Ryazhenka in a multicooker Panasonic

[Anastasia]

Ryazhenka in a multicooker Panasonic

Category: Dairy and egg dishes

Ingredients
Milk 3.2%
Cream 33% (there were no others in the house)
Sour cream 20% (how much was)	about 220 g

Cooking method

• According to the sour cream recipe for 1.2 liters of a mixture of milk + cream, 300g is needed. Next time, of course, I will make from more modest products.
• Technology: 1 liter of milk and 0.2 cream "melted" in a multicooker on the "stewing" mode for 4 hours, on the advice Anastasia (my respect!).
• Then she opened the cartoon and left it to cool, instructing my husband to wake me up when the milk cools down to 40-45 degrees (I don't know how to determine pinterature without a thermometer), when he called me, it turned out that all this time the cartoon was working on heating, only with the lid open.
• I added sour cream, here is the problem, I could not completely homogenize the mixture - small grains of unmixed sour cream come across in the fermented baked milk, the taste does not spoil, but it irritates the eye, maybe it was necessary to stir it with a mixer, it's a pity, you can't directly in the cartoon. Or beat the sour cream separately, maybe it will dissolve better ... Or warm it up to room temperature, otherwise I went straight from the refrigerator to warm milk, and she went on tiptoe
• Further, exactly but the technology of our notable yogurt makers :
• 25 minutes in the heating mode and 6 hours in the switched off multitel and in the refrigerator.
• Next time I'll try to take normal cream 10% and low-fat sour cream 300g, let's see what happens.

Note

I am reporting!
Ryazhenka, in principle, turned out, and very tasty, they ate a full mug and for this business they diminished half of the freshly baked mustard bread
In my opinion, it seemed that she was watery, it seemed to me that there should be a "spoon" in the fermented baked milk, but my husband says that I don't remember a fig and that it should be so. When it was poured into cups, I settled down, it hurts easily, but it tastes quite thick.
I got ryazhenka from handy products "Tsarskaya".

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Anastasia, how do you ferment with kefir? How much do you take and which one?

Alas, here I am not a very good advisor - I do everything by eye.
And when I did, I didn't even know that it was possible to set the heating separately from other programs, so I stupidly first stewed the milk until melted, and then the kefir boiled and began to wait until curdled. And now we need to master the new technology, using the heating function. It just seems to me that kefir curdles milk faster than sour cream.

IMHO, if you ferment baked milk with kefir, you get kefir from baked milk, not fermented baked milk. These are completely different microbiological processes. In kefir there are fungi, and in sour cream, in theory, lactic acid bacteria.

Immediately I did not find in the Internet about the production of sour cream, now I add information from the site 🔗:

Sour cream is a fermented milk product, which is cream fermented with lactic acid bacteria.

Sour cream is a Russian national product. In other countries of the world, sour cream began to be used only after the Second World War. Abroad, sour cream is often called "Russian cream".

The industrial production of sour cream includes the following operations:
milk separation - separation of cream and skim milk;
pasteurization of the resulting cream to destroy harmful microflora;
fermentation of pasteurized cream with sourdough from lactic acid organisms.
Starter culture for making sour cream consists of pure bacterial cultures - lactic acid and creamy streptococci, aroma-forming bacteria.

As a result of lactic acid fermentation, changes in milk proteins occur, as a result of which sour cream is absorbed by the human body better than cream.

Sour cream is produced in various degrees of fat content - from 10 to 40%.

Made ryazhenka "economy class": milk 3.2% and cream 10% in a ratio of 3: 1 (600 and 200 ml, respectively), fermented with 10% sour cream 250g, sour taste.
Ryazhenka turned out! The spoon is worth it! She even regretted shifting, drove out onto the balcony for the night right in a saucepan from a multi.

[Myumla]

Myumla, and write what kind of milk and everything else by name?

Milk and cream "House in the village", but I did not pay attention to the surname of sour cream, I think that it is not important, if only it not was long-term storage.

[Celestine]

Well .. today I tried to put ryazhenka in a cartoon at night. I held it for 50 minutes in the Heating mode after putting sour cream in it. Then she turned it off and left it until morning.
In the morning I opened it - the consistency is just perfect, good, thick fermented baked milk. BUT to taste .. Creamy baked milk. A slight hint of fermented milk, which should be "under a magnifying glass" "to look at" I have already read this somewhere. Still, I think she did not have enough heat, she needs to keep it warm longer. When I wrapped the pan in blankets, the taste was just perfect. And unfolding the blankets, the pan was sooo warm. And today - chuuuut a little warm, almost room temperature.
Celestine, how are you doing? You said what you do in the cartoon. How does fermented baked milk taste? Fermented milk?
Moreover, I do not know if this can now be fixed. If I now heat it up and wrap it up, will it not deteriorate at all .. Or will it just acquire a noble sourness? .. Does anyone know?

[Products]

Products

Milk * 3.2% - 1.2L
Cream 10% - 0.4 l
Sour cream 10% - 500g

Process

"Simmer" milk and cream in a slow cooker on the "Stew" mode for 4 hours. Cool to a temperature of 30-35 degrees, add sour cream, mix thoroughly. Turn on the "heating" mode for 25 minutes, then turn off the multicooker and, without opening the lids, leave for 6 hours.

The fermented baked milk is ready, I transfer it to a sterilized glass pan, where it is stored in the refrigerator for up to 7 days.

For the preparation of fermented baked milk, I used "yoghurt" technology, which was developed by our girls, many thanks to them! Zest!

*Important! You can take milk after burning, but by no means powder ("reconstituted"), it was a sad experience ... I use milk and cream "House in the village" 0.5 kg I make fermented baked milk regularly for the second month.

In the morning I opened it - the consistency is just perfect, good, thick fermented baked milk. BUT to taste .. Creamy baked milk. A slight hint of sour milk, which must be "examined" under a magnifying glass

That's interesting, after 25 minutes. heating and 6 hours in the cartoon, it turns out in my opinion what you need. Maybe sour cream is the case? I take 10% sour cream and it tastes quite sour, that is, I would not eat it just like that. But for me, the store's fresh fermented baked milk is too sour, the homemade acid acquired such acid after standing in the refrigerator for a week.

[Myumla]

Myumla, well, when I did it for the first time last week (I talked about it above) - I did it great! But there I only fired milk in m-boiling - added sour cream, warmed it up, poured another into a saucepan and simmered it in blankets.
Milk in both cases is pasteurized. Sour cream is also not long-lasting. The only thing is that the first time there was sour cream for several days, and yesterday I put in freshly bought ...

[Konfetti]

Konfetti !

Most likely the point is sour cream. It was too fresh, and I always take the long-playing milk "House in the village" Firstly, it is definitely not powder, which turned out to be very important, and secondly, you can buy it by a box in the Metro, which is one and a half times cheaper than in the neighboring Ramstore ... I got insolent and laid out the recipe for fermented baked milk, according to which I cook here: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=2950.0, I collected the recipe on an Internet, it turned out that cream needs to be added in a certain proportion, and I do it.

[Myumla]

Myumla , I saw the recipe :) Only you were a little late, in my opinion :) I managed to report here earlier :) We need to transfer all our conversations about fermented baked milk there :)
In general, today I didn’t put the pan with fermented baked milk in the refrigerator - it seems to me that it’s a little acidic .. But quite, quite a bit. Although the difference is already felt with the morning taste

Tell me how to make fermented baked milk. As soon as I buy a cartoon I will immediately start with this recipe.

Here you have baked milk, then it must be cooled to a temperature of 30-35 degrees, add sour cream, mix thoroughly. Turn on the "heating" mode for 25 minutes, then turn off the multicooker and, without opening the lids, leave for 6 hours.
That's it, the fermented baked milk is ready. I put about 500 g of sour cream for 1.5 liters of milk. (usually it is "Ostankinskaya" sour cream) sometimes I add 10% cream to milk before stewing. I read it from someone, not my invention.

mumla, hello! thanks for the recipe.
question. And what does the “yield” and density of the product ultimately depend on?
I did, on the whole it worked. color and smell - Ryazhenkin. but ... liquid. what to do and at what stage to make it thick?

[Myumla]

Myumla Do you get a crust on top? I cook according to the recipe from the Gudkuk website without cream, there, first, on the Milk porridge mode, and then for 4 hours Stewing. From above, the crust floats. Now I'm cooling it down and I will continue to make fermented baked milk

And you can more precisely a recipe with a good cook.

[Boo Boo]

Boo Boo There are several recipes that I'm already confused myself, which one to use.
As a result, I did this:
For the sample, she poured 1 liter of milk, set the Milk porridge mode. At the end I switched to Extinguishing for 4 hours. Then she opened it and allowed it to cool down to a slightly hot state (I tried it with my finger). Added 250g. sour cream 15% House in the village, stirred it (you just need to stir it very well, otherwise white lumps of sour cream came across during cooking) and how Myumla did, Warm up for 25 minutes, then 6 hours of exposure with the lid closed. What I got in the end - VERY thick fermented baked milk, like the grandmothers on the market, but there is practically no sourness So I think it might take longer to withstand the leaven
Myumla What is your taste of fermented baked milk?

[Myumla]

Myumla Do you get a crust on top? From above, the crust floats.

I have a crust. and what to do with it?

[Myumla]

made ryazhenka like Myumla
It seems to me that there is not enough sourness and not at all thick, I poured 250 sour cream for 3 liters of milk, but how do I understand from what is written here per liter-250 grams of sour cream? a little too much?

I got excited, I litter, for 2 liters I mixed 250 grams of sour cream

I got fermented baked milk: wow: I did this for a sample of -1.5 liters of natural cow's milk, mixed 200 ml of 10% cream and stewed for 4 hours, cooled to 35 * and poured in 500 ml. sour cream 15% * a house in the village * gently whisked with a whisk and heated for 25 minutes, turned off the cartoon and left it with the lid closed all night. In the morning I gave my husband a taste for breakfast (I don’t eat milk myself), said aerobatics. The consistency turned out to be moderately thick and all homogeneous, slightly sour, the smell is pleasant So the test was a success Thank you all for your help

I'm doing a little wrong, maybe someone will come in handy, it turns out real yogurt with baked milk ... I cook baked milk itself just like you, just in a cartoon and for 6 hours for stewing (maybe less) under supervision ... Then in a liter of cooled milk + a jar of activation, everything in a yogurt maker for 6 hours ... Yes, for natural thickening I add a tablespoon of boiled rice flour. It turns out a thick yogurt with the smell of baked milk with an unusually beautiful color without lumps, homogeneous and sooo tasty ...

To get the taste of real fermented baked milk, baked milk must be fermented with a spoonful of cottage cheese pounded with a spoonful of sour cream. That's when you get an authentic product.

[Tanya,]

To get the taste of real fermented baked milk, baked milk must be fermented with a spoonful of cottage cheese pounded with a spoonful of sour cream. That's when you get an authentic product.

Tanya, and for what amount of baked milk is this proportion?

(I ask a question, and I remembered yesterday's film "Moscow Does Not Believe in Tears", remember at the dacha Katya asks Lyudmila "And what is the cream from?")

I have it for a 3 liter saucepan

And I adore this film, although I've already watched it a hundred times

Can you please tell me how to turn on the cartoon on "Heating"? I thought that this function turns on itself after the end of the cooking or stewing process.

Likusha! If MV Panasonic, just press the "Heating-Off" button.

Likusha! If MV Panasonic, just press the "Heating-Off" button.

Thank you very much!!!! I have a Panasonic. It's just that the milk is being heated up now, so, natushka, the answer arrived just in time!

Phew, I did, as Dachnitsa-Tanyusha advised, cottage cheese with sour cream .... delicious ... tomorrow I will eat muesli with her, I will not give it to anyone
The truth is, I forgot about the cream, maybe that's why it turned out a little thin ... but, most importantly, the taste is real ... just like from a glass bottle with a pink foil cap ... remember? ... Childhood!

I’ll ask a stupid question now. Do you need to remove this crust from baked milk before putting the fermented baked milk, or let it remain there? I’m just trying to make fermented baked milk for the umpteenth time, and all the time I remove this brown film, but now I thought, maybe it’s not necessary? The first time I got the density, but it came out a little sour (after turning off the milk was still in the multitask, apparently a little sour). The second time I did it gently to taste, but no density. The first time I poured a glass of sour cream on 1 liter of skim milk, nothing happened, and then I gave another spoonful of sour cream + a spoonful of cottage cheese. Everything thickened perfectly, but sour. And the second time I gave only a couple of spoons of sour cream + a spoonful of cottage cheese, nothing thickened. Now I've drunk the milk again (homemade), I'm going to put on the fermented baked milk. Maybe you don't need to remove the foam?

Well, who removes the crusts? Only the one who does not love them. I melt these crusts, or drown them, in short, I press them to the bottom, they fall to the bottom, so I do it several times, then there are many of them And vkusnooo And I never did it with cottage cheese ... My husband, finally, fell in love with sour milk ... Now, slowly, so as not to frighten off ... I make fermented baked milk

Well, who removes the crusts? Only the one who does not love them. I melt these crusts, or drown them, in short, I press them to the bottom, they fall to the bottom, so I do them several times, then there are a lot of them. And I vkusnooo. My husband, finally, fell in love with sour milk ... Now, slowly, so as not to frighten off ... I make fermented baked milk

I'm wondering if they play an important role in the process of making fermented baked milk? From your answer, you can understand what they are playing?
I pour the milk into a container, add sour cream with cottage cheese and hum it all a couple of times with an immersion blender, otherwise the cottage cheese will not mix well. It turns out a beautiful homogeneous mass. I pour it back into the cartoon and make fermented baked milk. So I think, I'll break this crust with a blender, it turns out, it's nothing?

Well, it seems to me, only for taste, well, and for fat content, probably .. I didn't like the crusts broken by a blender ... I didn’t like the flakes with a blender. And with a mixer, just a stirrer, it's better ... I stir the sour cream with a small amount of milk, so that it is liquid, then pour it into a saucepan and stir it slowly. I love these TAAAK foams, that to break it with a blender is to spoil the whole fermented baked milk and in boiled milk - I love them too Children and granddaughter - they hate, but I ...

Precisely, I tried this crust made from baked milk - delicious! And coffee with baked milk is something.
Okay, today I'll try to make fermented baked milk with a crust and see the difference.
Thanks for the help!

[pasteurized]

It didn't work, even with a crust. I sit here, analyzing.So, the first time when my fermented baked milk really thickened, I took skim milk (I did not give cream), I added sour cream, I don’t remember what fat content, somewhere around 15-20% most likely. It thickened already from the second run, but it was also over-acidified during this time, apparently, it was sourish. But by consistency and smell - real fermented baked milk.
Second time. Homemade fatty milk, I don't give cream, a spoonful of sour cream + a spoonful of cottage cheese. Sour cream 15% pasteurized, fat-free cottage cheese. The result is zero, and it remains baked milk.
Third time. Homemade fatty milk, I don't give cream, for 1.5 liters a pack of sour cream (0.5 liters) + a spoonful of cottage cheese. Sour cream 15% pasteurized, cottage cheese from homemade fatty milk (tasty and non-acidic). It didn't work either.
25 minutes Warm up, turn off and 6 hours of rest with the lid closed. Right?
I think now, is it the cream I don’t give? BUT the first time they were not there either, and moreover, even the milk was 0%, and the fermented baked milk turned out.
Or is it pasteurized sour cream?

Can anyone share your experience on this, eh?

I am not an experienced multi owner yet (AURORA)!
I need your advice.
The first time I put 1 liter of milk on the sample for stewing, when it boiled, the milk escaped through the steam valve.
And when I put 3 liters - first on the cooking mode and made sure that it did not run away, and then switched to the stewing mode (according to the site's recipe), then the boiling process was observed - is this how it should be? The baked milk came out fine.
Then I put the baked milk on the fermented baked milk, after 25 minutes of heating with sour cream, standing for 6 hours, in the multi turned off after that, the fermented baked milk looked like curdled baked milk (according to the site's recipe).

If you bring to a boil, and then transfer to stewing, then the liquid will continue to boil for a while ... Put the milk on stewing immediately and do not suffer, I, for example, put it on stewing for the whole night, for 8 hours (2 liters)

Thanks for the quick response!
The boiling lasted all 4 hours!

This is as it should be ... maybe longer ...
The meaning of languishing milk is not in prolonged boiling, but in slow heating, languishing in languor. With this method of preparation, the process of protein denaturation is longer, many nutritious substances are not destroyed ...

thanks for the consultation!
What then is wrong with my fermented baked milk, why curdled milk?

[Stars]

Probably overheated ... Milk d. B. good warm, but not hot ... I have a prescription Stars now I'm drowning ... On a multi-cooker for 15 minutes, at 120 degrees. Just about to start singing, what is ready.

Yes, I also thought that the milk was overheated, probably on the heating in my cartoon the temperature is higher.

And what kind of milk do you have after 4 hours of stewing? I didn’t boil anything, but it doesn’t look melted, but milk is like milk. So far, I've added sour cream and keep it heated. But milk confuses me.

After 4 hours of stewing, my milk boiled away a little after 2 hours of heating, the color of cocoa with milk, homemade milk. I put 3 liters, about a glass evaporated.
But I put 1 liter of store milk PROSTOVASHINO from the bottle for 6 hours of stewing and 2 heating evaporated 1/2 of the milk and it was dark brown!
Someone on the forum wrote that he was heating milk in the SUP mode - he was pleased with the result.

[Natashulya]

My milk practically does not boil away in Panasika (or I don’t notice), but I am carcassing for at least 6 hours

Natashulya but how did it curl up like cottage cheese? or how yogurt?

[bShuMakher] [/ b], like cottage cheese!

I just poured milk into jars afterwards and therefore noticed!
And I read somewhere that this cartoon (AURORA) is more powerful. I think that for my multi-heating 20 minutes was a LOT!
In the beginning, of course, I was upset - I ruined 3 liters of homemade milk, and now, so that the product does not disappear, I bake bread on curdled milk - it turns out oh-oh-oh-very tasty!

Natasha, thank you. Probably just 4 hours was not enough.

In the beginning, of course, I was upset - I ruined 3 liters of homemade milk, and now, so that the product does not disappear, I bake bread on curdled milk - it turns out oh-oh-oh-very tasty!

If you warmed it up again, you would get delicious cottage cheese from ryazhenka, my grandmother always did this and made Easter on its basis

Thanks for the advice!
I still have two liters left, almost one cottage cheese, because I poured the whey for baking bread!

To get the taste of real fermented baked milk, baked milk must be fermented with a spoonful of cottage cheese pounded with a spoonful of sour cream. That's when you get an authentic product.

I have it for a 3 liter saucepan

did I understand correctly? 1 spoonful of sour cream + 1 spoonful of cottage cheese is the dosage for fermenting 3 liters of baked milk?

just, if you ferment only with sour cream, then they give such dosages tremendous ... so I began to doubt.