Yogurt in a multicooker Redmond. Vivo sourdough video recipe

Many girls simply cannot live a day without light diet yogurt. Children love to enjoy this wonderful fermented milk product, especially if you add something sweet to it.

In any case, yogurt is very tasty and healthy, but today this product is quite expensive, and you can’t always find it fresh.

Eat great idea! Let's cook homemade yogurt in a multicooker.

Yogurt in a slow cooker (basic, easiest recipe)

Prepare the following products:

• A liter of milk (any fat content from 2.5% and above).
• Ready-made yogurt (Activia is best).
• Sugar - optional.

Note: for those who are on a diet, you should not use full-fat milk. But the tastiest yogurt is obtained from more fat milk. For the first starter, ready-made yogurt without additives is used. In the future, you can use your product.

Let's start cooking! Heat milk to 40 degrees. You can also do this in the microwave if you don't have time. Add 125 gr. (one package) of pre-purchased yogurt and mix everything well with a whisk or spoon. You shouldn't use a mixer.

Pour the finished mass into jars from " baby food". Capacity should not exceed 200 gr. Place a silicone mat or soft cloth on the bottom of the multicooker bowl. Pour in 1 liter warm water and place the jars (keep open). Cover with baking paper.

Set the mode "Multi-cook". Preparing yogurt in a slow cooker in this mode is as follows: set the temperature to 40 degrees, and program the time for at least 6 and no more than 8 hours! Turn off the heating. After the end of the program, take out the jars and put them in the refrigerator.

After 2-3 hours, fresh yogurt is ready to eat. Now you can add to the product at will cornflakes, berries, muesli or sugar.

Fruit yogurt in a slow cooker

• 1 liter of milk
• a glass of fruit (banana, apple, peach.. any fruit of your choice and according to the season)
• a glass of live yogurt

Wash fruits thoroughly, peel, remove seeds and seeds, use a blender to make fruit puree.

Boil milk, cool to 40 degrees, add fruit puree and yogurt. Mix and put the resulting mass in washed and dry portion jars. Place the jars in the multicooker bowl, after placing a cloth or silicone napkin on the bottom. Pour warm water into the bowl so that it covers only a third of the height of the jars.

Set the multicooker to the “yogurt” mode for 7-8 hours. If your model does not have a multi special treatment, no problem. For these cases, there is a scheme tested by other multicooker owners:

• heating 15 min
• off multi 1 hour
• heating 15 min
• off multi 3 hours
• open the slow cooker, and put the jars of yogurt in the refrigerator for 6-8 hours.

The trick is not to open the multi and the water temperature did not drop below 40 degrees. Whether your gadget keeps this mode can be checked without yogurt by putting the water on heating for 15 minutes and checking after three hours.

Yogurt in a slow cooker without jars (with honey and walnuts)

• liter of milk (preferably homemade, boiled)
• cup natural yogurt or homemade sour cream. If there is nothing homemade at hand, buy a bottle of Prostokvashino sourdough in the supermarket
• honey and walnuts, to taste, for this volume you can take 50 ml of honey and a third of a glass of peeled nuts

Pour warm milk into a multi bowl, add starter (sourdough, yogurt or sour cream). Yogurt mode for 8 hours. You should get a sour-milk mass and a small amount of serum. If you took store-bought milk, there can be a lot of whey.

We separate the mass from the yogurt, for example, using a sieve, put the mass into a bowl and add nuts and honey.

The delicacy is ready, bon appetit.

By the way, yogurt can be put into a mold and put in the freezer for 2-3 hours. Get real ice cream!

Buying yogurt in the store today is not a problem. Thankfully, the choice is great. Where can you get the confidence shop products do they contain 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.

Today, more and more people are 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:

1. Use only sterilized or boiled milk for making yogurt.
2. 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.
3. All utensils and cutlery that you will use to make yogurt must be well washed and sterilized, otherwise the beneficial bacteria may die.
4. You can use the bowl itself or small glass baby food jars to make yogurt.
5. You can use dry sourdough or store-bought yogurt to make yogurt. You can buy dry sourdough at a pharmacy or supermarket.
6. Carefully look at the shelf life of dry starter cultures. You will not be able to make yogurt out of expired products.
7. 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.
8. To prepare a fermented milk dessert, you can use the “mother sourdough” - yogurt that you prepared for the first time from dry sourdough.
9. Always take your starter out of the fridge ahead of time so it has time to warm up to room temperature.
10. 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.
11. If you want to receive dietary product, use low-fat milk. For ordinary yogurts, take homemade, rustic milk.
12. Do not be alarmed if whey has formed on the surface of the finished product - this is quite normal.
13. 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 do not eat fatty foods, use skimmed milk to make yogurt.

Ingredients:

• milk - 1 l;
• dry sourdough - 0.5 g.

Cooking classic yogurt in the Redmond multicooker:

1. Pour the sterilized or boiled milk into the bowl, activate the "Heating" program for 5-7 minutes.
2. Prepare jars and a small towel.
3. When the milk is heated to the temperature you need (35 - 40 °C), pour it into another container.
4. Dilute dry sourdough with water and add to milk. Mix the milk thoroughly.
5. 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.
6. Cover the jars with lids, but do not twist them all the way.
7. Put the jars in a bowl and pour warm water up to the level of milk. Water should fill all free space.
8. Close the lid of the multicooker and activate the "Heating" mode for 20 minutes.
9. After the set time, turn off the program and leave the yogurt in the Redmond multicooker for another 1 hour.
10. Then activate the "Heating" mode for 20 minutes, and after the process is completed, leave the yogurt for another 1 hour.
11. After the set time has elapsed, remove the jars from the bowl and let the yogurt cool completely.
12. 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 thick consistency 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:

1. Do not forget to prepare the dishes - wash them well and boil them.
2. Mix milk with cream, sugar and yogurt. Thoroughly mix all the ingredients so that the consistency becomes homogeneous.
3. Pour the milk-cream mixture into jars and place them in a bowl, previously covered with a towel.
4. Pour warm water up to the level of the milk in the jars and close the lid.
5. Activate the "Heating" program and cook yogurt in the Redmond slow cooker for 60 minutes.
6. When the set time is up, turn off the multicooker and leave the jars in it for another 2-3 hours.
7. Remove the jars from the bowl and add fruits of your choice to the finished yogurt, but only immediately before use.
8. store creamy yogurt in the refrigerator no longer than 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-bought or homemade 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:

1. First, prepare all the dishes that you will use to make yogurt.
2. Pour the milk into the bowl, close the lid and set the "Heating" mode. Simmer milk for 5-6 hours.
3. After the set time has elapsed, the milk will acquire the aroma, color and texture of baked milk.
4. Pour 200 ml of baked milk into a separate bowl and let it cool. Then mix with store-bought or homemade yogurt.
5. 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.
6. Add sugar vanilla sugar and mix the milk mixture thoroughly.
7. Install the "Heating" program and simmer the yogurt in the Redmond slow cooker for another 8 hours.
8. When the set time is up, open the lid, transfer the finished product to another container and let it cool.
9. 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 the Redmond multicooker:

1. Prepare all necessary utensils which you will use. Wash it well and boil it.
2. Pour the milk into the bowl and heat it up to the desired temperature.
3. Break the chocolate into pieces and place in warm milk. Wait until it completely dissolves.
4. Add to chocolate milk yogurt and mix thoroughly until smooth.
5. Pour chocolate milk into jars and cover them with lids.
6. Wash the bowl and line it with a towel or silicone mat.
7. Place the jars on a towel and pour warm water up to the milk level.
8. Close the lid and activate the "Multi-cook" mode. Set the temperature to 40°C.
9. Chocolate yogurt in a Redmond slow cooker should languish for 8 hours.
10. After the set time has elapsed, remove the jars from the bowl and cool to room temperature.
11. 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. 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 pernicious action 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 cooking fermented milk product needs sourdough. 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

shop dairy products contains 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 wrong. 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. Dry and liquid base it is better to dilute separately in a clean glass. Pour there warm milk then add bacteria. Mix the contents of the glass well, and then add to the main volume of milk.

We are preparing sour milk product without jars, so we have the whole mixture in a clean multicooker container. 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 - more liquid product or for the spoon to stand 🙂

The second condition is the good quality of 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 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 join me in in 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 very tasty, it does not require special ingredients. And you can do it with different fillers: with fruit, jam, cereal... No preservatives, thickeners or 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 more thick consistency home product, use two packs.

Of course, there are packaged or bottled starter cultures with lactobacilli, but such starter cultures are available in specialized store healthy food, in a good pharmacy and even through 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 yogurt from skimmed milk will not turn out bright and saturated. 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 excellent taste this is unlikely to be difficult. You can also use yogurt in homemade cakes.
  

Basic Recipe
Heat milk to 40 degrees. Perfect option- 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 dishes 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 yeast and mix thoroughly 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 down naturally, send it to the refrigerator for 6 hours.
  

If desired, set aside 3 tablespoons of yogurt in a sterilized jar with a lid and store as a starter in the refrigerator until next time.

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 on the bottom of each fruit jam or a spoonful of fresh berries. Fillers will not affect either the fermentation process or the taste of the yoghurt mass.

Cook the 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 is possible without special difficulties cook 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 correct proportions ingredients and 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 be a 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 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 pharmacy 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 comply with 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 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 cook sweet yogurt Eliminate sugar from the recipe.

Milk, sugar, coffee

From milk (1 l), sugar (100 g), instant coffee(3 tbsp) cook 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. Spread out fruit mix 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 quite liquid 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 to get more thick 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.

Many girls simply cannot live a day without a lung. diet yogurt. Children love to enjoy this wonderful fermented milk product, especially if you add something sweet to it.

In any case, yogurt is very tasty and healthy, but today this product is quite expensive, and you can’t always find it fresh.

There is a great idea! Let's cook homemade yogurt in a slow cooker.

Yogurt in a slow cooker (basic, easiest recipe)

Prepare the following products:

• A liter of milk (any fat content from 2.5% and above).
• Ready-made yogurt (Activia is best).
• Sugar - optional.

Note: for those who are on a diet, you should not use full-fat milk. But the tastiest yogurt is obtained from more fatty milk. For the first starter, ready-made yogurt without additives is used. In the future, you can use your product.

Let's start cooking! Heat milk to 40 degrees. You can also do this in the microwave if you don't have time. Add 125 gr. (one package) of pre-purchased yogurt and mix everything well with a whisk or spoon. You shouldn't use a mixer.

Pour the finished mass into jars from "baby food". Capacity should not exceed 200 gr. Place a silicone mat or soft cloth on the bottom of the multicooker bowl. Pour 1 liter of warm water into it and place the jars (keep open). Cover with baking paper.

Set the mode "Multi-cook". Preparing yogurt in a slow cooker in this mode is as follows: set the temperature to 40 degrees, and program the time for at least 6 and no more than 8 hours! Turn off the heating. After the end of the program, take out the jars and put them in the refrigerator.

After 2-3 hours, fresh yogurt is ready to eat. Now you can add corn flakes, berries, muesli or sugar to the product as desired.

Fruit yogurt in a slow cooker

• 1 liter of milk
• a glass of fruit (banana, apple, peach. any fruit of your choice and according to the season)
• a glass of live yogurt

Wash fruits thoroughly, peel, remove seeds and seeds, use a blender to make fruit puree.

Boil milk, cool to 40 degrees, add fruit puree and yogurt. Mix and put the resulting mass in washed and dry portion jars. Place the jars in the multicooker bowl, after placing a cloth or silicone napkin on the bottom. Pour warm water into the bowl so that it covers only a third of the height of the jars.

Set the multicooker to the “yogurt” mode for 7-8 hours. If your multi model doesn't have a special mode, no problem. For these cases, there is a scheme tested by other multicooker owners:

• heating 15 min
• off multi 1 hour
• heating 15 min
• off multi 3 hours
• open the slow cooker, and put the jars of yogurt in the refrigerator for 6-8 hours.

The trick is not to open the multi and the water temperature did not drop below 40 degrees. Whether your gadget keeps this mode can be checked without yogurt by putting the water on heating for 15 minutes and checking after three hours.

Yogurt in a slow cooker without jars (with honey and walnuts)

• liter of milk (preferably homemade, boiled)
• a glass of natural yogurt or homemade sour cream. If there is nothing homemade at hand, buy a bottle of Prostokvashino sourdough in the supermarket
• honey and walnuts, to taste, for this volume you can take 50 ml of honey and a third of a glass of peeled nuts

Pour warm milk into a multi bowl, add starter (sourdough, yogurt or sour cream). Yogurt mode for 8 hours. You should get a fermented milk mass and a small amount of whey. If you took store-bought milk, there can be a lot of whey.

We separate the mass from the yogurt, for example, using a sieve, put the mass into a bowl and add nuts and honey.

The delicacy is ready, bon appetit.

By the way, yogurt can be put into a mold and put in the freezer for 2-3 hours. Get real ice cream!

Many people regularly include fermented milk products such as yogurt in their diet. Especially young children love it, because it is not only useful, but also tasty. Unfortunately, the products that are filled with store shelves are increasingly questionable due to the presence of various additional additives in their composition, and it is quite expensive to purchase natural fermented milk products.

That is why many housewives began to try to do this on their own. light dessert Houses. Some time ago this process took a lot of time. But now you can create a real healthy yogurt in a slow cooker and be sure of its naturalness. This multifunctional miracle of technology will easily cope with the task, and you can enjoy your favorite dairy masterpiece made at home without any chemicals or third-party components.

Consider step by step and with a photo how to cook yogurt in a slow cooker of various models, as well as using jars and without them.

• All dishes must be sterilized to avoid the development of harmful microflora;
• It is better to give preference to store-bought milk (ideally, super-pasteurized). It will no longer need to be boiled, unlike any other. Of course, fresh homemade milk will be more useful than store-bought, but you need to be sure that it is not diluted with anything. Also, the cow's diet directly affects the taste and quality of the product. Therefore, it is better to choose a trusted seller;
• Ready-made homemade yogurt in a slow cooker can turn out to be different in consistency. It depends on the fat content of the base. For the preparation of fat-free yogurt, milk with a fat content of 0.5-2.5% is perfect. When cooking for kids, you can use more fatty milk - 2.5-3.2%;
• When choosing a starter, carefully study its composition. The more bacteria it contains, the healthier the finished dish will be;
• As a starter, you can use the resulting homemade yogurt. But do not forget that you need to store it for no more than three days, even in the cold;
• When cooking, you can also use the "Multi-Cook" program.

Yoghurt recipes in the slow cooker

Now let's move on to the preparation instructions. To begin with, consider the recipe for yogurt in a slow cooker - regular and with cream. This diagram is suitable for all models.

Basic option

1. In a saucepan, heat a liter of milk to 40 degrees, put the contents of one yogurt cup (preferably without additives), mix until smooth;
2. Place the resulting mixture in jars covered with cling film on the bottom of the multidevice, covered with a cloth;
3. Fill the bowl with warm water (about 40 degrees) up to the shoulders of the jars, close the lid of the gadget and activate the “Heating” mode for 20 minutes, then turn off the device and leave the product for an hour without opening the lid;
4. Repeat the same steps again.

With cream

1. Combine half a liter of milk and 11% cream, add one package of yogurt and three large spoons of sugar, beat well;
2. Fill the bowl of the device with warm water to the bottom mark;
3. Distribute the mixture into cups and immerse them in the device, cover the lid, activate the "Heating" for 60 minutes;
4. Turn off the gadget and leave for another couple of hours without opening the lid;
5. Place the resulting product in the cold.

vanilla variant

1. Boil 600 ml of milk, add two large spoons sugar and a bag of vanilla, stir well until the bulk ingredients are completely dissolved;
2. Add three tablespoons of thin sourdough, mix again;
3. We distribute the mixture into jars, put them in a bowl. We activate the "yogurt" program for 8 hours;
4. Refrigerate the dessert before serving. It can be decorated with nuts, coconut flakes, jam.

For the Polaris model

Polaris is one of the most common multi-devices. It is very easy to prepare your favorite sour-milk dessert in it.

1. Pour two liters of milk into the multi-bowl and boil it;
2. Next, cool and combine with sourdough (one sachet in dry form);
3. We distribute the liquid in cups, immerse them in a saucepan of the device, previously covered with a towel. We set the "yogurt" mode for 6 hours;
4. We remove the resulting product in the refrigerator.

Fruit recipe for the Redmond model

Redmond is another popular multicooker company. Consider the instructions for making homemade yogurt in this unit.

1. Place 250 g of natural yogurt in a 2 liter bowl, add one small spoonful of powdered sugar;
2. Knead the mass (do not beat) with a whisk, gently adding milk;
3. Washed and peeled fruits (200-300 grams) dry a little and cut into small squares;
4. We spread them in yogurt containers, fill with the previously made mixture, stir a little;
5. We cover the bottom of the multi-pot with a napkin, put our jars covered with lids;
6. We activate the "Multi-Cook" program with a temperature of 40 degrees for 10 hours;
7. Cups with finished product move to the refrigerator. You can also add fruit to a fully finished product.

Making yogurt in a slow cooker without cups

Many housewives do not have special yogurt containers. But that's not a problem. Favorite treat you can cook without jars, right in the bowl of the unit. Let's look at a few instructions.

Evitalia sourdough recipe

1. Boil, then cool to 40 degrees 2 liters of milk. The foam must be collected;
2. Pour the cooled mixture into a multi-bowl. Pour a little liquid into a glass bottle with starter and shake a little, then add its contents to the container of the device;
3. We start the “yogurt” mode for about 7 hours. After that, the dessert will be ready. We distribute it in glass sterile containers and store in the refrigerator.

Recipe with Activia

1. Pour a liter of boiled cooled milk into a multi-pot, add Activia (150 ml), mix everything thoroughly.
2. We ferment the mixture in the desired mode for 6 hours, then keep it in the cold for a couple of hours before use.

Option with sourdough "Prostokvashino"

1. In a multicooker, combine a liter of milk, 100 ml of Prostokvashinsky sourdough (shake well) and 100 g of sugar.
2. Mix all the ingredients until the sugar is completely dissolved.
3. Turn on the Yoghurt program for 6 hours to liquid consistency, for thicker - for 8 hours.
4. Refrigerate the finished treat for 2-3 hours.

Now you know how to make yogurt in a slow cooker. This modern functional device will help you save time, and in the end you will be able to enjoy your favorite sour-milk miracle without chemistry.

Video: Homemade yogurt recipe in a slow cooker

I must warn you right away that once you make homemade yogurt, you will no longer want to buy store-bought yogurt. Yes, they are two very different things! Milk treat cooked in a slow cooker, under your direct supervision, it has a delicate texture, has a perfectly balanced composition and is really very tasty. And if you used natural farm or your own products, it is difficult to describe the usefulness and evaluate the quality. Some housewives add sugar or honey to the mixture before laying it in the slow cooker. My experience suggests that it is desirable to add sweetness after preparation and immediately before tasting yogurt. I propose step by step recipe homemade yogurt with photos.

Cooking time: 6-8 hours.

Cooking method: multicooker Redmond M-90

Will be required: silicone mat or cotton cloth, glass containers with lids.

Ingredients for 4 180 ml jars of homemade yogurt:

• milk fat content 2-4% - 500 ml
• cream fat content 10-20% - 200 ml
• starter culture Aktimel - 1 piece = 97/100 ml.

Fillers for yogurt:

• chocolate + cocoa + berries/fruits
• avocado + pepper + salt + a drop of oil + a drop of lemon juice.

How to cook homemade yogurt in a slow cooker:

1) Pour the milk into a saucepan, put on the stove and heat to about 40C. Photo 2.

2) Pour Actimel and cream into milk, mix thoroughly until smooth. Milk should be warmed up in order to heavy cream and the leaven is well dissolved. Photo 3.

3) Pour the prepared mixture into glass jars with lids almost to the very edge. I used Redmond branded thick glass glasses with lids, designed specifically for making yogurt. You can also use any glass containers, such as baby food.
Important: jars and lids must be absolutely clean and dry! Photo 4.

5) Place a silicone mat or cotton napkin on the bottom of the multicooker bowl (so that the jars do not slip), then place the containers with the mixture so that they do not touch the walls of the bowl and each other. Cover each jar with a lid. Pour some slightly warm water (not higher than 30C) into the multicooker bowl up to about half the height of the yogurt containers. Photo 5.

6) Place the bowl in the multicooker, close the lid and start the program / mode "Yogurt". In my Redmond M-90 slow cooker, the default time is 8 hours. See the instructions for your multicooker.
Important: do not open the lid of the multicooker during the preparation of yogurt, do not tilt the multicooker and do not move it from place to place.

7) After the signal about the end of the program, open the lid of the multicooker, carefully remove the glasses with yogurt. It is advisable not to open to avoid the formation of excess moisture / condensation. After 10 minutes, send the yogurt containers to the refrigerator for about 6-10 hours - best for the whole night. In the morning, homemade yogurt will acquire a creamy color, the necessary density and great taste. Photo 6.7.

8) Jars with lids from Redmond are also good because you can set the date of preparation of yogurt on the lid with a slight turn. By the way, homemade yogurt is stored in the refrigerator for up to 5 days. But if you tried a dairy product with a spoon, you should eat the entire portion in this container / jar. Photo 8.

9) When the glass is tilted, the yogurt prepared in the slow cooker does not tend to leave the container! Photo 9.