Creamy yogurt in a slow cooker. Homemade yogurt in a slow cooker

To find natural yogurt in the store, you will have to spend a lot of time, and the quality of such fermented milk products leaves much to be desired. Looking at the list of ingredients on the package, we will certainly see flavors, dyes and other additives harmful to the body. If you could find a really high-quality option, then its price will significantly affect the home budget. We hope we have given enough arguments in favor of making yogurt in a slow cooker on our own.

There are a large number of recipes with the addition of various additives and fillers. The usual traditional fermented milk product can later be used to prepare salad dressings, desserts, etc.

You can make fermented milk products in any slow cooker, that is, it is not necessary that it has a separate program.

First, let's look at the principle of preparation. Yogurt is obtained due to the action of living microorganisms that live at a temperature of 36 to 40 degrees.

All yogurt recipes, in general, have a common scheme: milk is first heated to this temperature, combined with sourdough and left for a while.

In the preparation of fermented milk products, the quality of milk is of great importance. The ideal option is homemade milk, in which there are no powders and vegetable fats. It must be boiled to destroy all bacteria, as they can disrupt the process.

Another important ingredient is sourdough. It can be dry, by the way, this option is considered the best. You can buy it at a pharmacy or in a special store. To simplify the process, you can use store options without filler, for example, Activia.

A few more secrets:

• When preparing yogurt, the cleanliness of the dishes is important, so it is better to sterilize it before starting cooking;
• It is best to prepare the product in the evening and leave it overnight. As a result, in the morning you will get a tasty and healthy fermented milk product;
• If you do not have special cups, then baby food jars are ideal;
• Depending on the fat content of milk, the density will change, the higher it is, the thicker;
• If serum has formed on the surface, do not worry - this is an indication that everything is done correctly. It just needs to be drained and that's it;
• Remember that you can store the product in the refrigerator for no more than 5 days;
• One jar of ready-made homemade yogurt will serve as an excellent starter for subsequent preparations;

Multicooker yogurt recipes

Let's start with natural yoghurt without filler, which can be the basis for making sauces and desserts. The model and volume of the multicooker does not matter. You can adjust any recipe to suit your technique.

Classic recipe

Ingredients:

• Milk - 1 l;
• "Activia" - 1 pc.

Cooking process

To begin with, milk must be heated to a temperature of no more than 40 degrees. Then add Activia and mix well. Now distribute the workpiece into special cups, and if there are none, then use ordinary jars. Put a silicone mat in the multicooker bowl, place jars on it and pour warm water so that its level reaches the level of milk.

You can use different modes, but if there is no special button " Yoghurt"In the multicooker, then first select for 15 minutes. heating mode. After the time has elapsed, leave the yogurt for an hour, and then cook again in the same mode for another 15 minutes. After an hour, take out the jars and put them in the refrigerator.

goat milk yogurt

This cooking option is suitable for those who have cow protein intolerance. In addition, goat's milk is good for children, and it is quite difficult to make it drink in its pure form.

Ingredients:

• Goat milk - 1 l;
• Dry sourdough - 5 g.

Cooking process

In this slow cooker yogurt recipe, the milk will be pasteurized using a technique. Hold the milk in manual mode for 20 minutes. at a temperature of 80 degrees. If there is no such mode, then the "Heating" function is also suitable. Choose a cleaned dish, pour the starter into it, a few tablespoons of heated milk (temperature not more than 40 degrees) and mix thoroughly.

Combine the prepared sourdough with milk. Select a special mode, and set the timer to 6 hours. At the end of the time, distribute the finished product into jars and leave for a couple of hours in the refrigerator.

drinking yogurt recipe

This fermented milk product is loved by many as a snack, and it is also used to prepare various sauces and marinades. Let's figure out how to cook yogurt in a slow cooker so that it remains liquid.

Ingredients:

• Milk - 500 ml;
• Cream 11% - 500 ml;
• Sugar - 3 tbsp. spoons;
• Yogurt without additives - 200 ml.

Cooking process

In a separate clean container, combine all the ingredients and mix everything thoroughly, or rather beat with a mixer. Distribute the resulting mixture into glass jars, and cover them with cling film.

Put a towel on the bottom of the multicooker bowl, pour some water and put the jars on it. Select the "Heating" mode and cook for an hour. At the end of the time, immediately rearrange the jars in the refrigerator for a couple of hours. That's all homemade drinking yogurt is ready.

Yogurt with chocolate and nuts

It is difficult to find a person who does not like desserts, especially for children. Store-bought sweets contain a huge amount of substances harmful to the body, which cannot be said about homemade yogurt. Its preparation does not require any culinary skills, since the slow cooker does all the main work.

Ingredients:

• Milk - 1 l;
• Chocolate - 100 g;
• Peeled walnuts - 100 g;
• Store-bought product without additives - 250 g.
• Cocoa powder.

Cooking process

First, prepare the walnuts. Grind them first, and then fry them in a slow cooker in the "Baking" or "Frying" mode for 5 minutes, stirring occasionally. After the nuts have cooled, they must be chopped again.

Pour milk into the multicooker bowl and boil it in the "Baking" mode, and then cool it to 40 degrees. The resulting film must be removed. Combine yogurt, milk and mix thoroughly.

If you want to get a sweet dessert, then add 3 tbsp. spoons of sugar. Divide the resulting mixture into multicooker jars. Select a special mode, and set the timer to 8 hours. Grind the chocolate on a grater, mix with nuts and put everything in the finished fermented milk product. Sprinkle with cocoa powder before serving.

fruit yogurt

For this option, you can use any fruit, depending on your own preferences. You can also add berries.

Ingredients:

• Milk - 350 g;
• Cream 15% - 350 g;
• Yogurt 2.5% - 300 g;
• Apples - 50 g;
• Peaches - 50 g.

Cooking process

Combine dairy products and mix thoroughly. Peel the fruit, cut into cubes and put in the milk mixture. On the multicooker, select a special program, and set the time to 12 hours. When you hear a beep, transfer the contents to a jar and refrigerate for 3 hours.

Baked milk yogurt

Thanks to this option, you can get a thick and slightly sweet product with a creamy aroma.

With the advent of the main kitchen assistant, many housewives diversified the number of dishes in their traditional menu, which undoubtedly pleased their 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.

A natural fermented milk product contains a huge amount of bacteria that are beneficial to the human body. 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 the observance of the temperature regime. The multicooker will cope with this in the best possible way! 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 of fruit flavors 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. Today, on the shelves of stores and pharmacies, you can find this main ingredient in powder form in special packages. The composition contains bifidobacteria, lactobacilli, Bulgarian bacillus, thermophilic streptococci and other beneficial substances. The choice of starter depends on what effect the yogurt will have. Instructions and descriptions are available on each such bag. It should be borne in mind that ready-made starter cultures must be stored in the refrigerator at a temperature not exceeding 10 ° C. This is a prerequisite for the preservation of the vital activity of bacteria.

You 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. During heat treatment, the 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 of heavy cream during the cooking process. The taste of such a product will be more delicate.

Classic yogurt in jars in a slow cooker: recipe

Simple and tasty yogurt according to the classic recipe will appeal to all family members. It can be safely given to children as complementary foods. Facilitates the whole process of cooking the "miracle" of kitchen appliances - a slow cooker. 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 so that the glassware does 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 the 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 all this on a slow fire, bring to a boil.
2. While the syrup is cooling, you need to mix warm milk (previously boiled 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. The price of a home-made product will differ from store-bought counterparts (somewhere on average about 15 rubles per 100-gram jar) upwards, 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 a frying pan, honey is added, sprinkled with cinnamon and poured with a little 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 housewife 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.

This is a story about how to cook homemade yogurt in a slow cooker in the laziest but most 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 do not yet cook yogurt, as well as to those who do not have a slow cooker, but who, succumbing to the fashion trend, are thinking of purchasing 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 the correct temperature of milk for laying the starter. 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 the 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 additives. 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, milk is suitable only with a short shelf life, 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. Boil fresh milk (1 liter)
2. Cool down to 40 degrees or below
3. Pour into multicooker pot
4. There we also filter a box of proper yogurt through a strainer (you can use a tablespoon, but I like reliability, so I don’t press - anyway, after all, yogurt is 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.

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 a fermented milk dish, which is formed as a result of the joint work of some living microorganisms, or rather 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.

To prepare a 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. The right choice of this particular ingredient 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 is very tasty. 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.

To prepare simple yogurt, we need the following ingredients:

• 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 usefulness and taste. 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.

Natural yogurt without additives is one of the staples of a healthy diet. This is both an independent dish and a sauce for salads (fruit and vegetable), cheesecakes, main courses. With it, you can make popular diet smoothies by adding juice, honey, berries, and ground cereals. The product is rich in calcium, the deficiency of which leads to various diseases. In addition, it is very easy to cook yogurt yourself in a slow cooker.

There is a huge variety of ready-made fermented milk products in stores: drinking and thick, with and without additives. But the benefits of homemade "snacks" are much greater. In addition, the safety and usefulness of the components included in the composition are not indifferent to us - pp-shniks.

How to make healthy yogurt in cartoon

How to cook delicious homemade yogurt in a slow cooker so that it turns out tender and thick?

The taste of the finished fermented milk product will depend on the quality of the milk and the cultures used. We choose milk with a reduced fat content - 1-1.5%, keeping in mind the principles of proper nutrition. Before cooking, you can carefully collect the top layer of cream from farm milk, letting it stand for 10-12 hours in the refrigerator before that.

Various additives will help to diversify the taste of the finished product: nuts, honey, fresh berries and fruits.

Calorie homemade fermented milk product from low fat milk - 49 kcal per 100 grams. BJU - 3.2 grams of protein, 1.7 grams of fat, 5 grams of carbohydrates.

Sourdough Recipe

Among the multicookers from Redmond, Polaris, Panasonic, Philips, there is a large selection of home appliances with a yogurt maker function and jars included.

In this recipe, we will talk about how to cook yogurt with purchased dry sourdough in a slow cooker with the “Yogurt” mode.

I like to make with Vivo sourdough. It is based on Bulgarian bacillus, acidophilus bacillus and bifidobacteria.

The result is always excellent.

Ingredients

• sourdough - 1 sachet
• skimmed milk - 1 l

Cooking

1. We boil milk. Cool it down to 40 degrees.
2. We breed sourdough in milk. We mix.
3. In the multicooker, turn on the automatic program we need or manually set the temperature mode to 40 degrees in the Multicooker function.
4. We pour into jars. We place the jars in the bowl, having previously covered the bottom with a silicone mat or ordinary cotton cloth (to keep the cover of the bowl) and pouring a little water (1-2 cm).
5. After 7-8 hours, the jars are rearranged in the refrigerator. The chilled product is ready for use. Bon appetit!

What to do if there is no "Yogurt" mode

Is it possible to cook a fermented milk product in a slow cooker without the Yoghurt function? Undoubtedly!

In any multicooker there is a button "Heating" - that's what we need!

You don't even need jars - you can pour milk directly into the bowl!

In this recipe for sourdough milk, we will take a natural live culture (can be found in stores, pharmacies and, if possible, at baby food factories).

Natural live sourdough is stored for 5-7 days. After that, its use is unsafe.

Ingredients

• milk (can be homemade) - 1 l
• natural live sourdough - 150 gr.

Cooking

1. Let's boil the milk. You can do this already in the bowl of your multicooker on the "Milk porridge" mode.
2. Let's cool it to 40-degree temperature (to determine it, it is better to use a household thermometer or drop it on your wrist - it should not be too hot).
3. Stir the prepared sourdough into the milk. It should be warm, not from the refrigerator.
4. Turn on the heating mode. Let's close the lid. Let's wait 4-6 hours. The mass should be thick, similar in consistency to jelly.
5. As soon as our “client is ripe”, we will remove it to cool down. Bon appetit!

Homemade yoghurt without starters

You don't have to buy ready-made starters to make delicious homemade yogurt - any live product without fillers from the store will work just fine.

150 ml jars are enough to ferment 1 liter of milk. Most importantly, look at the date of manufacture.

Ingredients:

• 1 liter UHT milk 1.5% fat
• 1 jar of live yoghurt 150 ml.

Cooking

Mix the contents of the jar and milk with a whisk. It is not necessary to beat, the main thing is that the consistency is homogeneous, and there are no lumps left. Pour into jars that will fit in the multicooker bowl. Screw on the covers. It is especially convenient to use tall jars of baby puree. If the jars are of different sizes - it's not scary.

Lay a towel folded in several layers on the bottom of the multicooker bowl.

Put in the banks. If they, like mine, are of different sizes, substitute something so that the lids are on the same level. Pour water at room temperature so that it reaches the very lids.

Put the yogurt in the multicooker, close the lid and turn on the “yogurt” mode for 8 hours (I have this standard time, the REDMOND RMC-M90 multicooker). It is best to put the slow cooker with yogurt at night so that in the morning you can have delicious homemade yogurt for breakfast.

• Super pasteurized milk is best. It is sterile, but at the same time, has retained all the beneficial properties of natural milk.
• Choose milk with the fat content that is optimal for you. For children, it is better to use milk with a fat content of 1.5%. Even if you are on a diet, do not limit the amount of fat. Remember the need and do not go beyond the norm. If you eliminate fat completely, the body will react negatively.
• Sterilizing jars before making homemade yogurt in a slow cooker is necessary so that “harmful” bacteria do not get into the product. Tell your friends and family how easy it is to cook yogurt in a slow cooker, how delicious this diet product is. Involve those who care about you in a healthy diet!