Yoghurt (Steba DD1)

Yoghurt (Steba DD1)

Category: Dairy and egg dishes

Ingredients
Milk 3.8-6%	1 liter
Narine	100 g

Cooking method

• Warm up the milk (I had 3.8%) to 40 degrees, stir the narine in it. This time I did not have dry sourdough, I took the industrial narine Doctor Mu. I poured it into a cup, covered it with a plate, put the cup on a mat in a bowl from a multi, poured water heated to 40 degrees, almost on a level with the future yogurt, closed the multi lid, there is no valve. Put the heating mode, t 40, time 8 hours. The first two hours t varied from 40 to 46 degrees. In the morning the yogurt was ready. I measured t yoghurt and water - 38 degrees, my Shtebik does not keep the temperature. But this turned out to be enough for yoghurt, excellent came out.

The dish is designed for

1.1 liters

Cooking program:

Heating

Note

Once I made such yogurt on 6% UHT milk, which tastes bitter, sour. Contrary to expectations, it turned out to be excellent yoghurt. And I did it just out of curiosity, it won't work.



Yogurt - sour milk prepared in a special way; a traditional Bulgarian drink that is part of many first and second courses. No less popular in Yugoslavia.

Sveta, great. And this is not in separate jars, all in one big cup, right?

Well, how does it not hold? Two degrees is, in my opinion, very good accuracy for a household appliance. Especially when you consider that the sensor is outside the bowl.
And then what to do with this yogurt? Is it just like that in its pure form? What does it look like anyway?

Sveta, great. And this is not in separate jars, all in one big cup, right?

Yes. I didn’t find suitable jars, so I did it in one, just 1.1 liters fit perfectly!

Well, how does it not hold? Two degrees is, in my opinion, very good accuracy for a household appliance. Especially when you consider that the sensor is outside the bowl.
And then what to do with this yogurt? Is it just like that in its pure form? What does it look like anyway?

I'm the one picking on the unit, right?
Who likes it: I just eat it, I don't like sweet yogurt, someone adds different fruits, jams, etc.
What does it look like? For yogurt, I guess. The consistency resembles a thick acidophilus, a little stringy. The consistency will depend on what you fermented the milk with. With dry sourdoughs and danone without additives, I just had thick yogurt, no stringiness, but I like this one better :)

Light, Shteba keeps temperature exactly, +/- 1 degree. I took measurements. And 38 is the temperature of the yogurt itself, normal.
So you shouldn't find fault)
And sticky yogurt from Narine is obtained))
Shtebochka Kefir made me, at 30 degrees it stood for 10 hours. Kefir is very tasty, thick and not sour.

Mash, what did you ferment milk with for kefir? I also want homemade kefir. I don't have kefir fungi?

I fermented Agusha with children's kefir.

Tell me, can you make yogurt without water? OR is it necessary to pour water and so that the water is on a par with milk?

Galina, pour water when fermenting in cups for even heating.
If you do it in a Bowl, then milk and sourdough right in there and that's it)

Yes, I asked about the cups. I have jars. 4 things. fit along the bottom and 2 more remain. If you put them on top, then they will not work in the water. Is it possible not to pour water at all ?? Or do you need water?

In general, you can not pour.
I say that we pour water for uniform heating of the container)
Try it without water, nothing terrible will happen.
It just might turn out that the lower cups will be cooked, but in the upper ones the yogurt will not be ready ive))

Clear.Thank you so much! I will try without water, then I will write the result.

Clear. Thank you so much! I will try without water, then I will write the result.

Galina, how did it happen?

Svetlana, I made cans in water) yogurt came out superrrr !!!!

I haven't done it completely without water yet. I made 3 jars in water, 3 jars on top, without water. THAT was thicker in the water. And without water it turned out like a kefirchik

Galin, I told you)
And this is because the temperature is evenly distributed in water than in air)
I also made it in water and the yogurt with live sourdough turned out to be thick and very tasty)
Here

Made in one container, I do not have yogurt, sour cream served as a sourdough. All by sight.

This is the density !! Tanya, did you do it in water or without water?

Yes, I did it with water.

[Tanyulya]

Tanyulya, Tanyush, did you get sour cream at the exit?
I want to make sour cream, but I don't know which one is better to buy for sourdough.

[Tanyulya]

Tanyulya, Tanyush, did you get sour cream at the exit?
I want to make sour cream, but I don't know which one is better to buy for sourdough.

Mash, I can't say that I can't say that the pure taste of sour cream, the upper layers of sour cream, the lower ones seem to me more like curdled milk, acidophilus. Fat seems to me not enough. On cream, at least 10% will be more interesting.

HERE, you need to try to ferment on cream. Can you use old sour cream? And then I spent a week in the refrigerator, forgot about her completely. Or do you just need to buy fresh?

Girls, I make sour milk using dry Vivo starter cultures, there is a wide range. For yogurt, I take 3.2% milk + 1 bottle of diluted Vivo bifivit starter culture, put it in a bottle at 38 degrees, 8 hours, you can do the same, but with baked milk you get thick ryazh. And for sour cream, I took 20% cream (it was thicker) or 10% + a third of a bottle of Vivo bifivit + straight a teaspoon of store sour cream. My husband, of course, liked the one that was thicker, it turned out to be thick sour cream, it left quickly with dumplings. Their assortment also includes Vivo yogurt, vivo fermented baked milk, vivo cottage cheese, vivo kefir.

I make sour milk using dry Vivo starter cultures

And where do you buy them, if not a secret?

gloriya1972, I am from Moscow, we sell these starters in the chain of stores "My store" on the shelves next to yoghurts. Maybe I'm wrong, the very development of Ukrainian research institutes, but on some boxes it is written that it was produced in Belarus. On the boxes is written Vivo, the name of the starter, yogurt, kefir, sour cream, fermented baked milk, bifivit, etc. There are 4 bottles of dry starter in the box, you can put it directly dry, or you can dilute it with warm water. 1 bottle for 1 liter of milk. And so they have a website. drive the Vivo starter culture into the search engine, their website will immediately be displayed. it is necessary to look in detail, in Moscow they make delivery, I just do not know how for other cities. They have an entire selection of one bottle of each type for testing, it costs about 2000 rubles. A box of the same type with 4 bubbles costs 245 rubles in Moscow.

All clear. Thank you!

Girls, about the water at the bottom, or rather, its absence. I did not immediately see your Temka (and even then I have already piled four pages of recipes!), So I did it according to the recipe book, which was added to. more often. I didn't pour water, fermented with Activia, set it at 35 degrees for 8 hours. It turned out delicious, not too long. There is only one moment that confuses me, and even then, maybe I'm finding fault. It seemed to me that the yoghurt on top slightly smells of previous cookings. Well, if you smell the ring, it smells like it. The husband, however, did not tell me anything, but he is also a sniffer!

[Marina]

Marina, and you bought an extra ring? If yes, then change for yogurt and baked goods.

Semyon Semyonich! I didn't even think about it. By the way, I have a new ring from Mulka, it also fits well. Thank you, Masha!

Girls, I have never made yogurt, I have strawberries, activia and u / n milk, boil and cool it or just warm it up to 37 ???

Warm up to 37 gr.

[Vera]

Vera, I would not ferment with strawberries, and then after fermentation I would add to the finished yogurt. I do not heat the milk, if it is ultraparetrized, then I leave it on the table in the morning, and in the evening I mix it with sourdough.

And I do it in the oven. with the light on. Good too

I will write for girls from Ukraine - our Shteba does not regulate the temperature during heating, only 70 degrees, which means we will not be able to get yogurt, sadness.

Hello everyone!
Today my husband gave the long-desired Shtebochka and asked for yogurt for the morning. I put it on the book: heating, 35 degrees, 8 hours, no water. After 15 minutes, the display shows a temperature of 51 degrees, is this normal?

If put in jars, then it was necessary to pour water over the shoulders of the jars.
And without water, the temperature seemed so.

[milka80]

milka80,
Congratulations on your purchase)) If you did not put in a bowl, but in a jar and in a bowl, then it is better to pour water. I just never made it in a bowl And I usually make yogurt at 39.

Here is a useful link Usage Basics
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0

[Masinen]

Masinen, Antonovka, thanks girls! While I was writing here yesterday, the temperature began to drop and after an hour it was already 38. I didn't add water, I decided to experiment without it. In the morning we have thick yogurt, slightly sour and pulling. I made Berst-Litovskiy with sourdough, 0.5 jars of sourdough for 1 liter of milk. Now everything is in the refrigerator, maybe it will thicken even more.
Before that, Panasonic made Evitalia on dry sourdough in the cartoon, I liked it better))

Antonovka, Lena, thank you for the reference - I will study it at my leisure

Girls, your advice is urgently needed. I am going to put the yogurt in Shtebe now so that it will be ready by morning. My actions are like this:
1.heat pasteurized milk to 38 degrees
2.Sterilize all dishes in the microwave
3. Pour milk into a bowl and add starter culture (I have bio-yogurt) at room temperature per 1 liter of milk - 200 gr. yogurt, stir.
4.Pour into jars (I will use jars from Keshkin's multi-chopper), put a silicone mat in the bowl (at the bottom), pour water heated to 37 degrees to the level of yogurt in jars
5. put on the heating mode 38 degrees for 8 hours without pressure.

Is that correct?

Now two questions:
1. jars inside Do you need to cover the stems with lids?
2. If suddenly the yogurt will stand for more than 8 hours, will the Shteba turn itself off? the yogurt will stop and go away with whey?

Help! Time is running out

[Kara]

Kara, Irina, I don't do the first two points. The lids can be covered to prevent condensation from dripping into the cups. I did it without lids, everything was ok. The staff will turn off after 8 hours if you set the timer for 8 hours. But the temperature inside will still be +38 with the lid closed, that is, the yogurt will continue to ferment.

Katya, thank you very much! Let's see what happens

[Kara]

Kara, yesterday I made Steba dd2 yoghurt in pots that come in the kit, poured water up to the hangers, put it on 40 grams, because I read in the topic that in reality there will be 38 grams in the inside. Stood for more than 8 hours, probably 10 and everything is OK. When I opened the cartoon, everything was warm. I closed the pots with lids and completely closed the multicooker itself. steba turns off, but its temperature is maintained for some time.

And I don't put a silicone mat on the bottom. I don't cover the jars with lids. I put it at 38 degrees and 8 o'clock. at night. In the morning I get up and put it in the refrigerator. I pour warm water into the bowl over the hangers of the cans.

[Matilda_81]

Matilda_81, and how much by volume in ml does the jar fit? Rather, how much is the maximum output. And then I cooked something a liter is not enough ...

And maybe someone did it just in the bowl itself, without jars, glasses ...?

I constantly do only in a bowl, because my glasses are few and I don't feel like doing every day.
The success of my event depends on the leaven. Something with Evitalia I have not worked out lately ...

Matilda_81, and how much volume in ml fits a jar? Rather, how much is the maximum output. And then I cooked something a liter is not enough ...

I make from a liter of milk.mine are no longer eaten. I did it in a bowl once. but mine like it in portions. I have Vivo sourdough, and there is 1 bottle for 1 liter of milk.

I do the same Vivo, I'll try today just in a bowl. And then yogurt "sits" for 8 hours, but it turns out 4 jars in total.
if you add sugar to milk, will it not harm the sourdough?
I remember as a child my grandmother took a 3-5 liter saucepan, warmed up the milk (I tried the temperature with my finger), added 1/2 or 1 glass of sourdough from the previous time, stirred it and covered it VERY well with a towel or blanket and on the next. day a whole pot of yogurt is ready.
And we have become darlings.

Can you please tell me if ready-made yogurt from vivo can be used for the next batch of sourdough, or every time only a new portion from the package?
Previously, I did not have to work with vivo, but I make up to 10 clones from liquid natural yogurt.

[Piano]

Piano, I was told that it is possible. But if the child is small, it is better to say a new leaven.
Although it is strange, because before they always re-fermented.