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

I finally got a delicious yoghurt on my 3rd try, with 3.2% UHT milk and activ. In a yogurt maker, severin was cooked for 4 hours. Now I want to buy a thermostat and starter cultures. Tell me where you can buy a thermostat. And poke, please, where you can read how it works.

Two temperatures are set there - lower and upper. I have 35.5-35.8. When using different leavens, I shift to one side or the other, as it is suitable for the leaven. On page 61 I told, read the pictures there as well, how I built it into a yogurt maker (more precisely, my husband)
My regulator is Ukrainian, but I think the principle is the same in all. Where are the likes of you, let the Russians tell you. This is a thermoreg. for incubators, for terrariums, like this, only the step of changing the setting so that it is necessary to be 0.1 deg (not 1 deg!) and it is desirable that the wiring from the sensor is flat, then there will be no need to drill a hole in the bottom, but just between the body and put the lid in and that's it. It didn't work out for me. I had to pick a hole. But it's not difficult, everything is neat. The sensor lies between the jars on the bottom and keeps the temperature as you set. In short, the action is like in an iron - as soon as the temperature reaches the upper limit set by you, the yogurt maker turns off and does not heat any further. By inertia, the numbers go up a little more on the regulator, then they go down and when it reaches the lower limit set by you, the yogurt maker turns on again. So yogurt (or something else) is kept within the limits it needs.

[Akhchik]

Do you also put something on the bottom of the yogurt maker?

I don't add anything, but I ferment it only with yogurt, my eaters don't like it on pharmacy ferments.

Akhchik, can you change for tefalka, they are without a timer, since there are no other options in the store. The girls will now tell you if these yogurt makers also suffer from overheating.

[Akhchik]

I don't add anything, but I ferment it only with yogurt, my eaters don't like it on pharmacy ferments.

Akhchik, can you change for tefalka, they are without a timer, since there are no other options in the store. The girls will now tell you if these yogurt makers also suffer from overheating.

And in tefalkas, it seems according to technology, water flows between the banks. Then it will not be possible to build in a thermostat there. Or is there no water when cooking?

Tanya, it's even better for you: with the thermostat, everything is for sure, or maybe this Vivo does not quite observe the set temperature - like many fruit dryers with a thermostat - you turn it on at 40C, and you get 70

I obey, measured with a thermometer, yogurt maker

Tanya, there is a yogurt maker on Vivo's Russian website, as well as sourdoughs, I even threw a link to someone, it was just not available at that time. So there is a chance to buy it in Russia.

It is sent from Ukraine by mail to Russia.

I read the last posts and was upset, because everyone writes about vivo that she is the best, and we have already ordered a new tefal. began to wool the Internet and reviews on vivo, that's what I found -https: //Mcooker-enn.tomathouse.com/s-image/2746/content/dovolny-foto ... so that, and it can junk.? all in ideas ...

I read the last posts and was upset, because everyone writes about vivo that she is the best, and we have already ordered a new tefal. began to wool the Internet and reviews on vivo, that's what I found -https: //Mcooker-enn.tomathouse.com/s-image/2746/content/dovolny-foto ... so that, and she can junk.? all in ideas ...

yes, it can junk, my 2 side cups were heated less than the central ones and the bottom was ready faster than the top, serum was formed, corrected by putting the cardboard boxes, but it keeps the pace. so there are no perfect models
Here's another glitch: I found out that I could not set the usual clock on it, but the instructions say that I can, so I will wait 12 nights so that it does not work out differently: - \ And the timer is normal.

Yes, although it works well for my mother. But there is another danger here. I don't really trust devices with electronics from an unknown manufacturer. Suddenly, something hunts in her brains and is not sure that it is possible to find spare parts somewhere or find a service center where they can fix it, and if they can, then how much will the repair cost, given that the yogurt maker itself is relatively not cheap ... My clathronic, my husband disassembled, is simple as a screwdriver. On occasion, even yourself you can replace the burnt out wiring, if it happens. And cheap. The thermostat seems to be reliable, but even if it breaks, you can throw it out and insert a new one, it is inexpensive.
This is me about the fact that VIVO would like something with my heart, but a cold mind says that my version (a cheap yogurt maker with a thermostat) is the most durable and without hemorrhoids for a pocket and for future repairs.

By St. Petersburg standards, vivo is a cheap option, everything here just starts with 1500

yes, it can junk, my 2 side cups were heated less than the central ones and the bottom was ready faster than the top, serum was formed, corrected by putting the cardboard boxes, but it keeps the pace. so there are no perfect models
Here's another glitch: I found out that I could not set the usual clock on it, but the instructions say that I can, so I will wait 12 nights so that it does not work out differently: - \ And the timer is normal.

Where did YOU buy it? I can't find an Internet shop with her in Russia ..

[alenka_volga]

alenka_volga
if your kids have dysbiosis, then you need not only yogut, this is more prevention than treatment, look at the VIVO starter culture - symbilact, especially, is effective for this ailment and if their representation is not in your city, order by mail (since the weather allows ). It's just that these are already proven, "old" leavens, with experience, so to speak

🔗

[alenka_volga]

alenka_volga
if your kids have dysbiosis, then you need not only yogut, this is more prevention than treatment, look at the VIVO starter culture - symbilact, especially, is effective for this ailment and if their representation is not in your city, order by mail (since the weather allows ). It's just that these are already proven, "old" leavens, with experience, so to speak

🔗

Thank you! I have already looked, unfortunately we do not have a representative office, it will come by mail.

I have such a question for the owners of the yogurt maker severin: who measured the temperature to which the yoghurt maker heats? (I have nothing to measure) I want to order vivo starter cultures, I read that there is a temperature of 30 degrees needed for fermentation for some. And a question to all owners of yogurt makers: Where in Russia can you buy a thermostat?

I was guided only by the fact that this tefalka has many glasses at once and can make not only yogurt, but having two sons, one is three years old, the other is 4 months old, both have dysbiosis, so I want to treat them with homemade yum. and I still doubt if my choice was the right one, so I began to look at reviews of other yogurt makers., stumbling upon this not very positive review on vivo, and put it here not in order to offend someone, but to discuss whether it’s true is it, or not ...

I have two girls, the older one will be 6 years old, and the younger one 5 months old, the older one also has dysbiosis (IMHO is not a disease, but yogurt is the most important thing for restoring flora). For a week of use, I can say that you can adjust to the temperature, but it is really convenient, you can make a tender curd for the baby and yogurt, and they have already made a milk dessert (although I did not whip the cream, but it also turned out very tasty).

And so that everything is perfect, as practice shows, if you have such a tefalka for yogurt, cottage cheese and desserts and one very simple yogurt maker with a thermostat for dry starter cultures that can withstand a lower temperature, then you can be the happiest person. Only here .... where to get all the money for this and where to put it all. In general, this formula of complete happiness is complicated.

And so that everything is perfect, as practice shows, if you have such a tefalka for yoghurt, cottage cheese and desserts and one very simple yogurt maker with a thermostat for dry starter cultures that can withstand a lower temperature, then you can be the happiest person. Only here .... where to get all the money for this and where to put it all. In general, this formula of complete happiness is complicated.

Oh, you know, and I bought a transparent glass saucepan in my cheap one with a thermostat just so that it could fit into a yogurt maker. It's so cool now, you can make cottage cheese or sour cream in jars and in one container. I make cottage cheese without a yogurt maker in the usual Soviet way, and I made sour cream.

Tan, I agree
By the way, Tan, did you make sour cream on dry sourdough or fermented sour cream that was already prepared.
Several times I made sour cream on Vivo sourdough sour cream and 10% cream - so it was sticky for me. And you?

I have two girls, the older one will be 6 years old, and the younger one 5 months old, the older one also has dysbiosis (IMHO is not a disease, but yogurt is the most important thing for restoring flora). For a week of use, I can say that you can adjust to the temperature, but it is really convenient, you can make a tender curd for the baby and yogurt, and they have already made a milk dessert (although I did not whip the cream, but it also turned out very tasty).

And so that everything is perfect, as practice shows, if you have such a tefalka for yogurt, cottage cheese and desserts and one very simple yogurt maker with a thermostat for dry starter cultures that can withstand a lower temperature, then you can be the happiest person. Only here .... where to get all the money for this and where to put it all. In general, this formula of complete happiness is complicated.

oh, don't say))) although I have a lot of space, my husband, I'm afraid he will kick me out of the house along with all the devices and a constantly new dream))))

Tan, I agree
By the way, Tan, did you make sour cream on dry sourdough or fermented sour cream that was already prepared.
Several times I made sour cream with Vivo sourdough sour cream and 10% cream - so it was sticky for me. And you?

When I did, there was no sour cream starter VIVO, it was recommended to use streptozan and cream for making sour cream. I fermented streptosan on cream as usual I ferment streptosan. Cream, too, like 10% or even 8%, I don't remember anymore. It turned out thick, but it lasted somehow and absolutely without acidity. And I like sour cream to be a little sour. I did it a couple of times and quit, I like the store one. And then I found a description of how to make sour cream on streptozan, it turns out that I did everything wrong. It's not that simple. I've already posted it in some branch, well, I'll look right now.
Here, I found:

COOKING SOUR CREAM AT HOME CONDITIONS

At home, sour cream is obtained from cream of 25-30% fat content. The cream is heated to +60 - +63 degrees. With a shutter speed of 30 minutes or up to +85 degrees. With no endurance. Then it is cooled to +22 degrees. From winter to +18 degrees. Happy summer. The cream is stirred while cooling. The cream is supplemented with the leaven of streptococcus (lactic acid streptococcus) from the Kiev Institute of Milk and Meat. You can also use a ready-made mother starter culture based on streptosan, add 3-4 tbsp. l for 1 liter of cream. In the first 3 hours, the cream is stirred 2-3 times, then left alone until the end of fermentation, determined by acidity (that is, the cream should turn sour, but not thicken). The fermented cream is cooled to +5 - +8 degrees. With, stand for a day, stirring occasionally.
As for the cream - if you take homemade cream, then they must be sterilized. Shopping is not necessary.And sour cream ripens in the cold, not warm.

where did YOU buy it? I can't find an Internet shop with her in Russia ..

It was brought to me from Kiev, but I know people who bought from the Ukrainian site and sent them by mail without any problems.

Two temperatures are set there - lower and upper. I have 35.5-35.8. When using different starter cultures, I shift to one side or the other, as it is suitable for the starter culture. On page 61 I told you, read the pictures there as well, how I built it into a yogurt maker (more precisely, my husband)
My regulator is Ukrainian, but I think the principle is the same in all. Where are the likes of you, let the Russians tell you. This is a thermoreg. for incubators, for terrariums, like this, only the step of changing the setting so that it is necessarily 0.1 deg (not 1 deg!) and it is desirable that the wiring from the sensor is flat, then there will be no need to drill a hole in the bottom, but simply between the body and put the lid in and that's it. It didn't work out for me. I had to pick a hole. But it's not difficult, everything is neat. The sensor lies between the jars on the bottom and keeps the temperature as you set. In short, the action is like in an iron - as soon as the temperature reaches the upper limit set by you, the yogurt maker turns off and does not heat any further. By inertia, the numbers go up a little more on the regulator, then go down and when it reaches the lower limit set by you, the yogurt maker turns on again. So yogurt (or whatever) is kept within the limits it needs.

We do not have thermostats in Russia, for incubators they go from 3000 thousand rubles and above !!!!
I will be in the Crimea in the summer and will buy myself a thermostat.

[Pintusha]

Pintusha
Why do you need a thermostat?
Or do you have a simple yogurt maker without a timer? Otherwise, Vivo doesn't need a thermomaster.

We have no thermostats in Russia, for incubators they go from 3000 thousand rubles and above !!!!
I will be in the Crimea in the summer and will buy myself a thermostat.

Honestly, I have no idea where to look for it in Crimea, there are only all kinds of goods for vacationers, or if you have relatives or friends there, then let them order it for you. Or maybe you can order it from the site where it is and so that they send you some of the Ukrainian carriers, whose representative office is near the place where you will rest. And that the payment was upon receipt of the goods. It is necessary to find out all these nuances in advance, write at least by mail to this site and let them answer you.
Here is the site 🔗
here we bought the RT-10 / P01 thermostat
We were sent by Ukrposhta to the address of our post office. But it is better not to contact Ukrposhta, it can take 10 days or more. And it is better not by the state - by New Mail or Autolux or others. It takes 2-3 days there.

[Pintusha]

Pintusha
Why do you need a thermostat?
Or do you have a simple yogurt maker without a timer? Otherwise, Vivo doesn't need a thermomaster.

Yes, there is also a simple Arietta, but it really overheats, that's what I want for her.

: (Yes, there is also a simple Arietta, but it really overheats, that's what I want for her.

I see, then of course you need

Honestly, I have no idea where to look for it in Crimea, there are only all kinds of goods for vacationers, or if you have relatives or friends there, then let them order them for you. Or maybe you can order them from the site where they are and so that they send you some of the Ukrainian carriers, whose representative office is near the place where you will rest. And that the payment was upon receipt of the goods. It is necessary to find out all these nuances in advance, write at least by mail to this site and let them answer you.
Here is the site 🔗
here we bought the RT-10 / P01 thermostat
We were sent by Ukrposhta to the address of our post office. But it is better not to contact Ukrposhta, it can take 10 days or more. And it is better not by the state - by New Mail or Autolux or others. It takes 2-3 days there.

I have no relatives there, but I need to think over the options, maybe I will find it on the market in Yalta or something else I can think of. Thanks for the link I will study.I see you are from Donetsk, I have relatives there)

all the same, I confirmed the order of tefal ki multidelis, now it remains to wait, but in the city they sell only narine and evitalia, well, it is clear to narine, but evitalia ?? tell me! sorry if not in the subject! it’s scary to order starter cultures by mail!

[alenka_volga]

alenka_volga,
I use Evitalia - I like

after all, I confirmed the order of tefal ki multidelis, now it remains to wait, but in the city they sell only narine and evitalia, well, it is clear to narine, but evitalia ?? tell me! sorry if not in the subject! it’s scary to order starter cultures by mail!

Why is it scary? Now the weather is normal, not hot, you can just order, nothing will happen to them. Of course, if they won't go for two weeks.

but tell me, everything is confused in my head, one bottle at a time? is it new?

[alenka_volga]

alenka_volga
if you ask about a bottle of VIVO, then it can be re-fermented - at least once, but some do it as long as it is still fermenting, although the bacterial value decreases each time

but tell me, everything in my head is confused, one bottle at a time? is it new?

One bottle is used to prepare a liter of mother culture. It can be completely used for re-fermentation, or it can be partially eaten, partially re-fermented. Officially, the mother's starter culture is suitable for re-culture for 5 days, repeated re-culture is not recommended (supposedly beneficial bacteria die).
And then to your taste and color. Some believe the official warnings, some don't. Personally, I think that this warning is no more than a marketing ploy, because if people begin to re-ferment the only purchased bottle of sourdough for a long time, the sellers will simply go broke, since sales will drop significantly. I can re-ferment 3-4 weeks from one bottle, then it just gets boring, and I buy something else. I admit that what is useful in such a yogurt lasts the first week, maybe two, and then such yoghurts are not so much yoghurts as desserts. I am more than satisfied with this alignment. And yet I can’t believe that 4-5 over-leaven does not contain the necessary bacteria at all. In practice, the "old" sourdough ferments much faster than the new one. Of course, I am not an expert, but it seems to me that there are even more bacteria in such a leaven. But, perhaps, this yoghurt is no longer as "pure" as the mother's starter culture, that is, other bacteria may be present. However, I have not yet found any unpleasant consequences.
But if yogurt is prepared for children, and also for medicinal purposes, it is probably worth adhering to the manufacturer's recommendations.
I do not impose my opinion on anyone and do not even consider it the only correct one. This is just my opinion for my needs, nothing more.

yes, I also wanted to write about the marketing move, nothing will change 3-4 times, well, and then as God will send

yes, I also wanted to write about the marketing move, nothing will change 3-4 times, well, and then as God will send

So I think so. I did not feel the difference between the first and, say, the fifth over-yeast, except that the rate of yoghurt ripening increases. But from what? Whether the amount necessary bacteria increases, or unnecessary speed up the process? I think if something bad was present there, it would have long ago crawled out sideways if not for me, then for someone else - I doubt that I alone am engaged in multiple re-food.

So I think so. I did not feel the difference between the first and, say, the fifth over-yeast, except that the rate of yoghurt ripening increases. But from what? Whether the amount necessary bacteria increases, or unnecessary speed up the process? I think if something bad was present there, it would have long ago crawled out sideways if not for me, then for someone else - I doubt that I alone am engaged in multiple re-food.

I think that obviously it would not have come out.How, for example? This is kind of not very useful flora, which is already present in our intestines, and which we are trying to get rid of with the help of live yoghurts. Well, there will be more of it, this flora is wrong, you are unlikely to feel the result somehow clearly.
I’m not saying that the flora will certainly be there, I’m just thinking about "got out - not got out".

probably, over-starvation is obtained faster because all active and living bacteria are eager to fight, and before that they were in a dry and comatose state

Girls, thanks for the information !!!

I’m not saying that the flora will certainly be there, I’m just thinking about "got out - not got out".

Well, there would have been something really shitty about it, it would have made itself felt at least with a slight indigestion. Or maybe I'm just soothing myself with such a makar. But I do not urge anyone to act by my methods!

all the same, I confirmed the order of tefal ki multidelis, now it remains to wait, but in the city they sell only narine and evitalia, well, it is clear to narine, but evitalia ?? tell me! sorry if not in the subject! it’s scary to order starter cultures by mail!

8
Well ..., I tested my tefal for water temperature - 45-48 degrees in glasses - death to bacteria. She raised the stand with glasses a little and put rolled kitchen napkins on the sides so that it was evenly - I'll look in an hour, maybe I can even out the temperature, then I can make a symbilact. And if not, then we will have to improve our health with dry starter cultures with water.

I tested my tefal for water temperature - 45-48 degrees in glasses - death to bacteria.

Horror! I sympathize.

8
Well ..., I tested my tefal for water temperature - 45-48 degrees in glasses - death to bacteria. She raised the stand with glasses a little and put rolled kitchen napkins on the sides so that it was evenly - I'll look in an hour, maybe I can even out the temperature, then I can make a symbilact. And if not, then we will have to improve our health with dry starter cultures with water.

how sad....
write what happened next.

So I think so. I didn't feel the difference between the first and, say, the fifth over-yeast, except that the rate of yogurt ripening increases. But from what? Whether the amount necessary bacteria increases, or unnecessary speed up the process? I think if something bad was present there, it would have long ago crawled out sideways if not for me, then for someone else - I doubt that I alone am engaged in multiple re-food.

I think all this is increasing the number of good bacteria. Bacteria are living beings and, as is usual in the world, they fight among themselves for a place in the sun. The sourdough contains friendly bacteria together, and if some harmful byaka gets into the glass, then it is much less than the good bacteria from the sourdough, which immediately begin to spread rot on the stranger and these bad bacteria will not survive. It's like throwing an ant from one anthill to other ants (well, that's right, a childhood memory, just a similar situation)

I think all this is increasing the number of good bacteria.

I think so too. Maybe I'm just soothing myself. In general, one sachet / bottle of starter is enough for me for several weeks, and the economy cannot but please me.
And at the same time, I cannot assure that it is Mona and I who are right - this is only a theory, not confirmed by the conclusions of pundits. Therefore, everyone has the right to count as his own logic tells him. Everyone must decide for himself whether he should adhere to the manufacturer's recommendations or not. And if it is, then in all or in part. I strictly adhere to the recommendations for maintaining sterility. But about the inadmissibility of long-term re-souring, "I ignore it."

8
Well ..., I tested my tefal for water temperature - 45-48 degrees in glasses - death to bacteria. She raised the stand with glasses a little and put rolled kitchen napkins on the sides so that it was evenly - I'll look in an hour, maybe I can even out the temperature, then I can make a symbilact. And if not, then we will have to improve our health with dry starter cultures with water.

Maybe pour some water to the bottom so that the pace is a little less
And I found a thermostat in St. Petersburg and genesis sourdough cultures - I'll try

I think so too. Maybe I'm just soothing myself. In general, one sachet / bottle of starter is enough for me for several weeks, and the economy cannot but please me.

I drove simbilakt for almost 2 months, it finally didn’t taste different. Then I had to switch to streptosan, because more than 2 months. can not be consumed. But yogurt more than 10 times without loss of taste did not work, he began to sour, and as they say, bifivit does not over-ferment, so this is probably true. After the first over-yeast, it became sharply sour. Don't buy it anymore. Now I have been driving streptosan for almost a month.

Maybe pour some water to the bottom so that the pace is a little less
And I found a thermostat in St. Petersburg and genesis sourdough cultures - I'll try

It is unlikely that some water will solve the problem. It will simply heat up to the same terrible degrees, and the overheating of the yogurt will no longer only be at the bottom, but evenly throughout the entire jar. It's better to try it dry.

And I found a thermostat in St. Petersburg and genesis sourdough cultures - I'll try

Oh, so happy for you! I wonder how it will turn out. If the wiring from the sensor is flat, then just pass it between the lid and the yoghurt maker and forward. And the adjustment is 0.1 degrees there? And then if it's 1 degree, then I'm not sure what will be normal.

I did not put the tray with the jars on the heating panel right away (the jars in any situation do not touch it, they are suspended in the air), but on two wooden skewers for barbecue and laid one paper kitchen towel on the bottom, it turned out 37-39, depending on the location jars. But I decided for myself that I simply won't put the central jars, I don't care 1 liter, which goes for a bottle of Vivo, is not enough for all 12 cans, but for symbilact (IMHO) and bifivita 37-38 it is not scary. Here is cottage cheese, they write, at 30 degrees it should ferment, but I think it's not scary here either, because this is not a probiotic. In general, not 40 degrees, and good.

I put the tray with the jars not immediately on the heating panel, but on two wooden skewers for kebabs and laid one paper kitchen towel on the bottom, it turned out 37-39, depending on the location of the jar.

Well, you see what a fine fellow you are! For a person with intelligence, nothing is impossible. How cool they came up with!

Well, you see what a fine fellow you are! For a person with intelligence, nothing is impossible. How cool they came up with!

Yes, I always say that too. The main thing in this business is desire.
Did someone test the foil to the bottom? She, in theory, reflects heat and will not allow the banks to heat up so much. I have already put the tray in place (I removed the skewers), but I put one paper towel, and on it a piece of foil (which is for baking) about the perimeter of the tray. I'll tell you in an hour, but so far it keeps 36-37 hail.

Oh, so happy for you! I wonder how it will turn out. If the wiring from the sensor is flat, then just pass it between the lid and the yogurt maker and forward. And the adjustment is 0.1 degrees there? And then if it's 1 degree, then I'm not sure what will be normal.

This is the same as your production of Donetsk, adjustment of 0.1, will be waiting in a week

Yes, I always say that too. The main thing in this business is desire.
Did someone test the foil to the bottom? She, in theory, reflects heat and will not allow the banks to heat up so much. I already put the tray back in place (I removed the skewers), but I put one paper towel, and on it a piece of foil (which is for baking) about the perimeter of the tray. I'll tell you in an hour, but so far it keeps 36-37 hail.

Just look, this foil has one side shiny and the other matte. They reflect heat in different ways. It seems that shiny reflects more, although I'm not sure. But if so, then in theory, it should then be laid with the shiny side down. And yet, I would not put the skewers away, but put them directly on them.