Baked milk in a multicooker

[orange]

orange, Thank you! Light, the baby liked the yoghurt fermented in baked milk. Are you offering me fermented baked milk?

[Admin]

Admin, Tanya, what happens if you ferment the cream with kefir? Will I get sour cream or something sour milk and not very clear?

Today I fermented a mixture of milk + heavy cream + fat sour cream +? I'll see it tomorrow after ripening, overnight the mass will cool down
Or so: what is not sour cream?

Homemade yogurt, creamy in Oursson yogurt maker (Admin)



And how does kefir differ from sour cream? Especially when we ferment milk with sour cream and get yogurt-yogurt-kefir = a play on words and concepts

Milk: milk, yogurt, cottage cheese, cheese, butter

[Admin]

Admin, then I think correctly. But most likely I will now supply baked milk in Panasika, from which I will make fermented baked milk. Oh, what a mischief I am ...

[Sveta]

Sveta, everything will turn out as it should!

if you ferment the cream with kefir? Will I get sour cream or something sour milk and not very clear?

Sour cream, in my opinion, will not work.
If I understand correctly, there will be more whey. Perhaps I'm wrong, try it, tell me later what happens.

Added Thursday, 31 March 2016 00:28

And how does kefir differ from sour cream?

Sourdough, of course) consistency, purpose and method of use.

Sourdough, of course) consistency, purpose and method of use.

Right! But only if fermentation is carried out with special ferments for kefir, yogurt, yogurt, and so on ...

And if fermentation is carried out in the "old-fashioned" way, "according to simple" homemade kefir (purchased), sour cream - then in the end we get the usual homemade curdled milk. This is basically what happens on our forum in all multicooker and yogurt makers (almost all of them)!
What is the correct name - yogurt, kefir, yogurt?

Ira, you don’t need to take me at my word, I am perfectly aware of what it is about.If Gnu asks me about kefir (and not special sourdough), I answer about cream and kefir

I ferment only with sour cream, because in our city they do not sell Orson ferments, and pharmacies do not always give a good result.
Therefore, I have the experience of fermentation with sour cream or kefir (yogurt), and a positive experience - I gave a link to my milk above, you can read

Yoghurt is good with special ferments, for example TA 45 (thermophilic aroma-forming, Streptococcus Thermophilus), sour cream, curd with MA 1002 (mesophilic aroma-forming, contains bacteria Lactobacillus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Streptococcus diacetylactis. There are starter cultures in online cheesemaking stores. com, healthy. ru, or cheese maker. su. I have not bought in pharmacies for a long time, and do not use sour cream, although store sour cream is also produced using the same or similar sourdoughs. It's just that when we do it from sourdough, we get a pure culture, we can say the mother's sourdough, if we do it at the store, then sour cream and kefir are already in some way seeded with other unnecessary bacteria from the air around us, etc.


.

[sour cream]

as a result, we get the usual homemade yogurt

And Sveta asked if she would succeed sour cream? Tanya wrote:

Sveta, everything will turn out as it should!

Where is sour cream and where is yogurt ...

What basically happens on our forum in all multicooker and yoghurt makers (almost all)!

Not all and not always.Now, basically, judging by the topics, they cook more with dry starter cultures, multicooker and yogurt makers have certain modes for this purpose, observing which (as well as the conditions of the starter culture) get exactly Yogurt, Sour cream, Kefir, etc. and not curdled milk.

Tanya, I also ask (although I didn’t catch you at your word, but wrote my opinion on the topic, just like anyone else I have the right to do), so, I beg you, you don’t need to refer to your topic in any case, consisting of 5 of your posts with information from the Internet. I got acquainted with it for a long time.
And, sorry, I have my own opinion (apparently different from yours, which, I hope, is not forbidden on our forum) on this issue.

[Rita]

It's just that when we do it from sourdough, we get a pure culture, we can say the mother's sourdough, if we do it at the store, then sour cream and kefir are already in some way seeded with other unnecessary bacteria from the air around us, etc.

Rita, I fully agree with all who seek to the purity of culture of starter cultures! Completely!

But, and I also have pragmatism, in the case when yeast on the horizon is not foreseen, or they are not at hand, or just do not know about them ... a lot "or" maybe And what, to remain without yogurt , or more simply "without fermented milk"? Especially when such fermented milk is very necessary for the body

So let's remember the distant times, fermented "sour" milk, and all the products that can be prepared on this basis. We will assume that we are sitting "in a remote village" without Internet, but we want sour milk (that is, curdled milk) and really need to cook
In principle, in other cities and villages they do this even today ... fermenting milk with improvised means, even with a crust of black bread.

GIRLS, if you have any questions for me personally, for cooking yogurt with home remedies - go to my section, and my topics on milk Milk: milk, yogurt, cottage cheese, cheese, butter I will try to answer you

in case there is no starter culture on the horizon, or they are not at hand, or I don’t know about them at all ... a lot "or" maybe And what, to remain without yogurt, or, more simply, "without fermented milk" ? Especially when such fermented milk is very necessary for the body

Romochka-Tanechka, very accurately expressed a very important idea! Thank you!

[Girls]

Girls, Someone tried to heat more than 3 liters in a large Panasonic. milk?

If 4 liters. pouring nothing will run away?

[Crochet]

Crochet, Inna, don't risk it. Panasik has a working volume of 2.8 liters, I think it will be difficult for him to cope with such a volume. And at the expense of escape with such a volume

[Svetulya]

Thank you very much for your responsiveness and advice, Svetulya !!!

Means more than 3 liters. no milk ...

When I cook jellied meat in Panasonic, I pour water almost to the bottom, and everything is fine !!!

And come on, it turns out that the working volume also exists ...

I'm not spilling ginseng ...

And all because someone, when viewing instructions, uses the technique of diagonal reading ...

[Crochet]

Crochet, Inna, let me be curious: what are you going to do with so much baked milk?
By the way, I only heat 3 liters.

[Svetul]

what are you going to do with so much baked milk?

Yes I wanted it right away kill two birds with one stone and heat on cottage cheese and yogurt, Svetul ...

[Crochet]

Crochet, Inna, are you going to make cottage cheese from baked milk for the first time or have you already done it? I can't even imagine it taste. Never tried or tried.

and for cottage cheese

I will also hear about cottage cheese from topl milk

[Svetulya]

Are you going to make cottage cheese from baked milk for the first time or have you already done it?

Svetulya, for many years already doing), I like it very much !!!

And I have never even drowned milk in mv, not that cottage cheese is made from it)
Boom to try, ATP)

[Irisha]

Irisha, I make cottage cheese from baked milk in two ways, or with dry sourdough everything is according to the instructions from the sourdough package, but instead of ordinary milk we take ghee)or So, for me personally, it tastes better with sourdough, and my mother tastes more curd from thrown back fermented baked milk ...

From store ryazhenka it turns out very well too, the main thing is to find high-quality fermented baked milk ...

[Innochka]

Thanks for the science, Innochka!

[Girls]

Girls, Someone tried to heat more than 3 liters in a large Panasonic. milk?

If 4 liters. pouring nothing will run away?

Big Panas, in which bowl is 5 liters? If so, I would bet. It should not boil, but should languish.
What mode is another matter? "Quenching" probably.

[Tanechka]

Tanechka, I have been heating milk in Panasonic for many years, the regime Extinguishing , I just never tried to fill in more than 3 liters, hence the question ...

Bowl 4.5 l.) ...

[Tanya-Fanya]

Tanya-Fanya, Tanyusha, we make baked milk for 4 hours.

Added on Friday 08 Apr 2016 10:17 AM

Crochet, Inna, I also make only three liters.

Girls, thanks a lot.
I was drowning in little Fillet, I was also afraid that he would run away, he is a "hot guy", he doesn't run anything.
I didn't drown in Panas, but he's smart, without vybrykov.

In a small Panas, the working volume is 1.8 liters, I think you can heat 2 liters there. I myself only made a liter when I checked it for legal capacity.

on stewing we make baked milk for 4 hours

And I'm 6 hours on Extinguishing hold), and another 4 hours for Heated ...

[Girls]

Girls, who makes melted milk in Panasonic, share your experience, please, maybe I really wasted milk for 6 hours for Extinguishing I hold on to Heated 2-4 hours, I see everyone has different cooking times ...

I always fire 3 liters, if that) ...

[Inna]

Inna, I put 2 liters of milk in the "stewing" mode for 6 hours in Panasonic. For a long time I have not languished of course

[Gulenka]

Gulenka, many thanks for your responsiveness !!!

The longer, the tastier.

The longer, the tastier.

Yes, no - that cannot be said. During long boiling, water (liquid) evaporates from the milk, the milk becomes thick, which can even be seen in the saucepan. The taste from this is not always good. Optimally simmer milk (exactly simmer!) For about 6-6.5 hours.

[Admin]

Admin, it turns out condensed milk, well, which is sugar-free and also awesomely tasty !!! Once it happened to me.

[Tanechka]

The longer, the tastier

Tanechka, well, in this situation, milk can be melted to blue in the face condensed milk ...

Optimally simmer milk (exactly simmer!) For about 6-6.5 hours.

Tanechka, I appreciate it !!!

It is according to your recipe that I have been drowning milk for several years!

Is the recommended cooking time suitable for all multicooker and milk volume, or what?

Or do we decrease the cooking time with decreasing milk volume?

you get condensed milk, well, which is sugar-free

Concentrated, Svetlanochka ...

Well, at least on the labels, about the one that is sugar-free, that's how they write ...

[Crochet]

Crochet, well, it was too lazy to go to the Internet to find out what it is called .. We did not take it actually, only with sugar. And here, for what I have a sweet tooth, and all the resulting milk somehow very quickly persuaded

It is according to your recipe that I have been drowning milk for several years!

Is the recommended cooking time suitable for all multicooker and milk volume, or what?

Then I should know how long it takes if you follow my recipes
She stewed milk in a slow cooker (different) and multicooker (different) - the cooking time is almost the same - 6-6.5 hours. It is necessary to be determined by the state of milk, a beautiful reddish crust-foam, taste (slightly sour)

[Admin]

Admin, it turns out condensed milk, well, which is sugar-free and also awesomely tasty !!! Once it happened to me.

Sveta, this milk is also called "boiled milk"

MILK THICK (boiled)
Make a weak, barely noticeable fire and leave milk on it for a long time, for three to four hours, without a lid (!), Waiting for the moment when it has decreased by about 1/3. After that, the milk acquires a different, even more pleasant taste and aroma.
Used as a standalone drink or for making Bulgarian yoghurt (katyk). For thicker Greek yogurt, the milk is boiled down by 2/5 or almost half.

Well, it takes much longer to cook milk, so that in appearance it is thick, viscous. Therefore, it is cooked WITHOUT a LID, so that the water evaporates.
But, such a taste of "boiled, thick" milk did not impress me

Well, I didn't have to languish for more than 6 hours either. The program ended, and the heating was on for 2 hours. For me, that's the way it is.

[Admin, Tanechka]

Admin, Tanechka, this reuypt- quenching 6-6.5 hours is suitable for cow's milk (home) for Multicooker with multi-cook Panasonic SR-MHS181. I read somewhere that the stewing mode there is too intense ... won't milk convince?

Well, they made it according to this recipe, when the lid was opened, the milk stuck to the lid, it was barely taken away.
It turns out that the mode is very intense. Maybe someone knows what the temperature should be when cooking baked milk? Maybe it can be manually set to 70 degrees?

[Natusichka]

Natusichka, I constantly make 2 liters of baked milk in the Stebe for 5 liters. The temperature is strictly 90 degrees. Time is strictly 6 hours. The cover remains absolutely clean. At 95 degrees, it spits and the lid is dirty. Therefore, strictly only 90 degrees. In the morning, the volume of baked milk is reduced by 100-120 grams from the initial volume of milk.

[Alevtina]

Alevtina, Thank you. What to do? This cartoon has 40, 70, 100 and more. Namely 90 no.

[Natusichka]

Natusichka, then 70 degrees and increase the time.

How many to increase?

Maybe bring it to a boil on "Kasha" (this is milk porridge), and then at 70? And then how many hours to put?

[Natusichka]

Natusichka, not enough as much as 20 degrees. here it is necessary from 10 hours, at least. Here you can only find out empirically. And yes. at first. of course, it must be brought to a boil. Why won't you buy Shtebu? It's simple. flexible and smart multicooker, in it you can set the desired temperature with an accuracy of a degree. Having one Shteba for 5 liters, a year later I bought another Shteba for 6 liters. Both often work at the same time.

[Alevtina]

Alevtina, and this is for extinguishing, right, where the thermometer is drawn? I can't install anything more than 82. The instruction has disappeared somewhere ...

[YaTatiana]

YaTatiana, Shteba's instruction says that in the "languor" mode (thermometer), the temperature is set using the "+" or "-" buttons in the range from 80 to 150 degrees.

[Alevtina]

Alevtina, Thank you! I figured it out by typing, so now I have farm milk.

[Natusichka]

Natusichka, on the previous page Krosh just raised this topic

Girls, somebody tried to heat more than 3 liters in a big Panasonic. milk?
If 4 liters. pouring nothing will run away?

on stewing we make baked milk for 4 hours.

for many years I have been heating milk in Panasonic, the Quenching mode, I just never tried to pour more than 3 liters.,

Natusichka, maybe you are pouring too much milk, so it runs?