Yogurt in a slow cooker

Ksyusha, I also doubt the disappearance of pulling, but it will be delicious and creamy

I buy acidophilus in a store - this is a fermented milk product fermented on an acidophilus bacillus - and there is no pulling, everything works out great - do not be afraid

The girls bought Acidin-Pepsin at the pharmacy today. I heard that it is good for leavening.
This is what you need to make yoghurt - 50 tablets.
Now the question is, how to make yogurt out of it?
Previously, I fermented with Activia all the time without any additives, but now it has become a problem all yoghurts come with fruit additives and at least 4-5 days after production, which I don't like.
I will also try on this acidin pepsin.
If anyone did with it, please, respond or poke a link where it is written.
Thank you.

[cheese]

Louis, from Acedin-Pepsin they make cheese like suluguni and others, not suitable for yoghurt.

Gaby, thanks for the information.
Well, now, this is called heard ringing, but I don't know. where is he.
I'm going to ask about cheese. We'll have to make homemade cheese.
It's a pity that it won't work with yogurt. Through the Internet shops, dry starter cultures for yoghurt are not very attractive, 60 rubles per 1 gram, that is, one time.
How to get out of the situation? (Smiley, rubbing the back of his head)

It's a pity that it won't work with yogurt. Through the Internet shops, dry starter cultures for yoghurt are not very attractive, 60 rubles per 1 gram, that is, one time.

Why 1 time? For a whole week of yoghurt. Make a sourdough starter from a bag, and then make a liter of yogurt a day from it for another week.

[irysska]

irysska

Have you changed your milk yet? Super (duper) pasteurized

Greetings to all! I have a slow cooker with the Yogurt function. I always do it with drinking Activia, which is in emerald-colored bottles with a capacity of 290 ml (from Belarus). At first, I did it in the saucepan itself, both without boiling milk, and with boiling, when the milk raised doubts about its quality. I got confused to cool a 5-liter pan in a x-ke. I switched to preparing yoghurt in glass jars, which I pre-sterilize in the microwave. I sterilize the multicooker pot for 5 minutes "Steam cooking", then in it I mix 3.2% milk from the package with half a bottle of Activia. Since everything is out of the refrigerator, I put on the "Yogurt" mode until the signal to set the desired temperature. I pour the milk mixture into jars, rinse the MV pan, and lower the steam sieve from little Panas into it. Jars of milk in a sieve, between them I pour water to the level of milk in the jars. I close the lid, "Yogurt" mode for 7 hours. True, the last time the jars remained in the MV for another 1.5 hours. Result: Yogurt can only be removed from the jar with a spoon. At 6 hours, yoghurt is mobile.

I switched to making yoghurt in glass jars right away

Vadim, what a needlewoman you are!

[irysska]

irysska

Have you changed your milk yet? Super (duper) pasteurized

Yes, I just put it on it, I specially bought it for the experiment.

Girls, I don't make yoghurts, we are more kefir, fermented baked milk. Here I read your conversations about snotty and I doubt that this is due to the fat content of milk. I have my own cows, the fat content of milk does not change much, but when I buy biokefir for my sourdough (each time I leave a portion for the next time) and so, nothing turns out 3-4 times, and then snotty appears. I buy biokefir again, as a new sourdough, and again everything is fine. in my opinion there is something connected with microbiology. I honestly have faced this for a long time, but I cannot understand the reason. But for me it is definitely not because of the fat content of the milk.

[Ikra]

As I promised, I report about my yoghurt with the addition of cream: so, comrades, the cream only affected the taste and thickness of the product (thick, creamy and tasty), but the pulling -
This is what I expected, although there was such a maaaaa little hope - what if.
But still tastier than just milk.
Apparently at Ikra store-bought yoghurt is so good that the end product doesn't stretch.

But still tastier than just milk.

Of course! Everything tastes better with cream. And then - .

Girls, I don't make yoghurts, we are more kefir, fermented baked milk. Here I read your conversations about snotty and I doubt that this is due to the fat content of milk. I have my own cows, the fat content of milk does not change much, but when I buy biokefir for my sourdough (each time I leave a portion for the next time) and so, nothing turns out 3-4 times, and then snotty appears. I buy biokefir again, as a new sourdough, and again everything is fine. in my opinion there is something connected with microbiology. I honestly have faced this for a long time, but I cannot understand the reason. But for me it is definitely not because of the fat content of the milk.

It already depends on the degree of sterility. Each time a by-product accumulates in the final product. Homemade milk must be boiled !!!

It already depends on the degree of sterility. Each time a by-product accumulates in the final product. Make sure to boil homemade milk !!

We always boil milk for 5 minutes, we don't use raw milk at all!

That sho is! I can't change my mind to homemade milk! I did it all summer and all autumn, and it worked out fine. And then the cow stopped milking, switched to the store. Now they start again, they give milk, but I just can't get used to it back from the store. Some kind of yogurt is not right, it turns out.

That sho is! I can't change my mind to homemade milk! I did it all summer and all autumn, and it worked out fine. And then the cow stopped milking, switched to the store. Now they start again, they give milk, but I just can't get used to it back from the store. Some kind of yogurt is wrong, it turns out.

And what's not this: is it not thick or is there a foreign aftertaste?

And what's not this: is it not thick or is there a foreign aftertaste?

It tastes just fine, as usual. I can't understand in any way over time, it seems like it costs longer, and in appearance already - the very thing, I put it in the cold. In the morning I begin to transfer to a cup - and it is somehow too tender on a spoon. "Dragli" - you know what it is? That's it.
And I also try new leavens, these Sacco, and one on top of the other was superimposed, I can't get the process right.

And also observation, maybe someone will be interested. Yesterday I thought about it and began to put the mother's ferment (ready-made yogurt) directly into the milk with a spoon. Then she caught herself - and stirred the rest in a cup of milk, as usual, and then poured it into the rest of the milk. Well, I didn’t manage to stir the ready-made yogurt right in the milk, and I remained floating in lumps. I think, okay, let it be.
Duc, it turns out! These lumps then float up in jars and hang from above. Yesterday, after 2 hours, I looked into the yogurt maker, well, everything, I think, the pipe, again did not grow together with homemade milk, in half of the jars from above it looks like curdled milk. I took it in the cold, I think it will be for baking (1.5 liters). And in the morning I took it, picked it up with a spoon, on top a thin layer seemed to be curdled milk in lumps, and below it was normal yogurt, just a little thin. And in the rest of the jars, everything is generally normal.
From take.

And with me and store milk with a fat content of 3.2%, at least how much do not hold, but such a thick yogurt as before does not work - that's how you have it, some tender one.
But last time with the addition of cream 10% x - thick. I will repeat it today.

Hello everyone, and I want to join your ranks! I want to make yogurt, bought Activia, boiled milk, I will do it in a multicooker, there is a special.program, but the instructions do not indicate milk should be already 40 * or should be cold, it is also written that 1 liter of milk needs 2 tbsp. spoons of yogurt, is that enough? Please share your experience!

[Masik]

Masik
No, 2 tbsp. l. Activation is not enough. Now, if you used yogurt made from bacterial sourdough, then 2-3 tbsp is fashionable. l. for 1 liter of milk. Activation is usually taken at the rate of a 140 ml glass. (the one in which it is sold).
And it is better to warm milk to a temperature of about 37C, especially if you make it from bacterial leaven.
And for Activia, in principle, you can leave it cold, in the cartoon it will be warmed up, it just takes more time to make yogurt.

: Dokh, this is an infectious occupation)) Still, I cooked yogurt yesterday in a slow cooker. Everything worked out great. One snow-white trembling jelly mass. It seems that if you turn the saucepan over carefully, it will remain a solid shape ... Only I didn't measure any more temperatures. Boiled and cooled 2 liters of milk, added to the lukewarm sourdough, diluted and left on Warm up for 25 minutes. And that's all. In the morning I found a great product))

I poured out the second batch ... for the first time I kept it on the heating for 1 hour and left it until morning. nothing happened .... and it remained - liquid. warmed up today for 2 hours. all the same, zero sense .... what am I doing wrong? help me please

Hello!
I love sweet yogurt. Even when I crush a banana, for example, it is still more pleasant for me when the yogurt is already slightly salted. But I do not like adding sugar before direct use, because I have to mix, the integrity, aesthetic perception of yogurt is lost))) (it is clear that it will mix in the stomach anyway, but ...)
But I'm afraid to add to milk, because I read that:

Yoghurt bacteria ferment milk sugar, lactose, but if you add sugar or sweet fruits to yoghurt before the fermentation process ends, the bacteria will switch to fructose contained in these products, and begin to ferment not lactose, but, say, fruits.

I am interested in your opinion !! Will they pounce on fructose from sugar (after all, sucrose still needs to be split). I tried this and that - I didn't feel the difference (except that it became sweeter :)))

[Masik]

Masik
No, 2 tbsp. l. Activation is not enough. Now, if you used yogurt made from bacterial sourdough, then 2-3 tbsp is fashionable. l. for 1 liter of milk. Activation is usually taken at the rate of a 140 ml glass. (the one in which it is sold).
And it is better to warm milk to a temperature of about 37C, especially if you make it from bacterial leaven.
And for Activia, in principle, you can leave it cold, in the cartoon it will be warmed up, it just takes more time to make yogurt.

irysska Thank you very much for responding! I divided the bottle with Activia 3 times, put it for 8 hours, in cold milk - it turned out super. I did it from the leaven, as you wrote - everything is OK too
(I saw that it is possible for you, with me it is also possible)

dashenkar try to change the milk, if the milk is made from dry - nothing will work, I had this, no matter how much it was, it was liquid. If it does not help, then either the leaven is "dead" or overheated and the bacteria died.

Today I made yogurt for the first time, it seems so thick, but there is some water along the edge of the jar (not a lot) is this right or not? Tell me pliz.

Today I made yogurt for the first time, it seems so thick, but there is some water along the edge of the jar (not a lot) is this right or not? Tell me pliz.

well, absolutely correct yogurt should not have water - maybe it was just a little overexposed, or maybe condensation got in (but this is more related to yogurt in the cartoon if the jars are put in water and the lids are not closed).
After standing in the refrigerator, this water usually disappears.

I did it in the cartoon, I covered the jars with lids, maybe it wasn't necessary. Held for 2.5 hours

Girls, on 1 liter of milk and a jar of Actimeli I get this kind of yogurt.There is always water on top, somewhere around 1/4 teaspoon, although I cover it with lids, I cook in a cartoon. All the rest (berries, fruits, sugar) I add before use.

[Grypana]

I did it in the cartoon, I covered the jars with lids, maybe it wasn't necessary. Held for 2.5 hours

if you don't pour water into the bowl, then you don't need to cover
I make yoghurt using bacterial ferments (if you don't overexpose, then yoghurt without water), but I did it for a long time at Activia and Aktimeli, so I don’t remember about water in jars
Grypana
and you put the yogurt in the cartoon right in the cup? conveniently? and then in the refrigerator? and then how to close the lid - with a film with an elastic band?

Yes, the last time I did it - in cups, because my husband helped me all the banks and lowered them into the cellar for the duration of the repair. In the Orion bowl, there were 2 such mugs, 2 jars, as in the photo And I use rare lids for mugs - my neighbor gave them glass ones - she doesn't need 20 pieces! And I presented everyone further along the chain. Mom said that there used to be such lids that were placed on cans.

Yes, the last time I did that - in cups, because my husband helped me all the banks and lowered them into the cellar for the duration of the repair. In the Orion bowl, there are 2 such mugs, 2 jars, as in the photo. And I use rare lids for mugs - my neighbor gave them glass ones - she doesn't need 20 pieces! And I presented everyone further along the chain. Mom said that there used to be such lids that were placed on cans.

opachki, and I have things 3 of these covers - my granny had them, and then I took them for myself. And the idea is correct

who will tell you whether it is possible to use the yogurt that we got from the activation for the sourdough, or should we always take the store-bought one?

who will tell you whether it is possible to use the yogurt that we got from the activation for the sourdough, or should we always take the store-bought one?

It is possible, only with each time the quality of your yoghurt will decrease, so to speak, the yoghurt becomes liquid, etc. At the beginning of the Temka it is well described what sourdoughs to use.

Well, here I have joined the home-made yogurt. But I cook it, I cook it, and it looks more like thick curdled milk than yogurt. The whey separates, even after standing in the refrigerator (although after the refrigerator it certainly looks like yogurt more) does not disappear. Here people complain about "snot", but I have another problem - there is no uniformity. That is, there is no question of putting fruits in the inside - then it will completely stratify into whey and white slurry. At first I did it in a bucket - the result went into pancakes (the pancakes came out), which I did not see before sterilizing. The second time in jars came out better, but also not much like yogurt. I made yogurt on the program (I have a Binaton 2170) Maybe you need it like everything, on heating and not show off? Tell me ?! I have never seen homemade yogurt in my eyes, maybe it is necessary so that it does not look like a store one?
Milk was taken from our local, 3.2% 1l and a jar of activation. Today I'll try it at home.

[Svetlashka]

Svetlashka
Homemade yogurt (which worked so to speak) should be more or less thick and uniform. If the cheese is separated, the yogurt could overheat during the cooking process, it could be overexposed, or maybe the milk is to blame. For example, you are sure that you are not overheating the yogurt and that the milk is good. Maybe you should try changing milk. And you did not indicate what sourdough you use to prepare yogurt.

Judging by the description, either the mode overheats, or keep it for a long time. Serum should not be, you are brewing, as I understand.
And so that, as a store, it is stabilizers, preservatives and other nasty things, which sometimes they do not even write in the composition

Svetlashka My sister Unold has them, they are twins with your Binaton. So she has the same gimp with yogurt. And the time was reduced to 4 o'clock, until 5 o'clock, and the sourdough was changed, and the methods - in a bucket, in a jar - all the same, the yogurt was curdled. Then, it turned out that when the bread was baked, the sides were too fried, overfried.From this I concluded that the cartoon still overheats and the desired and promised temperature of 40 degrees - it does not give, it gives more. Probably, you need to contact the service to adjust the temperature.

Thanks for the answers, tips and clarifications. Maybe it overheats. To be honest, this morning, when the yogurt got out of the water, it seemed to me that the water was too warm for 40 degrees. and I somehow did not guess to dip the thermometer there. Although the sides of the bread are not fried at the highest temperature setting, but pleasantly red from both the bottom and the top. (in "Panas", for example, I have one side blacker than the other, well, it comes out very fried) Or maybe activism. We didn't have a classic one in the store - I bought a strawberry one. Well, in general I will try today on homemade milk and activations without additives. Maybe what will happen

[Svetlashka]

Svetlashka
it would not hurt to measure the temperature of the finished yoghurt - for sure they would know if your unit is overheating or not
By the way, on Activia, yogurt (for 1 liter of milk, a jar of 140 ml) is usually prepared quickly - you need to look from about 3 hours

[Svetlashka]

Svetlashka,
Have you thought about switching to natural starter cultures yet? In any case, thickeners, stabilizers, etc. are present in the activation, whether with additives or not, you simply neutralize their effect - by over-fermenting, but there is little benefit to the body from such yogurt, only for taste.

[Olga]

Olga
I have not yet been able to taste Lactin
thanks to Lozja I will try Sakko yoghurt, and then I will storm on a new Lactin

IR,
Yes, I’m not only about Lactina, VIVO, wait, I entered the market more hard, I filled up all the supers with my products, but I’m not strange, least of all I liked Genesis (plain yogurt) - either a weak structure, or if denser, then not my favorite you (and me too) pull. A very good and strongly, I liked the Italian Good Food, even with ordinary milk the taste is so dense and creamy

IR,
Yes, I’m not only about Lactina, VIVO, wait, I entered the market more hard, I filled up all the supers with my products, but I’m not strange, least of all I liked Genesis (plain yogurt) - either a weak structure, or if denser, then not my favorite you (and me too) pull. A very good and strongly, I liked the Italian Good Food, even with ordinary milk the taste is so dense and creamy

In, and you will mark this pull
By the way, I like Good Food, and it lasts (at least for me) less Genesis yogurt.
Soon I will take out the sacco yogurt sourdough - the main thing is not to stretch

[rusja]

rusjaI might have moved on, but I haven’t dealt with this issue closely yet. I don’t know what kind of starter there are, which is better, which price will suit me better. Yesterday in the super in ours I watched some (I did not remember the name) 140 UAH a pack of 10 servings. This is dear to me. (in any case, until I decide whether my CF will cook it so that it does not lie in the fridge afterwards until the expiration date has passed)

I don't know where you are from, but if there are large supermarkets like Silpo and Velikoi Kishena in the city, then in the dairy departments there are products of the Kiev Institute of Milk and Meat VIVO - there are usually 5 bottles each and they cost around 40 UAH. (but not 160), from the usual there is yogurt, sour cream, cheese, kefir, and also bifivit, vitalact, symbilact and streptosan. They are in small bottles of 1 g. do not take up much space. The dry contents of the bottle are poured into milk and fermented at a certain temperature. I don't have a yogurt maker either, I gave it to the younger generation, but I can do without it perfectly, I make both the DEH-50 multi and the Kenwood slow cooker. Not in the bowl itself, but in jars, but in the bowls I pour water of the same temperature with milk.

Thanks for the information. Will definitely buy any of the above when I get out shopping at last. It so happened that I am now sitting at home with a little boy for 5 months. and I rarely go anywhere further than 5 blocks from home. And to Silpo, or the Great Quest, it is much further from my house.So, when once again I manage to agree with someone as a nanny, I will know that I need to go there too.

Well, in general, I am reporting. By trial and error and scientific poking (with a thermometer in water next to cans of milk), I determined that in the "yogurt" mode of my Binaton, the starter culture cannot be kept for all 4 hours specified by the manufacturer. Three hours later, when the thermometer showed 40.5 degrees, I turned off the multicooker and left it just without heating for a couple of hours. I liked the result thick, not layered, I didn't have time to photograph.
Z. Y. The remaining glass of sourdough, which did not fit in the MV, was perfectly sourdough on a gas boiler, and also did not curd, and the taste is wonderful

Well, in general, I am reporting. By trial and error and scientific poking (with a thermometer in water next to cans of milk), I determined that in the "yogurt" mode of my Binaton, the starter culture cannot be kept for all 4 hours specified by the manufacturer. Three hours later, when the thermometer showed 40.5 degrees, I turned off the multicooker and left it just without heating for a couple of hours. I liked the result thick, not layered, I didn't have time to photograph.
Z. Y. The remaining glass of sourdough, which did not fit in the MV, was perfectly sourdough on a gas boiler, and also did not curd, and the taste is wonderful

Well, that's good, what happened!
So now the production of yoghurt will improve.
When I make yogurt in a multitude, the Yogurt program is on for 2-3 hours, and the rest of the time the yogurt is in it like in a thermos (I open the lid only when the product should be roughly ready).

if you don't pour water into the bowl, then you don't need to cover
I make yoghurt using bacterial ferments (if you don't overexpose, then yoghurt without water), but I did it for a long time at Activia and Aktimeli, so I don’t remember about water in jars

tell me, how do you do with leaven? I tried it several times, but nothing came of it. milk was taken from different companies pasteurized (5-9 days of storage).

tell me, how do you do with leaven? I tried it several times, but nothing came of it. milk was taken from different companies pasteurized (5-9 days of storage).

it's a pity that nothing happened
to me on you
but I do it simply: pasteurized milk (I never boil, although some advise to boil) I heat it in the microwave to a temperature of 37-38C, and I dilute the leaven in powder in a separate container (you need to stir well so that the leaven is dissolved) in lukewarm water (a couple of tablespoons ), then I add the leaven to the milk, mix well and pour it into jars. And the jars - either in a yogurt maker, or in a cartoon if desired. The fermentation time depends on the specific starter culture.
If you have any questions, I will try to help.