Cooking yogurt in a slow cooker: recipe with step-by-step photos. Can yogurt be made in a slow cooker?

Yogurt in a slow cooker is not quite an ordinary dish, because this milk product we are used to buying, but it can be made at home and at the same time it will be completely natural.

The principle of making homemade yogurt

Everyone probably knows what yogurt is; perhaps someone even prepared it in a yogurt maker. But if you decide to take it up for the first time, first of all, you should learn the basic principles of cooking.

• You should not think that you can prepare yogurt only in multicookers of certain brands, such as Redmond, Polaris, that is, those with a “Yoghurt” function. In fact, any oven manufacturer will do.
• If you decide to cook with pasteurized or homemade milk, be sure to bring it to a boil first before using it. It is enough to bring the ultra-pasteurized version to room temperature; the milk should not only come from the refrigerator.
• It is better to first mix the dry starter with a small amount of milk in a separate container, and then add what is left.
• When making yogurt in a slow cooker without jars, place everything into the bowl at once, but be sure to rinse it well. Turn on the device in the “Heating” mode and wait until the mixture turns sour. This may take from 4 to 8 hours.

How to choose a starter for yogurt?

To make homemade yogurt in a slow cooker truly tasty, healthy and significantly different from the purchased version, it is important to choose the right starter.

Of course, you can prepare it using store-bought natural yogurt, but it must be of good quality. The best starter cultures are now considered to be dry ones, which are available in pharmacies. They contain about two million bacteria, many vitamins and minerals.

• When choosing a dry mixture, be sure to pay attention to the composition; the more bacteria, the more beneficial it is.
• If you are going to prepare yogurt for children, then buy a starter that has the full ingredients listed so that you know what you are giving to your child.
• Don't forget to look at the expiration date.

So, we need a couple of packs of milk. The fattier the milk you use, the thicker and tastier the yogurt will be. Someone can get the starter at the pharmacy. I’ll just take a small pack of store-bought yogurt for 2 liters of milk. And I’ll get 2 liters of yogurt, beautiful and homemade!

Pour the milk into the multicooker container. We turn on the “Multi-cook” mode or the one provided on your device for making yogurt. Set for 15 minutes at 40 degrees.

Preparing jars for yogurt. We wash them and wipe them dry. The containers in which the yogurt will be placed must be the same in volume, as this will affect the cooking time. Pour yogurt into cooled sterilized milk and stir. Pour the resulting mixture into jars, cover them with lids, but do not screw them on.

Be sure to place a towel or rubber mat on the bottom of the multicooker container. The jars should not be placed on a “bare surface”. Close the multicooker and set the "Multicook" mode. Set it to 40 degrees and leave for 6 hours. If you do not have such a mode, set the heating for 15 minutes and leave for an hour. Do this 2-3 more times at intervals of an hour and a half. Cover the cooled yogurt and place in the refrigerator until completely cooled and thickened. Serve with berries, fruit or jam. Your family will appreciate this healthy, tasty dish!

Time: 480 min.

Servings: 4

Difficulty: 2 out of 5

Interesting way making homemade yogurt in a slow cooker

Kefir, yogurt, cottage cheese - these products can be easily and quickly prepared at home. And if previously preparing such products required a lot of effort, today modern kitchen appliances can significantly save housewives time and effort.

After all, a multicooker can quickly and quite easily prepare delicious thick yogurt, which can appeal not only to children, but also to adults.

Important: homemade yogurt in a slow cooker turns out to be especially tasty, nutritious, tender, and most importantly, very healthy for the body.

It is worth noting that the recipe for preparing the delicacy turns out to be beneficial for the body due to its unique composition, which contains only dairy products and natural ingredients. fresh fruit or berries.

Currently, many housewives are trying to prepare homemade yogurt using a multicooker, since thanks to this technique the dish turns out to be especially tasty, tender, thick and very healthy, since the optimal set of temperatures allows you to prepare a dish that will not lose its beneficial properties during cooking.

The recipe for such a delicacy is probably familiar to many mothers, because children adore such a dessert. However, not many parents want their child to eat unnatural products, so they try to make their own yogurt, which will be significantly different from the store-bought version.

Of course, many women wonder why the dish should not be prepared in the yogurt maker in which the dessert is prepared? After all, in such a device to do fermented milk product correct and modern.

The answer to this question is quite simple: most housewives are afraid that the recipe will turn out sour, liquid or, conversely, very thick.

Therefore, many are hesitant to make such a delicacy using a kitchen appliance, although it turns out the dish no worse, and often even better, than preparing it in a yogurt maker.

The multicooker is a multifunctional kitchen assistant that can in the best possible way prepare a huge number of recipes. Yogurt is no exception.

The housewife only needs to learn cooking tips and nuances that will help make it tasty, nutritious and healthy dish, capable of making a pleasant impression on anyone who tries it.

For those modern housewives who dream of learning how to cook this dish on their own, endowed with maximum number useful properties, a kitchen appliance will be an excellent solution in this endeavor.

As a result, you will not only prepare a healthy and tasty treat for children and adults, but will also significantly save time and effort when preparing this, not particularly easy, dish.

First of all, you will need to prepare the necessary components in advance. The best and simplest option is to use milk and starter culture, which is natural yogurt without any additives or fillers.

The proportion of store-bought product and milk is 2 spoons per liter of liquid. Often the recipe calls for the addition of cream, however, the basic recipe does not include the addition.\

What fruits and berries should be added to the dish?

Each housewife independently chooses the addition of the dessert that she prepares at home. These can be any fresh or frozen berries (blueberries, currants, raspberries, cranberries, gooseberries), as well as ripe sweet fruits (pears, apples, plums, pineapple, cherries).

It is important to note that before adding any product to dessert, it is worth peeling, removing the peel and cutting into pieces. small pieces. After all, the smaller the fruit is cut, the tastier it will be in the recipe. You don't have to cut the berries if you wish.

Or they can be washed and blended using a blender, and then added to the finished product. This way the recipe will be richer.

Many modern women They try to supplement homemade yogurt prepared in a slow cooker with a variety of ingredients that her family likes. It could be:

• Cookie
• Melted chocolate
• Fresh vegetables
• Poppy and raisins
• Compote berries
• Biscuit
• Prunes and other dried fruits

But unnatural dyes and mixtures should not be used when preparing, as they will make the dessert less healthy and not particularly tasty.

By following the recipe correctly, you can prepare tasty dish. And by paying attention to the tips that were created and tested by many women, you can prepare the delicacy correctly, without any problems.

• If you use sterilized milk for cooking, you should boil it over high heat before cooking.
• Boiled milk must cool to 40 degrees - otherwise it is not recommended to use it.
• The smaller the container you use to set the yogurt, the stronger and faster it will harden. The best option dishes - baby food jars or unnecessary glasses from store-bought yogurt.
• Fruits, berries and other additives you choose should be prepared at the time of preparing yogurt, since when it is fermented in the dessert, its “own” microflora often develops, which leads to a strong and dangerous poisoning body.
• Sourdough is not only ready-made store-bought yoghurts, but also pharmaceutical mixtures and starter cultures. After preparing a dessert with this component, you can put the finished product in a jar, which will work perfectly as a starter.
• Keep the treat you set aside for quick preparation The recipe costs no more than 3 days, even when stored in the refrigerator. At this time everything active substances will begin to act, worsening beneficial features product.
• The higher the fat content of the milk, the softer, thicker and more delicate the taste of the finished dessert will be. Important: fat content also affects the creamy taste - the higher it is, the tastier the finished treat will be.
• If the finished product has turned sour or curdled, you can use it to make homemade pancakes or cottage cheese by first keeping it in a slow cooker and lightly straining it.
• Any recipe can go wrong due to low-quality ingredients or dirty and unsterile utensils.
• If whey has formed on top of the dessert during cooking, it should be carefully removed from the multicooker bowl. This phenomenon indicates that the yogurt was prepared correctly.

Each recipe for preparing a dish should be strictly followed, because incorrect multicooker mode, cooking time or non-compliance with the recipe leads to a deterioration in the taste of the dessert, as well as a deterioration in the “appearance”.

Cooking method

It’s worth noting right away that if you take little starter, the dessert will turn out too liquid.

Ingredients:

Step 1

Lightly heat the milk to 40 degrees (do not boil). This is done in the “Quenching” mode.

Step 5

Set the “Yogurt” mode. The dessert takes 8 hours to prepare. This recipe is thick, sweet and tender. After cooking, pour jam into it or put fruit in it, and put the container in the refrigerator.

This dessert can be stored for 5 days.

Watch another version of this dish in the video below:

Before moving directly to the step-by-step recipe, let's figure out why yogurt is good for you. Firstly, it is necessary for proper operation Gastrointestinal tract. The lactobacilli it contains suppress pathogenic intestinal microflora. Secondly, it contains calcium, which strengthens the skeletal system. It has also been proven that people who frequently consume fermented milk are less likely to develop intestinal cancer.

If you eat only 300 ml. Sour milk per day can strengthen the immune system + improve the functioning of the gastrointestinal tract

And such fermented milk as Acidolact will protect your gastrointestinal tract when taking antibiotics. It prevents the beneficial intestinal microflora from dying from the harmful effects of antibacterial drugs. Plus, consuming this product daily can help you 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.

To make your own fermented milk product, you need a starter. They contain probiotics - a set of beneficial bacteria. By the way, it came out recently New episode Vichy cosmetics for the face with bifidobacteria.

You can take as a basis:

• Natural yogurt– the shelf life of a live product should not be more than 5-7 days. And the composition itself should not contain sugar, dyes, or pieces of fruit.
• Liquid starter- It is also sold in the store. The best known to me is under the brand name “Prostokvashino”.
• Previously prepared portion- It is better to use as a base no more than a couple of times. If you do this more often, the beneficial properties of the product are lost. And also its taste deteriorates, it becomes sour. This method of making fermented milk is called “without sourdough.” Those. prepare your next batch of yogurt without buying special powder or liquid bases.
• Dried lactic acid bacteria- They are sold at the pharmacy. These are probiotics; they contain 1.5 - 2 billion live bacteria with specific polysaccharides. In addition, they contain retinol, ascorbic acid, and tocopherol. Plus vitamins B1 and B2, B6, B12. The base is enriched with microelements: calcium, magnesium, iron.

The most famous dry foundations: Narine, Vivo, Evitalia, Good Food. They are all good. So far I have tried Evitalia and Narine, I like them both. It is best to store pharmaceutical starter in the refrigerator.

Yes, probiotics are sold even for infants. Therefore, I recommend it to young mothers. The price of the base is justified - after all, you get natural products. Not the dead bacteria that is found in most shelf-stable yogurts.

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

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

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

Many people think that fermented milk products can only be made in a slow cooker with a yogurt function. This is wrong. It doesn’t matter what brand 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 the starter is that it should be at room temperature.

If you took pasteurized milk, boil it, then let it cool. Optimal temperature 40 degrees. But I don’t have a thermometer at home to determine the temperature of food. So I try it with my finger. It should be a little warmer than the temperature of my finger :)

Next, take the starter. It is better to dilute the 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 the fermented milk product without jars, so we have the entire mixture in a clean multicooker container. Select the heating mode and leave for 6-8 hours. How quickly the mixture turns sour depends on the base and fat content of the milk. Usually it is advised to take with a fat content of 1.5-2.5%. Although I prefer to use 3.2% fattier milk. Then the yogurt turns out thicker. So give it a try different types and choose what you like - a more liquid product or so that the spoon stands :)

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

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 adding the starter.
3. Pour the cooled mixture into the multicooker container. Evitalia is supplied in glass bottles. Add some of the warm liquid directly there. Shake the bottle so that the cultures mix well with the milk. Then pour the contents of the bottle into the multicooker container.
4. If there is a “yogurt” mode, select it and set the time to 6-8 hours. Divide the finished dessert into 2 servings. 1.8 liters for consumption, and 0.2 liters for further fermentation. Everything needs to be stored in the refrigerator.
5. Pour the resulting product into a clean jar (or portioned jars) and leave to “ripen” for several hours. Separately, everyone can add nuts, fruits or sugar to their portion.

You need to prepare yogurt from the resulting starter in the same way as from dry one. First boil the milk and cool it. Afterwards, add 150-200 ml of base with a clean spoon. Mix everything thoroughly and leave it to ferment on the heating mode.

You can make homemade liquid-based fermented milk. Take the sourdough starter "Prostokvashino". To prepare, we need 1 liter of milk, 100 ml of base, 100 g of sugar. Pour the prepared milk into the multicooker. Shake the base well before mixing with milk. Mix all ingredients until sugar dissolves. Select the yogurt function and set the time to 6 hours. For a thicker dessert, choose 8 hours.

Before use, the product must cool for 2-3 hours. Despite the fact that this recipe contains 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 proliferation of unwanted microflora. It's better not to take risks!

For this recipe, prepare a liter of milk, 150 ml of Activia. Add it to the warm liquid and mix everything thoroughly. You put desired mode for 6 hours. In principle, after 4 hours the mixture can ferment. So it's better to check. Before use, the product must be kept in the refrigerator for 2-3 hours.

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

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

Second condition - good quality milk and sourdough. These products must be properly stored before consumption. Next rule– compliance temperature regime. As I wrote above, the main thing is not to overheat the dessert.

The ripening time is of no small importance. On average it is 6-8 hours. But since all multicookers are different, you may need 10-12. Here you must regulate the process yourself. In addition to the “warm up” and “yogurt” modes, you can select the “multi-cook” mode and set there maximum temperature by 40 degrees.

Once prepared, the product can be stored for only a few days. It is advisable to drink it 3 days before. 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 especially not use as a basis.

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

First of all, yogurt is a dairy product, and we eat milk from the first days of birth. Mother's milk is a source of life that enriches the baby with all the necessary substances for development and growth. Yogurt is a nutritious, tasty, valuable delicacy for children and adults, if preservatives and harmful substances are not added to it during the preparation process. To be sure of the quality of yogurt, many housewives make it themselves using a slow cooker.

Today we will learn how to cook yogurt in a Redmond multicooker.

Yogurt in a multicooker Redmond: recipes

Before moving on to the recipes, I would like to note several advantages of making yogurt in a slow cooker:

• the multicooker significantly simplifies the cooking process itself: just press a couple of buttons and set right time;
• The slow heating mode allows you to preserve the beneficial properties of the product: live bacterial cultures of sour milk are preserved in the yogurt.

How to make yogurt in a Redmond multicooker? Let's look at a few basic methods.

Recipe No. 1

Compound:

• milk (with fat content of at least 2.5%) - 650 ml;
• sourdough (or yogurt) - 100 ml;
• additives (optional) - these can be syrups, jams, pieces of fruit, berries, nuts.

We will also need 3 250 ml jars and a cloth napkin.

Preparation:

• First of all, mix the milk and the starter, and then pour the resulting mixture into containers (you can take baby food jars or special dishes for a multicooker

.

Recipe No. 2

Now let's prepare yogurt with heavy cream(10−20%). The most delicious and thick dessert is made from milk, cream or sourdough with a large percentage fat content However, this recipe is not suitable for those who are on a diet.

Compound:

• milk with fat content 2−4% - 500 ml;
• cream with a fat content of 10−20% - 200 ml;
• sourdough "Actimel" - 100 ml.

The ingredients are for 4 180 ml jars.

Preparation:

Recipe No. 3

Classic yogurt can be prepared using dry starter, especially since it contains more beneficial biobacteria, and we need a living product. I would also like to point out that the success of the dish depends on the fulfillment of basic conditions. All utensils must be clean and sterilized. We select fresh, high-quality products.

Compound:

• milk - 1 l;
• dry sourdough - 1 sachet.

Preparation:

Cool the prepared yogurt in the Redmond multicooker in jars. Add valuable products: dried fruits, frozen berries, syrups.

Recipe No. 4

Chocolate yogurt in a slow cooker turns out very tasty. The recipe for its preparation is simple and does not require large quantity ingredients.

Compound:

• milk - 1 l;
• sourdough - 100 g;
• dark chocolate - 90−100 g.

Preparation:

• First of all, you need to heat the milk.
• Break the chocolate bar into pieces and add to the milk.
• Dissolve the chocolate in the milk and stir the mixture constantly.
• Let's use the jars that come with the multicooker. You can also take glass jars of baby purees.
• Beat all ingredients until smooth.
• Pour the resulting mass into jars.
• Place a silicone mat or textile napkin at the bottom of the multicooker bowl. We carefully install our miraculous delicacy.
• The multicooker bowl needs to be filled with water up to the hangers of our jars. The jars should be covered with lids, just do not screw them tightly.
• The multicooker must be set to “Yogurt”. Cooking time: 8 hours.
• The signal sounds means that our yogurt is ready. In a few hours we can treat ourselves and our loved ones to a delicious dessert.

Yogurt is both a separate dessert and an excellent component of multi-component dishes.

It can be a substitute for sour cream and mayonnaise, and salads dressed with yogurt are light and low in calories. Homemade yogurt is also an excellent base for making a variety of sauces. And meat marinated in yogurt turns out magically tender and juicy.

Many cooks use yogurt in first courses, such as:

• Spanish soup Gazpacho;
• cream soups;
• Tarator is a Bulgarian national cold soup.

Also, yogurt is simply irreplaceable in many dishes. national cuisines, For example:

• tzatziki (cold sauce) - Greek cuisine;
• Rasam is an Indian vegetable soup.

And of course, many fruit, berry, and curd desserts and mousses cannot do without yogurt.

Yogurt is the leader among healthy products. He provides beneficial influence on the body, protects against many diseases. Currently, natural yogurt is considered one of the most popular products in the world. Prepare homemade yogurt in a slow cooker - and you will get delicious dessert, containing many useful microelements. Bon appetit!