Creamy yoghurt on dry Lactina starter culture "dry" (Brand 6051 multicooker-pressure cooker)

Category: Healthy eating
Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)

Ingredients

Milk 1 liter
Cream 10% 350 ml
Dry sourdough YOGURT from Lactina 1 sachet
Jars for yogurt (I have it from the yogurt maker Severin) 7 pcs. 200 ml each

Cooking method

  • Yogurt on dry sourdough was already prepared by Vika (Vichka). I have a fundamental difference - the absence of water in the bowl between the jars, that is, the "dry" method, as in a yogurt maker. It was a pure experiment, but very successful.
  • The preparatory stage is standard: disinfect all the utensils used: jars, lids from them, saucepan, spoons, etc. - everything that will come into contact with milk and sourdough.
  • Then combine milk and cream in a saucepan and heat to 38-40 * C.
  • Add the starter culture, stir thoroughly and pour the milk into jars.
  • Put a substrate on the bottom of the bowl: a silicone mat or just a handkerchief (as I did).
  • Place the jars in the bowl. Switch on the YOGURT mode for 6 - 9 hours. (For some reason I immediately set 9 hours, deciding that I would check and if the yogurt is ready earlier, I will simply turn off the mode.)
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • Next, I measured the temperature in the central jar one hour after the start of the mode. The temperature dropped from 40 * C to 35 * C. But at the stage, pour it into jars - put it in a bowl, the unexpected happened to me, I was distracted for a while (10-15 minutes). Perhaps at this time the temperature dropped.
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • But this is a perfectly acceptable temperature for fermenting yogurt. I left the thermometer in the central jar and checked the temperature every hour.
  • After 5 hours (the display is lit for 4 hours), the temperature rose to 38 * C and did not change until the end of the regime.
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • After the signal, the surface of the yoghurt was smooth, uniform
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • I put the finished yogurt in the refrigerator. After 10 hours the result:
  • when turned over does not flow down, does not delaminate
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • the spoon is good
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • on a spoon, yoghurt looks like well-whipped cream, i.e. it is stable
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • And the taste is, mmmm, creamy!
  • The experiment was completed successfully. In the Brand 6051 multicooker pressure cooker you can prepare yoghurt "dry".
  • Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
  • Bon Appetit!


RepeShock

Hmm, I wonder about the dry method.
I also cook only from the dry leaven "Evitalia".
lillay
Did the cute bear like yogurt? And then, according to his expression, the muzzle is not clear ...
Cool idea with photos!
Well, yogurt is beyond praise!
And on top of the jars of liquid is not formed at all?
Ksyushk @ -Plushk @
Quote: RepeShock

Hmm, I wonder about the dry method.

I also became interested. After all, in fact, what is the difference between a multicooker and a yogurt maker? Only in the material: a coated metal bowl, in a yoghurt maker - plastic. But in fact, both there and there the bottom heating to maintain the temperature. I tried it and it worked!

Quote: lillay

Did the cute bear like yogurt? And then, according to his expression, the muzzle is not clear ...

She didn't have time to fix the bear - they turned off the light.

Quote: lillay

And on top of the jars of liquid is not formed at all?

No, it is not formed. The last photo is the "warm" yogurt. The surface is completely "clean"
Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
Joy
So cool, Ksyusha, just going to make yogurt today. I will definitely try your way.
Tell, yoghurt from this sourdough doesn't turn out to be stringy, like "snotty" a little?
Ksyushk @ -Plushk @
Marina, Lactina can "snot" if the starter is introduced into very cold milk. Better to reheat as recommended on the package.
chaki2005
Ksyushenka, thank you!
I want to taste everything in jars like you. I also use this yogurt and bifid. So I just pour a carton of milk + sourdough into the MV and onto yogurt. And, then into a liter can and into the refrigerator.
CurlySue
Thanks for the idea!
Ksyushk @ -Plushk @
Tanyush, Thank you !
Quote: chaki2005

So I just pour a carton of milk + sourdough into the MV and onto yogurt. And, then into a liter can and into the refrigerator.
And we are used to serving portions. I can only make sour cream in one bucket.
Quote: CurlySue

Thanks for the idea!

Elena, not at all! I will be glad if you like the result of the idea and get accustomed to it.
Olekma
So I put in such yogurt, but I didn't have 350ml of cream. but at 270, I was too lazy to run to the store. I'll try the result tomorrow.
Ksyushk @ -Plushk @
Katerina, the amount of cream is not so important. A larger quantity will have a creamier taste just. I hope you will like it !
Galleon-6
And put the jars with the lids closed?
Ksyushk @ -Plushk @
Elena, here it is as you like best. There is no definite answer. I used to screw the caps right away, before planting in a yogurt maker or a slow cooker, it doesn't matter. It seems safer to me - more confidence that nothing will fall into the jar during cooking. I have never cooked fermented milk products in open containers.
DonnaFelice
Thank you, Ksyusha!
It is very interesting about the dry method, somehow, in the absence of a yogurt maker, I never thought about what kind of cooking technology there was.
I will definitely try this method, I really like homemade yoghurt, but its consistency is a little uncomfortable, this one is somehow better.
And the cream is responsible only for the creamy taste or something else?
Ksyushk @ -Plushk @
Daria, you are welcome !
The cream makes the yogurt thicker. I usually, if I want a thicker yogurt, add only 150 ml of 10-20% cream. And that's enough. But yesterday I decided to increase the proportion of cream. It turned out to be thick and tastes softer. The finished yogurt reminded me of thick Greek yogurt. Even after stirring with a spoon, if you put at least one spoon on a saucer, it remains like a cloud - it keeps its shape, does not spread. I got it so plump. On the palate, yoghurt is very beneficial. I myself do not especially eat yoghurts without additives, I like to sweeten with something. And today I ate without fillers, adding only a handful of cornflakes and those without sugar. The taste is rich, I don't want to complement or interrupt it with anything. Something like this!
DonnaFelice
Since the cream makes yogurt thicker, then this is exactly what I need!
Thank you for clarifying everything so well)
Ksyushk @ -Plushk @
Daria, to your health!
Nadya52
Girls, tell me, please, where to write out this leaven? There is no place where I previously wrote out.
Ksyushk @ -Plushk @
Hope, on the website of the Russian Federation /
And in the section WHERE CAN I BUY you can see representatives by city.
Nadya52
shlyk_81
And in the multicooker 502, you can also, probably try? I also make yogurt with this sourdough, but I make it 2 liters at once, so I do it in a bowl. In cans a liter and a half will fit. Did you cook all 9 hours? I usually put it for 6-7 hours.
Ksyushk @ -Plushk @
Evgeniya, I think you can make yogurt in this way in 502.

Quote: shlyk_81

I do it for 2 liters at once,

I usually do 3 liters - out of greed.

Quote: shlyk_81

Did you cook all 9 hours? I usually put it for 6-7 hours.

Yes, because the temperature dropped, withstood all 9 hours, until the clot satisfied me.
Joy
Ksyusha, I made yogurt in your dry way, however, only with milk, no cream. At the bottom of the saucepan I put a wooden stand under the hot, and on it the jars. Thanks again, everything worked out great.
Creamy yoghurt with dry Lactina starter culture in a dry way (Brand 6051 multicooker-pressure cooker)
Ksyushk @ -Plushk @
Oh, Marina, straight wooden? And still there was enough heat to ferment the milk? Or is she with holes? I then put a handkerchief so that the heat loss from the bottom heating was minimal. Well, just class! Super easy! It can be seen that the yogurt turned out great! Bravo!
Joy
Ksyusha, this stand in the form of a triangle with a hole inside, her son did at school. I made yoghurt in MB 37502.
Ksyushk @ -Plushk @
Ah, well, with a hole fine.

And the son is well done, he made such a thing for his mother himself!
Joy
Quote: Ksyushk @ -Plushk @

And the son is well done, he made such a thing for his mother himself!

Uh-huh, myself, about 15 years ago.
shlyk_81
Quote: Ksyushk @ -Plushk @


I usually do 3 liters - out of greed.

3 liters in jars ?? I only have three half-liter cans fit.
Ksyushk @ -Plushk @
Quote: shlyk_81


3 liters in jars ?? I only have three half-liter cans fit.

Three liters in two sets of jars there is also a third .
shlyk_81
Quote: Ksyushk @ -Plushk @

Three liters in two sets of jars there is also a third .

Ahh, that is, not immediately 3 liters? Divide the bag in half?
Ksyushk @ -Plushk @
Evgeniya, No, I don’t divide the bag. Since the manufacturer does not recommend storing the opened sachet with starter culture. Immediately I dilute it by 3 liters and put it either in two yogurt makers, or a yoghurt maker + a slow cooker.

And to me can you need to "you".
shlyk_81
I finally understood !!! I forgot that people still have other units !!! In cans, of course, it is very convenient, but only one and a half liters fits into the multicooker, so greed has to be done in a bowl, which is not very convenient when pouring (((
Olekma
Quote: Ksyushk @ -Plushk @

Daria, you are welcome !
The cream makes the yogurt thicker. Even after stirring with a spoon, if you put at least one spoon on a saucer, it remains like a cloud - it keeps its shape, does not spread.
This is something I cannot achieve in any way I still "tek" yogurt if you tilt the jar, and even more so nothing stood in the spoon. A question for you as an expert, I read you in the topic about homemade yogurt, what am I doing wrong? I strictly followed your recipe, the only thing I got out of yogurt was not after 9 hours, but after 8 with a little, does an hour really matter?
Ksyushk @ -Plushk @
Katerina, the hour may not play a big role. Or maybe he plays. I will still check: at a more stable temperature at the beginning of cooking, whether it will take less time or again in 9 hours "the spoon will rise". Although you know, yes, I used to keep yogurt in a yogurt maker until 10 o'clock until a clot, which completely suited me. Maybe it's time.
In your case, perhaps the "empty" cream was caught. Increase the proportion of cream or replace it with another manufacturer or take fatter. The quality of yoghurt depends greatly on milk and cream (their quality). By the way, the taste of bad cream suffers greatly. If I don't like pure cream, then I won't use it for yoghurt or sour cream.
Galleon-6
Can you use market cream?
Ksyushk @ -Plushk @
Elena, bazaar I think you can, if you are confident in their quality and you definitely need to boil.
Crochet
Ksyusha, have you used cream with a short shelf life?

I only have ultra-pasteurized, are they good?
Ksyushk @ -Plushk @
Inna, like a long time. I often take Prostokvashinsky. They are good for a long time. In my.
Crochet
Quote: Ksyushk @ -Plushk @
I often take Prostokvashinsky

Here they are exactly ...

Shelf life 120 days ...

Thank you, Ksyu, I'll try with them ...
Sedne
Inna, I do all the time on ultra-pasteurized, just Buttermilk.
Crochet
Oh), I bought them, Prostokvashinsky, yesterday bought a lot, for a share ...

Sveta, and how much cream do you pour on a liter of milk?

I planned to pour in 250 gr. per liter of milk to fill all the jars exactly), although you can go the other way, instead of a liter of milk, take 900 ml, and finish the rest of the volume, up to 1250 ml, with cream, so that the bag with the remaining 100 grams does not hang out in the refrigerator later)) ...
Sedne
Quote: Krosh
Sveta, how much cream do you pour on a liter of milk
This is to your taste, you can do it with pure cream, I can do 100, I can 200, whenever.
Crochet
Not), on pure cream the harya will crack, although I personally do not face it I will definitely not do it, I can really start small, ml. with 100, say?

Here, of course, you need to try, I agree ...

Ksyushk @ -Plushk @
Kroshik, 200 ml per liter is enough for us. But this is a matter of taste.
Tanya-Fanya
We sell pasteurized drinking cream 10% in packages of 0.5 l. expiration date 7 days. For the experiment, I cooked yogurt on them without adding milk on Evitalia.Unusually delicious. Cream has its own natural sweetness. The child ate yogurt, giving up sugary fillers. It tastes like Soviet creamy ice cream. Those who have seen Soviet times remember that fatty ice cream was "ice cream", and less fatty - "creamy".
True, I cooked with the addition of water in a multi bowl. I don’t understand in any way what is the trick of the "dry method"? The essence of making yoghurt is to keep the temperature below 42 grams. So is there a difference with or without water?
Ksyushk @ -Plushk @
Quote: Tanya-Fania
So is there a difference with or without water?
Tatyana, there is no difference, if the cartoon stably keeps the temperature, without sudden jumps, which is a plus, which is a minus.
Tanya-Fanya
It is now clear. Thank you!
But who knows whether she keeps the temperature or not. The main thing is the result
Olekma
Ksyushk @ -Plushk @, since you published this recipe only in a dry multicooker and make yogurt, it always turns out. Thanks for the idea!
Ksyushk @ -Plushk @
Katerina, to your health! I am very pleased that the method is taking root. The method is not confusing and always with excellent results.

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