From the freshness ago bought by the supermarket can not keep up, but as inoculum suck some "ready-made yogurt" quite well.
This later for recipe enthusiasts.
From experience I can say that the optimal formula and the best yogurt culture are useless if you have a model of a yogurt maker, which only temporarily overheated during Bebrütungslaufs. Instead of the desired top quality of probiotic yogurt provides the user without any fault a quality for which the expenditure is simply not worthwhile.
The yogurts, creamy whether or puncture-resistant crops, now finally succeed with the Domo always reliable and reproducible in a very fresh top quality.
Meanwhile, the family is "thanks to the Domo" even to the point that we no longer taste the yogurt from the plastic cups and they are completely used to inoculate "burned", although already half a cup would be enough as a starter culture for 2 liters of fresh yogurt loose.
The supreme discipline at the yogurt machines, namely the proper incubation temperature, controls the Domo by far outstanding and above all he overheated the cultures at any time during Bebrütungslaufs. Like lactobacilli temperatures above 45 ° C and not as from about 48-50 ° C are also the best yoghurt culture bacteria from the spoon.
You can recognize the undesirable premature exitus of probitiotischen lactobacilli the way because, for example, after be finally settles too much whey or yogurt at all is determined and remains liquid.
Unfortunately, often typical picture in our previous model of Rosenstein & Söhne, which turned out to be increasingly seen as "Lactobacillus GRILL" (tw well above 50 ° C).
Some test runs with a borrowed "ROMMELSBACHER JG 40" could respect the incubation not convince entirely, the not so extreme as the "Rose part" grilled, but unfortunately toward borderline also the end of the incubation period or with a few glasses in certain areas of the device, unfortunately arrived in the critical temperature range.
In our fourth Joghurtbereiter I was taking this time with respect to the incubation no compromises and no 100+ spend and so I bought because of the promising temperature description in the positive review of "Jogiman" the Domo and have never regretted it at all.
With several temperature measurements of Domo was with me at the front, that is, the temperature control loop seems to be ausblanciert here particularly well.
In mid-summer and in winter the Domo keeps clean the Bebrütungs temperature. The Domo is weakening at the temperature regulating clean dissolved and not "downwards".
Finish portioned can the yoghurt maker or refer later the refrigerator the visually appealing yogurt glasses ready.
Technically and qualitatively gave me 40 a bit better like the Rommelsbacher JG such that one could program the hours continuously here.
So far, I did not miss this feature in Domo but because so far the 7h on "cups yogurt" or 9h fitted well with freeze-dried seed cultures.
From real shortcomings, I can not tell yet when Domo.
Electricity consumption model (measured with ELV Energy Master):
Again, there is nothing to complain about.
Although I prefer pure Caution After use, always remove the plug from the socket,
but by measurement, the Domo after the On / Off button very good 0.5 watt standby power consumption (about 1.20 in).
During operation, it does not go over 30 watts, but he prefers not constant this performance because he for temperature control and temporarily switches off the heating when the maximum temperature and consumes only 0.6 watts.
0.14 kWh is about the power consumption for a 7 hours Bebrütungslauf, which is less than 4 cents cost of clean electricity for 12 glasses or 2.4 liters of yogurt equivalent.
(Example Calculation with about 27 cents / kWh tariff for example 2014 "our" current provider naturstrom.de).
Around 4.30 saves so if for example, from a cup of yogurt stock (eg, for 59 cents) + 2.2 liters Bio UHT milk (eg Allnatura 1.05) + 4 cents Power manufactures zwölfache amount.
That's not the main reason to make yogurt yourself, for that is the better freshness and quality, but it also motivated.
From me there is a very strong buy recommendation for the Domo :-)
---------------------------------------------------------------------------------------------------------
Details, tips and recipes for those interested:
I have replaced the glasses when Domo against high quality, favorable price 200ml Weck glasses (tulip shape, 220 ml volume to the upper edge).
The very practical, dishwasher and cooking solid Weck glasses we find beautifully designed and are available to take away, for example to work (but then with Weck-Gummring and closing clips). But there are of Weck alternatively food grade white plastic lid.
With glass cover using the yogurt comes only into contact with glass and the glass jars himself last forever.
Only after the incubation and placed the Weck glass Deckelchen in slightly cooled state by the way you get a visually appealing white shiny unblemished surface and prevents evaporation of water droplets - or puddles, which can form with glass lid on incubation. The transparent plastic cover of the unit should always be during incubation plan - to save for reasons of hygiene and to some energy.
With eg two 12er sets you have enough in stock, if a part is still in the refrigerator and / or dishwasher, which ensures the supply ununterbrochende yogurt easier.
Whole 2.4 liters of yogurt you can then create a round, who is the too much, which can also be filled with jars with water to compensate produce its desired number.
(The manufacturers advise in any case depend on to operate the yoghurt maker eg at half charge. At least that is the customer of a producer, in my complaint regarding the temperature is exceeded, stresses).
We sometimes creamy mild yoghurt cultures and partly puncture resistant rather sour aromatic bulgaricus yogurt ago in a Bebrütungssession week.
The following comments are our personal experiences and make any recommendation, guidance or advertising are:
Starter cultures:
Important here is that you buy a yogurt with live cultures. He should not be idelaerweise near or even above the expiration date.
Preserved, eg heated yogurt, are not suitable as a starter culture because the lactobacilli have been killed in the longer MHD (best before date) with.
The consistency of output yogurts also usually reflected in the result again.
for example with a rather mild creamy yogurt Activia obtained a creamier yogurt.
Personally, I appreciate the puncture-resistant aromatic "Landliebe yoghurt original 3.8% fat" (1/2 to whole cup with Lactobacillus bulgaricus cultures + 2.2 liters of milk).
As a creamy mild variant has with us the freeze-dried culture LaBiDa eg favored by spinning wheel.
1 pinch enough here to inoculate 2.4 liters of milk. Lactobacillus acidophilus and Bifidobacterium lactis (probiotic lactic acid bacteria) + Streptococcus thermophilus (yogurt -Cremigkeit) serve here as cultures. Since ideally stored in the freezer, this is also always available fresh.
This culture is also recommended by the "inventor" Hobbythek presenter Jean Pütz in hay fever symptoms (see link in the comment section).
I'm not yet sure if me more of yogurt or a homeopathic spray or possibly a combination of both has helped. Hay fever was on the application of LaBiDa and Spagyrik Hayfever Spray again this year with me no longer an issue. (I leave both way it is again really bad. What I personally as evidence only times as needed, symptom-free. Will the effect but continue to test whether a sufficient means alone, and if so which).
We make our yogurt with organic 3.8% UHT milk (eg Allnatura), because we have decided to steer clear of the controversial Glyophosat (herbicide) in the conventional grain farming,
which then comes over the animal feed in the milk. In organic cereals or organic milk so far no glyphosate was detected (see, for example Ökotest).
The EU has tw limits for various conventionally grown products with rising glyphosate measurements increased in my opinion probably after "successful lobbying" in several times.
It can of course everyone for themselves decide to what extent he trusts the "complete harmlessness" of Mona Sato product such as glyphosate.
Was not there sometimes an advertisement by now recognized highly toxic DDT "DDT is good for me" (see link).
But that is another issue, will cut it here and would refer to the comments section (eg BUND: "glyphosate in urine ... 70 percent of all Germans burdened" ARD-Reportage Monsanto Poison in the field, see the left in the comment section).
Preparation of fresh or raw milk or a real time series with wide heritage seeding from the self-made cultures I personally would not want to test.
I know there are enthusiasts who advocate such a thing, but in my opinion there can theoretically also something less healthy with high growth (keyword raw milk - EHEC and Campylobacter risk).
Besides 7h 9h or incubation can be at Domo incubate longer if required but also with the Continue button
If you have saved with the starter culture to very or this was not fresh, it can take up 10-12h sometimes until the yogurt is determined. About 12 hours I personally would not go so far was not necessary.
As a rule, the yogurt is at ordinary Beimpfungsmenge (min. 1/2 cup + 2 liters of UHT milk) and fresh yogurt culture to 7h fixed.
When using 2 pinches with yogurt cultures in the form of freeze-dried powder (eg LaBiDa Hobbythek cultures) to about 2 liters of UHT milk you need the 9h of incubation.
This freeze-dried yogurt cultures are overlaid by the way, ideally in the freezer.
Sometimes visible as large cent whey areas almost always disappear when ripening in the refrigerator. These are the cultures alive you realize if you 'digestion-regulating "to increasingly" digestive "probiotic cultures. At the very least an acquaintance in this regard without pharmaceutical remedies, the daily yogurt has solved his problem sustainably.
Since Domo we actually save us, additives such as cream, milk sugar, milk protein, or eg inulin to improve irgendewas. He is also really good.
Fruits, berries, honey, nuts, jam etc. can add to taste the finished yogurt.
With or without Domo yoghurt maker - I wish all yogurt self-catering Good luck!
![deleyCON CAT6 Patch Cable - S-FTP PIMF [20m] CAT.6 Network Cables / Ethernet Cable [Orange] double shielded - plated connection (electronic)](https://img.tgreer.com/thumb/85x85/a/11/a114415069d354dc.jpg)
