Yogurt in a slow cooker

: ozh

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 add the starter culture 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.

What kind of cartoon do you have and what mode do you use?

I did it in Panas on heating

: ozh
What kind of cartoon do you have and what mode do you use?

I did it in Panas on heating

I have a cartoon Dex 60 with the Yogurt mode, but there is also a yogurt maker
maybe you just overexpose on the heating - the temperature is probably 80 degrees in the same place?
and what exactly does not work out for you - it does not ferment, it acidifies or something else, you describe

I have a cartoon Dex 60 with the Yogurt mode, but there is also a yogurt maker
maybe you just overexpose on the heating - the temperature is probably 80 degrees in the same place?
and what exactly does not work out for you - it does not ferment, it acidifies or something else, you describe

in the yogurt maker everything works out great. That's why I bought it, when once again yogurt did not work out in the cartoon.

there was always water in the cartoon - it didn't ferment at all ...

in the yogurt maker everything works out great. That's why I bought it, when once again yogurt did not work out in the cartoon.

there was always water in the cartoon - it didn't ferment at all ...

Well, if you have a yoghurt maker, don't bother with the cartoon, I also always cook in the yogurt maker (and in the cartoon I just tried it a few times for the sake of interest - after all, there is a special program Yogurt)

Well, if you have a yoghurt maker, don't bother with the cartoon, I also always cook in the yogurt maker (and in the cartoon I just tried it a few times for the sake of interest - after all, there is a special program Yogurt)

no more, I will no longer translate products only in a yogurt maker
I don't have a yogurt program

no more, I will no longer translate products only in a yogurt maker
I don't have a yogurt program

I also do not have a yogurt program in DEKH-50, but it turns out wonderful yogurt both there and in a slow cooker, according to the same principle, so I laid out the recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161513.0

I also do not have a yogurt program in DEKH-50, but it turns out wonderful yogurt both there and in a slow cooker, according to the same principle, so I laid out the recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161513.0

Thank you

I have excellent yogurt for specials in the DEX-60 mult. program, I use good food starters. First, I put the milk in a cartoon (0.5 liters is enough for our family for starter) immediately on the yogurt program for 10 hours, when the milk is warmed up, I pour out a bag of starter. I store the resulting starter in the refrigerator. In order to make yogurt, for example, now we have a symbiotic, I pour 1 liter of milk into the cartoon, usually put it at 10 o'clock at night and don't even wait for it to warm up, put it at 6 o'clock. For 6 hours, the milk, of course, does not ferment, but since the cartoon keeps warm for a long time and serves as a thermos - at 6 in the morning you get a good, thick yogurt. I cool it in the fridge and breakfast is ready in an hour. In general, you need tested milk - the leaven does not work on reconstituted from powdered milk.

Polina, you wrote that you kept yogurt for 5 hours. 6 hours a lot? I want to put it tomorrow.

there can be no universal recipe for yogurt. yogurt is such a product ... you need to watch it. everything will not work automatically.
much depends on the quality of the milk and the leaven. a lot depends on the quantity too.
in general, yogurt can be cooked for 10 hours, everything happened. that's why I prefer to set more time. just in case. but after 4 hours I look into the multicooker. looked in, blew on the milk, if thin - went on for a walk. 30 minutes later she came back and blew. and so I walk every 30 minutes until I see that the milk has begun to turn into jelly, here I immediately transfer it to the refrigerator. after 2-3 hours in the refrigerator you can already eat.

[Pauline]

Pauline, that is, you do not expect complete thickening? And what is the density of yoghurt as a result? I still want to achieve the consistency "for the spoon to stand", it seems to work well, but it seems to me that everything is liquid. I try to hold it in the cartoon for a longer time, sometimes because of this, the serum separates.

there can be no universal recipe for yogurt. yogurt is such a product ... you need to watch it. everything will not work automatically.

thanks for the answer! Did you pour straight into a saucepan or in glasses? I can't find suitable glasses or jars

[Pauline]

Polinka, I'm throwing another enticement: in Real Madrid on Lybidska Dex-60 for a share of 699 UAH. This time I am responsible for the market

her, you as you want, but you will not seduce me with dex. the maximum that I am ready to spend on this multicooker is to take a used one for half the price. otherwise I am not interested in it.

Pauline, that is, you do not expect complete thickening? And what is the density of yoghurt as a result? I still want to achieve the consistency "for the spoon to stand", it seems to work well, but it seems to me that everything is liquid. I try to hold it in the cartoon for a longer time, sometimes because of this, the serum separates.

I do not wait until it thickens completely. I don’t remember where I read what exactly should be done. exactly on the forum, probably in yogurt topics.
here you need to catch the moment of the beginning of thickening, because the process of pre-cooking occurs right up to complete cooling. You can't take it off earlier, but if you're late, we'll see the serum. it's not scary, it just says that we missed it a little.

about the density ... well, this is an eternal question. I also suffered from this before. but I can't get yoghurts straight for the spoon to stand. or rather, at the beginning it stands, but after the first set of yoghurt, the whole structure immediately weakens.
I read that some add milk powder to make it thicker. but then what's the point of making yoghurt at home if you add something unnatural to it.
once (still in the yogurt maker) I got a very dense structure. it was fermented baked milk according to the recipe "baked milk + sour cream". it was the usual store sour cream. I do not know why it happened, but it was in this fermented baked milk that the spoon really stood.

everything else I had was just thick.
I always have good milk, I take it from a trusted hostess, I take half a liter of cream from three liters. so you can not blame the fat content. I tried different leavens, and the structure is always approximately the same.

I can’t help you anymore. but I advise you to just enjoy the taste and health benefits of healthy yogurt.

thanks for the answer! Did you pour straight into a saucepan or in glasses? I can't find suitable glasses or jars

straight into the pan. I am precisely because of this and take multicooker with a mode for yogurt. I'm not enough in glasses. I cook three liters of yogurt at once. I have a big family.

can be cooked in baby food jars. or anything similar to choose. you can put one liter jar in the middle (in the water). the main thing is to understand how much yogurt you need.

It's not convenient to cook right in the bowl if you only have one bowl. then it turns out that she is busy with yogurt and until you eat it, you will not be able to cook anything else. so in this case it is better to cook in jars.
if there are many bowls, like mine, then cooking in a bowl is easier.

So I also get it - on top in a jar (I do it in jars) very thick good yogurt, just as I like it, and the more you scoop it up, the thinner it becomes, but tasty. Thanks for the clarification, so now I will calm down and assume that everything is correct, otherwise I thought that I was doing something wrong, I was already tired of experimenting. I don’t want to add powdered milk either, it seems to me too much. By the way, yesterday I also made a very thick yogurt from baked milk, I have not tried it yet, but I was shaking the jar - it does not even move. This is probably because baked milk itself is thicker than usual due to languor, it also evaporates in the process and decreases in volume.

our husband used to cook yogurt in a thermos, so he put it in the freezer at the end to cool it faster, but you can really just remove the heating earlier))))
I make a liter of milk from dry sourdough, it turns out "standing" yogurt.

And what is your leaven? I did it a couple of times with Narine, for some reason the first (starter) yogurt from it turns out to be heterogeneous, with some grains, maybe I overexpose, but it seems that the instructions say to cook it from 20 to 24 hours ...

I have a starter culture for fermented milk products produced by "Sacco" Italy

We do not sell this, alas. (Oh, now we are probably getting spanked that we are talking off topic ...)

This is probably because baked milk itself is thicker than usual due to languor, it also evaporates in the process and decreases in volume.

most likely it is.

I make a liter of milk from dry sourdough, it turns out "standing" yogurt.

I used to cook dry sourdough from one liter.
then switched to starter cultures, which can be diluted into three liters of milk. I do not think that the quantity affects the density of the product. it can affect the cooking time.
I sometimes hear that it turns out "standing", I can't understand what the secret is. Well, in my photo of yogurt you can see that it is very dense when I scooped it up.

at first it lays down in a cup practically in pieces. and then it becomes soft in the cup, and everything that remains in the cup also slides off.
in fact, there is even a tip for those who do not like standing yogurt - stir the yogurt in a cup and it becomes like drinking. that is, it's okay for him to become a mess after getting to know a spoon. but anyway, I prefer not to think about it, because every time you get a slightly different yoghurt. the main thing is delicious.

I did it a couple of times with Narine, for some reason the first (starter) yogurt from it turns out to be heterogeneous, with some grains, maybe I overexpose, but it seems that the instructions say to cook it from 20 to 24 hours ...

with grains, I don't know why, but the fact that thick yogurt won't turn out from narine is for sure. narine is from the category of snotty yoghurts. from non-sticky and thick - this is yogurt, bifidum.

(Oh, now we are probably getting spanked that we are talking off topic ...)

aha, how ... here I sit and think where to throw you ... hmm ...

Girls, my question is ripe - do you use homemade yogurt anywhere, except just eating? The very first thing that comes to mind is to use it for the dough, but there are no baking creams from yogurt? Or maybe you use it in some other dishes. And then there are constantly yesterday's leftovers that you no longer want to finish - there is fresh yogurt, and it's a pity to throw it away. A couple of times I used the leftovers for making cottage cheese, but I want to find some other ways to use it. If I'm not on the subject, I'm sorry.

Girls, my question is ripe - do you use homemade yogurt anywhere, except just eating? The very first thing that comes to mind is to use it for the dough, but there are no baking creams from yogurt? Or maybe you use it in some other dishes. And then there are constantly yesterday's leftovers that you no longer want to finish - there is fresh yogurt, and it's a pity to throw it away.A couple of times I used the leftovers for making cottage cheese, but I want to find some other ways to use it. If I'm not on the subject, I'm sorry.

In salads in half with mayonnaise -. Srimati bake yogurt instead of kefir. I bake a braid on yogurt, I also replace kefir with it. Cabbage rolls, meatballs carcass, I give half sour cream and yogurt in the filling. When I fry pancakes, I can also flop the leftovers into the milk when I chop the dough.

Precisely, somewhere I have already come across salads with yogurt dressing. And the idea to stew with yogurt is great, thanks.
At my own peril and risk, I whipped a jar of yogurt (in baked milk) with powdered sugar and spread the honey cake cakes, let's see what happens.
By the way, I want to tell you about yesterday's (or today's) incident. Yesterday evening I prepared baked milk, waited until it cooled down, fermented it with biomax, and since it was already very late, I did not wait until it was ready, went to bed. In my cartoon, the minimum cooking time is 10 hours, so I set the alarm to go on and off after 4 hours, but either the alarm failed, or I slept so well, but I woke up late in the morning (I have a day off today) and immediately I remembered yogurt, I think - that's it! After all, sometimes you overexpose it, as the serum appears, and then almost ten hours have passed instead of four or five. I took out my jars, and there is such beauty, very thick standing yogurt, there is no whey at all, it turned out exactly what I have been trying to achieve for so long without success. Now I think - maybe I shouldn't have bothered him ahead of time, it's not just that the regime is provided for from ten hours, probably smart people thought about it, but here I am trying to do it my own way?

After all, it's not just that a mode of ten hours or more is provided, probably smart people thought about this, but I'm trying to do it my own way?

I disagree, I explain why: let's take the bacterial starter cultures Vivo and Genesis as an example. So, if Vivo is ready in an average of 7-8 hours, then Genesis - in 5-6, and if on Activia - then generally 3.5-4 hours. That is, different leavens - very different times. So you always have to try to do your own thing in order to find the optimal conditions for a particular product.

Yes, and every time I danced around the yogurt differently, I cooked it from 4 to 6 hours, but for some reason the best result turned out, on such a long preparation., Earlier for biomax 5 hours was enough for me, but it didn't work out so thick. Today I put yogurt from ordinary (not baked) milk on the activator, just checked it - 4.5 hours have passed, it's too early to get it, I'm not ready yet. I'm surprised myself.

[Ludmila]

Ludmila
I am certainly not a specialist in Activia, but I cooked it several times - if you take a jar of Activia for 1 liter of milk (there is 120 ml or something like that), then in 4 hours it was always ready
And I am not familiar with Biomax, so I will not say anything - maybe just 10 hours for him is the norm, and so it is necessary.This is how for Italian Sacco - also 10-11 hours, but for Genesis - it will peroxide in such a time.

Yes, I also usually keep it for 4 hours on Activia, this time for something long, maybe because of the milk. Usually I did it with milk for long-term storage, this time I took a seven-day one.

Yes, I also usually keep it for 4 hours on Activia, this time for something long, maybe because of the milk. Usually I did it with milk for long-term storage, this time I took a seven-day one.

Perhaps, and perhaps, less than usual milk warmed up a bit - that's longer.

Oh, I don't heat it at all, I pour milk and sourdough in jars straight from the refrigerator, stir it well, and in a cartoon for Yogurt.

Oh, I don't heat it at all, I pour milk and sourdough in jars straight from the refrigerator, stir it well, and in a cartoon for Yogurt.

Yeah, that's the reason.
I always heat the milk to the required temperature (I add the Activation to the warm milk, it doesn't need to be heated).
And so, while the whole mixture warms up to the desired temperature - this is also time, but for fermentation directly (bacteria will not work in cold milk) - that's why it takes longer than 4 hours.

Well, I always do this, without preheating, and in 4 hours it turned out last times.

Girls, I'm sorry to interfere with your conversation. But try cooking meat with yogurt. So delicious, lick your fingers! Here is the prescription
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=87&topic=102695.0

Well, I always do this, without preheating, and in 4 hours it turned out last times.

Maybe it was warmer, but right now it's already winter on the nose

Well, I always do this, without preliminary heating, and in 4 hours it turned out the last time.

maybe the temperature in the kitchen is lower now
or me

[rusja, irysska,]

rusja, irysska, I've already thought about it, there is a cartoon next to the window, just a cold snap has begun, maybe it's blowing on it now?
Vitalinka, thanks, a really good option, I once made chicken in kefir, probably the meat in yogurt will be excellent.

[rusja, irysska,]

rusja, irysska, I've already thought about it, there is a cartoon next to the window, just a cold snap has begun, maybe it's blowing on it now?

Quite possibly. As it got colder, I stopped producing yogurt altogether, until the yogurt maker was removed from the windowsill on the cabinet.

So we found the reason. I have nowhere to remove the cartoon, well, it's okay, it turns out yogurt, even if it takes longer to cook. Anyway, there's nowhere to rush, I usually borrow a cartoon with yogurt when everything you need is already prepared.

I always heat the milk to the required temperature (I add the Activation to the warm milk, it doesn't need to be heated).
And so, while the whole mixture warms up to the desired temperature - this is also time, but for fermentation directly (bacteria will not work in cold milk) - that's why it takes longer than 4 hours.

I always make yogurt in my slow cooker on Activia. I tracked the cooking time for a long time, the result: it takes 2h 30min. A little more time - the yogurt begins to separate the whey on top. Weird, why is it taking more time for you?

Ladies, I'm reporting - I wasted your time, I asked for advice, chicken wings in yogurt ready.

Girls please tell me! I have 2 questions.
1. Where can I put the ingredients? All at once can be in a saucepan? Or pour water first, and put small jars there? (I'll have to buy) I just don't have any jars for yogurt at all. And I want to cook.
2. I understood the time for everyone to be different. How to know when yogurt is ready? To your taste, that is, what consistency you like, then turn it off? Do you need to stir it sometimes during cooking?

Girls please tell me! I have 2 questions.
1. Where can I put the ingredients? All at once can be in a saucepan? Or pour water first, and put small jars there? (I'll have to buy) I just don't have any jars for yogurt at all. And I want to cook.
2. I understood the time for everyone to be different. How to know when yogurt is ready? To your taste, that is, what consistency you like, then turn it off? Do you need to stir it sometimes during cooking?

1. And what will you cook in? in a yogurt maker, multicooker ...
2. The yoghurt is ready when it thickens, that is, we determine by its consistency, slightly tilting the jar. DO NOT interfere

I want to cook in a slow cooker! In her saucepan. If you can, of course. After all, then it turns out not on a steam bath.
Oooh thanks for saying! Otherwise, I would definitely interfere)

I do in a multicooker like this:
prepare milk,
introduce the leaven, mix well,
pour into cans (see the height so that the lid of the multicooker closes),
on the bottom of a silicone mat or towel, so as not to scratch, put the jars, pour warm water (about 40 degrees) to the middle of the jars,
close the multicooker,
after 8 hours you can check. You should get dense yogurt, bifidum, ...
Get it out, put it in the refrigerator for a couple of hours.
Everything, you can eat)
Of course, pre-scald the jars and spoons with boiling water that you will use in cooking.

Ahh, I just don't have any cans for yoghurts ((does that mean you can't go out in the pan itself?

And you measure the height of the multicooker. My multicooker holds 3 cans of 0.7L

I have a small 3-liter cartoon will need to be measured) thanks for the advice!

Now I have found a lot of video clips. Where they cook it right in a multi saucepan. No cans. I'll try to do that tomorrow. So as not to bother with banks)

Do you have a special. Yogurt mode or manual 40 degree mode? If there is, then of course you can use it and make yogurt right in the bowl. If there is no such mode, then .... well, I don’t know, I tried it, it didn’t work, from below there is heating, from above t is lower, by the time it heats up in the middle and from above, the temperature is already too high below, it is curved below. serum is released, ... In fact, it is easy with cans, do it once, then forget to think that it is confusing. There is more paperwork than action

Yes yes mine has a Yogurt mode! I would be happy with the banks, but right now I tried the ones in the house, they didn't fit. Rest against the cover (

Yes yes mine has a Yogurt mode! I would be happy with the banks, but right now I tried the ones in the house, they didn't fit. Rest against the cover (

Aaaaaa, well then normul And what is your slow cooker, small and with the Yogurt mode?

I have vitesse vs 522 for 3 liters. Here, unfortunately, on the forum it is not in the list, so you could choose to be displayed under the nickname. I gave it a couple of days ago, now I'm mastering it)