Yogurt in a multicooker

A very convenient way to make homemade yogurt! After all, store goods can not always be trusted. There are many recipes for yogurt using sourdough. Yogurt is very tender in structure and thick in texture. It tastes like fermented milk. Try it!

Ingredients

• 1 liter of milk
• 1 sachet of sourdough

Directions

1. Bring the milk to a boil, cool to 40 ° C. We choose pasteurized or ultra-pasteurized milk with the shortest shelf life, or fresh cow's, goats, or soy milk. Ultrapasteurized milk can be left unboiled. Do not use sterilized milk, because it does not contain nutrients.
2. Add sourdough to 150-200 g of milk, stir.
3. Combine the dissolved yeast with the rest of the milk.
4. Yogurt can be prepared directly in the bowl of the multicooker. If you cook yogurt in portion molds, you need to fill them and place them in the bowl of the multicooker with water, as in a water bath.
5. Set the cooking mode "yogurt" or +40 ° C for 8 hours.
6. The finished yogurt is cooled in the refrigerator to complete fermentation. Store up to 5 days.
7. To prepare fatty yogurt, use 0.5 liters of skim milk + 0.5 liters of heat-treated cream.