Submitted by Jen Geale
- 1L milk
- 1 tablespoon yoghurt
- (Just increase the ratio of yoghurt to milk to make a larger batch)
- 1. Add milk to slow cooker
- 2. Cover and heat on Medium for approximately 2 hours, or until milk reaches 180F / 82C on a candy thermometer.
- 3. Remove lid and remove bowl from slow cooker, and allow to cool until it reaches 110F / 43C. How long this takes depends on ambient temperature, check in after 1 hour. If it drops too far, gently heat up again until just 110 / 43.
- 4. Take out a small scoop of the warm milk and place in a bowl. Whisk in the yoghurt.
- 5. Pour the mix back into the bowl and gently whisk into yoghurt to mix through.
- 6. Cover and keep in a warm place for at least 6-8 hours. The aim is to keep the bowl as close to 110F / 43C as possible during that time, so the yoghurt can incubate. Try wrapping the slow cooker in a towel and placing in a warm place, or placing in an oven with only the light on (no other heat).
- 7. It is done once it has thickened (may happen after 6-8 hours, depending on how warm it is, but is ok to incubate for up to 24 hours).
- 8. To make thicker (greek-style) yoghurt, strain the mix gently through a clean tea towel to remove the excess whey.
- I was inspired by this post and you can find lots of tips on success yoghurt-making here: http://girlsguidetobutter.com/2010/02/crock-pot-yogurt/
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