Composition / ingredients
Cooking method
Boil the milk and cool it to 40 degrees. If you take ultra-pasteurized milk, then you can skip the boiling stage, instead just heating the milk to the desired 40 degrees.
Pour the dry starter culture for making yogurt into warm milk, stir.
It is better to prepare the jars in advance - you need them to be sterile. Pour milk with sourdough into them, cover with cling film on top.
We put a small towel on the bottom of the bowl of the slow cooker. This is necessary so that the jars stand more stable and do not accidentally scratch the surface of the bowl. We put jars with future yogurt on the towel.
Fill the bowl with warm water (40 degrees) up to the level of milk in jars. Close the slow cooker, select the "Yogurt" mode. The cooking time depends on the model of your slow cooker, but it is usually 8 hours. It is convenient to put yogurt to cook at night.
When the time expires, open the slow cooker, take out the jars, remove the film and cover with lids. If the jars are without lids, then you can just leave a food film on them. We put the jars in the refrigerator for 4 hours. This is necessary in order for the yogurt to ripen.
After 4 hours, the yogurt is completely ready for use. If desired, it can be decorated or various additives can be introduced.
Bon appetit!
Calorie 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
