We develop the "Yogurt" mode in a multicooker Brand

[Friends]

Friends!
Brand asks for step-by-step / time-lapse photos of yogurt making for dummies. The fact that this topic contains all the information, I understand, but let's help in a human way.
So. I ask you to post / postpone a complete educational program for making yogurt in photographs indicating the time and the most prebiotics. Live, dry or sour cream, it doesn't matter, the main thing is that the person who looked at these photos understands everything at all, even if he cannot distinguish a multicooker from an airfryer.

YOU ARE WELCOME!!!

(my bourgeois yogurt maker went to Kashirskaya three months ago for two weeks ... At best, I can pick it up at the weekend)

Do you need a complete process from boiling milk to transferring it to the refrigerator?

[Hairpin]

Hairpin, the website of the Ukrainian producer of starter cultures has all the instructions. See, maybe this will be enough?

Making homemade yogurt is easy. It's easiest if you use super-pasteurized milk and a yogurt maker. Add VIVO starter culture to milk, stir, pour into a yogurt maker. After 8 hours, the yogurt is ready.
If you prefer homemade or pasteurized milk, do not forget to boil and cool it before using.
Don't have a yogurt maker? No problem. Heat super-pasteurized milk (homemade or pasteurized), boil and cool to +37 .. +40 degrees, mix with sourdough. To keep the milk cool, wrap it in a blanket or a large towel and leave to ferment for 8 hours in a warm place without drafts. You can use a regular saucepan, lidded jar, or thermos.
Important !
All dishes that come into contact with milk must be scalded with boiling water beforehand. This will kill all foreign germs, and your yogurt will contain only the good bacteria from the starter culture.

the instructions for cooking in a thermos contain all the necessary temperatures.

Do you need a complete process from boiling milk to transferring it to the refrigerator?

Yes. We are writing this for instructions. Have you seen the advertisement for yogurt makers Severin? Are your hair on end? And we need to write well!

Well, since no one wrote, I wrote myself.

1. Bring the milk to a temperature of 37-38 degrees. If the milk is pasteurized, boil it;
2. Add prebiotics. If prebiotics are in capsules - then two capsules per 1 liter of milk;
3. Optionally add sugar and / or milk powder to taste (at first, you can use 2-3 tablespoons of sugar and 2-3 tablespoons of milk powder);
4. It is not recommended to add any other additives at the initial stage;
5. Pour the mixture into the multicooker bowl and put on the Yogrut mode for 10 hours;
6. Since different prebiotics have different cooking times, check the readiness of the yoghurt after 6 hours with a period of one hour.
If, by gently tilting the bowl, the horizontal surface of the yoghurt mixes, the yoghurt is not yet ready.
A sign of overexposed yoghurt is whey (yoghurt stratification)
7. After bringing the yogurt to the desired state, it must be put into the refrigerator for at least 5 hours.
8. Before use, you can add jam, muesli and so on.
Friends, I look forward to your comments!

Well, since no one wrote, I wrote myself.

1. Bring the milk to a temperature of 37-38 degrees. If the milk is pasteurized, boil it;
capsules for 1 liter of milk;
3. Optionally add sugar and / or milk powder to taste (at first, you can use 2-3 tablespoons of sugar and 2-3 tablespoons of milk powder);

My opinion - I add neither sugar nor milk powder right away
And the temperature should be 40 degrees.

[Optional]

one. Bring the milk to a temperature of 38-40 degrees. If the milk is pasteurized, boil;
2. Add prebiotics. If prebiotics are in capsules - then two capsules per 1 liter of milk;
3. Optional add sugar and / or milk powder to taste (first, you can use 2-3 tablespoons of sugar and 2-3 tablespoons of milk powder). But the option without milk powder and without sugar is healthier .;
4. It is not recommended to add any other additives at the initial stage;
5. Pour the mixture into the multicooker bowl and put on the Yogrut mode for 10 hours;
6. Since different prebiotics have different cooking times, check the readiness of the yoghurt after 6 hours with a period of one hour.
If the horizontal surface of the yoghurt mixes when the bowl is gently tilted, then the yoghurt is not yet ready.
A sign of overexposed yogurt is whey (yoghurt stratification)
7. After bringing the yogurt to the desired state, it must be put into the refrigerator for at least 5 hours.
8. Before use, you can add jam, muesli and so on.

So this is my personal opinion: the instruction should be executed in an orderly tone (well, this is accepted)
Instructions:
1.1 l of fresh boiled milk to a temperature of 38-40 degrees
2. Dilute 2 ampoules of "something there" in warm milk
3.Pour into the multicooker bowl
4. "yogurt" mode for 6-10 hours
5.Place the finished yoghurt in the refrigerator for 5 hours
Practical advice:
1.the sterilized milk can not be boiled
2. add muesli, jam, etc. just before use. For sweetness, you can dilute 1-2 tbsp in warm milk. tablespoons of sugar
3. The readiness of the yoghurt is checked by slightly tilting the multicooker bowl. A sign of readiness - a stable horizontal surface (preferably a photo)
Yoghurt didn't work out:
1.the curd mass turned out (preferably a photo):
a) the yogurt has stood, reduce the cooking time
b) there was no fresh milk (draw this item beautifully)
2.the whey has peeled off (preferably a photo): the yoghurt has stood, reduce cooking time
3.Liquid yoghurt (preferably a photo): the yoghurt is not ready, increase the cooking time
Cooking chronology: there should be a table of yoghurt preparation times for different preparations. I'll look at my instructions at home. It looks something like this:
drug bifidumbacterin
Cooking time 6-7 hours
The breeding temperature of bacteria is 38-40 degrees
Filling with bacteria Bacteria1, bacteria2 ...
and similar information on a small assortment

somehow like this...

[Instructions:]

We dwell on the following option:

Instructions:
1. 1 liter of fresh boiled milk to a temperature of 38-40 degrees.
2. Dilute 2 ampoules of dry prebiotics in warm milk and mix.
3. Pour into the multicooker bowl.
4. Mode "yogurt" for 6-10 hours.
5. Put the ready-made yoghurt in the refrigerator for 5 hours WITHOUT MIXING !!!

Practical advice:
1. Sterilized milk need not be boiled. Be sure to boil pasteurized or fresh.
2. Add muesli, jam, etc. just before use. For sweetness, you can dilute 1-2 tbsp in warm milk. tablespoons of sugar.
3. The readiness of the yogurt is checked by slightly tilting the multicooker bowl. A sign of readiness is a stable horizontal surface.
4. The exact cooking time of yoghurt cannot be predicted due to the different types of prebiotics.

Yogurt didn't work out (options):
1. The curd mass turned out:
a) the yogurt has stood, reduce the cooking time
b) there was no fresh milk;
2. Whey peeled off: the yoghurt has stood, reduce the cooking time
3. Liquid yoghurt: yoghurt is not ready, increase cooking time

[Instructions:]

We dwell on the following option:

Instructions:
1. 1 liter of fresh boiled milk to a temperature of 38-40 degrees.
2. Dilute in warm milk 2 ampoules of dry prebiotics and mix.
3. Pour into the multicooker bowl.
4. Mode "yogurt" for 6-10 hours.
5. Put the finished yoghurt in the refrigerator for 5 hours WITHOUT MIXING !!!

Well, since no one wrote, I wrote myself.

and further:
2. Add prebiotics... If antibiotics in capsules - then two capsules per 1 liter of milk;
Friends, I look forward to your comments!

Hairpin, attention !! An error in the name, for the preparation of yoghurts they use prABOUTbiotics, etc.Ebiotics can be added as a nutritional supplement (like all sorts of muesli, berries) - this is so, otherwise it will be printed, the difference is fundamental: it is useless to ferment something with a prebiotic, nothing will come of it.

about antibiotics, I didn't understand what it was, apparently a typo ...

[Hairpin]

Hairpin , clarification on point 2:

2. Dilute 2 ampoules of dry prebiotics in warm milk and mix.

can write what according to the attached instructions for the specific probiotic? For example, I do it with Evitalia dry leaven. 1 bottle goes for 2 liters of milk, boiled and cooled to a temperature of 40-43 degrees. At 42-43 degrees, it turns out excellent, and at 38 grams. ... - does not want to. And then you will be tortured to explain why the yogurt did not work out - they did it strictly according to the instructions to the device

that's why I propose to make a table on the technology of preparation of several basic "... biotics"

I came to intermeddle, albeit with a delay.

Girls, explain to me, maybe I'm wrong, why do you need to boil pasteurized milk from the original packaging? In Israel, yogurt makers were sold in which a factory bag with milk is placed for fermentation without any boiling.

I do not boil pasteurized, I just heat it up and pour it into a sterile fermentation jar.

And secondly, for some reason I think that the bulk of the people make yogurt much easier without any probiotics and prebiotics, and ferment milk with ordinary yogurt from the store.

... without any probiotics or prebiotics, and ferment milk with regular store yogurt.

Well, yogurt is also probiotics, which multiplied in milk and fermented it.

Not entirely to the point, but I still want to write to understand the terminology, if anyone is interested:

PROBIOTICS are bacteria (useful, in this case, some types of fermented milk) isolated in a pure (without other, unhealthy) culture.

They are prepared for various purposes, can be dried and sold as tablets. If yogurt is prepared in production in compliance with sanitary standards, then only pure culture will be in the yogurt - i.e. That is, they are probiotics in their nutrient medium.

If we make yogurt at home, then due to the inability to do it sterile, other bacteria also enter our yogurt, the culture becomes mixed ... if home yogurt is used repeatedly, or even three times, to make yogurt, then we will get everything every time a more and more incomprehensible mixture of bacteria in our final product.
Therefore, if you want exactly yogurt, and not yogurt (fermented milk prevails there, it's also tasty - but a different product), then you need to take either store-bought yogurt for fermentation, or a dry probiotic with yogurt bacteria.

well, yogurt is also probiotics, which multiplied in milk and fermented it

Do you think if the people who bought this rice cooker read this in the instructions

2. Add prebiotics. If antibiotics are in capsules, then two capsules per 1 liter of milk;

understands that we are talking about a regular jar of yogurt from the store?

Made yogurt in a multicooker Lacucina EB-FC47
1 liter of pasteurized milk (3.2%, no added dry) + 1 glass (125 g) of Biomach yogurt (no additives).
I started the "Yogurt" function 30 minutes before loading. The indicator shows 8 hours. I put a regular cup in an empty multican and a room thermometer in it. (Tester, damn it!) After 30 minutes. the thermometer was 37 degrees. (Maybe + -1 degrees. lying)
I boiled the milk, cooled it (so that it was well warm ~ 38 degrees, but not hot), slightly warmed up a glass of yogurt (in a saucepan with warm water), sprinkled it with a spoon in a saucepan with milk and poured it into a multi pot (I took out a cup with a thermometer!). Cooking time - 7:30. In the morning - great yogurt! Thick, tasty, no whey! Class !!

Girls, write a list of the probiotics you use. I’m just dry bifidumbacterin, I buy it at the pharmacy. I would like to diversify the animals.

I don't use any probiotics. Quite enough for yoghurt starter Activia, Biomax, Mechnikovsky curdled milk. For 1 liter of cold! pasteurized milk - 3 heaping tablespoons of any yogurt without additives. I do it in plastic glasses (400 g each). First, I mix the milk and sourdough in a separate saucepan, then pour it into glasses and put it in the multi pan. I pour water ~ 2/3 of the height of the glasses. I cover them loosely with lids, close the cartoon and start the "Yogurt" mode for 5-5.5 hours. I do not boil or heat anything. Just be sure to first pour boiling water over all glasses, a saucepan, spoons ... so as not to multiply unnecessary bacteria. It turns out well!

And I don't bother either, for a liter of milk there are 1 or 2 boxes of Activia without any additives, and for 4-5 hours. in a cartoon. Then I let it stand in the pan. I transfer to jars. Once I made a mistake and bought Activia with muesli and nothing - yogurt with muesli turned out. And if you take half milk with cream, you will have creamy yogurt. Here.

And I don’t bother either, for a liter of milk there are 1 or 2 boxes of Activia without any additives, and for 4-5 hours. in a cartoon. Then I let it stand in the pan. I transfer to jars. Once I made a mistake and bought Activia with muesli and nothing - yogurt with muesli turned out. And if you take half milk with cream, you will have creamy yogurt. Here.

And I don't bother. For 1.5 liters of milk, two jars of 125g. normal Activation. I bet on 8 o'clock. Then it cools down and right in the pan in the refrigerator.

And one box is enough for this amount. I used to put one tablespoon on a liter. Then I didn't know what to do with the leftovers, and began adding a whole box. The result is the same.
And by the way, yes, I also bought it once with muesli, I was wrong. The result was stunning. Subtle, barely audible nutty flavor, just wonderful! Now I always take with muesli.

I made yogurt with Activia with all the fillers I could come across. And I noticed the difference in the fact that my yogurt comes out thicker when I take Activia with filler. Even with simple Activia, yogurt is sourish, but I don't like to add sugar. But with Activia additives, yogurt is much tastier and can be eaten without added sugar, of course, not for everybody. I tried to make Activia simple with Narine. I liked it very much. It turns out not sour and not sticky.

Tired of cluttering the refrigerator with a 5-liter pan, and then transferring ready-made yogurt into jars. Resolved - done! We take 3 jars with a capacity sufficient for the volume of milk + sourdough. In my case, a carton of milk and 120 ml of Activation. Pour a little water into the jars and put them in the microwave for 4 minutes to sterilize them. Pour 1-2 mst of water into the MV saucepan and "Steam cooking" for 5 minutes. We take out the pan, pour out the water, pour in the milk and add your favorite sourdough, stir with a scalded spatula and return the pan with the milk to the MV. Mode "Yogurt". We take out the jars from the microwave, pour out the water from them. This can be done as soon as the stove signaled the end of the process. The MV sounded that it had heated the milk to the required temperature, we take out the pan and pour the contents into the jars. Rinse the pan from the milk. I put a steam basket from little Panas in a saucepan, put jars of milk in it, pour water into the space between the jars at the milk level, close the lid of the MV. You can adjust the time, set 7 hours and go bainki. In the morning, remove the jars of yogurt, close their scalded lids and into the refrigerator.The right to write all this for much longer than doing it. Checked! After the 7-hour "Yogurt" mode, the jars were kept in the multicooker for another 1.5 hours. It remains just to cool, you can remove it from the can only with a spoon.

I tried to make yoghurt using only 10% cream (on Activia) - I really liked it! The spoon turned out to be thick! And delicious.

.. pour milk and add your favorite sourdough, stir with a scalded spatula and return the pan with the milk to the MV. The 'Yogurt' mode. ... MV sounded that she warmed up the milk to the required temperature ..... I put jars of milk in it, pour water into the space between the jars at the milk level, close the MV lid.

: hi: Questions: Do you have a multicooker brand? After what time approximately gives a signal about milk warming up (I just have not heard of such a signal) And do not close the milk jars with anything when they are in the cartoon? They say condensation forms and drips into these jars of milk

I made Evitalia with sourdough, according to the instructions, I first heated the milk to 40, then added the sourdough and put the yogurt on the mode for 10 hours, it turned out simpleton-delicious, but not yogurt. But I understand that this is not a yoghurt leaven, it should turn out to be a terribly useful fermented milk product, as the instructions say there. The second batch was made with the addition of 150 ml of this buttermilk. for 2 liters. milk. I also heated the milk, added yogurt, on the yogurt mode for 1 hour, the rest of the night stood in the off state, it turned out to be a very tasty kefir. The son drinks with pleasure and laments "it will not be enough", before that he had not eaten any dairy products. But I want real yogurt

Good day.
The instructions for probiotics recommend adding them to warm milk.
Therefore, in the Brand 37502 multicooker, a few minutes after pressing the "Start" button, a signal sounds, indicating that the milk has reached a temperature favorable for bacteria of 40 degrees.
The cooking process goes like this, pour milk into the bowl and turn on the "Yogurt without boiling" mode. After the beep, add probiotics (or sourdough), stir thoroughly and close the lid of the multicooker. Preparation of yoghurt begins.

I prepare natural yogurt in a multicooker 37502 from 1 liter of milk and 1 jar of natural Activia. Cooking time 8 hours. Then I put the bowl in the refrigerator for 3-4 hours. I do not add sugar or other fillers during the cooking process. I put them only in ready-made yogurt before use. I love syrups very much.

Therefore, in the Brand 37502 multicooker, a few minutes after pressing the "Start" button, a signal sounds, indicating that the milk has reached a temperature favorable for bacteria of 40 degrees.

I prepare natural yogurt in a multicooker 37502 from 1 liter of milk and 1 jar of natural Activia. Cooking time 8 hours. Then I put the bowl in the refrigerator for 3-4 hours. I do not add sugar or other fillers during the cooking process. I put them only in ready-made yogurt before use. I love syrups very much.

Good day, Elena. Will this signal sound in the 37501? Do you add Activia to warm milk, or pour everything cold and turn on the yogurt mode for 8 hours?

In 37501 there is no such signal, and yogurt is prepared there from the same ingredients for 6 hours.
I mix the activation of their refrigerator with sterilized milk, which was stored at room temperature. I stir it with a whisk. I pour it into the bowl right away, I don't wait for the signal.

In 37501 there is no such signal, and yoghurt is prepared there from the same ingredients for 6 hours.
I mix the activation of their refrigerator with sterilized milk, which was stored at room temperature. I stir it with a whisk. I pour it into the bowl right away, I don't expect a signal.

Ah, I understood everything ... although not everything, well, it’s clear about the signal, but why yoghurt is not prepared faster. As I understand it, the temperature of the yogurt mode in all cartoons should be the same.

In the multicooker 37501, the temperature in the Yogurt mode is maintained in the range of 38-40 degrees, and in the multicooker 37502 36-41. Perhaps this is exactly what explains the decrease in cooking time. The bacteria are probably more comfortable at a more constant temperature.

Hello everybody. Help GORGE-COOK !!! Until I translated all the groceries in the house. My first yogurt was: 1 liter of milk + 3 tablespoons of sour cream (I don’t remember the litter, maybe I had yogurt), I put everything in, turned on the yogurt program, 8 hours. The result was liquid, like a snowball is sold in a store, the children seemed to like it. Second yogurt: 1 liter of milk + 2 activations without additives. Result: HORROR !!!! the activity curdled in small flakes, I wanted to somehow rectify the situation, bring it to a boil already in an ordinary pan so that the flakes become larger, I thought it would turn out to be something like cottage cheese, but nothing happened and it tasted like complete nonsense and the mass poured into the toilet. My third yoghurt at NARINE - the mass curdled, the whey separated - I don't know what to do with this mass, it's a pity to pour it down the toilet. Although I cooked baked milk in a cartoon and then made fermented baked milk, it was thin, but very tasty.
From the forum, I realized that it was necessary to boil the milk, that I had overexposed the yogurt with narine, that the sourdough should be added later. But in the book for multi, nothing is written that you need to boil the milk, there it just ... folded it and turned it on ... so I did it, folded it and turned it on.

We do not boil only UHT milk. If you ferment with Activation, then see the expiration date. It is necessary to take the freshest product possible.
If you ferment with sour cream, then it will no longer be yogurt. And you have to take natural sour cream.
Sour yogurt is not fermented at all.

Thanks for the answer, but what should I do with the curled up mass now? throw it away

Weigh in gauze. Let the whey drain into some container. You can use it for bread. And in gauze should be a soft curd.

Thanks for the advice, it's a pity you won't do anything else from this. So I'll try the bread.

For the first time with Evital the same serum turned out, but it stood in the refrigerator and nothing, it turned out delicious simple milk, mix it harder and yogurt without lumps, now with her help (yogurt Evital) I just make yogurt very tasty, but not all 7 hours for yogut mode, but only 1 hour, then just turned off until the morning and it turns out without whey, but not yogurt, but a drink, but very tasty. And I don't boil UHT milk ... but why boil it? I understand the rustic from under the cow ... but I haven’t tried ultra, and even pasteurized on activations, but I looked at the jars in the store, so that I wouldn’t do it in the pot

If the yoghurt is curdled, then it is overexposed. The cooking time for homemade yogurt depends on many factors, from the freshness of the ingredients to the temperature in the apartment. It is necessary the next time (with the same ingredients) to reduce the cooking time.

For beginners, I advise you to carefully read the section "Yogurt Mode" in the instructions. It explains how to determine if the yoghurt is done and how to prevent mistakes. The instructions also say "You can not boil sterilized milk. Pasteurized or fresh milk must be boiled." Follow the recommendations and you will definitely succeed.

P.S. If I got curdled yogurt, I would experiment like this, turn on the "Heating" function for 20 minutes. After that, I cooled the contents and threw them into a colander (or cheesecloth). There should be curd.

I have been making Yoghurt, as it is written in the instructions, for almost a year now, everything always turns out perfect!
1.5 liters of milk "House in the village" 3.2%
2 jars of Natural Activation (2 * 125)
2 spoons of sugar (for children)
200 cream (also for children)

Mode "Yogurt without boiling" 8 hours

Children do not eat purchased any more, only their own.
I did it with Narine. Here you need to prepare the leaven

🔗 🔗
A bottle of milk a house in a village village 930ml, a jar of activism 125ml. without additives.Milk at room temperature, mixed everything with a spoon, poured it into two half-liter jars, put it in a cartoon on the lower double boiler, poured water up to the hangers of the jars, closed the jars with food film and put yogurt on the yogurt mode for 3.5 hours. I put it in the refrigerator overnight, in the morning this is such yogurt. Cartoon 37501. Yes, condensation formed on cling film and there was a little water in the jars on top of the yogurt, it turned out to be carefully drained. It turns out close-open the cans, but condensate will still be

I also make yoghurt this way, only for 3 hours. Condensation in the jars themselves is very rare, the reason is, if only I overexpose it a little in CF. Try to reduce the time.

The activity, although it turned out to be my home, did not like it in any way. Evitalia leaven is much tastier, I don’t even know what taste to compare with. in my opinion it is not comparable in any way, well, very tasty!

[only milk and sourdough in the composition]

I initially had a 4 days expired (but in the refrigerator) "Sval" nature - only milk and sourdough in the composition, no E, gums and dubious additives. (There seems to be gum in Activia, too - a very harmful thing, although I don't remember exactly.)
But the yogurt itself in the package is not peroxide at all.
125 grams turned out to be normal for 1-1.5 liters - just 6 hours. it was made by default, I didn't get it right away - perfect, plump. And delicious.
Then I just left a little, about 150g, because they left for the country.
But with leftovers as a leaven, you need less of it, and keep less, it turns out to be more acidic - 80-100g. for 2l and for 3 hours (timer up to 12 and then the time starts from 3 hours, but no less ...).
I stopped 1-1.5 liters after 2.5 hours. - otherwise he permuted. The older and more acidic the leaven is, the faster it becomes and the less it needs to be added.
: yes: But on the other hand, there are no problems with buying sourdough, especially in the country. Although the sourdough periodically needs to be updated from time to time, it quickly turns over in a couple of months.
Multicooker 37502. There is condensation, but it has never flowed into the pan. Gently lift the lid with a towel at the ready and immediately wipe the bottom half along with the rubber band, and then the top or quickly snap off the lid. But when I look at the readiness, if I'm not sure, then I just have time to close it - nothing drains in a couple of seconds.
: girl_manikur: And I bought a plastic whisk in Auchan, you can mix it right in the bowl. There are also silicone ones, but this one costs 17 rubles, and silicone 200-300 rubles.

There were no problems with yogurt, I put it with actimel in tall glasses, on a napkin and water up to the neck. I close the sleeve with a piece of film.
But yesterday something "terrible" happened. The milk remains fresh. It is her own fault, she grabbed the "Actimeli" in the Auchan with a discount, looked at the deadline, the bacteria apparently died ...

There is a chance that some did survive, in which case it will take longer to prepare the yogurt.

125 grams turned out to be normal for 1-1.5 liters - just 6 hours. it was done by default, I didn't get it right away - perfect, plump. And delicious.
Then I just left a little, about 150 g. The older and sour the leaven, the faster it is done and the less it needs to be added.
...
: girl_manikur: And I bought a plastic whisk in Auchan, you can mix it right in the bowl. There are also silicone ones, but this one costs 17 rubles, and silicone 200-300 rubles.

I forgot to indicate that the process was carried out according to the instructions for the Brand 37502 multicooker, in which I cook right in the bowl. First, I stirred it with a metal whisk in a separate container, and then I guessed to buy a plastic one and mix it right in the bowl.
In general, the instruction (i.e. the recipe) explains everything. Unless it makes sense to point out the use of ready-made yogurt as a leaven and that it should be natural yoghurt made from milk and sourdough, and not Miracle or Ehrmann with Fruttis.
Actimel, etc. also contain juice and other additives. And we only need bacteria.
You can also suggest that if you have 125g. yogurt and 2-2.5 liters of milk - you can increase the time and still get a tub of yogurt per night and not run to the store for an additive.
The yoghurt loosens when poured. So it makes sense for lovers of the original consistency to cook in jars or cups.
And it would be good for the manufacturer to provide a set of jars with lids that fit well into the bowl and sell them as an option or advise a set that is already on sale but fits well there

Thanks for the advice on making yoghurt.
In November, our company will replenish its assortment with one more device - a yogurt maker. Its set will include glass cups with lids. The same cups can be purchased separately as an additional accessory and can be used to prepare yoghurt in multicooker.

Hello!
I make yogurt with natural activity, but more often I make curdled milk - a bottle of baked milk + a jar of 150g sweet 6% curdled milk. Well, it turns out sooooo tasty.

I have a CF for a week while I'm trying out recipes, so I'm going to make yogurt (both the product itself and the tools - for the first time).
I'm going to do it in jars "with water on the shoulders", please tell me how to properly cover the jars: close the lid, but do not screw it up, or cover it with an inverted lid, or cover it with plastic wrap? and do you need to make holes in the film (I saw like holes in the photo of glasses for Brand yogurt maker)?

[JustY]

JustY, I generally make yogurt in plastic disposable cups, and cover them with foil each separately. This is done so that condensate does not get inside the container. Most likely you have seen droplets.

[Friends]

Friends!
Brand asks for step-by-step / time-lapse photos of yogurt making for dummies.

So where to read / see such instructions ??

Thanks for the advice on making yoghurt.
In November, our company will add another device to its assortment - a yogurt maker. Its set will include glass cups with lids. The same cups can be purchased separately as an additional accessory and can be used to prepare yoghurt in multicooker.

Hello. Are yoghurt cups on sale? I have a Brand37501 multicooker.