Yogurt in a thermos

[Galina]

Galina, so when I did it in a thermos, the only time it was also stringy ... that is, like a little snotty, I never tried it in it anymore ... although in general I poured it under the throat with boiling water and poured the lid in a separate vessel .. . in a yogurt maker this was not in the glass. 3 liters, too, in the staff too .... I don't know what this is connected with, maybe, the reason is very interesting!

poured into a hot thermos, measured: 37, 8

and after 7 hours, what was the temperature? it seems to me that it has dropped even lower ... from this viscousness .... or viscousness Do you mean the density of the consistency? or is it a slight snotty?

it is more harmless to ferment in glass than in a metal thermos

Yes, Sveta, I think so too ... Galina wrote about my experience ... I sterilize the jars from the yogurt maker in the microwave at the maximum, I forgot how many minutes I put, but so that the boiling water would become, the jars were round, and in the center one with boiling water, as they say, it is harmful to drive empty ... well, all items related to yogurt were poured with boiling water for 10 minutes

and after 7 hours, what was the temperature? it seems to me that it has dropped even lower ... from this viscousness .... or viscousness Do you mean the density of the consistency? or is it a slight snotty?

Yes, he is really very snotty (I wanted to write that, but I was ashamed, although it would be more accurate). But it is also very dense in density. The spoon is just in the jar.
I didn't measure the temperature, but I applied it with my finger. It was warm, but not very good.
Next time I'll try it.

then either sterility is lame, or the temperature should be higher, or yogurt is to blame ...
and before there was snotty? do you use the same yogurt?

There used to be snotty, and I really like it that way.
What shouldn't be? But store yogurt is also snotty.
But it didn't always work out that way. Sometimes it looks more like yogurt.

store snotty but what is it called? acidophilic fermented milk products have snotty, but I have never met ordinary ones, well, then it is clear where the snotty in your yogurt comes from, if the yogurt-leaven is already like that ... if you like it, then the body needs these snotty bacteria)

In addition to Ostankino acidophilus, I have never met a store snotty viscous sour milk ...

I thought that such a thing does not exist in nature, but come on, it turns out that it exists ...

Tested yogurt maker gives +34 in water. now in grave thoughts, whether the thermometer is lying, or what is the thermostat? And now they brought me homemade milk (bought). We need to adapt it somewhere ... It's some kind of blue, light, maybe they poured some water, I don't understand. But now I fermented this milk with sour cream, I doused everything with boiling water and gave 40 degrees. Yves warm blanket, to the radiator in a thermos. I think for 3 hours and then check T

the result of curdled milk
or overheating or too long

[orange]

It is somehow blue, light,

or fat-free or powdered

But now I fermented this milk with sour cream,

the result of curdled milk

orange, and what did you want to get by fermenting sour cream?

[Yulia Antipova]

Yulia AntipovaSo twenty years ago, I watched the fermentation process done by my grandmother. The milk was boiled and cooled so that the hand was not hot. and there was added store sour cream, sometimes a crust of bread., in a liter glass jar, All the heat was wrapped in a warm place. It turned out exactly the product that I want to get now. She called him Sourdough, with an emphasis on the first syllable (my grandmother is near Millerovo, khokhlushka)

[orange]

orange, I still do like your grandmother, only I ferment not with sour cream, but with store-bought yogurt, 4 tablespoons per liter of milk. The product at the exit depends on the taste of the sourdough yogurt. I take natural without additives.

[orange]

and there was added store sour cream, sometimes a crust of bread., in a liter glass jar, All the heat was wrapped in a warm place. It turned out exactly the product that I want to get now. She called him Leaven, with an emphasis on the first syllable

Now it is clear. I am not familiar with such a product, because in our south they usually fermented with homemade sour cream.

Look - the result will directly depend on the bacteria that are in the sour cream. "Twelve years ago" sour cream consisted of completely different components. Nowadays, sour cream is not always made from milk and often contains antibiotics that inhibit the growth of certain lactic acid bacteria. And the crust of bread is generally very interesting. I would love to taste your grandmother's leaven. However, now, I think it will be difficult to reproduce with purchased bread. Maybe you should try adding a self-made one? And experiment with different sour cream ...

orange, Svetlana, if you manage to at least roughly achieve the recipe from childhood, please post a photo and a recipe. It will be very interesting!!!

Good luck!

Thank you., I agree with you. I will try different options. You have your own sourdough bread, it remains to pick up milk, and Sour cream or yogurt. Well, I will adapt the surplus curdled milk for grandmother's pancakes. She watered the plums. butter and sprinkled with salt. Eh, nostalgia.

[orange]

orange, Svetlana, and I also make cottage cheese from the surplus of any sour milk https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159812.0 No cooking, no hassle, and even no blender - just ready-made curd mass. My whole family loved this option. In addition to mom - she recognizes cottage cheese only in lumps))) She needs grain))

[orange]

orange, Sveta, you kept sour cream and a crust of rye bread at what temperature (hopefully not in a yogurt maker)? This is curdled milk, for it you need 30g, that is, just put it to the battery or another warm place, you can wrap it up ..... I realized that you were doing 1l, maybe you added a lot of sour cream? 1 st. a spoon without a slide will be enough, ferment for 12 hours

In general, interesting curdled milk can only be rye to make a crust, many people like it.

Yul, I also like this, you know how cool it is with dried apricots and then weigh it to the state of dense curd cheese, I did this from yogurt ... only I don't freeze it, I immediately weigh the cold yogurt, try for a change

and if you do not strain the yogurt through a towel (in the refrigerator) to the end, then you get such a sour cream like a store consistency

I didn’t save what I sent, I’ll write tomorrow, in general it’s worth what I answered, look at all my recent messages, maybe I overlooked it, I didn’t notice it a couple of times

[Natali]

Natali, but I didn’t try to weigh out just yogurt ... I must try !!! Thanks for the idea!!!

[k @ wka]

k @ wka, here smart people prompted me

Yogurt is snotty due to a violation of the thermal regime, bacteria are under stress and at the same time emit polysaccharides, they just give the yogurt viscousness, snotty. Discussed here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=172987.0

[k @ wka]

k @ wka, Galina sourdough is good, but yogurt will also go for lack of ... just do a reconnaissance with temperature ... even interesting

orange, Sveta
1. homemade is good, but if not, then the store needs to be boiled (we have a topic milk for yogurt)
2 leaven is good
3 GUD temperature)
4 conduct experiments with a thermos and a yogurt maker, volume plays a role here, my yoghurt maker included 1.4 liters (I replaced some jars with larger ones), and then generally began to make 3-5 liters of sour milk yogurt maker while on vacation
mine was overheating! I poured some 40g water (like milk) into jars, closed the lid with a common lid and checked the temperature in them, for example, every 1-2 hours, and before that, yogurt was simply obtained with the separation of whey, so I checked for overheating ...

then I always made yogurt with topping up water at room temperature into the container of the yogurt maker to the maximum possible level, poured it, no longer overheated, and laying napkins / towels / cardboard did not help me

I have an aquarium thermometer, it is suitable for liquids, 30-40r in pet stores, the limit is about 60g

Inna, who is more comfortable, now I cook 3 liters in the staff

Tell us more about the preparation of yoghurt in the staff
What temperature are you setting?
What t is held in the bowl of the stem?
what bowl?
How long are you doing?
Thank you

[available]

Tell us more about the preparation of yoghurt in the staff

using the forum search, you will find already available answers in the respective topics, for example, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=300140.0

[specific experience]

Thanks for the links, of course - but I've already studied them.
I would like to hear specific experiencet from a specific person
Because in those links the T yogurt cooking floats to unacceptable limits
but this is not very good for the prepared product
Maybe exactly specific experience will prompt a solution to the problem

you need experience in making yogurt in a slow cooker, and this topic is about thermoses

specific experience

all recipes and recommendations on the forum are specific, we share our experience. I gave you a link to the preparation of yogurt in the staff, as well as multicooker and other methods on the forum there are many, many.

Didn't look about the topic
Sent a private message so as not to clog another topic

Girls, somebody else lives in the stone age? makes yogurt in a thermos? I would like to consult.
Boiled store milk, cooled to 39 degrees. I added a leaven like this

In the morning there was almost the same milk, only with the rudiments of fermentation. Like just starting to ferment. I tried it ... sour, not tasty. I baked pancakes on it. Fine!!! The next day, the technology was repeated, but used just such a leaven. And she wrapped the thermos in a blanket.

The result is better. The type of thick kefir. Sweeter than the first time. But not yogurt in my understanding. With the addition of fresh raspberries and flax seeds, it's not bad at all. What's my mistake? Is the thermos not keeping the temperature? Should the liquid be warm when you open the thermos in the morning? I do not have. What else can I do?

[iris. ka]

iris. ka, Irina, I still living in the stone age I always make this very yogurt (from the first picture) in a thermos. On milk House in the UHT village. I don't boil it. I only heat it up in the microwave.
Yogurt in the morning turns out to be thick and not sour.

[Seberia]

SeberiaElena, is yogurt warm in a thermos in the morning?

Yeah, lukewarm
I took the temperature. What was in the evening - so in the morning. Keeps