Yogurt in a multicooker-pressure cooker Oursson 5005

Yogurt in a multicooker-pressure cooker Oursson 5005

Category: Dairy and egg dishes

Ingredients
Whole milk 3.2%	1 l
Live natural yoghurt	125 ml
6 jars

Cooking method

• In 1 liter of milk at room temperature, I mixed well 125 ml of live yogurt. Poured into jars and for the Yogurt program for 6 hours.

Note

Excellent result. Delicious. Only a photo from the very first time and not very high quality.
But yogurt always turns out 5+
I put the photo in the old one, because I suddenly discovered that we do not have yogurt in our recipes.

Here, this pot works great, SUPER !!!!

Now let's get the curd into the studio - we are waiting!

and I nra yogurt, I make it according to a recipe from a multivariate, there is 1 liter of 6% milk, 125 ml of activation (in the original strawberry, but I just take it), 100 g of sugar, and I add a little vanilla. 7 o'clock
and then add nuts to the jar before eating, or prunes, etc.
the truth is tastier to me than the store, the yogurt is immediately thick.

Here, this pot works great, SUPER !!!!

Now let's get the curd into the studio - we are waiting!

That's just the curd that I did not do. And users ask questions. Now I felt ashamed, I laid out the yogurt, and the curd will be seen later.
Maybe Admin-Tanya will make it

and I nra yogurt, I make it according to a recipe from a multivariate, there is 1 liter of 6% milk, 125 ml of activation (in the original strawberry, but I just take it), 100 g of sugar, and I add a little vanilla. 7 o'clock
and then add nuts to the jar before eating, or prunes, etc.
the truth is tastier to me than the store, the yogurt is immediately thick.

Out of 6% I didn’t try it, yoghurt didn’t come out of the village one, and it turned out to be curdled several times (you see milk is not ice).
And the most delicious of baked milk ... well, like ryazhenka.

Maybe Admin-Tanya will make it

I've been going for a long time, I should try to do

: hi: Tanyulya, yogurt in our pressure cooker turns out great. And your photo is very high quality, you can see that the yogurt is thick and homogeneous. If I put yogurt in 200g jars. then I pour 2 jars of Actimel without additives into a container with graduation, pour in a package of 20% cream 350ml, top up with milk like Otbornoe Prostokvashino to the 800ml mark. Program yogurt at 6 o'clock late in the evening, and take it out of the pot in the morning at about 7-8 o'clock. It always turns out well, unless, of course, the milk is powdered. Your recipe is good, very natural, almost dietary. I realized that yogurt will not work from skinny milk.

And if there is no "yogurt" program, which program is better to use?

And if there is no "yogurt" program, which program is better to use?

What kind of slow cooker do you have? For yogurt, you need a temperature of no more than 40 degrees. This slow cooker of all the cartoons present in my house gives exactly this temperature. I measured the temperature of the product in the jars during cooking 37.5-38 degrees, well, just perfect.

I tried to cook fermented baked milk yesterday. It turned out not sour, good.
Milk 3.2% - 1l
Sour cream 15% - 200 gr
Put milk on STILL for 2 hours, 3 pressure. Cool to 40% (on the balcony it has cooled down for 20 minutes), add sour cream, mix well and on YOGHURT for 6 hours.

I tried to cook fermented baked milk yesterday. It turned out not sour, good.

An interesting option, you need to try to make THANKS!

I tried to cook fermented baked milk yesterday. It turned out not sour, good.
Milk 3.2% - 1l
Sour cream 15% - 200 gr
Put milk on STILL for 2 hours, 3 pressure.Cool to 40% (on the balcony it has cooled down for 20 minutes), add sour cream, mix well and on YOGHURT for 6 hours.

I didn't heat milk in oursonchik, I heat it in a slow cooker. Need to try

Yesterday I was stoking milk and making fermented baked milk. My milk in the Simmering mode at a pressure of 3 was cooked for an hour. Milk "Prostokvashino selected" 1 liter. The milk is delicate creamy in color, and a pink foam formed at the bottom of the saucepan, thin, it came off easily with a sponge, you didn't have to wipe it off. I thought that if you leave the milk to sweat for some more time, then the milk will be more intense in color and taste. But won't it burn? Fermented fermented baked milk with Actimel, cooked in the oven (40 degrees C and 6 hours - there is such an opportunity in the oven). Delicious, tender, but not uniform. The same story with ryazhenka I have in MV. But the yogurt turned out very well there. What's the matter?

I have a homogeneous fermented baked milk, very tasty.
to languish according to a recipe from a multicooker

: hi: Marina, once again tried to use baked milk. I already had it ready, I added 20% cream and sour cream. I put it on for 6 hours at 30 degrees C. IT TURNED evenly and tightly! Thank you Actimel, it seems, is not suitable for fermented baked milk.

Tell me, do you need to pour water on the bottom of the bowl, and if before, then how much?

Tell me, do you need to pour water on the bottom of the bowl, and if before, then how much?

I don’t pour water. I pour milk + sourdough into jars, close, Yoghurt mode 6 hours and that's it.

and put the jars on the steamer tab? And another question. When I chose the yogurt mode in the menu, my multicooker counted down the hour and beeped that it was ready. Do you need to manually set up to 6 hours or am I doing something wrong?

and put the jars on the steamer tab? And another question. When I chose the yogurt mode in the menu, my multicooker counted down the hour and beeped that it was ready. Do you need to manually set up to 6 hours or am I doing something wrong?

No jars I put directly into the bowl without any tabs.
Did you set the time to 6 hours?

At first, I simply chose the yogurt mode in the menu, worked the multicooker for an hour and beeped that it was ready. Without opening, I chose the yogurt mode again and added the time until 5 o'clock. For some reason, I do not automatically set for 6 hours

At first, I simply chose the yogurt mode in the menu, worked the multicooker for an hour and beeped that it was ready. Without opening, I chose the yogurt mode again and added the time until 5:00 more. For some reason, I do not automatically set for 6 hours

No, it seems to be immediately put at 6 o'clock. Select Yogurt using the menu button and + set 6 hours.

What yogurt jars do you use? Does the surface of the ceramic bowl sag from the jars?

What yogurt jars do you use? Does the surface of the ceramic bowl sag from the jars?

I use plastic jars, everything is in order with the bowl.

Did it! Hurrah! Everything worked out great. I bought starter culture in ampoules. I poured 1 tsp onto half a liter of 1.5% milk. sourdough. I added vanillin and 6 sahzam tablets, set it for 6 hours. Delight. The yoghurt is thick and smooth. Thanks for the tips. This is not a cartoon, it's just a miracle! It's easier to say what she can't!

Here's another question on the way. I bought sourdough for sour cream too. How much should I put it or also for 6 hours, like yogurt? And it’s very interesting whether skim milk will make sour cream? I came to see you once, and I don't even dream of going out, so I had to go on a diet urgently!

Natalya, I'm glad you liked it. Orsusha makes me very happy too.
I didn't make sour cream in Orsyusha, 7-9 hours will be just right. The fattier the milk, the thicker the sour cream.

Thanks for the advice . I'll make sour cream, unsubscribe.

Can you please tell me if it is possible to close the jars during the preparation of yogurt with metal lids? The recipe book says to close it with plastic or foil. And I have no specials. cans, I will use from under the jam.So how does closing them matter? Or is it better with a film, and then, when it is ready to close the lids with their own?

Can you please tell me if it is possible to close the jars during the preparation of yogurt with metal lids? The recipe book says to close it with plastic or foil. And I have no specials. cans, I will use from under the jam. So how does closing them matter? Or is it better with a film, and then, when it is ready to close the lids with their own?

The program is yoghurt without pressure, I think you can close it with metal roofs, we use foil.

Thank you! Should you screw the lids tightly or just cover them up?

I didn't cover at all. All norms, only condensation droplets on the surface. So cover without twisting, just to keep from dripping.

I close, because it is convenient for me to put 6 jars on top of each other. a kind of pyramid turns out.

Thanks for the tips!
I closed, but not very tightly. Already prepared yoghurt, but haven't tried it yet. Now it will cool down a bit and put it in the refrigerator until tomorrow, and try it for breakfast. My jars are all different sizes. Two from Bon mamaman jam, the same, very good shape, but large, and two different, from ryazhenka and another small jam. Did 6 hours. In large jars, it turned out not very dense, but in small ones it was quite dense. I did it without cream, from Valio milk 3.5% and actimel jars. And for the filling, I whipped frozen strawberries with sugar in a blender. But I don't know whether to put it straight into yogurt or add it later, to taste. I'm afraid to spoil it right away. So far, this is the result.

Mastering a new Ourson, I want to make yogurt. And questions arose: if you make it from homemade milk, you first need to boil it, or can you immediately mix it with sourdough? And from the volume of 1.5 liters of milk at a time, you can make yogurt, or is it a lot and you need to reduce the portion to 1 liter?

Mastering a new Ourson, I want to make yogurt. And questions arose: if you make it from homemade milk, you first need to boil it, or can you immediately mix it with sourdough? And from the volume of 1.5 liters of milk at a time, you can make yogurt, or is it a lot and you need to reduce the portion to 1 liter?

If I take it from a trusted seller in the summer, then I do not boil it, if I do it at random.
You can even 1.5 liters, if only the jars are in the bowl.

[Tanyulya!]

Thank you, Tanyulya!
So, I will boil, I just bought it, in the market.
Or you can use sour milk as a starter culture, which is sold by private owners in portioned glasses, and on top of it there is a beige-milk-colored kaymak ... It is so tasty, thick ... and fatty. And will I get something similar?
Something I have solid questions ..

[Tanyulya!]

Thank you, Tanyulya!
So, I will boil, I just bought it, in the market.
Or you can use sour milk as a starter culture, which is sold by private owners in portioned glasses, and on top of it there is a beige-milk-colored kaymak ... It is so tasty, thick ... and fatty. And will I get something similar?
Something I have solid questions ..

Well, here I find it difficult to say ... most likely, souring-fermentation will occur (we ferment milk with a rye crust) in terms of what kind of lactic acid bacteria there will be, I don't know, what a sour milk product is for sure.
They look like the same fermented baked milk like ryazhenka or katyk, I have never seen this on sale here.

[Tanyulya,]

Worth my yoghurt, prepares, another 3 hours. I was already worn out with impatience. I'd like to see the result of my experiment
Tanyulya, Thanks again for the advice and clarification.
And tell me, if you put yogurt at night, then you need to do it at least at 12 am? After all, this program is not included in the delayed start. Or is it possible not to take it out immediately after 6 hours, but leave it in the cartoon for some time?

[Tanyulya,]

My yoghurt is worth it, it takes another 3 hours to cook. I'm already worn out with impatience. I'd like to see the result of my experiment
Tanyulya, Thanks again for the advice and clarification.
And tell me, if you put yogurt at night, then you need to do it at least at 12 am? After all, this program is not included in the delayed start. Or is it possible not to take it out immediately after 6 hours, but leave it in the cartoon for some time?

I set it at 12 o'clock, a couple of times the yogurt stayed longer, the temperature there is no longer the same, so it turned out normally, it did not stratify and did not peroxide. in general, you need to try everything

It turned out! I got delicious yogurt!
Made from homemade milk and sour milk sold in the market in a glass.
I even photographed yogurt, but I need to learn how to insert pictures ...

And here again I am with yogurt and video, video inserted into the first post.
I cooked yoghurt for 6 hours, it always turns out great of exactly the consistency that I studied in my lectures.

Tanyusha, you are doing it on "dry" look. Cool!

Hello everybody! But what kind of yogurt I got! I tried it for the first time in my life! Urrah !!!

Excellent result! The yogurt is delicious.

Hello. My yogurt turns out to be slightly snotty with a little whey on top. It tastes ok if mixed with jam, but the consistency is confusing. I fermented yoga with my mouth alive with Biomax, put yogurt on the program for 6 hours in Oursson. It was not possible to take it out immediately, I took it out in an hour; the jars (glass) were very warm. What's wrong, please help.

Hello. My yogurt turns out to be slightly snotty with a little whey on top. It tastes ok if mixed with jam, but the consistency is confusing. I fermented yoga with my mouth alive with Biomax, put yogurt on the program for 6 hours in Oursson. It was not possible to take it out immediately, I took it out in an hour; the jars (glass) were very warm. What's wrong, please help.

The last time I did the same on Biomax, everything is fine.
What temperature do you take milk initially? I have a regular room.

Milk from the refrigerator, maybe 15 minutes stood in the room - did not have time to warm up. Today I cooked porridge on it, not sour. Can the temperature of the milk affect the consistency like that? I'll try to hold it in the room for an hour first. Why are the jars so warm? And the whey ... This is already changing the yogurt, is it?

Milk from the refrigerator, maybe 15 minutes stood in the room - did not have time to warm up. Today I cooked porridge on it, not sour. Can the temperature of the milk affect the consistency like that? I'll try to hold it in the room for an hour first. Why are the jars so warm? And the whey ... This is already changing the yogurt, is it?

the temperature of the original product greatly affects the quality of the final result, and just as quickly or for a long time the product reached the required temperature at which it will be cooked, we need 40 degrees. As far as I remember from the lectures, the longer the yogurt costs, the more likely it will be yogurt and there will be a lot of whey. , with a slight sourness. (We have small "batches" with you, not on an industrial scale, in production from 4 to 8 hours the ripening period, but other cultures are used there). The jars should be warm, because 40 degrees is noticeable warmth. Try to set it for 5 hours and the initial temperature is not lower than 36 degrees.
It is better to use store milk, pasteurized, a small amount of whey is acceptable.
In the topic of yogurt makers, it seems the girls discussed just this problem, you need to look.
Try again, and please write how it goes

Thank you for your quick and detailed answers. I will definitely try again. As soon as we finish eating, I will do so, and I will report back.

Thank you for your quick and detailed answers. I will definitely try again. As soon as we finish eating, I will do so, and I will report back.

Good luck

[Tanyulya]

I bought 1.5 liters of homemade milk on the market and decided to "zayogurt" the entire volume. I increased the amount of sourdough proportionally, but a question arose about the timing ...how much to put such a volume of yogurt? I make it in one plastic container, small jars for such a volume of milk do not fit into Orsusha's saucepan ...
Tanyulya, Tell me please....