Yogurt in a multicooker Scarlett IS-MC412S01

Yogurt in a multicooker Scarlett IS-MC412S01

Category: Dairy and egg dishes

Ingredients
Milk	1.5 l
Leaven	0.5 sachet

Cooking method

• I make yoghurt on dry sourdough. You can buy these starters at the pharmacy. Usually 1 sachet is designed for 3 liters of milk.
• I take milk, if it is homemade, then I boil it and cool it to the fermentation temperature (t = 37 C), if the store milk is pasteurized, then only heat it to the fermentation temperature (t = 37 C). I pour a little milk (about 50 grams) into one of the jars in which I make yogurt, pour the sourdough there, mix well. I pour the contents of the jar into the rest of the warm milk, mix well, pour it into jars (before preparing the jar, be sure to pour boiling water over the jar).
• I cover the bottom of the MV with an ordinary paper napkin, set the jars, pour water over the hangers, turn on the "yogurt" mode for 6 hours. After about 4-4.5 hours I check, usually during this time the contents of the jars have already thickened. I take out the jars and let them stand on the table for half an hour, and then cover them with lids and put them in the refrigerator. After 4 hours the yoghurt is ready to eat.
• 

The dish is designed for

6-7 servings

Time for preparing:

4-6 hours

Note

According to the instructions for this sourdough (SACCO), the fermentation time is 7-8 hours, but during this time it peroxides, its whey rebounds. Therefore, the cooking time is calculated empirically for the sourdough that I use. I advise you to do everything according to the instructions for the first time and spy on the process. If the mode turns off (there is such a brat in our CF - it resets the program after 5 hours), and the yogurt has not fermented yet, then restart the program again. When you already know the approximate time, you will see for yourself whether it is worth restarting or not, because like a thermos, the CF will keep warm water for another 2-3 hours and those 1-3 ° C by which the temperature drops will not stop the fermentation. But to stop the process, yogurt is put in the refrigerator for 3-4 hours and only after that it is recommended to use it.

I prepared yogurt from different starter cultures and different milk (UHT and boiled). I came to the conclusion that the most delicious yoghurt is obtained from ultra-pasteurized milk, with any fat content. In 8 hours, whey is separated only from homemade boiled milk. Peroxidation has nothing to do with it.

I agree that the most delicious yogurt is obtained from store-bought milk.

In 8 hours, whey is separated only from homemade boiled milk. Peroxidation has nothing to do with it.

If only whey and everything, but sour yogurt turns out. It is for this reason that I have reduced cooking to 4-5 hours.

If only whey and everything, but sour yogurt turns out. It is for this reason that I have reduced cooking to 4-5 hours.

Maybe it's all about the leaven? For this reason, I gave up on VIVO. First I switched to GoodFood, and then I tried the starter cultures from this site: (I don't advertise, just share information)

the link is the same Sacco starter culture that I use

Maybe it's all about the leaven? For this reason, I gave up on VIVO.

are they also exfoliated and sour? there are many different types

the link is the same Sacco starter culture that I use

strange .. maybe a cartoon with a temperature "plays" .. I make 2.5 liters in 2 yogurt makers at once (so that the starter culture is not divided into parts) - the result is excellent! But if you ferment it a second time (with ready-made yogurt), then the acid is already felt. Therefore, I cook only from leaven.

Do you do 7-8 hours?

yes, 8 hours.Today I will conduct an experiment: I will ferment fitness yogurt and send some of the jars to the cartoon (though I have Redmond-60). I'll take Selyanskoe 2.6% milk from the tetrapak. Let's see what happens ..

And for me Sacco is very bland, well, there is absolutely no sourness. I love Good Food

It seems to me that in a cartoon any sourdough ferments faster - it is like a thermos, and even heated.

It seems to me that in a cartoon any sourdough ferments faster - it is like a thermos, and even heated.

Fuh, Ira, you reassured me. Where do you get Good Food? If in in-those, then you can link

I bought GoodFood once on Kidstaff, I did not save the link (after all, I still pay for the shipping) - but look, there are many sellers.
And so I buy in my Poltava - we have them both in the pharmacy and in small stores where they sell milk.

What do you mean by leaven in pharmacies? Something like a bifidum?
And it will not be too sour from the pharmacy? I love the taste of fresh fermented baked milk: it turns out gently, like slightly thickened cream

No, not bifidum. In our pharmacies, various starter cultures are sold in bags of yogurt / fermented baked milk / kefir.

I will look for

Our town is not big, so you can find starter cultures only in pharmacies or on the Internet. And there are more cities and more opportunities

And so I buy in my Poltava - we have them both in the pharmacy and in small stores where they sell milk.

Experiment Results:

Yoghurt maker Vinis:
time -10 hours, t = 37- 40, the structure is homogeneous, dense (the spoon is standing, does not fall), the serum is absolutely absent, slightly acidic

Yogurt maker Delfa:
time - 8 hours, t = 37- 40, the structure is homogeneous, delicate, rather dense (the spoon is standing, does not fall), there is absolutely no serum, there is no acid

Multicooker Redmond:
put a silicone mat on the bottom
time - 8 hours
t = 40 - 48 - 43/44 (declared in the instructions for the cartoon - 40; an hour later with the lid closed - 48; the remaining time I cooked with the lid open to reduce t.
the structure is homogeneous, gentle air, there is a lot of whey, but in the refrigerator the yogurt has absorbed it, a slight hint of sourness
I made a conclusion for myself: I cook yogurt, as before, only in yogurt makers.

And I have MV Redmond. I make yogurt there like this - I boil milk, ordinary, from a bag. When it cools down, I filter it so that there are no foams, pour a bottle (maybe half, per liter) of actimel there. 6 hours in yoghurt mode - it's already ready. But after standing overnight, it also does not peroxide. I do it in a liter plastic dish, I just put it in the bowl and pour a little water on the bottom of the bowl - just so that overheating does not spoil the bowl cover. Everything, as it was said here before - another couple of hours in the refrigerator - and it is ready, delicious! When you put some yogurt out of the container, yes, whey accumulates there.
Ultra-pasteurized milk, an open bag, stood in the refrigerator for a month. Not sour. What is it made of? Therefore, I take a simple, pasteurized one.

I also bought a starter culture in a pharmacy, Evitalia is called, today I will try to make yogurt in a cartoon.

Lucilia, how did it work on evitalia? I also have this leaven, but I haven’t decided on the recipe yet ...

I did it on evitalia the other day. Half a "tablet" of Evitalia for 1.5 liters of ultra-pasteurized 6% milk. Made in half-liter cans, 3 pieces fit perfectly into the multicooker bowl Polaris 0508D floris. I added 1 teaspoon of sugar to each jar. Next time I will do it without him - according to my husband, it would be tastier without sugar. I warm up the milk a bit, dilute the leaven in a small amount of milk, mix it with the main part of the milk and in cans. Nothing was poured on the bottom of the bowl and water was not poured (the bowl is old, military specifically for such events) and yogurt for 8 hours. Did it for the night. At the exit, it had an excellent creamy taste and elastic-tender texture. I want to try to make with cream))))

Girls! I saw a banner here with cute ceramic yogurt jars.Has anyone used it? Can I use them in a multicooker? or just for yogurt by wrapping.