Yogurt in a slow cooker (Cuckoo 1054)

Yogurt in a slow cooker (Cuckoo 1054)

Category: Dairy and egg dishes

Ingredients
Milk	1 l.
Yogurt	100 ml.
Patience

Cooking method

• 1. Do steam cleaning.
• 2. Pour in 1 liter. milk.
• 3. Add starter culture (yoghurt) 100 ml.
• 4. Switch on the multi-cook mode, 50 °, 30 minutes.
• 5. After the end of the multi-cook, cancel heating (?) And leave for 6+ hours.

Cooking program:

Multicook

Note

For a long time I tried to cook at least some semblance of yogurt at home. Experiments in a saucepan on the stove led either to souring or to no result, as such) The day before yesterday I bought a Cuckoo 1054 and went to the store for milk and sourdough, trying to make yogurt. I chose the milk at random, with the inscription "Without milk powder" - Ultra-pasteurized buttermilk, 3.2%. I decided to make the sourdough from Tevye, since this is the best yoghurt on sale - no additives and the shelf life is two weeks, but it really sours faster, that is, a natural product) I cleaned the multicooker with steam, poured milk from the bag, added yogurt and mixed everything. Then I set the multi-cook at 50 degrees, 30 minutes. After the final whistle, he canceled the heating and went to bed satisfied with himself)
In the morning, waking up, the first thing I did was to run to check my cultured milk culture, no joke - almost 9 hours unattended! Opening the lid, I was surprised to find an absolutely high-quality product, which was tasted without delay. An even greater surprise awaited me after the first spoonful of my yogurt - I have never tasted such a yummy. After the morning water procedures, I ate yogurt to my heart's content! I didn’t even want to add honey, without which I couldn’t eat "natural" yoghurts before. Here, I ate two mugs, now I can't get out of bed) I will cook more tomorrow)

and you turned off the multicooker when you put it at 6 o'clock, otherwise if you do not turn off my heating goes on. and 50 degrees in what mode?

And I have Supra, there is no "multi-cook" mode ... What does this mode look like? I have a "slow brew", maybe it will work?

Yes, exactly) I waited for the end of the multi-cook and turned off the heating. By the way, in 1054 it would have lasted all night? After that I left the yogurt in the multicooker without opening the lids overnight.
As I wrote earlier, the multi-cook mode (this is the usual heating mode under pressure), set the temperature and time manually. For yogurt, the best conditions are 40-45 degrees, but Cuckoo 1054 has a minimum of 50 degrees, so at first there were doubts.

Well, here's a smart girl !!!!! Yogurt, it seems, no one has made yet ... in the Cuckoo ...

only yoghurt bacteria die above 38 degrees, you need to keep this in mind

Well, here's a smart girl !!!!! Yogurt, it seems, no one has made yet ... in the Cuckoo ...

only yoghurt bacteria die above 38 degrees, you need to keep this in mind

For yoghurts, a range of 36-50 degrees is generally recommended. My bacteria have multiplied) I will experiment with all sorts of narine and other leavens)

[Meatballs]

For yoghurts, a range of 36-50 degrees is generally recommended. My bacteria have multiplied) I will experiment with all sorts of narine and other leavens)

Meatballs
In your table, there is no temperature higher than 45 *, so 50 * is not yogurt, in my opinion, but a delicious sour milk product. It's a pity to use sourdough if the temperature is not observed.

I have a multicooker Smile, the temperature is not set there, and the instructions do not say

I have a multicooker Smile, the temperature is not set there, and the instructions do not say

The temperature can be measured by yourself. Hang the oven thermometer on a string and lower it into the pan with the lid closed and the multicooker working and find out the temperature

Thus, I checked the temperature in the slow cooker, set the barley porridge to cook and took measurements for all 6 hours + heating for 2 hours :) Useful with pleasant!

Thank you so much

[Meatballs]

Meatballs
In your table, there is no temperature higher than 45 *, so 50 * is not yogurt, in my opinion, but a delicious sour milk product. It's a pity to use sourdough if the temperature is not observed.

I assume that my milk did not heat up above the critical temperature in 30 minutes, so the bacteria multiplied. In the absence of a lower temperature, I will try to reduce the heating time. The table is one of the sources, I gave the recommended ranges, 50 degrees is the upper limit.

[Meatballs]

I assume that my milk did not heat up above the critical temperature in 30 minutes, so the bacteria multiplied. In the absence of a lower temperature, I will try to reduce the heating time. The table is one of the sources, I gave the recommended ranges, 50 degrees is the upper limit.

Meatballs
Thanks for your research! You are doing very good for the owners of Cuckoos

Yesterday I did everything the same way, only I used the Finnish Valio sour cream as a leaven. Despite the controlled number of microorganisms in sour cream (the inscription on the package), in the morning everything remained the same as in the evening, that is, just sour cream in milk.

Lana

I read other forums, came to the conclusion that it is necessary to keep +36 ... + 40 for 5-6 hours (check for readiness / thickening after 3.5 ... 4 hours, if you overdo it, it will sour!). They write like this: "If the temperature is below +36, the yogurt will be snotty, and if it is above +40, the bacteria will die, and you will get yogurt." In the meantime, I decided to check it myself: I mixed 1 liter of milk of 2.5% fat with 125 g of Activia (which is without nichto) and 2 tbsp. l. Sahara. I could not find a suitable jar; I came across a round glass salad bowl, into which I poured and mixed everything. How I took it out of the multicooker is another story, but I was pleased with the result. She put a rag under the salad bowl and poured warm water between the walls of the salad bowl and the saucepan of the multicooker. The thermometer was lowered into the water and heated up to +33 ... 35 in the "Steam cooking" mode, after switching off the temperature gradually increased by another 3-4 degrees. Do not put on Baking - I just bought the cartoon and did not know that it heats the lid in this mode - on the surface of the milk it was up to +45, and the yogurt stratified into yogurt and yellow liquid. So, as soon as the milk with our microbes has warmed up, just close the lid and wait (we protect the cartoon from enemy eaters with large spoons). When it thickens, put it in the refrigerator overnight. The next day I took about 100g of product from a salad bowl and again "fermented" a liter of milk - it turned out well, despite the lack of experience I didn't have time to add anything to the finished yogurt - we ate it once or twice!

[Maria]

The next day I took about 100g of product from a salad bowl and again "fermented" a liter of milk - it turned out well, despite the lack of experience

Maria
If our person wants something ... this is a terrible power! ... the result WILL BE!

I left 100 grams from the first yogurt for sourdough, but there was no time for it. Yesterday, 9 days later, I repeated the experiment with this leaven and got the same result.
In general, it reproduces)

And I was visited by a terrible discovery: yogurt does not come out of sterilized milk at all!
From pasteurized - always guaranteed with any sourdough, worse is better, snotty, or normal, but still sour.

I'll try with my strong leaven) From erased. the best kefir in its time came out with the help of white lumps.

Are "white lumps" a kefir mushroom?

Are "white lumps" a kefir mushroom?

In our village it is called "milk mushroom", but I think the essence is the same.
I like homemade yohhurt better.

If in an expanded state it looks a little like cauliflower, then we are talking about the same

If in an expanded state it looks a little like cauliflower, then we are talking about the same

Exactly, cabbage is)



Meanwhile, I continue my experiments in the direction of yoghurt.
Yesterday the milk was fermented with activism in a platyk bath. There was no simple one at hand, he added with muesli. The multicooker technology is the same: 50 degrees, 30 minutes, release of heating and overnight without opening the lid. The output is yogurt, but a slightly different consistency, without a thickener, xanthan gum and flavorings identical to the flavorings.
Now I am happy to eat it with a big spoon and dream of a light one.

P.S. Today I will repeat the Ikra experiment with sterilized milk (I had to run to find it) and a proven leaven from Tevye.
Stay tuned.

[Meatballs]

Meatballs, I will look forward to what you get! I hope that it will ferment, maybe it’s my pens that do not grow like that

[Meatballs]

Meatballs, I will look forward to what you get! I hope that it will ferment, maybe it’s my pens that do not grow like that

In general, the culture multiplied, but the product itself from sterilized milk came out sour and tasteless. I had to throw it away.

Girls, do not throw away everything snotty, sour, etc. Dilute with a little water and bake bread on this.

Meatballs, and I haven't told you what happened in the end. Throwing away a good product, my hand did not rise. I decided to drain everything from the jars into one bottle, put it in the refrigerator, then bake some pancakes-pancakes on this. She poured it, shaken it a little in a bottle. I left it temporarily on the table, did something else. After half an hour I looked, and everything began to exfoliate, as if an active fermentation process had begun. I did not try, put it in the refrigerator. In the morning I think, let me try. Again, she shook everything up for some reason, poured it in - and there ... such a kind of kefir. More liquid than my yoghurts are obtained, a little sour, but delicious !!! We talked with my husband together for a sweet soul. The milk was Mozhaisk, baked, in bottles.
Now I think, what was it? And they say you can't shake, it won't ferment.
How fermented is your yogurt?

Girls, don't throw away everything snotty, sour, etc.

We will not )

How fermented is your yogurt?

At about 0 o'clock, the multi-cook ended, at 8 am I opened the lid.

[Meatballs]

Girls, do not throw away everything snotty, sour, etc. Dilute with a little water and bake bread on this.

Oops! Meatballs, it turns out not at all a girl, but a boy. I apologize.

I bought the vaunted narine here the other day, did it as before, and, in the morning, all the same milk, without signs of thickening
Dear Admin, please help with the temperature, you have a magic thermometer

Dear Admin, please help with the temperature, you have a magic thermometer

Translate what needs to be done - then I'll tell you whether I can do it or not

Translate what needs to be done - then I'll tell you whether I can do it or not

I ask you to conduct an experiment: pour a liter of room temperature water into the corn, turn on the multi-cooker at 50 degrees, 30 minutes and measure the temperature 15, 20, 25 and 30 minutes after the start of the program.

Got it. But with this method, measurement accuracy will not work.
Cause:
each time you will have to forcibly (or not) turn off the program, while there will be a decrease in pressure, steam release, which will not allow you to take a real picture of what is happening inside the pan.
the pan works under pressure.

Understood - to take off the pace. after disabling the program - well, I don't know what happens ...

Understood - to take the pace. after disabling the program - well, I don't know what happens ...

[after the start of the program]

measure the temperature after 15, 20, 25 and 30 minutes after the start of the program.

After start of the program will not work - the reason is described above, the program is under pressure!

[very]

Fresh news from the bifidobacteria cloning laboratory)
Having not received the usual yogurt from the narine, with a sour face, he put the pot in the refrigerator, deciding that the evening was more complicated than the morning. In the evening, without any hope, I threw a bath of activation into a saucepan, put it on the usual mode in which I make yoghurts. The next morning I saw the usual consistency and hastened to taste it. Dykvot tasted very sour yogurt. I repeated the procedure with this leaven, reducing the time on the multi-brew to 20 minutes and the result is the same.
Does anyone know how this narine tastes and consistency? I took it from the pharmacy - it was very thin.

No matter how much I tried with Narine, the result is one - "sour-snotty" ... Maybe narine is weak with us, well, while it sours, it manages to oxyze. I don't like it, absolutely ... And with VIVO starter cultures, it's excellent, but in Russia, they are rare.

[yoghurt]

Fresh news from the bifidobacteria cloning laboratory)
Not getting familiar yoghurt of narine, with a sour face, put the pot in the refrigerator, deciding that the evening of the morning was trickier. In the evening, without any hope, I threw a bath of activation into a saucepan, put it on the usual mode in which I make yoghurts. The next morning I saw the usual consistency and hastened to taste it. Dykvot tasted very sour yogurt... I repeated the procedure with this leaven, reducing the time on the multi-brew to 20 minutes and the result is the same.
Does anyone know what this narine taste and consistency? I took it from the pharmacy - it was very thin.

Meatballs, from Narine it just can't work Yogurt... Here the question is in terminology. If you want exactly Yogurt, then you need to use yeast for Yogurt. And from Narine can only work acidophilic product with a corresponding result (sour-snotty). The product itself is extremely healthy, healthier than yogurt. For taste, you can add sweets (sugar, syrup, sweet fruits). In the composition of yoghurt starter cultures, the Bulgarian stick is always present, in Narine it is not.

[acidophilic]

... Narine can only get acidophilic product with a corresponding result (sour-snotty). The product itself is extremely healthy, healthier than yogurt.

Intrigued. She asked the entot Narne at the pharmacy, it costs almost half a piece, it is sold only in packaging. I decided that well, his nafig, I will buy the usual Activia. Only milk was 2.5%, not 3.5% - the result was something weird. Above there is a "cork" of 1-1.5 cm of cottage cheese, the rest is sour milk. There was no stratification into thick fractions and yellow liquid, so it didn’t overexpose, but I don’t know why not the whole volume was fermented in a few hours. There is a suspicion that the bacteria got frozen (the jar is the freshest, it was brought from production to the store just during the recent severe frost). I bought another Activia and milk 3.5%, everything is fine. Now I will try to leave a few spoons of yogurt for a new batch of milk every time. Accordingly, the questions are: how many times can you repeat the process on "your own raw materials" without buying Activia, and how long can yoghurt live in the refrigerator, waiting for a packet of milk?

PySy To measure temperature, I use a thermocouple and a cheap Chinese multimeter (for example, the M-838 series) with a temperature measurement function, so that I can see the numbers right away, and not count them in my head. It is very convenient to put a thin wire into the hole in the multicooker valve at the beginning of the process, so that later you do not open the lids every time.

Meatballs, just made yogurt according to your recipe. It turned out one hundred percent. Initial data:
- Milk "Prostokvashino" 3.5%, ultra-pasteurized: 1l
- Danone Activia yogurt: 125g. (1 jar)
- Multicooker: Bork

Algorithm:
- Self-cleaning steam
- Pour milk
- Put into Activia milk
- Stir
- "Multipovar" temperature 40 degrees, cooking time 1 hour
- Disable heating mode
- Go to sleep for 8 hours

Perhaps I did something wrong in terms of the correct preservation of bacteria and their properties, but it turned out delicious.

Thanks for the recipe, simple and straightforward!

[BoardRover]

BoardRover, well, fine!
Recently I have been making a starter from the acidophilic product "Yashma" and set the time for 5 minutes on a multi-cooker, that's enough.

[Meatballs]

URRRAAA !!!!! : yahoo: While I'm struggling with choosing a yogurt maker, I decided to try making yogurt in a slow cooker. And you have no idea, BUT I did it the first time. (y) I guess I also cooked it with my thoughts, in a dream. * JOKINGLY * Put on Multipovar 15 min-50 * and turned it off. I left it for 12 hours, and in the morning I ran to check. I couldn’t believe my eyes, I just didn’t expect it to be that simple. : nea: Delicious and healthy!


MeatballsThank you so much for your research in this area!

Hello everyone!
Tell me who has never been educated, where do they generally buy dry sourdough and, in particular, in Moscow?

Lady, you can buy the starter at the pharmacy. And yogurt will be useful for you. Good luck!

Hello everyone!
I ask for a hint).
I have never been a lover of sour-milk products, and then suddenly interest arose. I made kefir and fermented baked milk at random - 1 liter of the cheapest, but fresh milk, with a period of 2 weeks, and 200 g of fresh kefir (fermented baked milk). Once directly into the bowl, the second time into the bowl, which is into the bowl. Mode without boiling for 6 hours. In kefir another 1 tsp of instant coffee - I do not like the smell of sour milk.
It turned out great!
Now the question is - what is the difference between kefir, yogurt, fermented baked milk, varenets, activations ... in taste and consistency? I don't like when the product is .... mmmm ... I can't find another word, sorry, snotty
And the second question - is it possible to lay fruit-berries right away?
Thank you.

Hello everyone!
I ask for a hint).
I have never been a lover of sour-milk products, and then suddenly interest arose. I made kefir and fermented baked milk at random - 1 liter of the cheapest, but fresh milk, with a period of 2 weeks, and 200 g of fresh kefir (fermented baked milk). Once directly into the bowl, the second time into the bowl, which is into the bowl. Mode without boiling for 6 hours. In kefir another 1 tsp of instant coffee - I don't like the smell of sour milk.
It turned out great!
Now the question is - what is the difference between kefir, yogurt, fermented baked milk, varenets, activations ... in taste and consistency? I don't like when the product is .... mmmm ... I can't find another word, sorry, snotty
And the second question - is it possible to lay fruit-berries right away?
Thank you.

It's great that you liked it, and most importantly, it's a healthy and tasty product. And you know its composition. (y) Fruit-berries are not recommended to be put in right away, since they have their own bacteria and should not be mixed with dairy. Add them to the finished product.

It's great that you liked it, and most importantly, it's a healthy and tasty product. And you know its composition. (y) Fruit-berries are not recommended to be put in right away, since they have their own bacteria and should not be mixed with dairy. Add them to the finished product.

Thank you! I liked it, but I want different things, but it turns out a lot, even if you trade

Thank you! I liked it, but I want different things, but it turns out a lot, even if you trade

How much do you do at a time? : oI make 1 liter and it is enough for a few days.

How much do you do at a time? : oI make 1 liter and it is enough for a few days.

And me too, but I want to try everything at once) ...
And yet, I will repeat my question - what is the difference between different sour-milk products?