Yoghurt (multicooker DEX)

Yoghurt (multicooker DEX)

Category: Dairy and egg dishes

Ingredients
Milk

Cooking method

• I cooked yogurt in a cartoon, it was an experiment, I walked around it with a thermometer) In general, according to the results, the heating in it is strong, even in the heating mode, the water is hot for a couple of minutes, the yogurt will curl up when heated. I cooled the milk to 42 degrees, poured water into the cartoon, heated it to 50 degrees, distributed the milk in jars at room temperature, put them into the already turned off cartoon and went to bed. In the morning the water temperature was 38 degrees, the yogurt turned out well, but with sourness and on top there was maybe a third of a teaspoon of whey. The next time the water was heated to 45 and the milk was cooled to 38, probably in the morning it was about 32 degrees, put it at 12 at night, took it out at 6-7 in the morning, the yogurt turned out to be wonderful, without sourness at all, even slightly sweetish, thick and beautiful)))

Note

But all the multi functions in the preparation of yogurt in our case are reduced to the function of a thermos, they differ from it only in capacity. After that I did it in a thermos, the temperature drop overnight there is half as much, but only a liter fits into a thermos, it's not enough for us. But a yogurt maker is definitely not needed if you have a thermometer and a multicooker at home).

And now I put yoghurts in the cartoon every night. Already mine begin to miss the porridge. And I liked it so much that I can't stop. But I don't know how yogurt differs from sour milk? Only by maintaining the temperature regime?

And every other day I simmer milk in a cartoon, and then in a yogurt maker I make fermented baked milk from the fermented fermented baked milk. And I also make yogurt, only in a yogurt maker. And I tried to make fermented baked milk in the cartoon, nothing happened, everything collapsed and I no longer try. I continue to make in the yogurt maker.
I also make yogurt from sourdough. I don’t buy anything else but milk.

For each fermented milk product, there are certain types of bacteria for sourdough. For example, for kefir bacteria, the breeding temperature ranges from 28-29 degrees. For yoghurt - 37-38. Finished products differ in consistency, appearance, smell.

Lesik! Thanks for clarifying. Otherwise we eat (or drink) yogurt, and I don’t know why it is called that! I did it for the first time on actimeli. And now I add my yogurt to milk. The result is a delicious, viscous drink. But who does not like foam, it is probably better to boil milk on the stove. Because the skins come across from the bottom. We love, so we use it with pleasure !!!

[ksyushik]

ksyushik, and you immediately put on languishing or first boil, and then on languishing and for how many hours?

I immediately put the stewing on and wait for it to boil, and then for 6-7 hours for languishing, then it stands still on heating. I usually do this at night. Now I'll boil and expose the languor. And in the morning I will put the fermented baked milk in a yogurt maker, otherwise the cartoon will be needed all day.

I get yoghurt, the spoon is worth it, I already wrote that I make it with the Yoghurt sourdough. I don't boil milk, I use the Health. The instructions say that only you can not boil it. And only I warm up in the microwave to the desired temperature. And when I make fermented baked milk, then I must beat the milk from the multicooker together with the sourdough with a blender, then there is no foam or skins. Neither fermented baked milk nor yogurt can be compared with the store. Well, you yourself understand that this is its own, but in the store, it is not known from what ...

[ksyushik]

ksyushik, well, in principle, you can not put on stewing, but on boiling or is there any difference? And what is the YOGURT yeast and what is the ferment for fermented baked milk?

May @, I don’t know the difference, I just started doing that, maybe I need to boil it, I’ll try.And "Yogurt" and "Ryazhenka" and many other different starters, Bifivit, Immunalis, Cottage cheese, I buy from the Kiev Institute of Milk and Meat, I just found their representation here in Donetsk. One starter culture is enough for 10 liters of milk. One sachet or bottle costs from 8 to 12 UAH. I have been using it for a year now. I am very pleased, and most importantly, I saved my son from intestinal problems after antibiotics. Something like that.

May @, yes, I don’t know the difference, I just started doing that, maybe I need to boil it, I'll try. And "Yogurt" and "Ryazhenka" and many other different starters, Bifivit, Immunalis, Cottage cheese, I buy from the Kiev Institute of Milk and Meat, I just found their representation here in Donetsk. One starter culture is enough for 10 liters of milk. One sachet or bottle costs from 8 to 12 UAH. I have been using it for a year now. I am very pleased, and most importantly, I saved my son from intestinal problems after antibiotics. Something like that.

I also use "Yogurt" sourdough, but the spoon is in it exactly until the first stirring, and then the thickness is like sour cream, maybe we ferment in different ways? And how do you like a 10 liter bottle?

The first time I ferment per liter, this is the mother's ferment. And then I take a jar and the next portion, sometimes half a jar, then it costs a little longer, and so until I use all the jars, but the motherboard cannot stand for more than ten days, and I don’t do a lot. Three jars each. I didn’t think that 10 liters of milk would work. I read this on "Sourdough". And I really have a spoon, and if I only add fruit, it becomes less frequent. Maybe it depends on milk ..... But I will definitely say that once a month I use a new starter culture, when the motherboard runs out, I leave one jar for the next time. So, maybe 10 liters a month and it comes out, and maybe less. It seems I wrote everything clearly.

I have a question, help me plz. If you make yoghurt, what mode do you set, heating, simmering, stewing? there everything depends on the pace ...

I do not understand anything!!!!!!!!!
How to do it ???
Where is there a step-by-step instruction ???

Yesterday I got fermented baked milk for the first time. Previous samples were somehow not very good. First, I put the milk in a slow cooker. And, then, put the Vivo Yogurt starter in a saucepan and on the yogurt mode. I didn’t even expect that everything would turn out like this and it’s very tasty.

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Top is a crust of baked milk

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Yesterday I got fermented baked milk for the first time. Previous samples were somehow not very good. First, I put the milk in a slow cooker. And, then, put the Vivo Yogurt starter in a saucepan and on the yogurt mode. I didn’t even expect that everything would turn out like this and it’s very tasty.

I also get such fermented baked milk with sour cream.

Victoria, we are very happy for you, what valuable information !!!!

Second try:

Where is there a step-by-step instruction ???

zmiey, step by step instructions again:
1step-boil or stop milk
Step 2 - add sourdough to this milk or 1 tbsp. a spoonful of sour cream (actimel, sourdough ...) and on the Yogurt mode.
What is your cartoon?

Like you, DEX DMC-60

zmiey, yesterday I made yoghurt right away in MV. I just took milk from a soft bag, did not even boil it. I poured it into a saucepan, added about 2 tbsp. l. fermented baked milk, which I did before. I switched on the Tsogurt mode. Delivered at 8 pm. At night, she passed out herself. In the morning the most delicious and tender tsoghurt turned out. I added a spoonful of grated raspberries with sugar, and it's just a fairy tale right in the morning.

I have a question for the owners of the 60th model. Your yoghurt doesn't flake. Before that, I made yogurt in the Mulinex yogurt maker, the product was homogeneous, thick, the whey did not flake off. In DEX, whey is exfoliated and the product itself has a viscous consistency. I even tried to heat the yogurt on the mode for 3 hours, and then turn it off completely (assuming that 8 hours of heating is a lot for yogurt), the effect is the same. I did not change the starter culture (Vivo).

Serum exfoliates in DEX

Peels off too !!
I don’t understand why, I already put it at 6 o'clock, anyway.
Activation as a leaven.

I have a question - who made the yoghurt in DEX 50? There is no "Yogurt" mode .... How to be? What mode should I do?

I have a question - who made the yoghurt in DEX 50? There is no "Yogurt" mode .... How to be? What mode should I do?

I have Yummi, there is also no YOGURT mode, WHAT MODE SHOULD I EXPOSE IN THIS RAY?

And in a multicooker dex I made yogurt from good food sourdough according to the second option. Very cool and comfortable. I did it in a bowl. Thank you for reminding me of such a healthy and tasty product.