Sweet homemade yogurt in a slow cooker of sourdough with cream

To prepare a delicious and healthy drink, it is better to take homemade milk. But if it is not possible, use the store option. Homemade milk needs to be boiled, with pasteurized, you can skip this stage.

Heat (or cool, if it boiled) the milk to 40 degrees. Add sugar, mix well. It is necessary for the sugar to dissolve. Pour in the starter, pour in the cream. Cream can not be added, but with them the yogurt turns out to be especially tasty and very tender.

Pre-prepared small jars must first be covered with boiling water and let them cool down a little. Now pour the future yogurt into jars without reaching the edge of the neck by 1-1.5 cm. Then put them in a slow cooker. If you are afraid of scratching the bowl, put a silicone mat or a small towel, a cloth napkin on the bottom. I don't do that-I've never had a scratch.

Banks need to be covered with lids. An important point is not to close it, but simply to cover it to protect the yogurt from condensation getting into it. Then fill the bowl with warm water to the level of yogurt in jars.

I close the slow cooker and set the "Yogurt" mode. In my slow cooker, the yogurt cooking time is 8 hours. I usually put it to cook overnight. The main thing is not to miss the moment and take out the yogurt immediately, otherwise it may turn sour and taste sour.

Let the finished yogurt cool down and put it in the refrigerator for an hour to stop the rapid growth of bacteria. That's it - yogurt is ready to eat, you can add fruits or nuts to it to your taste. It should be stored in the refrigerator for no more than 5 days.

Bon appetit and good health to you!