sweetheart
Please tell me about the temperature - there is a severin yogrut maker, a separate temperature sensor with the ability to adjust the temperature. Dry ferment vivo acidolact. On the sensor (ukrrele) the temperature was set to 36.2-36.8. For 9 hours in jars - milk. The temperature of the digital thermometer turned out INSIDE THE JAR - 29 degrees. In the instructions for the sourdough, the yogurt maker should be set from 37-40 degrees.

On the forum, the girls put at 36-37 degrees on the temperature sensor, but inside the jar, like no one is measuring the temperature?
Mona1
Quote: sweetheart

Please tell me about the temperature - there is a severin yogrut maker, a separate Ukrtelecom temperature sensor. The temperature of the thermometer turned out INSIDE THE JAR - 29 degrees. In the instructions for the sourdough, the yogurt maker should be set from 37-40 degrees.

On the forum, girls put at 36-37 degrees on the temperature sensor, but inside the jar, like no one measures the temperature?
I measured. I had a sensor attached to the bottom of the yogurt maker where the cord exits the yogurt maker. The main thing, in general, is not the place, but that the sensor is stationary in the same place. If so, then just increase the temperature on the sensor by the missing number of degrees and check so, but in order not to transfer milk and sourdough, practice on water, pour some water into jars of 36-37 degrees and turn it on. After 4 hours, notice the temperature in the jars, in several, it is desirable, because the bottom is heated unevenly. I put a cardboard under a couple of jars for evenness. If after measurement the temperature turns out to be higher, then slightly reduce the setting on the sensor. All these manipulations are done once, until you find the desired position and that's all, then these settings will be permanent, but the sensor so that it does not get out of this place and was pressed by something, I have it with tape to the floor.
sweetheart
The main thing, in general, is not the place, but that the sensor is stationary in the same place.

oh, how are you right))) Just today, the sensor moved - because of this, the leaven overheated ((I can't figure out how to fix

(I made a groove for wiring in the glass lid with a knife, and inside I just glued it to the tape). The husband immediately advised to lower the sensor into the yogurt)
shade
Peace be with you bakers!

dear sweet - --- sourdough overheated

So -

The yoghurt maker keeps the temperature, but as it turned out, there is no cartoon \ the first time I did \ 43 degrees showed in the middle of the process
But the yogurt turned out like in a yogurt maker - without any

Maybe it's the leaven - I'm not overjoyed with Orsik

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