Yoghurt maker - selection, reviews, questions about operation (1)

I wash the cups with an ordinary dish sponge, everything is perfectly washed. Well strip the sometimes hard part of the same sponge and no problem!

Hello! Can you please tell me the answer to a sore question for me? I have an Orion yogurt maker + thermostat. I connect everything as they write in many forums, that is, I insert the thermostat sensor on the bottom of the yogurt maker, set the temperature range, etc. When the desired temperature is reached, the thermostat turns off the yoghurt maker, BUT the temperature rises further, similarly and at a minimum, the controller turns on, BUT the temperature drops further. That is, in fact, the temperature range is much higher than I am asking.
So the questions:
1) Is this the way it should be, and if so, what temperature range should be set if the optimum temperature for the starter culture, for example, 38 degrees?
2) Why does not the T of the yogurt itself match the T on the thermostat ?? That is, yoghurt is 31 degrees, and on thermoreg - 38 degrees?

In general, I had a lot of Why in my head, but now I can't remember everything.

Thanks in advance for your answers!

1) Yes, it should be so. I have a Clatronic yogurt maker. We bought a thermostat and my husband fitted it to the yogurt maker.
🔗 here we bought the RT-10 / P01 thermostat
Also, the way you write, the temperature walks back and forth in each direction by more than a degree.
I have a temperature range of 35.5-35.8. Now I am doing streptosan. The recommended mode is 36 degrees for the VIVO yogurt maker, and 37-38, if done in a thermos, as I have written. That is, when the temperature deviates above the limit set by you, at the maximum it should not exceed 38 degrees. It turns out great. And for other starter cultures, this mode is, except for kefir where 30 degrees. which with a thermostat, right now, by the way, went on sale, my mother took it recently.
2) Everything is the same for me. Where is your sensor? I read how one craftsman described this process in detail with pictures. There he unscrewed the bottom and hooked the sensor to some plate inside. If this is the case with you, then this is not true. We tried so, it also did not match, and also a lot. Then the husband made a hole in the body and extended the sensor to the compartment where the jars are, and it lies between them at the bottom. And everything became fine. Do this and you will succeed. I've been using it for a year now. Nothing peroxides and I use each sourdough for a month and a half, using first a dry sourdough, and then all the time I re-ferment with the resulting product.

Dear irysska and Mona 1 thanks for the answers !!

Mona 1, I stick the thermostat sensor with tape to the bottom of the yogurt maker BETWEEN the jars, although I used to put the sensor between the jar and the yogurt maker !! In both cases, the situation is the same, the temperature of the thermostat jumps out of bounds! Could you send a photo of how your thermostat is installed? I will be very grateful!

Dear irysska and Mona 1 thanks for the answers !!

Mona 1, I stick the thermostat sensor with tape to the bottom of the yogurt maker BETWEEN the jars, although I used to put the sensor between the jar and the yogurt maker !! In both cases, the situation is the same, T of the thermostat jumps out of bounds! Could you send a photo of how your thermostat is installed? I will be very grateful!

At the bottom of the yogurt maker in the center I put a circle made of perforated cardboard, since the central jar heats up more (the heating ten is right under it, my husband discovered when he was fitting the thermostat)
In the photo on the thermostat - 22 degrees, this shows the air temperature in the kitchen when the yogurt maker is turned off.As soon as the yogurt maker is turned on, the figures grow to the set maximum and then deviate from them up and down by 1 and 3 tenths of a degree from the set limits (now 35.5-35.8).
The first time I'm inserting a photo, maybe it's wrong, I'm sorry.

[Mona1]

Mona1
And in this thread I will torment you with questions
Tell me, what temperature do you set for the Yogurt sourdough (its temperature is 40-42). In general, what is the principle of setting the upper and lower temperature limits. At the bottom of the yogurt maker, the temperature will always be at least 1C higher than in the jar of sour milk itself.

[Mona1]

Mona1
And in this thread I will torment you with questions
Tell me, what temperature do you set for the Yogurt sourdough (its temperature is 40-42). In general, what is the principle of setting the upper and lower temperature limits. At the bottom of the yogurt maker, the temperature will always be at least 1C higher than in the jar of sour milk itself.

Oh, Ira, hello. I have written to the instructions for appetizers: for VIVO yoghurts, the cooking temperature is:
1. For VIVO yogurt makers - 36 degrees, (or 42 - for accelerated cooking)
2. 40-42 - if in a thermos (or read between the lines - also for any other yogurt maker that does not hold 36-37 degrees.

There is one more instruction. It says that for yoghurts you need 37-45 degrees. On my yogurt maker, I set the boundaries somewhere between 36.2-36.5 or half a degree higher (I look according to the situation - to taste, or if it takes longer to cook than usual). I don't need 42-45. Although they write this, it is not so good for yoghurt bacteria than the lower limit of 36-37 degrees, did somehow at 40 degrees. And the taste is not the same, and the whey begins to bounce off, it is directly felt that the bacilli were uncomfortable, the only plus is that it is faster. But I'm in no hurry. With me, even at 36-37 it is ready in 3.5 hours, but basically, 4-4.5 hours. It depends on a number of reasons. If interested, I'll write.
In addition, I think that when cooking at low temperatures, yoghurt is more suitable for repeated fermentation. It tastes more sour than simbilact and streptosan, it turns out to be re-fermented up to 15 times (plus or minus) without loss of taste. This is enough to make yoghurts for a month, if every other day. And simbilact and streptozan - 25-30 times, probably. Maybe you can continue, just when cooking every other day, this is enough for 1.5-2 months. We stop doing it not because the leaven has already deteriorated, but it is not recommended to use one product longer.

Hi, Tanya!
Of course, everything is interesting, what might come in handy.
And you have a product cooked at temp. 36-37С does not turn out to be stringy? I cook Bulgarian bioyoghurt with Genesis sourdough at a temperature of 38-39, so it infection soooo stretch. And at 36-37, won't he be cold?

Maybe you can continue, just when cooking every other day, this is enough for 1.5-2 months. We stop doing it not because the leaven has already deteriorated, but it is not recommended to use one product longer.

Generally, it is not recommended to re-ferment more than once.

Generally, it is not recommended to re-ferment more than once.

It tastes great. They don't recommend it - it's just such a marketing ploy. They also need to sell the leaven more often. Here is bifivit - it is impossible. I tried it, it didn't work, it turns out sour, but with others it is great. In any case - I have with my yogurt maker in the same temperature regime that I do with the thermostat. So it's a matter of faith - to believe or not what we are told. Everyone decides for himself. My family budget would have gone down the drain long ago if I re-fermented it once. Of course, if the yogurt maker does not keep a stable 36 degrees, then since it will not work for me, it will probably work 2-3 times, or not even once, if it is very hot and everything curls up.

Hi, Tanya!
Of course, everything is interesting, what might come in handy.
And you have a product cooked at temp. 36-37С does not turn out to be stringy? I cook Bulgarian bioyoghurt with Genesis sourdough at a temperature of 38-39, so it infection soooo stretch. And at 36-37, won't he be cold?

No, but I have VIVO yoghurt, I heard that ours are safer in cooking than Bulgarian ones, but I didn't buy them myself, I won't say for sure. It turns out to be tight, I turn the can over - it does not float down, even if shaken. If you take it with a spoon, then it is taken straight in pieces, but if you mix it, it becomes watery, if there is a little pulling, it’s quite a bit, not practically noticeable, I can put another teaspoon of jam there, finally - a song. And when I cook, I pour quite a bit of vanilla sugar into the milk. Smell class, taste, too, and by the way, it cooks faster. Often I throw 7-10 raisins at the bottom of the jars before pouring the milk with sourdough into it. You can scald a couple of dried apricots, cut into pieces and go there. True, I like raisins more. Only in the jar that is used for re-fermentation in the future, I do not put anything. Vanilla sugar only. By the way, when I pour the prepared milk with sourdough into jars, I pour 6 full jars by eye and one turns out to be filled half or a little more - by 2/3. I use this jar COMPLETELY for the next 1 liter of milk. (not 1-2 spoons, as they say, but that's it) I have 7 jars of 160 ml each, so about 100-120 ml is needed for re-fermentation. And the more yogurt there is in that jar, the faster the subsequent yoghurt will cook. It gets thicker faster.

[Mona1]

Mona1 I have the same yoghurt maker and the same thermostat as yours. IMHO you are too clever with the sensor. The thermostat has a thin flat layer, it fits perfectly if you just put it into the yogurt maker through the side. Inside, you put it in the way it is convenient, even in a circle, even between the jars, the length allows. The lid closes tightly, you just need to fix the wiring so that it lies flat on the side.
By the way, we also sell Italian Good Food starter cultures. Something Vivo bothered me, I switched to these. Subjectively an analogue of Steptosan, the Symbiotic is a little denser, but inside it still stretches a little. I tried to fight this in every way: I added powdered milk and raised the temperature (now I have 38-40C on the thermostat). The middle still stretches a little. In the direction of increasing temperature, it is said that at the edges it heats up more and there the density is higher.
p. from. I always have an empty middle, because a carton of milk is just enough for 6 jars.

hello girls! for the first time I launched my new yoghurt maker MOULINEX YG 230 with VIVO yoghurt, set it for 8 hours (the milk was at room temperature), and I wonder if it’s possible to look closer to the end if the yoghurt thickened? the instructions say that you can't open the lid, but how then can 8 hours be checked a lot?

[Mona1]

Mona1 I have the same yoghurt maker and the same thermostat as yours. IMHO you are too clever with the sensor. The thermostat has a thin flat layer, it fits perfectly if you just put it into the yogurt maker through the side.

You intrigued me. I specifically went to look at the wiring to my thermostat. Her, I have it in a round section, 3 millimeters thick, look, there it is visible in one photo. When we were fixing it, we also thought so, but the lid protruded, closed badly, in general, it took five minutes to poke a hole and it was crooked.
How does Italian starter taste compare to VIVO?

You intrigued me. I specifically went to look at the wiring to my thermostat. Her, I have it in a round section, 3 millimeters thick, look, there it is visible in one photo. When we were fixing it, we also thought so, but the lid protruded, closed badly, in general, it took five minutes to poke a hole and it was crooked.

So I'm lucky

How does Italian starter taste compare to VIVO?

Very similar, IMHO, to determine the difference, you must try both at the same time. I switched to them in the hope of a denser consistency, which was only partially justified. But I tried there and there, and there is only one kind, like "take, so with maximum benefit" I will probably try some more

hello girls! for the first time I launched my new yoghurt maker MOULINEX YG 230 with VIVO yoghurt, set it for 8 hours (the milk was at room temperature), and I wonder if it’s possible to look closer to the end if the yoghurt thickened? the instructions say that you can't open the lid, but how then can 8 hours be checked a lot?

The instructions for the bread maker also write that you cannot open the lid ... that doesn't stop us from looking there and sometimes participating in the process. This means not to disturb the microclimate inside the yogurt maker. But if you drop by quickly in a warm kitchen, nothing will happen to the yogurt. IMHO 8 o'clock is enough anyway. But I've never had yogurt that is "stuck". I put it at night and in the morning I forget for it Probably that droplet of whey on top and testifies with a mute reproach about my forgetfulness This does not affect the taste, although I do not exclude that I may not be a gourmet

The instructions for the bread maker also write that you cannot open the lid ... that doesn't stop us from looking there and sometimes participating in the process. This means not to disturb the microclimate inside the yogurt maker.

I support. In general, the microclimate can be violated if the jars are without lids, as it is written in the instructions for many yogurt makers. In my clathronics, the instructions say - pour milk with sourdough, tightly close the jars with lids and put them in a yogurt maker. In this case, there is no violation in the microclimate that would affect the product, there is only a slight decrease in temperature, but if this is done quickly and slightly move the lid, and not open directly to get 1 jar, then put the jar back neatly, if not ready, slide the common lid, and after 2 minutes there is the same temperature as before. It's more convenient for me with the lids closed. You never know what kind of invisible byaka lives on the inside of the common lid from the yogurt maker. It will multiply and fall into the yogurt. You don't scald the lid with boiling water before each cooking. And every time I pour boiling water over the lids inside and the jars and everything is sterile. Although everyone decides for himself how it is more convenient for him and whether he can trust 100 volumes. what the instruction writes.
p.s. The yoghurt under my lids does not steam up and does not suffocate. And the smell is excellent. But, perhaps, I have it, because the temperature does not rise there, it is kept at 36 degrees (thermostat). And if this is not the case and the temperature is higher, maybe it is necessary to open it, I will not say.

Oh, I look at yoghurts a dozen times, they don’t get it. Especially when the leaven is unknown to me before, or I switch to homemade milk from the store, or vice versa. If nothing changes, then everything is done automatically and you already know that you will have how much time to ferment. And if there are any changes, then it is difficult without looking in, it is easy to spoil the product.
So don’t worry, it’s better to take another look, especially if you don’t have any experience yet, rather than spoil the product by overdoing it.

You never know what kind of invisible byaka lives on the inside of the common lid from the yogurt maker. It will multiply and fall into the yogurt.

That is okay for you! Here microbiologists hinted to us that scalding jars with boiling water is already excessive sterility, which is sometimes harmful even for our organisms. Others called us almost crazy aunts for pouring boiling water over the jars. And you are worried about the microbes that fall from the lid of the yogurt maker into the yoghurts.

I pour boiling water over the cans, a spoon, a thermometer, lids, a ladle in which I warm milk, and then I put it all to dry on a non-sterile, but clean towel in a non-sterile kitchen. So, I'm not fanatic.

Wo, cool. And I sometimes wipe the thermometer with alcohol, I don't risk scalding it.

Wo, cool. And I sometimes wipe the thermometer with alcohol, I don't risk scalding it.

And I had a metal temperature probe, Chinese, I took it for baking bread ... I measure it with it. It can be scalded without fear. The probe itself, of course.

bought a yogurt maker smile 3001 for growing starter cultures
now I understand that we urgently need a thermostat

bought a yogurt maker smile 3001 for growing starter cultures
now I understand that we urgently need a thermostat

Buy and you won't know grief. Just look, it does not fit yogurt makers, where, according to the instructions, water must be poured between the jars and where there is an automatic shutdown, it seems impossible.And yet, choose a thermostat where the step of change is not 1 degree, but 0.1 degree. Search among incubator thermostats.

I, too, somehow am not concerned with excessive sterility. Everything is washed in the PMM at a temperature of 75 degrees and nothing else is done.

bought a yogurt maker smile 3001 for growing starter cultures
now I understand that we urgently need a thermostat

It will not work with a thermostat. Your yoghurt maker with a timer. The thermostat requires a one-button yogurt maker without a timer. Although ... I looked at this yogurt maker. There is a knob for setting the time, not electronics, as I understand it. It may well be what happens. If the thermostat turns off the yogurt maker from the network, and then turns it on again, then in theory the time itself will tick further, it is unlikely that this handle will go to zero by itself. Yes? Try it. if the time does not go astray, then everything is ok. This does not work with electronic timers, because after turning on the network, it will have to be set again for the time with the buttons.
The main thing is that you have where to put this sensor, you have one container there, right? Not in jars? You can't dip it in yogurt.

[Mona1, Lozja]

Mona1, Lozja
thanks for the details!
from zhezh, live and learn
there she is:


water does not flow under the container
there is enough space for the sensor between the container and the case
the timer is not electronic, it seems, it is necessary to observe, it seems that the handle does not return, it just beeps
no auto power off
instruction - disgusting (

bought for growing grain sourdough
well, maybe I'll mix yogurt

[grain]

bought for growing grain sourdough
well, maybe I'll mix yogurt

I also buy a bread maker the other day and in the future I would like to make sourdough bread. so I will learn from your experience of growing starter cultures in a yogurt maker.

[Mona1, Lozja]

Mona1, Lozja

bought for growing grain sourdough
well, maybe I'll mix yogurt

but I have not thought of bread leaven

Girls, and here's another where you can use a yogurt maker - if a person, for example, ends up in a hospital and his relatives bring him all kinds of food. Anything that is not immediately eaten can then be put into a yogurt maker and heated. Not a stove, of course and slowly, but still, warm food is more pleasant for a person than cold, and especially if from the refrigerator. And slowly - so where is he in the hospital in a hurry ?. An hour or earlier I put a plate inside and order.

Girls, I rummaged through so many topics about yogurt makers in various forums, but I still haven't decided on the model. Has anyone heard of Taurus Nature? In the internet, only a short description.
I would be very grateful for the advice

Has anyone heard of Taurus Nature?

Is this a yogurt maker or a starter?
I just haven't heard of this

This is a yogurt maker 🔗
I probably have a different topic
Direct links prohibited

Girls, I rummaged through so many topics about yoghurt makers in various forums, but I still haven't decided on the model. Has anyone heard of Taurus Nature? In the internet, only a short description. 🔗
I read so many things, I got even more confused What should I pay attention to first of all? Of the models we sell only Tefal, Moulinex under the order, Ariette, Severin, and this Tauras has appeared.
Help me make a choice, please!

Direct links prohibited

[Mira_]

Mira_
most likely you will have to be the discoverer of this yogurt maker, if there is a desire, of course, there are more and more Models every year

I already figured it out myself. Somehow I like her. There is love at first sight. If only mutual ... If I take this tauras, I will describe my impressions here

Indeed, pretty, and, most importantly, there are no unnecessary bells and whistles, in case of overheating, the thermostat can be attached (and if the internal timer is built-in, it will not work) and in general, good luck in yogurt making

Thanks, I'm still a beginner. I only made simple sour cream leaven. Right now I will buy starter cultures, a yogurt maker and I will feed everyone with yoghurts and kefirs!

Thanks, I'm still a beginner.I only made simple sour cream leaven. Right now I will buy starter cultures, a yogurt maker and I will feed everyone with yoghurts and kefirs!

Unfortunately, it is not clear which country you are from, if from Ukraine, pay attention to the VIVO yogurt maker. It is the only one on our market with a thermostat. Ust 3 temperature modes - 30 degrees, 36 and 42. Cooking time can be set. It automatically turns off after this time and beeps, gives you a sign. There is a display that shows how much time is left until the end of the cycle. I was a month ago for my mom's birthday. took. It turns out very well yogurt, it is used almost every day. It was made by some company by order of the Kiev Institute of Milk and Meat for VIVO starter cultures. But, I think, for other starter cultures with similar temperature conditions, it will work. When I was looking for a yogurt maker a year ago, then it was not available, I had to buy a Clatronic and build in a thermostat. I'm happy with mine now, of course, but if I were to buy from scratch now, I would choose, of course, where everything is already built in. By the way, there are very few places where it is in online stores. Found in two, but one is not available, and the other was, here:
🔗

The VIVO website has already appeared:
🔗
at first it was, then apparently sold out and put it again
And the price is almost identical to online stores

The fact of the matter is that I'm from Russia. I already have this sourdough site. I trampled all over and over, so I was envious of this new yogurt maker, but unfortunately there is none in any Russian Internet stores. Now the choice is between ariette, taurus and moulinex. At first I was inclined to Ariette, but I read that she does not heat up in winter, and I have no battery in my kitchen and there is a dog cold, now I don’t want it anymore. in general, I was completely confused
And I already ordered the starter cultures.

[Mira_]

Mira_
You say that Ariet does not warm up (to be honest, I have never read such reviews before) - this is hardly. And even if this is so, then it is better than overheating. You can simply cover the yogurt maker on top, for example, with a silicone baking mat - and it will cool less through the lid (this is for cold weather). In the summer you will appreciate such a lack of it. In addition, many are happy with these yogurt makers.
Mulya is a good yoghurt maker, but mostly overheats.
From your list, I would take Ariet, or Taurus

The fact of the matter is that I'm from Russia. I already have this sourdough site. I trampled all over and over, so I was envious of this new yogurt maker, but unfortunately there is none in any Russian Internet stores. Now the choice is between ariette, taurus and moulinex. At first I was inclined to Ariette, but I read that she does not heat up in winter, and I have no battery in my kitchen and there is a dog cold, now I don’t want it anymore. in general, I was completely confused
And I already ordered the starter cultures.

Do not take Ariette, she is square, it is not convenient. You can put a saucepan or some kind of round container in a round one, for example, I made sour cream with one, or whatever. Again, the round shape warms up the jars more evenly. And my advice - take one in which, if necessary, you can build a thermostat. Maybe you will be lucky and the yogurt maker will not overheat, and if suddenly this happens (for some, at first everything is fine, and then it takes a couple of months and begins to overheat), then there is a possibility of inserting a regulator. That is, it should be a yogurt maker, where, according to the cooking technology, water is not poured between the jars and there is no automatic shutdown by timer. That is, there is simply on and off. I have Clatronic. When I bought, I ordered both a yogurt maker and a thermostat at the same time, and as soon as everything was delivered, they took it out of the boxes, my husband immediately fitted the thermostat and that's it. If you want kefir, you can 30 degrees, other leavens - at your degrees.
I already wrote that I bought a VIVO yogurt maker for my mother. Everything is automatic there. This is good, but I think if the simplest one will last a long time. My husband spun my simple one - a record and a couple of wires and that's it. There is nothing to break there. It will burn out if the wiring is not difficult to replace.And if my mother, God forbid, switches off the electronics on VIVO, then it is not known whether it can be repaired without problems, the manufacturer does not know who, whether there will be spare parts for it and how much the repair will cost, is also a question. So mom is still happy, we hope that everything will be OK.
So think, perhaps I have confused you in the throes of choice.

[Mira_]

Mira_
Here you say that Ariet does not heat up (to be honest, I have never read such reviews) - this is hardly.

It does not heat up, Look in the instructions for the power - it is lower than others. And they also complain that the jars are heated unevenly in it, probably the reason is the rectangularity of the yogurt maker or the rectangularity of the heads of its manufacturers. I also looked at it, but did not buy it precisely because of the many reviews where they complain about it.

By the way, in a round one you can put the dough to fit in a round bowl. Well utilized workspace and uniform heating

Actually, yes, I did not take into account that it is rectangular. Of course, it is better to choose a round one, but without recesses in the bottom or in the top lid for native jars - if there are no recesses, then any jars will do.

[Mona 1, irysska]

Mona 1, irysska
Girls, thank you for the advice
We do not have so many models of yogurt makers on sale, so most likely I will not take risks with an unknown tauras, I can’t take a mulk + thermostat

[Mona 1, irysska]

Mona 1, irysska
Girls, thank you for the advice
We do not have so many models of yogurt makers on sale, so most likely I will not take risks with an unknown tauras, I can’t take a mulk + thermostat

Right!
And Mulya is exactly the model without a timer?

but I would take a chance
when I bought my DEKH-108, 2 years ago, it was still a little-known, not promoted model, and now I have full respect and respect for it.
So unknown doesn't mean bad

It's just that it is not sold in the store, it is not known whether we have a service center and whether there will be a guarantee at all ...

And Mulya is exactly the model without a timer?

It seems without, Moulinex DJC141. If I am wrong, correct

but I would take a chance
when I bought my DEKH-108, 2 years ago, it was still a little-known, not promoted model, and now I have full respect and respect for it.
So unknown doesn't mean bad

Yes, and I quite agree with that. I also took Dex 108 - so the name of this brand did not tell me anything. I was bribed by its price and compact size. But as it turned out - he is smart, does not overheat and does not take up much space.
But Mulik may really have a better service than an unknown Tauros

The fact is that yoghurt makers, like electric kettles, I have never heard of being repaired, they just hand over under a guarantee for exchange and that's all. And about the SC where they can help Taurus from the sellers in the Internet store can say.
I am not campaigning for anything, just as an alternative to a promoted brand.
And Muli don't overheat, only Tefal, drives steam locomotives

It seems without, Moulinex DJC141. If I am wrong, correct

She's the one without a timer