Yoghurt maker Brand 4001

[Olija]

Olija, sugar and vanilla can and MUST be added to the already READY yogurt !!! And ferment only with sourdough and milk and nothing else, otherwise you will not get yogurt.

Read this topic, it describes in detail who, what and how ferments in this yogurt maker. I fermented the lactin for about 8 hours.

I just tried it without sugar, mine don't want to eat !!! Vanilla just add a pinch! And how much time does anyone drink? Share your experience!

You can add sugar and other additives - syrups, jams, fruits, ... to the ready-made, that is, in order for homemade food to be eaten, it is not necessary to break the technology and add sugar and vanilla in advance. And the yogurt maker is actually very good. I checked it by putting the thermometer in a jar, so it did not rise above 40 for me. And in time .. I haven't made yogurt yet. Basically, I make Bifidum, Vitalakt, Curd from Lactin. Milk + leaven. Everything works out great!

Disappointment comes with the yogurt maker

I didn't see where you are from in your profile. Strange, the instructions describe everything - the time how to cook ...... On the site of "Lactina" everything is also quite clearly written about cooking.

I just tried it without sugar, mine don't want to eat !!! Vanilla just add a pinch! And how much time does someone ferment? Share your experience!

It's just that you are used to ready-made store yoghurts and all the nasty things that they have.
Pour sugar, starch (at best), well, what other nasty things and will be what you are used to.

Girls, thank you very much for your answers and advice, I will do the right thing !!!

It's just that you are used to ready-made store yoghurts and all the nasty things that they have.
Pour sugar, starch (at best), well, what other nasty things and will be what you are used to.
[/ quote]

You might think you have another yoghurt on sale in your store ... I just asked for advice ...

I will do it right!

Good luck! You nevertheless read Temka. A lot of things have already been prepared, with comments and photographs on different leavens. Many questions will disappear immediately

[Olya]

You might think you have another yogurt on sale in your store ... I just asked for advice ...

Olya (right?), do not be offended, Vichka just joking

Thank you

[Olija,]

You might think you have another yoghurt sold in your store ... I just asked for advice ...

Olija, I didn't write that we have a different yogurt! Maybe ours is even more nasty than yours. I mean, how home is different from the store.

Olya (right?), do not be offended, Vichka just joking

Mannochka!


the consequences of yesterday's stabbing!

the consequences of yesterday's stabbing!

That's what I thought

the consequences of yesterday's stabbing!

What was that? Did I miss something?

Well, I will not be offended, I want to learn how to do everything right, I have reviewed the forum more than once, apparently no one else has come across this ... I really hope for a positive result

You can make it much easier by reading the instructions for the yogurt maker and probiotics.

apparently no one else has encountered this ...

Nobody came across what? We all made yoghurt with different sourdoughs, we just did not add sugar or vanilla to the sourdough.

Yesterday I warmed milk to 40 grams, poured sugar, vanilla and Yogurt (lactin) sourdough, poured everything into jars, turned it on for 12 hours (I used to put it on less, it didn't work). As a result, I did not get yogurt, but some kind of drinking kefir, a dry crust formed on top, a lot of whey ... Tell me why this is?

Was the sourdough well mixed in milk? What milk? There is a lot of whey, because the yoghurt has stood still.

I tried another leaven - euitalia. I'm not very ... First, I need to dilute it in two liters of milk - I had to ferment some of it in a cartoon. Secondly, the finished product must be kept in the refrigerator for at least 3 hours. Further - the taste is mild, I have already indulged in the refreshing taste of the VNIIM ferments, and the taste of the evitalia somehow did not inspire ..... Perezakvash I wasn’t happy either.
But that's my personal opinion .
I have no complaints about the yogurt maker, my girl - I put it on and forgot.
This means that in order to get a product to your taste, you need to choose the right products, especially the leaven.

I tried another leaven - euitalia. I'm not very ... First, I need to dilute it in two liters of milk - I had to ferment some of it in a cartoon.

This is exactly what the new yogurt maker is for. How many glasses is she there? 12?

Secondly, the finished product must be kept in the refrigerator for at least 3 hours.

I keep the whole sour milk in the refrigerator for at least a couple of hours

the taste of evitalia somehow did not inspire ..... Perezakvash I wasn’t happy either.

I like the taste of evitalia. But I agree about over-fermentation, euitalia loses a lot during over-fermentation

There are no complaints about the yogurt maker, my girl - I put it on and forgot.
This means that in order to get a product according to your taste, you need to choose the right products, especially the starter culture.

Consonant

This is exactly what the new yogurt maker is for. How many glasses is she there? 12?

Where is the new one?

While we wait

I tried another leaven - euitalia. I'm not very ... First, I need to dilute it in two liters of milk - I had to ferment some of it in a cartoon. Secondly, the finished product must be kept in the refrigerator for at least 3 hours. Further - the taste is mild, I have already indulged in the refreshing taste of the VNIIM starter cultures, and the taste of the evitalia somehow did not inspire ..... Perezakvash I wasn’t happy either.
But that's my personal opinion .
I have no complaints about the yogurt maker, my girl - I put it on and forgot.
This means that in order to get a product according to your taste, you need to choose the right products, especially the starter culture.

Today, or rather yesterday in the evening, I also put yogurt in MV with this sourdough. I made 1 liter of milk and took 1/2 jar of leaven. So, in the morning, the milk did not turn into what was needed at all. : girl_cray: It turned out a little jelly-like milk. Now she heated the whole mass again and added the remaining leaven. I'm waiting. : (I didn’t like it very much either, I don’t have that sourness to which I’m used to it, if it works out, I’ll eat it with jam.

[tatjanka]

My beauty works without a breath - she only removed the sour cream, and immediately delivered a new batch for cottage cheese, acidophilus and Mechnikov's curdled milk. Sour cream in the refrigerator is resting, I could not resist, I have already tried it - oh, tomorrow I will put pictures ...
tatjanka, in my experience with Evitalia, after fermentation, it needs at least 3 hours, and it is better to settle in the refrigerator overnight.

Ready-made sour cream with "Tonus" sourdough



Fermented well


At the beginning of the process.

[Olga]

OlgaWhat wonderful sour cream You fermented it on cream?

[Mann,]

Yes, Mann, cream 11% + "Tonus" starter culture.


The fermented milk product "Tonus" itself did not suit us - there are acetic-acid bacteria, it is not suitable for everyone ... I also made cottage cheese on "Tonus" - well, it was a painfully long and dreary process, but the cottage cheese is quite!
In the future, I will do it with acidophilic and Mechnikovsky ferments. They were fermented in small jars in the photo.

[Olga]

Olga, sour cream.
Have you measured how much the ceramic pot warms up? Is there a difference with glass? Otherwise, I also have pots, and the temperature in the yogurt maker is too high for my sour cream.

And so far I only make yogurt in this yogurt maker. He is currently the most in demand with us.
This is an afternoon snack for the younger one: yogurt and strawberry, banana and kiwi puree as a filling



The photo shows that the yogurt is 3/4 full. I pour 1 liter of sourdough milk into all the jars. Each has about 150 ml. And everyone fills the rest of the place in the cups to taste.

Clay pot T holds for a long time, cools down for half an hour longer (approximately) than a glass. But for me it is not critical. For me, the main criterion is taste and consistency!

[Xun]

Xun, a good idea for those who use fillers for yogurt True, I eat sour milk only in its original state

I also made cottage cheese at Tonus - well, it was a painfully long and dreary process, but the cottage cheese was quite!

For a long time I want to make a curd, but I can't ripen something to make it

[Olga]

Olga, !

Mannyash, well, if you were not a full two years old, I think you would also ask for a filler. Although I also like to add something to yogurt: fruits, cornflakes, etc.

[Mannyash]

Mannyash, well, if you were not a full two years old, I think you would also ask for a filler. Although I also like to add something to yogurt: fruits, cornflakes, etc.

KsyuI think it doesn't depend on age

Well, I don’t know ... I can eat homemade yogurt in its original state, but the children cannot. Do you think it doesn't depend on age?

Do you think it doesn't depend on age?

Did you know why they don't want to eat yogurt in its original state?

Nastya says it tastes better with something. The empty one refuses. But here the habit of purchased food is to blame, this is understandable. And in small (not tempted by any byaka from the store), pure yogurt contains no more than 1/3 of the jar, and everything is cleaned with the filler.

Until certain events, I did not use any sour milk (except sour cream) at all - well, I did not like it! Now I can't imagine how I lived without her, and my husband, looking at me, also began to drink with pleasure in the morning!

[Ksyu]

And in small (not tempted by any byaka from the store), pure yogurt contains no more than 1/3 of the jar, and everything is cleaned with the filler.

Ksyu, so there is yogurt and so a third of the jar, and the rest is filler. Or am I not a couple? But he doesn't give up on pure yogurt?

I also started drinking with pleasure in the morning!

As I know, sour milk is healthier to eat in the evening.But I eat it in every way, whenever I want

No, yogurt in 3/4 jars. I pour it in a special way, so that then something small papat into it. He does not refuse the pure. But he eats a little and is not enthusiastic.

There is a point of view that children, like animals, feel what they need and eat what they need, giving up something else (well, these are, of course, those that have not yet been spoiled by the created gustatory habits). At the same time, an adult can deceive his sense of smell and touch and feed him with what the child refuses ... And I'm thinking ... maybe a person (an adult or a child) does not need as much sour milk as we consider useful

I agree with you completely.
My daughter can't stand milk, let alone sour milk. And so from early childhood. At the same time, I breastfed her for 1 year and 10 months. Only some time ago, she began to choose what she would like to eat in the store herself: yoghurts, some kind of curds. But kefir, fermented baked milk, pure milk - neither. Although sour cream can be spread on bread and cracked with borscht. At the age of 4, we were told that she has no craving for milk and other things, because her body does not fully assimilate it. No enzymes. Rather, they are, but there are very few of them. If you overfeed it with milk, then diarrhea and vomiting simply attack. That is, the body gets rid of unnecessary harmful. But then she began to eat homemade. Not every day. But he eats willingly. But my son, he already shakes when he sees yogurt. Why don't I take pictures of the cooking process? Yes, because I set it to ferment only at night. And in the morning I quickly take it out of sight until I saw it. Otherwise, only yogurt will be required. Himself already opens the refrigerator and pokes where necessary.

Chet, I didn't get it ... You say that he does not eat yogurt in its pure form (well, in the sense of yogurt itself) ... Maybe he wants not yogurt, but those additives that you put in yogurt? And it is from them that he shakes? I mean, berries? No?

Well, he sees that at first he is pure yogurt. And then I add the filler.

Why are you against fillers or what?

But my son, he already shakes when he sees yogurt. Why don't I take pictures of the cooking process? Yes, because I set it to ferment only at night. And in the morning I quickly remove it from sight until I saw it. Otherwise, only yogurt will be required. Himself already opens the refrigerator and pokes where necessary.

My daughter is also small! He sees, and pulls the pens - especially, apparently, in jars he likes. At the same time, Bifidum (Lactin) eats with a spoon without any additives, and Vitalact (Lactin) has to be sweetened with sugar, fruit, jam syrup, does not drink in pure form. And yes, and Vitalakt, unlike Bifidum, drinks. No yogurt yet

[Aygul]

Aygul, I can shove everything without sugar and other things. But I add everything fresh or frozen, at least some vitamins. Winter however.

[Ksyusha]

Ksyusha, just Vitalact with an acidophilus stick. Slightly acidic. I myself cannot drink / eat it without additives. And we eat fresh fruit

Why are you against fillers or what?

Why should I be against it? I'm more for a pure product than against a product with additives

[kefir with dry leaven Lactina]

Recently fermented kefir with dry leaven Lactina.
Fermented for 4 hours in the included yogurt maker, 4 hours in the off.
She put the jars, as usual, first in the bowl, and the bowl in the yogurt maker.
It turned out not drinking at all () kefir

[kefir with dry leaven Lactina]

Recently fermented kefir with dry leaven Lactina.
Fermented for 4 hours in the included yogurt maker, 4 hours in the off.
She put the jars, as usual, first in the bowl, and the bowl in the yogurt maker.
It turned out not drinking at all () kefir

Mannochka, how does it taste?

Mannochka, how does it taste?

I liked this kefirchik (not sour and not bland). But! There is a hint of pulling, MAAA It's so small, but there is Although I heated the milk to 38 ° C. Maybe more was needed?
But in over-sourdough, this kefir is no longer very good for me

And we all lean on ryazhenka.
Since there are only 7 cups, I do it every day, and sometimes twice a day. Now I look scornfully at the store ryazhenka.

And you ferment with what?

And you ferment with what?

Sometimes sour cream, sometimes activia. With sour cream it turns out a little viscous, with activia it is normal.