GruSha
I don't have a yogurt maker, I just do it in a saucepan, it turns out great.

Cooking yoghurt in an unconventional way (thermos, oven, slow cooker, etc.)

In Tatar cuisine, this is called katyk.
Recently, I have been using activations for starter culture.

fugaska
I tried to make it in a thermos (on the advice of Ilya) - very tasty! milk + sugar + activations = delicious yoghurt product!
help me decide on the sourdoughs from the pharmacy - what to ask, what tastes better ...?
fugaska
for Polina Yu

I do every day to the child cottage cheese and kefir... I don't like sour myself, so take note:
milk (we take 1.5%)
kefir (we take bio-kefir 1.5%)
pour about 150 ml of kefir into a liter jar and then add milk to full (but not with a slice), stir with a spoon and in a warm place - I have it between the electric kettle and the stove. tonight leavened - tomorrow kefir is ready for an afternoon snack. readiness is determined by the density - the spoon is worth it! just do not overheat, then it is already bubbling and will be sour ... I put half in a cup, and put the rest right in the jar in a saucepan (I put a rag on the bottom) and put it on the fire. as soon as the water boils, I set it aside (or over very low heat, to quickly). periodically it is necessary to stir the kefir so that the temperature in the jar is uniform. in general, the curd is curled up and put on a sieve (or on cheesecloth folded several times, which then needs to be hung). glass - can be used. the child is eating both cheeks!
here there is such a thing as the selection of milk and kefir for sourdough. the main thing is to take more natural, not long-lasting milk. and pick up kefir not sour. and the fat content does not matter: the fatter, the thicker. the question is whether the child needs it. but do not take fat-free - it will not really ferment. the more you squeeze out the liquid, the drier the curd will be. When I do it for a child, I leave it for a short time, it turns out softer, softer. and drained serum can be used for warm baths, for hands - very useful. personal note for the child: if kefir is up to a day, then it weakens, and if it is more than a day, then it strengthens. in order for kefir to be tasty for more than a day, then, as it sour, it must be immediately put in the refrigerator, and before use, you can warm it up in the microwave ...

and I make yogurt for adults in a thermos. Only I have removable plastic dishes in a thermos, so I do it right away in it. you can try to do everything in a regular jar, and then pour it into a thermos. I heat milk in the microwave, I determine the temperature by touch, it should be well warm. you can also heat it on the stove, but then you have to check the temperature with your finger. here are my two options:
1. creamy yogurt
milk 6% - 500 ml
cream 10% (can be fatter) - 500 ml
powdered milk (you can do it, but they say it turns out thicker, but I just need to use them, so I add) - 1 tbsp. l. with a hill
activia yoghurt with bifidobacteria (danone) - 1 jar, 125 gr
sugar - 1 tbsp. l.
2. regular yogurt
milk 6% - 500 ml
milk 3.2% - 500 ml
powdered milk (you can do it) - 1 tbsp. l. with a hill
activia yoghurt with bifidobacteria (danone) - 1 jar, 125 gr
sugar - 1 tbsp. l.

I mix milk and cream (or milk and milk) (you can warm it up a little), pour it into a cup (about 150 g), heat it until very warm, dilute sugar and milk powder and pour it back. add yogurt, stir and heat up to 45 degrees. I put it in a thermos and in 5-7 hours the yogurt is ready! immediately put in the refrigerator, otherwise it will peroxide. and it tastes better from the fridge.
long-lasting milk can also be used here.and the fatter, the tastier. the main thing is not to overheat when mixing, so as not to curl. if you take homemade milk, it is better to boil it. and you can still take yogurt aktimel, it also turns out tasty. and additives such as fruits are best added to the ready-to-eat food.

you can buy starter cultures in a dairy shop at the dairy - I still can't get out, but they say it's delicious. when I buy it, then I will make yogurt for the child. only milk powder will definitely not add to it.
I never made cheese at home, but sour cream somehow turned out, at the first attempt to make yogurt - I just fermented the milk with sour cream and I got such a yogurt with the taste of sour cream

I wrote a poem straight!
let's share recipes for sour milk products at home!
Polina Yu
Dear lovers of fermented milk products!
Good day.
I already wrote in the topic, but there were still questions. making yogurt in a thermos with a glass flask and a plastic container was not convenient for me.
Nothing worked.
I did this: the milk brought by friends from the region was heated (seemingly up to 40 degrees) and poured into a thermos. For starter I used cream - sour cream, from the market, from a milkmaid, 2 tablespoons per liter. Recently, something very liquid has turned out, or already yogurt. Yoghurt has not worked for a long time.
I have 2 questions:
1) What did I do wrong
2) I still want to buy a yoghurt maker, but instead of inconvenient glasses, I want a 1 liter bowl. There is one in the internet, but where to buy it ??? Clatronic YM2299.
I live in St. Petersburg. Can someone tell me ?!
Vasilisa
making yogurt in a thermos with a glass flask and a plastic container was not convenient for me
I make yoghurt in glass jars, and keep it in an electric oven at 40 degrees for 4 hours, and then leave it for another hour just in the turned off oven. Heat is enough for another hour. Then into the refrigerator.
I have 2 questions:
1) What did I do wrong
Have you boiled milk? When making fermented milk products, it is very important that there is no excess microflora. Ideally, sterility is generally needed, the density also depends on this. I boil the milk and heat the jars in the microwave. And the fat content of milk is also important. On the advice in this thread, I add powdered milk. Yogurt is always thick.
Tanyusha
Please tell me what temperature is maintained in the yogurt maker.
Tanyusha
I put my first yogurt, but not in a yogurt maker, but in a can in the oven. But I must have done something stupid. After warming the milk and cream, I put the Activia yogurt and mixed it all with a blender, it turned out foam on top, I thought the foam would settle, but it is still there.
Tanyusha
All my first yoghurt is ready. This is such a delicious treat, I did not even expect. The yoghurt turned out to be very delicate and dense. I put 1 teaspoon of sugar on 800 ml of milk of 2.5% and 200 ml of 10% cream and I thought it would be sour or anything like that very tasty as I like. Now I will do everything constantly, there is nothing difficult about it.
Uncle Sam
Inspired by the example of Pakat, I have been eating homemade yogurt for more than 10 days.
I have not yet forked out for the device, I had to urgently buy a microwave (the old one, having worked for 13 years, gave up its ghost).
I make yogurt in a metal 1.5 liter thermos.
First, I warm sterilized milk (it takes a long time to explain why this choice).
About 1 liter in the microwave up to +40. I stir the package of Activia into it. I pour the mixture into a thermos. For 4-5 hours. The result is excellent.
(I do not remind you about the treatment of all containers with boiling water)

I will share 2 of my developments.
1. After cooking, put some warm yoghurt in your mouth. You can rinse and swallow, or just keep it on for a few minutes. It normalizes the microflora of the mouth, removes an unpleasant odor (dysbiosis of the oral cavity), I think it can improve the course of periodontal disease, your teeth will thank you.
2. Mix a glass of warm yogurt with a tablespoon of bran (I have rye, you can oat or wheat), plus a tablespoon of wheat germ. Let it brew for at least 2 hours. Pleasant taste. And the benefit.
(This idea came to mind when I was looking at the composition of the advertised RECITSEN. Bran fermented with yeast, processed with heat to kill the latter, with the addition of seaweed. Milk bacteria can and should be kept alive.)
Pakat
Uncle Sam, "improve the course of periodontal disease", well, you gave it away, he thanks you ...
It is recommended to bring the milk to a boil, or stand for several minutes at 82 C, to eliminate unwanted microorganisms, then cool naturally.
The recommended temperature for yoghurt is 44-45 degrees C, which is considered optimal ...
Thanks for the tips ...

How do you shake yogurt out of a thermos, because it is very thick and the neck of the thermos is narrow?
Self-taught baker
Quote: Pakat

How do you shake yogurt out of a thermos, because it is very thick and the neck of the thermos is narrow?

In ancient times, when there were no yogurt makers, they used a thermos, so you shake it slightly, and everything pours out perfectly ...
DJ
Tell me please! I decided to make yogurt at home in a thermos. Activia yoghurt (I bought it in the store, and barely found it) in the place of the ferment, put it overnight, and in the morning I did not feel any difference. What did I do wrong, maybe I bought it wrong? Maybe you need some other yogurt? And where to buy it? or what other starter cultures would you recommend and where is it better to get them? When I asked in pharmacies the saleswomen looked at me with big round eyes.
Uncle Sam
Quote: Pakat

Uncle Sam, "improve the course of periodontal disease", well, you gave it away, he thanks you ...
It is recommended to bring the milk to a boil, or stand for several minutes at 82 C, to eliminate unwanted microorganisms, then cool naturally.
The recommended temperature for yogurt is 44-45 degrees C, this is considered optimal ...
Thanks for the tips ...

How do you shake yogurt out of a thermos, because it is very thick and the neck of the thermos is narrow?

Saying goodbye to paradontosis is when you LONG and REGULARLY enjoy (sorry, CURE) yogurt. And when "not long and irregular" - "improve the flow." It seems so to me. Personally, I don't have it.

Pasteurize sterilized milk ...
Why punish him like that?

About the temperature - thanks. I will correct it. I have somewhere a laboratory thermometer (from 0 to 290 Celsius) waiting in the wings.
It's just that when I worked at a dairy factory, kefir was made in a chamber way (milk with sourdough was poured into GLASS bottles and for several hours into a warm chamber of the warehouse, at 40 degrees), such a clot was obtained ...

"... and my ball enters and exits the pot ..." (c)

A fist goes through the neck of my thermos. And it is convenient to pour and wash.
Lenusya
Uncle Sam absolutely agree with you
All the instructions for making yogurt say that to form a curd, you cannot move and shake the yogurt maker after you have installed the jars in the yogurt maker or jar in a warm place, but on some Narine cooking sites it is written that after 5-6 hours the jar should be shaken well without opening cover, and then a clot begins to form there.

Does anyone shake yoghurt in the cooking process? If so, what was the result and from what was the yogurt shaken?

I apologize for being meticulous, but I have been trying to defeat Narine for half a year now, and this probiotic we need has just begun to give up. This is what collective intelligence means.
Tanyusha
After reading about the difficulties of sourdough culture on bacteria from the pharmacy, I decided to do it on the activity, I really like it, the most delicate yogurt turns out. Before buying a yogurt maker, I made yogurt in a jar in the oven, it turned out the same as in a yogurt maker.
DJ
tanya1962 If it's not a secret, tell us how you made yogurt in the oven? How long did it take you? what composition?
Lenusya
tanya1962, do you have an electric or gas oven?
How do you keep it at the right temperature?
Tanyusha
DJ is very simple. I took 800 ml of milk 2.5% + cream 10% + 1 teaspoon of sugar heated up to 40 C and put the Activation, mixed everything with a whisk and poured it into a warm jar (previously sterilized in the oven up to 100 C).Heat the oven to 50C -60C and put a jar there and turn off the oven. I put it in the oven at 9 pm and took it out at 6-7 am. Do not open the oven after placing the jar in the oven. If you like sweet yoghurt, put more sugar. The yoghurt turns out to be very tasty.
I have an electric oven.
DJ
tanya1962 What kind of liquid cream? how many ml?
Lenusya
tanya1962 Have you tried setting the temperature to 40 degrees and leaving the oven on?
Tanyusha
I took 200 ml of cream, and I add cream to 6% milk so I like it very tender and tasty.
Lenusya, honestly speaking, for the first time I was afraid to do it, because to my question here what temperature is maintained in the yogurt maker, no one answered, so I myself and experimented. Even now in the bank I sometimes do it for a neighbor.
Lenusya
Quote: tanya1962

Lenusya, honestly speaking, for the first time I was afraid to do it, because to my question here what temperature is maintained in the yogurt maker, no one answered, so I myself and experimented. Even now in the bank I sometimes do it for a neighbor.
Thank you. Now I'll try to put the narine in the oven at 40 degrees, see what happens in the morning. The most important thing is to get sourdough from it
For some reason, I'm afraid to put it on the fermentation mode in the microwave.
I read somewhere that the comfortable temperature for making yogurt is 37-43 degrees

I take milk. House in the village 3.5%, baby biomes are still quite good. But I noticed that yoghurt of different quality is obtained from different batches.

Here's what I found on the website zakvaski.com

"The peak temperature in the Tefal yogurt maker was 53 ° C, about two hours after switching on.

The temperature in the Moulinex yoghurt maker gradually rose, stabilizing around 38 ° C. "

I do not know how much this corresponds to reality, because I have tefal and everything works out great from store yoghurts, but not from pharmacy ones. Maybe they need a slightly lower temperature?

temp.gif
Cooking yoghurt in an unconventional way (thermos, oven, slow cooker, etc.)
Zest
Quote: Lenusya

Thank you. Now I'll try to put the narine in the oven at 40 degrees, see what happens in the morning.

Before buying a multicooker, I was doing great yogurt in the oven. She turned it on at 40 degrees and after 4-5 hours everything was ready in liter jars. Most likely, the matter is not in the temperature, but in the "dead" Narine.
Uncle Sam
If yogurt is not poured out of my thermos within 3.5-4 hours, delamination will begin.

Yesterday I tried to do it for the first time on NOT sterilized milk (+ actimel).
And taste and consistency for 5+
RybkA
I tried to do it in the oven. The result is different each time, thoroughly tasty and necessary in consistency was only once, and so it is constantly curdled slightly from above and below at the bottom, and the whey appears. The fermentation time was from 3.5 hours to 2.45 ... and still curdled! I thought I could do without a yogurt maker, but ... in general, tomorrow we are going to look!
Admin
Quote: RybkA

I tried to do it in the oven. The result is different each time, thoroughly tasty and necessary in consistency was only once, and so it is constantly curdled slightly from above and below at the bottom, and the whey appears. The fermentation time was from 3.5 hours to 2.45 ... and still curdled! I thought I could do without a yoghurt maker, but ... in general, tomorrow we're going to look!

The best yogurt maker turned out to be in this version, she made fermented baked milk and yogurt.
It turned out to be 5+ Although there is a yoghurt maker at home, but something in it began to turn out bad yoghurt, all flakes off.

I recently bought such a thermos container. Very convenient for making curdled milk, fermented baked milk, yogurt, etc.

🔗

And this is in a collapsible form. And a glass of ryazhenka is nearby.

🔗

This thermos has a large and wide plastic flask, 2 liters of usable volume. Closed with a wide lid with locks.

I cooked baked milk in a slow cooker, cooled to 50 *, mixed with sour cream, placed in a thermos and under the lid for 6-7 hours, then put it in the refrigerator.
fugaska
And I was lazy at first doing it in a thermos, but I became too lazy to shift over the jars, I bought a yogurt maker (I make yogurt for children every three days).but adults can already indulge in a thermos, we don't often want yogurt
RybkA
Admin, walked through our stores, I did not find anything like that, unfortunately, there are only options for metal thermos without containers. There are also glass flasks, but the neck is narrow, and if you take a thermos, does it matter what the flask is made of?
And so far only Tefal is around the yogurt makers, there are no Mulinex at all, boom look
Admin
Quote: RybkA

Admin, walked through our stores, I did not find anything like that, unfortunately, there are only options for metal thermos without containers. There are also glass flasks, but the neck is narrow, and if you take a thermos, does it matter what the flask is made of?
And so far only Tefal is around the yogurt makers, there are no Mulinex at all, boom look

It does not play a role, but with such a plastic flask it is safer, because you have to scoop out the yogurt with a spoon.
Hope
I once saw a similar thermos in a store. Very convenient for yoghurt, only it costs twice as much as a yoghurt maker.
Admin
Quote: Hope

I once saw a similar thermos in a store. Very convenient for yoghurt, only it costs twice as much as a yoghurt maker.

Mine costs 860 rubles, I bought it recently
Hope
Quote: Admin

Mine costs 860 rubles, I bought it recently
And I saw it for 1500, and I thought it was too expensive. Now I have adapted to make yogurt in a slow cooker right in the jars and I am very happy.
RybkA
For the past week, experiments with yoghurts in the oven have been going on, each time I feel more and more inclined, thoughts are already creeping in from the uselessness of a yogurt maker ...
Fermented with activism, lactovite, and baked milk + sour cream (according to the recipe Admin : flowers: I think ...), now Imunelle is strawberry ...
Now I ask the connoisseurs to explain what the duration of the fermentation time depends on, because the minimum time was 3 hours, the maximum was already 8 hours for baked milk and sour cream ...
zabu
Quote: RybkA

For the past week, experiments with yoghurts in the oven have been going on, each time I feel more and more inclined, thoughts are already creeping in from the uselessness of a yogurt maker ...
Fermented with activism, lactovite, and baked milk + sour cream (according to the recipe Admin : flowers: I think ...), now Imunelle is strawberry ...
Now I ask the connoisseurs to explain what the duration of the fermentation time depends on, because the minimum time was 3 hours, the maximum was already 8 hours for baked milk and sour cream ...
It is clear that if you add a larger amount of sourdough, then a lot of bacteria get in and they quickly mow off the product with a high sour taste at the exit. And for baked milk with sour cream? Sour cream contains a large amount of fat, which helps to slow down the development of bacteria, and in baked milk, the structure is changed compared to ordinary milk.
Uncle Sam
Quote: kipitka

while I cooked it in a jar, which I wrapped in a blanket ... But I feel that after reading 46 pages of this topic I will have to buy a yogurt maker .. I'm already afraid

Don't you have an old thermos at home?
In his work!
In addition to the price, the thermos is advantageous in its versatility. In it you can make not only yogurt, but also kefir (a different temperature is needed), cottage cheese, and so on.

And in stores they sell thermal containers (foam rubber, polystyrene, fabric), sizes - from 1 liter jar to a whole bag of yogurt.
Admin

"So if you are not at home for a long time, then in Moulinex, in Tefal, yoghurt can simply stand, stratify.
Although it all depends on milk, I once put the child to bed and fell asleep Merry, I came to my senses at 5 am, the yogurt stood for 10 hours, usually 4 is enough - it did not even stratify. I changed the milk - after 4 hours a little whey separated.
I like my Tefal. My friend Moulinex is also very happy with her. "


I drove, as they say, these options. As a result, it turns out that over time, neither the timer nor the heating system itself works. Recently I sent another one to the trash, although I bought it for a long time, it is picking up a hot pace. and so it holds, and all the yogurt froths.

Therefore, I bought a thermos flask with a wide mouth for 800 rubles at all times.And I don't regret it. Curdled milk-kefir-yogurt is obtained super with any milk - warm and even completely cool. Depending on the pace. milk - the product is obtained in 4 hours, or overnight.
Uncle Sam
Quote: Admin


Therefore, I bought a thermos flask with a wide mouth for 800 rubles at all times. And I don't regret it. Curdled milk-kefir-yogurt is obtained super with any milk - warm and even completely cool. Depending on the pace. milk - the product is obtained in 4 hours, or overnight.

Our person!
Without any electronics, "consistently excellent result."

And also a thermos with a metal flask is funny because it is not afraid of steep boiling water during sterilization.
When a carton of milk is at room temperature, I do not heat it in the microwave. Just pouring boiling water over the inside of the thermos, I do not immediately drain it. The walls draw in the heat necessary for making yoghurt. So, theoretically, to make yogurt without electricity (there would be boiling water in a thermo-pot or kettle).
Admin
By the way, Uncle Sam, I switched from your supply to a thermos. Tired of spoiling milk and still worrying about which of us is worse - me or a yogurt maker, spoil milk.

With a hot flask, the idea is good, but my flask is inserted inside, thick plastic, although you can try, in the dishwasher, the water is also hot and nothing.

Recently, I slightly warmed the milk, it was almost cold, nevertheless, it fermented to a dense yogurt overnight.
Pani Olga
Oops, and I put 125 ml on 1400 milk and it turns out. Milk House in the village 3.2, Actimel sourdough (I always make sure that the whey does not separate in it, this is already an overripe sourdough). It takes 4-5 hours to prepare. I put it in the morning, then at 12-13 o'clock I poke around, if it gets thick, go straight to the refrigerator.
You can also boil the milk and pour over the jar with boiling water, to be sure.
In your country, "curdled" bacteria beat "actimel" bacteria, because in Russia mold in the air is eternal, like bears on Red Square!

For example, in Spain, sauerkraut does not work, there are no such bacteria there, and make yogurt there even in the sun, or in Israel.
Pani Olga
Self-taught baker
And what is the temperature in the yogurt mullet? I'm doing something in a yogurt maker, maybe the temperature is high? Girls put a tea towel in 2 layers to cool down. then the yoghurt does not stratify.
fugaska
yoghurt stratifies from overheating and permeation - less time is needed in the multi, you can only check it empirically, look more often (at least for the first time, in order to determine the readiness time a little)
Self-taught baker
Quote: Olga Pani

Self-taught baker
And what is the temperature in the yogurt mullet? I'm doing something in a yogurt maker, maybe the temperature is high? Girls put a tea towel in 2 layers to cool down. then the yoghurt does not stratify.

This is what I do in the yogurt maker too. Old MULINEX, just out of habit, she misspelled, sorry

I have 4 hours, this is summer.
And I also have VILLAGE milk, we bring it from the dacha, we take it from our neighbors for 5 years for sure.
vorona
The ideal temperature for the development of all kinds of bacteria is 36-38 degrees. Milk must be sterilized or well boiled. My family has been eating homemade yoghurts for a long time and constantly, with what they fermented, almost always an excellent result.
Pani Olga
In India and Israel in the summer, yoghurt is made by exposing the jars to the sun, and you get wonderful yoghurt.
You can also use a thermos.
Of course, a yogurt maker is better, you can see if the yogurt is ready, but as an option, it will do.
I fill the thermos with boiling water for 10-15 minutes, then pour it out, pour the milk and sourdough into it, seal it and wrap it in warm something. After 6-8 hours, the yogurt is ready.
Try it before you buy a yogurt maker.
And in winter, of course, a central heating battery. I pour it into a jar, put it without a lid in a plastic bag, tie the bag onto the battery.
I have a yogurt maker, but sometimes I will dilute so much milk by eye that it does not fit into cans from a yogurt maker, therefore I do it in alternative versions.
Tashunya
Please comment on my mistakes in making yogurt. We don't have yoghurt makers on sale, so I'm experimenting in the oven and multicooker. There were 3 attempts:
1. A liter of milk for 30 minutes in a slow cooker for Stewing, cooled to about 40 degrees (approximately, since the little finger acted as a thermometer), mixed with 1 jar of Activia in a saucepan. For the purity of the experiment, I divided one portion into two: put the first in a sterilized and heated jar in the oven (50 degrees), which I immediately turned off and after 5 hours the super yogurt was ready; the second one back to the multicooker for heating (it took about 20 minutes, I remembered only an hour later), after 5 hours the yogurt thickened, put it in the refrigerator, and in the morning the yogurt from the multicooker became grains. Because I'm overheated or is this normal?
2. Did it in a multicooker, warmed it for 30 minutes, all the same with grains.
2. I did it in the oven, after 6 hours the milk remained liquid, I turned on the oven again at 50 degrees, for 30 minutes. I left it overnight (I wanted to put it in the refrigerator at night, but I couldn't get up). In the morning, a curd and serum.

The grains (from the first two attempts) and the curd (from the third attempt) taste delicious, not sour. Can I eat this or is it better for baking?
Tanyusha
You overexposed Tashunya in the oven, I didn’t make a yogurt maker in the oven at night at 12 o'clock, and in the morning I put it in the refrigerator for 6 hours. There was always an excellent result. I don’t know about the multicooker. At the expense of the curd and whey, I would discard everything on the gauze and YOU would have whey and curd.
Lissa
Quote: Anna1

Dear Colleagues! I have a yogurt maker Moulinex. I have been making yogurt for a long time. I read this topic, but did not find the answer to one question: I heat yogurt from the refrigerator in the microwave (30-40 seconds) and I doubt whether live bacteria remain there. If anyone knows, please answer!
Better to remove from the refrigerator and leave on the table for a while.
Hope
Quote: Anna1

I heat yoghurt from the refrigerator in the microwave (30-40 sec) and I doubt if live bacteria remain there.
In the microwave, all living things die and there will be no benefit from such yogurt.
Anna1
Quote: Hope

In the microwave, all living things die and there will be no benefit from such yogurt.
I also thought so, until such a case happened: once there was a fly in the microwave, I found it only when I began to take the heated product out of the oven. The fly barely moved, but it was ALIVE. So I thought: a living organism dies in a microwave oven, apparently when it warms up to a certain temperature. Maybe the same with bacteria?
kinski
Girls .. thanks for the answers)) I have never done yogurt yet .. so there are a lot of questions ... I want to try to make in a thermos ... and they promised me a yogurt maker for the new year))

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