Cooking yoghurt in an unconventional way (thermos, oven, slow cooker, etc.)

RolandS -
I agree with you about a thermos, if there is no yogurt maker, or if you are reluctant to come up with something for fermenting yogurt, a thermos will do. I fermented in it twice, the first time, the yogurt curdled, but the second time good, dense yogurt came out, but the disadvantage for me is that from a thermos, it needs to be put in jars, and its consistency is broken. For me, this is the biggest minus of the thermos,
because of what, I refused to use it.

That's great !!!! I will try.
And another newbie's question, is it possible to hammer it all up right in a liter jar? (Well, naturally, having done everything (wooh, well, a word!).

That's great !!!! I will try.
And another newbie's question, is it possible to hammer it all up right in a liter jar? (Well, naturally, having prostrated everything (wow, well, a word!).

I do it right in a milk bag - to wash the dishes less

therefore - sterilization is not required

I pour the sourdough into a bag with milk and put it in a warm place

I have Tefal 8872. I bought it deliberately, as opposed to the bread maker, which I used to make yogurt before.
In a bread maker (I have a Panasonic) I make yogurt when I'm at home all day.
In this case, either 800 g of the product is immediately obtained if I put a glass jar in the bread maker, or 1.5 liters if I use a glass teapot of the corresponding volume.
Naturally, before you put the container with milk and the leaven mixed in it, you need to remove the bucket from the bread machine.
If I do it in a jar, then I remove the metal lid from it and put it on the bottom of the bread machine. This way I close the rotating shaft and at the same time I get a fixed bottom for the glass jar.
For a glass teapot, you don't need to put anything on the bottom. For 800 g can of milk heated to 30 degrees, one 125 g package of "Danone" or a similar product. For a teapot 2 packs.
Next, turn on the baker and select the "DOUGH" (Dough) mode, press "start" and wait 2 hours 20 minutes. Then again "DOUGH" for 2 hours 20 minutes, and then for the last time - for the third time. After 7 hours, take out the vessel with yogurt and refrigerate. Cooled yogurt from a jar or teapot can be mixed (spreading out in layers with a large spoon) with diced fruit in syrup, for example, from a Green Village Tropical Cocktail can, Thailand. (800 g ~ 60 rubles are sold in the neighborhood in "Kopeyka")
And at night I run Tefal. As many have noted, it is easier to find space for jars in the refrigerator. And you don't have to go to the kitchen several times to start the program.
However, households eat yogurt faster than I can make it.

You wrote about yogurt in KhP in an interesting way .... I've already heard about such miracles, but I could not understand what they grow it in? And here everything is so simple - a bank!
About the lid .... do you have a simple metal twist? But will the shaft cling to the bank? After all, he is inside ...
I'll have to try ...
From my experience of growing yogurt in the oven, I will say that I never take 7 hours to do this. Hours 4, maximum 5 leaves, and if you keep longer, it will be curled.

[Fish,]

Fish, do not torment the bread maker! , in a multa wonderful yogurt for a night (or for a day) turns out. And even in portions - in cans of 240 g

To Fish

The lid, from the same can, is correct - the usual twist. It should be put down with the cavity down (top to the top, then it does not cling. Some can swing a little, some not - you have to pick up.
7 hours is normal.Once I accidentally turned it off half an hour earlier, but it also seems to be normal.
My brother does it in 4 hours in an imported electric stove. There, the required temperature is set and sufficiently strictly maintained and, accordingly, a timer is used. But who else has this ...

[Fish,]

There, the required temperature is set and sufficiently strictly maintained and, accordingly, a timer is used. But who else has this ...

Of course, the temperature is maintained. The oven must be electric.

Fish, do not torment the bread maker! , in a multa wonderful yogurt for a night (or for a day) turns out. And even in portions - in cans of 240 g

And where is it written about it? What can't I find?

... And where is it written about it? What can't I find?

About yoghurt is written here: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=2389.0

[Svetik_]

And what is the most useful temperature, so to speak, for making yogurt?
I don't have a yogurt maker, but I have a thermometer. And I put the yoghurt in an electric oven and tried it in MV, I fermented it right away in cans, a normal result. Only I understand, if it overheats, then all living things die there? It is so?
Svetik_ , and what in MV did not like yogurt?

And I in CF did not even try to make yogurt. the temperature should be from 35-38 C, in my opinion, they said so, higher is also possible only not for yoghurts, you need to look for information ... I only made yoghurts, so I haven’t sat there yet

My inventive brother discovered that an almost ideal place to make yogurt is in the area above the back of the refrigerator, where a lot of heat is generated and just the required temperature is 35 degrees. That is, if you place there a vessel with a mixture of milk and sourdough prepared in a standard way, then after 8 hours you will get what you need.

There is a crazy idea to try to make yogurt in a grater for baby food.

This is the kind of thing in which a jar / bottle is placed in a water bath. It keeps the temperature, however, only one can of 200-250 ml fits in there. But I have only one main eater ... And if I really, really like it, then I'll think about a separate device. What do you think it should work? Maybe someone tried with such a thing?

Ernimel - of course try it, and you will succeed, since this thing keeps the temperature.
Yogurt will ferment at room temperature, but it will take much more time than at 37-38 degrees favorable for its production

My inventive brother discovered that the almost ideal place to prepare yogurt is in the area above the back of the refrigerator, where a lot of heat is generated and just the required temperature is 35 degrees. That is, if you place there a vessel with a mixture of milk and sourdough prepared in a standard way, then after 8 hours you will get what you need.

Somehow it is not clear WHERE this is exactly ... for refrigerators or what? BUT in this place yet, in my opinion, no one has made yogurt

There is a crazy idea to try to make yogurt in a grater for baby food.

I think it will work out for sure!

The idea is to buy a glass jar for about 1 liter and put it in a plastic heating bandura. Small bandura, designed for a 500 ml plate. So, do you think it will not be critical if this glass jar is twice the height of the heating bandura? will it strongly affect the quality of fermentation?

from my own experience I will say: it will not affect the quality, only it will take more time. I put a two-liter jar in my yogurt maker, you can't cover it with a lid, I have to put on a towel.

Rina72, thanks, then I'm starting to search for a suitable bank.

slow cooker yogurt
🔗

slow cooker yogurt
🔗

The jar was bought for cheap, such a good Indonesian jar per liter, though square
Everything warms up normally, the yogurt was ready in 6 hours. And this is it from the refrigerator this morning:

Came to brag of yogurt from a glass jar again
1 liter of the cheapest pasteurized milk + 1 jar of actimeli =

1 jar of actimeli

and what is it?

it is

Thank you, I see
Only the topic has started somehow and it is not clear what you want to do?

I have already done so, a liter jar works great in a half-liter yogurt maker, even without the shape coincidence.

by the way, the can fit into a baby bottle sterilizer. Before fermentation, I sterilize the jar in the microwave.

Good day!
I was very interested in the topic of yogurt production and read everything that has already been written.
I have neither a yogurt maker nor a multicooker, but I have HP Delongy 125S. It is programmable, that is, I can set the very type of its activity and duration, so if I first set the heating for half an hour, and then the proofing for 6-8 hours without kneading and baking, then theoretically yogurt should turn out.
The only thing that confuses me a little is the temperature, which cannot be changed in HP. Warm up 60 degrees and proofing 30. Can someone from the professionals tell you the way out? Maybe warming up is not needed and you can get by with proofing or make the warm-up time 15 minutes, and then pour the mixture of milk and bacteria and let it stand for 6 hours ???

lukeshka
Better put it on proofing, for 6-8 hours, otherwise the heating of the bacteria may not survive.
My personal opinion is that the temperature for the production of yogurt should be no higher than 38 degrees.

lukeshka
Better put it on proofing, for 6-8 hours, otherwise the heating of the bacteria may not survive.
My personal opinion is that the temperature for the production of yogurt should be no higher than 38 degrees. Good luck to you!

[oleg9979]

My personal opinion is that the temperature for the production of yogurt should be no higher than 38 degrees. Good luck to you!

oleg9979, but according to the instructions for my yogurt maker, the temperature should be 44-45 C (111-113 F) ...

Pakat
So I wrote that this is my personal opinion.
At this temperature, my yogurt is always ready in 3 hours and 30 minutes.

Dear fellow citizens of the forum!
Plizzzzzzzzzzzz, translate to me what they say about making yogurt - I really want to know how to cook it in a slow cooker

And I, and I want to !!!!!

Please translate Pakatik for girls, otherwise Google is powerless here.

Give me a link, or drop the text, I'll try ...

Give me a link, or drop the text, I'll try ...

[🔗]

At the request of workers, translation of the utube text:

First, homemade yoghurt made by Maria.

4 cups 2% organic milk (any milk will work)
Bring to about a boil, 180 degrees F.

Chill milk to 120 F.
Whisk 1 tablespoon of yogurt (no additives).

To thicken the yoghurt, dissolve the Knox gelatin,
or a little pectin and add to the mixture.

Place milk mixture in a warm slow cooker.
Wrap the slow cooker in a towel and turn off the heat.
Stand milk for 4-12 hours.
The longer it stands, the more acidic the yogurt.

Great revelation!
Did it work .....?

Cost analysis:

Average price of milk on sale:
$ 2.49 per gallon = 0.01945 cents per ounce.

Average 32 ounce container yogurt on sale
$ 2.49, or 0.007781 cents an ounce

Compare prices for 6 ounces:
Signature yoghurt from the store 0.60
32 ounces loose yogurt 0.50
Homemade 0.12

American measures:
1 cup = 240 ml.
1 degree F = 9 / 5C + 32
Gallon = 3.79 liters.
Ounce = 28.349523 grams

And this 🔗 - link to universal converter, translates almost everything ...

[Pakatic]

At the request of workers, translation of the utube text:

Pakatic, on behalf of the workers

Thank you very much, dear forum users, that you are here! I don’t know where on this forum I read about 40 degrees in convection mode in a microwave, my microwave is 8 years old, I’ve never used this mode before and didn’t even suspect that it can keep that temperature. The yoghurt turned out to be great without any stress at all! I measured the temperature inside the jar several times - the temperature is constant 38 degrees - what the doctor ordered !!!! It is unlikely that at least one yogurt maker can do that. Thank you!

For the first time in my life I made yogurt in a slow cooker, in principle it turned out in layers (in the sense of not liquid), only a lot of whey. Is it from overheating?
When I cooled the boiled milk to 40C, I added 2 packs of Activi (130g) with bifidobacteria, stirred and put in a slow cooker on warm.It was heated there for about 2 hours. Then she turned it off and stood for another 2 hours. The taste is not bad, but very tasty, as for the first time, I thought that in general, some kind of dump would work out ... Just a question, can I keep less in a hot melt cooker, for example?

[rusja]

rusja , the serum is you either overheated or overexposed. 23 hours for fermentation is a very, very long time. Fermentation usually takes 4-6 hours, well, sometimes in 8 hours.
How much milk two packs?
I won't say about overheating, since I don't do it in a slow cooker. Have you tried the warmth of water two hours after heating? It should be at body temperature. In the cartoon, I keep it on heating for a maximum of 30 minutes, because even after turning it off for another 15 minutes, the temperature rises.

RybkA,
Well I wrote in the second post that it was a mess, I had it in total not for a full 4 hours, then I hid it in the locker.
I just don’t understand why this engine (where the forum is located) lacks the EDIT button. And there will be no such incidents .........

And in general, I will try to reduce the heating time. I did not try the temperature after turning off, because I did not dare to open it, because I thought it was still ripening.

I check the temperature at any time of ripening, if I'm not sure by touch. Better to keep an eye out ...

I will tell you how I make yogurt not in a bread maker... Milk must be either natural or pasteurized. Sterilized, with a shelf life of 6 months. will not work. Boil the milk, cool to a temperature of 36 degrees (I check by dipping my finger into the liquid).
For the first sourdough, sour cream is suitable. But with it you will not get quite yogurt. You will have the right yogurt from the third time somewhere, if you leave the glass of your yogurt and add it as a starter next time. Proportion - 200 ml. yogurt or sour cream per 1 liter of milk. Wrap the container and leave for 6-10 hours. Yes, I almost forgot, room temperature leaven.
You can use "Matsoni" as a starter (if you sell it), then the yogurt will immediately turn out to be of the right (correct) consistency. This yogurt is 100 times better than sour cream.
I tried Activia yogurt as a starter, and it turned out to be some kind of balanda.
The yogurt should be thick and dense. I never mix yogurt, if you mix it, it will become liquid and will remain so. I keep it in the refrigerator in the same container in which I ferment (in a glass jar). After cooling, it becomes thicker. I take it out of the jar with a spoon, trying not to stir.
Now about the bread maker ... I made yogurt there once, disappointed with the result. In my opinion, it warms up too much. I only held it for 6 hours. Got it, the jar is hot, obviously not 36 degrees, probably not 40. Yogurt in small grains. He has already begun to curl up. Maybe if you get it earlier, something will come out. But this is my first experience. I did everything as I always do: I boiled the milk, cooled it down, added the yogurt left over from the last time.

[Yaninka ...]

Thank you very much, dear forum users, that you are here! I don’t know where on this forum I read about 40 degrees in convection mode in a microwave, my microwave is 8 years old, I’ve never used this mode before and didn’t even suspect that it can keep such a temperature. The yoghurt turned out to be great without stress at all! I measured the temperature inside the jar several times - the temperature is constant 38 degrees - what the doctor ordered !!!! It is unlikely that at least one yogurt maker can do that. Thank you!

Yaninka ...
After reading your post, I rummaged upside down in the house all the places where there are documents for the existing life. technique .. found a manual from my microwave, and it turns out to have a low power mode "for raising yeast, making yoghurts" .... but not a single explanation or example - for how long to put it there ....

Does the turntable spin in this mode? I'm spinning ... It was embarrassing ... because when preparing yoghurt, you can't move the dishes with the contents ...

Please share - how long did you keep the yogurt there? I have already tried it in a thermos, I need to try it in the microwave ... or maybe I don't need a yogurt maker at all ...

[Boyaka's cat]

Boyaka's cat

The turntable is spinning, don't worry, it'll work out. In MV it is obtained in 3.5-4 hours - this is when it was made from bacteria that were from a test tube purchased at the Institute of Bacteria. When I did it again from the finished first portion, it turned out in 2.5-3 hours, maybe I took too much ready-made yogurt (about 100-150 grams by eye).

I think that it is important not to shake the jar and not twist the spoon inside in the process, but the fact that the jar spins without vibration and that I tilt it a little to check is ready / not ready and the fact that the first time I endlessly pulled out and thrust a thermometer into it - bacteria are not afraid, at least mine were not afraid and briskly continued to multiply

Another feature is that when I did it again, the yogurt then cooled down for an hour on the table and later in the cold it seemed to "reach", that is, when I took it out of the CF - a stable homogeneous mass, and after several hours of standing, the mass becomes denser, whey cheerfully separates, so I decided for myself that the second portion should be slightly underexposed in the CF. When preparing the first portion from a test tube, there was nothing like that.

The milk must be warm - once you boiled the milk in advance, poured it into a sterile jar, closed it tightly with a lid and left it in the refrigerator for a day, then immediately threw bacteria out of the refrigerator and put it in the CF - nothing came of it, after 4 hours some then lumps.

My IMHO is a yogurt maker - the most unwanted device of all. There are enough absolutely stress-free ways to do without it. And when I think about these jars that need to be washed, sterilized and somehow kept in the refrigerator - horror

[Boyaka's cat]

Boyaka's cat

The turntable is spinning, don't worry, it'll work out. In MV it is obtained in 3.5-4 hours - this is when it was made from bacteria that were from a test tube purchased at the Institute of Bacteria. When I did it again from the finished first portion, it turned out in 2.5-3 hours, maybe I took too much ready-made yogurt (about 100-150 grams by eye).

I think that it is important not to shake the jar and not twist the spoon inside in the process, but the fact that the jar spins without vibration and that I tilt it a little to check is ready / not ready and the fact that the first time I endlessly pulled out and thrust a thermometer into it - bacteria are not afraid, at least mine were not afraid and briskly continued to multiply

Yaninka, I have a failure - it seems that my microwave oven (Panasonic) is overheating in this mode (for yeast and yoghurts) ... today, while I did not climb into the computer and did not see your answer, I decided to try using this mode ... the store overlooked that I put the baked milk in the basket, but I wanted yogurt actually) and sour cream, in two liter cans ... I mixed yogurt first ... while it was spinning there for 15-20 minutes, I mixed sour cream ... I think- let me put them next to you, darlings ... Top for a jar of yogurt, move it - and it is pleasantly warm, degrees approx. 40 .. not more, but about that ... it feels like ... I decided that I would not risk it .... I took it out, poured it into a liter thermos and left it there .. after 2 hours, an excellent fermented baked milk went into the refrigerator ...

But I decided to take a chance on sour cream and see what happens ... I spun for 40 minutes ... I try the jar, it feels like it's 40 degrees hotter to the touch ... My sour cream was cooked ... In short, I'm saddened .... Therefore, I will probably have a yogurt maker to buy the cheapest one and a thermostat for it ... So as not to translate the products ... Finally, it would be quite robust to buy a thermometer ... I raised a child, and look, grandchildren will appear .. therefore, of course, the temperature "so that little children wash their butts" seems to be then I determine, but I would like to check what my microwave is doing ... And I hoped for it so much ... And if I left it for three hours ... and not for 40 minutes ... ndaaaaaa ...And what kind of microwave do you have, by the way (I love mine dearly, it has a huge turntable for its displacement and I not only heat in it, but also cook sometimes, especially the grill I respect the last time in it) ... but with yoghurts - she offended me with sour cream ...

Regarding the yoghurt makers .... here is a logical indignation such - well, REALLY THE MANUFACTURERS COULD NOT BUILD SUCH A SMALL HOW TO BUILD A REGULATOR? So that it’s like in an iron: it’s heated up, turned off, cooled down, turned on ... After all, sheer insanity, when for the manufacture of a product, tdemanding specific temperature conditions, this very inexpensive thing is not provided ...

After all, the simplest device to be stupid, at the same time not cheap, and dumber than an iron and an oil radiator ... after all, mlyn, they saved, as a result - bought ... axle ..... layers of towels, seals, rags ... thermostat ry in application ... Manufacturer th- for soap ..... Disgrace ...

[Yogurt]

Does the turntable spin in this mode? I'm spinning ... It was embarrassing ... because when preparing yogurt, you can't move the dishes with the contents ...

There are 2 fermentation modes in my microwave:
1.yeast dough
2. Yogurt

1. in the Yeast dough mode, the microwave oven first works on the microwave + convection mode 40 degrees. a few minutes, then the microwaves are turned off and the remaining time only convection of 40 degrees works.

2.when the mode is turned on Yogurt starts working only convection 40 degrees, the turntable does not rotate.

[Boyaka's cat]

Boyaka's cat
I have LG, I bought it for a long time, in those years there were no yoghurt and other modes, MV, convection and grill - that's all the bells and whistles. I mostly use it only for defrosting and heating, I prefer the grill on the grill and was of course very glad to find that she knows how to make wonderful yoghurts