Yoghurt maker Brand 4001

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

Cheyta? I also noticed about the cord that it should be wound into the bottom. Pralna? Well, yes, it would be convenient to remove it like that. But after all, this is a pridetstsa to change the matrix

No, an interesting movie - they themselves will ask around - what they say, wishes, here I have a wish - so that less space in the kitchen would take up and the lid was more impressive

AAAA! You mean it! And I didn't understand right away. She began to praise Moulinex. I think she’s cheyta And you mean compactness! Yeah, yeah, if the case were thinner, it would, of course, be more convenient - it would take up less space. Tokma ... again you chew the matrix for this to change pridetstsa.

If only the Brand for the super-yogurt maker finds another thinner case with a sturdy lid and with the possibility of cord winding ... Still cheaper than changing the matrix

In fact, everything is very simple with the cord, in the same place there should be a thin groove along the edge of the stern and FSE! What does the mulberry matrix have to do with it? I don't understand ... I have an old Clathronic, so everything is tucked into the bottom there: a groove with hooks, there is also no complex mechanism like a roulette

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

Shaw is not necessary? Is the cord not necessary or drowned?

[Mashun]

Mashun, the die in this case is the mold for the bottom of the yogurt box. Here's to change it to make a small groove with hooks

[Mashun]

Mashun, the die in this case is the mold for the bottom of the yogurt box. So change it to make a small groove with hooks

ahh, from I sat down, I thought you were about electronics

[No need to change the case!]

NO NO NO!!!!

No need to change the case!

This is what you need. It is thick and therefore keeps you warm. I just wanted to write about this in the recipe for cottage cheese, I’m not going to arrange it (either the Internet, or the list of recipes for the smokehouse I sculpted).

Depth is also very important, the jars are inside the case, not outside, just under the lid.

No need to compare this yoghurt maker with the Mulinex yoghurt maker! I know what I'm talking about, I have both.

These extra centimeters will not save father of Russian democracy useful area of ​​your kitchen ...

The only feature of Mulines is the place for storing jar lids on the topmost lid of the yogurt maker.

To be honest, I still miss this. The whole hand by inertia reaches out to attach them there. But these are trifles, I fold the lids into a trash.

I think the machine proposal for a place for winding the cord on the bottom of the yoghurt maker is correct (I have a yoghurt maker next to the outlet and the cord in Moulinex has always been wound to the maximum).

[Manna]

- Doctor, why everyone ignores me?
- Next !!!!
That's how Manna, so immediately, but how SchuMakher, so there is no one !!!

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

I don’t miss anyone! I write down all suggestions and comments for further discussion.
And I also noted about the output of the power cord.

So, this is not nada ... enough for us here and without you these ...
The fact that the final product is ideal for me, a teapot, 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 was more impressive - for some, I have a lot, now practically one hand works... I'm afraid if I drop it, it will break!

We are planning to release yoghurt makers in a different building and with more cups. So buyers have a choice.
We will also discuss the issue of the cover with the manufacturer.
If your lid still falls and cracks, then don't be discouraged. This accessory can be purchased on the website of our company.

I think the machine proposal for a place for winding the cord on the bottom of the yoghurt maker is correct (I have a yoghurt maker next to the outlet and the cord in Moulinex was always wound to the maximum).

Aha, I would have pressed a button in a vacuum cleaner, the cord pulled in as much as necessary, pulled - pulled
This is so as not to take off and put into the bottom (so many movements), but in a quick HOP and you're done!

We are planning to release yoghurt makers in a different building and with more cups. So buyers have a choice.

Elena, will the new building have the same good thermal insulation?

It is very important. For the preparation of cottage cheese from dry sourdough, the recommended fermentation temperature is 30⁰FROM.

For the successful preparation of cottage cheese in yoghurt makers that do not have a function for selecting the temperature, the manufacturers suggest turning off the yogurt maker after 4 hours without opening the lids.

We have no problems here. I set it to 4 hours and went to bed. And in the morning, after 6 hours from the time the yogurt maker was turned off, the product temperature was 28⁰FROM . Almost perfect!

And this is all thanks to the good thermal insulation of the case!

[wishes]

We are planning to release yoghurt makers in a different building and with more cups. So buyers have a choice.
We will also discuss the issue of the cover with the manufacturer.
If your lid still falls and cracks, then don't be discouraged. This accessory can be purchased on the website of our company.

Cheers cheers!

AAAA! You mean it! And I didn't understand right away. She began to praise Moulinex. I think she’s cheyta And you mean compactness!

And she didn't praise anything - she was ordered to write comments, well, I am writing wishes ... Again, not so ...

Again, not so ...

Don't cry I am cha

[Seventh trial - Kefir (re-sourdough)]

Seventh trial - Kefir (re-sourdough)



I decided to re-ferment kefir. A three-day kefir fermented with dry Lactina leaven was used as a leaven.
I disinfected the cups with boiling water, set 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.
She closed the lid. Turned on the timer for 4 hours.


Across 3 hours the yogurt maker shook slightly. It turned out that kefir is already ready. Eh, overheated, probably (for kefir, 41 ° C is a lot). Somehow I didn’t think that kefir would be over-fermented so quickly.




And this is kefir a day later in the refrigerator

Elena, will the new building have the same good thermal insulation?
It is very important. For the preparation of cottage cheese from dry sourdough, the recommended fermentation temperature is 30⁰FROM.

I am at a loss now to answer your question.
Until I test it myself, I cannot answer.

[girls]

Here, girls, I got it They brought it, unpacked, looked and ........ packed back, warm up, otherwise some kind of straight frozen, straight cold, straight almost condensation began to form
The first impression is "live" so to speak. She's big. No not like this. She's BIG

[girls]

Here, girls, I got it They brought it, unpacked, looked and ........ packed back, warm up, otherwise some kind of straight frozen, straight cold, straight almost condensation began to form
The first impression is "live" so to speak. She's big. No not like this. She's BIG

Aygulchik! Congratulations!
Nice gift for the New Year !!!

[Aygulchik!]

Aygulchik! Congratulations!
Nice gift for the New Year !!!

Thank you, Vikus Yes, I especially love myself for the New Year, So then I love and feed my family all year

[Test Eight - Curd with Lactina sourdough]

Test Eight - Curd with Lactina sourdough



For fermenting milk, I used dry leaven Lactina Curd


I installed a bowl in the body of the yogurt maker, in it a glass bowl disinfected with boiling water.
Milk (ultra-pasteurized, 3.2% fat, 1,5L) heated in warm water to a temperature slightly above 37 ° C.
Poured dry sourdough into milk. Mix it thoroughly. Poured the mixture into a bowl.


She closed the lid. Included timer for 4 hours... And I forgot about the cottage cheese for 10 hours.
After 10 hours there was a lot of condensation on the lid. And the curd was a homogeneous slightly thickened mixture.




I heated the curd mass in the Brand 6060 pressure cooker.
At the bottom of an additional bowl (not included in the kit) I installed a lower steam basket (not included in the kit). She poured 2.5 liters of hot water into a bowl.


I set a bowl with curd mass on a double boiler.


Included "Heating" mode for 15 minutes.
In 20 minutes I removed the bowl with the curd mass from the smokehouse (in the photo, the white balance is simply disturbed).


Poured the curd mass into cheesecloth laid out on a microwave steamer


I hung cottage cheese in gauze


After 5 hours, just over 200g of curd


The curd turned out to be excellent, the way I like it both in consistency and in taste!

Masterpiece!

Come on, I just embarrassed

I used to make curd from curdled milk. I decided to try it on dry sourdough. I was afraid that I would not like this curd. And he turned out to be even more than edible

By the way, I don't understand why it is not recommended to make cottage cheese on yogurt. Our ancestors hardly made cottage cheese in Russian ovens using dried bacteria

[mann]

Yes, that's completely mann I agree with you! These are the producers of dry starter cultures brains ...... yut!

I understand that it can be risky to ferment on store-bought fermented milk products due to the fact that it is not known exactly how they were stored, and what else could have gotten into them during this time. But on homemade yogurt, I think, the curd is no worse than on dry sourdough, and maybe even better

........... But on homemade yogurt .......

And how many have it, homemade yogurt, in which you can be sure? Units! And so that almost the whole world does not ferment store-bought milk in a natural way, apparently, they came up with a special. sourdough for cottage cheese.

By the way, our local shop, fermented naturally, was thrown into cottage cheese - it was the same HOW brrr.

I am in favor of yogurt from my cow, but in big cities it is safer to use specials. leaven.

I'm for yogurt from my cow

Yes, yes, that's what I meant ... I make yogurt in the summer with goat milk (we buy it from a neighbor in the country)
An acquaintance came to us in the summer, I treated him with my cottage cheese with honey. God! How he devoured it

Yes, and who is against a good leaven? Here is my dream to find a pure culture of Mechnikov's curdled milk. While in search, I buy ready-made Mechnikov's yogurt, add it to milk - well, nothing tastes good! Yesterday I did it, but today I eat it!

Have you tried dry leavens yet?

No, I need to grow to dry starter cultures .......

[Manna]

No, I need to grow to dry starter cultures .......

It's actually much easier with them, yes, Manna? Confirm Stir the sourdough from the sachet, into the jars and into the yogurt maker into the heated milk. And the result will definitely be good!

Nuuu ... I reassure myself that the bacterial culture is cleaner in dry starter cultures than in purchased ready-made fermented milk products

[Manna]

Manna, and this is another huge plus!

Nuuu ... I reassure myself that the bacterial culture is cleaner in dry starter cultures than in purchased ready-made fermented milk products

I believe, I sincerely believe - where can I get such a song- Mechnikov's dry leaven?

[Olga]

Olga, type in the search engine the starter you need and see how many online stores in Moscow offer it. : yes: Many even have self-pickup !!!
Or you can do it differently: order a starter culture at the nearest pharmacy.
Good luck!

[Bacterial concentrate KTSB]

In the 2 nearest pharmacies I have found so far only evitalia. And what I need is Bacterial concentrate KTSB 🔗 - I also found it, but I haven't got through yet - I will torment on Monday where you can buy this leaven at retail.

[MariV]

MariV, most importantly, the "process" has started ...

[Tanyusha]

Yesterday I baked potato pancakes on homemade Mechnikovskaya yogurt - for sourdough I used ready-made yogurt from the Dmitrov plant.

The recipe is here - of course, I did not adhere to the exact proportions - everything, as usual, by eye, but very tasty pancakes, Tanyusha thanks again!

[girls]

Here, girls, I got it They brought it, unpacked, looked and ........ packed back, warm up, otherwise some kind of straight frozen, straight cold, almost straight condensation began to form
The first impression is "live" so to speak. She's big. No not like this. She's BIG

Opened today for initial wash and further work. And one jar has a chip on the top, I don't understand anything, how? where from? And now what i can do?

[Test ninth - Drinking yoghurt on dry ferment "Evitalia"]

Test ninth - Drinking yoghurt on dry ferment "Evitalia"



For fermenting milk, I used Evitalia dry starter culture


Milk (ultra-pasteurized, 3.2% fat, 2L) heated to a temperature of slightly more than 37 ° C in warm water. I added warm milk to a bottle with dry sourdough, stirred it and poured it into milk cartons. I poured 1.5 liters into a glass bowl, which I placed in a bowl in a yogurt maker.


And the remaining 0.5 liters had to be poured into cups and placed on a central heating battery, having built a "platform" under them from newspapers to reduce the temperature from 50 ° С to 43 ° С


I turned on the yoghurt maker 11 o'clock.
After 11 hours, there was quite a lot of condensation on the lid. And on the one hand, a completely dry area. I don’t know what caused it.


Evital yoghurt has acquired the consistency of drinking yoghurt


I put it in cups with a disinfected boiling water spoon and sent it to the refrigerator

For me, yogurt with Evitalia sourdough is optimal in consistency and taste. And not a hint of pulling. And the mother's starter culture lives in the refrigerator for up to 18 days (as the instructions say: "The shelf life of the Working Starter culture in the refrigerator is 18 days, the Finished Product is 7 days"). Although, I would not keep a live product for so long.

[manna]

manna, good yogurt turned out.
I like Evitalia, I have been making yoghurt with this sourdough for more than a year now, and settled on Prostokvashino milk. If you need the "spoon to stand", then I take 6% milk, and if you need drinking, then 3.2%.

I read that the Brand will be developing a new model of a yogurt maker, with more glasses. Wondering when will it go on sale?

If you need the "spoon to stand", then I take milk 6%

thanks for the advice
Toka I am not lublu very thick yogurt, I like drinking

And I use thick sweat as a cream, instead of sour cream or for jelly.

[manna]

manna, good yogurt turned out.
I like Evitalia, I have been making yoghurt with this sourdough for more than a year now, and settled on Prostokvashino milk. If you need the "spoon to stand", then I take 6% milk, and if you need drinking, then 3.2%.

I read that the Brand will be developing a new model of a yogurt maker, with more glasses. Wondering when will it go on sale?

Everything is correct. The new model will have 12 cups.
The delivery of these yoghurt makers is planned for spring, but I cannot say more precisely yet.

Opened today for initial wash and further work. And one jar has a chip on the top, I don't understand anything, how? where from? And now what i can do?

Send me a photo of the damaged cup in a personal message and we will send you a new cup.

[Elena]

Everything is correct. The new model will have 12 cups.

Elena, can I still be a little curious Barbarian?

All 12 cups will immediately be placed in a yogurt maker (as in Tefal, for example) or it will be two sets of 6 pcs. each?
P.S. I'm still waiting for this yogurt maker. Since the 7th, everything has been going and she is coming to me, but she has not even left Moscow yet. Already probably only after NG, I'll see you, if of course I'll see you ...

Send me a photo of the damaged cup in a personal message and we will send you a new cup.

I sent the photos, the answer came quickly, they will send a new glass!
This is efficiency and customer care !!! I appreciate it!

[# 1. Bifidum from Lactina in Brand 4001 yogurt maker]

I carry my experiences with a yogurt maker

# 1. Bifidum from Lactina in Brand 4001 yogurt maker

He heated the UHT milk to 36 degrees, stirred the Bifidum starter culture, poured it into 6 jars, in the center a jar of water. The time for fermentation was set at 6 hours.

🔗 🔗 🔗 🔗

In 2 hours. In jars, the temperature is 37-38 degrees.
🔗 🔗 🔗

After 4 hours. Temperature 38-40 degrees.
🔗 🔗 🔗

About half an hour before the yogurt maker worked 6 hours, I had to leave the house. When I arrived, the yogurt maker was turned off, Bifidum is thick, ready. The water temperature in the central jar is 33 degrees. Not a drop of serum in the jars.
🔗

I closed the jars with lids, set the cooking date on them, put them in the refrigerator.

Since the child did not sleep, she baked a banana and a half jar of Bifidum, ate it. In the other half jar I added cherry syrup (from jam) for myself, my daughter came up, gave her a try, and so she finished

After a night in the fridge:
🔗 🔗

Conclusion: Bifidum cooked for 8 hours - 6 hours in the included yogurt maker, 2 hours in the off. The temperature did not rise above 40 degrees (this is in the center), 38 degrees around the edges. The result is an absolutely thick milk product of 2.5% fat, worth a spoon. The structure is homogeneous, smooth. Delicious!

[All-Russian Scientific Research Institute of the Dairy Industry]

I finally bought it at VNIMI - All-Russian Scientific Research Institute of the Dairy Industry - bacterial concentrates - for yoghurt, acidophilus and "Tonus". I prepared sourdough in a yogurt maker, made yogurt - Mechnikov's curdled milk, and acidophilus. Well, I'm very happy!

[Olga]

Olga, and acidophilus turned out to be a toffee?

[Olga]

Olga, and acidophilus turned out to be a toffee?

Yeah, yeah - toffee, as expected ... Mann, do you think I like acidophilus? no, but the doctor ordered it urgently. She is very useful ...