olga25
Please tell me what is yogurt, and how does it differ from sour cream?
Is there a minimum amount of time he should prepare?
Yesterday I bought a yogurt maker, and the yogurt was made for 3-4 hours. It became thick, without lumps. But I do not understand its taste, it is very different from the store, and my husband said, it looks like sour cream from the store.
Mams
olga25, yoghurt is made on the basis of a sourdough containing bulgarian sticks. Well, this is briefly. What did you ferment in a jar? If store-bought yogurt or yoghurt starter (dry in small jars), then you get yogurt. 3-4 hours is not enough for starter culture. Still 5-6 hours. Or is the device overheating?

If milk was mixed with sour cream or other dairy product, then yogurt will not work ... There will be another dairy product. Starter cultures for other types of foods contain other bacteria. Kefir, fermented baked milk, sour cream - real yogurt won't come out of them.

What milk fat? If made with 10% cream or 6% milk, the taste may be richer than usual, and yes, it is a little like sour cream.
olga25

I made it in milk with store-bought yogurt. Yogurt is ready in 3 hours, absolutely normal. I’m afraid to hold it any longer. temperature 39. With evitalia it turns out thinner, but already on the verge of stratification. Right?
Mams
Olya, what kind of yogurt do you have?
Galina Byko
And I have a problem with the Brand 401 yogurt maker. I fill the glasses with milk + sourdough. I expose the time. an hour later the yogurt maker throws off the program.
Has anyone had such problems?
olga25
Quote: Mams

Olya, what kind of yogurt do you have?
Scarlet 141
olga25
Quote: Galina Byko

And I have a problem with the Brand 401 yogurt maker. I fill the glasses with milk + sourdough. I expose the time. an hour later the yogurt maker throws off the program.
Has anyone had such problems?
Write to them on the site on the forum. They have good technical support for their technique. This is a problem in the device.)))
Galina Byko
Thank you!
shade
Peace be with you bakers!
Che, then again, some misunderstanding!

All summer, yogurt was fermented until setting for 7-8 hours, but yesterday and today after 4 it was ready
Aunt Besya
Yesterday I did it on Activia, put it on at 16 o'clock, at eight o'clock the contents of the jars did not move anymore. But something I did not dare to pull out of the yogurt maker, honestly withstood 8 hours .. Can the moon ??
shade
Peace be with you bakers!
it seemed to me the same little, but it seemed like I tasted the taste and consistency - ok

Yesterday, after I turned it off for another hour, I held it in a disconnected yogurt maker, but today I immediately put it in the refrigerator

olga25
So I say, I get it right in three hours. If you keep it longer, the serum separates
Aunt Besya
Also, as I noticed, the speed of readiness depends on the leaven. As an example: I make on Activia ... a pack of 1 liter of milk. I leave the jar for re-starter. So on this jar, yogurt will be ready in two times faster, it's checked !!
olga25
Aunt BesyaAnd I did it on evitalia for the first time - in 4-5 hours, and it had already stratified a little, and 2 times from the jar - 3 hours, and it's ready, even 15 minutes earlier ...
Strange, how do they write according to the instructions - 12-14 hours?
The same thing is happening with biomax ...
olga25
And now I'm still thinking about what to make yoghurt from, from Evitalia - my children don't really like it, but I trust him for its usefulness, useful bacteria grow there, and in store yoghurts, I think that they are few. I read in one contact group that the number of beneficial bacteria there is small, and its density depends on the thermophilic streptococcus. It is the thermophilic that determines the taste and thickness of the product, but its benefits depend on the presence of useful bacetria, which are simply not there.But kids love the taste and consistency of store-bought yogurt. And can mix and that and that, nobody tried?
I do not know what to do. I would like to know for sure., I even want to take it to the SES for a check, so I’ll find out if this analysis is worth it ...
shade
Peace be with you bakers!
They say that you mix it at the exit and it will turn out
I’m what I’m talking about - activity yesterday I was thin, and the milk by itself
And on the way out, it's quite a thick yogurt - you can safely eat with a fork
Mams
olga25, which means that yours warms more and does not need to be kept for a long time. If yogurt hardens in 3 hours, then so be it. The first Tefal yogurt makers worked like that. Heating for two hours (quite strong), then the yogurt was put into the refrigerator, and the product was obtained.

All-so the fermentation process at a temperature of 38-40 degrees, the maximum lasts longer than 3 hours. 12-14 - probably for the preparation of a leaven of the euitalia type. There you must first start it itself, and only then make yogurt from it.

And instructions are written with the left foot very often.



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