste is ryazhenka ryazhenka, as the children said. Photo tomorrow