fronya40
I understood about the numbers. about the regulator too, I did not put the lower one ... I ran to change it.
irysska
Quote: fronya40

I understood about the numbers. about the regulator too, I did not put the lower one ... I ran to change it.
come on and everything will be
irysska
Quote: Elenka

No ash ...
There is no reminder in Orion. There are tsyferki on the case, but you can see it just like that. There was some kind of idea, but they didn’t realize it.
There is only a tumbler on / on with a light bulb and that's it.
Lena, thanks
I was right, Mona, and
tady ash canceled
Elenka
Iriska,
Lozja
Quote: Elenka

No ash ...
There is no reminder in Orion. There are tsyferki on the case, but you can see it just like that. There was some kind of idea, but they didn’t realize it.
There is only a tumbler on / on with a light bulb and that's it.

Yoghurt maker - choice, reviews, questions of operation (2)

See the kind of arrow on the lid? This is the whole idea, just like in Moulinex. You put the arrow on the hour when you turned on the yoghurts and you won't forget later. Or for the time when you need to turn it off. That is, in terms of, if you suddenly remember about what you turned on, but you don't remember what time.
And if complete sclerosis has forgotten about the yogurt maker, then of course this reminder is like a fifth wheel for a dog.

Irus, come on, the ashes that she has already shaken off her head - back to the truss.
IRRINA
On the case of the number on the lid, you put it on the number, this is the reminder when you put it
fronya40
YES. NOW I HOPE EVERYTHING. EVERYTHING WILL PERFECT. I POSTED IT TURNS BELOW 27 ?? and the top 38. I think that it turned off and does not turn on. Then she ran with Lena's prompts and did everything. By the way, while I was texting you, I turned on a yogurt maker without a regulator and showed a temperature of 45 degrees. that's how it heats up!
fronya40
Quote: Lozja

Yoghurt maker - choice, reviews, questions of operation (2)

See the kind of arrow on the lid? This is the whole idea, just like in Moulinex. You put the arrow on the hour when you turned on the yogurts and you won't forget later. Or for the time when you need to turn it off. That is, in terms of if you suddenly remember about what you turned on, but you don't remember what time.
And if complete sclerosis has forgotten about the yogurt maker, then of course this reminder is like a fifth wheel for a dog.

Irus, come on, the ashes that she has already shaken off her head - back to the ash.

oh, Lozya, I laughed. This is about me, I can remember what I turned on, but what I turned off ... I'll start my cell phone.
Lozja
Quote: fronya40

oh, Lozya, I laughed. This is about me, I can remember what I turned on, but what I turned off ... I'll start my mobile phone.

That's right, I always set the alarm clock in my mobile phone. Otherwise the pipe.
Elenka
Quote: IRRINA

On the case of the number on the lid, you put it on the number, this is the reminder when you put it
It's true! I'm in "culture shock"!
Mona1
fronya40, and how pretty the yogurt maker looks like, I really wanted to, but I already have it. Nothing, my son suddenly marries, I'll buy them one.
Lozja
Quote: Elenka

It's true! I'm in "culture shock"!

A year ago, Moulinex was presented to me, on the box (or in the instructions) proudly wrote "Yogurt maker with a timer". I twisted it in my hands for a long time, looking for a timer. Then it turned out that they call this reminder a timer. Wow.
fronya40
Quote: Mona1

fronya40, and how pretty the yogurt maker looks like, I really wanted to, but I already have it. Nothing, my son suddenly marries, I'll buy them one.
Yes, Monochka, I saw her as a beauty !!!! And Vinis undeservedly sent it to the closet. Let it stand. I already have 2 - bread makers, 2 multi. and here is 2 yogurt maker. I also leave the weight for my daughter, but they only eat the buters!
fronya40
How many hours should I start the phone? Is 6 hours enough?
Lozja
Quote: fronya40

How many hours should I start the phone? Is 6 hours enough?

You have no overheating, which means, I think, it's okay, and then see if you are ready or even start for an hour.
fronya40
Thank you, I'm already looking forward to it !!!
Mona1
Quote: fronya40

Thank you, I'm already looking forward to it !!!
And after 3 hours I was pushing mine into the barrel, looking at the yogurt, how it swayed - like liquid or already grabbed. Then, if it's too early, after half an hour - I can still kick it for an hour. This is if I make a product for the first time. And when I already know how much is needed for him, I immediately tune in to this time. I have Vivov's yogurt ready in 3.5 hours when installing a thermostat 35.5-35.8 degrees. so maybe you will get 6, who knows, but check how things are there in 3 hours or more.
Lozja
Quote: Mona1

And after 3 hours I was pushing mine into the barrel, looking at the yogurt, how it swayed - like liquid or already grabbed. Then, if it's too early, after half an hour - I can still kick it for an hour. This is if I make a product for the first time. And when I already know how much is needed for him, I immediately tune in to this time. I have Vivov's yogurt ready in 3.5 hours when installing a thermostat 35.5-35.8 degrees. so maybe you will get 6, who knows, but check how things are there in 3 hours or more.

So Fronya probably makes from dry sourdough, but it’s longer there. This is ready-made in 3 hours.
Fronya, What is your yoghurt made of?
fronya40
Yes, Lozya, from dry - Bulgarian bacteria. Well, I won't be able to do it in 3 hours, why can't I sleep all night ??
fronya40
This is not the first time I make a product, but it’s the first in Orion ... In general, let it cost 6 hours, I’ll see it at 3 am.
Lozja
Quote: fronya40

Yes, Lozya, from dry - Bulgarian bacteria. Well, I won't be able to do it in 3 hours, why can't I sleep all night ??

No, from dry bacteria - 6 hours will be fine. Least. But why did you hurry? It was necessary to set before going to bed, then at night I would not have to get up.
fronya40
Came home from work late, while this and that. then until I figured it out already 9 pm. But I really wanted the result and did not want to wait until the weekend.
Lozja
Quote: fronya40

Came home from work late, while this and that. then until I figured it out already 9 pm. But I really wanted the result and did not want to wait until the weekend.

Clear. Everything will be fine, don't worry. Did you make yoghurts somehow without a thermostat, and with it it’s even easier.
fronya40
Well, of course. I've done it before in the bank and it's great too! I'm just very interested in how it will turn out.
fronya40
I am reporting. Yesterday I did everything, but ... I set it to 38 degrees, and in the morning I remembered that the instructions read 38-40 degrees. closed with lids. Maybe because of this it turned out not very dense? but it didn’t flake off)))) and I poured warm leaven into the milk - somewhere 35-36 degrees, and earlier I did it in hot - about 40 ..
Lozja
Quote: fronya40

I am reporting. Yesterday I did everything, but ... I set it to 38 degrees, and in the morning I remembered that the instructions read 38-40 degrees. closed with lids. Maybe because of this it turned out not very dense? but it didn’t flake off)))) and I poured warm leaven into the milk - somewhere 35-36 degrees, and earlier I did it in hot - about 40 ..

How long were they kept? Judging by the result, it was just necessary to hold it for an hour longer. I took out my last re-starter ahead of time and also turned out to be watery. Something seemed to be ready, but it was not quite ready yet.
And yes, if the bacteria are stirred in milk, which is slightly colder than necessary, then the cooking time increases, I have already noticed this more than once. I always make Bulgarian ones with milk 38-40 degrees.
Mona1
Quote: fronya40

I am reporting. Yesterday I did everything, but ... I set it to 38 degrees, and in the morning I remembered that the instructions read 38-40 degrees. closed with lids. Maybe because of this it turned out not very dense? but it didn’t flake off)))) and I poured warm leaven into the milk - somewhere 35-36 degrees, and earlier I did it in hot - about 40 ..
Congratulations! The yummy came out, I guess. How to cool down and try, write it down. And about - not very frozen - probably should have been held a little longer.The temperature of the milk was 35, and in the yogurt maker it was 38, while it warmed up there. And 38 on a yogurt maker is good for this leaven, no more. in the same place, when it reaches 38, the yoghurt maker then turns off, but the tsyfirki on the regulator continue to increase even more (I have about a degree - it depends on where the sensor is located - at the bottom of the yogurt maker or in the air and where the yoghurt ten is located under this bottom.) , noticed? Teng, a bit by inertia, continues to give off warmth. So actually the temperature there was a little over 38, normal. So just half an hour, or an hour more, had to be left, but even so it will still freeze in the cold, there will be a tasty treat. For any sourdough, if the temperature range is given, at which it is necessary to cook, then it seems to me that the lower limit is still more comfortable for bacil. It is possible that the upper limit is overstated more than necessary, marketing policy, so to speak, in order to please the owners of overheating yogurt makers, and there are most of them. I always focus on the left number from the interval.
fronya40
Yes, girls, I kept it for 8 hours, but ... in milk it was necessary to dilute them in hot. As for the tasty, yes, it is tastier than the overheated one. Very delicate. Well, now I will make a portion on Saturday - the milk is over))) but I have no time to go to the market at work!
Lozja
Quote: fronya40

Yes, girls, I kept it for 8 hours, but ... in milk it was necessary to dilute them in hot. As for the tasty, yes, it is tastier than the overheated one. Very delicate. Well, now I will make a portion on Saturday - the milk is over))) but I have no time to go to the market at work!

Yes, and what kind of leaven do you have? It's just that Genesis needs 38-40 degrees usually, Lactin - 40-42 according to the instructions. Precisely to this temperature and heat milk. And how much there is in the yogurt maker is not the most important thing, it seems to me that you have correctly noticed - the whole point is in the temperature of milk, when bacteria just get there.
fronya40
I don’t know which one, since I’m taking it from a company that deals with them, it says Bulgarian sourdough, I’ll ask you, there’s a bag and I need to take 1/4 of a coffee. spoons.
Lozja
Quote: fronya40

I don’t know which one, since I’m taking it from a company that deals with them, it says Bulgarian sourdough, I’ll ask you, there’s a bag and I need to take 1/4 of a coffee. spoons.

Oh, I don’t know. I have factory bags that Lactina has, that Genesis has.
fronya40
I've been taking them for 3 years already, I used to do it in a bank, then in a yogurt maker. like they are sold somewhere in the pharmacy, in general, when they tell me the name, I will write. Yeah, wrote - LACTINA
Lozja
Quote: fronya40

I've been taking them for 3 years already, I used to do it in a bank, then in a yogurt maker. like they are sold somewhere in the pharmacy, in general, when they tell me the name, I will write. Yeah, wrote - LACTINA

Clear. Well, on my bag Lactina writes - dissolve 40-42 degrees in milk.
You have some strange Lactin, in my bag there is about 1 teaspoon of bacil, or even half a spoon. I tried to half - it turned out garbage.
fronya40
I can't say anything, this is a company that works only with wholesalers and sometimes sells to me by pull. An acquaintance told me that the pharmacy is much more expensive. me, too, once she offered bags for 1 time, but they came out much more expensive than my bag, so I refused. So should I set the temperature hotter?
Lozja
Quote: fronya40

I can't say anything, this is a company that works only with wholesalers and sometimes sells to me by pull. An acquaintance told me that the pharmacy is much more expensive. me, too, once she offered bags for 1 time, but they came out much more expensive than my bag, so I refused. So should I set the temperature hotter?

I won't tell you about the temperature in the yogurt maker itself - my temperature there is regulated by other special devices - paper towels (the number of towels is set, in accordance with the environmental conditions), transportation to the other side of the windowsill - to the balcony, if it's in the evening, well, etc. P.
I can assume that on the thermostat you need to set the lower threshold of 38 for the Bulgarian starter cultures, the upper one - 39. I think it will be just that. Try it.

Regarding the starter culture, everything is clear, you have some kind of concentrate with a high content of bacil per gram of product.

Aygul
Quote: fronya40

I've been taking them for 3 years already, I used to do it in a bank, then in a yogurt maker. like they are sold somewhere in the pharmacy, in general, when they tell me the name, I will write. Yeah, wrote - LACTINA

maybe LACTINAL?
fronya40
No, LACTINA wrote. Bulgarian starter cultures "Lactina"
irysska
Quote: fronya40

Yes, girls, I kept it for 8 hours, but ... in milk it was necessary to dilute them in hot. As for the tasty, yes, it is tastier than the overheated one. Very delicate. Well, now I will make a portion on Saturday - the milk is over))) but I have no time to go to the market at work!
Tan, you don't need to cook the bacteria in hot water
in a warm 38-40C
if for yogurt lactin, then boldly set 39-38С (or try 39.5-38.5)
otherwise I wrote to you about Genesis in a personal note (you said that the Bulgarian ones - I thought that Genesis) - everything is the same, only the temperature as I wrote above (and Ksyusha told you correctly)
fronya40
Yes, yes, that's what I meant - hot, when I insert my finger, but I'm hot, but it doesn't burn. By the way, I forgot to write yesterday, as I was busy looking for ice cream (recipe) - the taste of yogurt with a thermostat is different for the better. It turned out to be not very dense, but not liquid either. The taste is so neutral. All the same, earlier, it means, he oxydated. But what about the old yogurt maker? did you say melt the dough?
Mona1
Quote: fronya40

Yes, yes, that's what I meant - hot, when I insert my finger, but I'm hot, but it doesn't burn. By the way, I forgot to write yesterday, as I was busy looking for ice cream (recipe) - the taste of yogurt with a thermostat is different for the better. It turned out to be not very dense, but not liquid either. The taste is so neutral. All the same, earlier, it means, he oxydated. But what about the old yogurt maker? did you say melt the dough?
No, the finger is not good! There are no tsyfirok on it. I specially bought a thermometer and measure it. A step to the left by a degree, a step to the right - shooting.
fronya40
Well, I don’t know = I’ve been doing this for 3 years, while I’m still alive. thermometer is available. but ... I used to use it, it stopped. I stopped making yoghurt when I began to make it in a yoghurt maker, and in the jar it was always excellent (this is with the help of my fingers). now with your help I realized that there was overheating. And then they wrote to me here that it's all homemade milk to blame ... But yesterday I finally calmed down!
irysska
Quote: fronya40

... But yesterday I calmed down completely!
she's great
And I, too, will put Lactina Yogurt at 39-38 today - then I will report
although we need to switch to the appropriate topic with yoghurts, yoghurt, otherwise the moderator is for us
so I will write about Lactin yogurt in the yogurt topic
Mishel0904
Girls, I read here and read and here is my question. I'm from Belarus. Where can I order a thermostat to be sent to me here? I have moulinex, the first month everything was ok, now I started to warm up, put the cardboard down - it doesn't help, I take out the jars, but they are pretty hot. I ordered the sourdough from iherba canadian, before that our local got along with Brest-Litovskaya, I tried vivo before, but we have a problem to find it, and it's expensive.
Mona1
Quote: Mishel0904

Girls, I read here and read and here is my question. I'm from Belarus. Where can I order a thermostat to be sent to me here? I have moulinex, the first month everything was ok, now I started to warm up, put the cardboard down - it doesn't help, I take out the jars, but they are pretty hot. I ordered the sourdough from iherba canadian, before that our local got along with Brest-Litovskaya, I tried vivo before, but we have a problem to find it, and it's expensive.
Our Ukrainian goods barely cross the Belarusian border - there are such troubles with customs that it's a fuck. The company where I work does not send orders to Belarus because of this. It's much easier to go to Russia. Russia and Belarus seem to have a customs union, but from Russia to you it would be easy, I think.The thermostats that are bought here are manufactured in Dnepropetrovsk, Ukraine. But girls from Russia ordered them somehow, maybe they will answer who did it. It's easier from here - to Russia, and from there - to you. Some kind of head is coming out. Maybe someone will advise you what.
Here's what I think. We praise your Belarusian goods, and a lot of equipment, and food. I think you probably also make thermostats. Look on Belarusian websites, or ask around the local radio market. It is necessary to look for thermostats for incubators (for aquariums, but they are not suitable) and that the adjustment step is 0.1 degrees and preferably with a flat wiring from the sensor (although I have a round one, and nothing, although I had to poke a hole in a yogurt maker. flat, then it just crawls under the lid). So look around. Your poultry industry is well developed, and it should be. Can search in some agricultural. poultry breeders stores. The radio market should definitely be.
Anna_SHVEC
Hello! my Orion-02 arrived. I checked it for 40 minutes. typed empty 39 gr. Yesterday I put yogurt on goodfoot (it says 8-10 on the pack), and I stood it for 5.5 hours. the jars were warm. Probably not overheating yet.
Now questions
1.I got it viscous and sourish (I read that the yoghurts are sweet) pouring it into jars yesterday (11 nights) did not understand why I had one empty, today I understood with a fresh mind, I took store milk 3.2% and there 930 ml it means there are a lot of packs (there are 1-3 liters on it), it is not clear how it is for 1 liter a pack and for 3 liters
2. I want to try fermented baked milk from the same goodfoot (biorezhenka) - what is it like and again a bottle of 950ml milk - I can't throw the whole pack and how much should I cook?
3. 1 can of yogurt remained, now I want to make it on it, how can I divide it now?
4 can not be put what would be 1/2 cans with yoghurt and 1/2 with fermented baked milk?
until sk-ki times, you can use yogurt as a leaven
irysska
Quote: Anna_SHVEC

Hello! my Orion-02 arrived. I checked it for 40 minutes. typed empty 39 gr. Yesterday I put yogurt on goodfoot (it says 8-10 on the pack), and I stood it for 5.5 hours. the jars were warm. Probably not overheating yet.
Now questions
1.I got it viscous and sourish (I read that the yoghurts are sweet) pouring it into jars yesterday (11 nights) did not understand why I had one empty, today I understood with a fresh mind, I took store milk 3.2% and there 930 ml it means there are a lot of packs (there are 1-3 liters on it), it is not clear how it is for 1 liter a pack and for 3 liters
2. I want to try fermented baked milk from the same goodfoot (biorezhenka) - what is it like and again a bottle of 950ml milk - I can't throw the whole pack and how much should I cook?
3. 1 can of yogurt remained, now I want to make it on it, how can I divide it now?
4 can not be put what would be 1/2 cans with yoghurt and 1/2 with fermented baked milk?
until sk-ki times, you can use yogurt as a leaven
Well, first of all, let it work with the purchase without overheating.
1. Yogurt made from bacterial sourdough cannot be sweet by itself. Unless you add sugar to milk (which is not recommended).
It's okay to have a sticky yogurt. The fact that it is sour - Good Food itself is a little sour, but you may have a little peroxide.
Although 5.5 hours for Good Food is not enough, I always had it longer (7-8 hours).
You would need to measure the temperature in the jars during the cooking process to make sure the maker is not overheating.
2.I would take 1/2 bag, and pinch the remaining half with paper clips
I liked this fermented baked milk, it was delicious (even though I’m on our forum and read that it didn’t work) on baked milk
by cooking time, see how it will be ready
3.I don't quite understand the question
if you are asking how to re-ferment on ready-made yogurt, then for 1 liter of milk take your yogurt 2-3 tablespoons
it is recommended to put all the jars in the yogurt maker (even if some are empty) for an even temperature distribution
and you can put 1/2 jars of ryazhanka as you like, the rest - yogurt, etc.

By the way, if it’s not hot where you have a yoghurt maker, and the yoghurt was ready in 5.5 hours, then this is very similar to overheating, check the temperature.
It was GoodFood that I always cooked longer
Anna_SHVEC
Quote: irysska

Well, first of all, let it work with the purchase without overheating.
1. Yogurt made from bacterial leaven cannot be sweet by itself. Unless you add sugar to milk (which is not recommended).
It's okay to have a sticky yogurt. The fact that it is a little sour - Good Food itself is a little sour, but you may have a bit of peroxide.
Although 5.5 hours for Good Food is not enough, I always had it longer (7-8 hours).
You would need to measure the temperature in the jars during the cooking process to make sure the maker is not overheating.
2.I would take 1/2 a bag, and pinch the remaining half with paper clips
I liked this fermented baked milk, it was delicious (even though I’m on our forum and read that it didn’t work) on baked milk
by the cooking time, see how it will be ready
3.I don't quite understand the question
if you are asking how to re-ferment on ready-made yogurt, then for 1 liter of milk take your yogurt 2-3 tablespoons
it is recommended to put all the jars in the yogurt maker (even if some are empty) for an even temperature distribution
and you can put 1/2 jars of ryazhanka as you like, the rest - yogurt, etc.

By the way, if it’s not hot where you have a yoghurt maker, and the yoghurt was ready in 5.5 hours, then this is very similar to overheating, check the temperature.
It was GoodFood that I always cooked longer
I'm not sure that I got it right, I came up after 5.5 hours, tried to shake the yogurt maker, they stood up and I pulled it out, and in one there was still a little water (milk) and the spoon was not really worth it.
And if I add syrup later to the finished one, it becomes like drinking? has anyone tried it?
I can't measure all the jars there, and the thermometer won't fit, but inside the jars how to check how to lower the thermometer there (I measure milk with an electronic microlife thermometer) I don't know right?

about re-fermentation, I still have a jar of yogurt, do you need 1 liter of it or less? and it will be the same as with the bag for the first time? and how many times you can re-ferment (not from a bag)
the temperature in the room was 23 degrees - is this normal?
irysska
Anya
come on
yes, if you add syrup to ready-made yogurt and stir it will be drinkable
when over-fermenting per liter of milk, take 2-3 tbsp. l. your ready-made yogurt, you don't need the whole jar, it will turn out even thicker than just from a bag and faster (so check the readiness early)
measure the temperature of the ready-made yogurt - dip a thermometer into it and measure
but it is better to buy a thermometer for canning (from 0 to + 100C), it is available in the Epicenter network and in all sorts of household stores
the temperature in the room is 23C - ok, I just ask why, in 5.5 hours I have never been ready for Good Food
Lozja
Quote: irysska

I just ask why, in 5.5 hours GoodFood was never ready

Irus, you have Daxik, and Orion with a timer heats up more. Therefore, it turned out faster.
irysska
Quote: Lozja

Irus, you have Daxik, and Orion with a timer heats up more. Therefore, it turned out faster.
well, probably so

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