Composition / ingredients
Cooking method
1. Pour the milk into the bowl of the slow cooker, select the "Quenching" program, wait for the milk to boil, then close the lid of the slow cooker and cook the milk for 5 hours. By the way, the "Cooking" or "Steam" mode will also cope with the task perfectly.
2. The result was melted milk. It must be cooled down! The temperature of the milk should not exceed 40 degrees.
3. Pour the starter culture into the warm milk (I use 2 sachets for 4 liters of milk, 1 gram of dry culture in a sachet), mix, close the lid of the multivark tightly, select the Yogurt program and set the cooking time to 8 hours. If you do not have this program, you can use the "Multi-cooker" mode by setting the temperature to 40 degrees.
That's it! Help yourself to health!
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
- Sourdough - 29 kcal/100g
