Yogurt in a slow cooker (Cuckoo 1054)

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

If you mean taste? They are different, as they say in taste and color. Try everything and choose which one you like best.

If you mean taste? They are different, as they say in taste and color. Try everything and choose which one you like best.

Logically)

Forgive me, it is important for me to find out one thing about yogurt in MB Brand 37501. I did it twice in the main bowl, although I used to put 750ml jars on a silicone mat and fill it with water. Milk and leaven from the refrigerator. The yogurt in the bowl turns out to be thicker and not sour, but for some reason, an hour after starting the program, a small layer of water floats on the surface, while the milk is thick as jelly, the process begins in it ... In three hours the yogurt is ready and peels off the walls ... You can remove the bowl with your hands, but hot, there is a suspicion that the temperature is above 40C. Now I think why it happened? It is curious that in the bowl, 2.5% fermented in the cheapest milk (from Magnet). This time the Activia jar was from Ashan. Already 4 kg of nakvasil Tomorrow I'll put it back, but in the jars, and I'll take the thermometer.
Actually, the question is: who else has water in yogurt if it is cooked right in the bowl?

Damn, the battery has run out at the thermometer, but one thing is clear: it is this milk that separates the whey in the cans. When we finish the yogurt, I'll try to turn one more chip, I'll sign off soon

Added later: this time I put a silicone mat on the bottom, a couple of drops of water on top! The surface of the yoghurt is even and smooth. The calculation was that the milk will heat up under the rug, the temperature sensor will decide that the temperature is sufficient and turn off the heating. If the water separates when overheating, then the problem is eliminated

Yesterday I tried to make yogurt according to the author's recipe for the first time. The impression is not unambiguous: on the one hand, a similarity of the product turned out, but you have to work with taste, knowing the tastes of my family member - you need to sweeten it, on the other hand, it was not ordinary thick yogurt that came out, but a kind of drinking. and I also had water in the bowl ... It reminds me of yogurt. And yet, after heat treatment, do you need to pour everything into molds at once, or leave it in a closed multicooker?

I want to share my unsuccessful experience ... I tried to make yogurt again, took another yogurt as a thickener (the first was activation without additives), took a "miracle" also without fruit - nothing came out of milk + some kind of liquid at the bottom. Today I will buy normal yogurt and try again with the same milk

[not including]

I don’t know if I’ll fit in on the topic or not, but I’ll write, maybe someone will come in handy, how I made yogurt before the yogurt maker, be it a rice cooker, a slow cooker or a pressure cooker.
I cooled the boiled milk to 40 degrees, added activio or narine, more often both, so that it was both healthy and tasty;
I put the poured mixture into jars in a bowl of water of the same temperature as the milk, closed the lid of the multicooker and left it for 6-8 hours, not including her. The water temperature during this time dropped to about 26-28 degrees. Yoghurt has always turned out!

Here you can see https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144015.0

Hello everyone!
I ask for a hint).

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.

Fruit-berries-sugar-other additives only in the FINISHED product!
Make sour milk on dry starter cultures, there is definitely an assortment of them in Moscow! And they differ from each other in bacterial composition - kefir fungi in kefir, Bulgarian bacillus in yogurt, acidophilic bacillus in vitalact, bifidum with bifido and lactobacilli, fermented baked milk is fermented with lactic acid bacteria ... They differ in taste. How to cook, let it stand for a night in the refrigerator, usually the snotty disappears

Good evening! I have long wanted to try making yogurt, I have a question, did you drain the water after self-cleaning or put jars of future yogurt in it?

Good evening! I have long wanted to try making yogurt, I have a question, did you drain the water after self-cleaning or put jars of future yogurt in it?

I drained the water and added the milk + sourdough directly to the bowl. Someone makes in jars - it also comes out.

I drained the water and added the milk + sourdough directly to the bowl. Someone makes in jars - it also comes out.

Thank you! And if I want to do it in jars, do I need to pour water into a bowl or can I put it dry?

[a life]

a life , above have already answered your question.

I don’t know if I’ll fit in on the topic or not, but I’ll write, maybe someone will come in handy, how I made yogurt before the yogurt maker, be it a rice cooker, a slow cooker or a pressure cooker.
I cooled the boiled milk to 40 degrees, added activio or narine, more often both, so that it was both healthy and tasty;
put the poured mixture into jars in a bowl of water of the same temperature as the milk, closed the lid of the multicooker and left for 6-8 hours, not including her. The water temperature during this time dropped to about 26-28 degrees. Yoghurt has always turned out!

Here you can see https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144015.0

I drained the water and added the milk + sourdough directly to the bowl. Someone makes in jars - it also comes out.

Can you please tell me if your yogurt does not absorb the smell of vegetables during the night of being in the multicooker? I do everything according to your recipe, steaming as expected, everything turns out great and the taste and consistency, but the smell of vegetables (which, apparently, the saucepan has absorbed during a month of operation) is a little annoying. Is it just me? And how can you solve it? Today I tried to add vanillin, tomorrow morning I'll check it will work, or not ...

I make yogurt in a multicooker in jars. There is no smell of vegetables, but between cooking, I always keep the cartoon open so that it can be ventilated. If you have a strong smell, you can drive away some water with lemon on the PAR program.

I make yogurt in a multicooker in jars. There is no smell of vegetables, but between cooking, I always keep the cartoon open so that it can be ventilated. If you have a strong smell, you can drive away some water with lemon on the PAR program.

Thanks for the advice, I'll try with a lemon. In general, as for all other products, for example, cooking cottage cheese, there is no smell, and I also keep it open in between cooking, but with yogurt, because of its so long stay in a multicooker with a closed lid, such a problem ... ...
Hope lemon helps.
And tell me, please, do you make yogurt in open jars or close with lids? And in which ones?

I'm not yet so experienced in this business, I have a cartoon for about a month. I do it in half-liter cans, 3 pieces fit at a time. I haven't closed it yet, everything is fine. The yogurt is good, there was no extra smell. In the cartoon, I have not prepared only fish from "odorous" dishes. Cabbage, pepper, meat - everything was there.

And tell me, please, do you make yogurt in open jars or close with lids? And in which ones?

It will be good if you find glass jars with screw lids, then you can take the yogurt with you for lunch, which is not advised to close during cooking, and it is enough to cover the jars with a napkin or handkerchief from condensation on the lid of the MV.
Panasonic is a year old, there was no smell from yogurt ... only when you open the lid it smells like fermented milk products.

Thanks a lot for the advice, I'll try it in jars. Interestingly, in plastic cups, you can make or necessarily glass. At a temperature of 40, nothing will happen to them in the multicooker.

share my experience! When preparing yogurt in 250 g glass jars of baby food (up to seven of these are included in my Panasonic-18 MB), I must cover them with lids - but I do not screw them. For the very first time, when there were no such jars at hand, and I suddenly wanted to make yogurt scared, I used ordinary plastic cups from sour cream, they did not warp or melt at all. She covered them with cling film, not tightly. I have never felt any foreign smell, but in principle, MV does not absorb smells in me (pah-pah-pah, so as not to jinx it!) - although I use a lot of different spices and seasonings, and onions with garlic too)

I wish everyone that everything that was conceived will work out - and not only in the culinary sense!

share my experience! When preparing yogurt in 250 g glass jars of baby food (up to seven of these are included in my Panasonic-18 MB), I must cover them with lids - but I do not screw them.

So? Very interesting, how did they do in Panasonic? Many have it, right? Pliiiz ... tell us in detail ...

So? Very interesting, how did they do in Panasonic? Many have it, right? Pliiiz ... tell us in detail ...

Much has been written about this on the Internet in a few words: we put jars with a warm "blank" on a scarf in a bowl, pour water + 40C (heat accumulator) between the jars, close the MV - use it as a thermos - and wait 3-4 hours

Much has been written about this on the Internet in a few words: we put jars with a warm "blank" on a scarf in a bowl, pour water + 40C (heat accumulator) between the jars, close the MV - use it as a thermos - and wait 3-4 hours

I see, Thank you. Let's try

Can you please tell me if your yogurt does not absorb the smell of vegetables during the night of being in the multicooker? I do everything according to your recipe, steaming as expected, everything turns out great and the taste and consistency, but the smell of vegetables (which, apparently, the saucepan has absorbed during a month of operation) is a little annoying.

Vegetarians should love it! And for meat-eaters, you can cook yogurt with the flavor of smoked mackerel or fried bacon)

Hello! And someone tried to cook with dry sourdough (Good Food yogurt) on a multicore? What happens?

[p.s.]

I made yogurt and am doing it like this:
1.1.5 liters of milk. I like 6% village house
2. 2 active yoghurt. The last time I took it with cherries.
3.3 cans of 500 ml.

I mix milk with yogurt, add st. l. sugar, stir and pour into jars. I put the cans in the multicooker bowl, cover them with lids and fill them with water to the neck. Multi-cook mode 35 ° C 8 hours. After the process is complete, I take out the lids, wrap them up and put them in the refrigerator for another 8 hours. The yogurt turns out super!
p.s. if done without additives, then you can add any jam. The taste is wonderful.

in 1054 on Multipovar there are no 35 degrees, you are confusing something.

I apologize. I looked through the topic. This recipe is for the Redmond multicooker. If you can move the topic there, or just delete the post. Sori

Unfortunately, the topic has not been discussed for a long time, but I have a question, what if someone can tell me if it is possible to put not glass jars in the multicooker bowl, but a stainless steel mug (not magnetically) will there be no harm to the multicooker itself? It's induction after all.