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Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)

Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)

Category: Dairy and egg dishes
Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)

Ingredients

Pasteurized milk 1800ml
Bacterial leaven (Yogurt / fermented baked milk) on prescription

Cooking method

  • The decision to try to make fermented baked milk arose from a different desire, to try to make baked milk in a slow cooker. This one appeared not very long ago, we used to use a simpler multicooker. In this one there are programs "Slowing", "Yogurt", "Multipovar".
  • For my experiment I bought two packets of pasteurized milk of 3.2% fat, usual for our region, I had a bacterial starter "Yogurt" (we sometimes make just yogurt).
  • Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)
  • I set the "Simmering" mode in the multicooker, after clicking the timers to find out the time and temperature of this mode. On my multicooker, this mode runs at 98° - 6 o'clock. It seemed to me a lot, and I slowed down the temperature to 95 °
  • Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)
  • Having honestly withstood the milk for the allotted time, periodically peeping at what was happening in the bowl, I put it on cooling. By the way, milk has never tried to "sharpen the wheels out of bounds" after the temperature has dropped. With the program included, the sounds of boiling were clearly heard, and having opened the lid, I managed to see the readiness of the escape.
  • I cooled it on a glassed-in balcony; at the beginning of winter, our temperature is kept within + 2-4 °.
  • Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)
  • After cooling and cleansing the already baked milk and its additional filtering through a sieve from the remains of foam, I again poured it into the washed multicooker bowl. Even I was wildly strained by evaporation while languishing milk .... Only 1 liter of ghee came out of two 900ml bags! Karl, where are my family 800ml?
  • Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)
  • Now the turn of the "Yogurt" program has come, looked at the values ​​by clicking the buttons, 8 hours at 38 °. True, withstood only 6 hours, this was enough for my head. The result is a "spoon-take" structure and the color is pretty beige! We prefer drinking versions of yoghurt, especially fermented baked milk. Therefore, the "jellied meat" was carefully broken to the state of thick sour cream, it can also be compared with condensed milk above room temperature.
  • The taste is awesome! In general, I recommend at least for the sake of testing!
  • Fermented baked milk from baked milk (the complete process of simmering and fermenting milk in a multicooker)
  • Bon appetit and unceasing interest in trying out new recipes!

The dish is designed for

1l of finished product

Time for preparing:

12 hours + 1 hour on intermediate cooling of baked milk

Cooking program:

Multicooker.

Marysya27
Greetings The drink looks very nice Feelings from the photo are transferred directly to the village hut I suppose it is delicious?
Now there will be something to chew with bread
Podmosvichka

Lightweight
Ryazhenka low-fat

Yuri K
Quote: Marysya27
The drink looks very nice. Feelings from the photo are immediately transferred to the village hut. Yummy I suppose?
Hey, you ask! Not just tasty, DIVINE!




Podmosvichka,
liusia
Yura, I can smell delicious fermented baked milk! Now the main thing is to buy normal milk. Today I saw a farm from a barrel, but Madame sells, she can hardly stand and with a black eye. Disdained.
Yuri K
Ludmila, I took the packaged one, the store It may not be as fat as the farm one, but it turned out notably after evaporating almost a packet of moisture
Fotina
Yuri K, you are the wrong person! Who filters the foam? Fried froth in fermented baked milk is the most relish! :))
And the rest - yummy!
my husband, however, is also rebelling against foam
Yuri K
Quote: Fotina
you are the wrong person! Who filters the foam? Fried froth in fermented baked milk is the most relish! :))
What I really am I have read articles, only 10 percent of the population of the ball respects foam, for the rest it causes, if not a gag reflex, then at least disgust. We are all different, and even more so in taste preferences

Quote: Fotina
And the rest - yummy!
Not that word! I just didn't expect it to be so tasty! It seems that store milk should have turned out at the level of taste of store ryazhenka. But no!
M @ rtochka
Svetlana,
I love foam in fermented baked milk

Here is the froth on milk - ba. And after heating and fermentation
liusia
Quote: Yuri K
We are all different, and even more so in taste preferences
My husband does not like foam in any form, it is already badly done. So she's all mine !!!!
Yuri K
liusia,




Quote: M @ rtochka
Here is the foam after heating and fermentation
Like this? I have never seen this foam after fermentation (already crossed myself)
Trishka
Nice recipe, thanks.
Yur, have you not yet figured out how to adapt this recipe to the slow (coming to you)?
Yuri K
Quote: Trishka
Yur, have you not yet figured out how to adapt this recipe to the slow (coming to you)?
And what is there to come up with She seems to be with me with the possibility of temperature corrections, so I will adjust the multicooker to the temperatures. Only this will be a plus in ceramics!

Oops ... only time can be changed there, but not temperatures
ANGELINA BLACKmore
Yura, wonderful fermented baked milk. And the process is very accessible, simply outlined. Thank you!!!
And I really love the foam from baked milk. I usually heat milk in the oven. With a scoop I break the inflating foam and drown it in milk. From them and the color of milk is richer.
And I would definitely put them in the fermented baked milk. Although it is clear that this is for individual taste.
Irgata
Quote: Yuri K
Even I was wildly strained by evaporation while languishing milk .... Only 1 liter of ghee came out of two 900ml bags!
Long tormented.
I always torment cow's milk, not store milk.
In a slow cooker (standard) on High, I change the lid to a saucepan with a hole, or in a multicooker without a steam valve on "extinguishing", there is no "languor" mode in mine. There is no bubbling.
For a multicooker 3-4 hours is quite enough, because warming up to the set t is faster than in a slow cooker. In a slow cooker - 6-8 hours, depending on the volume of the slow cooker.
Such color baked milk is already a little "overcooked") Especially since it already was pasteurized in the factory, i.e. once heated, the structure has already changed.
Why “clean” it - it was enough to dip the foam into milk. It's not dirt. And cool it in the cold And then heat it up again ... already with sourdough.
In general - a little more trouble, easier - let it cool in a bowl to 38-40 *, add the leaven, well, and stand for 8-10 hours at 38-40 *. The clot will be denser.
Yuri K
Quote: ANGELINA BLACKmore
And the process is very accessible, simply outlined. Thank you!!!
Everything for you ladies!

Quote: ANGELINA BLACKmore
And I really love the foam from baked milk. Although it is clear that this is for individual taste.






Quote: Irgata
Long tormented.
For a multicooker, 3-4 hours is quite enough, since warming up to the set t is faster than in a slow cooker.
I agree with that. I did it for the first time, next time I will probably reduce the time.
Quote: Irgata
In a slow cooker (standard) on High, I change the lid to a saucepan with a hole, or in a multicooker without a steam valve on "extinguishing", there is no "languor" mode in mine. There is no bubbling.
I will listen, the slow is going to me just!
Quote: Irgata
Why “clean” it - it was enough to dip the foam into milk. It's not dirt.
No need to impose individual preferences. Some people hate foam before the gag reflex!

Quote: Irgata
And cool it in the cold And then heat it up again ... already with sourdough.
Placed in the cold for rapid cooling, just to temperatures not critical for starter bacteria. It is not difficult, but it saves time.
Quote: Irgata
easier - let it cool in the bowl to 38-40 *, add the sourdough, well, and stand for 8-10 hours at 38-40 *. The clot will be denser.
We don't need density. This is a drinking fermented baked milk. They don't eat it with a spoon
Trishka
Quote: Irgata
withstand 8-10 hours at 38-40 *
Irin, how can you withstand such a temperature in a slow motion?
This is probably only in the cartoon on "yogurt"?
Irgata
Quote: Trishka
and in slow motion, how can you withstand such a temperature?
yes, slowly endure constantly 38-40 * is not allowed, although the slow one keeps the residual temperature for quite a long time.
I ferment in a cartoon or a yogurt maker.




Quote: Yuri K
Some people hate foam before the gag reflex!
the point is that nasty foam is when the milk is boiled. And this foam is a thin "rag", boiled milk protein.
And when languishing, the foam is not disgusting, it is not cooked, it is delicious cream.
But - if industrial milk - then, yes, it is already warmed up, its structure is different than that of short milk.

Trishka
Quote: Irgata

yes, slowly endure constantly 38-40 * is not allowed, although the slow one keeps the residual temperature for quite a long time.
I ferment in a cartoon or yogurt maker.
So dances with tambourines, then it's better to start everything in one castrUlka, then multi, thanks.
Irgata
Ksyusha, I like baked milk more either from slow bottles, or from multi Redmond02, which has a plump bowl, and Redmond himself somehow keeps warm better than my other cartoons.
Well, well, just pour the baked milk into a yogurt maker or slow cooker and spread the sourdough or ready-made store fermented baked milk in it - there is not much work)
Yuri K
Irgata,
Quote: Irgata
And when languishing, the foam is not disgusting, it is not cooked, it is delicious cream.
But - if industrial milk - then, yes, it is already warmed up, its structure is different than that of short milk.
Probably so, but how I did it! In any case, no one from the family showed interest in foam, we are urban residents
Irgata
Quote: Yuri K
in the one that comes to me - there are functions for setting time modes And temperature I don't know what they are there ..
in this Electrolux added soup = soup mode, other modes are standard, like everyone else - max, min, heating.
Soup mode is logically the hottest temperature mode, 100 * should definitely be.
Yuri K
Irgata,
Quote: Irgata
other modes are standard, like everyone else - max, min, heating.
So far, I just don't know the temperatures of these modes .... There was still no slowness with us In terms of temperatures, multicooker is more convenient, you can configure it.
Although on the other hand - who measured temperatures in a Russian oven in ancient times, everything felt like clay pots helped out
And what kind of "Buffet" - the extreme left of the regime is that?
Irgata
Quote: Yuri K
"Buffet"
this is reheating the finished dish.

The “Buffet” function is intended for serving ready meals on the table, and differs from the “Keep warm” function only by the higher temperature. 🔗


Yuri K
Irgata, Yeah thanks!
Downloaded instructions for this model in PDF
Trishka
Quote: Irgata
Redmond02, whose bowl is plump,
And I have Tefal, there the bowl is also plump, and is shaped like a pot.
Irgata
Ksyusha, in! wonderful
Trishka
Yeah,
Yuri K
Almost all recipes, well, apart from baking, probably tirelessly come down to slow cookers
Crown
Irgata,
I always torment cow's milk, not store milk. (...)
Moreover, it has already been pasteurized at the enterprise, that is, once heated, the structure has already changed.
A shop not a cow? :-) The question is rhetorical.
Pasteurized "shop" in structure does not differ from "cow", during pasteurization milk is heated to 75 * just 10-15 seconds... The structure of milk changes during boiling or long heating, that is, heating, so there is hardly any advantage to your "cow" milk. :-)




Quote: Yuri K

Almost all recipes, well, apart from baking, probably tirelessly come down to slow cookers
Spoiled for convenience! * grumpy emoticon *
I make baked milk on the stove, and yogurt / fermented baked milk in a bread machine. :-)
Yuri K
Quote: CroNa
Spoiled for convenience!
That's for sure! Even I, a conservative in life, have been honored to buy blender (there is already a simple one) and slow
Irgata
Quote: CroNa
A shop not a cow?
It is not always a rhetorical question that the presence of various "additives" in industrial milk is perceptible both to taste and smell.
And pasteurization is one process, and normalization is another process, when there is practically no chance for cream to form on the surface of industrial milk.
The advantage of baked milk over raw milk is its longer storage, which used to be convenient in the absence of refrigerators. He's more concentrated.
And it's just delicious.
Milk from under the cow.

Crown
And it's just delicious.
Milk from under the cow.
I agree, tasty, but not safe, and should be boiled. Therefore, for yogurt and cottage cheese, I prefer pasteurized store, since now there is a large selection. :-) Although the barrel of the farm comes to us regularly.
Irgata
Quote: CroNa
but not safe and must be boiled
do not take anywhere and no one knows from whom.
And for 4-8 hours of heating at 85-95 * microbes have no more chances to survive than when they are brought to a boil.
You will not boil-boil milk before languishing, then for sure no tasty plump foam)))
Crown
And for 4-8 hours of heating at 85-95 * microbes have no more chances to survive than when they are brought to a boil.
The stump is clear, this is one-of-a-kind. But for cottage cheese and yoghurt this is superfluous, calcium also "changes its structure" due to the high temperature and is poorly absorbed.
do not take anywhere and no one knows from whom.
So I take it from the official manufacturers. Pasteurized.
You will not boil-boil milk before languishing, then for sure no tasty plump foam)))
I wrote above that I heat milk on the stove, it turns out excellent foam, thick and tasty. :-) First, on high heat, I quickly bring to a boil, then simmer for a long time at a minimum.
Yuri K
Quote: CroNa
Therefore, for yoghurt and cottage cheese, I prefer pasteurized store
Galina, but I have never made it out of just pasteurized yoghurt ... I tried what is in the photo in the recipe. Only from ULTRA-pasteurized it turns out great! With what it can be connected? Here, the fermented baked milk turned out from it - just awesome, but yogurt nope!




Quote: Irgata
You will not boil-boil milk before languishing, then for sure no tasty plump foam)))
Oh, we must take note !!!! If it helps to avoid it!
Admin
Quote: Trishka
and you have not yet figured out how this recipe for slow

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Hope it comes in handy
Yuri K
During the day only fermented baked milk was enough. A family of 4 people, quickly managed. Well, now I will try to simmer slowly. And ferment in the cartoon.
Irinap
Yuri K, but homemade milk does not "shine" in any way?
Yuri K
Quote: Irinap
but homemade milk does not "shine" in any way?
Yes, you can, of course, sometimes the mother-in-law brings from the village (buys there), but we are not used to it in any way. Lying in the fridge is souring ... Here it smells and that's it ... So is the cottage cheese.
We can only eat sour cream
SvetaI
Yuri K, excuse me for being boring, but you probably already know my reverent attitude to cooking and terminology.
The product that you got is wrong to call fermented baked milk. You fermented baked milk with a yogurt starter based on Bulgarian sticks. The result is baked milk yogurt.
To make fermented baked milk, you need to ferment the baked milk with a special fermented baked milk or sour cream. In sour cream, the main fermented milk microbe is the thermophilic streptococcus. And it is he who should prevail in fermented baked milk in order to get its specific taste. In addition, the correct fermented baked milk should be quite fat, at least 4%, so adding sour cream is also justified.
You can, of course, consider any fermented baked milk fermented baked milk, but personally I can easily distinguish the taste of fermented milk products and for me there is a difference whether to ferment milk with a Bulgarian stick (I don't like yogurt) or thermophilic streptococcus (fermented baked milk and sour cream are practically the only fermented milk products that I like).
Sorry again, this remark is purely terminological and does not apply to the colorfully described cooking process.
Irinap
SvetaI, almost half of the milk was melted, so the fat content should have increased.
Crown
Quote: Irinap

SvetaI, almost half of the milk was melted, so the fat content should have increased.
Yes, Yura's ryazhenka got almost 5%.
Yuri K
SvetaI, no big deal But to taste - well, pure fermented baked milk turned out! Here I give my head to cut off. I myself only respect fermented baked milk and sour cream. I don't use kefir, varenets, or something else. In this we are alike
Quote: Irinap
half of the milk was melted, so the fat content should have increased.
It turned out very fatty, it's true Even from store milk, I can only imagine that it turns out from the village

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