The taste of homemade yogurt, as well as its usefulness, far exceeds the quality of store options. Cooking this dish does not take much effort and time. The result is a natural product. Our article will tell experienced and novice housewives how to make yogurt in a slow cooker.

The principles of cooking homemade yogurt

To prepare a delicious homemade yogurt, you need to know the following principles for its manufacture.

  1. In order to get a tasty product, you can’t use the milk that you just got from the refrigerator. If you decide to use homemade milk, then before cooking it must be brought to a boil. The pasteurized product is brought to room temperature over low heat.
  2. Sourdough for homemade yogurt can be purchased both in the store and in the pharmacy. The role of sourdough can be played by store yogurt, choosing which you need to pay attention to a short shelf life, a small list of ingredients, the absence or a limited number of flavoring components. The best option would be a live product whose shelf life does not exceed 10 days, consisting of 2-3 ingredients.
  3. If dry sourdough is used for cooking, then it is mixed in a separate bowl with part of the milk. Then the remainder of the products is added.
  4. If yogurt is prepared without special jars, then the contents are placed in a well-washed bowl. Next, the crock-pot is switched on to "Heating". It takes 4-8 hours to sour the product.

On a note. Homemade yogurt can be prepared not only in slow cookers with a special function, but also in other devices.

How to choose a starter for yogurt

To properly prepare yogurt, you need to choose a quality sourdough. This is especially true for people who use the product for healing.

Below are the most common starter cultures with characteristics:

  1. "Yogurt" is the most common type of starter culture, incorporating a Bulgarian stick, lactic acid, which has a detrimental effect on pathogens.
  2. “Bifit” is characterized by the most pleasant taste due to the presence of bifido and lactic acid microorganisms. Yogurt made with this sourdough improves the functioning of the gastrointestinal tract.
  3. "Kefir" has a beneficial effect on the work of the stomach. For best results, you should choose a fresh fermentation product.
  4. "Symbilact" contains bacteria characteristic of the human body, normalizes the intestinal microflora.
  5. “Streptosan” is prepared on the basis of Caucasian sour-milk products, normalizes metabolic processes.

When choosing a starter culture, one should pay attention to its composition. The more bacteria it contains, the more useful the original product will be. In order for dry sourdough to retain its useful qualities for a long time, it must be stored in the refrigerator. If you do not want to spend extra time on dry sourdough, you can replace it with thick yogurt, which has a short shelf life.

On a note, in order to achieve the best healing effect, it is recommended to make yogurt with a mixture of different starter cultures.

Classic yogurt in a slow cooker

You can get delicious yogurt in the classic way.

For its manufacture should take:

  • 1 liter of milk;
  • dry sourdough.

Quantity is calculated by its type. Consumption is described on the packaging.

Preparation method:

  1. Pour milk into the bowl of the multicooker, turn on the “Preheating” program for 7 minutes.
  2. Pour into a pan. Mix with the selected sourdough. Fill the prepared jars with clean jars.
  3. Cover the crock-pot with a towel. Cover the jars with a lid, lower them into the bowl.
  4. Fill the bowl with water at room temperature so that it reaches the neck of the jars.
  5. If the crock-pot has the “Yogurt” program, then we turn it on for 8 hours, if not, then - “Heating”. Remove the resulting product in the refrigerator for 2 hours.

Cooking without sourdough

You can cook yogurt without sourdough. To do this, you can use yogurt, cream, store yogurt without additional ingredients.

To make a delicious product, you should take:

  • yogurt or other selected dairy product - 80 g;
  • ½ liter of milk.

Preparation method:

  1. Heat the milk to a temperature of 40 degrees.
  2. Mix warmed milk with a dairy product.
  3. Pour the resulting mixture into jars.
  4. The bowl of the crock-pot is lined with a towel on which the jars with the mixture are placed.
  5. Pour warm water into the bowl until the neck of the jars.
  6. Turn on the Yogurt or Warm Up program. Set the time - 10 minutes.
  7. Jars stand for 6 hours in the multicooker turned off.
  8. Put in the refrigerator for 2 hours.

It is interesting:sourdough for yogurt

Milk Recipe

To make milk-based yogurt, you should take:

  • milk fat content of 2.5% - 2 l;
  • ½ liter cream with a fat content of 10%;
  • sugar 5 tbsp. l .;
  • 1 jar of yogurt.

Preparation method:

  1. Pour warm cream and milk into the multicooker bowl.
  2. Turn on the Baking program for 5 minutes.
  3. Cool to 40 degrees.
  4. Add a jar of yogurt.
  5. Close the multicooker cover by turning on the “Preheating” program for 5 hours. To achieve a better result, do not open the lid during this time.
  6. Stir the prepared product with sugar. Pour into the selected container, refrigerate for a couple of hours.

Fruit yogurt in a slow cooker

Homemade fruit yogurt can be prepared with sourdough, previously cooked yogurt, a convenience store product. Fruits are used at will.

For cooking, you should take:

  • liter of milk;
  • 100 g of starter or yogurt;
  • 1 tbsp. l sugar at will;
  • any fruit to taste.

Preparation method:

  1. Boil raw milk, heat pasteurized to room temperature.
  2. Add yogurt or sourdough, sugar, mix everything until smooth.
  3. Pasteurize the cups, pour into them the prepared mass.
  4. Place the glasses in the multicooker bowl with a towel laid at the bottom. Pour the bowl with warm water to the neck of the cups.
  5. Turn on the Yogurt program.

Fresh fruits are added to the finished product. At the bottom of the cups before adding milk, you can spread only jam or jam.

What to add to yogurt to make it even tastier

Many housewives prefer to experiment with the taste of yogurt. This will not only give an interesting aroma, but also help to enrich the body with various trace elements. You can use any additives based on your own taste. But it is important to remember that additional ingredients are added to the finished product. Otherwise, lactose will be processed during the cooking process. Microorganisms will begin the process of fermentation of additives, not milk.

If you want to add citrus fruits, then they should be boiled with sugar for 2 minutes. This will help destroy pathogens, as citrus fruits do not combine with dairy products. When using dried apricots should be aware of the measure. A larger volume of dried fruit can cause a weakening of the intestines.

To enrich the product with microelements, to give a unique taste, it is often used as an additive:

  • pumpkin seeds;
  • pistachios;
  • nutmeg;
  • cinnamon
  • orange, lemon zest;
  • applesauce;
  • raisins;
  • chocolate chips
  • vanilla;
  • cocoa powder.

Homemade yogurt is a natural product that has a unique taste and has a beneficial effect on the body.

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