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!

serves

12

time needed

5 mins prep2hrs30min cook

ingredients

3

difficulty

Easy

rating (click to rate)

3.5 based on 48 ratings, click to rate

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

NUTRITION INFORMATION
	Qty per 53g serve	Qty per 100g
Energy	2500kJ	4755kJ
Protein	0.77g	1.47g
Fat,total	34g	64g
-saturated	6.7g	12.8g
Carbohydrate	1.23g	2.34g
-sugars	1.17g	2.23g
Dietary Fibre	0g	0g
Sodium	11.4mg	21.7mg

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

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Method

Nutrition

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.