Fragrant brown foam and a stunning taste of childhood - this is exactly what we propose to do this in a slow cooker. Quickly, very tasty and of course, very simple. And also - very useful, both for babies and adults.

Ryazhenka in a slow cooker

Remember how mothers told us in childhood that you need to eat dairy products: cottage cheese, drink kefir and homemade fermented baked milk? This process of preparing homemade dairy products was given enough attention. Grandmothers and mothers tried to feed their children with a useful breakfast before sending to school for classes, gave a delicious ash and babies. The hostess’s recipes were passed down from generation to generation. Now we also have the opportunity to prepare a delicious fermentation in a slow cooker on their own according to the recipes of our grandmothers.

What do you need:

• high fat milk - 1.5 l;
• yogurt "Activia" without additives - half a jar.

We proceed to the process of making fermented fermentations in a slow cooker:

1. In order for the fermented baked milk it really turns out like a village from a stove, you first need to be prepared from ordinary store milk (or from home) ghee, and then bring to the final result.
2. Esteled milk is prepared as follows: it is necessary to pour the entire portion of the milk indicated in the recipe into a clean multicooker bowl (of course, without the smells of previous food), turn on the “Extinguishing” program. And now attention, the lid of the device cannot be slammed, otherwise after 7-10 minutes the milk will reach the pitch stage and nothing will come of you. Therefore, we do not close the cover of the device until the milk boils.
3. When the milk will boil, you just need to be nearby and periodically stir it with a special spoon.
4. When the milk boils, there is nothing to worry about, you can safely close the lid and go about your business. By the way, milk will be prepared for a very long time, as long as 5 hours. So you can set a goal in the morning and set milk.
5. The next step is when the ghee is ready. You won’t even believe your eyes when you open the multicooker lid - milk will acquire a characteristic creamy shade and delicate milk aroma.
6. On this wonderful note, you need to pour hot milk into another clean container in order to strain from rolled films. Let the milk still be in another saucepan, and you will need to thoroughly wash the potted pot.
7. And yet, do not be surprised that there is less milk, it is quite natural, because it was boiled. From 1.5 liters of milk you get 1 liter of the finished product.
8. Now your task is to wait for milk to completely cool. This process can occur naturally when you are in no hurry, just leave milk on the table, let it cool. Or speed up this process in this way: place a container with milk in a bowl of cold water. It is important that the temperature of the milk does not fall below than +40 ^aboutS. This is an optimal temperature in order to move on to the next stage of preparing a fermentation in a slow cooker.
9. What we do next: we cast half the milk in a cup, lay out half a portion of a jogurt jar, mix both dairy products with a spoon. Approximately 1 liter of milk will need 4 or 5 tbsp. yogurt without additives.
10. Do not forget that you need to thoroughly mix yogurt with milk so that there are no lumps and it completely dissolved in milk.
11. Pour this sourdough into a pan with stomped milk and mix well again. It remains only to pour the milk into a multicooker capacity and now choose the Yogurt program. Time needs to be set for 3 hours.
12. After the indicated time, look into the multicooker bowl, try the density of the fermented fermentation with a spoon. Due to the fact that the product is warm, fermented baked milk does not seem as thick as we would like. Try a fermentation and taste, it will be sweet because it has not risen.
13. If you want a fermented to be acidic and thoroughly, you need to extend the time of preparing a fermented baked milk in a slow cooker for another 1 hour.
14. It is necessary to distribute the fermented baked milk in jars, or pour into glasses and put in a refrigerator for half an hour.

If you want, you can start tasting immediately. Children are very fond of such a fermented baked milk, prepared in a slow cooker with fresh berries and any pastries. The shelf life of such a home dairy product is 5 days in the refrigerator. In a cold place, the fermented baked milk becomes more dense and thick.

Ryazhenka in a slow cooker on sour cream

It turns out that there are several recipes for cooking a fermented in a slow cooker. The taste of the finished product will depend on the sourdough itself. In this case, we propose to use sour cream as a sourdough. You can store, and even better - home, your own preparation.

What products we need:

• milk - 2 l;
• sour cream 20% fat or more - 4 tbsp.

How to make a fermented in a slow cooker:

1. How good it is when there is a slow cooker at home. After all, you can take her with you to the country or on vacation, when all went with the family. The slow cooker will help out well when there are small children in the house, because the time to prepare healthy dishes is catastrophically lacking. Just this device will help cook a lot of diverse and healthy dishes, including a fermented in a slow cooker.
2. In order to make a fermented baked milk, you need to pour milk into the multicooker bowl. As you want, according to your desire, you can immediately start the process of preparing a fermented baked milk in a multicooker from ordinary milk or first make it stomped to get the very color that is inherent in this dairy product.
3. We still offer to spend more time, but in the end result to get what we planned-a delicious fermented baked milk. Therefore, we prepare this: pour milk into the bowl of the device, turn on the “Extinguishing” program. We are waiting for the milk to boil, yet we do not move far from the multicooker, we control this process.
4. Stir the milk when it begins to boil. We observe a little more, only a couple of minutes, if you calm down, you can close the device cover and now set the time to prepare a fermentation in a slow cooker for 5-6 hours.
5. If there is not enough time, you can put the milk languishing for the night, and in the morning to continue preparing a fermented in a slow cooker.
6. As soon as the first stage is completed and you got the ghee of a pale brownish shade, now pour it into another container through a sieve or a gauze folded in several layers to get rid of the foams. If this moment does not particularly worry, leave everything as it is.
7. All the same, you need to pour milk into another container to wash the bowl of the multicooker. And milk needs to be given time to cool and reach room temperature (maximum +40 ^aboutFROM).
8. Enter the starter culture-pour 250 ml of melted milk into a clean jar, add 3-4 tbsp. Sour cream and mix well so that the mass turns out to be homogeneous.
9. Pour the sourdough into milk, mix again thoroughly again and now all this can be poured back into the multicooker bowl.
10. And now we offer a lazy way to prepare a fermented in a slow cooker: you need to include the device in the "heating" mode, leave for 25 minutes. Then do not open the lid for 6 hours. On this, all, tasty and healthy fermented fermentations in a slow cooker will be ready. It is convenient to make this dairy product at night.

Before serving ash in a slow cooker on the table, it needs to be mixed with a spatula and poured into cups. It will not be warm as thick as in chilled form. Help yourself, it is healthy and very tasty!

Ryazhenka in a slow cooker in jars

And this recipe differs in that you can immediately cook a fermented in a slow cooker in jars. It also turns out tasty and healthy. Let's proceed to the process of making fermented fermentations in a slow cooker according to this recipe.

Prepare the following products:

• ghee - 0.5 l;
• curd "activation" - 1 glass.

How to make a fermented in a slow cooker:

1. The process of preparing ghee is described in previous recipes, you can make milk in advance and in large quantities or buy this dairy product already in the finished form in the store, or on the dairy market, where products brought from the nearest villages are sold.
2. It is as simple to cook ash in a slow cooker as yogurt, here is the whole secret in the sourdough - if you have chosen a successful one, then the finished dairy product will delight with an excellent taste and bring only benefits.
3. All that you need to do is to enter the leaven into slightly warm milk, its temperature should be room, but not higher than +40 ^aboutS. In order to successfully mix yogurt with milk, it is better to cast a little milk to the jar, add yogurt, beat the mass well, and then insert this leaven into the milk and mix again.
4. Pour the milk with a sourdough in jars, only at the bottom of the multicooker you need to put a towel folded in several layers.
5. Close the cover of the device, turn on the Yogurt program for 6 or 7 hours.
6. In the morning, you need to get jars with a fermented animal, put berries, pieces of fruits, dried fruits and nuts on top that you want and send this splendor to “ripen” to a cold place. In the summer - in the refrigerator, in winter - on a glazed loggia for at least 1 hour. As soon as the fermented rowing cools down, she thickens.

You can serve such a delicious and healthy dairy product with anything, children like to eat a fermented baked milk with cookies and buns, as well as fresh berries, adults can be offered this option: to give yogurt to a salad of fresh vegetables. And also advice: do not for the future, in the forces in a slow cooker, it is tasty while fresh. So it is better to prepare a new portion of a delicious dairy product 2-3 times a week.

Ryazhenka in a slow cooker made of goat milk

Cow's milk is wonderful, but sometimes I want something special. It is just that you can cook a fermented in a slow cooker from goat milk, it is more dense and thick, and also very useful.

Ingredients for cooking:

• goat ghee - 2 l;
• kefir - 150 ml.

The subtleties of cooking a fermented in a slow cooker:

1. The preparation of any ash begins with the fact that you need to heat ghee. A little so that it is barely warm. Gelled milk can be bought in the market or do it yourself in a slow cooker.
2. We need to combine warm milk to the sourdough. In this case, it is a store fat kefir, you can also use a store of ryzhenka and sour cream instead of kefir. The main thing is that the listed dairy products are high fat.
3. Pour 125 ml of milk into a separate glass or bowl and pour the specified amount of leaven. Mix all the ingredients well and now you can introduce this portion of sourdough into warm milk. Mix thoroughly again.
4. Now you need to pour all the milk into the multicooker bowl. It should be clean and smell, then turn on the “Extinguishing” program.
5. In the first 10 minutes, you need to stand and periodically stir milk in a multicooker bowl so that it reaches a boiling stage and does not “run away” anywhere. Some housewives shared their experience in preparing a fermentation in a slow cooker: they immediately closed the device cover and turned on the program for 6 hours. Alas, when boiling, the milk rose up and clogged the valve hole, the foam remained on the walls and the inner lid of the slow cooker. As a result, the foam gradually dried and began to burn. The result of this preparation of fermented fermentations in a slow cooker is a tasteless baked milk with a taste of handful milk and a spoiled multicooker. To wash it, you will have to work.
6. We do everything according to the rules: when the milk boils, we still need to stand up and watch as soon as it “calms down”, you can close the lid. Now there are 2 options for preparing a fermentation in a slow cooker: the first is the “yogurt” mode, if there is no such program, then “extinguishing” for 6-7 hours, the second is the “heating” mode for 25-30 minutes, then turn off the device and leave it on night. Do not open the lid. See for yourself which option you like best.

Ryazhenka in a slow cooker is tasty, though without such a ruddy crust as in a Russian stove. But if you compare this product in useful properties, then the benefits of such a fermentation are huge - it has a lot of useful vitamins and trace elements, as well as protein and calcium.

Ryazhenka in a slow cooker. Video