Yogurt in jars in the multivark. How to cook yoghurt: recipe

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

The Benefits of Homemade Yogurt

The natural fermented milk product contains a huge amount of bacteria useful to the human body. They help to establish the process of digestion and supply the intestinal microflora with the right "inhabitants". This is especially necessary after taking antibiotics.

Natural home drinking yogurt contains so many useful substances (potassium, magnesium, calcium), which is necessary to maintain the normal life of the whole system. Using this sour milk product regularly, you can get rid of extra pounds and improve the tone of the body. If the house has a multivarker, you can safely proceed with its preparation.

Shop yogurt, which have a shelf life of more than 7 days, can not be called useful. Preservatives, stabilizers, emulsifiers, gustatory enhancers do not exactly improve health. It is better to abstain from using such products.

Preparation

The most important thing in the process of cooking yogurt is compliance with the temperature regime. A multivar with it will cope at its best! In most modern models of smart pots, the "Yogurt" mode is provided. Even if such a button is not on the display, do not be upset. You can use the "Heating" or "Multi-Cook" mode, setting a certain temperature and time.

To make yogurt in jars in a multivark, you need milk and leaven. Fans of fruit flavors need to stock up with berries, fresh or frozen fruits, jam or nuts. The dishes that will participate in the process must be clean. Therefore, it is better to sterilize it for re-insurance (especially if the yogurt is for a small child). To do this, it is enough to burn everything with boiling water.

Sourdough for yoghurt

From the quality of the ferment will depend on the taste, benefits and consistency of the dairy product. Today, on the shelves of shops and pharmacies, you can find this main ingredient in the form of powder in special packages. In the composition there are bifidobacteria, lactobacilli, bulgarian rod, thermophilic streptococci and other useful substances. The choice of leaven depends on what action the yogurt will have. Instructions and descriptions are available on each such sachet. It should be borne in mind that the prepared starter should be in the refrigerator, at a temperature of no higher than 10 ° C. This is a prerequisite for the survival of bacteria.

You can go in an easy way and as a starter use the ready-made yogurt. The most suitable will be one with a short shelf life, and the composition does not contain any fruit fillers. The most suitable for this are "Aktivia" and "Aktimel." In the future, you need to leave a small amount of homemade yogurt for the next time.

Which milk is best for yogurt?

Ideal option is to use homemade milk, which is pre-boiled and cooled. With such a product, you can be sure of full naturalness and the absence of preservatives. When heat treated, the milk is brought to a boil and left to simmer for several minutes. Then cool to about 40 ° C.

If the milk is not at hand, it can be replaced with a store. Just again pay attention to the timing. If storage is possible for more than a month, it is better not to use such a product. Opinions about the boiling of store milk for yogurt diverge, but it's better to be safe.

Delicious milk yogurt will be obtained if a small amount of fat cream is added during cooking. The taste of such a product will be more gentle.

Classic yogurt in jars in the multivariate: recipe

A simple and delicious yogurt for a classic recipe will be enjoyed by all family members. It can be safely given to children as complementary foods. Facilitates the whole process of cooking a "miracle" of kitchen appliances - a multivarker. Some models provide special cups for yogurt.

To prepare you need:

• Milk (2.5-3.5% fat content) - 1 liter.
• Leaven - 1 pack.
• Sugar - 5-6 tbsp. Spoons.

If desired, sugar can not be used. In this case the yogurt will turn out to be more sour for taste. If there are no problems with the stomach, you can safely use a dairy product of your own preparation.

Cooking method

First you need to prepare the milk. Boil pasteurized in packages is not necessary. It is only heated to 40 ° C. Home or store with a short shelf life is brought to a boil and cooled. Formed on the surface of the foam should be removed.

The next step is to mix milk and leaven. This action is best done in a separate vessel, for example in a cup or deep piala in a small amount of milk. Stir thoroughly, until complete dissolution of the dry matter. To get a drinking yogurt, you need to take more milk. The standard packing of dry ferment (1 g) is designed for cooking from 1 to 3 liters of dairy product.

The resulting liquid is combined with the rest of the milk and sugar is added. Pretty stirring everything, cooked it is necessary to pour on jars. Before making yogurt, they are thoroughly washed and sterilized. Do not pour the milk mixture to the very edge.

Putting the jars in the bowl of the multivark, we set the "Yogurt" mode. It provides for a single temperature (about 40 ° C) during the entire cooking time. Depending on the capacity of the device, the process lasts 6 or 8 hours. Before use, the finished yogurt should be placed in the refrigerator for 1 hour.

Some landladies pour water on the bottom of the bowl. This is necessary so that the glassware does not scratch the coating. You can also make a silicone mat. This is only necessary if the kit does not provide a set of cups. Jar for yogurt (for multivark) are very convenient to use, they have lids. They can store the finished product in the refrigerator for several days.

Recipe for yoghurt with dried fruits

This variant of yogurt will be especially useful for children. Prunes, raisins and dried apricots contain a large amount of trace elements, and in a duet with "good" bacteria it is just a well of health.

Ingredients:

• Milk - 1 liter.
• Leaven (or store yogurt without additives) - 1 pc.
• Sugar - 4-5 tbsp. Spoons.
• Prunes without pits - 6-8 pcs.
• Dried apricots - 6-8 pieces.
• Raisins - if desired.

Preparation of yogurt with dried fruits should begin with the preparation of syrup. After rinsing prunes and dried apricots, they must be cut and moved to a small saucepan. The mixture is sprinkled with sugar and a little water is added (50-70 ml). Put it all on a slow fire, bring to a boil.

While the syrup will cool down, it is necessary to mix warm milk (pre-boiling if necessary) with a dry leaven or with shop yoghurt. For babies it is better to use the first option, and then use the previously prepared yogurt as a starter.

At the bottom of the jars first pour a little syrup with pieces of dried fruit, and pour the milk liquid on top. Put in the multivark, close the lid and put the "Yogurt" mode. The price of a home-made product will differ from store analogs (somewhere costing about 15 rubles per 100-gram jar, on the average) 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 making this yogurt. In one of them, apple-vanilla syrup is prepared, and in the second, fruit is added to the classic recipe after certain manipulations. The version with the syrup is similar to the recipe for dried fruits, only apples are grinded and combined with vanilla and cinnamon.

To prepare yogurt in jars in a multivark in the second way, you will need:

• Milk - 1 liter.
• Leaven - 1 pc.
• Apples (medium) - 2 pcs.
• Vanilla - 2 pods.
• Honey - 1 tbsp. a spoon.
• Cinnamon - 3 g.

Milk is brought to a boil together with vanilla. Then cool to 40 ° C, remove the foam and filter. In a separate bowl, stir the ferment and combine with the remaining liquid. Spilling the mixture over the previously prepared dishes, sent to the bowl and set the regime. After 6-8 hours, yogurt in jars will be ready, then it is put in the refrigerator.

Apples should be peeled and cut into small cubes. Then they are moved to a pan, add honey, sprinkled with cinnamon and poured a little water. Mix well the resulting mass, set a slow fire and stew for about 5 minutes. When apples become soft, you need to remove them from the plate and allow to cool. When fed to yogurt add the finished mixture.

How to make yogurt in a multivark without jars?

Almost every mistress is ready for bold experiments with kitchen appliances. Thanks to this, many people have gotten used to doing without tare for making yoghurts. If you follow all the instructions of experienced women in this business (and men too), you get a pretty attractive and tasty dish. Although still, according to numerous reviews, yogurt in the multi-brand "Redmond" (in jars) turns out to be especially tasty.

If this option is not suitable, the dairy product can be cooked in the bowl itself. To do this, warm milk with leaven and sugar mix well, pour into the bowl, close the lid and put the "Heating" mode for 20 minutes. After an hour, this manipulation must be repeated. Then leave the yogurt for 8 hours. Cover during the whole process can not be opened!

Where can I get jars?

Not all housewives were lucky enough to have a kitchen assistant with a set of special glasses for yogurt. In fact, do not get upset, because at hand there are always small jars of sauces or baby food. It is enough to wash them, sterilize them and you can safely use them for cooking.

Also in the stores of home appliances you can buy a set of plastic jars with lids.