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Home Yogurt in a Slow Cooker

0

60 min

Home Yogurt in a Slow Cooker

Home Yogurt in a Slow Cooker Photo 1

Time

60 min

Serving

7 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

Sure, it's easy to go to the nearest supermarket and throw a cup of yogurt into your shopping cart, but have you ever been delighted to cook yogurt on your own? Yogurt made with good bacteria boosts your digestion, improves the immune system and prevents allergic reactions. Let’s learn how to cook natural yogurt in your kitchen right away!

Ingredients

  • milk: 950 ml (if you use ultra-high pasteurized milk, then you can skip step one, as it has already been heated to the required temperature before the pack was sealed)
  • dry milk: 0.5 cup (optional)
  • sugar: 1 Tbsp
  • salt: 1 pinch
  • yogurt: 2 Tbsp (the one with live cultures or you can use freeze-dried bacteria instead)

Metric Conversion

Stages of cooking

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  1. Heat the milk to 85ºC (185ºF). Stir the milk all the time, while it is heating to prevent it from burning. If you do not have a thermometer, 85ºC (185ºF) is the temperature, at which milk starts frothing. If you plan to cook yogurt on a regular basis, it is highly recommended that you get a thermometer in the range of 100 - 212ºF.

    Home Yogurt in a Slow Cooker Photo 2
  2. Cool the milk to 43ºC (110ºF). The best way to do this is with a cold water bath. This will quickly lower the temperature, and does not require frequent stirring. If cooling at room temperature, or in the fridge, you must stir it more frequently. Don't proceed cooking yogurt until the milk is below 49ºC (120ºF), and don't allow it to go below 32ºC (90ºF). The optimal variant is 43ºC (110ºF).

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  3. Take the yogurt or the starter (this is the bacteria you add to the milk to cook your own yogurt) and warm it at room temperature. When buying the starter, make sure it contains active cultures. This is specified on the label. Plus, make sure the starter is fresh and does not contain any flavors or additives. Add nonfat, reduced fat, or whole dehydrated milk, if you wish. Adding about 0.5 cup of dry milk will increase the nutritional content of the yogurt. The yogurt will also be denser. This is important when you use nonfat milk.

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  4. Add 2 tablespoons of the starter or yogurt to the milk and stir or whisk the mass in a blender. This is needed to evenly distribute the bacteria throughout the milk.

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  5. Pour the mixture you have got into plastic or glass food containers.  Pour water into the pot of your slow cooker (around ¼ of it) and put the containers into the water. Set the required regime (this should be specified in the user manual of your slow cooker) and keep cooking until you hear the signal. It may take up to 7-8 hours for your yogurt to incubate depending upon the type, model and power of your slow cooker. The longer you cook the yogurt, the denser it will be.

    Home Yogurt in a Slow Cooker Photo 6
  6. Remove the containers from the slow cooker, check the condition and consistency of the yogurt you have cooked, let it cool down and put the containers into the fridge, where you can store them for up to 2 weeks.  Add berries, jam or other additives before tasting the readymade home yogurt and enjoy this healthy dessert!

    Home Yogurt in a Slow Cooker Photo 7

History of the Home Yogurt in a Slow Cooker

Yogurt has been consumed for thousands of years all over the world, from the Middle East to Asia to Europe. This traditional dairy product has been known for its health benefits, including aiding in digestion and boosting immunity. The process of making yogurt involves fermenting milk with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.

Making yogurt at home has become increasingly popular, with the introduction of the home yogurt maker. But for those who don't have one, a slow cooker can be a great alternative. With this method, you can make your own fresh and natural yogurt with minimal effort.

Tips and Tricks for Home Yogurt in a Slow Cooker Recipe

  • Make sure to use milk with no added ingredients, such as sugar or additives.
  • Be careful not to overheat the milk as it can curdle and burn.
  • Use a thermometer to ensure that the milk has cooled down to the desired temperature before adding the starter.
  • Choose a yogurt starter that contains active cultures for the best results.
  • If you prefer thicker yogurt, use whole dehydrated milk or add gelatin to the mixture.
  • Keep the slow cooker covered during the entire cooking process to maintain a constant temperature.

Tips for presenting the dish

Home yogurt in a slow cooker can be presented in a variety of ways. You can serve it plain or add fresh fruits, granola, or honey to taste. It can also be used as a substitute for sour cream in recipes or added to smoothies for added creaminess. To make the yogurt look more visually appetizing, neatly arrange toppings on top of the yogurt in a bowl or jar. The possibilities are endless, so get creative with your presentation!

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