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How to Make Yoghurt in the Slow Cooker

How to Make Yoghurt in the Slow Cooker

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 3
Difficulty Easy

Rating (click to rate)

3.4 based on 49 ratings.

Ingredients

  • 8 cups Milk whole
  • 1/2 cup Natural Yoghurt live/active culture plain yoghurt (you need to have a starter. Once you have made your own, you can use it.
  • 1/2 cup Fruit Or Nuts Of Your Choice For Flavour

Nutrition Information

Qty per
38g serve
Qty per
100g
Energy 879cal 2291cal
Protein 0.77g 2.01g
Fat (total) 19.3g 50.4g
 - saturated 3.94g 10.27g
Carbohydrate 1.23g 3.2g
 - sugars 1.17g 3.06g
Dietary Fibre 0g 0g
Sodium 11.4mg 29.7mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

How to Make Yoghurt in the Slow Cooker

This recipe on how to make yoghurt at home in your slow cooker allows you to make delicious home made yoghurt overnight, easily. Good if you have kids and want to control the amount of sugar in their diet. Please note, the cooking time says 2 1/2 hours, be aware though, there are a few hours you have to leave it sit to set properly.

When it comes to flavouring your homemade yoghurt, only add the flavours just before serving.  We have some suggestions on flavouring below:

  • Any in season fresh fruit
  • Jam is great for flavoring yoghurt as it is fruit cooked with sugar – the perfect base for yoghurt!
  • Nuts
  • Honey
  • Golden Syrup

If you don’t want to use your slow cooker to make yoghurt, there are a number of fantastic home yogurt makers.  If you are making yoghurt at home all the time – it might be a good investment!

Home Yoghurt Maker | Stay at Home Mum

Method

  1. Make your yoghurt on the weekend or a day when you are home to monitor it.

  2. Plug in your slow cooker and turn to low. Add all of the milk.

  3. Cover and cook on low for 2 1/2 hours.

  4. Unplug your slow cooker . Leave the cover on, and let it sit for 3 hours. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl.

  5. Whisk in 1/2 cup of store-bought live/active culture yoghurt.

  6. Pour the bowl contents back into the slow cooker. Stir to combine.

  7. Put the lid back on your slow cooker. Keep it unplugged, and wrap a heavy bath towel all the way around the pot for insulation.

  8. Go to bed, or let it sit for 8 hours. In the morning, the yoghurt will have thickened---it's not as thick as store-bought yoghurt, but has the consistency of low-fat plain yoghurt.

  9. Blend in batches with your favourite fruit like mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.

  10. Chill in a plastic container(s) in the refrigerator. Your fresh yoghurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

Recipe Hints and Tips:

  • Slow Cooker Yoghurt is not suitable to freeze.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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