Yogurt in a multivarque without jars - recipe

Yogurt in a multivark without cans is easy and simple. But, unfortunately, not all owners have such a delicacy the first time. In this regard, many of them prefer to purchase a dairy product in the store. However, natural yogurt without any additives on the shelves is very rare. In this regard, we recommend using our advice and making a delicious and healthy sour milk product on your own.

Yogurt in the multivark. Tips for cooking

Yogurt women have long been not a luxury. Virtually every hostess has such a device. However, in most cases it is just worth it and is not used for its intended purpose. In this regard, we suggest immediately to acquire a multivariate. This kitchen gadget just will not be idle. After all, you can cook not only dairy products, but also other dishes.

Before you tell us how to prepare yogurt in a multivark without jars, you should tell a little about the very mentioned product.

Yogurt is a sour-milk dish, which is formed as a result of the joint work of some living microorganisms, more precisely, the Bulgarian rod and thermophilic streptococci. Such useful bacteria live at a temperature of 37-40 ° C.

In milk, which was heated to the specified temperature, gradually introduce the necessary amount of ferment, and then leave in complete rest for several hours.

The longer the microorganisms multiply, the thicker the yogurt in the multivark without cans is. However, it should be noted that it is highly discouraged to overdo this product in the kitchen appliance. Otherwise, it can peroxide.

To stop the activity of microorganisms, already prepared homemade yogurt is cooled, and then placed in a cold store.

How to make a quality product?

Questions about how to prepare yogurt in a multivarque without jars and how to make a quality product are different questions. After all, such a dish can make even an inexperienced cook. But if you do not follow all the rules of the recipe, yogurt will not turn out very tasty.

For the preparation of a quality product, it is necessary to use only boiled whole milk without any additives. Also it is necessary to sterilize all utensils which one way or another will be in contact with the initial raw material.

Choice of sourdough

Before making yogurt in a multivark without jars, you need to buy a suitable starter. The right choice of this particular ingredient is the key to obtaining a tasty and healthy home-made dairy product.

The most qualitative ferment is dry. You can buy it at any pharmacy or special health food store.

If you do not want to bother with dry starter cultures, it is better to buy plain yogurt (not potable) without fillers and with a short shelf life.

Features of preparation

Cooking yogurt in a multivarque without jars (the recipe will be presented a little further) is possible, regardless of whether the device has the appropriate program or not. The process of creating such a product is the same for all kitchen gadgets.

Whole milk is heated to the desired temperature by heating or some other gentle mode, and then add the necessary amount of ferment, stir and leave for 3-5 hours.

Correctly made yogurt in a multivark without jars has a glossy and smooth surface. In the event that you want to prepare a drinking product, it should be kept less time.

In house yogurt it is allowed to add absolutely any fillers. For example, a dish with grated chocolate, cocoa, pieces of fruit or berries, jam, jam, natural juices, nuts and dried fruits turns out very tasty. It is very important to remember that all these ingredients can only be added to the finished product.

Yogurt in the multi-brand "Redmond" without jars: recipe

If you have never done homemade yogurt yourself, then you should not experiment. To get the most useful and tasty sour-milk product, we recommend that you follow all the requirements of the recipe. To implement it, we need the following ingredients:

• Cream is not very fatty (10%) - about 500 ml;
• Whole milk 2.5% fat - about 2 liters;
• Sugar white small - 5 large spoons;
• Yoghurt "Activia" without fillers - 1 small jar.

Cooking process

Despite the fact that homemade yogurt is a very whimsical product, it's easy and simple to make. To do this, prepared not very fatty milk and cream pour into the bowl of the multivark, and then turn on the "Steam cooking" mode. In this program the drink is gradually brought to a boil, regularly interfering. After boiling the milk for about 5 minutes, turn off the device. In this case, the product is allowed to cool under a closed lid to a temperature of 40 ° C.

After the described actions, natural yogurt "Activia" is added to the warm milk, the ingredients are thoroughly mixed and then they are closed again. After setting the heating mode for 2 hours, the kitchen unit is set aside for 4-6 hours without opening the lid.

After the yogurt in the multimark "Redmond" without jars is ready, it is poured into another glassware (preferably glass) and mixed together with sugar. In this form, the products are closed with a lid and left in the refrigerator for several hours. Only after this, in the yogurt can be added various fillers in the form of berries, fruits, nuts, etc.

Simple cooking of homemade yogurt

Once cooked homemade yogurt, you will do it again and again. After all, this product is not only very tasty and nutritious, but also surprisingly useful.

For the preparation of plain yogurt we need the following components:

• Milk whole 3.5% fat - about 1 liter;
• Yoghurt store "Aktimel" without additives - 1 bottle.

Cooking method

For the preparation of this yogurt, whole milk is poured into a clean and dry bowl of the multivark, and then heated to a temperature of 40 ° C in a quenching regime. After that, the store product "Aktimel" is added to the drink. After mixing the ingredients, they are tightly closed and a heating program is installed. After 25 minutes, the kitchen unit is completely switched off and left in this condition for 5 hours. In this case, the lid must be closed all the time.

The finished thick yogurt is transferred into glass jars and closed. Before use, such a product is kept in a refrigerator for at least 12 hours. Only after that, various fillers are added to it and served as a tasty and useful dessert for the table.

Making homemade yoghurt from a dry starter

If you doubt the quality of the store yogurt, then the starter for the home product can be purchased at the pharmacy. With dry powder, you get a real dairy dish with a high nutritional value.

So, to prepare a delicious homemade yogurt we will need:

• Milk whole of any fat content - about 1 liter;
• Dry sourdough - 1 sachet.

How to cook?

To make a healthy homemade yogurt, whole milk is heated in a multivarquet with steam cooking, and then cooled to a temperature of 40 ° C. After that, in a warm drink, stir the dry yeast thoroughly. To obtain a quality product, this process is carried out as follows: pour 1 glass of milk, and then pour into it a dry leaven and mix well. After this, the resulting liquid is poured into the main part of the beverage and again carefully mixed. In doing so, it must be remembered that all utensils used for cooking yogurt must be sterile.

After the milk with a dry leaven is in the bowl of the multivark, they are closed and the "Heating" mode is turned on. After ¼ hours, the device is completely disconnected and kept its contents under the lid for 6 hours. After this time, the finished thick yogurt is spread in glass jars and sent to the refrigerator.

Let's sum up the results

As you can see, in the preparation of yogurt in a multivark without jars there is nothing complicated. It should be noted that the first batch of product with the use of a dry starter is obtained a little slimy and very similar to kissel. However, this structure of yogurt does not affect its useful and taste qualities. Put a couple of large spoons of this product in a separate bowl and use it later as a starter. Each time, homemade yogurt will get all tastier and tastier.