Yogurt in a slow cooker

Well, I just took off the jars from the multicooker. I tilted the jars - thickly, it does not pour out. At the closest in-depth research, it turned out that it was thick only to a depth of 2-3 centimeters, and then it was like drinking. But according to the spouse, very tender and tasty, they consumed it with cherry syrup. Took 0.5 liters of pasteurized milk "Vkusnoteevo" in a bottle and 0.5 L of Activia, warmed the milk to 40 degrees, stirred it with Activia, poured water at 40 degrees and set for 8 o'clock. After 4 hours, the heating was switched on for 10 minutes. Probably, it was necessary to hold more or the temperature was higher (turn off the heating several times), as you suppose ??

[what am I doing wrong ??]

put 0.5 liters of yogurt in 0.5 liters of milk - while this is a local record

while the local record was 125 ml of activation per 1 liter of milk

the record has fallen!

I get yoghurt at room temperature 20-28 degrees, I put 125 ml of activity for 3-4 liters of milk
yoghurt is obtained in 12-48 hours
at the same time, I do not use electrical devices such as multicooker and yogurt makers

what am I doing wrong ??

Harosh showing off
Now I do not put more than 2 spoons per liter and enjoy yogurt and the rare purchases of a 840 ml bottle of ACTIVIA with bifidobacteria. Today I decided to be perverted in the literal sense of the word after reading the post where he does without additional devices. She set a record. Nervous and people without humor, please read the next post immediately
In a double boiler in a container for steaming rice with a thermometer, I heated the milk to 40 degrees, with a milk beater (battery-powered) for frothing, whipped the milk until thick. Whipped up a liter. It's good that there is a TV set nearby. There was a program about Salvador Dali. I thought that the dream was in my hand - that was also with twists. Whipped the milk. Added yogurt to the eye about 2-3 tablespoons. Finished it off with a whisk. What I liked: finally, the jars were all "to capacity", and then a liter plus 2 tables. spoons it turns out 1 can not completely Or milk is not added in our Buttermilk
We will see the result in the morning after 6 hours. At the same time, please, do not be offended, multicooker, but making yogurt according to your recipe is a greater perversion than mine ..

Harosh show off
Now I don't put more than 2 spoons per liter and enjoy yogurt and rare purchases of a 840 ml bottle of ACTIVIA with bifidobacteria. Today I decided to be perverted in the literal sense of the word after reading the post where he does without additional devices. She set a record. Nervous and people without humor, please read the next post immediately
In a double boiler in a container for steaming rice with a thermometer, I heated the milk to 40 degrees, with a milk beater (battery-powered) for frothing, whipped the milk until thick. Whipped up a liter. It's good that there is a TV set nearby. There was a program about Salvador Dali. I thought that the dream was in my hand - that one was also with swirls. Whipped the milk. Added yogurt to the eye about 2-3 tablespoons. Finished it off with a whisk. What I liked: finally, the jars were all "to the eyeballs", and then a liter plus 2 tables. spoons it turns out 1 can not completely Or milk in our Buttermilk is not added
We will see the result in the morning after 6 hours. At the same time, please, do not be offended, multicooker, but making yogurt according to your recipe is a greater perversion than mine ..

Sasha, I have questions:
1 why do you need to whip milk?
2 why add yogurt by eye? to the right or to the left?
3 can I whip milk with an electric toothbrush?
4 what else can replace a yogurt maker? Rina72 suggested replacing her with a heating pad in the form of a boot
an oven and microwave oven in fermentation mode were also used
I wanted to try heating yogurt with a table lamp, but lazy
what else can you think of?

It's simple It’s very interesting whether it’s going to make a difference compared to cooking in a yogurt maker without other body movements. Keyword: difference. No speculation or scientific explanation. Just wondering. As for the heating pad, I saw Rina's post. About the toothbrush and eyes it is clear that the banter, I will not answer. Heated the milk to shorten the cooking time - from 6 hours to 5 hours. A double boiler caught my eye, so as not to use jugs for pouring into jars, a container for steaming rice was used for both heating and pouring. I used the beater because I didn't want to turn on the mixer. it was boring to stir the leaven in hot milk by hand. In addition, I wanted to see how much it was possible to whip a liter of milk with such a device. In general, everything was interesting. I would love to ferment yoghurt like you, but it will scare my parents, they will think of different things for themselves, + arguments about stomachs in their old age - it was easier to buy a yoghurt maker, honestly.

After your post that you can ferment yogurt with 2 tablespoons, not 125 ml, I remind myself of the cat Matroskin, who, stroking the refrigerator, purrs: "Now we will economize, mr"
Thank you!

put 0.5 liters of yogurt in 0.5 liters of milk - while this is a local record

while the local record was 125 ml of activation per 1 liter of milk

the record has fallen!

Not half a liter of Activia, but half a standard jar It is my own fault, it was stupidly substituted

Not half a liter of Activia, but half a standard jar It is my own fault, it was stupidly substituted

eh, the record broke!
abydna, listen ...

so: while the record is 125ml of activation per liter of milk

After your post that you can ferment yogurt with 2 tablespoons, not 125 ml, I remind myself of the cat Matroskin, who, stroking the refrigerator, purrs: "Now we will economize, mr"
Thank you!

yes you can and one teaspoon per liter
but what to do with the rest of the assets?

It's simple It’s very interesting if there’s a difference compared to cooking in a yogurt maker without other body movements. Keyword: difference. No speculation or scientific explanation. Just wondering. As for the heating pad, I saw Rina's post. About the toothbrush and eyes it is clear that the banter, I will not answer. Heated the milk to shorten the cooking time - from 6 hours to 5 hours. A double boiler caught my eye, so as not to use jugs for pouring into jars, a container for steaming rice was used for both heating and pouring. I used the beater because I didn't want to turn on the mixer. it was boring to stir the leaven in hot milk by hand. In addition, I wanted to see how much it was possible to whip a liter of milk with such a device. In general, everything was interesting. I would love to ferment yoghurt like you, but it will scare my parents, they will think of different things for themselves, + arguments about stomachs in their old age - it was easier to buy a yoghurt maker, honestly.

how is yogurt doing there?

Listen, it turned out so cool: nothing peeled off, airy, delicate, volume - full jars (it was not in vain that I whipped it up), and it is thicker, which the parents really liked. Already empty jars In general, on the one hand, "the woman did not have a pig" and on the other, it is not difficult for me to dance with a tambourine near the yogurt maker, the main thing is that the parents are happy

This is the thickness of the yogurt, I just took it out of the multi, it took 8 hours to prepare


PS: he stood in the refrigerator and became even thicker. But here's the question that I have, is it yogurt? I am not very versed in dairy products (in childhood, the girl was drunk with fresh milk and instilled dislike. Milk, I don't drink fermented baked milk at all, kefir, cottage cheese I just don't like, I used to eat only purchased yoghurts, respectively, sweet) This tastes like tender % sour cream

If I want to add different fruits in pieces to yogurt, then I, as I understand it, add the whole thing after cooking in a slow cooker, mix and - in the refrigerator. Tell me please, will the yogurt thicken after stirring (so that the spoon stands) or will it turn out to be drinkable?

[prepared for 8 hours]

This is how thick yogurt turned out, just got it out of the multi,prepared for 8 hours

now the apartment is quite warm and yoghurt is obtained without any devices

I just add starter culture directly to a liter carton of milk and after 16 hours the yogurt is ready

now I use a 400g bottle of Vimbildan miracle yogurt for 4-5 liters of milk

[Will yogurt thicken after stirring (so that the spoon stands) or will it turn out to be drinkable?]

If I want to add different fruits in pieces to yogurt, then I, as I understand it, add the whole thing after cooking in a slow cooker, mix and - in the refrigerator. Tell me please, Will yogurt thicken after stirring (so that the spoon stands) or will it turn out to be drinkable?

yogurt should be firm and smooth - no matter how it was prepared

additives won't change anything
if a lot of clear liquid was cut off during the production of yoghurt, then casein curdled and this is no longer yoghurt

stirring this product will not make it yogurt either

curdling can occur due to non-observance of the temperature regime and / or active souring
by the way: drinking normal yogurt is rather difficult, it is very thick

it should be eaten with a spoon

he even falls out of the container badly

if the yogurt is of such consistency that you can drink it - either it is not ready yet or it is not yogurt

I will try to cook yogurt in a slow cooker. Yesterday I bought a yogurt maker, tried it, I really liked it, though it turned out very similar to fermented baked milk. Made from baked milk and th jars of activation. But obviously a small amount, because I also want to make cottage cheese and sour cream and so on. therefore I will use cartoons for these purposes.
And in appearance, as in the previous photo.

Tell me please, will the yogurt thicken after stirring (so that the spoon stands) or will it turn out to be drinkable?

After mixing, its consistency will not change.

[ElenaBo]

I am preparing yogurt and fermented baked milk in a multi recipe from ElenaBo
Everything up to "indecency" is simple, but the result is excellent, for which the author has great respect

1. Thoroughly mix milk (sterilized) of the required fat content or a mixture of milk + cream (sterilized) (whisk lightly) with the leaven. Food should be at room temperature.
I mainly use the products of the House in the Village series, and as a starter I use natural yoghurts “Activia” and “Bio-Max Effective”.

2. Add sugar to taste and mix thoroughly again.
I don't put sugar in drinking yoghurts. But we like thick ones sweeter, so I usually put 3 tbsp. spoons. And I also make yoghurts with vanilla flavor, replacing one spoonful of sugar with one packet of vanilla sugar, the aroma ... like an ice cream. I want to try adding some syrup when fermenting, but I just can't find a natural one on sale, without dyes and other additives
In principle, sugar can be added to the finished yogurt, but then it liquefies with stirring with a spoon.

3. Pour the milk mixture into jars of suitable volume and diameter.
I use 330 gram jars (4 pcs.) From under mayonnaise for drinking yoghurt, and 200 gram jars (6 pcs.) From under baby food for thick yogurt.

4. Line the bottom of the MB with a cloth and fill with cold water to the minimum mark.

5. Place the jars and cover them with lids to avoid the accumulation of condensation.

6. Switch on "Heating" for 1 hour.

7. After turning off the heating mode and without opening the MW, leave the yogurt for further fermentation for another 2 hours.

8. Check the readiness of the yoghurt by twisting the jars gently - drinking yoghurt may have a liquid consistency, which thickens when it cools, ordinary yoghurt should have a homogeneous, thick and slightly jelly-like consistency.

9. Leave the jars to cool completely at room temperature

10. Store jars of ready-made yogurt in the refrigerator.

Here are our family's favorite recipes:

Drinking milk yogurt
Milk 2.5% or 3.2% - 1 liter.
Natural yogurt - 1 pack

Drinking yoghurt-fermented baked milk
Baked milk 3.2% or 4% - 1 liter.
Natural yogurt - 1 pack

Natural milk yoghurt
Milk 6% - 1 l.
Natural yogurt - 1 pack
Sugar - 3 tbsp. l.

Natural creamy yogurt
Milk 6% - 0.5 l.
Cream 10% - 0.5 l.
Natural yogurt - 1 pack
Sugar - 3 tbsp. l.

Creamy yoghurt
Milk 6% - 0.5 l.
Melted cream "House in the village" 10% - 470 gr.
Natural yogurt - 1 pack
Sugar - 3 tbsp. l.

Expensive! Explain to a stupid woman what kind of "heating" mode in the cartoon, or I do not understand anything at all, or it means that you need to heat the milk for 20 minutes while stewing, then open the lid to cool it and then add yogurt, close it again and keep it on the "heating" mode. amount of time, right?

[heating \ Warm]

mode heating \ Warm turns on automatically or manually. Maybe you don't have it?

Expensive! Explain to a stupid woman what kind of "heating" mode in the cartoon, or I do not understand anything at all, or it means that you need to heat the milk for 20 minutes while stewing, then open the lid to cool it and then add yogurt, close it again and keep it on the "heating" mode. amount of time, right?

They poured water into the cartoon, put a cloth on the bottom, right into the water, so as not to scratch the bottom. Jars of the mixture (milk + sourdough) were placed on a rag in water, covered with lids. Closed the cartoon, turned on the heating button

Wow ... maybe I bought my cartoon about a year ago - are there really new models with a new regime? But in the description of the standard Panasonic multicooker, there is no heating mode ...
can you poke my nose in the photo where there is a corresponding button-in advance merci

even in primitive rice-boxes there is heating

They poured water into the cartoon, put a cloth on the bottom, right into the water, so as not to scratch the bottom. Jars of the mixture (milk + sourdough) were placed on a rag in water, covered with lids. Closed the cartoon, turned on the heating button

Hello ladies and gentlemen!
I also love the product under discussion here, but I don’t want to buy "store" chemistry anymore, because there is an airfryer and a bread maker, that is, I can cook myself now! As a "blonde" in the world of Yo-gurts, I still don't understand this: when it is possible to put fruits and various "tastes" in a container with the main ingredients, immediately with milk and linex-activation-bifidobacterin-snow or after IT has become the desired snow-white fermented milk treasure and secret of the long-livers of the East?

Sorry, I'm stupid now I looked at my darling cartoon-wow! here it is, that required button is heated from above / from below, off, mother dear, and I only use this button as a shutdown, but what else can you do with it, eh? I poked it, it was highlighted 4 and is it 4 hours?
(sorry for the stupid questions, I just noticed this button just now)

when you can put fruits in a container with the main ingredients

Fruits are placed in ready-made yogurt, kefir - snowball, etc. Otherwise, the milk will be fermented by bacteria sitting on the fruit - and who knows what is sitting there?

Masherochki, is it possible to add curd cheese to the milk of Activation? chi current normal without fillers?

Curd, but without fruit you can

Girls, I just became the happy owner of a multicooker. I made yogurt yesterday. True, I messed up and took one jar of activity for 2 liters of milk, but it turned out delicious.
Tell me, in the heating mode, I have 0h on the display and I had to notice 20 minutes on the timer, is that how it should be?
Prompt pliiiiiz.

Yes, it should be so - you need to detect it by a timer, I figured it out myself ... I didn't even notice the heating button right away)))
I want to say thank you to everyone - I also make yogurt now

I also wanted to ask. Naturally, when the milk was boiled, it ran away. I have already read the recommendations, but a question arose.Girls recommend 1 hour in baking mode, but does this make sense? Can it be easier and faster to boil on the stove, and then in a slow cooker, or does this also affect the taste? Tell a beginner, pliiiz.

I make yoghurt from sterilized long-lasting milk, and I never boil it. I just heat it right in the jars and leave it in a slow cooker overnight.

I tried Acidophilus of the Ostankino plant. Shelf life 10 days. Any pasteurized milk (Prostokvashino and 2.5 3-6%, different in soft bags, Vkusnoteevo ... in general, happiness is not in milk) was simply boiled and cooled to 40 degrees. At night I put it anywhere in the kitchen, it turned out to be thick on top, liquidish on the bottom. And when mixing a la drinking.
I put it in a bread maker on standing (5 hours), it turned out to be thick and glossy on top, curled a little from below. I think, after all, different temperatures at different levels of the bucket in the bread maker.
Dispelled the myth about the airfryer! You won't be able to make yogurt in the airfryer, the product is curdled. The lowest temperature is 65 degrees, and even with the lid open, the optimal 38-40 degrees will still not be there. In general, YES for cottage cheese, NO for yogurt!

In the evening I set to make yoghurt.
Everything according to the recipe - 1l milk, patherized, activating a jar. By the way, was it necessary to take cottage cheese or not? I took a simple one.
In the morning we got a very very thick fermented baked milk.
Or is yoghurt supposed to be?

In the evening I set to make yoghurt.
In the morning we got a very very thick fermented baked milk.
Or is yoghurt supposed to be?

Was the milk baked? Homemade yoghurt won't look like store-bought yogurt, and we don't add thickeners.

My yogurt is always thicker than the store

Me too, and tastier.

Was the milk baked? Homemade yoghurt won't look like store-bought yogurt, and we don't add thickeners.

No, the milk was not baked. Simple, pasteurized. And what, you had to take ghee?
Please advise where to buy acidophilus?

[Red mercury]

Red mercury, it's just that fermented baked milk is made only from baked milk.

Please advise where to buy acidophilus?

Either in dairy shops / stalls or in the dairy departments of large supermarkets. Not all dairies produce it.

No, the milk was not baked. Simple, pasteurized. And what, you had to take ghee?
Please advise where to buy acidophilus?

It is always available in all Auchan, and sometimes in major Crossroads. I also recommend Bifilife of the Obninsk dairy plant (they also have acidophilus in the assortment, but it is a little more expensive than Ostankino ... also look in Crossroads).

By the way, my yogurt is also closer to thick fermented baked milk, because the container is large (one and a half liter saucepan in which I boil milk). I suppose that the density was "shop", you need to either add starch, or cook in small amounts.

And it's better to cook from pasteurized milk (boil for a short time!). They do not add any chemical rubbish to it, as to sterilized one, which even in an open bag does not disappear for years!

Lika, roman4all, thank you very much! I will look!

Interestingly, but I saw on the Internet that acidophilus and bifilife are with additives, sweet, with blueberries, maybe with something else - can you use these?

Interestingly, but I saw on the Internet that acidophilus and bifilife are with additives, sweet, with blueberries, maybe with something else - can you use these?

It is doubtful that those with additives have a short shelf life, there most likely all sorts of preservatives are added to the composition, which is why they do not deteriorate for centuries.
But no one bothers you to try ... then do not forget to share the result!

so: while the record is 125ml of activation per liter of milk

Yes? I put 1 trough of Activia (125 g) per 2 liters. milk. Ready in 4-5 hours on central heating battery
I'll have to try it in the cartoon, why the technique is in vain ... Only it's more convenient for me in jars ...baby just a portion

[Rusya,]

Rusya, I do in jars in MV. I specially bought jars of 250 ml. 4 pcs fit into my CF. - I have a little one. Just 1 liter of yogurt.
By the way, I tried Zhivia and Lactonia on yogurt - no worse than Activia.
I like it more in jars - in portions, and do not touch it before use. And so it is necessary to pour from the saucepan. It seems that is not the same.

[Rusya,]

I am reporting: yesterday my husband mistakenly bought 1 carton of milk more than he ordered, so I made yogurt in a multi - 1 liter of pasteurized milk + 200 gr. homemade yogurt (products from the refrigerator), stirred and turned on the Preheat for 20 minutes. It was at 23.30. Today at 8.00 I dropped in - the yogurt is ready. Without taking it out of the multi, I turned on "Stewing" for 10 minutes and poured it into cheesecloth - it turned out to be a curd. It looks good and gentle, I haven't tasted it - I fast.

Rusya, I do in jars in MV. I specially bought jars of 250 ml. 4 pcs fit into my CF. - I have a little one. Just 1 liter of yogurt.
By the way, I tried Zhivia and Lactonia on yogurt - no worse than Activia.
I like it more in jars - in portions, and do not touch it before use. And so it is necessary to pour from the saucepan. It seems that is not the same.

rinishek, I have jars of baby food 200 gr. I think 5 pcs. just fit Yoghurts others saw only with fruit fillings, you will have to take a closer look, thanks for the tip. And then I don't like the composition of "Activia", I still want not only lactic acid bacteria, but also bifido- and lacto-

[Rusya,]

Rusya, 200 g each is not very ergonomic - these jars are slightly lower, which means they will fit into a saucepan in quantity, and lose to their taller girlfriends in terms of displacement.
and I still can't order it through an internet store (girls, check if there is in our province, then in the capital it should be) / they sell starter cultures in ampoules in my opinion for 8.2-, 8.5 UAH / amp ... Hunt just try it with "cultured" leaven.
and I cut the fruit directly into a jar - before pouring the ready-made milk-yogurt mixture into it. According to my observations, bananas are not bad, other fruits are not bad. It's better to add them later. But dried fruits - such as prunes and raisins, dried apricots - are just wonderful. She even poured oat flakes into one jar - generally a delight!
By the way, I liked "lactonia" the most.

Hunt just to try it with "cultured" leaven

Have you tried asking at the pharmacy? Bifidum- or lactobacterin (powder in glass ampoules) for dysbacteriosis children were prescribed earlier. Pure culture, without any additives of little use. I make it easier: I buy a children's Biolact from Tyoma (or Agusha) and ferment it with it. Then from the finished one I leave for the next sourdough at the rate of 1 tbsp. spoon into a glass of milk. Any fermented milk product can be done this way, but only buy milk. And the acid of the finished product is regulated by the standing time and the increase in the volume of the starter culture. My people love it when it's almost bland, I put it in a multicooker in 320 gram jars at night, and in the morning everything that is not eaten is in the refrigerator.

Yesterday I read the topic all day, and in the evening I made yogurt according to the first recipe, but with sugar and soft curd (fermented with curd Activia). But apparently overheated in the Multicooker. It seemed to me that the yoghurt was a bit different in consistency than it should be. Or I just never saw homemade yoghurts. But I really liked the idea itself. Thank you all, now I don't have to buy a yoghurt maker!

Hello everybody! Yesterday I made yogurt in a cartoon according to Elena Bo's recipe. What can I say, it seems to have worked out. I took 2 tbsp per liter of milk. L. "Activii" in green. jar. Not much sugar added. Since there are no small jars, I took 2 half-liter and in the cartoon. there they stood for 3.5 hours, I was afraid to hold more. Serum came out on top - is that how it should be? This is what frightened me, I thought it was turning into kefir. True, today, when they took it out of the refrigerator, it was gone. It was not very thick, it "wiggled" in the jar when tilted, but otherwise everything is fine.True, the husband said that it looked like thick kefir, or as they say in Central Asia, katyk. But I took half the jar. I will do more, try to add time. Thanks a lot, everyone!!!!