An interesting way to cook homemade yogurt in a slow cooker.

If you doubt the benefits of store-bought yogurts, but you have a slow cooker at home, consider the issue of healthy eating resolved. Homemade yogurt is delicious and doesn't require any special ingredients. And you can make it with different fillings: with fruits, jam, cereals ... No preservatives, thickeners and stabilizers - there will always be a natural product on your table and in any quantities!

What will you need?
Prepare the ingredients and dishes for yogurt.
Leaven. For the starter, we will use "live" (that is, with live lactobacilli) yogurt without additives. Natural yoghurts such as Imunele, Activia can be found in the nearest supermarket. One jar is enough, but if you want a thicker homemade product consistency, use two packs.

Of course, there are packaged or bottled starter cultures with lactobacilli, but you can get such starter cultures in a specialized health food store, in a good pharmacy, and even via the Internet. Therefore, we manage with simpler methods.

Milk. You will need a liter of sterilized (pasteurized) milk, preferably high fat. This is explained by the fact that the taste of skimmed milk yogurt will not turn out bright and rich. By the way, you can also use baked milk - you get a very delicate cream without sourness.

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.
Pay special attention to the recommendations for maintaining the optimum temperature during cooking if you want your homemade product to remain healthy. Lactic acid organisms die in an environment with a very high temperature.
Be sure to follow the timing of the preparation of yogurt. For example, if you leave the mixture overnight, the next morning you may see whey separating and a curd mass instead of the desired creamy one.
Homemade yogurt won't keep for more than five days, so it's best to sell everything cooked during that time. However, thanks to the excellent taste, this is unlikely to be a problem. You can also use yogurt in homemade cakes.

Basic Recipe
Heat milk to 40 degrees. The ideal option is to check the temperature with a kitchen thermometer, but if you don't have one, just drop a drop of milk on your wrist. Milk should be moderately warm, not scalding.

Take a bowl, pour 6 tablespoons of milk from a saucepan, add yogurt to the same bowl and mix thoroughly until smooth. You have a non-concentrated sourdough. Mix it with the main volume of milk.

Pour water into the multicooker so that the water reaches the middle of the height of the dish you are using. Turn on the cooking mode for a couple of minutes. Make sure the water is warm but not hot (if it is, cool it down a bit).

Line the bottom of the multicooker with baking parchment or a piece of clean cotton cloth - this can be a napkin or kitchen towel. Fill the jars with yogurt, cover them with lids (without screwing them) or pieces of cling film, foil. This protects the product from dripping condensate. Place the jars inside the multicooker, lower the lid of the unit and set the “heating” mode for half an hour. After this time, leave the yogurt in the closed machine for eight hours. After that, the yogurt will be completely ready and you can put it in the refrigerator.

"Variation on a theme": with boiled milk
This method is suitable for you if your slow cooker has a “yogurt” mode and if your milk is not sterilized.

Boil the milk and cool slightly so that it is pleasantly warm, then strain it through a sieve directly into the multicooker bowl. Add the starter and mix thoroughly with a silicone spatula or spoon.
Close the multicooker with a lid, select the "yogurt" mode and set the time from 6.5 to 7 hours.
After the specified time, remove the bowl and let the contents cool without covering the dishes.
Once the yogurt has cooled naturally, refrigerate it for 6 hours.

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

Prepare an original low-calorie dessert in a glass bowl. Put two tablespoons of yogurt into it, then finely chopped fruits or berries - and so alternate layers to the edge of the bowl. Sprinkle the dessert with crushed nuts and drizzle with honey.

Yogurt is a great dietary product. It contains light milk proteins, vitamins A and D. In addition, minerals - calcium and phosphorus - are perfectly absorbed by the body. Try making this healthy treat at home - you and your family will love it!

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 such a useful product, women are looking for ways to cook yogurt in a slow cooker. There are many recipes, following which it is easy to make a fermented milk product using dry or natural sourdough and the addition of 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 sour-milk dessert with a natural creamy taste, you will have to try. In this case, kitchen appliances act as an assistant: 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 get a thick product, you need to take small containers, the ideal option is 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 Yogurt, 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 of fermented milk yogurt with fillers, additional ingredients are added when the product is already 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.
To obtain thick yogurt, you should take full-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 a short shelf life. In the "long-playing" options, there are no live bacteria, so it will be difficult to ferment it.

How to choose a starter

Those who are interested in how to make homemade yogurt need to choose the right 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 functioning 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 the 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 listed starter cultures contains a large number of bacteria that contribute to the fermentation of milk and provide a positive effect 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 look at the most successful slow cooker yogurt recipes.

Basic Recipe

This variant can become the basis for any product variant. Based on it, subject to the addition of additional components, fruit, vanilla or chocolate yogurt is obtained. 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:

Pour milk into a saucepan and heat a little (up to 40 degrees).
Add yeast to milk and mix thoroughly.
We take small sterilized glass jars and pour milk, leaving about 5 mm on top. Cover jars with foil.
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”.
We close the lid of the device and set the heating mode for 20 minutes.
Turn off the device, leave the jars inside for one hour. We do not lift the lid.
After an hour, the multicooker must be turned on for heating again for 20 minutes.
Then we give the yogurt another hour to sweat.
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:

We take a jar of yogurt, put the contents in a deep bowl.
We put powdered sugar in Activia, stir with a whisk.
Slightly warm the milk.
Pour in small portions into a bowl of yogurt, stirring the mixture until smooth.
We take cups and pour the mixture.
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 with cling film.
We close the lid of the device, set the temperature to 40 degrees and the time on the timer for 10 hours.
We take berries, wash, dry.
We take out the finished dessert from the multicooker, mix, put the berries. Mix again, close the lids and put in the refrigerator for another 10 hours.
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:

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

Fat-free drinking yogurt in a pressure cooker

When using low-fat milk, drinking yogurt is prepared, reminiscent of the popular Aktimel. A dietary product can be prepared both using a yogurt maker and using a multi-cooker-pressure cooker. For this recipe, take:

Skimmed milk - 1 liter.
Yogurt "Activia" without fillers - 1 jar.

Cooking process:

Boil milk. Cool to keep the liquid warm.
Pour a glass of milk into a deep container, add the starter. Mix until smooth.
Pour this mixture into milk and mix again.
Line the bottom of the pressure cooker with a towel.
Pour the milk mixture into small containers, place them in the bowl of the appliance.
Pour warm water up to the middle of the jars with the mixture.
Cover milk containers with lids or foil.
Set the mode to "Yogurt".
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 other 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

Before jumping straight to the step-by-step recipe, let's take a look at the health benefits of yogurt. Firstly, it is necessary for the proper functioning of the digestive tract. The lactobacilli that it contains suppress the pathogenic intestinal microflora. Secondly, it contains calcium, which strengthens the skeletal system. It has also been proven that people who often consume sour milk are less likely to develop bowel cancer.

If you eat only 300 ml. sour milk per day can strengthen immunity + improve the functioning of the digestive tract

And such sour milk as Acidolact will protect your gastrointestinal tract when taking antibiotics. It does not allow the beneficial intestinal microflora to die from the harmful effects of antibacterial drugs. Plus, daily use of this product allows you to get rid of indigestion and diarrhea.

This product is suitable even for those who are lactose intolerant. It has been proven that yogurt is digested better than milk. Live bacteria stimulate the production of lactase. It is this enzyme that is lacking in people with lactose intolerance.

Choice of sourdough for cooking

For self-preparation of a fermented milk product, sourdough is needed. They contain probiotics - a set of beneficial bacteria. By the way, a new series has just been released.

You can take as a basis:

natural yogurt- the shelf life of a live product should not be more than 5-7 days. And in the composition itself there should be no sugar, dyes, pieces of fruit.
liquid sourdough- it is also sold in the store. Most known to me under the brand name Prostokvashino.
Previously cooked portion- as a basis it is better to use no more than a couple of times. If you do this more often, the useful properties of the product are lost. And also its taste worsens, it becomes sour. This method of making sour milk is called "no leaven". Those. prepare the next batch of yogurt without buying special powder or liquid bases.
Dry lactic acid bacteria- They are sold in pharmacies. These are probiotics, they contain 1.5 - 2 billion live bacteria with specific polysaccharides. In addition, they contain , . Plus vitamins and B2, B6,. The base is enriched with trace elements: calcium, magnesium, iron.

The most famous dry bases: Narine, Vivo, Evitalia, Good Food. All of them are good. I have tried Evitalia and Narine so far, I like both. It is best to store pharmacy sourdough in the refrigerator.

Yes, probiotics are sold even for babies. Therefore, I recommend it to young mothers. The price of the base justifies itself - after all, you get natural products. Not the dead bacteria found in most long-lasting yoghurts.

Benefits of homemade yogurt

Store-bought dairy products contain different ingredients. Most of which are not at all useful - they are preservatives to increase the shelf life. As well as various dyes, flavor substitutes to reduce its cost. The maximum natural that can be added is sugar or fruit.

But homemade yogurt contains only milk and bacteria. From one serving of sourdough, you can make sour milk up to 3 times. The first time you use the base itself. Then you make yoghurt without starter. From the fermented milk product that you got. The third time again take the resulting yogurt as a basis. It turns out very profitable.

Do you want to improve bowel function or restore the body after taking antibiotics? Then take a 2-week course. During which, consume homemade yogurt 3 times a day before meals.

How to make homemade yogurt

Many people think that fermented milk products can only be made in a slow cooker with a yogurt function. This is not true. It doesn’t matter what company your device is - Polaris, Redmond, Philips, etc. Even without the sour milk yogurt function, you will still succeed.

If the milk is homemade or pasteurized, it must be boiled. If the milk is ultra-pasteurized, it does not need to be boiled. The main thing before adding sourdough is that it should be at room temperature

If you took pasteurized milk - boil it, then let it cool. The optimum temperature is 40 degrees. But I don’t have a thermometer at home to determine the temperature of the products. Therefore, I try with my finger. It should be slightly warmer than the temperature of my finger 🙂

Next, take the leaven. It is better to dilute dry and liquid base separately in a clean glass. Pour warm milk into it, then add bacteria. Mix the contents of the glass well, and then add to the main volume of milk.

We prepare a fermented milk product without jars, so we have the entire mixture in a clean container of a multicooker. Select the heating mode, leave for 6-8 hours. How quickly the mixture turns sour depends on the basis and fat content of the milk. It is usually advised to take with a fat content of 1.5-2.5%. Although I like to use the higher fat milk 3.2%. Then the yogurt will be thicker. So, try different types and choose what you like - a more liquid product or a spoon standing 🙂

Another starter time may depend on the amount of starter you have added. If you add 250 ml of ready-made yogurt per liter of milk, then such yogurt will be ready in 4 hours.

Step-by-step recipe for cooking in a slow cooker

First boil 2 liters of milk. Then wait until it cools down to 40°C. It is very important that it is not too hot. The fact is that fermented milk cultures die at temperatures above 50 ° C. If you pour them into such a liquid, there will be zero benefit.
The foam from the milk must be removed before making the starter culture.
Pour the cooled mixture into the container of the multicooker. Evitaliya is supplied in glass bottles. Add some of the warm liquid directly there. Shake the vial to mix the cultures well into the milk. Then pour the contents of the bottle into the container of the multicooker.
If there is a “yogurt” mode, select it, set the time to 6-8 hours. Divide the finished dessert into 2 servings. 1.8 liters for eating, and 0.2 liters for further fermentation. Everything must be stored in the refrigerator.
Pour the resulting product into a clean jar (or portion jars) and leave to “ripen” for several hours. Separately, everyone can add nuts, fruits or sugar to a serving.

You need to prepare yogurt from the resulting sourdough in the same way as from dry. First, boil milk, cool. Then, with a clean spoon, add 150-200 ml of base. Mix everything thoroughly, leave for fermentation in the heating mode.

Recipe with sourdough "Prostokvashino"

You can cook homemade sour milk on a liquid basis. Take the sourdough "Prostokvashino". For cooking, we need 1 liter of milk, 100 ml of base, 100 g of sugar. Pour the prepared milk into a slow cooker. Shake the base well before mixing with milk. Mix all the ingredients, the sugar should dissolve. Select the yogurt function, set the time to 6 hours. For a thicker dessert, choose 8 hours.

Before use, the product should be cooled for 2-3 hours. Despite the fact that this recipe is immediately with sugar. I think it's better to add it in portions when the dessert is ready. Sugar is not sterile. When we add it during the cooking process, excellent conditions are created for the reproduction of unwanted microflora. Better not risk it!

Recipe with natural "Activia"

For this recipe, prepare a liter of milk, 150 ml of Activia. Add it to warm liquid, mix everything thoroughly. Set the desired mode to 6 hours. In principle, after 4 hours the mixture may ferment. So it's better to check. Before use, it is necessary that the product stay in the refrigerator for 2-3 hours.

Vivo sourdough video recipe

Here is another great video explaining how to do everything when using Vivo starter

How to get a safe and healthy product

The basic rule is cleanliness on the table and sterility of dishes. If you do not follow the conditions of hygiene and cooking rules, you can get poisoned. Since sour-milk dessert is an excellent basis for pathogenic microorganisms. Therefore, I pour boiling water over all containers, glasses, spoons before cooking. And a glass jar, where I pour everything later, in a quick way.

The second condition is the good quality of milk and sourdough. These products must be properly stored before consumption. The next rule is temperature control. As I wrote above, the main thing is not to overheat the dessert.

The time of fermentation plays an important role. On average it is 6-8 hours. But since all multicookers are different, it may take 10-12. Here you already have to regulate the process yourself. In addition to the “warming up” and “yogurt” modes, you can select the “multi-cook” mode and set the maximum temperature there to 40 degrees.

After preparation, the product is stored for only a few days. It is advisable to drink it in 3 days. We didn’t have any problems with this in our family 🙂 I don’t think you will either. It is important to store it in the refrigerator. After the expiration date, do not use, and even more so do not use as a basis.

I have selected a video for you on how yogurt is fermented in a slow cooker. Perhaps you have your own secrets for making this dessert. Let's discuss. Don't forget and follow me on social networks. Bye everyone!

If you eat only 300 ml. sour milk per day can strengthen immunity + improve the functioning of the digestive tract

Choice of sourdough for cooking

For self-preparation of a fermented milk product, sourdough is needed. They contain probiotics - a set of beneficial bacteria. By the way, a new series of Vichy cosmetics for the face with bifidobacteria has recently been released.

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 retinol, ascorbic acid, tocopherol. Plus vitamins B1 and B2, B6, B12. 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.

Benefits of homemade yogurt

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

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

Another starter time may depend on the amount of starter you have added. If you add 250 ml of ready-made yogurt per liter of milk, then such yogurt will be ready in 4 hours.

Step-by-step recipe for cooking in a slow cooker

First boil 2 liters of milk. Then wait until it cools down to 40°C. It is very important that it is not too hot. The fact is that fermented milk cultures die at temperatures above 50 ° C. If you pour them into such a liquid, there will be zero benefit.
The foam from the milk must be removed before making the starter culture.
Pour the cooled mixture into the container of the multicooker. Evitaliya is supplied in glass bottles. Add some of the warm liquid directly there. Shake the vial to mix the cultures well into the milk. Then pour the contents of the bottle into the container of the multicooker.
If there is a “yogurt” mode, select it, set the time to 6-8 hours. Divide the finished dessert into 2 servings. 1.8 liters for eating, and 0.2 liters for further fermentation. Everything must be stored in the refrigerator.
Pour the resulting product into a clean jar (or portion jars) and leave to “ripen” for several hours. Separately, everyone can add nuts, fruits or sugar to a serving.

Recipe with sourdough "Prostokvashino"

Recipe with natural "Activia"

Vivo sourdough video recipe

Here is another great video explaining how to do everything when using Vivo starter

How to get a safe and healthy product

The basic rule is cleanliness on the table and sterility of dishes. If you do not follow the conditions of hygiene and cooking rules, you can get poisoned. Since sour-milk dessert is an excellent basis for pathogenic microorganisms. Therefore, I pour boiling water over all containers, glasses, spoons before cooking. And I quickly sterilize the glass jar, where I then pour everything in the microwave.

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 to subscribe to updates and follow me on social networks. Bye everyone!

Making yogurt at home became possible after a miracle of household appliances called a slow cooker appeared. Many models of this kitchen device are equipped with a special “yogurt” function, which allows you to get this delicious product from milk. However, many housewives have learned to cook it even in those multicookers where there seem to be no such programs on the menu. How to do it? Read the article from the "Beautiful Half", and everything will be clear to you.

It has long been known that not all yogurts are equally useful, and only by preparing them on our own, we can be sure of the high quality and naturalness of this product. Regardless of the type of multicooker, each of them is a smart device designed to prepare all kinds of dishes. Each of them is usually capable of a large number of programs - such as "Cooking", "Stew", "Baking", "Steam", "Soup", "Paste" and sometimes even the "Yogurt" function. In addition, all multicookers, without exception, have programs for heating or keeping the dish warm. Here they will help you out in the absence of a special function of the yogurt maker.

How to use the multicooker with the "Yogurt" function?

It is easy to understand the intricacies of this program. So, to prepare yogurt in a slow cooker, you will need milk and a special sourdough or natural yogurt. The principle of operation of the "yogurt" function is the same for all manufacturers:

boil milk, wait until it cools down, then add the starter and pour the resulting mixture into jars;

then pour a little warm water into the multicooker bowl, put a cloth napkin on the bottom and put the jars there - they need to be covered with cling film so that the condensate that forms during the preparation of yogurt does not get inside;

turn on the yogurt mode. The process of thickening yogurt takes up to six hours, and after turning off the multicooker, the yogurt should stand in it for some more time. When the yogurt is ready, take it out, close the lids and put it in the refrigerator.

After about an hour, when the yogurt has cooled completely, you can treat your household and especially children with a healthy treat. As you can see, this feature is very convenient and allows you to easily prepare a healthy and tasty breakfast for your loved ones.

Now let's look at which model of a multicooker with a yogurt maker to choose. To begin with, we will choose the volume - 3 or 5-6 liters, depending on the number of members of your family. Consider two models of a multicooker with the function of making yogurt - from Redmond and the Vitesse brand.

Mode "Yogurt" in the multicooker "Redmond"

In the Redmond multicooker model Rmc-M20, there are ten cooking programs for various dishes: steam / cooking, milk porridge / desserts, buckwheat, soup / legumes, frying, rice / cereals, pilaf, stewing / jelly, pastries / bread and, finally, yogurt/dough, which is suitable for making yogurt at home.

The volume of the bowl with non-stick coating is 5 liters. There are: a function for maintaining a high temperature of ready meals, a function for heating dishes and a delayed start function. The cost of the multicooker is 4500 rubles, you can also purchase additional jars for making yogurt worth 490 rubles. This is a good slow cooker with a yogurt maker for a large family, it is quite functional and can be purchased at a reasonable price.

Function "Yogurt" in the multicooker "Vitesse"

Now consider the Vitesse VS-528 multicooker. It has 12 cooking programs: baking, buckwheat, pilaf, frying, steamer, yogurt, meat, milk porridge, pasta, rice, soup and stewing. Just like the first multicooker, it is equipped with a mode for maintaining the temperature of ready meals and a delay start. This model is intended for a family of approximately 2-3 people, since the volume of the bowl is only 3 liters. Her purchase will cost about 3500 rubles.

Cooking yogurt in a slow cooker in the “Heating” mode

Now let's talk about a little trick that will help you enjoy homemade yogurt even if your slow cooker does not have a special program for this.

The "Heating" mode will help you out - it is already on almost any model. The temperature during heating rises to about the same level as is needed to ripen the yogurt.

How to make warm yogurt:

mix milk (1 l) with a portion of the starter (see recommendations on the starter package) or with a small amount of store-bought yogurt without dyes and additives (Activia Classic is suitable in a jar of 150 g);

pour it into glass or plastic jars;

cover jars with cling film;

pour water into the bottom of the multicooker bowl so that its level is only 1.5-2 cm;

put a cloth napkin on the bottom of the bowl - this must be done if you use glass jars (the coating of the multicooker bowl may deteriorate upon contact with glass);

put jars of milk and sourdough in the bowl;

close the lid and turn on the "Heating" mode.

During cooking, you can periodically open the lid and monitor the consistency of the yogurt. It can be considered ready at the moment when it thickens and outwardly becomes like frozen jelly: when the jar is tilted to one side, it should not spill. This usually happens 4-6 hours after the jars have been placed in the slow cooker. Take them out, let them cool to room temperature, and then refrigerate for at least 4 hours.

P.S.: We will be glad if the article was useful to you. You can say "thank you" to its author by writing a comment or simply by pressing the button of your favorite social network.

home > Tests

An interesting way to cook homemade yogurt in a slow cooker.

Features of making yogurt at home

How to choose a starter

How to make homemade yogurt - slow cooker recipes

Basic Recipe

fruit yogurt recipe

How to make vanilla yogurt

Fat-free drinking yogurt in a pressure cooker

Video recipes for delicious homemade yogurt prepared in a slow cooker

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

Choice of sourdough for cooking

Benefits of homemade yogurt

How to make homemade yogurt

Step-by-step recipe for cooking in a slow cooker

Recipe with sourdough "Prostokvashino"

Recipe with natural "Activia"

Vivo sourdough video recipe

How to get a safe and healthy product

Choice of sourdough for cooking

Benefits of homemade yogurt

How to make homemade yogurt

Step-by-step recipe for cooking in a slow cooker

Recipe with sourdough "Prostokvashino"

Recipe with natural "Activia"

Vivo sourdough video recipe

How to get a safe and healthy product

How to use the multicooker with the "Yogurt" function?

Mode "Yogurt" in the multicooker "Redmond"

Function "Yogurt" in the multicooker "Vitesse"

Cooking yogurt in a slow cooker in the “Heating” mode

We also recommend