Any milk can be used. If the milk is homemade, it needs to be boiled and cooled until warm. If it’s store-bought pasteurized, just heat it up. If you prepare yogurt with sugar, pour a little milk into another bowl, add sugar, whisk until it dissolves. Then add the starter and mix. Add the remaining milk and mix again. I cooked without sugar, so I just poured the dry starter into warm milk and stirred.
Cover with lids and place in a multicooker mold (if the jars are glass, place a piece of clean gauze or cloth on the bottom of the mold). Pour in water so that it is slightly above the middle of the yogurt cups.
Close the multicooker lid and turn on the “Yogurt” mode. I have this program set for 8 hours. During this time, the yogurt becomes thick. Remember, if you use homemade milk, you should occasionally look at the preparation process - yogurt is prepared faster from homemade milk and if it is left too long, it may simply curdle. Allow the finished yogurt to cool and place in the refrigerator. Of course, you can eat it right away, but in the refrigerator it becomes thicker and richer.
Or you can drink it directly from the cups - very convenient! Serve with berries, fruit - I have frozen berries from the summer. If you don’t have them, it’s delicious with jam or preserves.
Enjoy your meal!
Before moving directly to the step-by-step recipe, let's figure out why yogurt is good for you. Firstly, it is necessary for the proper functioning of the 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, a new series was recently released.
You can take as a basis:
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. The optimal temperature is 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, try different types and choose what you like - a more liquid product or one that will stand up on the spoon :)
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.
You need to prepare yogurt from the resulting starter in the same way as from dry starter. First boil the milk and cool it. Afterwards, add 150-200 ml of base with a clean spoon. Mix everything thoroughly and leave 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. Set the 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. And a glass jar, into which I then pour everything, quickly.
The second condition is good quality milk and starter culture. These products must be properly stored before consumption. The next rule is maintaining the 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 the maximum temperature there to 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 on how to ferment yogurt in a slow cooker. Perhaps you have your own secrets for preparing this dessert. Let's discuss. Don't forget and join me on social networks. Bye everyone!
7 most delicious recipes for making homemade yogurt in a slow cooker. And also all the secrets and features of its preparation, so that you can enjoy a tasty and very healthy product at home.
I once dreamed of making yogurt at home, without any preservatives or stabilizers. I already wanted to buy a yogurt maker, but for my birthday I received a Polaris 0517 multicooker, which has a program for making yogurt and even comes with special cups. Cooking in a slow cooker is a pleasure.
Unfortunately, I haven’t yet found the opportunity to buy special starters for yogurt in our city, but I really wanted to try it, so I went the very common route - I used ready-made yogurts in the preparation.
In turn, I took three products to try as a starter: natural “Activia”, “Actimel” and “Bio-max”. Of course, I understand that on this basis you won’t find particularly beneficial bacteria in yogurt, but, on the other hand, I’m not afraid of any horror stories about the fact that something else scary and terrible will grow there. The main thing is to buy freshly delivered yogurt.
What can grow there? For centuries they drank yogurt (sour milk), and were not afraid that something pathogenic had grown there. So, using ready-made yoghurts simply produces a tasty product that is no more or less healthy than any fermented milk.
I made the first yoghurts only from milk and a jar of yoghurt, but my sweet tooth asked me to add a little sugar, so the next batches came with a slightly different composition.
Ingredients:
1 tbsp. Sahara.
A short version of the step-by-step recipe:
Add yogurt and sugar to milk.
Stir thoroughly and pour into glasses.
Place in the multicooker and turn on the “Yogurt” mode for 8 hours.
Keep the finished yogurt in the refrigerator for 2 hours.
Add sugar and yogurt to the milk and stir well. I do this in a glass teapot to make it easier to pour into glasses later. Here it is important to ensure that the yogurt is well mixed in the milk and does not remain in clumps at the bottom.
I pour the resulting mixture into cups (they are plastic with a lid) and close the lids.
I put the cups in the slow cooker.
I turn on the “Yogurt” program for 8 hours. I usually do this in the evening so that the yogurt is ready in the morning. The multicooker itself will heat up to the desired temperature and will retain the necessary heat in this mode.
The finished yogurt should be kept in the refrigerator. After a couple of hours it becomes dense and completely homogeneous. You can even turn the jar over; without a spoon it won’t leak out on its own. I have never been cut off by serum or pulled by slippery threads, as people sometimes complain about.
I liked the taste most of all based on “Actimeli”, it has a soft, yoghurt-like taste, and based on “Bio-Max” it has a sour taste. We ate yoghurts simply without any additives, and with fresh fruit (bananas and oranges), and with homemade preparations from berries ground with sugar, and with canned apricots and peaches.
I noticed that when added, the latter slightly separate the whey when stirring, apparently due to the fact that liquid gets in, but fresh fruits and berries ground with sugar do not affect the consistency of the yogurt.
According to storage conditions: we don’t store yoghurts for more than a day, we eat 6 jars a day, so I’m not worried about their quality.
Ingredients:
Preparation:
Pour the milk into the pan and, stirring constantly, boil for 5 minutes.
Cool to 38°.
Heat yogurt and cream to 20-23 degrees.
Mix all products in a sterile container.
Mix with a whisk until smooth and pour into glasses.
Place in a multicooker, fill with warm water (37 degrees) to the maximum mark.
Select the “Oven” program for 2.5 hours. After it expires, “Oven” again, but for 1.5 hours.
At the end of the program, immediately remove the glasses.
Wipe them and put them in the refrigerator for 2 hours.
We take:
granulated sugar, 2 tbsp;
Cooking:
Mix the products in a separate bowl.
Beat with a mixer.
Divide the mixture into jars and close them.
At the bottom of the bowl we place a cloth on which we place the jars.
Leave in the “warm” mode for an hour.
Cool for two hours.
We use:
dry sourdough, one gram.
We do this:
Boil the milk, then cool to 37°.
Add the starter and stir until there are no lumps left.
Pour into glasses, close with a lid, and place them in a slow cooker.
Cook in “yogurt” mode for 7 hours.
Place the finished product in the cold for 2 hours.
Products:
Cooking:
Warm the milk to 37°.
Pour in yogurt and stir.
Pour into glasses, cover with cling film.
Place in a multicooker, pour water (it should be about 40°) to the middle of the glasses.
Set it to “yogurt” mode for 10 hours.
Place in the refrigerator for 4 hours.
Ingredients:
powdered sugar, 1 tsp.
Preparation:
In a bowl, mix yogurt and powdered sugar using a whisk.
Gradually pour in milk.
Pour the resulting mixture into glasses.
Place in a multicooker, select the “multi-cook” mode, 40° for 10 hours.
Then place the glasses in the refrigerator for another 6 hours.
Cut the fruits into small cubes.
When serving, mix with fruit.
We use:
sugar, 5 tbsp;
Let's prepare it like this:
Bring the milk and cream to a boil in the “steaming” mode. Cook for 5 minutes, stirring.
Then turn off the oven so that the mixture cools to 40° with the lid closed.
Add yogurt.
Set the heating mode for 2 hours. Leave it like this for 6 hours.
Then pour it into a glass container, add sugar and “forget” in the refrigerator for 4 hours.
Ingredients:
Preparation:
Boil milk, cool to 40°.
Add yogurt and mix thoroughly.
Pour into glasses, cover with film.
Place in a slow cooker, add water so that the glasses are half in the water.
Turn on the “heating” mode. After 4-6 hours, check readiness.
We take:
dry starter, 1 g.
Cooking:
Boil the milk, then cool.
Pour in the starter and stir. Pour into jars.
Cover the bottom of the multicooker with a cotton napkin. Place the jars.
Turn on the “multi-cook” mode, time - 2 hours.
After completing the “forget” program in the multicooker for another 2 hours.
Place in the refrigerator for an hour.
Products:
dry sourdough, 1.5 g.
Preparation:
Homemade milk must be boiled and then cooled to 38°. If the milk is store-bought, then simply heat it to this temperature.
In a separate glass, dilute the starter in milk. And pour it into the rest of the milk.
Mix and pour into jars.
Place a napkin on the bottom of the multicooker, place the jars, pour water to 2/3 of the height of the jars.
Turn on the “yogurt” mode for 6 hours.
Place in a cool place for 4 hours.
Ingredients:
sugar, 2 tbsp;
liquid starter, 3 tbsp;
Do this:
Boil the milk.
Cover the bottom of the multicooker with a towel and place the jars on it. Pour in warm water.
Keep on heating for 20 minutes.
Leave for an hour, then turn on the heating mode for 15-20 minutes.
Keep the slow cooker closed for an hour.
Place the jars in the refrigerator.
Yogurt is definitely worth making. Do you know why?
Firstly, the beneficial bacteria it contains suppress unhealthy intestinal microflora, and, therefore, our gastrointestinal tract works correctly. Some studies even say that those who regularly consume natural yogurt prepared at home have virtually no chance of developing bowel cancer.
Secondly, natural fermented milk product contains calcium, which we need at any age. And thirdly, only 300 ml per day of this natural product will strengthen the immune system and completely improve the functioning of the gastrointestinal tract.
| Sourdough name | Useful material | Positive effect on the body | What bacteria does it contain? |
| Narine | Vitamin C, B vitamins, folic acid | Normalizes the functioning of the cardiovascular system and gastrointestinal tract | Live cultures of acidophilic lactic acid bacteria (lactobacteria - Lactobacillus acidohilus strain Er 317/402) |
| Evitalia | Vitamins A, C, E, B vitamins; magnesium, calcium, iron | Has an antiviral effect; prevents the aging of the body; eliminates side effects from medications taken | Special strains of lactic acid microorganisms (Lactococcus lactis, Lactobacillus acidophilus, etc.) |
| VIVO | Vitamins A, C, calcium, amino acids | Strengthens the immune system, normalizes the gastrointestinal tract, removes toxins | Lactic streptococci, Bulgarian bacillus, three types of lactobacilli, acidophilus bacillus |
Milk with a high percentage of fat produces a thicker fermented milk product.
You need to use pasteurized milk; if you have homemade food, then you need to boil it and then cool it to 37-40°. But from personal experience I can say that yogurt made from store-bought UHT milk tastes the best.
When choosing milk in the supermarket, carefully look at the expiration date - the shorter it is, the better. Milk with a long shelf life does not contain living bacteria and it will be very difficult to ferment it.
If you mix milk with cream in a 1:1 ratio, the yogurt will be fatty and have a wonderful creamy taste.
All utensils in which you cook must be sterilized.
If you want to get thicker, then take smaller jars.
It is better to store no more than 3 days and it should be in the refrigerator.
It is better not to place jars directly on the bottom of the multicooker - you need to put a cotton napkin.
The starter should not be introduced into hot milk, the optimal temperature is 37-40°, otherwise all the beneficial bacteria will simply die.
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Making yogurt at home became possible after the advent of a miracle of household appliances called a multicooker. Many models of this kitchen device are equipped with a special “yogurt” function, which allows you to get this delicious product from milk. However, many housewives have learned to cook it even in those multicookers where such programs seem to be absent from the menu. How to do it? Read the article from the “Beautiful Half”, and everything will be clear to you.
It has long been known that not all yoghurts are equally healthy, and only by preparing them ourselves can we be sure of the high quality and naturalness of this product. Regardless of the type of multicooker, each of them is a smart device designed for preparing all kinds of dishes. Each of them is usually capable of performing a large number of programs - such as “Cooking”, “Stewing”, “Baking”, “Steaming”, “Soup”, “Pasta” and sometimes even the “Yogurt” function. In addition, all multicookers without exception have programs for heating or keeping food warm. So they will help you out if you don’t have a special function for the yogurt maker.
It is not difficult to understand the intricacies of this program. So, to prepare yogurt in a slow cooker, you will need milk and a special starter or natural yogurt. The principle of operation of the “yogurt” function is the same for all manufacturers:
boil the milk, wait until it cools, then add the starter and pour the resulting mixture into jars; then pour a little warm water into the multicooker bowl, place a cloth napkin on the bottom and place the jars there - they need to be covered with cling film so that the condensation formed during the preparation of yogurt does not get inside; turn on the “Yoghurt” mode. The process of thickening the yogurt takes up to six hours, and after turning off the multicooker, the yogurt should sit in it for some more time. When the yogurt is ready, take it out, close the lids and put it in the refrigerator.
After about an hour, when the yogurt has cooled completely, you can treat your household and especially children to a healthy treat. As you can see, this function is very convenient and allows you to easily and simply prepare a healthy and tasty breakfast for your loved ones.
Now let's look at which model of multicooker with yogurt maker to choose. First, let's choose a volume - 3 or 5-6 liters, depending on the number of members of your family. Let's consider two models of multicookers with the function of making yogurt - from the Redmond company and the Vitesse brand.
In the Redmond multicooker model Rmc-M20, there are ten programs for preparing various dishes: steam/cooking, milk porridge/desserts, buckwheat, soup/legumes, frying, rice/cereals, pilaf, stewing/jellied meat, baking/bread and, finally, yogurt/dough, which is suitable for making yogurt at home.
The volume of the bowl with non-stick coating is 5 liters. There are: a function for maintaining a high temperature of ready-made dishes, a function for heating dishes and a delayed start function. The cost of the multicooker is 4,500 rubles; you can also additionally purchase jars for making yogurt costing 490 rubles. This is a good multi-cooker with a yogurt maker for a large family, it is quite functional and can be purchased at a reasonable price.
Now let's look at the Vitesse VS-528 multicooker. It has 12 cooking programs: baking, buckwheat, pilaf, frying, steamer, yogurt, meat, milk porridge, pasta, rice, soup and stew. Just like the first multicooker, it is equipped with a mode for maintaining the temperature of ready-made dishes and a delay start. This model is intended for a family of approximately 2-3 people, since the bowl volume is only 3 liters. Its purchase will cost about 3,500 rubles.
Now we’ll tell you about a little trick that will help you enjoy homemade yogurt even if your multicooker does not have a special program for this.
The “Heating” mode will help you out - it’s available on almost every model. When heated, the temperature rises to approximately the same level as needed to ripen yogurt.
Method for preparing yogurt in heating mode:
milk (1 l) mixed with a portion of the starter (for recommendations, see the package with the starter) or with a small amount of store-bought yogurt without dyes and additives (Activia Classic in a 150 g jar is suitable); pour it into glass or plastic jars; Cover the jars with cling film; Pour water into the bottom of the multicooker bowl so that its level is only 1.5-2 cm; place a cloth napkin on the bottom of the bowl - this must be done if you use glass jars (contact with glass may damage the coating of the multicooker bowl); put jars of milk and sourdough in a bowl; close the lid and turn on the “Heating” mode.
During the cooking process, you can periodically open the lid and monitor the consistency of the yogurt. It can be considered ready at the moment when it thickens and looks like frozen jelly: when the jar is tilted to one side, it should not spill. This usually happens 4-6 hours after the jars have been placed in the slow cooker. Take them out, let them cool to room temperature and then put them in the refrigerator for at least 4 hours.
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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 stand 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!
