Usuba
Yogurt in a Slow Cooker
Thick yogurt made in a multicooker. Use milk with 5% fat content or higher, or mix milk with cream to achieve the desired consistency. You can add sugar and vanilla for a sweet version, or prepare plain yogurt without additives — it works great for dressings and marinades.
- Prep
- 480 min
- Cooking
- 420 min
- Total
- 900 min
- Standard serving
- 505.4 g
Ingredients
Total 4
Instructions
- 1
Step 1
Mix milk, bacterial starter culture, sugar, and vanilla with a whisk or blender. Wait until the sugar dissolves. If needed, gently heat the mixture on minimum power.
- 2
Step 2
Sugar and vanillin can be omitted — you'll get natural yogurt, suitable for salad dressings and marinades.
- 3
Step 3
Pour the mixture into glass jars. Cover with lids without screwing them on tightly to prevent condensation from getting inside.
- 4
Step 4
Place a plastic or silicone trivet on the bottom of the multicooker bowl — this will protect the jars from direct contact with the hot surface. Place the jars on the trivet and pour water into the bowl up to the level of the jar shoulders.
- 5
Step 5
Find the keep warm or heating mode in the multicooker menu — this is the mode that turns on after the main cooking program is completed.
- 6
Step 6
Turn on the heat maintenance mode for 6–7 minutes — during this time the water will heat up to approximately 45 degrees, and the yogurt will reach the required temperature of about 40 degrees. Close the multicooker lid and leave the yogurt for 6 hours. Do not open the lid.
- 7
Step 7
Place the jars in the refrigerator for 1–2 hours for final maturation.
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