Yogurt in a slow cooker in jars is a healthy tasty treat. Varieties of yogurt from a slow cooker in jars

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 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.

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

1. 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.
2. The foam from the milk must be removed before making the starter culture.
3. 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.
4. 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.
5. 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 I quickly sterilize the glass jar, where I then pour everything in the microwave.

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

It's no secret that dairy products are good for the digestive system. Yes, and for the whole organism as a whole. Bifidobacteria, vitamins, calcium again - all this is important and necessary in any diet.

For me, yogurt is the best example of fermented milk. Light, tasty, combined with all fruits and berries - easy to overeat. But here's the question - how to choose this product in the store so that it has more benefits than harm? Dyes, flavors, preservatives - as you read the composition, horror takes.

I decided to learn how to cook such happiness at home. My mom knows how to make yogurt in a slow cooker, so she borrowed recipes from her. The first one was even done together at her house - well, so that I probably succeeded myself.

Yogurt in the multicooker "Polaris"

If there is no sourdough on hand, you can use at least the remnants of homemade, and even purchased yogurt. My mother and I cooked with store-bought, in her slow cooker, and everything worked out for us.

Kitchen appliances and utensils: multicooker and mixer, mixing container (deep), cups with lids (we got 6), spoon, multicooker bowl.

Ingredients

To make yogurt tasty and healthy, you need to responsibly approach the issue of choosing ingredients:

• You can take any milk, even whole, even pasteurized - yogurt will turn out in any case. The main thing is that it is fresh, do not be too lazy to check the date of end use on the package. Also, milk should be sold from the refrigerator. If you take a whole one on the market, always pay attention to the cleanliness of the seller’s hands and never hesitate to take a sample. There, this is the only way to establish that it is good and not sour.
• Take any yogurt, preferably in a glass. With filler or without, it's up to you. The main thing is that the expiration dates are observed, it was sold from the refrigerator, and the label indicated that it was with the bifidobacteria we needed. My mother takes Activia, and everything always works out.
• Take fruits or berries at will, taste and season. Even frozen will do. This is an optional ingredient, but yogurt tastes much better with them.

If everything you need is at hand, you can start creating our fermented milk dish.

Step by step cooking

Enjoy your meal!

Recipe video

If you still have questions about how to cook yogurt in a slow cooker, just watch this video. Here, step by step, the whole algorithm for creating this healthy and tasty fermented milk product is disassembled.

Yogurt in a multicooker "Redmond" in jars

At home, I decided to cook this dessert strictly according to the recipe - with sourdough. I don’t have multicooker cups, so I cooked in jars with lids. It turned out no worse.

Time for preparing: 11-12 hours.
Servings: 4.
Calories: 120 kcal per 100 grams of finished product.
Kitchen appliances and utensils: multicooker, deep mixing bowl, jars with lids, spoon, multicooker bowl.

As you can see, the set of dishes and appliances has not changed much. Nothing has been added to the complex products either.

Ingredients

You already know how to choose milk, now let's deal with the rest:

• Cream can be found in any store. As with any dairy product, the main criteria here are that it should be sold from the refrigerator, the expiration dates should be in order, and the packaging should not be damaged.
• Dry sourdough can now be bought anywhere. But I am suspicious and buy it only in a pharmacy - there at least some quality control is applied in relation to products. It is important that it is refrigerated so that it is hermetically sealed and that the end-use date is in order. Otherwise, the bacteria inside the jar will die or become smaller, and this is not at all useful for us.

When everything you need is in the kitchen, you can start preparing our fermented milk dessert.

Step by step cooking

Enjoy your meal!

Recipe video

This video details the entire process of creating homemade yogurt in a slow cooker. Be sure to watch it, then even if you are a beginner, you will definitely succeed.

How to decorate a dish

By itself, yogurt comes out quite dense, so you can put beautifully chopped fruits or berries on top of it directly into open jars:

• oranges;
• Kiwi;
• Bananas;
• Peaches;

• Cherries;
• Raspberry;
• Blackberry.

Choose any fruits or berries according to the season - they will definitely decorate the fermented milk product and add flavor to it. In addition, if desired, such a dessert can be poured with thin streams of topping or melted chocolate, and even jam. Or just sprinkle with chocolate chips - all options are good, choose to your taste.

Tips for making yogurt in a slow cooker and serving them

• When preparing such a product at home, it is very important that milk, cream and yogurt (or sourdough) are at the same temperature, preferably from the refrigerator.
• The fatter the milk from which you are going to make yogurt, the thicker it will turn out.
• In order to make yogurt, bifidobacteria need to work. If after the allotted time you opened the slow cooker, and the contents of the jars are completely liquid, close everything and leave it for another hour or two, everything will definitely work out.
• Store the finished fermented milk product only in the refrigerator and no more than three days- there are no preservatives, it tends to deteriorate.

These desserts are served chilled. This is a great light breakfast for those on a diet. Yogurt looks great for an afternoon snack. Such a dish can be an ideal dessert for any table and any meal.

Yogurt options

In fact, making “yogurt at home” is not at all a difficult task. In addition, you can cook it in different ways:

• If you have such a unit, you will love the recipe for making yogurt in a yogurt maker, it is very simple and just as tasty.
• Greek yogurt is very cool, be sure to try cooking it, it's an amazing dessert.
• An unexpected but pleasant discovery was for me. Be sure to cook this dessert, both you and the children will like it, everyone in my family loved it.

No recipe can be an axiom, there is always something to change, supplement or improve. Each hostess adapts the cooking method for herself. If you can add or improve on my recipe or have your own delicious way to make yogurt in a slow cooker - share your ideas in the comments, I'm interested in your opinion!

Yogurt is a dairy product that has long gained popularity among the population. It is delicious, it is diverse - in terms of flavors and fillers, in terms of density, because there are drinking yoghurts and those that need to be eaten with a spoon. Yoghurts are also used as sauces for various dishes, in particular salads. Sweet yogurt is a wonderful dessert. But the main thing here is not even the taste, but the benefits of the product. The abundance of microorganisms necessary for the digestive system makes this product especially valuable and necessary.

The composition of ordinary yogurt is simple - it is milk fermented with special bacteria. Having the right starter, you can cook such a product at home. A multicooker makes this process simple and enjoyable. It observes the temperature regime necessary for the fermentation process. It is most convenient to cook yogurt in a slow cooker in jars.

The basic principles of making yogurt in a slow cooker in jars

The program for making yogurt in a slow cooker is called Yoghurt. It can be replaced by the Heating, Multicook programs, you just need to set the temperature to 40 degrees.

Dishes - jars - it is advisable to pour over boiling water.

Often a little water is poured into the bottom of the bowl so that the jars do not scratch the slow cooker. You can put a silicone mat.

The main thing is to choose a high-quality sourdough - it is sold in the form of a powder in stores and pharmacies.

Ready-made yogurt is also suitable as a starter - only a short shelf life, such as Activia. And of course, it can be homemade yogurt.

It is best to take homemade milk, but store-bought is also suitable. If it is not pasteurized, the milk must be boiled and strained.

Fruits, berries, dried fruits, sugar, honey, bran, cream are used as additives to yogurts.

Classic yogurt recipe in a slow cooker in jars

This is a simple yogurt - moderately sweet, moderately sour, suitable for both children and adults. If you remove the sugar, you get a great dressing for salads. Having learned how to do it, it will be possible to try more complex options.

Ingredients

A liter of milk, preferably homemade or store-bought with a fat content of at least 2.5%

Standard package of sourdough 1 gram

A glass of sugar.

Cooking method

Boil milk, cool.

Pour the starter, stir well in a large bowl, add sugar.

Pour boiling water over the jars, let the water drain.

Pour the liquid into jars, almost topping up to the edge.

Place in a slow cooker, set the Yogurt mode, time - about 7 hours.

It is advisable to place the finished product in the refrigerator for an hour.

In special jars, yogurt can be stored for two to three days.

Apple yogurt in a slow cooker in jars

You can make apple syrup or take apple slices and add them to milk before starter culture - this is an easy way to make apple yogurt. However, the proposed option will be much tastier and more aromatic, although two dishes are essentially being prepared here. But you can involve the baby at the stage of mixing plain yogurt and apple-honey-cinnamon dressing so that he himself takes part in the preparation of the treat.

Ingredients

Liter of milk

sachet of sourdough

A couple of apples of any variety

Vanilla pod or vanillin to taste

Two tablespoons of honey - can be completely or partially replaced with sugar

A pinch of ground cinnamon.

Cooking method

Boil milk with vanilla pod, cool, strain.

Combine with sourdough, stir.

Prepare the jars, pour the mixture “up to the shoulders” - so that there is room for the filler and put it in the slow cooker to cook.

Peel apples, chop finely.

Heat with honey and a couple of tablespoons of water in a pan until everything dissolves.

Add cinnamon and simmer over low heat for a few minutes.

The apples should almost turn into a puree.

Cool the resulting jam.

Before serving, add a spoonful of apple mass to each jar and mix.

Can be served separately, each adding the right amount of apples for himself.

Healthy yogurt with dried fruits in multicooker cups

Dried fruits are a source of nutrients. Together with bacteria from yogurt, they will make a wonderful duet of benefits and taste. Dried fruits can be chosen according to taste.

Ingredients

Liter of milk

Starter pack

glass of sugar

Approximately seven berries of dried apricots and prunes

A handful of seedless raisins.

Cooking method

Soak dried fruits in warm water for an hour.

Sort raisins, dried apricots and prunes cut into pieces.

Put dried fruits in a saucepan, sprinkle with sugar, add a couple of tablespoons of water and bring to a boil.

Milk, boiled and cooled, mixed with sourdough.

Pour a couple of tablespoons of fruit syrup with pieces of dried fruit into each jar, fill to the top with milk.

Put in a slow cooker on Yogurt mode or another suitable one.

Yogurt in a slow cooker in jars with bran and prunes

A useful component of some yogurts is bran from various cereals. This can be cooked at home in a slow cooker. Prunes will add both benefits and taste. This yogurt improves digestion. And as a basis, you can take a ready-made live store product.

Ingredients

Milk - one liter with a fat content of 3.5% or more

Bottle of Activia yogurt

A glass of bran - if desired, you can adjust the amount

sugar spoon

Ten pitted prunes.

Cooking method

Boil milk and cool to about 40 degrees.

Hold prunes in boiling water for ten minutes, dry, cut into cubes.

Add sugar and bran, stir until sugar dissolves. Its amount can be increased, with one spoonful of yogurt it will be quite a bit sweetened.

Pour in Activia and stir.

Pour the jars with boiling water or sterilize, you can in the microwave.

Pour the milk mixture into jars and add pieces of prunes to each.

Send jars to the multicooker bowl.

Set the mode for yogurt and wait for the end of the cooking time.

Strawberry-banana yogurt in a slow cooker from jars

The traditional sweet-fruity combination is banana and strawberry. This taste goes well with various dairy products: smoothies, ice cream, yogurt. With a slow cooker, cooking a treat is very simple.

Ingredients

Liter of high fat milk

glass of sugar

Vanillin on the tip of a knife

Activia bottle or yogurt starter pack

one banana

A glass of strawberries.

Cooking method

Boil milk, if it is not pasteurized, cool to a warm state.

Banana and strawberries can be whipped with a blender, you can chop into pieces - if desired, as you like.

Add sugar, vanillin to milk, add sourdough, mix.

Add fruits to a common dish or later, when the yogurt is already in jars - this way you can adjust the amount and combination of fruits.

Place the jars in the multicooker bowl and send the yogurt to cook.

Delicate creamy apricot yogurt in a slow cooker in jars

Cream will add thickness and tenderness to yogurt. They can be added to any yogurt, but they pair especially well with fruits such as peach and apricot.

Ingredients

800 ml milk

Glasses of fresh cream

5-7 apricots

glass of sugar

dry starter bag

Vanillin optional.

Cooking method

Stir boiled cooled milk with sourdough.

Pour sugar, add vanilla and cream, mix again.

Wash the apricots and remove the skin if it is too hard. Remove the bone and cut into cubes.

Put a serving of apricots in each jar.

Pour in the milk mixture and put in the slow cooker to cook.

When finished, keep in the refrigerator for an hour.

Orange yogurt in a slow cooker in jars

A light touch of exotic in a healthy dairy dessert gives a combination of orange, spices and yogurt.

Ingredients

Liter of milk

glass of sugar

One orange - you can take a tangerine

Pair of carnations

Slice of unground cinnamon

One or two peas of allspice

Bottle of Activia.

Cooking method

Boil milk with cloves, cinnamon, pepper. Strain and chill.

Wash the orange, peel, take slices according to the number of jars.

The peel can be thrown into the still hot, unstrained milk to release the flavors.

Peel the orange slices from the skin and seeds and, dividing into parts, heat to a boil over a fire.

Then put the pieces into jars.

Mix milk with Activia and sugar until dissolved.

Pour mixture over oranges in jars.

Cook in a multicooker in Yogurt or multicook mode.

After aging in the refrigerator, you can serve with a slice of orange.

• Tricks and tips for making yogurt in a slow cooker in jars

If there are no special jars that come with the slow cooker, you can cook in ordinary small jars of baby food, adjika, mustard and other products. They must be thoroughly washed and sterilized.

If the yogurt comes out runny with the right amount of starter, use a higher fat milk or use a different starter.

Whey on yogurt is not something unacceptable, it can be drained or simply mixed with the bulk.

It is good to cover the jars with lids, just do not twist them. This will protect the yogurt from condensation.

A natural product with live bacteria is stored in the refrigerator for five days, the optimal period is three days.

The preparation time for yogurt is 6-8 hours, so it will be great to put it in the evening and have breakfast with a healthy tasty treat in the morning.

If the multicooker does not have the Multicook and Yoghurt modes, the Keep Warm mode will do. It just needs to be used in a special way. Heating up to 40 degrees turns on for 15 minutes. Then for an hour the milk just stands in the slow cooker. Then - a new inclusion also for 15 minutes. You need to repeat switching on and waiting five times. So in the multicooker the desired temperature will be maintained. With the Yoghurt mode, all this is done automatically, and without it, you will have to regulate the heating yourself.

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.

Training

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 later 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. a 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. Another 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. Everything. 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 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, 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. 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 squeeze - 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.