Composition / ingredients
Cooking method
Pour the milk into the bowl of the slow cooker and simmer on the "Preheating" for about 5-6 hours. As a result, we will get fragrant melted milk.
Pour part (about 200 ml) of melted milk into a small bowl (leave the rest in the bowl). After letting it cool down to room temperature, mix it with yogurt (I use exclusively homemade, but you can also take quality store-bought yogurt of a proven brand).
Beat the milk-yogurt mixture until smooth, then return it to the bowl of the slow cooker, mixing with the remaining milk.
Now pour regular and vanilla sugar, mix.
Using the "Preheating" mode, we simmer the yogurt for 8 hours, then pour it into a separate vessel and let it cool down.
Chop raspberries with a blender.
Add raspberry puree to the cooled yogurt and beat everything with a mixer again.
Pour yogurt into glasses and enjoy!
Caloric 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
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla sugar - 379 kcal/100g
