polly01
Girls, I have to turn to you for help. I have a Tefal yogurt maker with 12 cups. I used to make yogurt often, everything worked out. There were no problems.
Now, for the umpteenth time, yoghurts are not produced. I changed milk, changed the enzyme, the cooking time. But yoghurts don't freeze. The texture is like liquid milk! What could be the mistake? What milk do you use most often?
Sedne
polly01how long do you keep? The jars are hot or warm, where is the yogurt maker? I, too, in some places of the apartment does not work yogurt, for example, on the window, although the window is closed and does not blow out of it, it does not freeze there. If the jars are hot, put 3-4 paper towels and a cardboard on top. For some leavens, 5-6 hours is enough, and for some 8-12 hours.
polly01
In time, today I kept it for 9 hours. Sometimes more, I look at the consistency. I sterilize the jars and let them cool down, I don't pour them into the hot ones. Today I put a paper towel on one, the result is zero. And the yogurt maker is always in one place, on the table, between the window and the stove.
Today the sourdough was used by "Svoy Yogurt", it is dry.
Sedne
Quote: polly01
Today I put a paper towel on one
what's one thing? it is necessary to put on the bottom and one is not enough.
Were the cans hot after 9 hours? or warm?
polly01
to the bottom of a triple towel, paper! The jars were warm. But if you don't put on a towel, they are usually hotter.
Sedne
polly01If warm, then the towels helped, not overheating. Try to give more time, looking every 30 minutes, if it does not help, put the yogurt maker in another place. What milk do you use? Ultra-pasteurized or pasteurized?
polly01
Ultra-pasteurized. Thanks for the advice!
polly01
As a result, some yoghurts froze, and some turned out to be completely liquid.
Sedne
polly01, most likely the leaven was mixed badly, it was so with me, try to prevent it next time, leave it for 10-15 minutes and stir it still.
polly01
Thank you very much for your advice! This time it worked out! All yoghurts are well frozen. As a result: I put the yoghurt maker in a different place, mixed the starter well (according to your method) and set it for 9.5 hours!

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