Once you’ve made yoghurt in the slow cooker you’ll never go back to buying it again.
It’s super easy to make – the only ingredients you will need is milk and a little of the last batch of yoghurt.
Making your own yoghurt is also very cheap as the only purchase is milk. When you compare the price of one litre of yoghurt compared to one litre of milk, it easy to see the price savings.
This recipe makes plain Greek yoghurt to which you can add any flavour you desire. Put some in a bowl and add honey, the next day you might feel like having berry jam stirred through, or brown sugar and vanilla. The flavours are endless!
Aside from being a frugal choice to make your own, homemade yoghurt can be stored in a reusable container. This is great news, as purchased yoghurt comes in containers made of polluting plastics.
In supermarkets all over the world, every single day, these yoghurts packaged in plastic are causing damage to the environment.
When you consider the impact on the planet of plastic wrapped convenience food items, we end up a sick sad world. We all need to change our shopping habits and make better choices.
- Milk, 3 litres
- Plain yoghurt, approx. 1/2 cup (left over from the last batch)
- Slow cooker
- Measuring cup
- Large mixing bowl
It’s best to make yoghurt in the afternoon to allow it to set overnight.
I prefer to start around 4 to 5 pm.
Pour 3 litres of milk into a slow cooker. Use the high setting and keep the lid on.
Leave the milk to heat until it reaches 180°F – check with a thermometer. It’s important to get the temperature right because if the milk doesn’t get hot enough the milk won’t set – true story learnt from experience!
Once the milk has reached 180°F turn the slow cooker off and unplug it, also remove the lid (keep clean for later).
Allow the milk to cool to 110°F.
Stir in the 1/2 cup of plain yoghurt saved from the last batch. I find it effective to use a spatula and make sweeping motions side to side in the slow cooker to thoroughly mix it in.
Put the lid back on.
Wrap the entire slow cooker completely up in a blanket to keep it all cosy and warm overnight.
The Morning After
In the morning unwrap your cosy yoghurt baby, and view in delight at your creation!
Your yoghurt should have a set look similar to in the photo above. At this stage it will have a runny consistency which is great if you like it like that.
At our place, we like a much thicker yoghurt.
Making A Thick Yoghurt
To achieve a lovely thick Greek style yoghurt grab a very large mixing bowl, place a colander over it and line the colander with a couple of layers of cheesecloth/muslin.
Using a large soup ladle, scoop the yoghurt into the cheesecloth lined colander.
You’ll soon hear a drip, drip, drip as the whey drains from the yoghurt.
Allow the yoghurt to drain for around half an hour to an hour, depending on how thick you like your yoghurt.
Scoop into a container with a lid.
The yoghurt will stay good in the fridge for two weeks.
Ensure you keep around 1/2 cup of this yoghurt to make your next batch!
You’ll end up with quite a bit whey but don’t throw it out – there’s so many uses for this protein rich goodness.
- Add to a smoothy
- Use as a cooking liquid for potatoes, rice and pasta
- Can be used as a starter culture for fermented vegetables
- Make traditional ricotta from whey
- Use in baking
- Include as a stock for soups and casseroles
- Feed to animals