How to make kefir in a slow cooker. Cooking cottage cheese in a Redmond multicooker. Kefir in a slow cooker with sourdough

Kefir is a valuable fermented milk product. It is used to prevent problems with the gastrointestinal tract, as well as for the purpose of losing weight. Delicious kefir is used as a base for many sauces, and also as a substitute for a late dinner.

If your multicooker supports the “multi-cook” mode, then there should be no problems with preparing kefir. Making kefir will turn into a very exciting activity if you decide to involve your children in it and at the same time explain to them the technology for creating kefir. And it is very simple. To make kefir you will need milk and any starter. In order to simplify your task, we suggest taking a glass of the same kefir as a starter. With a little heating for some time, you will get beautiful kefir, made in your own kitchen. You can also try cooking other dairy products in a slow cooker, for example cottage cheese in a slow cooker, or homemade cheese in a slow cooker. It will also be easy to prepare yogurt in a slow cooker. It’s up to you to decide which dish to choose; the most important thing is to take care of your family’s health, because by consuming dairy products every day, we prevent many incurable diseases.

How to make kefir in a slow cooker

Ingredients:

• Milk – 1 liter
• Kefir – 1 glass

If you bought unpasteurized milk, then you need to boil it first. To do this, pour the milk into the multicooker bowl and turn it on to the “cooking” mode. Bring the milk to a boil and turn off. The milk must be cooled to 40 degrees. After the milk reaches the required temperature, pour a glass of kefir into it. Mix the milk-kefir mixture thoroughly until smooth. Turn on the multicooker mode in the multicooker, set the heating temperature to 35 degrees and set the timer for 6 hours. After the readiness signal sounds, the kefir must be poured into one large or several medium-sized jars and left to cool in the refrigerator.
Bon appetit!

Cooking time: 5 hours.

Yield: 6 servings.

Have you ever tried homemade kefir? It tastes different from store bought, and there is no doubt about its usefulness! I offer you kefir at home - a recipe in a slow cooker. Housewives have adapted to making this wonderful fermented milk drink in it. I’ll say right away that here I used store-bought pasteurized milk (in film) of good quality with 3.2% fat content and regular kefir with 2.5% fat content.

If you cook from whole cow's milk, then you need to dilute it 1:2 and be sure to boil it, and then cool it to the desired temperature. There are many recipes on the Internet: how to make kefir in a slow cooker with sourdough, with sour cream, with yogurt, but here you will learn a common version with kefir. The resulting product is more delicate than store-bought, with a slight sourness, and of course, more natural - in a word, homemade!

And if you are confident in the quality of the starting products, then this recipe for kefir in a slow cooker is also suitable for children from 10 months.

How to make kefir in a slow cooker from milk - recipe with photos step by step:

Prepare just two products: a liter of milk and a glass of fresh kefir. I have already described above what quality they should be.

Pour the milk into the multicooker bowl.

Now it needs to be heated. Since I propose making kefir from high-quality store-bought milk, there is no need to boil it. We bring it to a temperature of 40 degrees. If you do not have a special thermometer, you can check the degree of heating with your finger (remember to wash your hands thoroughly). You should feel a slight burning sensation, very mild. If the temperature is higher, milk kefir may not work in a slow cooker.

Pour a glass of kefir into the heated milk. Stir everything with a spoon or whisk.

Place the bowl in the multicooker. Close the lid. There is no need to select any program. Since I prepare homemade kefir in a Panasonic multicooker, I need to turn on the “Heating” mode. Time 4 - 5 hours. Set an alarm or set a timer, as longer periods are not recommended. Other brands of multicookers have a “Multicook” function, where you can set the temperature to 40 degrees.

When the time has passed, open the lid. You will see that some whey has separated. This is fine.

Let our kefir cool a little. Then stir it. Grains may form.

This can be easily fixed using a blender. Bring the liquid until smooth.

Pour the fermented milk product into a clean jar. Refrigerate. Place in the refrigerator for 3-4 hours. Now the preparation of kefir in the multicooker is completely finished. You can drink it pure or with added sugar or jam. This kefir can stand in the refrigerator for 3 days. As with regular kefir, you can also make pancakes, pancakes and other dishes that require kefir. To prepare the next portion, leave a glass of kefir for the starter. And if you want to get more product, take 2 liters of milk initially.

Bon appetit!

Our children love to enjoy such a tasty, healthy and satisfying fermented milk product as kefir. And some mothers feed their babies this wonderful drink at night, if the child wants to eat a little. Today we will tell you about a wonderful recipe that our reader Ekaterina offered us. She cooks homemade kefir in two ways: on the stove and with the help of a kitchen assistant - a multicooker. We will consider both options, since not all housewives have this wonderful technology. This kefir is perfect for feeding a child for an afternoon snack with or another treat, as well as a couple of hours before bedtime or, as mentioned above, to feed the child while he sleeps. Make your child's table varied and make homemade kefir yourself - it's not only quick, but also tasty, and most importantly - very healthy!

Ingredients:

• milk

if store-bought pasteurized - 2 liters
if domestic cow - 1-1.5 liters depending on fat content

• kefir for children or bifilife - 250 g

Recipe for making baby kefir:

If you are cooking with store-bought milk, then simply bring it to a boil. Cool to approximately 38 - 40 degrees.

If we prepare baby kefir from homemade milk (I usually make it from this), then dilute the milk 2:1 with water and boil for about 5 minutes. It is during this time that all dangerous bacteria in milk die.

A little hint: in order to boil milk correctly, you need to bring it to a boil and reduce the heat so that the milk slowly boils, but does not “run away” and from this moment we time it for 5 minutes. Then we cool the milk in the same way as with store-bought milk.

Add kefir or bifilife to milk cooled to the desired temperature, mix thoroughly, pour into bottles and place in a warm place overnight.

As a rule, I just put the bottles on the radiator.

If I'm cooking kefir for baby in a slow cooker(I have a Redmond RMC-M4502), for example, in the summer, when there is no heating, I pour the mixture into the bowl, turn on the heating function for 10 minutes, turn it off - time the hour and heat again for 10 minutes.
Then I just let the kefir cool and bottle it. Then I put it in the refrigerator to ferment for about another 5 - 6 hours.

Children's kefir ready. It is better to use it within three days.

There are three nuances that are worth remembering:

1) it is better to cool milk on the stove, and not by shock cooling on the street, as this ultimately affects the fermentation and taste of kefir;

2) it is better to take kefir or bifilife for children, since the rate of living microorganisms in it is higher than in adults, which means it is healthier and ferments better;

3) remember: young kefir weakens the baby’s stool, but three- to four-day-old kefir, on the contrary, strengthens it.

Bon appetit to you and your children!!!

As a child, I was very wary of kefir and never expressed any particular desire to drink it because of its rather sharp (for me) and distinctly sour taste. Well, perhaps with sugar. And in general, in the family of fans of this fermented milk product there have never been any. I remember how I stood in lines for milk from a barrel, and at the grocery store they bought milk “in triangles” or a glass bottle with a foil lid, the same story happened with sour cream. These two products replaced in our house all the dairy and fermented milk variety that is now available to anyone in abundance. But suddenly there was a turning point! No, I wasn’t struck by lightning: I got married and my husband turned out to be a kefir lover! Moreover, ten years later he got his son hooked on kefir! And - what to do - I had to populate the refrigerator with a fermented milk friend of the strong half of the family. However, a problem of the following nature arose: when there is kefir left in the package “neither here nor there,” it simply stagnates, spoils and you have to throw it away. It’s not that we are poor, but it’s still a pity for the product. This amount is not enough for baking, but there are other areas of application - already for me, my favorite. For example, smearing kefir on your face and becoming whiter than everyone else in the world)) I honestly admit - kefir is not the first freshness from a tetra pack, which, moreover, it seems to me , it becomes more sour day by day, and in general it is suspiciously store-bought, the desire to smear it on myself disappeared after several heroic attempts.

After thinking about it and browsing the Internet, I came up with a risky experiment: making fresh, homemade kefir from starter culture, of which, as it turned out, there are quite a lot of them in stores, pharmacies, and even online you can buy them if it’s difficult to get them in the traditional, simple way in your area. I thought for a long time, was afraid of crooked hands, rushed between different manufacturers, and toiled. As a result, I absolutely spontaneously took and bought a kefir starter in the store - the first one that caught my eye - kefir starter from VIVO - a company about which I knew absolutely nothing. It turned out that the company is international, they sell their starters in many countries and, in general, they live well. In general, having decided that lactic acid bacteria are also bacteria in Africa, I simply went out and bought what I saw.

This is what it looks like from the outside. Small box, very light, store in the refrigerator, cook, meet the expiration dates, and have the courage to take a chance

There are three spare parts inside the box: instructions and 2 bags of starter.

Instructions. A very large "sheet" with a description of the product:

All options for what can be prepared at home from starters of this brand;

A plate by which you can choose which product is needed and useful for you at this stage of life;

A hint on how to make the same product without buying a new batch of starter;

GUARANTEED!!! the fact that if you fail to prepare the declared product, then you will be compensated for material costs and mental anguish)) (by listening patiently, debriefing and giving instructions on what to do in order to get the desired result next time.

Great! We read, we are impressed, we happily take out the bags with magical contents

Here they are - these beautiful bags. On each one we again see the name, composition and recipe. In case your refrigerator does not have space to store a small, but still small box, and you decide to just throw these small bags into it (after reading, remembering and, possibly, saving the detailed instructions from the box). Very comfortably.

Then everything is simple. We take milk (I took 1 liter, 3.2% - store-bought "Prostokvashino", I collected this liter from two previously opened bottles in the refrigerator). Take a packet of sourdough (probably you can do both at once, but increase the volume of milk according to the instructions) and begin the process.

My milk was pasteurized, so I had to carefully boil it, cool it to 40 degrees (to the touch), skim off the foam (ultra-pasteurized milk does not need to be boiled - just heat it to 40 degrees). You can prepare kefir in a jar or thermos if there are no other devices at home, but I have a Polaris 0519D multicooker (which I am also afraid of and every time I put food in it, I risk their lives and my nerves), and the multicooker has a cooking mode " Yogurt". This is very good (albeit scary), because you don’t need to be afraid that the thermos will not withstand the required temperature for the right time, the jar will break, and you don’t need to look for a battery under which to ferment the kefir. And it’s much easier to wash the multicooker bowl than a bottle, thermos or jar.

In general, let's go: pour milk into the multicooker at the required temperature, add the starter (I have 1 sachet per 1 liter), mix well, close the lid, turn on the "Yoghurt" mode (by default 8 hours, left it like that), go live your life .

Kefir in a slow cooker, the recipe for which I want to tell you, tastes the same as in the store. And the benefits of such a drink are no less. Making homemade kefir is very simple and interesting. So be sure to try it.

Ingredients:

- milk with fat content from 3.2% - 1 l;
- kefir (any fat content) – 200-250 ml.

Recipe with photos step by step:

1. You can use any milk to make kefir in a multicooker - pasteurized or homemade. But its fat content should be from 3.2% for the kefir to be tasty and thick. As for the fat content of the kefir itself used to prepare the fermented milk product in a slow cooker, it can be anything. But keep in mind: the lower the fat content of kefir, the less thick and more sour it is.

By the way, you can prepare yogurt at home in almost the same way. For more details, read the link in another recipe.




2. If the milk is pasteurized, pour it into the multicooker bowl and heat it to about 35-40 degrees. Without a thermometer, the optimal temperature for making kefir is quite easy to determine. Place the tip of a clean finger into the milk. You should feel a slight burning sensation. If it is impossible to hold your finger in the milk hot, then the temperature is more than 40 degrees, and you need to wait a little for the liquid to cool, otherwise kefir will not work. If the milk is homemade, it must be boiled first. This can be done in a slow cooker or in a separate pan. And then bring the milk to the same temperature as in the first case.




3. Pour kefir into the milk. Mix well. Close the multicooker lid. Set the “Yogurt” mode for 6 hours. If there is no such program, you can prepare kefir in a multicooker using the “Multicook” mode. Set the temperature to 35-36 degrees. Time – 6 hours. It is advisable to disable the auto-heating function before preparing kefir. If for some reason you do not have time to turn off the multicooker, the kefir will spoil. When heating, the temperature is slightly higher than we need. Cool the finished kefir completely. Pour into an airtight container and store in the refrigerator for several days. But remember: the fresher the kefir, the more beneficial it is. By the way, you can prepare a new portion from it by using 200-250 ml for the starter.
You can add berries and fruits to your homemade fermented milk product, use it for baking or