Slow cooker yoghurt.
As promised my recipe for slow cooker ( crock pot ) yoghurt.
I do have pictures on this somewhere but I have misplaced them, if I find them or when I do actually make my yoghurt I will add them to this, but I guess you don't need heavy imagery to help you.
What you will need.
Slow cooker (obviously)
Spoons, ladle or what ever you have to mix and spoon the yoghurt around.
Large tub or several smaller ones.
Large (or few smaller ones) thick towel.
Timer
Optinal two
Strainer
Clean cheese cloth, unused clean J-clothes or strong paper kitchen towel, I use kitchen towel although in the long run this might not be as money saving.
Ingredients
3 pints of milk - I use Semi skimmed
8oz Natural plain yoghurt (check it has live cultures in it Lactobacillus bulgaricus and Streptococcus thermophilus )
First
Pour the milk in to the slow cooker set the slow cooker on low and leave for around 2 and half hours. when the time is up turn the slow cooker off -leave it along for at least 3 hours would be better at 4...
Second.
Take a small amount of milk (around a cup) from the slow cook and place it in bowl taking the yoghurt mixing it together well before adding this back to the rest of the milk in the slow cooker mix all this very well.
Third
Wrap the slow cooker up in a towel and leave it along over night or for at least 10-12 hours.
Fourth
Once you have done all this it can be transferred in to containers ready for the fridge.
For Greek yoghurt
Take the amount of yoghurt you wish, you might need to do this in at least 2 batches.
Take the strainer and place the clothe on the strainer.
Add you yoghurt to this and leave it to strain you will probably have to leave this for an hour (be careful if the weather is really warm)
The liquid that comes from straining the yoghurt is called whey, there is many uses for this although I haven't used this I've just thrown in away
Now its ready, I eat mine sometimes on its own, with fruit and a small drizzle of honey, and sometimes for a treat (as I watch what I eat, strawberries and a block of already frozen dark chocolate grated over the yoghurt)
I do have pictures on this somewhere but I have misplaced them, if I find them or when I do actually make my yoghurt I will add them to this, but I guess you don't need heavy imagery to help you.
What you will need.
Slow cooker (obviously)
Spoons, ladle or what ever you have to mix and spoon the yoghurt around.
Large tub or several smaller ones.
Large (or few smaller ones) thick towel.
Timer
Optinal two
Strainer
Clean cheese cloth, unused clean J-clothes or strong paper kitchen towel, I use kitchen towel although in the long run this might not be as money saving.
Ingredients
3 pints of milk - I use Semi skimmed
8oz Natural plain yoghurt (check it has live cultures in it Lactobacillus bulgaricus and Streptococcus thermophilus )
First
Pour the milk in to the slow cooker set the slow cooker on low and leave for around 2 and half hours. when the time is up turn the slow cooker off -leave it along for at least 3 hours would be better at 4...
Second.
Take a small amount of milk (around a cup) from the slow cook and place it in bowl taking the yoghurt mixing it together well before adding this back to the rest of the milk in the slow cooker mix all this very well.
Third
Wrap the slow cooker up in a towel and leave it along over night or for at least 10-12 hours.
Fourth
Once you have done all this it can be transferred in to containers ready for the fridge.
For Greek yoghurt
Take the amount of yoghurt you wish, you might need to do this in at least 2 batches.
Take the strainer and place the clothe on the strainer.
Add you yoghurt to this and leave it to strain you will probably have to leave this for an hour (be careful if the weather is really warm)
The liquid that comes from straining the yoghurt is called whey, there is many uses for this although I haven't used this I've just thrown in away
Now its ready, I eat mine sometimes on its own, with fruit and a small drizzle of honey, and sometimes for a treat (as I watch what I eat, strawberries and a block of already frozen dark chocolate grated over the yoghurt)
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