Irisha22
My Chinese, but very high quality! Whose is yours ???
Vichka
Quote: Irisha22

My Chinese, but very high quality! Whose is yours ???
And ours is Chinese, but very high quality!
Zita and Geeta.
MariV
All (almost) household appliances are made in China.
Irisha22
: girl_claping: Great !!! May be out of stickers
Vichka
Quote: MariV

All (almost) household appliances are made in China.
Yeah, you don’t understand where you live, whether we are in China, or China is here.
MariV
Quote: Irisha22

: girl_claping: Great !!! May be out of stickers
What's the difference, what kind of sticker is there - the main thing is simple and reliable, always an excellent result, a very attractive price, but Saturn - up to 1,500 rubles, that's a lotAAA!
Manna
Yeah, but I just read on our forumthat this Saturn overheats.
Irina.
I got my yogurt maker.
She is so pretty, at first she seemed very big, but I got used to her and now she does not seem big, but looks stylish and cool. There is no place for it in the kitchen, I put it on the shelf in the room, it will "live" there, so that when the yoghurt is fermented, it will not be disturbed. I have already made yogurt twice at Evitalia. The yoghurt came out very well. I haven't bought any other ferments yet.
I am very pleased with the yoghurt maker. I ordered more extra cups. In our city I found only square cups for another yogurt maker, but the shape does not change the purpose. I will make leaven in them.
MariV
Congratulations! I think this device will not disappoint you!
Irina.
Olga, thank you !!! Now I will make the next batch of yogurt.

Girls, did anyone use Yogulakt capsules to make yogurt? Today I saw at the pharmacy, I haven't bought it yet, I decided to consult with you. I followed the topic, but I don't remember, you seem to be doing it only from bags of other companies.
Masinen
Hooray, I ordered Brandik)) after tomorrow it will be with me)) I hope it will not let you down !!!
It's a pity I'm not in the Queen to buy it for 900 rubles, ehhh ((some frustration
Yes, cups from my yogurt maker will fit Brand, they are the same)
MariV
Quote: Irin A.

Olga, thank you !!! Now I will make the next batch of yogurt.

Girls, did anyone use Yogulakt capsules to make yogurt? Today I saw at the pharmacy, I haven't bought it yet, I decided to consult with you. I followed the topic, but I don't remember, you seem to be doing it only from bags of other companies.
Ask the pharmacist at the pharmacy, read the instructions - maybe it will work.
Aygul
Quote: Irin A.

Girls, did anyone use Yogulakt capsules to make yogurt? Today I saw it at the pharmacy, I haven't bought it yet, I decided to consult with you. I followed the topic, but I do not remember, you seem to be doing only from bags of other companies.

I did NOT, but I remember that in the process of searching for "what to ferment on" I came to the pharmacy and read the instructions, did not buy, apparently, there was no such item on the use as fermentation of milk. And what are these experiments for if there are special dry starter cultures designed specifically for the preparation of fermented milk products?
Masinen
Today I made yoghurt from children's agusha kefir. I put it at 7 o'clock, but in five it was ready. I measured the temperature with a thermoschute, leaning it against the jars and the temperature on it rose to 45 degrees, maybe he is lying, of course, but the jars were in an extra bowl and such a temperature, it turns out that if you put it without a bowl, the temperature will rise even higher ??? So it overheats too? I'm confused, what should I do? I got married!
Manna
Maria, and what is the condition of the yogurt? Are there any detachments? At 45 ° C, serum should have appeared within 5 hours of re-culture. If not, the thermometer is wrong.
Masinen
No serum, the top is smooth and glossy. I didn't have seven, I turned it off when there were 2 on the display. Then everything turns out okay?
Manna
It turns out that everything is fine. Try another thermometer next time to calm down.
Masinen
Ok, otherwise I was already nervous, I chose so much, it’s already nerves. You just need to buy a thermometer now, which one?
Masinen
Here is my agusha yogurt, after a night in the fridge
Yoghurt maker Brand 4001

Well, a photo with a spoon)))
Yoghurt maker Brand 4001
Manna
The yogurt is great! Not a hint of serum. Where is the overheating?
Masinen
Yes, I already suspect all the techniques))) it turned out very tasty and not sour. I diminished it with raspberry jam)))
Love.
I have been using the yoghurt maker for two weeks, it works perfectly, for the first time I fermented the sour cream with sour cream "House in the Village", yogurt by Evitalia. The first time the yoghurt turned out to be sticky, I found out the reason, fermented cold milk, now I heat it up and it turns out great. I did not measure the temperature in the yogurt maker, and why, if there were problems then I would look for the reason, but this is how everything turns out. I am very pleased with the purchase
Masinen
Today I made another batch of yogurt. True, while I'm afraid of dry starter cultures, because they are capricious. I bought a sour milk product in a 0.3 bottle in a store called Sourdough, where he writes that it contains several times more beneficial bacteria than ordinary sour milk.
I put it on for 5 hours and came out a gorgeous yogurt !!!!! It smells so sweet. I haven't tried it yet, I'll just taste it tomorrow morning.
This yoghurt maker is the coolest !!!! Thanks to everyone who persuaded me to buy it)))
Aygul
Quote: Aygul

Denis, Vadim, Elena, I had a very big upset when receiving 4 of your yogurt makers!

Quote: MariV

Aygul, what a pity that it happened with you!

Quote: Vadim Solynin

Yes, Aigul. Sad situation. I offer you my apologies for this incident.
Collect everything, please, in the same box and send it back to us with the same PEC. We will pay for transport, tell when sending what is at the expense of the recipient.
How we get it, we'll see, we'll send you new ones.

Virgo, everything has been successfully decided. Rejoice with me. The Brand Company has once again shown its responsiveness to small consumers. have already sent me new yogurt makers (TTT, so that we get there normally).
Omela
STRUGGLING !! Finally I am with you !!!
I bought milk the same .. I understand that for dry starter cultures it is necessary to warm up the milk to 37C and the time is 11 hours ?? Pralna ??
Aygul
Mistletoe At last!!! And what is the leaven? For some, 11 hours is too much
Omela
Aygul , Thank you! Yes, it took a long time! I have Lactin and Evitalia.
Aygul
And what are you going to do? One or the other?
Evitalia needs more time, of course, maybe just 11-12 hours, and I do Lactin almost all 7-8 hours, or 6 hours on and a couple of hours off (well, suddenly she went somewhere so as not to miss)
Omela
Nuuu .. Lactin will be fresher, probably, for the first test. Evitalia has been in the refrigerator for a long time. I'm afraid to puncture.
Omela
Quote: Aygul

Evitalia needs more time, of course, maybe just 11-12 hours,
Oh, I'll put it on for the night. And then there is no time to wash and boil.
Aigul, Thank you!
Aygul
Quote: Omela

Oh, I'll put it on for the night. And then there is no time to wash and boil.
Aigul, Thank you!
Evitalia, if I remember correctly, is first made from the mother's, and then re-fermented and it turns out what you can eat. Yes? Is that what the instructions say?
Omela
That is not .. I used to make 1 \ 2 bottles for 1 liter. Did not over-ferment.
Aygul
Ahh, it's clear Once you put it at night, when you wake up in the morning, look in without waiting for the signal, it will suddenly be prepared earlier, although if the freezing leaven will wake up longer, everything should be fine.
1st photo from you
Omela
And do you want to warm up the milk or not?
Aygul
Precisely warm up to Lactin. And about Evitalia in the instructions, see
Omela
In the instructions, they all write to warm up, okay boom try, ATP.
Aygul
I remembered, I read somewhere (probably, in our topic Ask an expert) that if you introduce the starter culture into cold milk, the product can turn out to be viscous, snotty
Omela
Yeah .. boom to warm up.
Manna
Mistletoe, congratulations on the yogurt maker!
It is imperative to heat the milk, otherwise the pulling will be. The temperature for each starter culture is different. What is your Lactin? Yogurt? For yoghurt, gray milk up to 40 ° C. I defrosted Lactina for 8-10 hours (different leavens at different times). 11 can be a bit too much
Omela
manna , Thank you! Yes, lactin yogurt.
Omela
Girls, and the jars should be put in this trough, as I understand it. And if I cook in a container, can I also put it in a trough or in the yogurt maker itself?
Manna
As you like best, bet. I usually put the jars in the bowl and the bowl in the body of the yogurt maker. It's more convenient for me - it's easier to wash the bowl than the yogurt maker itself.
Omela
Yeah .. went to look for a place to stick ..something will have to be thrown away.
Love.
Mistletoe, I made from Evitalia, set it for 12 hours for the first time, heated the milk to a steam bath, did not measure the temperature, fermented the entire ampoule for 1 liter of milk, the taste turned out great, I left one glass for the ferment, and the rest was eaten right away. Now I ferment with ready-made leaven and set for 6 o'clock, for the fourth time I fermented. Good luck.
Masinen
Girls, after a night in the fridge, my yoghurt became thick like sour cream and sooooo delicious, the first time I eat such a delicious yogurt.
I made it in milk. A large mug of 5 percent fat and store-bought sourdough. Well, straight sour cream came out !!!!! Class !!!
Before that, I always made 2.5 fat content on Agusha milk, and on it yogurt, well, did not work at all.
I sit drinking coffee and devour my yogurt)))
vernisag
Quote: masinen


and shop leaven ...
And what is it?
Manna
This, as I understand it, is buttermilk
Manna
Quote: masinen

I made it in milk. A large mug of 5 percent fat and store-bought sourdough. Well, straight sour cream came out !!!!! Class !!!
Before that, I always made 2.5 fat content on Agusha milk, and on it yogurt, well, did not work at all.
ABOUT! Well, this, of course, with more fatty milk, a denser yogurt turns out
Masinen
Quote: manna

This, as I understand it, is buttermilk
Yes, it's like Prostokvashino, but another firm, Brest-Litovsk. I don’t trust buttermilk. They have a liter of leaven, and Brest-Litovsk 415 gr.
vernisag
Thanks Marish, but I have not seen this here, and of course there is buttermilk.

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