My first few attempts at making yoghurt were extremely pitiful...imagine sour, curdled milk if you will and you'll get the picture of yoghurt gone horribly wrong. My determination to get it right and learning through trial and error have seen my many failures in the yoghurt making department be perfected in to what has resulted in a deliciously thick and creamy yoghurt that will rival any other
Months ago a friend mentioned making it in the slow cooker and leaving it to thicken overnight...being the eager beaver that I was, I gave it a go and have never looked back. It was so super easy and a lot cheaper than commercial yoghurt that I now make a batch once a week
Being a family of seven, I tend to make yoghurt in big batches and because our kids found this yoghurt slightly too on the runny side for their liking I now pour the yoghurt into a muslin lined colander that is placed over a bowl and refridgerate it till all the whey has drained off. The resulting yoghurt is seriously lip-smacking good and is perfect for using as a spread or just as is with fruit and the whey can be stored and used in baking, smoothies or as a hair rinse so you get two products for much less than the price of one
My method to make yoghurt:
heat 2 litres of milk in the slow cooker on low for 2 hours
turn the slow cooker off and leave milk to cool for approximately 3 hours
once the milk has cooled remove 2 cups of milk, place in a bowl and stir through your starter yoghurt - roughly 4 tblsp per litre of milk (I used Mundella plain yoghurt but any natural, unflavoured yoghurt with live cultures is fine)
pour this yoghurt/milk mixture back into the slow cooker and stir to combine with remaining milk
put the lid in place, wrap the slow cooker in a blanket and leave for 8-10 hours or overnight
in the morning pour your yoghurt into a sterile jar and refridgerate
{from this batch I either freeze enough yoghurt to make my next batch...thawing and pouring off any water before using or if I am going to be making another yoghurt in the next day or so, I set some aside}
Have you had success with making yoghurt?
10 comments:
I am addicted to Mundella Greek Honey yoghurt Tammi. I love the stuff, it's just like eating cream (which I also love) but I don't feel as guilty about eating it as I would if I ate a bowl full of cream (and I could do this easily if I let myself!)
Have you tried it? Honestly, I'm in raptures every time I eat even a spoonful! Yum!
I don't own a slow cooker, if I did I'd give yours a try x
i am in awe that you make your own yoghurt. holy tallulah! it sounds and looks so good. i can see me adding lots of mint to this for a dip. not a fan of eating it any other way really unless a recipe calls for it. this is great tammi. xo.
Thanks for giving your recipe... I never thought about using the slow cooker..... this would be great for our family of six... we love yoghurt :)
I have romantic visions of me making yoghurt... along with a constant supply of organic veg from our patch and a plentiful crop of nuts and fruits from sjw trees... alas I think all of that will be some years off yet. I'll mental note the slow cooker though, Tammi, for the day that it does finally happen! gxo
Wow you always amaze me with how great you are in the kitchen love yoghurt not sure if I could do this one, but I will give this one to my daughter she would like making this for her little ones, thanks so much for sharing with us.
Have a lovely day my friend.
Always Wendy
no way!! I def want to try this.
I used to make my own yoghurt and I really loved the mild taste. But I've been slack as it's just a big hassle with temperatures etc in the oven. I LOVE this idea of doing it. Slow cooker yoghurt sounds like the perfect solution.
Something I've really wanted to try lately, we love our yoghurt. You made it sound easy peasy! xx
Great method! I've also posted a super easy recipe for doing it in a Fowlers Vacoloa overnight. Just warm milk, starter, shake, pop into Fowlers and set for 8-12 hours. Easy peasy... Lovely catching up with your blog!
xx
Hi! I came across your recipe and am giving it ago because we love yoghurt here and I'm really keen to get into making it myself (and not buy a rather expensive machine to do it!). I just have a question that may have a really obvious answer, but I'm not sure! Do you put the slow cooker back on low for the 8-10 hours? Why do you wrap it in a blanket?
Thanks!
remaliah
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