optimist
Girls and boys, whoever has a yogurt maker
Tefal with one glass, please respond.
I liked the model, but it's embarrassing that this yogurt maker has two modes (kefir and yogurt) and there is no way to set the temperature on your own. In addition, she positions herself as a device for preparing drinking yogurt, and I'm just interested in thick yogurt so that the spoon stands, will it work in this yogurt maker?
Scarecrow
optimist,

Lena, of course, will succeed. It's not about different temperature conditions there. I mean between thick and drinkable yogurt. Namely in a container. In such one large glass, many small glasses for thick yogurt will not fit or are inconvenient. Therefore, they position it as drinking. That is, after making it from some one large container, it is necessary to pour it, that is, mix it and all that.
Accomplishment
I agree with Nata, it's not about the regimes.
The density of yoghurts in industry is achieved by adding thickeners, stability - by adding stabilizers. At home, without stabilizers, the "standing" yoghurt will lose its structure when stirred. Exit - portioned containers. Another option is to increase at least the fat content of milk, again in portioned containers. If with portioned container - in any way, just very carefully put yourself a portion with a baaaal spoon, without a hint of stirring. Be prepared that the remaining yogurt in the original container will give whey - this is a normal consequence of the naturalness of the product.
Quote: Chernichka

Maybe someone knows - where to look for the problem? Thank you.

I can offer a solution, which, in my opinion, has been repeatedly discussed on the forum (I will not look for links, sorry). Convert all of the yogurt from the first fermentation into a starter culture. Just put in ice molds, freeze, then pour into some airtight container (even a bag). Ferment new portions of milk as needed. Enough for sure longer than with the methods of re-fermentation recommended by manufacturers. And it will be closer to the "pure" (original in this case) culture.
Admin
Quote: optimist
does anyone have a yogurt maker
Tefal with one glass, please respond.

I had several different models of yogurt makers, and all of them lost constancy in the timer and temperature over time. After that, I stopped just buying individual yogurt makers.

For me, the best option was a multicooker with a yogurt mode. Moreover, in a large multicooker pan, you can cook a large amount of yogurt directly in the pan, and in portioned jars A can be fermented, for example, in small jars of 300-500 ml. when it comes to sour cream Multicooker keeps the temperature perfectly, and I always keep track of the time when it is ready.

If I cook in a saucepan, then I transfer it to ceramics and to the refrigerator.
But, it turned out to be more convenient to cook in portioned jars of 170-200 ml. if only they fit for a multicooker. I have 7 jars of 170 ml in the pan.
I ferment sour cream in 500 ml cans.
If only the jars fit into the multicooker and the lid closes correctly

Examples of fermenting yogurt and making cottage cheese in my multicooker can be found in the topics
What the multicooker Marta MT-1989 can do (my culinary experiments)
Multicooker baby Redmond RMC-01 - what can she cook! (or what can I do?)
Accomplishment
About multvarok - I agree 100%. I also use them for yoghurts.
Mirabel
Lenusya, Lena! I have a similar yogurt maker, but from another company. I'm very satisfied with it.In direct offset! it is more convenient for me to make yogurt in a "bucket". than in small jars. I ferment 1 liter of long-lasting milk with Danone yogut.
I fill the bucket and everything else with boiling water and put a silicone thing under the bottom of the bucket in order to adjust the pace and for 6-7 hours for cooking.Then overnight in the refrigerator and you get a thick and very tasty yogurt

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