Rezlina
How to choose a yoghurt maker?

As it turned out, my yogurt maker is defective ...
They suggest changing to Tefal or Moulinex. Tefal has something automatic there ...
Tell me which one to choose?
Celestine
Quote: Rezlina

Help with advice.
As it turned out, the yogurt maker is defective ...
They suggest changing to Tefal or Moulinex. Tefal has something automatic there ...
Tell me which one to choose?

I have a Tefal machine. Heats the milk to the set temperature and turns off, then keeps the heat for 8 hours, this is enough, with the exception of expired bacteria or severe cold (more time) or heat (then less time may be needed)
fugaska
comparative characteristic - take 2
1) timer. Tefali has, Moulinex does not. the question is - how much is it fundamentally needed? you can also start an alarm clock. he will not solve the cooking problem - you will still manually check for readiness and, if necessary, increase the cooking time. in any case, the cooking time also depends on the ambient temperature, so you have to adjust every time
2) the number of jars. Tefali has 8, Moulinex has 7. but the total capacity is the same - 1 liter. it turns out that the volume of the tefali jar is less than that of moulinex. my personal observations (I "felt" both yogurt makers) - the glass of Mulinex is thicker, and accordingly more shock-resistant (I repeat - my personal observations). At the same time, jars (and, accordingly, lids) from under coffee, it seems chibo, are suitable for moulinex as relatives.
3) form. round in mulinex, square in tefali. the tefal yogurt maker is slightly lower than the moulinex. here the choice is for an amateur or for reasons of "parking space"
4) price. Moulinex is one and a half times cheaper than tefali.
in any case, the palatability depends on the freshness of the ingredients, their palatability and the correct proportions. however, the cooking time depends on the ambient temperature and the preheating temperature (if you are heating or cooling the milk). For example, I always heat milk with sourdough to a temperature of about 40-45 degrees. firstly, I dissolve sugar in warm milk, and secondly, I reduce the time for making yogurt. but all the same, after 5 hours I check the density - sometimes I have to heat it up for another hour or two
and I also had punctures, it was with the resulting too liquid mass. it seems to me that the yogurt was stale then ... and there is still a risk of overheating during preheating, or undercooling ... then, too, the consistency obtained will leave much to be desired
Pet
In addition to the aforementioned fugaska, moulinex is even 10 times more economical, according to the instructions. And the timer is an absolutely unnecessary thing in this device. After the end of cooking, you still need to put it in the refrigerator to stop the development of bacteria. It's like turning off you that timer. I always bet on 12 o'clock. It is more comfortable. At 07:00 I put it on at 19:00 and turned it off and stuffed it into the refrigerator. In moulinex, the caps are also cool, with a date setting, and in tefal they are nylon.
Celestine
Quote: Pet

In addition to the aforementioned fugaska, moulinex is even 10 times more economical, according to the instructions. And the timer is an absolutely unnecessary thing in this device. After the end of cooking, you still need to put it in the refrigerator to stop the development of bacteria. It's like you turn off that timer. I always bet on 12 o'clock. It is more comfortable. At 07:00 I put it on at 19:00 and turned it off and stuffed it into the refrigerator. In moulinex, the caps are also cool, with a date setting, and in tefal they are nylon.

Of course, I am not against equipment that I do not have, but how can it be more economical to turn off a device that needs to be turned off after half a day, from a device, a cat. turns off after 30-60 minutes, and that's it, no longer turns on. Moreover, it turns off exactly when the optimum temperature is reached. Strange ...
Rezlina
Thank you girls for responding
And here's what I noticed: the tefal in the middle has a heating element in the form of a rectangular hill, that is, the jars are heated, as it were, from all sides. There is no such thing in Moulinex. True, I do not know how important this is, but it was not just that they came up with it ...
Pet
You need to heat from the bottom, not from the middle. And the temperature is maintained throughout the entire time. By and large, this is an incubator that keeps a constant temperature. And they certainly do their job the same way. Before buying, I thoroughly studied both options, but you must make your choice yourself. :-)
fugaska
the choice should really be yours!
As for the economy, I can say the following: if you turn off your yogurt maker, but do not put the jars in the refrigerator, you run the risk of getting a sour product. and the cooking time is the same for both units! therefore, in this case, the presence of a timer in the context of turning off the device is not important. so we get efficiency by comparing the power consumption and of course the price
Varlashka
I have tefal, and my mother-in-law has moulinex. I had the opportunity to use both. I'm sorry I bought the tefal. The jars are small, I could not find a replacement - I went through all the options for baby food. There is only one confusion with the timer - you hope for it - in the end you overexpose (if it is warm in the kitchen), then vice versa ... In corner jars, fermentation is slower. Several times it happened that yoghurt turned over in the center, and more milk in the corners
baton90
Hi everyone !! Can I have one more question? I am interested in this fact in the instructions for my yogurt maker it is written to warm up the milk a little, but very many do not warm it up, Do you have what is written or is it from experience ??
Celestine
Quote: baton90

Hi everyone !! Can I have one more question? I am interested in this fact in the instructions for my yogurt maker it is written to warm up the milk a little, but very many do not warm it up, Do you have what is written or is it from experience ??

Warm up a little - this would be room temperature, not ice cold, otherwise the bacteria will fall into hibernation
baton90
Good time to all! Share another observation. I have a capacity of 1 liter. On the forum I did not find an answer to the question, should I close the lid on the container or not?
Tulip
Quote: baton90

Good time to all! Share another observation. I have a capacity of 1 liter. On the forum I did not find an answer to the question, should I close the lid on the container or not?
I think not. Is this container located under the kalpak? So you don't need a lid on the jar.
Elena Bo
Only ready-made yogurt is covered with lids.
baton90
Quote: Rustic stove

The fact that curdled + hot jars rather indicates that the yogurt maker is overheating.

Sorry, it's not clear what to do then? For example, I do not have a temperature setting mode in a yogurt maker. How to be?
Rustic stove
Quote: baton90

Sorry, it's not clear what to do then? For example, I do not have a temperature setting mode in a yogurt maker. How to be?

If the yogurt maker "overheats" it needs to be repaired.

But since "too hot" jars are your subjective opinion, besides, before curdling, your milk has already been warmed up in a yogurt maker for 9 hours, I would try again to do it in a tried and tested way, with Activation (Bifidumbacterin from a pharmacy may be fake, it may be "lifeless "due to violation of storage conditions, etc.).
Use slightly (!) Warm milk.
I made yoghurt from warm milk and activation last time for 3 hours.

If you are rapidly curling again, then try to check the thermostat in the service.
Celestine
Quote: tarantulla

Tefal owners, are your yogurt jars hot? My bottom of the jars gets very hot

Hot (after all, 40 g) but not the bottom of the jar, but all the liquid in it is also hot, but pleasantly hot, not scalding, but over time it is just warm
tarantulla
And I get the top of the jar and the top of the yogurt warm, and the bottom of the jar and the yogurt itself at the bottom are hot enough. In my opinion, something is not white
Elena4ka
Quote: tarantulla

[Tefal owners, are your yogurt jars hot? My bottom of the jars gets very hot
And I do not particularly touch the yogurt - the yogurt maker turns off when it heats up, but she still has to work for a couple of hours - I pull it out when I see that it is thick, then it is no longer very hot. Today I will just do it, on purpose - I'll see
In general, I have been using a yogurt maker for over a year. I have experienced everything that is described on the forum myself - curdling, whey, and liquid yogurt.
And by trial and error, I came to the conclusion that milk is really needed for storage, preferably 3.2% fat. I like to ferment Galicia, if I find her.
In general, there are 20 pages of knowledge, read-not re-read for lovers of yoghurt
juli
Hello everybody. I have such a problem, I bought a Tefal yogurt maker with a timer, I don't understand how it works. Can someone tell me who has it. The problem is that when you turn it on, you press the button, the light comes on, well, it starts to heat up, it takes an hour and a half, it turns off. At first I thought that she was keeping the temperature, but no. Naturally, after 7-8 hours, the banks are cold in it. If, after turning it off, turn it on again, it does not turn on immediately, only after an hour (this is all about in time, because I was offended at her and put it in the box)) In the jars, everything seems to thicken, but I'm afraid to try, which ones are there pebbles, like in cheap sour cream.
NatalyaN
Some kind of hell with my yogurt maker.
I read here that Mulinex banks overheat, let's check ours too. Result: hot, even very hot, yogurt was curdled, but I thought it was simply because I did not sterilize the jars before use.
The history of my acquaintance with the yogurt maker:
At first I made it from Narine - there were never any punctures, although they were bought at the bazaar, but after a month the child refused - very sour. I replaced them with Sourdoughs from the Institute of Milk and Meat, which we have in Kiev, the result is excellent. I can't go there, but the starter cultures are over, I bought Bifidumbacterin in ampoules at the pharmacy. And then it turned out that not all ampoules are "working", well, they do not ferment every time. Imagine, and people buy medicine at the pharmacy, in the hope that the bacteria will help the body, and do not know that they do not help, because they are dead. Hmmm ........... Here's a digression.
But the devilry. After checking the jars, I understand that they are overheating. The first thought is to bring it to the service. I put in the next yogurt, another one, and I already got the third one. The jars are normal, not hot. What is it called? I hope I won't "smooth it out".
NatalyaN
And another convenience of Moulinex is that you can put non-native jars there. Personally, lately, I only use "mayonnaise" jars, those that are being analyzed, once mayonnaise was sold in them, "our" fruit juices and purees are sold in them, 250 ml. 6 pieces fit, I pour to capacity, because it turns out more than 250 ml. And with my "gluttony" just right.
Elena4ka
Quote: Juli

Hello everybody. I have such a problem, I bought a Tefal yogurt maker with a timer, I don't understand how it works. Can someone tell me who has it. The problem is that when you turn it on, you press the button, the light comes on, well, it starts to heat up, it takes an hour and a half, it turns off. At first I thought that she was keeping the temperature, but no. Naturally, after 7-8 hours, the banks are cold in it. If, after turning it off, turn it on again, it does not turn on immediately, only after an hour (this is all about in time, because I was offended at her and put it in the box)) In the jars, everything seems to thicken, but I'm afraid to try, which ones are there pebbles, like in cheap sour cream.
And what kind of milk did they take? Long-term 3.2% or something simpler? And what did you ferment with? My yogurt maker heats up too, then it turns off and the process goes on slowly.if you immediately press the button again, it will not turn on. I leave it alone and look after a couple of hours, if thick yogurt - I take it, no - I leave it in the yogurt maker. Of course, in 7-8 hours the banks will be cold.
First of all, I think it's worth dealing with milk and zavkaska, I also have all sorts of different things at first.
Ross
Yes, after looking at what yogurt makers I have, it turns out that the severin was just an antediluvian and without a timer I have to control the time myself. But who will not tell everyone the first time they hear about this device. I teased everyone in how
Pakat
Lenusya, a thermometer is needed, the regime must be accurately maintained ...
Pakat
Of this type -Yoghurt maker - selection, reviews, questions about operation (1)
Juliya
Quote: Lenusya


Juliya, what brand of yoghurt do you have? Maybe you know what secret?

I have a yogurt maker Moulinex. Once I measured the temperature of the finished yogurt with an ordinary alcohol thermometer - it was 35.
And 200 mg of narine powder per 200 ml of milk is for making a sourdough? I bought 30 capsules of 150 mg. I added 3-4 pcs per liter. It turns out to be 450-600 mg.
Rustic stove
Quote: Rezlina


Already done with Activia Only for some reason after 3 hours the yoghurt was ready, even a little whey appeared. Why could this be?

Means overexposed, next time do 2 hours. Let the milk "harden" slightly - and refrigerate. The final, so to speak, strength of yoghurt will acquire when it stands in the cold.
Elena Bo
Yogurt in 2 hours?
It happens? How can it ferment so quickly?
Qween
I also have Moulinex, for a maximum of 3 hours yogurt is prepared in it. And if from the mother starter culture with zakvaski, then, in general, you need to stand over the yogurt maker so that it does not ooze.
Sveta
I also have Moulinex. If I make a product from an ampoule, I put it on overnight. What are 2 hours ?! If yogurt with lactulose (Alba), it really cooks faster - 4-5 hours.
Mams
And I have Moulinex. The fastest yogurt was in 4 hours, and then the milk was warmed up ...
Elena Bo
Well I do not know . I have, of course, an ancient yogurt maker, but what needs to be constructed so that bacteria multiply in 2 hours?
Qween
For me, for some reason, if you hold even 4 hours around the edges of the serum. From the edge of the crockery to a thick match. If you put it in the refrigerator, and stir after cooling, then the whey disperses in the yogurt. There are no grains, the structure is homogeneous, there is no sourness.
Juliya
In Moulinex, I also cook for a maximum of 4 hours. I pre-boil the milk and cool it down to 35 degrees.
Rezlina
Girls, what is the outlet temperature of the yogurt in Moulinex? I have more than 41grd (the thermometer does not show further)
Lenusya
According to the site
Product / starter Fermentation time, h Temperature, oC
Simbilact 4-8 35-37
Bifivit 10-12

(4-8 for Bifivit-Alba) 35-37
Acidophilic milk 14-16 37-38
Yogurt 3-6 37-45
Streptosan 10-12 36-38
Vitalakt 16 29-31
Curd 4-8 29-31

But such a temperature regime is not easy to withstand. In a yogurt maker, he is one for all types of starter cultures. Probably not higher than 43-45оС
Although, it is also written there that a temperature of about 38 ° C is set in Moulinex.
I have in Tefale, in my opinion, more than 38-41, sorry there is no thermometer
Juliya
Quote: Lenusya

Julia, Congratulations

Thank you, Lenusya, for the tip with the preparation of the sourdough!

Quote: Rezlina

Girls, what is the outlet temperature of the yogurt in Moulinex? I have more than 41grd (the thermometer does not show further)

At this temperature, only thermophilic streptococcus survives, other bacteria need a temperature of about 37 ° C. Moulinex just heats up (35-38 ° C).
Rezlina
Quote: Juliya

At this temperature, only thermophilic streptococcus survives, other bacteria need a temperature of about 37 ° C. Moulinex just heats up (35-38 ° C).

Well, that means marriage? I just bought it .. and immediately carry it to the SC Therefore, I always had a lot of serum. Well, at least, the streptococcus is full
Lenusya
Rezlina, don't get discouraged ahead of time. Many people have temperatures above 38 ° C in a yogurt maker. First, call the nearest service center and they should tell you the temperature range for your yogurt maker. And there you will think about what to do
Juliya
Quote: Rezlina

Well, that means marriage? I just bought it .. and immediately carry it to the SC Therefore, I always had a lot of serum.Well, at least, the streptococcus is full

You can try putting a little white circle (which was included in the kit) on the bottom of the yogurt maker for thermal insulation. They say it helps.
Lenusya
Quote: Juliya

You can try putting a little white circle (which was included in the kit) on the bottom of the yogurt maker for thermal insulation. They say it helps.
Juliya
After all, I also put napkins folded in half under the jars - immediately the serum stopped separating completely.
Rezlina
I called the service center - "we do not give advice on the temperature, bring it for repair." I called Moulinex - they are waiting for an answer from France about the temperature, since there are already a lot of questions about this. And they themselves know nothing. Has anyone measured the temperature of the finished yoghurt? Even jars are hot to take with my hands.
tamila
~I called the service center - "we do not give advice on the temperature, bring it for repair." I called Moulinex - they are waiting for an answer from France about the temperature, since there are already a lot of questions about this. And they themselves know nothing. Has anyone measured the temperature of the finished yoghurt? It's even hot to take jars from me. ~
my jars of normal temperature are not hot, warm, you can safely take it with your hands. did not measure, but I think. 37-38
tamila
Quote: Rezlina

Congratulations. Now I have one question - do you have a thermometer?
And with Activia everything was ready in 2-3 hours
What yogurt maker did you buy, if not a secret?

moulinex. and without a thermometer everything is normal. I have not tried it with activity. more often with sour cream. but it is most delicious with biokefir. I put it on for 8 hours, then another 3 hours at room temperature in a closed yogurt maker. and then into the refrigerator
Self-taught baker
I also have moulinex, I take it with my hands calmly, put it on Activia for 7-8 hours, then immediately into the refrigerator. True, if the milk is initially cold (from the refrigerator), then you have to wait 9 hours.
Mams
Moulinex was seen on May 8 in Medimarkt on Sevastopolskoye. This is about 5-6 stops from the Tulskaya metro station. Former Ramstore. By the way, there was also Severin, also with small jars.
Link
Congratulate me on your purchase! Finally I bought a yogurt maker Moulinex (in Techno-Sila), I was looking for it, I didn’t come across it for a long time, Severin and Tefal are everywhere. I have already studied the whole topic, thanks to everyone who shares their experience. Hope I get yogurt!
Thanks to Lenusa for the hot chocolate recipes - great for a chocolatier!
Lissa
I bought a Moilinex yogurt maker. The yoghurt did not work out very well (I made it on the basis of the ferment bought at the institute of meat and milk). It is necessary to master the device. But nowhere in the internet can I find a photo of yogurt. Can someone explain the moment when to turn off the yogurt maker?
Oksasha
Good day! Thanks to you, I have been the owner of the Mulinex yogurt maker for the second day. Thank you so much for such a necessary topic (and for the details, the nuances of cooking and for the detailed composition). Already 2 times I made yogurt (I boiled milk of 10 days storage and added Activation. After 5-6 hours everything was ready. Yum)
I have a question: I read that caps and jars of chibo coffee are suitable for Mulinex yogurt makers: can you put these jars straight in a yogurt maker and cook yogurt in them?

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