Yoghurt maker Brand 4001

I understand that fermented baked milk is not necessary in order to get delicious fermented baked milk.

The main thing is baked milk, and you can ferment with whatever you like in consistency and taste (at least dry sourdough, at least as a product).

I understand that fermented baked milk is not necessary in order to get delicious fermented baked milk.

The main thing is baked milk, and you can ferment with whatever you like in consistency and taste (at least dry sourdough, at least as a product).

Quite right!

I understand that fermented baked milk is not necessary in order to get delicious fermented baked milk.

The main thing is baked milk, and you can ferment with whatever you like in consistency and taste (at least dry sourdough, at least as a product).

That's right, I make fermented baked milk on baked (so far purchased) milk + activia. It turns out very tasty!

I understand that fermented baked milk is not necessary in order to get delicious fermented baked milk.

The main thing is baked milk, and you can ferment with whatever you like in consistency and taste (at least dry sourdough, at least as a product).

And I agree

This yogurt maker is my first. Before that I tried to make yogurt in a cartoon - I didn't like it. I use this one all the time now - and the result is consistently excellent. I am doing it while activating - I have not got hold of the leaven yet. I like the simplicity with which such a wonderful product is made.

In the evening I put the yogurt, as always in my favorite proportion: in a liter of milk I stirred (cut off the bag of milk and stir in the bag) a pack of strawberry activio and 1-2 tbsp. l. sourdough narine.
I set the time at 6 o'clock, but since it was already too late, I turned off the yoghurt maker after 5 hours, noting that the yoghurt was already quite thick. Today, after 9 hours, I took out a rather thick and of course delicious yogurt from the refrigerator.
I made a conclusion for myself, since I get a similar result in 5 hours a second time, I do not see the need to torture my yogurt for 6 or more hours, but I will try, on the contrary, to look at the result in 4 hours.

How I missed the appearance of this yoghurt maker on sale, I kind of signed up with Brand for a message about the admission (or maybe not, I forgot already). Now I saw a yogurt maker and immediately ran to the forum for the topic. She came running and found. Hurrah!!!
I'll start studying the topic from the first page. I have been making yoghurt for more than a year at Evitalia, sometimes in the oven, sometimes at the cartoon. But it will be more convenient in the yogurt maker, I think so.
It may have already been written about this, but so far there is no time to read all the pages, but it is urgent to understand in order to place an order.
Girls, tell me, did I understand correctly that she automatically turns off after a specified time?

Yes exactly.

[Luysia]

Luysia, thank you very much.
Now I am sure that I should buy. I also liked that the cups are roomy - 200 ml. You can also order additional ones.

I understand that fermented baked milk is not necessary in order to get delicious fermented baked milk.

The main thing is baked milk, and you can ferment with whatever you like in consistency and taste (at least dry sourdough, at least as a product).

+ 100000000000000000000000 00000000000000


licked a spoon - RYAZHENKA !!!!

But I will still buy dry fermented Ryazhenka.

We will check them, we will compare them ...

Come on, put z cans of sourdough on regular milk, 2 cans with sourdough on plain milk, and 2 jars with sourdough on plain milk

You planned something very cleverly ...

A pure experiment, the protocol of which takes into account all possible options

[Girls]

Girls, remember my experiments on milk sour cream?
I then did the over-fermentation with cream + milk in a 1: 1 ratio ...
It is still thinner ...
Here she is after a night in the refrigerator


But she, after 3 days in the refrigerator (I managed to fish out a glass from the main sour cream eater in order to have time to photograph what was left)




It is not very visible in the photographs, but it thickens very much. And the serum separated slightly.

Ryazhenka was packed with ferment from two manufacturers. Bazaar milk is heated in a smokehouse-pressure cooker!

Ryazhenka was packed with ferment from two manufacturers. Bazaar milk is heated in a smokehouse-pressure cooker!

What manufacturers will you "dress up"?

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

Do not worry. Our staff carefully pack all the equipment. But if, nevertheless, an emergency occurs on the road and you receive a damaged yogurt maker. Send us a photo and we will send you a new copy.

[Elena Br]

Elena Br and it will also be very convenient if the wire is retracted into the hollow from the bottom side of the bottom

What manufacturers will you "dress up"?

Good Food or Genesis, I'll try some of these today.

[fermented baked milk on baked milk and dry ferment Bioryazhenka]

So, fermented baked milk on baked milk and dry ferment Bioryazhenka


Prepared fermented baked milk from farm milk baked in a Brand 6060 pressure cooker and dry ferment Bioryazhenka TM Good Food.

I put the fermented baked milk at 8 o'clock, but this was not enough, I added one more hour.

The fermented baked milk turned out not as thick as the previous one, but it had less sour and at the same time more pronounced taste of fermented baked milk.

There was a slight pulling. The manufacturer notes that the finished product has the consistency of kefir.

[Luda,]

Luda, beautiful fermented baked milk, with a pronounced color!
But for some reason ryazhenka on sour cream is closer to me, it is closer to me.
Have you tried it?
I think that the main thing in fermented baked milk is well baked milk, from here there will be a taste, but you can ferment whatever you want.

I haven't tried it on sour cream, you need a good one. And this is a problem.

I haven't tried it on sour cream, you need a good one. And this is a problem.

I did "33 cows" with sour cream -20%, in three hours.

Lied - "HOUSE IN THE VILLAGE" !!!

We have no houses, no 33 cows!

[Test six - Kefir with Lactina leaven]

Test six - Kefir with Lactina leaven


For fermentation of milk I used dry starter culture Lactina Kefir


Heated the milk (0.8 l of pasteurized) to a temperature slightly above 30^aboutWith warm water. Added dry starter culture. Mix it thoroughly. She poured the mixture into cups scalded with boiling water. I put the bowls in the yogurt maker. She put the glasses in the bowl.


She closed the lid. Turned on the timer for 5 hours. After 5 hours, the kefir was still thin. I left it in the turned off yogurt maker. And ... I forgot about him. So he stood in addition to 5 hours on heating for another 6 hours without heating. Here's what happened


By the consistency of kefir ... There is a hint of pulling (again, this pulling). And the taste is excellent kefir!

You know, after I forgot about kefir, I started dreaming very hard about a super-yogurt maker who would signal me about the expiration of my planned 8 hours for kefir, and even at a stable temperature. Yes, for yoghurt and several other fermented milk products, this yoghurt maker is ideal... But for products that require lower temperatures, you need a super yogurt maker

But for products that require lower temperatures, you need a super yogurt maker.

Yeah ... super sour cream, super kefir maker
By the way, my yogurt maker is coming to me

[Mann]

Mann, a mann - you know? I fermented the milk with Obninsk biokefir for 6 hours - it turned out to be kefir, not sticky. Spoiled you, as I see ...

Spoiled you, as I see ...

Yes, there are enough of them spoiled everywhere! One such person told me yesterday that this is not fermented baked milk, but acidophilus in baked milk, but delicious.

Would have been!

Today the yogurt maker suits me 100%
Here again I put the fermented baked milk on for three hours ...

Here I am also not a biochemist - now the taste sensations are heightened - I immediately feel whether it is a good product or not. The body cannot be fooled. - while there were no punctures of sour milk from this yogurt maker.

[Luysia]

Luysia,

We have no houses, no 33 cows!

Your Selyansk milk is delicious After which the house and the cows are somehow not very good

[Luysia]

Luysia, Your Selyansk milk is delicious After which the house and the cows are somehow not very good

And we gossiped about sour cream, Antonovka.

[Mann]

Mann, a mann - you know? I fermented the milk with Obninsk biokefir for 6 hours - it turned out to be kefir, not sticky. Spoiled you, as I see ...

Why am I spoiled? Here, however, of all the dry starter cultures of Lactin, only bifidum did not last. The rest that I used, at least a little, had this property. I also love the Obninsk bio. But I did not try to "ferment" it

Today the yogurt maker suits me 100%

I am also very happy with this yogurt maker. It doesn’t depend on her that the sour milk on the lactin sourdough "sips"

[Manna]

Manna, I also had sour milk Laktinovskaya all summer long. And now she whispered like a grandmother. Even what's the matter. But in time it sours more, even the last time yogurt had to be kept for almost 11 hours. I was afraid to raise the temperature on the thermostat. Maybe frost affects her like that.

Well, I don’t know what’s going on, what’s not going on, but I’ll take a glass of fermented baked milk at night!
The last hour has gone, out of three, and the fermented baked milk is already thicker than the store!

I'm thinking, maybe the milk should be heated more ... up to 40^aboutP. 30^aboutS-36^aboutC, maybe not enough?

[Manna]

Manna, yes, yes, for sure, I now began to use a professional thermometer and heat up to 40 * with more accuracy, apparently.

[for yoghurt and several other fermented milk products, this yoghurt maker is ideal]

...
You know, after I forgot about kefir, I started dreaming very hard about a super-yogurt maker who would signal me about the expiration of my planned 8 hours for kefir, and even at a stable temperature. Yes, for yoghurt and several other fermented milk products, this yoghurt maker is ideal... But for products that require lower temperatures, you need a super yogurt maker

We are already working on it
We are waiting for more wishes

The cake was baked according to the recipe from page 15 - only instead of prunes - dried apricots. Delicious!

And I bake bread on yogurt every other day!

I keep keeping my cooking time to a minimum ...
I turned on the yogurt maker for three hours. Simmering milk in Kenwood, eight hours

the milk turned out to be very cool + two tbsp. tablespoons of 20% sour cream "house in the village" and after 2.5 hours, I thought that I could already get the jars.


And she did the right thing, in terms of density it was the same as completely in three hours.

Somehow I will not dare to shorten the time ..... The easier it is for me, the better - so that, like our ancestors, I put it in the oven for the night, and in the morning it’s ready, without any fancy with thermometers.

And what kind of "left" jar ?!

And what kind of "left" jar ?!

Jar "left" with mustard.
One jar was occupied with yogurt and I had to use a jar of mustard, I used them to make yogurt in a slow cooker.
Still, sour cream greatly reduces the cooking time, I'm even afraid to imagine what would happen to my fermented baked milk, if I cooked it "like our ancestors ..."

Yesterday I bought Udmurt milk and thermophilic yogurt - I added 150 g of this yogurt per liter of milk. I put it on for 5 o'clock - I don't know why - by the morning I got yogurt!
Yesterday I saw the Mulinex yogurt maker - it will be more compact, and the lid is more reliable

[Manna]

We are already working on it
We are waiting for more wishes

- Doctor, why everyone ignores me?
- Next !!!!

That's how Manna, so immediately, but how SchuMakher, so there is no one !!!

[Manna]

Yesterday I saw the Mulinex yogurt maker - it will be more compact, and the lid is more reliable

And most importantly, what is the yogurt maker intended for, does it do? I mean, keeps the temperature? Or does he sin like everyone else? Here is the Brand in this sense - the perfect yogurt maker

That's how Manna, so immediately, but how SchuMakher, so there is no one !!!

Mashun, and you vapsche about INTO?

[Mashun]

Mashun, and you vapsche about INTO?

I wrote about the cord I wrote to ratsuha, so no one noticed the sales, I’ll go drown myself .... in yogurt!

I wrote about the cord I wrote to ratsuha, so no one noticed the sales, I’ll go drown myself .... in yogurt!

I noticed ... I even really liked it ...
it wouldn't hurt to be ...

I wrote about the cord I wrote to ratsuha, so no one noticed the sales, I’ll go drown myself .... in yogurt!

So, this is not nada ... enough for us here and without you these ...

And most importantly, what is the yogurt maker intended for, does it do? I mean, keeps the temperature? Or does he sin like everyone else? Here is the Brand in this sense - the perfect yogurt maker

The fact that the final product is ideal for me personally, a kettle, is no question ...
No, an interesting movie - they will ask around - what they say, wishes, here is my wish - so that less space in the kitchen would take up and the lid would be more impressive - for some, I have a lot, now practically one hand works... I'm afraid if I drop it, it will break!