Long thought to buy a yogurt maker or not. Confused description of the cooking process. Especially the fact that the instructions advise to add in the yogurt, nonfat dry milk, but in Russia it's something out of science fiction, especially in the provinces. Also confused the stories of those who have it, what to buy a special thermometer and each time they have measured the temperature of the milk for yogurt.
One still bought. Was on the so devil as he malout.
Will tell all about it.
The principle of all the yogurt makers is that to simply maintain the temperature of preparing yogurt, about 38-40 degrees for a long period of time. In principle, almost everything else is not important and stuff. I was looking for a yogurt maker with one large container. Explain: all beautiful images with a few cups of yogurt and different toppings no more than a publicity stunt. All fillers are added to the already prepared and chilled yogurt. As well it is not advisable to eat from the same utensils in which there is a ferment process, because the walls appear micro scratches clogged yogurt, which leads to the cultivation of absolutely not we need bacteria.
How to prepare yogurt in the yogurt maker without the dry milk?
You will need:
I personally prefer milk "Our milking" Imunele and with any taste.
The yogurt turns out thick enough. Almost separated pieces.
In my opinion the yogurt does not work just as good as store bought. For you can add that to yogurt good to lose weight. Sitting only 700 grams. of yogurt a day + 4-5 walnut 2 months. Lost weight from 56 kg to 48 kg.
In my opinion, this yogurt maker is a good buy. It works for about 8 years. The only thing I'd add to it is an electronic timer that would be seen how much vremini yogurt is already and how much is left.