I have previously prepared yogurt in baked milk in a slow cooker. It is very tasty, sour with a delicate aftertaste of baked milk. I tried adding dark syrup, fruits, berries and just sugar to it ... but something was not perfect! I want to say a big thank you to Anya lifetastesgreat for the cinnamon idea! Baked milk and cinnamon with sugar are delicious! I didn't add it to the sourdough itself, but just sprinkled a thick layer of sugar cinnamon over the finished yogurt. In my opinion, it turned out perfect. And as always "All ingenious is simple!"

Ingredients:
Baked milk from 3.2% 1 liter.
Yogurt without additives 150 gr.
Cinnamon sugar - to taste

Stage 1
First, let's prepare the yogurt jars. Wash them thoroughly and pour over boiling water, leave to dry.
Stage 2
We heat the milk to a temperature of 40 degrees.
Stage 3
Add yogurt (preferably at room temperature) to the milk and stir thoroughly to completely dissolve the yogurt.
Stage 4
We pour the resulting mixture into clean and dry jars.
Stage 5
We put a silicone mat or cotton napkin at the bottom of the multicooker bowl, put jars of yogurt and cover them with lids. No need to twist! Pour water at room temperature, approximately to the level of milk in jars.
We close the lid and turn on the "Multipovar" mode, set the temperature to 40 degrees for 8 hours. Do not open the lid of the multicooker while cooking!
After the end of the program, immediately put the yoghurt in the refrigerator for several hours.
Sprinkle generously with cinnamon and sugar before serving.

Detailed recipe with step by step photos on the site

If you like the taste of baked milk and you love yoghurt, you will surely love this recipe. Today I make yoghurt from baked milk. It is convenient to cook it in a special device - in a yogurt maker. It is a miracle modern technology allows you to make yogurt without unnecessary hassle... However, we have our own miracle - a slow cooker, which copes with the preparation of yogurt at home just as well. Baked milk yogurt in a slow cooker it turns out thick, with a sweetish taste of baked milk and a delicate creamy aroma. Try this one gourmet dessert, and you will become his fan for a long time. If desired, you can add berries, fruits, jam to yogurt, but even without additives it is surprisingly good.

Ingredients:

• 1 liter of baked milk
• 1 activia yogurt (I have strawberry)
• 1 tbsp. l. sugar (optional)
• clean small jars (the smaller the jar, the thicker the yogurt will be)

Preparation:

Prepare baked milk. Cool the prepared baked milk to 40 - 41 ° С. Add sugar, stir. Pour in the activity (the starter should be at room temperature). Mix.

Prepare jars in advance, they must be clean and dry (!) Pour milk into jars. Cover the top with lids (do not twist) or wrap each jar with cling film.

Place a napkin or silicone mat on the bottom of the bowl. Lay out the jars of milk.
Fill the bowl with warm water to the milk level (water should also be 40-41 ° C).

In a multicooker Panasonic with the “off” button, turn on the “heating” mode for 15-20 minutes (time is recorded on the clock). Then turn off the "heating" and leave the yogurt in the turned off multicooker for 1 hour.

After an hour, turn on the "heating" again for 15-20 minutes. Turn off and leave again for 1 hour.

Yogurt by this time should have thickened, the consistency will be similar to thick kefir. Put the jars in the refrigerator for several hours. In the refrigerator, the yoghurt will thicken even more.

Advice: if the yogurt has not yet thickened after warming up, turn on the heating again for 15-20 minutes. And leave it for another hour in the turned off multicooker.

If you like the taste of baked milk and you love yoghurt, you will surely love this recipe. Today I make yoghurt from baked milk. It is convenient to cook it in a special device - in a yogurt maker. This miracle of modern technology will allow you to prepare yogurt without unnecessary hassle. However, we have our own miracle - a slow cooker, which copes with the preparation of yogurt at home just as well. Baked milk yogurt in a slow cooker it turns out thick, with a sweetish taste of baked milk and a delicate creamy aroma. Try this exquisite dessert and you will become a fan of it for a long time. If desired, you can add berries, fruits, jam to yogurt, but even without additives it is surprisingly good.

Ingredients:

• 1 liter of baked milk
• 1 activia yogurt (I have strawberry)
• 1 tbsp. l. sugar (optional)
• clean small jars (the smaller the jar, the thicker the yogurt will be)

Preparation:

Prepare baked milk. Cool the prepared baked milk to 40 - 41 ° С. Add sugar, stir. Pour in the activity (the starter should be at room temperature). Mix.

Prepare jars in advance, they must be clean and dry (!) Pour milk into jars. Cover the top with lids (do not twist) or wrap each jar with cling film.

Place a napkin or silicone mat on the bottom of the bowl. Lay out the jars of milk.
Fill the bowl with warm water to the milk level (water should also be 40-41 ° C).

In a multicooker Panasonic with the “off” button, turn on the “heating” mode for 15-20 minutes (time is recorded on the clock). Then turn off the "heating" and leave the yogurt in the turned off multicooker for 1 hour.

After an hour, turn on the "heating" again for 15-20 minutes. Turn off and leave again for 1 hour.

Yogurt by this time should have thickened, the consistency will be similar to thick kefir. Put the jars in the refrigerator for several hours. In the refrigerator, the yoghurt will thicken even more.

Advice: if the yogurt has not yet thickened after warming up, turn on the heating again for 15-20 minutes. And leave it for another hour in the turned off multicooker.

I have previously prepared yogurt in baked milk in a slow cooker. It is very tasty, sour with a delicate aftertaste of baked milk. I tried adding dark syrup, fruits, berries and just sugar to it ... but something was not perfect! I want to say a big thank you to Anya lifetastesgreat for the cinnamon idea! Baked milk and sugar cinnamon are delicious! I did not add it to the starter itself, but simply sprinkled sugar cinnamon in a thick layer on the already prepared yogurt. In my opinion, it turned out perfect. And as always "All ingenious is simple!"

Ingredients:
Baked milk from 3.2% 1 liter.
Yogurt without additives 150 gr.
Cinnamon sugar - to taste

Stage 1
First, let's prepare the yogurt jars. Wash them thoroughly and pour over boiling water, leave to dry.
Stage 2
We heat the milk to a temperature of 40 degrees.
Stage 3
Add yogurt (preferably at room temperature) to the milk and stir thoroughly to completely dissolve the yogurt.
Stage 4
We pour the resulting mixture into clean and dry jars.
Stage 5
We put a silicone mat or cotton napkin at the bottom of the multicooker bowl, put jars of yogurt and cover them with lids. No need to twist! Pour water at room temperature, approximately to the level of milk in jars.
We close the lid and turn on the "Multipovar" mode, set the temperature to 40 degrees for 8 hours. Do not open the lid of the multicooker while cooking!
After the end of the program, immediately put the yoghurt in the refrigerator for several hours.
Sprinkle generously with cinnamon and sugar before serving.

A detailed recipe with step by step photos on the website

Yoghurt starter is intended for making live yoghurt at home. This yoghurt contains a high amount of live and beneficial bacteria. Does not contain any harmful additives and sugar. Sourdough yogurt can be consumed every day by adults and children.

Application possible
without fermentation

Can be used without fermentation

This starter culture can be taken in its pure form, as a probiotic, to restore intestinal microflora and normalize digestion.

Dilute the contents of the sachet in a little boiled water at room temperature. Take 1 sachet 1-2 times a day, immediately after meals for 1-3 weeks.

detailed information

VIVO yoghurt is a starter culture for making homemade yoghurt with your own hands.

Yogurt is perhaps one of the most famous fermented milk products, which has a very delicate and pleasant sour milk taste. Homemade yogurt recommended for daily nutrition, as it has a number of useful and nutritious properties, especially if dry bacterial starter culture VIVO is used for cooking.

VIVO yoghurt starter culture does not just ferment milk into yoghurt, but gives it a very useful features, because it contains a high amount of live probiotic bacteria. This yogurt helps to normalize the intestinal microflora and improve digestion, strengthen immunity, restore strength and normalize weight. Regular consumption helps to compensate for the lack of protein, calcium, vitamins, amino acids, minerals and trace elements in the body.

Natural sourdough yogurt does not contain harmful additives such as sugar, preservatives, dyes, flavors, etc. It is guaranteed fresh and safe, therefore it is ideal for use by people of all ages, children, athletes, pregnant and lactating women, the elderly and everyone who monitors a healthy diet.

VIVO sourdough yoghurt is a great and natural alternative to store-bought yoghurts that the whole family will enjoy.

Preparation

Homemade yoghurt is easy to prepare. For this preparation, you will need very little of your personal time, VIVO bacterial leaven, a saucepan or jar, a blanket or a large towel.

The starter culture should be added to milk at a temperature of +37 .. + 40 ° С (slightly warmer than body temperature) and mix well. After that, the container with milk must be wrapped in a blanket or a large towel to ensure that the temperature is maintained and left to ferment for 6-8 hours. After the yogurt is cooked, it should be put in the refrigerator to cool down. But you can eat right after cooking.

And if you have a yogurt maker or multicooker with a mode for making yogurt, then the fermentation process will be even easier.

Pan Cooking Instructions
Instructions for cooking in a yogurt maker
Multicooker instructions

Bacterial composition

Compound Lactose
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis

The amount of bacteria in the bag is enough to guarantee the fermentation of 3 liters of milk (at the end of the ferment's shelf life).

Storage conditions and shelf life

In the refrigerator (at a temperature of +2 .. + 8)- 12 months.

Payment to current account: You can pay for the order to our account using your online banking, through the cash desk of any bank in Russia, as well as through a payment terminal.

Try baked milk yogurt! I'm in love with him! And in general, homemade yogurt is an excellent platform for culinary creativity! after all, you can control the density, consistency, taste ... and the quality, of course!

I make it in a multicooker, I have Bork, so I am writing a method for it, but you can make this yogurt by any method. Plus I love very much thick yogurt, so I always put it back in a linen bag or cheesecloth to glass the serum.

Ingredients:
2 liters of baked milk 3.5-4% with a shelf life of 5 days (the fatter the milk, the thicker and more yogurt will be)
200 ml of yogurt without additives (also with a short shelf life, I really have 14 days, but it works fine)
cinnamon

Method:
1. Boil milk together with cinnamon sticks (if you add powder, then you can later. I boil in a slow cooker (multi-chef mode 100C for 25 minutes). Strain milk from foams, etc., wash the bowl and return milk to it. Add cinnamon, if in powder.
2. Cool to 55C, add yogurt, mix. Close the lid, turn the knob so that the lid is tightly closed. You do not need to turn on the heating, just leave it overnight, or for 8 hours. In this model of a multicooker, the lid is very hermetically closed, so the heat remains calm all night.
3. Put the finished yoghurt in a linen bag or cheesecloth in several layers and hang for several hours to become very thick. About 4 hours. If it becomes very thick, then you can dilute it a little with whey or yogurt, which was fermented, if it remains.
4. Transfer the yoghurt from the bag to a bowl, beat with a blender until smooth and put in jars. Keep refrigerated.

I really love dairy products, in particular, this applies to various yogurts, but I would not say that I am a big fan of baked milk products, so I walked around the bush for a very long time Greek yogurt from baked milk that I saw some time ago in the chain of stores "Izbenka / Vkusville".

But "VkusVill" once struck me with its "Greek" yogurt "VkusVill / Izbenka", so I nevertheless decided to buy Greek yogurt from baked milk, which I never regretted in the future.

This is how a package with baked milk Greek yogurt weighing 125 grams looks like.

Where can I buy?

• Greek yogurt made from baked milk from Izbenka can be bought only in the Vkusvill / Izbenka chain of stores.

How much is?

• Greek yogurt weighing 125 grams cost me 46 rubles.

The packaging is very simple, and the top of the plastic jar is sealed with foil.

On top of the foil is all the information you need about the product. It is worth noting that the same products in the chain of stores healthy eating"Vkusville / Izbenka" can be produced by different suppliers. Accordingly, both taste and composition may differ. In this case, my Greek yogurt was produced by the "Podolsk Dairy Plant" according to the recipe of chain stores.

• This Greek yogurt is produced "Podolsk Dairy Plant" by order of the "Vkusville / Izbenka" chain of stores, the products of this plant can also be purchased in the online store under their own name.
• The composition of the yogurt is just wonderful! No sugar! No additives or preservatives!
• Thereby, the shelf life of such yoghurt is minimal, and is only 7 days. Ideal for those who follow a healthy diet.

Opening up Greek yogurt I smelled baked milk.

The consistency of the yogurt is homogeneous, without the release of all kinds of serums, and lumps.

The yogurt is rather thick, but the spoon refused to stand in it))

But on my second purchase, I ate yogurt already lying down, at the end of its shelf life, and its consistency was very thick. There really was a spoon in it! Perhaps this is due to the action of the serum throughout the entire shelf life of the product.

The taste of Greek baked milk yogurt is simply unreal! It is impossible to convey in words! Pleasant! Lactic! I did not feel a drop of sourness in it, unlike the Greek yogurt TEOS "Savushkin Product".

My impressions:

• I was delighted with the taste of Greek yogurt made from baked milk, I was ready to jump with happiness, and run for another such yogurt.
• It is impossible to convey this taste! I don't particularly like the taste of ryazhenka, but I really liked this yogurt!
• I would never have thought that a product that does not contain sugar, and various additives will cause me so many positive emotions!

In addition to its excellent taste, this yoghurt has a great composition, ideal for proper nutrition and diet.

BUT! The price for it is of course high, 46 rubles for 125 grams, in comparison with the Greek yogurt "Savushkin" which costs an average of 25 rubles per 150 grams - the difference is colossal. But nevertheless, it is worth pampering your beloved with such yogurt at least once a week. I will do so now!

If you still think that proper nutrition- it is not tasty, you are deeply mistaken! It's amazing how delicious it is !!!

Read also my reviews for other VkusVill / Izbenka products:

yoghurt for real sweet tooths - Greek yoghurt "VkusVill / Izbenka" "with salted caramel"

very tasty and unusual crispbreads that can be eaten during a diet (made without the use of yeast, flour, and sugar) - VkusVill crispbreads made from sprouted wheat grains with peanuts

fermented baked milk with a very rich melted taste - Ryazhenka "VkusVill / Izbenka" 4%

And not many more dairy products:

worthy elite "Greek" yogurt, which is very similar to thermostatic yoghurts - "Greek" yogurt 6% "The Cheburashkin Brothers"

meganovinka from "House in the Village" thermostatic yoghurts - Thermostatic yoghurt "House in the Village" with cherries

Yoghurt starter is intended for making live yoghurt at home. This yoghurt contains a high amount of live and beneficial bacteria. Does not contain any harmful additives and sugar. Sourdough yogurt can be consumed every day by adults and children.

Application possible
without fermentation

Can be used without fermentation

This starter culture can be taken in its pure form, as a probiotic, to restore intestinal microflora and normalize digestion.

Dilute the contents of the sachet in a little boiled water at room temperature. Take 1 sachet 1-2 times a day, immediately after meals for 1-3 weeks.

detailed information

VIVO yoghurt is a starter culture for making homemade yoghurt with your own hands.

Yogurt is perhaps one of the most famous fermented milk products, which has a very delicate and pleasant fermented milk taste. Homemade yogurt is recommended for daily nutrition, as it has a number of beneficial and nutritious properties, especially if dry VIVO bacterial starter culture is used for preparation.

VIVO yoghurt starter culture does not just ferment milk into yoghurt, but endows it with very useful features, because it contains a high amount of live probiotic bacteria. This yogurt helps to normalize the intestinal microflora and improve digestion, strengthen immunity, restore strength and normalize weight. Regular consumption helps to compensate for the lack of protein, calcium, vitamins, amino acids, minerals and trace elements in the body.

Natural sourdough yogurt does not contain harmful additives such as sugar, preservatives, dyes, flavors, etc. It is guaranteed fresh and safe, therefore it is ideal for use by people of all ages, children, athletes, pregnant and lactating women, the elderly and everyone who monitors a healthy diet.

VIVO sourdough yoghurt is a great and natural alternative to store-bought yoghurts that the whole family will enjoy.

Preparation

Homemade yoghurt is easy to prepare. For this preparation, you will need very little of your personal time, VIVO bacterial leaven, a saucepan or jar, a blanket or a large towel.

The starter culture should be added to milk at a temperature of +37 .. + 40 ° С (slightly warmer than body temperature) and mix well. After that, the container with milk must be wrapped in a blanket or a large towel to ensure that the temperature is maintained and left to ferment for 6-8 hours. After the yogurt is cooked, it should be put in the refrigerator to cool down. But you can eat right after cooking.

And if you have a yogurt maker or multicooker with a mode for making yogurt, then the fermentation process will be even easier.

Pan Cooking Instructions
Instructions for cooking in a yogurt maker
Multicooker instructions

Bacterial composition

Compound
Lactose,
Streptococcus thermophilus,
Lactobacillus delbrueckii ssp. bulgaricus,
Lactobacillus acidophilus,
Bifidobacterium lactis

The amount of bacteria in the bag is enough to guarantee the fermentation of 3 liters of milk (at the end of the ferment's shelf life).

Storage conditions and shelf life

In the refrigerator (at a temperature of +2 .. + 8)- 12 months.

Payment to current account: You can pay for the order to our account using your online banking, through the cash desk of any bank in Russia, as well as through a payment terminal.

I really love dairy products, in particular, this applies to various yogurts, but I would not say that I am a big fan of baked milk products, so I walked around the bush for a very long time Greek yogurt from baked milk that I saw some time ago in the chain of stores "Izbenka / Vkusville".

But "VkusVill" once struck me with its "Greek" yogurt "VkusVill / Izbenka", so I nevertheless decided to buy Greek yogurt from baked milk, which I never regretted in the future.

This is how a package with baked milk Greek yogurt weighing 125 grams looks like.

Where can I buy?

• Greek yogurt made from baked milk from Izbenka can be bought only in the Vkusvill / Izbenka chain of stores.

How much is?

• Greek yogurt weighing 125 grams cost me 46 rubles.

The packaging is very simple, and the top of the plastic jar is sealed with foil.

On top of the foil is all the information you need about the product. It is worth noting that the same products in the Vkusville / Izbenka health food chain can be produced by different suppliers. Accordingly, both taste and composition may differ. In this case, my Greek yogurt was produced by the "Podolsk Dairy Plant" according to the recipe of chain stores.

• This Greek yogurt is produced "Podolsk Dairy Plant" by order of the "Vkusville / Izbenka" chain of stores, the products of this plant can also be purchased in the online store under their own name.
• The composition of the yogurt is just wonderful! No sugar! No additives or preservatives!
• Thereby, the shelf life of such yoghurt is minimal, and is only 7 days. Ideal for those who follow a healthy diet.

Opening up Greek yogurt I smelled baked milk.

The consistency of the yogurt is homogeneous, without the release of all kinds of serums, and lumps.

The yogurt is rather thick, but the spoon refused to stand in it))

But on my second purchase, I ate yogurt already lying down, at the end of its shelf life, and its consistency was very thick. There really was a spoon in it! Perhaps this is due to the action of the serum throughout the entire shelf life of the product.

The taste of Greek baked milk yogurt is simply unreal! It is impossible to convey in words! Pleasant! Lactic! I did not feel a drop of sourness in it, unlike the Greek yogurt TEOS "Savushkin Product".

My impressions:

• I was delighted with the taste of Greek yogurt made from baked milk, I was ready to jump with happiness, and run for another such yogurt.
• It is impossible to convey this taste! I don't particularly like the taste of ryazhenka, but I really liked this yogurt!
• I would never have thought that a product that does not contain sugar and various additives will cause so many positive emotions in me!

In addition to its excellent taste, this yoghurt has a great composition, ideal for proper nutrition and diet.

BUT! The price for it is of course high, 46 rubles for 125 grams, in comparison with the Greek yogurt "Savushkin" which costs an average of 25 rubles per 150 grams - the difference is colossal. But nevertheless, it is worth pampering your beloved with such yogurt at least once a week. I will do so now!

If you still think that proper nutrition is not tasty, you are deeply mistaken! It's amazing how delicious it is !!!

Read also my reviews for other VkusVill / Izbenka products:

yoghurt for real sweet tooths - Greek yoghurt "VkusVill / Izbenka" "with salted caramel"

very tasty and unusual crispbreads that can be eaten during a diet (made without the use of yeast, flour, and sugar) - VkusVill crispbreads made from sprouted wheat grains with peanuts

fermented baked milk with a very rich melted taste - Ryazhenka "VkusVill / Izbenka" 4%

And not many more dairy products:

worthy elite "Greek" yogurt, which is very similar to thermostatic yoghurts - "Greek" yogurt 6% "The Cheburashkin Brothers"

meganovinka from "House in the Village" thermostatic yoghurts - Thermostatic yoghurt "House in the Village" with cherries