Yogurt in a slow cooker

I am a beginner yoghurt maker, I have no idea what depends on, technical and mathematical education. I have a question, did anyone add acidophilus or something else to the yoghurt starter for yogurt? Have you tried other yoghurts besides Activia?
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I constantly made on acidophilus-Ochakovsky dairy-Kremlin products. It turned out so thick and stringy. But lately, their acidopholine has deteriorated. I had to urgently switch to Activation with bifidocultures. But I did Tefal in a yogurt maker.

I am a beginner yoghurt maker, I have no idea what depends on, technical and mathematical education. I have a question, did anyone add acidophilus or something else to the yogurt starter for yogurt? Have you tried other yoghurts besides Activia?

It was on other starter cultures that I made (at the factory): acidophilic milk, bifidum, some other, and I used Activia for the first time, those test tubes ran out
I don't think that store-bought activations are very useful (after all, there is starch with additives and the shelf life is long, and the structure is different, there is no strong viscosity, but it is not bad and tasty for replacement.
You can try it with any fresh yogurt, the more natural = the better, but this is already a different topic, as rightly noted, has been discussed more than once.

So it turns out that if you stir the spoon, then the structure is lost? It’s a pity, I was hoping to make yogurt in a cartoon, pour it into glasses and the next day eat it again in a thick form, but it turns out it will become drinkable.

Well, why, put it in a glass with a spoon and eat, if you mix it on purpose, then it becomes homogeneous, like a thick drink.

I don't think that store-bought activations are very useful (after all, there is starch with additives and the shelf life is long, and the structure is different, there is no strong viscosity, but it is not bad and tasty for replacement.

Celestine, in Activia (green trough, it says "natural") there is no starch (at least in the "product composition" it is not written about it).

If you mix yogurt with a spoon, for example, the one that Zisyuminka turned out, then it becomes drinkable

Nope, I put it into cups, stirred it, but it was impossible to DRINK it, we ate it with spoons.

So, if you mix a spoon, then the structure is lost?

:) nothing is lost anywhere)) If you mix it, then its "lumpiness" will just disappear, it will be similar in consistency to a very thick kefir. At least that's how it was with me))

share how to make drinking yoghurt? Should you use less yeast on drinking Activia? Or to withstand less time?

I don’t know)) I also wanted thinner yogurt. I want to try to ferment on drinking Activia and see what will come of it

Nope, I put it into cups, stirred it, but it was impossible to DRINK it, we ate it with spoons. :) nothing is lost anywhere)) If you mix it, then its "lumpiness" will just disappear, it will be similar in consistency to a very thick kefir. At least that's how it was with me))

So about "lumpy" and speech, I speak like a thick drinking
I also made half a jar, so it turned out even thinner than yours, here is the recipe for a more liquid drinkable (although initially "lumpy structure" is a very suitable word ..

well fse ...)) waste and I was freed for experiments)) the liquor is already infused. I set the yogurt milk to boil. Then I'll sign off what happened))

well fse ... )) lose and I was freed for experiments)) the liquor is already infused. I set the yogurt milk to boil. Then I'll sign off what happened))

What kind of liqueur? And detail

Rezlina, look here https://Mcooker-enn.tomathouse.com/in...pic=251.0
I myself remember what I saw, but barely found it! It was necessary to put it into a separate topic.

Well, I don’t know what to do. Boiled it .. cooled it .. added it .. warmed it up .. it's been 12 hours. It looks like this - the bottom layer is yogurt, and the top is milk. The layers are somewhere in half. Now I have set the heating for 20 minutes.

What kind of liqueur? And detail

in PM asked the author to create a separate topic. If he does not create it by the evening, then I will make it and tell it.

[Korata]

Well, I don’t know what to do.

: - \ Well, I don’t really know what’s not growing together ... Yesterday I did the same thing again, I added only one bottle of drinking Activia to 2 liters of milk, I thought the yogurt would be more liquid. Nothing like this. Everything again solidified into a whole mass, only a little whey came out from above, collected it with a spoon. And so, well, perhaps, the "specific gravity" of the product is lighter)) If you stir, it will be thinner than the last one))
Korata, and you mixed the yogurt in milk well when laying?

Did you mix the yoghurt in milk well when laying?

I had milk Vkusnoteevo 3.2%. Probably it was not necessary to boil, but just heat. Apparently more time had to be given. Now, I missed the moment and my yoghurt is overheated. In the evening I will try again without boiling. And from today - I will make pancakes))))

[Korata]

Korata, I think these are annoying misunderstandings, and you will definitely succeed

I had milk Vkusnoteevo 3.2%.

It's a shame you didn't get the yogurt. But the other day I wanted to take Vkusnoteevo in a plastic bottle, and when I looked, it turned out that it was sterilized, and I use only pasteurized in yoghurt, so I took Prostokvashino, it's fatter, though, but the yogurt turns out to be stronger. Pasteurized Ostankino is also obtained.
Zest my respect for yogurt

Can you please tell me if it is possible to make yogurt with a "half dose" of ingredients: 1 liter of milk and one yogurt Activia 125g
The cooking time is the same ?? Or shrinking ??

Can you please tell me if it is possible to make yogurt with a "half dose" of ingredients: 1 liter of milk and one yogurt Activia 125g
The cooking time is the same ?? Or shrinking ??

Everything is the same Just watch the heating, most likely the milk heats up faster (and 15 minutes is enough)

Girls, do you really boil the milk in the steam mode?
I read in the first message that for yogurt it is necessary to boil milk in the steaming mode for 2 minutes. and with horror I remembered my deplorable experience, as a year ago I tried to boil a liter of milk, putting it on steam for 1 minute. So my milk ran away, as soon as it boiled, it poured into all the cracks and through the valve and in a minute everything was in a circle in the milk, and then I spent a long time and stubbornly cleaning the multicooker and everything around. The pleasure still happened. Since then I have been using the milk porridge or stewing program to boil milk, I just turn it off ahead of schedule.
So this happened to me alone, and you boil and everything is OK?
I haven't made yogurt in a slow cooker yet, but I ferment milk for cottage cheese regularly, then I heat and drain the finished cottage cheese there, it's very convenient.

Girls, do you really boil the milk in the steam mode?

I really boil milk like this. Only time here cannot be taken as dogma, a lot depends on the milk itself. I take a homemade market one, so it rises with a foam hat. Once I took a store one, so it also escaped through the valve. So, you still need to keep an eye on boiling on a Steam Boil, and if there is no time for supervision, then Stewing or Milk Porridge will be safer.I recently switched from 2 minutes to one, just enough for bubbles to appear on the surface. I think that such boiling will be enough for yogurt.

I haven't made yogurt in a slow cooker yet, but I ferment milk for cottage cheese regularly, then I heat and drain the finished cottage cheese there, it's very convenient.

If it's not difficult :)) describe the process of making cottage cheese, and if not LAZY, min. and grams .. plizz.
I can't get cottage cheese (

Very relevant about runaway milk. Just yesterday I decided to make yogurt and did everything as indicated in the first post. I just turned away - the milk from the valve snorted and poured out. She quickly turned off the multicooker and foolishly opened the lid - it poured over the edge ... In general, it was science to me. Henceforth I will vigilantly follow the milk.
Despite this, in the morning the family ate homemade yogurt for breakfast. Everyone is happy. Thanks, Zest, for the recipe.

And here is the question. Who sweetens yogurt with what? Just sugar, jam, fruit, something else? Share your experience.

And here is the question. Who sweetens yogurt with what? Just sugar, jam, fruit, something else? Share your experience.

I won't tell you here. I love the natural taste of yogurt and don't even add sugar.

I also love natural yogurt. But the husband and son ordered a sweet one. Today I will put on yogurt again. I'll try to add some sugar and chopped kiwi.

I also love natural yogurt. But the husband and son ordered a sweet one. Today I will put on yogurt again. I'll try to add some sugar and chopped kiwi.

Only add fresh fruit and sugar to ready-made yogurt, otherwise it will flake off.
When fermenting, you can put only boiled (jam) fruits.

I usually cut prunes or oranges into small pieces and boil them with a couple of tablespoons of sugar and a tablespoon of water. I also made it with maple syrup, it also needs to be boiled before the "bookmark". The sweet is put in jars (I do it in a yogurt maker, but I think it is necessary in the cartoon the same way), then milk with sourdough is poured.
But I still like pure yogurt, no sugar.

I also love natural yogurt. But the husband and son ordered a sweet one. Today I will put on yogurt again. I'll try to add some sugar and chopped kiwi.

I do not recommend kiwi, the milk may turn sour and curd ... acid .. .

I really boil milk like this. Only time here cannot be taken as dogma, a lot depends on the milk itself. I take a homemade market one, so it rises with a foam hat. Once I took a store one, so it also escaped through the valve. So, you still need to keep an eye on boiling on a Steam Boil, and if there is no time for supervision, then Stewing or Milk Porridge will be safer. Recently, I have switched from 2 minutes to one, just enough for bubbles to appear on the surface. I think that such boiling will be enough for yogurt.

Zest, thanks for the answer.
But I just had village milk and ran away
As for the boiling time, I read somewhere that it is better to boil milk for 5-10 minutes for homemade kefir, I think the same for yogurt. Previously, I also just brought the milk to a boil, since there was no time to watch it at the stove, but now I put it on stewing for about 20 minutes and more.

Very relevant about runaway milk.

So I'm not alone.
Linka, I have never run out of milk while stewing, just try it, just remember to turn it off ahead of schedule so that it doesn't boil for an hour.

If it's not difficult :)) describe the process of making cottage cheese, and if not LAZY, min. and grams .. plizz.
I can't get cottage cheese (

I usually take 2-3 liters of milk, put the stewing program on and turn it off after 15-20 minutes (the milk has time to boil a little).
I open the lid and cool the milk to 40-45 degrees.
Then I stir in milk 2-3 full st. l. sour cream and close.
I leave the hours for 8-10.
I open it (such a jelly mass should turn out) and with a spatula I cut the clot into squares.
I close and put on stewing for 10 minutes (it should make some noise, but it is desirable that it does not boil, otherwise the curd will be stiff) until the whey bounces off.
Cool and place on cheesecloth.
From 1 liter of milk, 100-150 g of cottage cheese comes out (depending on how to drain).
That seems to be all. Good luck

[anka]

anka
Thanks, I haven't tried it yet
I kept everything in the old fashioned way with kefir ... but the cottage cheese was hard ...

To health
This curd is usually very soft and tender.

As for the boiling time, I read somewhere that it is better to boil milk for 5-10 minutes for homemade kefir, I think the same for yogurt.

I do not argue, probably, the technology is right. But I buy milk from the same milkmaid, you can drink it like that, without any boiling, so I try to keep it as alive as possible. If there is the slightest doubt about milk, then of course. And most of the girls take pasteurized milk for yogurt ... why boil it for so long?

Thank you all for the advice. She decided not to spoil the yogurt with additives, but gave her men a lecture "about tasty and healthy natural yogurt."
Now we still need to make cottage cheese.
The ingenious THING is a slow cooker!

What's the difference between pasteurized and sterilized? The second is that it is not milk at all? In my opinion, ALL milk in stores is just reconstituted from powder ... (
I always take it myself in the village (fortunately, the dacha is nearby)

Hello. I mostly read your statements, but then I wanted to speak out)))
I am interested in someone in Moscow on the market for milk, and if it's not a secret on which one, buys? How do you understand that you can buy this milk? How can I check it? So you want to go to eat as much natural food as possible, at least to some, but is it possible in the city? I tested "Prostakvashino" for myself, open pasteurized milk (and this with a 10 day shelf life, although it used to be 3 days) costs two weeks in an easy one and nothing with it ((((Sour cream of the same company was open for almost 4 weeks and I’m not talking about WBD at all, goat milk "Margareta", which used to be Hungarian and very much nothing, became just a solution of powder ((((I bought "Volokolamsk products" but they also deteriorated recently.
My husband tells me that breathing in the Garden Ring, you can not strain with what you have, but you want to minimize the influence of the metropolis, even if it is self-deception)))
And children do not want a solution of chemistry, which is "Rastishka" and drinking yoghurts "Agusha", but yoghurts from bad milk will not work.
Now I started buying "Vkusnoteevo" in a plastic jug made of sterilized "Mozhaiskoye".

What's the difference between pasteurized and sterilized? [/ quot

The difference is in pre-processing. For some reason, yogurt from pasteurized milk tastes bitter all the time. I make milk from long-term storage (you don't need to boil it beforehand). I make it simple without additives in a yogurt maker, and now I have to try it in a cartoon. And with sugar it turns out to be more sour. It is better to add all the additives to the finished product. And if you ferment the cream, you get a wonderful sour cream. I ferment sour cream 1 tbsp. spoon sour cream for half a liter of cream, but you can also yogurt.

What's the difference between pasteurized and sterilized? The second is that it is not milk at all? In my opinion, ALL milk in stores is just reconstituted from powder ... (
I always take it myself in the village (fortunately, the dacha is nearby)

The difference between them is not in what the milk is made of (extracted from a cow or diluted from powder), but in the way it is processed and stored.

Pasteurization is a single heating of liquids or foodstuffs, usually up to 60-70 ° C for 15-30 minutes. In this case, non-spore-bearing bacteria die, but complete sterilization does not occur.
Sterilization is the complete elimination of microorganisms in food products intended for long-term storage using high temperatures, filtration or treatment with poisonous gases, chemicals or ionizing radiation.

Therefore, storage time and conditions are important for pasteurized milk. And keep it sterilized - all the microbes in it have already died and will not come to life)

Girls, I'm a little off topic. How to boil milk in a slow cooker? I pour the same 2 liters, Steam cooking mode for 2 minutes, and will it boil in 2 minutes? Or does the multicooker bring the milk to the boiling point, and then the time goes on? What you need to follow, I understood

[Freken Bock]

Freken Bock , you can put it on for one minute, it will be enough if the milk does not cause concern.
The multicooker starts counting the time from the moment of boiling.
2 minutes after pouring into the multicooker, it will not boil in any way, but I would like

Girls, I'm a little off topic. How to boil milk in a slow cooker? I pour the same 2 liters, Steam cooking mode for 2 minutes, and will it boil in 2 minutes? Or does the multicooker bring the milk to the boiling point, and then the time goes on? What you need to follow, I understood

I put it in the Stewing mode, after 15 minutes it will boil and then just cook, if you need to make ghee.

[Zest]

Zest , will not boil in 2 minutes, it is logical. I expect all miracles from the multicooker. I'm going to try yogurt today.

My yogurt is in progress. Got a question. I put Varka on steam for 10 minutes, waited for the countdown to start (I was waiting for it to be displayed on the scoreboard). She looked inside in time: the milk was about to run away. At the same time, the scoreboard was invariably 10. Is there something wrong with my slow cooker? Or should she not show it? According to the instructions, I realized that I had to.

[Freken Bock]

Freken Bock most likely, you looked into the multicooker at the moment of boiling milk, when the machine has not yet had time to start the countdown.

My milk very often boils, and the time is not shifted for a minute. I just think that the colder the milk, the more time it needs to boil, which means that the timer has time to click

Thank you girls. And then I'm somehow worried. A trifle, but unpleasant. I will finish the yogurt, I will heat the water, I hope for the best.

Thank you girls. And then I'm somehow worried. A trifle, but unpleasant. I will finish the yogurt, I will heat the water, I hope for the best.

Everything will be OK. You used the STEAM mode. In this mode, the multicooker brings the liquid to a boil, and then begins the countdown of the duration of the actual cooking itself.

In short, I got cottage cheese ... It is my own fault, I poked my nose there repeatedly, and when a clot began to appear, I put it on heating for another three minutes because of my great mind. The demon beguiled ... I have a result.
I will try again tomorrow!

And after reading your messages, I also decided to make yogurt in a cartoon. I took a liter of milk and activism. I didn’t boil the milk, it’s already sterilized. Warmed up, mixed and poured into small glass jars. Warmed up in a slow cooker for 30 minutes and went to bed.
About a miracle !!!!!! In the morning I made a great yogurt.
Thank you for the good advice and the cartoon for a great job.
I made yogurt right away in jars out of laziness, so as not to shift it later.
In general, it turns out the same yogurt maker.

[Hope]

Hope
Great idea!!!
Sometimes 7 jars from a yogurt maker are not enough when nephews visit ...
What mode did they do, and in time plizz

I heated the milk in the microwave, mixed it with the activ, put it in clean glass jars and put it in the cartoon. Warm up for 60 minutes. I took it out after 8 hours, when I woke up. The result is a delicate yogurt.

Now I tried it again: after 3 hours of the refrigerator, it thickened and became just super.

I didn’t boil the milk, it’s already sterilized.Warmed up, mixed and poured into small glass jars. Warmed up in a slow cooker for 30 minutes and went to bed.

Probably 30 minutes after all? 60 is a lot

Probably 30 minutes after all? 60 is a lot

Oh, exactly, 30 minutes of course.

In short, I got cottage cheese ... It is my own fault, I poked my nose there repeatedly, and when a clot began to appear, I put it on heating for another three minutes because of my great mind. The demon beguiled ... I have a result.
I will try again tomorrow!

hee, they reminded me of my fermented baked milk)) I made baked milk, fermented with sour cream, warmed it up and left it until morning. In the morning, the result did not suit me, I warmed it up once more and ... I forgot about the whole thing for a day. and an excellent incubator for growing starter cultures.

[Hope]

Hope , put an empty multicooker right in the jars on the bottom? Tin! I even put cereals in smaller quantities with caution - I'm afraid if it does not cover the bottom of the pan, the pan can be made like a boiler without water (I have experience here!)