Zubastik
Yogurt in a slow cooker
Maybe you really shouldn't have boiled it, after all, it's already pasteurized. I thought that it would be better since they advise.
And the temperature inside is really high, the milk warmed up well, I tried the saucepan again with my finger - it is impossible to hold it inside.
Andreevna
Zubastik... have you cooled the milk completely or to 40 degrees ?. I understand that the girls from the cooking pour it cold, and it gradually heats up to 40 degrees. I have now also boiled the milk and am waiting for it to cool completely, and then I want to put it in the cartoon for fermentation. I boil pasteurized milk only because nowadays I trust the manufacturer very little, but in theory it is not necessary to boil it, pasteurization takes place at 70 degrees and all pathogenic microbes such as Salmonella, the causative agent of colibacillosis die. When boiling, vitamins of group B also die, but after all, we take them in bread
Celestine
Quote: Olga @

Nibbler, you wrote that you first boiled milk, and then added yogurt, but they don't do that, in my opinion. I quoted above the verbatim quote of that yogurt recipe in Mult - milk was NOT boiled there. Have you added yogurt to hot, just boiled or cooled milk?

It is necessary to boil the milk in order to kill the microbes there so that they do not multiply with the leaven. And you already choose whether to boil or not
Zubastik
Andreevna, cooled to such a temperature that when I tried it I did not feel it at all. Maybe it was necessary to the temperature as from the refrigerator?
Korata, I agree, it seems to me that the regime is too hot.
Andreevna
Quote: Zubastik

Andreevna, cooled to such a temperature that when I tried it I did not feel it at all. Maybe it was necessary to the temperature as from the refrigerator?
I think that from the refrigerator it will heat up to a hot state in 6 hours. It's just that bifidobacteria will begin to multiply gradually. But if the heating is more than 40-45 degrees, they will probably die, well, why do we need such yogurt? Need to try. Run for the thermometer tomorrow.
Rustic stove
Quote: Zubastik

I won't pour it, it turned out to be a milk soup, thick flakes of yogurt in whey. Mine will not understand, I have to eat myself.

Zubastik, it seems to me that if it came to "flakes in whey" - then most likely the product curdled (too hot or too long to cook), it was so when I overexposed the yogurt maker. Normal yogurt is smooth, firm, without any flakes or other inclusions.
Lika
This morning I did an experiment with yogurt - it didn't work out. I poured fresh, not boiled milk "Prostokvashino" from the refrigerator into a multicooker, added a jar of simple yogurt Activia, turned on the heating (by pressing the Heating / Off button). Then the first question arose: the display lit up 0 hours, is that correct? Time doesn't change in any way.
I looked in 2 hours later, the temperature seemed high, the mass was liquid.
After another 3 hours, it was slightly thickened, well, just a little.
After another 40 minutes, i.e. after 5 hours 40 minutes from the start, it turned out like Zubastik a dense mass surrounded by whey, stirred and got curdled milk flakes in whey.
I really want YOUR yogurt. What is wrong with me? How can you use bifidumbacterin (in ampoules) from the pharmacy for starter culture?
Rustic stove, in a yogurt maker how do you make yoghurt, quantity and time of preparation, maybe 1 jar of Activia is not enough for 1 liter of milk?
Rustic stove
Quote: Lika

I really want YOUR yogurt. What is wrong with me? How can you use bifidumbacterin (in ampoules) from the pharmacy for starter culture?
Rustic stove, in a yogurt maker how do you make yoghurt, quantity and time of preparation, maybe 1 jar of Activia is not enough for 1 liter of milk?

I have for 1 liter of milk (pasteurized, boiled, cooled to very warm) and 1 trough of activation, somewhere in 3 hours, they give good dense yogurt.
In 5 hours, curd is obtained at the bottom of the cans.
If the milk is cold - obviously more time is needed, how much - I don't know, I haven't tried it.
I tried to do it on bifidumbacterin, but only once again I was convinced that we sell a lot of counterfeit medicines, milk did not react at all to bifidumacterin. On activation, there is always a great result, then I use a jar of homemade yogurt for starter.
Try reading the thread about the yogurt maker, there was a lot of discussion about options for milk and sourdoughs.
Anastasia
Quote: Zest

Girls, don't put milk on a slow cooker. It looks like a recipe was given that was not empirically tested. I still poured water and put it in heating mode for an hour. And it doesn't smell like 40 degrees ... It hurts to dip your finger into the water.
You won't get burned, of course, but very sensitive. The bacteria there
it will obviously be uncomfortable. In my oven at a stable 40 grams. the jars were a little lukewarm. And this is some kind of zhakh.At this temperature you can't even wash with pens ...
We'll have to give up this option. It's a pity ... the idea was very attractive ...

And there the author of the recipe wrote an answer on this matter, I quote: "I have an" activity "of 150 g. Milk was poured directly from the refrigerator with 3% fat content. I did it 2 times already and nothing curled up, I measured the maximum heating temperature in the" heating "mode - 43 degrees. ... At this temperature, there should be no cottage cheese.
Today I will put it on again and take a picture of the result. Perhaps the quality of the milk also affects the finished product. "
Lika
Quote: Elena Bo

After 1.5 hours on heating, the water became very hot - the finger does not tolerate. The yogurt will cook for sure.
I measured it with a baby thermometer for swimming. Last mark at 50about, the thermometer rose significantly higher. It turns out more than 600.
If after 25 minutes the water is still not hot, then cold milk up to 450 will heat up in just 1 hour, turning off the multicooker after 1 hour and leaving it unopened until morning, and given its good thermal insulation, is it possible to get yogurt ?! I took a chance, put it in the morning I will report.
By the way, this coagulated "substance" + sugar was drunk by my household with smacking lips. The kid said it looked like ice cream melted
Korata
I asked questions Flamena (to the author of this method) and this is what she answered:
I really don't want my experience to seem untested, because I had the good fortune to get the desired result twice and hope to continue in the same spirit (I don't have a yogurt maker either)
I did not wait for the night and already two hours ago I poured milk into the cartoon and turned on the "heating". At the moment (after 2 hours) there are no obvious signs of milk curdling, the taste is neutral, but the presence of "activation" is felt, I again pushed a thermometer for water into the milk - the temperature in the middle of the pan is almost 40 degrees, and closer to the sides of the pan 45 Milk is only slightly warm to taste with a finger, weak heating.
It seemed to me very strange that the girls write that in this mode the heating is strong enough and even the finger is hot.Now I am thinking of rejoicing or worrying about this
I think that in the case of strong heating, it is worth turning it off an hour after turning on the "heating", but do not open the multicooker (we get the effect of a thermos) and turn it on again for another 1 hour after 2 hours, and then pour it into glasses, but this is just an assumption. I have not tried to do this! There is also such a thought that you won't have to turn it on a second time, just once is enough. In my case, there will be little heating only for an hour, and it is unlikely that anything will work out ... you need to test it on a multitude that heats up a lot in the "heating" mode.
Rezlina
Quote: Andreevna

Girls, now I will conduct an experiment, sorry there is no thermometer, I will have to "test with a finger", I will report on the results.If the temperature is high, I will turn it off and wait.

Are looking forward to!!! where are these thermometers sold?
Lika
Reporting about yoghurt turned out to be excellent DRINKING. Homogeneous smooth as "Snowball" children will definitely be happy, sweetened and put them in the refrigerator before afternoon tea. I did it as described above with a single heating for 1-1.5 hours. Apparently once is not enough. Now I put it on, I'll try 1 hour heating, 1 hour idle and another 1 hour heating, I'll take a look.

An hour passed, on the timer 3H, I measured it with a children's thermometer for swimming - 48aboutC. The milk is still liquid, I'll check it in 40 minutes.
Andreevna
Quote: Rezlina

Are looking forward to!!! where are these thermometers sold?
If the test is with a finger, then on your own hand
Well, but seriously, I don’t know now, they used to sell in hardware stores, but that was a long time ago. In, it dawned on, in the children's world there should be, but I think that there is a maximum of 50 degrees. And they can also be in stores where they sell everything for laboratories.
Lika, I always unplug it from the outlet, but it turns out, if you do not unplug the cartoon while in standby mode, it still somehow works, why the clock is counting down, albeit slowly. In general, look, maybe in an hour or more your temperature will not rise above 40.
Lika
And they can also be in stores where they sell everything for laboratories.
You can also ask at the pet store. I once had fish, along with other equipment they bought a thermometer for water fission on it were up to 80about exactly. Why did I need it, I don't remember, but not keep it in an aquarium, can I make some solutions? I am allergic to fish food and generally do not like them, they gave everything. Who knew that a thermometer would be needed, and with a compressor, the seeds were well processed in special nutrient solutions before planting.

Quote: Rezlina

My cartoon is always plugged into the outlet. When the yogurt was set, the timer worked ..
Apparently the timer on heating depends on this or not. When the outlet is off, it does not work, when it is on, it starts counting up from 2H. UFF figured out with these.
Andreevna
And after 40 minutes I checked it with a street thermometer, it may not be like that, it showed 38 degrees, but it will be more than 45, I'll turn it off, otherwise no yogurt will work, bifidobacteria will die.
Quote: Lika

An hour passed, on the timer 3H, I measured it with a children's thermometer for swimming - 48aboutC. The milk is still liquid, I'll check it in 40 minutes.
Lika, milk shouldn't thicken right away. While maintaining 40 degrees, the leavened milk should gradually turn into yogurt.
P.S. 50 minutes passed, measured 42 degrees (my finger is also hot), turned it off, and I'll look in an hour.
Lika
Andreevna, I already turned it off, I was afraid. Apparently 1 hour - 1 hour 10 minutes for heating cold milk (refrigerators cool in different ways) is enough. Now you need to check the temperature after another 1 hour. If it falls below 40, reheat.
Quote: Elena Bo

And how long did they hold after heating?
True, I have a yoghurt maker, but I got hooked on this method of yoghurt extraction. I want it thick.
For liquid, warmed up 1 time about 1 hour 30 minutes. Then it stood until the morning of 6 o'clock, when I opened the lid it was already cooled to room temperature. Now, with Andreevna, for a couple, we are experimenting with getting thick. By lunchtime, I think there will be a result, I write everything to the teradka. I'll go while I wind the chicken cabbage rolls with Chinese cabbage.
Andreevna
I am reporting. In 30 minutes after disconnection in the multitude 41 degrees, i.e. the temperature dropped by 1 degree. The milk thickens quite well, but not very firm yet. I follow on.

Only now I doubt that with such a rapid growth, it will be good for these very beneficial bacteria.
Who is a microbiologist on our site, please respond, maybe we all started it in vain Smiling
Quote: Korata

So your milk is pre-boiled or not?
I already wrote above that I always boil pasteurized milk. I am boiling because of distrust in the production technology of this very milk at present dairies (maybe not right). For example, the causative agent of brucellosis dies at 60 degrees only after 30 minutes.Pasteurization is carried out at 70 degrees, and suddenly the pasteurization time does not stand, so I'm boiling. But this is a personal matter for everyone. Brucellosis is just an example, I know for sure that it has not been registered in the Moscow region for a very long time.
Elena Bo
Here are excerpts from the instructions for my yogurt maker.

Choose varieties of Milk that do not require boiling; regular fresh pasteurized milk: high quality milk, aged milk, sterilized using UHF, long shelf life, powdered milk.
Raw milk should be boiled, cooled and filtered after cooling to get rid of foam.

Comment
1. Different types of milk yield different yoghurt qualities. Good results are obtained when using high quality pasteurized and homogenized milk and milk for long-term storage after UHF treatment. Whole milk produces a softer and more flavorful product.
2. For a denser yoghurt, add 2 or 3 tablespoons of powdered (dry) milk to milk and stir them thoroughly
H. Since milk is a natural product, its characteristics do not remain constant. There may be a case when you use a portion of milk that is not suitable for making yogurt, although before that it was satisfactory for you. It will be enough for you to take milk from another batch.

Selection of the "starter"
1. Or on the basis of commercially available yoghurt, but not pasteurized (neither stirred nor liquid) with the most distant date of sale.
2. Either based on your yoghurt preparation.
H. Or based on dry lyophilized enzyme (sold in pharmacies). In this case, lengthen the first cooking time by two hours.

Do not use your yoghurt for fermentation more than 12 times, as this will result in a lower quality product.

Recommendations
1. Use only chilled milk or milk at room temperature (not hot milk).
2. To achieve good mixing, whisk the yoghurt until smooth, and then gradually add milk while continuing to stir.
H. Do not move the yoghurt maker while the product is being cooked, Avoid places where vibration is possible, such as a refrigerator, and do not place the machine in a draft.
4. When the yoghurt is ready, place it in the refrigerator at least one hour before serving. If you keep it for 24 hours, it will be denser.
5. The shelf life of the finished product in the refrigerator is no more than 8-10 days.
6, When cooking, proceed with care, make sure that all objects in contact with milk are clean.

It takes 8 to 10 hours to prepare high quality yoghurt, depending on the type of milk used and your taste.

Andreevna
Quote: Celestine

Laboratory ON LINE

After another 40 minutes, the temperature dropped to 37 degrees, a little serum appeared on the surface. After another 10 minutes, the serum increased, the temperature dropped, turned on the cartoon again, brought it to 40, the serum increased even more, and of course it was not yogurt. In general, it is easier and better to wrap it in a fur coat.

Zest, no, I will not grow any more, it is already evident that the yogurt did not work out. But the fruits of labor will not be wasted. I threw this mass with slurry on cheesecloth, got a very delicate soft curd and whey. Right now, on whey, although it's probably not whey turned out, I'll bake bread, and I'll put the curd on pancakes.
Lika
Quote: Andreevna


After another 40 minutes, the temperature dropped to 37 degrees, a little serum appeared on the surface. After another 10 minutes, the serum increased, the temperature dropped, turned on the cartoon again, brought it to 40, the serum increased even more, and of course it was not yogurt. In general, it is easier and better to wrap it in a fur coat.
It's the same with me. As soon as I added sugar, mixed it and put it in the refrigerator, in the evening everyone will drink it. Maybe something from the times of magic, because in the morning I turned out to be drinking. Heat shorter and rest intervals longer.I think I overheated it, the first time it was not necessary to exceed 400 warm. I want yoghurt, but I don’t want a yoghurt maker
Quote: Zubastik

How happy that everyone is actively trying to make yogurt in a slow cooker and how sad that it still does not work !!!!!!!!!!!!!!
For that, we found out that in 1.5 hours the cartoon loses 100 and when the heating is turned on again, it picks them up in 10 minutes.
Andreevna
Lika, negative result, also result. And the curd is really tender, it’s even a pity to put it in the pancakes, now I’ll try until the evening that there will be nothing to make pancakes from. I think that yogurt can be obtained by mixing 40-degree milk with activity and pouring this mixture into a thermos. There, as in the "fur coat", there will be a gradual decrease in temperature, which will not harm the growth of lactobacilli. But this is already another experiment.
Zest

Quote: Lika

I want yoghurt, but I don’t want a yoghurt maker
: D Similarly)) Try to do it in the oven. In my thermos, the flask is not removable, so I did not try it, but in the oven, for the second time - just fine. The consistency of quivering jelly, delicious and no problem for you. Everyone loves sour milk, so I immediately take 1.5 liters of market milk, 1 Activia yogurt and half a bottle of drinking Activia. I boil the milk, cool it until warm, stir the Activations there, pour it into two liter jars - and into the oven at 40 degrees. True, I suspect that the temperature was slightly higher for the first time, so the yogurt was ready after 3 hours, and yesterday - strictly in accordance with the recommended technological process - about 5 hours))
natalka
But I did repeat the feat of my predecessors and tried to make yogurt in a slow cooker yesterday. I poured a liter of milk from the refrigerator and 1 bottle of activity. She turned on the heating, and after an hour and a half turned it off and left it until morning. It seems to have turned out, a little thicker than drinking. Delicious. True, during the shutdown, the temperature was indeed above 40-45 degrees.
Zest
Quote: Korata

back to the sore point - the temperature in the Heating mode.
Yogurt in a slow cooker
: Dokh, this is an infectious activity)) Still, I made yogurt yesterday in a slow cooker. Everything worked out great. One snow-white trembling jelly mass. It seems that if you turn the saucepan over carefully, it will remain a solid shape ... Only I didn't measure any more temperatures. Boiled and cooled 2 liters of milk, added to the lukewarm sourdough, diluted and left on Warm up for 25 minutes. And that's all. In the morning I found a great product))
Zubastik
Was 25 minutes enough to heat 2 liters of milk to 40 degrees? We urgently need to try !!! True, two liters is a pity if it suddenly does not work. On the other hand, a liter may not work. And how much yogurt did it take for 2 liters? Activation?
Zest, and to what temperature was it cooled by eye?
Zest
I'll tell you step by step.
I take only "live" milk - market milk. How will it be with the store - I do not know. I took 2 liters.
Boiled in a cartoon on the "Steam cooking" mode. She pulled out the saucepan and, without pouring the milk, let it cool. To the touch - it was a little warmer than you and me)) From the past yoghurt I left a glass of 250g (the last yoghurt was made in the oven and fermented on Activia - a simple and drinkable yoghurt mixed 50/50). I added, stirred and put it back into the slow cooker. I put it on heating for 25 minutes. But I didn't have time to turn it off right away, I overexposed it for about 5 minutes. The saucepan was a little hot to the touch, but not shamelessly)) I decided - come what may, closed the lid and left everything as it is until morning. At about 23.30, I turned off the heating, and at 7.00 I pulled out the finished yogurt.
I didn't seem to forget anything))
Lika
Zest, well, I really don't know what THANKS to say. No limits So for 1 liter of "live" milk - one jar of Activation, boil, heating for 15 minutes and 7 hours of waiting. I have already counted this for myself.
Boiled in a cartoon on the "Steam cooking" mode.
How and how much? Milk was boiled for the last time a very long time ago and on the stove.
Zest
Quote: Andreevna

Zest brought the same to the desired result!
: D I'm not guilty)) It turned out that way)) The time was already late, the oven did not fit into my plans, I did not want to slow down the process until morning, so I decided to take a chance and intuitively "play" with the slow cooker))

Quote: Lika

[The milk was boiled for the last time a long time ago and on the stove.
Yes, there is nothing to thank)) I will only be glad to tell you that I can)) And about boiling milk, in my opinion, Andreevna shared her experience, somewhere I read it. I poured milk into a multicooker, set the "Steam cooking" mode, time - 2 minutes. It was just enough for the cap to rise a little from above. But nothing tried to escape anywhere))

Yes, the sourdough from the last yoghurt was cold, from the refrigerator ... Maybe this should also be taken into account?
Andreevna
Zest, intuition is a good thing and everyone around you will benefit (this is me about us, now we will also make yogurt this way)
Lika, if you will boil 1 liter, take a look. Probably also depends on milk. One tries to get out through the valve, once it happened. and the other, like in Raisin, rises like a hat.
Zest
Quote: Lika

heating for 15 minutes and 7 hours of waiting
Lika, in my opinion, 7 hours for 1 liter of milk will be too much, the whey will come out. Better count on 5 hours, and then peep))
Andreevna
Friends, I just cooked compote in a cartoon and this is what I found. The liquid was up to the last rice, put it "steamed" for 4 minutes. But during this time, the compote was just about to boil, but did not boil, I had to turn it back on. I used to think that in this program the time counts down only after the liquid boils, but it turned out that its quantity also plays a role. This I mean that for 2 liters of milk 2 minutes is great, but for a different amount you need to select. This means that it does not depend on the quality of milk, but on its quantity. Anyone who will boil more milk is asked to inform about the boiling time. Here I boiled it before and did not think about the program, but now it’s even interesting.
Zubastik
I boiled 1 liter of milk for 2 minutes - it didn’t run away, but the walls were in drops of milk, so the cap was rising. At the bottom, it got a little stuck and foam appeared on top when it cooled down, I had to filter and wash the saucepan. Next time I will only bet 1 minute.
Zest, did you strain the milk? Can yogurt be started in milk with foam or not?
And yet, please tell us why you still get whey in yogurt? I thought only at high temperatures, and after reading the last posts, it turns out that at normal temperatures, if yoghurt costs a long time, then whey also appears?
Zest
Quote: Zubastik

Zest, did you strain the milk? Can yogurt be started in milk with foam or not?
And yet, please tell us why you still get whey in yogurt? [/ quot
I didn’t filter the milk, but of course I removed the froth. I give it to the cat (he really respects this business). Once I made yogurt with foam, but it spoils the uniformity of the product. It's unpleasant when these clots fall on the tooth)) Probably, if you filter it, it will be even better, but as for me, it's already superfluous))
Whey, I think, appears in yogurt, as in any other fermented milk product, when peroxidized. And it can peroxide both when the temperature is raised and when the fermentation time is increased.
: -X, actually I am a pure humanist)) And I have not a very clear idea of ​​chemical processes))
Probably, I, too, overexposed it in time, it should be less than 7 hours. Now I violated the integrity of the surface of the yogurt, filled two cups with it, so the whey also came out a little in the saucepan.
Oh, while my husband is gone, I took a picture of what was left in the saucepan.I'll try to show you)) Otherwise, my husband will definitely start to worry about my mental health
Zest
Yogurt in a slow cooker
This is how it looks already in the "bombed" state))
Rezlina
Made yoghurt several times already - always great result! Boiled the milk, strained it, cooled down a little, added Activia, mixed everything together at 36 degrees. Warm up for 20 minutes. In an hour, the yogurt is ready (39 degrees). Everything is already in the refrigerator.
Lika
RezlinaCongratulations!! Can I have a photo? Is 1 hour enough for him?
Andreevna, thanks for the tip about compote, I have already cooked it from frozen grapes, insists.
Quote: Zubastik

I boiled 1 liter of milk for 2 minutes - it didn’t run away, but the walls were in drops of milk, so the cap was rising. At the bottom, it stuck a little
My 1 liter rushed through the valve when the timer hadn't started counting yet. Next time I will try 2 liters.
Rezlina
Quote: Lika

RezlinaCongratulations!! Can I have a photo? Is 1 hour enough for him?

Thank you! And the photo will probably be the same as that of Raisin. I'll try to do it next time. I tried to leave it for 2 hours - serum appeared on top ...
I wonder if yogurt is healthy in an hour, though?
Korata
Quote: Rezlina

Made yoghurt several times already - always great result!
And your proportions and duration for how much milk?

Quote: Zest

This is how it looks already in a "bombed-out" state))

ooh .. that's what I want to get Yogurt in a slow cooker
Celestine
Quote: Korata

And your proportions and duration for how much milk?

ooh .. that's what I want to get Yogurt in a slow cooker

And I got the same today
For one and a half liters of milk, I put a little less than a pack of Activia (not drinking, about 100 g.) For 20 minutes. turned on the heating (my milk was not very cold either) and went to bed with a clear conscience, and after 8 hours (it didn’t work before) I opened the multicooker and one and a half liters of Activia, only a little water was around the edge, I collected it with a spoon (50 g . out) And put the rest into a saucepan with a spoon
Rezlina
Quote: Korata

And your proportions and duration for how much milk?

For 1 liter of milk 1 barrel of Activia.
It's strange ... maybe, too, try to hold it longer .. and the serum on top of everyone?
Lika
I finally made it !!! It turned out like Zest... Made from 1 liter + 1 Activation. I did not learn to boil in the STEAMER mode, it escaped through the valve, heated it for 15 minutes and opened it after 7 hours, there was no more than 2 tbsp of whey. Sweetened with fructose and put it in the refrigerator, now I got it out - NO WORDS. Thick, sweet and taste much better than Activia. Delicious milk in yogurt is the main thing. Today I will give the children a drink from cold milk.
Zubastik
Myumla, Anastasia correctly says - pour milk and on the "Stew" mode - look until you get the desired result. Baked milk can be of varying degrees of mellowness - some like light caramel, others almost chocolate. On average, they heat for 3-4 hours. Yesterday I put 1 liter of milk on the "Milk porridge" mode (this is 1 hour) and then switched to "Quenching" for another hour, the cartoon turned off at night and switched to the "Heating" mode until morning. It turned out to be light caramel milk.
foxtrader, about the fermented baked milk
From the topic, I realized that the milk must first be stopped, then cooled to 40-45 *, stir in carefully prepared sour cream or fermented baked milk and heat until morning. I have never done it myself, it turns out the principle is the same as with yogurt - we heat, cool, stir in the leaven, heat it up a little and leave it until morning or for a day - you need to find out empirically.
For varenets:
1 liter milk and 1/4 cup sour cream
For fermented baked milk:
1 liter of a mixture of baked milk and cream in a ratio of 3: 1 and 1/4 sour cream.
As I understand it, you can have more leaven if you want thicker.
I didn't do it myself, if I do, I'll tell you.
Zubastik
Quote: Lika
Today I will give the children a drink from cold milk.
Lika, how to make drinking yogurt? Do you use less yeast or from drinking Activia?
Zest
I take it upon myself to summarize the results of laboratory studies in our kitchens and outline the procedure for making yogurt at home

The proportions can be changed if desired.

Take 2 liters of milk, boil in a multicooker on the Steam cooking mode for 2 minutes, cool to a temperature of 40 - 45 g., Add two packs of natural yogurt Activia, mix and turn on the Heating mode for 20-25 minutes. Turn off the multicooker and leave with the lid closed for 6 hours. Chill the finished yoghurt in the refrigerator.

Yogurt in a slow cooker
Zubastik
I will transfer my question to the right Temko.They drove out of that Temko.
Quote: Lika
Today I will give the children a drink from cold milk.
Lika, can you share how to make drinking yogurt? Should you use less yeast on drinking Activia? Or to withstand less time?
Celestine
Quote: Zubastik

I will transfer my question to the right Temko. They drove out of that Temko. : PLika, share how to make drinking yogurt? Should you use less yeast on drinking Activia? Or to withstand less time?

If you mix yogurt with a spoon, for example, the one that Zisinka turned out, then it becomes drinkable Even some pulling appears, I am doing this myself now and did this with yogurt from a yogurt maker
Zubastik
So, if you mix a spoon, then the structure is lost? So sorry, I was hoping to make yogurt in a cartoon, pour it into glasses and the next day eat it again in a thick form, but it turns out it will become drinkable.
Lika
Zubastik, I get more liquid yoghurt when I pour cold, not boiled milk and set the HEAT mode for 1 liter for 50 minutes, The activity is normal, it lasts for 5 hours. Maybe only I can do this. It is more liquid than that Celestines
Quote: Celestine

If you mix yogurt with a spoon, for example, the one that Zisinka turned out, then it becomes drinkable Even some pulling appears, I am doing this myself now and did this with yogurt from a yogurt maker

I am a beginner yoghurt maker, I have no idea what depends on, technical and mathematical education. I have a question, did anyone add acidophilus or something else to the yoghurt starter for yogurt? Have you tried other yoghurts besides Activia?
Rustic stove
Quote: Lika


I am a beginner yoghurt maker, I have no idea what depends on, technical and mathematical education. I have a question, did anyone add acidophilus or something else to the yoghurt starter for yogurt? Have you tried other yoghurts besides Activia?

Lika, look in the topic "Yogurt Maker", there was a very big and interesting condemnation with the exchange of experience, who made what sourdoughs and what turned out. From there I got all the information I needed about "yoghurt making"

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