Yoghurt maker: recipes, questions, answers, problems ...

Mams,

Still, such a moment - brewed coffee - excess liquid in yogurt. If you try it, it will be interesting to know what happened and if there is a difference.

And I do it only with custard coffee ... This is not an extra liquid, you do not pour coffee into ready-made yogurt, but into milk, a couple of spoons of strong good espresso do not add "extra liquid" in any way.

Girls, thanks a lot! I will definitely try. The chocolate is already there, and the coffee is good in stock. How I will do it, I will be sure to report - what happened, and whether it turned out tasty.

I tried on weekends to make yogurt with 10% cream + syrup (sorry for the store). The cream was taken by "Prostokvashino". It turned out to be delicious, really thick yogurt.
The son asked to repeat it and instead of cream bought "Prostokvashino" in a bottle (I thought it was more useful), but only spoiled it. So whoever in Kiev saw cream in a bottle better not risk it.
It turns out very tasty to add syrup with peach and banana in slices to yogurt.

[KEKSIK]

KEKSIK, if we are talking about German coffee cream in glass bottles, then besides cream, a lot of things have been added, so it didn't work out.

[KEKSIK]

KEKSIK, if we are talking about German coffee cream in glass bottles, then besides cream, a lot of things have been added, so it didn't work out.

No, no, not imported, but ours - from Ukraine. Sorry I can't look (at work). The cream is sold in bottles such as baby food (graduated up to 200 ml). Out of habit, she grabbed a bottle with the expectation that if it is more useful for children, but it turned out not to be baby cream, only a bottle and a label.

[Mams]

MamsHave you made yogurt with chocolate? Please write your impressions.
Yesterday I made it with instant coffee. 4 jars of plain yogurt + 4 jars of coffee. If regular yogurt was ready, as always, after 4.5 hours, then coffee took almost 8 hours. Now stands in the refrigerator. Consistency and smell. I'll come home from work - I'll taste it

[did not like]

We made this coffee yogurt. Neither me nor my husband did not like... The smell and taste of coffee in a fermented milk product seemed to us some kind of extraneous and superfluous

Mams, did you put chocolate straight into milk? And how did it not peel off?

Girls, I just mixed yogurt with melted chocolate, put it on, in the evening I'll see what happens. I will definitely report back.

[Mams]

About chocolate - here you need to melt chocolate, add it to milk, then activate and dry. milk.

What do you think, probably, melted chocolate should be added to hot milk, cooled all together, then the activation.
Mams, did you add chocolate to hot milk?

The smell and taste of coffee in a fermented milk product seemed to us some kind of extraneous and superfluous

Caprice You puzzled me, even though you run home from work to try. Now my husband is going home, he said he will try, he will inform - because the chief appraiser and the customer is with us, and I eat EVERYTHING.
Did you add sugar?

[Lenusya]

Lenusyaof course we added sugar. Brown. Not too much, because we don't like too sweet things. Sugar did not affect, but the coffee itself gave the yogurt a foreign smell and bitterness. In general, as they say TsTSa: "flies separately, cutlets separately" Yogurt separately, and a cup of coffee separately

I melted a chocolate bar in a small amount of milk (Vkusnoteevo, sterilized, in bottles, shelf life 2 months). It seemed to me a little "chocolate", so I added more milk, some cocoa powder ("golden label"), and brought it all to a boil.Then I mixed it with the remaining milk - the mixture became slightly warm, added Jefilus (Finnish natural yogurt) and poured it into jars. It smells good, what will happen when it ferments, I don't know, I hope it will work out

I wonder what will happen if the chocolate is not heated and grated on a coarse grater and into milk. Will it peel off or not? Has anyone tried this.

[Mams]

I haven't tried it with chocolate, I want to wait for the result Mams
but I think it's better melted than grated, although you can try in one jar

My husband liked the coffee yogurt. Gave the go-ahead
I didn't add a lot of coffee: for 4 jars from Tefal 1 teaspoon of instant coffee and 1 tbsp. spoon (no slide) sugar.
You can experiment further

[Mams]

I wonder what will happen if the chocolate is not heated and grated on a coarse grater and into milk. Will it peel off or not? Has anyone tried this.

Get it at the bottom, since there is no mixing device in the yoghurt maker
It will just be a melted puddle at the bottom.

[Sugar didn't, but the coffee itself gave the yogurt a foreign smell and bitterness. In general, as the saying goes: "flies separately, cutlets separately" Yogurt separately, and a cup of coffee separately

What kind of coffee did you use? I take a double espresso from a coffee machine.
and WITHOUT sugar.
Although this is not for everybody ... I, for example, drink coffee with lemon and no sugar ...

What do you think, probably, melted chocolate should be added to hot milk, cooled all together, then the activation.
Mams, did you add chocolate to hot milk?

I melt the chocolate, slowly add milk, but do not boil it, I cool it both into the warm mixture of activity and into the device.

So, I am reporting.

It didn't exfoliate, got ready faster than usual (instead of the usual 6 hours, it stood less than 5 hours). Plump, smells like chocolate. But I had to add sugar. It turned out to be more fermented milk product than chocolate one. Delicious, but not chocolate, rather cocoa. Apparently it is necessary to add more chocolate (100 grams per liter of milk is not enough). Or invent something else. Color - cocoa with milk. Light coloured. My son liked it. Let's wait for my husband from work, what he says.

Results, the recipe needs to be finalized. Maybe try to cook something like hot chocolate (no one remembers the recipe, by the way?). The yoghurt does not stratify from the chocolate and ferments normally.

If you grate the chocolate, I think it will melt in the milk when heated and become stained. It is better to add it before use. We had one experience. We decided to make yoghurt with fruit gummy bears, and so we threw these bears into yoghurt - they turned into a nasty, smelly colored slurry, the yogurt stratified and turned into ... kaku. In general, now we do not take such risks, and we do not buy jelly bears, when the son realized what would happen to them in his stomach, he does not want to eat them anymore

So, I am reporting.

Apparently it is necessary to add more chocolate (100 grams per liter of milk is not enough). Or invent something else.

Naturally more.
I put this amount for 3-4 jars.
But it tastes better with dark chocolate (cocoa butter content 75 and above), and with the addition of fructose or brown sugar. This is what I do for children.

[Hot white chocolate]

Coffee yogurt tastes ok but not impressed
They say correctly: "There are no comrades for taste and color." My husband liked it, I will do it sometimes

Hot chocolate recipes from the site 🔗

Hot white chocolate
- 170 g white chocolate
- 500 ml of milk
- 1 tbsp. l. corn starch
- cinnamon powder
- Pour the milk into a saucepan, bring to a boil. Remove from heat and put in broken chocolate, stir well. Dissolve the starch in a drop of water, pour into the milk and, putting on the fire, stir vigorously until it thickens slightly. Heat cups and pour hot chocolate over them. Sprinkle with cinnamon using a strainer.
Hot chocolate I
- 1 liter of milk
- 3 bars of dark chocolate
- 2-3 tablespoons of cocoa powder
- 1-2 teaspoons of cinnamon
- a little vanilla
- Heat 1 liter of milk without boiling, melt 3 chocolate bars in it, stirring constantly, simmer until smooth (5-10 minutes), add cocoa powder, cinnamon and vanilla.
Hot chocolate II
- 100 g of semi-bitter chocolate
- 100 mg of water
- 0.5 vanilla pod
- 200 mg cream
- 20 ml milk
- 100 ml strong coffee or mocha
- 1 small glass of cognac
- 125 ml whipped cream
- 4 tsp grated chocolate
- Break the chocolate into pieces, put in a bowl, add water and put in the microwave for 2 minutes. at 600 W, then stir.
Make a longitudinal cut in the vanilla pod and remove the gruel from the soft seeds. Add vanilla pod and gruel, cream, milk and coffee to the chocolate.
Place in the microwave for 5-6 minutes. at 600 W, uncovered.
Remove the vanilla pod. Add cognac.
Pour into 4 cups. Place a spoonful of whipped cream on top and sprinkle with grated chocolate.
Mocha hot chocolate for 8 servings
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1/4 cup instant espresso powder
- 1 tablespoon vanilla
- 6 cups of milk
- 2 cups half milk and cream
Combine cocoa powder, sugar and espresso powder, vanilla, a pinch of salt and 1 cup of cold water in a large saucepan.
Heat the mixture, whisking until the cocoa powder has dissolved and the mixture turns into a smooth paste. Gradually add milk and milk-cream mixture, heat mixture over low heat, whisking, but do not bring to a boil. To get hot chocolate with a lush foam on top, you need to beat it in a blender in portions.
Hot chocolate with brandy for 1 serving
- 50 g dark chocolate, broken into small pieces
- 30 ml of fat milk
- sugar to taste
- 1 tablespoon brandy (optional)
- chocolate chips
- A delicious treat on a cold evening. Homemade hot chocolate is much tastier than purchased one.
Heat milk to almost boil, add chocolate and stir until chocolate is completely dissolved.
Add sugar and brandy (if using). Pour into a mug, sprinkle with chocolate chips.
Serve with crispy cookies.
Try additionally: on top of hot chocolate, put small marshmallows (marshmallows), sprinkle with ground cinnamon, nutmeg or cocoa powder, add Baileys liqueur, rum or Tia Maria liqueur, add 1 teaspoon of instant coffee.
Serve the drink with a chocolate stick instead of a spoon.
Thick hot chocolate
- 50 g cocoa powder
- 100-150 g sugar
- 5 tablespoons of sour cream
- oil
- vanilla
- cinnamon
- Mix cocoa powder and sugar. Heat sour cream in a small saucepan until boiling, stirring occasionally. Pour sugar with cocoa there. Cook, stirring occasionally, until smooth and the required condition (taste), the mixture will darken. You can throw a piece of butter into sour cream (before cocoa). The density of the final product depends on the amount of cocoa and sugar. The oil gives elasticity. Additives (vanilla and cinnamon) to taste.

Oh, thanks for the recipes. Here, it seems like the truth: 3-4 chocolate bars per 1 liter of milk. I had "Lux" Babaevsky. Must be bought specifically for darker yogurt. And more

What kind of coffee did you use? I take a double espresso from a coffee machine.
and WITHOUT sugar.

Soluble from Nestlé

Soluble from Nestlé

Well, then I'm not surprised at the bitterness in yogurt .....

Oh, thanks for the recipes. Here, it seems like the truth: 3-4 chocolate bars per 1 liter of milk. I had "Lux" Babaevsky. Must be bought specifically for the darker yogurt. And more

Alternatively, I sometimes buy chocolate chips from the Krupskaya factory (I live in St. Petersburg). This is exactly chocolate scrap, but finely crushed .....,

[Self-taught baker]

Self-taught baker, we sometimes sell the so-called "confectionery chocolate", apparently, the same scrap. I need to see, I'm only afraid that there will be little chocolate

Well, then I'm not surprised by the bitterness in yogurt .....

Is not a fact. My husband and I just didn't like the combination of yogurt and coffee.

They brought me a large piece of chocolate from the factory so it doesn't heat up, but curls up like milk. Vopschem I threw him.

[tanya1962]

tanya1962maybe it's not natural?
I was treated to chocolate once. When I read the composition of my mind, I was shocked: not a single natural component, including a substitute for "cocoa butter" and an analogue of "cocoa mass".

Selected cocoa beans from Ghana, Ecuador and Venezuela are used to make the elite Swiss Delafee chocolate (once one could buy a slave for 100 of these grains) and a little ... gold. In more traditional varieties of chocolate, which correspond to GOST and appear on Russian counters, gold dust is not observed, but it is always present: cocoa butter, cocoa liquor (together they make up the so-called cocoa mass), powdered sugar. The taste of the bar depends on the ratio of these ingredients: the more cocoa liquor, the bitter and darker the chocolate will be.

If there is no cocoa liquor at all, white chocolate is obtained. White does not mean wrong. Many people do not consider white chocolate to be chocolate - and they are mistaken: there is cocoa butter in it, which means that it is nothing more than chocolate.

If you add milk powder to the "three whales", we get milk chocolate. There is less cocoa mass in it: in bitter it averages 70%, in milk - 32%.

When a manufacturer wants to save money on cocoa butter (raw materials are not cheap), he adds substitutes to chocolate - vegetable oils and fats, cocoa powder. The latter is obtained from the cake, which remains after pressing the cocoa beans, that is, the product is second-rate. Additives identical to natural ones imitate taste, cocoa powder - color, oils and fats - softness ... Such a confectionery "Frankenstein" is called chocolate purely formally.

Lenusya may not be natural, it was a large piece, not a tile. I know what natural chocolate is, my friend has worked for more than 20 years on Red October in special. I know all the technology for making chocolate. I mean that now there are a lot of all kinds of fakes made, don't understand what, but everything is passed off as a natural product.

(I make yogurt for children every three days). but adults can already indulge in a thermos, we don't often want yogurt

Well, don't tell me ..., and I and my spouse are addicted (with the children at the same time) in the morning a jar of yogurt ...

So, I'm reporting about chocolate yogurt. Attempt number two.

Took 3 - 100 gram bars of milk chocolate. (Alpen Gold, there were no others). Melted them with a little milk and 4 tsp. sugar in a ladle. I added the rest of the milk, stirred it, warmed it up a little to mix better. The total milk was approx. 800 ml. I added 1 jar of natural yoghurt (Ermigurt, again, in our village we ran out of Jefilus and Activia). Whipped with a whisk, poured into jars. I put it in a yogurt maker. It stood for 6 hours.

Result. It didn’t appear to be such an even and monochromatic chocolate consistency as in Danone's desserts. A small layer of thick chocolate formed on top. Below it is cocoa-colored yogurt. The taste is delicious. If you rake with a spoon from below, grabbing a little bit of chocolate layer - it's very good. You can mix it, but we didn't - and it turned out very tasty. There is no yoghurt sourness, the result is a delicious chocolate dessert. The husband now asks from the white to try.

Minus one - the price. Chocolate - 75 rubles, milk - 35 rubles, a jar of yogurt-sourdough - 12 rubles. In total, for 7 (150 ml each) jars, 122 rubles are obtained. For one jar - 17 rubles 40 kop. But the cost of a chocolate dessert in the store is much higher, and there are also enough harmful additives. It is necessary to try confectionery chocolate to find, perhaps this will slightly reduce costs.

Therefore, I write down the recipe in my little book, we will sometimes indulge ourselves.

Thank you girls for the idea.

[Mams]

Mams
How glad I am that you liked it ...
As an option, in order to have a uniform color and consistency - I sometimes (when I am at home and prepare yoghurt) after 2-2.30 hours stir its contents inside the jar. The result is a more uniform color ..... and no delamination.

The idea was to mix. Next time I'll try.

Now, I ask the connoisseurs to explain what the duration of the fermentation time depends on, because the minimum time was 3 hours, the maximum was already 8 hours for baked milk and sour cream ...

I'm not an expert, but it depends on the amount of starter material that I add to the milk. If you put more 3 or 4 tbsp. l., then yogurt (or whatever is being prepared) will be ready earlier, and if 1 tbsp. l. lodge, then wait longer for the result. And with dry sourdough (from ampoules), I generally wait 12 hours.

Weird question:
We make regular yoghurt all the time: milk is active. So I thought, what if it was heated in a water bath. What kind of cheese will you make, Gorgonzola or Poshekhonsky? And will it come out of the activity at all? Nobody tried it?

The curd will turn out soft.
The production of cheeses requires special conditions and special enzymes such as rennet.

In times of soviet famine and widespread shortages, my grandmother made cheese herself. It may not be cheese in our current understanding, but it was delicious and cheesy. And yet, the need for invention is cunning, sour cream from kefir. Cool.

The curd will turn out soft.
The production of cheeses requires special conditions and special enzymes such as rennet.

I mean "homemade" cheese, of course. I did it a long time ago. It seemed like he warmed the kefir, then into cheesecloth, added something and mine liked it. That was a long time ago. But from the activity ...

In an era of widespread scarcity, I myself also made sour cream, butter, and cottage cheese and homemade cheese. Fortunately, the mother-in-law kept her cows, it was easy and convenient. Homemade cheese looked like mozzarella. Very sour shop cottage cheese salted, mixed well, then added a little baking soda and heated in a water bath or over very low heat with constant stirring to the desired consistency. The finished hot cheese was wrapped in a film until it cooled completely. Then they were cut into pieces and ate with sandwiches. But, really, this cheese was far from the known varieties of cheese obtained by adhering to the right technology in the presence of the right enzymes.

And I bought Tefal, and I don't regret it. An excellent yogurt turned out, the sourdough was taken by activating with prunes (140 grams), and milk, which is stored for a long time. I didn't boil it, I just warmed it up a little in the microwave to dissolve fructose + sourdough and beat everything in a food processor. True, the indicator went out after about 2 hours, but left it overnight, and in the morning in the refrigerator. It turned out thick and tasty

And in Minsk, in pharmacies, they did not hear about dry leaven, they look at me like I’m crazy))))

Girls! and boys! Thank you for such a useful forum! After reading the usefulness about yogurt, I bought a yogurt maker Mulinex today. Now I have come for advice - is it possible to put yogurt overnight? or is it a bit too much, better for 6-8 hours? and do you need to put sugar in milk and sourdough? or ready to add? I'm going to do it on milk + activations.

[Inna Zhuk]

Inna Zhuk , if you are preparing yogurt from activa, then it is better not to leave it overnight. Even 8 hours can be a lot. I put sugar and all other additives in the finished yogurt, after it has stood in the refrigerator. What if, tomorrow you want to season a salad with yogurt, or bake a fish with yogurt, etc.

Thank you very much, so tomorrow morning I'll start experiments

[Inna Zhuk]

Inna Zhuk What if, tomorrow you want to season a salad with yogurt, or bake a fish with yogurt, etc.

And not only because of this. The addition of fresh fruit and sugar during the cooking stage can cause the yogurt to bloat.

I always add sugar right away. Nothing flaked ever. Always dense and thick.

I'll do it in the morning without sugar, and then with sugar. I will report the difference! Thanks again for your quick feedback!

I always add sugar right away. Nothing flaked ever. Always dense and thick.

When adding kiwi, for example, it begins to curd, from a banana it darkens, so fruits, especially sour ones, are better not to be put before cooking. And nothing will happen from sugar.

I also have a Moulinex yogurt maker. Sourdough yoghurt is produced in 3 hours. At night, 8 hours pass. So night yogurt is canceled.

[qween, Admin, Elena Bo, Celestina]

qween, Admin, Elena Bo, Celestina! Thank you very much for your advice! I made 3 jars with sugar and 4 jars without sugar - both there and there - the most delicious delicious yogurt! Eh !!!! Wow !!!!

[Inna Zhuk]

Inna Zhuk , bon appetite to your family!
Which yogurt did you like the most?

Good evening everyone! Can you please tell me, my yogurt is constantly stratified - inside the jar with a whole substance, yogurt, and to the walls - water (or yogurt). It does not affect the taste, but I would like to figure out - should it be so or not? Made with milk + actimel.
And further. After 4 hours of standing, the yoghurt reached 43 degrees (Mulinex yogurt maker) - is it something with the yoghurt maker?

Inna Zhuk, have repeatedly written that there should be no delamination. Change milk. Different milk produces different yogurt. Choose the one that works best.