Anatoliy Ryaboshapko’s Yogurt and Cheese Made Fresh and Easy in VitaClay Multi-Cooker

June 26, 2020

Anatoliy Ryaboshapko’s Yogurt and Cheese Made Fresh and Easy in VitaClay Multi-Cooker

I recently had a wonderful experience with making yogurt and cheese using VitaClay multi-cooker. I just added some plain yogurt as a starter, I used greek yogurt, replaced the clay lid, and locked the top cover of the multi-cooker. It was turned off but kept the temperature beautifully for long enough to let the yogurt cultures work the milk into a great, thick yogurt. Last night I used half milk and half yogurt, just used a reheat cycle again until the milk curdled (7-10 min), let it cool, and strained it overnight in the yogurt strainer. This morning we've had beautiful crepes filled with creamy yogurt cheese, mixed with some vanilla bean paste, raisins, and a little sugar. I love this cooker even more now!

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