Yoghurt (Steba DD1)

if you add sugar to milk, will it not harm the leaven?

I don't add sugar. then, when absorbed, everyone is free to add any filler himself

Can you please tell me if ready-made yoghurt from vivo can be used for the next portion 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.

I give a copy of the instructions:

The product prepared directly from the bottle can be used as a mother (working) starter culture from 5-7 days, which we store in the refrigerator. For 1 liter of milk, 2-3 tablespoons of the product are used. The product prepared in this way is not used for re-fermentation. for another product in the Vivo Bifivit line, the following is written: re-fermentation is not used for Bifivit. it turns out for all products, including kefir, you can re-ferment only once, and a product prepared from a bottle of Bifivit cannot be re-fermented at all.

Thanks, it cleared up a little ..

Girls, I'll tell you about the container. I mainly do yoghurt on Evitalia. There you need 2 liters of milk per bottle. A liter is not enough for us in any way, it disperses with a bang. I was looking for suitable jars for a long time, until my husband from Ashan brought FrutoNyanya puree. Here they are for those who need a lot of sweets. In a saucepan, 7 tall jars and one regular one or 6 tall jars and 2 regular ones fit in.


It is better to put a small jar under the valve, then the lid closes without problems.

[milka80]

milka80, Thank you!!! Cool idea!!!

Girls, please tell me the DD2 model keeps a small temperature for yogurt, or does everyone have the first?

Of course it does!

I'm new to this business! It's only a week since I have been mastering my Steba DD2 multicooker! Yesterday I decided to take up yogurt, it worked! : yahoo: Took half a liter of non-storage cream 10% fat and fresh organic yogurt in the store. On the Heating program, I set the time to 8 hours. She poured water into a bowl, put a rag on the bottom, and jars-glasses with a stirred mixture of cream + bioyogurt. When I chose Stebu, I thought that the jars for yogurt would not be useful to me,: lol: I was wrong! After reading and watching the recipes on the site, I decided to try to make it myself. The result is excellent! Thanks everyone for the recipes and tips in the comments!

[Svetlana]

Svetlana, thanks for the report !!
It's very good that you liked the yoghurt !! Shteba fellow, he knows how to cook everything))

I also tried it, by chance .. but now I know that yoghurt definitely works! Yesterday I put it in a yogurt maker, and from a liter of milk, by adding a pack of Activia, syrup ... it always turns out more than the volume of jars in a yogurt maker. Well, I poured these leftovers into a cocotte maker and stuffed them into Shteba. At the bottom of the water, 30 degrees, 7 hours, heating ..
Fine!!
🔗 🔗 🔗

Prior to that, Panasonic made Evitalia on dry sourdough in the cartoon

Can I find out what is your Panasonic model? And how do you make yogurt in it? Thank you.

Now two questions:
1. cans inside Do you need to cover them 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
[/ quote]
Yesterday I made yogurt and sour cream at the same time. Prior to that, I set 8 hours for future sour cream, and 7 hours for baked milk yogurt. Then I read on other sites that you can put 6 hours. I put the program at 6 o'clock last night. It sank at about 4 o'clock in the morning, but I didn’t hear it, I got up only at 6. I took out jars of yogurt and sour cream - everything is fine, there is no whey at the bottom.And now I looked - the jars are in the refrigerator in full openwork!

Girls, I want to try to make yogurt in cups that are sold with the cartoon, everything is clear about the programs, but what is the best way to close or open the valve, or whatever, there will still be no pressure?
And if you fill it with water, then immediately warm, and which T * is it better to set 38 * or 40 *?
Thank you all in advance!

[Ksyusha]

Ksyusha, the valve doesn't care how. And set the temperature to 38

Mashenka, thank you!
I'll probably put it on for the night!

Vopschem I made yogurt, and came to you with disheveled feelings, put 4 glasses in the evening, poured warm water, set t 38 and the time was 8 hours, after 50 minutes t 40, I went bainki when there was time on the scoreboard 3.20 (this is the remaining t 39-40), I got up to drink some water, But in the morning, when it was 30 minutes before the end of the program, t was 47 *, I turned everything off, put the lid on the sideways and went to fill up in frustration ...
The yoghurt turned out kaneshna, but peroxidized, I think I just try to put water in a cup and see how t will behave!
By the way, the future yogurt that did not fit into the glasses, I poured it into a cup, covered it with a lid and left it on the table (as I always did before), it was cooked overnight, and it was normal.
For me, kaneshna yogurt is not the most important thing, but what does not hold it is not ice, for example, if the dough is put to fit? It will cook there, so I'm thinking of making a FAQ?

[Trishka]

Trishka, Did you measure the temperature with a thermometer? It's just that the stem does not show the temperature in the bowl, but the temperature of the sensor

[Sedne]

Sedne, Svetlana, I didn’t measure it inside, I read that it is different on the scoreboard and inside, but I didn’t think that it was 9 degrees.
As I understand it, you just need to put less time, by typing, and determine the optimal!

[Trishka]

Trishka, I put 5-6 hours from dry sourdough, and then another 2-3 hours with the stem off, there is sourness, but I like a little sourness in yogurt.

I mix milk and activity, I will select the time!
Is she you to me, ok?

[Trishka]

Trishka, okay, to me too

!

[Trishka]

Trishka, by the way, if you do fermentation on the activity, it should very quickly.

Here I am later, if I have it on my table during the night at room. T fermented, then at 40 * even faster ...

I have a question about yoghurt which is fermented, read and write activia - which one? Yesterday I ran through several shops, all with some kind of berries or cereals. Need as simple as a salad dressing?

[Lerusenchik]

Lerusenchik, I buy an activ, which is without additives, such as natural.

The thermostat will work too.

Finally, I made it !!! I am happy with the result, but ... It turned out with a good sourness, I put it on heating 38 * - 8 hours. I watched h / z 6 hours, was already grabbed, but decided to play it safe and held for another 1 hour. The jam is delicious. Or maybe this is how the activism influenced, well, it's sad with us with yoghurts with fresh terms, my expiration date was running out on Monday? Can't there be acid from "old age"?

[Lerusenchik]

Lerusenchik, sourness may be that you overexposed it)
Here is for activation and 6 hours is normal.

Maria, then I got confused. And for which fermentors do you need 10 and 8 hours?

This is for dry or fungi, those that need to be revived. And the activity is already liquid, it is not necessary for it)

And I am finally. set with activity for 6 hours, I'm worried. Another question: how do you make sweet yogurt additives? just the jam will go? Or is it better to shove raw frozen strawberries somewhere? My audience, I'm afraid, will not appreciate yogurt without filler (

[Lena]

Lena, so you can add anything))

Today I want to make yogurt. I have, in principle, a yogurt maker, but I really want to try and cook in Shtebochka.
I'll take 1 liter of milk 3.2%, add 1 jar of Vivo starter culture to it, stir it, pour it into cups (what's in the kit) Pour water "on the shoulders", close the lid (is the valve open?) And heat it for 8 hours?

In my yogurt maker, with the same mode, it’s ready in 4 hours .... can I look at it in 4 hours?

The yogurt is just a BOMB !!!! My husband is delighted, me too!
I put it at 35 degrees for 5 hours 30 minutes.

I'll tell you more about yogurt. As I wrote, a few days ago I made yoghurt in the DD2 XL Shteba using dry Vivo "yogurt" starter culture, milk 3.5% fat. I cooked in ceramic cups (which are included in the kit), poured water up to the shoulders. Temperature - 35 degrees, 5 hours 30 minutes. I didn't open it for another hour or an hour and a half, because I was not at home. It turned out VERY DELICIOUS yogurt !!! The son, who does not recognize milk, said that it was something !!!!!
And yesterday (I left 1 jar for the starter culture) I decided to make new yogurt from the finished yogurt, while I did not buy milk of 3.5% fat, but it was only 2.5%. Put it overnight, the same temperature and the same time. It turned out the same yogurt in taste and consistency. Very, very tasty!

Today I made yoghurt from 3.2 milk and natural activation. I put it at 6 o'clock at 39 degrees + a delay of 2 hours (so that it was ready by the morning). She did not heat the milk, but immediately mixed it with yogurt and poured it into a jar, covered it with lids and started the program. The result is thick yoghurt with a great taste.

Here is the result

The other day I made yogurt from homemade milk. In the form of a sourdough I took the beefelife of a local dairy and kefir biobalance from Danone. It turned out delicious, both! Regime as in the recipe 40 * C for 8 hours. I put the jars in a bowl on a silicone mat, filled them with water up to their shoulders.
The bottoms were a little overheated - when I put them in the refrigerator, it was evident that the yogurt bounced / stratified a little at the bottom.
But this did not particularly affect the taste and texture. The bowl fits 4 cups of 180ml from Redmond and a half-liter jar. Most of all reminded of yogurt.