Before going directly to step by step recipe Let's see what yogurt is good for. First, it is necessary for correct operation GIT. The lactobacilli that it contains suppress the pathogenic intestinal microflora. Secondly, it contains calcium, which strengthens the skeletal system. It has also been proven that people who often consume sour milk are less likely to develop bowel cancer.
If you eat only 300 ml. sour milk per day can strengthen immunity + improve the functioning of the digestive tract
And such sour milk as Acidolact will protect your gastrointestinal tract when taking antibiotics. It does not allow the beneficial intestinal microflora to die from the harmful effects of antibacterial drugs. Plus, daily use of this product allows you to get rid of indigestion and diarrhea.
This product is suitable even for those who are lactose intolerant. Yogurt has been proven to be digestible better than milk. Live bacteria stimulate the production of lactase. It is this enzyme that is lacking in people with lactose intolerance.
Choice of sourdough for cooking
For self cooking fermented milk product needs sourdough. They contain probiotics - a set of beneficial bacteria. By the way, recently released new series.
You can take as a basis:
- natural yogurt- the shelf life of a live product should not be more than 5-7 days. And in the composition itself there should be no sugar, dyes, pieces of fruit.
- liquid sourdough- it is also sold in the store. Most known to me under the brand name Prostokvashino.
- Previously cooked portion- as a basis it is better to use no more than a couple of times. If you do this more often, you will lose beneficial features product. And also its taste worsens, it becomes sour. This method of making sour milk is called "no leaven". Those. prepare the next batch of yogurt without buying special powder or liquid bases.
- Dry lactic acid bacteria- They are sold in pharmacies. These are probiotics, they contain 1.5 - 2 billion live bacteria with specific polysaccharides. In addition, they contain , . Plus vitamins and B2, B6,. The base is enriched with trace elements: calcium, magnesium, iron.
The most famous dry bases: Narine, Vivo, Evitalia, Good Food. All of them are good. I have tried Evitalia and Narine so far, I like both. It is best to store pharmacy sourdough in the refrigerator.
Yes, probiotics are sold even for babies. Therefore, I recommend it to young mothers. The price of the base justifies itself - after all, you get natural products. Not the dead bacteria found in most long-lasting yoghurts.
Benefits of homemade yogurt
Store-bought dairy products contain different ingredients. Most of which are not at all useful - they are preservatives to increase the shelf life. As well as various dyes, flavor substitutes to reduce its cost. The maximum natural that can be added is sugar or fruit.
But homemade yogurt contains only milk and bacteria. From one serving of sourdough, you can make sour milk up to 3 times. The first time you use the base itself. Then you make yoghurt without starter. From the fermented milk product that you got. The third time again take the resulting yogurt as a basis. It turns out very profitable.
Do you want to improve bowel function or restore the body after taking antibiotics? Then take a 2-week course. During which, consume homemade yogurt 3 times a day before meals.
How to make homemade yogurt
Many people think that fermented milk products can only be made in a slow cooker with a yogurt function. This is not true. It doesn’t matter what company your device is - Polaris, Redmond, Philips, etc. Even without the sour milk yogurt function, you will still succeed.
If the milk is homemade or pasteurized, it must be boiled. If the milk is ultra-pasteurized, it does not need to be boiled. The main thing before adding sourdough is that it should be at room temperature
If you took pasteurized milk - boil it, then let it cool. The optimum temperature is 40 degrees. But I don’t have a thermometer at home to determine the temperature of the products. Therefore, I try with my finger. It should be slightly warmer than the temperature of my finger 🙂
Next, take the leaven. It is better to dilute dry and liquid base separately in a clean glass. Pour warm milk into it, then add bacteria. Mix the contents of the glass well, and then add to the main volume of milk.
We cook sour milk product without jars, so we have the whole mixture in a clean multicooker container. Select the heating mode, leave for 6-8 hours. How quickly the mixture turns sour depends on the basis and fat content of the milk. It is usually advised to take with a fat content of 1.5-2.5%. Although I like to use the higher fat milk 3.2%. Then the yogurt will be thicker. So try different types and choose what you like - a more liquid product or a spoon standing 🙂
Another starter time may depend on the amount of starter you have added. If you add 250 ml of ready-made yogurt per liter of milk, then such yogurt will be ready in 4 hours.
Step-by-step recipe for cooking in a slow cooker
- First boil 2 liters of milk. Then wait until it cools down to 40°C. It is very important that it is not too hot. The fact is that fermented milk cultures die at temperatures above 50 ° C. If you pour them into such a liquid, there will be zero benefit.
- The foam from the milk must be removed before making the starter culture.
- Pour the cooled mixture into the container of the multicooker. Evitaliya is supplied in glass bottles. Add some of the warm liquid directly there. Shake the vial to mix the cultures well into the milk. Then pour the contents of the bottle into the container of the multicooker.
- If there is a “yogurt” mode, select it, set the time to 6-8 hours. Ready dessert divide into 2 servings. 1.8 liters for eating, and 0.2 liters for further fermentation. Everything must be stored in the refrigerator.
- Pour the resulting product into a clean jar (or portion jars) and leave to “ripen” for several hours. Separately, everyone can add nuts, fruits or sugar to a serving.
You need to prepare yogurt from the resulting sourdough in the same way as from dry. First, boil milk, cool. After, with a clean spoon, add 150-200 ml of base. Mix everything thoroughly, leave for fermentation in the heating mode.
Recipe with sourdough "Prostokvashino"
You can cook homemade sour milk on a liquid basis. Take the sourdough "Prostokvashino". For cooking, we need 1 liter of milk, 100 ml of base, 100 g of sugar. Pour the prepared milk into a slow cooker. Shake the base well before mixing with milk. Mix all the ingredients, the sugar should dissolve. Select the yogurt function, set the time to 6 hours. For a thicker dessert, choose 8 hours.
Before use, the product should be cooled for 2-3 hours. Despite the fact that this recipe is immediately with sugar. I think it's better to add it in portions when the dessert is ready. Sugar is not sterile. When we add it during the cooking process, excellent conditions are created for the reproduction of unwanted microflora. Better not risk it!
Recipe with natural "Activia"
For this recipe, prepare a liter of milk, 150 ml of Activia. Add it to warm liquid, mix everything thoroughly. Set the desired mode to 6 hours. In principle, after 4 hours the mixture may ferment. So it's better to check. Before use, it is necessary that the product stay in the refrigerator for 2-3 hours.
Vivo sourdough video recipe
Here is another great video explaining how to do everything when using sourdough Vivo
How to get a safe and healthy product
The basic rule is cleanliness on the table and sterility of dishes. If you do not follow the conditions of hygiene and cooking rules, you can get poisoned. Since sour-milk dessert is an excellent basis for pathogenic microorganisms. Therefore, I pour boiling water over all containers, glasses, spoons before cooking. And a glass jar, where I pour everything later, in a quick way.
The second condition is good quality milk and sourdough. These products must be properly stored before consumption. Next rule– compliance temperature regime. As I wrote above, the main thing is not to overheat the dessert.
The time of fermentation plays an important role. On average it is 6-8 hours. But since all multicookers are different, it may take 10-12. Here you already have to regulate the process yourself. In addition to the “warming up” and “yogurt” modes, you can select the “multi-cook” mode and set there maximum temperature 40 degrees.
After preparation, the product is stored for only a few days. It is advisable to drink it in 3 days. We didn’t have any problems with this in our family 🙂 I don’t think you will either. It is important to store it in the refrigerator. After the expiration date, do not use, and even more so do not use as a basis.
I have selected a video for you on how yogurt is fermented in a slow cooker. Perhaps you have your own secrets for making this dessert. Let's discuss. Don't forget and join me in in social networks. Bye everyone!
It's no secret that dairy products are good for the digestive system. Yes, and for the whole organism as a whole. Bifidobacteria, vitamins, calcium again - all this is important and necessary in any diet.
For me, yogurt is the best example of fermented milk. Light, tasty, combined with all fruits and berries - easy to overeat. But here's the question - how to choose this product in the store so that it has more benefits than harm? Dyes, flavors, preservatives - as you read the composition, horror takes.
I decided to learn how to cook such happiness at home. My mom knows how to make yogurt in a slow cooker, so she borrowed recipes from her. The first one was even done together at her house - well, so that I probably succeeded myself.
Yogurt in the multicooker "Polaris"
If there is no sourdough on hand, you can use at least the remnants of homemade, and even purchased yogurt. My mother and I cooked with store-bought, in her slow cooker, and everything worked out for us.
Kitchen appliances and utensils: multicooker and mixer, mixing container (deep), cups with lids (we got 6), spoon, multicooker bowl.
Ingredients
To make yogurt tasty and healthy, you need to responsibly approach the issue of choosing ingredients:
- You can take any milk, even whole, even pasteurized - yogurt will turn out in any case. The main thing is that it is fresh, do not be too lazy to check the date of end use on the package. Also, milk should be sold from the refrigerator. If you take a whole one on the market, always pay attention to the cleanliness of the seller’s hands and never hesitate to take a sample. There, this is the only way to establish that it is good and not sour.
- Take any yogurt, preferably in a glass. With filler or without, it's up to you. The main thing is that the expiration dates are observed, it was sold from the refrigerator, and the label indicated that it was with the bifidobacteria we needed. My mother takes Activia, and everything always works out.
- Take fruits or berries at will, taste and season. Even frozen will do. This is an optional ingredient, but yogurt tastes much better with them.
If everything you need is at hand, you can start creating our fermented milk dish.
Step by step cooking
Bon appetit!
Recipe video
If you still have questions about how to cook yogurt in a slow cooker, just watch this video. Here, step by step, the whole algorithm for creating this healthy and tasty fermented milk product is disassembled.
Yogurt in a multicooker "Redmond" in jars
At home, I decided to cook this dessert strictly according to the recipe - with sourdough. I don’t have multicooker cups, so I cooked in jars with lids. It turned out no worse.
Time for preparing: 11-12 hours.
Servings: 4.
Calories: 120 kcal per 100 grams of finished product.
Kitchen appliances and utensils: multicooker, deep mixing bowl, jars with lids, spoon, multicooker bowl.
As you can see, the set of dishes and appliances has not changed much. Nothing has been added to the complex products either.
Ingredients
You already know how to choose milk, now let's deal with the rest:
- Cream can be found in any store. As with any dairy product, the main criteria here are that it should be sold from the refrigerator, the expiration dates should be in order, and the packaging should not be damaged.
- Dry sourdough can now be bought anywhere. But I am suspicious and buy it only in a pharmacy - there at least some quality control is applied in relation to products. It is important that it is refrigerated so that it is hermetically sealed and that the end-use date is in order. Otherwise, the bacteria inside the jar will die or become smaller, and this is not at all useful for us.
When everything you need is in the kitchen, you can start preparing our fermented milk dessert.
Step by step cooking
Bon appetit!
Recipe video
This video walks you through the entire creation process. homemade yogurt in a multicooker. Be sure to watch it, then even if you are a beginner, you will definitely succeed.
How to decorate a dish
By itself, yogurt comes out quite dense, so you can put beautifully chopped fruits or berries on top of it directly into open jars:
- oranges;
- Kiwi;
- Bananas;
- Peaches;
- Cherries;
- Raspberry;
- Blackberry.
Choose any fruits or berries according to the season - they will definitely decorate the fermented milk product and add flavor to it. In addition, if desired, such a dessert can be poured with thin streams of topping or melted chocolate, and even jam. Or just sprinkle with chocolate chips - all options are good, choose to your taste.
Tips for making yogurt in a slow cooker and serving them
- When preparing such a product at home, it is very important that milk, cream and yogurt (or sourdough) are at the same temperature, preferably from the refrigerator.
- The fatter the milk from which you are going to make yogurt, the thicker it will turn out.
- In order to make yogurt, bifidobacteria need to work. If later due time you opened the slow cooker, and the contents of the jars are completely liquid, close everything and leave it for another hour or two, everything will definitely work out.
- Store the finished fermented milk product only in the refrigerator and no more than three days- there are no preservatives, it tends to deteriorate.
These desserts are served chilled. It's great light breakfast for those on a diet. Yogurt looks great for an afternoon snack. This dish can be perfect dessert for any table and any meal.
Yogurt options
In fact, making “yogurt at home” is not at all a difficult task. In addition, you can cook it in different ways:
- If you have such a unit, you will love the recipe for making yogurt in a yogurt maker, it is very simple and just as tasty.
- Greek yogurt is very cool, be sure to try cooking it, it's an amazing dessert.
- An unexpected but pleasant discovery was for me. Be sure to cook this dessert, both you and the children will like it, everyone in my family loved it.
No recipe can be an axiom, there is always something to change, supplement or improve. Each hostess adapts the cooking method for herself. If you can add or improve my recipe or if you have your own tasty way cooking yogurt in a slow cooker - share your ideas in the comments, I'm interested in your opinion!
Buying yogurt in the store today is not a problem. Thankfully, the choice is great. But where can you get the confidence that store-bought products consist of natural fillers and do not contain preservatives? You can not take risks, but cook homemade yogurt in the Redmond slow cooker and add your favorite fruits, berries, jams and other goodies to it.
Everything today more people trying to lead healthy lifestyle life and introduce as many dairy products into your diet as possible. But not every housewife will boldly take up the preparation of yogurt, fearing that she will not succeed. Don't worry, modern technology will never let you down. To make yogurt in the Redmond slow cooker always successful and tasty, use some recommendations:
- Use only sterilized or boiled milk for making yogurt.
- Just before starting the yoghurt preparation process, heat the milk to 40°C. Do not overheat the milk, otherwise the bacteria added to it may die.
- All utensils and cutlery that you will use to make yogurt must be well washed and sterilized, otherwise the beneficial bacteria may die.
- To prepare yogurt, you can use the bowl itself or small glass jars from under baby food.
- You can use dry sourdough or store-bought yogurt to make yogurt. You can buy dry sourdough at a pharmacy or supermarket.
- Carefully look at the shelf life of dry starter cultures. You will not be able to make yogurt out of expired products.
- Also pay attention to the timing of the sale of ready-made store-bought yogurts. If they are longer than 5 days, do not take such yogurt, it contains preservatives and lacks live bacteria.
- To prepare a fermented milk dessert, you can use the “mother sourdough” - yogurt that you prepared for the first time from dry sourdough.
- Always take your starter out of the fridge ahead of time so it has time to warm up. room temperature.
- All fruits, berries and jams should only be added to ready-made yogurt. If these additives are introduced directly into the product being prepared, dangerous microflora can develop in it, which will lead to poisoning.
- If you want to receive dietary product, use milk with low content fats. For ordinary yogurts, take homemade, rustic milk.
- Do not be alarmed if whey has formed on the surface of the finished product - this is quite normal.
- Ready yogurt should be stored in the refrigerator for no more than 2-3 days. Because there are no preservatives in homemade yogurt, it lasts less than store-bought yogurt.
Classic yogurt in the Redmond slow cooker
Classic yogurt can be used not only as a base for desserts, but also as dressings for vegetable salads. If you are not using fatty foods Use skimmed milk to make yogurt.
Ingredients:
- milk - 1 l;
- dry sourdough - 0.5 g.
Preparation of classic yogurt in the Redmond slow cooker:
- Pour the sterilized or boiled milk into the bowl, activate the "Heating" program for 5-7 minutes.
- Prepare jars and a small towel.
- When the milk is heated to the temperature you need (35 - 40 °C), pour it into another container.
- Dilute dry sourdough with water and add to milk. Mix the milk thoroughly.
- Pour milk into jars, and cover the bottom of the bowl with a towel. If you have a small silicone mat, you can use it instead of a towel.
- Cover the jars with lids, but do not twist them all the way.
- Put the jars in the bowl and pour warm water to the level of milk. Water should fill all free space.
- Close the lid of the multicooker and activate the "Heating" mode for 20 minutes.
- After the set time, turn off the program and leave the yogurt in the Redmond multicooker for another 1 hour.
- Then activate the "Heating" mode for 20 minutes, and after the process is completed, leave the yogurt for another 1 hour.
- After the set time has elapsed, remove the jars from the bowl and let the yogurt cool completely.
- If desired, add fruit or berry syrup to the dessert.
Yogurt with cream in the Redmond slow cooker
Yogurt prepared according to this recipe has a very pleasant taste. creamy taste and the consistency of thick homemade fermented baked milk. It is quite possible to use it as creams for cakes and pastries.
Ingredients:
- milk - 0.5 l;
- cream (11% fat) - 0.5 l;
- natural yogurt - 1 pc.;
- sugar - to taste;
- jam, fruits, berries - optional.
Cooking yogurt in a Redmond slow cooker with cream:
- Do not forget to prepare the dishes - wash them well and boil them.
- Mix milk with cream, sugar and yogurt. Thoroughly mix all the ingredients so that the consistency becomes homogeneous.
- Pour the milk-cream mixture into jars and place them in a bowl, previously covered with a towel.
- Pour warm water up to the level of the milk in the jars and close the lid.
- Activate the "Heating" program and cook yogurt in the Redmond slow cooker for 60 minutes.
- When the set time is up, turn off the multicooker and leave the jars in it for another 2-3 hours.
- Remove the jars from the bowl and add fruits of your choice to the finished yogurt, but only immediately before use.
- Store creamy yogurt in the refrigerator for up to 3 days.
Drinking yogurt in the Redmond slow cooker
Drinking yogurt does not differ in its qualities from ordinary yogurt. Children love him very much. Pour drinking yogurt into a beautiful glass, insert a straw and give to the child. In a minute, the glass will be empty, and the baby will be full and happy.
Ingredients:
- milk (preferably homemade) - 1 liter;
- natural yogurt(store or home classic) - 100 ml;
- sugar - 2 tbsp. l.;
- vanilla sugar - 1 pack;
- fruits or berries - to taste.
Preparation of drinking yogurt in the Redmond slow cooker:
- First, prepare all the dishes that you will use to make yogurt.
- Pour the milk into the bowl, close the lid and set the "Heating" mode. Simmer milk for 5-6 hours.
- After the set time has elapsed, the milk will acquire the aroma, color and texture of baked milk.
- Pour 200 ml of baked milk into a separate bowl and let it cool. Then mix with store-bought or homemade yogurt.
- Using a mixer, beat the milk-yogurt mixture into a homogeneous mass, then combine with the remaining milk. You can do it right in the multicooker bowl.
- Add sugar, vanilla sugar and mix the fermented milk mixture thoroughly.
- Install the "Heating" program and simmer the yogurt in the Redmond slow cooker for another 8 hours.
- When the set time is up, open the lid, transfer the finished product to another container and let it cool.
- Beat the cooled yogurt well with a mixer, and you will get a real drinkable yogurt with the taste of baked milk. Grind fruits and berries with a blender, then add them to the dessert.
Chocolate yogurt in the Redmond slow cooker
One of the most popular fermented milk desserts is chocolate yogurt. He is loved by both adults and children. For kids, it is better to take milk chocolate, but for adults, black is also suitable.
Ingredients:
- milk - 1 l;
- ready-made yogurt without filler - 200 ml;
- chocolate - 1 bar;
- sugar - to taste.
Cooking chocolate yogurt in a Redmond slow cooker:
- Prepare all the necessary utensils that you will use. Wash it well and boil it.
- Pour the milk into the bowl and heat it up to the required temperature.
- Break the chocolate into pieces and place in warm milk. Wait until it completely dissolves.
- Add yogurt to chocolate milk and mix thoroughly until smooth.
- Pour chocolate milk into jars and cover them with lids.
- Wash the bowl and line it with a towel or silicone mat.
- Place the jars on a towel and pour warm water up to the milk level.
- Close the lid and activate the "Multi-cook" mode. Set the temperature to 40°C.
- Chocolate yogurt in a Redmond slow cooker should languish for 8 hours.
- After the set time has elapsed, remove the jars from the bowl and cool to room temperature.
- Stir yogurt before use.
Yogurt in a slow cooker. Video
Before jumping straight to the step-by-step recipe, let's take a look at the health benefits of yogurt. Firstly, it is necessary for the proper functioning of the digestive tract. The lactobacilli that it contains suppress the pathogenic intestinal microflora. Secondly, it contains calcium, which strengthens the skeletal system. It has also been proven that people who often consume sour milk are less likely to develop bowel cancer.
If you eat only 300 ml. sour milk per day can strengthen immunity + improve the functioning of the digestive tract
And such sour milk as Acidolact will protect your gastrointestinal tract when taking antibiotics. It does not allow the beneficial intestinal microflora to die from the harmful effects of antibacterial drugs. Plus, daily use of this product allows you to get rid of indigestion and diarrhea.
This product is suitable even for those who are lactose intolerant. It has been proven that yogurt is digested better than milk. Live bacteria stimulate the production of lactase. It is this enzyme that is lacking in people with lactose intolerance.
Choice of sourdough for cooking
For self-preparation of a fermented milk product, sourdough is needed. They contain probiotics - a set of beneficial bacteria. By the way, a new series just came out.
You can take as a basis:
- natural yogurt- the shelf life of a live product should not be more than 5-7 days. And in the composition itself there should be no sugar, dyes, pieces of fruit.
- liquid sourdough- it is also sold in the store. Most known to me under the brand name Prostokvashino.
- Previously cooked portion- as a basis it is better to use no more than a couple of times. If you do this more often, the useful properties of the product are lost. And also its taste worsens, it becomes sour. This method of making sour milk is called "no leaven". Those. prepare the next batch of yogurt without buying special powder or liquid bases.
- Dry lactic acid bacteria- They are sold in pharmacies. These are probiotics, they contain 1.5 - 2 billion live bacteria with specific polysaccharides. In addition, they contain . Plus vitamins and B2, B6,. The base is enriched with trace elements: calcium, magnesium, iron.
The most famous dry bases: Narine, Vivo, Evitalia, Good Food. All of them are good. I have tried Evitalia and Narine so far, I like both. It is best to store pharmacy sourdough in the refrigerator.
Yes, probiotics are sold even for babies. Therefore, I recommend it to young mothers. The price of the base justifies itself - after all, you get natural products. Not the dead bacteria found in most long-lasting yoghurts.
Benefits of homemade yogurt
Store-bought dairy products contain different ingredients. Most of which are not at all useful - they are preservatives to increase the shelf life. As well as various dyes, flavor substitutes to reduce its cost. The maximum natural that can be added is sugar or fruit.
But homemade yogurt contains only milk and bacteria. From one serving of sourdough, you can make sour milk up to 3 times. The first time you use the base itself. Then you make yoghurt without starter. From the fermented milk product that you got. The third time again take the resulting yogurt as a basis. It turns out very profitable.
Do you want to improve bowel function or restore the body after taking antibiotics? Then take a 2-week course. During which, consume homemade yogurt 3 times a day before meals.
How to make homemade yogurt
Many people think that fermented milk products can only be made in a slow cooker with a yogurt function. This is not true. It doesn’t matter what company your device is - Polaris, Redmond, Philips, etc. Even without the sour milk yogurt function, you will still succeed.
If the milk is homemade or pasteurized, it must be boiled. If the milk is ultra-pasteurized, it does not need to be boiled. The main thing before adding sourdough is that it should be at room temperature
If you took pasteurized milk - boil it, then let it cool. The optimum temperature is 40 degrees. But I don’t have a thermometer at home to determine the temperature of the products. Therefore, I try with my finger. It should be slightly warmer than the temperature of my finger 🙂
Next, take the leaven. It is better to dilute dry and liquid base separately in a clean glass. Pour warm milk into it, then add bacteria. Mix the contents of the glass well, and then add to the main volume of milk.
We prepare a fermented milk product without jars, so we have the entire mixture in a clean container of a multicooker. Choose a warm-up mode, leave for 6-8 hours. How quickly the mixture turns sour depends on the basis and fat content of the milk. It is usually advised to take with a fat content of 1.5-2.5%. Although I like to use more fat milk 3.2%. Then the yogurt will be thicker. So, try different types and choose what you like - a more liquid product or a spoon standing 🙂
The second condition is the good quality of milk and sourdough. These products must be properly stored before consumption. The next rule is temperature control. As I wrote above, the main thing is not to overheat the dessert.
The time of fermentation plays an important role. On average it is 6-8 hours. But since all multicookers are different, it may take 10-12. Here you already have to regulate the process yourself. In addition to the “warming up” and “yogurt” modes, you can select the “multi-cook” mode and set the maximum temperature there to 40 degrees.
After preparation, the product is stored for only a few days. It is advisable to drink it in 3 days. We didn’t have any problems with this in our family 🙂 I don’t think you will either. It is important to store it in the refrigerator. After the expiration date, do not use, and even more so do not use as a basis.
I have selected a video for you on how yogurt is fermented in a slow cooker. Perhaps you have your own secrets for making this dessert. Let's discuss. Don't forget and follow me on social networks. Bye everyone!
If you doubt the benefits of store-bought yogurts, but you have a slow cooker at home, consider the question healthy eating resolved. Homemade yogurt is delicious and doesn't require any special ingredients. And you can make it with different fillers: with fruits, jam, cereals ... No preservatives, thickeners and stabilizers - there will always be on your table natural product and in any quantity!
What will you need?Prepare the ingredients and dishes for yogurt.
Leaven. For the starter, we will use "live" (that is, with live lactobacilli) yogurt without additives. Natural yoghurts such as Imunele, Activia can be found in the nearest supermarket. One jar is enough, but if you want a thicker homemade product consistency, use two packs.
Of course, there are packaged or bottled starter cultures with lactobacilli, but you can get such starter cultures in a specialized health food store, in a good pharmacy, and even via the Internet. Therefore, we manage with simpler methods.
Milk. It will take a liter of sterilized (pasteurized) milk, better - high fat. This is explained by the fact that the taste of skimmed milk yogurt will not turn out bright and rich. By the way, you can also use baked milk - it will turn out very gentle cream without acidity.
Utensils for yogurt. If you don’t have any ideas about this yet, we recommend pouring the yogurt mixture into 200 ml jars with lids. You can buy them, or you can take baby food jars. The main thing is that they are clean and dry.
On a note
Before you start experimenting with yogurt, here are some tips.
- The sourdough starter, as well as the finished yogurt, you can set aside, store in the refrigerator and use the next time you decide to make yogurt.
- Take Special attention recommendations for maintaining optimal temperature while cooking if you want your homemade creation to remain healthy. Lactic acid organisms die in an environment with a very high temperature.
- Be sure to follow the timing of the preparation of yogurt. For example, if you leave the mixture overnight, the next morning you may see whey separating and a curd mass instead of the desired creamy one.
- Homemade yogurt won't keep for more than five days, so it's best to sell everything cooked during that time. However, thanks to the excellent taste, this is unlikely to be a problem. You can also use yogurt in homemade cakes.
Heat milk to 40 degrees. The ideal option is to check the temperature with a kitchen thermometer, but if you don't have one, just drop a drop of milk on your wrist. Milk should be moderately warm, not scalding.
Take a bowl, pour 6 tablespoons of milk from a saucepan, add yogurt to the same bowl and mix thoroughly until smooth. You have a non-concentrated sourdough. Mix it with the main volume of milk.
Pour water into the multicooker so that the water reaches the middle of the height of the dish you are using. Turn on the cooking mode for a couple of minutes. Make sure the water is warm but not hot (if it is, cool it down a bit).
Line the bottom of the multicooker with baking parchment or a piece of clean cotton cloth - this can be a napkin or kitchen towel. Fill the jars with yogurt, cover them with lids (without screwing them) or pieces of cling film, foil. This protects the product from dripping condensate. Place the jars inside the multicooker, lower the lid of the unit and set the “heating” mode for half an hour. After this time, leave the yogurt in the closed machine for eight hours. After that, the yogurt will be completely ready and you can put it in the refrigerator.
"Variation on a theme": with boiled milk
This method is suitable for you if your slow cooker has a “yogurt” mode and if your milk is not sterilized.
- Boil the milk and cool slightly so that it is pleasantly warm, then strain it through a sieve directly into the multicooker bowl. Add the starter and mix thoroughly with a silicone spatula or spoon.
- Close the multicooker with a lid, select the "yogurt" mode and set the time from 6.5 to 7 hours.
- After the specified time, remove the bowl and let the contents cool without covering the dishes.
- Once the yogurt has cooled naturally, refrigerate it for 6 hours.
Ready for the sweet tooth!
Chilled yogurt is tasty and healthy on its own, but of course, you can add any fillers to it. For example, before pouring yogurt into jars, put a couple of spoons of fruit jam or a spoonful of fresh berries on the bottom of each. Fillers will not affect either the fermentation process or the taste of the yoghurt mass.
Prepare an original low-calorie dessert in a glass bowl. Put two tablespoons of yogurt into it, then finely chopped fruits or berries - and so alternate layers to the edge of the bowl. Sprinkle the dessert with crushed nuts and drizzle with honey.
Yogurt is a great dietary product. It contains light milk proteins, vitamins A and D. In addition, minerals - calcium and phosphorus - are perfectly absorbed by the body. Try making this healthy treat at home - you and your family will love it!
Cottage cheese, kefir, yogurt - all this can be prepared without much difficulty on your own at home. Previously, this required a tremendous amount of work, but today, with the advent of modern technology the situation has become much easier. So, for example, it is convenient and easy to cook yogurts in a device that is gaining more and more popularity - a slow cooker.
Of course, many will wonder why we are not talking about making yogurt in a yogurt maker, in which this fermented milk product is best made, but in a slow cooker? We answer: because many housewives, knowing that it is theoretically possible, nevertheless do not dare to make yogurt in a slow cooker, fearing that it will not turn out or will be too sour, will not thicken, etc. With a yogurt maker designed specifically for making yogurt, everything is obvious, but in the situation with a slow cooker, it is not very clear how to make yogurt in it correctly.
The fact that the multicooker is a multifunctional device is putting it mildly. Almost everything can be cooked in this miracle device, and yogurts are among the dishes that succeed in this technique. You just need to know the correct proportions of the ingredients and the cooking technique.
How to cook yogurt in a slow cooker
For everyone who wants to learn how to cook delicious natural yoghurts on their own and stop buying a store-bought version that contains many times less useful substances, the multicooker will become great helper in this endeavor.
To get started, you need to purchase the right ingredients. The easiest option is to use only milk and starter in the form of natural store-bought yogurt (proportions: 2 tablespoons of yogurt per 1 liter of milk). Often cream is added to yogurt, we will give two options with and without cream - a basic recipe.
The recipe for making homemade yogurt in a slow cooker - a basic recipe
You will need: 1 liter of pasteurized milk, 1 yogurt (natural or fruit - to taste).
How to cook yogurt in a slow cooker. In a saucepan, heat the milk to a temperature of about 40 degrees, add yogurt, if necessary, beat everything with a mixer until the mixture is homogeneous. Take small clean sterilized jars, pour the mixture, cover the jars with lids without twisting them, or you can cover them with cling film, put in a slow cooker, the bottom of which is covered with a towel. Pour warm water into the bowl with a temperature of about 40 degrees to the “shoulders” of the jars, close the lid, turn on the multicooker to the heating mode and hold for 20 minutes, then turn off the device from the network and leave inside without opening the lid, yogurt for another hour, then again for 15- Turn on the heating for 20 minutes and turn off the multicooker again for an hour.
At this stage, you can put a few jars of yogurt in the refrigerator, and leave the rest in the device until the morning - it will be easier to decide on the future with the languishing time of yogurt in the device.
Cooking yogurt in a slow cooker - an option with cream
You will need: 500 ml of milk, 500 ml of cream 11%, 1 pack of natural yogurt, 3 tbsp. Sahara.
How to cook yogurt in a slow cooker with cream. Sterilize jars. Combine milk with cream, sugar and yogurt, mix, pour into jars, put them in a multicooker, pour warm water to the bottom mark in the bowl, close the multicooker with a lid, turn on the “heating” mode for an hour, then turn off the device without opening the lid, leave for another 2 hours or more. Ready non-flowing yogurt to remove in the cold.
Features of making yogurt at home
- If unsterilized milk is used for yogurt, it must first be boiled, then cooled to a temperature of 40-41 degrees Celsius.
- All utensils used for yogurt, including jars in which it will solidify, must be sterile.
- The smaller the volume of yogurt jars used, the thicker it will turn out (the best option is baby food jars).
- If you want to add fruits or other additives to yogurt, do it only when the yogurt is already ready, otherwise the fermentation of yogurt from the added products may develop its own microflora, which can lead to serious poisoning.
- As a starter, you can use not only ready-made yoghurts, but also the pharmaceutical starter “Narine”, etc. Having prepared homemade yogurt once, in subsequent times you can use your own yogurt as a starter, specially setting it aside. But remember: such natural live yogurt cannot be stored for more than 3 days, even in the refrigerator.
- The higher the fat content of milk, the thicker and more tasty the yogurt will be, the addition of cream gives a soft creamy taste (up to 40% of the total mass).
- If the yogurt has curdled or turned sour, then the products used were of poor quality or non-sterile dishes, you can cook pancakes on such spoiled yogurt or keep it in a slow cooker a little more, strain and get homemade cottage cheese.
- If whey appears on the surface of the yogurt, you just need to drain it, this is one of the evidence that it has been cooked correctly.
- If the yogurt turned out to be too liquid, then a weak starter was used, or not enough fat milk.
Yogurt - healthy drink, which improves immunity, restores beneficial microflora, and provides nourishment that our body needs. How to cook yogurt in a slow cooker? We will tell you about it.
How to make yogurt in a slow cooker?
A yogurt maker is usually used to make yogurt, but a slow cooker can also do the job. When preparing a drink, you will have to observe certain conditions. Remember that the optimum temperature for the reproduction of bacteria is 40 degrees. In cool milk, the process either will not start at all, or will proceed extremely slowly, and high temperatures detrimental to sourdough. As a starter, you can use either a dry bacterial culture or ready-made store-bought yogurt (you should choose a product without additives). The sourdough should be well mixed with the base. The fat content of milk can vary between 3.2-6%.
In what mode should you prepare a healthy drink? In a number of multicookers there is a Yoghurt mode - in this case, it is enough to select it and wait for a sound signal about the end of the process. If this mode is not provided, then you can use the Multicook mode (set the temperature to 40 degrees). In extreme cases, heating will do. The cooking process takes about 6 hours. Since the temperature rises above 40 degrees during the Preheat, it is recommended to turn on the mode for only 15 minutes per hour.
As containers, jars of the same size, closed with lids, should be used. Jars must be perfectly clean, otherwise instead of yogurt you will get yogurt - a drink, although healthy, but not yogurt. Jars should be placed in a bowl filled with warm water- its level should reach the level of milk poured into the dishes. If it was not possible to find jars of the same volume, use dishes of different sizes, but fill it up to the same level. Do not close the lids tightly - just cover them so that moisture does not get into the dishes. Send the finished yogurt to the refrigerator for several hours. A recipe for yogurt in a slow cooker may include different fillers.
Milk, sugar
This homemade yogurt is considered a classic. For 1 liter of milk, 100 g of sugar and a glass of yogurt or 1 sachet of dry culture are consumed. For reference, a serving sachet usually contains 1 g of powder, which can be used to make 1-3 liters of yogurt (the more milk you use, the less thick the final product will be). If you don't want to make sweet yogurt, omit sugar from the recipe.
Milk, sugar, coffee
From milk (1 l), sugar (100 g), instant coffee(3 tbsp) prepare a flavored drink. Let it cool down to 40 degrees and dissolve the leaven in it. The sourdough norm remains the same (1 jar of yogurt or 1 g of dry sourdough).
Fruit syrup, milk
Combine sweet syrup (5 tablespoons) with warm milk (1 liter). Dilute the leaven in the drink, whisk with a whisk.
jam, milk
Combine warm milk (1 l) with sourdough. Put sweet jam in each jar, add milk.
Canned fruits, syrup, milk
4 canned pieces (you can use peaches or apricots), cut, dilute with sweet syrup (5 tablespoons). Combine warm milk with sourdough. Arrange the fruit mixture in jars, add milk.
Milk, fruit
How to make fruit yogurt? sweet fruit cut into pieces, sprinkle with sugar (100 g), add a little water and boil. Combine warm milk (1 l) with sourdough. Add the cooled fruit mixture to the jars, top up with milk.
Milk, sugar, prunes
Take a few berries (according to the number of jars). Wash prunes, cut, sprinkle with sugar (100 g), add 50-80 ml of water. Boil the berries for a few minutes. Combine milk with sourdough (the proportions are the same). Pour the syrup with prunes into jars, pour warm milk mixed with sourdough there.
Milk, vanillin
For 1 liter of milk, you will use 1 g of sourdough, 100 g of sugar, 2 packets of vanilla sugar.
Chocolate, milk
Melt a bar of chocolate, combine with a liter of warm milk and sourdough. You can add sugar or chocolate syrup. Chocolate can be anything - black, milk, white.
Milk, cream, sugar
Combine milk and cream (500 ml each, cream fat content - 11%). Heat the mixture, dissolve the sugar in it, add the sourdough.
low fat yogurt
When using milk with a minimum fat content, you will end up with a rather thin yogurt. If this does not bother you, prepare a drink according to regular recipe(1 liter of milk / 1 sachet of dry sourdough). If you want a thicker product, use. Soak 2 tbsp. gelatin in part of the milk, let it swell, melt in a water bath (the temperature should not exceed 80 degrees), pour through a sieve, stirring, into the remaining milk (you can sweeten it, flavor it with vanilla or). When the temperature of the liquid reaches 40 degrees, add the starter.
Bran, milk
Add starter culture (yogurt or dry culture) to milk. Put 0.5 tsp in jars. bran, pour in milk, mix with a clean spoon.
It is better to cook yogurt in a slow cooker without any additives - you can always enrich the taste of the finished product (this is much more expedient). If you still decide to use fillers, choose ones that definitely won’t curdle the milk.
Today we'll talk about how to cook yogurt in a slow cooker simple and fast. You can use a yogurt maker to make homemade yogurt, but not everyone has it, while a slow cooker can be seen in almost every family. With this miracle of technology at your disposal, you special efforts you can cook at home any fermented milk products that are better than industrial ones in terms of their qualities and characteristics.
Why better, you ask. Everything is simple. In industry, in the production of yogurt and other fermented milk products, stabilizers, preservatives, emulsifiers and other additives are used that allow products to be stored for a longer period, but are not very healthy, and in large doses can even be harmful.
Therefore, today it is best to eat the food that you do not doubt and know exactly what is included in its composition. This is especially true for baby food, because every mother makes sure that her child receives only high-quality food. It is known that yogurts, which have live bacteria in their composition, are more useful.
Their regular use improves immunity and has a beneficial effect on digestion. To prepare yogurt in a slow cooker you need to know the exact amount of ingredients for a particular multicooker model, as well as the general technology for its preparation. With this knowledge, you will get not only healthy, but also tasty, which will appeal to both adults and children.
Any multicooker yogurt recipe which you would not find, is prepared on the basis of milk. It is best to take whole homemade milk, in which case your yogurt will have a more pronounced creamy taste, besides, yogurt made with full-fat milk is much thicker. If you use store-bought milk, then try to take milk with a fat content of at least 3.5%. It is advisable to use dry live sourdough or Activia yogurt as a starter. Remember that there are much more bacteria in dry sourdough, so give preference to it.
you can cook yogurt in multicooker polaris, philips, redmond and many others, but one way or another, every hostess will definitely have a question about the period of its storage. Ready-made yogurt prepared in a slow cooker must be stored in the refrigerator in jars with lids. Homemade yogurt can be stored in the refrigerator for up to 5 days.
There are situations that, for some reason, the expiration date of yogurt has come to an end, and you still have a few jars of it left. Of course, it is risky to give such yogurt to children and it is unlikely that any mother will do this, but on the other hand, it is a pity to throw it away. How to proceed in such a case? This yogurt can be used to make home baking, in particular, you can bake pancakes on it or add it to pie dough, as well as bake. If desired, you can add nuts, jam, dried fruits, as well as fresh berries and pieces of fruit to the finished yogurt.
How to cook yogurt in a slow cooker. Best Recipes
Today we will look at the most popular recipes cooking homemade yoghurts for different models of multicookers.
Yogurt in a multicooker polaris
Ingredients:
- Milk - 1 liter,
- Dry sourdough - 1 sachet
This polaris multicooker yogurt recipe popular with mothers with young children. It should be noted that Polaris multicookers, unlike multicookers from other manufacturers, have the Yoghurt cooking mode and they come with yogurt cups. Regardless of what kind of milk you will use homemade or store-bought, it must be boiled and cooled. You also need to sterilize cups for yogurt.
All utensils, as well as ingredients, must be sterile, this will allow only beneficial bacteria to develop in yogurt. Add dry yogurt starter to room temperature milk. Mix well so that there are no lumps in the milk. Pour the resulting mixture into sterile jars. Close them with lids and put them on the bottom of the multicooker. Select cooking mode "Yogurt". In this mode, yogurt will cook for 7 hours.
After this time, take out the jars of yogurt and put them in the refrigerator to ripen. During this time, it will thicken and reach the desired consistency. Ready yogurt should have a dense consistency, slightly sour, but at the same time not sour. As you can see making yogurt in a slow cooker not burdensome and takes an average of half an hour, and the rest will be done for you by a smart multicooker - an indispensable assistant in the kitchen. Yogurt is delicious on its own, but for a change, you can add berry or fruit puree to it just before use, as well as a spoonful of delicious jam.
Yogurt in a redmond multicooker
Ingredients:
Yogurt in a redmond multicooker It turns out very tasty if it is cooked correctly. Redmond multicookers do not come with special cups for yogurt. But this does not matter, because you can use jars of chocolate paste or baby food. The dishes in which your yogurt will be cooked, boil or put in the oven for a few minutes. Boil the milk and cool it to room temperature, then add the starter to it and mix until smooth. Pour it into clean jars.
Put them on the bottom of the multicooker, in which you put a clean cotton towel in advance. Turn on the Multicook program. The preparation time for yogurt in this mode is about 2 hours. If you are preparing yogurt for the first time, it is advisable to observe it from time to time. With a little practice, you will be well versed in when it is ready. Anyway, 2 hours is enough. After the program is completed, the yogurt must be left in the slow cooker for another 2-3 hours to ripen. After that, take out the yogurt and put it in the refrigerator for one hour.
Now let's figure it out how to make yogurt in philips slow cooker.
Yogurt in Philips multicooker
Ingredients:
- Milk with a fat content of at least 3.5% - 1 liter,
- Sugar - 3 tbsp. spoons,
- Powdered milk - 1 tablespoon,
- Vanillin,
- Dry sourdough - 2 tablespoons
Yogurt in Philips multicooker according to this recipe, as you have already noticed, it is prepared with the addition of sugar and vanillin. The principle of preparing such homemade yogurt using a slow cooker is very similar to the previous recipes that we have already reviewed, but it has some features. So, all products for making yogurt should be at room temperature. In a deep bowl, mix milk and sugar. Add dry milk and vanillin (you can also use vanilla sugar). Stir again.
Powdered milk in this recipe is added in order to obtain a thicker consistency. If you do not have powdered milk available, then just take a spoonful of powdered infant formula. Pour the resulting mass into clean sterilized jars. Cover them with lids and put them on the bottom of the multicooker.
Please note that you do not need to pour water into the multicooker. Select cooking mode "Yogurt". In the Philips multicooker in this mode, yogurt is cooked for 8 hours. After that, remove the jars from the multicooker and send them to the refrigerator. Unopened yogurt jars can be stored in the refrigerator for up to 5 days. Before serving, puree of fresh berries and fruits can be added to yogurt.
Now you know how to cook yogurt in multicooker polaris, philips, redmond. And finally, we offer you another recipe for making yogurt with step-by-step photos.
Delicate homemade yogurt is loved by adults and children. Are you planning to cook a milk dessert in the purchased multicooker, but you don’t have special cups / jars with thick bottoms and walls yet? In fact, their absence is not a problem. Because delicious yogurt can be prepared right in the multicooker bowl.
I used the RMC-01, which is only 350 watts and has a 2 liter ceramic bowl. The menu of my multicooker includes the program / mode "Yogurt", the default cooking time is 12 hours.
Ingredients for 500 ml milk/4 servings of yogurt:
- milk fat content from 2.5% - 500 ml
- cream fat content from 10% - 200 ml
- granulated sugar - 1 tablespoon without top
- sourdough - 100-125 ml.
Yogurt in a Redmond slow cooker - recipe
As a starter, you can use a special pharmacy starter or store-bought yogurt, as well as Actimel, Activia or natural Landliebe. In this case, the sourdough can be both with fruit additives and without them. The fatter the cream, the thicker and tastier yogurt. Sugar aids the fermentation process and adds a sweet taste to the final product.
Pour milk, cream and sourdough into a clean and dry (not heated!) Multicooker bowl. All ingredients are at room temperature.
Then add granulated sugar, but you can do without it if you plan to get unsweetened yogurt (such as Greek). Mix all ingredients.
Insert the bowl into the multicooker.
Close the lid, turn on the device in the network.
In the Menu, select the program / mode "Yogurt" and press the "Start" button. If your multicooker does not have such a program, set the temperature to 40C and start the multicooker for 8/10/12 hours, depending on the power of your assistant 860/700-600/350 W.
Easy to start cooking homemade yogurt in the Redmond multicooker in the evening, and in the morning after the signal about the end of the program, (do not stir the yogurt in the bowl!) Pour into any jars with lids and refrigerate for at least 2-4 hours. It is better to use small portion jars. The finished product with sealed lids can be stored in the refrigerator for up to 3 days.
When serving, thick and tender, soft and very creamy homemade yogurt can be supplemented with fresh berries, favorite jam, healthy cereal or fragrant honey. Enjoy your meal!
Yogurt in the Redmond slow cooker. Photo
Yogurt in a slow cooker without jars is easy and simple. But, unfortunately, not all housewives get such a delicacy the first time. In this regard, many of them prefer to purchase a dairy product in a store. However, natural yogurt without various additives is very rare on the shelves. In this regard, we recommend using our advice and making a tasty and healthy fermented milk product on your own.
Yoghurt makers are no longer a luxury. Almost every hostess has such a device. However, in most cases it just stands and is not used for its intended purpose. In this regard, we suggest that you immediately acquire a multicooker. This kitchen gadget will definitely not stand idle. After all, in it you can cook not only but also other dishes.
Before telling you about how to cook without jars, you should tell a little about the product itself.
Yogurt is sour milk dish, which is formed as a result joint work some living microorganisms, and more precisely, thermophilic streptococci. Such beneficial bacteria live at a temperature of 37-40 ° C.
The necessary amount of starter is gradually introduced into milk that has been heated to the specified temperature, and then left completely at rest for several hours.
The longer the microorganisms multiply, the thicker the yogurt turns out in a slow cooker without jars. However, it should be noted that overexposing such a product in a kitchen appliance is highly discouraged. Otherwise, it can peroxide.
To stop the activity of microorganisms, the already prepared one is cooled and then placed in a refrigerator.
How to make a quality product?
Questions about how to cook yogurt in a slow cooker without jars and how to make a quality product are different questions. After all, even an inexperienced cook can make such a dish. But if you do not follow all the rules, it will turn out not very tasty.
For cooking quality product it is necessary to use only boiled whole milk without any additives. You should also sterilize all utensils that one way or another will come into contact with the feedstock.
Choice of sourdough
Before you make yogurt in a slow cooker without jars, you need to purchase a suitable sourdough. Right choice It is this ingredient that is the key to obtaining a tasty and healthy homemade fermented milk product.
The highest quality sourdough is dry. You can buy it at any pharmacy or a special health food store.
If you don’t want to bother with dry starters, then it’s better to buy regular yogurt (not drinking) without fillers and with a short shelf life.
Cooking features
You can cook yogurt in a slow cooker without jars (the recipe will be presented a little later) regardless of whether the device has the appropriate program or not. The process of creating such a product is the same for all kitchen gadgets.
It is heated to the desired temperature using heating or some other gentle mode, and then the required amount of sourdough is added, mixed and left for 3-5 hours.
Properly made yogurt in a slow cooker without jars has a shiny and smooth surface. In the event that you want to prepare a drinkable product, it should be kept for a shorter amount of time.
Absolutely any fillers are allowed to be added to homemade yogurt. For example, such a dish with grated chocolate, cocoa, pieces of fruit or berries, jam, jam, natural juices, nuts and dried fruits. It is very important to remember that all of the listed ingredients can only be added to an already finished product.
Yogurt in a Redmond multicooker without jars: a recipe
If you have never made homemade yogurt yourself before, then you should not experiment. To get the most useful and tasty fermented milk product, we recommend that you follow all the requirements of the recipe. To implement it, we need the following ingredients:
- cream is not very fatty (10%) - about 500 ml;
- whole milk 2.5% fat - about 2 liters;
- fine white sugar - 5 large spoons;
- Activia yogurt without fillers - 1 small jar.
Cooking process
Despite the fact that homemade yogurt is a very capricious product, making it is easy and simple. To do this, prepared not very fat milk and cream are poured into the multicooker bowl, and then the “Steam cooking” mode is turned on. In this program, the drink is gradually brought to a boil, stirring regularly. After boiling the milk for about 5 minutes, the device is turned off. In this case, the product is allowed to cool under a closed lid to a temperature of 40 °C.
After the described actions, natural Activia yogurt is added to warm milk, the components are thoroughly mixed and they are closed again. Having set the heating mode for 2 hours, the kitchen device is set aside for 4-6 hours without opening the lid.
After the yogurt in the Redmond slow cooker without jars is ready, it is poured into another bowl (preferably glass) and mixed together with sugar. In this form, the products are covered with a lid and left in the refrigerator for several hours. Only after that, various fillers in the form of berries, fruits, nuts, etc. can be added to yogurt.
Easy homemade yogurt
Once you make homemade yogurt, you will make it again and again. After all, such a product is not only very tasty and nutritious, but also surprisingly useful.
For cooking plain yogurt we need the following components:
- whole milk 3.5% fat - about 1 liter;
- store-bought yogurt "Actimel" without additives - 1 bottle.
Cooking method
To prepare such yogurt, whole milk is poured into a clean and dry multicooker bowl, and then heated to a temperature of 40 ° C in the stewing mode. After that, the Aktimel store product is added to the drink. After mixing the ingredients, they are tightly closed and the heating program is set. After 25 minutes, the kitchen device is completely turned off and left in this form for 5 hours. The lid must remain closed at all times.
Ready thick yogurt is transferred to glass jars and closed. Before use, such a product is kept in the refrigerator for at least 12 hours. Only after that, various fillers are added to it and served as a tasty and healthy dessert.
Making homemade yoghurt from dry sourdough
If you doubt the quality of store-bought yogurts, then you can purchase a starter for a home-made product at a pharmacy. With dry powder, you get a real dairy dish with high nutritional value.
So, to make delicious homemade yogurt, we need:
- whole milk of any fat content - about 1 liter;
- dry sourdough - 1 sachet.
How to cook?
To make healthy homemade yogurt, whole milk is heated in a slow cooker using steaming, and then cooled to a temperature of 40 ° C. After that, dry sourdough is thoroughly stirred in a warm drink. To obtain a quality product, this process is carried out as follows: 1 glass of milk is poured, and then dry sourdough is poured into it and mixed well. After that, the resulting liquid is poured into the main part of the drink and thoroughly mixed again. It must be remembered that all utensils used for making yogurt must be sterile.
After the milk with dry sourdough is in the multicooker bowl, they are closed and the “Heating” mode is turned on. After ¼ hour, the device is completely turned off and its contents are kept under the lid for 6 hours. After this time, ready-made thick yogurt is laid out in glass jars and sent to the refrigerator.
Summing up
As you may have noticed, there is nothing difficult in making yogurt in a slow cooker without jars. It should be noted that the first batch of the product with the use of dry sourdough turns out to be a little slimy and very similar to jelly. However, this structure of yogurt does not affect its useful and taste qualities. Set aside a couple of large spoons of this product in a separate bowl and use it later as a starter. Each time, homemade yogurt will turn out tastier and tastier.
