All-in-One Cooker: Making Yoghurt | Philips | HD2137 

Indian food is disgusting anyway

Ciao @Caterian per questo specifico modello non abbiamo dei tutorial in Italiano ufficiali Philips

Hi, Yu. The yogurt culture starter is not necessary when making plain yogurt. Perhaps, when experimenting with Greek yogurt or other types of thicker yogurts you could look at adding the yogurt culture starter. We hope this answers your question. :)

Hi Yu Tian, you definitely need "culture" to make yogurt! The culture can be from capsules or packets of "starter culture" both of which are purified specific yogurt making bacteria OR you can use a portion from a live batch of yogurt as Gabby above used. Note that extra sugar was not used as the yogurt was cultured from dairy milk that contains lactose sugar. I hope that clarifies for you. If you use a lactose-free milk you would need to add a sugar source for the culture bacteria to feed on to turn it into yogurt.

Every yogurt you make needs the starter yogurt... The way they discovered yogurt in the first place was by the active cultures inside of a belly of an animal...

Hi Viji, thanks for your comment. Let's see if we can help you answer that question. Could you please elaborate on what you mean exactly with pot in pot cooking? We're not quite sure, but we'd most certainly like to look into it for you. :)

@@Philips like can we keep a stainless steel bowl or glass bowl inside the inner pot ( the default pot comes with the cooker) for cooking? Example :for yogurt making can we use a milk in glass bowl and keep it inside the inner pot and set yogurt option?

@@Philips I've seen this pot in pot cooking method in INSTANT POT.so i hope this all in one cooker is also exactly the same as Instant pot.if you dont mind kindly refer the link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_eEiU5BUbqc.html

That's a good question, Viji. We'd like to make an appeal to our product specialists, who are able to tell you more about it. Would you mind sending us a private message on Facebook with your email address and phone number, as well as your country of residence? We'll then make sure to put you in direct touch with the team. :) Thanks in advance!

I wonder if you got your answer.... Having experimented with many PC's now. I can note that the PC product designers are generally behind the foodie trend setters! I was also intrigued by your question and with a little research found many links to what u refer to. "Pot In Pot " cooking has taken off it seems, and now, I too, am so inspired by it. But from what i can see, it is little different to what other PC's have already done and therefore totally applicable! Eg making jam or pickles in pots and using ramekins both steamed in water baths on trivets inside the inner pot of a PC. But rather than focus on traditional products that few would venture into eg jam / pickles, the PIP trend has taken the technique to apply in many daily uses and thereby maximises the use of your PC. I would answer yes to your question but with the following qualifier: there is a difference between InstantPot (IP) and most other PC's in that IP has a SS Inner bowl not a non-stick coated aluminium one. The only problem, i can see there, is that the non-stick may inadvertently become scratched using inserts and i have been very mindful of this aspect with my own ones when cooking bones and steaming/poaching. Yet most PC's mine included, come with SS trivets, in itself an implication of suitability for use regarding your Q. I have further safeguarded my PC Inner Pot base with the use of a cheap silicon (safe to 230C) mat and later a silicon insert used for lifting bottles in/out of a Home Bottling unit. With regards to the types of containers/vessels that you can use inside - My Tefal C4M+ has been demonstrated using steamed pudding bowls either lidded or covered with foil and tied on tightly and other Tv demonstrations have suggested the Pyrex Glass , Ceramic bowls and SS as being entirely suited. Indeed anything that can be safely heated. One further thought is to enquire re safety of a "sealed" pot re its contents exploding, inside the inner pot of a PC and whether there is a temp. or pressure limit or techniques to obey, bearing in mind that the Philips for eg has 18 (I think) points of safety built into its functions for that reason. I like this Philips for its low temp yogurt function and would think it would be well suited for PIP yogurt as your container/s would be smaller and thereby easier to heat to the middle than if made directly in the large inner pot. You may have to reduce the time function but experiment or investigate other channels.( I did not realise at the time but when i used this Phillips model PC to make the milk yogurt it was still too thin and milky. I realise now yogurt success is sufficient culture + sufficient heat over sufficient time. That it! I see Gabby (presenter- above) now recommends in demos of the next model Philips to take it to 12 hours, not the 8 that i did. I believe the reason will relate to volume being made and for the evenness of temp to spread through the mixture. PIP would resolve that... there is probably good reason that store bought yogurt tends to be in taller not wider tubs?? I wish u well with PIP cooking as Im sure you will enjoy all its possibilities including PIP yogurt in your new Philips!

Hi there, Gary. Thanks for reaching out. Would you be so kind to elaborate on your question further? We're not quite sure what you're referring to. Alternatively, you can reach out to us on Facebook (to.philips/6059yjf4f) or Twitter (@PhilipsCare). Thanks in advance!

Hi James. Thanks for bringing this into our awareness. Good catch! As per the recipe book, to make yoghurt you should just pour the milk into the pot (the milk should be at room temperature), and the natural yoghurt and stir. Then you set cooking time for 8 hours and press start. We recommend that you stick to the instructions in the recipe book. We, on our end, will flag this inconsistency with our dedicated team. 🙂

Hi! Thanks for your question. This is a difficult question that requires a specific test and also depends on the type of food. This machine is capable of cooking large quantities much faster, saving time and energy compared to conventional methods. We hope this helps!

Hi Steven, thanks for your interest in our cooker. However, this model is not available in your country, unfortunately. You may want to check out our other available cooking appliances here, especially our Airfryer: to.philips/6057GICd9 Hope you'll be able to find something that would spark your interest! :)

Hi Yvonne, thanks for your comment. We're glad to hear that you've enjoyed the video. When making yoghurt, the valve should indeed be set to SEAL. If you feel like some settings in the recipe book are incorrect, then please don't hesitate to elaborate here on RU-vid or via Facebook or Twitter. We wish you a great weekend.

Thank you for replying. Have a great weekend yourself.

Thanks Philips for replying back, I indeed agree with the previous comment the book says Seal but the sticker on the lid says Vent so I wasn’t sure what settings should i use

You're more than welcome, Alex. Hope it's all clear now! :D

If i wanna add fruit into my yogurt, which is 30min before end, i need to release the pressure? Got any pressure because it set to seal... And if i wanna make sweet yogurt, when i need to sugar? how much sugar i need to add to make same taste like those yogurt selling in market.

Nowhere near as expensive for 2 litres of yoghurt

Don't know where you shop but I think this is way cheaper!

Hello, Morton. Congratulations on your new purchase! Could you perhaps elaborate on why you don't feel confident enough to use it? Maybe we can help! :-)

@@Philips hi this is unrelated but is there a way to off the sound from the machine when we are pressing the buttons?

How? It’s as easy to use as turning the stove on. I use it daily.

I totally know how she feels. The machine is very un-intuitive and extremely ux- unfriendly. . In this modern technology era I was so surprised at its responsive functionality. The accompanying instructions book is even difficult. I’m hoping someone in the world has made one that is easy. It requires huge amount of wading through instructions and very little help from the panel. On the plus side - very plus. - it provides great results!!

HAHA just only watched your video on how to make it. And then since I have the same machine, found this video and you're here, haha. Nice!

@@LilGugz lol yeah, i googled my question instead and as you can tell from my video i found the answer :P

Tell us why, Please?

They’re using already pasteurised milk out of a carton so heating is unnecessary. There are plenty of RU-vid videos of guys who make yoghurt from raw milk they just milked from a cow or goat and they then heat the raw milk to about 80C then let it cool to 35-40 and add culture from a previous batch of yoghurt. They keep it 35-40 as best they can.

William Jones-Halibut ..it’s not really about pasteurised or non-pasteurised as I understand it, the heating is more about denaturing the milk and making the protein “sticky”. The required temperature is 37-43c. This video explains it well. I bought this culture, but there are many alternatives ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gPgUX4N1VVE.html