Ryazhenka in a multicooker Panasonic

also yesterday fermented fermented baked milk into cottage cheese, delicious, tomorrow I'll try to get fermented baked milk

I took 200 g of sour cream for 2 liters of milk.
I poured sour cream into the baked milk, mixed it and left it on heating in the cartoon until the morning (6-7 hours passed) (I have a Panasonic-18).
The structure turned out to be wonderful, even if you cut it with a knife, but the taste is not at all ryazhenka - it remains sweet without a gram of sourness.
I poured it into liter jars, stood on the table for three days, thought it would turn sour a little, so it remained so sweet.
I used it for the test, since no one wanted to drink the stale "fermented baked milk"

And I do the fermented baked milk a little differently - it comes out faster in time, only then I leave it in the refrigerator overnight to thicken it - it will turn out more delicious (remember what Matroskin said)
and so - it takes me 20 minutes to "cook", or rather, not with me, but with a multicooker))))
all that I use is a liter of milk (3.2 percent fat) and yogurt without additives 500 ml (I take "Prostokvashino", but it's like someone else - I just love a cartoon since childhood)
in the "multi-cook" mode at 40 degrees I wait for 20 minutes while everything "interacts"
as a result, they come out: 1.5 liters of fermented baked milk, with a calorie content of 55.67, and carbohydrates 64.5
(I took all the data from the recipe book, which is attached)
The process suits me, and I like the result very much - especially since I did it myself
I use redmond - the model is inexpensive, but not frustrating yet

I completely forgot !!! head full of holes
I also add berries - when there are no fresh ones, the fruit puree in bags (I don't remember the name, either "I" or "Rich") is very tasty!
Bon Appetit!

Yesterday I bought a ferment for fermented baked milk "Bio fermented baked milk" manufactured by Good Food.
Girls ryazhenka turned out to be awful !!!! IN GENERAL, MY CHILD'S RYAZHENKA !!!!
I languished milk in a mult, I had Aurora, the milk was not even going to run away, it sat quietly and languished for 6 hours, then I cooled the baked milk and diluted 1 g of sourdough per 3 liters of milk. This is something - 3 liters of fermented baked milk and very tasty !!!!!

[Summer resident]

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.

Summer resident
Tanya, I understood correctly, a tablespoon of cottage cheese + a tablespoon of sour cream for 3 liters of baked milk, right? How long does it take for fermentation? Well, at least approximately ...

Kroshik, Can I, like, climb in. I do as in the first post: "25 minutes on heating mode and 6 hours in the switched off multitask and in the refrigerator.", But the current is for 2 liters of milk

[Manyun]

Kroshik, Can I, like, climb

After all, the asshole knows that she can do anything and still asks ...

Manyun, thank you dear, and where would I be without you ?! I will definitely try to make fermented baked milk according to the recipe from the first post, I just became interested in Tanya-Dachnitsa's method, I have never tried to ferment milk with a mixture of cottage cheese and sour cream, I wonder !!!

And I really liked it! Now I always do this! Just stir well the sour cream, cottage cheese and a little milk, so that the prison would turn out, otherwise there will be lumps in the fermented baked milk, but they are delicious

[Manechka]

Just stir well the sour cream, cottage cheese and a little milk, so that the prison would turn out, otherwise there will be lumps in the fermented baked milk, but they are delicious

Why then are you forcing me to stir them !!! Why are you planning to deprive me of tasty lumps ?!

Manechka, thanks to you now I will definitely do it, you with such knowledge zombie telling ...

[Girls]

Girls, and did anyone at home get ryazhenka like a store one? I buy ryazhenka 2.5% fat in the store, well, before that I like it, I wish I could learn how to do it at home !!! I would be very grateful if someone could share how this can be achieved ...

Isn't Dachnitsyn a vyriant?

Tell me, is store-bought fermented baked milk good for sourdough? Can you ferment only with sour cream?

there is no time to read, tell me: if milk with sourdough is poured into MV and put on the Keep warm mode? is it possible?
or just a thermos? (I have one, now it is with sour cream)

If you have a temperature of keeping warm no more than 35C, the "heating program" is usually higher

I didn’t find this (((I don’t know what the temperature is when keeping warm (

Judging by the description of your model, you only have "keeping warm", and this is a high t-ra ... You can heat on the Multipovar up to 40 C, cool slightly, pour in the leaven and close it, and it will ferment like in a thermos. In Panas we put on heating for 25 minutes, then turn it off and leave it for the night

it will cool down when the MV is off ...

Slowly, very slowly ... and the fermentation process has already begun

take a chance or something ...

You first make baked milk on the "Stew", then when it has cooled down, put the sourdough on the "Warm up" for 25 minutes and leave it closed overnight

I made ryazhenka)))))
It turned out super: I poured milk, put it on the Multipovar, 40 g., Warmed it up to this temperature (for fermented baked milk, that's it), poured in the leaven, mixed it, set the time (the time was 12 o'clock at night, set it to 8 o'clock), i.e. at 8 in the morning, ready-made, poured into a jar and put it in the refrigerator). Delicious)

Tell me, is store-bought fermented baked milk good for sourdough? Can you ferment only with sour cream?

Girls, tell me!

kaatsa for me, which is not very good, only if the second bend of your own ryazhenka

[Summer resident]

Thank you very much to everyone who unsubscribed in this thread !!! Such delicious fermented baked milk turns out to be just mmmmmmmm .... I didn’t do it before, there were no consumers, and then my son suddenly began to drink at the store, and I was already running to solve this issue. I ferment according to Tanin (Summer resident) recipe, cottage cheese with sour cream. This mixture with a blender, then I add milk, dilute until smooth and then into a slow cooker with milk. I liked to heat the milk for a long time, 11-12 hours, it turns out so dark ... Well, I keep the sour milk until it is "to taste."

[Summer resident]

Thank you very much to everyone who unsubscribed in this thread !!! Such delicious fermented baked milk turns out to be just mmmmmmmm .... I didn’t do it before, there were no consumers, and then my son suddenly began to drink at the store, and I was already running to solve this issue. I ferment according to Tanin (Summer resident) recipe, cottage cheese with sour cream. This mixture with a blender, then I add milk, dilute until smooth, and then into a multicooker with milk. I liked to heat the milk for a long time, 11-12 hours, it turns out so dark ... Well, I keep the sour milk until it is "to taste."

Lena, if I understood correctly - first we simmer the milk for 12 hours, and then ferment it with cottage cheese and sour cream ?!

And I got a viscous one. I eat something ... and the rest

Lena, if I understood correctly - first we simmer the milk for 12 hours, and then ferment it with cottage cheese and sour cream ?!

Yes, yes, yes ... got it right. I pour milk into a multicooker (I have homemade, fat content - half a liter of cream on top in a can) 3l. First, I put the "baking" on for about 30 minutes, and then I put it on "stewing" for 12 hours. I turn it off as it turns out, a little earlier or still can stand on heating. Then I mix cottage cheese and sour cream, beat with a blender, add milk and stir, and then pour it into a slow cooker. The milk is just warm by this time. For 20 minutes "heating" and then I just close and wait ... Sometimes I look in and, if it seems to me that it's chilly, then I can turn on the "heating" again for a short time ... As I see, milk has already "grabbed" and appeared sourness, then you're done!

[LenaV07]

LenaV07, and what proportions of sour cream and cottage cheese do you take ???

I want to risk making fermented baked milk! I will do it with homemade milk!

[UPD:]

Here I came across a purchased fermented baked milk with a Bulgarian stick in the composition. And the Bulgarian stick is yogurt
My recipe is for 1 liter of milk, 100 grams of sour cream and 60 grams of yogurt. So far I cooked only in a yogurt maker (milk drowned for a day in a thermos and a blanket). The husband, the main lover of ryazhenka, is delighted.

Now I loaded it in the cartoon. I'll tell you how it goes.

UPD: I report - without the yogurt mode (and as they say at the beginning of the topic - heating and then leaving for 6 hours) it came out thin. So the yogurt maker is still in the lead. But milk for fermented baked milk is better to heat in a cartoon, definitely.

I read all the tips, compared all the definitions of ryazhenka and varenets on the Internet (it is generally believed that they are the same thing) - now in thought - earlier in Siberia, after languishing milk in a Russian oven, it was fermented with sour cream and a PIECE OF BREAD - the result was called varenets. I wonder why no one mentioned bread ... or will it turn out to be a different product?

Hello! I am new to your site. Tell me someone made fermented baked milk in a deh-60 slow cooker?

Good evening! I made fermented baked milk according to the first recipe, with the addition of cottage cheese on the advice of the Dachnitsa. It turned out great.
Cartoon Brand 502. Stewed milk on a multi-cooker for 4 hours at 80-90 degrees, then 25 minutes of heating. The result is beautiful baked milk. Chilled to 40 degrees, mixed in sour cream and cottage cheese. Then on the yogurt regimen for 6 hours.
Thick, beautiful and tasty!

I typed in the search, and there are so many recipes for fermented baked milk in a slow cooker !!!)) I will definitely try to make it, because I love fermented baked milk. But the question is: does anyone make fermented baked milk from home (respectively, fat) milk? Can you add sour cream from the store or is it also better homemade?

But the question is: does anyone make fermented baked milk from home (respectively, fat) milk? Can you add sour cream from the store or is it also better homemade?

Can! And purchased sour cream and homemade sour cream, yogurt - we need it for fermentation.

Varenets - curdled milk made from baked milk (Oursson yogurt maker and Redmond RMC-01 multicooker) (Admin)




Homemade cottage cheese from baked milk (multicooker Redmond RMC-01 + plate) (Admin)

[Admin]

Admin, it's clear, thanks! Today I will try to put milk in a slow cooker for the night, heat it)) And in the morning we'll cool down and smetaknu there, mmm)) I hope it will work out. Special thanks for the recipes!

[Alla]

Alla, to your health!

if the milk with sourdough is poured into the MV and put on the Keep warm mode? is it possible?
or just a thermos?

Good afternoon! Something nobody has looked here for a long time ... I carry out the maintenance of heat in a primitive way at first glance. Recently, "warm floor" has appeared on sale. Heating film so to speak. 0.5 m wide, and cut in multiples of 0.25 m in length. I connect it to a thermostat for an incubator, they have an adjustment in their bulk from 36 to 40 degrees. We cover the jars and start counting 1, 2, 3 ... and so on until morning. This will be the case until the acquisition of GEMLUX GL-OR-1538LUX there is a "fermentation" function and the whole process can be carried out in a mini oven.