Big disadvantage: neither the green outer vessel nor the white inner vessel tightly on !!! This means that one must be extremely careful to fill the yogurt maker, if these still hinträgt somewhere because pours at the slightest inclination of the vessel of boiling water over his hands. The handle on the lid is conceivable not ergonomic - it is very small and slippery. It is impossible to close this cover with one hand. This requires that you take the whole vessel in the hand and usually still additionally press against something in order to apply enough pressure.
The white inner vessel has a very cheap soft plastic cover which can be closed only with difficulty during initial filling. During the fermentation process but it is then usually raised, so that it no longer closes tightly. If you want to make sure that the yogurt is all right, it is usually impossible, the vessel to seal properly the second time since the yogurt lid edge has accumulated. Had Klarstein invested a few more cents and plastic closures attached (such. As in Lock & Lock lunch boxes), so would not this problem. But as it often happens that the hot water mixes with the expectant yogurt, resulting in unsightly results.
For insulating performance: this is - as you can imagine in a plastic container - underwhelming. To me it has never succeeded at first, with boiling water to produce within 10-12 hours yogurt, as the provider suggests. So far I had always at least. Once give boiling water. Too bad that there is no yoghurt maker from vakuumgepumptem stainless steel - for that I would also be willing to pay twice because this material really well insulated.
Now for yogurt preparation:
There are 6 attempts behind me and they are all in all rather sobering:
- 4 times I tried with 3.5% or 1.5% organic long-life milk and yoghurt culture to produce yogurt. The ingredients were either hot or room I warmed the milk in a food processor to 37 ° C and then stirred the yogurt culture. All attempts have failed. If I was lucky, was after 16 hours and 1-2 times hot-water topping up a fairly liquid yogurt drink. It is also not unheard of that after 16 hours was still a (now sour) milk in the container. This was neither one thing a whole and due to its unpleasant taste I had to unfortunately dispose - Pity about the good organic milk!
- 2 times I have made with soymilk nature of Alnatura and a yoghurt culture yogurt. The results could show quite after 16 hours, and even hot-water topping up. Certainly not as firm as purchased soy yogurt, but definitely satisfactory. These results have also stopped me to exchange the yoghurt maker, for as low gets you Biosojajoghurt Never in the store and it tastes good to boot.
Conclusion: cheap processed product, but with the good can be produced soy yogurt. Cow's milk was granted me no success. Maybe I just voted only the wrong milk. Because I value high organic standards (Bioland, Naturland or Demeter seal), the range is limited to long-life milk and I might have to say goodbye to the idea of producing cow's milk yogurt. Tell I would not this product. I very much hope that in future high-quality processed yoghurt maker are offered in stainless steel in the market.
