Comparison Severin EZ 7407 vs UNOLD 48845

— Yoghurt maker. This type of device is intended for the preparation of fermented milk products, primarily yoghurt and cottage cheese. Its work is based on maintaining a temperature in the working chamber that is optimal for the activity of lactic acid bacteria (about 38-40 °C). The working volume of yoghurt makers is usually divided into several glasses, which facilitates dosage, and one common bowl is usually intended for making cottage cheese.

— Ice cream maker. As the name implies, such devices are designed to make ice cream at home. They may differ in functionality, but the general principle of operation is the same: the ingredients for ice cream are placed in a working container, around which there is a whisk with a coolant (this can be a mixture of ice and salt or a special liquid). During cooking, the contents of the working chamber are mixed to ensure maximum efficiency. The ice cream maker can use a pre-cooled whisk or provide cooling by itself, see "Ice cream maker operation mode" for details.

— Yoghurt/ice cream maker. A combined device that combines the capabilities of both of the above types.

The total volume of the device allows you to estimate how much product can be prepared in it at a time. In ice cream makers and yogurt makers with a bowl for cottage cheese, the volume is determined by the capacity of this bowl. And if there are several working glasses, the total volume is equal to the sum of all the containers.

The presence of several programs in the device allows you to cook various products without any hassle. The yoghurt maker itself adjusts the right time (and sometimes temperature) for preparing a given dairy product.