Yogurt with additives

[There are several ways to add additives to yogurt:]

Yogurt with additives

Category: Dairy and egg dishes

Ingredients
Milk	according to the recipe
leaven	according to the recipe
additives	according to the recipe

Cooking method

• Many hostesses of our forum make a wonderful healthy product - yogurt. They are helped either by a yogurt maker or a slow cooker with an appropriate program. Some even successfully use a thermos for this. Here I will not teach the basics, in order to make just yogurt, let the beginners visit the section
• Yoghurt with bacterial starter cultures (narine, VIVO, etc.)
• https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0
• I want to help diversify our regular everyday yogurt with various supplement options so that you can surprise and delight your household.
• There are several ways to add additives to yogurt:
• Method 1. Add additional ingredients to milk before mixing with sourdough. In this way, you can add sugar or sugar substitutes, honey, fruit, berry, flower or mint syrups, vanillin, cocoa, coffee, caramel flakes, fruit zest and other free-flowing and liquid fillers. When adding them, make sure that they are completely dissolved or evenly distributed in the milk when mixing. Adjust the amount according to your taste.
• Note! The introduction of various additives before fermentation affects the consistency of the finished product. So, for example, sugar, sugary syrups, honey will make your yoghurt thinner. And of course, do not forget that additives will affect the nutritional and energy value of fermented milk products: sweet yogurt will have more calories.
• Method 2. Place the additives in the cups of a yogurt maker (or in a thermos) before pouring the prepared mixture of milk and sourdough into it. This method is suitable for additives in the form of separate pieces: dried apricots, prunes, nuts, some fresh fruits (pineapple, orange, tangerine).
• Note! Berries and soft fruits (peach, apricot) can also be added to yogurt in this way, but it is recommended to pre-boil them with sugar over low heat, since in 7-10 hours of fermentation of lactic acid bacteria at a favorable temperature, these fruits and berries will become a source of fermentation, and the benefits from a fermented milk drink can turn into harm.
• Method 3. Add the desired ingredients to the finished product immediately before use. This method is suitable for any additives, including all fresh fruits and berries.
• Using the above guidelines, you can make many variations of yogurt.
• Here are examples of some of them:
• Vanilla yogurt:
• When making yoghurt, add a little vanilla sugar or warm milk before making yoghurt with vanilla bean.
• Spiced yogurt:
• Before preparing yoghurt, warm milk with cinnamon, cloves, various spices for mulled wine and pies.
• Yogurt with chicory or instant coffee:
• When preparing yoghurt, dissolve 1-2 tbsp in milk. l. chicory or instant coffee. Add sugar if desired.
• Coffee-vanilla yoghurt:
• 1 liter. milk + sourdough: 2 tbsp. l. instant coffee, 2 tbsp. l. sugar, 1 bag of vanilla sugar.
• Stir lukewarm milk with sourdough. Add coffee and stir well until dissolved. Add sugar. Pour into jars.
• Yogurt with syrups:
• When preparing yoghurt, stir milk and syrup.
• Yogurt with tea, herbal infusions, mint:
• Throw a bag of tea, mint, linden into boiled milk and allow to cool to the desired temperature, add the leaven.
• With coconut:
• Boil milk with coconut flakes, allow to cool to the desired temperature, add the leaven.
• Chocolate yogurt:
• Option 1: 1 liter. milk add 200 g of dark chocolate. The chocolate must be dissolved in hot milk, mixed until smooth, allowed to cool to the desired temperature, and the sourdough added.
• Option 2: Based on: 5 pieces of chocolate per jar: black, white or milk chocolate, or options: orange chocolate, with cocoa crumbs, with mint), table 4. tablespoons of sugar.
• Chop the chocolate finely. Put on the bottom of empty jars, pour the dairy-starter mixture on top, to which 4 tbsp. l. Sahara. Then cook as usual.
• Option 3: For 1 liter of milk: 2 tbsp. l. sugar, a bag of vanilla sugar, 2 tbsp. l. cocoa.
• Yogurt with rose water (hydrolat):
• Add rose water or other flower water to your taste before cooking.
• Nut yoghurt:
• Stir in grated sesame seeds (tahini) or cashews with milk.
• Yogurt with honey / jam:
• Option 1: Before cooking, a little honey or jam is placed on the bottom of each portion jar, and a mixture of milk and sourdough is poured on top.
• Option 2: A little honey or jam is put into ready-made yogurt chilled in the refrigerator just before use.
• Yogurt with prunes:
• Cut 2-3 prunes into a jar, without sugar, pour prepared milk with sourdough.
• Yogurt with strawberries and banana:
• For 1 liter of milk + sourdough: 1 banana, 200 g of strawberries, 4 tbsp. l. brown sugar. Cut the fruit into pieces, mix with sugar, boil over low heat until the consistency of jam. Cool until warm. Further:
• Option 1: lay out 1 full art. l. jam to the bottom of the jar. Top with the mixed yeast and milk at the temperature required for the yoghurt. Do not mix milk mixture and jam!
• Option 2: before putting in a jar, mix the jam with the milk-starter mixture until a homogeneous pink mass is obtained.
• Yogurt with dried fruits:
• For 1 liter of milk + starter culture: 5 pcs of prunes, 2 pcs of dried figs, 3 pcs of dried dates, 1 tablespoon of "Orange color" (extract)
• Cut fruit and place on the bottom of the jars.
• Stir in milk, leaven and orange blossom. Pour over fruit, do not stir.
• Apple yogurt:
• For 1 liter of milk + sourdough: 1 firm apple, 1 tbsp. l. butter,
• 50 grams of brown sugar.
• Cut the apples into cubes, fry in oil. When the apples are soft, cover with sugar and caramelize. After acquiring the color of light caramel, put the apples on the bottom of the jar. Pour milk mixture on top.
• Lemon zest yogurt:
• For 1 liter of milk + leaven: 1 lemon, 1 tablespoon of brown sugar.
• Remove the zest from the lemon, taking care not to get the white bitter layer. Bring milk and zest to a boil. Remove from heat and leave to steep for 3 hours. Cool to desired temperature. Strain. Stir the resulting milk and sourdough. Add sugar. Pour into jars. Cook as usual.
• Yogurt with ice cream:
• 200 gr vanilla ice cream with nuts and caramel (or mint chocolate)
• Melt ice cream. Stir milk and sourdough. Add ice cream and mix well. Pour into jars.
• Yogurt with pear:
• 4 pears in syrup, chocolate vermicelli, 3 tbsp. l. brown sugar (optional)
• Drain the liquid from the pear. Cut into large pieces and place 1/2 per jar. Pour the milk and starter mixture on top. Sprinkle with vermicelli and place in a yogurt maker.
• Feijoa yogurt:
• Grate feijoa with sugar, refrigerate. Add to ready-made yogurt before use in a teaspoon. In the same way, you can add any berries and fruits you like.
• Kiwi Yogurt - DO NOT DO! :
• It is better not to mix kiwi and dairy products at all. This is the quality of the kiwi itself. Yogurt with it gets a bitter taste.

Note

I hope our hostesses will like these recipes, this is not my invention, the recipes were carefully collected bit by bit from different sources. Of course, besides them, everyone can fantasize and come up with their own masterpieces of yoghurt art. I just wanted to push your fantasy a little bit.

Bon appetit and may your loved ones be contented and happy!

Tanya, thanks for the wonderful and varied recipes for yoghurt with additives.

Tanya, thanks for the wonderful and varied recipes for yoghurt with additives.

Cook and eat to your health!

Tanya, thanks for such a detailed description! How much yogurt I make, but I did not dare to add filler, now I will definitely try.

Tanya, thanks for such a detailed description! How much yogurt I make, but I did not dare to add filler, now I will definitely try.

Try it, and if it turns out delicious, share your impressions. Maybe you can come up with an interesting one.
I also wanted to write that if a person takes yogurt as a treatment for some kind of ailment, then you need to be careful about the permissible additives, and if you just cook it as a dessert, then you can perfectly diversify the seemingly ordinary yogurt and make delicious.

And I don't like sweet yogurt. Therefore, I cook natural, and then add finely chopped parsley, dill, boiled sausage, cheese, garlic. It turns out very tasty!

And I don't like sweet yogurt. Therefore, I cook natural, and then add finely chopped parsley, dill, boiled sausage, cheese, garlic. It turns out very tasty!

Wow, that's interesting. It looks like a salad with cheese and sausage, dressed with yogurt. Or yogurt dressed with salad. And with dill and garlic, you can finally have deliciousness and aroma. I'll have to try.

So very interesting, just what I was looking for (coffee-chocolate) - thanks!
But, there are a couple of questions:
1. They say that additives can only be added to the finished product, otherwise a tank may occur. pollution
2. Data Rp. are only valid for bacterial starter cultures? If the methods are suitable with Actimel as a ferment?

So very interesting, just what I was looking for (coffee-chocolate) - thanks!
But, there are a couple of questions:
1. They say that additives can only be added to the finished product, otherwise a tank may occur. pollution
2. Data Rp. are only valid for bacterial starter cultures? If the methods are suitable with Actimel as a ferment?

I am glad that I liked the recipes, there over the recipes I gave recommendations on which additives, when and how to add when making yogurt. I found these recommendations on the Internet in several sources, but I am not a microbiologist myself, try asking questions to a yogurt starter specialist in the branch Ask an expert
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0
I just think that if the prepared product is used not just as a dessert for healthy people, but as a remedy for some kind of ailment, then it is better to eat a pure product.
And about Actimel, I'm not sure about the usefulness, there are all sorts of flavorings and so on. Although I read that Actimel was fermented, it still smelled like a flavoring agent after a few re-fermentation. If you ferment, then it is better to have something without additives at all, neutral. I once fermented a children's kefirchik Tyoma (at 30 degrees, kefirchiks ferment), it turned out a liter of excellent kefir. But it was a children's kefir, and I would be afraid to ferment the usual ones. And you also need to carefully look at the expiration date and so that the packaging is not wrinkled. And then my friend somehow bought this Tyoma, just to drink, not for fermentation, and there was a terrible poisoning. I don’t know what was there, maybe the packaging was slightly damaged or the manufacturer broke something, but this happened.
Pharmacy type Linex is also not necessary. This is not meant to ferment.
It is best to purchase good powdered starter cultures from reliable manufacturers, for example, there are Bulgarian or Italian good, not expired, store in the refrigerator, ferment at a suitable temperature for them.

I have already tried Actimel and positively. Naturally, the one that is tasteless, that is, "natural" 🔗... Quite simple and budgetary - he poured a bottle into a liter of milk, mixed it in MV.But, I have a scarlet experience, it was the first yogurt and there is nothing to compare with (except for the store). Me and the whole family liked it.

Tell me please. Made yoghurt (Yoghurt Maker Dex DYM108) starter Good food-yoghurt Did everything perfect according to the recipe. I kept it for 7 hours (the instructions for the yogurt maker indicated 6-8.) After 5 hours I checked it like everything was not going badly. and after 7 minutes he began to pour into glasses and was horrified. The mixture went flaky. It seems to be closer to kefir. It's a shame damn it. Maybe overexposed? Although I do not want to impose my opinion. Tell it objectively. it may not be so. Thanks to all!!! Hats off to your talents.

[Roman]

Roman,
This is a temka for yoghurts with various additives, and not for problems with just yoghurt. Here is a topic for questions on the preparation of starter cultures:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.1000
But I can briefly assume that you overexposed or, perhaps, overheats the yogurt maker (which is a very common problem), so you need to focus not on the instructions for the yogurt maker, but on the instructions for sentencing a particular yogurt. Because VIVO starters need, for example, 36-37 degrees, GoodFood - 38-40, and Genesis 38-42. And the yogurt maker has one temperature for everything. Therefore, you need to adjust (put something on the bottom if it is hot for your starter culture). In order to check what temperature you have, put not milk with starter in the yogurt maker, but warm water, and after 4-5 hours measure the temperature inside the jars. It should be within the limits required for Good Food (or whatever else you do). If overheating, then we must fight it. How to do this, ask in the branches about the problems with the yogurt maker:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0
or here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.1860
But, in general, your Dex DYM108 yogurt maker is very good, it usually does not overheat. But check it out.
So do not worry, you just need to figure it out. And maybe they kept more than necessary in a yogurt maker, there is no need to look at the instructions especially, because it depends on the temperature, on the milk, on how much the bag was put. In Good Food, it seems like it says, a bag for 1-3 liters of milk. Accordingly, if it is diluted in 3, it will thicken 3 times slower, because the concentration of bacteria is less than if the entire bag is diluted in 1 liter. It is necessary to check in 4 hours. Just not inside with a spoon, but just push the yogurt maker a little into the barrel and see how it sways - like milk is already thick (like not very fat sour cream). Or take out one jar and tilt it slightly, take a look. And yet, for the first time, when you make it out of powder, then 6-8 hours I have Good Food, and if I then over-ferment with a part of the yogurt obtained, then readiness occurs 1.5-2 times faster.
I also did not pour the ready-made yogurt into jars immediately after readiness. In order not to break the structure, I just cook in jars right away and then put them in the refrigerator. I only did it once with a total capacity and I didn’t like it, that for some reason the whey left a little, as if overheating, although in jars under the same conditions and leaven it came out perfectly. Although people are fermenting in the same container, so in this moment, let someone else tell you. So, as you can see, there are many possible reasons for your failure. Analyze each and find the answer. Questions, if any, ask in the threads that I wrote links. Everything will work out, don't worry.

I like homemade yoghurts.