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

[irysska]

irysska Thank you! Now I think - what can you chase after activism next time you can ferment your yogurt? It's fresher than the store ...

and I, from 7 jars, immediately set aside one for the next batch of sourdough. As I wrote above, everything turned out to be 5+ the first time, the first time I was in production for 5 hours, which was enough by the way (and it was unbearable to wait an extra 3 hours))), and yesterday I put it at 8 hours, now also at 8 hours. ..

Good day to all regulars and visitors of this thread)))
2 nights sat reading a forum about yogurt makers))) my wife has already started to swear))) And yet I was born and bought this next toy for the kitchen (there is a bread maker, toaster, air grill, electric grill, microwave oven, coffee machine). Now I have already put on the third entry of yogurt .... The whole family squeaks with pleasure)) I bought the simplest one in Technosila for 800 rubles, but with a timer. The first pancake did not come out lumpy))) and the second also "flew away" with a bang))) Thank you all, so I joined healthy food))) I sit and write, chewing fried bacon with sesame seeds))))

Oh, congratulations. That's how it is, as soon as a man took the process into his own hands, and everything from the first time with a bang! And what is the model of the yogurt maker, I wonder?

OOOOOOOOOOOOO! I forgot to write a model))) Here: Daewoo Int. DI-8224
At our city forum in the "cooking" branch, she is praised a lot)) well, and took a step)))

OOOOOOOOOOOOO! I forgot to write a model))) Here: Daewoo Int. DI-8224
At our city forum in the "cooking" branch, she is praised a lot)) well, and took a step)))

It looks like Koreans are surprising the people. Have you measured the temperature of the finished yogurt? And what kind of yogurt do you have - VIVO or what else?

I don’t know what VIVO is. I bought yogurt with bifidobacteria from a local manufacturer in the store and made the first batch on its basis. And I also bought a bottle of yoghurt starter, while it is in the refrigerator. Didn't measure the temperature, and why? if everything is cooked normally, steamed)))

I don’t know what VIVO is. I bought yogurt with bifidobacteria from a local manufacturer in the store and made the first batch on its basis. And I also bought a bottle of yoghurt starter culture, while it is in the refrigerator. Didn't measure the temperature, and why? if everything is cooked normally, steamed)))

Local, is it Russia or Ukraine? Otherwise, your signature is not written. It's just that if the temperature is higher than the required one, then it will thicken, but everything useful may have died. Although, if the whey does not bounce and does not taste sour, then everything is probably OK. And what is it called. The bottle says w. Here people make different things, they can suggest something specifically useful about your yogurt. Well, of course, if you need it. Or, on the contrary, someone does not succeed, our beauties will ask you for advice.

: girl_in_dreams: well, it seems like my nickname already indicates where I am from))) there is hardly any in Ukraine, Izhevsk))) Yoghurt turns out to be of even consistency, after a day of standing in the refrigerator, a teaspoon in yogurt just stands)))
I've been here for 2 days of use, I've already got two friends and a mother-in-law to buy

And I never make ready-made yoghurts from store-bought yoghurts. Somehow everything is based on leaven. I specially bought a yoghurt maker to get away from the store to the healthy one. And then you never know what they mixed there. And there are stabilizers, and dyes, and preservatives. Here is what you have in the bottle so far, I suspect that it is much more valuable than the store one.

: girl_in_dreams: well, it seems like my nickname already indicates where I am from))) there is hardly any in Ukraine, Izhevsk))) Yoghurt turns out to be of even consistency, after a day of standing in the refrigerator, a teaspoon in yogurt just stands)))
I've been here for 2 days of use, I've already got two friends and a mother-in-law to buy

Oh, it's just that the nickname is written there - Oleg Izhevsk. I thought it was a first and last name. And from where, you have to write below - look, it says: Where. Everyone is looking there. And everyone writes there.

I've been here for 2 days of use, I've already got two friends and a mother-in-law to buy

I also infected my mother with this, she recently bought it, she is also immensely happy.

My friends don't get infected and I don't understand why, because they eat me with pleasure.

My friends don't get infected and I don't understand why, because they eat me with pleasure.

You spoiled them.

Good day! I'm new here. and already upset. Chuchelka's help or someone who has Tefal 3 in 1. Today they brought in, put on yoghurt (whole milk house in the village, homemade Valio sour cream), decided to ferment with sour cream (Chuchelka wrote that she always fermented), 7 hours passed, that's all liquid, the cups are warm, I touched the bottom, it is hot, you can burn yourself on the bottom ... there was an hour left until the shutdown, I pulled it out of the socket, now I’ll go to bed, I’m afraid in the morning we are waiting for a big disappointment. What should be the process? is it normal that after 7 hours everything is liquid, warm? I thought that it would not sour, generally not more than 7 hours to keep, but here it is ... Tomorrow I will try with assets, but I'm afraid I already have a defective one and it overheats a lot ..

Good day! I'm new here. and already upset. Chuchelka's help or someone who has Tefal 3 in 1. Today they brought in, put on yoghurt (whole milk house in the village, homemade Valio sour cream), decided to ferment with sour cream (Chuchelka wrote that she always fermented), 7 hours passed, that's all liquid, the cups are warm, I touched the bottom, it is hot, you can burn yourself on the bottom ... there was an hour left before turning off, I pulled it out of the socket, now I’ll go to bed, I’m afraid in the morning I will be very disappointed. What should be the process? is it normal that after 7 hours everything is liquid, warm? I thought that it would not sour, generally keep it for no more than 7 hours, but here it is ... Tomorrow I will try with assets, but I'm afraid I already have a defective one and it overheats a lot ..

If you fermented with sour cream and the yogurt maker overheats, then a large percentage of that will not work, since the lactic acid bacteria in the sour cream are whimsical and like a rate of 30-36 grams. (IMHO) Try biomax without filler on ktivi or yogurt, or savushkin's product. Everything will work out, don't worry

[Nadine]

Nadine
Most likely, you put in a little sourdough sourdough, so after 7 hours you still have just liquid milk. But there is no reason to be upset, you will still succeed in yogurt, just a little longer the fermentation process will take place. Even if you turned off the yoghurt maker, it doesn't matter, you wake up in the morning, and you have ready-made yogurt!

Thanks for the words of encouragement !!!! Indeed, I woke up, checked it now, everything froze, I sent it to the refrigerator, in the morning at 4 am I checked it was liquid, I thought, well, everything .... Now I’ll try with activation and look at the leaven in the pharmacy.

If anyone has a Redmond-5401 yogurt maker, how does it work? Is there overheating as in other models?

Well. The first yogurt came out as a pancake. So much for the expensive Tefal Multidelice. In the morning (or rather, about 12 noon), I moved the cups, like something froze. I sent it to the refrigerator. As it turned out later, in some, milk remained in general. The best ones turned out to be those in which I added 5 tablespoons of cherry syrup. As for those that were without additives, I ate one, liquid like kefir, and at the same time I was constantly thinking that I was eating sour milk (although it was not sour), and I hate it. In general, I poured everything else and baked pancakes. Today I will put with activity a house in the village 6%.

Well. The first yogurt came out with a pancake. So much for the expensive Tefal Multidelice.

Let me use a word in defense of the cub. This yoghurt maker works great, during the month of ownership we have fermented several times with activation, vivo and ferment yoghurt from Lactina and everything always worked out. So it's about the sourdough, not the yogurt maker.

[Nadine]

Well. The first yogurt came out with a pancake. So much for your expensive Tefal Multidelice. In the morning (or rather, about 12 noon), I moved the cups, like something froze. I sent it to the refrigerator. As it turned out later, in some, milk remained in general. The best ones were those in which I added 5 tablespoons of cherry syrup each. As for those that were without additives, I ate one, liquid like kefir, and at the same time I was constantly thinking that I was eating sour milk (although it was not sour), and I hate it. In general, I poured everything else and baked pancakes. Today I will put with activity and a house in the village 6%.

Nadine
The mistake here was that you did not check the thickness of the yoghurt and put the yoghurt into the refrigerator early.
After all, as happens with the dough, a little yeast was put in - the dough is suitable for a long time, a lot - in an hour you are already baking a pie.
So it is with sour milk, a little leaven - long fermentation, a lot - fast. Milk can be fermented with anything, vinegar, lemon, even just a slice of black bread. The question is in usefulness, which is why the industry produces different types of starter cultures. But in the not so distant past, there were no sourdoughs on sale, however, delicious homemade yoghurts and fermented baked milk were not transferred from a good housewife. So do not be afraid, you will succeed, and the yogurt maker has nothing to do with it!

Almost 19 hours passed from the moment the cups were installed in the yogurt maker until they were sent to the refrigerator. I thought, well, much more. I was also beginning to get nervous by the fact that my milk was just sour, and not yogurt was being prepared ... that's why I couldn't eat more than two things later, I went to my stomach and listened .. Now I'm putting on a new batch with more fatty milk and with activity ... But the sourdough was probably really not enough, 3 tablespoons of sour cream for a liter and a half.

that was the problem, the sour cream ... I don't even get what to do with her. Today I put on the yogurt starter I bought, and I dumped the last jar of yogurt, the one that was "for seedlings", into dried apricots with prunes ...

[tat-63]

tat-63, I have a Redmond yogurt maker since November 2011, while everything suits me, here is a photo of the finished product with Evitalia sourdough:

excellent consistency, just like ours))) The spoon is really worth it)))

Hurrah! I did great with the activation! The spoon is standing, the yogurt is thick and tender. Hurrah!

[tat-63]

tat-63, I have a Redmond yogurt maker since November 2011, while everything suits me, here is a photo of the finished product with Evitalia sourdough:

Cvetaal, and you made this yogurt in simple glasses or from a yogurt maker and in the yogurt maker itself.

I have a binaton, seven cups of 150 ml, multi-colored caps of all colors. makes great yogurt, never let you down

Yesterday we presented a yogurt maker ORION OR-YM01 to D.R. - beautiful, glass cups and capacious in a quantity of 7 pieces. Today I started checking for overheating - I'm smart now, I'm now reading your forum
She poured water, set the cups, turned on. An hour later I measure the temperature in a jar of water (I lowered a regular mercury thermometer to the bottom of the jar and left for 10-15 minutes) - 38.2, after two hours - 38.5, after three hours - 38.0, after four hours I put the thermometer , a friend calls - I boast that the yogurt maker does not seem to overheat, I am glad, I go for a thermometer, I get it - 40.5, damn it, after another half an hour I measure it - the whole scale is up to 42 degrees - there are no more divisions - there is nowhere else to go up
Now I'm thinking of buying a thermostat or taking it back (but they won't take it back) and buy it as I was going to DEX-ika for myself ... it seems like they write that he doesn't have such a problem. Why didn't my relatives read your forum before buying me a gift - just kidding, of course ...

[vera_111]

vera_111
I have a Dex 108 yogurt maker - it does not overheat, but it also has one drawback - 7 jars, like in Orion, will not fit into it, only if the jars of Marinaado horseradish (high and narrow)
It seems to me that it is easier for you to buy a thermostat (if the yogurt maker does not have a timer) - and you will have a gift and a guaranteed temperature.

[vera_111]

vera_111
I have a Dex 108 yogurt maker - it does not overheat, but it also has one drawback - 7 jars, like in Orion, will not fit into it, only if the jars of Marinaado horseradish (high and narrow)
It seems to me that it is easier for you to buy a thermostat (if the yogurt maker does not have a timer) - and you will have a gift and a guaranteed temperature.

Iruska, thanks for the advice, I'll think ...

[Vera]

Vera,
here you still need to decide what you will cook in a yogurt maker, if only yogurt, then this temperature is critical for him, but not dangerous. And depending on what they intend to prepare yogurt, if from a store-bought activity, then 4 hours will be enough for her for the sourdough for her eyes and she will not have time to overheat. All the same, experiments with water is one thing, but live milk is another, and here weather factors can play a role.
The temperature is below 36 degrees. is needed for simbilact, kefir, steptosan, will you often cook them?
Therefore, master your yogurt maker applicable to what you have, and then, if you really need it, buy a thermostat

Therefore, master your yogurt maker applicable to what you have, and then, if you really need it, buy a thermostat

Olya, thanks for the advice, I would like to cook a lot, mainly, of course, yoghurts with sourdough. I'll train, maybe I'll try again with the cardboard, suddenly it will work out.
Thank you all for not leaving newbies, share your experience and advice.

[Vera]

Vera,
here you still need to decide what you will cook in a yogurt maker, if only yogurt, then this temperature is critical for him, but not dangerous. And depending on what they intend to prepare yoghurt, if from a store-bought activity, then 4 hours will be enough for her eyes for starter culture and she will not have time to overheat. All the same, experiments with water are one thing, but live milk is another, and weather factors can play a role here.
The temperature is below 36 degrees. is needed for simbilact, kefir, steptosan, will you often cook them?
Therefore, master your yogurt maker applicable to what you have, and then, if you really need it, buy a thermostat

No, for simbilact and streptozan 35-37 deg. And I cook them very often, they are so delicious! And for kefir, you definitely need 30 degrees.

Cvetaal, and you made this yogurt in simple glasses or from a yogurt maker and in the yogurt maker itself.

These are the glasses from the yogurt maker

Yesterday we presented a yogurt maker ORION OR-YM01 to D.R. - beautiful, glass cups and capacious in a quantity of 7 pieces. Today I started checking for overheating - I'm smart now, I'm now reading your forum
She poured water, set the cups, turned on. An hour later I measure the temperature in a jar of water (I lowered a regular mercury thermometer to the bottom of the jar and left for 10-15 minutes) - 38.2, after two hours - 38.5, after three hours - 38.0, after four hours I put the thermometer , a friend calls - I boast that the yogurt maker does not seem to overheat, I am glad, I go for a thermometer, I get it - 40.5, damn it, after another half an hour I measure it - the whole scale is up to 42 degrees - there are no more divisions - there is nowhere else to go up
Now I'm thinking of buying a thermostat or taking it back (but they won't take it back) and buy it as I was going to DEX-ika for myself ... it seems like they write that he doesn't have such a problem. Why didn't my relatives read your forum before buying me a gift - just kidding, of course ...

Wooden plywood, cut to the diameter of the yogurt maker, will help you, you can also cut out thick cardboard in diameter, and then measure the temperature - not in a glass of water, but put the thermometer on the bottom of the yogurt maker.

Wooden plywood, cut to the diameter of the yogurt maker, will help you, you can also cut out thick cardboard in diameter, and then measure the temperature - not in a glass of water, but put the thermometer on the bottom of the yogurt maker.

Thanks for the advice, but, unfortunately, neither one nor the other fits there - the lid is close to the closed cups, unless you try with open cups ...
Found in Dnepropetrovsk thermostats for 91 UAH 🔗
site address, if suddenly anyone is interested, I will probably order.

[Vera]

Vera, I advise you to "go broke" and buy a thermostat.Girls, keep in mind that it will soon become warm / hot and overheating will appear in very many, even in 33 times proven yogurt makers. And this will not be a breakdown of the yogurt maker, it will simply be an addition of temperatures - external and internal. I ran into this the summer before last.

Girls, I do not know where to write ... I am writing here.
Yesterday, out of idleness, I was surfing the Internet and on the say7 forum I found the recipe "Homemade cottage cheese from powdered milk". 🔗 Interested ... Well, about high-quality powdered milk in accordance with GOST, everything is clear ... I rummaged around, found powdered vegetable cream from a domestic manufacturer ... I did everything according to the recipe. The result is a curd, similar in appearance and taste to the real one !!! I will not eat it ... But the question arose - is this what we buy in the store under the guise of cottage cheese, etc.? The output price is ridiculously low ...
Now I will only buy milk from a small farm (they carry it under the house, but the price is 10 UAH per liter) !!!

Tell me, what kind of cottage cheese yield is obtained from dry cream?

From 100 grams of dry cream, 80 grams of curd was obtained ...

According to my calculations, the price of cottage cheese comes out about the same as the average in the store, so it also needs to be done.

[Vera]

Vera, I advise you to "go broke" and buy a thermostat. Girls, keep in mind that it will soon become warm / hot and overheating will appear in very many, even in 33 times proven yogurt makers. And this will not be a breakdown of the yogurt maker, it will simply be an addition of temperatures - external and internal. I ran into this the summer before last.

When the yogurt maker overheats in the summer, I read the advice, maybe even here, that the cups do not need to be closed with a COMMON LID, but only with their own lids, and then there will be no such heat effect and the yogurt will not oxyderate. That pekelnoe (the year before last) summer, helped me a lot

The fact is that when this is done on an industrial scale, the price is several times lower. Look on the Internet, how much is the wholesale price for a large weight ...
I brought information, and everyone will draw conclusions for himself ...

On an industrial scale, it is probably more profitable. It's good if there is an opportunity to buy real cream and make cottage cheese or country cottage cheese.

That's what I mean ...

Thanks for the advice, but, unfortunately, neither one nor the other fits there - the lid is close to the closed glasses, unless you try with open glasses ...
Found in Dnepropetrovsk thermostats for 91 UAH 🔗
site address, if suddenly anyone is interested, I will probably order.

I took mine there, I've been using it for a year now, the flight is normal. Model RT-10 / P01. Only the wiring that comes from the sensor is round in cross-section, and not flat, you simply cannot put it under the cover. I had to make a hole in the yogurt maker, but everything is neat and how it was. You can see my photos, how it looks on p. 61, answer No. 1212.

[vera_111]

vera_111
personally my opinion - take a thermostat with a flat section of the wire (it is thin there), and not round - you will not need to make a hole in the yogurt maker (the guarantee for the yogurt maker is not lost), but you will just insert it under the lid, and maybe then you will need something else
Tanya-Mona1 do not be offended, you have a round wiring - I just think so.

[vera_111]

vera_111
personally my opinion - take a thermostat with a flat section of the wire (it is thin there), and not round - you will not need to make a hole in the yogurt maker (the guarantee for the yogurt maker is not lost), but you will just insert it under the lid, and maybe then you will need something else
Tanya-Mona1 do not be offended, you have round wiring - I just think so.

Well, you, Irisha, everything is normal! : girl_love: I just warned the girl that where she found, I took it myself and the postings there are round, although you need to ask around by phone when ordering, maybe there is a flat one. And I don’t argue, flat is better. When I took it, I somehow did not think about this wiring. I read about the characteristics of the thermostat itself, it suited me, well, that's all.The main thing for me is that the adjustment step is 0.1 degrees. It is important. And then there are models with a step of 1 degree. It won't work.
Maybe someone has links to a flat wiring thermostat from a sensor, give a link to a girl. And I, in truth, only found this site. So there is no particular choice.

Girls, Thank you for your participation. This site indicates that the wire to the temperature sensor is flat (The sensor in the temperature controller is mounted on a flat wire, 1 mm thick, for ease of placement under the cover of a yogurt maker) - probably at the request of workers
I will take