Let's talk about starters. If you are preparing yogurt in a slow cooker for the first time, then, without further ado, go to the nearest pharmacy and buy sourdough there. In my pharmacy, only Evitalia sourdough is sold. I highly recommend it - all natural microorganisms are listed in the instructions for use, and yoghurts based on it are very thick and tasty.
Alternatively, you can use ready-made sourdough as a starter. natural yogurt from the store - but I avoid them, because for all their "naturalness" I do not really trust the composition.
If you get the taste and want variety, then try ordering sourdough via the Internet - Yandex will give you several online stores selling sourdough starters in assortment.
I got to the point that I began to order starter cultures from America - because they came out much cheaper than domestic ones. True, we didn’t really like the taste - American yogurts turned out to be sour, so after a while we again switched to Russian products.
Making yogurt in a slow cooker is much easier than in a yogurt maker! Especially if you have a "multi-cook" mode, which allows you to set the desired temperature and cooking time. I have such a mode, I was lucky, so for starters I will tell you how to cook yogurt in a similar “advanced” slow cooker.
Pour milk into the multicooker bowl. I usually take 2 liters of milk, "Evitalia" is designed for this amount, and other ferments ferment this amount perfectly. In the “multi-cook” mode, set the temperature to 40 C and the cooking time to 15 minutes. During this time, the milk will accurately heat up to 40 C, the temperature at which lactic acid bacteria begin to multiply.
If you don't have a "multi-cook" mode, you'll have to tinker a little longer. heat up right amount milk in a saucepan. Two ways. Who is more fearful - he brings the milk to a boil, and then cools to 40 C. Who is more courageous - immediately heats up to 40 C.
If you are using store-bought pasteurized (or UHT) milk, then there is nothing to be afraid of and it is not necessary to boil it. If you prefer country milk, you must boil it for several minutes.
I have a thermometer, if you do not have one, then feel it - the milk should be warm, not hot. The working temperature we need is 38-45 C, if it is lower or higher, then lactic acid bacteria die. Pour the prepared milk of the desired temperature into the multicooker bowl.
After the milk is heated to the temperature we need, pour a little into a glass (100 ml is enough) and dissolve the starter in it. Stir well.
Pour the dissolved sourdough into the bowl with milk, mix. I have become so bold that I pour the starter directly into the yogurt maker, without first dissolving it in milk. I just mix the future yogurt a little more thoroughly.
Close the lid of the device and start the “yogurt” mode. The standard cooking time in this mode is 8 hours. Run yogurt at night - and in the morning you can enjoy this tasty and healthy product. True, before use, yogurt must be stirred again (preferably with a whisk so that there are no lumps) and cooled in the refrigerator for at least one hour. Then it will become completely homogeneous, thick and dense. What you need.
It is recommended to consume natural (fresh!) yogurt on an empty stomach, before breakfast. In this case, it best affects our body, and in particular, the work of the digestive tract. See how simple it is! And the multicooker proved again that it is the best workhorse in the kitchen, capable of replacing several appliances at once (in this case- yogurt maker).
Yogurt - unique product. It is a source of protein and calcium, puts in order the intestinal microflora, promotes better absorption of vitamins. However maximum benefit brings only natural product without preservatives and fragrances. It is not easy to find this in stores - it deteriorates too quickly, which means it is unprofitable. That's why homemade yogurt out of competition!
All you need to make yogurt is milk and yeast. This product is obtained as a result of milk fermentation, which takes place best at a temperature of about 40 ° C. In the yogurt maker, the necessary heat is maintained. But in its absence, the multicooker does an excellent job with this function. Models with the “yogurt” mode are best suited for this purpose. However, it is quite possible to do without it.
Milk for yogurt.
You can take almost any milk. One has only to take into account that a thicker and more fatty product will be obtained from high-fat milk. For light yogurt, it is better to choose low-fat milk.
Pasteurized milk with a long shelf life ferments just as well as whole milk. However, yogurt made from "live" raw materials has a softer texture and natural flavor. Unpasteurized milk should be brought to a boil before use, cooled and strained to remove foam.
Starter selection.
As a starter you can use:
- Natural yogurt without additives, which can be bought at the store. It is worth paying attention to expiration dates. The fresher the product, the better.
- Previously prepared homemade yogurt. Do not store it for more than a week. You can only use your yogurt as a starter a few times. Over time, its benefits decrease and it becomes more sour.
- Dry enzymes sold in pharmacies. Their selection is quite large. It is not difficult to ferment milk with them, and their cost is fully justified by saving on the purchase of ready-made yogurts.
Features of cooking yogurt in a slow cooker.
- All utensils that are involved in the manufacture of yogurt must be clean and yogurt jars sterile.
- In order not to damage the multicooker bowl with jars, it is better to lay a small towel or silicone mat on its bottom.
- If desired, you can ferment yogurt directly in the bowl, without using jars.
- If there is no “yogurt” mode, you can set the required temperature using the “multi-cook” function or using the heating mode.
- It can take 6 to 12 hours to make yogurt in a slow cooker. It is good to ferment it at night in order to get a ready-made delicacy by morning.
- After preparing the yogurt, it should be put in the refrigerator for at least an hour.
Milk is heated to a temperature of 40 °C. A small part of it is mixed with ready-made yogurt or dry sourdough. The mixture is then combined with the remaining milk. It is mixed and poured into jars, which are installed in the multicooker bowl. You do not need to twist the jars, you can close them with cling film. Pour warm water into the bowl up to about the middle of the containers with the workpiece. Close the lid and turn on the "multi-cook" or "yogurt" mode for 6-8 hours. If you do not have such programs, then you can set the "warming" program for 20 minutes, then wait another 6 hours until cooked without opening the lid. Or, pouring warm milk and warm water, just close the lid and use the slow cooker as a thermos. In this case, you need to wait for the result of about 10 hours. There are many options for making yogurt in a slow cooker.
And here are some of them in more detail:
Homemade yoghurt with rose flavor
Ingredients:
2 liters of milk 3.5-4% with a shelf life of 5 days
200 ml plain yoghurt
3 tbsp rose petal syrup or jam
Cooking method:
1. Boil the milk in a slow cooker on the "multi-chef" mode for 25 minutes at 100 degrees, add the syrup, strain from the foam. Wash the bowl and return the milk to it. Cool to 55 degrees and add yogurt, stir. Close the lid tightly and leave to ferment for at least 8 hours without turning on the "heating" function. In my multicooker model, the temperature is maintained for a very long time due to the sealed lid.
2. Put the finished yogurt in a linen bag or cheesecloth folded in several layers and hang for several hours to become very thick. If it becomes very thick, then you can dilute it back with whey or yogurt, which was fermented.
3. Transfer the yogurt from the bag into a bowl, blend with a blender until completely homogeneous and arrange in jars. Keep refrigerated.
Vanilla yogurt with apples and cinnamon Orange_Dahlia
To prepare this yogurt, pour a liter of milk into a heavy-bottomed saucepan, cut open two vanilla pods and put them in the milk. Bring to a boil, remove from heat and set aside. Remove the resulting film and pods, add the starter to the milk, mix well and pour into jars. Send jars to the slow cooker, to the yogurt program. At the end of the program, take out the jars and put them in the refrigerator.
Peel apples, cut into cubes, put in a pan with a tablespoon of poppy seeds, honey and cinnamon. Pour a small amount water and cook, stirring, until the apples are soft. Cool and spoon over yogurt before serving.
Step by step yogurt recipes from TimeCook:
In the USSR, yogurt was produced with
1920s. It was sold in pharmacies
How remedy entitled
yaghurt.
Material from Wikipedia
Natural, “real” yogurt is found on store shelves, but not as often as yogurt with fillers familiar to all of us. Most often, what is sold in bright jars can only be called yogurt conditionally, since upon closer examination, dyes and flavors “identical to natural” will certainly be found in the composition, as well as thickeners, stabilizers, emulsifiers and preservatives - that is, everything which is by no means useful. You can, of course, buy real yogurt in the store, but in this case, considerable expenses await you - calculate how much your health will cost you from store jars, even if you buy them one every day for each family member?
That is why yogurt makers are increasingly prescribed in our kitchens. But the owners of a multicooker do not need this kitchen gadget - a smart pan will help you cook yogurt in a multicooker without much hassle. Moreover, the presence of a separate program "Yogurt" is not necessary at all! But first you need to understand the principles of making yogurt. Yogurt is a fermented milk product resulting from the joint work of living microorganisms: thermophilic streptococci and Bulgarian bacillus. These microorganisms live at a temperature of 36-40°C. The required amount of starter is introduced into 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 overdo it either, the product can peroxide. 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 should take fresh milk from the market, so you can be 100% sure that it will not contain any additives like powdered milk or vegetable fats. But even the freshest, “only from under the cow” milk still needs to be boiled to destroy unnecessary bacteria that can 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 the dishes 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 the opportunity to buy village milk if you don't, choose a trusted brand and use store-bought milk. Milk with a short shelf life will also have to be boiled, as it contains a lot of live bacteria. Therefore, most often, the choice of housewives falls on ultra-pasteurized milk in tetrapacks - it is completely freed from "unnecessary" microorganisms, but at the same time it has not been subjected to prolonged heat treatment, which made 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 a specialized store. healthy eating. When buying, pay attention to storage conditions - dry live sourdough should be stored in the refrigerator. If there is no desire to mess with dry starters, buy not drinking yogurt with a short shelf life without fillers ("Activia" or "Actimel").
How to cook yogurt in a slow cooker Regardless of the presence of the Yogurt program, the cooking process useful product 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 necessary quantity sourdough and poured into jars. The bottom of the multicooker bowl is covered with a cloth so as not to damage the coating, pour warm water 40°C to a level of ⅔-¾ of the height of the jars and turn on the "Yogurt" or "Heating" program for 2-3 hours. After that, the multicooker is turned off and the yogurt is kept without opening the lid for another 2-3 hours. After that, the yogurt is cooled and put in the refrigerator. The neck of the jars must be covered with lids or tightened cling film so that condensation does not get inside. You can cook yogurt in a slow cooker without jars - just in a multicooker bowl, and then pour the finished product into another bowl. This allows you to cook right away. a large number of yogurt.
Properly prepared yogurt has a smooth and shiny surface. If you want drinkable yogurt, keep yogurt for less time. Accordingly, for thicker yogurt, the holding time should be increased. The fat content of milk also affects the density of the finished product. If you are watching your figure and counting calories, use low-fat or skimmed milk, and for the rest of the family, and especially for children, take milk with normal or high fat content. Our website 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 tablespoons to it. cream. Yes, and yogurt made from high-fat milk, frankly, is much tastier than low-fat!
You can add any fillers to homemade yogurt. It could 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. In no case do not put them in milk at the same time as the sourdough, otherwise you will get a completely unexpected result.
There are not so many recipes for making yogurt, and this is understandable - it’s impossible to come up with anything simpler. But for those housewives who first decided to cook yogurt at home, our site offers several recipes, after trying which, you will soon learn to determine the ratio of products and cooking time yourself. For multicookers with the “Yogurt” program, there are instructions and recipes attached to the “cyber saucepan”, but you choose the operating time of the “Heating” mode yourself. In the recipes below, the minimum values \u200b\u200bare given, you are free to decide how long to keep the yogurt heated.
Method number 1
Ingredients:
2 liters of milk 2.5% fat,
500 ml 10% cream,
5 tbsp Sahara,
1 jar of "Activia" without fillers.
Cooking:
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 slow cooker. Let the milk cool under the lid to a temperature of 40°C. Add yogurt, mix well and close the lid. Turn on the "Heating" 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 refrigerate. Fillers - according to your taste.
Method number 2
Ingredients:
1 liter of milk 3.5% fat,
1 bottle "Actimel".
Cooking:
Heat the milk to 40°C and stir with Aktimel yogurt. Pour the resulting mixture into sterile jars or cups, cover them with lids, but do not screw. Lay a napkin on the bottom of the multicooker bowl, put cups and pour in warm water. Set the "Heating" mode for 15-20 minutes, then turn off and leave the multicooker for 5 hours without opening the lid. Close the finished yogurt with lids and refrigerate overnight.
Method number 3
Ingredients:
1 liter of milk of any fat content,
1 sachet of dry sourdough.
Cooking:
Thoroughly stir dry sourdough in milk heated to 40 ° C. It is better to do it this way: pour 1 glass of milk, pour in 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 milk with starter into cups, tighten the top with cling film or foil and place them in the multicooker bowl. Pour in warm water, turn on the "Heating" mode for 15 minutes, then turn off the multicooker. Do not open the lid! After 5-6 hours, rearrange the cups in the refrigerator.
As you can see, making yogurt in a slow cooker is not difficult at all. It should be noted that when preparing yogurt using dry sourdough, the first portion turns out to be a little slimy, similar to jelly. This does not affect the taste in any way. useful qualities yogurt. Set aside 2-3 tbsp. prepared yogurt in a separate bowl and use as a starter for the next portion, and each time your yogurt will be tastier and tastier.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Today we'll talk about how to cook yogurt in a slow cooker simple and fast. You can use a yogurt maker to make homemade yogurt, but not everyone has it, while a slow cooker can be seen in almost every family. With this miracle of technology at your disposal, you can cook any recipe at home without much effort. dairy products which are better than industrial ones in terms of their qualities and characteristics.
Why better, you ask. Everything is simple. In industry, in the production of yogurt and other fermented milk products, stabilizers, preservatives, emulsifiers and other additives are used that allow products to be stored for a longer period, but are not very healthy, and in large doses can even be harmful.
Therefore, today it is best to eat the food that you do not doubt and know exactly what is included in its composition. This is especially true for baby food, because every mother makes sure that her child receives only high-quality food. It is known that yogurts, which have live bacteria in their composition, are more useful.
Their regular use improves immunity and has a beneficial effect on digestion. To prepare yogurt in a slow cooker you need to know the exact amount of ingredients for a particular multicooker model, as well as the general technology for its preparation. With this knowledge, you will get not only healthy, but also tasty, which will appeal to both adults and children.
Any multicooker yogurt recipe which you would not find, is prepared on the basis of milk. It is best to take whole homemade milk, in which case your yogurt will have a more pronounced creamy taste, besides, yogurt cooked with full-fat milk is much thicker. If you use store-bought milk, then try to take milk with a fat content of at least 3.5%. It is advisable to use dry live sourdough or Activia yogurt as a starter. Remember that there are much more bacteria in dry sourdough, so give preference to it.
you can cook yogurt in multicooker polaris, philips, redmond and many others, but one way or another, every hostess will definitely have a question about the period of its storage. Ready-made yogurt prepared in a slow cooker must be stored in the refrigerator in jars with lids. Homemade yogurt can be stored in the refrigerator for up to 5 days.
There are situations that, for some reason, the expiration date of yogurt has come to an end, and you still have a few jars of it left. Of course, it is risky to give such yogurt to children and it is unlikely that any mother will do this, but on the other hand, it is a pity to throw it away. How to proceed in such a case? This yogurt can be used to make home baking, in particular, you can bake pancakes on it or add it to pie dough, as well as bake. If desired, you can add nuts, jam, dried fruits, as well as fresh berries and pieces of fruit to the finished yogurt.
How to cook yogurt in a slow cooker. Best Recipes
Today we will look at the most popular recipes cooking homemade yoghurts for different models of multicookers.
Yogurt in a multicooker polaris
Ingredients:
- Milk - 1 liter,
- Dry sourdough - 1 sachet
This polaris multicooker yogurt recipe popular with mothers with young children. It should be noted that Polaris multicookers, unlike multicookers from other manufacturers, have the Yoghurt cooking mode and they come with yogurt cups. Regardless of what kind of milk you will use homemade or store-bought, it must be boiled and cooled. You also need to sterilize cups for yogurt.
All utensils, as well as ingredients, must be sterile, this will allow only beneficial bacteria to develop in yogurt. into milk room temperature add dry yogurt starter. Mix well so that there are no lumps in the milk. Pour the resulting mixture into sterile jars. Close them with lids and put them on the bottom of the multicooker. Select cooking mode "Yogurt". In this mode, yogurt will cook for 7 hours.
After this time, take out the jars of yogurt and put them in the refrigerator to ripen. During this time, it will thicken and reach the desired consistency. Ready yogurt should have a dense consistency, slightly sour, but at the same time not sour. As you can see making yogurt in a slow cooker not burdensome and takes an average of half an hour, and the rest will be done for you by a smart multicooker - an indispensable assistant in the kitchen. Yogurt is delicious on its own, but for a change, you can add berries or fruit puree, as well as a spoonful of delicious jam.
Yogurt in a redmond multicooker
Ingredients:
Yogurt in a redmond multicooker It turns out very tasty if it is cooked correctly. Redmond multicookers do not come with special cups for yogurt. But this does not matter, because you can use jars from chocolate paste or baby food. The dishes in which your yogurt will be cooked, boil or put in the oven for a few minutes. Boil the milk and cool it to room temperature, then add the starter to it and mix until smooth. Pour it into clean jars.
Put them on the bottom of the multicooker, in which you put a clean cotton towel in advance. Turn on the Multicook program. The preparation time for yogurt in this mode is about 2 hours. If you are preparing yogurt for the first time, it is advisable to observe it from time to time. With a little practice, you will be well versed in when it is ready. Anyway, 2 hours is enough. After the program is completed, the yogurt must be left in the slow cooker for another 2-3 hours to ripen. After that, take out the yogurt and put it in the refrigerator for one hour.
Now let's figure it out how to make yogurt in philips slow cooker.
Yogurt in Philips multicooker
Ingredients:
- Milk with a fat content of at least 3.5% - 1 liter,
- Sugar - 3 tbsp. spoons,
- Powdered milk - 1 tablespoon,
- Vanillin,
- Dry sourdough - 2 tablespoons
Yogurt in Philips multicooker according to this recipe, as you have already noticed, it is prepared with the addition of sugar and vanillin. The principle of preparing such homemade yogurt using a slow cooker is very similar to the previous recipes that we have already reviewed, but it has some features. So, all products for making yogurt should be at room temperature. In a deep bowl, mix milk and sugar. Add powdered milk and vanillin (you can also use vanilla sugar). Stir again.
Powdered milk in this recipe is added in order to obtain a thicker consistency. If you do not have powdered milk available, then just take a spoonful of powdered infant formula. Pour the resulting mass into clean sterilized jars. Cover them with lids and put them on the bottom of the multicooker.
Please note that you do not need to pour water into the multicooker. Select cooking mode "Yogurt". In the Philips multicooker in this mode, yogurt is cooked for 8 hours. After that, remove the jars from the multicooker and send them to the refrigerator. Unopened yogurt jars can be stored in the refrigerator for up to 5 days. Before serving, puree of fresh berries and fruits can be added to yogurt.
Now you know how to cook yogurt in multicooker polaris, philips, redmond. And finally, we offer you another recipe for making yogurt with step-by-step photos.
Delicate homemade yogurt is loved by adults and children. Planning to cook milk dessert in the purchased multicooker, but you don’t have special cups / jars with thick bottoms and walls yet? In fact, their absence is not a problem. Because delicious yogurt can be prepared right in the multicooker bowl.
I used the RMC-01, which is only 350 watts and has a 2 liter ceramic bowl. The menu of my multicooker includes the program / mode "Yogurt", the default cooking time is 12 hours.
Ingredients for 500 ml milk/4 servings of yogurt:
- milk fat content from 2.5% - 500 ml
- cream fat content from 10% - 200 ml
- granulated sugar - 1 tablespoon without top
- sourdough - 100-125 ml.
Yogurt in a Redmond slow cooker - recipe
As a starter, you can use a special pharmacy starter or store-bought yogurt, as well as Actimel, Activia or natural Landliebe. In this case, the sourdough can be both with fruit additives and without them. How fatter than cream- the thicker and tastier yogurt. Sugar aids the fermentation process and adds a sweet taste to the final product.
Pour milk, cream and sourdough into a clean and dry (not heated!) Multicooker bowl. All ingredients are at room temperature.
Then add granulated sugar, but you can do without it if you plan to get unsweetened yogurt (such as Greek). Mix all ingredients.
Insert the bowl into the multicooker.
Close the lid, turn on the device in the network.
In the Menu, select the program / mode "Yogurt" and press the "Start" button. If your multicooker does not have such a program, set the temperature to 40C and start the multicooker for 8/10/12 hours, depending on the power of your assistant 860/700-600/350 W.
Easy to start cooking homemade yogurt in the Redmond multicooker in the evening, and in the morning after the signal about the end of the program, (do not stir the yogurt in the bowl!) Pour into any jars with lids and refrigerate for at least 2-4 hours. It is better to use small portion jars. finished product with airtight lids can be stored in the refrigerator for up to 3 days.
When serving, thick and tender, soft and very creamy homemade yoghurt can be supplemented with fresh berries, favorite jam, healthy cereal or flavored honey. Enjoy your meal!
Yogurt in the Redmond slow cooker. Photo
Yogurt, of course, can be prepared without resorting to the help of a slow cooker, there are enough recipes. If you want to cook yogurt in portions, then this is done in the following sequence. First you need to sterilize the jars in which it will be prepared, and all the devices that you will use. Then boil milk or use ultra-pasteurized milk and pour it into jars. And finally, measure equal amount sourdough and carefully stir it into each serving of milk.
To be honest, this hassle with boiling appliances and other fuss is not for me, I prefer to cook yogurt in a slow cooker. I make it from fresh milk (pasteurized) in the evening. This is very convenient: as soon as the starter is stirred, we immediately close the lid and go to bed. The multicooker itself will do the rest, and even if more than 8 hours pass, the closed unit will, like a thermos, keep warm for some time, which will make the yogurt even thicker.
On a note. Yogurt in a slow cooker can be prepared from any milk: pasteurized, rustic, ultra-pasteurized, choosing the percentage of fat content that you like.
Preparation time: 2 minutes
Cooking time: 8 hours
Servings Per Container: 5
Recipe Ingredients
In order to cook yogurt in a slow cooker, you will need:
- package of pasteurized milk 900g
- activia natural yoghurt 150g
The multicooker Brand 502 was used in the work.
How to cook yogurt in a slow cooker
Pour fresh milk of any fat content into the multicooker bowl and set the “yogurt with boiling” mode for 8 hours.
This time includes:
- boiling milk (15-20 minutes)
- cooling it to a temperature of 37-40 degrees (40 minutes)
- maintaining this temperature to ripen the yogurt for the rest of the time
When the lid is closed, the multicooker will boil milk faster, but there is a risk that it can “run away”, although this most likely applies to large volumes of milk (2 liters or more). You can remove the steam valve just in case, but I usually stay close to the multicooker and hear the moment of boiling milk, at which I try to open the lid. Even if you leave the slow cooker to boil milk alone, be sure that at the given volumes, the milk will not run away.
The next stage in the preparation of yogurt is the cooling of the contents of the multicooker to a temperature of 40 degrees, of course, it will go faster if you open the lid for this, the manufacturers even calculated the approximate time - 30-40 minutes. The fact that the milk has reached the desired temperature will be notified by a sound signal, try not to listen to it.
Rinse a tablespoon with boiling water and remove the foam, and then stir the starter. Close the multicooker lid and do not open until the end of the mode.
After the allotted amount of time, which can be adjusted (from 6 to 10 hours), you will have a fairly thick natural yogurt, which will make a great salad dressing or a healthy dessert.
Yogurt should be stored in a clean glass container in the refrigerator.
For example, such beauty can be served from yogurt cooked in a slow cooker.
