Homemade yogurt in a slow cooker with sourdough

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make homemade yogurt in a slow cooker with sourdough? Prepare the products according to the list. You can take any milk - homemade or store-bought. Choose your own fat content too. How much starter to add, read the instructions on the package - they are all different.

2. STEP 2

   

   Prepare the container in which you will prepare the yogurt. It is more convenient to do this in small jars. Immediately calculate their quantity, depending on the amount of milk. You may want to sterilize the jars, especially if children will be eating the yogurt. This can be done in any known way. My jars are small, I sterilize them on the spout of a boiling kettle.

3. STEP 3

   

   Prepare the milk - if it is pasteurized store-bought, then it is enough to heat it to a temperature of 40 degrees. If the milk is homemade, then first boil it and then cool it to the desired temperature. It is very convenient to measure the temperature with a special thermometer, but if you don’t have one, then just touch the milk - the milk at the desired temperature is pleasantly warm, not hot.

4. STEP 4

   

   Add the starter to the milk and mix well.

5. STEP 5

   

   Pour milk into prepared jars. Do not pour milk to the very edge of the jar, leave some space at the top. This will make it more convenient to cook it and then eat it.

6. STEP 6

   

   Place a napkin or cloth in the bottom of the multicooker bowl. Place the jars. Cover them with lids without screwing them on. Instead of lids, you can cover the jars with cling film.

7. STEP 7

   

   Pour water into the bowl. I took regular tap water, lukewarm. The water should reach the level of the yogurt in the jars.

8. STEP 8

   

   Close the multicooker and set the appropriate mode. If your multicooker has a “Yogurt” function, then simply install it, the time is about 8 hours (focus on the features of your multicooker). If there is no such mode, turn on the “Heating” mode. After 15 minutes, turn it off and leave the multicooker for an hour. Then again the “Heating” mode for 15 minutes, rest for 3 hours. Once again “Warm up” for 15 minutes. And again rest for 3 hours.

9. STEP 9

   

   Thus, your multicooker acts as a thermos, maintaining and retaining heat for a long time. As a result, the milk is fermented by bacteria, and yogurt is obtained. Remove the finished yogurt from the multicooker and put it in the refrigerator.

Comments on the recipe

Natalia M

09.12.2023

4.7

Our family has homemade yogurt for breakfast every day. Literally continuously) If there is only one jar left, then I prepare a new portion. I use different starters. If you need to cook a large batch, then I use a regular oven, preheat it to 40 degrees, turn it off and just leave it in the closed oven for 8 hours. This time I prepared two types. Regular and with plum syrup. I used homemade full-fat milk. I would like to note that regular yogurt turned out to be very thick, but with syrup it is more viscous. Homemade yogurt is a godsend for breakfast, it is healthy and tasty. I advise everyone to prepare this wonderful delicacy.

Lesya

09.12.2023

4.7

Thank you! I will try! Instead, I'll give you this recipe:

Guest

09.12.2023

4.9

There is no fuss at all in the yogurt maker, as there is with the multicooker. I don’t eat any milk myself, but if I need yogurt, I only use a yogurt maker, just set the mode there and that’s it. Clearly, this is an alternative if you have a multicooker, but no yogurt maker. But I wouldn't bother like that for yogurt.