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

Well, but I was not as lucky as you ... When I bought a microwave oven, I saved money on convection, I have a grill + microwaves, I decided that since I have a good gas oven, I bake and bake everything there, then I can easily trample without convection. .. and that's how it suddenly surfaced that this is such a necessary mode for me ...
... I will take a Daewoo yogurt maker and a thermostat for it ...

[Boyaka's cat]

I have a Samsung convection microwave, the lowest temperature is just 40 degrees.
But making yogurt in it regularly does not suit me in principle.

Why:
1 - because even without microwaves, on one convection it constantly buzzes with a fan so that to withstand it for 5-6-8 hours is too annoying, this hum is clearly audible (especially annoying for those who are sensitive to sounds)
2 - you need to put yogurt so that no one uses it during the entire cooking time.

And my movements in the kitchen are constantly in the evening and at night and in the morning we can warm up the meal. You can bet when everything is possible at work, but I don't like it -
firstly, I have to follow the process and put it in the refrigerator in time so that it does not ooze;
secondly, I have no time to fiddle with setting up yogurt before work, when I am terribly sleepy and in a hurry.

That is, of course, you can cook in a convection microwave, there is no doubt, perhaps there are non-frightening models, but somehow a normal good yogurt maker comes out more convenient for me.
There is only one limitation in it - you cannot cook more than a liter and a half in them, but not everyone needs that much.

Boyaka's cat - or maybe you don't need a thermostat at all, suddenly it won't overheat

Please tell me, but if you do it in the oven or microwave, then you need to cover the jar. And if you take not 1 liter, but 2 half-liter, then this shortens the process? I will make from real starter cultures (powder).

[PoLenchik]

Please tell me, but if you do it in the oven or microwave, then you need to cover the jar. And if you take not 1 liter, but 2 half-liter, then this shortens the process? I will make from real starter cultures (powder).

PoLenchik , when I did it in the oven, I covered it. Time does not change much from reducing the size of the container. Dry starter cultures take longer than 6-8 hours, Activia yoghurts and the like take 4-5 hours faster ... I have something like this ...

Girls and boys ..
A thought came to me here .. What if instead of a yoghurt maker, you use a rug like "Good Warmth"? The temperature is written 40 degrees. I set myself a jar of lope, you can cover it with a towel .. and .. voila ..
What do you think?
🔗
here is the description
Yes, I'm already tired of just struggling with Muli overheating, and the amount of the original product is not enough for me
If there are thoughts opposite - dissuade me ..

[Lara]

Lara, but no one is against it, only for I once gave this very thought (to use a large heating pad) to one yogurt maker who needed liters of product, moreover, every day. As far as I remember, he was pleased.

thank you for your support ..
So, we will have to take .. Because we eat yogurt in liters ..

today I was making yogurt again with improvised means. Considering that in the kitchen, and so more than 30 degrees, and I also started pies (I was driving a gas oven), I simply poured a little dry sourdough into a bottle of milk, closed it, shaken it and put it on the nightstand next to the stove (somewhere around noon ).I shaken the bottle three times (dry sourdough has a habit of settling at the bottom of the bottle). The stove worked for an hour and a half or two. Now I returned home, took a bottle, and it contains quite a yogurt in consistency. I shaken the bottle and sent it to the refrigerator

Yesterday I tried to make yogurt in a thermos for the first time, but it turned out to be kefir. It seems that I studied the whole topic. He warmed the milk, added a jar of Natural Activation, rinsed the thermos with boiling water. I put it on for the night, and in the morning I got something thin and sour. Quite a kefirchik. Also, of course, not bad, but I wanted yogurt! Please tell me what I did wrong I still want to achieve the desired result

I wrote about the preparation of homemade yogurt-yogurt and showed here Cooking dairy products at home https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4812.0 look again, maybe it will help

What is the difference between yogurt and yogurt-kefir at home? Apparently the viscosity of the finished product, and it depends on what the milk is made on.

Admin, thanks for the quick response! I didn't want kefir, I wanted yogurt. Milk took long-lasting 3.2% 900ml, natural yogurt Activia 150g. I checked the temperature of the milk with my finger (I don't have a thermometer) so that it was lukewarm. After I opened the thermos, I put it in the refrigerator to thicken, but nothing thickened. It seems that I did everything as it should, but it did not work out. Maybe it was necessary to buy another milk?

In short, then:

Curdled milk, curdled milk - fermented simply, naturally. In the common Slavic language, from the word KVASIT, KISNUT, thick sour milk.
Real Russian curdled milk should be made from very good non-skimmed cow's milk of a certain fat content.

Thick sour milk, which has acquired a special consistency or prepared with the help of various food fungi, is called differently in Russian, for example, acidophilus, which is similar in consistency to yogurt, both have a viscous consistency.

Yogurt is a Turkish word: in translation it means "curdled milk", it's easier to say it's the same curdled milk, only with fruit and berry additives.

Varenets and / or fermented baked milk is also a kind of yogurt.

Kefir is a dietary lactic acid drink usually made from cow's milk, obtained as a result of fermentation caused by a special kind of fungi.
Kefir, with its appearance and taste, also resembles yogurt, but differs from the latter in its greater viscosity and light foaminess.

Then yourself ...

Thank you, Romochka, for a lot of useful information! But still, how can you get a thicker, non-flowing product? More fatty milk?

COUNTER, change milk and yoghurt for sourdough. Perhaps this yoghurt was not stored correctly when sold and died ... Or the milk is bad. I also had this several times. Milk is better to take 6%

And yet, to get thicker yoghurt, you need to add milk powder ...
The higher the milk solids, the thicker the yoghurt ...

Thank you all very much for the helpful advice! I will try further

Thank you, Romochka, for a lot of useful information! But still, how can you get a thicker, non-flowing product? More fatty milk?

I can say about myself: I take market milk, fatty and fresh. I ferment curdled milk from the previous portion, special. I leave a small jar, after five days of standing in the refrigerator (the period for which I make yogurt), it only gets stronger.
Further - I do as it is written in my link above.

By consistency I get yogurt of normal density, when you take it with a spoon, it rises in large clots.
To taste - a good fermented milk, pleasant, sour, delicate drink. well, to drink, you first need to stir it, otherwise you can put a large clot in your mouth, or even miss

P. S.even if fatty market milk is naturally fermented at room temperature, you still get curdled milk in large clots, which I really like and tastes the same!

I try and try, but something did not succeed much ... If the first time I got it thin, but uniform, now it turns out to be a dense clot in the serum. The husband said the usual curdled milk. No matter how much you stir, all the same lumps. Also, of course, tasty and, I hope, healthy, but still not that. Something I’m doing wrong. But what?! Help me please

Maybe experts will understand the reason! I make yogurt in Moscow from styrylized milk and sourdough from NIIMP, it turns out normal yogurt. Now I'm sitting in the country. Rustic milk. No matter how I tried to put the yogurt, it turns out a dense curd and whey. Yoghurt consistency does not work for some reason Ordinary !!!

Here I have the same nonsense! Either the milk is the case, or the yogurt is not the right one for the sourdough. I tried both Activia and BioMax, there is no difference. True, very fresh yogurt did not come across, a week, or even two from the moment of production. Maybe this is the case? Do lactic acid bacteria beat yogurt bacteria?

But I have frozen bacteria, which I revive by making the leaven. In penicillin bottles. I keep it in the freezer.

Maybe experts will understand the reason! I make yogurt in Moscow from styrylized milk and sourdough from NIIMP, it turns out normal yogurt. Now I'm sitting in the country. Rustic milk. No matter how I tried to put the yogurt, it turns out a dense curd and whey. Yoghurt consistency does not work for some reason Ordinary !!!

You get a normal Russian curdled milk, by fermentation, and even from village milk - the very THAT! and useful in all respects!

Do you need sticky yogurt? Add syrup or sugar to the curdled milk and stir until smooth

[Admin]

Admin Thank you! I'll try.

Well, finally I got real yogurt! As I wanted, thick, smooth. I just don't know why. I did everything as usual, only this time I bought another milk and Activia had to buy a fruit one. Is this really the case?

The activists had to buy fruit. Is this really the case?

In that!

Do an experiment.
Add regular sugar or sweet jam syrup to your homemade yogurt / kefir and stir very well - you get a viscous liquid!

Yogurt is essentially sweet kefir / curdled milk, with the addition of sugar and syrup with fruit

So I already put mashed berries with sugar into yogurt, but when mixing, the lumps did not disappear, they just became smaller. And if sugar is added to milk with natural yogurt just before filling into a thermos, will the effect be?

Recently I was talking to a friend who makes yogurt in a Tupperware dish in a thermo-serving plate. He says that it's delicious. It costs 1,300 rubles, the same amount for a yogurt maker. But the Tupperware saucepan is still 3-liter, you can still use it somewhere, and the yogurt maker is only for its intended purpose. Tell me, are there differences in taste?

Recently I was talking to a friend who makes yogurt in a Tupperware dish in a thermo-serving plate. He says that it's delicious. It costs 1,300 rubles, the same amount for a yogurt maker. But the Tupperware saucepan is still 3-liter, you can still use it somewhere, and the yogurt maker is only for its intended purpose. Tell me, are there differences in taste?

I have a Tupperware thermoserver. I tried to make yogurt in it. It turns out every other time. There it is also necessary to heat milk to a certain temperature, to maintain it. It seems that I did everything according to the instructions. and the result is not always positive. Buckwheat in it, however, turns out very tasty. Now I bought a yogurt maker Moulinex. A win-win!!! The yoghurt is delicious, tender, thick. no need to bother with the temperature of the leaven. I mixed a liter of milk, added a jar of yogurt without additives, poured it into jars, made it into the device and that's it !!! After 8 hours, the treat is ready!

I really, really want a yoghurt maker .. I have three daughters .. we love yoghurt for breakfast .. Before buying, as usual, I began to study this issue. -So until I bought it .. but I want to try homemade yogurt, I I made it in the oven .. I took a liter of ordinary pasteurized milk 2.5%, one jar of Activia Fig .. I warmed up the milk (not boiled) in the microwave, added 2 tbsp. tablespoons of powdered milk, a jar of yogurt and stirred everything well .. I scalded the jars with boiling water and smashed them .. Poured yogurt into them .. Put in a preheated oven to about 40% and left to warm for half an hour. Then I turned off the oven and left the yogurt in the oven .. In the morning, after about 12 hours, I took out the jars, closed them with a lid and put them in the refrigerator .. Hurray! I have yogurt! So .. why do I need a yogurt maker now? So I have small jars (my daughter is a year old) .. and the electric oven maintains the required temperature by itself ..

Maybe someone will be interested. Yogurt is now called any fermented milk product prepared in a yogurt maker or with the addition of berries. Found an official document where the definition of drinks, depending on the starter culture, is clearly given.

"Technical regulations for milk and dairy products"
25) fermented milk product - a dairy product or a dairy compound product that is produced by reducing the active acidity (pH) and coagulation of the fermenting protein of milk, and (or) dairy products, and (or) their mixtures using fermenting microorganisms and subsequent addition not for the purpose of replacing milk components with non-dairy components or without adding such components, and contain live fermenting microorganisms in the amount specified in Appendices 4, 6, 8 and 12 to this Federal Law;
26) ayran - a fermented milk product produced by mixed (lactic acid and alcoholic) fermentation using fermentation microorganisms - thermophilic lactic acid streptococci, Bulgarian lactic acid bacillus and yeast, followed by the addition of water or without it;
27) acidophilus - a fermented milk product produced using in equal proportions starter microorganisms - acidophilic lactic acid bacillus, lactococci and starter culture prepared on kefir fungi;
28) varenets - a fermented milk product made by fermenting milk and (or) dairy products, previously sterilized or subjected to other heat treatment at a temperature of 97 degrees Celsius plus or minus 2 degrees Celsius using fermenting microorganisms - thermophilic lactic acid streptococci until characteristic organoleptic properties are achieved;
29) yogurt - a fermented milk product with a high content of dry fat-free milk substances, produced using a mixture of starter microorganisms - thermophilic lactic acid streptococci and Bulgarian lactic acid bacillus;
30) kefir - a fermented milk product produced by mixed (lactic acid and alcoholic) fermentation using a ferment prepared on kefir fungi, without adding pure cultures of lactic acid microorganisms and yeast;
31) kumis - a fermented milk product produced by mixed (lactic and alcoholic) fermentation and fermentation of mare's milk using fermenting microorganisms - Bulgarian and acidophilic lactic acid sticks and yeast;
32) kumis product - a fermented milk product made from cow's milk in accordance with the technology of kumis production;
33) curdled milk - a fermented milk product produced with the use of fermenting microorganisms - lactococci and (or) thermophilic lactic acid streptococci;
34) Mechnikovskaya curdled milk - a fermented milk product produced with the use of fermenting microorganisms - thermophilic lactic acid streptococci and Bulgarian lactic acid bacillus;
35) fermented milk product - a fermented milk product produced by fermenting baked milk with or without the addition of dairy products using fermenting microorganisms - thermophilic lactic acid streptococci with or without the addition of Bulgarian lactic acid bacillus;
36) sour cream is a fermented milk product that is produced by fermenting cream with or without the addition of dairy products using fermenting microorganisms - lactococci or a mixture of lactococci and thermophilic lactic acid streptococci and the mass fraction of fat in which is not less than 9 percent.
That is, if we need to prepare a specific product, we go to the pharmacy and buy certain starter cultures or microorganisms.

Hello everyone! I'm mine yoghurt I make fermented milk products in the oven. As a starter, I picked up French natural yoghurt in glass jars in Auchan. Now I use them to prepare the product (I have already accumulated 12 pieces). The output turns out to be a rather thick, tasty product.
Then I somehow decided to ferment a liter of milk with Actimel in order to get a drinkable fermented milk product. Once I did it - and it turned out to be just drinking. Fermented. The can was gone quickly. I decided to ferment the leftovers again. For some reason, the second leaven turned out to be thicker. I fermented it a third time with the leftovers. And the third was even thicker. Can anyone tell me why this is happening?

Yogurt in a multicooker Brand 37502 on the Yogurt program (without boiling) by default 6 hours. 1 liter. milk 100g. sugar and 1 bottle of Imunele. Not sour, thick, better than in a yogurt maker.
This is after a night in the fridge.

Hello.
Yesterday I made yoghurt in Perfezza 55. I specially bought a thermometer, heated the water to 40 degrees, boiled the master's milk for about 7 minutes, poured boiling water over the container, wiped the thermometer with alcohol, well, everything seemed to follow the instructions ... poured it into glasses and put it in a cartoon in warm water. I closed the lid and left it until morning. NOT ON HEATING, in Perfezza 55 the heating is above 50 degrees, I measured yesterday, did not even wait from above, and not on keeping the heat, there is the same. In the morning I opened it - nothing was thick, the water was cold, of course. Well, I put it in the refrigerator, but apparently nothing came of it, why?

[Yashka77]

Yashka77, probably, the cartoon periodically needs to be put on heating, otherwise the water cools.

[Yashka77]

Yashka77, probably, the cartoon periodically needs to be put on heating, otherwise the water cools down.

Damn, what to do with milk? can I have a drink?

maybe put it again? it turns out that the bacteria did not "wake up". if the milk is normal, let it ferment further - warm it up to the desired temperature and into warm water in a cartoon.

maybe put it again? it turns out that the bacteria did not "wake up". if the milk is normal, let it ferment further - warm it up to the desired temperature and into warm water in a cartoon.

Well, I'll come home from work, I'll try. well it will not be worse.
thanks for the advice, which I didn’t add myself ...

- you, I am a pioneer in this, but can you try to make yogurt from goat's milk?

After a bad experience in CF, I do it in a thermos. then another question arose, I do not overexpose, but it is sour, and stringy ... ... it may of course be so necessary, but I'm not very good. whisk with jam, but I wanted pure yogurt. I will finish these leavens I will buy others for testing

Yashka77, what kind of leaven do you have? I get nonsense from Activia in a thermos, the whey peels off, and you mix it like kefir in consistency, it doesn't look like yogurt at all

Yashka77, what kind of leaven do you have? I get nonsense from Activia in a thermos, the whey peels off, and you mix it like kefir in consistency, it doesn't look like yogurt at all

Currently VIVO acidolact, Technological Institute of Milk and Meat. State enterprise bakter. starter cultures. Fermented milk product acidolact. All Italian praise, Good Foot, I bought it for my mother, they liked it. Only it's not convenient for me to follow them

[Yashka]

Yashka
so all products with an acido prefix will be sour and stringy - this is due to acidophilus sticks in the composition

[Yashka]

Yashka
so all products with an acido prefix will be sour and stringy - this is due to acidophilus sticks in the composition

oh, it's good that you said there are 3-4 more species. so I'll try again, something shouldn't be so sour. and inexpensive - 4 pieces 33 UAH))) thanks

oh, it's good that you said there are 3-4 more species. so I'll try again, something shouldn't be so sour. and inexpensive - 4 pieces 33 UAH))) thanks

It's better to me "on you"
From Vivo, I like streptosan and symbilact - they are not sour, yogurt is also quite normal.
But Bulgarian Genesis is tastier - the whole series in principle (well, except for acidophilic yogurt)

It's better to me "on you"
From Vivo, I like streptosan and symbilact - they are not sour, yogurt is also quite normal.
But Bulgarian Genesis is tastier - the whole series in principle (well, except for acidophilic yogurt)

Dyakuyu))) then I will mock the milk further)))

Dyakuyu))) then I will mock the milk further)))

success

Yogurt in a multicooker Brand 37502 with 6% milk.

Lovely, how thick! And what is the leaven? Can't achieve this result

A jar of Imunele per liter of milk.

Thank you! I'll try with Imunele, maybe it will work better. I usually do with Activation, but for some reason the serum separates