How to cook yogurt in a slow cooker, in and without yogurt maker, in a thermos

The quality of modern products offered in stores and on the market causes doubts among consumers, especially when it comes to dairy products. Having become acquainted with the composition, people are horrified. Therefore, they are interested in how to cook yogurt at home.

Yogurt is a unique product, which includes many useful substances that improve the digestive system and protect the body from the encroachment of viruses and bacteria. Only natural products that are unrealistic to buy in a store boast such qualities. For this reason, housewives cook yogurt at home.

A miracle technique called yogurt maker helps to prepare a fermented milk product at home that is characterized by unsurpassed taste and invaluable benefits. Even if the device is not at hand, do not despair, homemade yogurt can be prepared in a pan, thermos or slow cooker.

The Turks were the first to cook yogurt. Over time, the recipe for goodies spread throughout the world and received a lot of changes designed to simplify the cooking process.

The quality of homemade yogurt depends on the leaven, which is sold in stock. Often, for this purpose, cooks also use purchased yogurt, which, by reacting with beneficial bacteria and natural milk, becomes useful.

Classic Yogurt Recipe

Making yogurt at home is easy. It will take milk and sourdough, a saucepan, a warm blanket, and patience, since the milk fermentation procedure lasts up to fifteen hours. If the fermentation is completed correctly, a yogurt of dense and tender consistency is obtained. For this purpose, the home product is kept in the refrigerator for at least four hours.

• pasteurized milk 1 l
• dry sourdough 1 sachet

• First prepare the dishes. Pour a small pot over boiling water. Then, in a saucepan, heat the milk to 90 degrees, remove from the stove and refrigerate to 40 degrees.
• After cooling, add sourdough to milk. Pre-dilute it with milk and mix. In the case of store-bought yogurt, in an amount of 125 ml, initially dilute with milk and pour into a saucepan.
• After mixing the sourdough with milk, wrap the dishes with a warm blanket or knitted scarf and leave in a warm place for 10 hours. After yogurt, refrigerate for four hours. During this time, he will reach the necessary consistency.

I do not exclude that nothing will work out on the first attempt. If this happens, do not be discouraged. Many housewives make mistakes in the process of familiarizing themselves with the technology of preparing classic homemade yogurt, the most common of which is non-compliance with the temperature regime, which determines taste and texture.

I advise you to control the temperature using a kitchen thermometer. To avoid such situations, make sure that the dishes are well wrapped and retain heat. If you want to get a healthy product, use pasteurized milk, which has more vitamins than the analogue, oriented on long-term storage.

The recipe for yogurt in a yogurt maker

Previously, housewives fermented milk in pans, now a yogurt maker is used. The chefs who bought the device have long appreciated the advantages of the technology, which automatically maintains the temperature that promotes the development of sour-milk bacteria.

Yogurt maker helps to make homemade kefir, cottage cheese, sour cream and yogurt effortlessly. Any of the listed products is sold in the store in a beautiful jar or bag with a bright label, if not one but. Sour milk products almost do not bring the body any benefit.

If you decide to transfer the family to the use of homemade yogurt, start with the starter culture, which is sold in a pharmacy. Preferred for preparing yogurt is warmed sterilized milk. I recommend boiling pasteurized milk. The density of the product is determined by the fat content of milk raw materials. If you follow a sour-milk diet, take milk powder to get a thick yogurt.

• Milk - 1.15 liters.
• Liquid sourdough "Narine" - 200 ml.

1. Make a leaven. To do this, heat 150 ml of milk to 40 degrees, combine with liquid sourdough and stir. Soak the leaven in the yogurt maker for at least twelve hours, and then another two hours in the refrigerator.
2. Start cooking yogurt. Warm up a liter of milk, mix with two tablespoons of sourdough, stir and pour into jars. It remains to turn on the device for six hours.
3. Close each jar with a lid and refrigerate the packaged yogurt for two hours. After the delicacy, eat calmly or use as a salad dressing.

Change the taste of homemade dessert with natural additives. Suitable canned fruits, nuts, jam, honey, candied fruit, chocolate and a variety of syrups. If you mix homemade yogurt with cereal, you get a full breakfast.

If you plan to use fresh fruits, add them to the finished product, otherwise instead of yogurt you will get sweet kefir. Additives advise stir or fill in layers. It all depends on the desired result. A yogurt maker will help to create various masterpieces, because her capabilities are limited by the imagination of the cook.

How to cook yogurt in a slow cooker - 2 recipes

Yogurt is easy to prepare at home. Previously, this required titanic work, but the advent of a multicooker simplified the situation. The multifunctional device is suitable for preparing a variety of dishes and treats.

Classic recipe in a slow cooker

First, stock up on groceries. Yogurt at home is made from milk and sourdough provided by store yogurt. Often, instead of milk, cream is used. I will share two step by step recipes. I'll start with the classic version.

• Pasteurized milk - 1 liter.
• Shop yogurt - 1 pack.

1. Pour milk into a saucepan and heat to 40 degrees. Mix warm milk with yogurt, and whisk the resulting mixture with a mixer.
2. Pour the mixture into sterilized jars, cover with a film and place in the bowl of the multicooker, after covering the bottom with a towel. Pour warm water into the multicooker to cover the jars to the neck level.
3. After closing the lid, activate the heating mode by setting the timer for twenty minutes. Then turn off the appliance and leave the cans inside the appliance for an hour.
4. After the heating mode, reactivate for 15 minutes and turn off the equipment for an hour.

During the last stage, I recommend sending several jars of homemade yogurt to the refrigerator, and leaving the rest in the slow cooker until morning. As a result, experimentally determine the appropriate time for the product to languish.

Second recipe

• Milk - 500 ml.
• Cream - 500 ml.
• Yogurt - 1 packet.
• Sugar - 3 tbsp. spoons.

1. In a small bowl, combine the ingredients provided for in the recipe and mix. Pour the resulting composition into small jars, which put in the slow cooker.
2. Pour warm water into the appliance bowl, close the multicooker with a lid and activate the heating mode for 60 minutes. After the device is turned off, leave the yogurt in a vessel.
3. After two hours, remove the dessert from the slow cooker and send it to a cold place to insist and ripen.

If you previously cooked cabbage or boiled pork in a slow cooker, now you have the opportunity to make a tasty and healthy treat.

Cooking yogurt in a thermos

It is no secret that the children's body is very susceptible to additives, dyes and artificial fillers. Sometimes a child causes an allergic reaction, even a harmless-looking sour-milk product. This fact forces parents to seek a solution to the problem.

In most cases, mothers concerned about the health of their children go to the technology supermarket and purchase a yogurt maker. They believe that only this device will provide children with quality treats. But, you can cook homemade yogurt in a thermos. Yes, you heard right. Thermos is not only suitable for brewing tea and making coffee.

• Pasteurized milk - 1 liter.
• Dry sourdough - 1 bottle.

1. Pour milk into a saucepan, boil and simmer over low heat for several minutes. As a result, it will get the color of melted milk. Cool to 40 degrees and remove the film, which will provide homemade yogurt with a uniform consistency.
2. Dilute the yeast directly in the bottle by adding some prepared milk. Once the yeast has dissolved, mix with bulk milk.
3. The next step involves the preparation of a thermos, which I advise several times to pour over boiling water. Pour into the thermos previously prepared mixture, close the lid and leave for six hours. During this period, I do not advise moving the thermos, otherwise the processes occurring in it will be disrupted.
4. Move the home-made sour-milk product to another dish and put in the refrigerator for several hours. Low temperature will have a positive effect on taste. To make the yogurt more acidic, soak in a thermos for several hours longer.

Benefits and Benefits of Homemade Yogurt

The modern variety of yogurts offered by shops and supermarkets is amazing. But to find a truly healthy and healthy dessert is problematic if you do not cook a treat at home.

1. Homemade yogurt - natural, contains many live active bacteria. No colorants, preservatives or harmful additives.
2. Calorie content is easily controlled by using raw materials of various fat content. I advise you to experiment with taste, adding fruits, berries, nuts.
3. I recommend using homemade yogurt as a dressing for fruit and vegetable salads. It is also considered the basis for sauces.
4. The only drawback of homemade yogurt is its short shelf life, which lasts several days. This is not surprising, because there are no preservatives in the product.

To make high-quality yogurt, you need good milk, sourdough and sterile dishes. I do not recommend preparing a treat in plastic containers, as this material will share harmful resins. Not suitable for this purpose and aluminum utensils.

Before cooking, wash the kitchen utensils thoroughly and pour over boiling water. We are talking about spoons, thermometers, containers. If you intend to use supplements, mix them with ready-made yogurt. For normal development, beneficial bacteria require a high-quality milk environment. Remember, sugar and fruit contribute to putrefactive bacteria.

If you plan to treat children, mix dessert with juice, berries, nuts or fruits. Homemade yogurt is combined with strawberries, bananas, currants and peaches. Cut them into small pieces or grind with a blender. Based on the goodies, make a great ice cream or healthy breakfast mixed with cereal.

Watch the video: Making Yogurt In a Crockpot of Thermos' (May 2024).