Recipe for yogurt in a Samsung multicooker. Yogurt in a multicooker in jars is a healthy, tasty treat

Before going directly to step by step recipe Let's figure out why yogurt is good for you. Firstly, it is necessary for proper operation Gastrointestinal tract. The lactobacilli it contains suppress pathogenic intestinal microflora. Secondly, it contains calcium, which strengthens the skeletal system. It has also been proven that people who frequently consume fermented milk are less likely to develop intestinal cancer.

If you eat only 300 ml. Sour milk per day can strengthen the immune system + improve the functioning of the gastrointestinal tract

And such fermented milk as Acidolact will protect your gastrointestinal tract when taking antibiotics. It prevents the beneficial intestinal microflora from dying from the harmful effects of antibacterial drugs. Plus daily use This product helps to get rid of indigestion and diarrhea.

This product is suitable even for those who are lactose intolerant. Yogurt has been proven to be digestible better than milk. Live bacteria stimulate the production of lactase. It is this enzyme that is lacking in people with lactose intolerance.

Selection of sourdough for preparation

For self-cooking A fermented milk product needs a starter. They contain probiotics - set beneficial bacteria. By the way, a new series of Vichy cosmetics for the face with bifidobacteria was recently released.

You can take as a basis:

Natural yogurt– the shelf life of a live product should not be more than 5-7 days. And the composition itself should not contain sugar, dyes, or pieces of fruit.
Liquid starter- It is also sold in the store. The best known to me is under the brand name “Prostokvashino”.
Previously prepared portion- It is better to use as a base no more than a couple of times. If you do this more often, you get lost beneficial features product. And also its taste deteriorates, it becomes sour. This method of making fermented milk is called “without sourdough.” Those. prepare your next batch of yogurt without buying special powder or liquid bases.
Dry lactic acid bacteria - They are sold at the pharmacy. These are probiotics; they contain 1.5 - 2 billion live bacteria with specific polysaccharides. In addition, they contain retinol, ascorbic acid, and tocopherol. Plus vitamins B1 and B2, B6, B12. The base is enriched with microelements: calcium, magnesium, iron.

The most famous dry foundations: Narine, Vivo, Evitalia, Good Food. They are all good. So far I have tried Evitalia and Narine, I like them both. It is best to store pharmaceutical starter in the refrigerator.

Yes, probiotics are sold even for infants. Therefore, I recommend it to young mothers. The price of the base justifies itself - because you get natural products. Not the dead bacteria that is found in most shelf-stable yogurts.

The advantage of homemade yoghurts

Shop fermented milk products contains different ingredients. Most of which are not at all useful - they are preservatives to increase shelf life. As well as various dyes, taste substitutes to reduce its cost. The maximum natural thing that can be added is sugar or fruit.

But homemade yogurt contains only milk and bacteria. From one serving of starter you can make up to 3 times sour milk. The first time you use the foundation itself. Then you make yogurt “without starter”. From the fermented milk product you got. The third time, again take the resulting yogurt as a basis. It turns out to be very profitable.

Do you want to improve your intestinal function or restore your body after taking antibiotics? Then take a 2-week course. During which, consume homemade yogurt 3 times a day before meals.

The principle of making homemade yogurt

Many people think that fermented milk products can only be made in a slow cooker with a yogurt function. This is wrong. It doesn’t matter what brand your device is – Polaris, Redmond, Philips, etc. Even without the sour milk yogurt function, you will still succeed.

If the milk is homemade or pasteurized, it must be boiled. If the milk is ultra-pasteurized, it does not need to be boiled. The main thing before adding the starter is that it should be at room temperature.

If you took pasteurized milk, boil it, then let it cool. Optimal temperature 40 degrees. But I don’t have a thermometer at home to determine the temperature of food. So I try it with my finger. It should be a little warmer than the temperature of my finger :)

Next, take the starter. It is better to dilute the dry and liquid base separately in a clean glass. Pour warm milk into it, then add bacteria. Mix the contents of the glass well and then add to the main volume of milk.

We are preparing sour milk product no jars, so we have the entire mixture in a clean multicooker container. Select the heating mode and leave for 6-8 hours. How quickly the mixture turns sour depends on the base and fat content of the milk. Usually it is advised to take with a fat content of 1.5-2.5%. Although I prefer to use more full fat milk 3.2%. Then the yogurt turns out thicker. So give it a try different types and choose what you like - more liquid product or for the spoon to stand :)

Also, the fermentation time may depend on the amount of starter you added. If you add 250 ml of ready-made yogurt per liter of milk, then such yogurt will be ready in 4 hours.

Step-by-step recipe for cooking in a slow cooker

First boil 2 liters of milk. Then wait until it cools down to 40°C. It is very important that it is not too hot. The fact is that fermented milk cultures die at temperatures above 50° C. If you pour them into such a liquid, there will be zero benefit.
The foam from the milk must be removed before adding the starter.
Pour the cooled mixture into the multicooker container. Evitalia is supplied in glass bottles. Add some of the warm liquid directly there. Shake the bottle so that the cultures mix well with the milk. Then pour the contents of the bottle into the multicooker container.
If there is a “yogurt” mode, select it and set the time to 6-8 hours. Divide the finished dessert into 2 servings. 1.8 liters for consumption, and 0.2 liters for further fermentation. Everything needs to be stored in the refrigerator.
Pour the resulting product into clean jar(or portioned jars) and leave to “ripen” for several hours. Separately, everyone can add nuts, fruits or sugar to their portion.

You need to prepare yogurt from the resulting starter in the same way as from dry one. First boil the milk and cool it. Afterwards, add 150-200 ml of base with a clean spoon. Mix everything thoroughly and leave it to ferment on the heating mode.

Recipe with sourdough "Prostokvashino"

You can make homemade liquid-based fermented milk. Take the sourdough starter "Prostokvashino". To prepare, we need 1 liter of milk, 100 ml of base, 100 g of sugar. Pour the prepared milk into the multicooker. Shake the base well before mixing with milk. Mix all ingredients until sugar dissolves. Select the yogurt function and set the time to 6 hours. For a thicker dessert, choose 8 hours.

Before use, the product must cool for 2-3 hours. Despite the fact that this recipe contains sugar. I think it's better to add it in portions when the dessert is ready. Sugar is not sterile. When we add it during the cooking process, excellent conditions are created for the proliferation of unwanted microflora. It's better not to take risks!

Recipe with natural Activia

For this recipe, prepare a liter of milk, 150 ml of Activia. Add it to the warm liquid and mix everything thoroughly. Set the desired mode for 6 hours. In principle, after 4 hours the mixture can ferment. So it's better to check. Before use, the product must be kept in the refrigerator for 2-3 hours.

Video recipe with Vivo sourdough

Here's another great video explaining how to do everything when using Vivo starter

How to get a safe and healthy product

The basic rule is cleanliness on the table and sterility of utensils. If you do not follow hygiene conditions and preparation rules, you can get poisoned. Since fermented milk dessert is an excellent basis for pathogenic microorganisms. Therefore, I pour boiling water over all containers, glasses, and spoons before cooking. A glass jar, where I then pour everything into and quickly sterilize it in the microwave.

Second condition - good quality milk and sourdough. These products must be properly stored before consumption. The next rule is compliance temperature regime. As I wrote above, the main thing is not to overheat the dessert.

The ripening time is of no small importance. On average it is 6-8 hours. But since all multicookers are different, you may need 10-12. Here you must regulate the process yourself. In addition to the “warm up” and “yogurt” modes, you can select the “multi-cook” mode and set the maximum temperature there to 40 degrees.

Once prepared, the product can be stored for only a few days. It is advisable to drink it 3 days before. We didn’t have any problems with this in our family :) I don’t think you will either. It is important to store it in the refrigerator. After the expiration date, do not use, and especially not use as a basis.

I have selected a video for you showing how yogurt is fermented in a slow cooker. Perhaps you have your own secrets for preparing this dessert. Let's discuss. Don't forget to subscribe for updates and join me on in social networks. Bye everyone!

Natural yogurt without additives is one of the main products proper nutrition. This and independent dish, and sauce for salads (fruit and vegetable), cheesecakes, main courses. You can make popular things with it diet drinks smoothie, adding juice, honey, berries, ground cereals. The product is rich in calcium, a deficiency of which leads to various diseases. In addition, it is very easy to make your own yogurt in a slow cooker.

In shops huge variety ready-made fermented milk products: drinkable and thick, with and without additives. But the benefits of homemade “goodies” are much greater. In addition, the safety and usefulness of the components included in the composition are not indifferent to us, the PP people.

How to make healthy yogurt in cartoon

How to properly prepare delicious homemade yogurt in a slow cooker so that it turns out tender and thick?

The taste of the finished fermented milk product will depend on the quality of the milk and the starter cultures used. We choose milk with a reduced fat content - 1-1.5%, keeping in mind the principles of proper nutrition. Before cooking, you can carefully collect the top layer of cream from farm milk by letting it sit for 10-12 hours in the refrigerator.

Will help diversify the taste of the finished product various additives: nuts, honey, fresh berries and fruits.

The calorie content of a homemade fermented milk product made from low-fat milk is 49 kcal per 100 grams. BJU - 3.2 grams of protein, 1.7 grams of fat, 5 grams of carbohydrates.

Sourdough recipe

There is a large selection among multicookers from Redmond, Polaris, Panasonik, Philips home appliances with yogurt maker function and jars included.

This recipe will talk about how to prepare yogurt with commercial dry starter in a multicooker with the “Yoghurt” mode.

I like to do with Vivo sourdough. It is based on a Bulgarian stick, acidophilus bacillus and bifidobacteria.

The result is always excellent.

Ingredients

sourdough – 1 sachet
skim milk – 1 l

Preparation

Boil the milk. Cool it to 40 degrees.
We dilute the starter in milk. Mix.
In the multicooker, we turn on the automatic program we need or manually set the temperature mode in the Multicooker function to 40 degrees.
Pour into jars. Place the jars in the bowl, first covering the bottom with a silicone mat or regular cotton cloth (to preserve the bowl's cover) and pouring a little water (1-2 cm).
After 7-8 hours we move the jars into the refrigerator. The cooled product is ready to eat. Bon appetit!

What to do if there is no “Yogurt” mode

Is it possible to prepare a fermented milk product in a multicooker without the “Yoghurt” function? Undoubtedly!

Any multicooker has a “Heat” button - that’s what we need!

Jars are not necessary either - you can pour the milk directly into the cup!

In this recipe for fermenting milk, we will take a natural living culture (can be found in stores, pharmacies and, if possible, at baby food factories).

Natural live sourdough stored for 5-7 days. After this, it is not safe to use.

Ingredients

milk (can be homemade skim) - 1 l
natural live sourdough – 150 gr.

Preparation

Let's boil the milk. You can do this already in the bowl of your multicooker on the “Milk porridge” mode.
Let's cool it to 40 degrees (to determine it, it is better to use a household thermometer or drop it on your wrist - it should not be too hot).
Stir the prepared starter into the milk. It should be warm, not from the refrigerator.
Let's turn on the heating mode. Let's close the lid. Let's wait 4-6 hours. The mass should be thick, similar in consistency to jelly.
As soon as our “client is ripe,” we’ll take him away to cool off. Bon appetit!

Homemade yogurt without starters

To make delicious homemade yogurt, you don’t have to buy ready-made starters- any live product without fillers from the store is perfect.

A 150 ml jar is enough to ferment 1 liter of milk. Most importantly, look at the date of manufacture.

Ingredients:

1 liter of UHT milk 1.5% fat
1 jar of live yogurt 150 ml.

Preparation

Mix the contents of the jar and milk with a whisk. There is no need to beat, the main thing is that the consistency is homogeneous and there are no lumps left. Pour into jars that will fit into the multicooker bowl. Screw on the lids. It is especially convenient to use tall jars from baby puree. If the jars are of different sizes, it’s not a big deal.

Place a towel folded in several layers on the bottom of the multicooker bowl.

Place the jars. If, like mine, they are of different volumes, substitute something so that the lids are at the same level. Pour water room temperature so that it reaches the very lids.

Place the yogurt in the multicooker, close the lid and turn on the “yogurt” mode for 8 hours (I have this standard time, REDMOND RMC-M90 multicooker). It’s best to set the slow cooker with yogurt overnight so that you can have delicious homemade yogurt for breakfast in the morning.

Super pasteurized milk is best. It is sterile, but at the same time, it has retained all the beneficial properties of natural milk.
Choose milk with the fat content that is optimal for you. For children, it is better to use milk with a fat content of 1.5%. Even if you're on a diet, don't limit your fat intake.. Remember the need and do not go beyond the norm. If you eliminate fats completely, the body will react negatively.
It is necessary to sterilize the jars before making homemade yogurt in a slow cooker so that “harmful” bacteria do not get into the product. Tell your friends and family how easy it is to make yogurt in a slow cooker, how delicious it is dietary product. Attract to healthy eating those you care about!

This is a story about how to make homemade yogurt in a slow cooker for the laziest, but... in a reliable way

A story about how to make homemade yogurt in a slow cooker in the laziest but most reliable way.

The article is dedicated to those who have a multicooker, but who do not yet prepare yogurt, as well as to those who do not have a multicooker, but who, succumbing to the fashion trend, are thinking of purchasing one. (It’s not at all a fact that after reading the article, you will become stronger in your intention.)

I love homemade yogurt and have been making it in a thermos for many years. But progress does not stand still, and its engine, as you know, is Laziness. The other driver, of course, is curiosity.

The main disadvantage of preparing yogurt in a thermos is the need to catch correct temperature milk for starting the starter. Here you are standing over a saucepan with a chemical thermometer in your hand. If you turn away a little - the temperature has dropped - you need to warm it up. By the time the convective flow of milk reaches the top from the bottom, it has overheated, cool it down again...

Do I need to boil milk to ferment yogurt in a slow cooker?

Theoretically, you can tip a bottle of cold milk into the pan, add the starter and press the button. All. I did this several times and it worked. However, there are nuances...

Yogurt is a capricious product and requires respect. With the “throw in - press the button - eat” method, there is a high risk of getting not quite yogurt, or yogurt not in the entire volume, or not yogurt at all.

Therefore, before fermenting, I still boil even bottled milk. Then I cool it. When preparing yogurt in a slow cooker, the temperature of the milk is not as critical as in a thermos; the main thing is that the milk should not be too hot - above 40 degrees, so as not to ruin the starter. And below - please.

When boiling, milk is sterilized, we remove competitors to our starter. This means you have a better chance of getting the right yogurt.

How to ferment homemade yogurt?

Homemade yogurt can be fermented with store-bought yogurt with a short shelf life. So that the bacteria there are truly alive. Unfortunately, such yogurt is not found without sugar and fruit additives. So I strain it through a metal strainer (clean!).

I tried the famous Activia. The milk has fermented. The result was something very similar to Activia - sour and not very thick.

Milk for homemade yogurt

For fermentation, only milk with a short shelf life is suitable, such as what is in the refrigerator in the store. Don’t take “long-lasting” packages; I couldn’t even make yogurt from such milk - it didn’t go sour with the black bread near the radiator for 3 days...

Multicooker mode for making yogurt

Here are the possible options. My multi-cooker (one of the cheapest devices) has a special “yogurt” button - 8 hours at a temperature of 40 degrees and, importantly, without heating at the end of cooking. You can cook on the “multi-cook” in the same mode, but do not forget to turn off the heating if you can.

It is often suggested to cook yogurt in a water bath in special small jars. But, of course, I’m lazy - I have to wash each jar thoroughly, and the yield is not enough. I cook directly in the multicooker pan (see picture).

Step-by-step instructions for preparing lazy but high-quality yogurt in a slow cooker

Boil fresh milk(1 liter)
Cool to a temperature of 40 degrees or below
Pour into the multicooker pan
There we also strain a box of proper yogurt through a strainer (you can use a tablespoon, but I like reliability, so I don’t press it - after all, the yogurt is opened and must be consumed as soon as possible)
Stir with a plastic spoon
Closing the multicooker
Set the “yogurt” mode or something similar - 40 degrees for 8 hours without heating.

Important Note

The multicooker clicks while preparing yogurt. Quietly, infrequently, but eight hours in a row - not everyone can stand it, especially at night. I don't recommend sleeping within earshot.

Another practical note

As it became clear from the previous paragraph, we had to evict the clicking pan. In the cool hallway. And it turned out to be a godsend! Because at the end of cooking, the yogurt cooled quickly and did not ferment while we were lounging in bed for a couple of extra hours

The most important note

Yogurt is something you eat with a spoon. The yogurt does not flow from the spoon, but trembles on it like jellied meat, flickering at the break with the milky light of a moonstone. Yogurt is prepared only from milk and bacterial starter, in extreme cases with the addition of fruit and sugar. There shouldn't be ANYTHING else there.

Any milk can be used. If the milk is homemade, it needs to be boiled and cooled until warm. If it’s store-bought pasteurized, just heat it up. If you prepare yogurt with sugar, pour a little milk into another bowl, add sugar, whisk until it dissolves. Then add the starter and mix. Add the remaining milk and mix again. I cooked without sugar, so I just poured the dry starter into warm milk and mixed.

Cover with lids and place in a multicooker mold (if the jars are glass, place a piece of clean gauze or cloth on the bottom of the mold). Pour in water so that it is slightly above the middle of the yogurt cups.

Close the multicooker lid and turn on the “Yogurt” mode. I have this program set for 8 hours. During this time, the yogurt becomes thick. Remember, if you use homemade milk, you should occasionally glance at the preparation process - from homemade milk yogurt cooks faster and if left too long, it may simply curdle. Allow the finished yogurt to cool and place in the refrigerator. Of course, you can eat it right away, but in the refrigerator it becomes thicker and richer.

Or you can drink it straight from the cups - very convenient! Serve with berries, fruit - I have frozen berries from the summer. If you don’t have them, it’s delicious with jam or preserves.

Enjoy your meal!

With the advent of the main kitchen assistant, many housewives diversified the number of dishes in their traditional menu, which undoubtedly pleased their loved ones. But not everyone decides to experiment with fermented milk products. Making homemade yogurt in jars in a slow cooker is not difficult if you follow simple rules.

Natural fermented milk product contains great amount useful for human body bacteria. They help improve the digestion process and supply intestinal microflora the right "residents". This is especially necessary after taking antibiotics.

Natural homemade drinking yogurt contains such an amount of useful substances (potassium, magnesium, calcium) that is necessary to maintain the normal functioning of the entire system. By consuming this fermented milk product regularly, you can get rid of extra pounds and improve body tone. If you have a multicooker at home, you can safely start preparing it.

Store-bought yogurts that have a shelf life of more than 7 days cannot be called healthy. Preservatives, stabilizers, emulsifiers, and flavor enhancers will definitely not improve your health. It is better to refrain from consuming such products.

Preparation

The most important thing in the process of preparing yogurt is maintaining the temperature regime. A multicooker can handle this at its best! Most modern models of “smart pots” have a “Yogurt” mode. Even if there is no such button on the display, do not be upset. You can use the “Heating” or “Multi-cook” mode by setting a certain temperature and time.

To make yogurt in jars in a slow cooker, you will need milk and starter culture. For lovers fruit flavors you need to stock up on berries, fresh or frozen fruit, jam or nuts. The dishes that will participate in the process must be clean. Therefore, to be on the safe side, it is better to sterilize it (especially if the yogurt is intended for a small child). To do this, just pour boiling water over everything.

Yogurt starter

The taste, benefits and consistency of the dairy product will depend on the quality of the starter. Today you can find this on store shelves and pharmacies. main ingredient in powder form in special packages. Contains bifidobacteria, lactobacilli, Bulgarian bacillus, thermophilic streptococci and others useful material. The choice of starter depends on the effect the yogurt will have. Instructions and descriptions are available on each bag. It should be taken into account that ready-made starters should be kept in the refrigerator at a temperature not exceeding 10 °C. This required condition to preserve the vital activity of bacteria.

Can go the easy way and use ready-made yogurt as a starter. The most suitable one would be one that has a short shelf life and does not contain fruit fillers. Activia and Actimel are considered the most suitable for this. In the future, it is necessary to leave a large number of homemade yogurt for next time.

Which milk is best for yogurt?

The ideal option would be to use homemade milk, which is pre-boiled and cooled. With such a product you can be sure of complete naturalness and the absence of preservatives. At heat treatment bring the milk to a boil and leave for a few minutes over low heat. Then cool to approximately 40 °C.

If you don’t have homemade milk on hand, you can easily replace it with store-bought milk. Just pay attention to the deadlines again. If storage is possible for more than a month, it is better not to use such a product. Opinions vary about boiling store-bought milk for yogurt, but it's better to be safe than sorry.

Delicious milk yogurt it will work if you add a small amount during cooking heavy cream. The taste of such a product will be more delicate.

Classic yogurt in jars in a slow cooker: recipe

Simple and delicious yogurt The classic recipe will please all family members. It can be safely given to children as complementary foods. Facilitates the entire process of cooking “miracle” kitchen appliances- multicooker. Some models have special cups for yogurt.

To prepare you will need:

Milk (2.5–3.5% fat) – 1 liter.
Sourdough – 1 package.
Sugar – 5–6 tbsp. spoons

If desired, sugar can be omitted. In this case, the yogurt will taste more sour. If there are no stomach problems, you can safely consume your own homemade dairy product.

Cooking method

First you need to prepare the milk. There is no need to boil pasteurized food in bags. It is only heated to 40 °C. Homemade or store-bought with a short shelf life, bring to a boil and cool. The foam formed on the surface must be removed.
The next step is to mix the milk and starter. It is better to carry out this action in a separate container, for example in a cup or deep bowl in a small amount of milk. Stir thoroughly until the dry substance is completely dissolved. To make drinkable yogurt, you need to take more milk. A standard package of dry starter (1 g) is designed to prepare from 1 to 3 liters of dairy product.
The resulting liquid is combined with the rest of the milk and sugar is added. After stirring everything thoroughly, pour the prepared mixture into jars. Before making yogurt, they are thoroughly washed and sterilized. Do not pour the milk mixture all the way to the edge.
After placing the jars in the multicooker bowl, set the “Yoghurt” mode. It provides for the presence of one temperature (about 40 ° C) during the entire cooking time. Depending on the power of the device, the process lasts 6 or 8 hours. Before use, the prepared yogurt should be refrigerated for 1 hour.
Some housewives pour water into the bottom of the bowl. This is necessary to ensure that the glassware does not scratch the coating. You can also make a silicone mat. This is only necessary if the kit does not include a set of cups. Yogurt jars (for multicookers) are very convenient to use and have lids. They can be stored finished product in the refrigerator for several days.

Recipe for yogurt with dried fruits

This version of yogurt will be especially useful for children. Prunes, raisins and dried apricots contain a large number of microelements, and in combination with “good” bacteria they are simply a storehouse of health.

Ingredients

Milk – 1 liter.
Sourdough (or store-bought yogurt without additives) – 1 pc.
Sugar – 4–5 tbsp. spoons
Pitted prunes – 6–8 pcs.
Dried apricots – 6–8 pcs.
Raisins - optional.

Preparation

Preparing yogurt with dried fruits should begin by preparing the syrup. After washing the prunes and dried apricots, cut them and place them in a small saucepan. Sprinkle the mixture with sugar and add a little water (50-70 ml). Putting it all on slow fire, bring to a boil.
While the syrup is cooling, you need to mix warm milk (pre-boil if necessary) with dry sourdough or with store-bought yogurt. For kids, it is better to use the first option, and then use previously prepared yogurt as a starter.
First, a little syrup with pieces of dried fruit is poured into the bottom of the jars, and milk liquid is poured on top. After placing it in the multicooker, close the lid and set the “Yoghurt” mode. Price home product will differ from store-bought analogues (somewhere costing on average about 15 rubles per 100-gram jar) to a greater extent, but the benefits and naturalness are much more important.

Yogurt recipe for apple and cinnamon lovers

There are several options for preparing this yogurt. In one of them, apple-vanilla syrup is prepared, and in the second, fruits are added to the mixture after certain manipulations. classic recipe. The version with syrup is similar to the recipe with dried fruits, only the apples are pureed and combined with vanilla and cinnamon.

Ingredients

Milk – 1 liter.
Sourdough – 1 pc.
Apples (medium) – 2 pcs.
Vanilla – 2 pods.
Honey – 1 tbsp. spoon.
Cinnamon – 3 g.

Preparation

Bring the milk to a boil along with the vanilla. Then cool to 40 °C, remove the foam and filter. In a separate bowl, stir the starter and combine with the remaining liquid.
Pouring the mixture into pre-prepared dishes, place it in the bowl and set the mode. After 6–8 hours, the yogurt in jars will be ready, then it is placed in the refrigerator.
Apples should be peeled and cut into small cubes. Then they are transferred to a frying pan, honey is added, sprinkled with cinnamon and poured with a small amount of water.
After mixing the resulting mass well, set the heat to low and simmer for about 5 minutes. When the apples become soft, you need to remove them from the stove and let them cool. When serving, add the prepared mixture to the yogurt.

How to make yogurt in a slow cooker without jars?

Almost every housewife is ready for bold experiments with kitchen appliances. Thanks to this, many have gotten used to doing without containers for making yoghurt. If you follow all the instructions of women experienced in this matter (and men too), the result is quite attractive and tasty dish. Although, according to numerous reviews, yogurt in the Redmond multicooker (in jars) turns out especially tasty.