Natural yogurt at home in a slow cooker. Classic yogurt recipe in a slow cooker in jars

Yogurt in a slow cooker (easy way)

We will need:

1 liter of milk, I bought in the store 2.5% fat

1 jar of "Activia" without additives (by the way, with such a starter, yogurt is even tastier than with flavorings and fillers).

How to cook:

pour all the milk into the multicooker pan, turn on the "Baking" mode, we ourselves stand nearby so as not to miss the moment when the milk heats up to 40 degrees. I cooked in a Panasonic 10 multicooker, I didn’t close the lid, so the milk warmed up to desired temperature in 5 minutes. I checked the temperature with a thermometer, this is important, because the quality of the finished yogurt depends on the temperature of the milk:

As soon as the milk reached 40 degrees, I pulled the saucepan out of the multicooker so that it would not overheat. Turned off the "Baking" mode.

She poured some milk into a mug and mixed it with Activia:

This mass was poured into milk and mixed thoroughly.

turn on the "Heating" mode for 15 minutes.

Turned off the “Heating”, rested for 1 hour.

Again "Heating" 15 minutes.

Left for 6 hours. I put it in the night, early in the morning I moved the pan to the refrigerator, and when I got it out, the yogurt was like this:

Ready yogurt was poured into jars, covered with lids.

no mess with banks

no need for a napkin on the bottom of the pan

put in the night and sleep well

I really liked this method of making yogurt in a slow cooker.

Yogurt in a slow cooker - not really regular dish, because this milk product we are used to buying it is quite possible to make it at home and at the same time it will be completely natural.

How to make homemade yogurt

Everyone probably knows what yogurt is, perhaps someone even cooked it in a yogurt maker. But if you first decided to take it on, first of all, you should learn the basic principles of cooking.

• You should not think that you can cook yogurt only in multicookers of some brands, such as: Redmond, Polaris, that is, in those where there is a Yogurt function. In fact, any manufacturer's oven will do.
• If you decide to cook with pasteurized or homemade milk, be sure to bring it to a boil first before using it. It is enough to bring the ultra-pasteurized version to room temperature, milk should not be just out of the refrigerator.
• Dry sourdough is best mixed with big amount milk in a separate container, and then add what is left.
• When making yogurt in a slow cooker without jars, place everything at once in a bowl, but do not forget to rinse it well. Turn on the device in the "Heating" mode and wait until the mass turns sour. This may take 4 to 8 hours.

How to choose a starter for yogurt?

To homemade yogurt in a slow cooker turned out really tasty, healthy and significantly different from purchased option it is important to choose the right starter.

Of course, you can cook on the basis of store-bought natural yogurt, but it must be good quality. by the most the best starter cultures now considered dry, which are in pharmacies. They contain about two million bacteria, many vitamins and minerals.

• When choosing a dry mix, be sure to pay attention to the composition, the more bacteria, the more useful it is.
• If you are going to cook yogurt for children, then buy a sourdough, where the composition is fully prescribed, so that you know what you are giving to the child.
• Don't forget to look at the expiration date.

This is a story about how to cook homemade yogurt in a slow cooker for the laziest, but in a reliable way

A story about how to cook homemade yogurt in a slow cooker in the laziest but most reliable way.

The article is dedicated to those who have a slow cooker, but who have not yet prepared yogurt, as well as to those who do not have a slow cooker, but who, having succumbed to fashion trend thinking of buying it. (It is not at all a fact that after reading the article, you will be strengthened in your intention.)

I love homemade yogurt and have been making it in a thermos for years. But progress does not stand still, and its engine, as you know, is Laziness. The other driver, of course, is curiosity.

The main disadvantage of making yogurt in a thermos is the need to catch correct temperature milk for sourdough. Here you are standing over a saucepan with a chemical thermometer in your hand. Turn your back a little - the temperature has dropped - you need to warm it up. Until the convective flow of milk reaches the top from the bottom, it is overheated, cool again ...

Do I need to boil milk for sourdough yogurt in a slow cooker?

Theoretically, you can tip a bottle of cold milk into the pan, throw in the starter and press the button. All. I did this a few times and it worked. However, there are nuances...

Yoghurt is a capricious product that requires respect. With the “threw - pressed the button - ate” method, there is a high risk of getting not quite yogurt, or yogurt not in its entire volume, or not yogurt at all.

Therefore, before sourdough, I still boil bottled milk. Then I chill. When preparing yogurt in a slow cooker, the temperature of the milk is not as critical as in a thermos, most importantly, the milk should not be too hot - above 40 degrees, so as not to ruin the starter. Below, please.

Boiling sterilizes the milk, we remove the competitors of our sourdough. This means more chances of getting the right yogurt.

How to ferment homemade yogurt?

Homemade yogurt can be fermented with purchased yogurt with a short shelf life. So that the bacteria there were really alive. Unfortunately, such yogurt is not found without sugar and fruit supplements. So I strain it through a metal strainer (clean!).

I tried the famous Activia. The milk has fermented. The output turned out to be something very similar to Activia - sour and not very thick.

Milk for homemade yogurt

For fermentation, only milk with a short shelf life is suitable, what is in the store in the refrigerator. Do not take “long-playing” packages, I couldn’t even make yogurt from such milk - it didn’t turn sour with black bread near the battery for 3 days ...

Multicooker mode for making yogurt

Here are the possible options. My multi-arc (one of the cheapest devices) has a special “yogurt” button - 8 hours at a temperature of 40 degrees and, which is important, without heating at the end of cooking. You can cook on the "multi-cook" in the same mode, but do not forget to turn off the heating if you can.

It is often suggested to cook yogurt in a water bath in special small jars. But, of course, I’m too lazy - it’s necessary to thoroughly wash each jar, and the output is too small. I cook directly in the multicooker pot (see picture).

Step-by-step instructions for making Lazy but high-quality yogurt in a slow cooker

1. We boil fresh milk(1 liter)
2. Cool down to 40 degrees or below
3. Pour into multicooker pot
4. There we filter the box through a strainer proper yogurt(you can use a tablespoon, but I like reliability, so I don’t squeeze - anyway, after all, the yogurt has been opened and should be consumed as soon as possible)
5. Stir with a plastic spoon
6. We close the multicooker
7. We set the "yogurt" mode or something similar - 40 degrees for 8 hours without heating.

Important note

The slow cooker makes a clicking sound while making yogurt. Quietly, infrequently, but eight hours in a row - not everyone can stand it, especially at night. I don't recommend sleeping within earshot.

Another practical note

As it became clear from the previous paragraph, we had to evict the clicking pan. In a cool hallway And it turned out to be a godsend! Because at the end of cooking, the yogurt quickly cooled down and did not ferment while we basked in bed for a couple of extra hours

The most important note

Yogurt is what is eaten with a spoon. The yogurt does not drip from the spoon, but trembles on it like jelly, flickering at the break with the milky light of the moonstone. Yoghurt is made only from milk and bacterial starter, in extreme cases with the addition of fruit and sugar. There shouldn't be anything else.

Everyone knows about the benefits of such a fermented milk product as yogurt, because store products are increasingly causing concern, and nutritionists and pediatricians do not recommend using them for pregnant women and children. Not wanting to give up useful product, women are looking for ways to cook yogurt in a slow cooker. There are many recipes that are easy to follow. fermented milk product using dry or natural sourdough and adding fillers such as berries, fruits, nuts, muesli. Consider the simplest, guaranteeing the receipt of a store analogue.

Features of making yogurt at home

To get a real thick fermented milk dessert with natural creamy taste, will have to try. In this case, the helper is kitchen appliances: the technology for making yogurt in a slow cooker has a number of features, including the choice of milk and a fermenting product. For cooking, it is recommended to use pasteurized milk, but if this is not the case, then it is first boiled and then quickly cooled to a temperature of no more than 40 degrees. In addition, there are a number of features, the knowledge of which will help in the preparation of yoghurts:

• To obtain thick product, it is necessary to take containers of small volume, perfect option- cups from baby food.
• To prepare this fermented milk delicacy, it is allowed to use multicookers of any brands, including Scarlett, Orion, Panasonic, Redmond, Bork, equipped with the Yoghurt, Warming or Multicooking functions. Such models can not only cook soups and jams, make pastries (cakes, manniks, pies), but also cook fermented milk products.
• Before using containers for milk formula, they should be sterilized.
• In the manufacture fermented milk yogurt with fillers additional ingredients added when the product is ready. If fruits or berries are put during fermentation, then a special microflora can develop in the milk, which can provoke poisoning when consumed.
• For natural sourdough, it is recommended to use a previously prepared fermented milk product, which is advised to be stored for no more than three days at a temperature of 5 degrees.
• For thick yogurt, take fat milk with the addition of cream up to 40% of the total volume.
• When choosing store-bought milk for making yogurt in a slow cooker, opt for a product with short term storage. In the "long-playing" options, there are no live bacteria, so it will be difficult to ferment it.

How to choose a starter

For those who are interested in how to make homemade yogurt, you need to choose suitable starter, because without this ingredient, a fermented milk product will not work. For sourdough, a store-bought analogue or special bacteria are used to ensure the fermentation of milk. When choosing the first option, it is recommended to use "Activia" without additional additives.

To ferment one liter of milk, take one tablespoon of store-bought yogurt or sour cream: like ready-made sourdough (dry), this method guarantees a high-quality fermented milk product that is good for health. A number of Internet sites offer to buy starter cultures: Lactoline.ru, Dokzak.ru, and others. Ordinary pharmacies also sell starter cultures. Let's look at what types of dry or liquid mixtures will help prepare this fermented milk dessert:

• Narine. The product neutralizes the aggressive effects of drugs, stimulates the production of interferon, activates the cleansing processes of the intestines and the body as a whole. The presence of minerals and vitamins in the starter helps to normalize the work of the nervous and cardiovascular systems. Yogurt prepared with Narine is recommended for pregnant women.
• Evitalia, containing more than 4 billion bacteria and vitamins (A, C, E, group B), minerals (magnesium, calcium, iron), is used in the process of recovery after operations and injuries. Useful sourdough includes natural antioxidants that prevent aging of the body, and has an antiviral effect.
• Bifidumbacterin, which is a source of beneficial bacteria, is excellent for introducing complementary foods to babies. Products obtained with its help can be used as food for children after three months.
• Lactobacterin contains organisms that cleanse the intestines and restore its microflora, this is its main difference. Used to prepare a fermented milk product for children, adolescents, pregnant women.
• VIVO helps you prepare your favorite yogurt with any additives. Contains 900 times more live bacteria than store-bought counterparts. It helps to strengthen the immune system, cleanse the intestines and normalize the microflora.

Each of the above starter cultures contains a large number of bacteria that contribute to the fermentation of milk and provide positive influence on human health. To choose the type of sourdough, you must either read the reviews or try it yourself. The yogurt you like can be used as a starter.

How to make homemade yogurt - slow cooker recipes

To prepare yogurt at home, you will need good fresh full-fat milk, cream, sourdough, and the presence of a slow cooker or yogurt maker will facilitate the process. However, the devices do not guarantee the product of the desired taste and consistency: in order to make thick yogurt with a creamy taste, you need to know the features of its preparation. Let's take a look at the most successful recipes yogurt in a slow cooker.

Basic Recipe

This variant can become the basis for any product variant. Based on it, subject to the addition additional components, it turns out fruity, vanilla or chocolate yogurt. For him, take:

• one liter of ready-made pasteurized milk with a fat content of at least 3.3%,
• 1 jar of yogurt without filler.

How to make yogurt:

1. Pour milk into a saucepan and heat a little (up to 40 degrees).
2. Add yeast to milk and mix thoroughly.
3. We take small sterilized glass jars and pour milk, leaving about 5 mm on top. Cover jars with foil.
4. We take a Bork multicooker (another one is also suitable). We cover the bottom of the bowl with a towel, put the jars and pour warm water up to about the “shoulders”.
5. We close the lid of the device and set the heating mode for 20 minutes.
6. Turn off the device, leave the jars inside for one hour. We do not lift the lid.
7. After an hour, the multicooker must be turned on for heating again for 20 minutes.
8. Then we give the yogurt another hour to sweat.
9. After that (depending on personal preferences), the jars are either put in the refrigerator, or left for 8 hours inside the turned off multicooker.

fruit yogurt recipe

Fans of fruit fermented milk treats are interested in options for yogurt with berries, pieces of apples, pears, made on the basis of milk. This will achieve a balance of vitamins, minerals and antioxidants. For fruit yogurt you will need:

• 1 liter of pasteurized milk 3.2% fat.
• 1 jar of "Activia" without fillers.
• 500 g of any fruit or berries.
• 10 g of powdered sugar.

How to cook:

1. We take a jar of yogurt, put the contents in a deep bowl.
2. Put in "Activia" powdered sugar, stir with a whisk.
3. Slightly warm the milk.
4. Pour out in small portions into a bowl of yogurt, stirring the mixture until uniform consistency.
5. We take cups and pour the mixture.
6. We install the containers on the bottom of the bowl of the Cuckoo multicooker or another, first line the bottom with a cotton napkin, cover everything cling film.
7. We close the lid of the device, set the temperature to 40 degrees and the time on the timer for 10 hours.
8. We take berries, wash, dry.
9. Ready dessert take out of the multicooker, mix, put the berries. Mix again, close the lids and put in the refrigerator for another 10 hours.
10. It is recommended to store such a product for no more than three days.

How to make vanilla yogurt

A favorite treat for children and adults is vanilla yogurt, made from fresh homemade milk. Cream allows you to get a thick product with a pronounced creamy taste. For him you will need:

• Multicooker Dex.
• Milk - 1 l.
• Dry sourdough - 1 package.
• Vanilla sugar - 1 tbsp. l.
• Cream with a fat content of 20% - 0.5 l.

Recipe:

1. Boil milk.
2. Allow to cool down to 40 degrees (quickly, using a basin with cold water and ice).
3. Pour one glass into a bowl and add the starter. Mix the mixture without leaving lumps.
4. Pour cream into the remaining milk, add vanilla sugar, bring to a boil again. Cool until the mixture is warm.
5. Pour the starter into the milk-cream mixture.
6. We take small jars and pour milk.
7. Then we put the jars on the bottom of the Dex multicooker bowl. Pour two glasses of water.
8. Close the lid of the device. We set the mode "Yogurt".
9. At the end of the program, leave the yogurt inside for another 4 hours. Do not open the lid.
10. We send the thickened dessert to the refrigerator. Serve chilled.

Fat-free drinking yogurt in a pressure cooker

Using low fat milk cook drinking yogurt reminiscent of the popular Aktimel. dietary product it turns out to cook both using a yogurt maker and using a multicooker-pressure cooker. For this take a prescription:

• Skimmed milk- 1 l.
• Yogurt "Activia" without fillers - 1 jar.

Cooking process:

1. Boil milk. Cool to keep the liquid warm.
2. Pour a glass of milk into a deep container, add the starter. Mix until smooth.
3. Pour this mixture into milk and mix again.
4. Line the bottom of the pressure cooker with a towel.
5. Pour the milk mixture into small containers, place them in the bowl of the appliance.
6. pour warm water to the middle of the jars with the mixture.
7. Cover milk containers with lids or foil.
8. Set the mode to "Yogurt".
9. After 10 hours, we take out the jars and send them to the refrigerator for 4 hours. The finished product should turn out to be liquid, and if serum appears on its surface, mix it.

Video recipes for delicious homemade yogurt prepared in a slow cooker

There are a large number of multicookers with which it is possible to get a tasty fermented milk product that is healthy for adults and children without preservatives and others. harmful components. Among them are household kitchen appliances - Polaris, Panasonic, Philips, Redmond, Mulineks. Each of them has its own characteristics and recipes for making yoghurts with various fillings. You can get acquainted with the capabilities of each of the listed multicookers for the preparation of a fermented milk product using our video selection:

Thick yogurt on dry sourdough in a Redmond slow cooker (Redmond)

Recipe for multicooker POLARIS (Polaris) with yogurt function

How to cook yogurt in a Panasonic slow cooker (Panasonic)

Strawberry yogurt in Philips slow cooker (Philips)

Natural yoghurt Narine in the multicooker MOULINEX (Mulinex)

Preparing a dessert with fresh fruits in a slow cooker

With the advent of the main kitchen assistant many housewives diversified the number of dishes in their traditional menu which, of course, delighted loved ones. But not everyone decides to experiment with fermented milk products. Making homemade yogurt in jars in a slow cooker is not difficult if you follow simple rules.

Natural fermented milk product contains great amount useful for human body bacteria. They help to establish the process of digestion and supply the intestinal microflora with the right "inhabitants". This is especially necessary after taking antibiotics.

Natural homemade drinking yogurt contains the amount of nutrients (potassium, magnesium, calcium) that is needed to maintain the normal functioning of the entire system. By consuming this fermented milk product regularly, you can get rid of extra pounds and increase the tone of the body. If the house has a slow cooker, you can safely start cooking it.

Store-bought yogurts that have a shelf life of more than 7 days cannot be called healthy. Preservatives, stabilizers, emulsifiers, flavor enhancers will definitely not improve health. It is better to refrain from using such products.

Preparation

The most important thing in the process of preparing yogurt is compliance with temperature regime. The multicooker will handle it in at its best! In most modern models of "smart pots" there is a "Yogurt" mode. Even if there is no such button on the display, do not be upset. You can use the "Heating" or "Multipovar" mode by setting a specific temperature and time.

To make yogurt in jars in a slow cooker, you will need milk and sourdough. lovers fruit flavors you need to stock up on berries, fresh or frozen fruits, jam or nuts. The dishes that will participate in the process must be clean. Therefore, for reinsurance, it is better to sterilize it (especially if the yogurt is intended for a small child). To do this, it is enough to pour over everything with boiling water.

Starter for yogurt

The taste, benefits and consistency of the dairy product will depend on the quality of the starter. To date, on the shelves of shops and pharmacies you can find this main ingredient in the form of a powder in special packages. The composition contains bifidobacteria, lactobacilli, Bulgarian bacillus, thermophilic streptococci and others useful material. The choice of starter depends on what effect the yogurt will have. Instructions and descriptions are available on each such bag. It should be taken into account that ready-made starter cultures should be refrigerated at a temperature not exceeding 10 °C. This is a prerequisite for the preservation of the vital activity of bacteria.

Can go the easy way and use ready-made yogurt as a starter. The most suitable would be one that has a short shelf life, and the composition does not contain fruit fillers. Activia and Aktimel are considered the most suitable for this. In the future, you need to leave a small amount of homemade yogurt for the next time.

What is the best milk for yogurt?

The ideal option would be to use homemade milk, which is pre-boiled and cooled. With such a product, you can be sure of complete naturalness and the absence of preservatives. At heat treatment Milk is brought to a boil and left for a few minutes over low heat. Then cool to about 40°C.

If homemade milk is not at hand, it is quite possible to replace it with store-bought milk. Let's just pay attention to the timing. If storage is possible for more than a month, it is better not to use such a product. Opinions differ about boiling store-bought milk for yogurt, but it's better to be safe.

Delicious milk yogurt will turn out if you add a small amount during cooking heavy cream. The taste of such a product will be more delicate.

Classic yogurt in jars in a slow cooker: recipe

simple and delicious yogurt According to the classic recipe, all family members will like it. It can be safely given to children as complementary foods. Facilitates the whole process of cooking "miracle" kitchen appliances- multicooker. Some models have special cups for yogurt.

For cooking you will need:

• Milk (2.5–3.5% fat) - 1 liter.
• Sourdough - 1 pack.
• Sugar - 5-6 tbsp. spoons.

Sugar can be omitted if desired. In this case, the yogurt will turn out to be more sour in taste. If there are no problems with the stomach, you can safely use a dairy product of your own preparation.

Cooking method

1. First you need to prepare the milk. There is no need to boil pasteurized in bags. It is only heated up to 40 ° C. Homemade or store-bought with a short shelf life is brought to a boil and cooled. The foam formed on the surface must be removed.
2. The next step is to mix milk and sourdough. This action is best carried out in a separate bowl, for example, in a cup or deep bowl in a small amount of milk. Stir thoroughly until the dry matter is completely dissolved. To get drinking yogurt, you need to take more milk. A standard package of dry sourdough (1 g) is designed to prepare from 1 to 3 liters of a dairy product.
3. The resulting liquid is combined with the rest of the milk and sugar is added. Having thoroughly mixed everything, the cooked must be poured into jars. Before making yogurt, they are thoroughly washed and sterilized. Do not pour the milk mixture to the very edge.
4. Having placed the jars in the bowl of the multicooker, we set the “Yogurt” mode. It provides for the presence of one temperature (about 40 ° C) during the entire cooking time. Depending on the power of the device, the process lasts 6 or 8 hours. Refrigerate yogurt for 1 hour before serving.
5. Some housewives pour water on the bottom of the bowl. This is necessary in order to glassware did not scratch the coating. You can also make a silicone mat. This is only necessary if the set does not include a set of cups. Jars for yogurt (for a slow cooker) are very convenient to use, they have lids. They can store finished product in the refrigerator for several days.

dried fruit yogurt recipe

This version of yogurt will be especially useful for children. Prunes, raisins and dried apricots contain a large amount of trace elements, and in a duet with “good” bacteria, this is just a storehouse of health.

Ingredients

• Milk - 1 liter.
• Sourdough (or store-bought yogurt without additives) - 1 pc.
• Sugar - 4-5 tbsp. spoons.
• Pitted prunes - 6-8 pcs.
• Dried apricots - 6-8 pcs.
• Raisins - optional.

Cooking

1. Preparation of yogurt with dried fruits should begin with the preparation of syrup. After washing the prunes and dried apricots, they must be cut and moved to a small saucepan. Sprinkle the mixture with sugar and add some water (50-70 ml). Putting it all on slow fire, bring to a boil.
2. Whilst the syrup is cooling, mix warm milk(after boiling if necessary) with dry sourdough or store-bought yogurt. For kids, it is better to use the first option, and then use previously prepared yogurt as a starter.
3. At the bottom of the jars, first pour a little syrup with pieces of dried fruit, and pour milk liquid on top. Having placed in the slow cooker, close the lid and set the “Yogurt” mode. Price home product will differ from store counterparts (somewhere costing an average of about 15 rubles per 100-gram jar) in a big way, but the benefits and naturalness are much more important.

Yogurt recipe for apple and cinnamon lovers

There are several options for making this yogurt. In one of them, apple-vanilla syrup is prepared, and in the second, after certain manipulations, fruits are added to the classic recipe. The syrup option is similar to the dried fruit recipe, only the apples are mashed and combined with vanilla and cinnamon.

Ingredients

• Milk - 1 liter.
• Sourdough - 1 pc.
• Apples (medium) - 2 pcs.
• Vanilla - 2 pods.
• Honey - 1 tbsp. spoon.
• Cinnamon - 3 g.

Cooking

1. Milk is brought to a boil along with vanilla. Then cool to 40 ° C, remove the foam and filter. In a separate bowl, stir the leaven and combine with the remaining liquid.
2. Pouring the mixture into pre-prepared dishes, send it to the bowl and set the mode. After 6-8 hours, yogurt in jars will be ready, then put it in the refrigerator.
3. Apples should be peeled and cut into small cubes. Then they are transferred to the pan, honey is added, sprinkled with cinnamon and poured over a small amount water.
4. Having mixed the resulting mass well, set a slow fire and simmer for about 5 minutes. When the apples become soft, you need to remove them from the stove and let them cool. When serving, add the finished mixture to the yogurt.

How to make yogurt in a slow cooker without jars?

Almost every hostess is ready for bold experiments With kitchen appliances. Thanks to this, many have gotten used to doing without containers for making yogurt. If you follow all the instructions of women experienced in this matter (and men too), you get a rather attractive and tasty dish. Although, according to numerous reviews, yogurt in the Redmond slow cooker (in jars) turns out to be especially tasty.