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

Shurshun
empirically it was established that additives should be added to ready-made yogurt

But when I have a yoghurt maker (and someday I will have one), I will add freeze-dried dried blueberries at the initial stage. I think it's safe.

try adding 2-3 tbsp when kneading. l milk powder, in the finished yogurt, the spoon will stand, I always put it at 5 o'clock

I took a yoghurt maker to try, tell me how much should Activia Danone put on a liter of milk? Just from the store and here's a dilemma: there are 835 grams, there are 430. So which half of which can of yogurt Activia is needed for a liter of milk? Forgive me, I don't want to read 82 pages right now. I'll read it later)

half 100g of a plastic trough - if you take an activity or a prebiotic
and if actimel or immunelle, then half a 100g bottle
for 1 liter of milk

Shurshun
empirically it was established that additives should be added to ready-made yogurt

I didn’t write what I’m going to do - - I missed it, I was in a hurry, I have big doubts about what will ferment with them, but thanks for the warnings, I agree that someone can read it and immediately bang everything there

if you put sour cream, you get yogurt
sour cream contains lactic acid and aromatic streptococci

and this will not affect the bifidum and lacto bacteria - as they were dead, they will remain

today it turned out just super. I took peaches from compote, whipped them until mashed (you can add sweets for an amateur), prepared mashed potatoes in micro for 40 seconds (boiled) and in jars. about 2-3 tablespoons. She let it cool down and poured milk with sourdough (almost a bloody Mary) on top of a wide knife. The bottom is a fruit strip, and the top is yogurt. I will rehearse with other fruits. The main thing is to boil them (kill excess flora and fauna)

Regarding the addition of a spoonful of sour cream when preparing the sourdough. I will not dilute theoretical knowledge - I will say as a practitioner, the leaven is such that a spoon is "concretely" worth it. Well, there is no such curdled milk in taste and consistency.
About knocking down the temperature. And on the recommendation of a very good doctor - they themselves faced. NICE. It is not only pain relieving, but also gradually, gently reducing the temperature. Everyone, both children and adults. We found out about this in a Moscow children's hospital. Now there is always a nise at home. My niece got there with a very acute kidney infection with a temperature above 40, which practically did not fall. One of the main drugs that lowered her temperature was Nise.

what vitamins can we talk about using ready-made compotes and jam. But why should you focus only on this? Besides vitamins, there is fiber, aesthetics and taste. And you need to eat a lot of fresh fruit in order to get a sufficient amount of vitamins, not to mention the chemistry that they are watered with. And about the number of lactobacilli I do not agree. I ferment the milk with a probiotic. The content in the capsule is 5 billion. I take them 4 per 1 liter of milk. Then 8 hours of active reproduction. So it turns out a fun company inside each jar.

dissolved chocolate in milk and fermented. Terrible rubbish: P Everything has stratified and in general ... without chemistry does not roll

Why ferment with chocolate? Try to get, as a base, regular yogurt only from milk and sourdough, without sugar or any additives! and then add what is interesting.

children do not really like the basic version.Previously, they bought them in the store and got used to the color, shape, etc. ??? Want to come up with an intermediate option

so in fact there is a mass! jam, frozen berries, dried, nuts - add whatever comes to hand! but you need to ferment pure yogurt, have already repeatedly checked and made sure

and the jars are plastic - how to sterilize them? they probably can't stand high temperatures

I prefer to prepare yogurt every time from new capsules, and not from sourdough (I have such a fad)

So I thought about it too. Maybe then you can put fruit.

I am here translating recipes (with fruits) to my yogurt maker, and I think publish / not publish. I already have the status of a provocateur, so, in principle, I risk nothing.
Let’s do this, if there are three interested persons, I will count as a quorum and publish it. I don’t take three, I will not publish it.

[Kiwi yogurt]

Kiwi yogurt

- 4 jars of natural yogurt
- 3 ripe kiwis
- 1 tbsp. l. ground pistachios
- sugar or sweetener to taste
- fresh mint

Peel and chop the kiwi. Mix yogurt, kiwi and pistachios, add sugar or sweetener. Decorate with fresh mint.

[Strawberry yogurt]

Strawberry yogurt

- 4 jars of natural yogurt
- 300 grams of ripe strawberries
- 1 bag of vanilla sugar
- juice of half a lemon
- sugar or sweetener to taste

Peel and puree the strawberries. Stir yogurt, strawberry puree, lemon juice and vanilla sugar, add sugar or sweetener.

[Pineapple yogurt with rum]

Pineapple yogurt with rum

- 4 jars of natural yogurt
- 300 grams of finely chopped fresh pineapple
- 2 tbsp. l. dark rum
- juice of one lime or lemon
- brown sugar or sweetener to taste

Stir yogurt, pineapple, rum and lime or lemon juice, add sugar or sweetener.

[Muesli yogurt]

Muesli yogurt

- 4 jars of natural yogurt
- 1 banana
- 1 apple
- 1 orange
- honey for sweetness
- 50 grams of nuts of your choice
- 8 tbsp. l. muesli of your choice

Finely chop the fruit. Set aside a small amount of fruit. Mix yogurt, fruits, nuts and muesli, add honey. Decorate with the fruit set aside.

[Spicy lingonberry sauce]

Spicy lingonberry sauce

- 2 jars of natural yogurt
- 80 gr. Lingonberries (glass)
- 2 tbsp. l. horseradish (literal translation - horseradish cream or horseradish cream)
- salt
- pepper

Mix yogurt, lingonberries and horseradish, add salt and pepper.

[Tzatsiki]

Tzatsiki

- 1 cucumber (medium-small)
- 1 tsp. a spoonful of white vinegar
- salt
- 4 cloves of garlic
- 2 tbsp. l. good olive oil
- salt and pepper

Wash, peel and chop the cucumber. Mix salt and vinegar. Rid the cucumber from excess liquid (squeeze). Juice the peeled garlic. Mix cucumber, garlic juice and olive oil and add salt (with vinegar) and pepper.

[Tzatsiki]

Tzatsiki

- 1 cucumber (medium-small)
- 1 tsp. a spoonful of white vinegar
- salt
- 4 cloves of garlic
- 2 tbsp. l. good olive oil
- salt and pepper

Wash and peel the cucumber. Mix salt and vinegar. I WAS NOT TRANSLATED FURTHER! DID NOT MAKE IT! TOMORROW I WILL TRANSLATE !!!

This is a delicious Greek sauce. With meat, shashlik, it is simply incomparable

1 large cucumber or 2 medium
2 cups thick yogurt (unflavored) or sour cream (yogurt can be used)
3-6 cloves of garlic
2-3 tablespoons olive oil
1 teaspoon white wine vinegar (can be substituted with lemon juice)
dill greens (you can add mint)
salt, pepper to taste

Preparation:
Grate cucumbers on a fine grater, after peeling it from the skin, squeeze the pulp, salt. Combine yogurt, crushed garlic and herbs in a deep bowl. Add here the pulp of a cucumber squeezed from moisture, olive oil, vinegar, salt, pepper. Stir, refrigerate before serving. Dzatziki is served with meat dishes and as an independent snack. Sprinkle with herbs again before serving, or sprinkle with paprika and olives.

in general, it is also from yogurt
🔗

hello to all lovers and lovers of homemade yoghurts. Girls tell me how to make non-acidic yogurt from baked milk and what kind of taste it will turn out

I have been making yoghurts for a year now, but somehow I got used to the activation of curd. And now I wanted something new, more therapeutic. Narine did not take root in children because of the sour taste, although it is certainly more useful. I want to try Yogulakt today.

closer to the hundredth page, I read that baked milk gives yogurt a caramel flavor

as for me, ryazhenka-fermented baked milk turns out to be only not fatty and not heavy (I ferment milk with 2.5% yogurt leaven of the Institute of Milk and Meat in Kiev, I heat milk in a multicooker)

as for me, ryazhenka-fermented baked milk turns out to be only not fatty and not heavy (I ferment milk with 2.5% yogurt leaven of the Institute of Milk and Meat in Kiev, I heat milk in a multicooker)

Likewise. I buy baked milk and ferment it with various leavens. Everything turns out great. And then we have some kind of fermented baked milk ... liquid and tasteless for sale.

Well, I ran away and bought fermented baked milk. Today for the night I will put 2 jars of fermented baked milk and the rest I will risk with Yogolact and tomorrow I will write what happens. Only after reading this entire forum in my head, to be honest, porridge-boil or not pasteurized milk (I usually take selected Prostokvashino and don’t boil it, but all of a sudden some byaki will grow up there.

My yogurt started to thicken. More or less begins to resemble liquid sour cream. I put two jars in the refrigerator. Temperature - 41 degrees. Is that a lot?

And I also have this question. I'll put all eight jars in the refrigerator today. And tomorrow can I mix kiwi at all eight? If I eat them for 3-4 days? If they stand in my refrigerator with kiwi, will kiwi mutants grow in them? Do kiwi and everything else need to be mixed just before the very use? !! The process will then be very dreary ...

In my opinion, it would be more correct to add kiwi before meals, since the process of interaction of fruit and yogurt will still give its reaction

My yogurt started to thicken. More or less begins to resemble liquid sour cream. I put two jars in the refrigerator. Temperature - 41 degrees. Is that a lot?

And I also have this question. I'll put all eight jars in the refrigerator today. And tomorrow can I mix kiwi at all eight? If I eat them for 3-4 days? If they stand in my refrigerator with kiwi, will kiwi mutants grow in them? Do kiwi and everything else need to be mixed just before the very use? !! The process will then be very dreary ...

(IMHO) if the fruit is fresh - mix with yogurt just before eating,
if canned or jam - you can immediately cook it and put it in the refrigerator, otherwise I think the fruit will be sour
As for the dreary, incomprehensible - here is a jar and a spoon under each nose, next to any desired components and go! (my lazy to interfere, so natural is used every day - so even better!

41 is a good temperature!
Congratulations on starting yoghurt making!

tell me, what if yogurt has a bitter taste - what does it mean? .. did it on powder bifidumbacterin - 1 sachet and lactobacterin - 1 capsule per half liter of milk.

There should be no bitter taste. It seems to me that such yoghurt should not be consumed.

tell me, what if yogurt has a bitter taste - what does it mean? .. did it on powder bifidumbacterin - 1 sachet and lactobacterin - 1 capsule per half liter of milk.

if you took sterilized milk, then the milk was on its last legs

well, baked milk yogurt is really good that only made 1 jar. And with-yogolactom turned out to be a very delicate taste

hmm .... and we have been making only from baked milk lately - though we do not heat at home, but buy "House in the village of Toplenoe"
very tender yogurt turns out and everyone likes
kvassim yogurt = "activation"

about the bitter taste. I always do it on today's milk with a 5-day shelf life, after boiling it. I experimented by listening to tips on the forum. It turned out that bifidumbacterin in sachets (not in bottles) tastes bitter.

hmm .... and we have been making only from baked milk lately - though we do not heat at home, but buy "House in the village of Toplenoe"
very tender yogurt turns out and everyone likes
kvassim yogurt = "activation"

Can you please tell me how many hours yshgurt is cooked in baked milk?

Can you please tell me how many hours yshgurt is cooked in baked milk?

I will gladly tell you ...
I store the baked milk "House in the Village" without a refrigerator, before laying it I heat it for 1 min 40 sec in the microwave, put 2 tablespoons of sugar and activity yogurt (125 g) there = with such introductory yoghurt is ready in 3 - 3.5 hours

today I ate yoghurts from activia and emigut-prebiotic fruits of kiwi and grapes ladies' fingers
and yesterday I ate a chocolate egg and strawberries in syrup

and no need to crush anything into yogurt!

I am reporting as promised. Today I made yogurt for the third time. The results are excellent three times. The recipe is the same: in a 150 g pack of activia I added 1 liter of pasteurized unboiled milk Prostokvashino selected (in plastic bottles) with the addition of 2 tbsp. tablespoons of milk powder. After 5 hours, the yogurt was ready. The timing is the same three times. Yogurt is above all praise: thick, creamy taste, milky smell.

I have a Yoghurt Maker Ariete 85. I make yoghurt on Actimel. 1 jar per liter of milk. But at the activity, I categorically did not like the yogurt. It turned out sour. Maybe the yogurt itself was bad. Returned to actimel.

I liked most of all yoghurt from emigut-prebiotic and from immunela
but this is a matter of taste
and how much to put the leaven - now I do not dare to advise anything at all ((((
otherwise they will be considered stingy

yogurt is necessary - as soon as it is ripe, i.e. when the container is tilted 90 degrees, it does not fall out of it - immediately put in the refrigerator

in a yogurt maker, yogurt can stand up to excess and stratify
so I don't use a yogurt maker (yet)
I'll find one that allows you to regulate the temperature - then I'll buy
in the meantime - and at room temperature it turns out well, only you have to wait about a day

about yoghurts for sourdough and their shelf life: I even used yoghurts that I overexposed for several days after the expiration date, they just got lost in the vastness of the refrigerator
normal yogurt is also obtained from such starter cultures (if the starter culture was kept in the refrigerator all this time), but it matures longer, because there are fewer active bacteria left in it

Good evening everyone. Today I bought the Moulinex Yogurt Maker, hiccuped yogurt recipes for half a day, and then I stumbled upon this forum, you have so many of them here, but I still did not find my question and decided to ask if it is possible to make a snowball in a yogurt maker, can anyone try it?

Snezhok is a fermented milk drink made from pasteurized milk fermented with pure cultures of Bulgarian bacillus and thermophilic streptococcus with added sugar or fruit and berry syrups. (Wikipedia)
=================
nothing is impossible

Bulgarian bacillus is only in emigut-prebiotic (maybe in some other yoghurts, but I saw only this one among the available ones)
first you ferment milk, make yogurt and then add whatever you want to the finished yogurt

I added strawberries in syrup, frozen cherries, fresh pear, banana, apple, jam, jam, fruit juices, fresh tomatoes, etc.

of course - everything is separate
but if you want, you can do it together

you can add sugar, sorbitol, fructose, salt, garlic, pepper, etc. (separately, for gourmets - together)

Finally dared and did Narine. The basic leaven was made in a thermos. And the main product was kept in the oven.I took it out from time to time, as my daughter baked cookies. It tasted just great. The consistency is liquid yogurt or kefir bush. No lumps, nothing. Not sour, very pleasant. The children have already drunk everything.
Yes, I did it from Narine's bags, everything was according to the instructions.
What can I say about the process. It is very inconvenient to pour the leaven into a thermos. The product itself is fermented in a liter can. I doubt everything about the yogurt maker, since the capacity in the jars is too small.

Here one friend shared her experience. She ferments yoghurt in a Tuppervea thermoserver. Nobody tried it?

And further. How about goat milk. Anyone have any experience? So far I have only made cottage cheese and soft cheese from it.

150g of activation is enough for 3-4 liters of milk

Hmm, but yoghurt turned out ... I used 1.5% milk and about 2 tablespoons of activation by eye. Holy priests, what kind of savings

6 o'clock exactly. I put it at night to save energy. And I put it every day. I am very glad that my relatives are so fond of yoghurts. I did it with raspberry activity - everything is fine, except for raspberry grains, the taste is delicate. I liked it with pineapple too - slightly sour yogurt and pineapple slices och fit well into the consistency of yogurt. I didn't like it with prunes. The husband and father prefer a "clean" product, that is, without additives. Therefore, their night, my night - I alternate according to tastes.

[Shurshun]

6 o'clock exactly. I put it at night to save energy.

Shurshun, you should try with fruit activism, but in the family all lovers of dairy products without fillers and sugar. Maybe she will. Today I will put it with 2 spoons of activation and see the result.

6 hours with warm milk, standing for a day. I have a nominal value of 1.5% milk. I make my parents in Lianozovsky and the White City. white city is tastier IMHO

And here I made yogurt with 6% milk ... hmm ... if before the day 3-4 ate, and only the husband and son, and I a little bit, then this one was crushed in 2 days ... they ate everything, and even a daughter, who is very skeptical about homemade yoghurt ... To whom savings, and mine are now asking for fat milk ...

Yesterday I made yoghurt in a cartoon and put 2 tablespoons of milk powder on 1 liter of milk .. Something strange taste ... I will not put milk powder anymore

Girls and who orders sourdoughs from Kiev from the site of sourdoughs? What are the good ones?

Yesterday I made yoghurt in a cartoon and put 2 tablespoons of milk powder on 1 liter of milk .. Something strange taste ... I will not put milk powder anymore
Girls and who orders sourdoughs from Kiev from the site of sourdoughs? What are the good ones?

It depends on what kind of milk powder. Soy could be caught.
I buy starter cultures. I don't know what the quality was a year ago. Simbilakt almost did not let me down (out of a couple of dozen ferments once or twice, the result was not good), I also like streptosan, although there was a misfire here too. Now I have tried everything, but my hands have not yet reached, except for yogurt - I frankly did not like it.
Friends use and are satisfied with yoghurt and vitalact.

As for me, then dancing with a tambourine is waiting for yogurt 48 hours.
I use the Mulinex yogurt maker already in the weather, the first pancakes were also lumpy, the problem was in the sourdoughs and milk, I use napkins when I want to lengthen the process (I mixed it in the evening, received it in the morning). To the yogurt (Kiev) leaven, which I use, the instructions indicate that the comfortable temperature for it is up to 45 degrees. Even if I overexpose it a little more than usual, it does not curd !!!