Yogurt in a thermos

Yogurt in a thermos

Category: Dairy and egg dishes

Ingredients
milk	1 liter
yogurt	100 g
maple syrup	taste

Cooking method

• I wanted to make yogurt myself, but no yogurt maker.
• But, on the other hand, there is an excellent holding t ° (tested in experiments) thermos.
• I decided to conduct my own experiment.
• \ "Hunting is greater than bondage \" © - immediately went to the store.
• I bought a Tetra Pak package of 3.2% fat UHT drinking milk and a 110 g package. Danon® yoghurt "Rastishka" does not contain any unwanted or harmful additives.
• And so, he brought everything home and carefully opened the milk carton, poured about 100 ml. into a glass and then drank it.
• Aaaa - delicious milk!
• He also carefully opened the yogurt and poured the contents into a carton of milk.
• I use an alcohol-treated metal digital thermometer for mixing.
• 
• It is very convenient to mix and measure temperature at the same time and minimize the possibility of product infection.
• Then I put the box with the mixture in a pot of water and on the "water bath" I bring the temperature of the mixture to 40 ° C.
• At the same time, while heating the mixture, I process the thermos with boiling water three times.
• I pour the mixture into a dried thermos and leave it for 5 hours. at rest.
• In this experiment, I did not specifically add any additional components (cream, milk powder, etc.) in order to reveal the real result of minimalism.
• After 5 hours. opened a thermos (see photo).
• The yogurt turned out to be quite thick (thicker than the factory one), with the horizontal position of the thermos, it did not flow out for about two minutes, while the yogurt was adjusted and the yogurt showed a tendency to escape. This I could not allow, so I resolutely interrupted the unauthorized attempt to escape by returning the thermos to an upright position.
• I put the yogurt into cups and put it in the refrigerator.
• It just so happened that he stood in the refrigerator for 16 hours.
• He became even thicker and allowed himself to be photographed, without serious intentions to escape.
• 
• It had the same strawberry flavor as the original, but much less sourness (practically absent).
• I liked it more than the factory one.
• 
• And with the addition of maple syrup, I could not stop (about 5 minutes) until I had eaten the whole liter of yogurt.
• I add the syrup to a glass of yogurt just before eating.
• I would have eaten more, sorry for the thermos alone.
• I think the experiment was completely successful!
• Now you can play with %% fat.

[Gandalf]

Gandalf, Yuri, and at what point did you add the syrup? Where does the strawberry taste come from - from Rastishka? After adding syrup, how did you mix the yogurt?

[Yulia Antipova]

Yulia Antipova, Julia, RASTISHKA was with strawberry flavor.
The syrup was added to the glass just before eating.
Naturally, he ate and stirred with an ordinary spoon.
Special cleanliness should be observed only during preparation.

Naturally, he ate and stirred with an ordinary spoon.
Special cleanliness should be observed only during preparation.

Thank you for your answer !!! Only I asked not because of sterility))) I now love to knead yogurt with a mixer)))

Julia, I indicated in the recipe that I stir with a thermometer.
In my case, this turned out to be sufficient.
And after the mixer it will not foam?

[navel]

And after the mixer it will not foam?

Will be! Therefore, I make two types of yogurt at once - thick in small jars-cups and those who wish to eat it with a spoon (adding jam-nuts-seeds-chocolate of their choice to the glasses) and liter jars. I pour jam-syrups into liter jars (with ready-made yoghurt) - whatever comes to mind, I'll find it in the refrigerator and beat it with a mixer. It turns from thick to liquid.I pour off the foam for the child (she adores it to the point of shaking), and pour myself a liquid one. It turns out that drinking yogurt is an order of magnitude tastier and healthier than the purchased Miracle yogurt, Danone and other drinking yoghurts. Delicious until ohnavelenia !!! Blow out a liter of moog right away ... I'm waiting for summer to experiment with pieces of fruit.

I was just wondering how you mix the syrup

I have never tried it with maple ... Now I look and I'm tempted)))

Oh, how cool, I've tried it with maple syrup. Thanks for the idea!

Must try with maple syrup. I have it in the fridge. Pancakes are already full, now it is possible with yogurt.
Yuri, thanks for the idea!

Is the thermos most likely with a wide neck?

[Gandalf]

Gandalf, Yura, portrayed deliciously! Thank you!

Wide mouth thermos.
Girls, thank you for your kind words and attention!

[Yuri]

Yuri, faithful doraboutgoy go! their dairy products are much better, I hope the next step will be the development of dry sourdough to reduce microbiological insemination from the finished yogurt (and this is allowed in it) ...

only confused at the beginning

package 110 gr. yoghurt \ "Rastish \" from Danon® does not contain any unwanted or harmful additives

and then appeared

Had the same strawberry flavor as the original

not entirely natural, after all .... there is better in composition, if you look ... everyone starts with yogurt yeast, they do who in what, I tried it everywhere (thermos, yoghurt maker, saucepan with a water bath, stopped at the wrapped 3l battery bank), the main thing is to start, and the process will drag on thanks for the recipe - it will come in handy for many!

not entirely natural after all ... there is better in composition

I did not find any traces of naturalness, even on the lid it says "NATURAL INGREDIENTS".
This yogurt contains:
concentrated strawberry puree, natural flavoring, coloring - paprika extract. There are no "E" s!
I chose the best of what is in our stores (of course, I did not go around all the stores of Samara with a check).
In general, he suited me to the fullest.
Thank you for the appreciation of my work and for the idea with a 3-liter. jar.
Share the details of how you achieved the required t ° in the jar throughout the aging process.
And I have already bought a dry starter, this is "VIVO - yogurt" with a Bulgarian stick.
But, while I'm interested in experimenting with the fat content of milk and "Rastishka".

[Yuri]

Yuri, forgive me, if I offended us, I found 2 yoghurts where there were not even flavors and dyes, the composition in your Rastishka is not bad! I did it on activia and ecocom, there was nothing at all .... now it's dry. I am sitting in Genesis sourdough ..... there are 5 sachets, one sachet according to the instructions for 1-3 liters of milk, I divide it into 3 parts (I pinch 2/3 of the contents with my finger in the bag and pour 1/3 into a jar of milk, I immediately glue the cut of the package Scotch tape), 1/3 of my milk goes for 2-3 liters of milk, in part of warm milk of the desired temperature, I stir the yeast in several approaches with chattering movements, 10-15 minutes pass, add the rest of the milk and remove. I pour boiling water over everything that comes into contact with milk.

I have country milk, first I skim the cream off it (for further processing), boil the milk (to remove all extraneous things, but use it in its original form for drinking), cool it down to 30 g and 42-43 g, usually put 5 liters at once, for example 3 liters of biokefir and 2 liters of bifidoacidophilic yogurt (this is enough for 4 days, then a fresh batch of milk arrives and everything starts over again) ...... I pour milk through a strainer into a jar, it is better that there is less air, almost "under the throat", I close a lid, put it on the mat to the cast-iron battery, wrap three sides with a mat that do not touch the battery, then cover it with a camel blanket and throw it over the battery, squeeze the can with it and push the ends into the holes of the battery ... because the temperature in the cans different, then I also lay something between them ...yogurt costs 6 hours, kefir 12 hours, put it in the refrigerator, after cooling I mix the curd with a spoon / fork and get a thick product

in the summer I do not have a battery in a yoghurt maker, I tried to do it in an isothermal container (we made it ourselves, stores food for up to 5 days, tested it like this - we hammered it with various freezes, opened it once a day and took out the necessary food for a day, transferring them to a smaller thermal container, thus defrosted milk on the 5th day during boiling did not curl up into cottage cheese, and we did not have time to check it longer, we went home from rest) .... so I put jars with future sour milk in the container and put the yogurt maker vertically between them, I close everything ...... tried to replace one jar with boiling water so that it gradually maintained the temperature, but such an experiment did not work ......... I also tried to put a jar with on the windowsill (we have a sooooo sunny side) covered the jar with shaggy a handbag so that the milk was dark, it was normal, but with isotherms. I feel like a container anymore .... these are the experiments

I did not find any traces of naturalness, even on the lid it says "NATURAL INGREDIENTS".

Except that ABSOLUTELY all yoghurts are prepared in production from powdered milk, and contain means for extending the shelf life and spoilage of the product in the package. This fact has long been proven, and they do not even hesitate to show the production process on the body.

[NataliARH]

through a strainer I pour the milk into a jar, it is better that there is less air, almost "under the throat", I close the lid,

NataliARH, oh, how interesting !!! Can you give more details? Why are you pouring through a strainer? Why is it better to have less air? (I explain - I have repeatedly found information that air is needed for fermentation. Moreover, there are clear instructions from the manufacturers of yoghurt makers - do not close the jar with a lid until the end of fermentation. Close only before sending to the refrigerator). Maybe your infa is more correct ???

Except that ABSOLUTELY all yoghurts are prepared in production from powdered milk, and contain means for extending the shelf life and spoilage of the product in the package. This fact has long been proven, and they do not even hesitate to show the production process on the body.

I support.

[Yulia]

Yulia, through a sieve to remove dairy films and the smallest and largest, otherwise they do not really like in the finished product
in a yogurt maker, I do not close the jars with lids, only a common lid from a yogurt maker, since sterility can be created there, and I do not completely close the battery with blankets, even in an isothermal container it is difficult, but you can ...

I will share my experience of making yogurt in a thermos.
I boil the milk and cool it to a temperature of 35-40 degrees, no more. The froth that forms on the surface of boiled milk is simply collected with a spoon.
I pour hot water from the tap into a thermos (1 liter with a wide neck) to keep it warm.
Meanwhile, I pour a jar of yogurt "Savushkin Product" natural sugar-free 2% 125 ml into a bowl and add literally a tablespoon of warm milk, stirring well each time with a spoon until the milk interferes with the yogurt. This should be done so that no lumps of yogurt remain. When the mixture becomes thinner, pour out the remaining milk and mix well.
I pour warm water from a thermos and pour the mixture into it. I close the thermos and leave it on the table in such a place that it does not interfere for 6-8 hours. At this time, the thermos should not even be touched or moved. It is most convenient to do this at night.
After the indicated time has passed, I open the thermos, cover it with a napkin and put it in the refrigerator for the whole day.
I shake the yogurt out of the thermos (believe me, this is not easy to do, it is so thick) into a liter jar and mix well with a spoon.
All. When I want to eat yogurt, I put myself on the right amount and add sugar and any filler (cherries, strawberries, currants, cranberries, banana, etc., etc.)

[Galina]

Galina, the temperature is better not to do 35 ... 40-44 ....and what prevents to pour boiling water over the thermos? in the mountains. not all is well with tap water
if it is difficult to shake the yogurt out of the thermos after cooling, then why not mix it in a thermos and then transfer it to a 1 liter jar ...

I agree that you can stir with a spoon and then shake out. thanks for the idea
I had never had a thermos with a wide neck before, and I couldn't get out of the narrow one. The spoon did not fit into the neck, so I tried to pick it with a long wooden handle. Temos was tall and wooden barely reached the bottom. Apparently that's why I did not think of it.
Although, I like the moment when all this mass in one piece in a jar .............. And the spoon, dropped into the jar, is worth it. And when you mix it, it becomes more liquid. Although it thickens after standing in the refrigerator.
About the tap water. My husband has been drinking tap water for years (pah-pah-pah). But it's cold. We have it safe.
And further. By the method of testing, I noticed that when the milk is not very hot, that is, 37-40 degrees, the yogurt turns out to be more homogeneous and thicker. And when the temperature is higher, then clots, grains appear, or something.

[Galina]

Galina, cold raw water is, in principle, even useful to drink, they say this, and they told us at lectures, I drank it before, now I don't drink it, my husband drinks))) .... but hot ... I'll give an example for clarity :
they turned off the water, both cold and hot .... after a while they turned on, from which tap does rusty water run? hot! you can heat a thermos for her before fermentation, but I would use boiling water from a kettle (it's not difficult for them to pour a thermos) .... after all, this is sterile production .... if another stick gets into the milk and there will be poisoning ...

about the fermentation temperature of 37-40, it turns out that technically the Bulgarian bacillus does not multiply there, everything else multiplies, but it either does not exist at all or very little ...

if not convinced, well with me)))) the output products are satisfactory and wonderful

about the fermentation temperature of 37-40, it turns out that technically the Bulgarian bacillus does not multiply there, everything else multiplies, but it is either not at all or very little ...

Interesting girls are dancing !!!!
And what is it then grows up there?
But it looks like that! one to one yogurt

under the spoiler, a copied article describing the cause of the temperature and other characteristics

Modern trends in healthy eating have led us to the fact that many people cook at home, including dairy products. And it is right! After all, homemade food is almost always tastier, healthier and cooked with love. But the question - how to ferment milk - people decide in different ways and sometimes very wrong. For the preparation of fermented milk products at home, there are starter cultures created for this very purpose.

But, unfortunately, thanks to the Internet and the illiterate position of some equipment sellers, a false opinion has spread that a ready-made fermented milk product can be used as a starter. People happily throw sour cream, fermented by unknown means, into a yogurt maker and get "homemade yogurt" ... "Live" yoghurts with a short shelf life are also popular for sourdough.

Let's figure out together, "what is allowed and what is not."

What is dry leaven? This is a bag with certain strains of bacteria, which have been selected and arranged in such a way that at home you can get various healthy fermented milk products (yogurt, sour cream, fermented baked milk, etc.). Bacteria are cultivated and packaged in special biotechnological industries under sterile conditions, observing the most stringent requirements. And each sachet contains exactly the bacteria that are indicated in the starter culture.

It is very important to understand the very principle of fermentation. Bacteria, getting into milk heated to 36-40 degrees, wake up and begin to be active, processing milk into a fermented milk product. The fact is that in such conditions ALL bacteria that are inside multiply.That is why it is necessary to prepare fermented milk products carefully: boil milk (or use sterilized milk), pour boiling water over equipment, trying not to bring in "dirt" - pathogenic and opportunistic bacteria, which are always present in the environment in certain quantities. Using high-quality milk, sterile dishes and starter culture with specific bacteria, you can prepare a healthy fermented milk product without risk to health.

Why can't you use regular yoghurts as a starter?

But store-bought yoghurts, especially those with a short shelf life, also contain beneficial bacteria, say the supporters of fermentation on purchased yoghurts. Yes, they contain bacteria, but they cannot act as a leaven in any way!

There is a Technical Regulation (TR), which has the status of a Federal Law, which establishes mandatory requirements for the quality and safety of dairy products, including ferments. This means that you can use store-bought yoghurts and other fermented milk products without harm to your health (if they are not expired and the conditions of transportation and storage are not violated) only for their intended purpose. For example, TR allows for negligible amounts of Escherichia coli bacteria in yogurt. In a glass of yogurt, their quantity can reach up to 1000 K.O.E. and this will be considered an acceptable norm. A healthy body will not notice them and will easily cope with them. But, if any store-bought yoghurt is considered as a liquid starter culture, for which the regulations have established their own mandatory requirements, then it will no longer meet these requirements.

Let's compare the mandatory standards:
1. Lactic acid bacteria. The sourdough should contain 10 times more of them than in the store-bought yogurt.
2. Escherichia coli. In sourdough it should be 100 times less than it is allowed in store-bought yogurt.
3. Pathogenic microorganisms, including salmonella. In the sourdough, there should be 4 times less of them than is allowed in store-bought yogurt.
4. Staphylococcus aureus. In sourdough, it should be 10 times less than it is allowed in store-bought yogurt.
5. Yeast and mold. In sourdough, there should be 20 times less of them than is allowed in store-bought yogurt.

Thus, using store-bought yogurt as a starter culture, you create favorable conditions for the development of not only beneficial microorganisms (which are not enough there), but also conditions for the growth and development of pathogenic and opportunistic flora, which can be contained there in much larger quantities than provided. mandatory standards for starter cultures. And this is already serious.

In addition, manufacturers of store-bought yoghurts do not write that their product can be used as a starter. This should also attract attention. Nobody will be responsible for your health, because you used the product for other purposes.
Do not risk your health - yours and your loved ones. Be sure to check the information received from the Internet and take any advice critically! After all, health is the value that money cannot buy.

Thank you. I will read it.

Until I figured out the intricacies of temperature regimes (for growing the right crops
But the yogurt turned out.
I will describe the process in detail: Milk Vkusnoteevo 1 liter of ultrapaste, + Danone yogurt without additives 2 tablespoons, it can also stir in a water bath up to 40 degrees (following the instructions of the author) I measure with a water thermometer, stirring actively, and in a sterile thermos for 5 hours maybe more ... It was night, I did not check the yoghurt for readiness, immediately put it in the refrigerator. In the morning I opened IT. I'm happy. I haven't tasted it yet. But I have already prepared to blend raspberries and feast on. Then I will unsubscribe. Thanks to the author

0

sourish. I think 2 reasons or overexposed, or change the yogurt. But in the case has already applied, with raspberries and sugar, feast for the eyes.

about the fermentation temperature of 37-40, it turns out that technically the Bulgarian bacillus does not multiply there, everything else multiplies, but it is either not at all or very little ...

I looked in the booklet "Multicooker Operation Manual". I quote: In the yogurt mode, a constant temperature (+38 - + 42⁰ C) is maintained, which is necessary for the growth of bifidobacteria and obtaining yoghurt from sourdough and milk. "

Why, then, in my thermos at the same temperature, do you think yogurt does not work?
Sorry, I just want to figure it out.

[ABOUT]

the temperature is maintained! when the contents are cooled, the multicooker heats it up, raising the temperature to 42, the thermos does not heat, if milk is poured at a temperature of 35-40 (as you wrote), then it will not get warmer ... to figure it out, it is better to read about the Bulgarian stick, its temperature range , I’m not to blame for such modes, I decided to advise you to increase the temperature of milk for the growth of more useful microflora, or read the instructions for yoghurt starters, the temperature is indicated there .... let's figure it out!

Why, then, in my thermos at the same temperature, do you think yogurt does not work?

I tried to write about the temperature above, but about yogurt I wrote that it turns out a fermented milk product with a low content of Bulgarian bacillus, it may look like yogurt, but it cannot be called ... for example, I make kefir and yogurt from sourdoughs at home, their density and density are absolutely the same! even the taste is similar! but the composition of bacteria is different, they multiply at different temperatures ... 30 for kefir, 42 for yogurt ...

You use store-bought yogurt as a starter, add it to sterile milk! this is correct, but store yogurt already contains other bacteria in bABOUTin larger quantities than in dry starter cultures, so they grow together with others ... and by increasing the temperature they will die, the necessary ones will grow ... something like this

[NataliARH]

their density and density are absolutely the same! even the taste is similar!

NataliARH, Natasha, thanks for the clarification !!! And I reproach myself all the time that I'm doing something wrong ...: girl_red: All sour is the same for me, except for the acidophilic one - it stretches ... And I, it turns out, is not the only one ...

So, if I understand you correctly, yogurt can only be made from sourdough? If milk is fermented with yogurt, then yogurt will not work, but what other fermented milk product? Which one? Logically: kefir will be from kefir sourdough, yogurt will be yogurt. And what kind of animal is in my thermos?

And what kind of animal is in my thermos?

Self-made lactic acid product Do you like it? Does your family eat it? I think that you can keep doing

[Yulia Antipova]

Yulia Antipova,: friends: what sourdoughs do you have? store sour milk is different for me, only my own is very similar .... I have biokefir and bioyogurt, or bifidoacid. yogurt

Galina, You do not understand me correctly, why I do not know in all messages I write about the temperature, and I focus on it, dry starter cultures are cleaner in composition in comparison with store-bought yogurt ..... if you ferment with store-bought yogurt, you can get yogurt, but the temperature must be observed, I do not know how else to explain ...

Albina, here I am writing about the same

if not convinced, well with me)))) the output products are satisfactory and wonderful

sour milk is all useful, the composition of bacteria is different, sour milk is also sour milk, but I can't stand it)))

Yulia Antipova, what kind of leaven do you have?

Natalie, exclusively pharmacy Vivo and Lactinia. For three reasons (I am writing not so much for you as for beginners):

1. With the help of pharmacy cultures, it is much easier to treat and prevent dysbiosis and dysbacteriosis. Since I know exactly how this or that culture works, I once a month take a new type of leaven and re-ferment it. As a result, I am systematically obtaining all types of the necessary bacteria. Plus, on the boxes themselves there are recommendations on what to drink with ARVI, with recovery, with weight loss, with hazardous production.

2. Store-bought yoghurts-kefirs-fermented baked milk contain antibiotics and milk powder.

Rationale - there are not enough cows on the territory of Russia to provide all sold boxes labeled "natural milk" with truly natural milk. Plus cows do not give out milk with a linear relationship. This means that when there is not enough milk, it is diluted with milk powder, and when there is a lot, it is canned with antibiotics, since there are no GOST standards for their content in milk.

By the way, in my village (town for 200 thousand) noodles are not sold. But milk powder is sold in 5 kg packages ... That's it ...

3. The rules for storing dairy products are not always followed. I personally observed the sale of milk in soft bags from non-working refrigerators. And yet not all cars are equipped with refrigerators, although they must. Therefore, I am never sure that the yoghurt was stored properly and I do not know what kind of culture will grow there.

Oh yes, I remembered !!! And milk is sometimes treated with ammonia.

[Julia]

Julia, the right to all 100! : friends: but, it seems to me that made homemade yogurt (according to the rules of sterility and temperature) is better than store-bought yogurt, even if fermented with store-bought yogurt on store-bought milk .... maybe I'm wrong

correct yogurt "heals", or rather maintains the body in order, I fed both children with my sour milk, with sourdough and village milk, but I would not have grown up with store-bought yogurt .... grown up (more than 3 years), maybe yes, but not the little ones ... somehow had to treat the elder with antibiotics, usually doctors along the way prescribe all sorts of linexes during or after them, she did not give anything, she continued to drink sour milk every day, everything was fine from the gastrointestinal tract!

Okay, I'll say out loud what I didn't want to say. Maybe it will save someone.
They found one bad sore in my mother's stomach. There, a special diet was required for treatment. It included kefir. So a VERY, VERY competent doctor whispered in her ear that she should make yogurt herself at home and God forbid, she shouldn't drink purchased kefir. Mom was very surprised, which was followed by an explanation. "If you knew what was there, you would not drink yourself, nor would you give the children. And in general, this should be banned for sale, but ...." So think for yourself, Decide for yourself, but now I drink purchased sour milk only if the situation is hopeless.

[without hesitation]

Well, that's right, what she said! many do not think at all about the quality and usefulness of products; children eat things that make animals die! I really liked the example, once I was at a conference and one doctor of his patients (a private doctor, talks with parents) tries to convince like this:
you bought a very expensive dog / cat (let's say 200 thousand rubles or more), you take care of it, take it to exhibitions .... what will you feed it?
all parents answer without hesitation: cereals, vegetables, fruits and more!
doctor: why is your child worse than a dog ?! for example, why does he need chocolate in early childhood, ice cream, sweets, store juices, sausages, sausages, chips, fast food and other nasty things?
and then the parents become Ashamed! they immediately promise to feed the children correctly! but these are all words! as I say, a person has to reach it on its own ... otherwise it's all empty ... all beliefs, conversations, examples, they thought for a second and felt ashamed, but nothing would click in their head and would not change. ....
then the doctor calls the child to join the conversation: do you like carrots?
child: YES!
doctor: a little light cabbage?
child: very much!
doctor: does mom give you carrots, cabbage, etc.?
the answer is no or very rarely ...
then the doctor says to parents without a child, but not in the same intonation as I write: after all, peeling carrots and cutting off cabbage is very difficult, it is much easier to buy something ready for seeding ...

this is not an example of a raw food diet or other newfangles, just an example of a healthy diet ... in general, it's sad ...

Good day everyone! I personally use dry sourdough the first time I make yogurt. Then I just add the same yogurt, obtained the first time, to the milk.
I use a 2 liter thermos

Good day everyone! I personally use dry sourdough the first time I make yogurt. Then I just add the same yogurt, obtained the first time, to the milk.

Like most, it seems! Alex,

[ABOUT]

I am dry after use. I stopped re-fermenting the sourdoughs with the yogurt obtained .... I have a sourdough genesis, there are 5 sachets, they write 1 sachet for 1-3 liters of milk, I use 1/3 sachet for 3 liters of milk, everything multiplies perfectly ... besides, I buy sourdough at the maximum different bacteria, that is, it is bifodokefir and bifidoacidophilus. yogurt, and bifido bacteria do not over-ferment, they have a slightly different mechanism as far as I understand ...
And she started like everyone else with the "natures" of the store. yogurt, over-fermenting it, the benefit is always a desire to bABOUTmore)))
I cooked in a thermos once, then in a yogurt maker, in an isothermal container with a yoghurt maker as a heating pad, then at the battery, now in Shtebe (MV-SV) at the required temperature

And she started like everyone else with the "natures" of the store. yoghurt, re-fermenting it ...

Likewise!
My yoghurt making track record is as follows:
1. The first and only time in a thermos with "Rastishka".
2. Then I bought MAXWELL MW-1430 and made yoghurt from "VIVO - yoghurt" and 6% milk.
3. Then I re-fermented the last remaining jar with 3.5% baked milk.
4. I bought another yogurt maker SCARLETT SC-141 and in it I re-fermented from the remaining previous jar, but already with 6% milk and a thermostat.
5. Yesterday I re-fermented again in SCARLETT SC-141 with a thermostat.
In total, this is the fourth time the original "VIVO - yogurt" starter culture has been re-fermented.
The quality of the yoghurt obtained is beyond praise.
In more detail with the video laid out in the relevant topics.
Yoghurt maker MAXWELL MW-1430 sold.

[Yuri]

Yuri, I am very glad that you are moving on! keep up the good work

Galina, you do not understand me correctly, why I don’t know in all my messages I write about the temperature, and I focus on it, dry starter cultures are cleaner in composition in comparison with store-bought yogurt ..... if you ferment with store-bought yogurt, you can get yogurt, but the temperature must be observed, I don't know how else to explain it ...

Excuse me, but I really want to figure out what I don't understand about the temperature?
I wrote that "

I looked in the booklet "Multicooker Operation Manual". I quote: In the yogurt mode, a constant temperature (+38 - + 42⁰ C) is maintained, which is necessary for the growth of bifidobacteria and obtaining yoghurt from sourdough and milk. "

And I make the temperature about 40 degrees. What is wrong then?
I make yoghurt from store-bought yogurt and store-bought milk, since there is no way to buy village milk. And to my great regret, starter cultures are not sold in our pharmacies. Not at all

I boil the milk and cool it to a temperature of 35-40 degrees, no more. The foam that forms on the surface of the boiled milk is simply collected with a spoon.

By the method of testing, I noticed that when the milk is not very hot, that is, 37-40 degrees, the yogurt turns out to be more homogeneous and thicker. And when the temperature is higher, then clots, grains appear, or something.

And I make the temperature about 40 degrees. What is wrong then?

Yogur

Thank you very much for your reply. And patience with a misunderstanding
Thermos, on your recommendation, now I pour boiling water over. I don't need unnecessary elements in my fermented milk product of an unknown name and origin.
I'll try to buy the sourdough somewhere else. Mot in tyrnete, mot elsewhere I'll look. I want all the same yogurt and no one knows what.
There was something in a store for yogurt, some kind of imported yeast, and it was about 5 years ago.
And I measure the temperature without fail.
Thanks again

The yogurt turned out to be sour and I prefer a stringy consistency
I read the last posts and made the following conclusions for myself
1.Milk priority homemade
2. Pharmacy starter culture
3.temperature not lower than 40
4. preferably a yogurt maker, not a thermos
there is a yogurt maker Severin "without a temperature regulator, but it seems to me that it overheats. Where is the best place to measure the temperature? In jars? And is a thermometer suitable for water?"

preferably a yogurt maker, not a thermos

Here's how, and I, on the contrary, switched from a yogurt maker to a thermos !!!

It's much more convenient for me in a thermal container, but to each his own ...

Now we need to figure out what to do with the unemployed, practically new yogurt maker ...

[k @ wka]

k @ wka, Galina sourdough is good, but yogurt will also go for lack of ... just do the exploration with the temperature ... even interesting

orange, Sveta
1. homemade is good, but if not, then the store needs to be boiled (we have a topic milk for yogurt)
2 leaven is good
3 GUD temperature)
4 conduct experiments with a thermos and a yogurt maker, volume plays a role here, my yoghurt maker included 1.4 liters (I replaced some jars with larger ones), and then generally began to make 3-5 liters of sour milk yogurt maker while on vacation
mine was overheating! I poured some 40g water (like milk) into jars, closed the lid with a common lid and checked the temperature in them, for example every 1-2 hours, and before that, yogurt was just obtained with the separation of whey, so I checked for overheating ...

then I always made yoghurt with topping up water at room temperature into the container of the yogurt maker to the maximum possible level, poured it, no longer overheated, and laying napkins / towels / cardboard did not help me

I have an aquarium thermometer, it is suitable for liquids, 30-40r in pet stores, the limit is about 60g

Inna, who is more convenient, I now cook in the staff for 3 liters

Gandalf, Yuri, oh and we chatted here .... sorry

Yesterday I did it again. She rinsed the thermos with boiling water, boiled the milk and cooled it down. Measured the temperature. Unfortunately, I don’t have a thermometer for liquids yet ("we will look for it"), I measured it as a medical one. It was more than 42 degrees (I didn't hold it anymore, I was afraid that it would burst), but it didn't feel hot to the touch.
She stirred a jar of yogurt in milk, poured it into a hot thermos, measured: 37, 8
I closed the thermos and left for 7 hours.
it turned out something very similar to yogurt (what it is - I don't know now), very viscous and very tasty.

[Natasha, thank you for the advice to check the yogurt maker (water instead of milk). I will experiment. especially . I think it is harmless to ferment in glass than in a metal thermos