Cooking homemade yogurt in Multivarki

Cottage cheese, yogurt, yogurt - all this can without difficulty make yourself at home. Previously this required prodelyvat a great job, but today with the advent of modern technology the situation is much simpler. So, for example, convenient and easy to prepare yogurt in the device, is gaining in popularity - Multivarki.

Of course, many will wonder why we're talking about making yogurt is not for yogurt, which make this milk product right thing, namely Multivarki? The answer: because so many housewives, knowing that it is theoretically possible, though not dare to make yogurt in Multivarki, fearing that it will not work or is too acidic, thickens, etc. With Yoghurt designed specifically for making yogurt, everything is obvious, but in a situation with Multivarki - not very clear how to do it correctly yogurt.

What multivarka - multifunction device, is an understatement. In this wonderful instrument can cook almost everything, and yogurt - including necessarily doomed to failure in this technique foods. Just need to know the right proportions of ingredients and cooking techniques.

How to cook yogurt Multivarki

For anyone who wants to learn to cook a delicious yogurt yourself and stop buying magazine variant containing a fraction of nutrients, multivarka will be a great help in this endeavor.

First, you need to buy the ingredients. The easiest option - use only milk and leaven in the form of store natural yogurt (ratio: 2 tablespoons of yogurt per 1 liter of milk). Often yogurt creamed, we present two options with them and without them - the basic recipe.

Recipe for making homemade yogurt in Multivarki - basic recipe

You will need: 1 liter of pasteurized milk, 1 yogurt (natural or fruit - to taste).

How to cook yogurt Multivarki. In the pot to heat the milk to a temperature of about 40 degrees, add yogurt if necessary until all the blend uniformity whip mixer. Take small clean sterilized jars, pour the mixture, cover the jar lids without screwing them, or you can cover them with plastic wrap, place in multivarku, the bottom of which lay a towel. Pour into a bowl of warm water temperature of about 40 degrees to the "coat hanger" jars, close the lid, turn on the heating mode multivarku and stand for 20 minutes, then turn off the appliance and leave otseti inside without opening the lid, yogurt for another hour, then again at 15 20 min to include heating and again an hour disable multivarku.

At this point, you can remove a few jars of yogurt in the refrigerator and leave the rest on the device until the morning - so it will be easier to decide on the future course of time longing yogurt in the device.

Preparation of yogurt Multivarki - version with cream

You will need: 500 ml milk, 500 ml cream 11%, 1 pack of yogurt, 3 tablespoons sugar.

How to cook yogurt Multivarki cream. Banks are sterilized. Combine milk and cream, yogurt and sugar, stir, pour into jars, put them in multivarku, pour warm water to the bottom mark in bowl, close multivarku lid, turn on the "display" for an hour, then turn off the device without opening the lid, leave for 2 hours or longer. Ready to remove non-pourable yogurt cold.

Features making yogurt at home

• If yoghurt is used not sterilized milk, it must first perekipyatit, then cool to a temperature of 40-41 degrees Celsius.
• All glassware used for yoghurt, including cans, in which it will cure, must be sterile.
• The smaller volume of yoghurt tubs will be used, the more dense it out (the best option - a jar of baby food).
• If you want to add in the yogurt fruit or other additives, do it only when the yogurt is ready, otherwise the fermentation of yogurt added products may develop its own microflora, which can lead to serious poisoning.
• As leaven can be used not only ready yogurt, but also pharmacy leaven "Narine" and others. Having prepared homemade yogurt once in subsequent times can be used as a leaven already yogurt, especially his putting off. But remember: a natural live yoghurt can not be stored for more than 3 days, even in the refrigerator.
• The higher fat content of milk is, the more dense and delicious yogurt is mild creamy taste gives the addition of cream (up to 40% of the total).
• If yogurt is curled or nitrous, then use the product was substandard or non-sterile dishes at a spoiled yogurt can cook pancakes or sustain it in Multivarki a little, strain and get home curd.
• If on the surface appeared yogurt whey - it should be easy to merge, it is one of the evidence that it is properly prepared.
• If yogurt is turned too liquid, then was used weak starter, or not enough fat milk.