
Steba JM 3
Steba JM 3
Temperature control works perfectly. You have fresh, good yoghurt within eight hours. Highly recommended
2x yoghurt per week. Thanks to the electric heat and time control, I also make quark. 35 degrees, 25 hours. I found a PYrex cake tin that just fits in.
Pro
Pro
Contra
Pro
Contra
At normal set 42°C for yogurt, measured about 52°C fluctuating = yogurt dead and divorced.
At 33°C approx. 44°C fluctuating = yogurt about guessed and edible but rather liquid than solid.
Pro
Contra
Pro
Contra
A really hot machine, in the true sense of the word!
In the first tests, the yogurts with different milk and different yogurt cultures, which worked with the old machine, always separated. Looked as if the milk had curdled and also the taste was reminiscent of kefir and curdled milk. The only ones who did not lose their appetite were our dogs.
Therefore, I have now measured the temperature of the "yogurts" and also put a thermometer in the machine. Result: It is between 3 and 5°C too hot. No wonder the cultures die and the milk curdles instead of fermenting. Now I just have to figure out what temperature to set so that it actually gets as warm as I imagine.
Unfortunately, it looks like it heats up about 3°C warmer at 38°C and gets about 5°C warmer at 42°C, or warmer and warmer as it runs longer, rather than being a fixed value above the set point (would have been too easy too).
Pro
Contra