.
In fact, yogurt can be made in almost any slow cooker. Even if it has neither a yogurt function nor a multicooker.
However, it is more convenient to prepare yogurt in a multicooker with the yogurt function, and the result will be better than in a multicooker that does not have a yogurt program.
Since if you have a yogurt program, you won’t need to monitor time and temperature, the multicooker will do everything itself and fully replace the yogurt maker.
Principles of preparing yogurt in a multicooker using the yogurt program
How to cook yogurt
There are three options
1.In jars of 150-180 ml
Where to get jars for making yogurt
You can save up jars of baby food, buy any glass jars of 170 - 180 ml in the store, jars for spices will do. Redmond sells yogurt jars. All these jars are suitable for making yogurt in a slow cooker. 
2.B large glass container that will fit into the slow cooker
3. Without any containers in the multicooker bowl
It is preferable to cook in containers, as they allow the yogurt to heat more evenly. When cooking directly in the multicooker bowl, the yogurt may cook a little around the edges. In addition, you will have to reposition it later, which will not have the best effect on its quality. Yogurt doesn't like stirring.
Do I need to pour water into the multicooker bowl?
If you are preparing yogurt in a slow cooker using dishes, then you need to
- Place something on the bottom to prevent the glass from scratching the bottom. Cloths and silicone coasters for hot dishes will do (such a silicone coaster is shown in the pictures)
- Pour water so that the jars are covered by a third with water.
The point of using water is to distribute heat more evenly.
But in fact, there is no serious need to pour water. If you use normal glass jars and the multicooker has a yogurt mode, then you don’t have to add water.
If there is no yogurt mode, then water may be needed to retain heat.
To close or not to close the lids of the jars while preparing yogurt
Yogurt can be prepared either way, but a sufficient amount of oxygen is better for making yogurt. Therefore, almost all recipes advise preparing yogurt with the lids open, and closing the jars only after cooking.
Cooking time for yogurt in a slow cooker
Due to the fact that the multicooker acts like a thermos, the cooking time for yogurt in the multicooker can be reduced compared to the time for preparing yogurt in a yogurt maker. Especially in the warm season.
It is best to set the timer for 6-7 hours and see the result.
Popular multicookers with yogurt function Redmond M70, Redmond M 150
Polaris 0517
The recipe for making yogurt is described in detail in the article yogurt in a Moulinex yogurt maker. This recipe is also suitable for making yogurt in a slow cooker.
Preparing yogurt in multicookers with a multicooker function
If the multicooker has a multicooker, then preparing yogurt will be similar to preparing yogurt in multicookers with a special yogurt function. The only difference will be that you will need to set not only the time, but also the temperature. For making yogurt, the optimal temperature is 40 degrees.
Many people regularly include fermented milk products such as yogurt in their diet. Little children especially love it, because it is not only healthy, but also tasty. Unfortunately, the products that fill store shelves are increasingly questionable due to the presence of various additional additives in their composition, and natural fermented milk products are quite expensive to purchase.
That is why many housewives began to try to make this light dessert at home. Some time ago, this process took a lot of time. But now you can create real healthy yogurt in a slow cooker and be confident in its naturalness. This multifunctional miracle of technology will easily cope with the task, and you will be able to enjoy your favorite dairy masterpiece, made at home without any chemicals or third-party components.
Let's look step by step and with photos at how to prepare yogurt in a multicooker of various models, as well as using jars and without them.
- All utensils must be sterilized to avoid the development of harmful microflora;
- It is better to give preference to store-bought milk (ideally super-pasteurized). It will no longer need to be boiled, unlike any other. Of course, fresh homemade milk will be healthier than store-bought milk, but you need to be sure that it is not diluted with anything. Also, a cow’s diet directly affects the taste and quality of the product. Therefore, it is better to choose a trusted seller;
- Ready-made homemade yogurt in a slow cooker may have different consistency. It depends on the fat content of the base. For making low-fat yogurt, milk with a fat content of 0.5-2.5% is perfect. When cooking for children, you can use fattier milk - 2.5-3.2%;
- When choosing a sourdough starter, carefully study its composition. The more bacteria it contains, the healthier the finished dish will be;
- You can use the resulting homemade yogurt as a starter. But do not forget that it should be stored for no more than three days, even in the cold;
- When cooking, you can also use the Multicook program.
Yogurt recipes in a slow cooker
Now let's move on to the cooking instructions. First, let's look at a recipe for yogurt in a slow cooker - regular and with cream. This scheme is suitable for all models.
Basic option
- In a saucepan, heat a liter of milk to 40 degrees, add the contents of one yogurt cup (preferably without additives), stir until smooth;
- Place the resulting mixture in jars covered with cling film on the bottom of the multi-device, covered with a cloth;
- Fill the bowl with warm water (about 40 degrees) up to the hangers of the jars, close the lid of the gadget and activate the “Heating” mode for 20 minutes, then turn off the device and leave the product for an hour without opening the lid;
- Repeat the same steps again.
With cream
- Combine half a liter of milk and 11% cream, add one package of yogurt and three large spoons of sugar, beat well;
- Fill the cup of the device with warm water to the bottom line;
- Distribute the mixture into cups and immerse them in the device, close the lid, activate “Warming” for 60 minutes;
- Turn off the gadget and leave it for another couple of hours without opening the lid;
- Place the resulting product in the cold.
Vanilla option
- Boil 600 ml of milk, add two large spoons of sugar and a bag of vanilla, stir thoroughly until the bulk ingredients are completely dissolved;
- Add three tablespoons of thin starter and mix again;
- Distribute the mixture into jars and place them in a bowl. We activate the “yogurt” program for 8 hours;
- The dessert must be cooled before serving. It can be decorated with nuts, coconut flakes, jam.
For the Polaris model
Polaris is one of the most common multi-devices. It’s very easy to prepare your favorite fermented milk dessert in it.
- Pour two liters of milk into a multi-bowl and boil it;
- Next, cool and combine with sourdough (one bag in dry form);
- Distribute the liquid among the cups, immerse them in the saucepan of the device, previously covered with a towel. Set the “yogurt” mode for 6 hours;
- Place the resulting product in the refrigerator.
Fruit recipe for the Redmond model
Redmond is another popular company that produces multicookers. Let's look at the instructions for making homemade yogurt in this unit.
- Place 250 g of natural yogurt in a 2-liter bowl, add one small spoon of powdered sugar;
- Mix the mixture (do not beat) with a whisk, carefully adding milk;
- Washed and peeled fruits (200-300 grams) are slightly dried and cut into small squares;
- We put them in yogurt containers, fill them with the previously made mixture, stir a little;
- We cover the bottom of the multi-saucepan with a napkin, put out our jars covered with lids;
- We activate the “Multi-cook” program with a temperature of 40 degrees for 10 hours;
- Place the cups with the finished product in the refrigerator. You can also add fruit to the completely finished product.
Making yogurt in a slow cooker without cups
Many housewives do not have special yogurt containers. But it doesn't matter. You can prepare your favorite delicacy without jars, right in the bowl of the unit. Let's look at a few instructions.
Recipe with Evitalia sourdough
- Boil, then cool to 40 degrees 2 liters of milk. The foam must be collected;
- Pour the cooled mixture into a multi-bowl. Pour a little liquid into the glass bottle with the starter and shake it a little, then add its contents to the container of the device;
- We start the “yogurt” mode for about 7 hours. After this, the dessert will be ready. Distribute it into sterile glass containers and store in the refrigerator.
Recipe with Activia
- Pour a liter of boiled, cooled milk into a multi-pan, add Activia (150 ml), mix everything thoroughly.
- We ferment the mixture at the desired mode for 6 hours, then keep it in the cold for a couple of hours before using it.
Option with sourdough starter “Prostokvashino”
- In a multi-cooker container, combine a liter of milk, 100 ml of Prostokvashinskaya starter culture (shake well) and 100 g of sugar.
- Mix all ingredients until sugar is completely dissolved.
- Turn on the “Yogurt” program for 6 hours for a liquid consistency, for a thicker consistency – for 8 hours.
- Cool the finished treat for 2-3 hours.
Now you know how to make yogurt in a slow cooker. This modern, functional device will help you save time, and as a result, you will be able to enjoy your favorite fermented milk miracle without chemicals.
Video: Recipe for homemade yogurt in a slow cooker
Yogurt in a slow cooker (easy way)
We will need:
1 liter of milk, I bought 2.5% fat in the store
1 jar of Activia without additives (by the way, with such a starter, yogurt is even tastier than with flavors and fillers).
How to cook:
Pour all the milk into the multicooker pan, turn on the “Baking” mode, and 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 didn’t close the lid, so the milk heated 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 did not overheat. I turned off the “Baking” mode.
I 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 “Heating” and rested for 1 hour.
“Warm up” again for 15 minutes.
Left for 6 hours. I left it overnight, early in the morning I put the pan in the refrigerator, and when I took it out, the yogurt looked like this:
I poured the finished yogurt into jars and closed the lids.
no fuss with banks
no need for a napkin on the bottom of the pan
put it in the night and sleep well
I really liked this method of making yogurt in a slow cooker.
Let's talk about sourdough. If you are preparing yogurt in a slow cooker for the first time, then, without further ado, go to the nearest pharmacy and buy the starter there. My pharmacy sells only Evitalia sourdough. I highly recommend it - all natural microorganisms are listed in the instructions for use, and yoghurts based on it turn out to be very thick and tasty.
Alternatively, you can use ready-made natural yogurt from the store as a starter - but I avoid them because, despite their “naturalness,” I don’t really trust the composition.
If you get a taste for it and want variety, then try ordering sourdough via the Internet - Yandex will give you several online stores selling an assortment of sourdoughs.
I got to the point where I started ordering sourdough starters from America - because they were significantly cheaper than domestic ones. True, we didn’t really like the taste - American yogurts turned out to be sour, so after a while we again switched to Russian products.
Making yogurt in a slow cooker is much easier than in a yogurt maker! Especially if you have a “multi-cook” mode, which allows you to set the desired temperature and cooking time. I have such a mode, I’m lucky, so first I’ll tell you how to prepare yogurt in such an “advanced” multicooker.
Pour milk into the multicooker bowl. I usually take 2 liters of milk, “Evitalia” is designed for exactly this amount, and other starter cultures ferment this amount perfectly. In the “multi-cook” mode, set the temperature to 40 C and the cooking time to 15 minutes. During this time, the milk will definitely heat up to 40 C, the temperature at which lactic acid bacteria begin to multiply.
If you don’t have a “multi-cook” mode, you’ll have to tinker a little longer. Heat the required amount of milk in a saucepan. Two ways. Those who are more fearful bring the milk to a boil, and then cool it to 40 C. Those who are more courageous immediately heat it to 40 C.
If you use pasteurized store-bought milk (or ultra-pasteurized milk), then there is nothing to be afraid of and there is no need to boil it. If you prefer country milk, you need to boil it for a few minutes.
I have a thermometer, if you don’t have one, try it by touch - the milk should be warm, not hot. The operating temperature we need is 38-45 C, if lower or higher, then the lactic acid bacteria die. Pour the finished milk at the desired temperature into the multicooker bowl.
After the milk has been heated to the temperature we need, pour a little into a glass (100 ml is enough) and dissolve the starter in it. Stir well.
Pour the dissolved starter into the bowl with milk and stir. I have become so bold that I pour the starter directly into the yogurt maker without first dissolving it in the milk. I just mix the future yogurt a little more thoroughly.
Close the lid of the device and start the “yogurt” mode. The standard cooking time in this mode is 8 hours. Start yogurt overnight and in the morning you can enjoy this tasty and healthy product. However, before using, the yogurt needs to be stirred again (preferably with a whisk so that there are no lumps) and cooled in the refrigerator for at least one hour. Then it will become completely homogeneous, thick and dense. Just what you need.
It is recommended to consume natural (fresh!) yogurt on an empty stomach, before breakfast. In this case, it has the best effect on our body, and in particular on the functioning of the gastrointestinal tract. See how simple it is! And the multicooker has once again proven that it is the best workhorse in the kitchen, capable of replacing several appliances at once (in this case, a yogurt maker).
In the USSR, yogurt was produced with
1920s. It was sold in pharmacies
as a remedy called
yoghurt
Material from Wikipedia
Natural, “real” yogurt is found on store shelves, but not as often as the yogurt with fillers that we are all familiar with. Most often, what is sold in bright jars can only be called yogurt conditionally, since upon careful examination the composition will certainly reveal dyes and flavors “identical to natural”, as well as thickeners, stabilizers, emulsifiers and preservatives - that is, everything that which can’t be called useful at all. You can, of course, buy real yogurt in the store, but in this case you will face considerable expenses - calculate how much your health from store-bought jars will cost you, even if you buy one every day for each family member?
That is why yogurt makers are increasingly being installed in our kitchens. But multicooker owners don't need this kitchen gadget - a smart pan will help you prepare yogurt in a multicooker without much hassle. Moreover, having a separate “Yoghurt” program is not at all necessary! But first you need to understand the principles of making yogurt. Yogurt is a fermented milk product formed as a result of the joint work of living microorganisms: thermophilic streptococci and Bulgarian bacillus. These microorganisms live at a temperature of 36-40°C. The required amount of starter is added to milk heated to this temperature and left alone for several hours. The longer the bacteria work, the thicker our yogurt will end up. But you can’t overexpose it either, the product may become acidic. To stop the activity of microorganisms, the finished yogurt is cooled and stored in the refrigerator.
The quality of milk is of great importance. Ideally, you need to take fresh milk from the market, so you will be 100% sure that it will not contain any additives like powdered milk or vegetable fats. But even the freshest, “just from the cow” milk still needs to be boiled in order to destroy unnecessary bacteria that could interfere with the process, otherwise you will end up with an equally healthy fermented milk product, but it will not be yogurt. For the same purposes, all containers in which yogurt will be prepared, as well as spoons and spatulas for mixing, should be scalded with boiling water or even sterilized in boiling water. If you don’t have the opportunity to buy village milk, opt for a reliable brand and use store-bought milk. Milk with a short shelf life will also have to be boiled, as it contains a lot of living bacteria. Therefore, most often the choice of housewives falls on ultra-pasteurized milk in tetra-packs - it is completely free of “unnecessary” microorganisms, but at the same time it has not been subjected to long-term heat treatment, which makes it possible to preserve the maximum usefulness in the product.
Sourdough is another component of the success of homemade yogurt. The highest quality sourdough is dry. You can buy it at a pharmacy or specialty health food store. When purchasing, pay attention to the storage conditions - dry live starter should be stored in the refrigerator. If you don’t want to bother with dry starter cultures, buy non-drinkable yogurt with a short shelf life without fillers (Activia or Actimel).
How to prepare yogurt in a multicooker Regardless of the presence of the “Yogurt” program, the process of preparing a healthy product is the same for both the yogurt maker and the multicooker. Prepared milk, heated to the required temperature (not higher than 40°C!) is mixed with the required amount of starter and poured into jars. Cover the bottom of the multicooker bowl with a cloth so as not to damage the coating, pour warm water at 40°C to a level ⅔-¾ of the height of the jars and turn on the “Yogurt” or “Warming” program for 2-3 hours. Afterwards, turn off the multicooker and let the yogurt sit for another 2-3 hours without opening the lid. After this, the yogurt is cooled and placed in the refrigerator. The neck of the jars must be covered with lids or covered with cling film to prevent condensation from getting inside. You can prepare yogurt in a multicooker without jars - just in the multicooker bowl, and then pour the finished product into another container. This makes it possible to prepare a large amount of yogurt at once.
Properly prepared yogurt has a smooth and shiny surface. If you want drinkable yogurt, keep the yogurt for less time. Accordingly, for thicker yogurt the holding time should be increased. The thickness of the finished product is also affected by the fat content of the milk. If you are watching your figure and counting calories, use milk with low fat content or completely skim, and for the rest of the family, and especially for children, take milk with normal or high fat content. Our site has talked about the benefits of fats in the human diet more than once. To increase the fat content of milk, you can add 1-3 tbsp. cream. And, frankly speaking, yogurt made from high-fat milk tastes much better than yogurt made from low-fat milk!
You can add any toppings to homemade yogurt. This can be grated chocolate, cocoa, pieces of berries and fruits, jam, jam, natural juices, nuts, dried fruits, vanillin... It is important to remember that all these products can only be added to ready-made yogurt. Under no circumstances put them in milk at the same time as the starter, otherwise you will get a completely unexpected result.
There are not many recipes for making yogurt, and this is understandable - it’s impossible to come up with anything simpler. But for those housewives who decided to make yogurt at home for the first time, our site offers several recipes, after trying which you will soon learn to determine the ratio of products and cooking time. For multicookers with the “Yoghurt” program, there are instructions and recipes included with the “cyber-saucepan”, but you choose the operating time of the “Heating” mode yourself. The recipes below give the minimum values; you have the right to decide for yourself how long to keep the yogurt heated.
Method No. 1
Ingredients:
2 liters of milk 2.5% fat,
500 ml 10% cream,
5 tbsp. Sahara,
1 jar of Activia without fillers.
Preparation:
Pour the milk and cream into the multicooker bowl and turn on the “Steam” or “Baking” mode. Bring, stirring constantly, to a boil, boil for 5 minutes and turn off the multicooker. Let the milk cool under the lid to a temperature of 40°C. Add yogurt, mix well and close the lid. Turn on the “Warming” mode for 1-2 hours, then turn off the multicooker and leave for 3-6 hours without opening the lid. Pour the finished yogurt into another bowl, stir with sugar and place in the refrigerator. Fillings - according to your taste.
Method No. 2
Ingredients:
1 liter of milk 3.5% fat,
1 bottle of Actimel.
Preparation:
Heat the milk to 40°C and stir with Actimel yoghurt. Pour the resulting mixture into sterile jars or cups, cover them with lids, but do not screw them on. Place a napkin on the bottom of the multicooker bowl, place the glasses and pour in warm water. Set the “Warming” mode for 15-20 minutes, then turn off and leave the multicooker for 5 hours without opening the lid. Cover the finished yogurt with lids and refrigerate overnight.
Method No. 3
Ingredients:
1 liter of milk of any fat content,
1 bag of dry starter.
Preparation:
Thoroughly stir the dry starter in milk heated to 40°C. It’s better to do it this way: pour out 1 glass of milk, add the starter and mix well. Then pour the contents of the glass into the rest of the milk and stir. Remember that all utensils must be sterile! Pour the milk and starter into cups, cover the top with cling film or foil and place them in the multicooker bowl. Pour in warm water, turn on the “Heat” mode for 15 minutes, then turn off the multicooker. Do not open the lid! After 5-6 hours, transfer the cups to the refrigerator.
As you can see, making yogurt in a slow cooker is not at all difficult. It should be noted that when preparing yogurt using dry starter, the first portion turns out a little slimy, similar to jelly. This does not in any way affect the taste and beneficial qualities of yogurt. Set aside 2-3 tbsp. prepared yogurt in a separate bowl and use it as a starter for the next portion, and each time your yogurt will become tastier and tastier.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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