11. Add milk to slow cooker
22. Cover and heat on Medium for approximately 2 hours, or until milk reaches 180F / 82C on a candy thermometer.
33. 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.
44. Take out a small scoop of the warm milk and place in a bowl. Whisk in the yoghurt.
55. Pour the mix back into the bowl and gently whisk into yoghurt to mix through.
66. 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).
77. 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).
88. To make thicker (greek-style) yoghurt, strain the mix gently through a clean tea towel to remove the excess whey.
10I 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/
Submitted by Jen Geale
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.