Baked milk in a multicooker

Tanya, it wasn't me who did it, but the woman whom I helped to buy the cartoon.
I’ll ask her how much milk she poured.
I didn't even think about it ...
But I read somewhere here that the quenching of the 181 model is sharper than that of the 18, so I assumed that this was the case.
But many thanks for the direction of thought!

🔗

I cooked this in a slow cooker.
I boiled 2 liters on the "Boiling Yogurt" program (20 ... 30 minutes). switched to "manual" mode and chose t = 95 degrees. Cooking time 5 hours. A pronounced taste and color of baked milk as a result! Not a drop stuck to the bottom of the bowl. There is only one "drawback" - they drank for two in one sitting, almost in one gulp.

[Wit]

Wit, and what cartoon?

Brand 502, I forgot the numbers. Writing
in the bus

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, healthier. 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 with sourdough, we get a pure culture, we can say the mother's sourdough, but 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.

Hello! Interested in your way of yoghurt fermentation. I have used a lot of things, now I am finishing Ukrainian Vivos and looking for a replacement. It has become very expensive ... Unfortunately. And more will be delivered well.
I looked at the leaven you are talking about - TA45.
Could you tell us a little more about this leaven. The sites indicate, of course, how to do it, but the volumes ... I usually make a maximum of 2 liters of milk. And then at least 8 ...

1/8 tsp for 8-15 liters of milk
1/4 tsp for 16-30 l milk

Do you ferment large volumes at once? Or somehow divide the leaven into even smaller parts?

Observe the foam, if anything, lower it.

And what does it mean - "If that", and how to lower the foam?