Yoghurt in Steba SV 2

Yoghurt in Steba SV 2

Category: Dairy and egg dishes

Ingredients
Milk	1 l
Leaven	300 ml

Cooking method

• The other day my sister regaled me with yogurt from a newly acquired yogurt maker. I really liked the product. Earlier, I somehow did not perceive this household appliance, not that I did not take it seriously, but somehow it fell out of sight, self-indulgence, in a word. Whether it's the case, some kind of grill is a thing, but here are some cups. Not seriously. But this recent tasting forced to change the attitude towards this most useful device. Even, rather, not to the device, but to the fermentation process itself.
• But everything really rested on the glasses - painfully small 150-180 g, I use quite a lot of yogurt: I take it at home and to work - why carry these beakers back and forth (don't offer a thermos). Well, not to carry, of course, he threw it into the trunk and brought it to work, but all the same - it will smear more on the walls. So, you need a device with a large capacity, even with one, but a large one. And I had already picked up a multifunctional fermenter with as much as a 2-liter jug, and was aiming to order it, and then "Ostap suffered", as they say ...
• Why not try fermenting yoghurt in Su Vid? A suitable temperature range is set without problems, the accuracy of maintaining the temperature is acceptable - unlike a yoghurt maker, set the temperature you want (especially since I have heard more than once in reviews of various yoghurt makers, they say, "overheats", does not keep the temperature, etc.) , heat transfer in water is good - all the conditions for a correct process are there. It is all the more interesting - different starters may require different fermentation temperatures, for example, from 38 to 43 degrees (at 45, the necessary bacteria will die out) - please, try, experiment. Bonanza: you can make yoghurt, sour cream, cottage cheese, fermented baked milk, kefir and yeast dough for some pancakes and even wine with a certain patience.
• Since the idea covered (I'm sorry) right in the middle of Ikea (not an advertisement), 2 cans of a suitable size were immediately purchased for inhuman experiments on lactic acid bacteria.
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• I wanted to try practically "right now, without leaving this place." I didn’t go to any pharmacies and so on for starter cultures, I decided that I would get by with bifid “Activia” (not advertising). There were some ferments for yogurt in "Ashan", but since I wanted yogurt, I stopped on it for the simplicity of the first experiment.
• The only trouble I saw at this stage was condensation. It is not for nothing that we are forced to remove the lids from the jars before installing them in the yogurt maker - precisely because of the formation of condensate under the closed lid. And with a decent amount of warm water, more condensation is formed than in a relatively small volume of a yogurt maker in the air. Condensation could get into the open jar from the glass window of the Su Vid lid or form on the jar lid itself, if you close it with this lid from above. Although the latter was not particularly frightening - the area of ​​the lid of the jar is not large, the water is by no means boiling, especially since in some fermenters, on the contrary, a large container is closed with a lid. So, away with doubts, give practice!
• Banks of 1 l and 0.5 l.
• They can be placed on one level, for example, like this.
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• So, in a large jar, I mixed 200 ml of yogurt and 700 ml of milk at room temperature, about 50 grams of sugar. I closed the lid without a rubber gasket, but covered the neck with a piece of viscose disposable napkin - in order to catch the expected condensation from the lid of the can.
• In a small jar - 100 ml of yogurt, 300 ml of milk, a couple of tablespoons of sugar and 100 grams of pureed raspberries with sugar.
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• The cans fit perfectly into the bath: when the SV2 lid is closed, about 10 mm remains between it and the can lid, and the level of the mixture falls just about the level of the maximum water.
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• 40.5 degrees, 5 hours, then an hour and a half in the refrigerator.
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• Droplet formation on the glass of the SV2 lid at this temperature is fine, it does not collect into large drops, so there is no particular threat that rain will pour from the lid into an open jar of yogurt. This is for the future.
• And on the lids of the cans themselves, condensation is very insignificant - it is easily removed with a well-absorbing napkin. And in a large jar, where the neck was covered with a napkin, the napkin itself was completely dry, that is, nothing dripped from the lid on it.
• What happened with the yogurt itself. Raspberry yoghurt turned out to be relatively liquid, with a decent admixture of whey, with uniform stirring, it reached a consistency slightly thicker than drinking yoghurt. I think that this is all from an admixture of raspberries, rightly we are advised to be extremely careful in choosing fruits and fillers for laying in yogurt before the end of the fermentation process. Better later, into ready-made yogurt. But in a large jar, the product turned out to be of a very pleasant dense consistency "spoon is worth" - the notch from the spoon in the photo did not last long, remained practically unchanged, there is very little serum.
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• In general, all this is curious. The main thing is that it works, and the possibilities for creativity are practically unlimited.

Eeeeh ....! "To what extent this technique has reached nonche ..." - as they say in your favorite cartoon. But I don't see it yet to make fermented milk products in technology. Everything is somehow the old fashioned way. Boiled milk, cooled to 40-50 degrees, put 2 tbsp. l. eternal leaven, grown with your own hands. Covered with a warm downy shawl and left overnight. And in the morning .................. Not that the spoon is worth it! From above, the yellow cream froze and rattled like a girl's chest when touched by a loved one ...............

200 ml of yogurt for 700 milk is very, very wasteful. 4 tablespoons per liter is enough.
I also do in a can and in a fleece scarf

[SD]

SD,
Alexey, thank you for the interesting description of the yogurt preparation process in the sous vid device. I do not have such a device yet, but I have a dd2 staff. Special thanks for the Ikea jar idea!

[Nana]

Nanahow poetic (got excited)! This is much more euphonious than "the spoon is worth", I apologize, I completely agree with you! At the same time, you are giving us (sorry) a wonderful toolkit, almost a standard of good yogurt! Made yogurt - compare with ..... the standard, so to speak. "Madam, let me treat you to yogurt, but first, please compare it with your standard (s) ....". And after all, any educated girl will be ashamed to refuse - this is not nonsense, some sort of, but for the sake of pure, uncomplicated truth. We, men, just need to take note! Thank you

in a fleece scarf

Covered with a warm downy shawl

Yes, you have some kind of sect of woolen things, dear colleagues! At the same time, "spaceships ply the vastness of the Bolshoi Theater." Just kidding. Of course, the classics are always relevant. Really.

200 ml of yogurt for 700 milk is very, very wasteful

I completely agree with you, well, this is the first experience, so to speak, checking the basics ...

[SD]

SD,
Special thanks for the Ikea jar idea!

Just happened to be in the right place at the right time ...

[/] And also try to make yoghurt from baked milk! You will not regret. And honey there instead of sugar. I don’t know, maybe someone will refute me, but there is a rule: you cannot add fresh fruits and berries to yogurt (meaning the cooking process), but please do it into the finished product.
Recently, I made banana-honey yogurt from homemade varenets for testing (not to be confused with fermented baked milk). The son was delighted. And if you add water or other liquids to such yoghurt and whip, you will be happy in the form of a smoothie.

Yes, you have some kind of sect of woolen things, dear colleagues! At the same time, "spaceships ply the vastness of the Bolshoi Theater." Just kidding. Of course, the classics are always relevant. Really.
I completely agree with you, well, this is the first experience, so to speak, checking the basics ...

I'll tell you honestly. I have a craving for old Russian and ritual recipes. And everything else is an integral part of them. Unfortunately, German roots have left very little of their heritage, so the Old German or, rather, the Old Prussian recipes of our family are practically lost.

make yoghurt from baked milk!

Yoghurt-fermented milk? Thanks for the advice, curious. And melt milk in Su Vid ...

Sorry for not answering for a long time. Not quite fermented baked milk. Real fermented baked milk is made by stewing milk for a long time in the oven to form a beautiful and dense crust. Then it cools down, and the sourdough is carefully introduced under the crust. So it freezes under the crust. And baked milk can be made simply: after darkening it until the color becomes creamy. Exactly from such milk!

Real fermented baked milk is made by stewing milk for a long time in the oven to form a beautiful and dense crust.

Well, this is absolutely correct canonical baked milk What happened in Su Vid I will definitely write it off. The crust is definitely not working.

[SD]

SD, it is better to add sugar and other additives (jam, berries, etc.) to already prepared yogurt and any other fermented milk product. If all this is added before the start of cooking, then bacteria that are not quite useful for the body will turn out.

[SD]

SD, it is better to add sugar and other additives (jam, berries, etc.) to already prepared yogurt and any other fermented milk product. If all this is added before the start of cooking, then bacteria that are not quite useful for the body will turn out.

I agree 100%. In addition, it is not recommended to add fresh fruits and berries to the fermented milk medium. Because of the same bacteria.

[Nana]

Nana, and what kind of eternal leaven, grown with your own hands? More details please ...