Yogurt in a slow cooker

Well, finally, and I am with yogurt. I walked around the yogurt maker for a long time, the toad was choking inexpressibly. Now the cartoon has taken over this work. I don't have small jars, and half a liter does not rise (I have a small cartoon, 2.5 liters). So I poured milk room (this is important) temperature with stirring "Activia" directly into the multi bowl. Heating for 20 minutes on a timer and forgot about it for 6 hours. Mmmmm ... What the doctor ordered ... Then I carefully put it in jars and just before serving, I stir in syrup or jam. Thank you for teaching

So I ran into it. The woman had no concern - the woman bought a pig. I was ruined by the love of trials. I did it on "Activia" and would do it myself, but no ... Yesterday I found "Bio Max" in Auchan. I took two. Try one, one for yogurt. You can eat delicious, but he did not multiply and multiply. As a result, in the morning I got sour milk on top, yogurt in my finger at the bottom (not a fountain, but you can eat it). Moral: do not look for your .. la-la .. adventure. By the way, the expiration date expired after 2 days. I already read it today.

After looking at a bunch of recipes, I decided to try to make yogurt in a cartoon. I took the recipe from Raisin, but immediately changed it to fit my own. I took baby milk - 1.8 liters, Activia-yogut (bran, cereals filtered through a sieve) - 3 packs, I did everything else according to the instructions. In the morning I got up and was stunned, it turned out a fairy tale (y) yogurt is tender, tasty (you can not add it) and thick, that a spoon is worth it. There were 9 jars of 180g each. Now I will do this all the time, the children really liked it.

And I fundamentally do not take yoghurts with fillers. As soon as something is added to it, "pesticides" are immediately needed for conservation. I heard somewhere that only a pure culture can live without preservatives.

Made yogurt very simple, thanks to Zest. He disinfected the cartoon by pouring 1 liter of boiling water over the lid from the spray and sprinkled with alcohol (this manic passion for biological purity from hobby for home brewing is never superfluous when working with pure cultures). I bought 1 liter of pasteurized local milk 3.2% for 20 rubles, 1 jar of Activia for 11 rubles, mixed it in a MV saucepan, dipped the tip of an electronic thermometer wiped with alcohol into the milk mixture and closed the lid, turned it on for heating. As soon as the temperature reached 40^aboutC, took out the probe, closed the lid and turned off the cartoon (22-00). In the morning at 7-00 I looked under the lid and saw milk jelly, quite dense, almost like jelly, in a spoon it keeps on a hill, the taste is very pleasant, not sour. Today I have already put 2 liters of milk on my yogurt sourdough, tomorrow we'll see what happens, but there is no doubt - yogurt.

I already got the hang of making yogurt in the oven, but sometimes the oven is very necessary for someone else and yogurt is also needed ...
And if you do it in jars, then you pour water into a saucepan, right? And on the bottom of the saucepan do you put a thread (napkin, towel)?
So what is the best way to boil store-bought ordinary, pasteurized (in soft bags) milk or not?

[Daewoo Int. DI-9261]

...
Take 2 liters of milk, boil in a multicooker on the Steam cooking mode for 2 minutes, cool to a temperature of 40 - 45 g., Add two packs of natural yogurt Activia, mix and turn on the Heating mode for 20-25 minutes. Turn off the multicooker and leave with the lid closed for 6 hours. Chill the finished yoghurt in the refrigerator.

I did everything according to the recipe, but it seems to me that this is more likely not yogurt, but delicate cottage cheese - I threw it onto a fine nylon sieve - it turned out to be a complete delight and whey for bread!

And here I deliberately kept it on the heating longer (and I will repeat it this way):



And yogurt in my cartoon is better in a water bath, in jars.

And further.Does anyone use a yogurt maker Daewoo Int. DI-9261? In what topic can you discuss this? I did not find it by search ...

[zalina74]

zalina74, the site has a whole section dedicated to yogurt makers - Yoghurt maker

Thank you, I'm not getting my bearings ...

Now I am with jars! Believe it or not, I was looking for the necessary jars for 2 months, I did not come across all. She took a cartoon saucepan, put in a cotton rag, put down the jars, and poured a mixture of milk and store-bought yogurt into them. Milk at room temperature, yoghurt from the refrigerator. Has included mountains. water in the tap and a mug poured the jars somewhere to the middle of the height of the jars. Closed, heating mode for 20 minutes on a timer. Left alone for 6.30 hours. (so it happened - I forgot about him) I opened the cartoon, took out the jars, closed them with lids and into the refrigerator. Already now the yogurt was thick, and after the refrigerator you can put the jar on its side, it does not pour out. Milk "Prostokvashino" 3.2%, yogurt "Activia" without fillers. Thanks everyone for contributing to my cooking! Now I have excluded sour cream from recipes in cooking, switched to yogurt. I think the dishes are "softer"
Options for inserting a picture do not work, maybe someone is not too lazy to insert a picture

Now I am with jars! Believe it or not, I was looking for the necessary jars for 2 months, I did not come across all.

I, too, until I picked up the right jars ... but I found in Amstor (sorry, I don’t see where you are from) such wonderful 240 ml jars, they had green peas and MacMai mustard jars were also suitable, they are the same size
but in general you have a wonderful product!
It's time to mix yogurt for yourself, otherwise I just forgot something about it

Hello everyone!) So I decided to make yogurt in a bread maker. Please tell me, the instructions say that by default the process lasts 8 hours, but it can be reduced to 6 hours. And how to determine how much is needed? Or it is better to put 6 hours, and then add 2 hours if that.
And more, please tell me how much yogurt you can store in the refrigerator?

[valushka]

valushka , we are talking here, unfortunately, about multicooker, and not about HP. If you don't have multi yet, then people make excellent work in the oven, in a thermos and even on a central heating battery. so read Temko, choose the option convenient for you and good luck!
I had yogurt in the fridge for a week. I haven't experimented any longer.

[valushka]

valushka, in subsection Yoghurt maker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=125.0 you can find answers to many questions

Thanks for the wonderful topic! I made yogurt tonight from 2 liters of milk and 2 jars of Activia. We have already eaten potato pancakes under this yogurt. Vuuuuusnooo !!!! And fresh! Sour cream is sour and fatter. Kefir is sharper and sourier. And the resulting product is just that!

A dream come true idiots uh-uh ... hostesses: make yoghurt with baked milk. Made ... and got RYAZHENKA. One to one to taste. True, dense, like yogurt.

1. Mix baked milk (4%) (THANKS for the tip to Anya with HA !!!!) + a jar of natural yogurt (I take the simplest one, and it is called BIO-YOGURT)
2. Preheat for 30 sec. in micro (or just slightly heat milk)
3. Pour into jars
4. Pour warm water into the MV and put the jars (by closing them with lids).
5. * Heating * - 45 minutes.
6. Disconnect and leave for at least 3 hours.
ALL.

Jars from IKEA, remarkably comfortable, 90 g each. The photo was taken yesterday, at work)))

And here's how easy it is for me to make yogurt:
Milk 1 liter from the refrigerator, one jar of yogurt (or 150 g of sourdough) is also poured from the refrigerator into the MV saucepan. Beat everything with a blender (I have Bamix) for 1 minute until foamy. Then I turn it on on "Heating" with the lid open so as not to forget to turn it off when the mixture heats up to a warm temperature (I check it with my finger). Then I turn off the MV, close the lid, after 4-5 hours the yogurt is ready.

The "Heating" mode in the R-18 brings the temperature up to 65 degrees. But with my method, if you forget that you have put the yogurt and the MB will be heated, then the cold milk has time to ferment before this temperature kills the bacteria.Once I remembered only in the morning - and the yogurt was no longer tender, but with lumps of cottage cheese, but still tasty.

After nine months of weekly production of yogurt in a slow cooker, an understanding of the process was born on a subconscious level and I greatly simplified the cooking process. It turns out even better than in the cartoon. Now I do this, take a clean 3-liter saucepan, pour it round the walls with a liter of fresh boiling water (for sterilization), close it with a lid and hold it for a couple of minutes, while making neat circular movements with the saucepan to irrigate the walls. Then I pour off the boiling water and pour in the first liter of milk, then a jar of yogurt and the second liter of milk with a strong stream, trying to stir the yogurt better, close the lid. Then I put it on the stove, turn on the heating, I no longer use the thermometer, I press the sides of the pan with my palms, as soon as the temperature, according to sensations, reaches the temperature of the forehead of the influencing person (~ 40^aboutC), remove it from the stove and wrap it in a blanket, like cans with blanks for conservation. In the morning, you get a great yogurt with a consistency like in the photo in the post of the respected zalina74:

P.S. By the way, during all this time I have tried many different yoghurts, stopped at Rastishka in small bottles under foil lids, preferably some berry or fruit ones, it has the best result:

Hurrah! Taking as a basis Yogurt in a slow cooker, thick from Zest today we are with yogurt (our own! Without any stabilizers, flavors and everything else).
* For 2 liters of milk, my husband and I used 1 package of natural yogurt Activia (enough).
* In the future, we will boil the milk in a saucepan, and not in the MV (it escapes through the valve).
In the morning, the result of the evening survey was transferred to banks and sent to the refrigerator. And in the evening, after work, it was destroyed with the addition of raw materials (raspberries, grated with sugar). Tasty-oh-oh-oh ...
Thank you very much to the collective intelligence of the site!

[IlyaVD]

IlyaVD, and you boil milk (homemade, shop?)?

[IlyaVD]

Yesterday I put yogurt in a cartoon with Rosishka on the advice IlyaVD, it turned out great!
Thank you!

Finally I made yogurt too. I took homemade milk + activations (with cereals, green packaging) time - 6 hours. It turned out thick, but there is a little whey on the walls - is this normal? Or it shouldn't be at all. It would not hurt to insert a picture somehow, but how?

[tigra-tigrica]

tigra-tigrica , ossho
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

I did it in 100g jars, 15 min. Heating, an hour stands, again 15 min. Heating, costs 1.5-2 hours and in the cold
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Girls and boys, your advice is needed. I have tried several times to make yoghurt with Canadian yoghurt capsules and nothing worked. Now I bought drinking 1% yogurt without additives and I want to make yogurt from homemade milk (yesterday's). How to make sure it works? What is the best milk, homemade not the freshest or store-bought pasteurized? How much of this drinking yoghurt to give per liter of milk? Where is the best place to do? There is a multicooker Dex 50, there is a three-liter glass thermos. Once I tried to ferment with Drinking Activia in a jar wrapped overnight - it turned out to be yogurt in taste and appearance.

tell me who prepared yogurt in the Brand 37500 new multicooker for the yogurt function. which is the best recipe ...

I have a multicooker for the second week, I'm not overjoyed in any way. Here I made yogurt: the first time on beefelife (it turned out sour for me, but it looks like the initial product) and on activation - it turned out wonderful. And yesterday I fermented my head on biomax and milk "Cheerful milkman". It turned out ... "snot". They stretch with some kind of thread, you can't pick it up on a spoon, it's not possible to eat
What do you think: is there something wrong with the leaven, or with the milk?

And yesterday I fermented my head on biomax and milk "Cheerful milkman". It turned out ... "snot". They stretch with some kind of thread, you can't pick it up on a spoon, it's not possible to eat
What do you think: is there something wrong with the leaven, or with the milk?

If the leaven contains acidophilic bacillus (and in many leavens it is, I do not know for sure about Biomax), then the slimy consistency is quite normal.
If you don't pick it up with a spoon, then you should not eat, but drink ...

Yes, and it's somehow disgusting to drink Slimy rounded consistency, it pushes badly ... In general, I put it in the heat from the refrigerator, I'll see what happens when it ferments even stronger.

I think the milkman is laughing at us. I once left on the windowsill in the house and left for Moscow, thought in a couple of days I would get yogurt ... Haha, the snot is the most natural, and even smelled disgusting Since then I switched to "yogurt".

Girls, boys! Who made yoghurt in Polaris 508 and if so, how? Or in some other cartoon without "Yogurt". And then I can not decide how long to keep on heating, how many times and after what time to turn on the heating and how many hours to keep. What difference does it make in jars or just in a saucepan? I read a lot, but everywhere it is different.

Or in some other cartoon without "Yogurt". And then I can not decide how long to keep on heating, how many times and after what time to turn on the heating and how many hours to keep.

I did without the YOGURT regimen. here wrote.
on occasion in jars or directly in the bowl - that's whatever is more convenient for you. I'm more comfortable in a bowl, because I make a lot of yogurt at once.

I did without the YOGURT regimen. here wrote.
on occasion in jars or directly in the bowl - that's whatever is more convenient for you. I'm more comfortable in a bowl, because I make a lot of yogurt at once.

: hi: It turns out that I did like yours, almost. The milk was boiled during the day, it was already cold and when incl. maintenance, then I forgot to warm up, and then, in addition, I overexposed during maintenance, it took 29 minutes - I watched! Now it stands 30 minutes off,: mda: morning will show ...

[VS NIKA,]

VS NIKA, how is your yogurt?

Not how! Just milk. One part stands in the refrigerator, on the other I cooked a manochka. I took milk 2.5 for nursing and pregnant mothers, it seems like there should be good milk itself? Can still try, I'm stubborn and love yogurt !!! How?

Girls, I read, and straight my heart bleeds ... Where to take normal milk !!!!!

I took milk 2.5 for nursing and pregnant mothers

Well, personally, I do not consider such milk for milk.

Girls, I read, and straight my heart bleeds ... Where to take normal milk !!!!!

I've also been very worn out with the search ... as a result, I found it. they bring milk in barrels and draft milk to several markets here. as it was during the union.
brought from a suburban farm. with this milk, I had no punctures. everything else is a nightmare.

: hi: In Moscow, even in the market, I'm afraid to buy, and generally I bypass the barrels.

Well, I have not bought from ordinary market milkmaids for a long time. I am afraid and always upset when I find myself deceived again.
I'm not afraid of the barrel - I always boil and everything is ok. I give milk porridge with this milk even to a one-year-old daughter and yoghurts, of course, are not dumb. for more than a year we have been buying milk only from them.

: hi: I thought, maybe buy a simple, not expensive, soft package? As they say, not all is gold that ...

Well, I don't recognize long-term storage at all, but in ordinary packages ... many take and get it from them. I can't get anything out of ordinary packages.
I think packaged milk is all the same. well, maybe somewhere a greater percentage of antibiotics, and somewhere a greater percentage of powder.

try of course, maybe you are lucky and your manufacturers are more correct. I practically do not trust Ukrainian ones.

: hi: You may have it so. All the same, mother Ukraine! And we are fed here Muscovites ... um As a child, grandfather went on Saturday to the market for salted cabbage, cottage cheese and milk. That was the time

Well, I don't recognize long storage at all, but in ordinary packages ... many take and get it from them. I can't get anything out of ordinary packages.
I think packaged milk is all the same. well, maybe somewhere a greater percentage of antibiotics, and somewhere a greater percentage of powder.

try of course, maybe you are lucky and your manufacturers are more correct. I practically do not trust Ukrainian ones.

: hi: Maybe they will regret putting muck in cheap milk?

: hi: Maybe they will regret putting muck in cheap milk?

Gee .. and put some cheap stuff. I’ll come home and experiment with soft bags.

: hi: In soft, there is no manufacturer either, but I will try.

Girls, how much yogurt should be set aside for the next. starter cultures for 0.5l? I have never made a new one from the previous yogurt, I have always filled in / filled in fresh bacteria, now I want to try this ...

Girls, how much yogurt should be set aside for the next. starter cultures for 0.5l? I have never made a new one from the previous yogurt, I have always filled in / filled in fresh bacteria, now I want to try this ...

2-3 st. l. per liter of milk. This means that 1.5 tbsp will be enough for you. spoons.

This time, such a delicious yoghurt turned out, there were only two 0.5l cans, they diminished at a time. Here I almost never get the same result twice. It seems that all products are the same, even milk from one milkmaid ... Looks like everything depends on the time of fermentation. Plus or minus half an hour is already playing a role.

This time, such a delicious yoghurt turned out, there were only two 0.5l cans, they diminished at a time. Here I almost never get the same result twice. It seems that all products are the same, even milk from one milkmaid ... Looks like everything depends on the time of fermentation. Plus or minus half an hour is already playing a role.

: hi: Recipe, can I please?

Girls, yesterday I made yoghurt with "Rodnoe Pole" milk.



I did, though in a yogurt maker. On the leaven "Evitalia". It turned out great !!!

[Omela]

Omela,
tell me how you did it - a whole vial of Evitalia is not whole, how much milk and how long is in the yogurt maker?

[Antonovka]

Antonovka , I tell. Boiled milk in a milk cooker, cooled to 40C. She took off the foam. She checked tem-ru with a meat thermometer. Evitalia crumbled right in the vial and poured half of it onto the eye. Poured a little cooled milk, stirred and poured back. Stirred. Before that, she poured boiling water over the jars and dried them. She poured it into jars. I lined the yoghurt maker with 3 layers of paper towels, because before that I was making yogurt and it was stratifying all the time and I decided that it was overheating. Now, by the way, I poured water, I will check with a thermometer what temperature it gives. I left it overnight. I have Tefal, she turns off herself. I put it at 22, put it in the refrigerator at 9.00. The yoghurt has not stratified. Not sour to taste.

I will continue to do as I taught barberry - as a leaven for 1 \ 2 h. l. in a jar of ready-made yogurt. As soon as it ceases to be pleasant to taste, the remaining half of Evitalia will be scouted.

Uffff skoka bukafff.

[Omela]

Omela,
I'll do it today. True, I never managed to split a bubble in half - I made from a whole