Yogurt is a tasty fermented milk product, a valuable source of calcium and protein. Consuming it regularly is believed to improve the functioning of the gastrointestinal tract. Homemade yogurt based on whole cow's or sheep's milk is most beneficial. For its preparation, a special leaven is usually used. The easiest way to make yogurt is to have a slow cooker in your kitchen.
Do you know?.
- As a special starter, you can use plain yogurt without additives of industrial production with the addition of live bifidobacteria. Usually the shelf life of such yoghurt is no more than 20 days.
- "Live" yogurt contains almost all saturated and organic fatty acids, as well as some vitamins and useful microelements.
- Yogurt goes well with berries and fruits and can be used to make a variety of savory sauces and serve with fresh vegetable slices as a healthy diet snack.
Yogurt in a slow cooker without using the "Yogurt" function
Ingredients:
- 1 liter of pasteurized milk;
- 500 ml of drinking natural yoghurt with bifidobacteria.
Cooking step by step:
1. Pour milk into a saucepan and heat it to 40 ° C, check with a special kitchen thermometer. If the milk is heated more, the lactic acid bacteria will die and the yogurt will not work. If, on the contrary, the temperature is not high enough, then this will greatly slow down the fermentation process.
2. Stir milk and yoghurt with a whisk. Pour the resulting mixture into heat-resistant glass jars or special cups for yogurt. Place a napkin or food grade silicone baking mat on the bottom of the multicooker bowl to prevent the jars from scratching the bottom. Place the milk jars.
3. Heat clean water to about 38-40 ° C, gently pour it into the multicooker bowl just below the hangers of the jars with future yogurt. Close the lid of the multicooker and set the "Heating" program on the display, turn on the timer for 15 minutes. When the program ends, leave the jars in the appliance for an hour.
4. Then repeat the procedure with a 15 minute warm up and an hour “rest”. Remove the jars and refrigerate overnight for the homemade yogurt to ripen and thicken properly. In the morning, take out the jars, mix the yoghurt with various toppings (fruits, preserves, jam, muesli) if desired.
Yogurt in a slow cooker with the "Yogurt" function
Ingredients:
- 1 liter of pasteurized milk;
- 100 g of natural yoghurt without additives with bifidobacteria.
Cooking step by step:
1. Stir milk warmed up to 40 ° C with "live" yogurt, pour the mass into sterilized glass heat-resistant jars, cover each portion with foil. Place the jars on a napkin in the multicooker bowl.
2. Heat the water to 40 ° C and pour the jars up to the hangers, close the lid of the device. Install the Yogurt program on the control panel, set the time as indicated in the instructions for a specific multicooker model, most often it is 12 hours.
3. Press the "Start" button and cook until the program ends. Remove the jars with almost ready-made homemade yogurt from the bowl and put them in the refrigerator for 3-4 hours to fully ripen the product.
Tip: You can make homemade yoghurt without the hassle of measuring the temperature of the milk. To do this, simply mix a liter of whole milk with a fat content of 3, 2%, 350 ml of yogurt and 300 ml of drinking cream with a fat content of 10% - all products must be removed from the refrigerator in advance. Pour the mixture into the multicooker bowl, close the lid and cook on Yogurt for 12 hours.
