Yogurt in a multicooker redmond

People! HELP! I mixed up the ingredients for the yogurt today. I cooked many dishes in the kitchen at once. In general, she poured 350 gr of butter milk 8.5% + yogurt 2.5% 350 gr + cream 33% 300 gr. I mixed everything and put it in a slow cooker, as it is written, on the "multi-cook" mode of 40 degrees for 8 hours. 30 minutes passed. Who knows what will happen? Can I pour it out ??

[natalushka]

natalushka, do not pour anything! I think it will be something like sour cream. I usually make yogurt at 40 degrees for 6 hours. It turns out thick yogurt. I mixed cream 33% with natural Danone yoghurt, so it turned out to be very thick and tasty! I did it with yogurt 2.5% and everything was fine!

Masyusha! Thank you very much for your answer!

Please tell me, do you need to pour water if you use a silicone mat? A sister pours 70 m into the model, but at one forum a girl does not pour, she has 90 m. What to do?

[Sikorka]

Sikorka, I always pour. There were no punctures with yoghurt.t water 40 degrees

With water, cups or the dishes in which you ferment yoghurt more evenly.

I have mv m90. I make yoghurt like this: milk 3.5% - 300 ml + 300 ml cream 10% + a glass of actimel without additives 150 gr. All ingredients at room temperature, stir well with a whisk. I pour it into three glass jars.
I put a silicone mat on the bottom and put three glass jars, since I do not have any special jars in the set. I turn on the Yogurt program for 8 hours. After the signal, I take it out, let it cool, close it with paints and refrigerate for 4 hours. It's just phntastic.
Now I will try to expose a photo.

Irina, the yogurt is super! the first time it turned out so thick! CB ready-added thawed strawberries

I am very glad that everything worked out. The yogurt is really delicious.

Girls I had such a question. How to calculate the percentage of fat content of the finished yogurt if I take milk 2.5% - 300 g, 10% cream - 300 g and a glass of actimel 150 g. A total of 750 gr. How to calculate the fat content of 100 grams of my yogurt.

Explain to me ignorant: why add cream? Does this greatly increase the fat content of the final product?

Such a recipe in the recipe catalog for this multicooker. I did not ask the question why add cream, I asked competent people to give advice on how to calculate the% fat. And everyone decides what to add.

Irina is an excellent recipe for homemade yoghurt, but I just bought it, I'll try it, thanks

[irina tukina]

irina tukina, if you want, I calculated the approximate fat content of your yogurt - we will determine the total amount of fat (in 300 gr. at 2.5 = 7.5 gr. plus 300 at 10 = 30 gr. and in Actimel you did not indicate the fat content, but take also 2.5 in 150 g = 3. Total fat 40.5). Now you need to divide 40.5 by the total weight of 750 grams. and multiply by 100. It turned out 5.4% fat. I think so .

[Irina]

How to calculate the fat percentage of finished yogurt

Irina, try to calculate with this formula:

How to calculate the fat and calorie content of yogurt?

The fat and caloric content of yoghurt is calculated based on the products from which yoghurt is made (For ease of calculation, we will assume that 1 ml of milk / cream = 1 g of product).
For example, if you use 1 liter of milk of 3.5% fat content (calorie content of 61 kcal per 100 ml or 610 kcal per 1 liter), dry starter culture (calorie content can be taken as 0) and nothing else, then the calorie content of your yogurt will be equal to 61 kcal per 100 ml: 610 (kcal) / 1000 (ml) * 100 (ml).
If you replace 200 ml of milk with cream of 20% fat (calorie content 206 kcal per 100 ml.), Then the calorie content of your yoghurt will be equal to 90 kcal per 100 ml: (0.61 (kcal) * 800 (ml of milk) + 2.06 (kcal) * 200 (ml of cream)) / 1000 (ml of a mixture of milk and yogurt) * 100 (ml of product).

The same principle applies to fat content. If you use milk of 3.5% fat, that is, 100 ml of milk contains 3.5 g of fat, then the fat content of yoghurt will be 3.5%.
If you replace 200 ml of milk with 20% cream, then the fat content of the yogurt will be approximately 6.8%: (0.035 (g fat) * 800 (ml milk) + 0.2 (g fat) * 200 (ml cream)) / 1000 (ml of a mixture of milk and cream) * 100 (ml of the product).

Everything is very simple !!!