Yogurt in a slow cooker

I started making yogurt ... I'm afraid it won't work.

... Now I'm cooling it to 40.
Then the heating must be added for 20 minutes. Will the milk curdle there during this time?
What temperature should we get after 20 minutes of heating? 45 degrees?
Is the heating mode less intense than extinguishing?

I say, it's a bit late, of course (. You don't need 20 minutes of heating if T milk is 40, it has a sufficient temperature already. It may curl up a little. It may not affect the taste (it overheated itself many times), but the usefulness will obviously be less ... hot for tiddly bacteria Although, oddly enough, after this I still fermented on this yogurt, it turned out great

in addition, it also curled up, well, what's wrong?

What do you think to get yogurt from kefir with milk? Here yoghurt starters are needed, they give density, and it is better to add sugar when used.

And what did you think to get yogurt from kefir with milk? Here yoghurt starters are needed, they give a density, and it is better to add sugar when used.

that is, those bacteria that are not enough in kefir? all the same, it turned sour .... what exactly then needs to be added to make it thick, and cooking in a thermos will not affect the consistency?
and at the expense of sugar ... it is unlikely to dissolve in cold yogurt

I want to say about the thickness of the yogurt. From my milk and activity, it turns out to be very thick, a spoon is worth it if you stick it in. And sugar is not needed at all, and so delicious. If you like sweet, you can then add sugar syrup, or jam.

Celestina, I always put it on heating for 25 minutes. Nothing curled up.
Stood for 8 hours. It turned out to be liquid. I sent it to the refrigerator. I'll take a look tomorrow. Apparently drinking. What a pity. So I wanted thick.
I used to make baked milk, fermented baked milk, kefir in a thermos. Apparently you will have to return to it again.
It seems to me that it is cold in the cartoon, it cools down quickly. Not a thermos.
Maybe try to wrap her up?
Or, as they wrote here, repeat the heating in a couple of hours?

I will share my experience.
I sterilize jars (3 half-liter) in the microwave. I pour milk (1.25 liters) into a glass container and microwave for 3 minutes. I stir it with a jar of activa yogurt. I pour some water into the multi pan and put the jars there. Warm up for 30 minutes, and leave for 9-10 hours, overnight. In the summer for 8 hours. It makes a wonderful yogurt. I do it every other day.

Means, little stood at me comes out.
I'll try to leave for 10 hours

I will share my experience.
I sterilize jars (3 half-liter) in the microwave. I pour milk (1.25 liters) into a glass container and microwave for 3 minutes. I stir it with a jar of activa yogurt. I pour some water into the multi pan and put the jars there. Warm up for 30 minutes, and leave for 9-10 hours, overnight. In the summer for 8 hours. It makes a wonderful yogurt. I do it every other day.

And what kind of milk do you take? who writes better fatter, who says 2.5% is enough?
I will try today, first with 0.5 liters of milk, with a sourdough from the activation, otherwise I did not charm anyone with my previous preparation, I don’t want to bother eating it alone

[LESENA]

LESENA,
I make yoghurt from milk of 1.5% and 3.2% fat. The yogurt turns out to be awesome, the spoon is worth it, in the truest sense of the word. I ferment with either "Activia" or "Actimel" (a can of ferment for 1 liter of milk). The result is the same in both cases. What recipe do you use for making yogurt? Just in case, check out this one:

Celestina, I always put it on heating for 25 minutes. Nothing curled up.

You wrote that the whey began to leave, this is not good (not fatal, but it is not necessary that it was, it means that there was overheating). Much more depends on milk.

Celestine, I didn't write about the serum. Everything was OK with me.
Today I tried liquid, but not drinking. I didn't like the taste.
I am disappointed, apparently this is the first and last experience of making yogurt in a cartoon.

LESENA, milk 3.2% 'a house in the village' and was green active.

Krosh, if you please scribble what the recipe is. And then I'm on a mobile, the link does not stand out

[Yukka]

Yukka ,
Here you are :

NATURAL YOGHURT V MV

Recipe:
Milk 6% fat-1l
Yogurt "Activia" with bifidobacteria natural, no additives-1pc.
Plastic cups-5pcs

Preparation:
Heat 1 liter of milk on the stove to a temperature of 40 degrees (I checked it with a finger, dipping my finger into the milk, you should feel warmth.)
Pour 5-6 tbsp from a large saucepan. l. milk in a separate bowl and add a jar of Aktvia yogurt there. Mix thoroughly until smooth, without lumps and grains.
Then pour this starter culture to the total mass of milk and mix well again.
Next, pour water into the MV (from the tap) with a temperature of the same 40 degrees, having previously covered the bottom of the MV with Cloth or paper.
We pour the milk mixture into the prepared cups and set them in the MV.
We close the top with lids or food wrap, so that the condensate does not get into our future yogurt. Close the MV lid and leave for 8-10 hours.
I did it at night. In the morning we get up, take out the finished yogurt and put it in the refrigerator.

I literally made yogurt today according to this recipe, everything is tip-top! True, I took the milk 3.2% fat.

Celestine, I didn't write about the serum. Everything was OK with me.
Today I tried liquid, but not drinking. I didn't like the taste.
I am disappointed, apparently this is the first and last experience of making yogurt in a cartoon.

LESENA, milk 3.2% 'a house in the village' and was green active.

Krosh, if you please scribble what the recipe is. And then I'm on a mobile, the link does not stand out.

The error came out

If you don't like the taste of this yoghurt (I don’t like the activity, it’s sour for me), try an arc yoghurt, their mass

Krosh, thanks!
I just didn't get it. Why is it here? If we heat everything on the stove?
Or when we pour the cans, turn on the mv for heating for 30 minutes?

Celestine, on the contrary, I do not have enough sourness.
In the evening she treated my mother, she liked it.

Krosh, thanks!
Celestine, on the contrary, I do not have enough sourness.
In the evening she treated my mother, she liked it.

In this case, I would recommend Narine, I have never met sour

Celestine, say these capricious bacteria Narine. Although, I think, it would not hurt me to make friends with them ...

Hello everyone, I'm missing something ...
In general, I'll tell you how I did it with 0.5 liters. milk 3.5%
Warmed up to 40 gr., Added half a jar of activity.
In a thermos and until the morning, it turned out 12 o'clock after it was poured into jars and into the cold. It turned out of course not thick, I don’t know why, but delicious. Everyone liked it, to my surprise! was not sour. I decided to make a house in the village from 6% milk, in general, I described everything as before, plus I added 2 tablespoons of sugar. Then I decided partly in a thermos, what did not fit into a jar and on a battery, it turned out that in a thermos it turned out not sour, liquid-lumpy! and in the jar it turned out thick, but sour !! although the mixture is the same everywhere! and there was serum again! I liked the thickness in the jar, but why is it sour? it probably should be removed earlier in the cold? Why did it turn out bumpy in a thermos, less thick than in a jar? Who thinks, please express your opinion?

I make 2.5% fat from milk and Activia yoghurt in green packaging. It turns out thicker than drinkable, but thinner than starter yogurt. When you want thicker, I add 20% Prostokvashino cream.

I make 2.5% fat from milk and Activia yoghurt in green packaging. It turns out thicker than drinkable, but thinner than starter yogurt.When you want thicker, I add 20% Prostokvashino cream.

why not add cream, but just take 6% milk? I got a thick 6%, but sour than in a thermos ... maybe I overexposed it

I get a thick one even from 1% milk. Density depends not entirely on milk, but on the sourdough itself. Please note that the activation may not be entirely fresh, the storage conditions are also not known ...

I get a thick one even from 1% milk. Density depends not entirely on milk, but on the sourdough itself. Please note that the activation may not be entirely fresh, the storage conditions are also not known ...

I confirm that the fat content of milk does not affect the thickness of the yoghurt. My friend makes 0.5% milk, it turns out thick.

I confirm that the fat content of milk does not affect the thickness of the yoghurt. My friend makes 0.5% milk, it turns out thick.

can you please voice a recipe from 0.5 milk? today I made 3.2 from milk, I will soon check, the impression is that it will be watery ..... is it really all about the activation ??
and ..... does the addition of sugar affect the thickness of the yoghurt?

The recipe is the same. On the previous page, I described my method of making yogurt in a cartoon.
I warm everything up every minute in the microwave, I don't bother with the temperature. Yogurt turns out wonderfully well.
In general, I dilute one jar of activity in 1.25 liters of milk.

Photo added for clarity.

why not add cream, but just take 6% milk?

I would not mind taking 6% milk. But in our store next to our house they don't sell that. You have to go after him specially. And the cream is always at hand (homemade ice cream is on stream). I'm just describing my experience, maybe someone will come in handy. I take the activity from one batch. Our family loves yoghurt of different consistency, so I make it drinkable and thick. Hope you have wonderful yoghurt. I get this only in combination with cream, but I really want to have less fat.

I show my photo, it turned out thick, but again the serum, unfortunately the photo was taken from the phone, and it is not visible, but the view spoils the whole in yogurt. Where does it come from? from overheating? from overheating the milk on the stove or from overheating already during the preparation of yogurt? Forgive me if my questions seem stupid, but I'm not on a short leg with cooking, but I really want to eat my yogurt, so I torment you with my questions to learn and understand!

The recipe is the same. On the previous page, I described my method of making yogurt in a cartoon.
I warm everything up every minute in the microwave, I don't bother with the temperature. Yogurt turns out wonderfully well.
In general, I dilute one jar of activity in 1.25 liters of milk.

Photo added for clarity.

yeah, yogurt is great, very good. looks appetizing!
and no serum ....

LESENA, do not torture yourself), carefully drain the whey, and the yogurt will be thicker, if you start stirring, there will be no excess liquid.

Whey is likely to move away from overheating the milk during the preparation of yogurt, it may also be that you ferment it for too long. I can't give specific advice because each yogurt maker has its own troubles, you need to adapt to them. The main thing is desire and a positive attitude.

FOR KIEVLYAN
EXCELLENT SQUADS FOR YOGHURT PRODUCED BY BIOCORRECTION CAN BE PURCHASED ON STR. PREDSLAVINSKAYA 34-B 2 ET. FIRM "BIOLA"

[shuska]

shuska , here's a look - with a picture cooking method (answer no. 90)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2389.90 .
And on page 9, this topic is also interesting.

Only for fermenting yoghurt I use the capsules "Yogurt Doctor Goodman" or "Yogurt Roselle" made in Canada. It is freely sold in pharmacies. The most delicious yoghurt is obtained from them. And the difference is only in the manufacturer, and in a few kopecks in price.

For one liter of milk, you need 1 capsule of such yogurt.
In a tablespoon, dilute the powder from the capsule with milk, and then pour this mixture into the rest of the milk.Mix well and leave to ferment (thicken).

PS: I make yogurt in a yogurt maker, but in the cartoon it turns out just as well.

I'm tired of doing something from the activations, I need to experiment with these bacteria chtoli :) or with imunele ...

I'm tired of doing something from the activations, I need to experiment with these bacteria chtoli :) or with imunele ...

And I love from actimel, which is fermented without additives yogurt.

And I love from actimel, which is fermented without additives yogurt.

is this that tiny bottle? how much milk?

I made yogurt many times, first in a metal thermos with a wide neck, but I wanted several containers, not one, and I bought a yogurt maker with 7 jars and now I just trudge!
Yoghurt is fermented after 4-5 hours (maximum 6) and it makes no sense to keep it warm anymore, it starts to acidify and whey leaves!
Another moment, you cannot shake the future yogurt for these 4-5 hours (even just rearrange), the whey will also go away. It's also better not to open the cartoon!
Yogurt always turns out just super.
I don't understand why boil milk that is pasteurized, what is more sterilized (from under a cow, most likely it is necessary, but where to get it?)))).
I tried different milk, but I settled on baked "Prostokvashino" 4%, well, very tasty !!!
For a thermos, I heated it up to 40 degrees, but I tried it with my finger, I never made a mistake, for a yogurt maker I took it straight from the refrigerator, added 2-3 teaspoons of sugar, stirred it (all this in a separate container) and added 1 jar of actimel (it turns out a little sweet ), mixed and poured, either in a thermos, or in jars and in a yogurt maker, or maybe a cartoon. I closed the thermos and put it next to the battery, after 5 hours thickening yogurt. It's the same in the yogurt maker. Immediately after I see that the yogurt is ready, I put it in the refrigerator, for another hour or two, the yogurt matures in the refrigerator and the multiplication of lactic acid bacteria stops there.
Bon appetit, can anyone use my experience!
For 1 liter of milk -1 can of actimel

I read this topic all day ..
Warm greetings to all cartoon owners! I am still without it, but in dreams. I got used to Sanyo, which has a * tofu * program, I thought it was like fermented milk, but apparently I was mistaken. Although now I see that you have adapted so interestingly and everything works out. I don’t know, in this Sanyo it will turn out that way to ferment yogurt?

🔗

a gypsy woman, very similar to a cartoon, the main thing is how to heat milk up to 38-40 grams, preferably in it, so that the heating element itself still keeps warm, and it should work out overnight, try it.
Do you sell such multicooker? We have such a company, but there is no such good (.

Unfortunately, we in Israel do not sell any cartoons at all, but with a strong desire to buy now, you can at least have money with horns. This cartoon \ actually called it a rice cooker \ is sold in America, Europe and Asia. Very good reviews on Amazon. A thick saucepan, a thick Teflon coating and generally two pans in it.
But I have no idea how to heat milk in it, since I don’t have a multi yet, I don’t know how to do it.

At night I followed the links \ thanks to those who shared them! \ American girls make cottage cheese in this model. Today I will continue reading again.

And today I tried it for the first time with actimel, let's try what happens :) I can cope without a multi and a yogurt maker. I pour the mixture into cans from under the store yogurt and on the battery for 8 hours True, there is serum, but I have already measured it :)

And put sugar in yogurt - or what? Or will it turn out sour?

And put sugar in yogurt - or what? Or will it turn out sour?

it turns out sour, but not sour. At first I did it without sugar, over time I began to add 3 tsp. sugar for 2 liters. I have enough. Can be made with or without sugar in one go. So see how it tastes better for you.

My second recipe for mastering a multicooker :) I did it like this: 1 liter of milk 2.5%, a green activator can, 1 tbsp. l. sugar, 1 tbsp. l. dry milk. He warmed up the milk, mixed everything else. I put the heating in the cartoon for 30 minutes, turned it off and left it until morning. (it turned out about 7 hours). Bottom line: whey at the bottom, semi-liquid yogurt at the top. I poured everything into a jar and put it in the refrigerator, maybe it will freeze :)))
Girls what in the described I did wrong?

Yesterday I was not full and made yogurt with homemade milk + actimel + 1 tsp of sugar, the result is the same No monolith, but thick grainy cotton kefir ... Of course, where can you go

Yesterday I was not full and made yogurt with homemade milk + actimel + 1 tsp of sugar, the result is the same No monolith, but thick grainy cotton kefir ... Of course, where can you go

and why sugar? or already ready?

: red: Well, Schaub was sweet .... It seems like I read some forum users immediately put sugar

My second recipe for mastering a multicooker :) I did it like this: 1 liter of milk 2.5%, a green activator can, 1 tbsp. l. sugar, 1 tbsp. l. dry milk. He warmed up the milk, mixed everything else. I put the heating in the cartoon for 30 minutes, turned it off and left it until morning. (it turned out about 7 hours). Bottom line: whey at the bottom, semi-liquid yogurt at the top. I poured everything into a jar and put it in the refrigerator, maybe it will freeze :)))
Girls what in the described I did wrong?

to make yogurt, the temperature should not be higher than 40 degrees
I read that there is no temperature below 80 degrees in the multicooker
obviously - the reason for the failure is this

Hello everyone! I make yogurt in a slow cooker, according to a recipe from the same forum

Take 2 liters of milk, boil in a multicooker on the Steam cooking mode for 2 minutes, cool to a temperature of 40 - 45 g., Add two packs of natural yogurt Activia, mix and turn on the Heating mode for 20-25 minutes. Turn off the multicooker and leave with the lid closed for 6 hours. Chill the finished yoghurt in the refrigerator.

Only I do not boil, because I always take sterilized milk 3, 2%. I heat 2 liters of milk directly in the multi container in the baking mode for 11-13 minutes, then I stir the activity in the same place.
Always a good result, but there are slightly different options, for example, a little uneven, lumpy - apparently. poorly stirred yogurt. And it also turns out differently on different milk - it can be dense layers, and sometimes it is a little stringy. so "acidophilic". It seems to me that a cheesy look is obtained when overheated, and a liquid one, on the contrary, with insufficient heating. I am too lazy to stick a thermometer into milk, try it with a spoon, and also look at the heating time. By the way, with insufficient heating, yogurt turns out to be much sour. I never add sugar, because this will be additional fermentation. May be added to taste before serving.

: red: Well, Schaub was sweet .... It seems like I read some forum users immediately put sugar

the first time I hear, maybe you misunderstood and put sugar in front of a meal

the first time I hear, maybe you misunderstood and put sugar in front of a meal

I will try without sugar, but suddenly there is a problem ...

[vorona]

the first time I hear, maybe you misunderstood and put sugar in front of a meal

vorona
Judi I understood everything correctly, sugar must be dissolved in milk before fermenting it. I have made sweet yogurt several times already, it turns out just as good as without sugar. Believe me, many of my friends make sweet yogurt in this way, the result !!! But I do not advise you to add sugar immediately before using it, not dissolved grains of sugar will crunch on your teeth ...

A very delicate yogurt is obtained if you make it on baby agusha yogurt (the one in a small bottle and without additives) does not come out sour at all. Here on yogulact I get much sour and the taste is very similar to sour cream. But it is also delicious, in the mood, so to speak.

[vorona]

vorona
Judi I understood everything correctly, sugar must be dissolved in milk before fermenting it. I have made sweet yogurt several times already, it turns out just as good as without sugar. Believe me, many of my friends make sweet yogurt in this way, the result !!! But I do not advise you to add sugar immediately before using it, not dissolved grains of sugar will crunch on your teeth ...

I personally don't like sweet yogurt, but for kids I do it on fructose - it dissolves perfectly or on fruit syrup, I sprinkle the berries with sweetness, and then, when they give juice, I add them to the yogurt