Using a multicooker, you can make natural yoghurt. This dairy product turns out to be very tasty and tender. The benefits of yogurt are undeniable: it helps to improve digestion, helps to get rid of constipation, improves the absorption of nutrients, and helps to strengthen the immune system.
The recipe for making yogurt in a slow cooker
Prepare 1 liter of milk and 1 jar of Activia yogurt - fruit or classic. You can use commercially available dry yoghurt starter culture in sachets. Boil the milk and cool it down to about 40 ° C. Thoroughly wash the multicooker pan, pour boiling water over it. Strain the milk through a sieve into a multicooker. Add a jar of Activia yogurt to it and mix well.
Wash cups or small jars, pour boiling water over them. Pour the sourdough milk. Lay a silicone mat on the bottom of the multicooker bowl (you can use a kitchen napkin), put the jars, pour warm water (40 ° C) into the bowl, to about the milk level. Close the lid of the multicooker, turn on the heating mode for 15 minutes, leave the yogurt in the multicooker for 1 hour. After an hour, turn on the heating mode for 15 minutes and again leave the yogurt in the multicooker for 1 hour. Remove the jars and put them in the refrigerator until they cool completely.
If the multicooker has a special "Yogurt" mode, leave the milk with sourdough on this mode for 6, 5-7 hours. After finishing cooking, refrigerate the yoghurt at room temperature, then place it in the refrigerator for 5-6 hours. Put 3 tablespoons of the finished product in a clean, boiled dish, close the lid tightly and store in the refrigerator as a leaven. Add fruit, a little jam, preserves (any fillers) of your choice to the finished yogurt if desired.
For delicious chocolate yoghurt, add two tablespoons of cocoa to the milk and starter, and add sugar to taste when used.
Little tricks for making homemade yogurt
If you use insufficient fat milk, the yogurt can turn out to be quite runny. The same result will be obtained if a not very fresh product is used as a starter. Sometimes whey may appear on the surface of the finished product. Don't worry, the whey can be drained and the leftover yogurt can be used as directed.
Do not store natural yoghurt for a long time. The maximum shelf life in the refrigerator is 5 days, ideally 2-3 days.
Yogurt can curdle if the milk is stale, overexposed, or poorly cleaned jars have been used. Make curd from this yogurt. To do this, leave it for a while in a multicooker, and then strain through cheesecloth. It should be borne in mind: the lower the fat content of the milk, the healthier the yogurt, but it will not be very thick. A fatty thick product can be obtained from milk with a high percentage of fat.
