I put it on meat option for 1 .5 hours , works the same , then I let it naturally release, cool it down add yogurt or kefir and put it back in instapot for 8 hours on yogurt setting
Man I don't want to spend that much time just for milk but it really does look good so I guess I will try it eventually or find some delicious bottled Ryazhenka on the market. Thanks for recipe!!!
Hello. I know this video is very old but figured I would ask. I used 4 cups (1L) of whole milk. Slow cooked it at 195°F for about 10 hours. Added 2 tbsp of sour cream (which is too much I think, but shouldn't have made much difference). Whisked it together, and put back on yogurt mode for 8 hours at 110°F..the end result smells great, but it was VERY thin, almost the consistency of regular milk...i strained it and it is chilling now anyway in hopes it will thicken up. Is there anything i did wrong?
Thank you for asking! Try to use plain yogurt instead of sour cream. It is probably doesn’t contain enough active and live bacteria to ferment the milk!
Классный рецепт!!!!Обязательно буду делать по вашему рецепту. I also live in US. I loved your silicone green funnel and carafe with silicone lids. Where did you buy it? Thank you for the recipe!
@@homemadefood1015 ohhh Home Goods! My favorite store! We have 2 stores near me and Ikea also.....Thank you so much for sharing! I made ryazhenka yesterday - in the oven though....but the rest of the recipe is yours:) Already enjoyed today! Thank you so much for great recipe! Need to buy InstantPot!!!
I got into Kefir a few years ago during a stay in Russia. I'm back in Russia & addicted to full fat (4.0-6.0%) Ряженка. It's so moreish. What I would like to know is how do the surviving live microbes compare in diversity and CFUs to say full fat Kefir? I still drink kefir but mostly for the nutritional benefits, less for the taste. Ryajhenka is just delicious though, I've gone through a litre in one sitting.
It is a great question! I think you can’t count and compare surviving live bacteria at home. It is lab work. However, I see results live bacteria perform turning milk into a creamy texture. You may choose live cultures from high-quality yogurt (probiotics) to increase the number of bacteria. I am on the same page in terms of the health benefits approach!
Thank you for asking! I use a pretty new Instant Pot, and I didn't try to bake milk in the slow cooker. It works great if I use the slow cook program for 8-10 hours. No burned milk. I guess your slow-cooker has a higher temperature. So, you might manually decrease the temperature or reduce the number of hours, or both. A lower temperature of 6 hours might be a good solution. If milk doesn't get caramel color you always can bake for another hour or two. I wish you success with your next trying!
I have a question: what instapot slow cooking setting do I choose--low, medium or high? And what yogurt setting do I use--low, med, or high? Thank you.
For both settings you don’t need pressure at all. If you choose slow cooking setting is will shoe ‘normal’ level of heat, but the pressure is off. Same with yogurt settings. I just choose yogurt setting without adjusting to pressure level. Follow automatic program of the pot. I hope it helps!
I don't know if it will work for this, but for regular yogurt i warm the milk to about 43º C (i don't have a thermometer so i just heat it and wait until the milk is warm enough that i can kepp my fingertip in it for more than 15 seconds), then i put a little yogurt, mix, then i keep it in a container that will keep the temperature for longer, like an empty cooler. Since i live in a tropical country, i usually just put it in a glass jar with lid, wrap the jar in a blanket or towel and store it in a wooden cabinet. Maybe you could try putting the glass jar inside a cooler with warm water in it!
Recipe: 1. Slow cook ½ gallon of pasteurized or ultra-pasteurized whole milk in the Instant Pot for 8-10 hours. Choose the slow cook program for it. 2. Cool milk down and separate the crust by using a sieve. 3. Add 2 Tbsp of plain yogurt which contains live and active cultures and mix it up. 4. Use the yogurt setting for 8 hours to ferment the milk. 5. Cool the fermented milk down. Mix the product until the desired consistency. 6. Enjoy a homemade dairy drink!
The level of sour depends on yogurt. So, if you used probiotic yogurt, your final product will more sour. I recommend you to try with less sour yogurt. I like to use Icelandic plain yogurt from Trader Joy’s because it doesn't taste as sour. Another reason may be you used too much yogurt. Use 2 Tbsp for 1/2 gallon. The final product should be slightly sour, but it is pleasant to taste.
I have a question, what type of milk do you use? I used raw milk cos i thought that was healthier and it didn't turn out at all. The solids and the whey got separated like in cheese making, with the slightly baked smell.. did I do something wrong or do you need to use pasteurised milk?? Please help me
am sorry your first attempt didn’t turn out. I usually use organic pasteurized or ultra-pasteurized milk. Both types of work excellently. I didn’t try raw milk, so I believe it might be a reason. I highly appreciate you contacted me, and I wish you try it out again with pasteurized milk or ultra-pasteurized milk. I really want you to succeed with it. I would cook raw until boiling point, so it is pasteurized before you bake it. Boiling kills all pathogens, so it is safer to use. I would start with organic pasteurized milk, so you have a good result. Please let me know if you have more questions.
Recipe: 1. Slow cook ½ gallon of pasteurized or ultra-pasteurized whole milk in the Instant Pot for 8-10 hours. Choose the slow cook program for it. 2. Cool milk down and separate the crust by using a sieve. 3. Add 2 Tbsp of plain yogurt which contains live and active cultures and mix it up. 4. Use the yogurt setting for 8 hours to ferment the milk. 5. Cool the fermented milk down. Mix the product until the desired consistency. 6. Enjoy a homemade dairy drink!
@@sialraya Recipe: 1. Slow cook ½ gallon of pasteurized or ultra-pasteurized whole milk in the Instant Pot for 8-10 hours. Choose the slow cook program for it. 2. Cool milk down and separate the crust by using a sieve. 3. Add 2 Tbsp of plain yogurt which contains live and active cultures and mix it up. 4. Use the yogurt setting for 8 hours to ferment the milk. 5. Cool the fermented milk down. Mix the product until the desired consistency. 6. Enjoy a homemade dairy drink!
Мацони - сначала сделать закваску ( starter) 0,5 л молоко( жирное) вскипятить . Дать остыть , примерно 40 градусов или мизинцем ( не горячо) Смешать 2-3 ст л сметаны или Greek yogurt ( жирный ) . В баночку и укутать в тепло на ночь . Это и будет ваша закваска . Повторить процесс , только с большим количеством молока .
I put it on meat option for 1 .5 hours , works the same , then I let it naturally release, cool it down add yogurt or kefir and put it back in instapot for 8 hours on yogurt setting
Are you cooking it on meat normal setting with the lid on and sealed?. Does the milk burn on the base?
Man I don't want to spend that much time just for milk but it really does look good so I guess I will try it eventually or find some delicious bottled Ryazhenka on the market.
Thanks for recipe!!!
Nice.. I just heard about this drink and had to look for a recipe! Thanks for posting. You just got a new sub👍
Thanks from Moscaw!
Hello. I know this video is very old but figured I would ask. I used 4 cups (1L) of whole milk. Slow cooked it at 195°F for about 10 hours. Added 2 tbsp of sour cream (which is too much I think, but shouldn't have made much difference). Whisked it together, and put back on yogurt mode for 8 hours at 110°F..the end result smells great, but it was VERY thin, almost the consistency of regular milk...i strained it and it is chilling now anyway in hopes it will thicken up. Is there anything i did wrong?
Thank you for asking!
Try to use plain yogurt instead of sour cream. It is probably doesn’t contain enough active and live bacteria to ferment the milk!
Классный рецепт!!!!Обязательно буду делать по вашему рецепту. I also live in US. I loved your silicone green funnel and carafe with silicone lids. Where did you buy it? Thank you for the recipe!
Thank you for trying it out!
I bought a silicone funnel at HomeGoods, and a glass bottle with silicone lids in IKEA a few years ago.
@@homemadefood1015 ohhh Home Goods! My favorite store! We have 2 stores near me and Ikea also.....Thank you so much for sharing! I made ryazhenka yesterday - in the oven though....but the rest of the recipe is yours:) Already enjoyed today! Thank you so much for great recipe! Need to buy InstantPot!!!
I got into Kefir a few years ago during a stay in Russia. I'm back in Russia & addicted to full fat (4.0-6.0%) Ряженка. It's so moreish.
What I would like to know is how do the surviving live microbes compare in diversity and CFUs to say full fat Kefir?
I still drink kefir but mostly for the nutritional benefits, less for the taste. Ryajhenka is just delicious though, I've gone through a litre in one sitting.
It is a great question!
I think you can’t count and compare surviving live bacteria at home. It is lab work. However, I see results live bacteria perform turning milk into a creamy texture. You may choose live cultures from high-quality yogurt (probiotics) to increase the number of bacteria. I am on the same page in terms of the health benefits approach!
How do you stop the milk burning. I have tried in a tradition slow cooker not modern and some milk end up burned and sticking to bottom of pot.
Thank you for asking!
I use a pretty new Instant Pot, and I didn't try to bake milk in the slow cooker.
It works great if I use the slow cook program for 8-10 hours. No burned milk.
I guess your slow-cooker has a higher temperature. So, you might manually decrease the temperature or reduce the number of hours, or both. A lower temperature of 6 hours might be a good solution. If milk doesn't get caramel color you always can bake for another hour or two.
I wish you success with your next trying!
Reduce time to 6 hours!
I have a question: what instapot slow cooking setting do I choose--low, medium or high? And what yogurt setting do I use--low, med, or high? Thank you.
For both settings you don’t need pressure at all. If you choose slow cooking setting is will shoe ‘normal’ level of heat, but the pressure is off.
Same with yogurt settings. I just choose yogurt setting without adjusting to pressure level.
Follow automatic program of the pot.
I hope it helps!
It is similar to "Mishti doi" made in West Bengal, India.
Thanks ❤
А как выставить вентиль,или как он называется? Ну чтобы воздух выходил или нет как при pressure cooker
Looking forward to trying this :). Can you save some of the baked Milk to use instead of the yoghurt in the next batch?
I usually use fresh yogurt, but since fermented baked milk contains microorganisms to ferment it is a good idea to try.
Thank you for your reply 😊
I was hoping you where going to use kefir grains.
So this is basically yoghurt but you cook the milk longer.
What if I don't have a yogurt setting?
I got a new Instant Pot because of the yogurt setting. I wish I know to do yogurt setting manually.
Thank you for watching!
I don't know if it will work for this, but for regular yogurt i warm the milk to about 43º C (i don't have a thermometer so i just heat it and wait until the milk is warm enough that i can kepp my fingertip in it for more than 15 seconds), then i put a little yogurt, mix, then i keep it in a container that will keep the temperature for longer, like an empty cooler. Since i live in a tropical country, i usually just put it in a glass jar with lid, wrap the jar in a blanket or towel and store it in a wooden cabinet. Maybe you could try putting the glass jar inside a cooler with warm water in it!
Recipe:
1. Slow cook ½ gallon of pasteurized or ultra-pasteurized whole milk in the Instant Pot for 8-10 hours. Choose the slow cook program for it.
2. Cool milk down and separate the crust by using a sieve.
3. Add 2 Tbsp of plain yogurt which contains live and active cultures and mix it up.
4. Use the yogurt setting for 8 hours to ferment the milk.
5. Cool the fermented milk down. Mix the product until the desired consistency.
6. Enjoy a homemade dairy drink!
Do you clean pot before adding cool milk for fermenting? Thanks
@@sdibeatz3478Yes, I do.
i’m drinking one right now
Well done 👌🏽
What if it tastes more like sour cream? What did we do wrong?
The level of sour depends on yogurt. So, if you used probiotic yogurt, your final product will more sour. I recommend you to try with less sour yogurt. I like to use Icelandic plain yogurt from Trader Joy’s because it doesn't taste as sour.
Another reason may be you used too much yogurt. Use 2 Tbsp for 1/2 gallon.
The final product should be slightly sour, but it is pleasant to taste.
@@homemadefood1015 thank you so much!
I have a question, what type of milk do you use?
I used raw milk cos i thought that was healthier and it didn't turn out at all.
The solids and the whey got separated like in cheese making, with the slightly baked smell.. did I do something wrong or do you need to use pasteurised milk??
Please help me
am sorry your first attempt didn’t turn out. I usually use organic pasteurized or ultra-pasteurized milk. Both types of work excellently. I didn’t try raw milk, so I believe it might be a reason.
I highly appreciate you contacted me, and I wish you try it out again with pasteurized milk or ultra-pasteurized milk. I really want you to succeed with it.
I would cook raw until boiling point, so it is pasteurized before you bake it. Boiling kills all pathogens, so it is safer to use.
I would start with organic pasteurized milk, so you have a good result.
Please let me know if you have more questions.
@@homemadefood1015 omg you're the best! No other cooking show TH-camr ever replied to me, this fast and detailed! I love youuu
Recipe:
1. Slow cook ½ gallon of pasteurized or ultra-pasteurized whole milk in the Instant Pot for 8-10 hours. Choose the slow cook program for it.
2. Cool milk down and separate the crust by using a sieve.
3. Add 2 Tbsp of plain yogurt which contains live and active cultures and mix it up.
4. Use the yogurt setting for 8 hours to ferment the milk.
5. Cool the fermented milk down. Mix the product until the desired consistency.
6. Enjoy a homemade dairy drink!
@@sialraya Recipe:
1. Slow cook ½ gallon of pasteurized or ultra-pasteurized whole milk in the Instant Pot for 8-10 hours. Choose the slow cook program for it.
2. Cool milk down and separate the crust by using a sieve.
3. Add 2 Tbsp of plain yogurt which contains live and active cultures and mix it up.
4. Use the yogurt setting for 8 hours to ferment the milk.
5. Cool the fermented milk down. Mix the product until the desired consistency.
6. Enjoy a homemade dairy drink!
The milk was too hot
А мацони Вы не делаете?
Нет, не делаю.
Мацони - сначала сделать закваску ( starter)
0,5 л молоко( жирное) вскипятить . Дать остыть , примерно 40 градусов или мизинцем ( не горячо)
Смешать 2-3 ст л сметаны или Greek yogurt ( жирный ) . В баночку и укутать в тепло на ночь . Это и будет ваша закваска . Повторить процесс , только с большим количеством молока .
Don't you dare to mix it - eat as is - set and cluncky
mmmmmmm