It is recommended to consume natural yoghurt on an empty stomach, before breakfast. In this case, it most correctly affects the work of the gastrointestinal tract. And the multicooker proves once again that it perfectly cooks yoghurt without jars and can replace the yoghurt maker.
Selection of starter culture
First you need to go to the nearest pharmacy and buy any sourdough there. Ready-made natural yogurt from the store is also suitable as a starter, but it is better to bypass it, since store-bought fermented milk products contain various ingredients and preservatives to increase the shelf life, as well as various dyes and flavor substitutes to reduce its cost.
Ingredients
- Milk - 2 liters (according to preferences, store-bought pasteurized or ultra-pasteurized, you can homemade country milk);
- starter culture - 1 pack.
How to cook
- Pour the selected milk into the multicooker bowl.
- In the "multi-cook" mode, set the temperature to forty degrees Celsius and the cooking time - fifteen minutes. During this time, the milk will definitely heat up to forty degrees. This is the temperature at which lactic acid bacteria begin to multiply. If there is no “multi-cook” mode, you will have to tinker a little longer. Heat the required amount of milk in a saucepan. You can do this in two ways. The first is to bring the milk to a boil, and then cool to forty degrees. The second way is to immediately heat up to forty degrees. If you are using a pasteurized store product (or UHT), it is not necessary to boil it. If the milk is rustic, it must be boiled for a few minutes. The required operating temperature is from thirty-eight to forty-five degrees Celsius, if lower or higher, then lactic acid bacteria die.
- Pour the prepared milk of the required temperature into the multicooker bowl.
- Pour a little into a glass (about half a glass) and dissolve the leaven in it. Stir well.
- Remove the froth from the milk before adding the starter culture.
- Pour the dissolved starter culture into a bowl of milk and mix well. Or you can pour the starter culture directly into the multicooker without first dissolving it in milk. You just need to mix the future yogurt a little more thoroughly.
- Close the lid of the appliance and start the "yoghurt" mode. The standard cooking time in this mode is eight (in some multicooker, nine) hours. It is better to start yogurt at night - and in the morning you can enjoy this tasty and healthy product.
- Stir the yogurt again before use (preferably with a whisk so that there are no lumps). Divide the finished dessert into two portions: 1, 8 liters - for eating, and 0, 2 liters - for further fermentation, which is stored in the refrigerator for no more than three days.
- Pour the resulting product into a clean container and leave to "ripen" for several hours. Separately, everyone can add nuts, fruits or sugar to the serving.
