How to Make Yoghurt in the Slow Cooker
Slow Cooker Yoghurt 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.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- Make your yoghurt on the weekend or a day when you are home to monitor it.
- Plug in your slow cooker and turn to low. Add all of the milk.
- Cover and cook on low for 2 1/2 hours.
- 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.
- Whisk in 1/2 cup of store-bought live/active culture yoghurt.
- Pour the bowl contents back into the slow cooker. Stir to combine.
- 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.
- 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.
- 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.
- 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.