Yoghurt in a multicooker Polaris

Category: Dairy and egg dishes
Yogurt in a multicooker Polaris

Ingredients

Milk 1 liter
Natural activity 1 jar
Sugar taste

Cooking method

  • Put Activia in milk, like this
  • Yogurt in a multicooker Polaris
  • pour sugar, to taste, who loves what kind of sweets, I put 2 teaspoons, it turns out with sourness, but then I put the jam and it's great. We mix. And put it in jars. We'll put everything in the multicooker bowl
  • Yogurt in a multicooker Polaris
  • and turn on the Yogurt mode for 6 hours. Then, after the time has elapsed, we take everything out and put it in the refrigerator, I stood there until morning. It turns out very tender and tasty.
  • Yogurt in a multicooker Polaris
  • But I'm already eating with cooking
  • Yogurt in a multicooker Polaris
  • Bon appetit and culinary success to everyone !!!

The dish is designed for

6.5 servings

Time for preparing:

6 o'clock

Cooking program:

Yogurt

EvaHarmony
Well, at least I saw what to make yogurt. and then I break my head.
please tell me where such jars can be bought?
Elena Bo
Yoghurt can be made in any jars and glasses that fit in a bowl.
EvaHarmony
Thank you
Tatya
Quote: EvaHarmony

Well, at least I saw what to make yogurt. and then I break my head.
please tell me where such jars can be bought?
Any jar is possible, but it is better to put a silicone mat or cloth under them, just in case, so as not to scratch the bottom.
Ksenichka
Can you please tell me if it is possible to add fruit or sugar initially? I have already tried to make yoghurt according to your recipe, it turned out thick, tasty, but I would like with fruit. And the unsweetened child doesn't eat well.
Kenwood 250
Hello ! And what will happen if you make yogurt without jars? Just in a saucepan.
Kenwood 250
Quote: Kenwood 250
Hello ! And what will happen if you make yogurt without jars? Just in a saucepan.
Thanks for the recipe! Already done just in a saucepan. The yoghurt is awesome.
ClubNusha
On a note: "heating milk from 45 to 55 ° C makes it the least suitable for the development of lactic acid microbes. A further increase in heating improves the properties of milk as a nutrient medium for microbes, and as a result of sterilization at 120 ° C for 15 minutes. milk becomes the most favorable environment, like raw milk, for better growth of lactic acid bacteria. "
(I found this when I decided to pasteurize homemade fatty milk in MV at 70 degrees before making Yogurt)
a source - 🔗
By the way, at 2 liters. milk (based on Evitalia sourdough, the calculation is per 2 liters) in my 5L MV Polaris (closed lid!) - in 6 minutes. until the end she began to "grunt", although after 2 minutes it stopped, probably the foam got under the valve, in theory, at 1 liter. it shouldn't be
Luna Nord
I don’t understand, excuse me, do you need to warm up milk before the cartoon?
Valyushka77
missX, Good afternoon, tell me, do you need to pour water into the bowl if milk is poured into cups? I already made yogurt, but without water I was afraid of something, poured a little.
Mouse-Mouse
Good evening!
Please help with advice:
I am trying to make homemade yogurt - milk (which I have not bought and with a shelf life of 5 days 3.5% and with a period of 14 days 2.5% and with a period of 3 months 6%, we do not sell village yogurt), added thermostatic yogurt activia or danon at the rate of 100 grams of yogurt per 700 ml of boiled milk at a temperature of no more than 40, then in a multicooker at 40 degrees for at least 8 hours (it always turned out 9-10 hours).
So, in all the above options, the yogurt turned out sour, of course not like a lemon, but more sour than kefir!
What am I doing wrong?
tat-63
If you ferment with activity, then yoghurt is ready in 4 hours. 8 hours for dry ferment. It peroxides at you
Irina Vladimirovna
I got the multicooker as unnecessary to its owners.I studied a bunch of recipes on the site ... and start! Milk was taken by Opolye 3.2% and a jar of bio-yogurt Activia (without additives) at room temperature. Yes, I also put in two spoons of sah. sand without a slide (because I read that sugar can interfere with the fermentation of products). I put a rag on the bottom of the bowl (so as not to scratch it), poured it into glass cups, poured water (as it was written on the website) temp. 38grad. to the shoulders and put (at night) on the "Yogurt" mode, I have a program for 8 hours. In the morning I looked in, it turned out a wonderful, thick, slightly sour yogurt.
I didn't stop further, I didn't fit two jars in the bowl (a lot of raw materials turned out) and the next morning I also sent them to the MV in the same mode, only WITHOUT water! And after 8 hours - MIRACLE! Exactly the same yoghurt, only WITHOUT troubles with heating water and bringing it to 38 degrees. Now I'll go ahead and try adding jam, jam or fresh fruit. What happens - unsubscribe!

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