How to make yogurt

Yogurt is not only tasty, but also very healthy. But, unfortunately, in store copies, the composition is not the most natural, which means that there is almost no benefit from it. But you can also cook a natural product at home!

Yogurt Cooking Rules

You should start with leaven. If you don't have one, you can buy it at the store. It is called "Sourdough", but not everything will work out with it. Since it is made potable and there may not be enough live bacteria in it. The best option is a yoghurt culture. It is sold in a pharmacy and is inexpensive.

And so, only milk remained. Ideally, it should be homemade and paired. In such milk, the bacteria have not yet had time to breed and the yogurt will turn out to be a bang. But whole milk, especially fresh milk, is in short supply these days, so buy ordinary pasteurized milk. It will do just fine.

1. Prepare the jar and lid, wash, dry, sterilize. Place the lid on the jar immediately.
2. Pour milk into a jar and put in a water bath. If you take store milk, you can only open it before pouring it into the jar.
3. It is necessary to heat milk to 90 degrees, then remove the jar from the heat and let it cool to 40 degrees.
4. Now it's time for the leaven. If you have a store, just pour it into a can of milk, in the required amount. The cultural yoghurt from the pharmacy is simply crumbled into a jar.
5. Close the jar, wrap it in a warm blanket and put it in a warm place for twelve hours.

When the time is up yogurt he'll be ready.

How to make yogurt in a slow cooker

Classical

For cooking you will need:

• liter of milk;
• sugar 200 g;
• sourdough packaging;
• food jars for children 180 ml.

Preparation:

1. Heat milk in a water bath - temperature 40 degrees. If the multicooker provides, you can use the multi-cook function, fifteen minutes is enough.
2. Dissolve the sugar and add the sourdough. To thicken the yoghurt, add 200 ml of cream.
3. Pour the yogurt into jars.
4. Cover the bottom of the multicooker with a towel, or put a silicone mold. Put the jars, cover with lids on top, do not twist. Pour in water, according to the level of the yogurt.
   
5. Close the multicooker and set the yogurt mode, depending on the multicooker, the time ranges from six to ten hours.

Yogurt is ready, it is stored as standard, five days in the refrigerator.

Yogurt with marmalade and cookies

For cooking you will need:

• yoghurt packaging;
• milk packaging;
• 4 cookies;
• chocolate 30 g;
• marmalade 100 g;
• jars for a multicooker (or from baby food).

Preparation:

1. Wash the jars. Turn on the multicooker in the steamer mode, sterilize the jars with steam.
2. Grind biscuits and chocolate with a blender and pour into jars: chocolate biscuits.
3. The marmalade is laid out on the chocolate and leveled with a spoon.
4. Heat the milk to 40 degrees, add yogurt to it, stir.
5. Pour the milk into the jars and place them in the multicooker, after covering the bottom with a towel. Pour in water at the yoghurt level, close the lid and set the yoghurt program.

How to make yogurt in a yogurt maker

Yogurt "Vanilla"

For cooking you will need:

• liter of milk;
• ground vanilla 10 g;
• starter culture 100 ml;
• honey 100 g;
• gelatin 20 g

Preparation:

1. Dissolve gelatin in a glass of warm milk, add vanillin, add honey and mix.
2. Pour the gelatin over the rest of the milk, add the starter culture, stir.
3. Pour the mixture into jars and place them in the yogurt maker.
4. After the machine has finished working, take out the yoghurt, cool it and put it in the refrigerator for a few hours. There it will finally thicken and become ready.