Yoghurt maker Brand 4001

Impressive!
What is the difference for work?

I, as I promised, came with a comparison of dimensions. It seems to be clear who is in charge here

Here in the photo you can clearly see what I wrote about earlier.

In the Severin yogurt maker (as in my Moulinex), the cups stand on a low heating element and are closed almost along the entire height only with a transparent thin lid.

And in Brand 4001, the pallet is deep with thick heat-insulated walls and cups are placed in it along the entire height. This contributes to more uniform heating and temperature retention.

This contributes to more uniform heating and temperature retention.

Yeah, yeah, so even in a switched off yoghurt maker, kefir is perfectly diluted

And for sourdough curd the same way!

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 yogurt makers that do not have a function for selecting the temperature, the manufacturers of the grill suggest turning off the yoghurt 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!

[Lucia]

Not, Lucia, I'm a little not about that. I, too, ferment cottage cheese and kefir on dry sourdough for 4 hours in the switched on and 4 hours in the switched off yogurt maker. And I meant now that when I re-fermented kefir, I did not include the yogurt maker at all. She just acted like a thermos (she heated only cups, sterilizing them, and milk)

Well, I'm talking about it!

It is important that the housing is recessed and well insulated and therefore maintains temperature well.

This is exactly what the thermos effect is. In bent!

And I meant now that when I re-fermented kefir, I did not include the yogurt maker at all. She just acted like a thermos (she heated only cups, sterilizing them, and milk)

In Moulinex-Severin, etc., this would not have happened. Everything would cool in fig.

Well, I'm talking about it!

What is the difference for work?

While I took a nap with the child, Manna and Lyudmila had already painted everything.
When I put in both yogurt makers, the temperature for Severin was set close to 40 *. So when I took out the jars, in Brand they were noticeably warmer, therefore fermentation occurs faster. No heat loss. Beauty in one word!

So, beauties, needlewomen, make it clear where I messed up: boiled milk (or rather put it in the MV on languishing mode, and it ran away, and I wanted to darken it, but apparently our desires parted with him), in warm milk I spread the euitalia, that's all I stirred it, poured it into jars and set it at 11:00, and in the morning I found serum (in different quantities - from a teaspoon to a tablespoon and detachment) of thick yogurt did not work! And where did I go wrong?

I spread euitalia in warm milk, stirred everything, poured it into jars and set it at 11 o'clock, and in the morning I found whey (in different quantities - from a teaspoon to a tablespoon and detachment) of thick yogurt did not work! And where did I go wrong?

In warm milk - how warm? If it is significantly higher than 43 ° C, then the "yogurt" was cooled for some time to the optimum temperature
(and the yogurt maker also acts as a thermos - it keeps heat very well), as a result, 11 hours turned out to be a lot. Ie.the mixture could be overheated initially, and therefore exfoliated. Well, it's like a hypothesis.
And the density ... I had drinking yoghurt on 3% milk, its over-sourdough gave already thick.
Is this your first try?

I spread euitalia in warm milk, stirred everything, poured it into jars and set it at 11 o'clock, and in the morning I found whey (in different quantities - from a teaspoon to a tablespoon and detachment) of thick yogurt did not work! And where did I go wrong?

overexposed, unambiguously First, liquid milk, then gradually thickens, then becomes a thick homogeneous mass, at this moment it is necessary to get it out and put it in the refrigerator. And then it already stops, the whey is separated from above, the mass becomes acidic below.

[Aygul]

Aygul, I also made yoghurt on Evitalia for 11 hours. There were no detachments.
Here

I am still inclined to believe that the milk was initially warmer than necessary, and in a yogurt-thermos the temperature dropped for a very long time, as a result - overheating. Well ... I think so

[Kisena]

I am still inclined to believe that the milk was initially warmer than necessary, and in a yogurt-thermos the temperature dropped for a very long time, as a result - overheating. Well ... I think so

Kisena, ask us about the temperature of warm milk. Was it measured with a finger or a thermometer?

[manna]

the milk was warm, I tasted it with my finger, it did not burn and was not hot. manna, what if I use this yogurt as ferment for fermented baked milk?

[manna]

Conducted an investigative experiment. She poured water into the container that was not scalding, but warm enough. I measured her temperature. It turned out to be 46-47 ° C. In general, it is better to use a thermometer.

manna, what if I use this yogurt as ferment for fermented baked milk?

What's the question? Use

I have a bitter grief today. One glass burst. Of course, I myself am to blame, but it's still common!
I forgot to get the child yogurt for an afternoon snack, and when he got up and demanded, I decided to warm up the express method in hot water. A glass and slammed. Eh, I will look for a replacement.

I have a bitter grief today. One glass burst. Of course, I myself am to blame, but it's still common!
I forgot to get the child yogurt for an afternoon snack, and when he got up and demanded, I decided to warm up the express method in hot water. A glass and slammed. Eh, I will look for a replacement.

I have cups, puffa, pfu, but I actively hide jars of granular mustard, those that were half-wineglasses, they used to be scattered, and now strictly on the shelf.

I have two such jars, with Bavarian and grain mustard. But tama still has enough mustard for a year. So count INTO while netuti.

[Ksyunechka]

Girls, and I even use 0.5 liter jars
Ksyunechka, I'm so sorry for a glass Something you got excited about the express method (this is not the best option for bacteria)

[express method]

I have two such jars, with Bavarian and grain mustard. But tama still has enough mustard for a year. So count INTO while netuti.

Ksyun, and I add this mustard to the bread and shove it into all sorts of readiness.

This is for you express method emptying jars

Ksyusha, go to the store with a jar and buy baby food in similar jars, they are all different there. And you have someone to feed the food.

I'm not worried yet. I have 14 cans in Severin. It's just that I probably got up on the wrong foot today. I already warmed the little one so much. But at those times the glass was just on the table for at least 5-10 minutes, it was no longer from the refrigerator. And then I immediately put it into the water from the thermopot. It and tavos, that big difference happened. A couple of days ago, in the cold weather, I lowered the temperature a little, otherwise the cottage cheese began to sour quickly, check it out in the refrigerator, so to speak, or in cottage cheese. And I forgot about it. Here is the result. Nothing, I have 3 more pieces. I'll unpack and order new ones. I removed the lid so far, I would not lose it.

Always an excellent result - the yogurt maker has never failed.
The same cannot be said about sourdoughs and milk - sometimes there are punctures ...

🔗

Here! My husband got to the pharmacy !!!!!!! Delicious! Milk 2.5%

Here! My husband got to the pharmacy !!!!!!! Delicious! Milk 2.5%

Masha, is the strawberry drawn simply or not?

[SchuMakher]

SchuMakher , Congratulations! Delicious yogurt turns out! And, what is especially pleasing, a spoon is worth even in 2.5% milk
Pysy. Some users of other starter cultures and yogurt makers say that this result is obtained with only 6% milk or cream. But this is not about our yogurt maker with good starter cultures.

[Mashunya]

Mashunya, great yogurt turned out

Masha, is the strawberry drawn simply or not?

I mean, is there strawberries in the yogurt? No. It's just yogurt And strawberries can be put later if hotzza is strong

Masha, class! The photo can be used to advertise a yogurt maker or starter culture.

Masha, is the strawberry drawn simply or not?

Simple, just drawn! Who wants yogurt with live strawberries, I recommend blending them with a small amount of sugar in season and freezing them. I freeze in plastic bottles. You can always cut the washer to the desired thickness.

[Mashunya]

Mashunya, great yogurt turned out
I mean, is there strawberries in the yogurt? No. It's just yogurt And strawberries can be put later if hotzza is strong

Neither = nor = nor, the current in the picture Otherwise, it will not ferment!
Luysia Exactly! It is necessary to cut down the grandmother from the Bulgarians, Brand - a free bonus !!!

It is necessary to cut down the grandmother from the Belarusians, Brand - a free bonus !!!

Why from Belarusians? The sourdough is Bulgarian

[Masha?]

With strawberries I understood.
And which pharmacy should I send my husband to, Masha?

Why from Belarusians? The sourdough is Bulgarian

fixed already ... blind

[Masha?]

With strawberries I understood.
And which pharmacy should I send my husband to, Masha?

st. Shabolovskaya, 20 There, by the way, there are also Vivo's leavens. My husband also bought "Curd", on Wednesday I'll bungle

st. Shabolovskaya, 20 There, by the way, there are also Vivo's leavens. My husband also bought "Curd", on Wednesday I'll bungle

I know, I know, to the right of the subway?
Thank you

st. Shabolovskaya, 20 There, by the way, there are also Vivo's leavens. My husband also bought "Curd", on Wednesday I'll bungle

So tell me now - did you buy the FAQ? Who is doing this? And what about taste and price?

The fig was skimping on ... I sit, wait, I think that everything is vazhure, but it turns out ... I wrote: SHOULD! And I wrote it, sho it is necessary ... But I’m shrinking to ask, I went, why didn’t ...

So znachitsa, Bulgarian leaven, bitter, made this yoghurt, tomorrow I will put cottage cheese. It costs 64 re sachet. Sourdough for 1 liter did just that. I'll try to ferment the next portion from one glass

[Mash]

Sourdough for 1 liter did just that.

Mash, Lactin is 3 liters fermented. I still get katsa better than 1 liter.

Ksyusha, but I’m not Laktina, I’m Ekocom It says: 1 liter

The fig was skimping on ... I sit, wait, I think that everything is vazhure, but it turns out ... I wrote: SHOULD! And I wrote it, sho it is necessary ... But I’m shrinking to ask, I went, why didn’t ...

So znachitsa, Bulgarian leaven, bitter, made this yoghurt, tomorrow I will put cottage cheese. It costs 64 re sachet. Sourdough for 1 liter did just that. I'll try to ferment the next portion from one glass

I ran around there both the institute and the factory. At the institute there is less choice, but prices are lower and without problems.

At the factory - they are more focused on wholesalers for enterprises, a contract must be signed of some kind; and for teapots with homemade yoghurt makers - this is at the institute.

But I am quite happy with yoghurt and acidophilic.

So I’m not in claims ... Next time we will buy something I needed there, such as KLT Bakconcentrate, it was somehow super-mega useful

Ksyusha, but I’m not Laktina, I’m Ekocom It says: 1 liter

Is it written at the bottom? Lactina! And it is customary to call them Laktinovsky, not Ekokomovsky. And their mona is 3 liters. Boldly. I've already checked it. In April, the year will be how I use them.

Clear! That means it will definitely ferment! 3 liters for us for a month

Today I made an acidophilus! I'm used to the viscosity already, the taste is excellent. The consistency is thick, there are bubbles on top - I whisk milk with sourdough with a whisk.

[Elena Br]

Elena Br, the release date of the new model of the yogurt maker is known? Also interested in the price?
Already advocated a friend, she also wants to buy a yogurt maker for your company

[Denis]

Denis, and when will the cups be on sale?

[Elena Br]

Elena Br, the release date of the new model of the yogurt maker is known? Also interested in the price?
Already advocated a friend, she also wants to buy a yogurt maker for your company

Good day! The new model of the yogurt maker is already in production. Information on it will appear later.

Denis, and when will the cups be on sale?

Hello! The cups will appear in the second decade of March. We will inform you about this in more detail later.

Good day! The new model of the yogurt maker is already in production. Information on it will appear later.

Very, very interesting! What will it look like (from the models known on the market)? Or exclusive?

I will share my acquaintance with the yogurt maker. After reading the forum thread, I bought Evitalia at the nearest pharmacy. I got a yoghurt maker at 12 at night in a yulmart, came home and, of course, immediately let's put in yoghurt (I can't wait). divided the leaven in half, mixed with milk, set. after 6 it was not yet ready, turned it on for 4 more, went to work. in the afternoon I call my husband and ask how the yogurt is. to which he answers me: "1 cup in the center is thick, the rest are liquid." I asked to put everything in the refrigerator. I came in the evening, I see, 1 glass with yogurt, the rest with sour milk. concluded that she had mixed the leaven badly (it was at night, I wanted to sleep). took up the 2nd party. already thoroughly mixed first the leaven with milk in a test tube, then with the rest of the milk in a saucepan. put it again for the night. after 8 hours it was not ready. left for another 4. I call my husband from work, I ask, and he, harmful, says: "Now I will come for you and tell you everything." comes, pounce on him, they say what are you keeping in the dark. he replies that everything is ready! stands in the refrigerator. very tasty yogurt turned out !!! I will look for other leavens for a change.

I will share my acquaintance with the yogurt maker. After reading the forum thread, I bought Evitalia at the nearest pharmacy. I got a yoghurt maker at 12 at night in a yulmart, came home and, of course, immediately let's put in yoghurt (I can't wait). divided the leaven in half, mixed with milk, set. after 6 it was not yet ready, turned it on for 4 more, went to work. in the afternoon I call my husband and ask how the yogurt is. to which he answers me: "1 cup in the center is thick, the rest are liquid." I asked to put everything in the refrigerator. I came in the evening, I see, 1 glass with yogurt, the rest with sour milk. concluded that she had mixed the leaven badly (it was at night, I wanted to sleep). took up the 2nd party. already thoroughly mixed first the leaven with milk in a test tube, then with the rest of the milk in a saucepan. put it again for the night. after 8 hours it was not ready. left for another 4. I call my husband from work, I ask, and he, harmful, says: "Now I will come for you and tell you everything." comes, pounce on him, they say what are you keeping in the dark. he replies that everything is ready! stands in the refrigerator. very tasty yogurt turned out !!! I will look for other leavens for a change.

Good day! Mistakes when making yoghurt and how to fix them.
1. The yoghurt is liquid.
- the yoghurt is not ready, increase the cooking time,
- poor quality sourdough.
2. The yoghurt is curdled.
- the yoghurt has stood, the cooking time should be reduced.
- the milk was not fresh (not high quality)
3. Whey or sour yoghurt is flaking.
- the yoghurt has stood, the cooking time should be reduced
- poor quality sourdough.

Lactic acid product "Tonus" - microflora "Tonus" consists of cultures of lactic acid, propionic acid and acetic acid bacteria.
For 1 liter of milk - 3 tbsp. l. starter culture "Tonus," and 6 hours in a yogurt maker.