Ingredients for cooking homemade yogurt in a slow cooker
- Milk, pasteurized whole 1 liter
- Sourdough for yogurt 1 bottle (capsule)
- Main Ingredients
- Serving 4 servings
- World Cuisine
Inventory:Casserole - 2 pieces, Cooker, Glass jar - 4 pieces (each can has a capacity of 300 milliliters), Whisk, Tablespoon, Slow cooker, Kitchen towel or cloth, Refrigerator
Cooking homemade yogurt in a slow cooker:
Step 1: heat the milk.First of all, decide on milk, if it is the usual steam it should be boiled over and then cooled. If you are like, and I use pasteurized milk from the bags, then just pour it in a clean, better sterilized pan, put the container on a stove that is on a medium level, and heat the liquid up to 35 - 40 degrees. The dairy product must be warm, not hot, otherwise the bacteria in the sourdough will die. Simultaneously with milk in a separate deep pan, heat ordinary running water, also to 35 - 40 degrees its quantity depends on the size of your multicooker.
Step 2: prepare homemade yogurt in a slow cooker.Now decide in which containers you will prepare yogurt, it is better to use small glass jars of mayonnaise and baby food, but, in extreme cases, you can put out plastic jars of yogurt or dessert. Open the sourdough vial and pour into it 1 tablespoon warm milk. Shake the bottle so that the powder in it is dissolved in the liquid until smooth, and then pour the contents of the bottle into the milk remaining in the pan. Stir the mass with a whisk to a homogeneous consistency and pour it into jars. Then lay a small kitchen towel or cloth napkin on the bottom of the multicooker. Put jars of leaven on it and carefully pour warm water into the multicooker so that its level reaches almost the shoulders of the containers and during light shaking, the liquid does not pour into the leaven. Now carefully examine the model of your multicooker, if it has the "Yogurt" function on it, it means simply, close the lid, click on this function and set the time 8 ocloc'k. If you want yogurt to be very thick, add more 1 hourwill eventually come out 9 hours after this time, the multicooker disconnects itself and you just have to close the jars with yogurt lids and rearrange them in the refrigerator. If your slow cooker does not have such a function, then close the lid and set the function "Heating" and set the timer for 1 hour, should be displayed on the displays 1H. Across 1 hour, your slow cooker either turns off itself or you turn it off yourself and let the yogurt stand in it 2 - 3 hours. After that, put the jars in the refrigerator and let the milk product brew more. 2 - 3 hours, during this time it will become thicker.
Step 3: serve homemade yogurt in a slow cooker.Homemade yogurt in a slow cooker is served cold for adults and room temperature for children. You can eat it right from the jar or put it in deep bowls, ice cream makers, on dessert plates. In addition to this dairy, any shredded fruit, berries, syrups, preserves, jams and even oatmeal will do. Cook with pleasure and enjoy! Enjoy your meal!
- - Instead of yeast for yogurt, you can use any bifidoyogurt that does not include any additives, such as Activia. Just combine it with warm milk and then follow the instructions in this recipe. - If a clear liquid with a slight yellowish tint has collected on the surface of the yogurt, do not be alarmed - this is serum. You can easily get rid of it, just gently drain it from the jars. - If you want the yogurt mass to be even thicker, take a sieve with a fine mesh and place it over a deep bowl. At the bottom of the sieve, lay a piece of sterile gauze folded in 2 to 3 layers, connect the edges of the gauze and tie them into a knot. Now the nodule can be hung up anywhere or left in a bowl after about 2 hours, all the whey and excess moisture drain, and only thick yogurt will remain in the gauze. Then transfer it to a sterile container, close with a tight lid and refrigerate for a couple of hours so that the yogurt becomes even thicker. - If you wish, during the warming up of milk, you can add 2 - 3 tablespoons of sugar to it, it will tone the taste of the finished fermented milk product. - Milk can be combined with liquid 11% cream, for example 500 to 500 milliliters. - To prepare yogurt in this way, it is better to sterilize the entire inventory in any way convenient for you, since in addition to positive bacteria in the environment, there are negative bacteria that can develop into a negative microflora at a certain temperature.