Yogurt in a multicooker-pressure cooker Oursson 5005

[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 the question arose about the time .... 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....

Set it all the same for 6 hours, maybe a little more, but preferably no more than 8. Do not boil the milk, you can heat it as much as possible to 90 degrees, and then cool to the desired temperature and add the leaven. In the course of the program, you can open the lid and see how the yogurt behaves. Good luck

[Tanyulya!]

Thank you, Tanyulya!
I went to turn on Orsyusha!

uraaaaaaaaaaaaaaa !!!!!!!!!!!
I got yogurt too !!
only with a little serum and when you take it out of the refrigerator, it starts to spread.
become almost like drinking.
I probably need to put it on for 5 hours after the time ...

Girls, but you can put glass jars (I have a moulinex from a yogurt maker, it turns out in it every other time ... I want to try orsyusha for this business). Won't I scratch the bowl?
I understand that you can put 1 on top of the other? And we close the banks?
In moulinex I remember it was written that on the contrary, do not close the jars ...

Milk seems to be better to use 3.2% (I remember from Mulinex), but what do you ferment with? Have I tried it before with ordinary bifidum? Who tried it? Or active without additives, as in Orsi?

I put plastic jars, but the glass is fine. I close the banks, it's just more convenient for me. I ferment with Activation or Biobalance without additives. I do it all the time.

Tanyulya, thank you very much for the answer I will definitely try Then I will report what happened, I really love yogurt ...

: flowers: I'm finally reporting (we didn't eat the last yogurt for so long, I just started spinning). Everything worked out just fine for me. I brought milk and yogurt for sourdough from the store at 6 pm, remembered them by eleven. I mixed everything, put it in a slow cooker, set up a 6-hour program, but did not press the start - I decided before going to bed so that it would not stop ready. While the child was laying down, she fell asleep herself. At six o'clock in the morning I went into the kitchen and found a cartoon ready to work, pressed start and got an excellent yogurt. So I had the original product at room temperature. Thank you, Tanya, for the advice we overcame this difficulty

: flowers: I'm finally reporting (we didn't eat the last yogurt for so long, I just started spinning). Everything worked out just fine for me. I brought milk and yogurt for sourdough from the store at 6 pm, remembered them by eleven. I mixed everything, put it in a slow cooker, set a 6-hour program, but did not press the start - I decided before going to bed so that it would not stop ready. While the child was laying down, she fell asleep herself. At six o'clock in the morning I went into the kitchen and found a cartoon ready to work, pressed start and got an excellent yogurt. So I had the original product at room temperature. Thank you, Tanya, for the advice we overcame this difficulty

I am very glad that you have succeeded. Delicious breakfasts for you. And with me on you

Thank you

Girls, all the good time of the day! I just registered on this forum, although I take recipes from here on a regular basis, for which all the greatest thanks to you !!!!
Finally I got to the yogurt in the cartoon! The function is there - you need to test it!
Tanya, special thanks to you! I decided on this feat only thanks to your explanation.
While the yogurt is languishing, I sit and think: girls, well, explain to me, dull, what is the catch of such yogurt: if this is done for the sake of economy, then it is understandable, if we want to eat natural yogurt, then it is not clear here, because we use Activia, etc. ., but in them, obviously a lot of preservatives - then what kind of naturalness are we talking about? I put it on, of course, but ... I sit there, scratching my turnip and wondering if this is Ivanna's confusion? Isn't it easier to buy ready-made yogurt and not fool yourself, after all, what is so, what is so, in fact, chemistry.
If you make it from a sourdough from a pharmacy, then you can still take it, but there, if you read on the Internet how to do with it, there is even more firebrand (don't touch the lids, don't fill them, put on gloves ...).
Maybe I got it wrong?
I would be glad to receive answers .... In the meantime, my yogurt languishes .... Let's see what happens!

I use an old sourdough: a portion of curdled milk from a previous curdled milk / yogurt preparation. A jar of 150 ml is enough. for 1-1.5 liters of milk.

The very first sourdough can be made from a portion of yogurt or sour cream by buying them from milkmaids on the market, they have a natural sourdough, their own

Yesterday night I cooked yogurt according to this principle, adding an old portion of sourdough, here is the result



The picture is true, from a different batch, but it looks the same

Lady Yu, thanks for the tip. I make on organic yogurt. Honestly I don't bother with "chemistry" or not. It is clear that adding a Bulgarian stick as a leaven is a rather difficult and dreary task. The girls make yoghurt at Narine and Evitalia. I can't say that we get natural yogurt, but the fact that we get a good and high-quality fermented milk product is something I'm sure of. Success and good luck to you

Tanya, thank you for your prompt reply!
That is, in other words, we just "multiply", a kind of activity, or some other ... at home? Am I getting it right? Well, we can add fruit or nuts - it will be more natural and without dyes.
And so, in principle, everything is the same. There is an option "yogurt" - it means to use nano! And the point! )))))))))))))))))))))) (kindly!)

I use an old sourdough: a portion of curdled milk from a previous curdled milk / yogurt preparation. A jar of 150 ml is enough. for 1-1.5 liters of milk.

The very first sourdough can be made from a portion of yogurt or sour cream by buying them from milkmaids on the market, they have a natural sourdough, their own

Yesterday night I cooked yogurt according to this principle, adding an old portion of sourdough, here is the result



The picture is true, from a different batch, but it looks the same

Wow! Rum, but you are generally a virtuoso!
For me in Moscow, to go to a milkmaid, to the market .... just sounds like! It's fantastic !!!!!!!!!!!!!!! You are well done! It's cool for me!
Although, I'm confused on natural, because I'm tired of this chemistry from supermarkets, and you don't run into the ABC of taste and Bakhetle every day
But you struck me, really, really! Your own thrush is cool!

But you struck me, really, really! Your own thrush is cool!

Here, everything is just right. My own milk is sold in every market in Moscow, and even in my own in Dmitrov. You just need to find your own taste of milk by buying from several milkmaids, and then make friends with them.
In the markets, milk is tested even before sale, I have already written a lot about this in my dairy topic

I didn't get yogurt (((From milk at 2.5% But does the fat content play a role? I'll try again. Tell me how much cooked yogurt can be stored? It's just that two boys can't cope with such an amount at once. sugar, jam and condensed milk can be seasoned? Grated fruit? In short, how to feed the boys who cannot be sweet, but they do not eat sour.

I didn't get yogurt (((From milk at 2.5% But does the fat content play a role? I'll try again. Tell me how much cooked yogurt can be stored? It's just that two boys can't cope with such an amount at a time. Do you need to put it in the refrigerator right away? What can you season with besides sugar, jam and condensed milk? Grated fruit? In short, how to feed the boys who can't eat sweets but don't eat sour.

I get it from 2.5, but of course thinner, if you want thicker, add a couple of tablespoons of powdered milk to this milk, or better cream, but of course not of vegetable origin. We store yogurt for no more than a week in the refrigerator, I never add sweets, but I think you can use honey. jam but it is better to mix immediately before meals.

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.

Today I tried to make the "narine" starter culture in the "yogurt" mode, measured the temperature after 3 hours of cooking - the mercury thermometer immediately showed 41.5 grams. He did not continue the experiment - he pulled out the leaven. The temperature is too high, and as far as I understand it is impossible to adjust, since below 50 gr. not exhibited ..

Today I tried to make "narine" sourdough in the "yogurt" mode, measured the temperature after 3 hours of cooking - the mercury thermometer immediately showed 41.5 grams. He did not continue the experiment - he pulled out the leaven. The temperature is too high, and as far as I understand it is impossible to adjust, since below 50 gr. not exhibited ..

Did you do it directly in the bowl?
If done in jars and cover the bottom with a napkin. the temperature will be lower.

I put two half-liter jars in the bowl. Napkin - it's hard to believe that this will help, but I'll try

I put two half-liter jars in the bowl. Napkin - it's hard to believe that this will help, but I'll try

Try it, many have done this before in yogurt makers, because it often overheated. Good luck, I really want you to succeed.

Good day. I make yoghurt in the same oursson slow cooker .. so the question is what. I warmed up the milk to 37 degrees, added sourdough, poured it into jars, set the yogurt mode like yours ... and then I see on the screen it shows 59 degrees .. then 58..57 .. I understood it to decrease ... And me it was embarrassing .. after all, beneficial bacteria die at higher than 42 degrees .. You also showed the temperature or what is the error .. maybe I have some kind of glitch with a slow cooker ... I sit and watch how the degrees seem to decrease. already 52 ... and I sigh ... Tell me what's the matter?

And now it shows 34 degrees ... mystic ...

[Tanyulya]

Tanyulya, Tanyusha, came running to you for help. I bought jars yesterday, decided to pamper the child with homemade yogurt, but it turned out to be sour, with such a strong sourness, which I just didn’t sweeten, sour. I threw it out.
I cooked yogurt in Redmond on the program, there it is automatically set for 8 hours, nothing less. I did everything according to your recipe, and the milk is fresh and the natural activity is fresh, only now I mixed everything right from the refrigerator, poured it into jars, made up everything in a cartoon and poured cold water into a bowl, I was afraid to put it dry (here I already understood what I needed was to warm everything to room temperature).
It took 8 hours to prepare, and it took about 1 hour to warm up the mixture in jars and water in the bowl.
What did I do wrong besides cold food and water? Why can yogurt get so sour? The consistency turned out to be yoghurt like in your video (thank you very much for it). But the taste ...

Can yoghurt be made using activations like strawberry flavor? Or can only be used without additives? We love yoghurts with a delicate taste, slightly sweetish.

Irina, 8 hours is a bit too much ... probably a lot of serum has separated? I think the yoghurt has stood still, homemade yoghurt is characterized by a light sourness. Of course, it is better to take milk at room temperature. I pour water into the bowl and do not pour it in different ways, when I do it in one large container, I pour water into the bowl.
Irin, I think the yogurt needs to be taken out earlier, plus I have a feeling that the program is overheating (were the jars hot?) Therefore, a woven napkin, or cardboard or silicone mat should be laid on the bottom of the bowl. I have never done it with additives, so I will not say
But homemade yogurt is still a little sour, if made on plums it will be "softer" and practically without sourness. You need to experiment with time ... start from five hours

[Tanyulya]

Tanyulya, Tanechka, thank you very much. I got it. I will make it less time. The silicone mat is laid. The jars were very warm, there was practically no serum. I will try for 5 hours in another slow cooker. And I'll try with cream too.
Great thank you!!!!)

And thank you very much for all your video recipes, I always watch with great pleasure and learn from them.

Good evening, dear friends!

First of all, I want to thank Tatyana for the great and beautiful that she creates, for me personally she is a guru
Discreet, to the point and always friendly. Thank you very much!
and in general, all the girls (and boys) are great!

Deciding on the m / v to replace the base Panasonic, I laid eyes on Oursson 5010, and after Tatiana's video review-acquaintance decidedly bought it. I'm testing the second week.
I want to share the experience of yogurt in this m / v, since there is no separate section for this model (I hope so far)
I put yogurt on 3.2% milk and BifiLac Active starter culture from Faberlic, they are "threatened" by the presence of prebiotic bacteria, there are 5 bags in a box, each per liter, the cost is about 300 rubles on discounts, not cheap, of course, but we are still without children, we do it for morning oatmeal, enough for almost the entire work week. I have 4 jars of 170 ml each, as for baby food, glass, so I put on a steam insert (as the manufacturer advises). At first I wanted to buy special ones, then I read the posts of "veterans" at Khlebopechechka and bought cans + lids less than 100 rubles in Ashan. I take 700 ml of milk and sourdough powder in proportion, then combine the rest of the sachets into a portion of the sourdough, the main thing is to shake it well to evenly distribute the sourdough. The composition contains sugar. And today I read (carefully) the Admin post, put a liter on a whole bag, left the leftovers as a ferment for the next time. Today I delivered a large container, tomorrow I will deliver portions. I hope the bacteria will survive. Banks are boiling in a wave, I read the method here, in the girls, on the forum. And after a disastrous time, one of the first, here I read that the eye and eye for the temperature, I realized that I had killed the bacteria. I poured everything back into the saucepan, let it stand and added the sourdough, the trick succeeded
I am afraid, however, to do with additives - I am afraid that the process will go irreversibly crooked. In such cases, Oursson writes about crumbling in Tvoropysh, but it is rich and chemical. Please share what you can do to get "quality" yoghurt with live fruit.
After polishing the Yogurt mode, I will move on to mastering the Simmering mode in relation to milk.

Once again, thanks to all members of the forum!

[DantaDantissimo]

DantaDantissimo, Thank you so much!!! May you succeed! A positive attitude is very important !!

[DantaDantissimo]

And today I read (carefully) the Admin post, put a liter on a whole bag, left the leftovers as a ferment for the next time. Today I delivered a large container, tomorrow I will deliver portions. Hope the bacteria survive

DantaDantissimo, Thanks for the kind words!
They will survive, they will certainly survive and the yogurt will turn out homemade, delicious!

[Tanyulya]

and the yogurt will turn out homemade, delicious!

Look into the water: it looks more like curdled milk than yogurt, but my husband ate the jar and said that he likes it better

And also, from experience, tell me, please, what can be done with live fruits so that the yogurt does not stratify?

Added on Monday 11 Apr 2016 10:16 PM

Tanyulya, thanks for the support! I try to think positively, because food does not tolerate negativity.

Now I have a liter of snotty yogurt. What can you do with it?

Now I have a liter of snotty yogurt. What can you do with it?

Lots of things, dough, casserole, bread, even pancakes.

casserole

can I get more details?
And so that the author of the topic does not think anything like that, I am writing here because I did it in a multicooker Orson Did it for the first time and I don’t even know where the snag was, I will still experiment. I used sourdough. I think I over-fermented the mixture.

can I get more details?

I do this 300-400 grams of yogurt or kefir, 350-400 grams of cottage cheese, 2-3 eggs, or 3 tablespoons of corn starch (or 3 tablespoons of semolina + 3 tablespoons of oatmeal, soak in yogurt for 2 hours to swell) vanillin, 2 tablespoons of sugar and raisins and into a Panasonic multicooker 10 (most often) for 50 minutes + 30 minutes of heating.

[Sedne]

Sedne, thanks for the idea