Yoghurt milk

Homemade milk can also be different, and it is difficult to guess with it. It is necessary to take from trusted people so that you are sure that nothing has been added to the milk - not diluted, etc. Plus, so that it is fresh. Boil is a must! And to know for sure that the cow is not after calving. Good luck!
And clots, cottage cheese - this is all because the milk is homemade, if you warm it all the time, as it happens in a yogurt maker, and the bacilli do not work, then you get yogurt first, and then curd. Everything is natural. The bacteria in the yogurt just didn't work.

And if the cow after calving, then what?
The woman from whom we take is on the recommendation, so we trust her. but at the expense of the fact that they were diluted, it is unlikely, since in the bottles in which the milk is given, as it stands, you can see a lot of cream from above. And they took milk immediately after milking. I don’t understand why yoghurt didn’t come out of this milk twice. Made from narine with 6% everything superfood. and then disappointment befell ... Maybe try to ferment the old fashioned way, on actimele? maybe the bacteria here will not be so whimsical? Or try to dilute the milk yourself, a la make it purchased?

I make homemade PROSTOKVASH using natural milk from a cow, which I buy in the village from a milkmaid, and this is what I get:

this is me fermenting raw milk, not boiled, only heating it to 40 * C, and fermenting with an old portion of fermented milk, from the previous ferment, I leave specially 1 jar not eaten, for 1 liter of milk 1-2 jars of 120 ml.
I ferment in a wide thermos
Then, after the yeast, I put the PROSTOKVASH in the refrigerator for cooling, store it directly in the flask under the lid, or transfer it to portioned jars
Sour milk fermented from homemade milk and its sourdough will always be clots, and a little sour taste is "sour, fermented" milk.

This is how it should be - a real fermented milk product! In details 🔗

Tatyana, and in your case it turns out yogurt, not yogurt? I have a child, capricious, will see clots - refuses. Already accustomed to a thick consistency.
Tatyana, is it really impossible to make yogurt from homemade vsezh? I also have a yogurt maker

Tatyana, and in your case it turns out yogurt, not yogurt? I have a child, capricious, will see clots - refuses. Already accustomed to a thick consistency.
Tatyana, is it really impossible to make yogurt from homemade vsezh? I also have a yogurt maker

So, for a child, you can stir curdled milk and spoon before use, and add and mix jam (jam), so all the clots will go away
We need a natural product.

You can do everything, you just need to adapt - we have a topic about making yogurt

And if the cow after calving, then what?

Then the yogurt may not work.

And if the cow after calving, then what?

In the body of a cow, like any woman, there is a hormonal shake-up, some substances get into the milk. If you have calved recently, there is milk and colostrum. So milk is specific in composition during the period of cows' bawling and calving. Sometimes it smells with a specific smell. Smell, there is no smell unusual for milk? And at the end of winter - early spring and in the store milk "with a smell" sometimes slips, and even cheese came across. It is at this time of the year.

[LESENA]

Tatyana, and in your case it turns out yogurt, not yogurt? I have a child, capricious, will see the clots - refuses. Already accustomed to a thick consistency.
Tatyana, is it really impossible to make yogurt from homemade vsezh? I also have a yogurt maker

LESENAand my grandson doesn't eat liquid yogurt.So I adapted, if it turns out to be thin, I throw one jar onto the filter (from a drip coffee maker) and add the resulting "curd" to the yogurt. Eats even without jam then, just put half a spoonful of sugar, loves when sugar crunches!

So, for a child, you can stir curdled milk and spoon before use, and add and mix jam (jam), so all the clots will go away
We need a natural product.

You can do everything, you just need to adapt - we have a topic about making yogurt

At one time, as soon as I thought of buying a yoghurt maker, I reread this Temka, I know the very technology of yoghurt preparation. far and wide, but it didn't come out of homemade milk, so I decided to come back here for help.

In the body of a cow, like any woman, there is a hormonal shake-up, some substances get into the milk. If you have calved recently, there is milk and colostrum. So milk is specific in composition during the period of cows' bawling and calving. Sometimes it smells with a specific smell. Smell, there is no smell unusual for milk? And at the end of winter - early spring and in the store milk "with a smell" sometimes slips, and even cheese came across. It is at this time of the year.

And yet it turned out that the cow after calving !!!!
Blimey
the milk does not seem to smell, and the child does not refuse, he says that it is very tasty, but the yogurt does not work. then we will make and drink from this, but still make yogurt from purchased yogurt and wait for the calf to grow up

[LESENA]

LESENAand my grandson doesn't eat liquid yogurt. So I adapted, if it turns out to be thin, I throw one jar onto the filter (from a drip coffee maker) and add the resulting "curd" to the yogurt. Eats even without jam then, just put half a spoonful of sugar, loves when sugar crunches!

but here she is naughty, she likes it when like this: you put jam in a jar and don't stir, she likes it when she spoon a little jam and a little yogurt. Some kind of aesthetic pleasure gets its own kind
and you will not fool that !!! And I also tried to make yogurt from baked milk, it turned out deliciously, not so sour and again for a change!

I read the whole branch and was stunned - no one makes yogurt from UHT milk. For a year now, I have only been making it out of it. I brushed aside my homemade milk - I don't know what kind of cow it was. The pasteurized must be boiled. Do you like the taste of boiled milk? And yoghurt from it? And what about the taste of sterilized? This is the same as pasteurized, but already boiled for us.
I will not convince anyone, but if interested, here is a very amusing infa on milk
🔗

You don't need to boil this milk. I heat it up to 35 degrees, + sourdough and put it in a yoghurt maker with a built-in thermostat with a temperature set on it at 36. The result is always excellent - both in taste, and in smell, and in consistency.

I buy ultra-pasteurized milk for Health and Burenka (it's from the same dairy). Recently I tried Frenzy Farm on milk. Maybe it happened by accident, but I liked yogurt even more for the taste.

For some reason, on UHT milk, yogurt does not come out thick, although I take milk 3.5, I don't understand anything. on pasteurized thick.

Hello everyone. I make with Lianozovsky milk. I noticed that the consistency of yoghurt mainly depends on the leaven, and not on the milk. Made on Evitalia and various yoghurts. When Evitalia was fresh (I had a pack of 10 bottles), the yoghurt worked well, and a few months before the expiration date, even a double dose of the starter culture gave poor results. I take milk from under the cow only from my neighbor, although there is a farm nearby (they say that there are mastitic cows and, in general, it's bad when milk from different cows is mixed into one), I tried to make yogurt on it at different times of the year and even after separation (it turned out a little better), nothing comes out, the serum peels off.Kefir in milk from under the cow is obtained without problems (but also, it all depends on the initial fermentation). I just want to try adding powdered milk to cow's milk (the instructions for the yogurt maker say that this will make the yogurt thicker), it might help. Maybe someone has already tried it? And I also made fermented baked milk on cow's milk (I cooked milk in a milk cooker for about an hour, and then after cooling down I added yogurt to it and put it in a yogurt maker), it turned out to be delicious, tastier than the store one by a lot!

[about an hour]

And I also made fermented baked milk on cow's milk (I cooked milk in a milk cooker about an hour, and then, after cooling, I added yogurt to it and put it in a yogurt maker), it turned out to be delicious, tastier than the store one by a lot!

Is it possible for an HOUR to get baked milk ??? Regardless of where I make it in SLOW- or MILK-cooking, it becomes truly creamy with a nutty taste, no less than 5 hours later.Then fermented baked milk is ten times tastier than store-bought, and such as was done before in the villages

I don't know, maybe it takes so long to make it from store milk ... I use fresh milk. I cooked 1.5 liters in a milk cooker for about an hour, I had to pour water into it one more time. I would not say that the color was bright, like a store ryazhenka, just beige and ryazhenka tasted. Maybe, if you cook it even longer, it will be even tastier - I don't know.

is milk by color?

In a multicooker

In a slow cooker

so I, on the advice of Tanya, did it in a cuckoo on a slow cooker, and before that in Panasonic on stewing (by the way, I had to try it on heating), the difference is, frankly, huge.
it seemed to me that the cuckoo was really real.

light shades from the photo. I have not tried it in a slow cooker yet, I will experiment the other day. True, in the instructions for the multicooker, I say that dairy is to be made in it, and when I see milk recipes, I always strain to my multicooker and never make up my mind.

I don't know, maybe it takes so long to make it from store milk ... I use fresh milk.

Well, I don’t have a pair, of course, but I don’t use the store either, I take it either at the local market, homemade, on Saturdays or a farm in a neighboring village.

in the instructions for the multicooker, it says that dairy is to be made in it, and when I see dairy recipes, for my multicooker I always strain and never make up my mind.

Dairy can be cooked in ALL multicooker, where there is stewing / languishing, and not just a special dairy program !!!

For me, the most delicious and real stew is obtained in a slow cooker!
Not in a cookie - namely a Coonwood slow cooker or other model. Unfortunately, baked milk does not work in kuku. I do not mean the high-speed version on the Multipovar at 120 * C, for me this is not baked milk ...

For me, the most delicious and real stew is obtained in a slow cooker!
Not in a cookie - namely a Coonwood slow cooker or other model. Unfortunately, baked milk does not work in kuku. I do not mean the high-speed version on the Multipovar at 120 * C, for me this is not baked milk ...

I'm confused, and the photo of baked milk, in which multicooker was made? I thought in a cuckoo ...

I did it in a cuckoo on a dolvarke - you try,

I did it in a cuckoo on a slow cooker - you try,

purely, I do not have such a regime, but I so understood what they do in the extinguishing regime, right?

purely, I do not have such a regime, but I so understood what they do in the extinguishing regime, right?

Aha

purely, I do not have such a regime, but I so understood what they do in the extinguishing regime, right?

There is no such regime in kuku! Do on the Multi-cook 120 * C mode for 20 minutes.

In my photos, milk is made in two devices:
top in a Panasonic multicooker, Stewing mode 5-6 hours.
lower in Kenwood Slow Cooker, 6-7 hours

excuse me "dolgovarka" - corrected

excuse me "dolgovarka" - corrected

Anya, what color is the milk obtained on the contract, and how long does it take to cook, at what temperature?

Tanya, the color of the milk was dark dark cream, I just stepped into the kitchen with the foam, I looked at it costs 3 level 6 hours, but I know for sure that it was still 4 hours on the heating, I probably put it at night.
For some reason I thought it was you I read somewhere ...
I found it on another forum
"For those wishing to use lower temperatures (like in a Russian oven), I recommend Dolgovarka, temperature level 2 (not higher, not lower) 75-80 degrees, time 6 - 8 hours."

I'll still look for where I found my regime

yeah, it's clear why I remember you
https://mcooker-enm.tomathouse.com/in...ion=com_smf&topic=3319.45
Name: Baked milk in Kuku 1054
Sent by: Lyi on Nov 08. 2010, 22:51
Already 2 times I made "baked" milk in Kukushechka 1054 on the "long cooker" mode at the 3rd level for 6 hours.
Natural milk from a cow.
That is, I took into account the advice of Admin that baked milk is the most delicious in a slow cooker. But since I don't have a slow cooker, I remembered in time that the cuckoo has this program.
It turned out to be a wonderful color of coffee with milk, the consistency is thick, like real milk baked in the oven (but without its hassle) and it boiled down quite a bit: about 50-70 grams by 1.5 liters.
And then even in yogurt, even in porridge, at least to wash down the cake.
I liked this recipe more than drowning milk in the same cuckoo, but on Multipovar ...

[Anya]

Yeah, Anya - thanks for the info!

The milkmaid, from which I take milk, puts the jar on the stove at night in winter, and in the morning it turns out fermented baked milk. She said that in a thermos you can also do this. And I did it by accident, I generally tried to make yogurt on cow's milk again, twirled and digested the milk, did not pay attention, put it in a yogurt maker, and in the morning I had fermented baked milk! Moreover, a good consistency, without the separation of whey, which I cannot achieve by simply making yogurt with fresh milk! These are the miracles.

spun and digested the milk, did not pay attention, put it in a yogurt maker, and in the morning I had ryazhenka! Moreover, a good consistency, without the separation of whey, which I cannot achieve by simply making yogurt with fresh milk! These are the miracles.

What is the temperature of fresh milk? I just never heard that yoghurt is made from fresh milk, of course, you really need to trust the cow and her mistress to do it from UNBOILED at all. In any case, it will differ from pasteurized and heat-treated milk, and for yoghurt there are always problems with homemade milk, it is more fatty and stratified

What is the temperature of fresh milk? I just never heard that yoghurt is made from fresh milk, of course, you really need to trust the cow and her mistress to do it from UNBOILED at all. In any case, it will differ from pasteurized and heat-treated milk, and for yoghurt there are always problems with homemade milk, it is more fatty and stratified

I meant steam, and after boiled, of course, I have already described all this here more than once. It apparently exfoliates not only from an excess of fat content, since I tried this very milk after separation (skimming) and it also turns out badly, maybe a little better

I ran out, bought some milk and want to put it in a slow cooker overnight. Tell me in what order and what to do? Will I boil the milk now, and pour it into the multicooker on the stewing mode for 5-6 hours or on the multi-cook mode 120 degrees for 20 minutes? so I get it?

Right!

I ran out, bought some milk and want to put it in a slow cooker overnight. Tell me in what order and what to do? Will I boil the milk now, and pour it into the multicooker on the stewing mode for 5-6 hours or on the multi-cook mode 120 degrees for 20 minutes? so I get it?

120 degrees !!!! milk can ruin the multicooker.

if it is in the extinguishing mode, then I will simply bleed it into this mode and after its end I do not touch anything, I do not open it, I leave it as it is, in the heating mode for the remaining time, right?

120 degrees !!!! milk can ruin the multicooker.

I don't know, they say no

if it is in the extinguishing mode, then I will simply bleed it into this mode and after its end I do not touch anything, I do not open it, I leave it as it is, in the heating mode for the remaining time, right?

yeah, I put it overnight, that is, for 8 hours.This mode is the closest to the conditions of simmering in the oven, prolonged exposure to a not too high temperature

I don't know, they say no

I already read on several forums - it is impossible. but if you want - experiment. it turns out that the experiment would have cost me a lot - I did not

I will try. Now I will boil in a milk cooker and immediately pour it into a slow cooker. I wonder what happens if you hold it for more than 8 hours? hours so 12 ...

Why boil? When stewing, it will boil a little, and then it will languish! It is possible and at 12, the current will be better

I already read on several forums - it is impossible. but if you want - experiment. it turns out that the experiment would have cost me a lot - I did not

I was already above, I also expressed my doubt, because the instructions say that dairy, in my model of a multicooker, cannot be cooked and, in general, all foaming foods, add them only at the end of cooking and on the heating mode.

Why boil? When stewing, it will boil a little, and then it will languish! It is possible and at 12, the current will be better

for stewing, maybe I'm more stressed by the multi-cook mode in this matter ...

Do on extinguishing and do not suffer

Do on extinguishing and do not suffer

+10000

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