Yoghurt maker Brand 4001

Hello everybody!

I have a question.
Everything always worked out, but this time - liquid at the bottom of the cups
What to do? Throw out everything?
And why is it so?

[Miranda]

Miranda, tell us how you did it, what kind of leaven, how long did you ferment? Why throw it away? Serum detachment is not so bad. It is better not to give it to children, but you can eat it yourself. Or bake something with this yogurt.

Sourdough - good food imunale.
Rather, it is over-sourdough. The first one was made with milk (1l) + cream (0.4l) - it turned out great, the spoon was standing and everything was very tasty. I decided to re-ferment, set it for 11 hours (so in the instructions). And so.

I drained the serum as best I could. She didn't throw out the rest. But it's a shame. Everything was always perfectly fermented and over-fermented. Maybe because of the cream? Or is the milk not very good? Or is it time?

[re-sourdough]

Rather, it is over-sourdough. The first one was made with milk (1l) + cream (0.4l) - it turned out great, the spoon was standing and everything was very tasty. I decided to re-ferment, set it for 11 hours (so in the instructions). And so.

For re-sourdough 11 hours is a lot. Enough 3 hours, maximum 4.

and whey when too much time, right?

good food is a long leaven in time, I take a couple of hours from the set for re-souring.

Serum when overheated. It can be caused by high temperatures or too much time.

I haven't tried good food. But over-sourdough takes half as long as the primary sourdough.

clear, we will experiment further
Thank you

Just last week I acquired this miracle of technology. Already made a portion of yoghurt with cream on Sval. Everything worked out great.
And yesterday I did it again according to the same recipe, but added instant coffee to 3 cans (a teaspoon for all 3 cans). Yogurt without additives was ready in 3.5 hours, but with coffee it was not ready even after 12 hours. What did I do wrong? Tell me please

It looks like coffee with preservatives, I see no other reason.

[faranta]

faranta, we add all the additives for taste to the finished yogurt. This applies to yoghurts made from special ferments and from finished products, otherwise the result may not be predictable.
And this is the first time I hear about coffee.

[Bridge]

Bridge, perhaps.

faranta, we add all the additives for taste to the finished yogurt. This applies to yoghurts made from special sourdoughs and from finished products, otherwise the result may not be predictable.
This is the first time I hear about coffee.

The fact is that I have already made such yoghurt, but in a slow cooker. There he prepared for 12 hours and it was normal, well, maybe a little thin compared to no additives. But it turns out delicious. I add other additives after the yoghurt is ready.
I also read that people add cocoa, but I haven't tried it yet - our family treats it coldly.

The fact is that I have already made such yoghurt, but in a slow cooker.

Is the coffee the same in both cases? Apparently really - preservatives

Is the coffee the same in both cases? Apparently really - preservatives

Yes, in both cases the same

I also read that people add cocoa, but I haven't tried it yet - our family treats it coldly.

Can I add cocoa to 1 jar of ready-made yogurt and try everyone? Eat everything in a spoon and a jar, at the same time decide, what if you like it?

Can I add cocoa to 1 jar of ready-made yogurt and try everyone? Eat everything in a spoon and a jar, at the same time decide, what if you like it?

Have already experimented Doesn't go

and if you add coffee to ready-made yogurt, not dry (ground), but concentrate, and mix. Have you tried it?

and if you add coffee to ready-made yogurt, not dry (ground), but concentrate, and mix. Have you tried it?

We tried it even when I was doing it in a multicooker. But the point is salt, that you want the consistency to remain "untouched", that is, you do not want to mix. But apparently I have to

We tried it even when I was doing it in a multicooker. But the point is salt, that you want the consistency to remain "untouched", that is, you do not want to mix. But apparently I have to

just the right way according to the technology of making homemade yogurt - all the additives in the finished product

I ordered such a yogurt maker for myself and finally she came, but she came without instructions and a recipe book, the box is in place, the guarantor, they told me they would give me. The store claims that they were sent this way (and so they sent it for 2 months). The question is this - she has service seals as on whom. equipment - well, what could be determined that it was not opened, that is, not after repair? Or is it somehow possible to define it? Or to score and wait further, when they send it normally. The question is when will it be sent in full ...

visually it can be defined as follows: a silver edging without fingerprints, that is, clean, shiny, cups also without prints, may be a little dusty ...
after the repair it should not be (but, of course, this is possible), no one has had any problems with this yogurt maker yet.

[Gata]

Gata, inspect the device carefully and it will immediately become clear whether it is a new yogurt maker or not. The instruction (it includes recipes) can be downloaded on the website of our company. There is a link under the table of technical characteristics for the device. If you need a printed version of the instruction, write to me in PM and I will send it to you.

[Aygul, Elena Br]

Aygul, Elena Br, thanks for the answers I will try to figure it out "by eye" I hope it will work out and it still came new Or else I have already bought different starter cultures and, in general, I want to eat my own yogurt and acidophilic milk ...

[Gata]

Gata, cook Everything will work out

Everything turned out well and I finally got my yoghurt maker. Yesterday I made my first homemade yoghurt. It turned out great - dense, nothing peeled off, did not curdle - yummy And today I bought delicious milk - I will still do it. But this one somehow ends quickly, and I only had 1 liter.

There was a sticker on the box - "box opened". Honestly, I can't understand who might need this instruction to get it out For the incomplete in the form of instructions - they made a discount

Help me please!

Already which batch I pour out I make yogurt as usual - from a liter of milk (the same), 250 g of cream 10% (the same) and ready-made yogurt Sval. I check all the terms, pour boiling water over the dishes before cooking. And the cooking time is always 4 hours, but the last 5 batches of yogurt turn out like a stretching jelly! Nobody wants to eat like that
What am I doing wrong?

[faranta]

faranta, pulling arises from non-observance of the temperature regime when combining milk and sourdough. Most often it is a low temperature.

[faranta]

faranta, pulling arises from non-observance of the temperature regime when combining milk and sourdough. Most often it is a low temperature.

I knew this and tried to keep all the ingredients on the table for at least half an hour before cooking, I thought that was enough. Now I will hold it longer, thanks!

The room temperature is not enough. The temperature must be at least 38 ° C.

Wait, but before there was no "snotty" under the same conditions?

The room temperature is not enough. The temperature must be at least 38 ° C.

Wait, but before there was no "snotty" under the same conditions?

It was not under the same conditions, therefore I asked for advice. But before, I could "stand" a little longer on the table before cooking yogurt. I'll try to hold it longer, if I get "snot" again, I'll go back to cooking from sourdoughs.

I usually keep the milk in warm water to get the right temperature.

I usually keep the milk in warm water to get the right temperature.

I'll try that too

Help me please!

Already which batch I pour out I make yogurt as usual - from a liter of milk (the same), 250 g of cream 10% (the same) and ready-made yogurt Sval. I check all the terms, pour boiling water over the dishes before cooking. And the cooking time is always 4 hours, but the last 5 batches of yogurt turn out like a stretching jelly! Nobody wants to eat like that
What am I doing wrong?

Have you tried yogurt on specials. dry sourdough?
you cannot be sure of the quality of commercial yoghurts, while not only beneficial, but also other unknown bacteria will multiply. Perhaps non-observance of the temperature conditions of the ready-made store yogurt is the reason for your failures, you do not know at what temperatures you transported and stored.

Have you tried yogurt on specials. dry sourdough?
you cannot be sure of the quality of commercial yoghurts, while not only beneficial, but also other unknown bacteria will multiply. Perhaps non-observance of the temperature conditions of the ready-made store yogurt is the reason for your failures, you do not know at what temperatures you transported and stored.

I tried it, apparently I will have to return to using them.

I now ordered sourdoughs on the Ukrainian website (it is much cheaper there, relatives come to Moscow next week, asked to bring them), and saw a new Vivo yoghurt maker with a temperature regime of 30, 36 and 42 degrees. But for 4 glasses of 250 ml (1 liter)

I wish the Brand also made the temperature regime!

I wish the Brand also made the temperature regime!

In the project there is a super-duper Brand milk milk with different temperature regimes.

oh, I would like

Hello everyone

I made cottage cheese in a bowl yesterday.

It came out 1.2 kg from 3 liters of milk.
Sooo delicious
And 1.5 liters. a bottle (up to the cap) of serum, I'll make okroshka.

Good food sourdough, 9 hours, then a water bath (when the water almost boiled, turned it off and left it to cool), then hung it in cheesecloth. Part did it differently: after an hour, I put the saucepan in a cold bath, when it cooled down, I hung it up.
I will make the next cottage cheese from vivo sourdough and also 3 liters in a bowl.
To be honest, I did not understand which way is better - so that it cools down itself or in a cold bath. It seems to work the same way. I can't rate.

Does anyone know what the difference is?

The less the curd mass is heat treated, the more tender the curd.

means a cold bath makes sense

Thank you

And how do you ferment 3 liters of milk for cottage cheese at once? Tell me, pliz.

Well, as usual.

I immediately warmed up 3 liters to the desired temperature - 38-42, poured a bag, stirred it, poured it into a large bowl, which with the Brand 4001 yogurt maker in the set set Time according to the instructions - 7-9 hours, set it to 9, because according to the experience of good food better at the maximum specified time.

In the good food sourdough, the instructions itself say that it is designed for 1-3 liters.
But how I will try vivo, where it seems to be 1 liter - I will unsubscribe. Because I also want 3 liters, I won't even bother with a liter.

I bought the sourdough "curd" from these two producers. Vivo I really like almost all the starter cultures, in good food I especially like the yogurt fitness and bifido complex. But good food declared 3 liters, and I wanted to make exactly 3 in a large bowl.

Where the cottage cheese turns out to be tastier from 3 liters at once, I will dwell on that.

If someone else tried different things for cottage cheese - share, please.

means a cold bath makes sense

Well, if you haven't noticed the difference, is it worth bothering with a cold bath? The main thing is simply not to overheat the curd mass initially, then it will cool down faster and there will be no grains. I rarely put cottage cheese in almost boiling water (in a very urgent case). More often in hot water.And even more often (in summer, when it’s hot), I leave sour milk (yogurt) on the veranda during the day, it is curdled in a day. If the temperature of the veranda is not sufficient, then you have to put the curd mass in hot water for an hour or two.

Do not overheat ... oh, but my water was almost boiling, probably 80 degrees.

And if you do not overheat more cottage cheese, it turns out? Or does it only affect the taste?

And by the way, how to make curdled milk in a yogurt maker?
Is this unfinished cottage cheese?

And the fermented baked milk?

[Admin]

In order for curdled milk to curd, 50-55 ° C is enough - this is the optimal temperature to preserve the usefulness of the product. Is there more cottage cheese? When cottage cheese is subjected to a longer heat treatment, it becomes drier, that is, if we talk about volume, then it is smaller in volume. And then he requires some kind of moistening ... sour cream ... or something else. This does not affect the taste, but the consistency and usefulness of the product.

Curdled milk in a yogurt maker? The same as without her. Sour milk is a fermented milk product. It is made in the same way as yogurt. They just have a different composition of bacteria. Admin somewhere I wrote in detail about the differences between different sour milk, but now I will not find this topic.

Ryazhenka is a fermented milk product made from baked milk, the same yogurt or yogurt, but from baked milk.

OK, thanks

I just didn’t see the sourdough sourdough, but I saw fermented baked milk

will need to google more

[MariV]

Olya (MariV) somewhere Mechnikovskaya found

Yesterday evening they brought me a Brand 4001 yogurt maker.
Now I want to put the first yogurt. There were several questions, I don't know where to ask.
I now have two types of milk in stock, Prostokvashino selected pasteurized 3.4-4.5% and UHT 3.2% House in the village. Which of these two types of milk is best for yogurt?
And I also wanted to know if such yogurt would be suitable as a sourdough, did you buy it in a jar?
Weight 115 gr.

Weight 125 gr. I have the same, only without additives, classic yogurt

Is it enough for a jar per liter of milk, or can you mix two yoghurts together?

I also bought one jar of Evitalia at the pharmacy yesterday. It seems to me that it is not very convenient to use it, since the jar goes for 2 liters of milk, it will not fit into the yogurt maker. Maybe you can use a jar of starter culture per liter of milk, it won't get any worse? I understand it will just be thicker?

I sit and wonder what kind of milk to take and what kind of leaven. I want yogurt to turn out the first time.

The one in the first photo (without fruit) will do. But it is better (healthier) to use dry sourdough. If you pour full glasses, then more milk will enter (about 1400 g). It is quite possible to use one dose of sourdough for this quantity of milk.

I made my first yogurt from ultra-pasteurized milk (so as not to boil) and Evitalia. Milk - 1400 grams (by weight), Evitalia - one ampoule. I put it on for 12 o'clock, but I overslept, and after turning off the yoghurt maker, the product stood still for 1:45. When it was 4 hours before cooking, I tipped one jar, it was still liquid. I was afraid that it would not thicken. Then I checked the temperature inside the yoghurt maker, it was 35 degrees at the bottom, and a little more than 40 in the yoghurt glass. A green light was on, the yoghurt maker was cooling down. When I put the yogurt in the refrigerator, it had already thickened. It's a pity there is no jam in the house, I had to eat with candied honey, it turned out with lumps. After stirring, the yogurt became much thinner, I would like, of course, a little thicker, but it did not work out so badly, just unusual.
After Evitalia, I still want to try to make it with purchased yogurt and other ferments. It is interesting to compare the results.

Is one glass of ready-made yogurt enough as a starter for two times? The instructions say that 150 ml is needed, but I had Evitalia diluted with 1400 grams of milk, and not 2 liters.