Yoghurt in Brand 3812 ice cream maker

Yeah, I also appreciated this function today, it's very convenient.

Night. I am sitting in the kitchen, playing with a thermometer and trying to understand how accurately it shows the temperature. A child appears on the threshold, looks puzzled at his mother, then at his watch. In the end, curiosity takes over and he wonders what it is, in fact, I'm doing here. Explained. Further dialogue:
- I don’t understand, and why are you soaring with a thermometer, it’s still much simpler!
Trying to collect at least some remnants of my mind in the middle of the night, I wonder:
- What is it like?
- Well, do you know to what temperature the ice cream maker "warms up"?
- Let's say 40-47 * degrees. So what?
- Mom, well, you didn't study physics at school ?! Knowing this temperature, as well as the thermal conductivity of the can and yoghurt, you can easily calculate the temperature of the finished product.
I don’t know how much more we would giggle in the kitchen if our dad woke up. Having dispersed everyone to their rooms, nesting at last under the cloak, he proudly said:
–11 grade, physics and mathematics!

[Initial products: 7-day storage milk - 1 liter, 10% cream - 100 gr., Lactina starter culture - 1 gr.]

And I've already experienced the yogurt regimen. I put it on Saturday night.
Initial products: 7-day storage milk - 1 liter, 10% cream - 100 gr., Lactina starter culture - 1 gr.
I mixed milk and cream (it would be good to heat it up to 40 * C, but I had no time to do this) right in a bucket for making yogurt (of course, at first, the container was poured with boiling water). I added sourdough and just whisked it with a whisk. The bucket was filled up to the MAX level.
Yogurt mode 8 hours.
Well there is noise, there is noise. It was decided to put up with him. And all my attention was focused on the temperature changes.
The initial temperature of the mixture is + 8 * C.
On the scoreboard, everyone already knows, it jumps from 40 to 47. I did not pay attention to it. And I measured it in a bucket with a milk thermometer.
After 1 hour and 30 minutes, the temperature in the bucket reached 30 * C.
In the morning, at the signal, I checked - the mixture has just - just started to set. I turned on the mode for another 2 hours. But after an hour I checked - it thickened enough. Temperature at the end of the mode - + 42 * С... The temperature is not critical. I put the bucket in the refrigerator.
The yogurt turned out almost as always. It only stretched a little, because it did not heat the milk initially.

I think yogurt in a glass container with heated milk will be ready in 6 hours. In the cold - for 9-10. Quite normal.
As for the noise, it reminded me of opening / closing doors in PAZik buses. While we were sitting in the kitchen with my husband, we were scared. They went to sleep without closing the doors to the room. Fizzle and hum did not interfere at all.
I liked the regime too. It is quite possible to prepare yogurt at night and make ice cream from it during the day. Lyapota !!!!

P.S. At lunch, yoghurt was put on pancakes for THIS RECIPE, (almost all, waiting for guests). 150 gr. yoghurt was added to Banana coffee ice cream
By the way, the guests were the first to make pancakes with salmon. Very praised and asked for the recipe.

Knowing this temperature, as well as the thermal conductivity of the can and yoghurt, you can easily calculate the temperature of the finished product.

I would then ask: son, who are you talking to now ???

shl. we also eat quickly .. today in the night I will put it again.

There is an error even in our thermometers, the same devices, but the readings are different and is + -2 degrees.
Thermometers have to be changed often, as the error only grows over time.

Girls, help me figure it out! Some whey forms at the bottom of the bucket. Can you fight these? From above, the yogurt is dense, but closer to the bottom it looks more like curdled milk. I make 6% Clover milk and Genesis starter cultures (Bulgaria).It turns out delicious, but the consistency is confusing

[Olga]

Olga, try to reduce the time.

[Omela]

Omela, actually I thought about it)). When I did it from Activia, I set it for 8 hours. And here it says 10-12 hours on the leaven. Exhibited 10, yes, apparently too much. Thank you, I'll try to set 8

From the leaven 8 hours, and when over-fermentation, you can 6.

Re-fermentation - is it done again from the yoghurt obtained? I didn’t think about it ... Thank you, you thought, otherwise these leavens are not cheap

Of course. Leave one jar and make the next one on it. It can be up to 5-6 times. If you look at the consistency, how the pulling appeared, then you need to finish re-fermenting.

Great! Thank you! The sachet with the sourdough says that it is designed for 1-3 liters of milk, I've been wondering how to divide it into 3 parts?))) And now, for sure, I will use yogurt as a sourdough. It's not in vain that they say, live and learn)))

Girls, did anyone make yoghurt from baked milk? I wonder what will happen, yogurt or fermented baked milk?

You will get fermented baked milk, but with the taste of yogurt.

[Manna]

Manna, so, after all, yogurt, after all, the main thing is taste? You tried? I’m looking at baked milk, but I don’t make up my mind, I’m afraid to ruin the product))

[Olga]

Olga, I did it once. Maybe it depends on the milk itself, I didn’t feel a clear “melted” taste in the finished yogurt.

[Sonadora]

Sonadora, I see, thanks!

If the milk is milled well, then the fermented product is then sooooo tasty. Fermented with yogurt and fermented baked milk. Goes just with a bang.

[Ksenia]

Ksenia, but what is the taste, yoghurt? And will it work with purchased baked milk?

[Olga]

Olga, melted yoghurt taste. If you need fermented baked milk, ferment with the appropriate bacteria.

[Manna]

Manna, no, no, just not fermented baked milk, but, how to say, melted yogurt))). Well, if this happens, of course)). Thank you girls, I'll try it anyway

[Olga]

Olga, I did not do it with the purchased one.

melted yogurt))

Then ferment with yogurt.
With yoghurt bacteria it will be thicker in consistency.

Girls, how do you clean the dust inside behind the bars? You can't get it with anything, you can't really disassemble the ice cream maker!