Yogurt in a slow cooker

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

I'll take a look. And you in the topic My technique ask to be added. You will be a pioneer

[Madeleine]

Madeleine, I also, as it turned out, have a small multicooker - 4 liters, although the manufacturer indicated 5. The bowl is low, 13.1 cm, but I picked up jars for it, these are the ones.
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They sell different sauces and adjikas in mac * rot * those, volume 340 ml, just three jars contain a liter of milk + sourdough. Yes, of course you can make yogurt without jars, right in the bowl. But I like the jars more, because then I don’t need to transfer the finished product into something, “disturb” it, break the structure, I take the jars out of the multi - and into the refrigerator. And it's more convenient to eat, I ate the jar, the rest are intact, there is less contact with unnecessary bacteria. And the classic mayonnaise jars, those that are 200 ml each, will not suit you in height? Well, of course, if you want to cook in jars, but in general, girls do it in a bowl, it depends on who needs what volume, a liter is enough for me, but it won't be enough for a large family, it's easier to do it in a bowl.

I suffered for a long time today. I picked up the bowl. In the book, all the same it is written with water. I was afraid it would get very hot without water. As a result, I found a small glass dish.
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That turned out to be so big. The pens did not fit
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I put it like this.
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As you can see, there is not much to fit in there.
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5 hours already worth it! Nice warm water! Slightly rocked to see what it was. The top is still liquid. Something like drinking aktimel so far in consistency. I want to get thicker. I'm waiting for the end of work 3 more hours left)

In general, I did. Chilled in the refrigerator. It turned out like a fermented baked milk of such a medium density. and already poured it into my cup for a sample, slightly stirred it generally pours. And I wanted to keep it thicker and in shape. Tomorrow I will experiment without water. In a common saucepan) something means I did wrong! I will continue to study!

[Madeleine]

Madeleine, maybe it was necessary to wait more than 8 hours?

I held a total of 8.5 hours. Maybe more is needed. I just thought a small portion of 8 hours would be enough. Well, nothing, the main thing is to eat I will try again, I keep more. Or more sourdough was needed. I used classic activia yogurt. 3 rounded teaspoons.

[Madeleine]

Madeleine, usually yogurt is ready for 4 - 5 hours on activation, and then at least another two hours you need to stand it in the refrigerator, or it can be longer, so that it finally stabilizes. ... Keep it warm a little longer, the serum is already starting to separate, maybe you overexposed it? And after mixing, yogurt always becomes liquid, this is normal.

The first time I was going to make yogurt in a recently purchased multicooker.
I have already purchased special jars separately, bought a package of 1 liter of ultra-pasteurized milk, a starter culture for making yogurt. Naturally, as long as there was enough time, I studied the forum, but questions remained. Tell me?
1. If I dilute the starter culture in cold milk from the refrigerator, do I need to increase the cooking time? (the sourdough indicates the time is 6-8 hours)
2. Do you need to put the jars in the multicooker in the bowl or can you do it without it, right on the disc under the bowl?
3. Somewhere I ran a table with the cooking temperatures for starter cultures for yogurt, kefir, beefit, etc. Everywhere their cooking temperatures differ, for kefir 36-38, yogurt 40-42, etc.So it is not clear whether I can cook products from starter cultures for beefit, kefir or the same symbilact in a multicooker, given that the cooking temperature for them differs from the operating temperature of the "Yogurt" mode - the passport indicates 40 + -3C degrees, but in fact users did you measure about 42C?

Girls who makes a 70 or 90 model in a Redmond multicooker?
Do you need to pour some water to the bottom in both? About 90 I can't find the minimum temperature.

Yes need! I still put silicone on everyone, so that I would not think. 45 degrees somewhere

The optimum temperature for making yogurt is 38-42 degrees (but not higher than 45).

I came to complain, I have not recently had yogurt, but, forgive me, I get snot using biomax and milk 1.5. Is it yogurt or am I to blame? I don’t remember the result with activation .. Is it better to take it in a small bottle or in a jar? A yogurt maker came from ozone, I am thinking now whether to pick it up or not. What turns out to be impossible, viscous beeeh .... what am I doing wrong?

Not so everything can be. I also made the last time stringy. I sin on milk, I took a new one. I put this yogurt on cottage cheese, because it is not tasty.

[Jenealis]

Jenealis, if "snot" is obtained, then the cooking technology is violated, and during the fermentation process, harmful bacteria got in, which defeated the useful ones. It also happened to me when I fermented in a thermos. Now I do it in a yoghurt maker and with sourdough. I bought all sorts of things, but so far I only make yogurt and sour cream.

Main reasons: overheating, stale milk, poor quality milk, incomplete fermentation process.

Ask an expert: all about homemade dairy products

I came to complain, I have not recently had yogurt, but, forgive me, I get snot using biomax and milk 1.5. Is it yogurt or am I to blame?

I once did it on biomax, the result was the same, I continue to do it on activation in a multicooker, the product turns out to be excellent, I cook for 6 hours.

good afternoon to all yogurt makers)))) I'm new to this difficult business, please tell me - yesterday I made yoghurt according to the recipe for raisins Yoghurt in a slow cooker, thick raisin. 1 liter of parmalat milk plus activia yogurt without additives, in a multicooker set the multi-cooker mode 40g for 25 minutes heating, turned it off, then left it with the lid closed for 6 hours, put it in the refrigerator for 3 hours. It turned out drinking yogurt, not thick in any way (((((although it is veusny, it did not sour, what did I do wrong? And another question - in the recipe, multivariate yogurt is made from cream, yogurt, but that is not the question)))) cooking time in the same mode and at 40 g - 12 hours - without turning off the MV !!! I didn't understand something in the recipe or what are my delusions ?. Tell me, dear yogurt makers))))

[Vassia]

Vassiawhat is your multicooker?

REDMOND M-60

Clearly, I have other multi. In this case, either look at the topic about your cartoon, or put on the "multi-cook" 40 degrees for 6 hours, while it is necessary that the heating does not turn on. If the yogurt is of a good consistency, then move it to the refrigerator, if it is still liquid, then you can put it for a couple of hours.

apparently all the same, as it is written in my MB (press the start button 2 times) when preparing yogurt according to the MB recipe, only instead of 12 hours you have to keep 6 hours .... thanks I will try))))

Good day! I have been making yogurt since the hard 90s. The mother-in-law had a cow. The children did not drink kefir and ryazhenka made from homemade milk, they demanded a store one. Found this recipe for yogurt, I don't remember where (there was no internet yet): 1 liter of boiled milk, 2 tbsp. tablespoons of sugar, a glass of store-bought yogurt. I put it on a warm oven and by the morning the yogurt was ready and the smell of the store was, the children liked it. Now there is no stove, but the apartment has adapted to make yoghurt on a central heating battery. Recipe 2 liters of milk, 4 tbsp. tablespoons of sugar, and a half liter packet of yogurt and on the battery.I don't know the time, sometimes I drop in, if it doesn't "sway" - then it's done! Then I pour 1 liter juice bottles into the floor and into the refrigerator.

Oh, I’m to you for help. Overexposed?

Everything runs straight. What did I do? Curd?

In my opinion, the temperature was high.

In my opinion, the temperature was high.

Multicooker repair m70. Multi-cook mode 40 degrees.
I had 7 hours yesterday and everything was liquid. I decided that there was not enough starter culture (I bought in Vkus-Vil, a starter culture based on kefir fungi). I poured everything out of the jars, added the rest of the starter culture (as a result: 450 ml of milk, 320 ml of cream and 230 ml of starter culture, initially I poured 130 ml of the starter culture). Today I put it again. 2.5 hours passed and this is the result. Yesterday, however, the water in the MV poured quite a bit, cm by 2, and today up to the shoulders.

Haven't tasted your starter. But the meaning is - a leaven on kefir fungi, which means you were preparing kefir. It should be liquid.
Yogurt and kefir are different products and different starter cultures.

Haven't tasted your starter. But the meaning is - a leaven on kefir fungi, which means you were preparing kefir. It should be liquid.
Yogurt and kefir are different products and different starter cultures.

Exactly, but I thought that all the leavens are of the same order

Don't worry, weigh the delicious curd. And make yogurt with the right sourdough.
Good luck!

Peace be with you bakers!

True, I do not make yogurt, but kefir - 2 liters of milk and orsik sourdough, but not the essence -

The cartoon of MARCH 1983 put out a program of yogurt and left on business, now I'm back, let me think I'll see how my kefirchik put my hand to try the temperature - I feel not the temperature of the body, but a little more, - measured - sadness, of course, it's too early to talk about the end result \ I have a yogurt maker works at 40 and everything works out \

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