Yoghurt "Combined"

Yoghurt "Combined"

Category: Dairy and egg dishes

Ingredients
Milk 3.2 - 6%	750ml
Natural yoghurt	4-6 tsp
Cream 10% (can be sterilized.)	5% volume

Cooking method

• I make yoghurt in the Brand 37502 multicooker right in the bowl and in the Smile portioned yoghurt maker about the same. Now I also picked up the jars included in the bowl. I put them on a fat household. a napkin in four layers so that the bottom does not scratch and the bottom does not overheat.
• Since I am not a fan of particularly healthy food, but I just love yogurt (and not very much to cook and go for groceries), then I happily manage with ready-made natural yogurt for fermentation.
• I have a glass of yogurt about 200 ml. Put the yogurt as a sourdough about 1.5 tsp. for each glass or in a bowl 1 jar (125g.) for 1-1.5 liters of milk. If you put more, you need to reduce the cooking time.
• Stir well with a spoon or a whisk with a small amount of cream (5-7% of the total volume of future yoghurt), and I take sterilized ones, because they are always at hand. Add milk to the top and stir again, stirring along the entire height of the glass. Close the lid and let it cook. The cooking time also depends on the amount of yogurt. Usually a liter is cooked in MV for 6-6.5 hours, and in Smile (800ml) - 5.5-6 hours.
• Cool the finished yoghurt to room temperature and refrigerate.
• I prefer to mix in the specified sequence not in cups, but in a measuring jug and pour it afterwards. I have a favorite 500ml jug and I first mix the yogurt, cream and some of the milk and pour it equally. Then I add milk from the bottle to the glasses. If you cook in a multicooker bowl, you need to buy a cheap plastic whisk and then you can stir right in the bowl.
• If the Yoghurt Maker / MB turns off deliberately before you take out the yoghurt, it is worth reducing the cooking time by half an hour in advance.

Time for preparing:

5.5 - 6.5 hours

Cooking program:

Yogurt without boiling

National cuisine

Russian

Note

You can put everything right out of the refrigerator by adding an hour to reheat food at the start of cooking. I so extended the cooking time into the night until I bought a timer - to get up and turn it off an hour later. Here is how to bring this Smile to mind with a little effort https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=289093.0
The fattier the milk, the tastier and less whey. Therefore, I try to take milk, either whole or selected, and also add cream. But you should not overdo it, then a greasy crust will simply form on top.
Yogurt should be taken only natural without additives, in which only milk and sourdough. Fat content does not really matter, just not 0-0.5%, it is always with thickeners. It is good to use Valio, even if it has slightly stood the shelf life in the refrigerator. Still normally it turns out with Ashanovsky 1.4% (they don't have fatter).


You can use the leftovers of your own preparation as the next sourdough 10-15 times. When it is worth changing the leaven, the taste becomes clear - it begins to become more and more sour. For example, after a month (20-25 repeated uses) the leaven completely "peroxides", rather sour kefir and more and more whey are obtained. Apparently, other, more aggressive lactic acid bacteria are actively developing there, and the yoghurt, more tender culture is dying.
Putting such old yogurt (about once every 5-7) needs less and less, and the cooking time should be reduced, even up to 2.5-3 hours. In the country, this is especially true, normal yoghurt is more difficult to buy than milk.
: girl_manikur: Milk is quite suitable and ultra-pasteurized. It is stored for up to six months. From it you can make an emergency supply in the country.
But NOT STERILIZED! It does not sour at all, it only becomes bitter when it deteriorates. But a small amount of sterilized cream does not bother me. Although the usual is better, of course.


The yogurt poured from the bowl, so beautiful and dense at first, always stratifies, separating the whey. Therefore, it is best to cook in jars or glasses. The main requirement for containers is that they be cylindrical, do not expand upward, otherwise only three of them will fit. Well, and thanks to the rounded bottom of the bowl, putting and removing the jars is an exercise that requires manual dexterity and strategic thinking.
Bon Appetit!

I do it too, on a whim. just pour everything into a yogurt maker

And for a year of using CF, decomposed yogurt began to strain me terribly.
And all at once, spread out from the bowl at a time, we do not eat.

You can use the leftovers of your own preparation as the next sourdough 10-15 times.

This aspect was completely revised.
Re-fermentation - 2-3 times, no more. Then the unpleasant acid obviously builds up.

: girl_red: This is me, apparently, out of despair at the dacha. And, perhaps, the slow cooker somehow cooked softer ... In the yogurt maker, exactly after three or four re-starter cultures, it is no longer quite yogurt.

Ashanovsky yoghurt disappeared and switched to Natural Activation. In Bio-max, unfortunately - a bunch of extras. rubbish like gum, etc. But it tastes good.