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

but store yoghurts are still not pure bacteria ... the usefulness is lost

but store yoghurts are still not pure bacteria ... the usefulness is lost

I am not an adherent of proper nutrition, so I always do what tastes better for me. In any case, homemade yogurt is healthier than store yogurt, no matter how fermented it is.

oh yes, I don’t argue ... I’m so, for information))) like my 5 cents inserted

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0]

Girls, I invite you to the topic of discussion https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0 .
Here you can ask all your questions about cooking sour milk at home to experts!

Tell me, please, already desperate! I make yogurt for bifidum. Previously, everything worked out, but now every other time ((Maybe, of course, the sourdough has aged ... but in the end I just get milk with sourdough. still succeeds ...
But the most pressing question now is what to do with such leavened milk? There are already 2 liters of sour "leaven" in the refrigerator and another 2 liters of a new portion. The second time, after all, you can't put it out of the refrigerator into the oven? What to do with it? We don’t eat pancakes so much, will cottage cheese work? And if the dough ... it's still not milk, but something fermented ... What do you do with the unsuccessful material?

I send everything to bread, and old sour cream, and cottage cheese, and yogurt. I think the non-received one will do well too

Peace be with you bakers!

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.

I have always been sure that yoghurt is not quite a simple yogurt with fruit and berry additives, but a very difficult one.Yogurt will not work without adding a special yoghurt starter based on the Bulgarian bacterial bacillus) It will be anything but yogurt:
Yogurt can be without additives at all, in its pure form, so to speak
And fruits, berries, dried fruits, syrup, jam, honey, sugar, nuts, oatmeal, cocoa, vanillin, cinnamon and other additives are best placed after making yogurt, so as not to interfere with the natural fermentation process of the original product.

[Olya]

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?

Olya, that's exactly the point, yes) you changed milk - the result is obvious
And fruit Activia is far from being an indicator. It is much better to use starter culture without fruit additives, because you cannot know which fruit substitute is used in Activia - I doubt that natural syrup is added there without chemical flavorings (except for pieces of fruit and berries).
Well, and, of course, the ideal starter culture would not be Activia or another ready-made yoghurt product from the store, but powdered yogurt starter culture (in some supermarkets, such capsules are sold in dairy departments).

And if sugar is added to milk with natural yogurt just before filling into a thermos, will the effect be?

Sugar will not make the yogurt thicker (unless, of course, it is 0.5 kg)
Alternatively, milk powder is used in the form of a thickener, which Pakat previously mentioned, for which special thanks to him)

[+1]

That is, if we need to prepare a specific product, we go to the pharmacy and buy certain starter cultures or microorganisms.

or go to the store at the local institute of milk and meat, if there is one in your locality.
+1

[Anya,]

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?

Anya, and the third time fermented with the remains of the first or second yogurt?

[Galina,]

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

Galina, yogurt can be made from any animal milk)
Goat will make it fatter

a newbie's question, is it possible to hammer all this right in a liter jar? well, of course, sterilizing everything

I do it right in a milk bag - to wash the dishes less
therefore - sterilization is not required
I pour sourdough into a bag with milk and put it in a warm place

It is convenient to mix everything in a milk bag if the milk is bought at a store. The man asked a question based on the considerations that milk is homemade. So in the bank it will be easier for him to perform all the manipulations)
And with packaged milk it is not so convenient to mess around. A step to the left - a step to the right and we risk spilling some of the valuable product It's easier to buy milk in bottles for such purposes.

how I got a slow cooker, I began to make yogurt in it, before that in a thermos. I buy dry Vivo starter culture ... I use one bottle per liter or one and a half of any milk. Several times the iso-residues (two or three spoons) I do again. What is from dry powder, what is from the remains is very thick; D in the photo you can see and the spoon is standing.

[Galina,]

Galina, yogurt can be made from any animal milk)
Goat will make it fatter

THANK YOU!!!

Girls, join the discussion thread https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=172987.0
Here you can consult with a specialist in the technology of making yoghurts and other sour milk at home.
Representatives of a company selling bacterial starter cultures, a microbiologist, a doctor, a milk production technologist are answering for you.
We are waiting for your questions.

URRRAAA !!!!! : yahoo: While I'm struggling with the choice of a yogurt maker, I decided to try making yogurt in a slow cooker. And you have no idea, BUT I did it the first time. (y) I guess I also cooked it with my thoughts, in a dream. * JOKINGLY * Put on Multipovar 15 min-50 * and turned it off. I left it for 12 hours, and in the morning I ran to check. I couldn’t believe my eyes, I just didn’t expect it to be that simple. : nea: Delicious and healthy!

URRRAAA !!!!! : yahoo: While I am struggling with choosing a yogurt maker, I decided to try making yogurt in a slow cooker. And you have no idea, BUT I did it the first time. (y) I guess I also cooked it with my thoughts, in a dream. * JOKINGLY * Put on Multipovar 15 min-50 * and turned it off. I left it for 12 hours, and in the morning I ran to check. I couldn’t believe my eyes, I just didn’t expect it to be that simple. : nea: Delicious and healthy!

That's right! I myself, after overheating Mulinex (threw it out, there were no thermostats then, and he still had a timer), now I do it in a thermos and in a multicooker. The result is always great! Moreover, in a slow cooker you can put it overnight (it cools down there and cooks longer), and in a thermos during the day (it just keeps the temperature well and prepares yogurt faster, it would turn sour overnight in a thermos).
So do not bother with a yogurt maker, at least until the perfect one is created

I too went through the painful process of choosing a yogurt maker. As a result, I bought myself a slow cooker with yogurt mode. Now I regularly cook yoghurts in a cartoon, it turns out exactly the same as in the pictures above.To say that I am satisfied is not enough, I am delighted.

It is a pity that the quirk does not pass through the Yogurt Maker. : girl_cray: And I like that there are more cups and dosed, but here you have to think about the dishes. So far I have tried it in glass cups.

It is a pity that the quirk does not pass through the Yogurt Maker. : girl_cray: And I like that there are more cups and dosed, but here you have to think about the dishes. So far I have tried it in glass cups.

You can just buy cups for the yogurt maker then, cook and put them in them, if you like it so much

You can just buy cups for the yogurt maker then, cook and put them in them, if you like it so much

Yes, you really have to adapt. : girl_cleanglasses: It's a pity that 7-8 cups at a time won't fit.

Yes, you really have to adapt. : girl_cleanglasses: It's a pity that 7-8 cups at a time won't fit.

It's better to adjust to the jars than to the overheating yogurt maker

It's better to adjust to the jars than to the overheating yogurt maker

100%

[Panasonic SD-ZB2502 bread maker]

Hello everyone! So I decided to cook yogurt in an unconventional way, namely in Panasonic SD-ZB2502 bread maker... To begin with, I boiled 1 liter of milk (Piskarevskoe 2.5%), cooled it to room temperature and combined it with Activia without fruit. additives (1 pack), beat thoroughly with a whisk.
Then she poured the finished mixture into baby food jars (250 ml from Frutonyani), that is, the mixture was enough for exactly 4 jars, which easily fit into a bread pan without a kneading spatula!
Next, fill the jars on the hangers with water at room temperature and put the baking dish in the bread machine on the Dough # 18 French mode for 3 hours 35 minutes. After the end, I leave it for another hour without opening the bread machine. Then I immediately close the thickened mixture with lids and send it to the refrigerator.
In the morning you get delicious yoghurt, with a gentle consistency and pleasant sourness!

Girls ... help ...: girl_cray: save ...: girl_cray: poor child who was never fed homemade yoghurts ....
Until yesterday, I had no idea that yoghurt can be made at home without special ingredients. : pardon: So one of the members of the forum asked me to check the "fragmentation" function (I also did not know the meaning of this word) in my microwave.
Well, today I honestly went to buy live yoghurt, did everything according to the instructions from the microwave, but the time of that fragmentation must be set myself, well, I set it to 4 hours, and then for another hour, only for sure it was a lot, in short, the sirvatka separated (or how it called) but how should that yogurt look when it is ready and needs to be put in the refrigerator? the principle is not very important for me, since it was an experiment (although the "toad" is eating it up, why did not it work out), and MCH, at the words of homemade yogurt, is already ready to buy a yogurt maker for me, though he still does not know that I did not succeed, but how would be "mistress", everything should be able to

[Panasonic SD-ZB2502 bread maker]

Hello everyone! So I decided to cook yogurt in an unconventional way, namely in Panasonic SD-ZB2502 bread maker.

This Yes!!!!!! and I'll try!

Girls please help.
I bought a yogi-mouth starter Lactin. I will do it in a thermos 1 time. How many hours should you keep? If I overexpose, can I eat?

And I tried to make homemade yogurt in an unconventional way twice, but alas, to no avail. Maybe someone can tell me what I'm doing wrong?
On page 9 I read what someone else is doing in the Tupperware thermoseries, but it turns out every other time. On the Internet, people post recipes, they seem to be doing it.
I did this, the 1st time:
I bought Activia natural without additives, but when I came home, I saw that she was already 2 weeks old, I read in the net that yogurt loses its properties if the period is more than 14 days. I had to do it with homemade sour cream, as I was already in the mood.We have homemade milk, fresh, we buy it from a friend of the collective farmer, fat content 6%. He heated half a liter of milk until bubbles formed on it, with my little finger (as taught in the articles) I checked the temperature. Separately, in a glass, I mixed half a glass of warm milk and 5 tablespoons of activity yogurt, poured it into the rest of the milk, mixed it thoroughly, poured it into ceramic cups without handles from the Chinese service, after pouring boiling water over them, put it in a thermoserver, and covered it with cling film. She poured water into the thermoserver so that it was at the level of the middle of the height of the cups, closed it with a lid and put it in a warm place. After 5 hours (the water was still well warm) I put the cups in the refrigerator. The yoghurt did not work out, a thick film appeared on top, the taste of ordinary milk.
After I read that homemade milk must be boiled. The second time I boiled the milk a little, cooled it down until it was possible to lower the little finger, did everything the same, only instead of sour cream I took bios yogurt 6 tbsp. l for half a liter of milk. I filled it in and cleaned it up as it did for the first time, but for 6 hours. The result is the same.
What can be wrong? Maybe I keep a little in a thermoservice? Maybe my little finger is insensitive)) and the milk should be hotter? Tell me, I really want homemade thick yogurt.

Make sure to boil homemade milk! Homemade sour cream is not suitable for fermentation, the temperature of milk can be measured with a favorite thermometer, except for mercury.
so that it always ferments well without a yogurt maker, it is necessary that the initial rate of milk is not lower than 40 (not higher than 45) and it is very good when it gradually decreases, then you will open up dormant bacteria (dry sourdough) at this rate and will not overheat and the product will peroxide. yogurt maker "https://Mcooker-enn.tomathouse.com/in...com_smf&topic=170887.1580

[_IRINKA_]

_IRINKA_, and how long to boil milk?

Homemade min 10 (after boiling)

[_IRINKA_,]

_IRINKA_, wow, how long !!! Ok, thanks, I'll try this

[_IRINKA_]

_IRINKA_, boiled milk for 10 minutes, but the yogurt still does not work And I keep the temperature.

boiled milk for 10 minutes, but yogurt still does not work

I never succeed at home, but at the store - easily - I added a little ready-made yogurt and put a jar in a knitted hat for the night - it's done in the morning. With home, this trick does not work.

[_IRINKA_]

_IRINKA_, boiled milk for 10 minutes, but the yogurt still does not work And I keep the temperature.

What is your leaven?

As I bought Dex-60, I only make yoghurt in it. There are 2 yogurt makers, I threw them in. The cartoon is better, especially the volume. I don’t keep it in a saucepan, I pour it into glass.
🔗

[Lelikovna]

I use homemade milk, pasteurize for 20 minutes in a mullet at 90 degrees, before bringing to a boil and for 10 minutes on low heat. Next, cool the milk to 45-50 degrees, ferment it right in the pan and leave it uninsulated until morning. The next morning the yogurt is ready. So you can do just fine without a yogurt maker (gathering dust on the shelf) and a thermos.Lelikovna, I think you have hot milk. I just checked that 50 degrees feels for me the water is rather slightly warm, such as almost cooled tea.

I have never made yogurt, and after reading this topic a lot, I really wanted to try it.
I have a MV Dax 60.
My husband always buys milk (I can't buy it yet, my back doesn’t allow) 1.5 percent and such that can stand in a room without a refrigerator before opening the package (I don’t know what it’s called).
Maybe someone will advise me how to do it right with such milk and whether it will work at all.

[Marina]

Marina, should work out. I make yoghurt from both homemade milk and store milk. I take 1% of the store, because on a diet and everything works out. I used to make yoghurt from dry starter cultures such as Viva, Dr. Goodman, etc., now I make more often from ready-made drinking starter cultures, they are even 0% and everything works out too. True, this summer there was a story, I bought milk in a store, did everything as usual and it did not ferment at all, in any way.Then the heat was, just horror. In general, I shared my failure at work, so one employee told me that milk could easily contain an antibiotic. Maybe so, go and know.

[Marina22]

Marina22, of course, it will work, feel free to try.

[Piano]

Pianofrom whom we buy milk, they made from their own milk, they succeed
_IRINKA_, I tried different things: activations, bios. The last 3 times I tried it with Narine.

[Lenny]

I think you have hot milk.

Lenny, I measured the temperature, I tried it 3 times at different temperatures - 35g, 40g, 45 degrees.

[Marina22]

Marina22, it is unlikely that it will be possible to ferment the store, familiar Germans do not even buy a yogurt maker because of this

I keep looking at yoghurts, but I haven't done it yet. I wanted to prescribe sourdoughs, but leafed through Temka, you can do without them. Spring is on the nose. I make kefir every day, maybe try yogurt

I don't have a multi, nor do yogurt makers. I used to make yogurt in a 1 liter thermos, and then I found an interesting article in which it was written that, if you make more volume, then the bacteria there, figuratively speaking, multiply better, began to make 2 liters, yogurt became thicker))). I warm store milk to 44 degrees, add natural activity to it 100 grams, maybe less, then all this in a 3-liter jar and ... in a blanket for the night))) I guess so that it works out for 8 hours. Then, if you want there to be no whey at all and the density becomes even more, I chuck it in a colander with a cotton cloth or something like that for about an hour. It turns out the so-called Greek yogurt.
Each subsequent fermentation with the leftover homemade yogurt gives a better result than store-bought yogurt. In it the bacteria die, sorry)))) from long-term storage. And their relatives, freshly grown gum and work better
I never add sugar to it, but the desserts for children are very tasty - put thick yogurt in layers in a transparent glass with crumbled cookies and jam. It turns out very nicely.
And for those who are losing weight, I added fiber to yogurt, a wonderful thing))) and to taste, like with cereals. The main thing is not to forget)))

Marmite yoghurt maker.
So I'll tell you everything in order. I used to ferment yogurt on a battery. A couple of years ago, at the end of the heating season, I bought a popular Moulinex DJC141. Everyone knows the pros and cons. I decided to solve the problem with overheating with a thermostat + timer. Were ordered:
🔗
🔗
While the whole thing was driving continued research. It turned out that overheating is not the only problem. The temperature difference takes place in the upper and lower parts of the jar, and it sometimes exceeds 10 s. Ideally, it should be heated through water. There are multicooker with such an opportunity, but the price of Steba dd1 and dd2 is not impressive purely for the sake of yogurt. And the volume of yogurt is only about 1 liter. That is, in principle, an electrical appliance with a bowl and a heating element is needed, preferably without electronics. I remembered that I have a deep fryer from Tefal ... In principle, we take a timer + thermostat + deep fryer and get a yogurt maker. At the same time, it is not necessary to break / collective farm the deep fryer; it fully retains its function as a deep fryer. Everything is fine, but my deep fryer is small and at most you can insert 4 cans of 250 ml there, we get a yogurt maker for only 1 liter.
Then I decided to go to Metro C & C and what if there are professional deep fat fryers with a discount ... I went to a professional deep fat fryer and even with a discount ... but then I saw professional food warmers 🔗
and immediately realized that this is just the perfect yogurt maker with all the functions. Plus, it turned out that there is a 50% discount on food warmers and the price is only 2500 rubles (I did not take a display case, there were enough boxes) Apparently they are not in great demand ... the date of manufacture was August 2010 on the box.
I immediately bought a food warmer plus I took a lid for a GN 1/1 gastronome for 600 rubles. Just then my parcels from China arrived and the control unit was assembled (thermostat $ 12.29 + timer $ 7.60 + socket 90 rubles + case from a computer power supply).
I will write separately about the food warmer.In fact, this is just an ideal yoghurt maker, even without an additional thermostat control unit, the temperature can be set with just a thermometer. I fixed the handle with tape so as not to bring down the temperature and all the eternal yogurt maker. For the sake of interest, I even discovered it ... what can I say about such a quality of performance to household appliances, even expensive brands ... Eternal, in general, it can be given to grandchildren ...
The volume is impressive ... you can use ANY cans at least 3 liter. Theoretically, you can make 25 liters of yogurt at a time, but for this you need to buy a GN 1/1 gastronome container
Photo in the gallery. I do not understand why they were not inserted into the message?

As I understand, in order to cook yoghurt in a bread maker, you must first heat it up to 40 degrees in a saucepan, then add the leaven, pour into jars and put it in the bread maker. So? And how do you know if the milk has warmed up or cooled down exactly to 40 degrees? Constantly lower the thermometer into it?

If yogurt is not poured out of my thermos within 3.5-4 hours, delamination will begin.

Please tell me what kind of thermos do you have?