6 February 2012 in Easy to prepare
Ja I know, first I make jam in a bread maker and now I’m using my slow cooker to make yoghurt! Trust me, it works, and it is very economical. It all came about because I was looking for the instruction manual for my coffee maker and came across the one for my slow cooker, in it was a recipe for making yoghurt so I tried it, TWICE and it didn’t work, thanks a bunch Tedelex!
So then I HAD to find another way, I started searching the web and and found this recipe on various sites.
1 litre full cream milk
1/2 cup plain yoghurt (with live cultures, check the tub)
1/4 cup powdered milk.
Make sure your slow cooker is very clean, I had some Milton so I gave mine a quick sterilize.
Heat the slow cooker for 15 mins on high.
Pour in the milk, and let the milk heat until almost boiling.
Turn the cooker off, and let it cool down until you can stick your (clean) finger in it for more than five seconds.
Add the yoghurt and the powdered milk, stir, put the lid back on and wrap the whole slow cooker in a couple of towels and leave overnight or for a minimum of 8 hours.
Sieve the yoghurt into a container and refrigerate, it will keep for a week.
At this point you can take 125mls and freeze it ready for your next batch.
I have been stewing seasonal fruit to go with the yoghurt using the Natreen Diet Liquid sweetner once again, absolutely delicious. Add some muesli with the fruit and the yoghurt for a healthy breakfast.