Slow Cooker Yoghurt (Kenwood SR-706)

Slow Cooker Yoghurt (Kenwood SR-706)

Category: Dairy and egg dishes

Ingredients
milk	1 liter
bacterial starter	1 sachet

Cooking method

• Boil homemade milk and cool to 38-40 gr. or reheat to the same temperature if it is pasteurized, ultra-pasteurized or sterilized. I usually take "Selyanske" - 3.2%.
• While the milk is heating, pour cold water into a bowl and put it on High until the temperature reaches 40-43 degrees. This takes an average of 30 minutes.
• Dissolve the starter culture in milk, pour it into pre-washed and sterilized jars (I do this in a micron), put a silicone mat or gauze on the bottom of the bowl so as not to damage the enamel and put the jars. Switch off the slow cooker. If it is cold in the kitchen, you can close it on top with a blanket or blanket, or you can leave it as it is. The bowl keeps warm for a very long time. I did not include additional heating.
• My mother's starter culture, the Bulgarian production of Genezis, was ready in 5-6 hours, the re-culture was no more than 3.
• Here's the result:
• 

The dish is designed for

1 liter

Time for preparing:

4-6 hours

Cooking program:

High - 30 min.

National cuisine

international

Note

I donated my DEH-108 yogurt maker, so I experimented with yogurt in cartoons: DEH-50 and little Liberton, but they quickly gain temperature and the yogurt was sometimes curdled, and in a slow cooker the process goes smoothly and the yogurt turns out to be homogeneous and dense.

rusja !!! My yoghurt is not frozen! There were few cans, poured in 0.5 liters. In the morning I looked - everything was liquid, turned on the heating for 1 hour, covered the casserole with a towel and went to work.

Wait - it might freeze!
This Evitalia is such a thing that it takes a very long time to ferment in a yogurt maker (with constant heating) - 12-15 hours. Yes, and in the kitchen, maybe cool, in the next. once - cover with a blanket. I always do this for a longer lasting greenhouse effect.
And to what temperature did you heat the water for the first time? And with what you measured, try at least an ordinary mercury thermometer.
We are waiting for the result!

Wait - it might freeze!
This Evitalia is such a thing that it takes a very long time to ferment in a yogurt maker (with constant heating) - 12-15 hours. Yes, and in the kitchen, maybe cool, in the next. once - cover with a blanket. I always do this for a longer lasting greenhouse effect.
And to what temperature did you heat the water for the first time? And with what you measured, try at least an ordinary mercury thermometer.
We are waiting for the result!

And a water thermometer and a medical one. Okay, maybe I'll run in the daytime, if I go to those parts, we'll beat it. I was wrapped up for something, I didn't recognize anything about leaven. My aunt friends are all laughing at me.

And a water thermometer and a medical one.

And how many degrees were there?

I was wrapped up for something, I didn't recognize anything about leaven. My aunt friends are all laughing at me.

Let them laugh and eat all kinds of store-bought stuff with GMOs

And how many degrees were there?

Let them laugh and eat all kinds of store-bought stuff with GMOs

Yes, the degrees were from 40 to 45 approximately.

Irene, what's with the yogurt? Has it hardened?

I just came home!
And straight to the pan! Grabbed, tender and tasty! One and a half liters per bottle of starter culture (in the instructions for it you need 2 liters of milk). It also says that a part can be postponed for further "production". What do you think is worth it?

URAAAAA
I'm glad I got it almost the first time !!!!!
Of course, you can and even need to re-ferment.
It is even recommended to first make the mother's starter culture in half a liter of milk, and then ferment the rest from it, and if you re-ferment it from the last batch, then it will be enough even for more milk.
In general, while you live Evitalia, it is probably also useful, but along the way find out about other leavens. You put all the laughing and unbelievers on them

Yes, everyone is lazy as hemp! That is why they make fun of me. I alone have been raising a kefir mushroom for five years already, everyone has long been ruined. And here you have to stir something, to ferment ...

And I'm not very attracted to yoghurts with kefirs because of such cold weather, but I also don’t know how to do hot drinks except tea and coffee, although I know that they are

She, I have kefir and milk with cottage cheese - a holy cause! In any weather and in any mood.
And what is there to be able to. You buy a machine and she makes coffee for you! I am also not a fan of brewing in Turks, patience is dumb. Tea in stores is full of g ..., broom, so be friends!

And what is there to be able to. You buy a machine and she makes coffee for you! I am also not a fan of brewing in Turks, patience is dumb. Tea in stores is full of g ..., broom, so be friends!

Yes, I'm not talking about tea and coffee, but OTHER HOT DRINKS, based on all sorts of spices or wine

I love these drinks, but I have no patience to cook them.

Irenka, I’ve dug up about your Evitalia, it may be interesting to enlighten, all the same purely Russian (like) natural product
🔗

I read it, so it took me a long time to ferment as described there. Let's see what else we have. I forget to ask at the pharmacy, I go to get medicines for my mother, but about this business - no memory.

I read it, so it took me a long time to ferment as described there.

It's good that such a beloved device as a slow cooker can also be used for an indirect purpose, but you're in the next. once from the very beginning, cover her with something warm. The process will go much faster, because the heat loss will be significantly reduced.

rusja, for those in the tank, explain in more detail. Pour water into a slow can and put on low for 30 minutes, or heat empty? And put the jars in a heated one? I want to try, I thought about buying a yogurt maker. I can't decide on the jars to buy or with 1 capacity. And here is such a gorgeous option.

[Olga 61]

Olga 61, for those who are in the tank)) - before asking the author of the recipe - look at the date of its release, and at the same time the author's profile - many members of the forum are no longer on the forum.

milk warmed up in jars + sourdough, water is heated in a slow cooker on HI to no higher than 40 *, put the jars, turn the slow cooker OFF, wrap it up and that's it.

I did not include additional heating.