In a slow cooker, yogurt is cooked for 6-12 hours. This requires a dry starter culture or a live culture of bifidobacteria. I like the second one more - namely, I buy Activia.
The fattier the milk, the thicker the yogurt will be. You can add cream to the milk to find the ideal density and fat content for yourself.
Method number 1: yogurt with sourdough in a slow cooker
I do not heat milk and cream: I use them immediately after the refrigerator. All the same, in a slow cooker, the milk will be heated as needed to revive the leaven.
Ingredients
- Milk - 520 ml. I buy whole (from a cow), it is fatter.
- Cream 10% - 1 glass.
- Starter culture - 1 bottle or sachet.
- Sugar - 1 tbsp. the spoon.
- Fruit, syrup or jam - optional.
How to make yogurt in a slow cooker
Photo from the site: www.polar.ru
I cook with Polaris PMC 0517AD.
- Pour half of the cream into a saucepan, dilute the remainder of the dry sourdough. Stir well so that there are no lumps.
- Pour the diluted starter culture into a saucepan, add milk there, and stir again.
- Pour the mixture into jars, close them with lids and place in a multicooker pan. No need to fill with water.
- Close the lid, select the Yogurt program. It automatically sets 8 hours.
- Or turn on the “Multi-cook” mode, setting 37-40 ° C (this is the optimal temperature for fermentation), the time is 8-9 hours.
- Turn on start.
You can add jam or fresh fruit to the finished milk mass. Cool it in the refrigerator - it will become denser and won't even fall out of the cup.
Method number 2: yogurt in a slow cooker without sourdough
Ingredients
- Milk - 800 ml.
- Thick yogurt with bifidobacteria (can be filled with filler) - 1 can.
- Sugar - 2 tbsp. spoons.
- Fruits, berries - optional.
How to make yogurt
- Add yogurt and sugar to the milk container.
- Stir with a spoon or whisk. I do it with a mixer: it's more convenient this way and the sugar dissolves faster. Stir at low speed to avoid whipping the milk.
- Pour into cups, cover with lids - and into a multicooker.
When the treat is done, chill it in the refrigerator. It will become so thick that it can hold the spoon upright.
If you don't have a yogurt set, use heat-resistant glass glasses or baby food jars.
Yogurt in a yogurt maker
Sterilize jars and utensils that will come into contact with milk. Or pour boiling water over them. Cleanliness is more likely to get a flawless product: thick, homogeneous, without whey puddles.
Ingredients
- Milk - 1 l.
- Sourdough or bifido yogurt - 1 fl.
I advise you to buy UHT milk to avoid boiling. Warm it up to room temperature - 37-40 ° C, then add Activia or sourdough, stir.
To properly dilute the dry starter culture in a bottle, pour a little milk into it, seal and shake until it dissolves. Make sure that the powder does not stick to the bottom.
How to make yogurt in a yogurt maker
In this case, the dessert should be cooked for 7-8 hours. Do not shorten the cooking time so that it ripens.
I cook in Moulinex YG 230.
- Pour the starter culture into the milk, stir and pour into jars.
- Place them in the device, close the lid and turn on. After 7 hours, the yogurt maker will switch off automatically.
Even warm yoghurt is thick when cooked. Cover the jars with lids - and refrigerate for a couple of hours.
This mass can be used for fruit salads. Children gobble them up by both cheeks. It turns out tasty and healthy.
Which yogurt maker is better
With grooves in the pallet, it obliges you to select jars of the required diameter. It's more convenient for me without grooves.
See How To Make Delicious In Tefal Yogurt Maker
Yogurt in a thermos
Ingredients
- Milk - 1 l.
- Sugar - 4 tsp
- Yoghurt marked on the packaging "Contains live cultures" - 100 g.
Heat UHT milk to 40-45 ° C, boil whole milk. Place the container in cold water to cool it down faster.
- Stir occasionally to avoid froth formation - you don't need it for dessert.
- Measure the temperature with a kitchen thermometer or by touch. It's time to start sourdough when the pan is warm.
How to make yogurt in a thermos
- Add sugar and yogurt to milk and stir.
- Strain the milk through cheesecloth directly into a wide-necked thermos.
- Close it and let it sit for 8 hours.
After the time has passed, pour the milk mass into a saucepan and refrigerate for a couple of hours. Chilling will stop the fermentation process. The yogurt will become thicker: you get a consistency like thick sour cream. Stir until smooth, pour into glasses and drink. Tastes better with honey or cereal.
Yoghurt at home: no yoghurt maker and other appliances
The thermal bag, like a thermos, keeps you warm.
- Wrap the pot with the blank in a blanket or terry towel and place in the bag. Leave to mature for 8-10 hours.
- Then refrigerate for 2-4 hours.
Yogurt in the oven
Ingredients
- Milk of any fat content - 1 liter.
- Yogurt with bifidobacteria - 2 tbsp. spoons.
- Powdered milk (optional) - 4-5 tbsp. spoons.
You can cook dessert in a saucepan. But in order not to destroy its structure, pour milk with yoghurt leaven into jars or small bowls.
How to make yogurt in the oven
- Add some cooled milk to the yogurt, mix thoroughly so that there are no lumps.
- Stir the mixture and pour into the milk. If it is with grains, you should not worry - it should be so.
- If you like the yellow film on yogurt, then add 4-5 tbsp. tablespoons of milk powder:
- dilute it in a small amount of cooled milk, mix with yoghurt starter and pour into the milk.
- Place the pot in an oven preheated to 50 ° C for 4-5 hours.
- After some time, turn off the oven and leave the mass to stand in it until the morning.
When you wake up, remove the saucepan from the oven and refrigerate. You can set aside a few tablespoons of homemade yogurt and use it as a starter for the next serving. By doing this every time, you will always be with your homemade yogurt. Store the starter culture in the refrigerator for 5-7 days. The dessert itself is useful for 7-10 days.
Yogurt in a bread maker
In the "Dough" mode you can make yoghurt in a bread maker. This program keeps warm so that the bread dough rises. For sour milk, it is also suitable.
- Combine the starter milk in a suitable container.
- Remove the dough bucket from the appliance.
- Close the pin with a plastic container and place a container with the mixture on it.
- Switch on the "Dough" program. Cooking takes 5-7 hours, so the mode will have to be restarted 1-2 times.
Raisins or nuts can be introduced through the dispenser when the milk is fermented.
See an overview of the Gorenje bread machine
How to make yogurt in an ice cream maker
In an ice cream maker with the "Yogurt" function, a delicacy is prepared in the same way as in a yogurt maker.
- But this device has an advantage: at the end of the cycle, it will cool the container.
- Disadvantage: The ice cream maker is noisy, so do not run it overnight if you sleep lightly.
Yogurt in a double boiler
A prerequisite for yoghurt in a double boiler: the milk must be warm. Mix it with the sourdough and pour into small cups to fit in a double boiler.
- Pour water into a steamer and turn it on for 10 minutes.
- While the appliance is heating the steamer, place the jars with the mixture in it.
- Unplug the steamer and leave for 8 hours. The yum will be cooked during this time.
- Chill the finished product in the refrigerator.
Bon Appetit!
Interesting article: "Which coating of the multicooker bowl is better: Teflon or ceramic?"
Watch the video overview of Bosch ovens
