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

try kinski and everything will work out, I started making yogurt in the oven and everything worked out no worse than in a yogurt maker. Good luck to you.

I made yogurt in the oven (there was a recipe here) with activity and I want to express my gratitude, everything worked out, deliciousness, usefulness, sugar, although I added a tablespoon because we love everyone sweeter. THANK YOU VERY MUCH FOR THE RECIPE!

How do you curl in a double boiler? teach me please !!

I have an elementary steamer. I put the first tier and pour yogurt or kefir into the rice bowl. Timer for 15-20 min. All this time, the curd is gradually separated from the whey. Then I filter it through a sieve, but leave the curd not dry, but a little with whey - and it turns out to be very soft and tender !!!

I have an elementary steamer. I put the first tier and pour yogurt or kefir into the rice bowl. Timer for 15-20 min. All this time, the curd is gradually separated from the whey. Then I filter it through a sieve, but I leave the curd not dry, but a little with whey - and it turns out to be very soft and tender !!!

Thank you! as soon as they get decent yoghurts, I'll start making curds !!

No, I am now making yoghurt in a cartoon, I need a lot, so I heat it up there, and in the yogurt maker I just turned on the button and after an hour, otherwise it happened before, the yogurt was already ready, you need to check it, because it can overheat.

I also used to do it in the oven in a large jar before and it seemed to me that it was not convenient, so it was somehow more convenient to boil Mulka in jars.

How to make yogurt yourself correctly?

There are two ways to make yoghurt: simple and very simple.

1 A very simple way. We take a glass jar, scald it inside with boiling water, pour in sterilized milk, pour in the leaven, scald a spoon with boiling water, stir the milk, cover the jar with a lid and put the jar in a warm place. When the yogurt thickens, put the jar in the refrigerator.

2 The easy way. Everything is the same as in the first method, only for the speed of yogurt ripening, you need to heat the milk. For this you need to have a thermometer and a thermos. Milk should have a temperature of no more than 40 degrees - otherwise the bacteria will die. Pour the heated milk into a thermos and wait for the yogurt to ripen. Instead of a thermos with a flask, you can use a thermos box that can fit a regular glass jar.

please tell me who made yogurt without a yogurt maker (for example, pour milk into a thermos, or put a cup of milk in a saucepan with warm water overnight) and with it, is there a difference? I made yoghur teese NARINE FORTE. put in a saucepan of warm water overnight. The yogurt is so-so ... so snotty .. do you think it will work better in a yogurt maker? Is it possible to add milk, yogurt and jam to a glass and put in a yogurt maker? Or should the jam be added when the yogurt is ready? and another question. After reading the forum, I have not decided which brand is better to take yogurt. which is the best to date?

Have you looked here?
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=2389.0

[JUFA]

JUFA, I used to do it in a food thermos. put it in the closet at night (to keep it warmer, it doesn't come through). the yogurt was always great! I did it on classical activity (Danone), on bifidumbacterin, on linex. inconvenience compared to a yoghurt maker - it is inconvenient to check for readiness, and then put it in jars and the quality is the same
by the way, when I made it from narine, I also got snotty, you look at the "snotty" of the original product - you get the same output in principle

Yogurt: I make it right in a milk bag.
Too lazy to wash the jars after eating yogurt. An idea came up: fermenting yoghurt directly in a milk bag.
I take a bag of milk "Full Krynka", I fold back the corner that is intended for the incision. But I do not flatten it (to cut along the dotted line), but simply bend it 90 degrees and cut it along the edge of the bag. A hole is created that is enough to pour in the starter culture (Actimel or Immunele) or apply it with a teaspoon (Activia or Prebiotic). Use this spoon to stir the sourdough in the milk.
The only inconvenience is that the milk is poured to the very top and one must be careful and dexterous.
For convenience - you can drink a little milk from the bag ......
Then - everything is as usual: the bag is placed in a warm, dry place and wait for the yogurt to ripen.
It is advisable to squeeze the hole in the bag with your fingers so that the hole becomes smaller.

[uberipuzo]

uberipuzo, a good idea about fermenting milk right in the bag / bottle. Thank you!
How did it not occur to me? There was once such a product - gerolact, but we stopped producing it due to the fact that it is ... too thick! and it does not pour through the pipes! And the Danes, it seems, buy and sell the same gerolact (but under a different name) throughout Europe! They solved the problem of a too thick product very simply - the starter culture is added directly to the bags / bottles and the process of maturation of the product goes directly in the individual container
And I just buy the leaven for gerolact, and I knew this story for a long time.

[M_T]

I want a yogurt maker !!!
I did it yesterday in a glass saucepan, for some reason it peeled off, before this was not. I think the lid moved and closed the saucepan tightly.
Yesterday, quite by chance, I learned that my cousin brings milk, sour cream, cottage cheese from the village for sale, the milk is very good, they take it from friends. Now I have no problem finding good milk. I will continue to test the starter cultures and wait for the yogurt maker (I have a DR in a month, maybe someone will give it).

M_T , congratulations on your purchase !!!

Hello. please tell me the recipe for yoghurt in a slow cooker. (if there is a recipe from sourdough with narine)

and my reasoning is as follows: adults (so as not to bother too much) can be in a bag of milk, and on purchased yogurt (although it turns out more expensive), and it can be fatter - our stomachs are still more persistent, our goal is to eat deliciously, but for children it is necessary to make products that are healthier, less fatty, and of course, safe bifidumbacterin is not such an expensive drug, especially when you consider that we ferment only 2 ampoules per 1 liter of milk. the problem is only in the quality of the drug. for example, it must be kept in the refrigerator, so I buy it at the nearest pharmacy and do not carry it around with me all day, but carry it straight home and quickly put it in the refrigerator. You don't need to keep linex in the refrigerator, but it doesn't sink, it's an infection! well, it does not dissolve in milk, but always strives to float! there is also a liquid simbiter - a great thing! if in principle, then you need to decide which bacteria you need, and only then select the starter culture. if there is an opportunity to buy starter cultures at dairy factories, it’s great! I proceed from reasons of ease of purchase - well, I don't have such a shop nearby, or I don't know about its existence
but with laying out in jars for children - you shouldn't think that this is an unjustified hassle and a waste of time. I store it in closed jars, I don’t climb there with spoons, one portion is eaten right away, I didn’t appear extra dishes in a thermos before, but after purchasing a yogurt maker I felt its advantages
these are my personal considerations, tested in practice, I do not want to convince anyone.I just think that you don't need to go to extremes either - you can do it in a milk bag, or you can do it under sterile conditions, with full calculations of the useful components of the resulting product, or you can find a middle ground

Yogurt: I make it right in a milk bag.

It's good that the topic opened, otherwise I had to run all over the Internet.
A link for the residents of Israel * where to buy a yogurt maker in Israel *, barely dug it out in the open, let it lie here, maybe anyone needs
🔗

30-43re per liter is it really expensive ?? a jar of yogurt 100-150g, according to your calculations, it turns out something about 3-6 rubles per jar - it's for nothing to mine

it seems like a gift ...
simple - all these activations and actimels are sold at an overpriced price: 9-14 rubles per 100g
let's assume that 1 liter of kefir or bifidok is sold for 28-38 rubles

I get 1 liter of yogurt worth: 1 liter of milk "full pot" for 25r + 1 \ 2 jars of activation (or - actimel, immunele, prebiotic) for 9-14r = 30-32r

you can, of course, still reduce the cost of this clandestine production of counterfeit yogurt:
take 18r / l milk or ferment a new batch of yoghurt with leftover yogurt from the old batch

but cheap pasteurized milk cannot be stored for a long time and will often have to run to the store
therefore, it is more convenient to take a package of 10 bags of 1 liter of sterilized milk

and you can ferment yogurt with the remains of old yogurt no more than 2 times - otherwise it will not grow exactly what you want, because this product will be closer in composition to curdled milk, and not to yogurt

...
these are my personal considerations, tested in practice, I do not want to convince anyone. I just think that you don't need to go to extremes either - you can do it in a milk bag, or you can do it under sterile conditions, with full calculations of the useful components of the resulting product, or you can find a middle ground

+1
I agree from the first word to the last!
Indeed, let's not go to extremes!
Why compare the technology of making homemade yoghurt for "food" and for treatment or baby food?

Somewhere in the Abkhaz village they made yogurt in leather wineskins, our mothers made yogurt on the windowsill in glass jars, and we "ferment" in a yogurt maker. The main thing is that for the benefit!

PS

My calculation:

1 liter of baked milk - 41 rubles
activity - 12 rubles
sugar - 2 tbsp. l. (can be neglected, but about 80 kopecks.)

(41 + 12) / 7 cans = 7 p. 60 kopecks. (per can)

why climb with spoons?
dump out of the bag ..... shake out .... yogur t per glass

I am also looking for a middle ground

It's good that the topic opened, otherwise I had to run all over the Internet.
A link for the residents of Israel * where to buy a yogurt maker in Israel *, barely dug it out in the open, let it lie here, maybe anyone needs
🔗

this is a cool thing!
I would buy this

[tusic]

tusic
But like this?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2389.0

uberipuzo, I am amused by the hope that the production of food for children has a stricter quality control system, and then how they begin to check all sorts of actimeli and other curds-yoghurts in a test purchase - so not a single winner due to any sticks in products for children's fermented milk products and terms Pts are small, and in stores they are not stale about the composition, to be honest, I did not bother, because I think that for a healthy child (well, relatively, there is an allergy, there is no dysbacteriosis) the composition is not so important, it is important to use a variety of dairy and fermented milk products I will write off the composition especially for you, when it is available I also know for sure that the acidity of children's products is lower

about milk - well, on this forum they will not advise badly right now, I threw the package into the freezer, let's see, read the topic about the freezer, I think you will find a benefit in total freezing, buy a freezer - and again you will be happy

well, offtopic - clothes for children and especially footwear are still very different from adult counterparts, first of all, by safety requirements - those dyes and synthetic components that will not work on an adult can cause allergies in a child, hard stitches will cause an inconvenience to an adult - they injure a minor, with shoes, an adult will rub a corn, and a child's leg can easily deform due to the wrong shoe, etc. Another thing is that, equal to quality things, followed by all other prices "trim"

sad experience tells me that the high price is weakly associated with high quality ...

but about the freezer: the whole point is that freezing-thawing violates the structure of water (a lot has been written about this)
and what happens to milk during freezing is not at all clear ...
milk contains proteins, fats, sugars, minerals, vitamins
what happens to them?
it is only clear that after defrosting it is no longer the same product as before freezing

sterilized milk, to put it mildly, is also somewhat different from natural what to pour from empty to empty, you just need to make yogurt from frozen milk and try

uberipuzo, well, you can't be such a pessimist, sanitary standards for baby food are really stricter, which means the probability of getting a safer product is greater, for that we pay

1 I agree
we have to consume products that have been processed multiple times
and what they consist of - one can only guess (if there is no own chemical laboratory)

but if it comes to that: do you need a freezer?
why buy it? to ferment pasteurized milk - instead of sterilized?
to save 7 rubles for 1 liter?
I don't think it's advisable

I walked past the store today, took 5 packages, came home - put them right in the bag in the corner, and let them stand

and the freezer? he still needs to find a place - where to put it

and if you take into account what I and a yogurt maker consider an unnecessary luxury (as an engineer, I argue that this primitive device cannot cost 1,500 rubles), then I absolutely do not like spending money on a freezer
yogurt ripens on my own - without any yogurt makers and cans, right in the package

2 and what is the danger? and the likelihood of getting a safer product is rather illusory
I already gave an example with bacteria from a pharmacy
and not only me (in this thread)
but these drugs and children from dysbiosis are treated
and people also hope for the therapeutic effect and reliability of pharmaceutical preparations

you have to be realistic ...

I don't want to argue with you the source codes are different with the place, I have no problems, and my friends gave the freezer as unnecessary - they bought themselves better, now it's worth eating in the basement not asks - in the sense that they would freeze something in him

the advantage of a yogurt maker in maintaining an even temperature regime, for some starter cultures - in particular, it is important for Narine (I was convinced from my own experience), and it looks more aesthetically pleasing than a carton of milk on a battery, by the way, I bought for only a thousand

how is the danger ??? you probably just did not face serious food poisoning, I know a case when several dozen people were poisoned at a corporate party, then they lay in the hospital for 2-3 months, it is easy to guess that a small organism would hardly have withstood this

1 yes, I don't argue especially ...
freezer is a useful thing
my entire freezer in the fridge is full of frozen vegetables and berries
but to freeze milk - I don't see strong arguments

2 there were many complaints in this thread that yogurt makers overheat milk above 45 degrees and yogurt does not work

this primitive device lacks temperature control and cannot create an optimal mode for yogurt ripening
I'd rather buy a microwave oven with a fermentation mode - in this thread they wrote about such
while choosing a model

but I think that it will be much easier to heat the milk to 40 degrees and put the container with milk in a thermos
this way you can control the temperature much more accurately

3 and what, at this party, these people were fed with store-bought yogurts?
probably something else ...

and if ordinary yogurt spoils in the store, then the children's one will also spoil ...
baby yoghurt has no advantages over regular yogurt

it's just a marketing ploy
the manufacturer plays on the love of parents for their children and the willingness of parents to give more money for a product for children - in the hope that such a product has some special properties of safety and reliability

I don't have a yogurt maker either, but I also climb ...

Can you name the brands of these yoghurts with a sugary taste?

I also don't like yoghurts with additives, but when 50g of such yoghurt is diluted in one liter of milk and yoghurt is made, it tastes very good
except for actimeli with cherry type (I don't remember exactly)
even 1 liter of milk could not kill the sugary taste of the chemistry of the cherry concentrate or flavor

since kinder allergy sufferers I take only natural yoghurts, without additives, and (lo and behold!) they are not cloying at all

uberipuzo, at the party they fed products that were prepared by people with fake sanitation books, as a result, salmonellosis is not particularly detailed about the technological process of kefir production, but I suspect that with dirty paws you can also get into where you don't need to

yes, and mageta right, the jars are still more convenient (in a whisper - they wash wonderfully in the dishwasher), but I beg you, do not start - you should not buy a yogurt maker to stain the jars, then buy a dishwasher to wash these jars and a freezer to freeze milk which to stain jars from a yogurt maker that you do not buy worth ...

[fugaska]

fugaska
Agreed with you, no need to go to extremes. I make yoghurt and in a glass saucepan without a yoghurt maker, everything works out. But if possible, I will buy a yogurt maker, because how much more convenient!

Yesterday I made yogurt in a slow cooker (milk + activations). delicious and no hassle. thanks for the recipe. Can you add another leaven instead of ativia (for example, Narine or Bifido)?

Yesterday I made yogurt in a slow cooker (milk + activations). delicious and no hassle. thanks for the recipe. Can you add another leaven instead of ativia (for example, Narine or Bifido)?

is the temperature regulated in the multicooker?
can you put 40 degrees there?

The first time I made yogurt. I hasten to share my impressions. To this step I was prompted by the disappearance of biolacta stores, which I sing to my one-year-old son. The pediatrician advised to make from Narine. In the internet I found instructions for preparation, I bought the drug at the pharmacy. In parallel, I began to read your forum. I don't have a yoghurt maker, I decided to use a metal thermos.
Since I do it for the child, as expected 15 minutes. boiled the baby milk "Tema" 3.2%, cooled it down (it is recommended to 39 - 40 degrees, but there is no thermometer, so I just felt the saucepan with my hand, it was warm), filled the contents of the ampoule, and sent everything into a thermos. Since it is necessary to withstand 10 - 16 hours, I put it overnight, so that by the morning it will have passed 16 once. In the morning I checked, the result is zero - liquid milk. I was upset, of course, because by that time I had read a lot of the forum, I decided that the bacteria were also of poor quality. I decided "come what may!" and went for a walk with the little one. After 3 - 4 hours, she looked into the thermos, and there she was a STEEL. As they say, a thick, uniform mass. I put it in the refrigerator for 2 hours. She boiled 600 g of baby milk for 10 minutes, cooled it down again to the touch to 40 degrees (this time the saucepan was warmer), poured it into a thermos with 1 tablespoon of sourdough and set it for 8 hours. After 6.5 hours, out of curiosity, I looked in, and it was already thick, and even a little serum around the edges, apparently overexposed. I sent it to the refrigerator. The kid licked the spoon (he hadn't added sugar yet), thought he wouldn't eat sour, ran after me, demanding more. The husband ordered himself to do it too, only from adult milk. I think to put 3.2% of Prostokvashino at night.
I decided for myself, I will not buy a yogurt maker, I will manage with a thermos. And for the sourdough I will take narine, bifidum and lactobacterin, linex. I think that if you really bother with a yogurt maker, then to get a natural and healthy product, and if you make it from store milk and yogurt, then there is no point in wasting time, you can go and buy the same Activia. Here

Yesterday I tried to ferment milk, while without a yogurt maker and multi, just to see what and how it comes out, and while at least I use the heating at night in the nursery.In short, I fermented the super-pasteurized homonezirovanny milk with a can of danona yogurt in an iron thermos, before wrapping it in a blanket, shake it well so that the yogurt mixes. In the morning they open it, and there is Daniela in a thermos on top. It seemed to me tasty not sour yogurt, but my husband said the taste of yogurt. You can eat, I hope it's useful.

uberipuzo dedicated to ..

the other day, after my nightly experiments with sweets, I finally knew the state, which is popularly called "lazy fiddling with jars," so I threw a carton of milk into the microwave for 3 minutes (in soft bag naturally), poured it into a saucepan, stirred the yeast from under the mushroom, about 150g, and put it in the oven for 40 * what happened after 7 hours - in the photo after the photo session, I mixed it (because it seemed that it was thin for yogurt) , I tried - and lo and behold! it was a real wonderful kefir - soft in taste, with a characteristic slight sourness, pleasant consistency (without "snotty") - in general, super! I think the fact is that the oven keeps the set temperature better than the yoghurt maker, which, however, is not surprising given the price difference

Hello! Help, Good People! I am a complete zero in these matters: red: Please teach me how to do something if I have milk, Narine and a thermos. To feed a very hot baby with natural yogurt

Elementary

Hello! Help, Good People! I am a complete zero in these matters: red: Please teach me how to do something if I have milk, Narine and a thermos. To feed a very hot baby with natural yogurt

,
Elementary Watson! We heat milk 0.5l to 40 degrees. Add Narine sourdough to it, pour it into a thermos and leave for 10-12 hours. This is our uterine starter culture. It can be stored in the refrigerator for up to a week. Now add 2-3 tablespoons of uterine starter culture to 1 liter of milk heated to 40 degrees, keep it in a thermos for 8-10 hours, and eat and drink to your health!

What is it with me again with this basic leaven on Narin. I fermented in a thermos, so after 8 hours, solid whey. it seems to me that it’s a little hot, hail 45-48. Maybe from this? I see no other reason.

if the whey is your milk, start stopping by early.

The milk is hot. The optimum temperature for the growth of lactic acid is 37-38 degrees

[fugaska]

fugaska , the fact of the matter is that he still stand and stand. According to the instructions 18-20 hours.
Summer resident , yes, I think it's the temperature.

and nevertheless I insist - if your yogurt was overstopped, if the temperature was lower, maybe it would be necessary to wait for 18-20 hours (although this is some sooooo much time)
try to drop in early, after 5 hours.
and the instruction is certainly a good thing, but it cannot provide for everything, for example, an increased temperature

After 5 hours it was liquid. This is not yogurt, but a basic starter culture.
It's just that there were no problems before. Now it's hot and the freaks have begun.

due to the heat, all kinds of chemistry are added to dairy products so that they do not sour longer, therefore the cooking time increases ... here you have to adapt, by trial and error

Yeah, but how upset I always am about these mistakes! Literally the previous one was incomparable, straight Greek yogurt turned out.

and I read you here and did it in the bank, it turned out just a miracle - I bought yogurt and bio .... (I can't remember) - bokefir turns out. In general, I don't know which is better. Then I bought a stainless steel thermos. nothing happened, overactive. I was told that this is such a stainless steel. That is, I made a conclusion - it is elementary to do it in a can, I heat the milk, add bacteria, wrap it in a newspaper and in a bag. And I put it in the closet in the corner. After 6 hours, I put it in a refrigerator and then I drink this miracle. After all this, the nurturing thoughts of a yogurt maker stopped visiting me, despite my greed for household appliances.

Second question:
People make a lot of yoghurts in thermoses. I just have a lot of thermos flasks, as many as five, but I haven't chosen a yogurt maker yet :-)
Those who make in thermos, explain this moment, to me, stupid:
Glass thermos with a plastic insert inside (with such a lid) wide-necked.
Are you fermenting yoghurt right in this plastic bucket? That is, do you pour everything there, heat it to 40 degrees, twist it for five hours? So?
But what about sterilization? Which is so much talked about in the thread? Unsterilize the plastic :-(
Or do you put a glass jar, which you separately sterilized, into this plastic thermos container?
And yet, if done in a thermos, then just heat up to 40 degrees and the temperature in the thermos will not drop there right? To top up Ninado there with warm water?

* Is the plastic insert a lid? Just wash it thoroughly and scald it with boiling water.
* Milk is heated to 40 degrees (or as required by technology), mixed with the culture (sourdough, yogurt, etc.) and poured into a thermos, previously scalded with boiling water.
* In a normal thermos, the temperature drops over several hours, this is usually enough to get yoghurt (sometimes it may take another 1-2 hours).
* Where are you going to add warm water? Do you have any unusual thermos?

I make yogurt in a wide-mouth thermos flask.

I boil the market milk, cool it down to 40 * C, mix it with old sour cream (market) and / or an old portion of yogurt from the last yogurt cooking session. I put the flask in a thermos.
I close the lid of the thermos and leave it for 5-6 hours. Then, after thickening, I put it in the refrigerator right with the flask for cooling.

You can see what kind of yogurt-curdled milk is obtained here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.0

I have a glass thermos (inside), but there is a plastic insert in it (structurally). And it is in this plastic insert that the product is supposed to be put so as not to stain the flask. This liner has a flask shape, a wide mouth and two caps. One standard and the second additional (second floor) on which the lid of the entire thermos is screwed on.

I didn’t come across glass food thermoses, I have a steel
I think that this food grade plastic (flask) can be scalded with boiling water. And this disinfection is quite enough for yogurt.