Natural yogurt in a slow cooker
Composition / ingredients
6
Servings:
Cooking method
To make a delicious and healthy homemade yogurt, you need:
1. Unpasteurized milk needs to be boiled before cooking, so the milk needs to be poured into a bowl of multware and boiled in the "Milk porridge" mode.
2. Let the boiled milk cool to a temperature of 40 degrees and strain through a sieve.
3. Put the yogurt in the milk and mix with a whisk, pour the mixture into cups for making yogurt.
4. Place the cups in the slow cooker, close the lid and select the "Yogurt" mode, the time is 8 hours.
5. After 4 hours, you can check the readiness of the yogurt. And if necessary, continue cooking.
6. Yogurt after a slow cooker must be put in the refrigerator for 2-3 hours to ripen.
After that, the yogurt is ready to eat. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
