Yogurt in a slow cooker made from milk. Yogurt in a slow cooker (easy method). Yogurt recipes in a slow cooker

Finding natural yogurt in a store will take a lot of time, and the quality of such fermented milk products leaves much to be desired. Looking at the list of ingredients on the packaging, we will certainly see flavors, dyes and other additives harmful to the body. If you were able to find a really high-quality option, then its price will significantly affect your home budget. We hope we have given enough arguments in favor of making yogurt in a slow cooker yourself.

There are a large number of recipes with the addition of various additives and fillers. Regular traditional sour milk product can later be used to prepare dressings for salads, desserts, etc.

You can make fermented milk products in any multicooker, that is, it is not necessary for it to have a separate program.

First, let's look at the principle of preparation. Yogurt is obtained due to the action of living microorganisms that live at a temperature of 36 to 40 degrees.

All yogurt recipes, in general, have a general scheme: the milk is first heated to this temperature, combined with the starter and left for some time.

In the preparation of fermented milk products, the quality of milk is of great importance. The ideal option is homemade milk, which does not contain any powders or vegetable fats. It must be boiled to destroy all bacteria, as they can disrupt the process.

Another important component is sourdough. It can be dry, by the way, this option is considered the best. You can buy it at a pharmacy or in a specialty store. To simplify the process, you can use store-bought options without filler, for example, Activia.

A few more secrets:

1. When preparing yogurt, the cleanliness of the utensils is important, so it is better to sterilize them before starting cooking;
2. It is best to prepare the product in the evening and leave it overnight. As a result, in the morning you will receive a tasty and healthy fermented milk product;
3. If you don’t have special cups, then baby food jars are an ideal option;
4. Depending on the fat content of the milk, the thickness will change; the higher it is, the thicker it is;
5. If serum has formed on the surface, do not worry - this is an indication that everything was done correctly. It just needs to be drained and that’s it;
6. Remember that the product can be stored in the refrigerator for no more than 5 days;
7. One jar of ready-made homemade yogurt will serve as an excellent starter for subsequent preparations;

Yogurt recipes in a slow cooker

Let's start with natural yogurt without filler, which can become the basis for making sauces and desserts. The model and volume of the multicooker does not matter. You can adjust any recipe to suit your technique.

Classic recipe

Ingredients:

• Milk – 1 l;
• "Activia" - 1 pc.

Cooking method:

1. First, the milk must be heated to a temperature of no more than 40 degrees.
2. Then add Activia and mix well.
3. Now distribute the workpiece into special cups, and if there are none, then use regular jars.
4. Place a silicone mat in the multicooker bowl, place the jars on it and pour warm water until its level reaches the level of the milk.
5. You can use different modes, but if there is no special “Yogurt” button in the multicooker, then first select for 15 minutes. "Heating" mode.
6. After the time has passed, leave the yogurt for an hour, and then cook again in the same mode for another 15 minutes. After an hour, remove the jars and place them in the refrigerator.

Goat milk yogurt

This preparation option is suitable for those who are intolerant to cow protein. Besides goat milk It is useful for children, but getting it to drink in its pure form is quite difficult.

Ingredients:

• Goat milk – 1 l;
• Dry sourdough – 5 g.

Cooking method:

1. In this slow cooker yogurt recipe, the milk will be pasteurized using a technique.
2. In manual mode, keep the milk for 20 minutes. at a temperature of 80 degrees. If there is no such mode, then the “Heating” function will also work.
3. Select a cleaned bowl, pour the starter into it, a few tablespoons of heated milk (temperature no more than 40 degrees) and mix thoroughly.
4. Combine the prepared starter with milk.
5. Select a special mode and set the timer to 6 hours.
6. At the end of the time, distribute the finished product into jars and leave for a couple of hours in the refrigerator.

Drinking yogurt recipe

This fermented milk product is loved by many as a snack, and is also used to prepare various sauces and marinades. Let's figure out how to cook yogurt in a slow cooker so that it remains liquid.

Ingredients:

• Milk – 500 ml;
• Cream 11% – 500 ml;
• Sugar – 3 tbsp. spoons;
• Yogurt without additives – 200 ml.

Cooking method:

1. In a separate clean container, combine all the ingredients and mix everything thoroughly, or better yet, beat with a mixer.
2. Distribute the resulting mixture into glass jars and cover them with cling film.
3. Place a towel at the bottom of the multicooker bowl, pour in some water and place the jars on it.
4. Select the “Keep Warm” mode and cook for an hour.
5. When the time is up, immediately transfer the jars to the refrigerator for a couple of hours. That's all, homemade drinking yogurt is ready.

Yogurt with chocolate and nuts

It is difficult to find a person who does not love desserts, especially for children. Store-bought sweets contain a huge amount of substances harmful to the body, which cannot be said about homemade yogurt. Its preparation does not require any culinary skills, since the multicooker does all the main work.

Ingredients:

• Milk – 1 l;
• Chocolate – 100 g;
• Peeled walnuts – 100 g;
• Store product without additives – 250 g.
• Cocoa powder.

Cooking method:

1. First, prepare the walnuts. First chop them, and then fry them in a slow cooker in the “Baking” or “Frying” mode for 5 minutes, stirring occasionally. After the nuts have cooled, they need to be chopped again.
2. Pour milk into the multicooker bowl and boil it in the “Baking” mode, and then cool to 40 degrees.
3. The resulting film must be removed.
4. Combine yogurt, milk and mix thoroughly.
5. If you want a sweet dessert, add 3 tbsp. spoons of sugar.
6. Divide the resulting mixture into multicooker jars. Select a special mode and set the timer to 8 hours.
7. Grind the chocolate, mix with nuts and add everything to the finished fermented milk product. Sprinkle with cocoa powder before serving.

Fruit yogurt

For this option, you can use any fruit, depending on your own preferences. You can also add berries.

Ingredients:

• Milk – 350 g;
• Cream 15% – 350 g;
• Curdled milk 2.5% – 300 g;
• Apples – 50 g;
• Peaches – 50 g.

Cooking method:

1. Combine the dairy products and mix thoroughly.
2. Peel the fruit, cut into cubes and add to the milk mixture.
3. On the multicooker, select a special program and set the time to 12 hours.
4. When you hear a beep, transfer the contents to a jar and refrigerate for 3 hours.

Baked milk yogurt

Thanks to this option, you can get a thick and slightly sweet product with a creamy aroma.

Ingredients:

• Baked milk – 1 l;
• "Activia" - 1 pc.;
• Sugar – 1 tbsp. spoon.

Cooking method:

As you understand, making homemade yogurt in a slow cooker does not require much effort or any unavailable products. The main thing is to have it in your kitchen necessary equipment and a suitable recipe. Thanks to the multicooker, you can delight yourself and your relatives with a delicious dessert every day.

Everyone knows about the benefits of such a fermented milk product as yogurt, because store-bought products are increasingly causing concern, and nutritionists and pediatricians do not recommend consuming them for pregnant women and children. Not wanting to give up such a healthy product, women are looking for ways to make yogurt in a slow cooker. There are many recipes that can easily be followed to make a fermented milk product using dry or natural sourdough and adding fillers such as berries, fruits, nuts, and muesli. Let's look at the simplest ones that guarantee you will get a store-bought equivalent.

Features of making yogurt at home

To get a real thick fermented milk dessert with a natural creamy taste, you have to try. In this case, kitchen appliances act as assistants: the technology for preparing yogurt in a multicooker has a number of features, including the choice of milk and fermenting product. For preparation, it is recommended to use pasteurized milk, but if this is not available, then it is first boiled and then quickly cooled to a temperature of no more than 40 degrees. In addition, there are a number of other features, knowledge of which will help in preparing yoghurts:

• To get a thick product, you need to take small containers, the ideal option is baby food cups.
• To prepare this fermented milk delicacy, it is allowed to use multicookers of any brands, including Scarlett, Orion, Panasonic, Redmond, Bork, equipped with the “Yoghurt”, “Heating” or “Multicook” functions. Such models can not only cook soups and jams, make baked goods (muffins, manna cakes, pies), but also prepare fermented milk products.
• Before using containers for formula milk, they should be sterilized.
• When making fermented milk yogurt with fillers, additional ingredients are added when the product is already ready. If fruits or berries are added during fermentation, a special microflora may develop in the milk, which can cause poisoning if consumed.
• For natural sourdough, it is recommended to use a previously prepared fermented milk product, which is recommended to be stored for no more than three days at a temperature of 5 degrees.
• To obtain thick yogurt, you should take full-fat milk with the addition of cream up to 40% of the total volume.
• When choosing store-bought milk for making yogurt in a slow cooker, opt for a product with a short shelf life. “Long-playing” versions lack live bacteria, so it will be difficult to ferment.

How to choose a starter

Those who are interested in how to make homemade yogurt need to choose a suitable starter, because without this ingredient, a fermented milk product will not work. For fermentation, a store-bought equivalent or special bacteria are used to ferment the milk. When choosing the first option, it is recommended to use Activia without additional additives.

To ferment one liter of milk, take one tablespoon of store-bought yogurt or sour cream: like ready-made starter (dry), this method guarantees a high-quality fermented milk product that is healthy. A number of websites offer to purchase starter cultures: Lactoline.ru, Dokzak.ru, others. Regular pharmacies also sell starter cultures. Let's look at what types of dry or liquid mixtures will help prepare this fermented milk dessert:

• Narine. The product neutralizes the aggressive effects of drugs, stimulates the production of interferon, and activates the cleansing processes of the intestines and the body as a whole. The presence of minerals and vitamins in sourdough helps normalize the functioning of the nervous and cardiovascular systems. Yogurt prepared using Narine is recommended for pregnant women.
• Evitalia, containing more than 4 billion bacteria and vitamins (A, C, E, group B), minerals (magnesium, calcium, iron), is used in the recovery process after operations and injuries. Healthy sourdough includes natural antioxidants that prevent aging of the body and has an antiviral effect.
• Bifidumbacterin, which is a source of beneficial bacteria, is excellent for introducing complementary foods to babies. Products obtained with its help can be used as food for children after three months.
• Lactobacterin contains organisms that cleanse the intestines and restore its microflora; this is its main difference. Used to prepare fermented milk products for children, adolescents, and pregnant women.
• VIVO helps you prepare your favorite yogurt with any additives. Contains 900 times more live bacteria compared to the store-bought equivalent. Helps strengthen the immune system, cleanse the intestines and normalize microflora.

Each of the listed starter cultures contains a large number of bacteria that contribute to the fermentation of milk and provide a positive effect on human health. To choose the type of sourdough, you must either read reviews or try it yourself. The version of the resulting yogurt you like can be used as a starter.

How to make homemade yogurt - recipes for a slow cooker

To make yogurt at home, you will need good fresh fat milk, cream, starter culture, and having a multicooker or yogurt maker will make the process easier. However, the devices do not guarantee that the product will obtain the desired taste and consistency: in order to make thick, creamy yogurt, you need to know the specifics of its preparation. Let's look at the most successful yogurt recipes in a slow cooker.

Basic recipe

This option can become the basis for any product variant. Based on it, subject to the addition of additional components, fruit, vanilla or chocolate yogurt is obtained. Let's take for it:

• one liter of ready-made pasteurized milk with a fat content of at least 3.3%,
• 1 jar of yogurt without filler.

How to make yogurt:

1. Pour the milk into a saucepan and heat it up a little (up to 40 degrees).
2. Add the starter to the milk and mix thoroughly.
3. We take small sterilized glass jars and pour milk, leaving about 5 mm at the top. Cover the jars with foil.
4. We take a Bork multicooker (another one will work too). Cover the bottom of the bowl with a towel, place the jars and pour warm water up to about the shoulders.
5. Close the lid of the device and set the heating mode for 20 minutes.
6. Turn off the device and leave the jars inside for one hour. We do not lift the lid.
7. After an hour, the multicooker needs to be turned on for heating again for 20 minutes.
8. Then let the yogurt simmer for another hour.
9. After this (depending on personal preferences), the jars are either put in the refrigerator or left for 8 hours inside the turned off multicooker.

Fruit yogurt recipe

Fans of fruity fermented milk delicacies are interested in milk-based yoghurts with berries, pieces of apples, and pears. This way you can achieve a balance of vitamins, minerals and antioxidants. For yogurt with fruit you will need:

• 1 liter of pasteurized milk 3.2% fat.
• 1 jar of Activia without fillers.
• 500 g of any fruit or berries.
• 10 g powdered sugar.

How to cook:

1. Take a jar of yogurt and place the contents in a deep bowl.
2. Add powdered sugar to Activia and stir with a whisk.
3. Warm the milk slightly.
4. Pour small portions into a bowl of yogurt, stirring the mixture until smooth.
5. Take glasses and pour the mixture.
6. We place the containers on the bottom of the bowl of a Cuckoo or other multicooker, first line the bottom with a cotton napkin, and cover everything with cling film.
7. Close the lid of the device, set the temperature to 40 degrees and the timer to 10 hours.
8. We take the berries, wash them and dry them.
9. Take the finished dessert out of the multicooker, mix, add berries. Mix again, cover with lids and put in the refrigerator for another 10 hours.
10. It is recommended to store this product for no more than three days.

How to make vanilla yogurt

A favorite treat for children and adults is vanilla yogurt made from fresh homemade milk. Cream allows you to obtain a thick product with a pronounced creamy taste. For it you will need:

• Multicooker Dex.
• Milk – 1 l.
• Dry starter – 1 packet.
• Vanilla sugar – 1 tbsp. l.
• Cream 20% fat – 0.5 l.

Recipe:

1. Boil the milk.
2. Let cool to 40 degrees (quickly, using a bowl of cold water and ice).
3. Pour one glass into a bowl and add the starter. Stir the mixture without leaving any lumps.
4. Pour cream into the remaining milk, add vanilla sugar, and bring to a boil again. Cool until the mixture is warm.
5. Pour the starter into the milk-cream mixture.
6. Take small jars and pour milk.
7. Then we place the jars on the bottom of the Dex multicooker bowl. Pour two glasses of water.
8. Close the lid of the device. Set the “Yogurt” mode.
9. At the end of the program, leave the yogurt inside for another 4 hours. Do not open the lid.
10. Place the thickened dessert in the refrigerator. Serve chilled.

Low-fat drinking yogurt in a pressure cooker

When using low-fat milk, drinkable yoghurt is prepared, reminiscent of the popular Actimel. The dietary product can be prepared both using a yogurt maker and a multicooker-pressure cooker. For this recipe we will take:

• Skim milk – 1 l.
• Activia yogurt without fillers – 1 jar.

Cooking process:

1. Boil the milk. Cool until the liquid is warm.
2. Pour a glass of milk into a deep container, add the starter. Stir until smooth.
3. Pour this mixture into milk and stir again.
4. Line the bottom of the pressure cooker with a towel.
5. Pour the milk mixture into small containers and place them in the bowl of the device.
6. Pour warm water up to the middle of the jars with the mixture.
7. Cover containers with milk with lids or foil.
8. Set the “Yoghurt” mode.
9. After 10 hours, take out the jars and put them in the refrigerator for 4 hours. The finished product should turn out liquid, and if whey appears on its surface, stir it.

Video recipes for delicious homemade yogurt prepared in a slow cooker

There are a large number of multicookers with which it is possible to obtain a tasty, healthy fermented milk product for adults and children without preservatives and other harmful components. Among them are household kitchen appliances - Polaris, Panasonic, Philips, Redmond, Mulinex. Each of them has its own characteristics and recipes for preparing yoghurts with various fillings. You can get acquainted with the capabilities of each of the listed multicookers for preparing fermented milk products using our video selection:

Why is homemade yogurt better than store-bought yogurt? Everyone! It is not inferior in taste, does not contain excess sugar and is easy to prepare. The only negative is that the product can be stored in the refrigerator for no longer than four days. Although this is also a plus - the short life is explained by the absence of antibiotics, artificial thickeners and other unhealthy nonsense.

In this article you will find a simple step by step recipe, how to make yogurt in a multicooker with the “Yoghurt” function and find out the answer to the question of what to do if your gadget does not have special jars.

How to make yogurt in a slow cooker from milk - ingredients

All you really need is:

1. Multicooker
2. 1-3 liters of milk
3. A packet of pre-purchased starter from a pharmacy

I use GoodFood products, but this is not a dogma. The photo below shows the remains of already prepared yogurt. As you can see, it is thick in consistency and looks very appetizing:

3+ important rules for ripening

1. You will need starter for the first time. Next, it is enough to use 2-3 tablespoons of the already prepared product.
2. You should ferment milk with homemade yogurt no more than three times., after which you need to use a new bag of starter. Otherwise, both taste and beneficial features, and the yogurt may not work out.
3. The fat content of the product is regulated by the fat content of the milk.- the fatter it is, the fattier your yogurt.
4. Boil and cool fresh farm milk. Heat pasteurized to 38-40 degrees.
5. Before cooking, take out the multicooker bowl and dishes where the finished product will be stored, pour boiling water over it and dry well.

Benefits from "Pate": I use disposable coffee cups to store fermented milk (see photo above) - eaten/thrown away. First of all, it's convenient. Secondly, you don’t have to take up all the free glasses in the house. And, anticipating the question, I answer: no, it doesn’t turn sour.

How to make yogurt in a slow cooker - step by step preparation

Step 1: We boil the milk (farm milk) and cool it, or simply heat it (store-bought) directly in the multicooker bowl. I turn on the “Cook soup” mode for 15 minutes, after which I let it cool. If you don't have a special thermometer (I don't), aim for it to be slightly hotter than lukewarm.

Step 3: close the lid and set the “Yoghurt” mode. The minimum ripening time is 8 hours. In any gadget, be it Tefal, Polaris, Redmond, or whatever animal you bought, the ripening period can be increased to 12 hours.

Through trial and error, I came to the conclusion that 8 too little is a bit runny, 12 too much is sour, and 10 is just right. Therefore, we increase the time to 10 hours and start.

Step 4: after 10 hours the product is ready. As you can see, there is some whey accumulated on the top. It is better to carefully drain it using a multicooker spoon.

Step 5: At the final stage, let the yogurt cool and pour into cups. As written above, I often use disposable ones.

Cover the top with foil or lids and place in the refrigerator for a short stay (no more than four days).

Benefits from "Pate": We add fruits, jams, nuts and other goodies directly to the finished product, but not during cooking. This is an axiom.

Bon appetit!

In the video recipe below, the most adequate, in my opinion, way to prepare yogurt without a slow cooker:

In the USSR, yogurt was produced with
1920s. It was sold in pharmacies
How remedy entitled
yoghurt

Material from Wikipedia

Natural, “real” yogurt is found on store shelves, but not as often as the yogurt with fillers that we are all familiar with. Most often, what is sold in bright jars can only be called yogurt conditionally, since upon careful examination the composition will certainly reveal dyes and flavors “identical to natural”, as well as thickeners, stabilizers, emulsifiers and preservatives - that is, everything that which can’t be called useful at all. You can, of course, buy real yogurt in the store, but in this case you will face considerable expenses - calculate how much your health from store-bought jars will cost you, even if you buy one every day for each family member?

That is why yogurt makers are increasingly being installed in our kitchens. But multicooker owners don't need this kitchen gadget - a smart pan will help you prepare yogurt in a multicooker without much hassle. Moreover, having a separate “Yoghurt” program is not at all necessary! But first you need to understand the principles of making yogurt. Yogurt is a fermented milk product resulting from collaboration living microorganisms: thermophilic streptococci and Bulgarian bacillus. These microorganisms live at a temperature of 36-40°C. The required amount of starter is added to milk heated to this temperature and left alone for several hours. The longer the bacteria work, the thicker our yogurt will end up. But you can’t overexpose it either, the product may become acidic. To stop the activity of microorganisms, the finished yogurt is cooled and stored in the refrigerator.

The quality of milk is of great importance. Ideally, you need to take fresh milk from the market, so you will be 100% sure that it will not contain any additives like powdered milk or vegetable fats. But even the freshest, “just from the cow” milk still needs to be boiled in order to destroy unnecessary bacteria that could interfere with the process, otherwise you will end up with an equally healthy fermented milk product, but it will not be yogurt. For the same purposes, all containers in which yogurt will be prepared, as well as spoons and spatulas for mixing, should be scalded with boiling water or even sterilized in boiling water. If you don’t have the opportunity to buy village milk, opt for a reliable brand and use store-bought milk. Milk with a short shelf life will also have to be boiled, as it contains a lot of living bacteria. Therefore, most often the choice of housewives falls on ultra-pasteurized milk in tetra-packs - it is completely free of “unnecessary” microorganisms, but at the same time it has not been subjected to long-term heat treatment, which makes it possible to preserve the maximum usefulness in the product.

Sourdough is another component of the success of homemade yogurt. The highest quality sourdough is dry. You can buy it at a pharmacy or specialty store. healthy eating. When purchasing, pay attention to the storage conditions - dry live starter should be stored in the refrigerator. If you don’t want to bother with dry starter cultures, buy non-drinkable yogurt with a short shelf life without fillers (Activia or Actimel).

How to prepare yogurt in a multicooker Regardless of the presence of the “Yogurt” program, the process of preparing a healthy product is the same for both the yogurt maker and the multicooker. Prepared milk, heated to the required temperature (not higher than 40°C!) is mixed with the required amount of starter and poured into jars. Cover the bottom of the multicooker bowl with a cloth so as not to damage the coating, pour warm water at 40°C to a level ⅔-¾ of the height of the jars and turn on the “Yogurt” or “Warming” program for 2-3 hours. Afterwards, turn off the multicooker and let the yogurt sit for another 2-3 hours without opening the lid. After this, the yogurt is cooled and placed in the refrigerator. The neck of the jars must be covered with lids or covered with cling film to prevent condensation from getting inside. You can prepare yogurt in a multicooker without jars - just in the multicooker bowl, and then pour the finished product into another container. This makes it possible to prepare a large amount of yogurt at once.

Properly prepared yogurt has a smooth and shiny surface. If you want drinkable yogurt, keep the yogurt for less time. Accordingly, for thicker yogurt the holding time should be increased. The thickness of the finished product is also affected by the fat content of the milk. If you are watching your figure and counting calories, use milk with low fat content or completely skim, and for the rest of the family, and especially for children, take milk with normal or high fat content. Our site has talked about the benefits of fats in the human diet more than once. To increase the fat content of milk, you can add 1-3 tbsp. cream. And, frankly speaking, yogurt made from high-fat milk tastes much better than yogurt made from low-fat milk!

You can add any toppings to homemade yogurt. This can be grated chocolate, cocoa, pieces of berries and fruits, jam, jam, natural juices, nuts, dried fruits, vanillin... It is important to remember that all these products can only be added to ready-made yogurt. Under no circumstances put them in milk at the same time as the starter, otherwise you will get a completely unexpected result.

There are not many recipes for making yogurt, and this is understandable - it’s impossible to come up with anything simpler. But for those housewives who decided to make yogurt at home for the first time, our site offers several recipes, after trying which you will soon learn to determine the ratio of products and cooking time. For multicookers with the “Yoghurt” program, there are instructions and recipes included with the “cyber-saucepan”, but you choose the operating time of the “Heating” mode yourself. The recipes below give minimum values, you have the right to decide for yourself how long to keep the yogurt heated.

Method No. 1

Ingredients:
2 liters of milk 2.5% fat,
500 ml 10% cream,
5 tbsp. Sahara,
1 jar of Activia without fillers.

Preparation:
Pour the milk and cream into the multicooker bowl and turn on the “Steam” or “Baking” mode. Bring, stirring constantly, to a boil, boil for 5 minutes and turn off the multicooker. Let the milk cool under the lid to a temperature of 40°C. Add yogurt, mix well and close the lid. Turn on the “Warming” mode for 1-2 hours, then turn off the multicooker and leave for 3-6 hours without opening the lid. Pour the finished yogurt into another bowl, stir with sugar and place in the refrigerator. Fillings - according to your taste.

Method No. 2

Ingredients:
1 liter of milk 3.5% fat,
1 bottle of Actimel.

Preparation:
Heat the milk to 40°C and stir with Actimel yoghurt. Pour the resulting mixture into sterile jars or cups, cover them with lids, but do not screw them on. Place a napkin on the bottom of the multicooker bowl, place the glasses and pour in warm water. Set the “Warming” mode for 15-20 minutes, then turn off and leave the multicooker for 5 hours without opening the lid. Cover the finished yogurt with lids and refrigerate overnight.

Method No. 3

Ingredients:
1 liter of milk of any fat content,
1 bag of dry starter.

Preparation:
Thoroughly stir the dry starter in milk heated to 40°C. It’s better to do it this way: pour out 1 glass of milk, add the starter and mix well. Then pour the contents of the glass into the rest of the milk and stir. Remember that all utensils must be sterile! Pour the milk with the starter into cups, cover the top with cling film or foil and place them in the multicooker bowl. Pour in warm water, turn on the “Heat” mode for 15 minutes, then turn off the multicooker. Do not open the lid! After 5-6 hours, transfer the cups to the refrigerator.

As you can see, making yogurt in a slow cooker is not at all difficult. It should be noted that when preparing yogurt using dry starter, the first portion turns out a little slimy, similar to jelly. This does not in any way affect the taste and beneficial qualities of yogurt. Set aside 2-3 tbsp. prepared yogurt in a separate bowl and use it as a starter for the next portion, and each time your yogurt will become tastier and tastier.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Making yogurt in a slow cooker without jars is easy and simple. But, unfortunately, not all housewives get such a delicacy the first time. In this regard, many of them prefer to purchase dairy products in the store. However, natural yogurt without various additives is very rare on the shelves. In this regard, we recommend that you use our tips and make your own tasty and healthy fermented milk product.

Yogurt makers are no longer a luxury. Almost every housewife has such a device. However, in most cases it just stands there and is not used for its intended purpose. In this regard, we suggest that you immediately acquire a multicooker. This kitchen gadget will definitely not sit idle. After all, you can cook not only but also other dishes in it.

Before I tell you how to cook without jars, I should tell you a little about the product itself.

Yogurt is a fermented milk dish that is formed as a result of the joint work of some living microorganisms, and more precisely thermophilic streptococci. Such beneficial bacteria live at a temperature of 37-40 °C.

The required amount of starter is gradually introduced into the milk, which has been heated to the specified temperature, and then left completely alone for several hours.

The longer microorganisms multiply, the thicker the yogurt turns out in a slow cooker without jars. However, it should be noted that it is highly not recommended to overexpose such a product in a kitchen appliance. Otherwise, it may peroxidize.

To stop the activity of microorganisms, the finished product is cooled and then placed in a refrigerator.

How to make a quality product?

Questions about how to prepare yogurt in a slow cooker without jars and how to make a quality product are different questions. After all, even an inexperienced cook can make such a dish. But if you don’t follow all the rules, it won’t be very tasty.

To prepare a quality product, you must use only boiled whole milk without any additives. You should also sterilize all utensils that will somehow come into contact with the raw materials.

Sourdough selection

Before making yogurt in a slow cooker without jars, you need to purchase a suitable starter. Right choice It is this ingredient that is the key to obtaining a tasty and healthy homemade fermented milk product.

The highest quality sourdough is dry. You can purchase it at any pharmacy or specialty health food store.

If you don’t want to bother with dry starters, then it’s better to buy regular yogurt (not drinking yogurt) without fillers and with a short shelf life.

Cooking features

You can prepare yogurt in a multicooker without jars (the recipe will be presented a little later) regardless of whether the device has the appropriate program or not. The process of creating such a product is the same for all kitchen gadgets.

Heat to the desired temperature using heating or some other gentle mode, and then add required amount sourdough, stir and leave for 3-5 hours.

Properly made yogurt in a slow cooker without jars has a shiny and smooth surface. If you want to prepare a drinking product, it should be kept for a shorter amount of time.

You can add absolutely any fillers to homemade yogurt. For example, such a dish is very tasty with grated chocolate, cocoa, pieces of fruit or berries, jam, natural juices, nuts and dried fruits. It is very important to remember that all of the listed ingredients can only be added to a ready-made product.

Yogurt in a Redmond multicooker without jars: recipe

If you have never made homemade yogurt yourself before, you should not experiment. To obtain the most healthy and tasty fermented milk product, we recommend following all the requirements of the recipe. To implement it we will need the following ingredients:

• cream not very fat (10%) - about 500 ml;
• whole milk 2.5% fat - approximately 2 l;
• fine white sugar - 5 large spoons;
• Activia yogurt without fillers - 1 small jar.

Cooking process

Despite the fact that homemade yogurt is a very finicky product, it is easy and simple to make. To do this, prepared low-fat milk and cream are poured into the multicooker bowl, and then the “Steam” mode is turned on. In this program, the drink is gradually brought to a boil, stirring regularly. After boiling the milk for about 5 minutes, turn off the device. In this case, the product is allowed to cool under a closed lid to a temperature of 40 ° C.

After the described steps, add natural Activia yogurt to the warm milk, mix the components thoroughly and close them again. Having set the heating mode to 2 hours, leave the kitchen device for 4-6 hours without opening the lid.

After the yogurt in the Redmond multicooker without jars is ready, it is poured into another container (preferably glass) and mixed together with sugar. In this form, the products are covered with a lid and left in the refrigerator for several hours. Only after this can you add various fillers in the form of berries, fruits, nuts, etc. to the yogurt.

Easy homemade yogurt

Once you make homemade yogurt, you will make it again and again. After all, such a product is not only very tasty and nutritious, but also surprisingly healthy.

For cooking plain yogurt we will need the following components:

• whole milk 3.5% fat - about 1 l;
• Store-bought yogurt "Actimel" without additives - 1 bottle.

Cooking method

To prepare such yogurt, whole milk is poured into a clean and dry multicooker bowl, and then heated to a temperature of 40 ° C in stewing mode. After this, the store-bought product “Actimel” is added to the drink. After mixing the ingredients, close them tightly and set the heating program. After 25 minutes, the kitchen device is completely turned off and left in this form for 5 hours. In this case, the lid must be closed at all times.

The finished thick yogurt is transferred to glass jars and closed. Before use, this product is kept in the refrigerator for at least 12 hours. Only after this, various fillings are added to it and served to the table as a tasty and healthy dessert.

Making homemade yogurt from dry starter

If you doubt the quality of store-bought yoghurts, you can purchase starter for a homemade product at the pharmacy. With dry powder you get a real dairy dish with high nutritional value.

So, to make delicious homemade yogurt we will need:

• whole milk of any fat content - about 1 liter;
• dry starter - 1 sachet.

How to cook?

To make healthy homemade yogurt, whole milk is heated in a slow cooker using steaming, and then cooled to a temperature of 40 ° C. After this, the dry starter is thoroughly stirred in the warm drink. To obtain a high-quality product, this process is carried out as follows: pour 1 glass of milk, and then pour dry starter into it and mix thoroughly. After this, the resulting liquid is poured into the main part of the drink and mixed thoroughly again. It must be remembered that all utensils used for preparing yogurt must be sterile.

After the milk and dry starter are in the multicooker bowl, close them and turn on the “Warming” mode. After ¼ hour, the device is completely turned off and its contents are kept under the lid for 6 hours. After this time, the finished thick yogurt is placed in glass jars and placed in the refrigerator.

Let's sum it up

As you may have noticed, there is nothing complicated about making yogurt in a slow cooker without jars. It should be noted that the first batch of the product using dry starter turns out a little slimy and very similar to jelly. However, this structure of yogurt does not in any way affect its beneficial and taste qualities. Place a couple of large spoons of this product in a separate bowl and use it later as a starter. Each time, homemade yogurt will turn out tastier and tastier.