Yogurt (slow cooker Perfezza)

Yogurt (slow cooker Perfezza)
Category: Dairy and egg dishes
Ingredients
Milk
Leaven
Cooking method

1. "train on cats" - pour a liter of water, turn on this mode and leave for at least 3-4 hours. Then measure the temperature of the water - it should not go beyond +37 ... + 41.
2. If the temperature regime corresponds to the specified one, feel free to go to our Yoghurt Maker section, read about the preparation of yoghurts, look for ferments (in Ukraine, these are ferments of the Institute of Milk and Meat in Kiev).
3. take pasteurized or sterilized milk, check it for sourness (pour a little into a cup and leave at room temperature overnight, if the milk sour, this means that it is suitable for making yogurt).
4. pour milk into the multicooker, add the starter culture and turn on the desired mode. When the milk acquires a certain density, pour it into a suitable container and send it to the refrigerator.

Is there a "yogurt" mode there?

there is no such mode in perfumes.
just in the 57th model you can see what the temperature is in each mode. so we assumed that it might be possible to make yoghurt in the STEERING HEAT mode, but it seems that no one has carried out practical tests yet

I think it is on your heating that you can, I do this in a rice cooker. You just need to note the time and determine for what period the temperature reaches + 36/37 *, it is not necessary to go higher, because after turning it off, it will rise a little more, by 1-2 * exactly, it has been verified empirically.

I kind of followed the topics about yoghurts, but now a lot of things have appeared and my eyes are already afraid ... but I really want to test yoghurt in a cartoon. maybe I won't do it later, but I want to

here a question arose:

4. pour milk into the multicooker, add the starter culture and turn on the desired mode. When the milk acquires a certain density, pour it into a suitable container and send it to the refrigerator.

I just thought that yoghurt should not be cowardly and poured while it is being done ... when I transfer yoghurt from the yoghurt maker to the refrigerator, I am afraid to breathe.

and further:

I think it is on your heating that you can, I do this in a rice cooker. You just need to measure the time and determine for what period the temperature reaches + 36/37 *, it is not necessary to go higher, because after turning it off, it will rise a little more, by 1-2 * exactly, it has been verified empirically.

there is no thermometer, but I think it will be possible to think of something.
But if I take homemade milk, well, in the sense that it is necessary to boil, then how can I be?
first boil, then wait until it cools down, then add the leaven, then heat again, and then into the refrigerator? right???

but if I take homemade milk, well, in the sense that it is necessary to boil, then how can I be?
first boil, then wait until it cools down, then add the leaven, then heat again, and then into the refrigerator? right???

Yes, I'm boiling milk. Then I cool it down and add the leaven. Then heat it up and turn it off and leave for 4-5 hours, I think no more. And then into the refrigerator.

I just thought that yoghurt should not be cowardly and poured while it is being done ... when I transfer yoghurt from the yoghurt maker to the refrigerator, I am afraid to breathe.

And I make at once in cans of 0.45l, I have three of them at once, and water in a saucepan.

And I make at once in cans of 0.45l, I have three of them at once, and water in a saucepan.

about! but 0.45 x 3 will not be enough for me. Now in a yogurt maker I make yogurt in plastic containers of 1.7 liters. we just eat a lot ...
I’m talking about yogurt in a cartoon and I thought that maybe it would be possible to stir up THREE liters at once

Here a question arose: I just thought that you shouldn't panic and pour yogurt while it is being done ... when I transfer yogurt from the yogurt maker to the fridge - I'm afraid to breathe.

but if I take homemade milk, well, in the sense that it is necessary to boil, then how can I be?
first boil, then wait until it cools, then add the leaven, then heat again, and then into the refrigerator? right???

Why be afraid to breathe on him, what will become of him with what has already been prepared? You can breathe, stagger, interfere at any time, just then the yogurt will have a slightly heterogeneous jelly. But I always stir before using, mostly with a blender. Regardless of the type of leaven, and I have already re-fermented them a lot (in a yogurt maker and in a thermos).
By the way, where does everyone put the foam? Because of the foam, I do it without boiling in Tetrapakovsky milk. Previously, milk was boiled, and ready-made yogurt was blended without fail.
Homemade milk must be boiled. But if you are preparing medicinal yogurt for medicinal purposes (for example, simbivit from simbiter), then you also need to boil it for 10-15 minutes in order to kill all native milk bacteria, and from the starter culture to populate the necessary bacteria into a sterile nutrient medium.
And also from my starter culture experience - I almost always take milk 2.5% fat. If I took homemade, I would dilute it.

about! and 0.45 x 3 will not be enough for me. I am now making yogurt in plastic containers of 1.7 liters in a yoghurt maker. we just eat a lot ...

The fact that you eat a lot, I already understood by the amount of rice for pilaf ... well, do it right away in the pan and all the business.
I do not dilute milk, I feel better about it. The yoghurt turns out to be creamy, and so it comes out slightly "snotty". And I remove the foam after cooling down and that's it.

[before use]

before use and I mix. spoon. but I thought that yoghurt is ready only after the refrigerator, and before that it is still in the process. and in the process, I read that you can't move it and interfere and tug ... so I'm wondering if I do it in a cartoon (right in the saucepan), I won't put the whole saucepan in the refrigerator !!! Well this is my family without food for a day will remain

As for the fact that fermented milk is not to stir ... And what will they do if they interfere or move from a saucepan to a jar? If I'm not mistaken, there are some types of fermented milk, which were just poured into a wineskin, laid out on the road, and everyone passing by had to kick this bag! Or they would attach the same wineskin to the saddle and set off on horseback ... what peace is there for milk?

[before use]

As for the fact that fermented milk is not to stir ... And what will they do if they interfere or move from a saucepan to a jar?

I don’t know ... maybe they will get scared and all the useful bacteria will die out
but I read somewhere that you cannot stir the yoghurt maker while cooking
that is, you can safely try to make yogurt in a cartoon, right in a bucket ... and when it starts to ferment, pour it into jars (or somewhere else) and send it to the refrigerator? So???

Why be afraid to breathe on him, what will become of him with what has already been prepared? You can breathe, stagger, interfere at any time, just then the yogurt will have a slightly heterogeneous jelly. But I always stir before using, mostly with a blender. Regardless of the type of leaven, and I have already re-fermented them a lot (in a yogurt maker and in a thermos).

before use and I mix. spoon. but I thought that yoghurt is ready only after the refrigerator, and before that it is still in the process. and in the process, I read that you can't move it and interfere and tug ... so I'm wondering if I do it in a cartoon (right in the saucepan), I won't put the whole saucepan in the refrigerator !!! Well this is my family without food for a day will remain

By the way, where does everyone put the foam? Because of the foam, I do it without boiling in Tetrapakovsky milk. Previously, milk was boiled, and ready-made yogurt was blended without fail.
Homemade milk must be boiled.But if you are preparing medicinal yogurt for medicinal purposes (for example, simbivit from simbiter), then you also need to boil it for 10-15 minutes in order to kill all native milk bacteria, and from the starter culture to populate the necessary bacteria into a sterile nutrient medium.

I began to get yoghurt only when I switched to homemade milk, it didn't work out of store milk at all. and I always boil homemade. boiled in a cartoon, while it cools the foam formed, I pushed it aside and poured milk into my yogurt bowls. and from the rest of the boiled milk (with foams) or we make porridge or drink simply - we love milk with or without foams

[SupercoW]

unsubscribe about yogurt. made yogurt, but looks more like kefir. I did it in large 0.5 jars, took water up to the first mark, heating mode for 20 minutes and forward for 7 hours.

about!!! and I'm just waiting for your yogurt!
i.e. 7 hours it sat on keeping warm ??? and what fermented with?

Polina, fermented the classic with activity, it turned out to be liquid, I sin on milk.
Yes 7 hours, as in a thermos.

hmm ... I will have to try with the leaven too.
I certainly don't like fiddling with jars, but it will be very vigorous to heat milk right in the cartoon ... running every hour to turn the heating on and off - a lot of trouble.
it will be necessary to think about how to make it more correctly.

why turn it on every hour? I turned it on once and that's it. then I just took out the jars to put in the refrigerator.

Well, you have cans in some water, and the water took part of the temperature on itself.
and I want to make yoghurt right in a saucepan, and it will be very hot if I turn on the heating directly.

my 57 showed a heating of 70 degrees in 20 minutes, experiment with water for 10-12 minutes, and also on the amount of liquid.

SupercoW , we have a topic about yoghurts in MB. In my opinion, no one ran there, but everything was on the same principle as with water. I also ferment in jars myself.
Here here The zest was made right in the saucepan.

I have been using it for 2.5 months, and the saucepan itself is in perfect condition, I use only silicone (there is a sad experience of using "native" spoons on my first cartoon Yummi). True, I do not have Perfeza, but Aurora, but this is an analogue of the 58th Perfeza and they have the same problems.

Have you already made yogurt in your cartoon?

I cooked once. for 1 liter of milk added 125 g of the activity and mixed for 8 hours yogurt. On top, a film of liquid turned out. It seems to me that I overexposed.

[Agata21,]

I cooked once. for 1 liter of milk added 125 g of the activity and mixed for 8 hours yogurt. On top, a film of liquid turned out. It seems to me that I overexposed.

Agata21, Did you pour milk directly into the bucket? I just read in aurora, you do everything in jars there ... for some reason I cannot understand the meaning of this.
girls do in jars, if there are no specials. regime. and here it itself directly asks to do it in a simple way, without unnecessary dances with tambourines.

Well, of course, I'm inclined that 8 hours for yogurt is a bit too much. in my yogurt maker some bad yoghurts were fermented for 8 hours (sometimes even 10 hours).
when I fine-tuned the process and found the necessary ferments - 5-6 hours, no more.

so it is on dry starter cultures, if done on store yoghurts it should be even faster.

Yogurt was made directly in a saucepan, and jars are made for ease of use.

I bought a dry ferment Ryazhenka streptolat EKOCOM I will try in a couple of days, I will write down the results.

[Agata21,]

So nothing worked out for me

Well, now it's your turn!

let's go back and forth ... what didn't work out? what did she do, how much she poured in what, how long did she put on, what did she write the cartoon and what happened as a result ???

don't worry too much. homemade yogurt is such a mysterious beast ... it needs a special approach. in my yogurt maker, yoghurt began to turn out only once from the fifth.

and the main thing to do is to measure the temperature.
Here, take a thermometer ... yes, probably any one is possible (either for children, which is thrown into the bath, or those with which the body temperature is measured) ...pour a liter of water into the cartoon and turn on the YOGURT mode and check the temperature with a thermometer every 30 minutes. if the temperature rises above 41 degrees, you will have to forget about the YOGURT mode !!!

Agata21, I don’t remember something, maybe I’ve already asked ... did you measure the temperature in the Aurora on the YOGURT mode ???

Well, now it's your turn!

Hi Polina. Well, listen. I read a recipe on the forum - a liter of milk and a glass of "Activia". She took the milk out of the refrigerator and warmed it up a little. I poured some into a glass and stirred the yogurt in it so that there were no lumps. I poured everything into the multicooker bowl and turned on the program. Flashed 8 hours. For three hours I definitely did not look there. Then she opened the lid and tasted it. Well, it turned out that something similar to kefir. She continued on. And after 6-7 hours everything was like one girl was writing. Above is liquid, but below it is not clear what. It turned out something like sour milk. I did not measure the temperature. So it's hard to say what the temperature regime is. Upset creepy

Upset creepy

FIRST: DO NOT PANIC !!!

And after 6-7 hours everything was like one girl was writing. Above is liquid, but below it is not clear what. It turned out something like sour milk.

have you ever tried homemade yoghurts ??? maybe you did it, but you don't like the taste of homemade yogurt

Personally, I only did it once (in a yogurt maker), well, these are my troubles - I just don't consider the activation as yogurt, and even more so alive.

When I just started playing with yoghurts, I wrote down all my samples ... now I looked through:
- 0.5 l. milk 2.5%
- 0.25 l. cream 10%
- 0.125 activation (cereals)
- dessert l. Sahara.
poured into jars (150 ml each)

cooking time - 3.5 hours.

this is exactly the time it took to cook. that is, these are my real experiments. the milk was lukewarm. made in a yogurt maker.

but actually, if the whey comes off from above, this is the first sign that the yogurt has been overexposed.

I added sugar only at the beginning of the experiments, then I read that it could not very well affect the quality of the yogurt. cream is also optional. that is, my opinion is that you overexposed your yogurt.

[Yogurt in a slow cookerCooking yoghurt in an unconventional way (thermos, oven, slow cooker, etc.)Yogurt with prebiotics (narine, etc.)Yoghurt maker: recipes, questions, answers, problems]

What kind of yogurt do you use now?

Well, there are many options ... in fact I will say that there are a lot of dry starter cultures, special and not special.
special - they are produced specifically for making homemade yogurt.
not special - these are ordinary pharmaceutical preparations, such as narine, bifidum, linex ...

so as not to overdo the topic, I strongly advise you to run through the topics:
Yogurt in a slow cooker
Cooking yoghurt in an unconventional way (thermos, oven, slow cooker, etc.)
Yogurt with prebiotics (narine, etc.)
Yoghurt maker: recipes, questions, answers, problems

there are a lot of pages, but if there is inspiration - take a look. there is a lot of useful information.

I did not measure the temperature. So it's hard to say what the temperature regime is. Upset creepy

I have Aurora. I measured the temperature on the "Yogurt" mode -41.5 degrees. Too much in my opinion. Yogurt is sometimes made with whey. Began to hold for 6 hours, instead of the dry starter cultures recommended by the manufacturer. It turned out to be a good, dense yogurt.
"Aurora" -analogue "Perfeza" -58.

And what was the recipe for it?

1 liter of milk and Yogurt dry starter culture. She poured it into jars, put a rag on the bottom of the saucepan, poured water. Has included. I take everything cold.

1 liter of milk and Yogurt dry starter culture. She poured it into jars, put a rag on the bottom of the saucepan, poured water. Has included. I take everything cold.

I don’t know where to buy dry sourdough yet. And I'm not in jars. I poured it straight into the saucepan. You also have a Yogurt program?

Girls! Reporting on yogurt! I bought 1 liter of Smakovenki milk 3.2% + a jar of Activia.I brought the milk to a boil and cooled it down so that you can hold the bowl with your hand, pour Activia into it, stir it and put it on the "Yogurt" function. By default, the program was exposed for 8 hours. I didn't change anything, but to my surprise, the yoghurt was ready in 3 hours - firm and firm without whey. Left to cool completely. Then I added the grated strawberries with sugar and mixed everything well until smooth. It turns out wonderful yoghurt, a little thicker than store yogurt and much tastier and softer !!! This is just a miracle!!!
I want to try yogurt with lower fat milk, and then switch to baked milk.

[korsar,]

korsar, Congratulations! the first time and all is well!

Milk brought to a boil

and in the milk something like foam did not float? When I boil milk in a cartoon, a "pancake" always rises to the surface ... vaguely reminiscent of foam. he apparently rises from the bottom.
I've always wondered, if you make yogurt right in the multicooker bowl, how to deal with this "pancake".

I didn't change anything, but to my surprise, the yoghurt was ready in 3 hours - firm and firm without whey.

apparently the heat added its own. that's why it's three hours. although shop yoghurts should always be prepared faster.

The pancake was present and was safely removed and eaten. Maybe the yogurt was ready a little earlier, I just didn't get into the cartoon before. I wonder why the time is set at 8 o'clock - is it probably still for baked milk?

I wonder why the time is set at 8 o'clock - is it probably still for baked milk?

8 hours is actually roughly the standard cooking time for yoghurt. they are different. well, if we are talking about a fermented milk product in general. so for each species - its own fermentation time.

well, don't forget about normal starter cultures. it takes a little longer to cook on them.

already several times successfully made yogurt in a multicooker. today I have multicooker without a special mode, so I did it in the STEERING HEAT mode.

made in PR-57 so that you can monitor the temperature. I determined for myself:
- if the milk is from the refrigerator, then it can be left on the KEEPING HEAT for 15-20 minutes.
- if milk is at room temperature or recently boiled and cooled to a temperature of 37-39 degrees, then keep on STEERING HEAT for 5-10 minutes.

after that we turn off the STEERING HEAT and leave our future yogurt in the multicooker for 6 or more hours. the time depends on the milk, the weather and the leaven.

this method is very similar to cooking yoghurt in a thermos. since a multicooker with a closed lid, even when turned off, keeps the temperature perfectly all these 6 hours (and longer).

Can you make yoghurt in Perfezza 55?

Can you make yoghurt in Perfezza 55?

sure you may. exactly as described one message above - on STEERING HEAT.