Ryazhenka in a multicooker Polaris 0517

Category: Dairy and egg dishes
Ryazhenka in a multicooker Polaris 0517

Ingredients

milk 1.2 l.
sour cream 2 tbsp. l

Cooking method

  • I already had boiled milk ... I poured it into a saucepan (I used Teflon) ...
  • I set the "multi-cook" mode to 90 *, the time is 8 hours .. maybe less is needed, but I set it for the night, so that it would melt by morning ...
  • Ryazhenka in a multicooker Polaris 0517
  • turned out to be a very pleasant cream color and foam ... turned off the multicooker and left to cool ...
  • it would be possible to speed up the cooling process, but I still went to work ... when I came to lunch the temperature was just for fermentation ... 38 * -42 * ... gently pushing back the foam, added sour cream,
  • Stir thoroughly, poured them into glasses, spread the pieces of foam on top, put them in the cartoon: "yogurt" mode - 6 hours, then into the refrigerator: "ripen" .....
  • Bon Appetit!!!!
  • Ryazhenka in a multicooker Polaris 0517
  • Ryazhenka in a multicooker Polaris 0517

The dish is designed for

approximately 1L.

Time for preparing:

6-8 hours +6 hours

Cooking program:

multi-cook + yogurt

Nuta_
laridanna, this is probably very tasty! Thanks for the recipe.
Irishka CH
laridanna - great !!!
I also did the other day, only I chose the "stewing" mode, the milk turned out to be melted - super, but I just didn't guess to pour it into jars, it's also more convenient!

Quote: Nuta_

laridanna, this is probably very tasty!
Anya, it's really delicious !!! I confirm !!!
laridanna
Irishka CH, I measured the temperature with a thermometer when the milk was still on the stove, it turned out a little less than 90 * ... and on stewing, according to some data, 93 *, according to others, 95 * ... and since I left it overnight, I did not risk it. ...
missX
Thanks for the recipe. I added it to my notebook. I will definitely try
Loya
Thanks for the recipe! I will definitely cook! Milk of what fat content is better to take? Yogurt from 6% turns out wonderful. And what about fermented baked milk?
Loya
My report:
Milk 6% sweat:
Ryazhenka in a multicooker Polaris 0517
In the evening I mixed and in the morning the result:
Ryazhenka in a multicooker Polaris 0517
Showed off on the forum
for the recipe!
Lesena
girls, and how to make foam? which are laid out on top?
garvich
Girls and I did something stupid. She left the skins from baked milk. As a result, the fermented baked milk turned out with such rubber foams after 6 hours per program. Yogurt. Next time I will filter the milk before fermenting. I was stewing milk in a pressure cooker.
laridanna
Quote: Lesena
girls, and how to make foam? which are laid out on top?

froths are necessarily obtained by languishing milk ...
aprelinka
My brother and I fought for this foam as a child. For the holidays we were sent to the village, my grandmother stoked milk in the stove. In the morning there was a thick reddish-brown foam on the milk. Tyrili, who had time. Grandmother cursed, they needed foam for sour milk. I also sometimes make such fermented baked milk)))) my daughter and husband do not recognize foam, I get it)))
But this is not as interesting as in childhood, when it was necessary to fight for yummy
garvich
I discovered for myself another useful function of the Yogurt program. Yesterday I tried to make the proofing of the dough on this program. In 2 hours, the dough rose to the very edges of the bowl. I laid siege to him and left him for another half hour. The dough ended up being great and the pies were very tall and lush. Previously, the dough just stood on the table in a bowl covered with cling film. Now I will only stand the dough in this way. Proofing time could have been done less, but the filling was not yet ready. I apologize for the out of place written message from the author of the recipe!

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