Yogurt in a slow cooker

[Antonovka]

Antonovka , that okay, and I poured into the eye. A full bottle for 2 liters. milk.

[Omela]

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

Divide by eye, you can't go wrong.

[VS NIKA]

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

And that means I made the last time yoghurt from old yoghurt and it didn't ferment! It seems to have grabbed from above, even the jar bent a bit, I put it in the refrigerator, and in the morning there is nothing ... In general, I have 3 tbsp. l. there was little yogurt as a leaven.

: hi: Recipe, can I please?

VS NIKA , the recipe I have is this: most often I make Yogurt from capsules. For 1 liter I give two capsules + 1 tbsp. l. dry milk without top. I've been doing it in a pressure cooker lately. lasts from 8 to 10 hours.

And that means I made the last time yoghurt from old yoghurt and it didn't ferment!

This dosage is written in all instructions for the leaven. I have enough.
How old was your yogurt? That is, it was the first leaven? Or older? I never re-ferment more than once.

Ah, I read what you make from capsules. Maybe that's why 3 spoons are not enough? All the same, fewer bacteria live in capsules than in dry yeast, apparently the first yeast comes out weaker and you need more of it for over-yeast.

[Lozja]

Lozja , yogurt was the first. In general, I never re-ferment. There are many capsules in the jar
Why are there fewer bacteria in the capsules? two capsules are enough to ferment 1 liter of milk. I can see from the introduction how many bacteria live in one capsule ...

[Lozja]

Lozja , yogurt was the first. In general, I never over-ferment. There are many capsules in the jar
Why are there fewer bacteria in the capsules? two capsules are enough to ferment 1 liter of milk. I can see from the introduction how many bacteria live in one capsule ...

So I myself think that there are less capsules. Because nothing ever came out of the capsules. You drink the capsules themselves, it seems that there is an effect when there are problems with the intestines, but it did not work out of them yogurt, I tried it more than once. Capsules gave and little and a lot and for everyone. Nothing woke up in me there, in milk.
I know that others succeed. Well, ce la vie for some. Therefore, I quit this business and buy dry starter cultures, at the moment they are Bulgarian (I like them the most). Everything is without punctures, all bacteria are alive, they live in the refrigerator on the coldest shelf and do not know grief.

And on the contrary to me from capsules it is very nra. I have tried many capsules. The jar also lives in the refrigerator, and for a long time and thank God everything was until the fool wanted to save money. Where do you get the Boglag leaven? And then I heard about her a hundred times, but never saw it. Doesn't she make snotty yogurt?

: hi: Girls, where do you buy these capsules, at the pharmacy or ...? And how will they look?

Yes, I take it at the pharmacy. I've been using this lately

Yes, I take it at the pharmacy. I've been using this lately

A familiar jar is the same in the refrigerator.

I take sourdoughs in the internet, at Kidstaf, in our city there is nothing but Narine and there are no such capsules. The yogurt is almost not snotty, I made more sourdough from Kiev sourdough. Sometimes well, just a little stretches.
And in Narine there is a lot of acidophilus, so he turns out to be sooo snotty, even eating is unpleasant.

Interestingly, are there such capsules in Moscow pharmacies?

[RybkA]

RybkA, and you have Silpo there in Rivne. There should be Kiev leavens, have you tried it?

[VS NIKA]

VS NIKA, Ikra,
I did not see Yoghurt capsules in the pharmacy I bought Yogulakt capsules - I didn’t like it, the powder came out of some kind, maybe I did something wrong. I'm trying to learn how to make from Evitalia now

Antonovka, super-yogurt is obtained from Evitalia. Very tasty, pleasant and tender.

And on the contrary to me from capsules it is very nra.

Here I am, I also love yogurt from these capsules. It tastes very pleasant, and the smell, I, to myself, call him noble, well, not like yogurt. I don't get snotty at all. And I make the leaven without fail. The sourdough is much thicker and even more aromatic.

[VS NIKA]

VS NIKA, Ikra,
I did not see Yoghurt capsules in the pharmacy I bought Yogulakt capsules - I didn’t like it, the powder came out of some kind, maybe I did something wrong. I'm trying to learn how to make from Evitalia now

: hi: Do you do it for "yogurt" or whatever? I did it twice with Activia - it didn't work. I don't have "yogurt".

[VS NIKA]

VS NIKA,
You mean the Yogurt option in the slow cooker? Or what? In my cartoons there is no such mode, I do it in a yogurt maker

[RybkA]

RybkA, and you have Silpo there in Rivne. There must be Kiev starter cultures, have you tried it?

Lozja, eats Kiev yoghurt both in Silpo and Velmart, but I did not like it. Maybe I haven't tried everything, but what I took is definitely not mine

Here I am, I also love yogurt from these capsules. It tastes very pleasant, and the smell, I, to myself, call him noble, well, not like yogurt. I don't get snotty at all. And I make the leaven without fail. The sourdough is much thicker and even more aromatic.

izvarina.d, and how do you make leaven on capsules?

[izvarina.d]

)izvarina.d, and how do you make leaven on capsules?

RybkA, the meaning is as follows: I prepare the necessary utensils (a jar with a screw cap 300 ml, a faceted glass 50 ml, a tablespoon and a tea spoon) and pour boiling water over everything; I take milk for sourdough from the store, preferably "Molokia" 2.5%, I heat it up to 35 degrees; pour the contents of 2 capsules into a glass and dilute them in 20 ml of warm boiled water; I pour milk into a jar, add yogurt diluted in water (the one that is powder from capsules) and stir; I close the jar with a lid and put a yogurt maker in a bucket (I have an arieta with a bucket) I fill the space between the bucket and the jar with warm water; I turn on the yogurt maker and keep it until cooked (from 3 to 5 hours, depending on the temperature in the kitchen); I put the finished sourdough in the refrigerator for a couple of hours for ripening, and then everything is according to the same principle, only in milk - 1, 3 liters (as much is placed in a bucket) I introduce 2 tbsp. l. leaven.

[VS NIKA,]

VS NIKA, how is your yogurt?

: hi: Hello! I tried it again with yogurt. The first time it just turned out milk, the second time, with activation, I overexposed it on heating (twice for 20 minutes), the third time I heated it once for 20 minutes and opened it after 8 hours. It turned out to be homogeneous, but even in the refrigerator after 9 hours according to the density of drinking yogurt. Maybe you need to stand for more than 8 hours or add some activations?

[izvarina.d]

izvarina.d , and what is the approximate shelf life of the sourdough? Do you make yogurt regularly?
Lozja, can you tell us more about your Bulgarian starter cultures? They were gone at one time, but now I see they are there again. But in a different package by type. What do you have: in capsules or in biphoes?

[Lozja]

Lozja, can you tell us more about your Bulgarian starter cultures? They were gone at one time, but now I see they are there again. But in a different package by type. What do you have: in capsules or in biphoes?

In my biphers. Those that were before, as far as I understand. After the Kiev Vivo they impressed us very much and did not seem to be snotty at all. Now sometimes they drag on a little, but not critical. Apparently at first there was such a feeling, in comparison with Kiev leaven. We like it. I take Yogurt and Bioyogurt (bio + bifidobacteria contain everything else). The bag lasts about a week. I then re-ferment the first sourdough for 5 days in a row and have a liter of yogurt every day or every other day. I keep Sasha in the refrigerator on the coldest shelf.

[izvarina.d]

izvarina.d , and what is the approximate shelf life of the sourdough? Do you make yogurt regularly?

Yes, I do it regularly and a lot. From 2 liters per day flies away. I use the sourdough for 2-3 days, and mercilessly pour out the rest.

Yes, I do it regularly and a lot. From 2 liters per day flies away. I use the leaven for 2-3 days, and mercilessly pour out the rest.

Better for baking or cooking.

Better for baking or cooking.

What remains is - to smear on the walls, will not help.

I finally tried to make something like Greek yogurt. This is where the thickness you want from homemade yoghurts is! I put the yogurt in a colander on two layers of paper towels, covered it with a lid and in the refrigerator for half a day. As a result, the glass is yellowish whey (this is viscous, it differs from curd), in the remainder - thick yogurt, in consistency and taste it looks like whipped sour cream.
I like it! If just yogurt after adding additives and mixing it still becomes thinner than before, then this, like Greek, yogurt is obtained after mixing - just what you need!

[Ikra, Antonovka]

Ikra, Antonovka!
In Moscow pharmacies, these capsules are called Yogulakt, the composition is the same.

[Ikra]

Ikra,
I bought Yogulakt at a completely ordinary pharmacy - after all, it's just an additive for the treatment of all sorts of nasty things like dysbiosis

[Antonovka,]

Antonovka, how, it turns out, it is interesting to go to the pharmacy!

I make yogurt like my grandmother taught. Forgive me if I suddenly repeat someone's post.
Without any activity and heating, I boil milk (not pasteurized, but buy homemade milk on the market), it is especially excellent and useful from goat, I cool it to room temperature and add sour cream (also homemade, not store-bought) at the rate of 2 tbsp. l. sour cream for 1 liter. milk and leave at room temperature until morning. If desired, fruit puree can be added to the finished yogurt in the morning. At the age of 2, my son cured a terrible dysbiosis (after antibiotics) with such a product, made fresh yogurt every day, and ate it on both cheeks.
Well, it's also very good for kids to make cottage cheese on their own: put the milk to boil as soon as it starts to boil (the foam will only begin to rise), squeeze half a lemon (for 0.5 liters of milk), stirring constantly. Throw the finished cottage cheese in a colander, let it drain. Small kneaded a banana there, went with a bang

good doctors (not sellers of yogurt makers and starter cultures) recommend taking a simple non-durable pasteurized milk... You can ferment it directly (the amount of flora from the sourdough simply suppresses the vital activity of those individual bacteria that could have survived in such milk), or you can boil it. Keep in mind that boiling milk changes the properties of milk - proteins are folded and casein somehow changes.

If the milk is homemade, it is MANDATORY to boil! Think how much of any microflora is contained there - from the udder of a cow, from the hands of a milkmaid, from a bucket of one or two or three, the container in which this milk is sold to you.

Long-term storage milk either contains antibiotic preservatives (sorry, I don’t believe that the same fat will not go rancid during months of storage), or it is super-emulsified (this was once parmalate, which was the first to come to our market with milk that was stored for more than a few days) , and this is a huge burden on the liver.

Here, from the same topic - about souring. I made yoghurts myself from super-pasteurized milk, the shelf life of which is a couple of months. Again, the question is - if it costs a couple of months in the refrigerator and does not turn sour, how can yogurt be obtained from it? It turns out, but maybe this is not quite correct and healthy yogurt?

Let me expand on the topic from a microbiological perspective.
1. Sterilized milk has absolutely no germs in it, it is sterile.In addition, according to some sources (everyday, who worked at a dairy that produces just such milk), some varieties contain a certain preservative, which is why in some even yogurt does not work.
2. Pasteurized milk is non-sterile, but the number of microbes is very small, since it has undergone a gentle heat treatment.
3. Homemade milk is not sterile at all. But, due to some of its properties, at first even in the cold it can inhibit the development of lactic acid bacteria.
Our task is to get yogurt, and for this we need that not vulgar lactic acid bacteria that make ordinary yogurt, but those that we acquired for this purpose, multiply in milk. Even if this is just a bottle of Actimeli, we use it precisely to "infect" milk with the very bacteria that are in it.
SUMMARY: so that nothing interferes with the multiplication of the bacteria we need, we first eliminate all possible competitors by boiling. If you have already bought super sterile milk, boiling is not necessary.

I hope I'm not too smart

My friend's mom has a microbiologist at the dairy industry. So she strongly recommends bringing the milk to a boil before sourdough and boiling for 5 minutes, then cool it to 40 degrees and only after that the sourdough is introduced with sterile instruments, it will settle for 10 minutes and then stir again and start the fermentation process. If we make it in a yogurt maker, all the dishes (jars) must be boiled before pouring.

I just got out my yogurt. For 1 liter of milk paste-go took 150 ml of Activia yogurt. But that's a lot. The cooking time has been reduced. Let's taste it, accomplish your goal.

Girls may repeat after someone else, but in Russia you have a representative office of our Ukrainian plant for the production of starter cultures for yogurt makers +7 812 912-34-44
St. Petersburg, Ligovsky prospect,
50, building 6, office 52
They are mailing us all over the country, I think they should also send them to other cities, they feed the whole country with very good leavens (and more than one generation), here is their website 🔗

Here's what I got: yahoo: Delicious. Help yourself.

Dandelion I did the same, but nothing happened - just thin kefir, which is not so.

Good day. I came to ask for advice

I have a DEX-60 multicooker, there is a yogurt mode. There is even a book with recipes for the cartoon and a yogurt recipe is written in it. BUT .. This is not yogurt. WHAT comes out of me. And for more than a week, maybe more than 2 weeks, I've been experimenting and nothing sensible comes out.

The Panasonic recipe, where heating for 20 minutes does not suit me, the multicooker heats milk to a boil in a short time. Accordingly, the lactic bacteria will die. And immediately the separation of the serum.

Today I put on the 7 o'clock regime, the yogurt program. Yogurt came out, but it's most likely thick kefir in consistency, and it is yogurt, as in many photos, which is eaten with a spoon. I tried to put yogurt on the mode for 20 minutes and turn it off, but it also turns out not what I would like.

I tried to dilute cold milk with activity, and boiled milk, cooled to 40 degrees, and I tried bifidumbacterin instead of activation. But the result is the same - this is thick kefir, and sometimes it is just kefir, not yogurt.

Can someone have a multicooker similar to mine with a yogurt function? Where is my mistake? I'm already tired ...

I took Yogulakt at the pharmacy, made yoghurt, sour and liquid came out ... the owners of the yoghurt maker said, it takes a long time to ferment, up to 15 hours

I have a cartoon Marusya. The function is yogurt. How to do? What are the ingredients?
My full gratitude if you tell me how this can be done.

And what if with a mixer, say, whisk cottage cheese with milk and put yogurt on function? .............

For the first time in my life I got the yogurt I wanted, without a hint of pulling and snotty. Alas, with all the other leavens, I was not lucky so far, but maybe it's something else ...
In general, like this: there were 700 ml of 2.5% pasteurized milk, 200 ml of 10% cream, and a pot-bellied jar of some French yogurt without additives in glass, bought in Auchan. I whipped everything in a cocktail blender (I always do this, mix well), everything from the refrigerator. 4.5 hours - and the result is gorgeous yogurt: thick, not snotty, very delicate in taste, not sour.
Maybe it's the fat content of the formula, maybe this yogurt has such delicate bacteria, but I liked it very much!

Or maybe it's a store-bought yoghurt as a sourdough? If I remember correctly, then the result from the purchased ready-made yoghurts does not last at all. If my sclerosis does not let me down, I have made it from purchased ones for a long time.

irysska But then try, for example. add a little cream. What if they give such a magical effect?
Lozja, I have nozzles from activation and bifidumbacterin. But next time I'll try to add fat to the milk.

[Ikra]

Ikra
Thanks for the advice - I'll try it with cream.
By the way, for some reason, for some reason, I also have a bit of a stretch from Activia. But with Yagotinskaya, it seems, no.

and I have from Activia nozzles

Made with acidophilus and cream milk 2.5% yoghurt is excellent everyone really liked it - I think too that it's all the same in the fat content of milk - but with cream it turns out great

what is and where did you get Acidophilus?

[Ikra]

By advice Ikra today added cream to yogurt milk - about 1/4 in each jar 0.25. I'll see how the yogurt will behave - which will be thicker, there is no doubt, but whether this will affect the pulling is a question

Oh, girls, I don’t know, I don’t know. I switched to homemade fatty milk. even if I don’t collect cream at all, there is still a slight pull.