Yogurt in a slow cooker with a yogurt recipe mode. How to make a yogurt in a slow cooker without jars. How to make protein yogurt: a recipe

Cooking yogurt in a slow cooker is an incredibly simple process. If you ever try to do this, you will see for yourself how easy and affordable everything is. And the taste of homemade yogurt from the multicooker should not even be compared with store counterparts. It will surprise you with its soft and delicate texture. In addition, the product turns out to be quite nutritious and satisfying - one glass of such yogurt may well replace the usual portion of dinner, and the feeling of hunger after it will not bother you.

For some reason, many housewives believe that homemade “sour milk” can only be done in multi-cookers with yogurt function, and they are terribly upset that such a program is not provided in their own “miracle pans”. But there is absolutely no reason for disappointment, believe me!

“Beautiful Half” reveals to you a “terrible secret”: you can cook yogurt in any multicooker. The main thing is that it had a function "heating". And it is in all models, without exception, since after the end of cooking each multicooker is simply obliged to keep the food warm until it is turned off from the network.

What products are needed for cooking yogurt in a slow cooker?

All you need is milk and sourdough. The latter can be purchased at supermarkets or pharmacies in your city. Sales of starter yogurt starters are also actively developing via the Internet in specialized online stores. This starter is a dry powder in the package that you just need to dilute with milk. As a starter, it is quite possible to use ready-made yoghurt bought in a store. It is only important that it be a natural living product, and not “something” from the category of cheap surrogates.

Product Tips:

Milk.  It can be as pasteurized (from the package), and homemade. Yoghurt made from high-fat milk has a more dense texture and a richer flavor, but is not suitable for a diet menu. Fresh milk before cooking homemade yogurt in a slow cooker is recommended to boil and cool to room temperature.

Leaven. Now in the offers from manufacturers you can see the starter cultures of various species - for example, with lactic and bifidobacteria or symbiotic. For yogurt, which will be prepared in a slow cooker, any of them will do. Before use, be sure to read the instructions for packaging - there are clearly painted proportions and sequence of actions.

Shop yogurt.  Main condition: it should not contain any additives of fruit, berry, chocolate, vanilla, etc. Look for a product with a name like "Classic" or "Natural" - such yogurts are in the series "Activia", "Danissimo" and others from the manufacturer Danone.

Cooking yogurt in a slow cooker: a step-by-step recipe with photos

And now we present you a master class with step-by-step photos from which you will learn how to cook yogurt in the Vitesse VS-525 multicooker. There is no special program for yogurt in it, but there is a universal heating function.

Products:

Cooking  Shop Activia yoghurt in this case will serve as a leaven. It should be put in a wide bowl, pour the same milk (it can be directly from the refrigerator) and stir the mass with a broom until the yogurt is completely dissolved in the milk.

Now you just need to pour the milk into clean glass jars or glasses. Choose dishes of this size so that it can be put in the multicooker bowl. In any case, the capacity of the jars should not exceed 0.5 liters.

At the bottom of the multicooker bowl pour some water at room temperature. Cover each jar from above with cling film (it is better to take a film for microwave ovens). Put them in a slow cooker and close the pan with a lid. If you have a lid with a valve (it is on multi-cookers that can cook under pressure), then you do not need to install it in a sealed position, and you can even completely remove it.

Connect the multicooker to the network and enter it into the “Heating” mode. Now you just have to wait until the yogurt is ready. This will happen in about 4-6 hours. You can periodically remove the lid during the cooking process and see if it has reached the desired condition. Remove the yogurt jar from the multicooker and tilt it slightly to the side: ready-made yogurt will not flow out of it, as it will get a jelly-like consistency. If the contents of the jar remain liquid, then put it back in the slow cooker - let it heat itself further. Upon completion, the yogurt is removed from the slow cooker, allowed to cool and put in the refrigerator. In principle, it can be eaten immediately, but it is tastier when cold. When serving, add fresh, frozen or canned berries, pieces of fruit to the table, pour syrup from jam or chocolate sauce.

In the same way, you can cook yogurt in other models of the Vitesse multicooker, as well as in the Redmond, Polaris, Orion, Supra, Mulinex multicookers and all the rest.

The yoghurt recipe that we have offered here has been tested on personal experience. So you must be able to do it. Finally we will give some more tips and tricks:

jars of milk and sourdough before installing in a slow cooker, be sure to cover with cling film - do not miss this moment. The fact is that in the process of heating condensate will accumulate under the cover of the multicooker, and it is undesirable that it gets into containers with yogurt;

ferment yogurt right in the bowl from which you will eat it later. If you shift it - for example, from a jar to a creamer - then it just breaks down and looks like sour kefir. This is perfectly normal - just such a delicate texture. So do not worry and do not think that the problem is the quality of milk or yeast. But even with an unsightly appearance, it will remain unreal tasty. And the problem of lumps can be solved, after all, beating the “broken” yogurt with a broom or mixer at low speed;

when introducing fruit puree or berry mass into ready-made yogurt, keep in mind that its consistency will become thinner.

PS: If this master class was useful for you, you can say “thank you” to its author by writing a comment or by pressing the button of your favorite social network under the publication.

It significantly heals the intestinal bacterial microflora, thereby facilitating the digestion of food, and stimulates the immune system.

To prepare it, you need to "settle" in two microorganisms - L.bulgaricus and S.thermophylus - and create the best conditions for them to multiply and ferment milk in a closed container: temperature + 40ºС for four to eight hours.

Ideal for the role of "incubator" for the aging of this product: many devices initially have a special mode "Yogurt" or the function "Multipovar", which maintains the desired temperature for a specified time. In any case, all models have the program “Heating”, which will help to ensure the desired temperature conditions.

Multicooker yogurt - recipe with photo

Despite the simplicity of the task - only to ferment milk - the process should be prepared and carried out according to certain rules:

• To get a dietary, most useful product, you should use ready-made natural yogurt with no additives and preservatives, or dry preparations for making yogurt, which are available in the pharmacy chain and health food stores, as a starter.
• Milk from private farmsteads, as well as store pasteurized milk, should be boiled before use. As a result, not only possible pathogenic microorganisms are killed, but also those fermented milk bacteria that also ferment milk, but do not give yogurt, are eliminated. In this pre-boiled milk, the ferment will have no competitors and the yogurt will definitely work out.
• In addition to the yeast, in the milk should not add neither, nor, nor, so as not to damage the process. All sorts of useful supplements will decorate the product after the final maturation.
• All utensils used for making and storing yoghurt must be thoroughly washed and dried.
• If, despite proper preparation, the dairy-starter mixture is still coagulated, you can use it to make pancakes or by holding extra time in the slow cooker, then drain the resulting curds.
• The resulting homemade yogurt can be further used as a ferment of its own for new servings of the product, but it can be stored in the refrigerator for no longer than three days.

The general recipe for cooking yoghurt in a slow cooker at home is as follows:

• Liter of milk. The most dense and dense yogurt is obtained from fatty milk. From low-fat most often formed liquid drinking product. So that it is thicker, you can keep the dosage of leaven, but reduce the amount of milk, taking 600-800 ml instead of liter.
• 125-150 ml of ready-made natural yoghurt without additives and preservatives or a portion of dry yeast.

Sequencing:

• Boil the milk and cool it to 40ºС.
• Sourdough milk: a standard cup of yogurt or a portion of dry sourdough, pre-mixed in a small amount of milk.
• Mix the future yoghurt well and pour the mixture into the cooking container or, depending on the model of the multicooker, into special yoghurt-container containers.
• Set the “Yoghurt” mode or set the “Multipovar” program for a period of 8 hours and a temperature of 40º. If the multicooker does not have such modes, you can put the containers with future yogurt into the brewing bowl, at the bottom of which water is poured, and use the “Heating”, but this function will need to be additionally monitored: turn on the “Heating” every hour for just 15 minutes.

• The standard cooking time for instructions is up to 8 hours, but yogurt is often formed faster. The first time you can visit the product 4 hours after loading the mixture in a slow cooker.
• Ready yogurt in portion packs is placed in the refrigerator for two to three hours before the final maturation.
• The resulting product is supplemented with tasty and healthy supplements - vitamin (fresh berries, fruits and), rich in cleansing (and), supplying energy (natural and grated).

How to cook yogurt multicookers leading brands?

Yogurt according to this recipe can be prepared in any model of Panasonic multicookers, Redmond, Polaris, Moulinex and other brands. Each of them has specific features of the modes.

Some models of domestic devices " Redmond» (« Redmond") Are equipped with the mode" Multi pair», Which in the process of cooking yogurt should work up to 8 hours, maintaining a temperature of 40 degrees. If this function is not available, apply, just as in the “Panasonic” devices, the program “ Heating».

In the devices of the international brand " Mulinex» (« Moulinex") The program" Multi pair"Set to a forty-degree temperature and a time of 7 hours. After the expiration of this period, the device must be immediately switched off, since after the end of the program, the “Mulexes” automatically switch to “Heating” up to 75 degrees.

Multivarki international concern " Philips» (« Philips") Are equipped with the program" Yogurt“, So cooking this product in them is especially simple.

"Kishelo mlyako" in the diet

In clinical nutrition, yogurt replaces milk in case of intolerance (milk sugar), since it is this component that processes and splits the duo of bacteria of the yoghurt starter.

How to make a yogurt in a slow cooker - video

The presented video footage demonstrates an uncomplicated way to get yogurt in the Polaris multicooker. At the same time, ready-made natural yoghurt without additives was used as a starter, and the preliminary boiling of milk was carried out in a multi-cooker on the “Milk porridge” mode. Product availability is achieved before the standard eight-hour period.

The multi-cooker ensures optimum ripening of yoghurt from a mixture of milk and sourdough. The resulting product strengthens the immune system, heals the digestive tract and is an important component of effective diets for weight loss.

Do you cook yogurt in a slow cooker? What kind of leaven do you prefer to use - ready-made natural yoghurt or dry preparation? What do you think is the best addition to the "multivariate" yogurt? Share your culinary experiences and taste experiences with us in

So, we need a couple of packs of milk. The fatter you take the milk, the thicker and tastier you get yogurt. Someone can take the leaven in the pharmacy. I'll just take a small pack of store yogurt for 2 liters of milk. And I get 2 liters of yogurt, beautiful and homemade!

Fill the milk in the container from under the multicooker. Turn on the "Multipovar" mode or the one that is provided on your device for making yogurt. We set for 15 minutes at a temperature of 40 degrees.

Cooking jars for yogurt. Wash them and wipe dry. The containers in which the yogurt will be should be equal in volume, as this will affect the cooking time. In the cooled sterilized milk we pour out the yoghurt, stir it. Fill the resulting mixture into jars, cover them with lids, but do not twist.

Do not forget to put a towel or a rubber mat on the bottom of the multicooker container. Jars should not stand on the "bare surface". Close the multicooker, set the "Multipovar" mode. Exhibit 40 degrees and leave for 6 hours. If you do not have this mode, set the heating for 15 minutes and leave for an hour. So do another 2-3 times at intervals of an hour and a half. Cooled yoghurt close and put in the fridge until it cools and thickens. Serve with berries, fruit or jam. Your family will appreciate this healthy tasty dish!

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   In fact, yogurt can be prepared in almost any slow cooker. Even if it has neither the function of yogurt nor the multi-cook.

However, yogurt in a slow cooker with the function of yogurt is more convenient to cook, and the result will be better than in a slow cooker in which there is no yogurt program.
   Since if you have a yogurt program, you will not have to follow the time and temperature, the slow cooker will do everything itself and fully replace the yoghurt maker.

Principles of cooking yogurt in a slow cooker on a yogurt program

What to cook yogurt

There are three options

1. In jars for 150-180 ml

Where to get jars for making yogurt

You can accumulate jars of baby food, buy in the store any glass jars for 170 - 180 ml, suitable jars for spices. Redmond sells yogurt jars. All these jars are suitable for making yogurt in a slow cooker.

2.B large glass containerthat fit into the slow cooker

3. Without any containers in the bowl of the multicooker

It is preferable to cook in containers, as they allow yogurt to heat up more evenly. When cooking right in the multicooker bowl, yogurt can be cooked around the edges. In addition, you will have to shift it later, which will not in the best way affect its quality. Yogurt does not like shifting.

Do I need to pour water into the multicooker bowl

If you are cooking yogurt in a slow cooker using dishes, then

1. Lay something on the bottom so that the glass does not scratch the bottom. Suitable rags, silicone stand under the hot (such a silicone stand is shown in the pictures)
2. Pour water so that the jars are covered with water for a third.

The meaning of using water in a more uniform distribution of heat.
   But in fact, no serious need to pour water - no. If you use normal glass jars, and there is a yogurt mode in the slow cooker, you can not pour water.
   If there is no yogurt mode, then water may be needed to conserve heat.

Close or not close the lids of the jars while cooking yogurt

Yogurt to cook and so and so, but a sufficient amount of oxygen is better for making yogurt. Therefore, almost all recipes are advised to cook yogurt with open lids, and close the jars only after cooking.

Yogurt cooking time in a slow cooker

Due to the fact that the slow cooker acts as a thermos, the cooking time for a yogurt in a slow cooker can be reduced as compared to the cooking time for a yogurt in a yoghurt maker. Especially in the warm season.
   It is best to set the timer for 6-7 hours and see the result.

Popular Multivarki with the function yogurt Redmond M70, Redmond M 150
Polaris 0517

The recipe for making yogurt is described in detail in the article yogurt in Mulinex yogurt maker. This recipe is suitable for cooking yogurt in a slow cooker.

Cooking yogurt in multi-cooker with multi-cook function

If there is a multi-cooker in the multicooker, then the preparation of yogurt will be similar to the preparation of yogurt in multicookers with a special function of yogurt. The whole difference will be that you will need to set not only the time, but also the temperature. For making yoghurt, the optimum temperature will be 40 degrees.

Natural yogurt without additives - one of the main products of proper nutrition. This is a separate dish, and a sauce for salads (fruit and vegetable), cheesecakes, main courses. You can make popular diet smoothies with him, adding juice, honey, berries, milled cereals. The product is rich in calcium, the deficiency of which leads to various diseases. It is also very easy to cook the yogurt itself in the slow cooker.

The stores have a huge variety of ready-made dairy products: drinkable and thick, with or without additives. But the benefits of home "sweets" much more. In addition, the safety and usefulness of the constituent components is not indifferent to us, the pp-shnik.

How to make healthy yogurt in a multi

How to cook in a slow cooker delicious homemade yogurt, so that it turned out to be tender and thick?

The taste of the finished fermented milk product will depend on the quality of the milk and the starter cultures used. Milk choose low fat - 1-1,5%, remembering the principles of proper nutrition. From the farm milk before cooking, you can carefully collect the top layer of cream, allowing it to stand in front of it for 10-12 hours in the refrigerator.

Various additives will help to diversify the taste of the finished product: nuts, honey, fresh berries and fruits.

Caloric content of homemade dairy product from low-fat milk - 49 kcal per 100 grams. BJU - 3.2 grams of protein, 1.7 grams of fat, 5 grams of carbohydrates.

Sourdough recipe

Among the multi-cookers of firms Redmond, Polaris, Panasonik, Philips there is a large selection of home appliances with the function of a yogurt maker and jars in the set.

This recipe discusses how to make yogurt with purchased dry sourdough in a slow cooker with the Yoghurt regimen.

I like to do with the vivo starter. It is based on the Bulgarian bacillus, the acidophilus bacillus and the bifidobacteria.

The result is always great.

Ingredients

• yeast –1 sachet
• skimmed milk - 1 l

Cooking

1. Boil milk. Let it cool to 40 degrees.
2. We breed ferment in milk. Stir.
3. In the multicooker, we turn on the automatic program we need or set the temperature mode at 40 degrees manually in the Multipovar function.
4. Pour in jars. We place the jars in the bowl, having previously covered the bottom with a silicone mat or an ordinary cotton cloth (to keep the bowl cover) and pouring a little water (1-2 cm).
5. After 7-8 hours the jars are rearranged in the refrigerator. The cooled product is ready for use. Enjoy your meal!

What to do if there is no Yoghurt mode

Is it possible to prepare a fermented milk product in a multicooker without the “Yogurt” function? Of course!

In any multicooker there is a “Heated” button - we need it!

Jars are not obligatory - you can pour milk directly into the cup!

In this recipe for the ferment of milk, we take a natural living culture (can be found in stores, pharmacies and, if possible, in baby food plants).

Natural live sourdough stored 5-7 days. After that, its use is unsafe.

Ingredients

• milk (homemade shot) - 1 l
• natural live sourdough - 150 gr.

Cooking

1. Boil the milk. You can do this already in the bowl of your multicooker on the “Milk porridge” mode.
2. Let it cool to 40-degree temperature (to determine it, it is better to use a household thermometer or dripping on your wrist - it should not be too hot).
3. Stir in the milk cooked sourdough. It should be warm, not out of the fridge.
4. Turn on the heating mode. Close the lid. Let's wait 4-6 hours. The mass should be thick, with a consistency similar to jelly.
5. As soon as our "client has matured," we remove it to cool. Enjoy your meal!

Homemade Sourdough Yogurt

To make a delicious homemade yogurt, it is not necessary to buy ready-made starters - any live product without fillers from the store is perfect.

150 ml jars are enough to ferment 1 liter of milk. Most importantly, look at the date of manufacture.

Ingredients:

• 1 liter of UHT milk 1.5% fat
• 1 jar of live yogurt 150 ml.

Cooking

Mix the contents of the jar and milk whisk. Beat is not necessary, as long as the consistency is homogeneous and no lumps remain. Pour into jars that fit in the multicooker bowl. Screw caps. It is especially convenient to use tall jars of baby puree. If the jars are of different sizes - it is not scary.

At the bottom of the multi-cooker bowl, lay a towel folded in several layers.

Put the banks. If they, like me, of a different volume, substitute something so that the covers are on the same level. Pour water at room temperature so that it reaches the caps.

Put the yogurt in the slow cooker, close the lid and turn on the “yogurt” mode for 8 hours (this is my standard time, the slow cooker REDMOND RMC-M90). It is best to put a slow cooker with yogurt at night, so that in the morning you can have breakfast with delicious homemade yogurt.

• Superpasteurized milk is best suited. It is sterile, but at the same time, retains all the beneficial properties of natural milk.
• Choose milk with the fat content that is optimal for you. For children, it is better to use milk with a fat content of 1.5%. Even if you go on a diet, do not limit the amount of fat. Remember the need and do not go beyond the norm. If you eliminate fats completely, the body will react negatively.
• Sterilizing jars before making homemade yogurt in a slow cooker requires that “harmful” bacteria not enter the product. Tell your friends and family how easy it is to cook yogurt in a slow cooker, how this dietary product is tasty. Attract those who are not indifferent to a healthy diet!