Yogurt in a slow cooker

I put it on heating, but there is not a high temperature. You can pour some water on the bottom if it's scary.
On a good cook, I don't remember which of the girls in the cartoon baked a cake in a silicone mold, and nothing happened, and there the heating was strong and the cooking time was long (about an hour).

I recently bought such a thermos container. Very convenient for making curdled milk, fermented baked milk, yogurt, etc.

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And this is in a collapsible form. And a glass of ryazhenka is nearby.

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This thermos has a large and wide plastic flask, 2 liters of usable volume. Closed with a wide lid with locks.

I cooked baked milk in a slow cooker, cooled to 50 *, mixed with sour cream, placed in a thermos and under the lid for 6-7 hours, then put it in the refrigerator.

In a regular hardware store, look carefully, they are on sale.

As soon as I saw him, I immediately understood why I needed him with such a wide throat.

Girls, I’ll get yogurt in a slow cooker just from the principle, but in fact it can be easily made by wrapping a jar of warmed milk with sourdough, or putting it in a warm place. I used to make kefir for children, it turned out delicious and thick. And in a thermos she made baked milk. She boiled it and poured it directly into a thermos. The first results were obtained in nine hours. Yesterday I ran to the multicooker so many times, turned it on and off, overdid it - it turned out to be cottage cheese. This method is not for me, but I will finish it (yogurt)!

I have a simple travel thermos with a stainless flask. (these are sold in tourist shops)
For 1 liter of yogurt.
The throat is wide.
Convenient to wash.

This method is not for me, but I will finish it (yogurt)!

This phrase goes well with your nickname and avatar.

Girls, I’ll get yogurt in a slow cooker just from the principle, but in fact it can be easily made by wrapping a jar of warmed milk with sourdough, or putting it in a warm place. I used to make kefir for children, it turned out delicious and thick. And in a thermos she made baked milk. She boiled it and poured it directly into a thermos. The first results were obtained in about nine hours. Yesterday I ran to the multicooker so many times, turned it on and off, overdid it - it turned out to be cottage cheese. This method is not for me, but I will finish it (yogurt)!

It may be good in a multicooker, but the process is long. First, baked milk must be made for 6 hours, then fermented baked milk for another 6-7 hours, and the pan is busy.
And I put the milk to heat at night (when the pan is not needed), quickly cool it in the morning and put it in a thermos for 8 hours. During the day I use the pan for other purposes.
And everyone will be happy, no one bothers anyone!

after rereading the topic "Yoghurt" I decided to buy a yogurt maker. chose models ... And after reading this topic "Yogurt" I am inclined to buy a thermos with a wide neck (very good how I bought Admin) ... all now I am in thought ... and why do I need a yogurt maker then

That's right, four hours and the yogurt is ready in a thermos, or overnight, depending on the pace. milk

Hello! I decided to make yoghurt in the Multicooker .. just today in the Supermarket I bought Activia yoghurt in classic green packaging. Today I tasted the yoghurt Activia - it is sourish ... So it should be ??? In terms of timing, everything seems to be all right?! .... I did everything as the girls wrote in this thread, but it bothers me that the heat in the Multicooker after the Preheat mode (30 minutes) evaporates very quickly ... (I did not open the lid). Let's say the Yoghurt constantly maintains heat for the required amount of time, but the Toon is cold to the touch .. Does the yogurt ferment anyway?

It so happened that I kept the yogurt in the Mult even longer than the girls wrote (instead of 8 hours-12) ... I opened the Multicooker (I put the yogurt in jars from the yogurt maker) and ... Sheer Disappointment ... instead of thick tasty yogurt, sour liquid the consistency is reminiscent of kefir (liquid)! ??? I was very upset !!! : '(I don’t understand what I did wrong ???: red: For the second time in Cartoon it does not work! True, for the first time, the leaven was from liquid drinking dairy yogurt (the yogurt did not work out, but the liquid itself tasted pleasant, not sour), now I took the products that the girls in this topic advised, and this time the starter was natural yogurt Activia in green packaging! Sterilized store milk.

12 hours is too much, you probably have peroxide. I make yoghurt in jars, too, almost every day. The result is always good. How long did you cook it for the first time?

The first time I did it with a different sourdough (dairy yogurt) and kept it for 8 hours, as a result, the consistency of kefir and not sour. The second time there was a starter culture - Natural classic (not drinking), it was initially sour (but maybe it should be so?) As a result, a liquid sour kefir turned out to be ..: o Well, sour, but why is it so liquid?

Nadezhda, tell us how you make yogurt? What kind of milk and sourdough do you use? How much do you keep in Multa and what is your final result? Is the yoghurt thick, thick? I want to understand what I was wrong about ?!)

Definitely overexposed, therefore sour and kefir consistency.
I often make yoghurt, but I prefer it in a heated bread maker, where the temperature is stable and yoghurt always works, except when I forget to take it out on time. I keep it for 4 to 6 hours.

Tat, and in more detail about how you make yogurt in a bread machine?

Tat
Read here:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=1762.120
I described everything in detail there.
Activia yoghurt really tastes sour, but homemade yoghurt turns out delicious on it.

Tat, and in more detail about how you make yogurt in a bread machine?

I have a programmable bread maker, so I made myself a program without kneading and boning and without baking, only preliminary warming up and standing (temperature from 35 to 30 degrees), for 6 hours almost, I pour a jar of activation or other starter culture on 1 liter of milk (I did it with rastishka, and actimel, and with drinking activity), mix (first turn on the kneading on the standard program for a short while to stir) and turn on my heating program.

Yes, you will have to try to do it right away in jars in the cartoon, it's convenient ... You just need to lay a rug, just in case.

And, just in case, I pour some water on the bottom so that it warms up evenly and the coating does not suffer. The rug is probably also good, only the bottom of the glass jars is smooth, not scratched.

And to what temperature should the milk be heated on the stove? I have a "House in the Village"?

I have an LG HB-152 CE bread maker at home. I did not use it myself. I didn't even know you could make yogurt there! I don’t know how you can set the heating mode for 6-8 hours for yogurt?

I have an LG HB-152 CE bread maker at home. I did not use it myself. I didn't even know you could make yogurt there! I don’t know how you can set the heating mode for 6-8 hours for yogurt?

In your bread maker this will not work, I can, because the oven is programmable.

Made yogurt in a slow cooker. Very convenient and fast.
For starter culture, a jar of Neo-Imunele (1 jar per 1 liter of sterilized milk).
He warmed up the milk to 36 degrees. She mixed everything well and poured it into two 0.5 liters. banks. She poured warm water into the bottom of the saucepan. I closed it. Put the heating on for 15 minutes. After 1.5 hours, reheat for 30 minutes. After that, after 1 hour, you have to look to get it out or wait a little longer. Cool the jars with ready-made yogurt on the table (they are warm enough), covering with paper napkins. Close the cooled ones with lids and refrigerate.
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[Elena Bo]

Elena Bo , is this yogurt different from the yogurt from the yogurt maker?

[Elena Bo]

Elena Bo , is this yoghurt different from yoghurt from the yogurt maker?

No, not different. Yogurt is just as plump if not interfered with. And it tastes exactly the same.
You can do it in portioned jars, but then the heating time and the total time will be different. it all depends on the temperature of the original product and the volume. The smaller the jars, the faster they will warm up.

Yesterday I also did it in a multicooker in cups (the jars were out), only I poured water without regretting it, I thought that it would be better to keep warm this way. And I also measured the temperature with a temperature probe a couple of times during heating, as the future yogurt warmed up to 33-34 degrees, turned off the heating. And I took milk and sourdough directly from the refrigerator, did not boil anything and did not heat it separately.
I liked it, it is convenient and the dishes do not get dirty.

Elena Bo, do you heat the milk to a certain temperature and immediately mix it with the sourdough, without cooling the milk anymore? Sorry, for such may be naive questions, but I'm just learning ..: red: I haven't got yogurt in Cartoon yet ... But for the first time in a yogurt maker I got exactly the way I wanted, thanks to the advice and information I got on this wonderful site! And I also noticed from my experiments that the fatter the milk, let's say I took "House in the Village" 4%, the thicker the yogurt, in some jars I also added powdered milk - it turned out even thicker! In one jar, too, as an experiment, I added Narine's leaven-in the end it turned out not yogurt, But: - \ kefir, very tasty and healthy! Pieces of peaches and strawberries were added to the finished yogurt. The taste is wonderful! the only thing that upset me a little .... yogurt becomes more liquid (almost like drinking).

I don't heat the yogurt. I mix yogurt (aka sourdough) with sugar. I heat the milk so that it is warm and pour it into the yogurt and stir well. You are right, the fatter the milk, the thicker the yogurt is. that's why I always take milk of at least 3.5% fat.

Yeah ... Panasonic never dreamed of what Russian women are capable of creating with the help of their multicooker!

Yeah ... Panasonic never dreamed of what Russian women can do with the help of their multicooker!

That's for sure.
God forbid they find out, the price will be doubled at once.

hello everyone. Take in your friendly digging. Yesterday I tried to make yogurt a liter of milk Cheerful milkman warmed up 3.2% in a microwave oven to 40% put 5 tablespoons of sugar and one bath of activation. poured three mugs and put them in a multyu for heating for an hour. Eclipse turned off and did not open it until morning. In the morning, I found a mass from which some water had peeled off and, with the help, mix the flakes in it. It turned out a weird "airy curd" but the yogurt did not work out ((((((((.
But at the same time, I poured it into the jar and put it in a mikrovonovka on rye convection (temperature 40 degrees Celsius) for half an hour. Pose wrapped in a blanket and left overnight. Delicious yogurt came out. Why didn't this come out in the cartoon? what did I do wrong?

judging by the description, it was overheated - either overheated at the beginning, or overexposed in time.

Sugar is added only to ready-made yogurt. Repeat the same thing, just don't add sugar.

Sugar is added only to ready-made yogurt. Repeat the same thing, just don't add sugar.

I always add sugar right away for about 10 years already. It was written in my yogurt maker. It's always okay. Photos of my yoghurt were from both a yoghurt maker and a multicooker. Always sweet.

So I started making yoghurt. I did it according to the average recipe.
The first time I made 2.5% of pasteurized milk and Activia with cereals (well, I didn't find it clean), heated a liter of milk in the microwave to 40 *, poured in yogurt, mixed it, poured it into 2 half-liter jars. He poured some water on the bottom of the MV, put the jars, turned on the heating for 20 minutes, after 2 hours for another 20 minutes.As a result, after 6 hours, we got a wonderful drinking yoghurt, added apricot jam, it's just a class.
The second time I made from sterilized (long-term storage) milk 3.2% and pure Activia (no additives). He warmed a liter of milk in the microwave to 40 *, poured in yogurt, mixed it, poured it into 2 half-liter jars. At the bottom, MV poured some water, put the jars, turned on the heating for 30 minutes and after 8 hours got real yogurt, with a thick jelly-like consistency, just right. An hour of chilling in the fridge and bon appetit, delicious.
Now I will only do this. All success.

Does anyone add milk powder? I have written about him in the instructions for the yogurt maker: 1-2 tables per liter of milk. tablespoons of milk powder. The structure of the yoghurt improves.

By the way, after all, Panasonic overlooked. It is quite possible to enter a separate program "yogurt" in the cartoon. The device is electrically and programmable. Warm up to the desired temperature and no higher. It would be super!

I also added powdered milk and wet cream - there is no difference with regular milk yogurt. No. My husband said don't spoil the cream, we'd better drink it like that

According to my feelings with milk powder, yoghurt keeps its "shape" better ... Or is it already self-hypnosis?

And with cream, if only increase the fat content. More, it seems to me, they make no sense for yogurt. I already take milk 3.5 or 6%

I have never added powdered milk to yogurt and without it keeps the shape well, but I always add 10% cream, it seems to me that yogurt is more delicate with cream, I take Prostokvashino milk in bottles of 3.5-6%.

Please tell me some points. I just bought a multicooker, I still don't know how to use it, from here questions. They write: pour milk, put the steaming program for 2 minutes. Will milk be cooked in two minutes? Then cool, add the starter culture and set the heating mode. Is there such a regime there? According to the instructions, there is a button to turn off the heating mode and that's it. Help me figure it out, please.

After pressing the "Heating mode" button, the multicooker starts working in this mode, only the time is not displayed on the display. Time your watch. Milk is enough to boil for 2 minutes.

Geosun
Try making yogurt in a multicooker directly in jars, as described earlier in this topic. Very comfortably. I do this almost every day.

After pressing the "Heating mode" button, the multicooker starts working in this mode, only the time is not displayed on the display. Time your watch. Milk is enough to boil for 2 minutes.

And I do not have a button for heating mode, there is only "heating off." that's her?

Yes, she is.

Thank you all very much, sorry to try it out only after the holidays.

Something Temka fell silent. Probably everyone has already eaten yogurt.
And while I dream about him.
Milk "House in the village" and activity is available.
I will try...

I started making yogurt ... I'm afraid it won't work.

For 8 minutes on stewing, the milk is already very hot. 70 degrees. Now I'm cooling to 40.
Then the heating must be added for 20 minutes. Will the milk curdle there during this time?
What temperature should we get after 20 minutes of heating? 45 degrees?
Is the heating mode less intense than extinguishing?
Eh, if nobody responds now ... goodbye yogurt ...

after reading the topic, I still decided to do it.
But the result was unsatisfactory
I will describe what I did, can someone comment on what is still wrong!
Milk 3.5% brought up to 40 degrees, added two tablespoons of sugar, then added ferment (2 teaspoons of regular kefir to two tablespoons of cold milk) poured into a thermos, stood for six hours and thickened to the consistency of kefir, an hour later the whey began to leave, but no longer thickened. It turned out like kefir, liquid, but I would like it like in the picture so that it does not spit out. What did I do wrong, or maybe the proportions were shifted / misplaced, or some ingredients were replaced at all? Tell me please!!!

after reading the topic, I still decided to do it.
But the result was unsatisfactory
I will describe what I did, can someone comment on what is still wrong!
Milk 3.5% brought up to 40 degrees, added two tablespoons of sugar, then added ferment (2 teaspoons of regular kefir to two tablespoons of cold milk) poured into a thermos, stood for six hours and thickened to the consistency of kefir, an hour later the whey began to leave, but no longer thickened. It turned out like kefir, liquid, but I would like it like in the picture so that it does not spit out. What did I do wrong, or maybe the proportions were shifted / misplaced, or some ingredients were replaced at all? Tell me please!!!

in addition, it also curled up, well, what's wrong?