rocher-li
Simultaneous preparation of 4 different yoghurts in the Tefal la yaourtiere 2 yoghurt maker.

Category: Dairy and egg dishes

Ingredients
milk 1 l
1 bottle of Vivo Yogurt, or a jar of ready-made yogurt
dill, green onions, salt
frozen berries, sugar
sugar-cocoa, chopped chocolate

Cooking method
From the refrigerator I took out a plastic box with the previous yogurt-leaven (from making yoghurt from a bottle of VIVO Yogurt + 1 liter of milk), added some milk, and poured about 1/4 evenly into the jars. I don’t boil milk, I don’t cool it, I don’t play with froth and don’t freak out from its floating pieces (which later came across in yogurt ..)
1. Natural organic yoghurt.
I filled one of the jars with milk and put it in the machine. I then put such a jar of ready-made bio-yogurt into a separate plastic (in order to avoid being eaten by my family ..) for the next sourdough.
2. Chocolate yogurt.
In 3 jars I add sugar mixed with cocoa and sliced ​​or finely chopped chocolate. I fill the jars with milk - and into the machine.
3. Berry yogurt.
I add frozen berries to 2 jars (I have raspberries, currants, cranberries), sprinkle with sugar (I do not stir anything - it will dissolve from the temperature of the machine in so many hours), and add milk. Into the typewriter.
4. Delicious "Yogurt for Breakfast" with herbs.
In 2 jars I add finely chopped dill and green onions, sprinkle with pink Himalayan salt. I fill the jars with milk and into the machine.
I put the working time on the board - 7 hours, and click on the "Yogurt" button.
At the end of work, the machine turns itself off and the yoghurts in it stand still a little, cooling down. Then I put the 1st bio yoghurt under the trail. sourdough, cover the rest with lids and set to cool and go in the refrigerator.
You can play with the flavors and fillers yourself. We also like natural organic yoghurt. All delicious, wonderful for breakfast, or before bed.




CHOICE OF INGREDIENTS FOR YOGHURT


Milk

Which milk should you use?

Yogurt (unless otherwise noted) is prepared using cow's milk. Plant-based milk such as soy milk can be used, as well as sheep's or goat's milk, but in this case the thickness of the yoghurt may vary depending on the milk used.

Raw or shelf-stable milk and all types of milk described below are suitable for your appliance:

Sterilized milk Long-term storage: whole milk produces a thicker yoghurt. Using semi-skimmed milk produces less thick yoghurt. However, you can use semi-skimmed milk and add one or two cartons of milk powder.

Pasteurized milk:

this milk gives the yogurt a creamier flavor and a little froth on top.

Raw (farm) milk:

it must be boiled. It is also recommended to boil it for a long time. Using this milk without boiling can be dangerous. Let it cool down before using it in the appliance. Cultivation using yoghurt made from raw milk is not recommended.

Powdered milk:

milk powder will give the yogurt a very creamy taste. Follow the manufacturer's instructions on the packaging. Choose whole milk, preferably with a long shelf life. Raw (fresh) or pasteurized milk must be boiled and then cooled and froth removed.
Yogurt starter

It is made from: one pack of store-bought natural yoghurt with the longest shelf life; this way your yoghurt will contain a more active starter for a thicker yoghurt.

A sourdough purchased from a store / pharmacy. In this case, the activation time specified in the starter instructions should be observed. You can find these starters in supermarkets, pharmacies and some health stores.

- From one of your freshly prepared yoghurts

- it must be natural and freshly cooked. This is called cultivation. After five trials

cultivation, the yoghurt used loses active enzymes and therefore can give a less thick consistency. Then you need to start over with store-bought yogurt or freeze-dried starter. If you boiled milk, wait until it reaches room temperature before adding the starter culture.

Too high a temperature can destroy the sourdough properties.

Fermentation time

• Fermentation of yoghurt lasts from 6 to 12 hours, depending on the main ingredients and the desired result.
Valkyr
rocher-li, you don't heat milk at all?
rocher-li
I don't heat it up at all. That's all, just like in the video .. First, after hearing a lot of advice, I boiled milk on the stove .. then cooled it .. then I caught the hated foam (and its particles still came across on my teeth ..), then ran and measured the temperature. Then I carefully re-read the booklet along with the instructions from my model Tefal, it is clearly written there - do not heat milk.
The result is great, the machine itself heats up as needed.
Valkyr
rocher-li, very interesting! And what is the working T in your yogurt maker?
rocher-li
Quote: Valkyr

rocher-li, very interesting! And what is the working T in your yogurt maker?
So, which is included in the program. Why should I measure it? (It is not indicated)
Valkyr
I am interested because your method is fundamentally different from the generally accepted methods of making fermented milk products at home - and using cold milk. and the use as a starter of previously prepared yogurt based on store yogurt, and the addition of various fillers - fresh fruits and herbs, salt before basic fermentation.

It seems that no one on the forum has used such a method as yours.
sazalexter
Valkyr, rocher-liThis method is very dangerous, in a bookmark in a place with a yogurt culture anything can multiply, so no one does this. From the beginning we make yoghurt, preferably using factory sourdough, then all the fillers to taste, otherwise the "toilet-type toilet" is provided. And yogurt with bifidoflora cannot be over-leavened at all.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60585.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18065.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0
Valkyr
sazalexter, I completely agree with you, that's why I turned my attention to this recipe. What if I fell behind life in eternal employment at work, and progress has already gone ahead? and sour milk is now made differently?
sazalexter
ValkyrMaria, nothing has changed, everything is as before, cold, malt and a brewer's conscience purity of the product, purity of culture, purity of dishes. Of course, it can be done differently, as in the recipe, but as they say at your own peril and risk.
Valkyr
I don’t do it myself, but my mother-in-law, due to poor health, is very fond of this business - so she runs to the institute for leaven, sterilizes dishes, brings milk, even sterilized, to a boil, watches over fermentation so that the prebiotics do not die, etc. etc., etc.

However, my father-in-law cured an old ulcer and she quickly recovered after chemotherapy!
rocher-li
Due to the hot climate, milk undergoes an appropriate specific heat treatment (up to antibiotics, etc., and I think that they are being driven for better product storage ..), with a storage date of up to a month in advance (or maybe more, I didn't set myself the goal of control).
The instructions say that sugar can be added both before and after fermentation of the product. I think salt is no exception. True, it says "stir the sugar until it dissolves" - I was convinced that for so many hours of cooking sugar dissolves on its own.
Yesterday I added pure organic turmeric to yogurt with herbs and salt - the taste and consistency are good.
Not a word has been said about styrillization of the cans, I think whoever wants it is his right .. In addition, in the instructions for boiling milk, the word "recommended" is used (which means not "obliged", but "responsibility is removed." , and so, I do not see the difference (except for spitting foams and more laborious work).
I talked about my cooking experience for my family, which I have been using for a long time. I do not insist on using it, always and in everything listen to yourself: if it does not "purr," it means not yours.
By the way, I remembered that my father drank sour milk in liters all his long life - he bought 3 liters of milk several times a week and did it himself,
And yes, thanks - we are all in good health.
sazalexter
Quote: rocher-li
The instructions say that sugar can be added both before and after fermentation of the product.
Instructions for a yogurt maker are written by people who are very far from the technologies for preparing fermented milk products. Everything is in our website, the rest is at your own peril and risk.
iramy
Quote: sazalexter
Instructions for a yogurt maker are written by people who have never even heard of Pasteur and Mechnikov ...
Alexander, tell me, do you often remember Pasteur and Mechnikov at home after every meal ??? Do you sterilize the dishes by boiling, or do you have an autoclave ??? How did our great-grandmothers cook everything without in-depth knowledge of chemistry and biology ?? The person has shared with you the recipes, you want to take it or not. Why hurt ???
Valkyr
iramy, strictly speaking, this is not a recipe, but a method of making yogurt. But naturally - Russian roulette!

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