Alen-4ik
Quote: Mona1

Only Daewoo with an automatic timer do not take. And yet - in Daewoo, water is not poured between the cans during cooking?
They don't write anywhere that water is being poured, so I think not. in short, my husband has already bought) Daewoo, without an automatic timer) now I will hope that it will work well! I can’t wait for him to come and I’ll try to make yogurt) thanks for the advice)
Alen-4ik
Quote: Iriska1979

Look at the previous page, there my review is just about Daewoo DI-9261 True, I have it only for the 3rd day and I am a layman. but for the third time everything worked out for me: both yoghurts and sour cream. I don't have time to cook - they eat it))) I put it at night for 7-8 hours, in the morning in the refrigerator for 2 hours and voila. Yesterday I did it with sugar and vanilla - delicious
Great! I want so too! so that it turns out deliciously and immediately))) I read your review) there are not many reviews about Daewoo here, but those that exist are kind of good) I hope I will be lucky! my husband already bought today, also Daewoo, only 8224, there is no display and timer. since I was not advised with him) I will try in the evening!
Mona1
Quote: Alen-4ik

They don't write anywhere that water is being poured, so I think not. in short, my husband has already bought) Daewoo, without an automatic timer) now I will hope that it will work well! I can’t wait for him to come and I’ll try to make yogurt) thanks for the advice)
Oh, how quickly, congratulations on your purchase! When I ordered mine, I could not wait either. Have you already bought the leaven? When you do something, boast to us or if you have any questions, ask, only this is already in the branch about bacterial starters here:
https://Mcooker-enn.tomathouse.com/in...m_smf&topic=60319.new#new
Alen-4ik
Quote: Mona1

Oh, how quickly, congratulations on your purchase! When I ordered mine, I could not wait either. Have you already bought the leaven? When you do something, boast to us or if you have any questions, ask, only this is already in the branch about bacterial starters here:
https://Mcooker-enn.tomathouse.com/in...m_smf&topic=60319.new#new
Thank you!) I asked him today on the way to work to call in Technosila and buy))) it was just unbearable! I also ordered sourdough, I have to pick it up at the pharmacy - I ordered what was on trial - Evitalia, Narine, Bifidumbacterin and Lactobacterin)
I will definitely write what will work out) although maybe when I start to do some more questions, then I will also write))
Mona1
Quote: Alen-4ik

Thank you!) I asked him today on the way to work to call in Technosila and buy))) it was just unbearable! I also ordered sourdough, I have to pick it up at the pharmacy - I ordered what was on trial - Evitalia, Narine, Bifidumbacterin and Lactobacterin)
I will definitely write what will work out) although maybe when I start to do some more questions, then I will also write))
I want to tell you how to a beginner on the forum, if you want to insert a smiley, then it is not done in a bracket, as in mobile phones, but when you write a message, there are such funny faces at the top. Click on the appropriate one and you will have it in your message.
And you can also fill out your profile so that the girls on the forum have a little idea about you, so that, on occasion, look there and understand at least where the person is from. And then I advised you Vivo, for example, and you are from Russia. If it was indicated there, then I would not advise, I know that the Russians do not have it. Look at what other girls on the right of the page have written under their nickname, and indicate what you see fit.
And to do it is simple: click on your nickname and on the right you are looking for PROFILE SETTINGS.Click there and fill in the NAME line. It is in this line that everything that you see on girls under the nickname is entered - your worldly name, if you want to indicate what kitchen appliances are, where you are from, etc., whatever you see fit. Then there at the very bottom under the map, click CHANGE. And that's all.
You can write messages in a personal message to someone. if you only want to chat with someone. To do this, you need to click on the green crook, which is located on the right below under the indication of technology and where the person is from. Only not where you press, but on the crooked person to whom you want to write.
You can, if it is not clear what, write to me, I will answer.
Alen-4ik
I'll know! I generally write something for the first time on the forum, in general, whatever. that's why it's still difficult to navigate, I wanted to write where, but did not understand how to do it, now I will try!
Mona1
Quote: Alen-4ik

I'll know! I generally write something for the first time on the forum, in general, whatever. that's why it's still difficult to navigate, I wanted to write where, but did not understand how to do it, now I will try!
Learn little by little. By the way, there are threads on the forum where fellow countrymen communicate. Here you are, for example, from Moscow, and so here Muscovites communicate on some issues related to your city specifically. It is here
https://Mcooker-enn.tomathouse.com/in...option=com_smf&board=70.0
fronya40
Quote: azaza

Yyy! And what about you, are you still without multi ?! How did I miss it? Come on quickly for a slow cooker - here's my last royal decree, which is expiring! (asked for decrees - get it)
Tan, you can heat milk in the cartoon itself. And finally believe me: life without multi is not life, but one continuous torment. You only understand about this already when you join high technologies
SUPPORT !!!!!!!!!!!!!!!!!!!
Iriska1979
What's wrong with the timer? The fact that he does not seem to be needed, I understood, but is there any harm from him? I set the alarm, although there is a timer, because the yogurt maker itself will not put cans in the refrigerator, but it beeps quietly, you can't hear from the kitchen at all. But the blue backlit scoreboard is really nothing
Here is my first braggart
Yoghurt maker - choice, reviews, questions of operation (2)
Sour cream (half a liter of cream 10% + 2 tablespoons of sour cream)
Yoghurt maker - choice, reviews, questions of operation (2)
Yogurt for half a liter of milk 3.2% pasteurized not boiled 3 tablespoons of natural "Miracle" Yogurt, vanillin and 1 teaspoon of sugar for taste, otherwise you will not eat any unsweetened ones. Pre-dissolved sugar.
Yoghurt maker - choice, reviews, questions of operation (2)

Antonovka
Iriska1979,
Yes, the timer is not bad at all, but only if the yogurt maker does not overheat and you do not need to additionally install a thermostat. The thermostat does not work with the timer I have a Mulka with a timer, it overheats, I save myself with cardboard and napkins
Alen-4ik
Yesterday I tried to make yogurt for the first time ... it looks like the first pancake turned out, which is lumpy (((I made Evitalia with sourdough, like everything according to the instructions, but 11 hours have passed (I read that usually 12 is needed the first time), looked - and the average glass on top of the serum, in all the others there is less, but it is also clear that there is ... what does this mean? that it is overheated after all? or maybe from what else?
I made one glass just on warmed milk with the addition of Biomax, pulled it out after about 7 hours, tried it - it seemed normal, thick on top, though when you start taking it with a spoon, it stretches a little. but what to do with Evitalia who fermented ???
Lozja
Quote: Alen-4ik

Yesterday I tried to make yogurt for the first time ... it looks like the first pancake turned out, which is lumpy (((I made Evitalia with sourdough, like everything according to the instructions, but 11 hours have passed (I read that usually 12 is needed the first time), looked - and the average glass on top of the serum, in all the others there is less, but it is also clear that there is ... what does this mean? that it is overheated after all? or maybe from what else?
I made one glass just on warmed milk with the addition of Biomax, pulled it out after about 7 hours, tried it - it seemed normal, thick on top, though when you start taking it with a spoon, it stretches a little. but what to do with Evitalia who fermented ???

And where did you read about 12 hours? This is sooo much!
Alen-4ik
In the instructions for Evitalia it is written 12-14 hours, and it seems that I read somewhere here that the first time they are fermenting for 12 hours.
Antonovka
Yeah, for the first time I also do Evitalia for a long time
Lozja
And in this case, apparently, overheating takes place. I haven’t come across such long leavens.
fronya40
Girls! with a thermostat, the yogurt turned out to be very, very tasty !!!
Lozja
Quote: fronya40

Girls! with a thermostat, the yogurt turned out to be very, very tasty !!!

Fine! For delicious yogurt!
Alen-4ik
So, if there is overheating, then you need to put something down? or else and do try less? Girls, if anyone does on Evitalia, tell us in detail how you do it! and if overheated, respectively, were all the bacteria killed there? that is, I only need to pour the resulting mass? and how will the leaven not go anymore?
Mona1
Quote: Alen-4ik

So, if there is overheating, then you need to put something down? or else and do try less? Girls, if anyone does on Evitalia, tell us in detail how you do it! and if overheated, respectively, were all the bacteria killed there? that is, I only need to pour the resulting mass? and how will the leaven not go anymore?
Why pour it out? Make pancakes on it, for example. And you can put anything you want - perforated cardboard, napkins, a silicone circle (which is put under the hot one), a thin fvnerka, maybe you can think of anything else yourself. Someone put wooden skewers (for kebabs, on them - already cardboard, and then jars. Then there will be a small air gap between the cardboard and the bottom of the yogurt maker, the temperature will already be lower. There is a huge field for imagination.
But before doing this, you need to understand if there is overheating and how big it is for your leaven. Did you measure the temperature of the finished product?
Mona1
I'm just here thinking now, what else could I think of for laying? To make it convenient and effective. A plastic grate came to mind, which is placed in the kitchen at the bottom of the sink, where the dishes are washed. Buy one, preferably white, so that there are fewer dyes and cut a circle to size. Put it in a yogurt maker and you can either put a cardboard on top (you can even be thin, or put the jars right on the wire rack). So they will not touch the bottom of the yogurt maker, which is the hottest place there. Naturally, the temperature inside the jars will also drop. Of course, I think this option is good for those who prepare yogurt in jars with closed lids. Because, nevertheless, the plastic in this grate is not food grade, you never know what will stand out when heated, but in order to be safe, it is advisable to look for some kind of wooden grate, in the extreme case, spend half an hour and make it yourself (you can even entrust your child with such a responsible matter ), to do - simply, take some thin wooden sticks, the same skewers, lay them out first along, then across in the form of a lattice and at the intersections simply tie tightly with a thread.
Antonovka
Alen-4ik,
if anyone does on Evitalia, tell us in detail how you do it!

About yogurt on Evitalia

True, I put more napkins - about 5 for sure!
Alen-4ik
no, I didn't measure it. and even nothing. the jars were warm, not hot, just quite warm. I just took them out of the refrigerator, mixed one, and it turned out kefir, and with a froth like boiled milk. I took the milk in a soft bag and boiled it, and then filtered it through a sieve, but maybe the foam came from it anyway, or was it already foam formed in the cans? it was not in vain that I was afraid that I would not succeed
Alen-4ik
and in my yogurt maker at the bottom lay some kind of circle, I don't even know how to say what it is, plump, but soft, I can't figure out what to compare with, maybe you can?
Elenka
Quote: Alen-4ik

and in my yogurt maker at the bottom lay some kind of circle, I don't even know how to say what it is, plump, but soft, I can't figure out what to compare with, maybe you can?

I left just such a circle at the bottom. Pts. balances temperature well.
Anna_SHVEC
Quote: Alen-4ik

and in my yogurt maker at the bottom lay some kind of circle, I don't even know how to say what it is, plump, but soft, I can't figure out what to compare with, maybe you can?
I also have such a circle in a yogurt maker, it's like a lining for a laminate, kavrolin, only thinner, but yesterday I did biokefir (Good Food) with it, overheating turned out in 2 cans 41.8 and 40.6 in the remaining 37-38.
and you didn't have a cardboard box in the inside of a yokurt maker, so I tried it, it lowered it more.
today I put it empty for 4 hours with 6 layers of paper towels-36 the rate did not rise higher, and 3 pcs-38, but in cans of water 33 I don’t understand then at 33 there will be no reaction in bacteria does not warm up to 38 now, though it was not worn out 38 water.
Anna_SHVEC
And tell me, they write about silicone pads for hot, they do not stink, and how do you need to cut them from a sheet of silicone, or are they sold of this size?
Iriska1979
Whatever you ferment, yogurt turns out, of course, dense, but the texture is viscous. And I don't really like this one, to be honest. Maybe someone does not get a sticky one? Sour cream was fermented with sour cream, but there was cream and still a kind of curd structure turned out to be a little. But what else to ferment?
The pharmacy has nothing but Narine. I bought it, but it says that it is for a liquid fermented milk drink.
fronya40
I had this at first. I then did this - the yogurt maker was turned on for 3 hours and turned off for 4-5 hours (ripens). I also do it with homemade milk.
fronya40
Quote: Iriska1979

Whatever you ferment, yogurt turns out, of course, dense, but the texture is viscous. And I don't really like this one, to be honest. Maybe someone does not get a sticky one? Sour cream was fermented with sour cream, but there was cream and still a kind of curd structure turned out to be a little. But what else to ferment?
The pharmacy has nothing but Narine. I bought it, but it says that it is for a liquid fermented milk drink.

stringy is done when there is not enough temperature. try to do with the store Activia. Although Narine is, of course, more useful.
Iriska1979
Yesterday I made "Prostokvashino" with baked milk with yogurt in a "Bio-Max" glass. I took the risk and withstood only 4 hours and it took half an hour. It turned out to be tasty, without any acid at all, there is almost no viscosity. I dropped 3 cans in one gulp
Now I will do this, there is nowhere tastier
Marusya
I bought an additional set of jars in Eldorado (8 pieces per box, price 589 rubles) for the Severin yogurt maker. Suitable for Moulinex and Ariet.
Z_Elenka
Quote: fronya40


stringy is done when there is not enough temperature. try to do with the store Activia. Although Narine is, of course, more useful.
Let me disagree. The bacteria (beneficial) contained in it give the products viscosity.
some species of bacteria - tend to be "stringy", there are different varieties of thermophilic streptococcus (which is present in most starter cultures).
So, this streptococcus usually happens:
- viscous and prone to stringiness (keeps the consistency well, a denser and thicker product usually comes out)
- less stringy and less viscous
Iriska1979
Quote: Z_Elenka

Let me disagree. The bacteria (beneficial) contained in it give the products viscosity.
some species of bacteria - tend to be "stringy", there are different varieties of thermophilic streptococcus (which is present in most starter cultures).
So, this streptococcus usually happens:
- viscous and prone to stringiness (keeps the consistency well, a denser and thicker product usually comes out)
- less stringy and less viscous
I practically minimized this viscosity by reducing the fermentation time to 4 hours. At the same time, a dense consistency remains. The product turns out to be quite viscous and not at all sour. Apparently these bacteria multiply in the condition that I need. Finally, on the 4th attempt, I worked out an excellent recipe for myself. In general, you have to try. Girls, do not be afraid to put on 3, 4, 5 o'clock, try, and then if you add something. It's better than getting out of it. And sugar, by the way, is not needed if you turn it off on time.
I recommend biomax green yogurt in a natural glass. There was no activity nearby.
Mona1
I am reporting - my mother fermented Genesis bioyogurt in the VIVO yogurt maker. I didn't dare to set the mode to 42 degrees, so as not to burn, I set it to 36, but I removed the cardboard boxes from the bottom. It took a long time, how many hours I did not ask. But she said that nothing sour and tasted bitter. Probably, either the temperature was not enough or the milk failed (imported, boiled). Although with this milk Vivovsky yoghurt turned out great. Or spoiled leaven. Although the shelf life is until February next. years, but maybe it was not stored in the refrigerator before sale or something else. I bought 2 sachets, I still have one in my fridge. I'll try to do it myself, install 38-38.5 on the thermostat and do it, but not now, otherwise I alternate between bifivit and biorezhenka in a circle, I want to make kefir (from children's kefirchik Tyoma). So it's not up to bioyogurt yet.
irysska
Mona
yes, strange and unpleasant
I do not think that the temperature was not enough - it would have sour anyway, it would have just been longer
I have done Genesis Bioyogurt many times - it is fermented in no more than 6 hours
and in general Genesis - these leavens are unkillable, they are stored perfectly, you can half
here either the milk failed, or the leaven is not at all suitable
Mona1
Quote: irysska

Mona
yes, strange and unpleasant
I do not think that the temperature was not enough - it would have sour anyway, it would have just been longer
I have done Genesis Bioyogurt many times - it is fermented in no more than 6 hours
and in general Genesis - these leavens are unkillable, they are stored perfectly, you can half
here either the milk failed, or the leaven is not at all suitable
And, most importantly, it came out bitter.
Altusya
Virgo, happy owners of the RT10-P01 thermostat, which is sold in Ukraine. They brought it to me at last!
I set the temperature range for my starter culture, upper - 42; lower - 41.6.
The recommended temperature for this starter culture is 40-43 degrees.

Tell me pliz ...
When it reaches the upper limit, the yogurt maker turns off, but the temperature goes up another 0.7 degrees. I think this is natural, because she cannot abruptly bam and stop, the ten is still warming.
When it goes down to the lower limit, then the same thing, only the yogurt maker turns on, but the pace still drops by 0.8 degrees.
TOTAL: 2.5 degree difference. This is normal??? Or set an even smaller range of the initial top - 42; bottom -41.8?
irysska
Quote: Altusya

Virgo, happy owners of the RT10-P01 thermostat, which is sold in Ukraine. They brought it to me at last!
I set the temperature range for my starter culture, upper - 42; lower - 41.6.
The recommended temperature for this starter culture is 40-43 degrees.

Tell me pliz ...
When it reaches the upper limit, the yogurt maker turns off, but the temperature goes up another 0.7 degrees. I think this is natural, because she cannot abruptly bam and stop, the ten is still warming.
When it goes down to the lower limit, then the same thing, only the yogurt maker turns on, but the pace still drops by 0.8 degrees.
TOTAL: 2.5 degree difference. This is normal??? Or set an even smaller range of the initial top - 42; bottom -41.8?
Congratulations
Read the instructions, the difference between the upper and lower temperatures must be at least 0.5C, otherwise it is harmful for the thermostat relay - the relay may stick.
In general everything is good. The fact that after turning off the thermostat, the temperature still rises is normal, the ten has warmed up and cannot cool down immediately. And the fact that it still drops when the specified lower limit is reached is also not at all scary. At my lower limit, there is no less than 0.2C from the set temperature.
Mona1
Quote: Altusya

Virgo, happy owners of the RT10-P01 thermostat, which is sold in Ukraine. They brought it to me at last!
I set the temperature range for my starter culture, upper - 42; lower - 41.6.
The recommended temperature for this starter culture is 40-43 degrees.

Tell me pliz ...
When it reaches the upper limit, the yogurt maker turns off, but the temperature goes up another 0.7 degrees.I think this is natural, because she cannot abruptly bam and stop, the ten is still warming.
When it goes down to the lower limit, then the same thing, only the yogurt maker turns on, but the pace still drops by 0.8 degrees.
TOTAL: 2.5 degree difference. This is normal??? Or set an even smaller range of the initial top - 42; bottom -41.8?
Well, you were a little mistaken, there you get 1.9 degrees, not 2.5. I have such a thermostat. I have 3 tenths of a degree between top and bottom set. Butterscotch wrote that the instructions for it say to do no more than 5 tenths of a degree. Do you have instructions? I threw mine out, but did not set it to 5, since there is no sticking, it does not go down immediately after disconnection, but continues to go up, I have, by the way, a whole degree. For over a year now, the flight is normal. And you would be advised to set the values ​​slightly lower for this leaven, somewhere between 40.8 - 41.1, in order to be closer to the lower limit of the recommended temperature for the leaven. They are bacilli, living beings, they don't like the heat. Here we, people, and at 25 degrees, and at 35 are alive, healthy and can reproduce, but better at what? Therefore, the main thing is to fit into the temperature limit, but closer to the lower one, it will take a little longer to cook, but it's worth it.
Altusya
Yeah, Monochka, thanks for the clarification. Indeed, I found in the instructions that you cannot set it to less than 0.5. And you exactly counted my mistake, I counted something wrong.

I understood about the limits, I will take into account, thank you very much for the quick answer
Altusya
Another question about the frequency. The instructions say something about it, but I just can't understand if it is relevant in my case? Should the indicator blink?
Mona1
Quote: Altusya

Another question about the frequency. The instructions say something about it, but I just can't understand if it is relevant in my case? Should the indicator blink?
I was surprised, I went specifically to turn it on, to look. Nothing is blinking for me, neither numbers, nor above the indicator does not blink, it lights up exactly in a greenish-yellow color. Maybe someone has a weak voltage, then he blinks, I don't know. My voltage is always normal and I never noticed a blink.
Altusya
Yeah, I found Temko
Monochka, I was talking about what is written in the instructions for the thermostat. I just don't understand this point, what it is about. What depends on what and whether this applies to me.
Maybe someone has an instruction and they will answer me so as not to write here.

And I reset the temperature, according to your recommendation.
Mona1
Quote: Altusya


And I reset the temperature, according to your recommendation.
Well then, for yummy! Have you already made this yoghurt without a thermostat? Well, to feel before and after. Write down what happened and what happened, okay?
Altusya
Monochka, Tanyush, look what happened.
I put it at 4 in the afternoon, well, running around at night is somehow not comme il faut. Therefore, at 3 in the morning, when I got up, he was still watery, but already at 8-30 in the morning he was thick. But it obviously stood for a long time, for almost 16 hours.
Well, what can I say, it's still a little watery and there are small flakes. Looks like curled up a bit.
Without the thermostat, much more liquid was obtained, but for some reason it was thicker.
Something I expected more

Py. Sy. Tan, maybe we're on the wrong topic again? Now about yogurt. Although, the yogurt maker got a thermostat.
Mona1
Quote: Altusya

Monochka, Tanyush, look what happened.
I put it at 4 in the afternoon, well, it’s not so comme il faut to run at night. Therefore, at 3 am, when I got up, he was still watery, but already at 8-30 in the morning he was thick. But it obviously stood for a long time, for almost 16 hours.
Well, what can I say, it's still a little watery and there are small flakes. Looks like curled up a bit.
Without the thermostat, much more liquid was obtained, but for some reason it was thicker.
Something I expected more

Py. Sy. Tan, maybe we're on the wrong topic again? Now about yogurt. Although, the yogurt maker got a thermostat.
Ol, just to him, as to any technique you need to adapt. What are you fermenting? Indeed, a bit too long. Maybe half a degree increase the readings of the thermostat? And as for the density, it will stand in the refrigerator, it will thicken a little more. And how does it taste, maybe it turned out well? And the thermostat is a worthwhile thing, just play with the readings, find the optimum for your starter culture. Again, the first dry sourdough is always long (16 hours, it may have already overexposed). and the overriding from the motherboard should be much faster. Do not get upset, we all go through this path until we make friends with an unknown beast with a thermostat.
Altusya
No, Tanyusha, I'm not upset. I just made up my own expectations.
I fermented as usual Evitalia. Everything tastes as always, gentle, pleasant. I overexposed one hundred poods, I understand that. She put the motherboard aside, but she already had such curled particles. And of course it will be faster. Without a thermostat, it took 6-8 hours to fit. The spoon, in principle, has never stood in yogurt. But it depends on the fat content of the milk, as I understand it. And so we eat, normul.

I have not tried other leavens, this suits me. Maybe you get bored ...

And I'll play with the thermostat again, but you know, there is still not so much serum
Mona1
Quote: Altusya


I have not tried other leavens, this suits me. Maybe you get bored ...
Ol, do not get carried away with just one leaven for a long time, otherwise it may result in harm, not benefit. Some starter cultures are recommended to be changed after a certain period of time. Here are mine, VIVO, simbilakt, streptosan, for example, you need to eat to achieve a therapeutic effect at least 2 weeks and no more than 2 months. I usually apply for 1.5 months, then change. Yogurt can be as long as you like. Therefore, I drive them in turn. For example: yogurt, then streptosan, then yogurt with lactulose, then simbilact, and so on for a month and a half or bought Bulgarian ones. Something like this. There are all useful and different bacilli and all of them are needed by our body. And if you eat one for a long time, then there will be a lot of it in the body and it will crush all the other beneficial microorganisms there, and they are also important.
Altusya
Tanya, I didn't know that. And where to read about this case? Are there any scientific articles or what is there?

And I've been eating for a year for sure

Py. Sy. Maybe we need another topic? Somehow the conversation flows smoothly that I don't even notice
Anna_SHVEC
Today I received my thermo, by the way it works with my Orion-02 (with a timer). first I put 37n and 39v, measured it, when the yogurt maker was turned off, the temperature rises and even up to 42, then I put 37.7n 38v, it turned out the same when off. rises to 38.4 and then falls in 6 minutes and turns on itself again, the built-in timer is no longer needed (it is now simple). I bought a starter culture from us in Mariupol Eco ili, this product began to sell for 10 days, thick. current confuses me with the name thermostat I'll see what will happen for 6 hours already;) here is a link to it 🔗 on the main page below about new ECO products

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