Yoghurt in Brand 3812 ice cream maker

I made yogurt today.
900ml milk, 100ml cream 33%, poured a jar of "activio" into a yogurt bucket and mixed.

I put an O-ring on the lid, closed the bucket with a lid, and placed it in an ice cream maker.
I switched on the Yogurt program, setting the time to 6 hours.

Ice cream maker with an interval of 2-2.5 minutes incl. and off, at this time the temperature rose to 47 * and dropped to 39 *.

Three hours later, she began to look into the bucket, but the yogurt was still liquid.
After five hours, the yogurt became thick, but not uniform, there was no whey. When the ice cream maker turned off after 6 hours, a little whey appeared and the yoghurt was, although rather thick, but not a uniform consistency.

After standing for three hours in the refrigerator, the yogurt seemed to flatten a little, but still there is no uniformity.

Wow, already 47 ° C! What kind of homogeneity is there? Of course, detachments will be a pity, but I think that hardly anyone will take an ice cream maker specifically because of this function.

Wow, already 47 ° C! What kind of homogeneity is there? Of course, detachments will be a pity, but I think that hardly anyone will take an ice cream maker specifically because of this function.

Too much, yes. But the next day, I did not see whey in the yoghurt, and although the yoghurt is not quite homogeneous, it became smoother than yesterday and I liked the taste.

I liked the taste.

It tastes like yes ... but did anyone stay there at 47 then? Although ... if there were no significant detachments, maybe the built-in thermometer lies is wrong

It tastes like yes ... but did anyone stay there at 47 then? Although ... if there were no significant detachments, maybe the built-in thermometer lies is wrong

It still seemed to me that there was no temperature of 47 * in the yogurt itself (dipping a finger into the yogurt), it was still lower.

dipping his finger in yogurt

well this is yeah, this is the most accurate temperature probe

Now I have put milk yogurt from the instructions (for 6 hours) with the same components with which the yogurt maker has always had an excellent result (Lianozovsky red M + Actimel).
It's been 14 minutes, the temperature is already 47^about... I do not like the sound during cooking, some kind of metallic grinding, clicks, even quieter when preparing ice cream. But this is probably only for the time the temperature rises. Let's see the result later. I read that yoghurt bacteria die already at a temperature of 50^about C. But yes, 47 is too close considering the margin of error.

Upd: while typing, the ice cream maker fell silent and the temperature dropped to 40^about... Then again this grinding, hissing and squealing and a set of degrees. Probably, this will continue to "talk"

This will continue throughout the program, with an interval of 2-2.5 minutes.

This will continue throughout the program, with an interval of 2-2.5 minutes.

Yes i read
How much more comfortable is the silent constant temperature yogurt maker?
Although ... If this yogurt is prepared specifically for ice cream, it is certainly more convenient in one container. But let's wait and see the quality.

poured into a yogurt bucket and mixed.

By the way, I did the same, without reading it yet. Close the lid and shake it. I also thought how good it is, you don't need to stain your extra dishes. Although the instructions say that you need to stir it with a whisk before pouring it into the yogurt bowl.

If you prepare yogurt for ice cream, then it doesn't matter if someone survives there or not, they will freeze anyway

If you prepare yogurt for ice cream, then it doesn't matter if someone survives there or not, they will freeze anyway

The fat content of yoghurt ice cream is comparable to milk ice cream. It is this product that is ideal for the ingestion of live yoghurt cultures. In frozen foods such as ice cream, yoghurt bacteria are in a state of "suspended animation". Since bacteria are inactive and dormant, they retain their vital activity much better. This allows you to maintain a high level of their concentration in products, the effectiveness of which increases several times.

[important advantage]

The yogurt, apparently, turned out to be no worse than in the yogurt maker. Both in consistency, uniformity, and in taste.



And about important advantage before a regular yogurt maker. We returned home when he was ready. But the ice cream maker after cooking starts to cool the container, and the display showed +8^about ... Then I read in the instructions that the ice cream maker holds from two to eight degrees for five hours after the end of the preparation of yogurt. That is, you can calmly put yogurt in the evening without worrying that it will stop warm and disappear

I've already become Brand's tester

[Chef]

The yogurt, apparently, turned out to be no worse than in the yogurt maker. Both in consistency, uniformity, and in taste.

Well, since there are no detachments at all, it means that the temperature of the internal thermometer is either wrong, or indicates the temperature of something external with respect to the sour milk inside the bucket

Oh, Chef, I didn’t know about cooling the yogurt after fermentation. A very useful feature. You can put yogurt overnight, and in the morning knead ice cream from it

[M]

in the morning mix ice cream out of it

It is delicious in itself, today I ate it, you don't even need to add any honey or jam.
As for the detachment, it probably also depends on the quality of the milk. We also have them in the yoghurt maker with fast-spoiled milk, so for many years we have been buying "long-playing" red for yoghurt M

And here is the answer about the temperature on the display:

On the panel of Ice Cream Makers 3812, 3811, the temperature of the freezer is indicated, with an error of + - 3 (4) degrees.

So this should only be good - yoghurt bacteria do not die

How does yogurt ice cream taste compared to creamy? Tastier or the same or less tasty ??? Usefulness usefulness, but sometimes you want to treat yourself to tasty

It is obtained from yogurt with sourness. And so ... it all depends on the composition (is there sugar, fruits, etc.)

[M]

As for the detachment, it probably also depends on the quality of the milk. We also have them in the yoghurt maker with fast-spoiled milk, so for many years we have been buying "long-playing" red for yoghurt M

So I just had milk that quickly spoiled. The taste and I also liked the yogurt. However, in a yogurt maker, yoghurt is always made from such milk uniform.

How does yogurt ice cream taste compared to creamy? Tastier or the same or less tasty ??? Usefulness usefulness, but sometimes you want to treat yourself to tasty

Ice cream with yoghurt has a distinctive taste from creamy, it also depends on the yogurt taken for the ice cream, there is a slight sourness.

And now I ruined a yoghurt bucket
Somehow, before cooking, I did not notice that there is a bulging "pimp" at the bottom. Why is she in it? Moreover, in the ice cream bucket, it is minimal and is needed for the mixer. On a hand mill I rubbed the almonds right into a bucket, poured sugar and decided to beat them with a submersible blender. I cut off this very "pimp", and the finished mixture spilled out onto the table and the floor
So be careful, if anything - I warned

I don’t know if it’s possible to make yogurt in an ice cream bucket? True, the lid of the yoghurt on it does not close tightly.

.... I cut off this very "pimp", and the finished mixture spilled out onto the table and the floor ...

This is a real "field" test

This is a real "field" test

Yes.Practically crash test

And yet, my yogurt acquired a uniform consistency, though only after two days

Vika, did I understand correctly that you are a happy owner of two Brand ice cream makers? Can you compare? Which one do you like more? I want to give myself a present for the new year. I have a Brand yoghurt maker, so it's not relevant. You can probably freeze ice in the refrigerator. But ice cream is the main thing! and how the machines themselves work. In general, everything is of interest !!!!!

Vika, did I understand correctly that you are a happy owner of two Brand ice cream makers? Can you compare? Which one do you like more? I want to give myself a present for the new year. I have a Brand yoghurt maker, so it's not relevant. You can probably freeze ice in the refrigerator. But ice cream is the main thing! and how the machines themselves work. In general, everything is of interest !!!!!

Natalia

I agree with you that ice can be frozen, for me it is also more effective. For yoghurt I also prefer Brand Yoghurt, I use it several times a week and am very pleased with the quality of yoghurt.
Ice cream makers. Here opinions are contradictory. Each has pros and cons.
I'll start with the case. This is the advantage of 3811. Elegant model, easy to clean, just wipe it with a damp cloth and the body is perfectly clean. In 3812, this process makes me nervous. No matter how much you wipe it, the metal constantly stains or there are stains from the napkin. All that remains is to get used to it and not pay attention, but I don't succeed, so I rub and rub
The ice cream makers are closed with the same transparent plastic cover and then the same motor block is put on.
Since the bucket in 3812 is more than in 3811, by 0.5 liters, then the scapula is larger there.
In general, ice cream is the same, if you do not take into account the temperature. When finished ice cream comes out at 3811, the display shows -20 * and below. At 3812, the average temperature is -5 *.
For me -5 is more suitable, because I don't like freezing ice cream in the future, we prefer to eat it right away, so at -5 * ice cream is more pleasant than at -25 *. The fact is that homemade ice cream melts faster than purchased ice cream and when you leave the ice cream maker at -25 it is immediately quite cold, but it has time to melt until you wait for its more favorable state.
The preparation time for ice cream is the same, on average it takes me 40-50 minutes to stop the scapula. As soon as the spatula stops, I stop the ice cream maker, because in the future it is laborious to get the spatula.
The ice cream makers are both quiet, the 3812 is quieter.
The consistency of ice cream, at different temperatures of ice cream makers, is the same, well, maybe quite a bit in 3812 it is softer, which I like better, it is more plastic.
Now, if the case was 3811, and the temperature of the ice cream maker was 3812, it would be ideal!

Vikulya, thank you very much for the detailed answer! : hi: I think many girls will also be interested in a temperature of 25 grams. I am not very confused, so I will most likely stop at 3811

Vikulya, thank you very much for the detailed answer! : hi: I think many girls will also be interested in a temperature of 25 grams. I am not very confused, so I will most likely stop at 3811

3811 is a very beautiful model. Due to the plastic case, which has a slightly pearlescent overflow, the ice cream maker looks very impressive, stylish!

Wow, already 47 ° C! What kind of uniformity is there? Of course, detachments will be a pity, but I think that hardly anyone will take an ice cream maker specifically because of this function.

Wanted to make sure:
the temperature on the display is written of the refrigerant (inner bowl) with an error in temperature, the difference from the inner content is different.
During our tests: yoghurt reached a maximum temperature of 40 degrees

I don't like the sound when cooking, some kind of metallic grinding, clicks, and even quieter when making ice cream

while I was typing, the ice cream maker fell silent, and the temperature dropped to 40^about... Then again this grinding, hissing and squealing and a set of degrees.Probably, this will continue to "talk"

Now I put the yogurt. I have no grinding. Sound like a hair dryer but quieter and plus like a refrigerator. In 10 minutes I gained 47 degrees. Then such a heavy exhalation))) and silence. )) the temperature began to decrease to 40. Then it turned on again, well, by the sound of the refrigerator turning on and the sound of blowing. I would not say that making ice cream is quieter.

In the morning the temperature was 7 degrees. The program has ended and the cooling mode has started automatically
Milk yoghurt 3.2 yogurt, sourdough from iHerb. It turned out to be very gentle, homogeneous. and delicious

I report on the work done: making sour cream.

For sour cream, cream (1 liter) Valio 38% fat was purchased (there were no other heavy cream in the store) and natural yogurt without additives (with a shelf life of no more than 5 days)

I poured cream into a glass for making yoghurt.

Added 125g yogurt

Stir the contents with a spatula (did not beat)

Closed cap with O-ring

I set the glass in the ice cream maker. Cooking time - 8 hours.

After the signal, I removed the container from the ice cream maker and put it in the refrigerator (for 7-8 hours). Here's what I ended up with:

There is some whey at the bottom of the bucket.

Next time I'll try to reduce the cooking time to 6 hours.

Yogurt

I did it in such a glass jar from IKEA, after sterilizing it (without a lid) in the oven:



She covered the top with a towel. The default time is 8 hours. At the end of the time, the structure of the yogurt was homogeneous, did not delaminate. A small amount of whey is on top. This is right after the end of the program, warm:





Made on dry leaven Lactin. Soft milk "Rodnoe Pole". Pre-boiled milk. The yoghurt tastes very pleasant, not sour. I really liked it.

Next time, I will reduce the cooking time to 6 hours.

and I

Ksyusha, cool jar!

Environmental !!!

[Ksyusha]

KsyushaThank you for the jar. I am still without yogurt, because I do not have a suitable jar. I measured everything I have and none fit. Now I will look for a similar one.

I am still without yogurt, because I do not have a suitable jar. I measured everything I have and none fit. Now I will look for a similar one.

Would you like to try to make yogurt in an ice cream bucket? I'm thinking

[Chef]

Chef, right in a metal bucket? Well, I don’t know .. I don’t know .. I have more confidence in glass.

I have more confidence in glass.

I missed why you do not have a bucket in the package, but it is so plastic. Well, the harm, if it comes from a metal bucket, then from ice cream, probably more - there is the friction of the product on the bucket, which increases if it contains nuts. But a great idea, I'll try to pick up a glass jar for yogurt too

[for ice cream]

I missed why you do not have a bucket in the package, but it is so plastic.

Aaaa, so you mean your own plastic? I have it in the kit. It is still in the so-called. sediment - ventilated. And in it I will definitely prepare yogurt, because I am wondering what is the real temperature inside the bucket at the maximum burning temperature on the display of 47 * C.

I thought it was about a metal ice cream bucket

And in the bucket for ice cream do you want to try to make yogurt? I'm thinking

Still, a glass container for yogurt is the best.

Aaaa, so you mean your own plastic? I have it in the kit. It is still in the so-called. sediment - ventilated. And in it I will definitely prepare yogurt, because I am wondering what is the real temperature inside the bucket at the maximum burning temperature on the display of 47 * C.

I thought it was about a metal ice cream bucket

Still, a glass container for yogurt is the best.

When we tested 3812 on the yogurt program, the maximum temperature was 40 degrees
The ice cream maker should warm up the refrigerant and warm the inner perimeter of the ice cream bowl. The temperature that is written on the display is not the temperature of the inner removable bowl, but the temperature of the refrigerant.

[Xu!]

When we tested 3812 on the yogurt program, the maximum temperature was 40 degrees
The ice cream maker should warm up the refrigerant and warm the inner perimeter of the ice cream bowl. The temperature that is written on the display is not the temperature of the inner removable bowl, but the temperature of the refrigerant.

Xu! that's how I told you that I correctly determined with my finger - the temperature of the yogurt in the bucket was not more than 40g!

[Vika]

Vika, by you very sharp eye finger - thermometer

When we tested 3812 on the yogurt program, the maximum temperature was 40 degrees

Irina, thanks for the info!

I thought it was about a metal ice cream bucket

No, before that I asked the question just about metal.
Plastic i ruined

No, before that I asked the question just about metal.
Plastic i ruined

I would not make yoghurt in either plastic or aluminum. For me, glass is the best option.

I would not make yoghurt in plastic

Means not in vain spoiled
We will look for a suitable glass vessel

I had whole milk yogurt and thermostatic yogurt ready in five and a half hours today. The temperature probe showed a temperature of 45C degrees. The yogurt is thick, homogeneous, the whey is not cut off.

[IrinaZ]

The temperature probe showed a temperature of 45C degrees.

Too much IrinaZ promised a different temperature

[Chef]

Chef, she was surprised. I do not exclude that the thermometer may give some kind of error. Next time I will try to take Soviet mercury.

Returning to our rams, i.e. yogurts.
I took pasteurized milk, and thermostatic yogurt was used as a ferment. All products from the refrigerator.

In five and a half hours everything was ready.
The yogurt is homogeneous, without a lump and separated whey, very thick, non-acidic.

With strawberry jam - just a song!

Today I put yogurt overnight. Long-lasting milk (I didn't have time to buy another) + yogurt leftovers (the first re-fermentation). Time 6 hours + 3 hours stood on cooling. The temperature was + 8C. The yogurt turned out to be homogeneous, not sour:



I really like this feature in the ice cream maker, despite the noise.