Making homemade yogurt in a slow cooker. Yogurt in a slow cooker - we cook our favorite dairy dessert in a "smart" device. Option with sourdough "Prostokvashino"

7 most delicious recipes for making homemade yogurt in a slow cooker. As well as all the secrets and features of its preparation, so that you can enjoy a delicious and very healthy product at home.

Once I dreamed of making yogurt at home, so that you don’t have any preservatives and stabilizers. I already wanted to buy a yogurt maker, but I received a Polaris 0517 multicooker for my birthday, which has a yogurt preparation program and even special cups included. Cooking in a slow cooker is a pleasure.

Unfortunately, I have not yet found an opportunity to buy special starter cultures for yogurt in our city, but I really wanted to try it, so I went a very common way - I used ready-made yogurts in cooking.

In turn, I took three products as a starter for testing: natural Activia, Aktimel and Bio-max. Of course, I understand that on this basis you will not find particularly useful bacteria in yogurt, but, on the other hand, I am not afraid of any horror stories about the fact that something else terrible and terrible will grow there. The main thing is to buy fresh delivery yogurt.

What can grow there? For centuries they drank curdled milk (sour milk), and were not afraid that something pathogenic had grown there. So, using ready-made yogurts, you simply get a delicious product, useful no more and no less than any sour milk.

I made the first yogurts only from milk and a jar of yogurt, but my sweet tooth asked me to add a little sugar, so the next batches were already in a slightly different composition.

Ingredients:

1 tbsp Sahara.

A short version of the step by step recipe:

Add yogurt and sugar to milk.

Stir thoroughly, pour into glasses.

Put in a slow cooker and turn on the “Yogurt” mode for 8 hours.

Keep the finished yogurt in the refrigerator for 2 hours.

I took ultra-pasteurized milk, because I read that yogurt often cannot be obtained from ordinary milk, in addition, ordinary milk must be boiled and then cooled. I didn't boil or heat anything. I have both milk and yogurt from the refrigerator door, that is, such a storage temperature.

Add sugar and yogurt to milk, mix well. I do this in a glass teapot so that it is more convenient to pour it into glasses later. Here it is important to make sure that the yogurt mixes well in the milk, and does not remain in clots at the bottom.

I pour the resulting mixture into cups (they are plastic with a lid), close the lids.

I put the cups in the slow cooker.

I turn on the Yoghurt program for 8 hours. I usually do this in the evening so that the yogurt is ready in the morning. The multicooker itself will heat up to the desired temperature and will keep the necessary heat in this mode.

Ready yogurt should be kept in the refrigerator. After a couple of hours, it becomes dense and completely homogeneous. You can even turn the jar upside down, without a spoon, it will not flow out by itself. I have never been cut off by serum and not dragged by slippery threads, as they sometimes complain.

I liked the taste most of all on the basis of "Actimeli", it has a soft taste, namely yoghurt, and on the basis of "Bio-max" - with sourness. We ate yoghurts and simply without any additives, and with fresh fruits (bananas and oranges), and with homemade preparations from berries grated with sugar, and with canned apricots and peaches.

I noticed that the latter, when added, slightly separate the whey during stirring, apparently due to the fact that liquid enters, but fresh fruits and berries grated with sugar do not affect the consistency of yogurt.

According to the storage conditions: we don’t store yogurt for more than a day, we eat 6 jars a day, so I don’t worry about their quality.

How to make thick yogurt

I heard many times that it doesn’t work out thick in a slow cooker. It’s like you look under the lid - beauty, but when you scoop it up with a spoon, it turns out that it’s useless - the product turned out to be liquid. So how to cook it thick in a slow cooker? Here is a recipe for thick yogurt.

Ingredients:

Cooking:

Pour milk into a saucepan and, stirring constantly, boil for 5 minutes.

Cool to 38°.

Warm up yogurt and cream to 20-23 degrees.

In a sterile bowl, mix all products.

Stir until smooth with a whisk, pour into glasses.

Place in a slow cooker, pour warm water (37 degrees) to the maximum mark.

Select the "Oven" program for 2.5 hours. After its expiration, “Oven” again, but for 1.5 hours.

At the end of the program, take out the glasses immediately.

Wipe them and refrigerate for 2 hours.

Cooking drinking

On the shelves of supermarkets, the choice of drinking yogurt is simply huge. But oh, how I doubt its naturalness. So if you prefer this look, let's cook it ourselves, but there is no doubt about the quality.

We take:

granulated sugar, 2 tbsp;

Cooking:

In a separate bowl, mix the products.

Beat with a mixer.

We divide the mixture into jars, close them.

At the bottom of the bowl we put a cloth on which we put the jars.

We leave it in the "heating" mode for an hour.

Refrigerate for two hours.

Yogurt with sourdough

Such a sourdough product is a real living treasure. And contains a large number of beneficial bifidobacteria. And what could be better than cooking real goodness at home?

We use:

sourdough dry, one gram.

We do this:

Boil milk, then cool to 37 °.

We introduce the starter and knead so that there are no lumps left.

Pour into glasses, close the lid, put them in a slow cooker.

Cooking in the "yogurt" mode for 7 hours.

We send the finished product in the cold for 2 hours.

low fat

Ideal for those who follow their figure and nutrition. For my family, I regularly cook this with the advent of spring, when we all diligently begin to prepare for the beach season.

Products:

Cooking:

Milk warm up to 37 °.

Pour in yogurt, mix.

Pour into glasses, cover with cling film.

Place in a slow cooker, pour water (it should be about 40 °) to the middle of the glasses.

Put on the "yogurt" mode for 10 hours.

Move to the refrigerator for 4 hours.

fruit recipe

Perhaps fruity is one of my favorite summer options for this fermented milk product. It turns out to be insanely delicious. Oh, how the children gobble it up!

Ingredients:

powdered sugar, 1 tsp

Cooking:

In a bowl, mix yogurt and powdered sugar with a whisk.

Gradually pour in the milk.

Pour the resulting mixture into glasses.

Put in a slow cooker, select the "multi-cook" mode, 40 ° for 10 hours.

Then move the glasses to the refrigerator for another 6 hours.

Fruit cut into small cubes.

When serving, mix with fruit.

Recipe without jars

Perhaps this recipe, just for me, is the simplest and easiest cooking option - in a slow cooker without jars. I call it the "lazy" way. Why? Judge for yourself.

We use:

sugar, 5 tbsp;

Cooking like this:

Bring the milk and cream to a boil in the "steaming" mode. Cook for 5 minutes, stirring.

Then we turn off the oven so that the mixture cools down to 40 ° under a closed lid.

Add yogurt.

Set the heating mode to 2 hours. We leave it like that for 6 hours.

Then pour into a glass dish, add sugar and “forget” in the refrigerator for 4 hours.

Cooking without the "yogurt" mode

In some models of multicookers, alas, there is no special mode for preparing a home-made delicious fermented milk product. But this is not a problem at all, since it can be cooked without a special regime. Read how!

Ingredients:

Cooking:

Boil milk, cool to 40 °.

Add yogurt and mix thoroughly.

Pour into glasses, cover with foil.

Put in a slow cooker, add water so that the glasses are half in the water.

Turn on the heating mode. After 4-6 hours, check readiness.

Cooking in four popular multicooker models

Depending on the model, the cooking process may differ in some nuances. Therefore, in order for a fermented milk product to be sure to turn out, regardless of what kind of miracle oven lives in your home, use the recipes below.

In redmond

Usually, special cups for yogurt are not included with Redmond multicookers. But is that a problem? You can use any miniature glass jars of the same size that you have.

We take:

dry sourdough, 1 g

Cooking:

Boil milk, then cool.

Pour in the yeast and stir. Pour into jars.

Close the bottom of the multicooker with a cotton napkin. Put jars.

Turn on the "multi-cook" mode, time - 2 hours.

After the end of the program, “forget” in the slow cooker for another 2 hours.

Place in the refrigerator for an hour.

In Scarlett

The Scarlett slow cooker makes excellent dry sourdough yogurt. Therefore, I offer a recipe with it.

Products:

dry sourdough, 1.5 g

Cooking:

Homemade milk must be boiled and then cooled to 38 °. If the milk is store-bought, then just warm it up to this temperature.

In a separate glass, dilute the sourdough in milk. And pour it into the rest of the milk.

Mix and pour into jars.

Put a napkin on the bottom of the multicooker, put the jars, pour water to 2/3 of the height of the jars.

Turn on the "yogurt" mode for 6 hours.

Put in a cold place for 4 hours.

At Panasonic

If Panasonic lives in your kitchen, which has a special mode for making yogurt, then you will not have any difficulties in preparing a delicious product!

Ingredients:

sugar, 2 tablespoons;

liquid sourdough, 3 tbsp;

Do like this:

Boil milk.

Close the bottom of the multicooker with a towel, put jars on it. Pour in warm water.

Keep warm for 20 minutes.

Leave for an hour, then turn on the heating mode for 15-20 minutes.

Keep in a closed slow cooker for an hour.

Send jars to the refrigerator.

Yogurt is definitely worth it. Do you know why?
Firstly, those beneficial bacteria that it contains suppress unhealthy intestinal microflora, and, therefore, our digestive tract works properly. Some studies even say that those who regularly consume homemade natural yogurt have little or no chance of getting bowel cancer.

Secondly, the natural fermented milk product contains calcium, which we need at any age. And, thirdly, only 300 ml per day of this natural product will strengthen the immune system and fully improve the functioning of the digestive tract.

Secrets of making yogurt at home

On the one hand, making yogurt in a slow cooker is a simple and easy process. But still, sometimes you have to hear that some of my girlfriends do not succeed. And all because in cooking you need to know some secrets and follow simple rules.

Choosing the right starter

The right starter is the key to success in making yogurt. I use as a starter either natural yogurt from the store without additives, or store-bought ready-made sourdough. And, of course, from time to time I use dry starter cultures, which are sold in a pharmacy. I tried 3 of the most popular starter cultures, I really liked them all. I even have such a useful table with data for dry sourdough.

Starter name	Useful material	Positive effect on the body	What bacteria does
Narine	Vitamin C, B vitamins, folic acid	Normalizes the work of the cardiovascular system, gastrointestinal tract	Live cultures of acidophilic lactic acid bacteria (lactobacilli - Lactobacillus acidohilus strain Er 317/402)
Evitalia	Vitamins A, C, E, vitamins of group B; magnesium, calcium, iron	Has an antiviral effect; prevents the aging of the body; eliminates side effects from medications taken	Special strains of lactic acid microorganisms (Lactococcus lactis, Lactobacillus acidophilus, etc.)
VIVO	Vitamins A, C, calcium, amino acids	Strengthens the immune system, normalizes the digestive tract, removes toxins	Milk streptococci, bulgarian stick, three types of lactobacilli, acidophilus bacillus

What you need to know about milk

Milk needs to be given special attention, because the key to success in this business is the right starter and milk.

From milk with a high percentage of fat, a thicker fermented milk product is obtained.

You need to use pasteurized milk; if you have homemade, then you need to boil it, and then cool it to 37-40 °. But from personal experience I can say that yogurt from store-bought UHT milk is the tastiest.

When choosing milk in a supermarket, carefully look at the expiration date - the smaller it is, the better. Milk with a long shelf life does not contain live bacteria and it will be very difficult to ferment it.

If you mix milk with cream in a ratio of 1: 1, then the yogurt will come out fatty and with a wonderful creamy flavor.

And 5 more important points

All utensils in which you cook must be sterilized.

If you want to get thicker, then take smaller jars.

It is better to store no more than 3 days and it should be in the refrigerator.

It is better not to put the jars directly on the bottom of the multicooker - you need to put a cotton napkin.

Sourdough should not be introduced into hot milk, the optimum temperature is 37-40 °, otherwise all beneficial bacteria will simply die.

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It's no secret that dairy products are good for the digestive system. Yes, and for the whole organism as a whole. Bifidobacteria, vitamins, calcium again - all this is important and necessary in any diet.

For me, yogurt is the best example of fermented milk. Light, tasty, combined with all fruits and berries - easy to overeat. But here's the question - how to choose this product in the store so that it has more benefits than harm? Dyes, flavors, preservatives - as you read the composition, horror takes.

I decided to learn how to cook such happiness at home. My mom knows how to make yogurt in a slow cooker, so she borrowed recipes from her. The first one was even done together at her house - well, so that I probably succeeded myself.

Yogurt in the multicooker "Polaris"

If there is no sourdough on hand, you can use at least the remnants of homemade, and even purchased yogurt. My mother and I cooked with store-bought, in her slow cooker, and everything worked out for us.

Kitchen appliances and utensils: multicooker and mixer, mixing container (deep), cups with lids (we got 6), spoon, multicooker bowl.

Ingredients

To make yogurt tasty and healthy, you need to responsibly approach the issue of choosing ingredients:

You can take any milk, even whole, even pasteurized - yogurt will turn out in any case. The main thing is that it is fresh, do not be too lazy to check the date of end use on the package. Also, milk should be sold from the refrigerator. If you take a whole one on the market, always pay attention to the cleanliness of the seller’s hands and never hesitate to take a sample. There, this is the only way to establish that it is good and not sour.
Take any yogurt, preferably in a glass. With filler or without, it's up to you. The main thing is that the expiration dates are observed, it was sold from the refrigerator, and the label indicated that it was with the bifidobacteria we needed. My mother takes Activia, and everything always works out.
Take fruits or berries at will, taste and season. Even frozen will do. This is an optional ingredient, but yogurt tastes much better with them.

If everything you need is at hand, you can start creating our fermented milk dish.

Step by step cooking

Enjoy your meal!

Recipe video

If you still have questions about how to cook yogurt in a slow cooker, just watch this video. Here, step by step, the whole algorithm for creating this healthy and tasty fermented milk product is disassembled.

Yogurt in a multicooker "Redmond" in jars

At home, I decided to cook this dessert strictly according to the recipe - with sourdough. I don’t have multicooker cups, so I cooked in jars with lids. It turned out no worse.

Time for preparing: 11-12 hours.
Servings: 4.
Calories: 120 kcal per 100 grams of finished product.
Kitchen appliances and utensils: multicooker, deep mixing bowl, jars with lids, spoon, multicooker bowl.

As you can see, the set of dishes and appliances has not changed much. Nothing has been added to the complex products either.

Ingredients

You already know how to choose milk, now let's deal with the rest:

Cream can be found in any store. As with any dairy product, the main criteria here are that it should be sold from the refrigerator, the expiration dates should be in order, and the packaging should not be damaged.
Dry sourdough can now be bought anywhere. But I am suspicious and buy it only in a pharmacy - there at least some quality control is applied in relation to products. It is important that it is refrigerated so that it is hermetically sealed and that the end-use date is in order. Otherwise, the bacteria inside the jar will die or become smaller, and this is not at all useful for us.

When everything you need is in the kitchen, you can start preparing our fermented milk dessert.

Step by step cooking

Enjoy your meal!

Recipe video

This video details the entire process of creating homemade yogurt in a slow cooker. Be sure to watch it, then even if you are a beginner, you will definitely succeed.

How to decorate a dish

By itself, yogurt comes out quite dense, so you can put beautifully chopped fruits or berries on top of it directly into open jars:

oranges;
Kiwi;
Bananas;
Peaches;

Cherries;
Raspberry;
Blackberry.

Choose any fruits or berries according to the season - they will definitely decorate the fermented milk product and add flavor to it. In addition, if desired, such a dessert can be poured with thin streams of topping or melted chocolate, and even jam. Or just sprinkle with chocolate chips - all options are good, choose to your taste.

Tips for making yogurt in a slow cooker and serving them

When preparing such a product at home, it is very important that milk, cream and yogurt (or sourdough) are at the same temperature, preferably from the refrigerator.
The fatter the milk from which you are going to make yogurt, the thicker it will turn out.
In order to make yogurt, bifidobacteria need to work. If after the set time you opened the slow cooker, and the contents of the jars are completely liquid, close everything and leave it for another hour or two, everything will definitely work out.
Store the finished fermented milk product only in the refrigerator and no more than three days- there are no preservatives, it tends to deteriorate.

These desserts are served chilled. This is a great light breakfast for those on a diet. Yogurt looks great for an afternoon snack. Such a dish can be an ideal dessert for any table and any meal.

Yogurt options

In fact, making “yogurt at home” is not at all a difficult task. In addition, you can cook it in different ways:

If you have such a unit, you will love the recipe for making yogurt in a yogurt maker, it is very simple and just as tasty.
Greek yogurt is very cool, be sure to try cooking it, it's an amazing dessert.
An unexpected but pleasant discovery was for me. Be sure to cook this dessert, both you and the children will like it, everyone in my family loved it.

No recipe can be an axiom, there is always something to change, supplement or improve. Each hostess adapts the cooking method for herself. If you can add or improve on my recipe or have your own delicious way to make yogurt in a slow cooker - share your ideas in the comments, I'm interested in your opinion!

Yogurt in a slow cooker without the “yogurt” function can be cooked using the “heating” function, but care must be taken not to exceed the temperature and cooking time of the product, as beneficial bacteria can overheat and die.

Cooking a homemade fermented milk product in a slow cooker with the “yogurt” function is not difficult. It is enough to choose the right exposure time and use quality products. The optimal time is 7 hours in the "yogurt" mode.

If the multicooker manufacturers do not provide for the production of yogurt, cooking is carried out using the “heating” function. Cooking features depend on specific models of appliances and on the function of the same name in the use menu.

Redmond

Yogurt in the Redmond slow cooker turns out tender and thick, even when using the “heating” function. Some models allow you to cook it in portions - there are glasses in the set of dishes.

To make, you will need sourdough (or a purchased yogurt product without starch), milk or cream.

The scheme for preparing the product is as follows:

the sourdough is diluted with milk, poured into a glass;
the glass is placed in the multicooker in the “heating” mode for 8 minutes;
heated milk is poured into glasses for the finished product;
containers with sourdough are filled with the rest of the milk;
a towel is placed at the bottom of the cooking container and jars of yogurt are placed;
the bowl is filled with clear liquid up to half;
lids are put on the glasses, but they are not twisted to the end;
a bowl with a multicooker is placed and the “heating” mode is activated for 20 minutes;
then the yogurt is turned off and languishes for 1 hour;
after that, the heating mode is activated for 18 minutes and the yogurt remains to cool for another hour;
after the procedure is completed, the yogurt is pulled out of the multicooker, cooled and served on the table along with berries, cereals and fruits.

scarlett

Yogurt in the Scarlett slow cooker has a delicate taste and delicate texture.

The general scheme for manufacturing the product is as follows:

milk is heated and poured into a container with the addition of sourdough;
the contents of the container are mixed;
the rest of the starter and milk are added to the container and mixed again;
the bottom of the multicooker is covered with a thin kitchen towel;
glasses are placed on it;
the contents of the bowl are filled with water;
the “yogurt” mode or heating is turned on for 1-2 minutes;
after 3 hours, the “heating” mode is switched on again at a temperature not higher than 40 degrees;
cooling yogurt is sent to a cold place for 6 hours until fully cooked. After that, it can be eaten.

Panasonic

Cooking delicious and fragrant natural yogurt in a Panasonic multicooker is easier than in other analogues, despite the lack of a “yogurt” mode.

How the product is prepared:

milk is heated to 38 degrees;
1 tsp is added to warmed milk. Activation and stir until completely dissolved;
the rest of the finished yogurt is mixed with half a glass of cow's or goat's milk and poured into the total mass;
milk mass is poured into sterilized jars;
a thin towel or silicone mat is covered at the bottom of the cooking container;
banks are placed on top;
the space between them is filled with water by about 3/4;
the “heating” mode is turned on for 60 seconds;
cooling yogurt remains in the bowl for 57 minutes;
then the “heating” mode is switched on again for 2 minutes;
yogurt continues to languish for 3 hours;
then the yogurt is taken out and placed in a dark, cold place for 6 hours. During this time, it will thicken, ripen and improve taste.

Polaris

Most Polaris multicooker models are sold with glasses for making ice cream, yogurt. Multicookers have a “yogurt” function, so the preparation of this product does not require additional heating at intervals.

Cooking:

milk and containers for further storage of yogurt are carefully pasteurized;
800 gr of milk are mixed with 200 gr. yogurt;
the contents are poured into jars and covered with a lid;
jars are placed in a multicooker dish and 3/4 filled with water;
the “yogurt” function is turned on for 6-7 hours;
when cooking, jars should not come into contact with the walls of the multicooker and with each other.

Philips

Not all Philips multicookers have the yogurt function, so cooking varies by model.

If there is no “yogurt” function, cooking is carried out step by step according to the following scheme:

milk is heated to 39 degrees;
gently mixed with the starter until completely dissolved;
milk is poured into glasses;
a thin kitchen towel is placed on the bottom of the multicooker;
jars are placed on top, the bowl is half filled with water;
the “heating” function is activated for 5 minutes;
then the yogurt remains in the slow cooker for another 2 hours;
then the yogurt is sent to the refrigerator for 4 hours to ripen and after that it can already be eaten.

If the model has the “yogurt” function, it is prepared in this way:

milk is heated to 40 degrees and mixed with dry powder or a glass of finished fermented milk product;
poured into containers;
a thin waffle towel is placed on the bottom of the multicooker;
the space between the containers is filled with water;
the “yogurt” function is activated and the product is cooked for 8 hours.

Moulinex

Moulinex multicookers have a “yogurt” function, but it is not available in all models.

Without this function, yogurt is prepared as follows:

milk is heated to 38 degrees in a slow cooker;
thoroughly mixed with a mixer with 1 glass of yogurt without additives and impurities;
poured into pre-pasteurized glass jars;
the top of the cans is covered with plastic wrap;
a towel is placed at the bottom of the bowl;
jars with a base for yogurt are placed on top and the bowl is filled with water 3/4;
the “heating” mode is turned on for 20 minutes, then the yogurt remains in the multicooker turned off for another 2 hours;
then the “heating” is turned on again for 15 minutes, after which some of the cans are placed in the refrigerator, and some remain in the multicooker turned off until the morning. This is done to determine what thickness of yogurt is optimal for the selected type of starter.

With the "yogurt" function, heating is not required, it is prepared within 7 hours.

How to choose a yogurt starter

In pharmacies and online stores, sourdough is sold for home-made natural healthy yogurt. It is available in liquid and powder form.

As a base, you can choose any natural yogurt without the addition of jam, jam, nuts and cereals. It is chosen depending on the taste, but is considered less useful than a special sourdough for making yogurt in a slow cooker.

The main advantages of yogurt sourdough are the combination of Bulgarian sticks, streptococcus and lactic acid.

Together they are useful for immunity, suppression of pathogenic microflora in the intestines and improve digestion. If the finished sourdough contains these compounds, then it is suitable for making homemade yogurt.

The highest quality sourdough bases:

dry sourdough "Yogurt"- contains streptococcus, Bulgarian bacillus and a large amount of lactic acid;

"acidolact"– dry starter for making homemade yogurt, enriched with acidophilus bacteria that neutralize the action of antibiotics and chemical components in milk and an additional yogurt base.

Bacteria enhance local immunity, form natural antibodies in the blood that prevent the reproduction of pathogenic microflora;

"symbilact"- modern yoghurt starter with a large amount of probiotics.

It cleanses the body from the reproduction of pathogenic bacteria, normalizes the work of digestion and is recommended for restoring the intestinal microflora when taking antibiotics, gastritis and colitis;

"streptosan"- sourdough for making matsoni, suluguni cheese and other Caucasian fermented milk products.

Enriched with Enterococcus faecium culture, recommended for children and the elderly, especially with metabolic disorders and intestinal infections;

vitalact- used as a starter in the preparation of yogurt for children from 1 to 3 years and older.

This yoghurt base is rich in nutrients that improve metabolism;

Activation without additives- makes cooked yogurt creamy and almost not thick;

danone- yogurt on this basis is tasty, sweet almost without acid;

Valio- the most useful yogurt base available for purchase in most supermarkets.

Basic recipe in a slow cooker with the "Yogurt" function

If the multicooker model assumes the “yogurt” function, the preparation of the product is carried out step by step according to the following scheme:

milk is heated to 40 degrees;
a dry culture or a yoghurt base without fruits and nuts is added to the cooling milk;
the mass is thoroughly mixed and poured into pasteurized jars;
the bottom of the container for languishing the product is covered with a towel;
jars with an unripe yogurt product are placed on top and filled with warm water by 3/4;
the yogurt function is activated. Depending on the type of model, the time is set for 7-8 hours. If the product is cooked overnight, then after the elapsed time it remains in the cooling multicooker;
after preparation, yogurt is completely ready for use and does not require ripening in the refrigerator.

How to cook without the "Yogurt" function

If the multicooker model does not provide for the preparation of yogurt according to the corresponding function, cooking is possible using the “heating” function.

Yogurt in a slow cooker - how to make it, the instructions for the slow cooker and the recipes given in this article will tell you

How to make yogurt:

jars are heated in a slow cooker or microwave for 3 minutes;
milk is pasteurized at a temperature of 39 degrees;
the sourdough dissolves in milk, a mixer is used to dissolve it if the yogurt base is thick and does not mix well with milk;
the contents are poured into sterile jars;
a waffle thin kitchen towel is covered at the bottom of the multicooker;
jars of yogurt are placed on top of it;
the bowl is filled with water by 3/4;
the “heating” function is selected from 10 to 20 minutes;
then the yogurt cools down for 57 minutes in the off mode;
the “heating” function is re-selected for 10-15 minutes;
in a cooling bowl, yogurt languishes from an hour to 2 hours;
the cooled product ripens in a dark and very cold place for 4 hours or more until the desired density is obtained.

How to make without sourdough

In the absence of powder starter culture for the manufacture of homemade fermented milk products, use any store-bought ready-made yogurt without additives. Products with jam, rice balls, chocolate chips, berries, fruits and cereals are not used for this product.

Cooking with and without jars

Yogurt in a slow cooker can be made in a jar and without it.

Here is a basic recipe for a delicious homemade fermented milk product without the use of cans.

Recipe:

the multicooker bowl is thoroughly washed and pasteurized;
in a separate bowl, warmed milk is mixed with a yogurt base;
the sourdough is stirred with a mixer until completely dissolved;
the mass is poured into the bowl;
put on the heating mode for 6-8 hours;
yogurt cools for about 2 hours, and it is ready to eat.

With glass jars, cooking homemade yogurt is as follows:

glass containers are heated in the microwave for 2-3 minutes;
plastic jars are thoroughly washed and disinfected;
a soft rag is placed on the bottom of the container for languishing yogurt so as not to damage the coating;
jars with a yogurt base are placed on top;
the space between the jars is filled with water about half the multicooker bowl;
further actions depend on the presence or absence of the “yogurt” function in the multicooker.

Strawberry/raspberry/cherry yogurt

Yogurt in a slow cooker with berries is tender, juicy and healthy.

To prepare fragrant creamy strawberry yogurt, you need products:

milk from the store - 977 gr.;
a jar of Activia or a package of dry sourdough;
5 sl. Sahara;
175 gr. ripe soft strawberries.

Recipe:

milk is heated to 40 degrees;
sourdough dissolves in milk 55 gr.;
the dissolved sourdough is mixed with the rest of the milk and poured into jars;
the bottom of the multicooker is covered with a cotton cloth, jars are placed on it and the space between them is filled with warm water;
the “yogurt” mode is turned on for 6 hours;
sugar and slices of washed strawberries are added to the finished product along with strawberry juice.

Raspberry yogurt will be sweet and tender when prepared according to the following recipe.

Raspberry yogurt can be varied with a ball of ice cream

For cooking you will need products:

Preparation of yogurt:

milk is heated to 40 degrees, cooled and mixed with yogurt starter;
poured into containers;
goes to the car, languishes and ripens in the “yogurt” mode for 7 hours;
is taken out, a ball of ice cream is added to each serving, raspberries are placed on top of it, the product is sprinkled with powdered sugar and served on the table.

Cherry yogurt is prepared with the following products:

1 liter of whole normalized milk;
a glass of ready-made yogurt;
155 gr. fresh or frozen pitted cherries;
6 art. l. sugar or powdered sugar.

Features of making cherry yogurt:

milk is heated and thoroughly mixed with sourdough;
poured into glasses and prepared in the "yogurt" mode at 4 hours;
yogurt is poured in portions into glasses with the addition of cherries and powdered sugar.

Milk based yogurt

Milk yogurt is made with coconut cream/milk

Milk yoghurt product is prepared using the following products:

goat milk - 800 gr.;
coconut milk or cream - 233 gr.;
sourdough - a package or a thermostatic glass of a yoghurt product;
sugar to taste or its substitute.

Cooking:

milk is heated, mixed with coconut cream and yogurt base;
poured into containers and sent to a slow cooker;
heats up in the heating mode for 15 minutes;
it remains to cool for an hour;
heats up again 20 minutes;
cooled within an hour;
served on the table with sugar and fruit.

Chocolate yogurt with nuts

This yogurt turns out appetizing and replaces unhealthy sweets. It cooks quickly in the slow cooker.

The following products are needed for cooking:

1 liter of chocolate milk;
233 gr. coconut milk;
coconut flakes for decoration;
roasted hazelnuts or peanuts to taste;
yogurt base.

Chocolate yogurt is made from chocolate milk.

Product preparation:

milk is heated in a slow cooker to 39 degrees;
cooled and mixed with sourdough;
poured into containers;
in a slow cooker, the bottom is covered with a towel;
jars with a yogurt base are placed on top of it;
the empty space in the bowl is filled with water;
put in the “yogurt” mode and cook for 6 hours;
coconut milk is poured in portions into glasses;
yogurt is poured on top of it;
the top of each serving is sprinkled with roasted nuts and coconut flakes.

banana yogurt

Banana yogurt is easy to prepare in a slow cooker.

For its manufacture, the following products are required:

ripe bananas - 899 gr;
fatty store milk - 956 gr;
ready-made yogurt - 1 cup;
chocolate chips or cocoa powder to taste.

The taste of banana yogurt will be more intense if made with banana milk.

The preparation of banana yogurt in a slow cooker is as follows:

milk is heated in a slow cooker to a temperature of about 40 degrees;
yogurt jars are carefully pasteurized in the microwave;
120 gr. milk is thoroughly mixed with sourdough and added to the rest of the milk;
banana is peeled and cut into thin rings;
yogurt is poured into jars and placed on a towel in a multicooker bowl;
then the container with jars is half filled with water;
each jar is covered with tracing paper for jam;
the “yogurt” mode is turned on for 7-8 hours;
then the jars are taken out and bananas are placed in each.

To make all yogurt banana flavored, it is recommended to use banana milk brand "Miracle" or use ready-made banana-based yogurt as a starter.

To enhance the taste, banana chips, coconut flakes or ground peanuts fried in a pan without adding oil with small salt crystals are added to each jar.

Baked milk yogurt

Yogurt based on baked milk is tender, with bright caramel shades.

For baked milk yogurt, you will need caramelized sugar (added at the very end of cooking)

To prepare it, you will need the following products:

1 liter of baked store-bought or strained homemade milk;
fat creamy yogurt;
caramelized sugar to taste.

Step by step preparation of yogurt based on baked milk:

milk is heated in a microwave or multicooker to a state of 40 degrees;
yogurt dissolves in 50 gr. milk, then the base is mixed with the rest of the milk mass;
the yogurt composition is poured into pre-pasteurized jars and placed on a towel placed on the bottom of the multicooker;
after that, the “yogurt” or “heating” mode is selected;
in the “yogurt” mode, milk is cooked for 7 hours without changing the mode; in the “heating” mode, it is heated every 2 hours for 20 minutes;
the finished product is poured into portions, topped with caramelized sugar, salted caramel or nuts roasted in sugar and salt.

apple yogurt

Delicious and healthy delicacy enriched with pectin and fiber. Made with baked apples or served with them ready-made.

For apple yogurt you need to cook baked apples

For cooking you will need the following products:

milk - 1 l;
a glass of natural yogurt without additives;
454 gr. roasted walnuts;
6 baked apples.

Making apple yogurt:

jars are carefully pasteurized;
milk is heated in a microwave or multicooker to 40 degrees;
yogurt is stirred in a small amount of milk, then mixed with the bulk;
yogurt mass is poured into jars, placed in a slow cooker;
the “yogurt” mode is selected, where the product languishes for 8 hours;
before serving, yogurt is poured into tall jars with the addition of baked apples and nuts. If desired, portions are decorated with whipped cream, a scoop of vanilla or lemon ice cream. Piquancy to yogurt will add lemon or lime juice with pieces of biscuit.

Homemade yogurt cooked in a slow cooker retains all the nutrients, unlike store-bought counterparts. In the process of cooking, you can add different berries, cereals and fruits to it to create your own unique recipes.

Article formatting: Natalie Podolskaya

Video about making yogurt at home

Video how to make yogurt in a slow cooker:

I propose to cook healthy and tasty yogurt in a slow cooker without special starter cultures! In general, there is a special sourdough for making yogurt. You can buy it at a pharmacy or supermarket. Yogurt sourdough is a jar of beneficial bacteria in a nutrient medium. See a step-by-step recipe for yogurt in a slow cooker on sourdough.

If you want homemade yogurt, but don’t want to go for a starter, use ready-made yogurt as a starter!

Yogurt in a slow cooker recipe without sourdough is no worse than yogurt in a slow cooker on a special pharmacy sourdough. For such yogurt, you will need ultra-pasteurized milk and a little of any yogurt for sourdough. I used drinking strawberry yogurt "Activia".

Sourdough yogurt can be taken with or without different fillings, depending on your preference. The taste of yogurt without special starter cultures is excellent, and its consistency is quite thick. In general, homemade yogurt cannot be compared with store-bought yogurt either in taste or in benefits! Read more about the benefits of homemade yogurt, as well as a recipe for chocolate yogurt, see here.

How to cook yogurt in a slow cooker, see the recipes below. Everything is very simple. And also, having prepared such yogurt, do not eat it all at once - leave a little for the homemade sourdough of the next batch of yogurt.

Ingredients:

UHT milk - 550 ml.,
Drinking yogurt (for sourdough) - 150 gr.,
Strawberries and mint - for serving.

Cooking:

In order to prepare yogurt without special starter cultures in a slow cooker, we will prepare products from the list of ingredients.
We wash all utensils and utensils for making yogurt well and be sure to pour boiling water over them. Pour milk into a bowl.

Pour drinking yogurt to milk.

Using a whisk, stir the milk and yogurt mixture until smooth.

Yogurt in a slow cooker (easy way)

We will need:

1 liter of milk, I bought in the store 2.5% fat

1 jar of "Activia" without additives (by the way, with such a starter, yogurt is even tastier than with flavorings and fillers).

How to cook:

pour all the milk into the multicooker pan, turn on the "Baking" mode, we ourselves stand nearby so as not to miss the moment when the milk heats up to 40 degrees. I cooked in a Panasonic 10 multicooker, I did not close the lid, so the milk warmed up to the desired temperature in 5 minutes. I checked the temperature with a thermometer, this is important, because the quality of the finished yogurt depends on the temperature of the milk:

As soon as the milk reached 40 degrees, I pulled the saucepan out of the multicooker so that it would not overheat. Turned off the "Baking" mode.

She poured some milk into a mug and mixed it with Activia:

This mass was poured into milk and mixed thoroughly.

turn on the "Heating" mode for 15 minutes.

Turned off the “Heating”, rested for 1 hour.

Again "Heating" 15 minutes.

Left for 6 hours. I put it in the night, early in the morning I moved the pan to the refrigerator, and when I got it out, the yogurt was like this:

Ready yogurt was poured into jars, covered with lids.

no mess with banks

no need for a napkin on the bottom of the pan