Yogurt is a well-known fermented milk product that is made from milk and sourdough. At the same time, the starter contains at least one of the living microorganisms: thermophilic streptococcus or Bulgarian bacillus.
The composition of yogurt is most strictly applied in its homeland, in Bulgaria, where any additions to the composition of the product are simply unacceptable. In our country, yogurt may contain milk powder, cream, fruits or their processed products, as well as vegetables, preservatives and food colors. The lack of strict control with respect to the composition of yogurt has led to the fact that in stores often a product with the same name is found, but not even containing the basic necessary components. That is why homemade yogurts cooked in a special yogurt maker or, more simply, in an ordinary multicooker are increasingly found. True, here you still need to know how to cook yogurt in a slow cooker correctly.
The benefits of yogurt for the human body
Natural homemade yogurts are incredibly healthy. They contain large quantities of fats, proteins, carbohydrates, potassium, calcium, phosphorus. If we talk about the latter, then in 100 g of yogurt contains:
- Calcium, which is responsible for the work of the heart, the contraction of the heart muscle and preserves the strength of bone tissue - 25% of the daily norm for an adult;
- Potassium, improves heart function - about 30%;
- Phosphorus, contributing to the proper functioning of the nervous system –15%.
Moreover, sour-milk bacteria, which are part of yogurt, colonizing the intestines, contribute to the normalization of digestive processes, the synthesis of vitamins and improve immunity. Therefore, homemade yogurt ( cooked in a slow cooker or yogurt maker), helps a lot with intestinal infections, colitis, enteritis and other diseases of the gastrointestinal tract. The proteins contained in yogurt are already partially digested by bacteria, so they are absorbed more easily, without causing allergies. It is no accident that natural yogurt is considered a hypoallergenic product. Thus, in some cases, yogurt can be used instead of certain medications.
Yogurt in a slow cooker. Cooking recipe
Any housewife will be able to cope with this task, since the cooking process is not only simple, but also interesting. Therefore, if you want to cook yogurt in a slow cooker, you can start now.
To do this, you will need:
- slow cooker;
- fresh milk;
- special sourdough (sourdough is needed only for the first time, later on it will be replaced by natural yogurt itself).
First you need to boil the milk and let it cool slightly - up to 40 degrees, nothing more. This is the most suitable temperature for adding sourdough or natural yogurt to milk. The proportions are as follows: sourdough - 2 tbsp. tablespoons, milk - 1 liter.
The resulting mixture is poured into small jars. If there is dishes from baby food, this will be the best option. At the bottom of the multicooker lay a towel over which water is poured, and carefully place open jars on it. Water should not cover them, but only reach the "shoulders". Then in the slow cooker they turn on the heating mode, but how quickly yogurt in the slow cooker reaches the necessary maturity depends on the quality of the sourdough. When the yogurt thickens, the multicooker is turned off. The whole process of preparing yogurt in a slow cooker takes about one and a half to two hours.
After turning off, the yogurt in the slow cooker is left for a few more hours "for ripening". To avoid excessive acidity of the yogurt, it is not recommended to leave it in a slow cooker at night. Ready yogurt in jars is removed from the multicooker, covered with lids and immediately sent to the refrigerator.
So in just a few hours and without much effort you can get excellent yogurt with unique nutritional and taste qualities.